Wagon Wheel Slice

best3_adj_sml

Another birthday, another reason to design a new dessert recipe! Alex organised his party this year around a distinctly 1940s theme, so I thought I’d adapt something that was launched around the same time – the Wagon Wheel biscuit… one of his favourite snacks! The original marshmallow and jam sandwiched between two thin shortbread biscuits becomes a layered delight beginning with a brown butter biscuit base spread with a thin veneer of raspberry jam, smothered with a layer of fluffy marshmallow, and topped off with swirl of dark chocolate.

uncut1_adj_sml

cut1_adj_sml

Although I found a recipe for this slice on-line, it called for store-bought marshmallows, which troubled me somewhat. I wanted to make my own (how hard could it be?), and therefore dug out an old cookbook I’ve had for roughly 20 years now. Published as a fundraiser for a campsite where I used to work, all the recipes are tried and true. One of my favourite fish dishes comes from it, as does my Dad’s signature boiled fruit cake. They included a marshmallow biscuit slice, and I’ve adapted both the base and the marshmallow for this luscious Wagon Wheel Slice.

best1_adj_sml

Because I wanted the option of browning the butter for the base, I’ve gone with melting it instead of creaming the butter with the sugar this time. It yields a nutty, buttery, shortbread-like biscuit, which is exactly what I was hoping for. The raspberry jam was store-bought, of course, but the marshmallow – so easy to make your own – is a whipped confection made with gelatine and lots and lots of sugar. As for that final layer, I chose to use regular dark chocolate; but go with whatever suits your fancy – 70% dark or milk chocolate – it’s up to you!

best2_adj_sml

Wagon Wheel Slice
Layers upon layers of sweet goodness; first the shortbread, then the jam, marshmallow and chocolate. Party food doesn’t get much better than this!

Adapted from the El Shaddai cookbook and Taste.com.au

Makes 24 pieces

Ingredients
For the base:
60g (¼ cup) unsalted butter, melted
1/3 cup caster sugar
1 egg, beaten
1 cup + 2 tablespoons plain flour
¼ teaspoon baking powder
Pinch salt

For the jam:
1/3 cup raspberry jam (I used Rose’s brand)

For the marshmallow:
2 dessertspoons gelatine powder
1 cup water
1 cup caster sugar
1 cup sifted icing sugar
1 teaspoon vanilla essence

For the chocolate layer:
185g dark chocolate, broken into pieces (I used dark choc chips)
50g unsalted butter, extra

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line base and sides with baking paper, extending paper 2cm from edge on all sides.

Melt butter (NB. This is your chance to brown the butter, but this is totally optional). In a heavy-based saucepan, melt butter slowly, then when completely liquid, raise heat and allow to froth, stirring constantly. As froth subsides, butter will begin to stick to pan, creating a brownish substance on the surface of the pan. This is good. The butter should now have a nutty aroma. Once the butter has browned, take off heat immediately, before it burns. Set aside to cool slightly.

Add sugar and egg and mix well. Add sifted flour, baking powder and salt and stir until dough comes together. Press mixture into prepared pan. Bake for 15 minutes or until golden. Spread warm base with jam.

Meanwhile, soak gelatine powder in 1 cup of water (give it at least 10 minutes to soak properly). Add 1 cup caster sugar and dissolve gently in a saucepan over a low heat, then raise heat and boil for 8 minutes. Allow to cool slightly and then add 1 cup of sifted icing sugar. In a large, deep bowl, beat with an electric mixer until white and thick (should take about 3 minutes). Add vanilla essence, and beat until well combined. Spoon almost all* of the mixture over jam layer and place in refrigerator to set.

Place the chocolate and butter in a small, clean, dry heatproof bowl. Place the bowl over a small saucepan of barely simmering water over low heat (make sure the bowl doesn’t touch the water). Use a dry metal spoon to stir gently for 2 minutes or until chocolate melts and is smooth. Pour evenly over marshmallow layer and smooth the surface with a knife.

Refrigerate for 2 hours or until set. Stand at room temperature for 5 minutes (I waited about 30 just to make sure the chocolate wouldn’t crack) before cutting into pieces with a hot knife and serving.

* I find that this makes a little more than needed, but this isn’t a problem! Just lightly grease a small plastic container and pour excess in. Place in refrigerator for a few minutes to set, and you’ve got a quick, sugary treat for snacking on while the Wagon Wheel Slice is still under construction.

The Lazy Cook’s Melt and Mix Cocoa Brownies

best1_adj_sml

Yup. I’m the lazy one. The Lazy Cook. And impatient, too! Especially when eager to get some of this super-easy, chocolate melty, gooey brownie goodness past my lips! Quick and easy is the name of the game these days! Especially with a little one around, who though now occasionally ‘helping’ me with the baking, also has other priorities – like throwing balls, drawing pictures and reading stories – with Mummy (caps, bold and underlined). These brownies fit the bill.

dough1_adj_sml

ready1_adj_sml

None of this getting out the electric mixer, making even more dishes! *Rant Alert* Have you ever noticed how dishes multiply and have babies? I swear, when I come back to the kitchen after scolding the toddler for sitting on the cat spending quality time with the toddler or hanging out the washing, there are twice as many dishes as I remember sitting there on the sink, gloating at me. I ignore them, hoping they’ll go away. (They don’t.)

cooked1_adj_sml

down1_crop1_adj_sml

Thank God for the dishwasher (which by the way I only just started using after many years and yes, I’m a big fan)! And for quick and easy brownie recipes. One-bowl brownie recipes. Or, to be technical, a one-saucepan brownie recipe. This one had me at ‘hello’. I did have to adjust the pan size and baking time, but now that I have, they’re perfect. Pretty much. Just ate four pieces in one sitting, and no, my hips are not thanking me. But I’m certain you will.

You’re welcome.

close1_adj_sml

The Lazy Cook’s Melt and Mix Cocoa Brownies

Prep time 15 min
Total cooking time 20 min
Makes 16

Ingredients
80g (2 ¾ oz) butter
40g (1 ½ oz/ 1/3 cup) unsweetened cocoa powder (natural or Dutch process)
145g (5 oz/ 2/3 cup) caster sugar
2 eggs
60g (2 ¼ oz/ ½ cup) plain flour
¼ teaspoon baking powder
100g (3 ½ oz/ ½ cup) dark chocolate chips

For fun:
A handful of mini M&Ms

Method
Preheat oven to 180C (350F/ Gas 4). Grease and line a baking tin 20 x 20cm (8 x 8 inches) with baking paper.

Melt the butter in a saucepan, then stir in the cocoa and sugar. Add the eggs, stirring to combine.

Sift the flour, baking powder and a pinch of salt into the saucepan, then stir to combine. Add the chocolate chips and stir until just combined. Do not beat.

Pour the mixture into the prepared tin, sprinkle with mini M&Ms and bake for 20 minutes, or until shiny and set. Don’t be tempted to leave these longer in the oven. If they are still slightly squidgy, this is good.

Allow to cool in tin, then remove to a board and cut into 16 pieces.

Eat warm, while the chocolate chips are still melty and soft.

Adapted from Family Circle’s ‘Baking – A Commonsense Guide’

Eggplant and Sweet Potato Curry

best_adj_sml

Given the predominance of cake on this site, you would be forgiven for thinking we think we live on the stuff. Truth is, I get more excited about sweet than savoury, but we do eat healthy meals. The reason they often don’t make it to the blog is because by the time I’m making dinner it’s too late and too dark to start taking pictures, and then by the next day it’s either all gone or packed away in the freezer for next time. But I have had every intention of sharing some of our favourite meals. It just takes a bit of organisation; like making dinner in the morning. So that’s what happened today.

It felt so good to be ready for the toddler’s dinner by 5pm, that I think it will become a habit!

ingred1_adj_sml

chopped1_adj_sml

Recently I asked some friends for their favourite winter warming recipes, and realised too late that I should have included a disclaimer. Most the recommendations were for soup, which I rarely make, and for pumpkin soup, which I *never* make! I think sometimes the dishes you grow up on are not always the ones you want to replicate in your own kitchen. And my mum made a lot of soup! But I like curries. We both do. We especially enjoy Thai curries, and ones without a lot of meat. So, although we have been blessed with spring-like weather lately, winter’s not over yet.

In anticipation of a few more cold, wet and rainy days, let’s put the wok on and cook up a curry.

pbombed1_adj_sml

This one is a fairly recent addition to our favourites list, but is now on rotation so that we have it at least once a month. Especially in the cooler months, its warmth is welcome. Given that it’s so quick, tasty and budget-friendly, there’s no wonder we love it. And given hubby’s aversion to anything fishy, I particularly love that it was written without the need for exotic Asian grocery condiments. No fish sauce here, just salt. And if you don’t have access to Thai basil, then regular sweet basil will do!

Chock full of vegetables, this Thai-style curry is ready in thirty minutes and even better the next day.

close1_adj_sml

Eggplant and Sweet Potato Curry
Adapted, barely from Julie Goodwin

Serves 4

To convert this into a meat meal, reduce the volume of vegetables and add 600g browned chicken thigh fillet while simmering.

Ingredients
2 tablespoons vegetable oil
2 cloves garlic, crushed
¼ cup Thai red curry paste
½ sweet potato, peeled and cut into 1.5cm cubes (about 2 cups)
1 eggplant, peeled and cut into 1.5cm cubes (about 4 cups)
1 x 400g tin crushed tomatoes
1 x 400g tin coconut milk
1 tablespoon brown sugar
½ teaspoon salt
½ cup basil leaves

Method
Place oil in a wok or large heavy-based pot, and over low-medium heat, stir fry the garlic until softened. Add the curry paste and stir for another minute, until fragrant.

Add the sweet potato and eggplant and toss to coat in the curry paste. Add the tomatoes, coconut milk, brown sugar and salt. Bring to the boil and reduce the heat. Leave on a high simmer, stirring occasionally, until the sweet potato is tender and all the vegetables have cooked through. Taste and add more salt or sugar if required. Remove from the heat and stir through basil leaves.

Serve with steamed jasmine rice.

long1_adj_sml

 

Lime & Coconut Cake {gluten-free + dairy-free}

best1_adj_sml
Sometimes it pays to keep your mouth shut. Make that all the time. But I like honesty; I prefer to be truthful. So I say it like it is. Or rather, I say what I’m thinking. Not always a good plan.

cooked1_adj_sml

We were out for coffee, two other gal pals and I. One, a dietician, works giving advice to those who are suffering with obesity or malnutrition or other issues, such as food intolerances. The other two of us stay at home mums with a penchant for baking. The dietician made a request for any tried and true gluten-free recipes, to which I may have replied, “I have a few…” and our other friend said, “It’s easy. I just replace the regular flour in any cake recipe with GF flour.”

“It’s not that simple,” I blurted (in my best condescending know-it-all voice). And regretted it immediately.

“Isn’t it?” she replied innocently. “I do it all the time”.

plants1_adj_sml

And she was right, of course! This is her recipe, as given (verbatim): “One cup SR flour, one cup sugar, one cup coconut, one cup coconut milk. Mix and bake in moderate oven till you smell the ‘ready cake’ smell ;)” I was sceptical, but excited to see if it would work. As soon as I could, I went and bought some GF flour and followed her instructions (with my head already full of tasty alterations). At exactly 55 minutes, the ‘ready cake’ smell began to waft through the house, and I removed a lovely, moist, lightly browned coconut cake.

plate2_adj_sml

Lime & Coconut Cake {gluten-free + dairy-free}
I have had fun playing around with the ingredients a little, but really wanted to keep it simple for sharing here on the blog. As a result, the only changes are a reduction in sugar and the addition of some lime zest and a simple glaze.

Ingredients
1 cup self-raising GF flour
1 cup desiccated coconut
2/3 cup caster sugar
1 cup coconut milk
Zest of one lime, finely grated

For the glaze
½ cup pure icing sugar, sifted
2 ½ teaspoons freshly squeezed lime juice

Desiccated coconut, extra
Lime zest, extra

Method
Preheat oven to 180degrees C (350 degrees F). Grease and line a small loaf tin (base measures 7 x 3 inches).

Mix all ingredients together in a large mixing bowl. Pour into prepared loaf tin and bake in a moderate oven for 50 – 55 minutes, or until risen and lightly golden brown. Allow to cool in tin for a few minutes before removing to wire rack to cool completely.

Make up glaze with ½ cup icing sugar and 2½ teaspoons lime juice. Sprinkle with 1 tablespoon desiccated coconut and ½ teaspoon finely grated lime zest.

down1_adj_sml

Choc-Chilli Brownie Cookies

gift1_adj_sml

“The greatest marriages are built on teamwork. A mutual respect, a healthy dose of admiration, and a never-ending portion of love and grace.” ~Fawn Weaver

It’s not often your friend gets married on your birthday. (Yes, my birthday. The big 4-0!) And we got invited. But it’s not like we live in the same state, let alone the same city! What to do? Attend their party or my own? Wouldn’t that be a way to celebrate in style? A toddler-free interstate trip! I did consider attending, but no; the budget wouldn’t stretch to accommodate it. Instead, I’m making cookies. Cookies for a friend’s wedding. I’m hoping she likes them.

lime1_adj_sml

prikglua1_adj_sml

This particular friend and I met when we were both single and preparing to go work overseas. Once on the field, we were able to meet up several times, as we lived in neighbouring countries. And whilst my sojourn lasted only two years, she stayed for nine. While I learned a smattering of street Thai, she became fluent in Khmer, was (is) able to read it, prepare sermons and preach in it. Her commitment to the ‘least of these’ was inspirational, and I followed her progress with interest.

uncooked1_adj_sml

Imagine my surprise then, when, on a quick visit home, over a coffee and while we were discussing her plans for ‘repatriation’ and the possibility of marriage, she suggested cryptically that she might bring a husband home with her when she returned. Huh?! Long story short, she had fallen in love with a co-worker, they were already dating, and had plans to get married and settle in Australia together. Fast forward eighteen months, and it’s happening now!

plate1_adj_sml

There were any number of cookie recipes I could have chosen as a gift, but this one seems appropriate. I’m told that although the groom is Cambodian, he was given a Thai name and spent most of his life living near the Thai-Cambodian border. With that in mind, these cookies were designed and inspired by the five-fold complexity of Thai flavours: sugar for sweet, lime for sour, chilli for spicy, a sprinkling of sea salt, and last but not least, lots of dark chocolate for bitter.

A toast to the happy couple and the bright future that is ahead of them!

close1_adj_sml

Choc-Chilli Brownie Cookies
Adapted from ghirardelli.com via londonbakes

I’ve made several batches of these, and can say with some authority that 70% dark chocolate works best, for that soft brownie texture. Also, making them with GF flour is totally an option, as is making them without chilli. Let me know your favourite versions in the comments!

Makes about 24 cookies

Ingredients
200g (8oz) dark chocolate (70% cocoa)
150g (2/3 cup) dark chocolate chips
60g (4 tablespoons) unsalted butter
2 medium eggs
120g (2/3 cup) caster sugar
Zest of one lime, finely grated (approx 2 teaspoons)
20g (just less than 3 tablespoons) white spelt flour
½ teaspoon baking powder

For dipping (prik glua)
2 tablespoons caster sugar
1 teaspoon coarse sea salt, crushed
1 teaspoon dried/roasted chilli flakes

Instructions
Combine lime zest and caster sugar in shallow dish; rub in with your fingertips to ensure they are well incorporated. Set aside.

In a bowl set over a pan of simmering water, gently melt together the chocolate and butter until smooth and set aside to cool slightly. In a separate bowl with a whisk or electric mixer, beat together the eggs and lime-infused sugar until thick and creamy and then fold in the melted chocolate. In small bowl, sift together flour and baking powder; stir into chocolate mixture. Gently mix in dark chocolate chips.

Chill the dough for about an hour and then preheat the oven to 180C/350F. Line a baking tray with non-stick paper or a silicon mat.

Scoop dough by level tablespoon, then roll into balls. Dip the balls in shallow dish with sugar-salt-chilli mixture; swirl to coat. Place balls on lined baking sheet; flatten slightly. Bake for about 10 – 12 minutes until firm and shiny. Allow to set a little before transferring to a wire rack to cool.

Honey, Oat and Cardamom Cookies {aka The Perfect Dunking Biscuit}

final1_adj_sml
Baby, it’s cold outside! A huge storm came through the other night and threatened to tear the roof off! We had toys still outside, and clothes on the washing line, and I was convinced nothing would be there in the morning. Thankfully, I was wrong. The air is washed clean and I can even see some blue sky, but it’s terrible cold. Cold, that is, for the driest state in the driest continent. It’s winter, and it’s time for some serious comfort food. The perfect dunking biscuit suits the occasion… a riff on the classic Anzac biscuit… filling the house with the warm aromas of toasted coconut, cardamom and orange zest.

coco_adj_sml

brown_butter1_adj_sml

But we won’t be calling these Anzac biscuits, because did you know the Anzac biscuit recipe is heritage listed? According to Wikipedia, “the term Anzac is protected under Australian law and cannot be used in Australia without permission; misuse can be legally enforced particularly for commercial purposes. There is a general exemption granted for Anzac biscuits, as long as these biscuits remain basically true to the original recipe and are both referred to and sold as Anzac biscuits and never as cookies”.

oats_adj_sml

Apparently, the restaurant chain Subway tried to add Anzacs to their menu in Australia, but after receiving orders from the Department of Veterans’ Affairs to bake the biscuits according to the original recipe, discarded the attempt because it wasn’t cost effective.

Take home lesson? You don’t mess with tradition.

uncooked1_adj_sml

And yet I have. These are Anzac bikkies with a twist. They are Anzacs for those who live outside of the Commonwealth, and who can’t source golden syrup. They are minus golden syrup, plus honey, brown butter, toasted coconut, spices and orange zest. They taste pretty fine, I think you’ll agree.

Perfect for dunking in a hot cup of tea or coffee on a cold and wintry day.

dunk1_adj_sml

Honey, Oat and Cardamom Cookies

Makes about 30 cookies

Ingredients
1 cup rolled oats (not quick oats)
¾ cup shredded coconut, toasted
1 cup plain (all-purpose) flour
1 cup caster sugar
1 ½ teaspoon ground cardamom
½ teaspoon ground cinnamon
Finely grated zest of one orange (approx 3 teaspoons)
Pinch salt
125g butter
2 tablespoons honey
½ teaspoon baking soda
1 ½ tablespoons boiling water

Directions
Preheat oven to 160deg C (??deg F) and line two flat baking trays with baking paper. To toast the coconut, spread out in a large frying pan and cook slowly over medium heat, stirring constantly until coconut turns from white to golden brown. Set aside to cool.

In a heavy-based saucepan, melt butter slowly, then when completely liquid, raise heat and allow to froth, stirring constantly. As froth subsides, butter will begin to stick to pan, creating a brownish substance on the surface of the pan. This is good. The butter should now have a nutty aroma. Once the butter has browned, take off heat immediately, before it burns. Set aside to cool slightly. Mix baking soda with water, add to butter with honey, and stir until honey is melted.

In a small bowl, rub the orange zest into the sugar with your fingers, creating a fragrant sugar. Add dry ingredients to a large mixing bowl, make a well and then stir butter and honey mixture into dry ingredients. Mix to combine thoroughly. Place rounded tablespoons of mixture on lined baking tray, flatten slightly with your fingers. Bake in a slow oven (160deg C) for 18 – 20 minutes (I prefer them on the softer side, but for a crisper cookie, bake for the full 20 min). Allow cookies to cool on trays for 5 minutes before removing to a wire rack to cool completely.

IMG_20140624_114125

Easy Microwave Lemon Curd + Lemony Wholemeal Pikelets {toddler approved}

down1_adj_sml

We grew up with a large lime tree out the back. My mother made countless Lemon Meringue pies with the juicy, yellow fruit. It was only the other week that I realised that it was indeed a lime tree, and not lemon! We were over at the in-laws picking ripe, yellow limes off the ground and the zesty scent brought back memories of living in the tropics, far from any city… the drone of the diesel generator, the shrill song of cicadas and being lulled to sleep by the croaks of mating cane toads in the lagoon.

close1_adj_sml

I haven’t made a Lemon Meringue pie in years (it’s about time), but there is nothing I love more than to use excess lemons to make a pot or two of curd. And this recipe makes it so easy! With a handful of ingredients, a glass bowl, a whisk and a microwave, you are minutes away from having your own batch of thick, super-fresh, creamy, tangy lemon curd (or lemon butter, if you prefer). I have been using this recipe for years now, ever since a house mate made it and I begged her to share the recipe.

pancakes_close1_adj_sml

Although lemon curd can be utilised in a variety of recipes, ours rarely lasts that long! I have been known to dip a spoon into the jar and lick it clean, but this time decided to throw together a batch of healthy little pikelets that the toddler approved (without the curd, please Mummy), and the remains of which I am planning to stack a la pancakes in the morning for breakfast! Whether enjoyed on fresh pikelets or just eaten straight out of the jar, lemon curd is a classic that just doesn’t get old.

one1_adj2_adj_sml

Easy Microwave Lemon Curd + Lemony Wholemeal Pikelets {toddler-approved}

For the lemon curd:
The original recipe called for a vague “juice and rind of 3 lemons” but after making it several times, I’ve landed on the precise quantities to get the tang I enjoy, and included them here.

Makes about 2 cups of curd

Ingredients
1 cup (220g) white sugar
3 eggs
1/3 cup freshly squeezed lemon juice
1 – 2 teaspoons finely grated lemon rind (to taste)
125g unsalted butter, melted

Directions
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon rind and melted butter.

Cook in the microwave for one minute intervals on HIGH, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. In my 850watt microwave it usually takes 4 x 1-minute intervals to get from this:

whisk1_adj_sml

to this.

thick1_adj_sml

Remove from the microwave, and pour into small sterile jars. Allow to cool overnight, before storing for up to three weeks in the refrigerator.

Adapted from allrecipes.com

For the pikelets:

Ingredients
1 cup wholemeal flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ cup raw sugar
½ teaspoon finely grated lemon rind
1 egg
2/3 cup milk, soured with 1 teaspoon vinegar or lemon juice

Directions
Firstly, add a teaspoon of lemon juice or vinegar to the milk and set aside for 10 minutes to cobble.

Meanwhile, whisk together the dry ingredients and sugar in a large mixing bowl. Make a well in centre of dry ingredients, add egg and most of milk, gradually stir dry ingredients into milk mixture, beat until smooth. Add enough of remaining milk to give a smooth, pouring consistency. Mixture will thicken on standing. It may be necessary to add a little more milk to the batter as pikelets are being cooked. Drop tablespoons of mixture onto hot greased pan; when bubbles appear on top, turn, cook briefly on other side.

Eat while still warm, topped with a generous dollop of lemon curd.

Makes about 20.

Adapted from ‘Best Recipes from The Weekly’ – Published by the Australian Women’s Weekly