A few weeks ago I attended a CWA function where the guest speaker was Liz Harfull. Liz Harfull is a South Australian author who loves to tell stories about rural and regional Australia. During the talk Liz told stories about her upbringing, country shows and how the recipes came to be in her latest book, The Australian Blue Ribbon Cookbook.
There are 70 tried and true recipes from some of Australia’s most enthusiastic and talented show cooks. Not only does the book have recipes but it also has stories about the show cooks and many photographs (past and present) from the country shows around Australia.
After the talk I bought the book – a signed version :)
Last year I watched Kirstie’s Handmade Britain. Kirstie went around Britain entering various country fair competitions in different categories – both cooking and craft. I was intrigued. So now after listening to Liz, I am determined to go to a local South Australian country show. I know there are a few coming up in the latter half of this year. I can’t wait!
Anyways, the first recipe I tried from the cookbook was jaffa friands. The recipe belongs to Vaughan Wilson who is a keeper at the Monarto Zoo. Vaughan is also a prize-winning cook. He won his first blue ribbons ( he took home four ribbons!) at the Strathalbyn Agricultural Show.
75g (1/2 cup) plain flour *
1/2 teaspoon baking powder
180g (1 1/2 cups) pure icing sugar
100g (1 cup) ground almonds
finely grated zest of 1 orange
3 tablespoons cocoa powder
4 tablespoons hot water
3 eggs, lightly beaten
2 tablespoons orange liqueur **
100g reduced-salt butter, melted
1-2 teaspoons pure icing sugar (extra), sifted, for dusting
* substituted with gluten free plain flour.
** you can substitute orange juice for the liqueur which is what I did.
1) Preheat the oven to hot (200C).
2) Grease a 12-cup friand pan, and line the base of each mould with greaseproof paper.
3) Sift the flour, baking powder and sugar together into a medium-sized bowl, then stir in the ground almonds and orange zest.
4) Dissolve the cocoa in the hot water in a small bowl.
5) Stir the eggs into the dry ingredients, then add the cocoa mixture, orange liqueur and melted butter. Stir until smooth.
6) Let the mixture sit for about 10 minutes and then spoon into the prepared pan.
7) Bake in the oven for 5 minutes, then reduce the temperature to 180C and bake for another 15 minutes or until they spring back when touched lightly.
8) Allow the friands to cool in the pan for about 5 minutes before turning out on to a clean tea towel.
9) Dust with the extra icing sugar prior to serving.
What a simple recipe! No mess, no fuss. And there’s no need for electric mixers. Super easy to make.
The friands were light and moist. Texture and taste was great. Chocolate and orange together is a great flavour combination.The taste testers (aka my family) loved the friands.
“Who’s got my Jaffa Cakes? You know I can’t function without Jaffa Cakes.” ~ Simon R Green, Daemons Are Forever