Just as many of us are embarking on a four-day long weekend, Julia Busuttil Nishimura has whipped up these delicious Semla buns – just in time for Easter!
Best served the day they come out of the oven, Semla is a mouth-watering Swedish-Finnish almond and cream-filled bun (yum!) often enjoyed around Easter (and beyond).
For those of you who aren’t big on almond filling, fear not, as jam is the ideal substitute!
Julia Busuttil Nishimura creates the perfect lunchtime salad; one that is crunchy, creamy, fresh, and, of course, full of flavour. We’re talking about her cucumber, freekeh and poached chicken salad with yoghurt tahini.
This little beauty is the perfect weekday lunch that will keep you going until dinner time. And, even better, it’s totally customisable. Vegetarian? Swap out the chicken for boiled eggs! Don’t have freekeh? No problem! Simply substitute with your favourite grain. No matter how you make it – this salad is a winner!
Put the kettle on! This mouth-watering cake from Julia Busuttil Nishimura is the perfect afternoon treat.
Deceptively simple to make, yet with all the frills to impress your friends, this not-too-sweet cake is an instant crowd-pleaser. It even keeps well for the next day (if it lasts that long!)
Lots of us were levelling up in the kitchen last year, whether out of boredom or necessity. And whether you’re SO done with cooking at home, or eager to test out some new skills over the summer break, these are our five most popular recipes of the past year, revisited!
We’re talking three types of savoury galettes, a layered lemon and raspberry cake and more. If that doesn’t taste like a holiday, we don’t know what does!
No one does dessert like Julia Busuttil Nishimura, who joins us again this month for her final recipe of 2022, a mango and passionfruit semifreddo!
An Italian word that means ‘half cold’ or ‘half frozen’, semifreddo has the texture of a frozen mousse. Topped with fruits like mango and passionfruit, with the added texture of toasted coconut and the crunch of peanut praline, you’ve got yourself a seriously mouth watering summer treat for the festivities ahead!
The silly season has come early this year, and by now we’re sure your social calendar for the rest of the year is looking pretty full!
To cruise through this busy time and actually enjoy all the catch ups with friends and loved ones, it’s essential to have a few reliable go-to recipes that are easy to whip up or make in advance well in advance. Julia Busuttil Nishimura has come to the rescue again, with a very festive looking meringue with hazelnuts (if you’re so inclined), finished with vibrant roasted rhubarb and served with fresh cream. ‘Tis the season!
In case you’ve missed it, we’ve had talented foodie and emerging cookbook author Clem Day aka. Some Things I Like To Cook with us this week, to share four recipes that together, make up one epic celebratory spring feast. And we reckon we’ve saved the best until last!
We started off with Clem’s anchovy roast chicken with salsa verde and lemony aioli followed by two hearty veg dishes. Clem is best known for her knockout, decadent cakes – and this one, a brown butter vanilla cake filled with chocolate ganache and boozy blackberries, and topped with flowers, truly looks as good as it tastes!
A big thanks to Clem for her delicious contributions this week – she’s hosting a virtual spring feast this Saturday and the next, so if you’re keen to get involved and cook along, make sure to tag @thedesignfiles and @somethingsiliketocook in your pics on Insta and we’ll be sure to share them!
Earlier in the week we introduced you to Clem Day, aka Some Things I Like To Cook, who is with us this week to share four recipes that, together, make up an epic spring feast! First up was the recipe for her anchovy roast chicken with salsa verde and lemony aioli, and today Clem shares not one but TWO hearty vegetarian dishes that round out the savoury component of our feast – a charred cabbage in brown butter with toasted hazelnuts, and a spring veg salad with burrata and mustard vinaigrette. YUM.
Stay tuned for the final instalment, and RIDICULOUSLY good looking sweet treat, this Friday!
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