We decided to make sante biscuits for our afternoon tea during the school holidays. It had been a foggy day and the sun finally had some warmth to it. How nice it would be to have a milo and a cookie in the sun on a winter's day.
This recipe is tricky to follow, the measurements are in ounces which is a bit old fashioned even for me. Look how grubby the recipe is, must be good.
Here's Fin shaping balls ready for the baking tray (look at that concentration). The tray has baking paper on it- no greasing trays with butter, no mess. And you can use the baking paper more than once.
Fin had an assortment of sizes but that's ok, its a crumbly mixture which is tricky to work with.
Once the biscuits were cool enough we headed outside to relax with our afternoon tea. Before I had a chance to sit down Mackenzie (2 months old) decided to have a bit of a squawk and Fin knocked my milo over. Oh well nevermind.
When I finally got to the cookie, Mmm mmm you did a great job- delicious.
First rule of choosing good recipes- The grubbier, the better!
If the page is sticky and brown and covered in ancient food, then it is a well used recipe that has been used many times.
The terrible handwriting in this pic belongs to me when I was maybe about 12. And yes Pikelets is spelt wrong too. My Nana was a wonderful cook, and the funny memories she gave my brothers and cousins and I about gravy on every meal (even pizza) and the long barely-holding-together ash on the end of her cigarette when she cooked... Well, something made her food taste divine.
dsp: (dessert spoon) - is just a spoon you would eat cereal or ice cream with.
tsp of B. P: a teaspoon of baking powder
I think the knob of butter is meant for the pan (electric frying pan is best)
And as for the giant full stop and squiggly lines, I'm not sure.
The trick is to turn the pikelets when the bubbles are just starting to pop.
Serve straight away with marge and jam- even apricot jam for a change. Mmm what about whipped cream Oh naughty!
Wrap leftovers in a clean teatowel.
Dad and I have very different tastes, I can't handle a pinch of chili, I can barely even handle garlic. My tongue and taste buds are a bit woosy.
Before you start soak the skewers in some cold water
1 tsp of cumin
1 tsp of thyme
Chili powder (I chicken out at this point and show the chili powder box to the bowl and maybe a couple of bits float over into the bowl)
S & P
You can add parsley, coriander, lemon zest, garlic (I haven't perfected this recipe yet)
Mix with your hands (clean hands aye), make a long sausage shape around a skewer, not too fat or they take too long to cook.
Little splash of olive oil in a frying pan, fry for a few minutes, roll over, fry for a few minutes, roll over... until cooked through.
Couscous- use the instructions on the box
Add cubed cucumber, tomato, mint leaves, lemon zest and lemon juice
Greek yoghurt, lemon juice, lots of mint leaves.
Serve with pita pockets, grated carrot and shredded lettuce.
A quick snack, good source of protein, pretty cheap, and keeps you feeling fuller for longer. Eggs are pretty handy dandy in your fridge.
No one I know keeps eggs at room temperature because they last longer in the fridge. No one has ever said "Mmm I feel like an egg in 2 hours so I'll take it out of the fridge" So the 3 minute egg recipe won't work.
So, for 'fridgey' eggs here is a perfectly orangey yellow runny yolk perfect for dipping toast in.
Bring a pot of water to the boil, just enough water to cover the egg. If you are having a cup of tea at the same time just use the already boiled water from the kettle. Carefully place egg into pot- do not step away from the pot! Turn the heat down a little bit so the egg is just boiling but not full on boiling because you have just added a chilly cold eggy into a very hot spa pool. Put the microwave timer on for 5 minutes, pop ya toast down. 5 mins later- DONE and YUM.
Start bacon hock first (simmer in separate pot of water, 1 bay leaf 4 cloves, 8 pepper corns for 2 hours, then cut up meat and add to soup).
King Hearty Vege Soup Mix, some water from bacon hock pot (skim the fat), 2 cups of beef stock and some water.
Add whatever is in the vege bin of the fridge:
Grated potato and/or cubed potato
Celery and some of the celery leaves
Leek that has been cooked in frying pan gently
Simmer for 2 hours
S & P to taste.
Tastes even better reheated the next day.
Easy to freeze. (Remember when freezing, use clean containers, don't fill all the way to the top to allow for expanding, leave lids off, leave on bench until room temperature before putting in the freezer).
If the soup is too watery, grate a potato into it.
When reheating from fridge it might have thickened up over night so add a splash of water.
When reheating from the freezer: microwave it until piping hot, or microwave for a minute if it is stuck in container then simmer in a pot.