ANZAC biscuit

These biscuits were called soldier biscuits until the Gallipoli campaign. Then they were named ANZAC biscuits to commemorate the indescribable efforts of the Anzac's at that time. Now they are a super yummy biscuit that I love making on ANZAC Day.

2 cups of rolled oats
2 cups of plain flour
2 cups of brown sugar
1 1/2 cups of coconut
250g (8oz) of butter
4 generous tablespoons of golden syrup
1 teaspoon of bicarbonate of soda
2 tablespoons of boiling water

Combine oates, sugar, sifted flour and coconut in a large bowl. In a small saucepan melt butter and golden syrup over a low heat. In a small bowl mix soda with boiling water and add to the saucepan with butter and golden syrup. Pour the contents into the large mixing bowl, stir into dry ingredients. Place tablespoons of mixture onto grease proof paper covered cooking trays and allow room for spreading. Cook in a slow oven, about 160 degrees Celsius, for 20 minutes. Slide onto cooling rack and eat them as soon as possible.

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This recipe is doubled and makes about 45 biscuits. I always make a double batch because the first batch is always eaten while warm and the cold ones are eaten over the next couple of days.

Honey Lemon Friands & a Winner

Firstly, the winner of that delicious recipe book is.......

Ellen

Ellen Arthur said...

my favourite place to go for sweet recipes is to call my mum (aunty Chris) and to get the old family favourites. and of course I loooove food blogs, always a winner.

Now straight into the recipe. These little beauties are so moist and moorish, and sticky sweet.

Honey Lemon Friands

Ingredients

6 Egg whites

185gm Butter, melted

2tbs Honey

Zest from 1 lemon

1C Almond meal

1 1/2C Icing sugar

1/2C Plain flour

Honey Syrup

2tbs Honey

1tbs Water

Juice from 1 lemon

Assembly

• Preheat the oven to 160 degrees celsius. Grease moulds with a little butter.
• Place egg whites in a medium bowl; whisk lightly with a fork until combined.
• Over a low heat, add the butter, honey, lemon zest and stir until the butter is melted. Remove from the heat and set aside until room temperature.
• Add the butter mixture, almond meal, sifted icing sugar and flour and stir until combined.
• Fill the moulds and bake for about 12-20 minutes (depending on the size of your mould). Let the friands stand for about 5 minutes before turning onto a rack
• Honey Syrup: Combine the honey & water in a small saucepan and bring to the boil. Remove the pan from the head and stir in the lemon juice. Allow to cool.
• Drizzle the syrup over the friands.

Berry Nice.

My sisters laughed at me when I told them I wanted an ice cream maker. Their mocking went along the lines of "Why?" "You'll only use it once." "Where are you going to put it?"

Granted the last one was a legitimate concern as I don't have an awful lot of space. But come on it's an ice cream maker why wouldn't I want one and since I got it a year and a half ago I have used it more than once, so ner. Ice cream makers are awesome.

This week I made raspberry ice cream.

Mix 2/3 cup sugar

230g your favourite berries fresh or thawed

1/4 tsp vanilla

2/3 cup whole milk

in a food processor until smooth and well mixed. Pour into a bowl and stir in

1 1/3 cups heavy cream (35% fat)

Pour into your brand new ice cream maker that you just bought because I told you they are awesome. And wah-lah rich, creamy, tarty berry ice cream.

Remember, to win a great recipe book see the post below.

Some of my favourite things

By the end of last weekend I was done cooking.

Don't get me wrong I loved every minute of it but by Monday evening I was happy to see a take out menu.

So I made Mini Quiches wrapped in Prosciutto for our family picnic on Monday.

The concept I had seen on a food magazine and thought how hard could it be.

It really wasn't hard but the only thing I was disappointed with was that the quiche mixture seeped through the prosciutto and I didn't have the visual effect of crispy prosciutto cups encasing the quiche.

Oh well, they still looked good and tasted even better - the saltiness of the prosciutto & the sharpness of the cheese were a delightful mix.

So before I get to the recipe I have to say ..... I didn't have a recipe and ..... I didn't actually measure any quantities - it's just how I work sometimes.

It really doesn't matter how much cheese or parlesy or bacon you put into the quiches just add enough so that you can taste the flavours.

Ingredients

6 eggs

1 1/2 C milk

Cheese Grated - I used a combination of romano & cheddar

Parsley Finely chopped

Bacon Finely diced

1/2 Onion Finely diced

6 slices Prosciutto

Assembly

• Fry up the onion & bacon together until the onion is soft and the bacon is to your liking (I like it to be a little crunchy). Let it cool down
• Cut the prosciutto in half and using a Texas muffin tray line each muffin hole with the prosciutto. I layed two halves in a crisscross pattern.
• In a medium bowl add the eggs and milk and whisk until well combine.
• In Each muffin hole place some cheese, bacon/onion mix & a pinch of parsley.
• Place the tray in a preheated oven at 180 degrees celsius for about 20 minutes or until the tops of the quiches don't wobble like jelly.

Ok, with that out the way, let's move on..........

Two of my favourite foodie publications came out this week with special editions.

Firstly, Donna Hay came out with a 50th Issue Birthday edition, and what a cover.

The front cover features a Chocolate Buttermilk Layer Cake......HELLO! - you had me at CHOCOLATE.

My second publication ~ Delicious ~ came out with a recipe collection called.......Sweet ~ the ultimate collection.

So, because I'm all hyped up on the excitement of these issues I've decided to give one lucky person their very own copy of Delicious' Sweet.

To enter leave a comment about where you like to go when looking for a sweet recipe. Is it a blog, a website, a publication or a family recipe? If you don't like sweets, that's ok leave a comment you'll still be in the running.

Entries close midnight (Adelaide time) on Saturday, 17th April, and I'll announce the winner with my post next Sunday.

Good luck & happy cooking.

I hope you had an EGG-cellent Easter

We have had a lovely Easter weekend shared with friends & family.

I feel like I just haven't stopped eating - I'm pretty sure the scales will agree.

I hope you've had a wonderful Easter.

New recipes coming soon, and keep an eye out over the next week or so because we'll be running our very first competition.

Isn't it EGG-citing!!