FULLY BOOKED Monday 8th April3 – 4.45pm If you’re between the ages of 7-13, come join Phillippa Grogan for an afternoon of baking. Phillippa will be teaching how to make the most delicious Anzac biscuits and will show some tricks of the trade for icing and decorating baked goods. You will get to take home your own batch of treats for after school snacks! Venue Phillippa’s Armadale1030 High StreetArmadale, VICTORIA 3121 Contact Details: Monica 9428 5363 firstname.lastname@example.org
The Perfect Easter Dessert Ingredients 150g crushed Honey Bunny Biscuits 400ml tin sweetened condensed milk, chilled 500ml pure cream chilled Method Whip cream until thick. On low speed beat in the cold condensed milk, turn speed up and beat till thick and stiff. Fold in the crushed biscuits Freeze overnight Serve with poached fruit or chocolate sauce
Ingredients 125 g soft salted butter 125 g caster sugar 2 eggs 175g plain flour 1 level tsp baking powder 100g sultanas Optional additions; 2 tsp of rose water or orange flower water 1/2 tsp lemon or orange zest , 1/8 tsp mace or nutmeg 1/2 tsp Vanilla essence Method Cream together butter and sugar, add egg and beat well. Mix together baking powder and flour and add alternatively with the sultanas. Spoon into greased patty pan trays. Makes 20-24 Bake 10-12 mins 160c fan oven. Serve warm. Image Credit: missfoodwise.com
This is my go to favourite Lamb recipe from ‘Essence’ by Carrie & Watts. Serve it with thick slices of grilled OLIVE TOSCANO BREAD and a Tomato, marinated Feta, Cucumber Black Olive salad. Ingredients 2- 2.5 kg leg or shoulder of Lamb, bone in or out 2 tabsp Olive oil 3 cloves local garlic, crushed 1 tsp oregano fresh or dried 1 tsp fennel seeds 2 lemon Salt & pepper Parsley and Olive Toscano for serving Method Heat oven to 160c fan/150c Put lamb into a snugg fitting deep oven dish or large oven proof pot with lid Sprinkle over...