Anzac Biscuits – Lest We Forget The Recipe!
I have always admired fine domestic skills in a woman. Perhaps it is outdated but I think a woman who can whip up the perfect sponge cake while caring for her newborn twins & still managing to maintain a perfect head of pin curls is frankly a superwoman. I admired my grandmothers, their work ethic & their resourcefulness. Nothing was ever wasted & there was no problem that could not be solved.
During WW1 the wives & mothers of Australian soldiers were concerned about the nutritional value of the rations supplied to their fellas (I know if Mr Bake & Bloom doesn’t take a home packed lunch to work I worry myself sick.) Any food they sent had to be carried in the slow old ships of the merchant navy & needed to remain fresh for in excess of 2 months! Also because of the war most of the poultry farmers had joined the service so eggs were scarce.
A body of Australian women came up with the answer in these delicious things originally called soldier biscuits that were later – after the landing of Galipoli renamed A.N.Z.A.C (Australian & New Zealand Army Corps) biscuits. They were stored used tins to keep their crispness & sent on a long voyage to their brave men.
Betty Crocker Vanilla Cupcakes – yes…really
I have stood accused of food elitism on a number of occasions. Previously I have seen no reason to ever purchase let alone bake from a box. To be frank, it hardly takes any more effort to bake a proper cake from scratch so why would you bother?
I recently while visiting my dear old Dad came into possession of a box of Betty Crocker vanilla cupcake mix with ready made frosting. I mentioned my little sister Sarah & I might do a spot of baking & it was forcefully shoved into my life with a degree of enthusiasm I found difficult to protest. Dad, subtlety is not one of your charms.
Persimmon & Lemon Ricotta Pound Cake
Prior to this Monday I had never eaten a persimmon OR a pound cake. I had recently mentioned this to a few of my blogger buddies & apparently this was some kind of aberration that required immediate resolution. Always the multitasker, this seemed like the most immediate response to this foodie dilemma.
I have been finding a lot of unfamiliar produce at my farmers market lately: chestnuts (which are uncommon in my part of the world), bright purple carrots & persimmons which I admit I have never eaten because of their strange tomato like appearance.
It’s that childhood critique in me sticking out my tongue, scrunching up my nose saying “yuck! I don’t like it Mum, it looks WIERD!”
My food blogging idols
Approximately 2 years ago I had never written anything more significant than a sharply worded letter to an airline or bank & I believed a blog was something you did in the bathroom & required you to light a match after. How your life can change so quickly is beyond me.
I stumbled upon blogging innocently enough while googling recipe ideas, I am sure I had seen them before that but I never paid it much attention. But in my vagrant googling I discovered a few blogs that inspired me to begin my own.
Spiced Pumpkin Date Ring Cake – a Gluten Free Autumn Treat
Here is how my mind works. Lets do a little word association:
Winter: Snowboarding
Spring: Flowers
Summer: Picnics
Autumn: Pumpkins
Such is my reasoning for this gluten free treat.
I recently found some pumpkin seed meal at my local organic store in a sealed silver bag, humming with mystery. Having no idea what it looked like or what on earth to do with it I quickly purchased it along with my tofu & dark choc coated dried cherries. I took it home & pondered the possibilities. I poured it into a bowl & stared at the pile of pistachio green dust, smelled it’s nutty & slightly bitter scent.
This cake is perfect with a cup of black coffee or a chai latte on a windy day, it is dense, moist & the flavours just sing.
