Anzac Day

They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning,
We will remember them.

LEST WE FORGET.

Here in Australia & New Zealand it’s Anzac Day, where remember the Australian and New Zealand Army Corps and the sacrifices they’ve made for our countries inย  WW1 and in the wars since then that our countries have been involved in.

Back in the day supplies were sent from families here in Australia to their sons & daughters and in those supplies were what became known as Anzac bikkies, I don’t know where the recipe came from or who invented it, but surely this is one food we can truly call our own, unlike pavlova and lamingtons which the kiwi’s always try to claim as their own.

Anyway I thought last night I should make some, we’re catching up with some friends today so it’d be nice to take some along being Anzac Day and all. I had to find a recipe – this would also be one of the recipes that are undoubtedly handed down through generations, but I haven’t got it (Must speak to Mum and get hers) What I didn’t know what that you need dessicated coconut. Then I thought I’ll make something else, started mixing the butter and sugar and then realised no eggs –ย  so because necessity IS the mother of all invention here is my take on an Anzac Biscuit, taking nothing away from the original, but without one of the key ingredients I had to compromise.

The best of both crunchy and chewy worlds ๐Ÿ˜€

ย 

You will need:

2/3 cup raw sugar

250g butter, softend

2tsp vanilla

1 & 2/3 cup plain flour

1/4 cup golden syrup

1/2 tsp bicarb soda

1/2 cup roasted almond, roughly chopped

1 cup of oats (I used minute oats)

1 cup seeds and sultanas

Any sort of seed mix would do

ย 

Preheat the oven to 180 degrees celcius. Cream butter and sugar in a large mixing bowl, add vanilla, syrup & bicarb soda and mix well. Gently mix in the flour, followed by remaining ingredients.

Grease or line your baking trays with paper and place teaspoon fulls of mixture on the trays at intervals. Bake in the oven for approx 20 mins or until golden, allow to cool slightly on the trays before moving to a wire rack to cool completely.

Store in an airtight container and try not to eat too many all at once!

Birthdays are FUN

Tomorrow is Zachie’s 5th birthday so we had a party for him on the weekend and it was a rip roaring success. He was in heaven seeing all his friends in the one place, declared they’re all his BEST FRIENDS! I went the traditional route of pass the parcel and hide and seek but for the most part the kids just played and had fun.

Image

On the menu there were funfetti cup cakesย  which I have made before and my helpers do love to put the 100’s & 1000’s on them. A fruit platter with Truck watermelon, Little Sausages in pita bread, and slow roasted lamb souvlaki with Baba ganoush and Tzatziki. Jelly Oranges & a Prime Mover Road Train birthday cake!

Truck Watermelon

Just like my Mummy used to make :)

Just like my Mummy used to make ๐Ÿ™‚

I wanted to be able to prepare almost everything but I thought it would be fun for the kids to be able to make their own little souvlaki. So I roasted two mini lamb legs and served them with some roasted potatoes and all the bits that go with them.

Needless to say I got a mouthful, hubby reported it was all fantastic! ๐Ÿ˜€

Slow Roasted Lamb

You will need

2 mini lamb roasts (or 1 big one)

2 large cloves of garlic, sliced

50 g butter

handful of fresh oregano, chopped

Juice of 2 lemons

Olive oil

Salt & Pepper

250 mls of water

4 large potatoes, peeled and cut into medium chunks.

Preheat your oven to 220 degrees Celsius. Make a couple of incisions in the lamb and slot in some of the garlic, put the lamb into your roasting pan and season, sprinkle over the oregano, remaining garlic and pour over the lemon juice, olive oil and add the water to the bottom of the pan. Put the butter in knobs over the lamb and roast for 15 mins on each side.

Then turn the oven down to 160 degrees Celsius, add the potatoes to the pan and toss in the juices and cover and bake for at least 2 & 1/2 hours or until done. You want the lamb to literally fall off the bone and be able to break it up with a fork.

Baba Ganoush

This is really too easy for words, once you’ve made it a couple of times I think you can play around with the quantities and be guided by your tastes. I used 3 medium size eggplants to make enough for 20 people.

You will need:

3 medium eggplants

1 large clove of garlic

1/2 cup tahini

400 mls natural yoghurt

Juice of 1 lemon

Olive oil

smokey paprika

Place the eggplants over the gas burner on your stove and allow them to “Cook” for 10 mins on each side or until they start to collapse in on themselves. It’s important to keep an eye on them though. Once they’re charred all over remove from the heat and place in a plastic bag and allow to sweat for 10 mins.

Then carefully remove the skin from the eggplant, you need to make sure that none of the charred skin remains otherwise your dip will taste burnt rather than smokey. Set the eggplant aside.

In a mortar and pestle crush your garlic with 2 tsp of salt, then add some of the eggplant (this depends on the size of your mortar) you can fork it as well, but you want it chunky and not completely smooth. Transfer the mix to a large bowl and add the tahini, yoghurt, any remaining eggplant and lemon juice.

Mix well and pour into your serving dish/bowl. Make a little well in the centre and pour over some olive oil and sprinkle with a small amount of paprika.

Prime Mover Birthday Cake