Lemons are one of my favourite fruits, I use them almost every day; they are an indispensable part of my cooking. I just love having a large bowl of lemons decoratively gracing my kitchen bench. There is always a refreshing squeeze of lemon in my water glass; lemon juice is also very rich in anti-scorbutic [...]
I always enjoy baking these Anzac biscuits for Australia Day and Anzac Day. They are a quick, sweet, treat to make in about half an hour; they provide a wonderful activity to bake with your children and are always a special favourite. Anzacs are oat-based chewy, sturdy biscuits, said to have been first created by [...]
Traditionally these ‘historic’ biscuits are served as rounded mounds, a modern alternative is to roll the mixture into a log, cut into slices and cook. 125g butter 1 tbsp golden syrup 2 tbsp boiling water 1 tsp bicarbonate soda 150g flour 220g sugar 100g rolled oats 90g desiccated coconut Pre heat the oven to 150ºC. [...]
Anzac Day is a time to remember the sacrifices made for us by our men and women during all of our wars. Tonight we are dining at our very nice local RSL in Nambour where at 6 pm they always read the Ode and play the last post to remember those brave people who fought [...]
These treasures have a crisp, sugar dusted exterior, with a chewy, lemony-marzipan centre. Traditionally they are made with almonds, honey and lemons for that quintessential Italian citrus goodness. They go perfectly in dessert trio with a vanilla bean pannacotta and a chilled glass, of the other island specialty, limoncello. Makes 30-35 macaroons 2 egg whites, [...]
I always bake Anzac biscuits for Australia Day and Anzac Day. They are a quick, sweet, treat to make in about half an hour; they provide a wonderful activity to bake with your children and are always a yummy favourite. Anzacs are oat based sturdy biscuits, said to have been first created by the wives [...]
Traditionally these ‘historic’ biscuits are served as flat or rounded mounds, a modern alternative is to roll the mixture into a log, cut into slices and cook. In the February 2016 issue of Delicious magazine, Matt Preston made Anzac shards and served them with ice-cream. 125g butter 1 tbsp golden syrup 2 tbsp boiling water 1 tsp bicarbonate [...]
