Farmhouse Cooking Cookbook, Plus Your Chance To Win!

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    The Australian Women’s Weekly, Farm House Cooking cookbook, RRP $39.95, available where all good books are sold and online at Photography: Ian Wallace.

    With winter here, hearty meals are more popular than ever and that includes fresh, homemade bread. Just the aroma alone makes my tummy grumble. This month we're lucky enough to have received the Farm House Cooking cookbook from the lovely people at The Australian Women’s Weekly. So, we've decided to make the following two recipes:

    • Caramalised Onion and Vintage Cheddar Pull-Apart Bread
    • Spiced Pumpkin Bread


    We're sharing these two wonderful recipes for you to make at home.


    Caramelised Onion and Vintage Cheddar Pull-Apart Bread


    prep + cook time 1 hour 10 minutes (+ cooling & standing) 

    serves 8


    • 3 cups (450g) self-raising flour
    • 1 cup (160g) wholemeal self-raising flour
    • 100g (3 ounces) cold butter, chopped
    • 1 cup (120g) coarsely grated vintage cheddar cheese
    • ¼ cup coarsely chopped fresh chives
    • 1 egg, beaten lightly
    • 1¼ cups (310ml) buttermilk, approximately
    • caramelised onions
    • 2 tablespoons olive oil
    • 2 medium white onions (300g), sliced thinly
    • 1 tablespoon light brown sugar
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons water


    1. Make caramelised onions.
    2. Preheat oven to 200°C/400°F. Line a large oven tray with baking paper.
    3. Sift flours into a large bowl, add husks to bowl; rub in butter. Stir in half the cheese and half the chives. Add egg and enough buttermilk to mix to a soft sticky dough. Turn dough onto a floured surface; knead gently until smooth.
    4. Roll dough between sheets of baking paper into a 30cm x 40cm (12-inch x 16-inch) rectangle. Spread caramelised onions over dough leaving a 2cm (¾-inch) border along the far long side; sprinkle remaining cheese and chives over onion. Roll up firmly from long side; transfer to tray.
    5. Using a sharp knife, cut the dough into eight slices, without cutting all the way through. Gently push slices to the left and right. Brush with a little extra buttermilk.
    6. Bake bread about 40 minutes. Stand on tray 20 minutes before serving.

    CARAMALISED ONIONS: Heat oil in a large frying pan; cook onion, stirring, over medium heat until soft. Add remaining ingredients; cook, stirring occasionally, about 10 minutes or until onion is caramelised. Cool.

    Nutritional count per serving  22.3g total fat (11.7g saturated fat); 2132kJ (509 cal); 59g carbohydrate; 15.2g protein; 5.1g fibre

    SERVING SUGGESTION: Serve with bread and butter pickle, sliced leg ham, sliced truss tomatoes and sliced vintage cheddar cheese. 


    USING A BREAD MAKER: Add the dough ingredients from step 3 above in the bread maker and set to the 'dough' setting. Then follow step 4 onward as described above. Preheat your oven 10-15 minutes before the dough cycle ends.



    Spiced Pumpkin Bread


    prep + cook time 1 hour 20 minutes (+ cooling)

    serves 8


    • 2 cups (300g) self-raising flour
    • 1 teaspoon sea salt flakes
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 1 teaspoon chilli flakes
    • ½ teaspoon sweet paprika
    • 1 cup cooked mashed butternut pumpkin
    • ½ cup (125ml) buttermilk
    • 60g (2 ounces) butter, melted
    • 2 eggs
    • ¼ cup (50g) pepitas (pumpkin seeds), chopped coarsely
    • ¼ cup (20g) finely grated parmesan cheese
    • 2 teaspoons fresh thyme leaves
    • 1 teaspoon dried oregano leaves


    1. Preheat oven to 180°C/350°F. Oil 11cm x 18cm (4½-inch x 7¼-inch) loaf pan; line base with the baking paper.
    2. Combine flour, salt and spices in a large bowl. Make a well in centre; stir in combined pumpkin, buttermilk, butter and eggs until just combined.
    3. Spoon mixture into pan; smooth surface. Sprinkle with combined pepitas, cheese and herbs.
    4. Bake bread about 55 minutes. Stand in pan 10 minutes; before turning, top-side up, onto a wire rack. Cool 30 minutes before serving.

    Nutritional count per serving:  12g total fat (5.7g saturated fat); 1140kJ (272 cal); 30.5g carbohydrate; 9.5g protein; 2.3g fibre

    TIP: You need to cook 400g (12½ ounces) pumpkin for the amount of mashed pumpkin in this recipe.

    Fast Mashed Pumpkin: After boiling or steaming the cubed pumpkin, we used the Kambrook X-Blade stick mixer, with the mashing attachment.




    ** This Competition has now finished, thank you to all who participated! **

    The two lucky winners for this competition were: Suzie Love and Glenda McDonnell.a1sx2_Thumbnail2_cookbook_20130616-073832_1.jpg

    The lovely people at The Australian Women’s Weekly are giving two (2) lucky readers the chance to win one of their Farm House Cooking cookbooks. All you have to do is answer this simple question in the comments section of this blog post: What is your favourite type of bread?

    Two (2) lucky winners will be selected and each will win their very own copy of The Australian Women’s Weekly, Farm House Cooking, RRP $39.95, available where all good books are sold and online at Photography: Ian Wallace.

    Remember, we will be showcasing, trialling and giving away a new cookbook each month, so keep checking back for future giveaways.

    Please note:

    • Only one entry per person
    • Open to Australian residents only
    • Two (2)winners will be selected by Kambrook
    • The winners will be contacted by email and Kambrook reserves the right to announce the winners on our online site
    • This competition will run from 9am 17th June 2013 to 12pm 23rd June 2013

    Click here for full Terms & Conditions.




    • Narelle Rock 17 June 2013

      Irish Soda Bread, it's so quick and easy to make, good for you, delicious when warm served with stew, just as good toasted with a poached egg on top!

    • Annette Mulligan 17 June 2013

      My favourite bread is thick sliced Wholemeal Multigrain covered in Sesame Seeds.

    • Natasha Coster 17 June 2013

      Thick, homemade bread, toasted over an open fire with homemade jam and cream. Dad used to do this when we were kids.

    • Michelle V 17 June 2013

      My elderly Greek mother-in-law bakes the most delicious bread. It's a recipe handed down through generations and is superb.

    • julie coutts 17 June 2013

      Pull aparts with bacon, tomato and cheese sprinkled with sesame seeds. mmmmmm

    • katrina stubbs 17 June 2013

      Pumkin bread with seeds is my favourite.It's so tasty and full of fibre and nutrients.It is so tasty,especially with just plain butter

    • Lorna M 17 June 2013

      My niece bakes an awesome homemade bread with fine slices of ham, parmesan and light sprinkle of chopped chives, yummy :)

    • Joanne T Ferguson 17 June 2013

      Aussie Damper, Native Herbs and Spice,
      PERFECT as pull apart or slice!
      Reminds me of adventures, Aussie Outback, TRUE!
      "My Bread with Food Stories" too!

    • Melissa B 17 June 2013

      I love a crusty sour dough bread its awesome :)

    • Tanya Berglund 17 June 2013

      I simply love the smell of fresh bread cooking.. Unfortunately my bread machine is broken and miss it dearly.

    • Belinda W 17 June 2013

      Freshly baked bread - no matter what flavour, type or topping - is my favourite. I could eat fresh bread all day long :D

    • Stephanie young 17 June 2013

      Vegemite and cheese scrolls are the family hit, Even the kids can help make it!

    • Tracy Macaulay 17 June 2013

      Fresh white unsliced bread, still warm from the bakery. Last had this during the floods, they were selling as quick as they could be baked!

    • kerry santillo 17 June 2013

      French bread with butter toasted or German brochen, ok im hungry now!!!;)

    • joanne miller 17 June 2013

      Irish soda bread... its rustic and suits farmhouse style cooking.

    • Sharon Fawcett 17 June 2013

      Freshly baked and still warm with thick butter.

    • ROBYN LITTLE 17 June 2013

      My favourite bread is cheese and garlic sourdough. Have to agree about still warm and with lashings of butter - and that goes for any bread, it's all good no matter what type..

    • Maria P 17 June 2013

      Pane Di Casa. I love the extra crusty crust, the firm texture and the chewiness of it.

    • Monique M 17 June 2013

      Soy and linseed. Absolutely divine straight out of the bread maker!

    • stefanie 17 June 2013

      Onion and carraway seed rye bread. Lightly toast then spread good butter on it. IT WILL CHANGE YOUR LIFE!! like it did mine!

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