Category: Recipe

Chewy ANZAC biscuits

Source: https://caroha.com/chewy-anzac-biscuits/#recipe

Ingredients

High level

  • Butter – Unsalted butter works best for this recipe but you can use salted if that’s what you have on hand.
  • Sugar – Brown sugar gives the biscuits a delicious deep flavor and golden color. You can use white sugar if needed.
  • Golden syrup – The syrup not only adds golden color and chewiness to the Anzacs but it also helps to bind the ingredients in the absence of eggs. You can substitute it with agave syrup, maple syrup or a mild runny honey if you can’t find golden syrup.
  • Oats – Rolled oats give the biscuits a nutty flavor and texture. You can use Scotch oats if needed.
  • Coconut – Desiccated coconut add a distinct flavor and add extra texture to the nourishing biscuits.
  • Flour – All-purpose flour works well but you can also use wholemeal flour to create healthier Anzac biscuits.
  • Baking soda – Make sure to fully dissolve the baking soda in boiling water before adding it to the melted butter and golden syrup. It works as a leavening agent and creates a chewy texture.

Ingredients Details

  • 1/2 cup butter unsalted
  • ▢2 tbsp golden syrup
  • ▢2 tbsp filtered water boiling
  • ▢1 tsp baking soda
  • ▢1 cup all-purpose flour
  • ▢3/4 cup brown sugar
  • ▢3/4 cup desiccated coconut
  • ▢1 cup rolled oats
  • Optional: dried fruit
  • Optional: chocolate

Method

  1. Melt butter with golden syrup.
  2. Combine boiling water with baking soda.
  3. Add baking soda mixture to the melted butter syrup mix. It will bubbles up – be careful!
  4. Add flour, oats, baking powder, brown sugar, and desiccated coconut to a large bowl.
  5. Combine dry ingredients.
  6. Add bubbled butter mixture.
  7. Combine everything into a sticky dough. Chill dough for 10 minutes.
  8. Shape balls and bake the biscuits.

Basic Scones

Ingredients per person

  • 1 cup SR flour
  • 2 tbsp butter
  • 1/2 – 3/4 cup milk
  • 2 tsp milk for glazing
  • Jam and cream to serve

Method

  • Arrange oven shelves and preheat oven to 230 deg C
  • Collect ingredients
  • Grease oven tray or cover with baking paper
  • Sift flour into a large bowl
  • Rub the butter into the flour using your fingertips until the mixture resembles fresh breadcrumbs
  • Add 1/2 cup milk all at once. Mix with a spatula until a soft dough is formed. Add a little extra milk if the dough is too dry
  • Turn onto a lightly floured board andlightly knead for 30 second.s Handle the dough as littel as possible to prevent it becoming tough.
  • Gently pat out the dough to 2.5cm thickness and cut scones out
  • Place scones on the oven tray and glaze with milk
  • Bake for 10-12 minutes or until golden brown
  • Remove from oven and cool on the cake cooler
  • Break two scones in half and top with jam and cream
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Sweet potato, spinach & feta tortilla

Source: https://www.bbcgoodfood.com/recipes/sweet-potato-spinach-feta-tortilla

Ingredients

  • 3 sweet potatoes
  • 2 tbsp olive oil
  • 100g baby spinach
  • 6 large eggs
  • 100g feta, crumbled

Method

  • Step 1
    • Pierce the potatoes a few times on each side. Microwave on high for 5-8 minutes until soft, then set aside to cool a little.
  • Step 2
    • Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
  • Step 3
    • Add the sweet potato to the pan and stir to combine with the spinach – don’t break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
  • Step 4
    • Place under the grill for 1-2 mins to cook the top – poke a knife into the centre to ensure it’s cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.

Halloumi & quinoa fattoush

Source: https://www.bbcgoodfood.com/recipes/halloumi-quinoa-fattoush

Ingredients

  • 2 brown pittas
    • torn into pieces
  • 5 tbsp olive oil
  • 2 lemons
    • juiced
  • 1 garlic clove
    • crushed
  • 250g halloumi
    • sliced
  • 250g microwaveable pouch quinoa
  • 350g medium tomatoes
    • quartered
  • 1 large cucumber
    • halved, deseeded, sliced
  • 4 spring onions
    • sliced
  • 1/2 small bunch mint
    • chopped
  • 1/2 small bunch dill
    • roughly chopped

Method

  • Step 1
    • Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.
  • Step 2
    • Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.
  • Step 3
    • Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.

Savoury Pie

This is still a bit experimental.

Ingredients

  • Main batter
    • 2 cups self-raising flour
    • 4 eggs
    • 1 1/2 cups milk
  • Filling
    • 2 tomatoes, diced
    • 1 handful of spinach
    • 1/2 capsicum, diced
    • 1 or 2 spring onions
    • 1/2 cup grated cheddar cheese
    • 150g (?) feta cheese, crumbled

Method

  1. Preheat oven to 180 degrees C
  2. Beat the batter ingredients together in a bowl using an electric mixer
  3. Line a cake tin with baking paper
  4. Lay diced tomatoes and the spinach in the bottom of the cake tin
  5. Mix the other filling ingredients (grated cheddar, feta, spring onions, capsicum) with the batter, and pour the batter into the cake tin over the spinach and tomatoes
  6. Put in oven for 40 minutes

Bolognese Sauce

Ingredients

  • Oil for pan (2 tbsp)
  • Veggies
    • 1 large brown onion
    • 3 garlic cloves, finely chopped
    • 2 carrots, finely chopped
  • Herbs and spices
    • 1 1/2 tsp dried oregano
    • 1/2 tsp dried thyme
    • 2 Bay leaves
  • Meat
    • 500g Beef mince (or beef/pork mix)
  • Sauces
    • 500ml beef stock (1 stock cube + 500ml water)
    • 500ml Passata (tomato puree, found near the pasta sauces in supermarket)
  • Other
    • salt and pepper

Method

  1. Heat the oil to a low temperature in a medium to large saucepan or pot
  2. Add the onion and cook for 2-3 minutes.
  3. Add the garlic and carrots. Cook for a further 3 minutes.
  4. Increase the cooking temperature
  5. Add the mince, oregano, thyme and bay leaves to the pot and cook, stirring frequently until the meat is brown and all broken up
  6. Add the beef stock and passata to the pot and stir it all in until mixed. Add salt and pepper if needed
  7. Turn the heat down to medium-low (simmer) and cook for about 30 minutes, allowing the sauce to reduce (meaning some of the liquid evaporates)
  8. Remove the bay leaves, and serve with pasta

Other suggestions

  • To make it even more healthy and nutritious, add 120g of finely chopped mushrooms
  • Want to make it spicy? Maybe add some chilli flakes, or a bit of tabasco sauce
  • If you want to simplify your heat-and-eat meal for hiking, consider cooking some pasta ahead of time and mixidng it in with the final sauce before packaging
  • In a hurry? You can speed up step 7 (reducing the sauce) by making the beef stock with only 250 ml of water

Kingston Biscuits

Ingredients

Main biscuit

  • 115g Butter at room temperature
  • 115g Caster sugar
  • 2 tsp Vanilla extract
  • 2 tsp Golden syrup
  • 1 Egg yolk
  • 170g Plain flour
  • 25g Dessicated coconut
  • Pinch of salt
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Cream of tartar

Chocolate filling

  • 130g Milk chocolate, chopped
  • 1/4 cup Cream

Method

  1. Place racks in the middle of the oven
  2. Set the oven to fan bake, and preheat oven to 180 C
  3. In a bowl, place butter and sugar. Use electric beater for 1-2 minutes on medium-high to cream the butter
  4. Add vanilla extract, golden syrup, and egg yolk then mix until combined
  5. Add dry ingredients
    • Sift flour, bicarbonate of soda, cream of tartar into the bowl.
    • Add caster sugar, dessicated coconut, salt
    • Mix with a spoon until combined
  6. Using a metal tablespoon, scoop out the dough and roll into balls
  7. Place dough balls onto a baking tray lined with baking paper, leaving space for them to spread a little
  8. Bake for 8 to 10 minutes until lightly golden brown
  9. Take them out of the oven using an oven glove and place them on a cooling tray
    • Let the biscuits cool for a few minutes
  10. Create the chocolate ganache
    • Melt the chocolate in microwave and mix with cream
    • Let it cool
  11. When completely cool, you can fill them with the chocolate ganache or jam

One-Pan Brunch

Crisp, soft, savoury full of all the yummy flavours of potatoes, bacon eggs – you get the vibe. And it’s all made in one pan!

Ingredients

  1. new potatoes
  2. mushrooms
  3. bacon
  4. peas
  5. a touch of garlic
  6. eggs 
  7. Other options: sausages, chilli 

Method

  1. Boil your halved new potatoes and then fry off in a large sauce pan 
  2. Add your mushrooms and sliced bacon medallions
  3. Pop in your peas
  4. make a space for your eggs, crack into the space and let them cook for 3 minutes until cooked to your liking (pop a top on your pan to cook the top of the egg if you like)
  5. Serve onto warm plates 

Choc Chip Cookies

Source: https://www.bestrecipes.com.au/recipes/cafe-choc-chip-cookies-recipe/12xrvsm0

Ingredients

  • 180 g butter softened
  • 1/3 cup caster sugar
  • 125 ml sweetened condensed milk
  • 1 1/2 cups self-raising flour
  • 250 g dark choc bits

Method

  • Preheat oven to 180C. Using an electric mixer, beat the butter and sugar together until light and creamy. Beat in condensed milk.
  • Add the flour and mix on low speed until smooth. Stir in the choc bits until well combined.
  • Roll about 2 teaspoonfuls of the mixture into balls and place on baking paper lined trays. Press each ball with a floured fork.
  • Bake for 12 – 15 minutes or until lightly golden. Remove from oven and allow to cool on the trays. Store in airtight containers.

Baked bananas

Ingredients (4 people)

  • 5-6 large bananas per person
  • 50g butter
  • 50g honey
  • 1 tbsp cinnamon
  • Blueberries

Method

  1. Slice bananas length-wise and lie them in a baking dish
  2. Melt butter, honey and cinnamon in microwave
  3. Pour/spoon the melted butter/honey cinnamon mix over the bananas
  4. Sprinkle with blueberries
  5. Bake for 20 minutes
  6. Serve with cream and ice-cream