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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 www.awwcookbooks.com.au 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

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

    serves 8

    INGREDIENTS

    • 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

    DIRECTIONS

    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.

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    Spiced Pumpkin Bread

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

    serves 8

    INGREDIENTS

    • 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

    DIRECTIONS

    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.

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    NOW FOR THE WINNING PART

    ** 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 www.awwcookbooks.com.au 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 https://aperfectpantry.com.au
    • This competition will run from 9am 17th June 2013 to 12pm 23rd June 2013

    Click here for full Terms & Conditions.

    IF YOUR ENTRY EXCEEDS 25 WORDS YOU WILL BE DISQUALIFIED FROM WINNING!

     

     


    • pamela lindsay 23 June 2013

      pumpernickel is my favorite a little white bread occasionally surely cant hurt when I have
      B L T yummy

    • Wilma H 23 June 2013

      you can't beat fresh bread with butter vegemite and cheese just the perfect combination

    • Courtney 23 June 2013

      The kind with gluten in it, because gluten free bread sucks. Damn you evil gluten! (I miss you delicious gluten)

    • Jackie 24 June 2013

      That pumpkin bread looks fantastic! I've never been a huge bread fan, however - I do find it hard to pass up a nice fresh croissant, or some Turkish bread served with salmon, poached eggs & *lots* of hollandaise. . .

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