Friday, April 25, 2003

Anzac Biscuits

Another Aussie treat, this time from my Grandma Poss Cookbook (signed by Julie Vivas!). The first time I made this, I accidentally put in 2 tbsn golden syrup instead of 1 (as the original recipe asks) and it was great, so now I always use double the syrup. This recipe is also good for slices.

Makes 36

1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup desiccated coconut
125g butter
2 tablespoons golden syrup
2 tablespoons boiling water
1 1/2 teaspoons bicarbonate of soda

Set the oven to 160ºC. Line 3 cookie/oven trays with non-stick baking paper.
Mix the rolled oats, flour, sugar & coconut in a medium-size bowl.
Melt the butter & golden syrup in a small saucepan over medium heat. Turn off heat once mixture is bubbling.
Put boiling water in a cup & add the bicarb soda. Quickly stir into the saucepan.
While it is still bubbling, pour mixture into the bowl & stir till well mixed.
Drop teaspoons of biscuit mixture on the trays, leaving about 4cm between each one, as they will spread.
Bake biscuits for 10-15 minutes or until golden (make sure they don't burn!).
Leave on trays to cool.

Wednesday, April 23, 2003

Macadamia Golden Syrup Dumplings

A very Australian combination!

Serves 4

1 cup self-raising flour
1/2 teaspoon ground cinnamon
40g butter, chilled & chopped
100g macadamia nuts, roasted & roughly chopped
1 egg, lightly beaten
1 tablespoon milk

1 cup demerara sugar
40g butter
3 tablespoons golden syrup
2 tablespoons dark rum
2 tablespoons lemon juice
2 cups water

Sift the flour & cinnamon into a bowl.
Add the butter & rub in with your fingertips till the mixture resembles fine breadcrumbs.Stir in the nuts.
Add the combined egg & milk & mix to form a soft dough.
To make syrup, put ingredients in a saucepan & stir over low heat until sugar dissolves.
Drop large spoonfuls of the dough into the simmering liquid & cook, covered, for 10 minutes, or until a skewer comes out clean when inserted into the centre of a dumpling.
Serve with thick cream (or ice cream). Yummmmm!

Friday, April 18, 2003

Solid Chocolate Eggs

For Easter...

Makes 4

4 eggs
450g chocolate (dark, milk or white)

crystallised violets
crystallised rose petals
coloured foil

With a needle, pierce a tiny hole in each end of one of the eggs & blow out the contents, gently.
Enlarge the hole in one end to take a small piping nozzle & wash out the shell with cold water. Leave to dry while you blow the rest of the eggs (a heater might help with the drying).
When they are dry, put a piece of sticky tape ove the smaller hole in each egg so that it cannot leak.
Break the chocolate into a bowl & melt it over a pan of hot water (or use a double-boiler), stirring well.
When it reaches pouring consistency, spoon into a nylon piping bag fitted with a small nozzle & pipe into the egg shells through the larger hole. Swirl it round from time to time to remove any air bubbles. Leave the eggs overnight to set.
Carefully crack the eggs & peel off the shells.
Decorate the solid chocolate eggs with crystallised flowers & narrow ribbons, or whatever decorations you like, sticking them on with melted chocolate.
Alternatively, wrap each egg tightly in coloured foil.
Give them to your friends & family or eat them yourself!

Thursday, April 17, 2003

Warm Sugared Donuts

Makes 34

4 teaspoons dry yeast
1/4 cup warm water
1 cup warm milk
1/4 cup caster sugar
4 1/4 cups plain flour
70g butter, melted
3 eggs
vegetable oil for deep frying
1 cup caster sugar, extra
1 teaspoon ground cinnamon

Combine the yeast, water, milk & sugar in a bowl. Set aside for 10 minutes (the mixture should start to foam).
Add the flour, butter & eggs, & mix with a butter knife (ie one without a sharp edge) until a sticky dough forms.
Knead the dough on a lightly floured surface then place in an oiled bowl & cover with a tea towel. Stand in a warm place for 45 minutes or until doubled in size.
Knead for 5 minutes or until the dough feels smooth & elastic when pressed.
Roll the dough out on a lightly floured surface to 1cm thick.
Cut out "O" shapes with a 7cm cutter, then cut a smaller 2.25cm "O" shape out of the larger "O" shapes.
Place the dough shapes on a tray lined with non-stick baking paper, cover with a clean towel & set aside in a warm place for 30-35 minutes or until the dough rises again.
Heat the oil for deep-frying in a saucepan (around 160ºC - test by dropping a cube of white bread into the oil which should turn golden brown within 30 seconds).
Cook donuts a few at a time for 1 minute each side or until golden.
Drain on paper towel briefly, then toss in combined extra sugar & cinnamon.

Thursday, April 10, 2003

Tomato, Olive, Basil & Parsley Spaghetti

Serves 4

2 cloves garlic, sliced
1/4 teaspoon chilli flakes
680ml tomato puree
1/3 cup white wine
1 teaspoon sugar
8 anchovies, chopped (optional)
400g spaghetti
1/3 cup chopped basil leaves
1/3 cup chopped flat-leaf parsley
1/3 cup sliced black olives
cracked black pepper, to taste
1/4 cup finely grated parmesan cheese

Heat a deep frying pan over medium-low heat. Add the garlic, chilli flakes, tomato puree, wine, sugar and anchovies, if using, and simmer for 5 minutes or until the sauce thickens slightly.
Meanwhile, cook the spaghetti & drain.
To serve, stir the basil, parsley, olives and pepper through the sauce, toss with the pasta and top with the parmesan.

Monday, April 07, 2003

Fruit & Nut Cupcakes

I tried these out on Friday & they worked beautifully.

Same recipe as for Cherry Ripe Muffins with the following changes:

1/2 cup dessicated coconut
1/2 cup red maraschino cherries

3/4 cup sultanas
1/3 cup chopped almonds
1/3 cup chopped cashews

You can also replace the dark chocolate bits with milk chocolate, if you want.

Thursday, April 03, 2003

Spicy Hot Chocolate

Serves 2

1/3 cup cocoa
1/4 cup caster sugar
1/4 tsp mixed spice
1/2 tsp ground cinnamon
2 cups milk

Combine the cocoa, sugar, mixed spice & cinnamon in a saucepan. Add 1/4 cup milk & stir to form a paste.
Warm saucepan over low heat. Add the remaining milk & whisk vigorously until warm.
Serve with churros (below).


This is a traditional South American thing, similar to a donut, & is alway served with hot chocolate. The best way to eat them is by dipping bit by bit & biting off the end soaked with hot chocolate. Mmm...

Makes approx. 40

1 cup water
85g butter
1/4 teaspoon salt
1 teaspoon sugar
1 cup plain flour, sifted
3 eggs
vegetable oil for deep-frying
1 teaspoon ground cinnamon
1/4 cup icing sugar

Place water, butter, salt & sugar in a saucepan over high heat. Bring to the boil.
Add the flour, reduce heat to low & stir vigorously until the mixture forms a ball & comes away from the side of the pan.
Remove from heat & add eggs one at a time, stirring well between additions.
Place the mixture in a piping bag fitted with a fluted nozzle.
Heat the oil in a deep saucepan over medium heat. When hot, pipe 10cm lengths of the mixture into the oil. Cook for 1 minute or until golden brown. Remove & drain on paper towel.
Liberally dust the warm churros with the combined cinnamon & icing sugar (or alternatively, use cinnamon sugar). Serve immediately. Yum!
Veal Rack with Leek & White Wine Sauce

Something a little warming for the cooler weather.

Serves 4-6

1.2kg veal rack (6 cutlets)
1 leek, trimmed & halved lengthwise
olive oil for brushing
sea salt & cracked black pepper

White wine sauce:
1 cup white wine
250g chilled butter, cubed

Preheat oven to 200ºC.
Secure the veal rack with kitchen string between each cutlet. Blanch (ie pour boiling water over & then drain immediately) the leek halves & tie the five longest strips over the string. Brush the veal generously with the oil & sprinkle with salt & pepper.
Heat a large frypan over high heat. Seal the meat for 1 minute on each side or until brown.
Place the meat on a rack in a baking dish. Bake for 30 minutes or until cooked to your liking.
To make the sauce, place the wine in a medium saucepan over high heat & simmer for 5 minutes or until reduced to 1/2 cup.
Reduce the heat to low & whisk in the butter a few cubes at a time. If the sauce appears oily rather than creamy, remove it from the heat & continue to whisk in the chilled butter until the mixture has a creamy appearance, then incorporate the remaining butter.
Serve the sauce immediately with the veal cutlets & steamed brussel sprouts (or vegies of choice).