Category: Baking

Honey Jumbles

I’m not much of a biscuit maker.  In fact this the first biscuit (cookie) for my American friends that I have made on here.  And what a biscuit it is!  Lets start with the name – how adorable is it?  How can anything called a Honey Jumble not be delicious?  So what are they?  A honey jumble is a soft, slightly chewy biscuit flavoured with honey (derrrrr), ginger, cloves and spice topped with a slightly citrussy icing.  They manage to be both slightly sophisticated in flavour as well as immensely comforting.  And they are perfect with a cup of tea!

Honey JumblesHa..I’m actually not much of a regular tea drinker either – I am a coffee girl through and through but I love a herbal tea and this one, which is a Twinings Defence – flavoured with Orange, Cinnamon and Ginger really compliments the spicy / citrus flavour of the Honey Jumbles.

Honey Jumbles2Honey  Jumbles are a classic Australian bikkie – and yes, our penchant for shortening words does extend to biscuits!  I’m not sure if Honey Jumbles are still being made commercially.  There were none in my  two local supermarkets but that could be totally by the by.  I suspect however, that their flavour profile, (not overly sweet, and a light gingerbready taste) belongs to the past.  They certainly remind me of childhood.  My nana used to love all things pink and she often served honey jumbles when we came to visit.  However, if you are looking for a taste of nostalgia or just a little something something to have with a cuppa, these are easy enough to make.  My recipe, which is below is a combination of two recipes I found on the interwebs.  The biscuit recipe is from Food to Love and the icing from Taste.com.au.  Links to both  can be found in the recipe.

Honey Jumbles3

Honey Jumbles
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For The Biscuits
  1. 1/3 cup honey
  2. 45 g butter
  3. 1 cup plain flour, plus extra for kneading
  4. 1 tsp ground ginger
  5. 1/2 tsp mixed spice
  6. 1/2 tsp bicarbonate of soda
  7. 1/4 tsp ground cloves
  8. 1 tbsp milk
For The Icing
  1. 1 eggwhite
  2. 1 1/2 cups pure icing sugar, sifted
  3. 2 teaspoons lemon juice
  4. Pink food colouring
For The Biscuits
  1. In a small saucepan, heat honey and butter together on low until melted and simmering. Cool 5 minutes.
  2. Sift flour, ginger, spice, soda and cloves together into a large bowl. Make a well in the centre and pour in butter mixture and milk, stirring until well-combined. Cover with plastic wrap and chill 30 minutes, until firm.
  3. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  4. Turn dough onto a lightly floured surface. Knead, working in a little extra flour gradually if needed, until mixture is no longer sticky.
  5. Divide mixture into two. Roll each into a sausage shape about 1.5cm thick. Cut each into 5mm widths. Shape into ovals and place on trays.
  6. Bake for 8-10 minutes until they begin to crack. Allow to cool on trays.
For The Icing
  1. Using: a whisk, beat eggwhite in a bowl until foaming.
  2. Gradually beat in icing sugar until combined.
  3. Stir in lemon juice.
  4. Tint pink with food colouring. Spread the biscuits with pink icing.
  5. Set aside for 30 minutes or until set.
Adapted from http://www.foodtolove.com.au/recipes/honey-jumbles-11345 and http://www.taste.com.au/recipes/honey-jumble-biscuits/36830354-02bb-4228-a656-7b25454f60bc
Adapted from http://www.foodtolove.com.au/recipes/honey-jumbles-11345 and http://www.taste.com.au/recipes/honey-jumble-biscuits/36830354-02bb-4228-a656-7b25454f60bc
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 So, May is the blogiversary and, I have, for at least the last few years, had a month long celebration.  That won’t be happening this year as my May is jam packed with real world activities.  One of my girlfriends is getting married waaaaaay over on the other side of Australia. Not only am I delighted and honoured to have been invited to her special day but I have also never been to Perth before so I am looking forward to seeing pastures new.  Then, I am barely back from the West when I need to get on another plane for a girl’s (long) weekend in Adelaide.  City of churches, pie floaters, and weird murders here I come!

Honey Jumbles4Have a wonderful week everyone, I’ll try to squeeze a post in before I head out west but if not, look forward to happy snaps from the other side of Australia!

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Blackberry and Apple Pie

So, today we’ve reached R in The A-Z of Cooking (1977) and…what?  Yeah, I know the heading for the post is Blackberry and Apple Pie. But we’re at R already; you should know by now that The A-Z is never going to give you Roasts or Rice or Root Vegetables. Anyone want to guess the “R” in blackberries or apples or pie?  No?  Good thing because you may as well be shouting “Rumpelstiltskin”.   The R in question is “Reheatable”. What makes this even weirder than the normal bonkers of The A-Z is that you’ll quite likely never need to reheat this Blackberry and Apple Pie because it is so good that you’ll eat it in one go!

Blackberry and Apple PieIf you follow me on Instagram, this picture may be somewhat familiar as I posted it the day I made it which was waaaaayyy back in February. As they say, good things some to those who wait!  The February baking also explains the heart-shaped decorations because nothing says “I love you” like pie right?

Pie Pastry 5The pastry for the Blackberry and Apple Pie came together really well which was awesome because pastry and bread, even after just doing two months of bread with Tasty Reads, are still things that frighten me!  I used frozen blackberries so my mixture was quite wet so when before I placed the filling into the pastry I sprinkled some almond meal into the mix.  This helps to soak up any juices that would have resulted in that anathema to the British Bake Off – the soggy bottom.  Having recently spilled my water bottle all over my lap en route to the gym and having to do an entire class feeling like I had wet my pants, I am also totally against the soggy bottom!

Blackberry and Apple Pie2

Blackberry and Apple Pie3Okay, I know I need to work on my edges but come on, you gotta give me points for the hearts right?  

Blackberry and Apple Pie4Long story short.  This was one of the best recipes so far from The A-Z of Cooking.  Shame it was hidden away in “R for Reheatable”.  If I was going to randomly allocate it a category, it would certainly fall under “T for Totally Awesome”.  Here’s the recipe, including my l’il almond meal trick.

Blackberry and Apple Pie
A delicious and easy to make Blackberry and Apple Pie
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For The Pastry
  1. 200g flour
  2. 100g butter
  3. 1 tbsp castor sugar
  4. 1 egg yolk
  5. Water
For The Filling
  1. 500g cooking apples
  2. 1 punnet fresh or 250g frozen blackberries
  3. 1-2 tbsp almond meal
  4. 1 tbsp lemon juice
  5. 1/2 tsp ground cinnamon
  6. Sugar
To Serve
  1. Vanilla Ice Cream (optional)
For The Pastry
  1. Sift the flour into a bowl.
  2. Add the butter and rub until the mixture resembles fine breadcrumbs.
  3. Add the sugar, the egg yolk and enough water to make a firm dough.
  4. Roll out half the dough into a circle and line a 22cm pie dish.
For The Filling
  1. Peel, core and slice the apples.
  2. Mix them with the blackberries, the lemon juice, the almond meal, and sugar to taste.
  3. Spoon the filling into the lined pie dish.
  4. Heat your oven to 425F or 220C.
  5. Roll out the rest of the dough and use it to top the pie. Seal the edges, trim neatly and decorate as you wish. Make sure you include a hole in the centre, either as part of the decoration as I did or, just with a skewer. This will allow the steam to escape.
  6. Sprinkle with sugar.
  7. Place in oven and bake until the pastry is golden-brown, about 30-40 minutes.
  8. Serve with vanilla ice cream if desired!
Adapted from The A-Z of Cooking 1977
Adapted from The A-Z of Cooking 1977
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 Back to work tomorrow after an Easter break filled with doing a whole heap of nothing!  I feel like I’m getting back into the swim of blogging regularly.  Let’s hope my holiday filled May doesn’t derail my best intentions!

Have a wonderful week!  And enjoy the pie!

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The Margaret Fulton Cookbook 10 – Quiche Lorraine

A quiche is an open-faced tart with a savoury custard filling.  It was originally made with bread dough but short pastry has been substituted in modern recipes. 

The pastry should be rolled as thinly as possible…there should be a lot of creamy filling on very little pastry.

– Margaret Fulton

Both of these look pretty good.  But I am very fond of a quiche so more is pretty much more for me!!!  But I totally understand why most people would prefer the understated elegance of the modern photo

Quiche Lorraine
Quiche Lorraine

 Here’s the recipe!

Quiche Lorraine recipeHope your week is fabulous.

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Ooh La La – French Apple Flan

Bonjour mes amis!

This French Apple Flan straight from the buffet section of the A-Z of Cooking is délicieux!  I know what you’re thinking.  Two pastry dishes in two weeks?  Why, it’s almost like you’re practicing for something. 

Nudge nudge, wink, wink, say no more.  

French Apple Tart1

French Apple Flan

Truth is, I made this before I knew anything about Pieathalon 2…which is not only a reality but  I have purchased my ingredients and will be baking on the weekend. 

But back to the French Apple Flan.  I was actually a bit wary about making a second pastry dish from the A-Z of Cooking because, lets face it, I was not overly impressed with the pastry from the Date Crunchies. 

But, the buffet section left a LOT to be desired.  There was an Egg Mousse.  But there is also an Egg Mousse in Salads for All Seasons, which quite frankly reads better.  Then there is a Cold Loin of Pork Orientale….except I don’t eat pork.  There is the trout of nightmares:

Image (2)And there is the French Apple Flan:

French Apple Flan
French Apple Flan

 So, despite that picture not being overly appealing, this was kind of a no-brainer.

And let me say right now,  I can’t imagine any of the other dishes being this good because this was AWESOME.  The pastry was crisp and light and delicious, the filling was lovely – and again not too sweet.  There was only a 50g of sugar for a kilo of apples.  The butter and the lemon and the wine hummed along quietly in the background without taking over.   The filling really just tastes of apples.  But nicer.  Like supercharged apples.  But really, please, despite what the recipe says use butter not that horrible other stuff. 

French Apple Tart 8
French Apple Flan 8

A friend of mine recently made some gorgeous apple roses that she found here and they kind of inspired my topping. 

French Apple Tart 9
French Apple Flan 9

 I also used a blackberry jam for my glaze because that’s what I had and smoke em if you got ’em is how I roll.  It made my glaze quite dark but I kind of liked that ombre effect it created. 

French Apple Flan
French Apple Flan

And again, the French Apple Flan  was just lovely.  And it was totally delicious on it’s own but if you really want to ramp it up, try it, slightly warm with some dulce de leche ice cream.  And then just float away on a little cloud because you will seriously think you have died and gone to heaven.

French Apple Flan
French Apple Flan

 So, good.

In my mind this is an apple tart.  So much so that I had to keep going back when writing and changing the word tart to flan.    I am not precisely sure of the difference between a tart and a flan although some albeit rather lazy research leads me to think a flan contains a custard filling.  Which this doesn’t. 

So it’s a tart right?

Whatever you call it. it’s super delicious and made from things you already probably have in your house or can get pretty easily.  I promise you will not regret making this…so go on, do it now!

French Apple Flan1
French Apple Flan1

Au revoir!

 

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