The Circle: Cinnamon Apple Pie and Almond Kifli

I am a cook. @roknox4wentworth is actually not. 
She is much more than that.
Ro is the fabulous Liberal candidate for my electorate of Wentworth (NSW).

So, in anticipation of ANZAC Day on Friday, I invited Ro into my kitchen to honour the Australian tradition of baking these exceptionally irresistible oat and golden syrup biscuits,
and also to prove two things:
1. Anyone can make excellent ANZAC biscuits (yes, even Ro, a self-proclaimed non-cook), and
2. Sometimes stepping into unfamiliar territory is exactly what leadership looks like.

ANZAC BISCUITS

140 g (1 scant cup) plain flour
55 g (1/2 cup) rolled oats
85 g (heaped 1/3 cup) caster sugar
20 g (1/4 cup) shredded coconut
20 g (1/4 cup) desiccated coconut 
1/8 teaspoon salt
110 g (1 stick) unsalted butter
40 g (1 heaped tablespoon) golden syrup
1/2 teaspoon bicarb soda 

Preheat the oven to 160℃. 
Line a baking tray. Combine the flour, oats, sugar, coconut and salt in a large bowl. In a small saucepan, melt the butter and golden syrup together. Once melted, stir in the bicarb soda. Let it froth and thicken and then pour onto the dry ingredients. Mix well. Place heaped teaspoons of the mixture onto the prepared tray. Flatten slightly if you prefer a more crunchy biscuit. Bake for 20 minutes or until deep golden. 
Makes about 30.

Please share this post so everyone can get baking this week!

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#ANZACDay #BakeToRemember #honouringANZACday #RoKnox #WentworthVotes #ANZACBiscuits #voteliberal
#roknoxforwentworth #anzacbiscuitrecipe ...

This is going to be a difficult Pesach.
Once again.
It is hard to celebrate freedom if we are not all free, and as long as there are 59 hostages - our brothers and sisters - still held against their will IN HELL in Gaza, we are not free.

We will still do our best to enjoy this time. We need to acknowledge and celebrate that the Jewish community has survived thousands of years of the greatest existential challenges and not only are we still here but we are strong, resilient and THRIVING. As is Israel!

If you just don’t feel like cooking much this year, especially after the Seders, I get it. 

But here’s something that will take you less than 15 minutes to prep, cook and get on the plate.

In Danny’s (husband) family they call it ‘matzo egg’ but it has morphed into ‘matzo brei’ over the decades. It is the one thing Danny can cook well, in fact he is the one who taught me how to make it.

(To pimp it up, sprinkle with feta and chopped chives.)

MATZO ‘egg’ BREI

4 pieces matzo
water
2 eggs
60 ml (1/4 cup) milk
1/2 teaspoon salt 
1 tablespoon butter

to serve
sour cream and salt
or cinnamon sugar

Break the matzo into 2 cm pieces and place in a bowl. Cover with tap water and soak for 5 minutes. Drain and squeeze out the excess water. In a medium bowl, beat the eggs with the milk and salt. Add the matzo and stir to combine. 

Heat a medium frying pan pan over high heat, add the butter. When melted and sizzling, add the matzo mixture to the pan.

Reduce the heat to medium-high and cook for a few minutes. Once the bottom sets, toss the mixture around in the pan. Let it set again for a minute and repeat until it is cooked through.

Serves 2 (in my family) - 4 (in most families)

#pesach2025 #pesachrecipes #passover #jewishcooking not#chocolatecake
#easycooking #easypassoverrecipes ...