cooking with five brothers one sister

gluten free banana bread

2011-06-29T08:04:00.001+10:00

I am not a huge fan of gluten free bread, I don't really like the taste- it seems metallicy or something and I will only eat it toasted with something of it, like an open sandwich and only rarely.

But sometimes it would be nice to have a bread to pop in the toaster for breakfast.

I came across this bread one day on the internet- I am not sure the original source, but I have made it twice now.

The first time I used pecans instead of walnuts because that's what I had and the second I doubled the recipe and put it in the smaller of my bread tins and it came out like a normal size loaf, it took double the cooking time.

I have cut it in to slices and we (the gluten free people) have been enjoying it toasted for breakfast.

I didn't cut it as thick as suggested but thin to make it go further, particularly as bananas are so expensive in Australia at the moment due to the cyclone in Queensland, this is despite the fact that we have bananas grown locally, but they take 2 years to grow as opposed to 1 year in Queensland.

The recipe calls for very ripe bananas, I bought seconds at our local fruit and veg and left them for quite a few days but because it is winter they simply do not ripen and go off like they do in summer, so they were not as ripe as they should be for a recipe like this, but it still turned out well.

Banana Bread

2 eggs
3 medium, very ripe bananas
130g (⅔ cup) caster sugar
90ml (⅓ cup) canola oil
350g (1¾ cups) gluten free flour
1 teaspoon xanthan gum
2 teaspoons gluten free baking powder
¼ teaspoon bicarb. soda
½ teaspoon salt
65g (½ cup) chopped walnuts, toasted

Preheat oven to 180°C. Grease a loaf tin.
In a medium mixing bowl beat eggs until frothy. Using a fork, mash bananas on a plate and add to eggs, mix well.
Add sugar and oil and beat until well mixed.
Add flour mix, xanthan gum, baking powder, bicarb. soda and salt to banana mixture. Stir in nuts and mix until well blended.
Pour into prepared tins and bake in preheated oven for 45-55 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and cool in the tin for 10 minutes before turning out and cooling completely.
To serve, slice generously thick and toast, if desired. Store well wrapped in the refrigerator.
Makes 14 slices.

almond bread

2011-06-28T08:19:00.001+10:00

Almond bread or almond slice as it is sometimes known is a favourite of mine.

My dear aunt used to make it for me and while I had tried to make it myself I could never get it quite the same.

Now with my aunt no longer here with us I thought my almond bread days were over, until I came across the recipe in my 4 ingredients Gluten Free Cook Book.

My first attempt was fine but I could not get them really thin for the second baking, but then an idea came to me (in the middle of the night, like these things often do), if I froze the loaf first before cutting I could get a much thinner slice, and it worked YAAYYY!!!!

So without further ado here is the Almond Bread recipe.

Almond Bread

4 eggs

1/2 C raw sugar

1C gluten free flour

1C almonds

Preheat oven to 180C

Separate eggs and beat egg whites until stiff, then add sugar slowly and beat until dissolved.

Sift flour and stir in and add almonds.

Place mixture in a lined loaf tin (the trick to getting your baking paper to stay still is a dot of butter in the bottom of the tin) The tin I use is thin and long with straight down sides 8cm x 25cm and makes a really nice sized piece.

Bake for 40 minutes.

The recipe states when cool enough slice thinly- now this is what I tried first but ended up with the freeze and cut method as mentioned above, my aunt and in several old recipes I have read actually leave the loaf for several days before slicing.

Place slices on a baking tray and return to oven until browned 10-15minutes (I like to turn my oven down for this step to about 160C as they can easily go too brown really quickly so keep an eye on them)

With the freezing I can get a much thinner slice and get many more than the 15 stated in the recipe, I keep the loaf in the freezer and just slice off as many as I need- or otherwise they go really quickly- too moreish!!!

Note the one missing- that was a taste test.

These are a lovely crisp biscuit great with a cup of coffee.

gluten free flat bread

2011-06-15T15:31:00.002+10:00

As I mentioned in my previous post I have been making a gluten free flat bread that we really like.

It is quick and easy to make and everyone even those not gluten free like it.

We tried several gluten free flat breads but the problem is that all the commercial flat breads, tortillas etc left a lot to be desired, they don't fold well, tending to break and are rather hard and unpalatable.

I have been experimenting and found that cooking them in your sandwich press gives good results.

I have used these as savoury crackers for dips etc. by cooking them once and then cutting them into triangles and putting them back in the press for another couple of minutes until crisp.

Gluten Free Flat Bread.

1 C tapioca flour
1 t baking powder
1 t sea salt
2 T oil
2 T water
2 eggs

Mix well, pour (or roll out and press into shape, then place) into
hot skillet.

Turn over when half done.

Takes maybe 8 - 10 minutes.

Now this is the recipe how I first got it, here are my tweeks.

I make the mix runnier like a pancake batter and either use a frypan, the flat hotplate on my stove or now the sandwich press. You can make it thicker like a hotcake batter or thinner like a crepe batter by varying the amount of water- experiment to find out what you like best.

Here are some photos showing the sandwich press method.

Place a large spoonful onto a hot sandwich press.

with the back of your spoon make it circular, shut the lid.

It only takes a minute or two to cook, this batter was more crepe like, so if your batter is thicker it might take longer, if you leave it too long it will become crispy and difficult to fold.

We used these to make steak sandwich wraps, while the others used normal bread.

We use sizzle steak for our steak sandwiches so it is nice and thin and easy to roll.

I just put some BBQ sauce on the bread, topped it with the steak, caramelised onion and salad fillings and rolled it up- yummy!

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chebe bread

2011-06-15T14:52:00.004+10:00

I have been living a wheat free and dairy free life since October last year except for 6 weeks around VCH's holidays and Easter time when I had to go back on gluten for 6 weeks so that I could have a coeliac test.

The test came back negative, but I immediately went back to being wheat free, as I feel I have a wheat intolerance.

I am no longer tired all the time and my hayfever symptoms disappear when I stick to my diet.

Two of my children are also on this diet with me as their respiratory symptoms disappear (one has a constant runny nose, the other starts to wheeze) when they stick to the diet.

When we first went on the diet B4 was really missing bread, so I bought some GF bread, which was fine but rather expensive, now, I have had lots of experience with bread making but making GF bread leaves me with the heebee geebees, I think it is using the expensive ingredients and have it flop that holds me back.

I have used a couple of mixes with success though, but obviously these involve planning ahead and are not good when you find you have run out of bread 10 minutes before lunch.

One day I remembered a recipe I got off a group I was on ages ago, this was for chebe bread.

I made up a batch and we liked it and have been using it ever since.

I went looking to find out what it is traditionally made out of and was surprised to find that it was made out of tapioca flour which is what my recipe used, I was also surprised to find that it is not a flat bread at all but little balls of cheesy bread, with cheese in it.

Now as I said we have been dairy free, but recently discovered that cheddar cheese has no lactose in it, so we have been having a little of that on occasion.

I printed off an "authentic" recipe and have been making that as well as our flat bread version.

Now I have two quick and easy breads that can be make in a matter of minutes.

Here is the original and I will post the other in another post.

Gluten Free Pao de Quejo ~ Cheese Bread

Makes 12 – 1 1/2 inch wide biscuits/rolls
Ingredients:
1 1/4 cups tapioca flour (same thing as tapioca starch)
2 cups grated cheddar cheese
1 teaspoon baking powder
2 eggs
1/4 cup melted butter
2 teaspoons dill
2 teaspoons dried chives

(I have also added some crushed garlic to make a garlic bread substitute)

Directions:

Preheat your oven to 220C (the original says 450F)
Mix together all ingredients in your mixer well.
Form in to balls (about 1 1/2 inches or 2 inches) and slightly flatten.
Place on baking paper on an oven tray.
Bake for 8 – 10 minutes or until golden brown.
Serve warm with sandwich fillings. (I love then with butter straight from the oven)

Here is a link to the original recipe I found.

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hot cross buns

2011-04-27T11:06:00.003+10:00

Every year on Good Friday we enjoy making our own Hot Cross Buns.

My dear friend Sandra (miss you too) requested the recipe so here it is.

It is originally out of a Family Circle Magazine.

Hot Cross Buns

2 t yeast

1 1/3 C warm water

1/4 C sugar (you could use honey)

4 C plain flour

1/4 C full cream milk powder

1 t mixed spice (I also add 1 t cinnamon)

1 C sultanas

1/2 C mixed peel (I use diced dried apricots instead as they are sweeter and add more flavour)

80g butter melted and cooled

2 eggs lightly beaten

1. Mix together yeast water and sugar and wait 10 minutes or until it has bubbled up.

2. Add other ingredients to bowl of electric mixer with dough hook attached

3. Add yeast mixture and mix for 5 minutes on low

4. Cover and set aside until doubled in size (if you are in a hurry or it is cold you can do this in the oven on a very low temp under 50C)

5. Punch dough down give it a quick knead and divide into 16 equal pieces

6. Place in lined pan close together

7. If you wish to put crosses on them now is the time, mix a little flour and water in a small ziplock bag and cut one corner and pipe on (I am not very good at piping but try my best)

8. Cover and leave to rise until doubled in size.

9. Heat oven to 200C

10. Spray buns with water and place in oven.

11. Bake for 10 minutes and then reduce heat to 180C and bake for 15-20 minutes longer, you can tell if they are cooked if they sound hollow when you tap them.

12. Cool for 5 minutes in tray before removing onto wire rack.

13. Make a glaze out of a little icing sugar and water and a bit of cinnamon (like a really runny icing) brush onto buns while still hot.

14. Serve warm with lashings of butter.

Leftovers can be cut in half and toasted for breakfast the next day.

If you want something different than the buns you can make an Easter loaf by diving dough in half to make two loaves.

Take one and cut it into 3 equal pieces roll these out and plait to make a plaited loaf, do the same with other piece of dough, brush with egg white and sprinkle on flaked almonds and sugar, cook as for Hot Cross Buns.

I usually make this as well but I can't find a photo.

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expresso amorettis

2011-03-05T11:53:00.002+11:00

This is again a recipe from 4 ingredients gluten free.

I made this the other day for afternoon tea when we had some visitors, I was a little unsure how the kids would like them as they have coffee in them, well apparently they must have liked them a lot because this recipe made heaps, there was a good half a container left and when I was going to Bible Study and thought to take some along there was only 3 left!

I think you could adapt it by using cocoa or carob powder instead of coffee and I think they would be lovely drizzled or dipped in chocolate.

Expresso Amorettis

1T instant coffee

3 egg whites

3 C almond meal (I buy this in bulk from the health food section)

1 C sugar (I used raw because I didn't have any white)

Preheat oven to 160C, dissolve coffee into 2T boiling water, allow to cool.

Beat egg whites until stiff peaks form.

Add egg whites, sugar and almond meal to coffee mix and stir until combined.

Using a tablespoon (I use a teaspoon so I can make more biscuits) dollop balls onto a paper lined baking tray.

Bake for 20 minutes (I baked for 15 because they were smaller) or just beginning to brown.

I left these on the tray to cool for about 10 minutes then put them on a rack.

I am going to make these today to take to Church tomorrow and I think I will make a chocolate version.

bacon and egg muffins

2011-03-05T07:50:00.000+11:00

We had these for tea (dinner in Australia is called tea) the other night and they were lovely.

They are bacon and egg muffins and I got the recipe from here

It is a breakfast recipe but I adapted it to a main meal by serving it with salad and sweet potato hash browns.

I made these in my smaller muffin pans which meant I made 18, but you could use Texas muffin tins and make bigger ones.

These are super easy and super yummy.

Bacon and egg muffins

10 eggs

bacon

capsicum

onion

Put bacon in the base of a muffin tin, put finely chopped onion and capsicum on top of bacon.

Whisk eggs and pour into tins.

Cook at 180C for 20-30 minutes (depends on size of tin) until egg is set.

You can sprinkle a little grated cheese on it at this stage if you wish.

Serve.

Leftovers can be reheated or you can eat cold.

I had the two leftovers for breakfast the next day and they were still very yummy.

Sweet potato hash browns

Grate 3 sweet potatoes, add two eggs, salt and pepper and mix, fry in a little olive oil until brown on both sides.

For a main meal add salad or serve for breakfast

raspberry almond cake

2011-03-04T06:26:00.002+11:00

I made this cake for myself for my birthday.

It was a lovely cake, but I think it needs to be served with something.

Whipped cream and/ or a chocolate ganache would be my first choice, unfortunately being gluten and dairy free I would have to go to my second choice of a dairy free ice cream either vanilla or chocolate or a raspberry sorbet.

Raspberry and Almond Cake

2 C frozen raspberries, thawed, juice included

6 eggs

1 C sugar

255g almond meal

Preheat oven to 160C

Puree raspberries with their juice.

Beat eggs and sugar with a mixer until light and fluffy, add puree and almond meal.

Stir well, pour into a greased 22cm cake tin (I used a springform tin, lining bottom and greasing the sides) and bake for 60-70 minutes.

As you can see from the photo I dressed it up by putting flaked almonds on top before baking and dusting with icing sugar once cooled.

The note in the book says you can swap raspberries for apples, bananas, oranges or mandarin.

Topped with cream cheese and sprinked with poppy seeds, this cake is beautiful.

flourless chocolate cake

2011-03-03T07:25:00.000+11:00

This is a delicious moist cake perfect to serve for dessert or that special occasion.

Flourless Chocolate Cake

4 eggs

1C caster sugar

200g butter

250g dark chocolate

Preheat oven to 180C.

Separate eggs, add half the sugar to to egg yolks and beat well with a mixer.

In a separate bowl, beat egg whites until fluffy then add remaining sugar gradually, beating until soft peaks form.

Melt chocolate and butter over hot water stirring regularly.

Pour into egg yolk mixture and fold.

Once combined fold in egg whites.

Line a cake tin with greaseproof paper and pour in mixture (I used a springform pan with paper on the bottom and greased the sides)

Bake for 40 minutes in the lower third of your oven.

This cake will collapse on cooling because it has no flour

I dusted with cocoa powder and icing sugar, can be served with whipped cream for a special occasion.

spinach and cashew pate

2011-03-02T06:19:00.002+11:00

This pate is very similar to the cashew dips that are very popular at the moment.

This version is gluten and dairy free.

Spinach and Cashew Pate

1 C cashew nuts

200g spinach leaves

1/2t nutmeg

Steam spinach just enough until its wilted.

Blitz the cashews in a blender until finely ground and then add the spinach and nutmeg.

Blitz to combine.

I found this a little bland so we added some salt and pepper, grated Parmesan would also add flavour and make it similar to the commercial dips.

The second time I made this I didn't have enough spinach so added rocket and coriander which was lovely, another alternative would be some basil.

From: 4 ingredients gluten free cookbook

orange almond cake

2011-03-01T06:20:00.002+11:00

This cake is just beautiful.

I have had the recipe longer than I have had children, I can remember serving it to work friends over for afternoon tea.

Now being on a gluten free diet it is my go to special occasions cake.

When I used to make it I just bought ground almonds from the baking section in the supermarket, but now I am using almond meal that is made from almonds with the skin on.

I think the skin makes it a little denser and not as sweet.

Next time I make this I think I will add a little extra sugar to counteract the skins.

Here is the recipe as is.

Serve it with Vienna cream and a chocolate ganache for those extra special occasions.

Orange Almond Cake

2 large oranges

250g sugar

250g ground almonds

1t baking powder

6 eggs

Boil oranges in water for 1 1/2 hrs.

Drain off water and blend oranges in the food processor.

Add remaining ingredients and mix thoroughly with orange pulp. pour into a buttered 23cm springform tin and bake in a pre- heated 200C oven for 1 hour.

I have taken to covering the top with flaked almonds before baking and dusting with icing sugar when cool.

Chocolate Ganache

200g dark chocolate

200ml cream

2 T Grand Marnier (optional)

over a gentle heat melt the chocolate and cream together. add liqueur, mix and serve warm on the cake.

gluten free dairy free sponge cake

2011-02-28T06:33:00.001+11:00

This sponge cake turned out beautifully, I have been making sponges for a while now- well since I got my kitchen aid and except for once when I didn't whip my eggwhite for long enough before adding the sugar they have all worked out really well.

In this recipe I combined the ingredients from the 4 ingredients gluten free cookbook with the method from my tried and true sponge.

Gluten Free Sponge

4 eggs separated at room temperature

3/4 c sugar

1C gluten free self raising flour

dash vanilla essence

Their method:

Preheat oven 200C.

Beat egg whites until nice and stiff.

In a separate bowl beat egg yolks, gradually add sugar and vanilla until pale yellow in colour.

Spoon egg whites into egg yolk and fold together.

Add flour and fold in with a whisk (helps keep mixture aerated).

Pour into a lined 22cm tin and bake for 30 minutes.

My method:

Preheat oven to 200C.

Beat egg whites until stiff, gradually add sugar beating each time until sugar is dissolved.

Add yolks one at a time and mix well add vanilla.

Slowly add flour, either by hand or on mixer very slow, using whisk attachment.

Pour into lined tin and bake for 30 minutes.

It came out beautifully light and fluffy. I topped it with icing made from berry juice and icing sugar and topped it with some more berries and a sprinkle of icing sugar.

If you are not dairy free you can top it with jam and whipped cream.

I really like passionfuit icing but didn't have any passionfruit on hand that day so used the berries instead.

gluten free date loaf

2011-02-26T08:28:00.001+11:00

This is another recipe from The 4 ingredients Gluten Free Cookbook,

again super easy and super yummy!

I have eaten this for breakfast with some butter spread on it, but it is nice without butter too.

Date Loaf

375g pkt dates

2t instant coffee

1C GF self raising flour

1/4 C flaked almonds

Add coffee to 1 C boiling water and mix.

Pour over dates and soak overnight.

Stir in GF flour.

Pour into a loaf pan lined with baking paper.

Sprinkle with flaked almonds and bake for 45 minutes at 160C

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peanut butter biscuits

2011-02-25T00:59:00.004+11:00

I can't believe how long it has been since I posted a recipe, it's not like I haven't any to share and I even told friends I would post an awesome cake recipe and I still haven't done it.

But anyway after borrowing the fabulous 4 ingredients GF recipe book from the library and loving it VCH bought me a copy for my birthday.

So being inspired to cook the other day I tried out a few new recipes, the first I am going to share are these biscuits.

I took these to Bible Study and was immediately asked for the recipe, these are so easy and so moreish and very very yummy.

Peanut Butter Biscuits

1 C crunchy peanut butter

1 C raw sugar

1 egg

1t cinnamon (I had run out so didn't use it)

Mix ingredients in bowl roll into balls, the recipe said tablespoon size but I like teaspoon better- you get more biscuits, I found wet hands the best, flatten with a fork, I used wet fingers and bake 180C for 10 minutes, cool on tray.

Options: to cut some of the sweetness you may like to sprinkle with a little salt before cooking, I used Celtic Sea Salt, or sprinkle with sesame seeds.

I think these would be fabulous dipped in chocolate but I haven't tried it yet.

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semi dried tomatoes

2010-11-18T02:55:00.000+11:00

This is a really easy recipe that I found somewhere on the net and now can't find but it basically went like this.

Cut tomatoes in half and put on a wire rack over a baking tray.

Sprinkle tomatoes with salt, pepper and fresh thyme (helps when you have some growing in the garden!)

Bake in the oven at 150C for 2 and 1/2 hrs until dried on the outside but still soft on the inside.

If you want them firmer than this leave them in for longer.

Take out of oven and leave until completely cool.

Pack in a jar and cover with extra virgin olive oil - I also packed in a few basil leaves also from the garden.

Enjoy!

pita bread

2010-08-10T20:26:00.004+10:00

In my new bread making life I have borrowed lots of books from the library.

Lots of interesting recipes, hints and ideas, I have been taking lots of notes.

One bread that I have been wanting to try was pita bread.

I tried this yesterday following the recipe and made it again today swapping half the bakers flour for wholemeal.

I think they turned out even better today and they are the kids new favourite bread.
They are quicker to make than normal bread but a little more hands on work is required.

Here is the recipe- I doubled the original recipe for 6-8 so I can make 16 which is enough to feed my crowd.

Pita bread

6 C flour (3 bakers, 3 wholemeal)

3t salt

2 t sugar

2 t yeast

2 T olive oil

400ml water (500-600ml if you use wholemeal flour)

Mix all ingredients in Kitchen Aid with dough hook (you can do this by hand)

Mix on 2 for 5 minutes (knead for 10 by hand)

Leave covered to rise until doubled 1-2 hrs

Knock back with couple turns on Kitchen Aid (or by hand )

Put onto floured bench and divide into 16 pieces

Roll into balls cover with a tea towel and leave to rest for 10 minutes

Roll with rolling pin flat into round or oval shape.

Cover with tea towel and leave for 30 minutes.

Heat oven to 230C with baking sheet in oven

Put 3-4 breads in at a time for 4 minutes turn oven and cook for 2 more

Put onto wire rack to cool.

This is how they looked cut in half,

and filled with salad

When my big boys were little I used to buy these and fill then with peanut butter, banana, sultanas, apple, carrot and coconut, they loved them - I gave some to my little ones today and they loved them too.

Here is The Girl making her lunch.

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sunday-showcase

pumpkin, chicken and lemon bake

2010-07-31T06:48:00.000+10:00

We have enjoyed this dish twice now, it is ideal to use lemons and pumpkins from our garden.

We have served it mashed potato and some greens, in this case beans.

The first time we made it I used the juices to make a lovely gravy, which was super yummy and had a nice lemony flavour to it.

This time B2 and B3 did most of it, and then I realised too late about the gravy, the juices served with it were still nice though.

This recipe was originally from BHG mag and I double it to feed 8 of us.

Pumpkin, chicken and lemon bake

1.6 kgs chicken pieces

1t paprika

1t sumac

1t salt

1T olive oil

1 kg of pumpkin

3 lemons

1 C white wine

1. Pre-heat oven to 180C. Combine paprika, sumac and salt and sprinkle over chicken. Heat a large heavy based frying pan over medium heat and cook chicken on all sides until golden. Transfer to oven proof dish (I use a large roasting pan)

2. Leaving skin on cut pumpkin into 1.5 cm thick slices. add to chicken. Thinly slice 2 lemons and add to dish. Juice remaining lemon and pour over chicken with white wine.

3 Bake for 50-55 minutes or until the juices run clear when a thigh piece is pieces with the tip of a knife. Allow to stand for 5 minutes before serving.

homemade take away

2010-07-27T13:34:00.000+10:00

This is our homemade version of KFC.

We have this occasionally for a Sunday Night Tea.

I originally saw Fast Eddie do it on BHG one night and everyone commented on it, so we thought we would give it a go.

The kids really like these as they are not greasy like KFC but crispy and crunchy.

He uses thighs, but I found they take too long to cook and you are always worried that they haven't fully cooked through, so we now use wings which have just had the tip cut off.

We serve them with corn on the cob, I just buy the frozen ones from the supermarket and boil them,

and my secret recipe spicy BBQ sauce (which of course won't be so secret after I tell you! SSSH just don't tell VCH and the B's)

Fried Chicken and Spicy BBQ Sauce

1 kg of chicken thighs on the bone (I use wings and get about 1.5 for 8 of us works out at roughly 2 each)

3 eggwhites

1/2t salt

1/2t freshly ground black pepper

1/2C cornflour

1 C plain flour

2t dried thyme

3t smoked paprika

2t cumin

1tsp allspice

1/2 t ground ginger

Cut chicken thighs in half at joint and pat dry with paper towel

Put egg whites into a bowl add salt and pepper, then whisk until soft peaks form

Sift flours into a plastic bag (I find two clean shopping bags inside each other best)

Add herbs and spices.

Dip chicken into eggwhite and shake off excess.

Put chicken into bag and shake well to coat with flour mixture.

Heat oil in deep fryer or large heavy based pan

When hot cook chicken in batches (I find 4 at one time is enough) for 12-15 minutes (I find 10min is enough for the wings) or until golden and crisp and cooked through.

Drain chicken and serve. I put mine in the oven at about 160C to keep warm until the others are cooked

Spicy BBQ sauce

This was a make and taste experiment that worked.

Put BBQ sauce, tomato sauce and some sweet chilli sauce in a bowl, sprinkle with smoked paprika and mix.

Add more or less sweet chilli sauce depending on how hot you like it.

my favourite things: simmer mat

2010-07-23T06:01:00.000+10:00

This is my simmer mat, I bought it from a local kitchen shop.
It allows me to cook things without burning or catching them.
It is great to use instead of a double boiler.

Here it is with lemon butter.
I use it for all those things that need a little bit of extra care.
I would thoroughly recommend it for any kitchen.

doughnuts

2010-07-21T17:17:00.001+10:00

We made doughnuts for morning tea yesterday from a recipe out of a BHG magazine.

They were cake style doughnuts, not yeast style.

They reminded me of my childhood.

Every winter when I was little the local department store would cook them in their cafeteria.

You would always know it was winter when you entered Gerard's and the smell of doughnuts cooking wafted through the store.

It was always so exciting and my mum would buy me a doughnut.

Now of course the department store no longer exists, we have two speciality doughnut shops in town, and doughnuts are available all year round in an amazing variety.

It was fun, the kids liked seeing the process and comparing it to the automated machine at the doughnut shop.

I found these a little heavier than the shop bought but still delicious- now looking at the recipe I am wondering if I put in enough bi-carb which should make the batter lighter.

Doughnuts

3 1/2 C plain flour

1 T baking powder

1/2 T bi carb soda

1 cup sugar

1tsp mixed spice

1t salt

75g butter- softened

2 eggs

1 C milk

2t pure vanilla extract

Extra sugar and cinnamon for dusting.

1. Put flour, baking powder, bi carb, sugar and spice into bowl of food processor and turn on to mix.Put in butter and whizz until resembles bread crumbs (As usual when I recipe calls for rubbing in I use my trusty food processor).

2.Add eggs, then add milk a little at a time until well combined then add vanilla.

3.Sandwich dough between two pieces of baking paper and roll out until 2cm thick. Refrigerate for 30 minutes.

4. Turn out dough onto a lightly floured bench. Cut out into doughnut shapes (the recipe calls for a doughnut cutter - I just used two of my circle cutters)
Re-roll and use up rest of dough

5. Heat oil in a deep fryer until 170C or large heavy based saucepan. Fry doughnuts in batches of about 5 for 4 minutes each turning several times until doughnuts are cooked through.
Drain on wire rack, then dust with cinnamon sugar (to make this I put 1C sugar into the food processor with 1t cinnamon and processed until fine)

Cooking in the deep fryer.

I washed the fryer out and put in fresh oil so we didn't have chip tasting doughnuts- yuck!

Dusted in sugar on the wire rack.

Ready to eat.

Did you know that doughnuts make an "o" shape!

orange cake with chocolate icing

2010-07-18T11:43:00.012+10:00

VCH was home on Wednesday so I thought I would whip up the orange cake and ice it with chocolate icing.

It was delicious.

I love the combination of chocolate and orange.

This was a simple cocoa powder, icing sugar and hot water icing.

On Friday we had two lots of visitors, some for morning tea and some for afternoon tea, so I made this cake again but cooked it in two smallish loaf pans.
I then made a chocolate ganache.

Heat 200ml cream- do not let it boil and then add 200g dark chocolate and stir until dissolved, it thickens as it cools.

For the first cake I just put some on like icing when it had cooled a bit.

For the second cake that I served in the afternoon I reheated the chocolate and put it in a jug.

The cake was then served with the chocolate sauce poured over it and whipped cream.

Just delicious!

Served like this it would make a lovely dessert if you wanted be be a little decadent add some Grand Marnier to the chocolate.
My next experiment with this cake recipe is to use one of the tangelos that VCH was given last week.

lemons, lemons, lemons

2010-07-17T11:42:00.001+10:00

The other day I had a bit of a bake up and went a bit lemony.

I made a lemon tart, lemon ice cream and candied lemon slices.

The lemon tart recipe came from a free Coles recipe booklet.

I made my own pastry instead of using the frozen pastry they suggested.

I halved the pastry recipe from the apple pie and left out the egg as I wanted a shorter pastry- this seemed to work well.

The recipe is as follows

Lemon Tart

1 sheet frozen pastry

4 eggs

1/2 C caster sugar

1/2 C lemon juice

finely grated lemon rind from 1 lemon

1/2 C cream

1. Preheat oven to 180 C or 160 C fan. Grease a 22cm pie dish

2. Line dish with pastry. Trim edges. Chill for 15minutes.

3. Blind bake for 15 minutes. Remove paper and weights and bake for a further 5 minutes. Cool in pan.

4. Mix together eggs, sugar, juice, rind and cream. Pour into tart shell. Bake for 30-35 minutes, until just set, but still a little wobbly. Cool in pan.

5. Dust tart with icing sugar. Serve in wedges with thick cream.

I found the recipe for the lemon ice cream on the internet, but I am not sure where from.

It was very nice with a nice lemon flavour but not sour and easy to make.

Lemon Ice Cream

Juice and grated rind of 1 large lemon

1C white sugar

1 cup milk

250ml thickened cream chilled

1. Blend the lemon rind and sugar in a food processor until the rind is very fine.

2. In a medium bowl, stir together the lemon rind sugar and milk until the sugar has dissolved, then stir in the lemon juice.

3. In a separate bowl, whip the cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.

4. Pour the mixture into a loaf tin (I used two very small loaf tins lined with plastic wrap) and cover with plastic wrap. Freeze for 3 hrs until firm.

I just tipped it out of the tin and sliced it to serve.

I also attempted to make candied lemon slices, they were going along fine and then all of a sudden they sugar went brown- so next time I will need to keep a closer eye on them, they were still fine however even if they were a little crunchy. I think this recipe came from Martha Stewart.

Candied Lemon Slices
1 large lemon
1 C sugar

1. Prepare an ice water bath; set aside. Using a mandoline, v sliver or sharp knife slice lemon into 12 paper thin slices; discard seeds and ends of rind.
2. Bring a medium saucepan of water to a rolling boil. Remove from heat and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
3.Bring sugar and 1 C water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hr.
4.Transfer to a baking sheet lined with non stick baking paper. Let stand ready to serve.
Although I had the heat really low- the sugar went brown at about the 20 minute mark so will have to look at this next time I cook it- maybe a thicker pan and a simmer mat?

These looked pretty on the tart after it was cooked

Amended to add- I have just seen a recipe in BHG for candied lemons and they only cook it for 6 minutes- so will give this a go and let you know how I get on.

roasted pumpkin soup

2010-07-16T15:31:00.000+10:00

We have heaps of pumpkins at the moment from the garden, so some pumpkin soup was in order.

I love pumpkin soup but VCH is not so keen, so I tend to make it for a winter lunch when he is not home.

My favourite way is to roast the pumpkin with some onion and garlic and a little olive oil.

Then I add it to some chicken or vegetable stock I have made and blend it.

Salt, cracked pepper and some freshly grated nutmeg finish it off.

Serve with a dollop of sour cream.

Yesterday I also made some cheese scones.

I made scones the usual way adding some grated cheddar, parmesan cheese and a little bit of smoked paprika when mixing in the milk.

After cutting them and putting on the tray I sprinkled on some more parmeson and paprika.

Served hot with the soup they were delicious!

my new favourite cake recipe

2010-06-26T17:50:00.005+10:00

Yesterday on one of my favourite blogs was this recipe for an easy orange cake.

As oranges are in season at the moment and I got a box at 69c a kilo the other day at the fruit and veg I thought I may as well try this cake.

It is made using a whole orange and the food processor- too easy!

Yesterday I made it and just dusted it with icing sugar.

It was so yummy that I made another one today.

Today I was a little bit more fancy and iced it with an orange butter icing and even made some candied peel to go on top.

I was feeling a little bit Masterchef after watching Donna Hay on there last night!

I have never made this before but as I was about to make some lemon butter I noticed the recipe on the opposite page and thought I would give it a go.

I think next time I make this I might make a chocolate ganache to go on top.

Orange and chocolate together are one of my favourite food combos!

As we have heaps of lemons at the moment courtesy of our tree I thought I would also make a lemon version.

I added 1/2 cup extra sugar to sweeten it a little more.

It too was delicious - it is a lovely moist cake.

I now have plans to make candied lemon slices to grace some further cakes.

Some lemon with your tea, dear?

(This beautiful cup and saucer set are for The Girl - a little inheritance from my aunt and the table cloth was my grandmother's.)

lemon season

2010-06-17T13:33:00.001+10:00

It is lemon season again and so with our tree loaded with lemons out come the lemon recipes.

As I know I posted about these last year I will just put in some links for you to look back on.

This is the link for yummy lemon tartlets - so easy we had these for morning tea today - yummo!

Here is the link for lemon butter I made a batch a couple of weeks ago and we are down to our last jar so it will soon be time to make another.

I also found a recipe for some lemon ice cream that I am going to try so when I do I will let you know how it goes.

pork wontons

2010-06-15T08:29:00.002+10:00

These wontons are super easy and fun to make.

We tend to do these on a Sunday night for tea.

We use 500g of pork mince and two packets of wontons.

Add whatever flavourings you like to the mince- we used a slash of soy, a splash of fish sauce and some green ginger wine- you could use powdered or fresh ginger.

Simply put a teaspoon of mince on your wonton wrapper, brush the edges with water and fold- this is the fun part and we end up with all sorts of interesting shapes that the kids come up with.

You can find traditional folds on the net here.

We cooked half in the deep fryer a few at a time and steamed or boiled half.

The two sauces were a Vietnamese dipping sauce and a plum sauce both found at the supermarket without any nasty additives in them.

I often make my own concoction up with various Asian ingredients in my pantry, soy sauce, oyster sauce, honey, ginger etc.

The consensus was that the fried ones tasted better with the thicker plum sauce and the steamed with the thinner dipping sauce.

These would be great as finger food for a party.

homemade sausage rolls

2010-06-14T07:55:00.003+10:00

B4 requested homemade sausage rolls for lunch on his birthday.

These are really yummy and use ordinary mince not sausage mince.

I used kangaroo as that's what we buy these days, but any mince would be fine.

I actually started to write out this recipe when B2 came into the room and said, "Haven't you done that before?", sure enough when I looked I found I had done a post on it last year here.

So if you want to make these delicious sausage rolls look them up.

Note to self check before posting if you have already shared the recipes.

I found after posting my apple pie recipe that I had done it last year as well! OOPS!

roasted vegetable and chicken soup

2010-06-12T07:54:00.000+10:00

This delicious soup is something that I experimented with when I had the flu and wanted to make chicken soup to nourish and heal me.

Unfortunately I spoiled the first version by adding noodles.

So for some time I have been meaning to go back and make it again without the noodles and see what it was like.

It was divine and even VCH who is a very fussy soup eater loved it, taking it to watch B1 play soccer one very cold Friday Night.

It was a rainy week - definitely soup making weather.

We had had chicken biriyani the night before so I took the bones and added celery, carrot, onion, garlic, parsley and salt and water to make a stock.

Meanwhile I cut up potato, pumpkin, carrot, sweet potato into soup sized pieces and drizzled them with olive oil.

I added a whole head of garlic with the top cut off and roasted them in the oven until cooked and browned.

As I already had the leftover chicken from the biriyani I just cut that up into small pieces and drizzled a little olive oil over the top and popped it in with the veges for the final 5-10 minutes to give it a roasted effect.

The first time I made this I started with a piece of Chicken Maryland, where I roasted the chicken then stripped off the meat and made the stock with the bones.

When the stock was cooked I strained it and then put it back into the pot and added my veges and chicken.

To thicken the soup I took a little bit of stock and mixed in some organic gluten free gravy mix (you could just use flour or cornflour) then added it back into the soup and cooked it until it had thickened slightly.

Add salt and freshly ground black pepper to taste.

It was so yummy!

I was going to try a bowl of soup with some peas added to give that true roast dinner effect, but the soup was all gone before I had a chance.

I am definitely going to make this again starting with a small whole chicken to make enough for our family of 8.

scones with rosella jam and cream

2010-06-10T06:41:00.001+10:00

I finally made scones and served them with rosella jam and whipped cream.

They were delicious and I am sure we will make them a few more times while we have still have rosella jam left.

Yummm!!!

meat pies

2010-05-22T15:08:00.001+10:00

We love meat pies, but try to make our own rather than use frozen pies.

It really is quite easy.

We used kangaroo mince in these and made our own pastry.

To be honest I usually use frozen puff pastry, but I was out, so I simply made pastry using this recipe omitting the sugar.

They turned out quite well.

Cook onion and then add your mince and brown it.

Add seasonings of your choice- I used homemade fruit chutney and Worcestershire sauce and a few other bits and pieces until I got the flavour I wanted.

I also thickened it with some cornflour, but you could use gravy powder which will add extra flavour.

B4 rolling out the pastry- he always wants to help with pastry.

I used Texas muffin pans as well as normal size as I only had one tin of 6 - not enough for 8 of us 6 of whom are growing boys

(note to self buy another Texas muffin tin before making pies again)

We served them with mashed potato and mushy peas.

I cheated with the peas.

I used frozen green peas and after cooking with some mint from the garden I put them into the food processor to puree, with a little sour cream and pepper.

Now if I had have been more organised I would have soaked and boiled some blue boiler peas until they were soft and mushy- these are the traditional mushy peas.

I normally would have also made gravy but on this night we just had tomato sauce.

rosella jam

2010-05-15T18:33:00.000+10:00

There are still some rosellas available so I bought some more and thought I would have another go at the jam from my disastrous attempt many years ago.

The Girl helped me to separate them, she was so good.
You need to take the calyxes off the seed pod in the middle and cook them separately, then add them together minus the pod.
It does make your hands red but it seems to wash off pretty easy.
This time I used a sweet thermometer to get the right temperature.

It is lovely and is now regularly gracing toast and bread at our house.
I think I need to make a batch of scones for morning tea so we can have it on them with some whipped cream.
Find the link for the rosella recipes here.

coriander and macadamia nut pesto

2010-05-14T19:30:00.000+10:00

A couple of years ago I was served a lovely bowl of pasta with prawns and a coriander and macadamia nut pesto at a friend's house on my way to Sydney.

It is something that I have wanted to make since.

I made it on Friday night for tea and it was just as delicious as I remembered.

Pasta with Prawns and Creamy Macadamia and Coriander Pesto

Ingredients:

Spaghetti cooked al dente

Prawns peeled

1 1/2 bunch coriander

1 - 1 1/2 C macadamias lightly toasted

2 cloves garlic

Juice of one lime

1/4 C oil - macadamia if you have it

Cream to taste

Method:

Place coriander, macadamias, garlic in food processor and process until smooth, add lime juice. Drizzle in oil while processor is going.

You can use the pesto as is in place of basil pesto

or to serve it with the prawns mix in 1/4-1/2 C cream to taste, stir through hot pasta.

Stir through prawns.

For my large family it was easier to just sprinkle the prawns on top once I had put the pasta in each bowl, I also cut them in half as they were fairly large.

rosella chutney

2010-05-13T06:33:00.000+10:00

When shopping for fruit and veges I saw that they still had some Rosella's so thought I would buy some and have a go at the chutney.

It is just beautiful, very nice on a cracker with a thin slice of cheese or with meat- hot or cold.

I also got it from this page.

It was supposed to have raisins in it, and I didn't even have any sultanas so I used dates instead.
I also substituted some of the herbs in the bouquet garni, but it still turned out lovely.

toffee apples

2010-05-11T17:26:00.000+10:00

We made toffee apples last week as part of our "a" work.

Well actually I did most of it because it was too hot for the little ones to handle.

But they enjoyed sticking the paddle pop sticks in and eating them.

I found the recipe in a cooking magazine while looking for some inspiration for cooler weather meals.

It was relatively easy.

I halved the recipe as I only wanted to do 6 one for each child, but there was actually enough toffee for 9.

Toffee Apples

12 small red apples

paddle pop sticks

3 C sugar

1 1/2 C water

Put sticks into apples and place on a tray with baking paper.

Over low heat stir sugar and water until sugar dissolved- do not let boil.

When sugar is dissolved increase heat to medium high and bring to boil and let boil for 35-45 minutes until it reaches 150C/300F on sweet thermometer- DO NOT STIR!

Turn off heat and wait until bubbles disappear about 30 seconds, dip apples in toffee until coated and put on tray until set.

If you wish to add colouring do so when the sugar dissolves.

These were fun and easy to make- I might consider making them for a birthday party in the future.

apple pie

2010-05-06T07:47:00.001+10:00

I am looking at the sound/letter "a" with the littles ones at the moment, so it was logical to make an apple pie.

I have used this recipe for years and have never felt the need to look for another.

It is easy to make the pastry in the food processor and the apples don't need to be precooked.

But I have recently seen a recipe for a deep dish apple pie and I am keen to try this now.

I am sure my apple pie expert B4 will be there to lend a hand, in fact except for cutting up the apples he made most of this pie, including rolling out the pastry.

Apple Pie

Pastry:

2 C plain flour

1/4t baking powder

125g butter cubed

1T sugar

1 egg

3-4 T cold water (out of the fridge)

Put flour, baking powder and butter into the food processor and wizz until mixture resembles breadcrumbs.

Add sugar and egg and wizz again.

While processor is still going pour in the water, a little at a time until a soft dough forms.

Wrap in plastic wrap and refrigerate for 15-20 minutes.

Divide into two pieces (make one slightly larger for the base)

Roll out larger piece on a lightly floured surface to fit a 23cm pie dish.

Ease into greased dish and refrigerate.

Filling:

6-8 green apples peeled cored and sliced

1/2 C castor sugar

1T cornflour

rind and juice 1 lemon

1/4 t mixed spice

Combine apples and sugar in bowl

Blend cornflour with lemon juice to form a smooth paste.

Mix in rind and spice.

Pour over apples.

Toss to coat.

Pile mixture into pastry case.

Roll out remaining pastry to cover top.

Brush edge of pie with some milk or beaten egg, place pastry on top and press to seal edges.

Trim and decorate edges of pie.

Cut a slit in the top for an air vent.

Decorate top of pie if desired, we put an "a" and an apple on ours.

Brush with milk or egg and sprinkle with sugar.

Bake at 200C for 15 minutes, reduce heat to 180C for a further 25 minutes.

Serve hot or cold with cream or ice cream.

Oops did you notice - I started to cut the pie before taking the photo!

anzac biscuits

2010-04-29T13:46:00.001+10:00

An Australian classic would have to be Anzac biscuits, named because they were sent overseas to our Anzacs in WWI.

If memory serves me correctly they originated from a Scottish oat biscuit.

I usually only make them once a year around Anzac day.

Each year I go in search of a recipe and then never remember the recipe I used the previous year and whether or not it was a good or bad recipe.
This year I got my recipe from the NMAA red Cookbook and seeing as they turned out well I thought I would preserve it here.

I doubled this recipe and also made part of the mix into a slice.

Anzacs

1 cup rolled oats

1/2 C SR flour

1/2 C plain flour

3/4 C coconut

3/4 C sugar (raw brown or white) - I used brown

1/2 t bi carb soda

2 T boiling water

125g melted butter

2 T golden syrup

Mix together first 5 ingredients.

Dissolve soda in boiling water and add to melted butter and golden syrup.

Add to dry ingredients and mix well.

Place teaspoonfuls on a greased tray (I put down baking paper).

Or press into a greased tray and cut into squares while still hot.

Bake in a moderately slow oven 160C (325F) for 12-15 minutes.

Cool on tray for 5 minutes before putting on a cooling rack.

If you choose to do a slice you may like to drizzle or spread with melted chocolate.

rosella cordial

2010-04-26T15:34:00.000+10:00

When I was at my local fruit and veg a couple of weeks ago they had locally grown Rosellas for sale.

They also had some recipe sheets as to what to make with them.

So I got a few to bring home to make rosella cordial with.

I was given a heap of Rosella calyxes about 12 years ago and attempted to make Rosella Jam, unfortunately I overcooked it and it became like toffee.

I always thought Rosella were native to Australia but after a but of googling found that they originate in Africa, but were planted here before European settlement and grow wild around the Northern Territory.

They are actually classified as bush tucker.

Any way I made some lovely cordial.

It is quite thick and is lovely poured over ice cream or pancakes.

I followed this recipe here

It also includes some other Rosella recipes that you can try, this was the sheet they had in the shop.

I wish I has bought more now so as to try some different recipes.

I think the chutney would be lovely.

I actually reboiled the Rosellas and made a second batch but added a little more sugar, this syrup is not as thick but equally nice as cordial.

mazurka cake

2010-04-20T07:46:00.001+10:00

This is a Polish Easter Cake.

When I was in Year 11 our Home Economics teacher wanted us to make something a little less traditional than hot cross buns for Easter and found this recipe in a magazine.

It blew the home ec budget providing 250g of almonds per cake for 15-20 of us.

I have made it just about every year since- it is thus the longest of our family's Easter traditions.

I usually serve it as dessert or for afternoon tea on Easter Day.

It has no raising agents and was probably traditionally served as part of Passover by Jewish families.

It is also gluten free - which is a bonus if you have any guests who can't eat wheat.

I usually make it on Good Friday while I'm waiting for the hot cross buns to prove.

It keeps quite well and freezes well if you want to get a head start.

Mazurka Cake

Ingredients:

4 eggs separated

grated peel of one orange

3/4 C caster sugar

3T sour cream

250g of hazelnuts or almonds toasted (I always use almonds)

pinch salt

Method:

1. Grease a small spring form pan (I also put baking paper in the bottom).

2. Preheat oven 180C/ 375F.

3. Beat egg yolks and orange peel until thickened in a large bowl.

4. Gradually add caster sugar, beating constantly with an electric mixer until very thick and creamy.

5. Beat in sour cream.

6. Place nuts in blender or food processor and process until finely ground, fold into cake mixture.

7. In a medium bowl beat egg whites and salt to soft peaks.

8. Gently fold into cake mixture until no white streaks remain.

9. Pour into prepared tin.

10. Bake for 35-40 minutes, it is cooked when top springs back when pressed lightly with fingertip.

11. Cool slightly before removing from tin, cool completely

Topping:

1/2 C cream

1T icing sugar

1T dark rum (I use whatever I have on hand it was Kahlua this year)

Whip together and serve with cake, either spread over the top or serve with dollop at the side.

You only need a small slice each, we served 10 and still had some left over.

middle eastern roast lamb

2010-04-19T07:40:00.000+10:00

Every year we have a Passover meal on the Thursday before Easter.

I think the first year we did it involved some hastily defrosted lamb chops and red cordial- it was very last minute.

Over time and as the children have got older it has become a really family tradition, we have added in elements as we have learnt about them and incorporated them into our meal.

B1 says it is his favourite celebration.

I found this recipe in a small Jewish cookbook I purchased at the supermarket checkout about 8 or 9 years ago.

I have adapted it and only use half the spices and where they use a boned shoulder I just use a leg.

The version below is my adaptation, if you want it spicier double the amount of spices

Middle Eastern Roast Lamb

1/3 C oil

2 cloves garlic

pinch cayenne pepper

2t ground cumin

1t ground coriander

1t cinnamon

1t paprika

2t finely grated lemon rind

1/4 C lemon juice

roast lamb big enough for your family

8 small brown onions halved

extra olive oil

2 bay leaves

Method:

1. Mix the oil, garlic, spices, rind and juice in a bowl

2. Rub onto the lamb

3. Place onions in bottom of roasting dish and place lamb on top

4. Put bay leaves in tray and pour 1 1/2 cups water into dish

5. Place in the oven 190C until lamb cooked to your liking

6. Top up water as necessary.

7. Prepare and cook roast vegetables of choice- we usually have potato, sweet potato, pumpkin and carrot

8. When cooked remove lamb and set aside to rest

9. Put onions in with roasted vegetables to brown them up

10. Use the juices to make the gravy- the spices make this the tastiest gravy ever!

The lamb is beautifully tender and juicy.

Crispy roast vegetables

Waiting for Passover to begin.

damper

2010-01-28T12:39:00.000+11:00

As part of our Australia Day celebrations we made damper to have after tea.

Damper is a traditional Australian food.

It is like a scone dough, used as a bread and traditionally cooked in the coals of a fire.

Being the middle of summer and with fire bans in place this was not possible but it still cooks nicely in a hot oven.

Damper

Ingredients:

3 cups SR Flour

90g Butter

1/2 C milk

1/2 C water

Method:

Put flour and butter into food processor and mix until butter is mixed through flour.

While processor is still running pour in milk and water.

Process until a ball of dough is formed.

Need lightly and shape into a round loaf.

Place on a tray with baking paper and score the top with a sharp knife.

I scored mine into a Union Jack, this made it easy to break apart into 8 pieces.

Sprinkle top with some extra flour.

Cook in at 220C for 10 minutes, reduce heat to 180C and cook for another 15 minutes.

Cool for about 10 minutes before serving with butter and golden syrup.

Best served on the day it is made.

lamingtons

2010-01-26T16:30:00.003+11:00

As today is Australia Day I thought I would cook some of our national dishes if Australia truly has national dishes - we are such a multi-cultural nation.

So today I made lamingtons with B3.

First I made a sponge, using this recipe for sponge cake in a large rectangular pan, in Australia these are known as lamington tins.

Because I was a little slow off the mark- I actually was supposed to cook the sponge yesterday, because a fresh sponge is too soft and crumbly, I cheated and put the sponge in the freezer for a couple of hours.

Then I cut it into rectangles, I put these back in the freezer while I made the icing.

Lamingtons

1 x day old sponge cut into rectangles

Chocolate icing

250g icing sugar

1/4 C desiccated coconut

10g butter

1/4 C milk

Sift icing sugar (I used mixture) and cocoa into a heat proof bowl or top of double saucepan. Add softened butter and milk. Mix well. Stand over hot water and stir until butter is melted and icing is a good coating consistency.

Take your sponge squares and dip them first in the icing then roll in coconut, place on a wire rack to dry.

This is really a job for two people, one for the chocolate and one for the coconut..

My recipe says to use a 2 pronged fork for dipping in the icing and I usually do this, but with my fresh sponge I wasn't taking a risk so I just used my hand. I think this worked better even if it was a little messier- but I did enjoy licking my fingers when I was finished!

When the lamington is cut you can see how the icing has soaked in slightly and the sponge in the middle.

I am making damper for tea and Aussie kangaroo burgers with this beetroot salad.

cool drinks

2010-01-20T06:33:00.004+11:00

Since we visited South America in geography we have enjoyed some really refreshing lime drinks.

The first one is called Swiss lemonade and comes from Brazil.

The second is a frozen lime drink from Peru.

Both are easy to make and are great heading into the hot summer weather.

Swiss lemonade

INGREDIENTS:

1 lime

4 cups water

Sugar to taste

PREPARE:

Cut the lime in halves and each halve into quarters.

Combine 2 cups of water with the lime quarter in a blender.

Beat for only 3 seconds. If you beat for a longer time, the lemonade will become bitter.

Pour the liquid through a strainer and add more 2 cups of water with ice and sugar to taste.

To make a slushy add more ice and blend again. We have made this a fair bit over summer, it is quick and easy and refreshing.

Frozen Lime Drink

Prep Time: 10 minutes

Ingredients:

1 cup sugar
1 1/2 cups water
1/2 cup key lime juice (from about 8 small key limes)
4 cups of crushed iced

Preparation:

Bring water and sugar to a boil, stirring until the sugar is dissolved. Remove from heat and cool.
Mix sugar water, lime juice, and ice in a blender, and blend until well mixed and slushy. Serve immediately in tall glasses. Serves 4.

zucchini relish

2010-01-19T06:09:00.001+11:00

This is the recipe for zucchini relish I made at Christmas.

I found it here.

It is very yummy.

Great with cold meat, or steak, lovely on a cracker with cheese.

Zucchini Relish

Ingredients

· 12 cups shredded unpeeled zucchini

· 4 cups chopped onion

· 5 tablespoons canning salt

· 1 red bell pepper, chopped

· 1 green bell pepper, chopped

· 6 cups white sugar

· 2 1/2 cups white vinegar

· 1 tablespoon cornstarch

· 3/4 teaspoon ground nutmeg

· 3/4 teaspoon ground turmeric

· 1 1/2 teaspoons celery seed

· 1/2 teaspoon ground black pepper

Directions

1. Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.

2. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.

3. Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).

I actually halved the recipe and I didn't do the last two steps- the canning part.

I used golden zucchini because that is what I had growing but it would work just as well with green zucchini.

pavlova

2009-12-24T06:04:00.000+11:00

Here is the recipe to one of my favourite desserts.
It is from the red NMAA Cooks book available here.

(this pav is still cooking and I don't have one of the finished pav)

Pavlova

Ingredients:

4 egg whites

8 T castor sugar

0.25 t sugar

0.5 t vanilla

1t vinegar

Method:

Pre-heat oven to 180C.

Beat egg whites and salt until stiff.

add sugar gradually, I like to do 1 or 2 tablespoons at a time, beating constantly.

Fold in vanilla and vinegar.

Cover tray (I usually use a large pizza or biscuit tray) with baking paper and spoon mixture onto it, making outer edges a little higher.

Turn oven down to 130C , put pavlova onto the lowest shelf and cook for 1.5-2hrs.
Allow to cool in oven.

To serve cover with whipped cream and fresh fruit. Strawberries in season are lovely or passionfruit, banana and kiwi fruit is another favourite.

Hint: Do not cook this on a rainy humid day if you want it crispy on the outside.