Jam and Cream Lamington Sandwiches
Happy Australia Day! Whether you’re appreciating the great outdoors or just doing nothing at all, I hope your Australia Day is bonza.
To help you and your mates get into the Aussie spirit, try making these irresistible lamingtons. My husband absolutely adores these little butter cake bricks that have been soaked in dark chocolate, rolled in coconut flakes, and slathered with generous lashings of jam and cream.
Vanilla cake, covered in dark chocolate ganache, filled with fluffy whipped cream and raspberry pomegranate jam
I’ve used a vanilla butter cake as the basis of this lamington recipe. This denser and more textured variation provides stronger structural integrity that won’t easily crumble when dipped in the rich chocolate ganache.
Happy New Year! I hope you all enjoyed a joyful and safe holiday period. It’s been way too long since my last post, but the final quarter of 2012 was incredibly busy for us. We received some wonderful news (more on that later), moved house twice, and are now finally able to catch our breath as we find ourselves at the start of 2013!
If your holiday has been anything like mine, you would have experienced the entire month of December in a perpetual food-induced coma. With weekends and most work days filled with one celebratory function after the next, there’s been no shortage of gloriously decadent food. It’s only once the smoke from new years’ eve fireworks had cleared that I realised how tight my clothes were fitting! So naturally I began to crave for more nutritious and wholesome fare.
What better way to start 2013 than with a wholesome breakfast of good old baked beans on toast. Sure you can just crack open a can of beans, but like most things, its much healthier when it’s homemade, not to mention much yummier!
I admit the name “baked” beans is slightly misleading as no baking is involved. Instead, dried beans are soaked overnight, which isn’t terribly tricky, but does take some forward planning. Then you just chuck it in a pot with a some smoked ham (or that left-over Christmas ham) and leave to simmer. The final addition of flavour and spices gives it a delicious kick you won’t find in any can.