The Passionate Pantry

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You are here: Home / Archives for Recipes / Meals and Courses / Salads

Potato Salad with Creamy Herb Dressing and Chorizo

21/07/2020 by Gina Leave a Comment

My family loves potatoes ... in any form!  And I have always loved a good potato salad that can be reinvented for another use if there are leftovers ...

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Filed Under: Dinner, Gluten Free, Lunch, Main Ingredients, Meals and Courses, Nut Free, Recipes, Salads, Special Diets, Vegetables, Vegetarian

French Carrot Salad

26/05/2020 by Gina Leave a Comment

I never knew there was a "thing" about a French Carrot Salad! I have followed David Lebovtiz for a long time (see here).  David is a US pastry ...

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Filed Under: Dairy Free, Dinner, Gluten Free, Lunch, Main Ingredients, Meals and Courses, Nut Free, Paleo, Raw, Recipes, Salads, Special Diets, Thermomix, Vegetables, Vegetarian

Lentil and Kale Salad with Dried Cherries and Feta

05/12/2019 by Gina Leave a Comment

Kale is a polarising ingredient ... so many people hesitate using it because they feel it is tough or bitter, but I have come to realise it is mainly ...

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Filed Under: Dinner, Gluten Free, Lunch, Main Ingredients, Meals and Courses, Nut Free, Raw, Recipes, Salads, Special Diets, Vegan, Vegetables, Vegetarian

Freekeh Salad … Middle Eastern Style

02/02/2018 by Gina Leave a Comment

Freekeh is viewed by some as the “new” grain on the block, but it is in fact an “ancient” grain and one that is increasing in popularity. It is nutty ...

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Filed Under: Dairy Free, Grains, Main Ingredients, Meals and Courses, Nut Free, Recipes, Salads, Special Diets, Thermomix, Vegan, Vegetarian

Kale Salad with Pomegranate Molasses Dressing

01/02/2018 by Gina Leave a Comment

I love kale ... but I know it is not something that appeals to everyone. Over the past year I have come to realise that many people do not know how ...

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Filed Under: Dairy Free, Gluten Free, Meals and Courses, Nut Free, Paleo, Raw, Recipes, Salads, Special Diets, Vegan, Vegetables, Vegetarian

Sundried Tomato, Capers and Black Olive Pasta

08/07/2016 by Gina Leave a Comment

Food memories are those that take you back to a special place at a special time ... for me Pasta Puttanesca is one such memory ... it takes me to ...

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Filed Under: Dinner, Lunch, Main Ingredients, Meals and Courses, Nut Free, Pasta, Recipes, Salads, Special Diets, Vegetarian

Cauliflower Cous Cous

28/01/2016 by Gina Leave a Comment

Cauliflower is one of my all time favourite veggies … not only because it tastes great, but it can be used in so many ways. Cauliflower cous cous ...

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Filed Under: Dairy Free, Dinner, Gluten Free, Lunch, Main Ingredients, Meals and Courses, Nut Free, Paleo, Recipes, Salads, Special Diets, Vegan, Vegetables, Vegetarian

Asian Noodle Salad

05/01/2016 by Gina Leave a Comment

When the days are hot and you really don’t want to spend too much time in the kitchen preparing the dinner meal, then this is the salad for you. It ...

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Filed Under: Dairy Free, Dinner, Gluten Free, Lunch, Main Ingredients, Meals and Courses, Nut Free, Raw, Recipes, Salads, Sauces / Condiments, Special Diets, Vegan, Vegetables, Vegetarian

Savoury Whole Wheat Cous Cous

24/11/2015 by Gina 4 Comments

RECIPE UPDATE:  March 2017 On My Kitchen Rules this week two Lebanese girls made a cous cous salad using dried currants.  However, both judges felt ...

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Filed Under: Dairy Free, Dinner, Grains, Lunch, Main Ingredients, Meals and Courses, Nut Free, Recipes, Salads, Special Diets, Vegetarian

Liver Cleansing Salad Dressing

18/11/2015 by Gina Leave a Comment

Many years ago Bryan and I did an 8 week Liver Cleansing Diet ... the one made famous by Dr Sandra Cabot. It was quite a challenge to be honest, ...

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Filed Under: Dairy Free, Gluten Free, Meals and Courses, Nut Free, Paleo, Recipes, Salads, Sauces / Condiments, Special Diets, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hints and recipes that I have 🙂

The Passionate Pantry

3 months ago

The Passionate Pantry
Such great information xoBAKETIP #154BREAD GLAZESWhen glazing your bread there are a whole variety of ingredients you can choose depending on the finish you are after once the bread is baked.Breads brushed with an egg yolk, whole egg, or yolk and milk glaze will have a shiny, deep-golden crust (thanks to the fat in the yolk) which will be slightly soft. Egg white glaze (one that is not commonly used but is well worth considering) also gives a lovely shiny golden finish that is not as dark as those using the yolk. Milk and cream glazes will give bread a soft crust with a slight sheen – cream will give a slightly darker colour than milk due to its higher fat content. And those brushed with water will have a crisp crust, with a matt, light golden colour.So next time you are glazing your bread loaves or rolls, first think about the crust finish you would like and then choose your glaze ingredient/s. And for extra impact, double-glaze your bread dough – brush the just-shaped dough with the glaze, leave to prove and then glaze again before baking.#bakeclub #bakeclubaustralia #baketip #bakingtips #tiptuesday #tipoftheweek #baking #learntobake #bakinghack #makeitdelicious #bakersofinstagram #bakeandshare #thebakefeed #breadglazes #breadbaking #finishingaloaf #breadfinishes #breadglazingtricks ... See MoreSee Less

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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
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#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

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