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In the heat of the moment

Baking

Lamingtons! An Aussie Treat Like No Other

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Let me give you a bit of history on the humble Lamington (my absolute favourite afternoon tea treat)… the myth goes Lady Lamington (a British ex-pat) despised wasting cake. In a hot dry climate, before the days of air conditioning and insulation, most cake turned into rock a few hours after you’d taken it out of the oven. Someone (this fact is shrouded in mystery) decided rolling the cake in moist chocolate sauce then rolling it all in coconut (traditionally using two knitting needles to hold it) was a great way to keep a cake tasting soft and fresh for days. I can tell you, whoever that mystery person was, they were right! And the birth of a nation’s iconic cake was born…

Ingredients for Cake:
1/2 cup butter
3 eggs
pinch salt
tsp vanilla
3/4 cup sugar
1 1/2 cups sr flour
1/2 cup milk

Ingredients for icing:
2 cups icing sugar
1 big tablespon butter
1/3 cup cocoa
1 tsp vanilla
approx 3 cups of coconut

Cream the butter and sugar, then beat in eggs and vanilla. Mix in the flour and milk. Pour into a greased lamington tin and bake for approx 30 mins on 180 C.
When cool cut into squares.
Icing: Mix the ingredients except coconut with boiling water until quite thin. Coat the cake squares in icing then roll in coconut. Leave on a plate to set. Enjoy. Especially with tea. If possible, find a CD with the sounds of kookaburras laughing and play softly on continuous loop in the background.

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Having a BBQ? (Or as we say Down Under…Having a barbie?)

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I cooked these on the weekend. To. Die. For. Seriously.

BBQ citrus Lamb Chops with Pumpkin Risotto and Snap Peas
Three delicious flavours combine well in this tasty meal idea for lamb.
Serves: 2
Preparation Time: 8 minutes
Cooking Time: 30 minutes
Ingredients
4 small chump chops (or loin or leg chops)
1 small lemon, juiced and zested
2 tsp soft brown sugar
1 tbsp olive oil
200 g peeled pumpkin, cut into 1.5cm cubes
1 tbsp olive oil
1 small onion, finely chopped
165 g (3/4 cup) risotto (Arborio) rice
3 cups boiling chicken or vegetable stock
2 tbsp grated Parmesan
200 g snap peas
Method
1. Place the chops in a shallow dish. Whisk together the lemon juice, zest, sugar and olive oil until the sugar dissolves and pour over the chops. Marinate while you prepare the risotto.
2. Steam or microwave the pumpkin cubes until tender and reserve. Heat the oil in a saucepan and add the onion. Cook for 2 minutes, add the rice and stir while cooking for 1 minute.
3. Add 1/2 cup of the hot stock to the rice and stir constantly over a medium heat. Continue add more stock, 1/2 cup at a time stirring constantly, until all the stock is absorbed and the rice is tender and creamy.
4. Remove from the heat and stir in the parmesan and cooked pumpkin cubes. Season to taste with salt and pepper and keep warm while you cook the chops.
5. Heat the barbecue and cook the chops, brushing frequently with the marinade, for 5 minutes on each side, or until cooked to your liking. While the chops are cooking steam or microwave the snap peas until just tender.
Serving Suggestion:
Serve the chops on top of the pumpkin risotto, accompanied by the steamed snap peas.
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Pavlova – DE-LISH-USS!!!!

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The national Aussie dessert! I can’t recommend this enough!

6 egg whites
1 teaspoon vinegar
1 teaspoon vanilla
1 1/2 cups castor sugar
1 1/2 tablespoon cornflour

Whisk egg whites until stiff, add half the sugar and whisk until dissolved. Fold in the rest of the sugear, vinegar, vanilla and cornflour.

Line the tray with foil and place mixture in centre of foil, smooth around with palette knife.
If using a gas oven, before starting to beat, mix, turn temperature up to the highest and when ready place tray into oven, turn down to the lowest point cook for about 1 1/2 hours. Check if firm to touch, turn oven off and leave to cool in the oven gradually.

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Roast Pumpkin and Leek Risotto

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We had this for dinner last night. YUM-O!

  • Serves: 4
  • Preparation: 10-15 mins
  • Cooking: 40 mins

Ingredients

  • 500g butternut pumpkin, cut into cubes
  • olive oil spray
  • 1 teaspoon butter
  • 1 leek, sliced and washed
  • 125g rashers bacon, rind removed and chopped
  • 1 clove garlic, crushed
  • 11/4 cups short grain rice
  • 1 tablespoon VEGEMITE
  • 1 litre (4 cups) boiling water
  • pepper, to taste
  • 1/4 cup finely chopped parsley
  • 40g butter
  • shredded Parmesan cheese

Method

  1. SPRAY pumpkin with olive oil spray and bake at 200ºC for 25-30 minutes or until golden. Heat butter in a pan and cook the sliced leek, bacon and garlic for 2-3 minutes or until bacon is browned.
  2. ADD rice and stir for 2 minutes or until coated in butter mixture. Stir in combined Vegemite and water. Bring to boil, reduce heat and simmer uncovered for 10-15 minutes, stirring occasionally until water is absorbed and rice is cooked.
  3. REMOVE from heat and stir in pepper, parsley, and butter. Spoon into serving bowls and top with shredded Parmesan. Serve immediately.
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