Super Easy Cheats Flat Bread

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So all the moving is all done and now we are in a new place surrounded by boxes.  The First rooms to be unpacked were of course The Ben’s study and the kitchen. This has made a rather large dent in the pile of boxes in our living room as these are probably the rooms with the most of our stuff in them. I’m very excited to get back to some cooking especially now I have a bigger kitchen to work with.

new kitchen

Now the biggest problem is that our internet is not working so we are running off our mobile internet and that is starting to wear thin. Telstra have promised they will have resolved it by the 19th of March but thats still 2 weeks away.

So todays recipe only comes with a few pictures.

Don’t worry though its a really easy recipe.

 

You need

1 Cup SR Flour

2/3 cup Water

2 Tbs Garlic salt

Mix together the dry ingredients then add in water bit by bit until the mixture becomes a dough. If you add to much water then you can add more SR flour to bring it back to the right consistency.

Split the dough into 4 and roll each piece into a ball then roll out each ball on a lightly floured surface into a 5-15m thick round.

lightly oil a fry pan and place over a medium heat.

Once warm place one of the dough rounds into the pan and allow to brown. You will see the dough puff up a little and my form some bubbles in the middle.

When one side is browned flip over and brown the other side.

When both sides are browned remove from pan and place to the side. Repeat for each round until all done. Oil pan between each one.

 

I like to eat them with sweet chilli sauce, soy sauce and.or kewpie mayo.

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Meringue Kisses

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There is something wonderful about early mornings.

 Don’t get me wrong, I like getting out of bed as much as the next person but once I’m up and awake  I really enjoy the quiet and still of the early morning.

 I got up early this morning as I had to drop B off at the airport. He’s off to Melbourne for a few days while I stay home and pack. We’re moving house next weekend.

 I hate packing but I like getting to move to a new place and re organise everything. I’m especially looking forward to having a bigger kitchen.

 I have a massive sweet tooth and pavlova has been one of my favourite deserts as long as I can remember. It is because of this the Meringue became my procrastibaking go to during high school. Many a weekend I have spent attempting to form the perfect peaks in my egg whites, waiting for the slow baking process to work its magic, smelling the sweet sent of caramelising sugar wafting through the house and artfully arranging cream, chocolate, fruit and/or nut atop my creations.

And its just so worth it.

To me eating Meringue is akin to floating on a cloud.

So today I am sharing one of my recipes for this delightful sweet.

Meringue kisses are just small peaks of meringue sandwich together with something sweet. I’ve used caramel and lemon curd in todays recipe but you can use ganache, jam, curd, whipped cream, or whatever else takes your fancy.

My general rule for all meringue is 50g castor sugar to 1 egg white.

For these you will need 2 egg whites and 100g castor sugar.

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In a clean mixing bowl whisk the egg whites on medium with an electric mixer until they form soft peaks.

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Add in sugar 1 tbs at a time. Once all the sugar has been added turn the mixer up to high and whisk for 10-15 mins or until the meringue is smooth and not grainy. to test this rub some of the meringue between your fingers.

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Once your meringue is ready use a spatular to move the meringue into a piping bag or large zip lock bag with the corner cut off.

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 pipe small peaks (1-2cms in diameter)of meringue onto a baking paper lined baking sheet.

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Place in a 100-130 C  oven and allow to bake of at least an hour.

The outside should be crisp.

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Turn off the oven and allow to cool.

Once they have cooled you can store them in an airtight container until you are ready to serve them.

 To serve match up evenly sized meringues. Sandwich together with half a teaspoon of caramel or lemon.

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Super Simple – Chocolate Covered Ginger

Darrell Lea’s Dark chocolate covered ginger was the stock standard gift for Dad on every occasion until it started getting to hard to get a hold of. So what were we to do? Trying to find gifts for Dad is hard enough without losing our standard gift. Showing the usual Gammie spirit I thought ‘I can make that.’ and so I did.  You can use dark or milk chocolate for this its up to you but our favourite is dark chocolate. 
Ingredients 
1 Bag (200g) uncrystallised or “natural” Ginger 
100g Melting Chocolate 
place chocolate in a small metal or glass bowl, place over a bowl of boiling water. stir occasionally until entirely melted.  
Place ginger pieces (a few at a time) in bowl of chocolate. use chopsticks or a fork to roll the ginger pieces around until covered with chocolate.  
  
 
once covered place on  sheet of baking paper to dry.  
 
  
 
 
repeat until you have run out of ginger.  
allow to dry for 15-30 mins or until chocolate hardens. 
 
 

My Favourite Basic Brownies

Many years ago I found an article that explained the different effects of the various ingredients in brownies on the end texture of them. Using this article as a guideline, I set about putting together my own recipe. After a couple of tests I got it just to my liking. And I used that recipe for quite a while but then life and work got in the way and I forgot the recipe and reverted to using boxed mixes.
One day my parents were over for afternoon tea and I had made some brownies (from a box) filled with marshmallows. They were lovely and chewy (because of the marshmallows) and Dad raved about them. I had to admit then that I’d just tweaked a box recipe.  Later that night Ben suggested I make my own recipe.
So I started looking up recipes and reading them reminded me of my old recipe. So the next time I made some brownies I used my old recipe and I haven’t looked back.I Hope you enjoy them
Lil

Base Brownie Mix
200g Cooking Chocolate
125g Butter
1 cup White Sugar
2 Eggs
1 tsp Vanilla Extract
1 cup Plain Flour
2 Tbs Cocoa
Place butter and chocolate in a large glass or metal bowl and place over medium saucepan 1/3 filled with boiling water (alternatively use a double boiler).
Stir occasionally until all melted and combined.
Stir in sugar then remove bowl from the heat (caution the bowl will be quite hot.)
Once off the heat add eggs and vanilla and stir until combined and smooth.
Sift flour and cocoa over the chocolate mix then gently fold in until just combined.
Line a square baking tin (22 cm sides) with baking paper,  fold in corners if needed to make it sit nicely.
Pour mixture into lined tin and let it spread out to the edges.
 Place in oven on the top rack.
Bake until the middle dosen’t wobble when you shake the tin (around 45 mins).
Remove from the oven and leave to cool in the tin for 5 mins then move to a cooling rack.