Coming Soon

I am slightly surprised how long it has been since my last post.....almost a year....agh
So much has happened in that time as in the last month, please bear with me as I endeavor to make more regular updates.
See you really soon

ANZAC Biscuits

For Anzac Day we tend to enjoy Anzac biscuits. The history of the Anzac biscuit is that during the war the women back home were concered the soliders were not getting good "tucker". So the women of Australia rallied together and regardless of rations (eggs and butter), created the Anzac biscuit to send to the boys abroad.

lets get started:

pre heat oven to 350F (175C), grease or line 2 baking trays

ingredients:

• 125g butter, softened
• 2 tablespoons golden syrup
• 3/4 teaspoon bicarbonate soda
• 1 tablespoon water
• 1 cup rolled oats
• 1 cup desiccated coconut
• 1 cup plain flour
• 3/4 cup brown sugar

lets make them:

1. Combine butter and syrup in a small saucepan, heat gently until butter and syrup melt.
2. Combine bicarbonate of soda and water in a small bowl and stir in the butter mixture.
3. Combine remaining ingredients in a large bowl, pour over warm butter mixture and stir well to combine.
4. Roll rounded teaspoon mixture into balls, place 4 cm apart on baking paper lined baking trays and flatten slightly with a fork.
5. Bake in  a pre heated moderate oven for 12-15 minutes or until golden brown. Remove from oven and cool 5 minutes on baking tray, transfer to a wire rack to finish cooling.

Today you can buy Anzac biscuits in almost every store, but to me you can never beat the ones that have been made at home, and especially knowing the love that went into the very first batch how can you get that from a store bought Anzac biscuit....XXoo S

Anzac Day

Today is a very important day for all Australian's it is Anzac Day, for as far back as I can remember when in Australia we would always attend the dawn service, which was the original landing time of the ANZAC in Galliopi. Even when I was in my 20+ era, the bars and night clubs would close at midnight out of respect and we would go and begin to wait with the hundreds of other Australian's to pay our respect for the fallen diggers from yesteryear to today.

For non Australians Anzac Day, a brief history lesson. When war broke out in 1914, Australia had been a federal commonwealth for only 13 years. the new national government was eager to establish its reputation among the national of the world. In 1915 Australia and New Zealand soldiers formed part of the allied expedition that set out to capture the Gallipoli peninsula in order to open the Dardanelles to the allied navies. the ultimate objective was to capture Constantinople (now Istanbul in Turkey), the capital of the Ottoman Empire, an ally of Germany.

Ari Burnu (ANZAC Cove), showing the landing boats. Image courtesy of the Department of Veterans Affairs

The Australian and New Zealand forces landed on Gallipoli on the 25th April, meeting fierce resistance from the Ottoman Turkish defenders. What had been planned as a bold stroke to knock Turkey out of the war quickly became a stalemate, and the campaign dragged on for eight months. At the end of 1915 the allied forces were evacuated, after both sides had suffered heavy casualties and endured great hardships. Over 8,000 Australia soldiers had been killed. News of the landing on Gallipoli had made a profound impact on Australians at home, and 25 April soon became the day on which Australians remembered the sacrifice of those who had died in the war.

1st Australian Division near Broodseinde, Belgium. Image courtesy of the Australian War Memorial

As you may have noted the campaign did fail in its military objectives, the Australian and New Zealand actions during the campaign left Australians a powerful legacy. The creation of what became known as the "ANZAC legend" (Australian and New Zealand Army Corps) became and important part of the identity of both nations, shaping the ways they viewed both their past and their future.

I do not agree with war and always pray that all parties will try to find an alternative to such actions. In saying that I do, each day, thank god for the men and women who take the call and serve in the armed forces and protect the freedom I have as an Australian. To all those men and women who never returned home whilst fighting for my freedom I thank you. I also give thanks to your families and loved ones for there unconditional love to allow you to go and fight for our freedom, knowing you may not return these people are also heros in my heart.

LEST WE FORGET

Chocolate Easter Cake

Not having the ability to give Easter Eggs readily, due to purchasing power on an island, I tend to buy smaller eggs when we are on the main land, due to stores being so commercial these days I can buy these way in advance and store in a cool area. This year each of our neighbours, who are around, will have the Easter Bunny dropping this little treat off for them.

lets get started:
preheat oven to (160C), grease a deep 22 cm cake tin line with baking paper

ingredients:

• 1/2 cup coca powder
• 1/2 cup boiling water
• 185g softened butter
• 1 1/2 cups firmly packed brown sugar
• 3 large eggs
• 1 1/2 cups self raising flour, sifted
• 1/2 cup plain flour, sifted
• 1/4 teaspoon bicarbonate of soda
• 3/4 cup milk
• 2 teaspoon vanilla extract
• 150g packet of small easter eggs for decoration

ingredients for milk chocolate frosting:

• (an alternative for this method is a store bought frosting - your call)
• 400g good eating quality milk chocolate, chopped
• 2/3 cup thickened cream

lets get started:

1. Combine cocoa and water in a small bowl and whisk until smooth then cool.
2. Beat butter and sugar with an electric beater until light and fluffy.
3. Add the eggs, one at a time, beating until combined between additions, transfer this mixture to a larger bowl.
4. Stir in the sifted flours and soda, then mil, vanilla and cocoa mixture. 
5. Pour mixture into the prepared pan
6. Bake for about 1 hour and 10 minutes, or until a tooth pick is placed in the middle and comes out clean.
7. Stand for 10 minutes in pan before turning onto a rack to cool.
8. Preparing the milk chocolate frosting - combine chocolate and cream in a small saucepan, stir over a very low heat until smooth (be patient).
9. Now place in a bowl and refrigerate, stirring frequently, until spreadable consistency.
10. When you like the consistency spread over the top and side of the cake, decorate the top with your small easter eggs and other decorations you would like.

This year as I will be doing a few, and our neighbours chat, I will be doing white, pink and chocolate frosting. I will also be cutting some of the sponges in half and layering them with a variety of jams and custards. As you can see this is a great base recipe as you can do many alterations to it. I hope you have fun preparing your Easter treats.....XXoo S

Chocolate Hot Cross Buns - Children's version

As with time everything changes a little these hot Cross Buns were created for those who do not like fruit but chocolate, susposably for children but who does not like chocolate. I hope you enjoy this alternative to traditional Hot Cross Buns.

getting organised:

as with the previous hot cross buns I would recommend reading and making notes where to action due to time variances in waiting, this too is a slightly different method to adult version

ingredients:
2 x 7g sachets
1/4 cup caster sugar
1 1/2 cups warm milk
4 cups plain flour60 g butter
1 egg
3/4 cup chocolate chips
1/4 cup coco powder

paste for the cross:
1/2 cup plain flour
2 teaspoons caster sugar
1/3 cup water, approximately

glaze for buns:
1 tablespoon caster sugar
1 teaspoon gelatine
1 tablespoon water

lets start making them:
Combine the yeast, sugar and milk in a small bowl, cover and stand in a warm place for about 10 minutes.
Sift flour and coco into a large bowl, rub in the butter.
Stir in the yeast mixture, egg and chocolate chips; mix to a soft sticky dough. Cover and stand in a warm place for about 45 minutes or until dough is double the size.
Grease a 23 cm square slab cake pan.
Turn dough onto floured surface, knead about 5 minutes or until smooth.
Divide dough into 16 pieces, knead into balls.
Place the balls into the prepared pan, cover and stand in a warm place for about 10 minutes, or until buns have risen to the top of the pan.
Meanwhile preheat the oven
For the crosses - combine the flour and sugar in a bowl
Gradually blend in enough water to forma smooth paste.
Place flour past for crosses in a zip lock bag and seal, snip one corner and pipe crosses on top of the buns.
Place the tray in preheated oven for about 20 minutes, or until well browned.
When ready turn buns onto wire rack, allow to cool for 10 minutes before applying glaze.
For the glaze - combine the ingredients in a small saucepan, stir over heat without boiling until sugar and gelatine are dissolved.

I can guarantee both child and adult will make these hot cross buns vanish, I truly hope you enjoy these as much as we enjoy eating them .... XXoo S

Hot Cross Buns - Adult version

When I mentioned Hot Cross buns to our local baker she looked at me like I had two heads "what do you mean Hot Cross buns?". So I am making this post 1 week prior to Good Friday, to allow you to try before the big day.......

Hot Cross Buns are a strong easter memory for me, on Good Friday my mum would buy these from our local baker and they were wonderful when they were warm and you cut them open and put lashings of butter on them...uummm, memories. 

Traditionally these tasty little buns were eaten only on Good Friday, as this was the end of lent, and these buns contained some of the ingredients you traditionally abstained from during lent - eggs and butter. That is why catholics have Shrove / Fat / Pancake Tuesday as on this day prior to Ash Wednesday you used eggs, butter and flour to make your pancakes - another favourite memory as it was the only day of the year where we had dessert for dinner.

This year I am taking Hot Cross buns to my baker and neighbours, so that they can share in a wonderful memory.

The key to remember with this recepie it will take a little time and patience but with all that said that is what makes them so special, and if you have ever bought "modern day" store ones they are not a patch on these.

getting organised:

this is a tricky one to get organised as you will need to preheat the oven but there is some time before that, may I suggest you read all instructions and make notes where you wish to do things like switching on  the oven etc.

ingredients:

• 1/2 cup currants
• 3 tablespoons raisins
• 10 gram packet of instant yeast
• 3 cup flour
• 3 tablespoons white sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons mixed spice
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• pinch of clove powder
• 1/4 cup mixed peel
• 1 large egg
• 210 ml milk
• 50g softened butter

for the crosses:

• 1/2 cup white flour
• 1/3 cup cold water

for the glaze:

• 1/4 cup caster sugar
• 2 - 3 tablespoons warm water

lets begin making them:

1. Mix all dry ingredient into a large bowl and mix together (excluding fruit), then use your finger to rub the butter into the flour.
2. Add the Instant yeast and mix.
3. In a saucepan warm the milk to luke warm, do not boil.
4. Add beaten egg, lukewarm milk to form a soft dough, mix well.
5. Cover bowl with a teacloth and leave to rise until the dough is double its original size.
6. Add fruit and knead the dough well until smooth and elastic, for about 10 minutes by hand. The dough should form a soft ball which when pressed lightly will resume its shape. The dough should not be sticky.
7. Making your hot cross buns - divide the dough into 12 - 16 equal pieces, shape each into a ball
8. Place in a well greased baking tin.
9. The balls of dough can be placed close to each other, but if you want them to be round, like in the photo, space them at least 5cm (2") apart.
10. Once again place a teacloth over the buns until they have doubled in size. This will take at least one hour or more in a warm environment.
11. When they have doubled that is when you put the crosses on.
12. To make crosses Mix the flour and water until smooth and runny. 
13. Place the mixture in a small zip lock bag and seal, snip of a very small corner and pipe crosses onto the top of the buns.
14. Now place your crossed buns into a preheated oven of  (220C), bake for 15 - 20 minutes or until dark golden brown.
15. When ready remove from oven, leave in pan for 5 - 10 minutes, then remove and cool on a wire rack.
16. To make the glaze - dissolve sugar into the water and boil for 1 minute.
17. Brush glaze mixture over each bun twice.

As I mentioned a lots of work, especially when you can go down the road, but when you make them yourself and get it right they are fantastic. Trust me I had several attempts before they were perfect, the key is being organised and methodical, I truly hope you enjoy ... XXoo S

Rum Cake

Having just sailed the Caribbean and Bahamas for the last year, we have tasted our fair share of rum but still to this day one of the favourite ways to share the rum experience is through a traditional rum cake;

lets get started:
preheat oven to 325F (165C), grease and flour 10" Bundt pan.

ingredients for the cake:

• 1 cup chopped walnuts
• 1 packet yellow cake mix
• 1 packet of instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup oil
• 1/2 cup dark rum

ingredients for the glaze:

• 1/2 cup butter 
• 1/4 cup water
• 1 cup sugar
• 1/2 cup white rum

lets make it:

1. Sprinkle chopped nuts evenly over the bottom of your Bundt pan
2. In a large bow, combine cake mi and pudding, mix in the eggs, 1/2 cup water, oil and 1/2 cup dark rum - blend well.
3. Pour batter over the chopped nuts in the pan
4. Bake in preheated oven for 60 minutes, or until a tooth pick inserted into the cake comes out clean.
5. Let the cake sit for 10 minutes in the pan, while doing this make your glaze.
6. Making the glaze: in a saucepan combine water, butter and sugar, bring to the boil and continue to boil for a further 5 minutes, stirring constantly. 
7. Remove from heat and stir in the remaining white rum.
8. After your 10 minutes turn out cake onto a serving dish, pour 1/3 of your half cup of white rum  into the Bundt pan.
9. Now return your cake to the Bundt, once back using a skewer stick poke several holes around the cake (make sure you do not pierce the cake complete through) now pour the glaze gradually over the bottom of the cake allowing it to seep through the holes you poked.
10. Let cake sit for 30minutes, allowing sufficient time for the glaze to penetrate the cake.

As some members of my family are great rum lovers, after the cake has rested I will turn the cake onto a serving dish and drizzle the cake again in rum, then hide the bottle as I can guarantee you that someone will have the same idea about the drizzle and before you know it you will have a 100% rum cake..... If I could share one thing also about this cake it really is much better when it is a day or two days old, the reason for this is that the rum will have seeped through the entire the cake. 

Oh by the way if you would like to flame the cake, pre heat the rum in a saucepan, then light the rum whilst in the saucepan and pour over your cake, rum will not ignite by itself as it does not have a high enough alcohol content, yes another great boy trick ...... XXoo S