Ginger Nut Biscuits

August 4, 2015 By

For as long as I can remember my family have been buying ginger nut biscuits. The traditional flavour and tough texture which can withstand a dunking into liquid helped this classic withstand the test of time. While I’m not claiming this recipe is healthy I have recently read about the health benefits of ginger so we have been trying to incorporate it into more and more recipes.

The ginger nut biscuit or ginger snaps as they are often referred to in the U.S. are  simple biscuits flavoured with powdered ginger and usually a variety of other spices, most commonly cinnamon, molasses and nutmeg. They’re fairly spicy biscuits, but the taste develops in your mouth, ending with a wonderful ginger taste. When Brooke makes these biscuits, she uses cinnamon to enhance the spicy flavour, as she is also rather partial to Speculaas, a Dutch spiced shortcrust biscuit.

When baking the biscuits you want them to be a rich golden brown. Cooking for 15 – 20 minutes will leave you with biscuits that are a lovely balance between snap and chew, rather than “teeth-breaking”, like so many store-bought ones. The golden syrup also helps give the biscuit its texture.

The simple ingredients and easy steps make these biscuits the perfect treat to make on a cold winters day to have with a cuppa. Plus your house will smell amazing!

If you love this ginger nut biscuit recipe then be sure to check out our recipes for florentine biscuits, oatmeal raisin cookies, melting moments with jam.

Ginger Nut BiscuitsGinger Nut Biscuits RecipeGinger Nut BiscuitsGinger Nut Biscuits

Ginger nut biscuits – Recipe Instructions

Ginger Nut Biscuits
 
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The Ginger Nut or Ginger Snap as it is often referred to in the U.S. is a simple biscuit flavoured with powdered ginger.
Author:
Recipe type: Dessert
Cuisine: English
Serves: 24
Ingredients
  • 150g butter
  • 250 g sugar
  • 1 tablespoon golden syrup
  • 1 egg
  • 250g flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 teaspoon ground ginger
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 180ºC.
  2. Mix together butter and sugar until pale and creamy.
  3. Mix in golden syrup, egg and combined dry ingredients.
  4. Roll into balls, roughly 1 heaped tablespoon and place on lined baking trays allowing enough room for biscuits to spread. Do not flatten.
  5. Bake for 15 to 20 minutes until rich golden brown.
Filed Under: Baked Goods Tagged With: , , , ,

Tuscan Baked Beans Recipe

June 1, 2015 By

This post is a recipe for Tuscan Baked Beans. Last weekend Brooke and I decided it was time try a new cafe for breakfast and ventured out to Hawthorn, where we had a delicious breakfast at Who’s Harry? If you are in the area I would highly recommend stopping by – even just for a coffee. The staff were very friendly and the menu offers more than enough options to please many. While Brooke couldn’t look past the corn fritters and halloumi on the menu, I opted for poached eggs and toast with a side of house made baked beans. The baked beans were delicious! Packed full of Mediterranean flavour, they were the perfect accompaniment for a chilly morning.

The only problem for Brooke, she had a little food envy and the next morning was on a mission to make some homemade beans for breakfast. Now this recipe is not traditional baked beans, but the flavour was great given how quick it was to make!

Simply cook up some brown onion, celery, and garlic together with a tin of whole tomatoes and some tomato paste. Crush the tomatoes slightly before adding in a few sprigs of fresh thyme and the beans. Simmer on a low heat for 10 minutes, trying not to stir too much as you don’t want to make the beans mushy. In the last minute throw in a handful of kale (or spinach) for a bit of colour. The kale will wilt within seconds.

Brooke plated her delicious Tuscan baked beans on some crusty Noisette sourdough with a few pieces of crispy prosciutto to top it off!

If you are looking for another savoury breakfast option then check out our savoury muffin recipe.

Tuscan Baked Beans RecipeTuscan Baked Beans RecipeTuscan Baked Beans RecipeTuscan Baked Beans Recipe

Healthy Tuscan Baked Beans – Recipe Instructions

Tuscan Baked Beans Recipe
 
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Delicious Tuscan baked beans served on crusty Noisette sourdough with crispy prosciutto to top it off!
Author:
Recipe type: Breakfast
Cuisine: Italian
Serves: 4
Ingredients
  • ½ brown onion, finely diced
  • 1 celery stick, finely diced
  • 1 garlic clove, crushed
  • 2 tablespoons tomato paste
  • 1 tin whole peeled tomatoes
  • 1 tin beans, drained and rinsed
  • 4 sprigs of fresh thyme
  • 2 cups Kale (shredded) or spinach
Instructions
  1. In a medium pot, sauté the onion, celery and garlic with a little olive oil for a couple of minutes till soft.
  2. Add tomato paste and tinned tomatoes, stirring and slightly crushing the tomatoes.
  3. Add in the thyme, leaving the springs whole.
  4. Add the beans, stir and leave to simmer for 10 minutes on a low heat. (Try not to stir the beans too much).
  5. Remove from the heat and gently stir through the kale.
  6. Serve with crusty bread or as a side.

 

Filed Under: Breakfast and Brunch Tagged With: , , , , , ,

Timboon Railway Shed Distillery

April 24, 2015 By

The Timboon Railway Shed Distillery is a producer of single malt Australian whisky and liqueurs in the small Victorian town of Timboon. Located approximately 200kms south-east of Melbourne, the distillery takes its name from its location in the goods shed at the terminus of the former railway line.

As we came to discover the town of Timboon has a local history of distilling, with an illegal still operator named Tom Delaney said to have been producing 100 gallons of “Mountain Dew” whisky a week during the 1890s, before being arrested.

The distillery staff were passionate and knowledgeable about the art of distilling. They explained to us that the whisky is produced from malted barley, which is brewed off-site by the Otway Estate microbrewery, before being distilled at the Railway Shed in a 600-liter copper still. After which it is matured in small port casks. The batch we sampled had been aged for 4 years.

The venue itself is full of character. Its part working distillery, part gourmet store showcasing products from around the region and also features a restaurant. After spending the morning taking in the sights of the Great Ocean road Brooke and I decided to stop and enjoy some lunch. Brooke opted for the daily soup which thick and full of flavour, whilst I chose the beef shin tacos which were beautifully presented and tasted amazing. We would thoroughly recommend a visit to the Timboon Railway Shed Distillery for anyone who loves great food and/or a tipple of whisky.

Timboon Railway Shed Distillery

Whisky at Timboon Railway Shed Distillery

Timboon Railway Shed Distillery Whisky

Beef shin tacos Timboon Railway Shed Distillery

Soup at Timboon Railway Shed Distillery

Filed Under: Food Adventures Tagged With: ,

Grilled Peaches with Ricotta and Balsamic Glaze

March 9, 2015 By

I love stone fruit season and this summer has brought an abundance of local ripe peaches. Brooke is partial to a white peach, while my preference is a yellow peach so we decided to just buy some of each. I’ve got to admit that I had never thought to grill peaches, but when Brooke and I tried some grilled peaches at The Queen Victoria night market they were so good Brooke decided to give them a try at home. These grilled peaches with ricotta and balsamic are simple to prepare and they also look great!

Grilled peaches make an excellent dessert to serve at dinner parties because they are so quick and easy, giving the chef ample time enjoy a wine or two. Topped with fresh creamy ricotta cheese and a drizzling of a balsamic glaze, you will feel spoiled but appreciate how fresh and healthy this dessert is.

If you like fruit-based desserts then be sure to check out our Tasty Apple and Rhubarb Crumble or Fresh Fruit and Custard Tart Recipe.

Ricotta and Balsamic GlazeGrilled Peaches with RicottaGrilled PeachesGrilled Peaches with Ricotta and BalsamicGrilled Peaches with Ricotta and Balsamic

Grilled Peaches with Ricotta and Balsamic Glaze
 
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Grilled peaches topped with whipped creamy ricotta cheese and a drizzling of a balsamic glaze and fresh mint to serve.
Author:
Recipe type: Dessert
Cuisine: Australian
Serves: 6
Ingredients
  • 3 ripe peaches, halved with pits removed
  • 1 cup fresh ricotta cheese whipped
  • ¼ cup balsamic vinegar glaze
  • fresh mint
Instructions
  1. Lightly olive oil a grill pan and heat on med-high. When the grill is nice and hot, grill each half peach for 4-5 minutes per side.
  2. Placed peaches on a plate with cut side facing up.
  3. Lightly whip your ricotta in a bowl to make the texture light and fluffy.
  4. Place a dollop of approximately 2 tablespoons of fresh ricotta cheese in the center of each peach half and drizzle with balsamic glaze.
  5. Top each peach half with mint.

 

Filed Under: Desserts and Sweets Tagged With: , , ,

Cerberus Beach House

February 22, 2015 By

Fish and chips are a traditional English meal, which Australians have wholeheartedly embraced and made their own. With our sun kissed coasts and beach culture, the paper parcel of salty fried goodness has become a way of life for most Australians.

Moving to Melbourne there have been many subtle differences in everyday life. One such difference is the name for a purveyor of fish and chips being called a “Fish & Chippery” or “Fish & Chipper”. And while the old-school chipper can still be found in every suburb, Melbourne’s best are usually serving fish that’s fresh and local.

Finding ourselves craving some fish and chips one sunny Sunday, we were quickly en-route to Cerberus Beach House. It’s Melbourne’s most iconic spot to sit and feast on fish and chips and for a very good reason. Though Cerberus is a bit of a hike out of Melbourne, it’s entirely worth it for the picturesque bayside view.

While the beach has nothing on a West Australian beach, the food offering from the Cerberus kiosk is top notch — Brooke and I opted for grilled Dory fillet which was wonderfully flaky and sweet. The chips are fine, and you’re charged for sauces, but it’s a small price to pay for a sensational summer experience.

If you feel like some making some seafood then check out our recipe for Salt and Pepper Squid. 

Half Moon Bay

Half Moon Bay, Black Rock

Cerberus Beach House

Cerberus Beach House

Cerberus Beach House:
Boat Shed 212, Half Moon Bay, Black Rock
Phone: 03 9598 4230
Open: Tues.-Fri. 10.30am-sunset; Sat-Sun 9am-sunset
cerberusbeachhouse.com.au

Filed Under: Food Adventures Tagged With:
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