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 in  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 –  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 😀

 

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

 

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!

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Who doesn’t love a scone?

We had a catch up today with our Mother’s Group, we have been meeting for nearly 5 years and are still going strong. A very dear friend & colleague gave me her scone recipe (The English Scone) it is without question the easiest and least time consuming recipe ever!

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I am sure my darling Jeanma (Dad’s Mum) would be none to impressed that there is no butter in this recipe, but I tell you even the purists would go for these. So thanks Paulina, You ROCK!

You will need

3 cups of self raising flour

3 tsp sugar

a pinch of salt

1/2 cup cream

1.5 cups milk.

METHOD:

PREHEAT oven to 220 degrees. Put all dry ingredients into bowl, whisk for a few seconds using a hand whisk. Add cream and milk, stir LIGHTLY using a thin spatula or knife ( the less you mix, the lighter and fluffier the scone) Pour sticky dough onto a floured board. Sprinkle some flour on top to prevent your hands sticking. Pat dough lightly to even it out. Dip your scone cutter into flour and cut out scones. Repeat to prevent dough sticking to cutter.

Put them together on a baking sheet if you want ‘pullaparts’ or place them separately if you want individual, crusty topped scones.

Cook for about 11 mins until hollow sounding when tapped. Take out of oven, cover with a clean tea towel until ready to serve with whipped cream and good quality jam.

Note: This mix is really really sticky, have faith it does work, I have played around with it just a little and because it’s so wet I get two dessert or soup spoons and make rough quenelles and spoon the mix onto a lined tray and end up with pull a parts.

Sensational is an understatement!

A Christmas Spin on the Chelsea Bun

Yellow Cherry & Sultana ScrollsMerry Christmas and a VERY Happy new year to you all. I have to apologise again for my lack of posting – I have struggled to find time to write with working etc I must say I have missed it and I am looking forward to more regular postings. That said Christmas is always my chance to get creative in the kitchen. We don’t do traditional in our house and we haven’t for a long time, but now we don’t as we’re a pork free house so no Ham’s etc and Turkey is well and truly overrated in my opinion.

So this year we went with Steak – Angus Scotch Fillet – Jamie Oliver’s Lamb Lollipops which are just gorgeous, this year we didn’t make all the trimmings, but had salads etc on the side. Prawns of course, paprika potatoes & delicious desserts which I will share in another post.

The above scrolls were made for our Mother’s Group Christmas party which ended up being a breakfast as all the kids are early risers and it just made sense. So I brought a fruit salad dressed up Christmas style and these scrolls.

Christmas Fruit Salad

We have had copious amounts of Yellow Cherries and I have made jam and stewed the remaining which I used to make these scrolls.

You will need:

2 tsp dry yeast

1 tsp sugar

2 ½ cups plain flour, sifted

½ cup warm milk

185g softened butter

1 Tbsp sugar, extra

1 tsp mixed spice

1 egg

¼ cup soft brown sugar

good handful of sultanas

about 1 cup of stewed fruit – I used Yellow Cherries.

1 Tbsp milk, extra for glazing

2 Tbsp Sugar, extra for glazing

Glace icing

½ cup icing sugar

1-2 Tbsp milk

What to do:

Combine the yeast, sugar & a couple of tablespoons of the flour in a large bowl, add the milk and mix well. Set aside in a warm place until it’s frothy and thick. This should take about 10 minutes.  While you’re waiting for the yeast to activate sift the remaining flour into another bowl and rub in the softened butter with your fingertips until it resembles coarse sand or breadcrumbs. Stir in the extra sugar & the mixed spice. Add this to the yeast mixture with the egg and mix well using the dough hook on your mix master. Work the dough until it comes together to form a smooth ball.

Lightly oil your mixing bowl put the dough in and cover with cling film and place in a warm place to allow to prove for an hour or until it’s at least doubled in size.

Pre heat your oven to 210°C 415°F or gas 6-7. Ensure your mixed fruit is finely chopped if you’re making your own. Beat an extra 50g of butter with the brown sugar & mixed spice until it’s light & creamy. When your dough is ready, knock it back and roll out to approx 40 x 25cm (16 x 10 inches) rectangle, Spread the butter mixture all over the dough to within 2cm of the edge of one of the longer sides, spread the stewed fruit all over the dough and then sprinkle the sultanas all over it.

Roll the dough from the long side, firmly and evenly to enclose the fruit. Using a sharp knife cut the roll into evenly sized pieces about 2 ½ cm thick. Arrange the slices onto a well greased oven tray with the seams facing inwards. Flatten slightly, cover with cling film and set aside to rise for 30 mins or until they’re well risen again. Bake for 20 minutes or until golden brown & cooked. When they’re almost ready stir the milk & sugar in a small saucepan over a low heat until the sugar is dissolved, brush this mix over the hot buns. Cool & mix the icing sugar, drizzle over the buns. You should get about 12 – 15 smallish buns.

Enjoy! I am also thinking they’d work wonderfully with stewed apricots or any other stewed fruit!

THE best Banana Loaf Recipe!

Yes I am aware that’s puffery but I have tried banana loaf/bread in lots of places and this one rocks it big time, it’s an oldie & a goodie and that’s why I think it’s so good, the old recipes are tried and true. Made by all the wonderful home cooks our world is made up of!

This recipe comes from a book of Mum’s which I think she got either from her mum (my Grandma) or from their local church, it’s the Hamilton Lutheran Women’s association and I hope you enjoy it as much as we do.

This recipe will make 2 loaves.

You will need:

125g butter

2 cups of sugar

4 eggs

3 cups of plain flour

6 bananas, mashed

3 1/2 tsp bicarb soda

Grease & line 2 loaf tins and preheat your oven to 180 degrees celsius. Cream the butter and sugar until light and fluffy, add the eggs beating after each addition and then add the bananas & flour, mix well until combined and divide between the two tins. Bake for 1 hour or until golden and cooked.

This is wonderful served cold and buttered. I have never toasted it, but I love to hear how it goes if you do.

Aunty Amy’s Apricot Loaf

I recently made a banana loaf and took a photo of it and posted it on Facebook, a very dear family friend who I have known all my life asked me about my Mum’s apricot loaf recipe, so  with a bit of investigating this was forwarded to me from Mum, Aunty Amy is my Grandmother’s cousin & Grandma is 93 this year so this is a classic, well tried recipe and I have to say that initially I was a bit disappointed – the next day how ever, this loaf ROCKED!! So much so, that it didn’t last too long at all!

We were over at Mum & Dad’s on Anzac Day and we were going to make banana loaf, but thought we’d give this a go, apparently this recipe is old – slow combustion oven old – it was all in imperial measurements and we think that the temperature & cooking times were possibly for a slow combustion oven as it said to cook in a moderate oven for 2 hours – it only took an hour to cook in a fan forced oven at 150°C. For me now a moderate oven is about 180°C and I think it would have cooked it too quickly at that temp, obviously you know your oven so play it by ear and see how you go.

The consistency is quite runny once you add the fruit/juice mix and becomes quite sloppy – don’t lose heart, that’s exactly what is supposed to happen. I think if you decided to bake it as a cake then it may need a little longer, but really I do think it works best as a loaf, but that’s just me.

Now it turns out we found another Apricot loaf recipe so I am going to trial that too and post it over the next few days/week. For this recipe however you will need:

3 cups SR Flour

250g or ½ lb butter

2 eggs

1 cup milk

460g or 1 lb raisins

2 tsp treacle or golden syrup

60g or 2-3oz Almonds – chopped

180g or 6oz dried apricots

1 cup raw sugar

Zest  of 2 oranges

1 tsp salt

2 tsp cinnamon

2 heaped Tbsp coffee

1 cup orange juice

Method.

Cream butter and sugar, add eggs, coffee & cinnamon, in the meantime boil the raisins and apricots in orange juice for about 5 mins and allow to cool slightly. Add the flour to the butter mix and mix gently, slowly add the milk and when it’s all combined add the apricot mix.

I divided the mix between two greased and lined loaf tins & baked at 150°C for an hour. When you take it out of the oven, let it sit for 5 or so minutes before you remove and allow to cool completely on a wire rack.

Chocolate Cake

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So tomorrow is our son Zachie’s 4th birthday, we had a party for him today at Hays Paddock, a fantastic park in Kew East, there is an enclosed section which has an adventure playground and loads of room to run around, there are a couple of ovals as well just to make sure there is enough space for just about everyone!

It’s autumn here in Melbourne and we had a glorious day of sunshine & cool breezes without a cloud in the sky. I saw a cake similar to the design I made and always thought it’d be great for our boy who loves everything to do with trucks and construction.

You will need

250g Butter

400g Sugar

250g Self Raising Flour

50g Cocoa

1 tsp Vanilla

200ml Milk

4 Eggs

Pre heat your oven to 170 degrees Celsius.

Cream the butter & sugar until it’s light and fluffy, add the eggs one by one beating well in between. Sift the flour & cocoa and add to the mix, while slowly beating pour in the milk, mix well for about a minute and ensure it’s all combined.

Grease & line a 26 cm spring form or round tin, pour the batter into prepared tin and bake at 170 degrees Celsius for approx 40 mins or until a skewer comes out clean.  Allow to stand in the tin for 5 mins or so and then remove and allow to cool completely.

You could leave it at that, but I made some chocolate butter icing, for which you’ll need 250g butter softened, 3 cups pure icing sugar and a tablespoon of cocoa, make sure you sift the icing sugar to remove all the lumps and add to the butter after you have creamed it and it’s light and fluffy, also add the cocoa.

I used violet crumbles & small snickers bars as the rocks, violet crumble is chocolate covered honeycomb.

Enjoy & happy happy birthday my darling boy – I love you right up to the moon and back and up again and back! xxx Mumma

Passionfruit Cake

Delicious? Yes it is and oh so easy to make.. Light, fluffy and something you could easily whip up in no time… I promise!

You will need:

250g Butter

400g Sugar

1tsp Vanilla extract

2 large ripe passionfruit (the Pulp only)

4 eggs

300g Self Raising Flour

200ml Milk

What to do:

Pre heat your oven to 170 degrees celsius or 320 farenheit. Grease & line the base of a spring form tin, measuring 26cm.

Cream the butter, sugar & vanilla until it’s light & fluffy and the sugar is dissolved. Add the eggs one at a time and beat after each addition. Add the passionfruit pulp, mix and then slowly add the milk beating on a very low speed, then spoon in the sifted flour, mix well, but not too much, say for a minute or so. Pour into the prepared tin and bake for approx 40 mins.

Would go beautifully with some passionfruit icing as well and whipped cream on the side, but hubby isn’t a fan of icing so I went with icing sugar (powdered sugar).

Enjoy! xx