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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!

     

     


    • Vivienne Dobin 17 June 2013

      My favourite bread is Sourdough freshly baked by me using my own sourdough starter.

    • Margaret Hollis 17 June 2013

      Good old Aussie damper, made over a bush fire,and spread with Cockie's joy

    • Helen 17 June 2013

      I would love to show off some new recipes to friends and family. Looks divine!

    • Helen 17 June 2013

      Pumpkin bread sounds divine!

    • Nata 17 June 2013

      Chia Bread has that healthy twist,
      Full of goodness, one cannot resist,
      With vitamins galore,
      A bread I simply adore.

    • sonya n. 17 June 2013

      Banana Walnut Bread - my daughter begs me to make it every Sunday (and I do).

    • Karen Langham 17 June 2013

      My Favourite Bread would have to be cheesy garlic bread

    • Kaz Reimann 17 June 2013

      Beautiful family memories are evoked when the lid comes off the camp oven and I smell the cheesy damper - especially good with lashings of butter!

    • Megan 17 June 2013

      Warm sourdough with butter and vegemite....can't beat it!

    • sarah l 17 June 2013

      Italian focaccia bread with rosemary & kalamata olives.

    • Ashley Prendergast 17 June 2013

      Pumpkin bread is a delicious treat,
      Risen from water, flour and yeast.
      Served with butter, hot from baking
      There's no other I'd rather be making!

    • Carole 17 June 2013

      We knead and shape, let rest and bake in the funo. Hard crust, soft inside, slightly warm, butter melting, just divine and it's all mine!

    • Natalie Stoute 17 June 2013

      They probably have a nutritional value of zero, but the kids and I love those white bread cheese and bacon rolls fresh from the .... supermarket! :)

    • SuzieLove 18 June 2013

      I love Ciabatta bread, it has the right texture and has the perfect taste to eat with dips and cheese and everything else. When it's toasted and loaded with butter you forget all your worries.

    • Siobhan 18 June 2013

      Sourdough, hands down. While the process takes a long time, the results are so worth it. Crunchy, delicious and great toasted with butter and Vegemite

    • Vanessa Harbour 18 June 2013

      This bread Caramelised Onion and Vintage Cheddar Pull-Apart Bread sounds amazing!! It seems it's a must have book!! ;)

    • Kathy Mason 18 June 2013

      I love the flavour and texture of sourdough bread.

    • jim 18 June 2013

      Garlic chilli and chive

    • Noleen Brookfield 18 June 2013

      I love making pumpkin bread with a cream cheese topping with Bran toppers. It's been a hit with family and friends for awhile now.

    • Andrea Wasiak 18 June 2013

      My favourite type of bread is wholemeal with 9 grains and pumpkin seeds on the top.

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