You know I have a crush on Italy and its scrumptious dishes, right?
I was ready to whip up some Easter magic in the kitchen, with a fridge bursting with goodies. But then I got lured by some drool-worthy pics on the web. 🤤
I did cook the Easter Pie and Eggplant Rollatini, appreciated by my closest neighbours.
Then I indulged in peaches. Two dishes, one as an entre and the other as a dessert.
It was a warm weekend that begged for fresh peaches from the market which I sliced, wrapped in prosciutto & dribbled balsamic glaze on.
Dessert peaches were cut in half, grilled till warmed through, topped with mascarpone (with a hint of honey, crushed almond biscotti and toffee.
Both served on a plate given to me by what was my favourite Melbourne Italian restaurant back in the early 2000’s.
Yesterday was ANZAC day in Australia commemorating the landing of Australian & New Zealand troops at Gallipoli in 1915. Services are traditionally held at dawn, the herb rosemary is worn as the symbol of remembrance as it grows wild on the Gallipoli peninsular.
Originally called Soldiers biscuits, Anzac biscuits were baked as apparently they were sent by wives to soldiers because of their long lasting ingredients, given it could take two to three months for parcels to reach troops in Europe.
Even though I not an enthusiastic biscuit maker, Irene appealed to my softer side and over a cuppa and some lively conversation, I made them this year for our community bbq as gifts for people to take home. For some reason, men especially love them.
Breaking from my own rule of not sharing recipes, here is the Anzac biscuit recipe I use. Doesn’t come much easier though there are many recipes, so check out the internet.
ANZAC biscuit recipe
Ingredients:
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup castor sugar
150g unsalted butter
4 tbsp golden syrup
1 tsp bicarbonate soda
Instructions:
Preheat oven to 180°C (170°C worked better in my oven)
Line 2 baking trays with baking paper.
1.   Mix flour, oats, coconut & sugar in a bowl.
2.   Place butter and golden syrup in a saucepan over medium heat & stir until butter has melted.
3.   Remove from heat & add baking soda and stir to combine (it will fizz up)
4.   Pour butter mixture into flour and mix until just combined.
5.   Roll a level tablespoon mixture into balls, flatten into patties. Place balls, 2.5 cm apart, on prepared trays.
6.   Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
7.   Stand on trays for 5 minutes. Transfer to a wire rack to cool – they harden as they cool!
Give them a try, they are chewy and pair well with a cuppa.
Till next time, please do
"And the band played Waltzing Matilda
As we sailed away from the quay
And amidst all the cheers
The shouts and the tears
We sailed off for Gallipoli..." 😢
https://youtu.be/PKURhqmSLmM