The Kiwi Cook

Illusions and delusions of a foodie from Down Under

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Almond & Rose Water Shortbread

September 17, 2014

Almond Shortbreadlgb

Think crisp, buttery shortbread, with the added texture of ground almonds, the tiniest hint of clove, and a glorious scent of rose that wafts into your nostrils as you eat it. Close your eyes and you’re momentarily transported to some exotic Middle Eastern garden. These are flavours I haven’t really explored before, but certainly will again.

Thanks to Taste.com.au for this lovely recipe, which came in particularly handy when I had to make something last minute for morning tea. I halved the recipe to make 12 biscuits and they were hoovered up pretty darn quickly (I have to admit I ate three of them!). PS: You don’t have to make crescent shapes – you can just as easily cut out circles or stars or whatever shapes float your boat. I hope you find these as tantalisingly moreish as much as we did.


ALMOND & ROSE WATER SHORTBREAD

Makes 24

Ingredients: (Click here for Unit Converter)

  • 180g unsalted butter, softened
  • 125g (3/4 cup) icing sugar (confectioner’s sugar), sifted
  • 100g almond meal (ground almonds)
  • 115g (3/4 cup) plain flour
  • 45g (1/4 cup) white rice flour
  • 1/4 teaspoon ground cloves
  • 1 tablespoon rose water
  • 125g (3/4 cup) icing sugar mixture, extra, to dust

Method:

  1. Preheat oven to 160°C (320°F). Line two baking trays with baking paper.
  2. Use an electric beater to beat together the butter and icing sugar mixture in a bowl until pale and creamy. Add the almond meal and sift over the flours and ground cloves. Stir until well combined.
  3. Use your hands to roll heaped tablespoonsful of mixture (I weighed the dough to around 26g each) into 8cm long logs. Shape into crescents (I did this by rolling the logs so that the ends were slightly pointed, then shaped them into a crescent shape and flattened them down slightly with the palm of my hand) and place on prepared trays, at least 3cm apart as they will spread a little. Bake in preheated oven, swapping trays halfway through cooking, for 25 minutes or until cooked through and light golden. Remove from oven.
  4. Very lightly brush shortbreads with rose water (don’t soak them though or they’ll go soggy) and set aside on trays for 30 minutes to cool and firm.
  5. Dust shortbreads with extra icing sugar and serve.

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Steak with Béarnaise Sauce

September 11, 2014

Bearnaise Sauce

Sometimes you just need to tuck into a big, thick, juicy piece of steak. Do I hear an ‘Amen’? I don’t do it very often – in fact it’s pretty rare that I go and buy a steak. But when the craving strikes, nothing else will do.

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Rhubarb & Yogurt Pots

September 8, 2014

Rhubarb and Yogurt Pots

I’ve had a weekend of extreme culinary over-indulgence. Over the course of three days, I celebrated my birthday as well as Father’s Day (don’t get me started about having to share my birthday with Father’s Day!), not to mention partaking in a couple of cafe outings with visiting rellies from up north. I’m too embarrassed to list the amount of food and wine I ingested, but if I mention it included good helpings of chocolate gateau, apple pie, and my mum’s famous croquettes, you’ll understand why I’m feeling considerably off-colour today. After all, there’s only so much a middle-aged body can take!

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Lime & Raspberry Friands

September 5, 2014

Lime & Raspberry Friands

When my aunt and uncle from up north suddenly arrived on the doorstep, I had just enough time to whip up a batch of friands – a great standby treat. This recipe from Taste.com.au was just the ticket, given I had some spare limes hanging around (can’t say that happens very often) and it didn’t disappoint.

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Flan de Café

September 3, 2014

Flan de Cafe

* This post featured on ‘Freshly Pressed’ September 2014

I was intrigued when I recently saw contestants in the Australian production of ‘My Kitchen Rules’ make someting called a Flan de Café. I searched online and discovered that it’s a traditional Spanish/South American recipe made with sweetened condensed milk, evaporated milk and coffee.

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Tangy Lemon Slice

August 31, 2014

Tangy Lemon Slice

There’s one thing we’re crazy for Down Under and that’s our slices – I’m not sure whether they originated here in the first place, or were introduced to New Zealand by our British colonial forebears. There are a few perennial favourites, and sticky (or tangy) lemon slice is one of them – a delicate, crisp shortbread base with a gooey lemon topping and a blanket of icing sugar on top. Yep, mouth watering! Typically it’s served with yoghurt, which perfectly counteracts the sweetness.

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