July 1, 2009
4 tbsp icing sugar
100ml espresso coffee (cold)
1 packet of savoiardi biscuits
100ml kahlua or liqueur of your choice
good quality chocolate for grating on the top
Whip the cream and the icing sugar until fluffy. Add the marscarpone and beat until well combined. In a separate dish, mix the coffee with the kahlua. Dip the savoiardi into this coffee mix and pop into a shallow serving dish. Continue dipping and popping until the dish is lined with a layer of coffee soaked savoiardi. Now spread half the cream/marscarpone on top of the biscuits. Add another layer of soaked bickys. Then finish with the rest of the marscarpone/cream. Grate some chocolate over the top and refrigerate for a few hours.
1 cup of SR Flour
pinch of salt
1/2 tsp baking powder
2 tbsp sugar
3/4 to 1 cup of milk - until a dropping (not pouring) consistency!
Mix together until lump free. Drop spoonfuls into well buttered frypan and turn when bubbles form on the top (uncooked) side. Cook other side for 30 seconds and then transfer to a dish lined with a tea-towel. Put another tea-towel on top to keep the pikelets warm until you have made enough for the family! YUM!
Blitz the following in the food-processor until it forms a ball
2 1/4 cups of plain flour
1/4 cup of sugar
2 egg yolks lightly beaten
1 tbsp cold water
Wrap in plastic wrap and refrigerate for 30 mins.
Roll out and top/fill with whatever fruit takes your fancy
from 1977 Royal Flying Doctor Women's Auxiliary Historical Cookbook
two and a half cups self raising flour
one tablespoon custard powder
four dessertspoons of raspberry jelly crystals
three tablespoons of boiling water
four ounces of butter
six ounces of sugar
two tablespoons of milk
Sift the flour and the custard powder. Dissolve the jelly in boiling water. Cream the butter and sugar until pale, add the eggs and beat well. Add the milk to the jelly (it will curdle). Mix in the dry ingredients alternately with the jelly/milk. Place into a greased 7" cake tin. Bake in a moderate oven for 50 minutes. Ice with soft icing and sprinkle with jelly crystals.
For those ecstatically cold Wintery evenings on the bearskin rug. Or in a thermos for a picnic!
3 bottles of red wine
1 litre of orange juice
2 cups of water
1/2 cup brown sugar
1 tbsp golden syrup
a slosh of vanilla essence
1 tsp mixed spice
4 cinnamon sticks
1 sliced lemon
1 sliced orange - peel and pith removed
Put all these things in a big pot and heat gently until nearly boiling. Taste it and make sure it's sweet enough for you - if not add more sugar. Turn off the heat and let the flavours develop for a couple of hours. Reheat until steaming but not boiling and serve. Serves 8 wine liking people.
Pour into thermoses and take on outdoorsy type trips to stay very, very warm.
Substitute cranberry juice for orange juice if you prefer