Baking

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Baked French Toast

I have always loved to wake before anyone else in the family is up. There is something about getting up in a quiet house and having even just a few minutes to stand at the bench or sit in my favourite chair, often just staring out the window while I wake up enough to make my coffee. No questions, complaints or arguments.

Just me, my thoughts and my warm coffee cup.

I have started doing it again lately, as we have all been 1000% together 1000% of the time. Oh the joys – and the constant-ness of constant company.

Sound familiar? I think what started as a feeling of ‘Yay, everything’s cancelled, let’s bunker down and have lots of QUALITY TIME TOGETHER’ has turned into a daily battle of choosing to keep ‘bearing with one another in love’ as the days together turn into weeks and months, with little connection from others or change in scenery.

So it was in the stillness and quiet of last Sunday morning, coffee in hand, that I popped this beauty in the oven. I love any recipe that can be prepared in advance, and this one is all the better for a night in the fridge – bread soaking and flavours developing as I sleep.

I love this recipe as it has no added sugar other than the small amount for sprinkling across the top and the maple syrup on the base of the dish. There are many versions of this recipe out there, and most contain unnecessary cups of added sugar!

You will be pleased to know I had a whole hour to myself reading and drinking coffee in the quiet while the family was sleeping and this deliciousness was baking away in the oven. I think it was the smell of it baking that got most of them out of bed in the end.

Baked French Toast

Serves 4-6

Recipe adapted from Bills Basics, by Bill Granger

Ingredients

  • 4 eggs
  • 1/2 cup cream (use milk if you don’t have cream)
  • 2 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 1/4 cup maple syrup
  • 8-10 slices of day old bread – I used a loaf of fruit sourdough, but you can literally use anything, even old bits and bobs of bread from the freezer.
  • a handful of fresh or frozen raspberries, optional (or any berries you have on hand)
  • butter for greasing
  • Demarara Sugar (or raw) for sprinkling

Method

  • Grease a medium size rectangle baking dish with butter
  • Pour maple syrup on base of dish
  • Lay slices of bread in dish, over lapping the slices slightly to fit it all in. Keeping the crusts on and having some pieces not submerged makes for a crunchy topping and yummy texture.
  • Whisk together eggs, cream, milk and vanilla and pour evenly into the dish.
  • Scatter with berries if using.
  • Cover and place in the fridge overnight.
  • When ready to bake, remove cover and sprinkle with sugar. Demarara gives it a crunchy caramel finish, raw sugar is a perfectly fine substitute.
  • Bake at 180 degrees celsius for 50-60 minutes, or until golden on top and custard is set.
  • You can either eat it warm or at room temperature, on it’s own, or with your yoghurt of choice, creme fraiche or thickened cream.

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ANZAC Biscuits

I think I have finally found my favourite ANZAC recipe. 

Like most Australians, I have grown up cooking from the Women’s Weekly cook books and for many years, their recipe was the only one I used. 

But in a quest to lower my families sugar consumption over the past few years, I have been on the look out for a recipe that would still taste and feel like an ANZAC, without the standard 1 cup of sugar per batch.

Enter Matt Moran’s recipe, from his beautiful cookbook ‘Australian Food – Coast and Country’ . Gifted to me last Christmas from a good friend, I have finally found some time to read it cover to cover, ear marking recipes to try and enjoying the beautiful photography of Australia’s sparkling coast lines and rugged countryside. 

This ANZAC Day we find ourselves tucked away at the farm, resting from our work and school lives and enjoying fresh air, many card games, walks and long sits by the fire. 

For many years I use to struggle with the change in pace when we went from frantic life to quiet farm days – feeling a little out of sorts and twitchy when a day stretched endlessly in front of me with nothing really to do or nowhere to be.

Fast forward to this mid season of my life, and I can no longer live without these types of mini breaks. Different to sight seeing holidays in exotic destinations or breaks away with friends, (both of which I love), family time away without a schedule is teaching us all to embrace boredom, resting, going slow and living in the moment, as opposed to the busy and distracted living we often get caught up in. 

I hope wherever it is you find yourself reading this, you find a way to carve out some time for rest….. and just maybe popping a batch of these in the oven too. 

ANZAC Biscuits
Yields 20
Crunchy on the outside, chewy in the middle, this classic aussie biscuit is full of oats and coconut with golden syrup giving it a caramel flavour.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup rolled oats
  2. 2/3 cup plain flour
  3. 1/3 cup castor sugar
  4. 1/2 cup desiccated coconut
  5. 1 teaspoon bicarb soda
  6. 1 1/2 tablespoons warm water
  7. 125 grams unsalted butter, melted
  8. 1 tablespoon golden syrup
Instructions
  1. Preheat oven to 150 degrees celsius.
  2. Line 2 baking trays with baking paper.
  3. Combine oats, flour, sugar and coconut in a bowl. Stir until combined.
  4. Combine bicarb soda and water in a small bowl.
  5. Add to the dry ingredients, along with the butter and golden syrup.
  6. Mix well.
  7. Place a heaped teaspoon full into your hand and roll into a ball, place on the tray and press down each one to flatten a little.
  8. Leave room for spreading.
  9. Bake for 15-20 minutes, or until golden brown.
  10. Leave on trays to cool.
  11. Store in an airtight container.
Notes
  1. Cook one tray at a time to get an even colour, or alternatively, swap your trays around after 10 minutes of cooking time.
Adapted from Australian Food
Adapted from Australian Food
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Raspberry Coconut Bread (dairy free)

So I may have skipped my Monday morning gym class, just so I could go home and listen to the rain on the roof and do some therapeutic baking.  Maybe not the most sensible decision, but I thoroughly enjoyed my quiet morning and the boys are loving this Raspberry Coconut bread for afternoon tea (leftovers sliced and frozen for lunch boxes). The gym will still be there next week, I told myself, but the rain might not be!

We’ve been in our current home since November, and it dawned on us as the rain softly fell on Sunday, that this was the first time we had a rainy day in this house. 

Even the boys commented on it and how nice it was to get in a tracksuit and snuggle down on the lounge while our dry garden soaked up the goodness. 

They must be getting older.

I remember many, many rainy days when they were younger that would reduce me to tears as I struggled to keep 3 energiser bunnies happy inside. 

I had always loved a rainy day, enjoying being forced to ‘batten down the hatches’, potter around home, read, have a cuppa…..until I became a mum of 3 busy boys that is. 

Fast forward to now and thankfully some of those things I love are starting to rub off on them in small ways. 

I found my eldest son sitting on a lounge, guitar at his feet and a bowl of crackers in his lap. ‘What ya’ doin?’ I casually stated as I walked past. “Just listening to the rain” he said. No screen in sight, I silently did a ‘yippee’, without showing too much reaction, and walked on. 

Our middle son rushed to get in his tracksuit and offered to make everyone a hot chocolate. 

And the youngest loudly declared “Let’s have a family movie and cuddle on the lounge!” 

I have dreamt of days like this for a very long time.  

If they can all look like that, bring on the rain I say!

Raspberry Coconut Bread (dairy free)
Serves 10
A one bowl, moist coconut loaf studded with raspberries.
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Prep Time
5 min
Total Time
1 hr 5 min
Prep Time
5 min
Total Time
1 hr 5 min
Ingredients
  1. 400 gram tin coconut cream
  2. 1 3/4 cup desiccated coconut
  3. 1 egg
  4. 2 teaspoons vanilla extract
  5. 1 1/2 cup wholemeal plain flour
  6. 2 teaspoon baking powder
  7. 1/2 cup sugar
  8. 1 cup frozen raspberries
Instructions
  1. Pour coconut cream into a mixing bowl and add the coconut. Stir and leave to sit for 30 minutes. The coconut will absorb the cream.
  2. Add the rest of the ingredients, except the raspberries and mix thoroughly.
  3. Gently stir in the frozen raspberries.
  4. Pour mixture into a greased loaf tin.
  5. Bake at 170 degrees celsius for 1 hour, or util a skewer inserted comes out clean.
  6. Exceptionally good eaten warm, just let it cool enough for you to be able to slice it.
Notes
  1. To freeze, allow to cool completely, cut into slices, and wrap individually.
Adapted from TASTE.com
Adapted from TASTE.com
cook fast eat slow https://www.cookfasteatslow.com/
 

 

 

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Florentines (gluten free)

I created this recipe a few weeks ago when I was asked to bring something for dessert to a friends house, whose family is mostly gluten free. 

As usual, it was after a forage in the pantry where I spied flaked almonds and craisins that needed using and suddenly the idea of a florentine biscuit came to mind. 

Because I have tried to create a refined sugar free version, you will find that the usual ‘toffee-like snap’ of a florentine isn’t there, but my taste testers assured me that it didn’t matter at all. They still taste like nuts and caramel and chocolate!

Putting a plate of these in the middle of the table at the end of big meal was just the perfect, not too sweet way, to finish. 

Florentines
Yields 20
A thin, chocolate coated biscuit of nuts and dried fruit.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 200 grams flaked almonds, finely chopped
  2. 1/2 cup coconut sugar
  3. 1/2 cup craisins, (dried cranberries) chopped
  4. pinch of sea salt
  5. 1/2 teaspoon of orange zest
  6. 3 tablespoons gluten free plain flour
  7. 50 grams butter
  8. 2 tablespoons rice malt syrup
  9. 100 ml double cream
  10. Coating
  11. 100 grams good quality dark chocolate, (70-85%) chopped and melted
Instructions
  1. Preheat fan forced oven to 160 degrees celsius.
  2. Combine all dry ingredients in a bowl and stir to combine.
  3. Place butter, rice malt syrup and double cream in a small saucepan.
  4. Stir until butter has melted and bring to the boil.
  5. Once boiling, pour over dry ingredients and mix thoroughly.
  6. Leave mixture to sit for a few minutes.
  7. Place heaped teaspoon amounts on baking trays lined with baking paper. You many need to use your hands to help shape each circle.
  8. Flatten each one with your hand or the back of a spoon. I like mine thin, so no more than 1/2-1cm thick is good. Make sure you leave enough room for them to spread a little.
  9. Bake in the oven for 10 minutes, or until spread a little and golden.
  10. Leave to cool completely on trays.
  11. Once cool, dip one side of each biscuit in melted chocolate and leave on a wire rack (with a tray underneath to catch the drips!) until set.
Notes
  1. Store biscuits in an airtight container for 3-4 days. They will get softer over time. If it's very hot, store them in the fridge.
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Torta Chocolate (and Tales from Tuscany)

Every now and then, dreams come true. 

Ever since I was a little girl, I had dreamed of one day visiting Italy. There’s always been something about Italy that has had me captivated; it’s food, people and their love of big-hearted hospitality are just some of the things I love about it.

So, when we were invited to join some friends for a holiday to a Villa in Tuscany, it finally felt like the right time to pack up the family and head to Europe. 

The Villa where 3 families spent a week together
One of the many vineyards surrounding the Villa.
This provided welcome relief from the hot Italian sun
Pool house, outdoor kitchen and pizza oven
It was too beautiful to eat inside

Like everyone, we’ve had our fair share of holidays that haven’t quite lived up to expectations. 

But from the moment we landed, this one met and exceeded them at every turn. 

After 3 days in glorious Venice (recipes to come from there later), we headed to Tuscany and embarked on a week of sight seeing, walking, touring, eating, drinking and immersing ourselves in everything Italy. 

Our base was Villa Gourmet, an old but beautifully restored villa with ample space for our 3 families. Surrounded by acres of olive groves, vineyards and sunflower fields, this Villa felt like home from the moment we arrived. Most meals were eaten at the pool house, which had it’s own kitchen and wood fired pizza oven. 

We cycled through the walled city of Lucca, walked along the top of a 13th century Castle in Montalcino, wandered museums of Florence, and drank Prosecco looking over the fields of Tuscany. We tasted local olive oils, balsamic vinegar and wines and ate at restaurants with no menu where the owners just cooked what they loved and served it. 

Our boys walking along the top of the 13th century Castle
Lovely Lucca

We ate pizza, gelato, bruschetta, seafood and the famous Florentine Steak that Tuscany is known for. After long days out touring, evenings were spent with antipasto and wine by the pool where the kids swam until the sun went down, just after 10pm!

On an extra special day, which had been planned by my sneaky friends as a surprise for my 40th birthday (which happened to fall while we were away), we found ourselves Truffle hunting in the woods. 

Me on the hunt for some truffles
A black summer truffle
Torta Chocolate prepared by our Italian hosts

We were then driven to the beautiful home and vineyards of a family who welcomed the 14 of us into their home and proceeded to cook us a 5 course lunch, with our truffles as a star ingredient. 

We ate Truffled Ravioli (the likes of which I may never have again), Truffled Burrata, and the most amazing veal I have ever had with a truffle sauce. 

When we truly felt we could eat no more, our hosts brought this slim yet decadent Chocolate cake to the table. Named ‘Torta Chocolate’, it is made with 5 ingredients and cooks in just 9 minutes. It is a rich and velvety cake, that looks quite humble, and yet is decadent to eat. 

The Italians we met and ate with on our trip truly welcomed us with a warmth and generosity of spirit that you don’t find everywhere. Their attitude is that life and food is to be celebrated and enjoyed, not just on special occasions, but on even the most ordinary of days. 

Our beautiful hosts happily shared their recipe with me and here I am, passing it on to you. My hope is that you will cook it for a stranger or a friend sometime soon and spend some time with those people, celebrating life around a table.  

Torta Chocolate
Serves 8
A rich, velvety chocolate cake that cooks in 9 minutes.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 4 eggs
  2. 150 grams butter
  3. 250 grams good quality dark chocolate (minimum 50% cocoa solids, 70% works the best)
  4. 1 tablespoon sugar
  5. 1 tablespoon plain flour (this also works with gluten free flour or almond meal)
Instructions
  1. Preheat oven to 180 degrees celsius or 160 degrees fan forced.
  2. Melt the butter and chocolate together, either in the microwave, 1 minute at a time, or in a bowl over a pan of simmering water.
  3. Add the remaining ingredients and stir until the mixture is smooth and combined.
  4. Pour the mixture into a greased and lined round cake tin (approx 23cm) or the size of a dinner plate. It is supposed to be very thin.
  5. Cook for 9 minutes.
  6. As all ovens are a little different, at this stage you can check by moving the pan gently. The cake should be set on the outside, but have a very slight wobble right in the centre. Remove it from the oven at this stage and it will set further as it cools.
  7. If it doesn't seem set enough, put it back in for 2 minutes more and check again.
  8. Dust with cocoa or icing sugar to serve and enjoy on it's own or with double cream and berries.
Notes
  1. This cake can be eaten warm or at room temperature.
  2. If you do happen to over cook it, it will still be edible, but will taste more 'cake' like instead of velvety and smooth.
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