ANZAC DAY and the ANZAC Biscuit

In my pursuit to have everyone enjoy a day of baking ANZAC biscuits I was asked a question by an overseas friend of my facebook page Food From Home “What is ANZAC what does it mean”?

Anzac Day is a national day of remembrance in Australia and New Zealand, originally commemorated by both countries on 25 April every year to honour the members ofthe Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in the Ottoman Empire during World War I. It now more broadly commemorates all those who served and died in military operations for their countries. Anzac Day marks the anniversary of the first campaign that led to major casualties for Australian and New Zealand forces during the First World War.

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According to Wikipedia – The ANZAC Biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrupbaking soda and boiling water. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. 

ANZAC biscuits have always been a favourite bake in my home as Im sure they will be in yours. Plus they’re so easy to make and a wonderful way to commemorate the day. 

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Merle Parrish’s Anzac biscuit recipe
Prep time: 20 mins
Cooking time: 6-7 mins per batch
Makes: 45
1 cup plain flour
2 tsp ground ginger
1 1/2 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarb soda
160g butter, melted
1 Preheat oven to moderate (170C) and grease two large baking trays.
2 Sift the flour and ground ginger into a mixing bowl, and add the oats, coconut and sugar. Make a well in the centre.
3 Stir the golden syrup, boiling water and bicarb in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well.
4 Take heaped teaspoons of mixture and roll into balls. Place onto trays, and flatten gently. Bake for 6–7 minutes, until lightly golden.
5 Cool on the trays for 10 minutes, until they firm up slightly, then lift onto wire racks to cool completely.
From Merle’s Kitchen, published by Ebury Press, $39.95.
Road testing the biscuits

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Chocolate Anzacs by Bakers Corner

 http://www.bakers-corner.com.au/recipes/cookies/chocolate-anzacs/

Ingredients

  • 100g unsalted butter, melted
  • 1/4 cup (60mL) boiling water
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp golden syrup
  • 1 cup (150g) NESTLÉ Dark Melts, melted
  • 1 cup (150g) plain flour
  • 3/4 cup (165g) brown sugar
  • 1 cup (90g) UNCLE TOBYS Traditional Oats
  • 1 cup (80g) desiccated coconut

Description

A great way to enjoy an old favourite – Anzac biscuits with rich chocolate flavour.

How to Make

1. Preheat oven to 180ºC/160ºC fan forced. Grease and line two large baking trays.

2. In a small bowl combine butter, boiling water, bicarbonate of soda, golden syrup and NESTLÉ Dark Melts; reserve.
3. In large bowl combine flour, sugar, UNCLE TOBYS Traditional Oats, and coconut, add reserved mixture and stir until well combined.
4. Roll tablespoons of mixture into balls, place on prepared trays; using fingertips gently flatten; bake 15-20 minutes; cool on trays.
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Kerry Vincent
Tomorrow is Anzac Day revered for those Australian and New Zealanders who respect the military, understand what they have done for us and the heavy price they paid. My grand parents and father served in three wars, Boer War, World War I & II. The biscuits (cookies) that were sent to veterans serving abroad were called Anzacs and I am going to share Karina Jones recipe which is made as follows. I will add a comment for those who like crispie biscuits (cookies) bake them a couple of minutes longer — if you like soft (as Karina does) then bake as is. 160ºC = 325ºF, bet you all love them as much as the soldiers, sailors and pilots did. They last long, so were well suited to the trip by sea to the front.ANZAC Biscuit Recipe : I’m Making Some For Nan And Pop 🙂
1 cup rolled oats
1 cup plain flour
2/3 cup brown sugar
2/3 cup desiccated coconut
125g butter, chopped
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda

Preheat oven to 160°C/140°C fan-forced. Line 3 baking trays with baking paper.

Combine oats, flour, sugar and coconut in a bowl. Place butter, syrup and 2 tablespoons cold water in a saucepan over medium heat. Stir for 2 minutes or until butter has melted. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.
Step 3

Roll level tablespoons of mixture into balls. Place on trays, 5cm apart. Flatten slightly. Bake for 10 to 12 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

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Food Review – The Carlton Curry House

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Tourists will read pamphlets, ask friends and family, and the occasional local on the street “Where is the best place to eat in Melbourne?” The response is often Lygon Street, known as the Italian district but offers so much more.  Lygon Street is packed to the rafters with the choice of food, glorious food, from Italian to Thai, French to Indian ,its all there!

“From a country of extremes, vibrant colours and incredible traditions food is born from a deliciously clever blend of spice and magic”

The Carlton Curry House: Peggy Wynn is proud of her presence on Lygon Street. She has lived and worked in Melbourne for over 25 years. “It’s exciting! People in Melbourne are fascinated by new foods, fresh foods and great flavours”.

Born in Burma, Peggy graduated in Science before joining the hospitality profession in Thailand. Her enthusiasm and capacity for hard work will exceed your expectations.  The successful restaurant featuring Authentic Indian / Burmese Fusion Cuisine will tantalise your taste buds. Peggy and staff bring to the CARLTON CURRY HOUSE an immense enthusiasm and an abundance of flavour.

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Chef Paramjeet Singh has 17 years experience, and has worked with Peggy since 2008. His love for cooking comes from growing up in, and around the family kitchen, and considers his Butter Chicken to be his specialty. “I must admit ,I think its amongst one of the BEST dishes at CCH. Everyone loves our Butter Chicken”. His greatest inspiration has been his mother, mentoring his cooking ability from a young age to produce beautiful traditional dishes. Together, Chef Paramjeet, and owner Peggy have taken the best out of Indian, Burmese and Thai recipes to produce their own unique FUSION of modern inspired dishes to captivate the taste buds. Gone are the days of fermented curry pastes and welcome  to FRESH, FAST, FUSION.

The Carlton Curry House will fulfil your hunger whether it’s a spicy Lamb Curry, a tangy Burmese Vegetable Curry, or a wonderful aromatic Vegetarian dish. With delicious accompaniments including salads and soothing lassis. Freshly made to order Indian breads and fragrant rice.

Crispy Spicy Samosa
Crispy Spicy Samosa

There is nothing meek and mild about CCH food, its vibrant full of intense flavours and the gas burners are testament to the great food of sizzling pans and smoke evoked by the ingredients being tossed together with the spices.

Chicken Tikka
Chicken Tikka

“Food is cooked using pots, pans and a Tandoor oven but the taste comes from good home cooking”

Mixed Tasting Platter

Upon request vegetarian dishes are made to order and these handmade Nepalese Momo’s are heavenly clouds to all the five senses.

Delicious Nepalese Momo's, a vegetarian delight

Delicious Dessert: Starwberry, Mango and Pistachio

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DSC03296With dinner over for another evening I hope I have given you a glimpse into a kitchen filled with heart and soul. A unique experience and an irresistible celebration of culinary culture. Let Peggy and her wonderful team serve you some of the most delicious, mouth-watering food packed with fresh herbs and spices, seasonal vegetables and sensational sauces. Simply Delicious!

Carlton-Curry-House

108 Lygon Street, Carlton, Victoria.

http://www.carltoncurryhouse.com.au

Marvellous Macarons

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The most incredible colours can ignite the visual senses and tempt the taste buds. Vibrate Green, Yellow and Violet are just a few. The flavours of pistachio, lemon & lime or berry burst are only half the marriage of sensational macarons! The union of the gorgeous almond domes are finally united with the corresponding filling and magic has been made.

Wishing Naomi and Zoe all the best, and how lovely it was to meet them both.

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Egg-whites can be intimidating at the best of times for a home baker our inner drive overcomes the fear. I have always admired the beauty of these little morsels of beauty. But which method would be be best. I have looked at hundred’s if not more recipes with a million different  techniques. Do I use the French, Spanish or Italian method yes I did say Spanish.

Its an interesting conundrum I have been faced with yet with the guidance an experienced pastry Chef Karen by my side there was no going back all three methods were put through there paces.

In brief the Italian method uses a hot sugar syrup which is added to the meringue. French method combines the almond & icing sugar mix to the whipped egg-whites and the Spanish method requires the addition of more icing sugar added to the mix at the very end ……it sounds a little complicated but results are truly amazing!

Kalamansi Cream Macarons: For those that love the flavour combination of sour lemon & lime this one has all the freshness!

Chocolate & Chocolate ganache: Need I say amy more! I think I have fallen for the Spanish method of Macarons they have the consistency of a brownie, “Delicious”.

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Blackcurrant Macarons: Ive fallen for this colour combination.

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Pistachio Macarons: The secret to these is all in the pistachio paste and difficult to find as hens teeth but worth the effort. The finishing touch a powder brush of gold dust for the luscious sheen.

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