It’s ANZAC Day in Australia which is a day for solemn remembrance of those who fought and died at Gallipoli in WWI and many other wars.
ANZAC biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. The biscuits were sent by wives and women’s groups to soldiers as the ingredients do not spoil quickly and keep well during transportation. They are also very sustaining, delicious and worth eating at any time, not just on ANZAC Day.
1 cup rolled oats
1/2 cup plain flour
1/4 cup plain wholemeal flour
1/2 cup dessicated coconut
1/2 cup brown sugar
2 tablespoons golden syrup
1/4 cup canola or rice bran oil
1 teaspoon baking soda
2 tablespoons water
Preheat oven to 180°C and line a baking tray with baking paper. Combine oats, flours, coconut and sugar in a bowl.
Combine golden syrup, oil and water in a microwave-proof bowl and stir to combine. Microwave on HIGH for 25–30 seconds. Whisk in baking soda until well combined.
Add syrup mixture to dry ingredients and mix well. Drop teaspoonfuls of mixture onto baking tray, leaving space between them (they will spread). Flatten with a fork.
Bake for 10–15 minutes, until golden. Cool on a wire rack.
We love the crispy Indian Dosa and we want to have a go at a proper, full-monty fermentation – no tinkering around the edges for us, we want the real thing. These are also vegan and gluten free!
Fermentation takes time – we start our fermentation the day before we want to eat dosas. I started this at lunch time day 1, to eat for dinner day 2. The preparation is easy.
The Dosa Batter
1 cup (180g) basmati rice
¼ cup (45g) urad dal (black split lentils)
Rinse basmati rice in a sieve. Put in a bowl and cover with 2 cups (280ml) cold water. Rinse the lentils and put in a cup and cover with cold water to 1cm over the lentils. Leave both to soak for several hours. Drain the rice. Place in a blender with ½ cup (120ml) water and blend to a smooth paste (about 4 minutes). Drain and rinse the lentils and add to the blender. Blend together for a further two minutes. Pour contents of blender into a bowl. Add ½ cup (120ml) water to blender, swill around and add to bowl. Cover with a tea cloth and leave until the next day. (Any left over batter can be stored in the fridge for a few days.)
Topping For Dosa
400g sweet potato – cut into small cubes, boiled and drained
2 tablespoons canola oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 large onion, chopped
1 green capsicum/pepper, de-seeded and chopped
2 cloves garlic – crushed
1 thumb tip size piece ginger, peeled and grated
½ teaspoon garam masala
¼ teaspoon dry chili flakes
1 tablespoon lemon juice
½ teaspoon salt
This can be made ahead and re-heated when required. In a large wok or frying pan, heat canola oil and when hot, add cumin and mustard seeds. When seeds pop, after a minute or two, add onion and capsicum. Fry for a few minutes until onion starts to soften. Add crushed garlic and ginger, chili and garam masala. Fry for a few minutes more. Add sweet potato and salt, mix well and cook for a further 5 minutes on a low heat.
Add ¼ teaspoon salt to dosa batter and stir. Heat a non stick frying pan with one teaspoon canola oil. Use a ladle or ¼ cup measure, pour batter into centre of pan and spread with a swirling action. As the dosa starts to cook and edges brown, ease away from the pan with spatula. I flipped mine – the real deal dosa cooks very hot on one side and filling is loaded while the dosa cooks. Mine’s a wimps dosa but it cooked well, had a fresh, crisp texture and tasted great. These are best eaten fresh. If you can keep frying dosa batter and keep adding filling, people will love your meal. A little coconut chutney or extra veggie curry is wonderful with this. A little plain yoghurt worked for me.
It’s Shrove Tuesday, a great excuse for yummy pancakes and they are pretty healthy. Those winter Olympic athletes could be having them for breakfast with bananas to get a low fat, high carb plus protein start to the day. Here’s our delicious recipe to try with coconut flour which is gluten free, perfect for those of us who are gluten intolerant or sensitive or who just like the coconut flavour for something different.
½ cup (20g) coconut flour
¾ cup (95g) gluten-free plain flour
1 teaspoon baking powder
1 tablespoon caster sugar
1 cup (240ml) milk
Small handful of blueberries
Dollop of crème fraiche
Sieve dry ingredients into mixing bowl. Whisk 1 egg with milk and add to flours. Mix well. Spoon dollops of batter into buttered hot frying pan. Spread a little, turn after a few minutes. Serve warm with blueberries and crème fraiche.
Enjoy for breakfast or a delicious dessert or snack.
400g sultanas 4 tablespoons brandy (or orange juice) 200g self raising flour 1/2 a nutmeg finely grated 150g soft dark sugar 150g butter 200g walnuts, chopped apart from a few for decoration 200g glacier cherries 3 large eggs, beaten
Put the sultanas to soak in the brandy for a few hours. Heat oven to 180 C Line the base of a 20cm round, lose bottomed cake tin with greaseproof paper and butter. Put the flour, nutmeg and sugar in a large mixing bowl, chop butter in to lumps and mix together using finger tips to produce a bread crumb consistency. Add the soaked sultanas with any remaining liquid, walnuts (apart from a few for the top) cherries and beaten egg. Carefully mix and combine. Put the mixture in the cake tin, smooth to give a slight hollow in the middle. Arrange whole walnuts on the top. Wet finger tips with a little water and lightly dampen the cake surface to avoid it becoming too dry. Place in the middle of the oven for half and hour. Lower the temperature to 150 C, cook for a further hour. Check after thirty minutes and if the top looks too brown, cover with a piece of greaseproof paper. Use a fine skewer inserted deep into the cake to see if the mixture is cooked through. The skewer should be clean if the cake is cooked, allow a further 15 minutes and check again. Leave in the tin to cool. Remove when cold. Double-wrap in greaseproof paper and store in a cool, dry place.