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

Traditional Sponge Cake

There is many a time when you can not go past the traditional sponge with fresh cream, fresh strawberries and dusted with sugar - perfection. It is very rare that we get fresh strawberries where we live so when we do this is one of the ways I like to share them.

lets get started:

preheat oven to 350F (180C), grease 2 x 20cm round cake pans,line the base with baking paper

ingredients for sponge cake:

• 4 eggs
• 3/4 cup caster sugar
• 1 cup self raising flour (triple sift flour)
• 1 tablespoon corn flour (triple sift corn flour)
• 2 teaspoons softened butter
• 1/3 cup hot water

ingredients for strawberry cream filling:

• 3/4 cup whipped cream
• 2 tablespoons caster sugar
• 1 teaspoon vanilla or rose water (your choice)
• 250 grams fresh strawberries

now lets get started:

1. Beat eggs in a bowl, using an electric mixer, for about 10 minutes, until thick and creamy.
2. Gradually add sugar, beating until dissolved.
3. Fold the triple sifted flour and corn flour together and fold into the egg mixture
4. Combine the butter and water, pour it down the side of the bowl and fold through gently but thoroughly.
5. Pour batter evenly into both prepared baking tins and bake for 25 minutes.
6. Immediately turn out the sponges too cool, top side up, onto a wire rack covered with baking paper.
7. Prepare the filling - whip the cream and sweeten with the sugar and vanilla.
8. When you are ready place a layer of filling on one sponge cake, then place hulled strawberries on top now add a little more filling, place second sponge on top, gently sandwich together, and dust top with icing sugar.

To get this sponge correct  you must remember that folding in the flour can be a bit tricky when you use a spoon or spatula, you can use your fingers to pull the dry ingredients up and through the egg mixture.

If you do not have self raising flour here is a nifty way to make your own, this will make 1 cup;

1 cup plain flour / all purpose flour

1 1/2 teaspoons of baking powder

1/2 teaspoon salt

I truly hope this brings back as many memories as the joy you will have in your first bite ... XXoo S

Washi Eggs

This is a wonderful alternative to Easter Eggs during Easter. As with all creative items I hope that I am giving you sufficient notice to not only practice this Japanese craft but also make some for Easter. I usually make a few and place them in big bowls around the house or as table decorations during the easter Festival period.

what you will need:

• Egg - either a real one that's been blown, wood or styrofoam
• Yuzen / Washi Paper (Japanese rice paper, this paper is very important as it has a lot of give whereas regular paper is very rigid, you will find this paper at all good speciality paper stores)
• PVA glue (clear or white is fine as the white does dry clear)
• Varnish or acrylic gloss coat paint (when at a desperate point i did once use clear nail polish.....)
• Bead cap and string (optional, this is if you wish to hang your decoration, I tend to do this at Christmas with Christmas Washi paper)

lets get creative:

Getting your egg ready - take your egg and blow the contents out, you do this by piercing a hole in the top and bottom of the egg one hole slightly larger the the other, holding the egg in your hand place your mouth over the smaller hole and blow (VIP ensure you have placed a bowl under the blow out hole to catch the contents). You will have to blow hard and it may take a while the first time but after a few you will have them empty in no time. Now wash out the egg with cool water first, the warm with dishwashing detergent, swish it around inside to ensure you get out any residue, leave to dry for 24 hours before using your egg.

24 hours later - measure the height of the egg using a cloth tape measure or paper strip by holding one end at the top of the egg, bringing it down the bottom and back up the top. Divide this measurement in two. Wrap the tape around the egg at the widest part to determine the circumference of the egg. Using these two measurements, cut a rectangle of paper and with right side facing, fold it in half so the long sides meet.

IMAGE

Now with your folded piece of washi paper rule two lines on the wrong side of the folded paper. The first - parallel to and 1.5cm from the cut edge, and the other - parallel to and 0.5cm from the folded part of your paper. now mark 1cm intervals across the width of the paper along both lines and lightly pencil in.

Rule and cut a zig zag pattern between the 1cm vertical lines along the 1cm vertical lines along the unfolded edge from the top of paper down to the 1.5cm line. Cut along the vertical lines down to the line 0.5cm from the fold, creating a picket fence effect.

Gently open out your rectangle piece of paper. Wrap the paper around the egg so the tips of the pickets, when pushed together, meet. To accurately position the paper, use a pencil to mark the egg where the ends of the fold line in the paper meet.

Using the plastic top of a milk bottle container, place some glue in it, now with a paint brush apply the glue to the top half of your egg.

Holding the paper on the pencil line, push down the pickets one at a time, overlapping each one so the points meet at the top, apply extra paste around the top section. Make any adjustments while the paste is wet, do this gently as your paper is very delicate.



When all the top pickets have been pushed down, rub extra paste over the surface and press down any loose edges, wipe away excess glue with a damp cotton cloth.

Repeat these steps for the bottom part of your egg, ensure you keep your hands as free of glue as possible otherwise you will begin to stick to your egg and pull away the paper.

Gently rub the egg all over with he back of a spoon to smooth out any air bubbles or wrinkles. trim excess paper at tips if necessary (nail scissors work well here) and cover any gaps by gluing on left over scraps of paper from previous cutting.

Set egg aside on a clean plastic milk bottle top and leave to dry thoroughly, at least 24 hours.

Apply a light coat of varnish to one end of the egg, let this dry and repeat for the the other end. Traditionally you apply six coats of varnish in this way, allowing your eggs to completely dry between each coat. Doing this will give your eggs the strength not to break.

Washi eggs are one of my favourite activities as they can be used all year round.

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Walnut Brownies

This is a nice alternative to the Island Style brownies, lets say not a decadent.

lets get organised: 

preheat oven to 300 F (175 C)

grease 8 inch baking pan

ingredients:

• 55g softened butter
• 6 tbs chocolate powder, sifted (substitute chocolate for carob)
• 1 cup white sugar
• 1/4 tsp salt
• 1/2 cup all purpose flour, sifted
• 2 tsp vanilla extract
• 2 egg whites
• 1 cup chopped walnuts
• 1 cup chocolate chunks (optional)

now lets put it together:

1. Melt the butter over a low heat, or microwave do not bring to boil
2. In a bowl place chocolate powder, sugar, salt, flour and vanilla
3. Pour melted butter into above bowel and stir
4. Mix in egg whites, once combined mix in walnuts
5. Spread the dough evenly into greased baking pan
6. Bake for 30 minutes, or until the tooth pick comes out clean
7. Let cool in the pan for 10 - 15 minutes on a wire rack before removing and cutting

The Walnut Brownie is great as it, you can also add chocolate icing or serve with vanilla ice cream and chocolate sauce. Can be frozen and placed in lunch boxes for a wonderful treat, hope you enjoy XXoo S

Fruit Bread

We call this fruit bread on the island for the simple reason that you use what is in season and throw in some frozen fruit for a nice surprise. Sometimes this turns out really well and others, well lets say we will not be going there again.

For example when we first came here I mistakenly thought that plantain was a banana, you see they look exactly the same and are from the same family, except a plantain is starchy and used as an alternative to potatoes.

lets get organised:

preheat oven to 350F (180 C), grease a tin loaf, puree apples

ingredients:

• 1 1/2 cups bananas mashed (this is what I substitute for what is in season pawpaw, rhubarb, sour sup etc)
• 3/4 cup of your frozen berries (have used blackberries, raspberries and mulberries)
• 12 cup confectionary sugar
• 140g pureed apples
• 2 eggs
• 1/2 cup whole milk
• 1  tbs olive oil
• 1 3/4 cups all purpose flour, sifted
• 1 tsp baking soda
• 1 tbs baking powder

(healthier alternative - 3/4 cup of self raising flour & 3/4 cup of wholemeal flour - unfortunately I can not get this flour here that is why I have to go with all purpose flour the only flour available)

now lets put it together:

1. Combine mashed banana, sugar, pureed apple, eggs, milk and oil in a bowl
2. Sift flour, baking soda and baking powder in separate bowl
3. Fold flour into step 1 bowl
4. Gently fold in frozen fruit, making sure you place no ice in there
5. Pour mixture into greased loaf pan
6. Bake for 1 hour or until a toothpick is inserted into the middle of the loaf and comes out clean
7. Let stand in tin for 10 minutes on a wire rack before removing to wire rack

One of the great things about this recipe is that it does freeze well, allowing you to have out of season fruits through out the year. Hope you enjoy XXoo S

Traditional Pavlova

This week we have a very busy week of entertaining, or in some cases us been entertained. Due to where we live everyone tries to help out when it comes to a dinner party so this week I have been given the task off doing deserts. As most of the people hosting the dinner parties are American I thought I would take along a true Australian icon the Pavlova. I have never made a Pavlova before, so in some respects if not many I am crazy for going into uncharted waters, but what the heck. With this in mind I will be trying 3 versions and will share with you the fail safe result. So far I have one in the oven and it is looking nothing like the one my mum use to make.......

lets get started:
preheat oven to 250F (130C), place rack in the middle of the oven, on a piece of parchment draw a 18 inch circle turning your paper upside down place it on your baking tray - you should see the circle outline, this will be your guide for for the base of your Pavlova

ingredients for Pavlova base:

• 4 large eggs, whites only, VIP no yoke at all
• 1 cup super fine sugar (castor of confectionary sugar)
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon white vinegar
• 1/2 tablespoon corn starch (corn flour)

ingredients for Pavlova filling:

• 1 cup heavy whipping cream
• 1 1/2 tablespoon granulated white sugar (or to taste)
• 1/2 teaspoon pure vanilla extract (optional)
• Fresh fruit - what ever you have in season - strawberries, kiwi fruit, passionfruit, raspberries etc

lets begin making our Pavlova:

1. In a bowl place all the egg whites, using the whisk attachment of your electric beater, beat the egg white on medium speed until the have formed soft peaks.
2. Start adding the sugar, a tablespoon at a time ensuring that the sugar is dissolved before adding next spoon, and continue to beat on high speed until the meringue holds very stiff and shiny peaks. 
3. (hint: test to see if the sugar is fully dissolved by rubbing a little meringue between your thumb and index finger, the meringue should feel smooth not gritty. if it feels gritty the sugar has not completely dissolved so you will need to keep beating until it feels smooth between your fingers)
4. Beat in the vanilla extract.
5. Spread the white vinegar and corn starch over the top of the meringue and, with a rubber spatula, gently fold in.
6. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges of the meringue, making sure the edges of the meringue are slightly higher than the centre. 
7. (hint: you need a slight well in the centre of the meringue to place the whipped cream and fruit)
8. Bake for 60 - 75 minutes or until the outside is dry and is a very pale cream colour.
9. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. 
10. (hint: the outside of the meringue will feel firm to the touch, if gently pressed, buts as it cools you will get a little crackling and you will see that the inside is soft and marshmallowy)
11. The cooled meringue can be made and stored in a cool dry place, in an air tight container, for a few days.
12. Just before serving gently place meringue on a serving plate.
13. For the topping / filling - whip the cream until soft peaks, sweeten with the sugar and vanilla to taste.
14. Gently fold in 1/3 of the seasonal berries you are using into the cream, now place the cream in the well of your meringue.
15. With the remaining berries / fruit arrange randomly on top of the cream.
16. (hint - place cream on meringue just before serving, longer than this will begin to make the meringue soggy)
17. Serve immediately.

This is my first try and as mentioned it really does not look as good as my mums, will be doing another one tomorrow, will see how that goes.....XXoo S

Biscotti with Ginger

Yes, as with last week I have been on a ginger bend, the reason being is that I hate to waste food. We currently have all this perfect ginger and the use by date is just around the corner. Even if I do say so myself this did turn out much better than expected, hope you enjoy

getting organised:

preheat oven to 150F (300 C), greased baking tray

ingredients:

• 3 cups Kellogg's Rice Krispies cereal
• 1 1/2 cup all purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 75 g softened butter
• 1/2 cup finely chopped crystallised ginger
• 3 egg whites
• 1/2 teaspoon almond extract

now lets put it together:

1. In a food processor, process cereal for about 15 seconds or until it becomes fine crumbs. (no processor - put in plastic bag and crush with rolling pin)
2. Add flour, sugar, baking powder, salt, cinnamon and butter, process 30 seconds or until mixture resembles coarse meal.
3. Transfer the cereal mixture into a large bowl, stir in ginger, add egg white and almond extract, stir to form a stiff dough
4. Place dough on a lightly floured surface, divide dough into 2.
5. Roll each dough into two logs 20cm (8") long, then place apart on baking tray, now flatten the logs to 7.5 cm (3") wide, ensuring that they are not touching each other or the sides of the tray.
6. Bake at 300F for 25 minutes, or until lightly browned, place pan on a wire rack for 10 minutes to cool
7. Remove from pan to a cutting board, with a serrated knife cut diagonally into 1cm (1/2") pieces
8. Return to pan, standing upright on bottoms, bake for a further 25 minutes.
9. Remove from pan and allow to completely cool on a wire rack.

I truly hope you these biscotti biscuits, one of the things I love is that they are not as hard as traditional biscotti, no need to worry about the teeth...... XXoo S

Shrove Tuesday - Surprise dinner guests.....

As you all know today is pancake Tuesday, we had pancakes for lunch - decadent may I say. Now the catch is for dinner we are having guest over, at the last minute, and this has thrown me. Never let it be said we did not follow through with the theme - Pancakes.

Our main meal will be fish, as the guys went out yesterday and caught fresh fish. Between the three of them they caught 6 dolphin, 3 red snapper, 2 barracuda, 5 jumping jacks - not bod for a days work. It is there intention to cook it in a pit on the  beach, this is where this girl steps aside and says go for it boys..... some of the fish we are having tonight;

Here are the lads cooking the fish, did I mention that the wind decided to pickup but that would never stop an Aussie boy and his beach BBQ;

and the fire aka cooking;

Great job guys.

For my part I am sticking with the Pancake (aka crepe) theme with my version of an apple pie, pancake style;

This may appear difficult but it is very easy and can be made ahead, you can even make it and freeze the cake, unfortunately today I did not have this foresight........

ingredients for the crepes:

• 1 cup plain flour, sift
• 2 large eggs
• 11/4 cups milk
• 1 tablespoon unsalted butter, melted

ingredients for the apple filling:

• 14 large cooking apples
• juice of 1 lemon
• 75g butter, unsalted
• 1 cup caster sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

ingredients for caramel sauce: (optional)

• 50 g unsalted butter
• 1/2 cup cream
• 1/2 cup brown sugar

lets begin making the crepes:

1. Place sifted flour, eggs and mil in a food processor and blend till smooth.
2. Add melted butter and blend again briefly.
3. Pour batter into a jug and allow batter to rest for a minimum of 10 minutes.
4. Heat your crepe pan and brush with butter all over.
5. Pour in enough batter (approximately 3 tablespoons) to cover the base of your pan with a thin coating of batter, tilt the pan to distribute evenly.
6. Cook over medium/sub medium heat until the top of the crepe sets and the edges turn golden brown. Briefly remove the pan from the heat, this will allow you to turn the crepe with a spatula and fingers easily (careful not to burn yourself, some of you may be able to flip, I congratulate you)
7. Slide the crepe from the pan onto a plate and cover with light tea towel.
8. I tend to wipe the pan with kitchen paper after each crepe, so in essence I am starting with a new pan for each crepe (for me it makes a difference in the final product)
9. Also I tend to gently stir the batter between making each crepe.
10. Continue this process until all the batter is finished and set aside

lets make the apple filling:

1. Peel and core all apples, place the apples in a bowl of water containing the lemon juice (this prevents the apples going brown)
2. Cut each apple into thin even slices
3. In a frying pan place some butter, sugar and spices.
4. Add some of the apples and cook on medium/high for about 10 minutes until tender, but each should still continue to hold there shape (VIP), turn occasionally, when read place aside gently in a bowl.
5. Repeat this process for all you sliced apples (may I suggest you do similar sizes together as this allows for regulated cooking in your pan)

lets assemble the cake:

1. On an oven tray place one crepe.
2. Cover this crepe with a thin layer of apples (place apples around the edge first and then fill in the centre area)
3. Continue to layer crepes and apples till you have eight layers to your cake.
4. Cover your cake loosely with foil and refrigerate, remove from the fridge 1-2 hours before baking.
5. Bake in a preheated oven 170C for 30 - 45 minutes or until warm

lets make the quick and easy caramel sauce:

1. Place the butter, cream and sugar in a microwave bowl and microwave on medium for 90 seconds
2. Blend with a hand beater until smooth and you are done
3. Heat prior to serving, serve in a jug

Due to the construction of this cake it is very important to use a sharp knife with a cake lifter, place the cake lifter under the cake first then cut and lift (learnt this from experience). I serve this with either cream, ice cream plus caramel sauce.

At the end of the night we all had a great time, you can never beat fresh fish, nor can you ever beat Pancake Tuesday...... XXoo S

Pancakes for Shrove Tuesday

A great memory for me is Pancake Tuesday, or as the nuns would say Shrove Tuesday, traditionally the day prior to lents Ash Wednesday. The reason I love this day is that I remember before school my mum would make a big batch of batter and store it in the fridge, this was a sure sign to me that today was Pancake Tuesday and that today we would be having dessert for dinner. Wonderful memories of childhood ........

getting organised:

I always have the oven on warm to store made pancakes, keeping them warm (optional)

ingredients:

• 2 cups flour, sifted
• 2 cups water (i have found that soda water makes the pancakes lighter)
• 2 tablespoons oil
• 4 large eggs
• 1 teaspoon salt

lets start making them:

1. Mix all ingredients in a blender.
2. Let the mixture rest for a while 30 minutes or less.
3. Heat a heavy 16 - 20 cm pan.
4. Scoop a laddle of mixture into a lightly greased pan.
5. The pan is warm enough if the mixture sizzles when it comes in contact with the pan.
6. Flip the pancake so it can cook on the other side as well.

You now have a choice to serve each one individually or I usually place them in a warm oven and bring a plate load to the table.

Sprinkle with what ever takes your fancy, my favourite is lemon and sugar, at the end of the day everything tastes great on Pancakes, hope you enjoy your Shrove Tuesday pancake day, XXoo S

Crystalised Ginger Cookies

If you like ginger you are going to love these little treats;

getting organised:
pre heat oven to 350 F (175C), grease 2 large cookie trays

ingredients:

• 1/2 cup white sugar
• 170g (3/4 cup) unsalted butter (room temp.)
• 1 egg white
• 2 tablespoons dark corn syrup
• 3 tablespoons crystalised ginger
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon ginger
• 1 teaspoon cloves
• 1/3 cup granulated sugar (for decoration)

now lets put it together:

1. In a large bowl cream the butter and sugar, till fluffy
2. Add egg white, corn syrup and mix till fluffy
3. Stir in the crystallised ginger.
4. Sift the flour, baking soda, salt, cinnamon, ground ginger and ground cloves, stir into the egg mixture. When the dough starts to come together, mix with your hands to form a smooth dough.
5. Roll dough into small ball and roll in white sugar, coating the whole cookie.
6. Place cookies on a tray, approximately 2 inches apart, press down with the bottom of a glass dipped in sugar.
7. Bake in preheated oven for 12 - 15 minutes, or until cookies are golden brown.
8. Let the cookies cool for 5 minutes on the baking tray before moving to a wire rack to cool completely.

These are a little spicy, younger people may not love them, then again they are cookies so you can never tell. I hope you enjoy these as much as my neighbours do..... XXoo S

Variety Club Youth Choir

One of my many wonderful neighbours just sent me this email. Not being in Australia right now you feel isolated, as you wish you could be there to lend a hand, now there is a way you can contiribute.

On Saturday just gone (a couple of weeks now), at Karrinyup Shopping Centre (Western Australia, where they just had the bush fires) the Variety Club Youth Choir organised a "flash mob" where they were all incognito in the food hall, and started standing up in groups singing "We are Australians"

The purpose was to raise money for the Queensland floods. Each time it is clicked on, money is raised through google ads, SO PLEASE WATCH. It is a beautiful way of supporting those who maybe you can not be there to support - every little bit helps.

Be warned it may bring a tear to your eye, especially for those away from home.

In one small click you will be helping others, thanks XXoo S

http://www.youtube.com/storytellermedia