Notes about Recipes in this book

• Char-grilled tahini pork skewers

  • Debkelliemember on April 03, 2016

    I gave the meat an hour in the marinade - OK but nothing fantastic. Disappointing for a DHM recipe.

• Watermelon and grapefruit float

  • Christinaouellet09 on August 23, 2019

    à faire

• Banana and coconut three-milk cake

  • KissTheCook on October 30, 2019

    This recipe did not work for me. It could not absorb all the milk mixture and I even held back 3/4 C. or so because I was afraid this would be the case. It was an unattractive soggy mess. Considering it was overly caloric anyway (over 5,000 calories not counting the whipped cream/coconut topping), it went down the disposal.

  • lou_weez on April 16, 2020

    I've made this a few times now and it is such a treat. You do need to be patient, as it takes a long time to absorb the milk mixture.

• Passionfruit tart with caramelised rum pineapple

  • debkellie on September 20, 2021

    Had a surfeit of eggs and passionfruit.. this helped reduce that. Pastry was delicious, but a mongrel to work with. I'd also suggest blind baking the case much longer than Donna suggests (or reduce the 3mm thickness she suggests). The filling also took much longer .. I waited till the instant read temp registered 82 degrees C, which was a good hour at 140 degree C. All that said, it was a delicious creamy and tart tart. I had some left over filling which I steamed in a dariole mould for 30 mins at 90 degrees C. That was a delicious cream.. and would make for a good stand alone dessert for folks who don't want the effort of making the pastry & glazed pineapple.

• Peach, honey and vanilla pie

  • debkellie on February 02, 2016

    First time I've made a peach pie... not sure about her pastry though, it was a very "solid" dough, and cooked very firm (strong enough for hand-held pie and great for that purpose). Next time I'll do the filling with my own, shortcrust recipe! Serve it with rosemary ice cream: yummy combo.