Instagarm Egg Whites and Macaroons

May 2, 2013 § 4 Comments

Yesterday I was admiring a friends pictures on Instagram she had been using up her egg whites and had made some almond bread. When I commented that I had built up quite a collection in my freezer she suggested a few other things that I could make with my egg whites. One idea was the less popular cousin to the french macaron… coconut macaroons, I was instantly sold by the idea. The only thing that topped off this suggestion was a generously emailed copy of her favourite recipe. I have to say these are the best dam coconut macaroons I have ever had, even Christo who said he didn’t like macaroons polished off a few before suggesting I should make these again. This is a post from lemonpi’s blog on macaroons a few years agoCoconut Macaroons

ANZAC Day

April 25, 2013 § 1 Comment

It has been a few years since I made ANZAC biscuits.                They are something I remember my mum used to make often when I was little. When I made my first batch this year as ANZAC day approached, I felt quite patriotic watching my Instgram feed as there was a collective posting of everyones version of ANZAC biscuits across the country. I made two types a traditional and one studded with my current obsession cocoa nibs. I didn’t have a copy of mums recipe so I adapted one that Jill Dupleix shared in the weekend paper last year.

Cocoa Nib ANZAC

COCOA NIB ANZAC BISCUITS

Recipe Makes 45

INGREDIENTS

300g rolled oats

150g desiccated coconut

600g white flour

390g dark brown sugar

150g cocoa nibs

375g unsalted butter

180g water

240g golden syrup

3 tsp bicarb soda

1 pinch of sea salt

SCOOP ONTO TRAYS

METHOD

In a large bowl combine the oats, coconut, sugar, flour, cocoa nibs and salt. Preheat the oven to 160 degrees C, and line two baking trays with baking paper. Melt the butter water and golden syrup together  in a pot over the stove, remove from the heat and stir through the bicarb soda pour this frothy mixture onto the dry ingredients and mix well. Use an ice cream scoop to divide the mixture onto the trays, then press the tops to flatten slightly. Place the trays into the oven and bake for about 20 min. Remove the trays and allow the biscuits to cool on racks until crispy on the outside and a little chewy on the inside.

 

Reinventing The Wheel

December 12, 2009 § 3 Comments

A few weeks ago I discovered how fun it is to make marshmallows. The first ones I made were Ottolenghi’s recipe for orange blossom and pistachio marshmallows then I made some matcha green tea ones and dipped them in chocolate. A friend suggested I should re-make the Wagon Wheel. I have fond memories of Wagon Wheels and Ovalteenies from when I was a kid, (I think they were at my height in the supermarket aisle). I recently bought a Wagon Wheel and it just didn’t live up to my expectations. I guess that makes it the perfect challenge to see if I can better that memory. Who would of thought that almond biscuits, strawberry jam, vanilla marshmallow and dark chocolate would taste so good. I just wish I hadn’t eaten all my share at once.


Cherry and Almond Biscuits

August 3, 2009 § Leave a comment

This is the newest addition to the gluten free products I make, it has a whole maraschino cherry hidden inside.

Fig Biscuits (Cucidati)

August 2, 2009 § 1 Comment

I have been making these Italian biscuits (Cucidati) for a while they are an adaptation of a recipe my brother in law made for my mothers 60th birthday. He made them in the form of dainty little rings. I make them as a huge log. They are filled with nuts, dried fruit, spices, Marsala and dark chocolate.

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