Cinnamon coffee buns with a twist...

Speaking of the Finns, let's talk coffee buns. And coffee.

Finns drinking the most amount of coffee per year per capita. Yep, more than Italians, more than the French. They drink it black, they drink it often. They drink it alone, they drink it when friends come to visit. First thing in the morning, until late into the night, Finns have a pot of liquid black gold on the boil. It is part of the nature of being a Finn.

My mother in law started drinking coffee before the age of 10. My sister in law who despised coffee learnt to love it on a five week adventure there. Previously I've always taken milk with my coffee, but after a visit there when I was repeatedly offered black coffee around four times daily I learnt that the stuff is not so bad. In fact, a black coffee is refreshing. And is perfect with a pastry.

Mmm, pastry. Finnish pastry. Filled with berries, or sugar, or cardamom. Sweet and oozing with syrup. A great off set to a strong, somewhat bitter black coffee. The pastry that I believe trumps them all also happens to be the most common. Pulla. But say it with a soft p sound, more like "bulla". Cinnamon, cardamon and sugar. Rolled into a log of dough, sliced into wedges and squeezed somewhat. So the lays of spices poke out. In Finland, you have it served on planes, it can be bought from a 7-11. Bakeries make dozens of them daily, and your neighbour will have a few stashed away in the freezer for when coffee and company needs to be had.

These are fiddly to make. And they take time. But you make so many. And they are so delicious. A little taste of Finland.

Pulla

Makes up to 3 dozen

250 mg milk

100 g caster sugar

2 small dsp dried yeast

1 egg, lightly beaten

125 g butter, softened

2 tsp cardamon seeds, ground (ideally in a mortar and pestle)

1 tsp salt

650 g flour

2 tsp ground cinnamon

50 g caster sugar, extra, plus a little more

80 g butter, softened

1 more egg, lightly beaten

Warm your milk gently in the microwave until tepid. Add the sugar and yeast, whisk to combine and set aside for 10 minutes to get the yeast going. It will get frothy and foamy. Add to this the egg, butter, cardamon and salt. Slowly add the flour, bit by bit. You can do this process in your mixer (as I do) if that's easier.

Kneed the dough until it is smooth and soft, for around 5 minutes. Place into a greased bowl, cover with gladwrap and leave to prove for around an hour in a warm place, until doubled in size.

Mix together the cinnamon, sugar and butter. Set aside. This will be your sticky filling between layers of dough. Yum!

Punch down the leaven dough, divide into quarters. Using a rolling pin, roll out quarter of the dough into rectangles a few millimetres thick. Spread a quarter of the cinnamon mix over the rectangle of dough, before rolling it up to a log. This will be a spiral that has cinnamon butter between each layer. Using a knife, cut the log into pieces. But cut on an angle, so you get a good surface area of layers revealed. Make your cuts so that each little pulla is shaped like a "v" or a triangle. Place the pulla larger surface down onto a lined baking tray, and push your thumb into the point of the bun. This will push your layers of dough out encouraging the ooze of filling. Repeat this process with remaining dough and cinnamon butter. Cover and leave to prove in a warm place for a further thirty minutes or so.

Mean while pre-heat the oven to 180* C.

Once your pulla have risen again, brush them with the remaining beaten egg and sprinkle with sugar. Bake in the oven for around 15-20 minutes, until golden and risen. Set aside to cool a little and enjoy with coffee. Store once cool in an air-tight container for a few days, or freeze for later.

From Tessa Kiros's Falling Cloudberries: A World of Family Recipes
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Crackers for crackers...

Some times you just need a snack, a little bit of something to see you though. Right? But what if your fridge has only a scrap of cheese? Or if your bread is stale? Or if there is no fruit? Or if someone bought the wrong crackers from the shops on their last shopping adventure? What do you do?

Given that we love a pre-dinner snack, with a drink too, I've come up with these babies. Home made crackers. Am I crackers? Cause they are cheap to buy from the supermarket and come in so many varieties. Recently I found some fig and seed crackers, that's how diverse the range is. So why make them? Cause they come together in a pinch, and are out of the oven after 10 minutes. Cause they are great to whip up when someone unexpected arrives. Cause they are great warm with cheese. But also great a few days old with dip. And indeed they do keep in a biscuit tin for at least a week, if you can stop eating them that is.

That's why I'm crackers for these crackers. And the fella is too.

Home Made Crackers.

Makes a tray full - maybe 24 or so

1 c plain flour, sifted

1/2 tsp baking powder

30 g butter, softened

up to a tbs flavours of your choice - dried herbs, salt and pepper, sesame seeds, etc!

chilled water

small amount of milk

Pre-heat oven to 180* C. Line a baking tray with paper.

In a bowl, combine the flour and baking powder. Add the butter, mixing it in until the butter is combined with the flour. I recommend using your finger tips. When combine, you will have no lumps, rather more textured flour than you started off with. Add the flavourings.

Slowly add a little cold water, until the mixure comes together into a soft dough. Don't add too much water, as you don't want a sticky mess. Once combine, kneed briefly to form a smooth dough. Roll mixture out onto a floured surface, until a few millimetres thick. Cut into shapes as you please - uniform squares, rough bits, anything really. Place crackers onto prepared tray. Using a pastry brush, lightly brush the crackers with milk. This will help them to brown. If you want, sprinkle some salt on the top.

Bake in oven for around 8 minutes, giving a few minutes more as needed. Cool on a wire rack before devouring with your chosen additions - cheese, dip, pate, olives, etc, etc.

Inspired by a few recipes, including one from Joy the Baker and also the Preserve It cookbook

The fella whipping up some savoury crackery goodness.

Old and faithful crumble cake...

I had a simply lovely baking day recently. We had gone to the markets, so there was plenty of fresh produce around. We had large fresh free-range eggs in abundance. There was so much autumnal fruit, with the last of the plums and plenty of pears. Simply delicious. I purchased a good amount of pears, raided the pantry and got cooking.

I whipped up the last post, some breakfast bars. And these have been getting us through the week. But some old and faithfuls were baked too. Banana bread, studded with walnuts, deliciously dark with cocoa. Baked in the oven until crisp on top and fluffy in the middle. What a great stand-by recipe. It is what I make when I simply have to cook but don't feel adventurous. The other reliable baked delicious thing that was made was a crumble cake.

Crumble cakes are versatile. Any fruit can be used. And the toppings can be changed depending on what is at hand. This weekend I was clean out of coconut after making the breakfast bars. So I simply added more oats and more brown sugar. As for the fruit, some rhubarb from the freezer was added to those firm and volumptuous pears.

Pear and Rhubarb Crumble Cake
Serves 12 or so

4 eggs

200 g sugar

200 g butter, melted

1 2/3 c plain flour

3 tsp baking powder

1 pear, cored and diced

handful of rhubarb, diced

crumble topping for cake

50 g butter

200 g dry ingredients - be sure to include brown sugar and flour, oats, coconut, seeds or nuts work also.

2 tsp cinnamon powder

Pre-heat oven to 170 * C. Line a large round baking tin with paper, or grease and flour to ensure the cake can be removed from the tin once cooked.

Cream together the eggs and sugar in your electric mixer until light and fluffy. Add the melted butter, mixing to combine. Fold in the sifted flour and baking powder, or simply use self-raising flour and omit the rising agent. Pour into prepared cake tin. Sprinkle the fruit over the cake mixture. Any fruit can be used really. Try two apples, peeled, cored and diced. Or some pears and sultanas. Or some frozen berries. Or diced appricots. What ever you have and love.

Make the crumble topping by combining the dry ingredients and cinnamon with the butter, rubbing the butter in with your finger tips until you have soft lumps with no real wet bits of butter. Crumble this topping over the cake.

Bake in oven for around 45 minutes. This will depend on your oven and the size of your cake pan. Cover with foil after 30 minutes if the cake is browning too quickly. Test cake is cooked by inserting a squewer into the middle. If it comes out with wet cake mix on it, return to oven to cook further.

Cook on a wire rack in tin for 10 minutes before removing from tin and leaving to cool completely.

Mum's recipe originally, which I'm sure she got from somewhere. Now my own.

Breakie on the run...

We are often running late in our house, particularly in the mornings. The alarm goes off and the snooze button is pressed half a dozen times. Some one gets motivated the get up then the other person rolls over and squashes any plans for getting out of bed. So we run late. We've tried the alarm on the other side of the room. We've tried putting catchy music on to dance to upon wakening. We've tried having the smells of coffee wafting from the kitchen to entice us in. The promise of bought breakfast even. Doesn't work. We sleep in. We run late.

In my latest efforts I've focused on compensating for being late. Why resist what cannot change? So I bring my toothbrush to work. My make up is done on the road. Toast slides off plates in the car when driving around corners. Or we go hungry until lunch.

So when I found a recipe for home-made breakfast bars it simply had to be made. Nutrition, on the go, sustaining tummies so they won't rumble during a morning meeting yet again. Sounds like a winner. Baked on the weekend in preparation for yet again hitting snooze.

Breakfast Bars

Makes 16 decent sized slices

1 tin sweetened condensed milk

35 g pepitas

75 g sunflower seeds

75 g walnuts, roughly chopped

125 g apricots, diced

125 g sultanas

50 g dessicated coconut

250 g oats

2 tbs cinnamon sugar

Pre-heat oven to 130* C. Line a lamington tin with paper, or any other shallow dish with a large surface area.

Gently heat the milk over a low heat in a large saucepan. Combine the remaining ingredients (except cinnamon sugar) and gently stir them into the hot milk until all is combine. There should be no dry bits anywhere.

Spread into the prepare tin, pushing into the corners. Sprinkle cinnamon sugar over before baking in the oven for around 50 minutes.

Once cooked and delicious, remove from oven and slice into 16 pieces. Then leave to cool before storing in an air-tight container. Delicious with a cup of hot coffee for people on the go.

Adapted from Nigella Express by Nigella Lawson

If only I had time for that cup of tea too.

Building family traditions...

Easter has come and gone, so perhaps it is too late to put some seasonal treats up. Between Easter and today we have gone through quite a few ups and downs, one of them being that this bad boy computer needed a visit to the repair man. But the comp is back in action, and the cooking continues. After all, just this past week a relative reported that we are "still in octave of Easter."

As for Easter, I made a number of treated that I really enjoyed, and a few that flopped and hopefully will not grace the Easter table again. Two old favourites were whipped up - the Maundy Thursday fish pie and the eastern European Easter bread. We had the pie with friends, and yet again forgot to watch the Passion of the Christ. Having friends over is a new bit of the tradition, forgetting to watch this chilling film is usual fare. Each year a I make the pie with differing fish, add a few prawn and take hours cooking it, which mean we don't eat until very late. But it is important to build memories, and I believe that memories are aided by tradition.

As for the Easter bread, oh, so good! It is truly rewarding to make. The yeast simply rises and rises the leaven loaf. It is speckled with sultanas and glistens under an egg wash coat. Plus coloured hard-boiled eggs are wedged into the folds of the bread's plat. Eat it hot on the Easter holidays, toast it in the week following for breakfast. Delicious. And traditional also. My mother-in-law requests this yearly. It reminds her for food she ate in Finland as a child. So I always bring it to Easter Sunday lunch. After getting up at 0600 hrs to prepare it. So I wake early, put the coffee pot on the stove and get baking. This year with the aid of my ruby-red KitchenAid this bread was a breeze.

I hope you enjoyed some seasonal baking, and have fun building traditions with those who are important to you.

Eastern European Easter Bread a.k.a Kuliza
Makes one very large loaf or a number of smaller ones.

14 g dried yeast
50 g warm water
1/3 c sugar
3 1/2 c flour
1 tsp ground cinnamon
1 tsp dried ginger
1 c sultanas
zest of a lemon
150 ml milk
60 g butter
4 eggs
Up to 100 mg water, extra

Place yeast, water and 1 tbs sugar in a bowl. Stir to combine and then set aside to bubble and froth and get your leavening process started.

Combine flour, spices, sultanas and zest in the bowl of your mixer. Combine the milk and butter in a bowl. Heat gently in the microwave for 30 seconds to soften the butter and warm the milk. Stir this along with the yeast mix, 3 eggs lightly beaten and a little of the water into the flour mixture. Using a dough hook, kneed in the mixer until dough is smooth and lovely. Add more water if you need, but don't make the dough too sticky. Alternative mix by hand and kneed for a good while to form a similarly smooth dough.

Remove to a greased bowl, cover and leave to prove for an hour or so until doubled in size. Punch down the dough, divide it into three pieces and roll these pieces out. Make them long and of an equal length, before platting together and placing onto a lined tray. Or you could make a few little loaves in a similar fashion. Cover with a tea towel and leave to prove again for around an hour.

Make the coloured eggs during this hour and also pre-heat the oven to 190* C.

Place the eggs along the centre of the dough, brush with the remaining egg before baking in the oven for 25 minutes for a large loaf and 15 minutes for the small loaves.

Serve warm with butter.

Coloured Eggs

4 eggs

1 tsp red food colouring

water to cover the eggs

Place the eggs into a small saucepan. Cover with water and pour over the food colouring. Bring to the boil before simmering for 10 minutes. Remove from heat and leave to cool in the coloured water for 30 minutes to set the colour. Remove from water and allow to dry.

Originally from a Delicious magazine, now just from my adaptations.

Easter gifts...

Are people moving away from bought chocolate eggs? Whenever I go to the supermarket, I doubt it. There are rows and rows of foil-wrapped, perfectly formed delicious goodness. But they are all the same, can be snaffled down in a matter of minutes and can lack a personal touch. Plus my sister-in-law has inspired me as she wants to give fair-trade eggs and is on the hunt for the perfectly sized ones.


Now the fella and I don't feel compelled to give each other eggs. We would be okay with a hot cross bun instead, or a block of chocolate even... And with my girlfriends we tend to make things for each other. Last year being so far away I made an enormity of fabric "eggs" (really misshapen balls), took a photo and sent it off. As for this year...


The first thing I've had the energy to create has been these Easter cup-cakes. Why they are associated with Easter, I'm not sure to be honest. They came from a Coles catalogue a few years ago labeled as "Easter Mud Muffins". I have changed them a little, make them as cakes and think they look swell with a little Easter decoration. If you are going to call a baked good "Easter ---" it should at least have some connection through decoration, don't you think? So when a girlfriend came to tea, she left with a few of these. And the fella keeps sneaking them out of the fridge. The container this morning had only five left! There were originally 17, with some given away also... but only five left!

My next Easter baking adventure I hope will be an Easter nest cake. I've then got Russian Easter bread to make for a family gathering. The kitchen, here I come.

Easter Cup Cakes
Makes 16 or so

100g butter
100 g chocolate, broken up
1/2 c sugar
1/2 c milk
2 eggs, lightly beaten
1 1/2 c plain flour
3 tbs baking powder
2 tbs cocoa powder
3/4 c apricots, diced
1/2 c walnuts, roughly chopped

Pre-heat oven to 160* C. Line a 1/2 c cupcake/muffin tray with papers.

Combine butter, chocolate and sugar in a saucepan. Melt over a low-medium heat. Remove from heat.

Stir in the milk, followed by the eggs once the mixture is not boiling hot. Sift in the flour, baking powder and cocoa, stirring to combine. Fold in the apricots and walnuts. Spoon mixture into the prepared tin, filling to 3/4 full or so.

Bake in the oven for around 18-25 minutes, checking after 18 to see if they are cooked. Rotate the tray if you want to also. Remove and cool for around 5 minutes before turning cupcakes onto a rack to cool completely.

Butter Icing
Makes enough to generously ice these cupcakes

3/4 c butter
2 c icing sugar
2 tbs cocoa

In your mixer, beat the butter until very light and white in colour. This will take at least 5 minutes. Add the icing sugar and beat for a further 5 minutes until the icing is very light and fluffy and smooth. Add the cocoa, mix until combined throughout.

Spread mixture generously over the tops of the cakes. Decorate with an Easter egg or similar if you want to.

Who am I - flavours with a twist...

What are they?

They are versatile and are a perfectly legitimate excuse to eat cake for breakfast.

They freeze well.

They don't mind being warmed in the microwave.

They can be made with just about everything or anything in the cupboard.

They work well with coffee.

Muffins! So tasty! So easy to prepare. So readily transformed by whatever ingredients take your fancy. Like today. I had some sour cream in the fridge that needed to be used. There were also some stalks of rhubarb floating around. And surely there was some chocolate tucked away somewhere. Twenty minutes later I had made a delectable snack that would feed us both for the next few days. And what a combination. Bitter depth of dark chocolate, tang of the rhubarb. And the combination of colours won me over too - pink and brown, so irresistible. I must confess, I've eaten more than my fair share today...

Rhubarb and Chocolate Muffins

Makes 12

1 3/4 c plain flour

1 1/2 tsp baking powder

1 c sugar

1 stalk rhubarb, diced finely

3/4 c chocolate, in bits

30 g butter, softened

1 c sour cream

2 eggs

Pre-heat oven to 180* C. Line a muffin tray with paper cases.

Sift the flour and baking powder into a large bowl. Stir in the sugar and mix to combine. Stir in the rhubarb and chocolate.

In a separate bowl combine the butter, sour cream and eggs. Mix this mixture into the dry ingredients, stirring minimally to combine. Scoop generously into the muffin trays, close to full really.

Bake in the oven for around 15 minutes, checking and turning in the oven after 8 minutes. Remove from oven, leave to cool slightly in their tray for 5 minutes before turning onto a rack to cool.

Eat within 2 days, or else store muffins in the freezer for a rainy day.

Inspired by a recipe from the Trinity Church Cookbook.

Hotties for Easter...

Seasonal baking, great in theory but challenging to implement in practice. Whenever Christmas comes around I'm too exhausted from the year to prepare those puddings in advance, to make the fruit mince and then the pies, to roll and cut out Christmas tree cookie decorations, to lovingly prepare jars of jam as gifts. I always want to, but struggle in the end. Similarly with Valentine's Day or St Patrick's. Not that Aussies are really in to these "holidays".

But with Easter I try to make the effort. We have traditions for Thursday night, with fish pie and the Passion of the Christ dvd. I get home and poach fish in stock, layer it in a dish, make a milky sauce, boil potatoes and place the lucious pie into the oven. By this time it is almost 9 p.m. and who is keen on eating anyway. But the pie and any leftover peas get us through the weekend, between visits to families where we are stuffed full of lamb.

And the best culinary delight of Easter? Has to be the hottie. Yum oh! How I love hot cross buns. Light morsels, speckled with fruit, flavoured with spices, that white cross on the top which is beging to be picked off and eaten first. This is one thing I make yearly, and indeed weekly in the month leading up to Easter. Just whipping up our second batch for the season now.

Hot Cross Buns

Makes up to 20 or so

1/4 c water

4 tsp dried yeast

2 tbs sugar

4 c flour

1/2 c sugar

3 tsp spices

At least 1 c dried fruit

2 eggs, lightly beaten

3/4 c milk

1/4 c butter

1/4 c flour, extra

2 tsp sugar, extra

more water

1/4 c sugar, again extra

1/8 c water, heated

Combine 1/4 c water, yeast and 2 tbs sugar in a bowl. Whisk to combine and set aside for around 10 minutes to get started. This kicks the yeast process along, but is not entirely necessary. Feel free to simply tip the yeast (forget the water and sugar) in with the flour at the next step.

Combine flour, 1/2 c sugar, spices and dried fruit in a bowl. The spices should be ground if dried. They can include any flavours you like. Most recently I've been using cinnamon, dried ginger and the zest of an orange. Cardamom or nutmeg is also nice. With the dried fruit, chop it up finely and use tasty combinations. Nothing beats currents and sultanas, but dried apricots, pears and figs are great too.

Add the yeasty mix, the eggs along with the milk and butter. But first combine the milk and butter in a microwave safe container and heat gently for 30 seconds. This will soften your butter and again help with the yeast process of things being warm and at the optimal temperature to rise! Kneed until the dough is soft and elastic, either on the bench by hand or in a mixer with a dough hook (I use the mixer).

Lightly grease a bowl, place dough in it, cover and leave in a warm spot to prove for around an hour. The mixture will double in size.

Punch down the dough, divide the mixture in half and then form from this into small balls of around 7 cm diameter. This is not absolutely required, but easy to achieve if you keep on dividing the dough in half until you have nice little bun-sized balls. Place on a lined baking tray, cover and leave to prove for a further 30-40 minutes. Turn on the oven at this time to 180* C.

Mix together the extra flour, sugar and water to form a paste. Using a piping bag or some other device, use this paste to form crosses on top of the buns. Bake in the oven for around 15 minutes, until golden and cooked through. Meanwhile combine the sugar and hot water. When the buns come out of the over, brush this sugary glaze over the top of the buns. Leave to cook somewhat before tearing appart, smothering with butter and eating with greedy passion.

Recipe adapted from too many sources, now just my own.

Christ is Risen!

A bush holiday breakfast...

We had a simply lovely, delayed Labour Day long weekend away. Yep, went to the country on Monday night, came home mid-Wednesday. It meant we missed the traffic, and the house belonging to friends was available for a retreat. How lovely to do lots of holiday things - sleeping in, a snuggley doona to burrow under, sitting by the fire reading and knitting, playing our new board game until the cows come home, seeing rabbits bound around the yard, dreaming of having my own holiday house in the country one day...

And baking.

With yeast.

On holidays.

Surely this is too much work, you are thinking. Normally I would agree to. But I wasn't the one doing the baking. I was the one doing the eating. Yum. That's right. The fella baked. Firstly, he made a walnut-speckled round of bread. Great with blue cheese. Then while I was napping, he whipped up a batch of biscuits - with more of those walnuts, along with chunks of white and milk chocolate (I'm planning on giving this recipe a test as it was a bit of a winner). Then he made pizza dough.

By this stage we were both exhausted and fell asleep (that's me going to sleep again after a long nap). So no pizza was had. Which left us with options for breakfast. In our house, holidays normally mean bacon and eggs but with left over pizza dough what were we to do?

Breakfast calzone anyone?

Breakfast Calzones

Serves 4 generously

Pizza dough

2 tsp dried yeast

1 tsp sugar

4 tbs warm water

2 c plain flour

1 egg

2 1/2 tbs milk

1 tsp salt

Calzone

4 tbs tomato paste

1 tomato

4 rashes short bacon

4 eggs

8 balls bambini boconccini

To make the dough, combine yeast, sugar and water in a bowl. Whisk to combine and set aside for a little while to get the yeast kick started. The mixture should froth and form a funky looking top. Sift the flour into a bowl or onto the bench (if you are feeling al naturale), make a well in the centre. Add the remaining dough ingredients, along with the yeasty mix. Slowly bring in the sides until combine. Turn out and kneed for a good 10 minutes (or simply undertake this entire process in your mixer for very little effort and reduced time).

Oil a bowl, place the dough in it and turn to grease the dough. Cover and leave to prove in a warm place for an hour, until large and risen and fluffy. Pound down, gently kneed and leave to prove again for a further thirty minutes or so. If you are doing this the night before, place into the fridge to prove overnight.

Pre-heat the oven to 180* C. Line two baking trays with paper.

Divide dough into quarters. Roll out gently to form ovals. Place the ovals onto the trays. Cover half of each oval with a tablespoon of tomato paste. Dice tomato and combine with diced bacon. Sprinkle this mix over the tomato paste on each of the ovals, trying to make a wall around the edges. Crack an egg into the centre of each calzone - hence the need for the bacon and tomato wall. Break up the boconccini and scatter over the top, season with a good grind of pepper. Fold the ingredient-free half over the filled half, pressing the edges to seal. If you have a leak of egg, brush this over the top of the sealed calzones.

Bake in the oven for around fifteen minutes, until golden and cooked through. Leave to cool on trays for around five minutes, before enjoying with some Tabasco or relish.

Dough recipe from Marie Claire Kitchen.

The choc chip bickie adventure begins...

One of my quests in life is to make the perfect chocolate chip biscuit. And I'm not there yet. But boy is it fun trying. I've tried my mum's version, with cocoa, raisins, nuts and chocolate - too fudgy, too intense. I've tried the Kitchy Kitchen's with pulverised oats - too flat, too much mixture. I've tried some of Joy the Baker's peanut butter choc chip cookies - again flat and I'm not sure about the peanut butter. The recipe I return to again and again is from a church cook book. The recipes in there are all family friendly as they are made by mums who are busy running after hoards of children. They need to work, and they need to work fast.

So these bickies almost cut the mustard. I would like them a little thicker. But not too thick, and not too chewy or too dry either. Tough, I know. This week I have been inspired to whip up these ones again after buying what was purported to be a home made choc chip cookie to have with a coffee. The cookie crumbled, literally. Simply fell apart when I ate it and messed up my shirt. Now surely I can make a better biscuit than that!

Want to come on a choc chip biscuit making quest with me? Hurrah!

Chocolate Chip Biscuits

Makes 36 or so

1/2 c brown sugar

1/2 c white sugar

125 g butter or margarine

1 tsp vanilla essence

1 egg

1 3/4 self-raising flour

2 c chocolate chips

Pre-heat oven to 180* C. Line two baking trays with paper.

In your mixer, cream together sugars and butter. Mix together until light and fluffy, around five minutes. Add the vanilla essence and mix briefly. Add the egg and mix to combine. Sift in the flour, mix briefly to just combine. Stop the mixer, add the chocolate chips and combine with a wooden spoon.

Place the mixture into the fridge for 30 minutes to harden slightly. Place drops of dough onto the prepared baking tray, around 2 cm in diameter, evenly spaced. Bake in oven for 8 - 12 minutes, it really depends on your oven. Some of mine have taken only 8 minutes, others I've needed to rotate the trays and cook for up to 12 minutes.

Remove from oven, cool on tray for 5 minutes. Remove to a wire rack and cool. Repeat cooking process as needed. Store in an air-tight container for as long as they last.

Raspberry cake for morning tea...

When something is made twice in one week, it must be good. And this cake certainly is. Why I've not made it before now, I'm really not sure. There are only good things about it - lots of butter and sugar, zing from some raspberries, light texture, made in a decorative tin.

I was needing to fill in for morning tea at work. As the designer of the roster, it is my responsibility to ensure that everyone on my team contributes equally to our food intake. And when someone left the team recently, it seemed easier to me to make a cake than change the roster. The cake needed to be done with minimal fuss, and without too much glam. After, it was not really my turn at providing the food. This was the perfect thing to prepare, simple yet delicious, elegant without showing off too much.

Please enjoy with a cup of tea.

Raspberry Cake

Serves up to 10.

250 g butter, softened

1 ½ c sugar

1 tsp vanilla essence

4 eggs

2 ½ c plain flour

2 ½ tsp baking powder

1 c milk

2 c frozen raspberries

Spray oil, or similar for greasing your cake tin

Pre-heat your oven to 160 ◦C. Grease a fluted tin with a spray of oil – I have a silicone one that works wonders for this cake.

Beat the butter, sugar and vanilla together in your electric mixer for five minutes, until light and fluffy. Add the eggs, one at a time beating well between each one. Turn off the mixer, sift in the flour and baking powder and beat together on a low speed. Slowly add the milk with the mixer beating, until well incorporated. Turn off the mixer, fold in the raspberries.

Spoon the mixture into the prepared tin. Bake in the oven for around one hour and fifteen minutes until cooked. It may take more or less time, so start checking after an hour of cooking.

Cook for five minutes in the tin before turning onto a wire rack to cool. Delicious with some cream, with some homemade ice cream, or just as it is dusted with icing sugar.

Donna Hay magazine, Issue 17.

Flatbreads, flat out

Have you ever gotten into baking bread? I mean, really worked at it, baked often, improved recipes, tried new techniques... When I was fifteen, I discovered focacia. And fell in love with it. I tried to follow pack mixes, I made loaves from scratch. I was hooked. So hooked, that when our kitchen was being renovated I needed to stop the builder from removing the oven from the wall as I had a focacia cooking inside. That could have been a tragic moment!

While I still enjoy a slice of focacia or two, I don't make it often now. Rather we bake bread for daily consumption. Stuff that can be sliced and placed into the toaster. Stuff that works as a sandwich. Stuff that is made for vegemite and butter.

But I still love a baking challenge. Not too long ago, I tried Martha Stewart's recipe for baguettes. This had some moderate success. I will also turn to How to be a Domestic Goddess when needing to create a yeasty produce. This recipe though, is from a faithful magazine. The Aussie success that is Delicious. I have no recollection of buying this particular magazine, although for a while I was receiving the second hand copies from my cooking sis Rach. I have used this particular issue often. It has been chewed by one of my hunry felines and chunks of the cover are missing. It contains the recipe inspiration for one of my favourite salads - rocket, boconccini, roasted capsicum and onions, olives, a citrus dressing! It has a pistachio and zucchini cake I long to bake. And it has these little babies.

These flatbreads are easy to prepare, perhaps a little fiddly to shape, but a rewarding bake. They are really not too much effort, and are far superior to the comercial versions from expensive delis. They only prove once, bake for less than 10 minutes and also keep for up to a week. The chilli flavour is subtle - add more if you are keen. But the subtleness makes these flatbreads versitile, ensuring they work work with most toppings.

Herb and Chilli Flatbreads

Makes 36 or so

1 tsp dried yeast

Pinch sugar

1 ¾ c. plain flour

2 tsp dried herbs – oregano, thyme, etc

2 red chillies, finely diced

½ tsp salt

Spray oil

In the bowl of your mixer, combine yeast, sugar ¼ c. flour and ¼ c. tepid water. Leave to sit and bubble for around 20 minutes. Meanwhile, sift the remaining flour into a bowl. Add the herbs and chilli. Stir to combine. Attached the dough hook to your mixer, add the flour mix to the bubbling yeast. Stir on a low speed to combine somewhat. Increase the mixer’s speed to medium, slowly add around ½ c. more of tepid water, adding a little at a time. When the mixture is coming together as a dough, stop adding water. Beat the dough for three minutes or so, until deliciously soft and smooth. Remove the dough to an oiled bowl, cover with a tea towel (or glad wrap if you use it), and leave in a warm spot to prove for an hour until doubled in size.

Ensure the oven is divided into thirds. Pre-heat the oven to 200⁰C. Line three trays with baking paper.

Punch down on the dough to deflate it. Divide into two pieces, and roll into logs. Cut slices off the logs around 5 mm in diameter. Using a rolling pin, roll out the pieces into little ovals of dough. Place onto the lined trays, around 12 ovals per tray. Repeat, using up all of the dough. If desired, spray the ovals with oil. I often forget to do this – in the pictures, the pieces are not golden brown as a result of my forgetfulness. Bake in the oven for 8 minutes, until cooked and beginning to golden. Rotate the trays in the oven after 4 minutes of cooking to ensure even browning.

Rest on the trays for a few minutes before transferring to a wire rack to cool completely. Serve with a chunky dip, with a cream cheese spread on top or some other delicious topping. These little flatbreads will keep fresh for up to a week in an airtight container.

Adapted from Delicious Magazine February 2007.

They are also tasty with a gin and tonic (add a spritz of lime if you please) for afternoon tea.

Anzacs with a twist...

Anzacs are a real Aussie tradition. They began supposedly during the first world war, when care packages were sent to the troops. As Australia is a long way from Europe, bread and other goodies tended not to last on the journey there. Rather than just send socks, the Aussie women left behind began baking using ingredients that would not perish. So no eggs, not just flour, and something that would work dipped into a hot cup of tea. Thus the ANZAC biscuit was invented. ANZAC stands for the Australian and New Zealand Army Corp, and is the general name given to the Australian war/fighting spirit. And the biscuit is a childhood staple for many.

My mother used to make Anzacs just before we got home from school. They were hot and soft and delicious. Unfortunately I was put off them after a Home Ec class in year 7 of my education. These bickies get harder the longer they are left in the oven, so hard they can break teeth. I didn't believe the teacher when she told us this, and I cooked my batch for far too long. They were inedible. And I stopped making them.

This recipe though was made before I realised what I had actually done. It was only when there were in the oven that I realised I had just created. I was shocked. No eggs, lots of flour, being held together with golden syrup. I had made the great Aussie biscuit without knowing it! It was the figs that sucked me in, if the truth be known. I love a dried fig, and wanted a "healthy" treat for a work morning tea. And thus I've been converted back to the Anzac fold - so long as there is dried fruit embedded in them!

Figy Anzacs

Makes around 16 biscuits

1/2 c. plain flour

1/2 tsp bicarb soda

75 g raw sugar

75 g oats

100 g dried figs, finely chopped

75 g butter

2 tbs golden syrup

Pre-heat oven to 170 o C. Ensure oven shelves divide the oven into thirds.

Sift flour and bicarb together into a large bowl. Add the sugar, oats and figs. Stir to combine.

In a small saucepan over medium heat, combine the butter and golden syrup. Stir occasionally and wait until they have melted together. Remove from heat and leave to sit for around 3 minutes.

Pour the butter mix into the dry ingredients. Stir well to combine. Using your hands, shape the mixture into golf ball sized rounds (or just slightly smaller). Place onto lined baking trays.

Bake in oven for 13 minutes, rotating the trays after 8 minutes of cooking time. Remove from oven, cool slightly on the tray before transferring to a wire rack to cool. Store in an airtight container.

Adapted from Delicious Magazine Nov 2003. Original recipe by Jane Clarke.

In case of an emergency, bake these!

Orange and poppyseed biscuits, originally uploaded by the_bashful_owl.

An earthquake struck Darwin town around midnight on Saturday/Sunday. And what a shock that was! I was lying in bed reading when all of a sudden the bed started rocking. And the mirrors of our built-in robes were visibly moving, and the walls were making noises. My screams of the fella's name were futile. "He must have fallen asleep in front of the telly" was my conclusion. Nope, rather he was standing very still in the middle of the lounge experiencing the quake with all limbs extended in order to feel the full force of the earth's movements.

My worries were that I may need to evacuate the building if it got worse. How would we get downstairs? Were lifts safe to use in case of an earthquake? Would I need to get some clothes on or was it okay to be nudie while escaping a collapsing building? What would we eat for breakfast if the fridge fell through the floor to the apartment below?

Thankfully I had a roll of these orange and poppy seed biscuits stored in the freezer, perfect food to enduring an earthquake. Baking them only takes 11 minutes, and the quaking lasted almost this long. So in case of an emergency, I recommend having some of these delicious biscuits ready to go. They may not erase the embarrassment of a nudie run down five flights of stairs in the middle of a little earthquake, but they will win friend and influence people. Once your face has returned to its normal colour and the earth has opened up and swallowed you whole.

This recipe is from one of my favourite baking blog queens, Joy the Baker. She bakes, with attitude and sass. Oh how I love her recipes, and her dedication to her craft. This was one of the first recipes I tried of hers, and it is the one I come back to most often.

Orange and Poppy Seed Biscuits
Makes around 48...

2 c. plain flour
½ tsp. bicarb soda
½. tsp salt
2 tbs. poppy seeds
1 c. sugar
Zest of 1 orange
150 g. butter, softened
1 egg
1 egg yolk
1 tsp. vanilla essence
1 ½ c. chocolate bits

In a bowl, sift together flour and bicarb soda. Add the salt and poppy seeds. Stir well to combine.

In another bowl, combine the sugar and orange zest. Smash it around a little to get the sugar well into the zesty bits.

In your mixer, beat the butter for 2 minutes until soft and smooth. Stir in the sugar and zest. Mix for two minutes. Add the egg and yolk, mix until just combined. Add the vanilla and mix for a further two minutes. Reduce the mixer’s speed to low, add the flour mix until just combined.

Divide the mixture in half, shape into two logs of around 5 cm in diameter. Roll up each log in baking paper. Place in the freezer for at least thirty minutes to firm up. They can be frozen for up to four weeks, and then you are only fifteen minutes away from biscuits! Such a great idea.

When ready to cook the biscuits, pre-heat the oven to 180 ⁰C. Line two trays with baking paper. Unwrap one log, slice into 5 mm thick slices. Place onto the trays a few centimetres apart. Cook in oven for 11 minutes, rotating the trays half way through cooking. Cool slightly on the tray before cooking on a rack. Repeat the baking process as needed.

When the biscuits are cool, melt your chocolate. Using a knife, spread the bottoms of the biscuits with melted chocolate. Allow to set, maybe in the fridge if needed.

From Joy the Baker.

With tea perhaps..., originally uploaded by the_bashful_owl.

In times of trial and urgency, I also recommend a good cup of tea. Such as this Melbourne Breakfast from T2.

Saturday morning muffins...

Up Side Down Muffins, originally uploaded by the_bashful_owl.

When I wake up on Saturdays, all I want to do is stay in bed, hug my fella and have breakfast magically appear on a tray for me. In reality, I wake up too early as my body has adjusted to working from 8 a.m., my fella is snoring away and no one had put the coffee on to boil. Drats!

But this Saturday was close to perfection. A late start after a late night so somewhat of a sleep in, video hits raging on telly, two pots of bialetti coffee brewing away and a few ripe bananas screaming out to be transformed. No pancakes this day though, as I was after a more labour-less approach to my morning. Rather, a minimal mix of a few bowls, a sprinkling of chocolate chips, twenty-five minutes later, and hot fresh muffins were there for the taking.

My somewhat slimmed down hips should have been protesting. Muffins for breakfast is really just eating cake. Particularly if they contain chocolate. But these have very little sugar, and lots of fruit in them. Or so I told myself...

Banana Chocolate Chip Muffins
Makes 7 giant ones.

2 c. self-raising flour
½ c. sugar
½ c. small chocolate chips
2 ripe bananas, or so
1 c. milk
1 egg, lightly beaten
20 g butter, softened
Spray oil, or similar for greasing your muffin pans

Pre-heat your oven to 180 ◦C. Grease a 6-hole Texan muffin tray with a spray of oil.

Sift the flour into a large bowl. Add sugar and chocolate chips. Stir to combine.

In a separate bowl, mash your peeled bananas. Pour in the milk, the beaten egg and some butter. Whisk it all together. It won’t be smooth, but try to get the butter broken up a bit.

Combine the wet ingredients into the dry ones. Give it a really light mix, just making sure you don’t have big streaks of flour throughout your mixture. Spoon mix into the muffin trays, until they are around ¾ full.

Bake in the oven for 25 minutes, until risen and golden. Cool in the tray for 5 minutes, before turning out onto a wire rack to cool. Unfortunately I find that this makes just a little too much to only make 6 muffins. You will need to rinse out the pan, re-grease and bake the final muffin. If you only use 1 banana it will make 6 muffins, but then they are less banana-full in flavour. Tough decisions...

Serve warm. With coffee. Hot butter spread over is optional, but a necessity if you are my fella. These don’t keep for too long, so make them if a crowd is coming over. Or keep them in some Tupperware and microwave for 15 seconds before eating a day later.

Adapted from the Table to Table, Trinity Church Cookbook.