Anzac Cookies


ANZAC stands for Australian and New Zealand Army Corps. Anzac Day is a National holiday down under commemorating Australian and New Zealanders that served. As for the Anzac cookie, it is debated whether they were baked by women to send to the men fighting, or if they were baked and sold by women to raise money for the war effort.

Either way, they’re so good that my husband hides them on the kids so he can have them all himself.

Ingredients:

  • 1 c all purpose flour
  • 1 c old-fashioned rolled oats
  • 1 c chopped pecans
  • 1 c sweetened flaked coconut
  • 1 c sugar
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 Tbsp boiling water
  • 1/2 c unsalted butter
  • 3 Tbsp corn syrup


Directions:

  1. Preheat oven to 325 degrees.
  2. Stir together the flour, oats, pecans, coconut, sugar and salt.
  3. In a mug, stir together baking soda…

View original post 101 more words

HOME MADE LASAGNE

Calin's Kitchen

This dish is made with homemade sauces,and less cheese.This is a lamb mince lasagne.You

can combine with spinach or any other veggies of your choice.This is a very quick recipe and

an easy one.I made the tomato sauce in the pressure cooker,and made a white cheese sauce,

and opted out the grated cheese.As usual added my favourite red and green peppers and

olives stuffed with jalapeños.So…..let’s get into the recipe.

INGREDIENTS (4 layer lasagne)

For the tomato sauce

6 -7 big tomatoes

1 cup red onions

10 pips of garlic

2 tblsp.olive oil

A few thyme

1 tblsp chillie paste / powder

1 tsp brown sugar or honey

Salt to taste.

1/2 tsp.pepper.

Method

Put all the ingredients and cook in a pressure cooker for 5 whistles.Do not add water.Allow

the steam to release on its own .Mash or blend the tomato mixture to a thick paste and set

View original post 213 more words

CHOCOLATE LOVE CAKE

Calin's Kitchen

Love cake is a famous cake of Srilanka. This is a

cake made with semolina and powdered

cashewnuts.

To get a good texture,you have to roast rawa,

mix butter and allow to sit for minimum 2-3

hours or overnight.

Now the recipe today is my innovate by

including cocoa powder and it was too

delicious !

This cake can be stored for some time, and the

older it gets, the tastier it becomes.

This recipe is the basic love cake recipe ,the

only difference I made was the addition of

cocoa powder. So go ahead and try with and

without cocoa powder and enjoy both tastes.

My kids like the chocolate love cake more than

the basic one !😀

To the recipe now ….

INGREDIENTS

125 gm butter

100 gm semolina

5 eggs

200 gm sugar

3 egg whites

100 gm cashewnuts

75 gm pumpkin preserve ( optional)

1/4 tsp…

View original post 153 more words

HONEY WALNUT BROWNIE

Calin's Kitchen

This is a nosugar brownie,and made

with only honey.

The taste and texture is nothing less

than the ones made with sugar.

So weight watchers,and health

watchers do try and let me know your

comments.

INGREDIENTS

100 gm butter

2 tblsp cocoa powder

1 cup honey

2 eggs

100 gm (1 heaped cup )flour

1 tsp vanilla essence

1/2 tsp baking powder

1 tblsp.curd/yoghurt

Handful of walnuts

METHOD

Melt butter and cocoa powder on a

very low flame till butter melts

lightly .Remove from fire and mix

well and set aside.

Separate the whites from the yolks.

Beat the whites till stiff and set

aside.

Add the yolks to the cocoa mixture

and beat well with curd and essence.

Sift flour and baking powder together

and fold into the cocoa mixture with

stiffly beaten egg whites.

Pour the honey finally and mix in till

well corporated with walnuts.

Transfer…

View original post 35 more words

MUTTON/LAMB CHOPS BIRIYANI

Calin's Kitchen

I have posted many biriyani recipes,and if you

check there is a variation in each recipe .

This is also one like that , with cashew paste,

mace powder added.

Flavour of the chops was an addition flavour to

it.When it comes to cooking mutton/ chicken

biriyani it is best to cook with bones as the

flavour adds to it .

So let’s get to the recipe now

INGREDIENTS

400-500gm mutton chops

1 stick cinammon

5 cardamons

5 cloves

1 tsp saunf / fennel seeds / perumjeeragam

2 -4 fried onions

1 onion chopped

1 inch piece ginger cut into thin strips

3-5 green chillies slit

Few mint leaves chopped

Few coriander leaves chopped

Juice of 1 lime

Saffron crushed in 1/4 cup milk ( optional)

1/2 tsp rose water

10 -12 cashew paste

1-2 tsp chilli powder

Ghee + oil 1/2 cup

Marinade ( 15 – 20 minutes)

1…

View original post 251 more words

Sfincione di Bagheria

Polenta & Baccalá

sfincione_bagheria_2

Here we are in Sicily again, with another special and particular type of pizza/focaccia 🙂

I have already wrote a post about the most famous Sfincione (symbol of the city of Palermo), this instead is a traditional recipe of the town of Bagheria.

This is also not a light recipe, and it’s something traditionally eaten during feasts, but nowadays it is made all year long. And it’s really tasty!

It is a very rich recipe, with a lot of good cheese and other typical Sicilian flavors.

The cheese that is usually used is the tuma or the primosale, which are the first and second stage of maturation of the Pecorino cheese. Someone use to add also fresh sheep ricotta, but I think it’s rich enough also without 🙂

sfincione_bagheria_5

INGREDIENTS:

Dough:

  • 300 g flour (Manitoba if you have, or some strong flour)
  • 150 g durum flour, “semola rimacinata di…

View original post 465 more words

Create your website with WordPress.com
Get started