Ginger and Coconut Slice

A winter afternoon favourite, with a cup of tea. I hadn't made this for years and made it recently for a day at the country picnic races. Perfect for the occasion and easily transportable.
The icing can vary and this makes it taste a little different each time.
I have used lemon and orange juice to the icing. Whilst the ginger isn't a strong taste, you could put some small slithers of glace ginger into the icing if you love the ginger element . Its old fashioned and delicious.
It very quick to make only 20 minutes in a moderate oven, no excuse !!! Easily doubled.


100 grams butter
2 tablespoons golden syrup
3/4 cup self raising flour
1/2 cup plain flour
3/4 cup desiccated coconut
1/2 cup sugar
1 egg

Icing

1 1/2 cup icing sugar
2 tablespoons butter
a couple of tablespoons of either orange or lemon juice
zest of whichever fruit used

Melt the butter and golden syrup together and leave to cool slightly.
Place all of the dry ingredients in a mixing bowl and add the egg. Mix together with the butter, golden syrup mixture. It should come together as a soft dough.
Line a square baking tray with Glad Bake and press the mixture evenly into the tin.
Bake at 170 for 20 minutes.
Melt the butter for the icing and blend with the icing sugar and juice. Use as much juice as you need to blend it together, so as its not too runny.
Remove and ice when cool.  Garnish with zest. Slice and serve

Gingerbread Christmas Biscuits

I just love all the delectable food items on sale at Christmas time. Does it allow one to indulge, just because its Xmas ?
I can't answer that question for all of you,  but for me its a good excuse .
There are so many tempting delights in the shops. Panforte, chocolates, rum balls, muscatels, little biscuits in a variety of Christmas shapes, glace fruit, puddings of all sorts and everything is packaged so beautifully to entice the purchaser.
Jacqui and I have just done our annual day chopping and marinading for the Christmas cakes.
I have made some tomato relish and hope to do some chutney, given the time.
I love a gingerbread cookie and although readily available, often at great expense, I decided to make some myself, this year. Sprinkle with icing sugar or ice and decorate.
Not having a Christmas tree cookie cutter on hand, I used a star instead. Of course you can use a gingerbread man, heart or any shape you desire.
These are a lovely fun thing to make with small children.

125 grams butter
1/2 cup firmly packed brown sugar
1/2 cup golden syrup
1 egg
3 cups plain flour
1/2 cup self raising flour
1 teaspoon bicarb soda
11/2 tablespoons ground ginger
2 teaspoons mixed spice
1 teaspoon ground cinnamon

Preheat oven to 175C
Place the butter and the brown sugar into a saucepan on the stovetop and melt, making sure the sugar is  totally dissolved. Put aside to cool slightly.
In a large bowl mix the egg and golden syrup into the melted butter mixture .
Sift the flour, bicarb and spices into the butter mixture to form a dough. If you feel you need to add a little extra flour do so at this point but gradually. The mixture needs to sit for an hour before using.
Place a piece of baking paper over the dough and roll to approx 5 cm thick and cut into your desired shape.
Place on baking paper lined trays into the oven for about 10 mins.
When cool sprinkle with icing sugar, or make an icing using just icing sugar and a little milk so it is slightly runny and easy to use.

                               
           

Pork and Veal Thai Meatballs with Yoghurt sauce

Getting in the mood with a touch of Thai, again. I had some of the yoghurt sauce in the fridge  from my vegetable pasties and it was also delicious with the meatballs.
Fresh ingredients and beautiful aromas of freshly chopped coriander and mint, have you salivating for these before you have cooked them.
They can be adapted and made a lot smaller for finger food for a party.
Serve them with a really fabulous salad and when the weather gets a bit warmer a mango salsa would be beautiful with them too.


1kilo pork and veal mince
1/2 red capsicum
1 small red onion
2 cloves garlic *
2 teaspoons minced ginger *
3 tablespoons chopped coriander
3 tablespoons chopped mint
1 stalk lemongrass finely chopped
2 tablespoons Thai Sweet Chilli Sauce or to taste
1 egg beaten
S&P
Canola or peanut oil

* I used for this recipe a minced  bottled garlic and ginger bought from an Asian supermarket

 Finely chop onion, capsicum, lemongrass and whole garlic and ginger if not using minced.
Add these along with the chopped mint and coriander to the pork and veal mince. Mix thoroughly and add Sweet Chilli Sauce  and the beaten egg to bind the mixture. At this point you can add salt and pepper.

Shape the mixture into balls  about the size of golf balls. If making them this size a kilo will make about 20 meatballs.
Heat the oil in a shallow fry pan and add the meatballs. Don't put them all in at once and don't overcrowd the pan. Turn them to make sure each side is evenly cooked.
Drain on paper towel and serve when ready with the yoghurt sauce, or alternatively serve with extra Sweet Chilli sauce
They can be made earlier and reheated. They also freeze well.