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grab your beaters and beat till you have lovely soft peaks then add the icing sugar and vanilla and beat them in but not too frenziedly just till combined nicely for the ganache cream goes into a small saucepan and you bring it to a simmer says emelia your white chocolate is in a heatproof bowl so you tip the hot cream over it and let it melt the chocolate for a minute or two then give it a good stir till combined add the butter and vanilla and stir madly or with a stick blender till smooth and glossy let it sit and cool for a bit before spreading over your delicious cake throw on all the berries notes throw on as many berries or your fave fruit as you desire to the middle layer and the top of the cake gather your ingredients beat the eggs into the creamed butter and sugar in goes the vanilla and the flour mixture and the buttermilk into the cake tins for baking and baked let em cool right down find a lovely cake plate our mate brooke from red door studio made this slather on the chantilly cream and throw on the berries and on goes the top layer you ve poured over the ganache and thrown on the berries it didn t last long so good as a certain english cook says all the time a quick update re mr p s health treatment is going well two weeks down and three to go and hopefully that will be it at least for now thanks again to all those who have sent their best wishes posted by sherry s pickings at 00 00 7 comments email this blogthis share to x share to facebook share to pinterest labels baked goods cakes sweets cooks chefs my food doodles friday 1 may 2026 in my kitchen may 2026 this is a quick post this month friends i am writing this at the beginning of a big week ahead mr p starts his radiation treatment at the hospital and there are many other things happening the weather is finally getting cooler thankfully after a very long and hot summer in fact i am about to shut all the windows as it is freezing well for queenslanders used to sunny and humid days the current temp of 20c is very bracing i have to confess to being in a stinky mood lately feeling stressed out and tired and full of anxiety mr p is always very calm and collected and cheery so i am taking up the slack for him hehehe happily though i have been busy this past month with creative endeavours i have sent off three artworks to a couple of shows and also three short stories to competitions fingers crossed so not much cooking has been done but i will get back to it just had to show you my new t shirt from bad batch in my kitchen bought these in a cute but expensive country homewares store love me a bit of furikake you guessed it another visit to the japanese grocery store japanese ice cream that s a delicious wafer with green tea ice cream and red bean paste goodies from the asian store not the japanese one made a delicious citrus loaf recipe from david s spiced blog and there was chocolate slab cake that s it for another month hope to see you all for this month s imk my global and virtual friends oops nearly forgot the curveball another vase by nat from the austin flowers for those who don t know milo is a hugely popular malted chocolate drink invented by a young australian chemical engineer back in the 1930s aussie kids still love it and it s great on vanilla ice cream too our mate nat has added this vase to her fabulous handmade collection c sherry m be a part of our friendly imk community by adding your post here too everybody welcome we d love to have you visit t ell us about your kitchen and kitchen garden happenings over the past month dishes you ve cooked preserves you ve made herbs and veg in your garden kitchen gadgets and goings on and one curveball is welcome whatever you fancy no need to be kitchen related the link is open from the first of the month to midnight on the thirteenth of the month every month options for adding your post to imk 1 add via the add link button at the bottom of this post instructions can be found on the sidebar of this page under the add your imk link or 2 comment on this post providing a link to your post so i can add it manually to the list below or 3 email me sherrym1au gmail com with your link or any queries about the link process or if you would like it to be added after the 13th cos i m happy to add it for you later mae s food blog you are invited to the inlinkz link party click here to enter posted by sherry s pickings at 00 02 44 comments email this blogthis share to x share to facebook share to pinterest labels in my kitchen thursday 23 april 2026 coconut bircher müesli i have fond memories of our mum making bircher müesli when we were kids we came from a meat and 3 veg type of family so this was very daring of her and dessert was usually just tinned fruit and bought vanilla ice cream she also bought orange juice with pulp and made chow mein beef mince and lots of cabbage in her electric frypan what a kitchen whizz or is that wiz short for wizard this is another recipe from donna hay s cookbook sunshine lemons and sea salt it took me quite a few years to enjoy donna s books and recipes not sure why but i think due to using them for cookbook clubs i have started to really get with the program so to speak i often make bircher müesli usually in summer but this one with coconut milk is a first for me and delicious it is of course bircher should be said with a hard c sound rather than the ch sound we have all been saying for years it s kind of fun rolling the r and the ch i have to say go with your fave kind of milk my friends though and whatever fruits and so on you prefer day 1 looking fabulous serves 4 ingredients 2 cups 180g rolled oats not instant 2 tbs or less of white chia seeds 1 5 cups 375 ml coconut milk 1 5 cups 375 ml coconut water 2 tsp vanilla extract 2 tbs maple syrup 1 2 cup 125g coconut yoghurt serve with toasted coconut flakes see notes more coconut yoghurt fruit of your choice and honey i think honey is optional method place the oats chia seeds coconut milk and water vanilla and maple syrup into a large bowl and give it a good stir then pour this into an airtight container and into the fridge it goes overnight or for a few hours if you are very hungry the next morning you open it up and gaze on the chia ed thickness with wonder before you toast the coconut flakes by placing them into a small cast iron frypan and swirling them around for a few minutes till they go golden brown and fragrant then fold the yoghurt through the müesli and top with the coconut flakes fruit and honey if using will last for several days in the fridge coconut notes i had to use some almond milk too as i couldn t find coconut water at the supermarket i added a teensy amount of coconut essence to bump up the flavour and slightly less chia seeds for me just not a fan of that mmm kinda slimy texture yep oats and maple syrup ingredients gathered that s the vanilla give it a stir ready for an overnight stay in the fridge toast your flakes friends i think this might be pretty and good for you this is day 3 hubby doesn t eat it day 5 nearly done one more day to go posted by sherry s pickings at 00 00 37 comments email this blogthis share to x share to facebook share to pinterest labels books breakfast cookbookclub cooks chefs my food doodles thursday 16 april 2026 pistachio choc chip cookies biscuits i feel for the pistachio farmers who surely cannot keep up with the current demand i did read that the people in countries like türkiye and iran the top producers and consumers are finding it rather difficult to produce enough and to obtain the nutty ingredients at a fair price for their own cuisine and honestly i think there are other nuts with way more taste and interest in my mind and tastebuds but anyways don t mind my ramblings these are delicious my friends this is a recipe from donna hay s lovely new ish cookbook sunshine lemons and sea salt reflecting her love of modern coastal living and cooking she lives on the new south wales coast and she wanted this cookbook to show her love of the beach and sunny days her signature colour is blue her homewares range are mostly blue which is a fave colour of mine too oops this sounds like an ad nope just me enjoying her recipes and accoutrements these didn t last long makes 12 ingredients 120g 4 2 oz pistachio spread see notes 335g 12 oz plain flour 1 5 tsp baking powder 1 tsp bi carb soda baking soda 1 tsp cornflour 180g 6 5 oz brown sugar 110g 4 oz caster sugar 225g 8 oz butter chopped and left to sit out for a bit to soften 2 large eggs 2 tsp vanilla extract 1 2 tsp sea salt flakes 250g 9 oz milk chocolate chopped 150g 5 3 oz toasted pistachios chopped pistachios method line a small baking tray with baking paper scoop spoon out 12 x 1 5 teaspoons of the pistachio spread and place them on the baking tray in delightful little mounds or balls freeze for an hour or till nicely firm took about 2 hours here turn on your oven to 180c 350f to heat up grab a mixing bowl and your whisk and throw in the flour baking powder bi carb soda and cornflour whisk well then set aside while you grab another mixing bowl and beat the 2 sugars and butter together donna says for 8 minutes or till light and fluffy see notes now beat in the eggs one at a time then beat in the vanilla and salt for 3 4 minutes till beautifully incorporated then add in the flour mixture bit by bit beating but not over beating and chuck in the chocolate and nuts and stir see notes being in muggy brisbane i decided to put the dough into the fridge for about 20 minutes to firm up before rolling it out into 12 rounds of about 1 2 cupful 110g 4 oz and flattening slightly see notes your frozen nutty paste balls get pressed into each of the rounds of dough which you gather around to enclose the paste now place the nutty doughy rounds onto 2 large baking trays lined with baking paper allowing plenty of room between them donna says to leave 10cm 4 inches between each cookie bake for 12 14 minutes or 16 in my oven till the edges are lightly golden brown cool em on the trays and enjoy you guessed it notes pistachio spread is sweetened whereas pistachio paste is just the ground pistachios donna says to use a stand mixer i don t have one so used my electric hand beaters and for a few less minutes than 8 and it was just fine i used a mixture of white and dark and lindt milk chocolate rather than all milk chocolate donna says to freeze the cookie dough rounds overnight if you want fudgier cookies my dough was so soft i could not roll it out so had to use spoons to shape it then put them back in the fridge again to firm up i should have shoved em in the freezer for a bit i guess ingredients gathered spoon scoop out the pistachio paste onto the trays beat the sugars and butter together eggs and flour mixture in ready for the choc chips and nuts stir in the chocolate and nuts get ready to enclose the frozen pistachio paste golden brown goodness oozy and chocolatey dive in baking soda aka bi carb soda make sure it s within date no old baking powder here posted by sherry s pickings at 00 00 48 comments email this blogthis share to x share to facebook share to pinterest labels baked goods cakes sweets chocolate cookbookclub cooks chefs my food doodles nuts older posts home subscribe to posts atom about me sherry s pickings hi i m sherry i live in a sunny state of australia with my hubby and lots of wild birds i spend my time cooking reading writing travelling and thinking about food please join me view my complete profile get new posts by email subscribe email subscribers i d love to have you join my current 89 email subscribers and my 1068 instagram followers please join in dear friends why sherry s pickings i am picking out all the best things in life neff recipe e book my winning recipe no 13 measurements converter the aussie way search this blog labels a z guidebook 26 architecture 9 art 4 art galleries 6 awards 1 baked goods 133 bars 4 beef 5 biscuits 28 bkd cookbook club 7 blogger faves 4 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