Once you're past the delicious (if I may say so myself) silverbeet lasagne and Monday night's Moroccan tomato, chickpea and noodle soup (which I can also report is delicious and a handy, hearty one-bowl meal for this time of year), we're high on sugar this week.
We start with chocolate because I'm with Geoff Scott and believe there is something habitual about needing more of it as the winter closes in - and who doesn't want a slice (maybe a smaller slice than that featured on page nine - you can always come back for seconds) of milk chocolate, caramel praline tart. Make double chocolate eclairs like the pros and have some fun with kids making chocolate hokey pokey bar.
Canned fruits make these four interesting desserts when the fruit bowl is running on apples and pears and our bake of the week is a ginger tea bun from new columnist Caralee Caldwell, who is very talented at making great-tasting gluten, dairy and refined sugar-free meals.
