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.




    • Andrea Wasiak 18 June 2013

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

    • Andrea Wasiak 18 June 2013

      Sorry double post by accident.

    • rina flemming 18 June 2013

      Home baked soy and linseed with chia seeds with a touch of garlic mmmmmmmmm .

    • Candice E 18 June 2013

      Homemade Herb Bread fresh out of the bread maker. I love it how the butter melts as soon as its spread over it!

    • Elizabeth Guenter 19 June 2013

      An abundant parsnip crop led to my invention of parsnip bread. Just add lots of grated parsnip to wholemeal bread dough and bake the old fashioned way.

    • Warren Hinchliffe 19 June 2013

      FRESHLY cooked UNCUT multigrain white loaf with a GREAT crust cut THICK (by ME) and then spread with butter and vegemite. Yummmmm.

    • Tory Huth 20 June 2013

      Me - spelt and linseed bread, him - chili and cream cheese twists, daughter - pumpkin, honey and nutmeg bread. All yummy!

    • cassie 20 June 2013

      freshly baked fruit bread dripping with fresh butter need I say any more nom nom nom

    • Jennifer Round 20 June 2013

      Sunflower, honey and oat bread

    • julie bennett 20 June 2013

      banana bread is simply beautiful flavousome and so hearty

    • celine guillot 20 June 2013

      Baguette - it takes me back to when I was growing up and eating it with a big wedge of pate - yumm!

    • mavrick5 20 June 2013

      There is nothing better than a homemade crusty hi-tin loaf, cut into really thick slices while still hot and smothered in butter or margarine. Yummmmmm!!

    • Merridy 21 June 2013

      Spicy fruit loaf with cinnamon, apricots and sultanas. Yummy, sweet smell wafting through the house on a cold day!

    • Kelly Ryan 21 June 2013

      Love wholegrain with poppy seeds that taste better toasted!

    • Kristy 21 June 2013

      White bread, with the soft crust. Boring I know, but these days it's not easy to get a nice white loaf.

    • kylie 21 June 2013

      Fresh, warm cheese and bacon pull apart, yum!

    • Renee Combe 21 June 2013

      Bread is a yummy comfort food. Cornbread is a favourite, followed by damper & I love to make stew covered in dumplings in winter

    • Fe Schigulski 21 June 2013


    • Lyndelle 21 June 2013

      Toasted banana bread with hot butter. Perfect for a winter's day :D

    • Fiona 21 June 2013

      I ''knead'' all bread, it's the perfect pantry staple, my favourite is wholemeal-homemade if I'm able!

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