With the ladies currently unwell i have decided to add these Aussie favorites now and hopefully DD will be around later to add her own things to it.
Here in Australia we just celebrated Easter and ANZAC day a link below explains it better than i can. It isn't a celebration of War but the freedom we have to live the lives we do and I know that these guys, we call the Diggers, didn't volunteer for the role but did it proudly for us and we are grateful. Click on the link under the article from Wikipedia for the recipe for Anzac biscuits.
Below two Aussie favorites an a little history. I like to teach a little as well as fill your bellies.Aussie foodAustralian Damper
In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum.
During colonial times it was a staple food in the bush because the dry ingredients could be easily carried and they only needed to add water to make the damper.
Damper is traditionally a simple Australian unleavened bread baked in the hot coals of a campfire. The dough was wrapped around a stick and cooked or put into an iron pot and buried in the hot coals
The bread is called damper because the fire is damped to allow the bread to be cooked over the ash covered hot coals.
The original version had no sugar or butter and used water instead of milk so it was great on trips
Today Australians buy their bread from pastry shops or the grocery store. However, when there's an informal party you'll often find damper served somewhere on the table.
Modern version to bake in the oven or try on a campout.
2 teaspoon butter
˝ teaspoon salt
1-1˝ cups milk
2 teaspoon sugar
2 cups self-raising flour
extra flour as needed
1. Mix the flour, salt and sugar together into a bowl.
2. Cut in the butter until fine crumbs form.
3. Add milk slowly and mix to form a soft dough.
4. Knead lightly on a floured board until smooth.
5. Shape into a round loaf, brush with milk and cut a cross in the top surface of the dough.
. . . For oven cooking
6. Grease and dust with flour a round cake tin. You can substitute a flat baking pan, but the round tin gives a better shape to the loaf.
7. Place dough in the pan and bake at 190° C (375° F)
for 30 - 40 minutes.
. . . For campfire cooking
6. Grease the camp oven (Dutch oven) and dust with flour
7. Add bread dough and cover.
8. Place in your campfire, cover with hot ashes and coals and bake for about 30 minutes.
Note: to test if it's done, tap on the loaf and it should sound hollow. Cut into moderately thick slices and serve while still warm. Top with butter, golden syrup, or your favourite jam.Lamingtons
These are the most orginial treat and popular cake in Australia. The Pavlova is more a special occasion favorite but the lamington is an all round treat. There are many ways to make them with cream inside, you slice a piece to open them and put the whipped cream in it. Others have been made with a pink icing and other colours, but below is the traditional way. Like anything on here, you can add what you like to things.
Preparation time: day 1, 15 minutes; day 2, 30 minutes
Cooking time:18 minutes
Makes 15 lamingtons
For the sponge cake
- 3 tablespoons self-raising flour
- 1/4 cup plain flour
- 2 tablespoons cornflour
- 3 eggs
- Pinch of salt
- 1/2 cup caster sugar
- 3 teaspoons boiling water
For the chocolate icing
- 2 cups icing sugar
- 1/3 cup cocoa powder
- 1/2 cup boiling water
- 1 3/4 cups desiccated coconut
How to Cook the Lamingtons
1 Preheat the oven to 160°C. Lightly grease a deep 28 x 18 cm lamington pan with melted butter and line the base and sides of the pan with nonstick baking paper, allowing a 5 cm overhang (this makes it easier to remove the sponge from the pan).
2 Sift the two flours and cornflour together. Repeat the sifting process five times (this will aerate the flour thoroughly).
3 Using an electric mixer, whisk the eggs and salt in a large mixing bowl for 6 minutes, or until pale and thick. Gradually add the sugar, 1 tablespoon at a time, whisking until the mixture is thick and the sugar is dissolved.
4 Sift the combined flour mixture over the egg mixture. Add the boiling water and gently fold in until the batter is just combined. Pour the mixture into the prepared pan and bake in the preheated oven for 15–18 minutes, or until cooked through when tested with a skewer. Allow the cake to cool completely in the pan. Cover with foil and stand overnight.
5 Lift the cake from the pan. Trim the edges and cut the sponge into 5 cm squares.
To make the chocolate icing, sift the icing sugar and cocoa powder into a medium heatproof bowl. Stir in the boiling water and mix well to combine.
6 Place the coconut in a medium bowl. Using two forks, dip the sponge squares, one at a time, into the warm icing and then roll in the coconut. (If the icing begins to thicken, place the bowl over a saucepan of simmering water and stir until it is warm and thin again.)
7 Place the lamingtons on a wire rack lined with nonstick baking paper for 1 hour to set.
A handy hint: The sponge cake will be firmer and easier to handle if you make it the day before you assemble the lamingtons. The finished lamingtons can be stored overnight, standing on baking paper, in airtight containers.
After all this readers you have tasted a bit of Australia and if you want a bit of Aussie in you. See me afterwards lol.
I hope that these little treats tickle your taste buds please let me know how they went. As we say here in OZ ‘ave a go mate.
Hope to Xandi back on her feet and doing well real soon. And also the Delectable DD who is also have a spate of illness and operations too. The two lovelies are missed here and i am a little lost without them. Get well soon girlshttp://en.wikipedia.org/wiki/Anzac_Day