Out of the Ord - Rosella's
I've been practicing my jamming for the upcoming Ag Show here in Kununurra, and while I haven't perfected the sealing of the jars. I'm pretty happy with this rosella jam recipe which I'm happy to share. The perfect accompaniment to a freshly baked scone.
The jam doesn't need to be refrigerated until the bottle is opened. It should keep unopened in the pantry for up to 12 months.
Out of the Ord - Papaya
Today I whipped up these tasty muffins for the long weekend. I adapted the recipe from the Australian Papaya website, which has lots of other yummy Papaya recipes.
I wanted to make little gift packs for friends this Easter so I set to reinventing a previous slice recipe using Easter Eggs from the chocolate aisle.
Here is the end result and new recipe which was delicious and naughty - after licking the bowl I went for a BIG run and consequently hurt my knee a little... It's okay the chocolate makes it feel better.. LOL
Remember everything in moderation - even moderation!
Out of the Ord - Rum
I hope you enjoy this cheeky twist!
Out of the Ord - Limes
With the highway closed and minimal food getting into Coles in Kununurra, last week saw a couple of empty aisles and very slim pickings for fresh produce.
Luckily these limes are sold directly into Tuckerbox stores here in Kununurra and the rest of the ingredients are staples in a bakers pantry.
A nice easy sweet treat that I'll be taking to Crazy Crocs playgroup tomorrow, for all the mums needing a pick-me-up, best served with a cup of tea!
Out of the Ord - Bananas
Welcome, for those who know me you’ll be aware I have recently made the move back to Kununurra WA with my family to enjoy a Gap Year in the Kimberley before heading back to work after maternity leave. While here in the East Kimberley I’ve decided to contribute to Kalyn Fletcher’s great new project ‘Out of the Ord’ by providing an easy recipe featuring the chosen crop from the Ord Valley for the week.
This week's focus is Bananas, which are grown in the Ord by Lachie Dobson.
Recipe adapted from Cookie and Kate.
*The ½ cup chia honey can be substituted for regular honey, maple syrup or brown sugar depending on your preference. Available at Kimberley Cafe, Kununurra.
**Available at Tuckerbox IGA, Kununurra.
If you're looking for more recipes featuring Banana by me try:
BBQ Banana Fruit Bread
BBQ Banana, Cinnamon & Chia Scrolls
- 125 grams butter
- 1 teaspoon vanilla essence
- 275 grams (1 and 1/4 cups) firmly packed brown sugar (use light brown sugar if you want.... but seriously there is so much naughtyness in these cookies already i don't see the point #ownit)
- 1 egg
- 1 cup plain flour
- 1/4 cup self raising flour
- 1/2 teaspoon bicarb soda
- 1/3 cup cocoa powder
- 1/2 cup of peanut m&m's
- 1/3 cup milk chocolate baking chips
- 1/2 cup white chocolate baking chips
1. Beat butter, vanilla, sugar and egg until smooth
2. Stir in sifted dry ingredients
3. Add all the chocolates and stir through
4. Prepare baking trays by greasing, then lining with baking paper (i just brushed mine with oil) and turn on the BBQ to warm up the hood.
5. Shape chocolate mix into balls about 5 cm in diameter and flatten on the tray's, leaving about 4 cm between each cookie (you may have to do several batches).
6. Cook for 10-15 minutes in the BBQ at approx 175 degrees celcius, away from direct heat..
*As per previous baking posts, i find it best to use the two elements under the guards and place the trays on the grill and rack elements as per picture.
* You'll need to check on the temperature and adjust every 3 minutes to ensure the heat is right - with experience i know that two elements on full blast, twisted back a smidge is about 170 degrees, this works for me and my BBQ, but every BBQ is different is i suggest going lower in temperature and cooking longer if you have concerns....
*If you're using a stove i suggest cooking them for the smaller amount of time as you won't be losing heat from the oven...... say, 10 minutes.
This is a recipe I've adapted from one of Thug Kitchen's blog, I put an Aussie spin on it by using macadamia's and chia seed. If you haven't checked out Thug Kitchen it's a vegan website with a super different style of writing (lots of swearing but it suits the blog), highly recommend!! I listed the website and the original recipe below.
*This is the kind that has the bits of sugar on the outside. You’ll find it in the baking aisle.
Original recipe found here http://www.thugkitchen.com/pumpkin_blondies
This short blog is about a slice recipe from Taste.com.au which I highly recommend.
The only 1 tip I would suggest when making it is to pour the melted dark chocolate on top first then the white chocolate it marbles waaaaayyyyy better!!!
I poured the white chocolate on then the dark chocolate and kept alternating them and it just didn't work, the dark chocolate kept dominating the white - luckily I had an extra bag of white choc melts and I just poured that on top which worked way better.
Watch out this slice is thoroughly addictive!!!
I finally got around to making some rum balls with my little bottle of Hoochery Chocolate and Coffee Cane Royale. Seriously where has the year gone? I feel like last week I was in NSW for Christmas, stuffing my face with ham and champagne and now it's two weeks away from our wedding party. My man-friend and I are getting married in Kununurra on the 6th June in the Kimberley and couldn't be more excited! 1 more week of work to go!
Anyway..... here is the recipe - it's super super easy - the kids could make them (probably without the rum though (and rolled in 100's and 1,000's instead of peanuts/coconut).
1 packet of milk coffee biscuits
1 cup of coconut
1 tablespoon of cocoa powder
1 can of skim condensed milk (or you can you the full-hard-core-sugar experience if that's your preference)
1 tablespoon of rum.
Crush the biscuits in the food processor until fine, add coconut and chocolate - Mix.
Add condensed milk and rum - Mix.
Roll into balls then roll in more coconut or peanuts (or 100's and 1,000's) - Refrigerate!
You can buy this amazing Kimberley rum online at www.hoochery.com.au (they did not pay me to write this), the team out there are the best! They have a great family story behind them and we can't wait to have our reception there!!
Xx - till next time :)
These delicious Cupcakes were made from a Coles Magazine Recipe but in the BBQ. Read on for recipe and BBQ hot tips.
Makes 20 | Prep 30 minutes (+ cooling time) | Cooking 30 minutes (pending BBQ cautiousness)
This recipe is from the latest coles magazine, but instead of using raspberry jam I used Rosella jam, because that's what I had. I also cooked it in the BBQ!!
100 grams butter
1 cup caster sugar
1/2 cup rosella jam
400 grams pitted black cherries, drained, halved
2 cups shredded coconut
1 cup desiccated coconut
Preheat BBQ to 180 degrees Celsius. Line tray with baking paper and grease. Beat half sugar and 1 egg. Add flour, stir. Press into bottom of tray and bake 20 minutes.
Remove from BBQ, spread jam over biscuit and top with cherries. In another bowl beat remaining sugar and eggs. Add mixed coconut and stir. Sprinkle over the biscuit base. Bake for 25 minutes, rotating every 8 minutes to avoid bottom burn.
Set aside to cool, cut into squares.
Hot tip: make sure the biscuit bottom is cooked through before putting on the jam and cherries. Do not place over direct flame in the BBQ.
I made this slice for our friend Munro's birthday out at Crab Claw Island in the Northern Territory, and forgot to take photos of the finished product - boo!!!
So you'll have to imagine that it looked super amazing! I altered the recipe out of a Coles magazine so I've included a picture of that at the bottom of this post to tempt your tastebuds.
I changed some minor things in the recipe then added pop rocks to the top of the rocky road for extra fun!
Turkish semolina cake.
I wish I could tell you exactly what was in it....
But I can't....
It was a packet mix ....
and it was DELICIOUS!!!!!
Don't be ashamed of the packet mix my beautiful bakers!!!
They're just as tasty when baked with love.
The method is really quite different pouring the sugar syrup over the top...
Today was the most exciting day ever - I won a second and third prize in the Heritage Cakes category at the Royal Darwin Show!!!!!
Roll the mixture into small balls, flatten slightly in the palm of your hand and then press a little hole in the top (see piccy's below) to fill with jam. Then fill with jam, I used Rosella Jam from Girraween Primary School (those little legends!) and the pictured store bought Chia Jam from the supermarket. Bake in a quick BBQ.
....This means about 10 minutes somewhere between 190-200 degrees celcuis (375-400 F).
Notes for the keen BBQer:
I placed these Jamnuts on the little shelf used for resting meats to cook them, becase they just seemed too delicate to place on the grill plate.
Remember - whenever baking in the BBQ never, seriously.... NEVER place the tray directly above the elements that are on fire.
You'll also notice I changed Grandma Beryl's original recipe to include the nuts. I have to add a disclaimer that if you are swapping ingredients like-for-like you can substitute any sort of 'meal' (i.e. almond or hazelnut) with the flour. BUT, if you swap out all the self raising flour then place a teaspoon of carb soda into the mix to counteract the loss of the 'rising ' nature of the self raising flour.
Please share my recipes with your friends!
xoxox - The BBQ Baker
STEP ONE: Grab the most kick-ass apron you have just this moment, my favourite apron is this one my mum sent me which reads 'I love the Gong'.
STEP TWO: Melt the Copha, this weird and white substance takes a lot longer than butter to melt, I did the half block in the microwave for about 4 minutes, you can find it in the same section as the butter (it's vegetable shortening - FYI).
STEP THREE: Add the condensed milk into the melted Copha, a word of warning it looks a little squiggly and gross, plus considering you are looking at a stupid amount of fatty products combined I don't recommend reading the labels of these products (unless of course you have an allergy and don't want to end up in hospital) because you will just feel guilty.
STEP FOUR: Add all the other ingredients and stir well, then spread the mixture over the top of a layer of biscuits which have been placed upside down in a flexi-tray on baking paper.
STEP FIVE: This is not a part of Grandma's original recipe but I thought a passionfruit slice needed some passionfruit in it (Funny that hey...?) so I spooned the passionfruit pulp over the mixture and then placed the next layer of biscuits on top, facing up.
STEP SIX: Place in the fridge.
Grandma Beryl also writes that icing should be spread over the top of the slice but she hasn't written it down.... so I recommend the following icing if you're keen!
Add 1, 1/2 sifted icing sugar, 1-2 teaspoons of soft butter and 1-2 tablespoons of passionfruit pulp (minus the seeds). Stir.
TODAYS FUN FACT: Today is a public holiday here in Darwin and I've been dancing around to Backstreet Boys while making this slice - man they are great and I love rocking out my 1990's dance moves!
xoxoxox - the BBQ baker
See you next weekend for another heritage recipe with a twist, watch out work colleagues because once again you will be asked to assist in the eating of the deliciousness tomorrow!
1/2 cup coconut
1/2 cup milk
125 grams butter
1 cup caster sugar
1 tablespoon grated orange rind
1, 1/2 cups self-raising flour
1/2 cup milk (extra)
Combine coconut & milk in a bowl, stand 1 hour.
Cream butter, sugar, & orange rind until light and fluffy, add eggs 1 at a time, beating well after each addition.
Stir in sifted flour, coconut mixture & extra milk alternatively.
Pour into a greased flexi-try (9x6" - if cooking in an oven - metal trays are fine - grease with butter and paper).
Bake in a moderate oven for 45-50 minutes or until cooked when tested.
Cool on a wire rack, top with orange icing.
Add 1, 1/2 sifted icing sugar, 1-2 teaspoons of soft butter and 1-2 tablespoons of orange juice.
Notes from this recipe:
Despite how many times i cook cakes in the BBQ, sometimes i still forget my own rules!
- Less is more in regards to temperature - you can always bake for longer (See how the outside of my cake cooked faster than the middle...) once i corrected the temperature it puffed up through the middle - mint slice style. - who cares it still tastes good and is very fluffy and yummy.
I miss you still, and these cakes make me remember all the fun we had running around Riverwood at your house :)
Hints and tips for cake making in the BBQ coming soon! I have some interesting stories about cake baking in the BBQ.
Did you know that a slight breeze can affect the result of your cake in the BBQ?
BBQ baking - It's not like baking a sponge in a library.
-the BBQ baker