Good old fashioned Jubilee Twist

The biscuit and cake tin are always asking to be filled and yesterday I decided to make Jubilee Twist.  I had some recently at my sister's home and thought why not make this old fashioned favourite.  Mum made them when we were kids and still makes them, they're delicious.   

JUBILEE TWIST

Ingredients:

1 1/2 cups self-raising flour

1 - 2 tablespoons sugar

1/2 cup currants (I used mixed dried fruit)

1 tablespoon butter

1 egg

1/2 cup milk

a little lemon peel (my lemon peel was in the mixed fruit)

 

Method:

Rub butter into the flour, add all dry ingredients, then the egg and milk.  Roll out into two long rounds and twist one around the other.  Bake 20 minutes.  Boil 1 tablespoon sugar and 1 tablespoon water for 3 minutes and put on twist while hot.  Sprinkle with coconut.

Recipe from The C.W.A. Cookery Book and Household Hints, 38th Edition.

I would recommend doubling the recipe when you make this as it doesn't last long.   However I wouldn't recommend you make a mistake with the quantities like me and end up making four instead of the two I'd originally planned.  It was a happy mistake though as I iced two for our family, another I gave to our friend who helped with the studio construction and one went into the freezer.

  I prefer icing made with a little water and a dash of vanilla essence rather than the syrup on my twists.  My oven is fan forced and I bake the twists at 180C for about 25 minutes as a like a crusty outside.

In other ramblings totally unrelated to baking, I decided yesterday I would learn the military alphabet as I recently had an experience trying to spell something over the phone and was struggling with appropriate words i.e. U for what......umbrella?!!  Whereas had I know the military alphabet I would have said U for uniform.  How much better does that sound!  So I've been practicing my new alphabet, in the shower, hanging out the washing, while drinking my morning latte.  So here goes without cheating......

Alpha, Bravo, Charlie, Delta, Echo, Foxtrot, Golf, Hotel, India, Juliette, Kilo, Lima, Mike, November, Oscar, Papa, Quebec, Romeo, Sierra, Tango, Uniform, Victor, Whiskey, X-ray, Yankee, Zulu.

I'm trying to teach this old dog new tricks!  :)

Anne xx

Kumara (orange sweet potato) and chickpea patties

Good evening from a very hot Melbourne, it's 7.15pm and the temperature is still 31C.  On nights like this I don't feel like eating much, perhaps a salad with something.  What to choose for the something is difficult at times because I don't want to put the oven on and I really don't feel like eating meat.  Last night was hot like tonight and I remembered a recipe I hadn't made for some time and as I had all the ingredients I went ahead and made it for dinner.  Here's the recipe.

Kumara and Chickpea Patties

Serves 4

500g kumara (orange sweet potato), peeled, cut into 2cm pieces

420g can chickpeas, drained, rinsed

1/3 cup couscous

1 1/2 teaspoons garam masala

salt to taste

2 garlic cloves, crushed

1 egg, lightly beaten

3 teaspoons olive oil

Greek natural yogurt

sweet chili sauce

1.  Steam or microwave kumara until tender.  Transfer to bowl.  Add chickpeas and mash mixture until almost smooth.

2.  Add couscous, garam masala, garlic, egg and salt to kumara mixture.  Mix until well combined.  Using damp hands, form mixture into patties.

3.  Heat oil in a large non-stick frying pan over medium heat.  Cook patties for 3 to 4 minutes each side or until golden and heated through.

4.  Serve with yogurt and sweet chili sauce.

Adapted from Super Food Ideas - March 2005

My apologies for the poor photo.  I suddenly realised I hadn't taken a photo and as Charlotte was the only one still eating, I persuaded her to let me take a photo of her meal.

These patties are delicious especially with the yogurt and sweet chili sauce.  They are a great vegetarian recipe and just as yummy in winter.

I hope you enjoy the recipe and I'd love to know how you go if you make them.

Anne  xx

Peanut Butter Crinkles - Biscuits

Two of my gorgeous followers Sarah from Shabby Chic Sarah and Little Blue Mouse
asked if I would share the recipe for Peanut Butter Crinkles which I made for my  Vintage Tea Party.

I'm very happy to share the recipe and here it is.

PEANUT BUTTER CRINKLES

125g (4oz) butter

1/2 teaspoon vanilla

1/2 teaspoon grated lemon rind *

1/3 cup sugar

1/3 cup brown sugar, lightly packed

1/3 cup peanut butter **

1 1/4 cups plain flour

1 teaspoon bicarbonate of soda

pinch of salt

1.  Cream butter, vanilla, lemon rind, sugars and peanut butter.

2.  With a wooden spoon work in sifted flour, soda and salt, making a stiff dough.

3.  Roll heaped teaspoonfuls into small balls with floured hands and place on greased oven trays or trays lined with baking paper.  ***

4.  Press biscuits down lightly with a fork, first crosswise and then lengthwise, for a crinkled effect.

5.  Bake in moderate oven for 15 minutes.  Cool biscuits on oven trays.

Makes about 25, but I always manage to get a few extra.

*  The addition of lemon rind isn't necessary but if you have a lemon on hand, it adds a little something extra to these yummy biscuits.

**  Any peanut butter will do, but I use chunky 'cos that's what is in the pantry.

***  I don't usually flour my hands, the mixture doesn't seem to be  too sticky.

Recipe from The Big Book of Beautiful Biscuits - The Australian Women's Weekly Home Library

Here is a photo to remind you just how good these biscuits look.

Have a wonderful weekend everyone.

Anne  xx

P.S.  It feels like the temperature has got to 30C already and it's only 11.10am.  Off to hang out the towels and sheets on the line.