Homemade peppermint patties

Apparently, my recipe posts have been a bit lacking of late - thanks The Shy Lion! I don't think this recipe will really be up his alley, but it is a recipe and it was delicious!

This is ostensibly the recipe for peppermint patties, but it seems quite similar to the top of a mint slice biscuit too.

 
This is a very strange recipe, I mean, it's mostly dry ingredients that miraculously (by way of chemical interaction of the ingredients?) turn into peppermint patties.  But I love Sweetapolita, and the amazing website, so when I saw this recipe, I knew it was worth a try.

Ingredients

4 cups icing sugar
45 grams unsalted butter
1/4 teaspoon  peppermint oil
3/4 tsp  pure vanilla extract
4 tablespoons evaporated milk

Method
Using your mixer, preferably with a paddle attachment*, combine the butter, icing sugar, peppermint oil, vanilla, and evaporated milk and mix on low speed until it starts to come together. Then turn your mixer up!  Probably to about 6/10 and mix for 2 more minutes.  

Cover and chill in the fridge for 30 minutes and then roll out the mixture into small balls and press flat, into a patty shape.  Cover and chill again - for about an hour. 

Coating
I just used melted dark chocolate, but Sweetapolita's pastel shades are just adorable!  Your choice.

*I don't know how well the recipe would work using normal beaters (ie a whisk), if you try it let me know!

Weird but good

Brussels sprouts, parmesan, onion, garlic and pasta - surprisingly delicious!

Anzac Cake

Many years ago I happened to watch the cooking portion of an episode of Better Homes & Gardens just prior to Anzac Day, and Fast Ed was cooking Anzac Day Cake (rather than biscuits).  Feeling inspired, I scribbled down the recipe, which is lucky as I haven't been able to track down a recipe on the BH&G website. 

INGREDIENTS
melted butter for greasing
caster sugar for dusting
125g unsalted butter
250g golden syrup
6 eggs
120g self raising flour
120g rolled oats
150g dessicated coconut
80g icing sugar

METHOD
Preheat oven to 170c,line and grease a 23cm round cake tin,dust with caster sugar.

Melt butter and golden syrup in small pan over a low heat.Set aside to cool slightly,then beat in eggs.

Combine flour,oats,coconut and icing sugar in a bowl,stir in butter mixture.Spoon into prepared tin and bake for 20-25 mins or until a skewer inserted in centre comes out clean.

It being Anzac Day today, I decided to whip one up!

(Friday Night Dinner) Tom Turtle

Time for dessert - ice cream cubes, a novelty, though you don't end up with much ice cream!

Flavours - peanut butter & jelly, creme brulee, pear & caramel and sweet corn.

(Friday Night Dinner) Trippy Tacos

Well, it was actually on Saturday...but it was delicious regardless of the day (check it out here).

Happy Birthday Uncle Rob!

2 layers of plain vanilla cake (from Cookery the Australian Way), covered in Duncan Hines vanilla frosting (after a swiss meringue buttercream epic fail) and crushed nuts.

Lamb Shanks

Before I let G launch into his guest post, just wanted to give a shout out (and thanks) to my friend The Shy Lion who was kind enough to award me (and 14 other bloggers) the Versatile Blogger award!

G here, guesting on this venerable blog after a long absence  I am doing such because I am rather chuffed with myself after cooking some lamb shanks that were delicious.

Used a Jamie recipe, he's a big fave on this blog is old James. We had some lamb shanks in the freezer which we had bought a while ago, when spring lamb was at it's best and cheapest.  It's pretty simple too, as most of Jamie's stuff is.

Make some herby butter with rosemary, sage and thyme, salt and pepper.  Make a little pocket next to the bone to stuff the butter down into the heart of the meat.  Messy and yum.all at once.

 

 

Chop up some leek, carrot, onion and whole garlic cloves.  On a fairly large sheet of foil, place the vegies and a bit of the butter in a mound in the middle.  Place some oiled up shank on top, the handle straight up, and tightly gather up the foil around the shank.  As you seal it up, pour some white wine in to the packet of awesomeness for braising liquid and extra flavour

Cook on 180 for about 2 to 2.5 hours and serve in the parcels.  I served it up with some oven chips which had cooked with dried rosemary and salt on top.  Use the chips to soak up some of the liquid and to smoosh into the garlic cloves

 

Delish!