I have just finished my (paid) work and am bracing for school home time. It’s been a mixed bag of a week which saw me in tears last night at the thought of making dinner AGAIN (#everyfuckingnight, I swear to God people, every.fucking.night). Sure, there may have been some hormones involved but let’s just put that day to bed.
These are on the front cover of Food52’s baking book from which I want to bake every single recipe. Hey, maybe that’s a challenge I can set myself? And are so very good.
You need a big baking pan – 33 x 45cm, 13 x 18 inch – so get onto that. You could of course just split the mixture between two smaller ones but as to what size they’d be don’t ask me because, well, numeral.
It makes a lot – 24 large brownies, 36 smaller ones. It uses eight eggs. EIGHT EGGS! When I started cooking as a kid and then with a fair amount of gusto as a teenager I’d show mum a recipe and without fail there’d be an exclamation about how many eggs were in it. Were eggs expensive back then? Was there some sort of price collusion in the 80s I was unaware of? Anyway, it uses eight eggs.
Now, even though in the recipe’s intro it talks about how this is the 35th version of these brownies the recipe creator June Jacobs has created, I still didn’t follow it exactly. Just follow it exactly OK?
School’s back today. We’re on the homestretch to Christmas people. We’re in for a scorching couple of days which somehow seems appropriate.
But let’s take a moment to talk about lunchboxes. There are parts of the world where you don’t need to pack your kids a lunch. CAN YOU IMAGINE!? I hate it with the heat of a thousand suns.
The worst part is trying to not become pray to food brand marketing but once you say no to the snack packs, back off to the muesli bars and no way jose to anything with sugar you’re basically sending your kids to school with twigs and bark.
I know more virtuous people than I who make up batches of things on the weekend, freeze them then pop them in lunchboxes but whenever I’ve done that the kids never eat it. WHAT IS WITH THAT?
Anyway, I made this Smitten Kitchen recipe the other day and three of the four of them ate them. Into high rotation they go!
A divine mocha mousse sandwiched between two meringue discs.
Ok, something fancy for a change.
It’s been so invigorating having my cooking mojo back but let’s face it, cooking dinners tends to focus on the functional in this house and I just had a hankering to make something requiring a bit of technical skill and that was a little bit fancy.
I was rearranging my cookbook bookshelf and the June July copy of Donna Hay fell out with this on the cover. I basically had to make it immediately. I swapped out the white chocolate for milk because it was all I had and the mousse probably didn’t set as well as it should have because I didn’t have enough whipped cream. I also used almond meal instead of hazelnut meal because it was what i had in the cupboard. But guess what, it was BLOODY DELICIOUS.
It’s not technically challenging, but there are steps and waiting/cooling times so go in with that knowledge.
A pecan shortbread recipe which just dissolves on your tongue.
Let it be known the pecan is the king of nuts. I won’t hear any battle cries from cashews or pistachios, the pecan has it. This recipe is based on an almond kilfi recipe but I had pecans and needed them in my guts in a baked form.
I do this all in the food processor which I view as a good thing because I’ll often avoid the processor if it’s for just one step of a recipe because it’s a bastard to wash up. See also: lazy.
Don’t over mix it, just until it all comes together. And don’t make them too big – this recipe should make 60, yes SIXTY, little crescents. Basically work with a little ball of dough about as big as your thumb to the first knuckle. If you make them too big they clag in your mouth rather than just dissolving on your tongue.
Delightful little shortbreads that just dissolve on your tongue
350g (2⅓ cups) plain flour
1 tblsp caster sugar
1 cup (or so) icing sugar
Preheat oven to 160C and have two baking trays ready to go
Blitz the pecans in a food processor
Add all the other ingredients except the icing sugar and blitz until it all comes together
Roll little half-thumb sized balls of dough into a little log then press in the middle to make into a crescent. Don't be precious about this, mine always end up looking more like little logs than crescents
Place on baking trays, they don't spread so you can put them quite close to each other
Bake for 30-40 minutes until they're light brown
When cool roll in the icing sugar (to be honest I never measure the icing sugar)
Store in a container and pour over a bit more icing sugar.
A fail safe and delicious recipe for the Australian icon, the lamington.
There was a time in high school we did a lamington drive to raise money for some charity. The organisation we were helping has long left my head but the memory of buying six dozen lamingtons under false names and eating them all myself has not. (See also: bulimia.)
I have banned myself from buying the Woolworths lamington fingers purely because I KNOW I could eat the entire packet. In one sitting. I never have, but the knowledge that I COULD is enough.
This recipe comes from my kitchen bible – Allan Campion & Michele Curtis’s In The Kitchen. I refer to this cookbook more than any other and every single thing I’ve made from it has always worked and been delicious. I’m not sure it’s still in print but if you find a copy grab it.
An iconic Australian cake with sponge rolled in chocolate and coconut.
Author: allconsuming via The Cook's Kitchen
For the cake
½ cup caster sugar
⅔ cup plain flour
For the icing
3 cups icing sugar
½ cup cocoa
¾ cup water
4 cups desiccated coconut
Preheat oven to 180C and line a lamington tin with greaseproof paper and then grease it and dust with flour
Beat the eggs and caster sugar together until very thick and really pale in colour then gently fold in the flour (this is a sponge so go lightly, you don't want to knock out all that air you whipped into the eggs and sugar
Pour into tin, smooth the batter and bake for about 10 minutes or until golden on top
Cool in the tin for a few minutes then lift out and peel off the baking paper. Cool completely
For the icing
Put the icing sugar, cocoa and water in a saucepan and bring to the boil, whisking well
Reduce heat and simmer for a couple of minutes then remove from the heat and cool a little
Now get ready to get messy.
Set up a workstation with the cake cut into squares, then the chocolate sauce, then a wire rack and then a shallow dish holding the coconut and then another wire rack
Dip the sponge in the chocolate until all covered - I use to forks to turn the cake over in the mixture - then put onto the wire rack to let any excess drip off
Roll the pieces in the coconut then onto the final wire rack to dry