Thanks to Australian Country Style Heirloom recipe for ‘Belgian Bun’ from the Macnaught family
Beat 80gs butter with 1/2 cup caster sugar until creamy
add one egg, beat
add 1 cup self raising flour and stir until combined
Divide dough into 2
press half into a prepared biscuit tin to cover the base
Add spoonfuls of raspberry jam
press remaining dough to cover and press in whole blanched almonds in rows [consider placement in relation to how you will slice your shortbread]
bake [30 mins], cool and cut
This recipe was shared with me in the 1980’s by Marjorie Barnard – with thanks. The shortbread keeps well and freezes well.
Sift 250 self raising flour into a bowl. Rub in 125gms of butter until crumbly. Add 125gms caster sugar and I beaten egg. Mix by hand and press into a round small cake tin [ greased with a little butter and shake flour over this to coat]. Rough top of mix with a fork and sprinkle additional sugar on top.
Cook for 30 minutes in moderate oven. When cooled slice open with a bread knife to fill with passion fruit cream.
Passion fruit cream: Add to 1 cup icing sugar 1 tablespoon of soft butter and 1 or 2 passionfruits to a consistency that can be spead. Assemble and enjoy.
Suggestion – make 2 at once
This recipe was inspired by Linda – now reworked!
Prepare flat backing dish by oiling and heat oven to 170c
Put one block of dark chocolate [200gms] with 250gms butter in microwave dish and melt together.
When slightly cooler add a ‘flour mix’ of 3/4 cup plain flour with a pinch of baking powder added, 3/4 cup of almond meal, a handfull of diced nuts [walnuts are a success] 3/4 cup sugar, and 1 egg. Mix.
After placing mix in baking dish and spreading out, press in glace cherries so at least one will be in each cut slice after cooking.
Cook for 25 mins, cool slightly, cut, then leave in pan to cool. After that they won’t last long, but they do keep well if needed.
While these are not ‘light’ eating a pumpkin curry scone with a dollop of apricot jam, with your cup of coffee is something to look forward to..
Heat oven to 175 degrees
Chop pumpkin into small pieces [about 1 cup] and simmer in enough water to cover until soft. Put aside, lightly mash with a fork, [keeping water] then add an eighth of a teaspoon of curry powder [be moderate] and a dessert spoon of tomato salsa or pasta sauce.
Put 60gs soft butter in a mixing bowl with 1/4 cup caster sugar and combine well. Add one egg, pumpkin mix and combine. Add 2 1/2 cups self raising flour and combine.
Drop mixture onto a floured board, pat down to 3cm, cut with a scone cutter and drop scones onto a floured baking tray and bake for 12 to 15 minutes.
Enjoy with mild fruit jams eg apricot which allows the subtle curry flavour to come through..
Yes – I’m still using my choko crop!
To a large saucepan simmer in a little olive oil one small onion, 2 sticks of celery and one large fennel bulb, until tender. Add 4 chokos peeled, cored and chopped and 2 chopped potatoes and cover with water. Bring to the boil and then reduce to a simmer. When tender remove from heat, add half a cup of frozen green peas, a little white pepper and salt and a dash of curry powder. Allow to sit while the peas cook.
Blend until smooth.
Serve and enjoy this naturally creamy – and green soup! The flavours are beautiful.
This is a light soup and great if you have a supply of chokos on hand. We have an abundance at the moment!
In a large saucepan heat 2 tablespoons of olive oil with 2 diced onions and 1 or 2 garlic cloves [depending on preference] and cook until glassy . Add I diced sweet potato [small], 1 full celery stick diced, I diced carrot, I diced potato and 4 chokos pealed, seed removed and cut into slices. Add water to cover all vegetables and drop in a vegetable stock cube. Bring to boil, then reduce to a simmer for 45 minutes. Add a pinch of curry powder, white ground pepper and a little salt to taste during the simmering.
Blend and serve.
Makes approximately 6 to 8 bowls of soup.
Add this filling to dress up your favourite orange cake. When cake is cool, slice in half and fill with this lovely cream mix with orange marmalade. You can use this as a topping to the cake also.
Whip 150g of butter till creamy, add in 2 tablespoons cream and a good dash of vanilla. Beat in slowly I cup of icing sugar and 1/3 cup orange marmalade until combined.
Dress your cake.
That’s it! Enjoy.