Kiriel's Page

Cooking from original medieval and renaissance recipes can be challenging but fun. Most recipes don't come with any real guidance on quantities of the ingredients, leaving it up to the maker to decide on the balance of flavours they desire. This suits me well, as whe… Continue

With the delicious combination of oats, brown sugar, apples and cinnamon, these biscuits are like an apple crumble in biscuit form. This recipe isn't mine, but is adjusted from the ever reliable Australian Women's Weekly. Remember if you are cooking from this blog, my recipes are me… Continue

Tonight is the least glamorous night of the month for me: my fortnightly access to the laundry in the basement. A night of tedium waiting for one load to finish before loading up the next. The plus is that it is a night that I get to spend at home alone, in my own space, which always inspires me to cook! As my dear friend Cate calls it, it's "darling self" time.

A quick meander around the s… Continue

I recently made a whole lotta friends in my office. I made a loaf of bread dough which refused to rise. Rather than giving up on it, I put it in the fridge overnight, and when I got up in the morning, darned if it hadn't come to life. So I took the dough to work, and at morning tea, f… Continue

Two of my colleagues are leaving Geneva for the flatter climes of Australia. One of them is, like me, a foodie, so I just had to cook something for their farewell morning tea.

First up... a vegan cake. My friend James is a vegan and every time we have a morning or afternoon tea he is left holding his cup of coffee unable to eat any of the goodies. So I decided that this time around… Continue