Category: Ginger

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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Is Hoi An The Ryan Gosling Of Vietnam?

I’ve struggled to write about Hoi An and I only just realised why  – I like it just a little bit too much for my normal snarky tone to be used.  There’s nothing funny about Hoi An.  It’s lovely to look at, a great place to spend time…in fact the only downside is that because everyone else loves it too, it’s in danger of becoming overpublicised and losing everything that made it charming in the first place…Huh…it’s kind of like the Ryan Gosling of Vietnam.  (Shut up, I haven’t mentioned him for MONTHS…)

One awesome thing about Hoi An, is that the old town is car free.  You still need to beware of crazy bike riders but the old town really is  a haven after the hustle and bustle of a city like Saigon.  The other lovely thing about Hoi An is that it’s small enough to walk around and see everything on foot.  Alternatively most hotels have bikes either, push bikes or motor bikes, either included in the room rate or that you can hire to explore the local countryside (which I recommend – rice paddies, great beaches, it’s really pretty and flat so easy to ride even if, like me you’re not an avid bike rider).

Map of Hoi An

We stayed at the Vinh Hung resort, marked by the number 1 in the above map.  This was a great resort and has a boat that takes you into town.  Who needs a bike?

Vinh Hung Resort Boat
Vinh Hung Resort Boat

If you ask nicely they even let you drive…

Vinh Hung Resort Boat2
Vinh Hung Resort Boat2

The town itself is famed for its silk, and gorgeous coloured lanterns are a popular souvenir.

Silk Lantern Shop - Hoi An
Silk Lantern Shop – Hoi An

And if you think this looks pretty during the day, look at it at night!

Silk Lanterns Hoi An
Silk Lanterns Hoi An
Cafe at Night - Hoi An
Cafe at Night – Hoi An

By day the mustardy coloured buildings and the purple flowers are a striking combination…

Hoi An Cafe
Hoi An Cafe

Hoi An is a great town for tailors.  They are everywhere although there is a mass of them along Hoang Dieu, across the road from the cloth market.  Also on Hoang Dieu are shoe makers who will hand make shoes for you for fraction of what you would pay for something mass-produced.  And you wonder why I love this place!

My favourite tailor and shoe maker below:

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Hoi An is also a great place for food and a great way to learn more about Vietnamese food is to do a cooking course.  I’ve done two, one at the Park Hyatt in Saigon and also one at the Morning Glory Restaurant in Hoi An.  Both were excellent.  The format for both was similar, a trip to the market to familiarise yourself with the raw ingredients….

Noodles At Hoi An Market
Noodles At Hoi An Market
Chicken At Hoi An Market
Chicken At Hoi An Market
Crabs At Hoi An Market
Crabs At Hoi An Market
Tropical Fruit @ Hoi An Market
Tropical Fruit @ Hoi An Market

Then on to the school for some learning and, better yet, some eating.  At the Morning Glory class we made a number of standards of Vietnamese food including:

Rice Paper Rolls:

Rice Paper Rolls
Rice Paper Rolls

Bahn Xeo

Bahn Xeo
Bahn Xeo

My favourite – Green Mango Salad

Green Mango Salad
Green Mango Salad

Turmeric Chicken Skewers

Turmeric Chicken Skewers
Turmeric Chicken Skewers

And yes, all of this tasted as good as it looks. Maybe even better.

You can find the Yotam Ottolenghi version of Bahn Xeo here.

And Luke Nguyen’s Green Mango Salad with Tiger Prawns here

For the Turmeric Chicken, which was awesome, you’ll need to go to Hoi An.

After some hefty shopping and your cooking class, or just because it’s hot, hot hot, you might be in need of an afternoon libation.  And you can do a lot worse than the Q Bar for this..

Q Bar Hoi An
Q Bar Hoi An

One of the specialties of the Q bar is a Tamarind  and Ginger Martini which is awesome!!!

Here is my version:

Tamarind Martini 1
Tamarind Martini 1

I based my recipe on the Tamarind Ginger Fizz recipe from Food 52 which you can find here.

Spicy Tamarind Ginger Martini (makes 2)

Spicy Ginger Sugar Syrup

1 knob of ginger about as big as your thumb, sliced

2 small birdseye chillies

1 length of lemongrass about 10cm long, chopped

1 cup of sugar

1 cup of water

Combine in a saucepan. Boil until the sugar has dissolved then take off heat and allow to steep.  Transfer to a container and refrigerate.  Can be kept in the fridge for 3 weeks.

Orange Chilli Salt

Zest of 1 orange

1 tbsp sugar

1/2 tbsp salt

1 tbsp dried chilli, ground to same size as the salt (I kept mine a bit chunky)

Mix ingredients together and place on a plate.

Tamarind Ginger Martini

1/4 cup Tamarind pulp

1/4 cup Vodka

1/4 cup lime juice

6 springs of mint, preferably Vietnamese mint, plus more for garnish

Soda / Seltzer water to top up

Strain ginger syrup and reserve the chillies.

Combine tamarind pulp, ginger syrup, vodka, lime mint and vodka in a shaker with some ice.

Shake.

Slide an orange or lime wedge around the rim of the glass and dip in the chilli salt.

Pour the vodka mix into the glasses about 3 /4 of the way, topping with the soda water.

Garnish

Orange & Lime Wedges

Chilli from Syrup mix

Piece of Crystallised Ginger

Mint Sprigs

Garnish the drink with the orange and wine wedges, the chillies, the sprigs of mint and a piece of crystallised ginger.

Enjoy!

Tamarind Martini 2
Tamarind Martini 2

There’s so much more to say about Hoi An…but you know what?  I’m not going to…just go there, you won’t be disappointed.

Actually, I’ve changed my mind, whatever you do, don’t go there.  It’s awful.  And while you’re at it, leave Gosling alone too.  There are some things in this world that should be just for me!

I’ll be spending my week absolutely, definitely, 100% not booking my next trip to Hoi An…have a fab one whatever you get up to.

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Food For Lovers – The Three Course Love Feast

As a concept, Kelly Brodsky’s Food For Lovers falls on the kooky side of the spectrum.  Is this echoed in the food?

Well, sort of…

There are a number of odd recipes.  Many of which rely on inappropriate uses of pineapple:

  • Pineapple isn’t automatically an ingredient I would expect to see in a recipe entitled Braised Wine Steeped Beef. And yet, Kelly Brodsky takes it there.
  • The stuffing mix for the Veal with Cashew Nut Stuffing recipe on p65, contains bacon, cashew nuts, calves liver and pineapple.  If mixing offal and pineapple was a good idea, surely it would be pizza by now.

And if that wasn’t enough, there’s the veal scallopine sandwich:

Ok. Pineapple is the least of  the problems in that recipe which actually sounds frighteningly modern.    I”m sure something similar is being served in a fast food restaurant somewhere even as I write this.

Monosodium glutamate also features prominently in the recipe ingredients.  As does canned asparagus.

However,  Food For Lovers also contains a lot of good as well.   I  marked up over 30 that I would be prepared to make and I have made four, all of which were delicious!

So now, here is my Food For Lovers Three Course Love Feast.

Cucumber Stuffed With Cream Cheese

These were great!

2 large cucumbers, leave the skin on1 cup cream cheese
1 tbsp lemon juice
10 chopped anchovies
1 tbsp chopped chives
Ground black pepper

Scoop out the centres of the cucumbers.

Combine the cream cheese, lemon juice and anchovies and stuff this mixture into the cucumbers.

Place in the fridge for a couple of hours.

Serve sliced very thin sprinkled with the chives and black pepper on crackers or buttered crusty bread.

(Brodsky suggests serving with a dab of mayonnaise, I tried both with and without mayo and preferred it without)

 Sautéed Cabbage and Bacon

          1/2 head of cabbage
          3 bacon rashers, chopped
          1 clove or garlic chopped
          Dash of lemon juice

Finely shred the cabbage and steep it for 5 minutes in boiling salted water.  Whislt this is steeping, sauté the bacon.  Add the cabbage and garlic.  Sauté Lightly.  Sprinkle with a dash of lemon juice and serve.

(Broiled) Chicken With Corn Stuffing

I always thought that broiling was what Americans call grilling.  The original recipe for this cooks it in water.  Maybe she meant boiled?  Either way, I roasted my chicken and it was super!

4 lb chicken
1 1/2 cups dry whole wheat breacrumbs
1 cup whole corn kernels
2 tbsp  butter
1 cup chopped celery
1 finely chopped green pepper (I”m not a fan of this, I used a red onion in mine)
1/2 cup chopped mushrooms
Chicken Stock
I also added a clove of garlic, crushed, 1/2  a chilli and some thmye and sage leaves)

In a large pan, heat the butter and saute the celery, pepper (onion), corn, mushrooms and garlic.

Take off the heat, add the herbs and breadcrumbs, salt and pepper. Moisten with chicken stock.  Cool. Then spoon into the chicken.

(I actually prefer to cook my stuffing in a separate dish).

Roast as per your preferred method.  If unsure, Jamie Oliver has a solid method.

Gingered Dutch Apple Cake

This was very yummy!

3 tbsp butter
1/2 cup sugar
1 egg
1 cup sifted self raising flour
1/2 cup milk
1 cup stewed apples
1 tsp cinnamon
dash of lemon juice
2 tbsp brown sugar
1/2 cup chopped walnuts
1/2 cup sultanas
1 tbsp chopped preserved ginger

Cream butter and sugar.  Add the egg and beat well.  Then stir in the flour a few spoonfuls at a time, alternating with the milk. Pour into an 8 inch tin.

Combine the apples, cinnamon, lemon juice, brown sugar, walnuts, sultanas and ginger.  Spoon on top of the cake mixture.  Bake in a 190°C oven for around 45 minutes.

Slice and serve still warm with cream.

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