Anzac Biscuits

Yep, I made Anzac Biscuits

It's Anzac day!

Today,  April 25th commemorates the 100 anniversary of the ANZAC (Australian and New Zealand Army Corps) Gallipoli landings in 1915.

During the First World War, sweethearts, wives and mothers baked these biscuits to send to "the boys" overseas.  So I made a batch for my sweetheart with a recipe from Australia's  Donna Hay.  

 Lyle's Golden Syrup

You'll need Lyle's Golden Syrup to make these cookies.  Lyle's Golden Syrup is thicker and sweeter than corn syrup.  Lyle's cane syrup gives the biscuits a chewy and sticky texture along with a wonderful richness.  Here in America, you can find it at World Market or a local British import shop if you have one. 

 Anzac Biscuits with Coconut

I just learned yesterday from my Australian friend Sally, that early recipes for these biscuits did not contain coconut.  We love coconut so I have always used recipes which contain coconut.  In previous years, I have baked Anzac biscuits with a recipe from Cooking Light.  

Anzac Biscuits

Here is the link for Donna Hay's Anzac biscuits recipe:

Anzac Biscuits.  Enjoy!

Long Live the Queen!

Her Majesty The Queen Tea Party

Happy 89th Birthday to Queen Elizabeth II. I think it's a perfect day to enjoy the great British tradition of afternoon tea!

I've read that Earl Grey is the tea of preference of Buckingham Palace.  And her Royal Highness does shop at Fortnum & Mason.  So you could break out the good china today and pop over to your local Williams-Sonoma and pick up some Fortnum & Mason Earl Grey Classic tea to celebrate.  After all, they've been suppliers of tea to the royal houses for over 300 years!

(In the photos:  Emma Bridgewater Union Jack and discontinued Diamond Jubilee pattern.)

Celebrating Hanami

Fleur de Geisha tea

Celebrating the blooming of the cherry blossoms...

This is the final weekend of the Northern California Cherry Blossom Festival in Japantown, San Francisco, California.   Since I'm not able to attend the festival, I'm celebrating spring and Hanami at home with Fleur de Geisha tea and sakuramochi.  

I've written about Fleur de Geisha tea before.  It's made by Le Palais des The`s, a French tea company that I discovered years ago in Paris.  The last time I was in Paris, I purchased the tea in this beautiful Washi paper caddy used in my photos.  It features a sakura (cherry blossom) motif that is traditionally found on geishas kimonos.  This washi tin is now discontinued and has been replaced with a more modern pink metal tin.   

 Cherry Blossom Tea Break

Fleur de Geisha tea is perfect to enjoy in spring and was actually inspired by the Japanese Hanami tradition of cherry blossom viewing.  This signature tea blend is a Japanese green tea with a very subtle cherry blossom flavor and aroma.  I've made it a tradition, to enjoy it every spring during cherry blossom season.   

 Sakuramochi 

For a Hanami tea break, I find sakuramochi are a perfect accompaniment to Fleur de Geisha tea.  

Sakuramochi are a Japanese sweet made of a sweet pink-colored mochi (rice cake) with a red bean paste center and and wrapped with a pickled cherry blossom leaf.  They are traditionally enjoyed during the spring season.  I find them every spring at Oto's Marketplace in Sacramento, California. 

La recette du the` glace

(Iced tea recipe)

This year, for the first time, I'm enjoying Fleur de Geisha iced.  Here's the recipe I used that is printed on the Fleur de Geisha box:

Fleur de Geisha Iced Tea Recipe

Infuse 20 grams of tea in 1 Liter of cold water for half an hour.  

Then keep refrigerated.  

Enjoy and be sure to take time for Hanami and the beauty of flowers. 

(In the photos:  Japanese blossom plate by Mino and washi tea tin caddy.)

Hot Cross Buns

 Hot Cross Buns

Hot cross buns!  Hot cross buns!

One a penny two a penny - Hot cross buns!

If you have no daughters, give them to your sons

One a penny two a penny - Hot cross buns!

(From an old English nursery rhyme)

 American version ingredients

 Hot cross buns are those little British sweet fruit buns that pop-up at Easter time.  Traditionally they are decorated with a cross on top and eaten on Good Friday.  I've wanted to make them for the longest time. Even though I love to bake, I don't bake with yeast and that's why I've shied away from making them.

  This year though after watching Delia Smith's Cookery School Hot Cross Buns video, I decided to give them a go.  The trickiest part (for me) was determining which yeast to use for Delia's recipe here in America.   

Here are my American conversions for the recipe:

Strong flour =  Gold Medal all purpose flour

Mixed spice =  Pumpkin pie spice

Caster sugar = C & H Baker's Sugar

Easy Bake Yeast = Fleischmann's Rapid Rise Instant Yeast

 Look mom, no seams!

 To learn more about hot cross buns, I also watched a Martha Stewart video.  In Martha's video I learned an easy way to roll and shape the buns thanks to chef John Barricelli who is a third generation baker.  Check out his video with Martha for some great tips.  

 The Cross

In my American home kitchen, I baked my buns in a 375F oven for 15 minutes and ended up with excellent results.  I opted to forgo the traditional method of baking the cross on the buns and decorated my baked buns with an icing cross instead.  Here's my recipe:

Icing recipe

1/2 cup powdered sugar

2 tsp lemon juice

Let stand 5 minutes to thicken and then ice your buns.

Happy Easter!

Traditionally hot cross buns are served with a spread of butter.  We loved them.  These will now be an Easter holiday tradition for us!

A New Wok

 The Wok Shop

My latest culinary journey is Chinese cooking.  

Chinese cuisine has been a favorite of mine my entire life.  The night before I was born, my parents went out for Chinese food.  Growing up in the San Francisco Bay Area, I always picked The House of Lee in Oakland, California for my birthday dinner.  And, one of the very first cookbooks I ever bought was Chopsticks, Cleaver and Wok by Jennie Low about home-style Chinese cooking.  

 Grace Young Cook Books

Cookbook author, Grace Young has fueled my Chinese cooking journey.  I recently discovered her wonderful cookbooks and Craftsy class The Art of Stir Frying.  Grace is known as The Wok Queen and definitely knows a thing or two about woks.  She generously shares her expertise on the best type of woks to buy along with how to season and care for them.

A wok is essential for authentic Chinese stir-fry cooking.  And, since I believe in having the right kitchen tools for cooking, I decided to replace my older Magnalite aluminum wok with a a real Chinese wok.  And, according to Grace, the best place to buy a wok is San Francisco's The Wok Shop.  So during Chinese New Year, my husband and I made a trip to The Wok Shop.

The Wok

For those of us that cook on residential ranges, Grace recommends the wok shown above which is a 14" carbon steel, flat bottom wok.  Its small flat bottom gets it closer to the flame for high heat stir-frying.  And a nice feature are its wood handles so you don't have to run after pot holders while stir-frying. 

Wok Ambassador, Tane Chan

When you visit The Wok Shop, all you have to do is tell them that Grace Young sent you.  I lucked out on my visit and was helped by the charming owner, Tane Chan.  I didn't have to tell Tane a thing, she knew just the wok I was meant to have. 

If you need a wok, The Wok Shop is the place to go!  

(And they have an online store.)

The Wok Shop

718 Grant Avenue

San Francisco, CA 94108

(415) 989-3797

Savouring the Seasons

The farm is a place

down the dirt rode

where the animals are kept

and our food is grown

by Lisette King 

June 15, 1973

I think I was destined to live by a farm...

I made this plaque when I was 13 years old with a magazine photo of a farm.  Even though I was raised a Bay Area city girl...I've always had a love for farming. I attribute my love for farms to my dad who grew up on a 100 acre farm outside of Waynesburg, Pennsylvania.  

All my life, I've lived in the suburbs.  Not anymore.  Now I live close to the country where farms are just down the road.  About two years ago, we moved(for my husband's job)to a small town in rural Northern California where I've been adjusting to a more country way of life.  And that life is good.  

I never meant to take such a long break from blogging here but it happened.  I am back now and inspired in a slightly new direction.  So I am continuing this blog but have given it a new name, Savouring the Seasons.  I hope you'll join me in savouring the seasons in my kitchen, through my lens and in my travels. 

Long May She Reign!

 Coronation Chicken Sandwiches

I'm doing my best planning and preparing to serve up a 

"proper" English tea

this Diamond Jubilee Weekend.

Yesterday between polishing the silver and starching the doilies, 

I practiced making Coronation chicken tea sandwiches. 

My tea sandwiches are inspired by the famous Coronation Chicken recipe 

created by Constance Spry for the 

Queen's Coronation lunch in 1953.

Coronation Sauce

Coronation Chicken Tea Sandwiches

Makes 6 sandwiches to cut into smaller tea sizes

2 chicken breasts, rubbed with Madras curry paste 

and roasted in a 350F oven until a meat thermometer registers 160F.  

Let the chicken cool.  Next shred the chicken and cut into a small dice size.

For the sauce:

1/4 C. Mayonnaise

1/4 C. Sour Creme

2 T. Mango Chutney

1 T. Madras Curry Paste (I used Patak's brand) 

2 T. Chopped fresh Coriander

6 Dried Apricots chopped

Mix all ingredients in a bowl and season to taste.  

(I prefer a bit more spice and if you do, too,

just add more curry, chutney and coriander.)
Add the chicken, mix well.

For the tea sandwiches:

Lightly spread softened butter on the bread slices
and then a light spreading of mayonnaise.

Fill with the Coronation Chicken mix.

Press down slightly and cut into squares, triangles or fingers using a serrated knife. 

Garnish with watercress.

Serve and enjoy!

As for Queen Elizabeth II,

I truly admire her. 

Long May She Reign!

As for my Wedgwood Embossed Queen's Ware
1953 Coronation Tea Set...
can you believe I found it covered in dust in an Oregon antique shop
last year.  It had never even been used.
I think it would have made a lovely wedding gift to
the Duke and Duchess of Cambridge don't you?
Sorry Wills and Kate,
I'm keeping it!

(In the photos:  Vintage Wedgwood 1953 Coronation Tea Set and

Wedgwood Queen's Ware Edme Sandwich Tray.)