Recipes

Anzac biscuit recipe

This recipe was passed down from my husband’s Grandmother. There are many Anzac biscuit recipes but I really like this one, and I love to think of my husband’s Gran baking these in a warm kitchen on a wood stove.

Yield: About 30 medium sized biscuitsAuthor: SarahPrint Recipe

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Gran’s Anzac biscuits

Golden and crunch, easy to make and delicious to munch on!

prep time: 12 MINScook time: 15 MINStotal time: 27 mins

ingredients:

Ingredients

1 cup plain flour
1.5 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
170 grams (6oz) butter
1 tablespoon golden syrup
1 teaspoon bicarbonate of soda (baking soda)
3 tablespoons boiling water

instructions

Method

Mix dry ingredients together in a bowl.
Melt the butter and syrup together.
In a cup, pour the boiling water over the bicarb soda and mix.
Pour water and soda mix into butter mixture.
Pour over dry ingredients and mix well.
Use a dessertspoon to portion out the dough onto a baking tray lined with baking paper. Leave room for spreading in between biscuits.
Bake for 15 – 20 minutes at 160 degrees (C) or 320 (F)
Allow to cool on tray until firm enough to move to a baking rack.

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Zucchini Bread recipe

by Kelly Leave a Comment

Many years ago, my sister in law used to make this bread. It was in the days when the zucchinis from the garden were plentiful and Autumn weather had set in. Baking this bread always brings back very fond memories of that time for me.

Yield: 2 loavesAuthor: UnknownPrint Recipe

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Veronica’s Zucchini Bread

prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins

Moist and delicious loaf, wonderful eaten warm with butter.

ingredients:

Ingredients

3 eggs
2 1/4 cups caster sugar
3 teaspoons vanilla extract
1 cup sunflower oil
2 cups grated zucchini
3 cups plain flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon bicarbonate soda (baking soda)
3 teaspoons cinnamon
1 cup walnuts (optional)

instructions:

Method

Preheat oven to 180 degrees celsius (350 Fahrenheit)
Grease and line with baking paper 2 x 14cm x 22cm (5.5″ x 8.5″) bread loaf tins.
Beat eggs until they become pale in colour and fluffy in consistency.
Add the sugar, oil and vanilla. Beat until thick.
Stir in the grated zucchini
Sift the flour, baking powder, bicarbonate soda, salt and cinnamon into the wet ingredients. Fold the ingredients together.
Fold in walnuts, if using.
Pour equal amounts into the 2 tins. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to sit in tins for 5 minutes before turning out onto a baking rack to cool. Lovely to eat warm or cool.

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The sugar content is quite high (though, remember you are making two loaves, not one) and I can imagine that you can substitute or even just reduce the amount, as it is quite sweet anyway.
I hope you enjoy the recipe!

Easy flat bread recipe

by Kelly 10 Comments

When I need bread in a hurry, I make flat bread! It is quick, cheap, easy, and means I can have fresh bread in under an hour. I often serve it as a wrap with salad, meat, dip, falafels – whatever, it’s all good! And if you have leftovers, the next day you can toast it into healthy chips for dip or use it as a pizza base.

Ingredients:

4 cups plain, unbleached flour

2.5 teaspoons yeast

1 teaspoon salt

350 – 450ml warm water

Place dry ingredients into a large bowl and mix. Make a well in the middle and add the water, about half at first and increase as you need to. You may not need all the water – it depends on your climate and the dryness of your flour. You want a very moist, but not sloppy dough. Mix until the dough comes together and there are no dry spots remaining.

Turn the dough onto a floured surface and knead for a couple of minutes, until the dough is soft and supple. Flour or oil the bottom of the bowl and place the dough back in. Cover with a clean tea towel.

Allow to rise for approximately 45 minutes to 1 hour or until doubled in size. Once again, this time will vary according to your climate.

Once the dough has risen, cut off lumps of dough about as large as the palm of your hand.

On a well floured surface, flatten the dough first with the palm of your hand, turning it over the coat both sides with flour.

Now roll the dough out until you have a round that will fit in your pan and is quite thin, but not too thin to pick up and transfer to the pan. (I just pick it up with my hands).

Place the round into a preheated, very hot non stick frypan. Do not add an oil – we want a dry fry.

When the surface of the round begins to bubble and puff, turn over to cook the other side. It only takes a minute or two on each side. You may have to adjust the heat as you go to ensure the bread cooks quickly but doesn’t burn. Every few rounds, you may wish to quickly wipe out the surface of the frypan with wet paper towel or a damp cloth as flour can accumulate and start to burn.

Stack your bread rounds on a plate and cover with a clean towel until ready to use.

My kids love to eat them fresh out of the pan, smothered with butter! If I can keep them out of the kitchen for long enough, I often serve this bread with homemade hommus or labneh.

I would love to do a video to accompany this flat bread recipe sometime, would that interest you? Let me know!

Easy, frugal, bread, onion and tomato bake

by Kelly 1 Comment

This is such an easy and economical dish and had the added bonus of using up some ingredients that might be past their best.

There is no need to be exact with quantities either, it’s that sort of dish.

I started with some thick slices of homemade bread that was slightly stale and buttered each slice lightly. Cut into cubes.

I chopped 1/2 a red onion.

I chopped roughly 10 tomatoes that were getting a bit old but still perfectly useable.

All this goes into a bowl together and drizzled with some olive oil. Sprinkle with garlic salt if desired and season with pepper.

I tipped all this into a baking dish and sprinkled with a little parmesan, then grated tasty cheese.

Pop into a hot oven (about 180 degrees C or 350 F) until golden brown on top.

Serve!

Cornflake slice recipe (very,very easy!)

by Kelly 10 Comments

Mother in Law’s recipes are great – these ladies who cooked on wood stoves (and my MIL still does) and fed the hungry hoards (my MIL had 10 little ones to feed) really knew what they were doing.

We “modern” homemakers can learn so much from their ways. This corn flake slice recipe is from my Mum in law 🙂

Another aspect of older recipes that I love is they were built around ingredients every Aussie housewife would have in the pantry – no special shopping trip for fancy ingredients.

You may not have Corn Flakes in your pantry but they are readily available and one of the more affordable cereals.

Corn Flake Slice (very, very easy!)

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Ingredients

125 grams butter
1 tablespoon honey
1 cup rolled oats
1/2 cup white sugar
1 cup cornflakes
1 cup desiccated coconut

Instructions

Preheat oven to a moderate (around 180 degrees celsius or 170 fan forced).
Melt butter and honey together.
Add to mixed dry ingredients.
Place in a shallow slice tin, press to even and flatten out a little.
Bake in the oven until golden brown (about 15 minutes) and leave in tin to cool.
Turn out and cut into squares.

Easy?

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Corn flake cookies

by Kelly 4 Comments

2 cups sifted flour
1/2 teaspoon baking powder
250g butter
1 cup sugar
2 eggs
1 teaspoon vanilla essence
1 & 1/2 cups Corn flakes

Preheat oven to 180 degrees (C). Sift together flour & baking powder. Beat butter & sugar together until light and fluffy. Add eggs & vanilla, beat well. Add sifted dry ingredients & corn flakes, mix well for about 2 minutes. Drop by tablespoon onto ungreased baking sheets. Bake for 10 minutes or until slightly browned.