Cherie Green is/was one of my fellow tutors at Whitireia, and she had made some fabulous anzac cookies one day very very long back. after much persuasion and bribery she kindly parted with her recipe, which is what im sharing down here.Since that time cheries mood on literally to greener pastures and has her own farmland or section as its called in New Zealand
Anzac biscuits
Mix Flour -50 gm
Sugar- 75 gm
Coconut dessicated- 2/3 cup
2/3 cup rolled oats
MELT Butter- 50 gms add
Golden syrup- 1Table spoon
Dissolve Soda bicarb- ½ teaspoon in 2 Tablespoons of Boiling water.Mix in with the dry ingredients.
Form into round biscuit shapes and bake in pre-heated oven at at 180C 15-20 mins.
A take on a classical italian dessert- pana- milk , cotto is to cook so literally cooked milk, set with gelatine and creamy, this one is flavoured with sitafal, an amazing fruit from india, there is a caribbean relative called soursop, but sitafal is sweeter and creamier.
cream- 500 ml
milk- 500 ml
sugar- 100 gm
gelatine- 15-20 gms depending on which country you are making it in.
water – to soak the gelatine- 50 ml
sitafal puree/ pulp- 750 gms
cardamom powder- large pinch
Method
Soak gelatine in water.
Heat milk , add sugar and stir until dissolved.STOP HEATING NOW
WHEN GELATINE IS ADDED IT HAS TO MELT BUT NOT COOK!!
Add in the sitafal pulp and gelatine and whisk well. depending on how sweet the sitafal is you might need to slightly increase sugar quantity.
Add in the cream now
flavour with cardamom and allow to cool down. set in individual glass bowls of small plastic shot glasses like i did.i got about 20 x 60 ml ones..
Chill for a minimum of 2 hours or overnight
The photo below shows one i made with cardamom and garnished with “Nabat”-saffron rock candy and caramelised milk, +edible flowers
back after almost closing down for a few months due to huge ammt of rubbish and spam, and will be rocking again with new and old recipes and random reflections on life as i see it
