Wedding
RecipeTin Eats x Good Food: Chocolate-covered strawberries
Indulgent, romantic and sweet enough to make that special someone in your life smile. Best made on the day of serving as the chocolate makes strawberries sweat. They are at their best if eaten within 8 hours of making them.
- 1-2 hrs
- RecipeTin Eats
Chai jelly with cream
This easy dessert is a fantastic sweet for summer. Make it ahead of time and keep it in the fridge in small portions, so all you need to do is top with cream and eat.
- 2 hrs +
- Adam Liaw
Condensed-milk Victoria sponge cake
I love a Victoria sponge but sometimes they are so airy they can be dry. Using a buttery condensed-milk cake base and topping it with unsweetened cream and strawberries produces a lovely moist cake with more character.
- 1-2 hrs
- Adam Liaw
Vegan vanilla sponge cake with cream 'cheese' icing, maple and pomegranate
It might seem like a baking oxymoron to include meringue and baking powder for lightness and lift, then oil for richness, but it works marvellously well. The aquafaba (chickpea liquid) and baking powder ensures a great crumb-like texture.
- 1-2 hrs
- Katrina Meynink
Wagon wheels with rosewater marshmallow
Use 5cm-8cm biscuits or pastry rounds for these choc-dipped biscuit sandwiches. Leftover wagon wheels will keep in the fridge in a tightly sealed container for about 2 weeks.
- 30 mins - 1 hr
- Katrina Meynink
Steamed chicken with green spring onion oil
This might be my family's favourite weeknight dish: delicate poached chicken in a savoury dressing and a delicious spring onion oil.
- 30 mins - 1 hr
- Adam Liaw
Caramelised white chocolate, honeycomb and toasted macadamia rocky road
Like Cadbury Caramilk? You'll love this caramelised white chocolate rocky road.
- 30 mins - 1 hr
- Katrina Meynink
Gruyere cheese gougeres with anchovy crosses
Traditionally, these cheese puffs from Burgundy are served cold, to accompany wine tastings in cellars, but you can't beat them warm as little canapes. They should be light and crisp on the outside, and soft within, and are easier to make than you might think. If you want to keep it vegetarian, use slivers of black olives instead of the anchovy fillets. Once cooked, the gougeres can be kept in an airtight container in the fridge for up to three days and reheated to serve.
- 1-2 hrs
- Helen Goh
Lemon and rose chiffon cake with white chocolate cream icing
Lemon and and rose petals give this deliciously light cake an exotic note.
- 2 hrs +
- Helen Goh
Original URL: https://www.smh.com.au/goodfood/topic/wedding-ra9