I made Anzac biscuits on the weekend. :)
- 1 cup plain flour
- 1 cup rolled oats (whole ones! these don’t seem to be as common in the UK as they are in Aus)
- 1 cup desiccated coconut
- 3/4 cup sugar
- 1/4 cup golden syrup
- 125g unsalted butter, cubed
- 1 teaspoon bicarb soda
- 2 tablespoons boiling water
- Preheat the oven to 180°C and line two baking trays with baking paper. (Work in batches if you only have one.)
- Combine the flour, oats, coconut, sugar and a pinch of salt in a mixing bowl. Make a well in the centre.
- Place the golden syrup and butter in a small saucepan and stir over low heat until the butter has melted. In a cup, dissolve the bicarb soda in the boiling water and add to the butter mixture. The mixture will foam a little.
- Pour the butter mixture into the well in the centre of the dry ingredients and stir until combined. The mixture should hold together but be slightly on the crumbly side – add a little extra flour if it’s too wet or a little extra water if it’s too dry to hold together.
- Roll tablespoonfuls of the mixture into balls and place on the prepared trays. Leave at least 3cm between each to allow for spreading.
- Bake for 12-15 min or until golden. Allow to cool on the trays for a few minutes before transferring to wire racks to cool completely. Story in an airtight container for up to 2 weeks. Makes about 30 biscuits.
Recipe from “The Perfect Cookbook” by David Herbert.
Tonight we made okonomiyaki following this recipe with a few tweaks:
- 1 cup plain flour
- 10g sachet dashi/bonito powder (dashino-moto)
- ~180ml water
- 2 eggs
- half a Chinese cabbage, thinly sliced
- 2 spring onions, sliced
- 150g cooked shrimp (bought frozen and thawed naturally)
- cooking oil (we used sesame)
- Kewpie mayonnaise
- okonomi sauce
- seaweed flakes (aonori)
(We couldn’t get bonito flakes! The shops were only selling giant bags and it’s not worth us buying that much.)
- Whisk flour, dashi powder, eggs and water together in a big bowl until smooth and runny (add a little more water if you need to to get the right consistency).
- Mix in cabbage, onion and shrimp.
- Oil and heat a non-stick pan.
- Add half the mixture from the bowl and flatten with a spatula to form a pancake about 1.5cm thick / 30cm across.
- Cook for about 3 minutes, flip, cook for 3 minutes on the other side, then flip back to cook for about 2 more minutes.
- Pop the pancake on a plate and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with seaweed flakes (and bonito flakes if you have them!)
- Repeat steps 3-6 for the second pancake.
- Serve with a crisp Japanese beer!
They were so huge we couldn’t finish them. Next time we might just make one and serve it with a a salad with yuzu dressing and some salmon sashimi. Mmmmm.
I like drinking the cans of unsweetened iced green tea you can get from Asian groceries and some Asian restaurants so I worked out how to make the same sort of thing at home.
It’s super easy. Just pop two green tea bags in a 1L jug and fill with cold water. (I use tap water, but you could use filtered water if you want. In London I would recommend filtered. :P) Cover with cling wrap, pop it in the fridge and leave to brew for 4-6 hours or overnight. After that, remove the tea bags, pour and enjoy!
It’s very refreshing, especially in the warmer months, and it’s a healthy way to rehydrate because it contains all the antioxidants of green tea without any kj/calories (if you’re worried about that sort of thing). I used to use “Yoko Japanese Style Green Tea Steamed Dry Sen Cha” but I’m sure any kind of green tea bags would do the trick. I tried it with Madame Flavour’s Green Jasmine and Pear a couple of times and that was lovely.
Someone has also recommended trying it with oolong which I must do one day.