 If the thought of homemade bread makes you think of effort, time, just too much hassle, I'm here to change your mind. This focaccia recipe requires NO KNEADING and MINIMAL BABYSITTING! You combine the ingredients in a bowl, pop the bowl in the fridge overnight, pour into a baking tray and bake the next day.
Focaccia is perfect for a bits n’ pieces supper, a ploughman's style lunch, a quick breakfast, the lunch box, or a host gift next time you're invited to someone's place for a meal. We like using it as a pizza base at our place.
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 Wattleseeds are Australia's beloved Golden Wattle tree's gift to the culinary world. Roasted and ground much like coffee beans, they resemble coffee in appearance and even a little in taste - although much milder in flavour - along with a subtle note of hazelnut.
So with a flavour and aroma reminiscent of coffee and hazelnuts, you can imagine how well it lends itself to all sorts of baked goods: try adding a spoonful or 2 to your favourite banana bread recipe, Anzac biscuits, choc chip cookies or pancake batter! Here is the ultimate breakfast muffin recipe.  I'm loving experimenting with pepperberries - its like pepper, but so much more! There's a fruity edge to it initially, and the heat comes later...not in a blow your head off, chilli kind of way, but more of a back palate kick that rounds the mouthful off perfectly.
This recipe really showcases how a single ingredient, even used sparingly, can turn a tray of roast veggies into a truly special meal. And it's great for those bottom-of-the-crisper veggies you don't know what to do with. Pumpkin, potato, carrot, zucchini, capsicum… just throw in whatever you've got! For the below recipe I've specified the veggies I used on this occasion. Take our word for it, the addition of pepperberries will provide a slight fruitiness packed with a zing you'll want to come back for everyday. 😀  This pumpkin scone recipe is an old family one of mine, passed down through the generations. It won many a medal for my foremothers at the Brisbane Ekka over the span of the 20th century.
For a different spin on it I have added lemon myrtle, and it brings a whole new element! I can almost hear my great grandmother gasping as she clutches her peacock blue beads...but i think it’s a good gasp :) "But wait", I hear you say, "that photo - surely that's not a scone! It's baked in one piece! Controversial!" Home bakers of the Inner West, remain alert but not alarmed; I am here to assure you that scones can indeed be baked in one piece. Not only does it ensure the most sublime texture and crumb, but it cuts out so much faffing about with cutting the scones into circles and transferring them to the baking tray. You just pile the mixture onto your tray, bake, cool and cut into wedges or squares. |
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