Thursday, June 10, 2010

{Satch's Shortbread}



After more than a week with two sick peas, fevers, burst eardrums, midnight trips to the kids hospital resulting in days of forcing antibiotics into one of them, I am exhausted and in need of a cup of tea and lie down, alas no lie down possible so a cup of tea and a biscuit will have to do.

This is my own shortbread recipe, I can claim them as mine as the recipe came about after many trials, disappointments and lots and lots of butter !! I can make them with my eyes closed and that's precisely why I am making them today .... yawn.


...the dough
250g butter softened
1/2 cup caster sugar heaped
2 cups plain flour
2 tbsp rice flour
1/4 tsp salt

Preheat oven to 160. Cream the butter and sugar then add in the flour, rice flour and salt and combine till it almost comes together, drop the dough out onto your bench and knead it gently for a couple of minutes then put down a sprinkling of flour and roll the dough out to 1cm thick, no thinner.



Cut out your shapes, pop them onto a lined tray, press them or poke them with a folk and bake for 20 - 25 minutes, you don't want them to colour, transfer to a rack to cool.


Thursday, June 3, 2010

{Lamb Rice Pilaf With Dill Yoghurt}






This recipe is adapted from one I tore out of the Epicure, a weekly food section that comes with The Age paper here in Melbourne every Tuesday, it has some really good recipes and this is definitely one of them, its the second time I've cooked it in as many weeks and its a really beautiful dish, according to the author its a little bit Moroccan, a bit Turkish with a dash of Lebanese, anyway its a lot delicious and the kind of recipe you want to make again almost straight away.



...the pilaf
1 onion halved and sliced
2 tbsp olive oil
300g lamb mince
1 tsp cinnamon
1 tsp ground ginger
1 tsp allspice
pinch of dried chilli flakes
s+p
200g basmati rice
100g sultanas (or currants)
2 tbsp tomato paste
450ml chicken stock
40g pinenuts
2 tbsp dill
150g natural yoghurt

Preheat oven to 180. Heat the oil in an oven proof dish that has a lid, a Le Crueset is perfect for this, cook the onion on a moderate heat till golden then add the lamb, cinnamon, ginger, allspice and chilli, stir occasionally till the lamb is cooked and lightly browned, if there is a lot of oil at this point drain off the excess and season well with s+p.

Add in the washed rice, sultanas, tomato paste and stock and bring to the boil stirring. Cover and pop into the oven for 20 minutes, test rice at this point it should be done, remove from the oven and let it rest for 5 minutes.

Toast the pinenuts in a dry pan till lightly golden, and in a little bowl combine the yoghurt and chopped dill. To serve add the pinenuts to your pilaf and fluff it up with a fork, serve with a dollop of the yoghurt.

Wednesday, June 2, 2010

{Cornflake Biscuits}






This is one of those recipes that makes me remember a certain time, a school friend of mine had a gran who refused to be called nan or gran, she just liked to be called Hazel, I used to love going to her house, I didn't grow up around my own grandparents so I always really treasured visiting her place, she used to make us these biscuits, I remember her rolling them in the cornflakes, yesterday Jack did the rolling in cornflakes bit and he loved it, its a neat thing for kids to have a go at, Hazel was one cool chick and this recipe is for her.



...the biscuits
125g butter softened
1/2 cup sugar
1/2 cup sultanas
1 egg
1/2 tsp salt
1 cup self raising flour
1 tbsp milk
about 2 cups cornflakes for rolling

Preheat oven to 180. Cream the butter and sugar till pale and fluffy, add the egg, milk and salt and give it a stir. Sift in the flour add the sultanas then mix it till combined. Roll teaspoonfuls of the mixture and coat them in cornflakes. Pop them onto a lined baking tray leaving a bit of room between them and bake for 15 mintutes, cool them on a rack.