Recipes

anzac biscuits

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24 April 2011
Posted in Sweet things

April 24, 2011

anzac_biscuits

Australians and New Zealanders will be celebrating their public holiday on April 25, in tribute of Anzac day (Australian and New Zealand Army corps); a commemoration of our soldiers back in World War 1 that fort on the shores of Gallipoli and the western front.

The original hard soldier's biscuit were rationed to the troops during this war period, because this large biscuit was known to last much longer than the usual rations of bread. Back home, the women connected to the soldiers had then learnt of this somewhat tough biscuit and they had concerns of its nutritional value. Here, the biscuit was reinvented by the ladies by adding rolled oats; a high nutritional ingredient that was adapted from the Scottish oatcakes. The biscuit was then called the Anzac biscuit.
Ingredients of oats, sugar, flour, coconut, butter, golden syrup and bi-carbonate of soda could withstand the long ship journey to reach the troops on shore. The eggs were omitted as the binding agent for the biscuit so to give it a much longer shelf life.

Here I have made my Anzac biscuits with a touch of delicacy, instead the thicker tougher version of the biscuit.

...for how to make

chocky easter cake

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23 April 2011
Posted in Sweet things

April 23, 2011

eastercake

Happy Easter!

This chocolate cake is only treat that my husband and myself have allowed ourselves during the Easter holidays. With good quality eating chocolate and tiny chocolate eggs; all have been reformed into this moist, festive cake.

Choccake

 

...for the recipe

pesto almonds

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16 April 2011
Posted in Savory

April 16, 2011

add a few robust flavours for a slightly sharp snack.

pestoalmond_1

 

 2 egg whites
 250g, fresh basil leaves (packed)
 250g, grated Parmesan cheese
 450g, almonds
 1 teaspoon, sea salt
 ½ teaspoon garlic, finely chopped

 method:

1. Preheat the oven to 120°C and line a large pan with parchment paper.
2. Combine the egg whites and basil leaves in a blender. Blend on a low speed until the basil is finely chopped. 
3. Add the almonds to the egg mixture, then drain the almonds in a colander. Mix the drained almonds together the grated cheese, garlic and salt in a bowl. 
4. Spread evenly on the baking pan and cook for 50 minutes. Stir occasionally so that they don't stick together. Cool down and then they are ready to eat!

You may also like to read mandy's first bloom about an almond tree. 

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crab and chilli linguine

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09 April 2011
Posted in Pasta

April 10, 2011

quickly made, this pasta pasta dish is refreshing after an afternoon on the beach

crab linguine

If possible, go down to your local fishmonger to pick-up a jar of flaked crabmeat. The texture is firmer and it holds more flavour than crab meat in a tin.

 

for the recipe

apple & rhubarb crumble

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01 April 2011
Posted in Sweet things

 

a combination of rhubarb and freshly picked royal galas from the tree made a warming treat for a mild morning on the Upper Lachlan Shire of N.S.W

rubarbtriptisch

 

 6 Royal gala apples, peeled, cored and cut into wedges.
 3 sticks of rhubarb cut in to 3cm pieces.
 220 g brown sugar
 2 tablespoons, fine white sugar
 250g flour, plain
 100g butter, chilled and diced

 How to make:

1. Place the apple pieces in a saucepan with a little water and cook until tender.
2. Place the rhubarb in an ovenproof dish, add the white sugar and cover with water. Cover with foil and bake for 15 minutes or until rhubarb is tender.
3. In the meantime, combine the flour, brown sugar and rub the diced butter through with your fingers until you have a consistency that resembles breadcrumbs.
4. Place the apples and rhubarb with their juices into a greased ovenproof dish and cover with the crumble mix. Cook for 40 minutes or until the crumble is golden in colour.

 

IMG_0407-Edit

Giulia picking both royal galas and red delicious apples that were over flowing on the trees. 

You may also like to read: a weekend in crookwell.

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