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They were always much more decadent and sophisticated than their cousins, although there was always a time and a place for the simple malt-o-milk, teddy bear, or scotch finger. I enjoyed snapping the latter in half, crumbs showering onto my lap. The jaw-breaking ginger snap will forever hold memories of sitting in front of my grandma and grandpa's Wonderheat slow combustion heater with my brother as our little hands curled around colourful anodised cups of fizzy lemonade, the bubbles tickled our noses. Sugar-speckled jam fancies were dipped into multiple times whenever a visit to my aunty and uncles' was in order, a mug of milky sweet tea always accompanied. I did not much care for the Chocolate Ripple, Monte Carlo, or iced Vovo, they did nothing to excite my senses. My heart was always full of love for the King. With his coconut undertones and that indulgent center. My goodness, I felt like a royal. With a twist the top and bottom biscuits would come apart, holding one half in my right hand, I would proceed to lick every last skerrick of chocolate from the other half before slowly eating each biscuit one after the other, never dropping a crumb. Like most things, these iconic biscuits (biccies) have been in contact with the "Honey I Shrunk the Kids" laser, or could it be that they always seemed larger to younger eyes? I've baked batch after batch of these childhood delights, with tweaks here and there to create my version of this childhood delight which I feel is now ready for its coronation! May they be the crowning glory in your kitchen and amongst family and friends when shared. Kingston's Makes approx 15 filled biscuits 80g rolled oats 50g shredded shredded coconut 120g caster sugar 60g brown sugar pinch of salt 165g plain flour 125g unsalted butter 80g golden syrup 1 tsp bi-carb soda 150g dark chocolate 2 tbsp unsalted butter, at room temperature Preheat your oven to 160c fan -forced and line two baking trays with a sheet of baking paper. In a large bowl, combine oats, coconut, sugars, salt, and flour with a whisk. Melt the butter and golden syrup together over medium heat, remove from the stove, and stir in the bi-carb, it will foam up, and as soon as it does pour this over the dry mixture. Mix well. roll into balls roughly 22g in size so that they are all as even as possible. place them on the prepared baking trays, spacing them apart. Bake for 12-15 minutes or until golden. swapping trays around halfway to ensure even baking. Upon removing from the oven, a good trick to keep the biscuits as round as possible is to take a round biscuit cutter that is just a little larger than the biscuit and place this over the top while you swirl the biscuit around with it while still warm. This will ensure a uniform shape, although not completely necessary. Allow to cool on a couple of cooling racks while you make the chocolate buttercream. Place the chocolate in a heat-proof bowl set over a pot of barely simmering water, making sure that the base of the bowl doesn't touch the water. Stir the chocolate until smooth then add in the butter and stir until combined well. It should now be a lovely thickened spreadable consistency. Once your biscuits have completely cooled down, match them up as best as you can with a partner biscuit of a similar shape. Turn one-half upside down, spoon a heaped teaspoon of chocolate buttercream on top, and sandwich it with the other biscuit, you can always add more chocolate if you would like, I always test one to see how far it comes out to the side of the biscuit once the biscuit "lid" has been put on. Repeat until you have filled all of your biscuits. Store in an airtight container, at room temperature. They also make for a perfect edible gift!

The weeks are moving at an accelerated pace. How can it be that school holidays are only a stone's throw away? Winter is shedding her final layers, although she keeps creeping in, reminding us that she's not quite sung her last song yet. The hailstorm that swept through a few days ago made that quite clear. Was this her final curtain call? Something in me says, not yet. However, countless signs of spring emerge through the cracks - bursts of wattle; the buzz of bees, their pollen baskets bulging at the seams; sunlight lingering for longer; the chorus of birdsong a welcome soundtrack to new growth and life. As one who has learned over time to embrace each season for what she is, I have to say that winter has grown on me. Or maybe it's because this winter, in particular, has been mild. It is the first time in a long time that has seen my toes escape the pain of chilblains. With thanks to my new found love's, Merry People Boots and Nordic Socks, a sure-fire way to defend! My oven has been humming as a multitude of comforting bakes have been on high rotation. As I write this, there is a sourdough chocolate cake cooling on the kitchen bench, the recipe of which comes via Anneka Manning of Bakeclub, awaiting the impending inhalation upon everyone's arrival home. Which brings me to baking for people. I very rarely bake to satisfy my own sweet cravings. I'm a savoury girl at heart. But baking for others, well, that's a need I act upon regularly. Particularly when it's for an extra special purpose, like a birthday for instance. A couple of days ago I had the immense pleasure of gathering a few edible goodies together for two ladies who have added a generous handful of sparkle to my life. Complete with two sponges, because why have one when you can have two? Even though we may be on the slippery slope towards the end of the year, it's these little moments - the bursts of spring colour; and the pure heart-centered joy of slicing into a wedge of time to make something with my hands for the people whom I love. I'm reminded of the words by Dr Suess, "Sometimes you will never know the value of a moment until it becomes a memory." And I, for one, am all for the moments.

My coat, gloves, and scarf hang by the door. The Aga and the multiple cups of tea that followed kept my hands warm. Trees bare their skeleton limbs as the biting winds rattle the windows. Outside, the rugged landscape sings the songs of life. It hums the tunes from the stories and traditions folded into the generations of families gone by and those who live on. A large ceramic bowl is positioned on the kitchen bench. Flour, salt, bi-carb soda, and buttermilk - humble ingredients for the most famous of Irish bakes, Soda Bread. My nose picks up the aroma of comfort, of something slow-cooking. It lingers in the air and then something catches my eye. On the bench under the filtered light by the window lie crimson stalks of rhubarb embedded into pistachio and hazelnut frangipane. It is almost too much for me to handle. The excitement, the overwhelming beauty of the temptations that surround my being. The golden, buttery pastry topped beef and Guinness pie is lovingly brought to the table alongside a large dish of champ (mashed potatoes with spring onions) complete with a generous knob of butter which ever so slowly melts away into a glorious golden pool above the surface. Vibrant green peas roll onto the plates as I succumb to the kindness and generosity that is prevalent in the Irish way of living. I gaze around the table. To my right a bespectacled lady from County Meath sharing earlier memories of her and her mother taking a picnic of sandwiches and tea to the men in the fields. Directly opposite, sits an artisan seaweed farmer who works the shores of Quilty, County Clare, and who has an ambitious goal to become the world's largest producer of hand-harvested seaweed. To my left sits a fifth-generation flour miller. The current steward of Martry Mill where the waterwheel continues to turn after 700 years of rotations. The lady at the other end was a child during wartime. I hung off of her every word as she told us about her life growing up on a farm with 13 siblings in a four-bedroom house. There were so many more fascinating stories shared by inspiring farmers, producers, and people who live off the land. I could have sat in that very spot for hours on end. But then the last of the dessert was served and I had come to the very last recipe in the book, Barmbrack bread and butter pudding with apricot glaze. After 337 pages I had fallen for Ireland without ever having left our humble white weatherboard home. Such is the magic and sheer beauty of Cherie Denham and Andrew Montgomery's work of art, The Irish Bakery. They have bound the very essence of Irish baking together through words, photography, and recipes. The fascinating essays by Kitty Corrigan add yet another layer of uniqueness. It is a book that transported me to the rugged coastlines and cosy cottages of Northern Ireland. A cookbook becomes so much more when it can both accompany the reader into the bedroom where stories are read while propped up against pillows and then taken to the kitchen where the recipes that make up so many of the baking traditions of Ireland are created. Many of these are derived from Cherie's grannie's and great-aunts whom she learned so much from. I have had great pleasure in dog-earing many a page. The coffee and walnut cake became morning tea for the pre-school working bee. Slices of rhubarb, pistachio, and hazelnut frangipane tart were gifted to neighbours and school mum friends. The beef and Guinness pie with rough puff pastry warmed us from the inside out and left our home full of salivating-inducing aromas for two consecutive nights. Thick fingers of raisin and seed flapjacks made their way into lunchboxes, with a few being sent via post in a care package for a mum in the newborn bubble. The biscuit container was dipped into several times to fish out petite cranberry and apricot lace biscuits. Generous smears of softened butter layered the surface of thick-cut slices of soda bread and provided a vessel to mop up any last remains of soup from the bowl. With so many more recipes needing to be made in my kitchen, it is safe to say that The Irish Bakery will be a book that I will continually turn to time and time again and will lead me that little bit closer to landing on the doorstep of an Irish home to warm my hands by the Aga. Until then, I'll bake. If you would like to purchase a copy of Cherie and Andrew's book simply head here Cherie has kindly allowed me to share the recipe for her Beef & Guinness pie with rough puff pastry. A perfect meal to comfort and share. Beef and Guinness pie with rough puff pastry serves 8 This is a great recipe for feeding a crowd. If you can't get beef shin (chuck) steak can also be used. The pie filling can be made up to 2 days in advance, and can also be frozen. If anything, the flavour develops with time. Brown the meat off in small batches - if the pan is overloaded, the temperature drops and the meat stews instead of getting that lovely caramelised brown colour and rich flavour. Although there is a bit of work in the preparation of this pie, once the filling is made and the pie is assembled, you can relax and enjoy your evening. If making puff pastry isn't your thing, feel free to use shop-bought all-butter puff pastry. I like to serve this with a large bowl of creamy mash and buttered cabbage. 4 tablespoons of olive oil 1.3kg beef shin, cut into large chunks 570ml beef stock 30g butter 140g streaky bacon, sliced 140g chestnut mushrooms, quartered 3 onions, finely sliced 2 celery stalks, diced 2 carrots, peeled and diced 3 garlic cloves, crushed 4 tablespoons muscovado sugar 2 tbsp plain flour 570ml Guinness 2 tsp red wine vinegar 1 bay leaf 2 sprigs of thyme, leave picked sea salt and freshly ground black pepper For the rough puff pastry 285g plain flour 1/2 tsp fine sea salt 140g cold unsalted butter, cubed 5-10 tbsp iced water 1 egg yolk, beaten with a pinch of salt, to glaze Preheat the oven to 160c (350f/Gas 4). Heat a splash of the oil in a large frying pan over medium-high heat. brown the beef in batches, then transfer it to a casserole dish. between batches, pour some of the stock into the pan and use a wooden spoon to scrape the browned bits from the bottom of the pan (this is where a lot of the flavour is), then pour the stock back in with the rest of the stock. Heat the remaining oil in the pan and add the butter, bacon, and mushrooms. Fry for 5-10 minutes over medium heat until browned, then lift out and add to the beef. Reduce the heat and gently soften the onions, celery, and carrots. It will probably take about 10 minutes or so. Once softened, add the garlic and sugar and stir. After a few minutes, stir in the flour and cook out for 2 minutes. Add the Guinness, stock, red wine vinegar and herbs. Slowly stir and bring to the boil. Season and simmer for 5 minutes., then pour into the casserole dish and stir. Place the casserole dish over medium heat and bring to a boil. Simmer for 5 minutes. Cover with a lid and cook in the oven for 2 1/2 hours until the meat is soft and tender. Remove from the oven and allow to cool completely. Remove the herbs. Meanwhile, make the pastry. Sift the flour and salt into a bowl. Add the butter and use your hands to gently toss it through the flour. stir in 5 tablespoons of the iced water using a round-bladed knife and then gradually add more until you have a soft and scraggy but not sticky dough. Use your hands to bring it together, then wrap it in baking parchment and refrigerate for 10 minutes. On a lightly floured surface, gently roll out the dough into a 30 x 10 cm rectangle. Don't be heavy-handed as you don't want the butter to break through. Fold the bottom third of the pastry up to cover the centre third, then fold the top third down to cover the other two. Now turn the pastry anticlockwise so that the folded edge is on your left. Wrap and return to the refrigerator for 15 minutes. Repeat this rolling and folding technique three more times, resting the pastry in the refrigerator for 15 minutes between each roll. Once you have completed all the folds, chill the pastry for at least 20 minutes before using it. Preheat the oven to 180c (400f/Gas 6). On a lightly floured surface, roll out the pastry. Spoon the pie filling into a 20 x 30 cm baking dish. Top with the pastry, then brush it with the egg wash, cut a slit in the top, and bake for 25-30 minutes until golden.

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Home About Online Store Recipes Sunday Lunch Contact Search More Welcome to A Mini Kitchen, a place where the simple, slow and joyful memories that surround food are shared together with recipes to bake, cook and create for the ones you love. Food love laughter & memories Recipe archive March 2023 (1) 1 post February 2023 (1) 1 post October 2022 (1) 1 post August 2022 (1) 1 post July 2022 (1) 1 post June 2022 (2) 2 posts May 2022 (1) 1 post March 2022 (1) 1 post February 2022 (1) 1 post January 2022 (2) 2 posts December 2021 (1) 1 post November 2021 (1) 1 post October 2021 (1) 1 post September 2021 (1) 1 post August 2021 (1) 1 post July 2021 (1) 1 post June 2021 (1) 1 post May 2021 (1) 1 post April 2021 (1) 1 post Amy Minichiello Mar 30 5 min Roast Chicken & the flavour of Home When I have been away from home for an extended period of time the one thing I crave upon returning is a golden roast chook with an... 62 views 0 comments 1 like. 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