Just in time for ANZAC DAY...Anzac Biscuits by Farmhouse Home

April the 25th is Anzac Day in Australia and is probably Australia's most important national occasion.
It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. 

ANZAC stands for Australian and New Zealand Army Corps. The soldiers in those forces quickly became known as ANZACs, and the pride they took in that name endures to this day. 

The army biscuit, also known as an ANZAC wafer or ANZAC tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread.

 

Unlike bread, though, the biscuits are very, very hard.

 Some soldiers preferred to grind them up and eat as porridge.

The recipe has many adaptations today including adding cashews, wattleseeds, lemon myrtle or choc chips.

 

I like this recipe that makes them quite chewy...since I've made them I can't stop eating them they have a lovely flavour with the golden syrup.

Yum!

Recipe:  Belinda Jeffery mix & bake

Of Farmhouse Home
Anzac Biscuits | Farmhouse Home

Meatless Monday recipes....

This healthy dhal is full of aromatic spice and healthy legumes. Serve it with yoghurt and naan bread for a complete meal.

Ingredients (serves 4)

• 2 tbs sunflower oil
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tbs medium-hot Indian curry paste
• 1 cup (200g) dried red lentils
• 3 cups (750ml) vegetable stock
• 2 tbs tomato paste
• 500g cauliflower, cut into small florets
• 1 cup (120g) frozen peas, thawed
• 2 tbs roughly chopped coriander leaves, plus extra chopped coriander to garnish
• Natural yoghurt and naan bread, to serve

Method

1. Heat oil in a large pan over medium heat. Add onion, garlic and curry paste, then cook, stirring, for 5 minutes or until onion softens. Add lentils and stir well to coat. Add stock and tomato paste, bring to the boil, then cover and simmer over low heat for 15 minutes. Return heat to medium, add cauliflower and simmer, covered, for 8-10 minutes until vegetables are tender. Add peas for final 2 minutes, then stir in coriander. Serve the curry with yoghurt and naan, garnished with extra coriander.

 

Source

delicious. - July 2008

delicious. - July 2008, Page 129
Recipe by Louise Pickford

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Yummmm! SPICED CHOCOLATE CAKE

Indulge in a little Labour Day Holiday cooking with Bespoke JaNik

SPICED CHOCOLATE CAKE

Ingredients:
4 eggs
200g sugar
200g butter (room temperature)
pinch of salt
200g self-raising flour
100g cocoa powder
3 tbsp baking powder
1/2 tbsp all spice
pinch of cinnamon
4 tbsp rum
4 tbsp milk
4 packs of Maltesers
edible gold powder

For the butter cream:
200g butter
100g icing sugar
300g chocolate custard (follow packet instructions)
pinch of cinnamon

Preheat the oven to 200°C and butter your baking tin.
Separate the eggs and whisk the whites with a pinch of salt until it forms stiff peaks.
In another bowl mix the egg yolks and sugar until pale and fluffy (with a handheld mixer for about 5 min) and add the butter.
Sift the flour, cocoa and baking powder and add to the mixture.
When the dough gets too thick add the rum and milk.
Now gently fold in the stiff egg whites.
Bake for around 30-40 minutes.
Rotate the tin after half the baking time so it will bake evenly. If it gets too dark on the top cover it up with baking paper for the last 15 minutes.
Let cool and cut into 3 layers. Place the sponge layers in the fridge for about 10-15 minutes before you assemble the cake.
Cook the custard according to packet instructions and leave to cool.
To make the butter cream the butter until pale and fluffy, add the sifted icing sugar, mix some more, then add the cold custard and cinnamon powder.
Spread an even amount of the icing between the layers, stack the cake and apply a thin layer on the the outside.
Place in the fridge to chill before you apply the rest of the icing layer.
Brush the malt balls with the gold dust and place on the the top and sides of the cake.

Enjoy!  

From the kitchen of: Urbane Fruits

February 9 - International Pizza Day!

February 9 is international pizza day...I plan to celebrate it in style but with a homemade pizza served on a wood cutting board and a glass of chianti ... 

 Try my favorite pizza indulgence xx

Easy Tandoori Chicken Pizza

Ingredients

Serves: 1

• 125ml PHILADELPHIA Light Cream For Cooking,
• 1 tablespoon tandoori paste
• 1 chicken breast, thinly sliced
• 1 small individual Pizza Base
• 1 tablespoon tomato paste
• 1 tablespoon sweet chilli sauce
• ½ small red onion, sliced
• 20g baby rocket or spinach
• 2 tablespoons roughly diced coriander

Preparation method

Prep: 20 minutes | Cook: 15 minutes

1.  Combine 2 tablespoons of the PHILLY with the tandoori paste then add the chicken and marinate for 30 minutes in the refrigerator.

2.  Combine the tomato paste and sweet chilli sauce and spread evenly over the pizza base. Top with the onion and chicken.

3.  Bake the pizza in a moderate oven 180 degrees C for 15 minutes or until the chicken is cooked through. Top with the rocket and coriander then spoon over the remaining PHILLY. Serve immediately. 

From: http://allrecipes.com.au

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