This recipe actually has quite a beautiful message behind it, these biscuits were made to send to ANZAC’s serving in Gallipoli, hence the name. Although it’s not April, ANZAC day is an important national occasion for Australia and New Zealand. It marks the anniversary where both countries joined forces during the First World War.
This recipe is perfect with a good combination of oats, coconut and flour that gives it the chewy consistency. Also, it’s fun to watch the bicarbonate soda fizz up in the butter mixture 🙂
Recipe: Anzac Biscuits (makes 17)
Ingredients
85g oats
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter
1 tbsp golden syrup
1 tsp bicarbonate soda
Method
Preheat the oven to gas mark 5 and line two trays with parchment paper.
Place the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup.
Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
Gently incorporate the syrup and butter mix into the dry ingredients.
Put dessertspoonfuls of the mixture on to the trays and bake in batches for 12-15 mins until golden. Transfer to a wire rack to cool.
Today’s post is a super tasty minced beef recipe. It is full of flavour and goes down well with rice. I was very happy with how it turned out and the recipe is simple, the type of dish that you can leave to gently simmer on the stove whilst you get on with something else for a little while.
Recipe: Beef Mince with Pea’s (serves 5)
Ingredients
500g Minced beef
2 tbsp oil
1/2 onion – finely diced
1 garlic – crushed
1 tsp salt
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp oregano
1 tsp flour
1 tsp chilli sauce
1 tsp tomato ketchup
50g garden peas
Method
Heat the oil in a pan, once hot add the onions and garlic frying for a few minutes until soft.
Add the minced beef and seasonings leaving to brown for 10 minutes, stirring regularly.
Next add the flour, chilli sauce, tomato ketchup and garden pea’s stirring well.
Leave to simmer on a gentle heat for 20 minutes allowing some of the juice to reduce.
Hello everyone, I hope your day has been good. If you’ve been following me for a while you’ll know that I’ve made Emapnada’s a few times before however, today’s recipe is made using beef instead of chicken. You can find my recent Chicken Empanada recipe here.
I had so much fun making this meal and the end result was amazing!! Beef empanada’s are a staple food in Argentina and are enjoyed worldwide. I made the dough first and left it to chill in the fridge for a few hours. In the meantime I mixed the garlic, onion and seasonings together in a bowl to get prepared for cooking the dish as my beef was frozen. The one thing I really like about this emapanada dough in the yellow flakiness of the pastry, also the colour and flavour are both so rich from the egg yolk and butter you hardly need any salt.
Recipe: Beef Empanada (makes 15)
Ingredients for pastry
275g plain flour
Pinch of salt
50g butter – diced and cold
1 egg
90ml water
Method
Weigh out the flour, salt and butter into a bowl and combine with your finger tips until it resembles fine breadcrumbs.
Next, add the egg and water moving your hands in a circular motion until it forms a dough.
Knead the dough for 5 minutes on a lightly floured surface.
Wrap the dough in clingfilm and leave to chill in the fridge for at least 30 minutes.
After 30 minutes, knead the dough for a couple of minutes and roll out to roughly 2mm thick and cut out 12 discs using a 12cm round cutter.
Ingredients for beef filling
400g minced beef
2 tbsp oil
1/2 onion – finely diced
1 garlic – crushed
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp oregano
1/4 tsp chilli powder
1 tsp flour
200ml of water
1 tsp brown sugar
Method
Combine the onion, garlic and seasonings together in a bowl and set aside.
Heat oil in a pan and fry this season mixture until the onions are soft, cover with a lid for 3 minutes.
Add the minced beef to the pan and turn the heat up slightly cooking until the juices are reduced.
Sprinkle over 1 tsp of flour over the beef and pour in the water and the sugar.
Mix well, cover with a lid and leave to simmer on a medium heat for 10-15 minutes. Leave to cool.
Making the Empanada’s
Preheat the oven to gas mark 5 and lightly grease 2 oven trays.
Take 1 pastry disc and add a spoonful of the beef mixture to one side.
Fold over the pastry in half, making sure the filling is completely covered and crimp the edges with a fork.
Use a cocktail stick to pierce 2 holes on top of the pastry and place one the prepared trays. Repeat until everything is used up.
Bake in the oven for 30 minutes, until the pastry is lightly golden.
Serve with a salad.
*If you have left over mince like I did you can keep it in the fridge for up to 2 days and eat with some rice.
Hey everyone, thanks for checking out my blog. Today’s post is a little different from the usual food and baking. I’m sharing a refreshing, fruity cocktail that is perfect for any summer afternoon. Although it is September we are having some warmer days so why not enjoy whilst it lasts. I’m not a big drinker but this was a nice mixture of rum and the sweetness of fruit. It’s also something a little different that’s fun to make. I’ve used black forest fruits but I imagine it would taste just as good with any berries.
Recipe: Berry Rum Cocktail (10 servings)
Ingredients
100ml white rum
Large handful of frozen black forest fruits (blackberries, cherries, grapes and blackcurrants)
500ml water
1 lemon
5 tbsp caster sugar
Method
In a jug, mix the sugar and a little water until fully dissolved.
Blend the berries with enough water until smooth and pour through a fine sieve into the jug.
Juice 1 lemon, strain, and add to the jug.
Pour the rum and water into the jug and stir everything together.
Hello everyone, thanks for checking out my post today!
I hope your day has been well, today’s recipe is peanut butter pancakes. If you didn’t know I’m actually quite a fan of peanut butter but I haven’t really experimented with it in other foods. I found this recipe from here and the book is called Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel if you are interested in peanut butter recipes.
The peanut butter taste is quite subtle and I even tried them with a drizzle of maple syrup the next day which was just as tasty. This recipe is great and the pancakes can be kept in the fridge for at least 2 days.
Recipe: Peanut Butter Pancakes (makes 12)
Ingredients
185g plain flour
1 tbsp baking powder
3 tbsp caster sugar
1/4 tsp salt
250ml milk
1 egg
60g peanut butter
100g chocolate chips (I added about 50g)
Oil for frying
Method
Sift the plain flour and baking powder into a bowl and add the sugar and salt.
Whisk in the milk and egg.
Stir in the peanut butter and chocolate chips
Heat oil in a pan, once hot put 2 tbsps of the mixture into the pan cooking until golden brown on both sides, roughly 5 minutes in total.
Repeat until the whole mixture is used.
Add a dollop of peanut butter on top and a few chocolate chips to serve.
