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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