Sugar and spice and all things nice! These crispy, crunchy, golden biscuits (cookies) are SO easy to make and taste delicious! The recipe was published in the 'New Idea' (an Australian women's magazine), during the Sydney 2000 Olympic Games - hence the name. I have, as usual, made some minor changes to the recipe.
Give us a cold, rainy day here at 'Avalon' and we'll say - gnocchi for lunch! It's quick, easy and tastes divine! We always keep some gnocchi on hand in the pantry - literally for a 'rainy day'! This recipe makes 2 generous serves.
This very traditional Australian bread was the staple food of the famous Australian swagman. Traditionally it is cooked in the coals of the campfire but this version is made in your oven. It's very quick to make and extremely versatile. Damper is a cross between a bread and a scone. It can be either sweet or savoury and the variations are endless - just use your imagination. Try a savoury damper as a side dish with soup. The swaggies often served a plain or sweet damper with butter and golden syrup (corn syrup). Served like this it's called 'cockie's joy' - a 'cockie' being a farm worker, and a 'boss cockie' being the person in charge. Damper does not keep well. It is best eaten the day it is made, but it can be frozen and reheated. Give it a try for something different!
Potato cakes were my dad's specialty. He often cooked them for lunch on Saturdays. I still use his recipe. To make this dish extra special, top the cooked potato cakes with a spoonful of your favorite mayonnaise (we prefer the nutty flavor of soy mayonnaise), sour cream, or ranch dressing. A sprinkling of chopped chives or finely sliced green onions or a generous shake of paprika gives a nice finishing touch. Accompanied by a crisp green salad, this makes a perfect light supper or lunch dish.
There are many recipes for gazpacho (iced tomato and cucumber soup) on Zaar but none quite like this. This is the best recipe I've ever found. If you've tried gazpacho before and been disappointed - do try this one. It's from Australian food writer, Margaret Fulton, and I've adapted it to suit my own tastes and to make it easier to make using the food processor. Purists may not like the idea of using canned tomatoes in this dish, but I find they often have more taste than the shop bought variety. Do try to make it a day ahead as this improves the flavour and allows you to serve the soup very well chilled. Prep time does not include time in the refrigerator.
This easy, 'do ahead' recipe is great for a dinner party served in pretty glasses. It also makes a perfect filling for a pavlova. It's been a family favourite of ours for over 30 years! Don't rush it though - it must be made a day ahead for the flavours to incorporate properly.
This dense, nutty, slightly sweet wholemeal loaf is our 'daily bread' here at 'Avalon'. It keeps well and toasts beautifully. The consistency is more cake like than bread like - but we like it that way!
You won't believe how simple it is to make these delicious fruit cakes! Just remember to soak the fruit the night before, ready for a couple of minutes mixing in the morning. This recipe makes two cakes - don't halve the recipe, believe me, you'll want to eat both. If not, eat one and freeze one for later. This recipe is adapted from Irish food writer, Delia Smith's, Irish Tea Bread. (Preparation time does not include soaking fruits overnight.)
This unusual cake has been a big hit with our guests here at 'Avalon'. It's not a large cake but it's rich and moist and the topping/filling is bittersweet. A chocolate cake more suited to adult taste - although my 2 year old great-nephew ate it with gusto and pronounced it, 'Yummmm!' Decorate it, if possible, with fresh edible flowers from your garden. I use violets. The recipe is from a book called 'Devonshire Flavour' which I bought whilst I was living in Devon in 1979 - and it's taken me this long to discover this terrific cake.
A sticky, sweet and sour marinade and sauce makes the taste of these ribs explode in your mouth! Try serving them on a bed of rice. Of course, if you prefer, you can cook them on the barbecue but be sure to boil the marinade well before using.
These cheesy, buttery, garlicky potatoes make a great casual weekend lunch. If we had guests, we'd probably serve them on a plate with a crisp green salad, but really, they're great just on their own. Not for slimmers!
These are a lot more interesting than plain roasted or jacket potatoes. They're perfect to serve with a roast and easy to do. As the potatoes cook the slices fan out so, as well as tasting great, they look pretty too!
This is a very simple, fresh tasting dish - perfect for a light weekend lunch or dinner. As the sauce is prepared while the spaghetti is cooking it really only takes about 20 minutes all up from kitchen to table. It's one of our favourites.
This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!
This is an old favourite which most Aussie kids have grown up with. While cooking, the mixture separates into a light-as-air lemony sponge on top with a lemon custard sauce below. The secret is not to overwork the mixture - use a light hand! If you have any left over - which is unlikely - it will keep for a couple of days in the refrigerator and can be warmed briefly in the microwave.
I searched for 20 years to find the definitive ginger cake recipe - this is it! So easy to make and full of flavour it keeps well and can be frozen - iced or uniced. This cake is ideal for morning or afternoon tea. I also like to take it on picnics. If you prefer a lighter gingerbread, substitute golden syrup for the treacle. If you have a food processor this recipe is even quicker - simply process the dry ingredients until mixed then, with the motor running, pour the wet ingredients through the hopper. Process until well combined and pour into the lined tin.
We've been using this marinade for 25 years and never tire of it. The taste is wonderful and, if left overnight, the marinade helps to tenderize the steaks. (If tenderness is a big issue, add a couple of tablespoons of vinegar to the recipe below). Prep time does not include time for marinading.