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

♥ L'Automne @ Bespoke JaNik

♥ L'Automne @ www.bespokejanik.com

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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

Gifts & Inspiration....

What is with Gen. " I " ?

Or beyond....

I say go the Vodka or buy yourself a BESPOKE JaNIK Handbag Organiser so you can find your iPad!xx

Feast fit for a ladies lunch!

Want an amazing dining experience? 

Head down to Fitzroy St, St Kilda to Andrew McConnell's newest resturant Golden Fields

The perfect dining sensation for a great girl's luncheon with fabulous friends...

Bespoke Food HiGHLY recommends this one! xx

Kung Hei Fat Choi – 8 Essential Greetings to Welcome The Year of the Dragon

 It's the Year of the Dragon, the most powerful and luckiest sign in the Chinese zodiac.

 

It’s your best chance in many moons to make it rich, and the year will see a boom in weddings and babies as couples seek to cash in on the dragon’s charms. 

 

Clearly not a dragon! But cute just the same!

 

To help you on your way to prosperity, here are eight lucky greetings to bring in the new year:

Kung hei fat choi: May you be prosperous
Sum seung si sing: May all your wishes come true
Nin nin yau yu: May you have an abundance of money, year after year
Yut bun maan lei: May a small investment bring 10,000 times the profit
Saang yi hing lung: May your business thrive and prosper
Sing gwoon fat choi: May you get a job promotion and handsome pay rise
Lung ma tsing sun: May you have the energy and vigour of a dragon and horse (wishing the elderly longevity)
Cheut yup ping on: May you come and go in peace (especially useful for travel)

Enjoy! xx

Foodie Tuesday Returns!

Sweltering in that crazy Melbourne heat?

 Head down the beach with your new basket currently 30% OFF!

Discount calculated at checkout ..... $AVE a massive $44.99on this Tropezean french inspired market basket, made in Madagascar!

To make:

A refreshing  

WATER MELON SALSA

Easy to make, this salsa is delicious served with any grilled meat, chicken or fish would be our pick.

*Use balsamic vinegar instead of lime juice for a deeper flavor.

Ingredients

4 cup(s) watermelon, (seedless), cut into small cubes 

1 medium fresh cucumber, deseeded, cut into small cubes 

6 individual shallots, ends trimmed, finely sliced 

1/2 medium green capsicum, (and yellow), deseeded and cut into small cubes 

1 whole fresh red chilli, deseeded, finely chopped 

1 1/2 Tbsp fresh coriander, chopped 

1 1/2 Tbsp fresh mint, chopped 

1 tsp caster sugar 

1 Tbsp olive oil 

1 Tbsp fresh lime juice

Instructions

Combine all ingredients in a large bowl. Season to taste with salt and pepper and toss well to combine.
 

Notes

Fruit salsas are best made the day they are served, as the fruit will start to lose its natural juices and shape. If you really want to prepare this in advance, then cut up the fruit, vegetables and herbs, but don't combine them until you are ready to serve.

It's a dog's day out at the beach today!

Enjoy x

Thank God it's Friday!

Get out and enjoy the forecast great weather this weekend!

Grab a great deal on a Bespoke JaNik  summer beach kaftan - on SALE this weekend!

And while we are at it... Let's drink to the new year with a great

Sparkling mint & lime capriosca

This refreshing drink is perfect to make during the summer season. 

Enjoy in the sunshine!

Sparkling mint & lime capriosca

Servings: 2 

Preparation Time: 5 min 

Level of Difficulty: Easy

Ingredients

1 Tbsp brown sugar 

1 nip(s) rum, (30ml)

1 nip(s) gin, (30ml) 

2 Tbsp fresh mint, 

torn 2 medium fresh lime, cut into wedges 

1 glass(es) soda water, (250ml)

Instructions

Place brown sugar, rum, gin, mint and ice into a cocktail shaker. 

Squeeze juice from lime wedges then add used wedges to cocktail shaker. 

 Shake until all ingredients are well combined.

Pour into glass tumblers and top with soda water.
These cocktails are delicious served with extra lime wedges.

Happy Weekend! x