Sunday, 27 April 2014

ANZAC Biscuits

Plain ANZAC biscuits ready for the oven

ANZAC Day drew the biggest crowds ever recorded in Melbourne this year.  A sign that "We Will not Forget". It was also the coldest morning for the Dawn Service at the Shrine of Remembrance.

Shrine of Remembrance Melbourne - Click Here
However, the day unfolded into perfect sunshine for the diggers to march through Melbourne to lay their wreaths and poppies at the Shrine, followed by one of the biggest days in AFL football outside of Grand Final Day, with the traditional game between Collingwood and Essendon at the MCG. You could hear a pin drop in the Stadium as the Last Post was played.

Watching the game with family with a bit of knitting between quarters! Love that footy jumper.
I was a bit late making my ANZAC biscuits this year - but better late than never.  I thought I would try a variation and add some homemade fig jam…..but in the end I decided why mess with a perfect recipe and stuck to the traditional ingredients. Crisp on the outside, chewy centre. See here for recipe.

Nan these are for you RIP 25 April 2003
          See also:

ANZAC Biscuits

Joining with Belleau Kitchen for April Random Recipe and Ros at AlphaBakes  "A"

Wednesday, 23 April 2014

Daniel's Zesty Easter Coleslaw

Easter Sunday at our house is like a mini Christmas with all the family, old and young, not to mention the excitement of the Easter Egg Hunt in the front garden.  This year not wanting to go for the full blown sit down Sunday lunch we opted for cold roast chicken, hot jacket potatoes and coleslaw buffet lunch, find a seat or stand up, casual affair for about 25!

I began the coleslaw the night before, using my new "Slicer Dicer", and sliced finely a whole cabbage, grated 6 large carrots and a couple of sticks of celery. Sunday I started to mix in the whole egg (shop bought) mayonnaise as people started to arrive.  No. 2 son took over the coleslaw and added a couple of his own ingredients - the zest and juice of 1 very large lemon, together with a heavy handed glug of extra virgin olive oil, salt to taste and a strong arm to mix thoroughly. A fresh grind of pepper and sprigs of celery leaves to dress for the table.  Everyone said how much they loved my coleslaw!

1 large whole cabbage
6 large carrots
2 sticks of celery
1 large or 2 small lemons - zest and juice
Olive oil enough to loosen the volume of cabbage
440g whole egg real mayo (good shop bought)
Salt to taste
Black ground pepper and celery leaves to dress.

What to do. . . .
Mix together vegetables in a large bowl
Add zest, lemon juice and mix
Add mayo and enough olive oil to loosen the vegetables.
Salt to taste
Turn onto a nice serving plate
Grind pepper on top and dress with celery leaves.