Cuisine - Nut-free recipes http://cuisine.com.au/recipe-finder/no-nuts There's no nuts here, just a load of fantastic recipes for the nut allergic in mind. en-au Devonshire splits http://cuisine.com.au/recipe/Devonshire-splits I very quickly revert to the influence of my British forebears when I think about afternoon tea. There should be freshly baked scones and something with cream, and definitely cake and possibly a pie. Nashi butterscotch cake http://cuisine.com.au/recipe/nashi-butterscotch-cake This cake makes a wonderful autumn dessert and is best eaten the day it is made. If making the cake ahead of time, the nashi can be brushed with a little warm golden syrup for extra gloss just before serving. Springform cake tins sometimes leak, so cook it in a regular cake pan for best results. Apple spice cake http://cuisine.com.au/recipe/mums-apple-spice-cake For this concoction you can't go past a good old granny smith apple: they're crisp, fresh and perfectly tart. You can stick to the classic recipe or make your own variation by adding different fruit or nuts; a slow-cooked quince in place of a granny smith is lovely. Authentic Caesar salad http://cuisine.com.au/recipe/authentic-Caesar-salad Spaghetti with champagne, prawns and herbs http://cuisine.com.au/recipe/spaghetti-with-champagne-prawns-and-herbs Polpette di baccala http://cuisine.com.au/recipe/Polpette_di_baccala Polpette di baccala is salted cod croquettes, commonly served with aioli and rocket Panade a l'oignon http://cuisine.com.au/recipe/Panade-a-loignon Richard Olney stresses the need for quality ingredients. It is important to use excellent bread. It is equally important to use good-quality parmesan cheese, and the second cheese should be a firm, nutty mountain cheese, found in quality cheese shops. The dish will not be successful if you use soft, elastic so-called Swiss-style slices. Torta di patate http://cuisine.com.au/recipe/Torta-di-patate This is an excellent recipe and is ideal served alongside a baked fish or grilled sausages, or almost anything really. I found that sliced wedges reheated perfectly and the exposed edges became a little crisp, which was delicious. Patience Gray suggests using crushed grissini or fennel-flavoured taralli rings in place of the fresh breadcrumbs. I think I will try that next time. Pastry cream http://cuisine.com.au/recipe/Pastry-cream Pastry cream, or creme patissiere to give it its classic French name, is a very versatile preparation. Oxtail and farro soup http://cuisine.com.au/recipe/Oxtail-and-farro-soup Try this hearty and delicious Italian classic.