Let's start with what I did make
.jpg)
April 25 is Anzac Day which is a memorial day for all the Aussie and New Zealand soldiers who served, especially those who paid the ultimate price in conflict over the years. Tradition says that Anzac biscuits were made and sent to the soldiers on the battlefields. I have previously shared a recipe for Anzac biscuits here. It was one of the first recipes I ever shared for Weekend Cooking!
The only other thing that I made this month was caramel. Now I have made caramel various times before but this is the first time I have made it using just one ingredient. In order to make this, you get a can of condensed milk, put it in a slow cooker, cover with water and then cook on low for 8 hours! And it turned out perfectly.
I intended to use the caramel to make a cheats version of Alfajores, but I haven't quite got there yet. Luckily it lasts for a while in the fridge. We did use it when we cooked an apple pie, and it's good just on a spoon as well.
.jpg)
However, my husband makes a South African dessert called Peppermint Crisp Tart. One of the key ingredients in this tart is a can of caramel so he used some of the caramel that I made to make this tart. I have shared the recipe here previously.
He also made himself a batch of South African style buttermilk rusks, which he then proceed to have for breakfast. Perfect for dunking in a coffee! I learnt a lot from observing this bake. I never expected that they would be twice baked but they are.
A few months ago I decided that I was going to share all the new recipes that we try each month, and then we proceeded to not try very many new recipes at all. This month, we tried quite
Chicken, Onion and Parsley Wraps (Meliz Berg) - We have been making Chicken Shwarma from the Dinner cookbook which we love, but this felt tasty and less prep time required. Definitely a winner.
Mum's Chocolate and Coconut Cake (Meliz Berg) - Yum!
Tomato and Halloumi Pasta (Meliz Berg) - This was a surprisingly easy and tasty midweek dinner. I wouldn't really have thought to use halloumi with pasta.
Spatchcock Chicken and Rice - I was talking to someone and they talked about just using a spatchcocked chicken that you buy pre-flavoured from the supermarket, and then cooking it over rice. It was super good!
Caramel (Nagi Maehashi) - Super easy, in effect just one ingredient, and useful for multiple things!
Tomato and Rice Soup (Meliz Berg) - Yet another recipe from Meliz's Kitchen. Expect to see this one on rotation this winter when it is soup weather. I shared this recipe a couple of weeks ago
Roast pork, leek and mushrooms - I fancied a roast so we tried a new recipe from the Coles magazine. It wasn't too bad!
What I Baked (In My Kitchen) in March
Figolli (Take 2)
Meliz's Kitchen by Meliz Berg
The French Cooking School by Caroline James
Weekly meals
.png)
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page
I made caramel this week too, although the stove top version. I had thought about trying it with a can of condensed milk, now I see it works.
ReplyDeleteI was sceptical Jackie but it definitely worked!!
DeleteI am amazed you can make caramel with a slow cooker. I suspect mine would explode but maybe I will try!
ReplyDeleteI was very sceptical but it was super easy and very safe. Here are the instructions I used
Deletehttps://www.recipetineats.com/slow-cooker-dulce-de-leche-1-ingredient-caramel-sauce/
Love the new look of your blog! Did you draw the header drawings?
ReplyDeleteThanks!! I have no talent in this (or any other area really). The blog designer made them I think.
DeleteWe all have our various talents! Thanks for joining in IMK this month. Have a good May.
ReplyDeleteYour anzac biccies look great! I had never heard of making caramel that way but now that I have read about it, I want to try it.. have a great month!
ReplyDeleteThat was exactly my reaction too!
DeleteI love making my own caramel, but always cook it in simmering water in a pot on the stove, I've never tried it in the slow cooker. I will be now though, thanks for the tip. You've shared some great recipes. I'll check out the recipe for Peppermint Crisp Tart, sounds delicious. Lovely to find your blog on IMK.
ReplyDeleteI haven't tried it on the stovetop. This was a very simple way to do the caramel
DeleteI have to try making Anzac biscuits, I don't know why we never see them here in the States. You bundt cake looks delicous.
ReplyDeleteI really liked it Liz!
Delete