Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
Since the day itself I’ve cooked Anzac Biscuits a couple of times. They seem to be the kind of biscuit that doesn’t really know how to go off, getting slightly more chewy after the first day they’re baked but none the less tasty for that.
Walnuts in New Zealand are fantastic. Not only can you buy the boutique, high-quality nuts that are widely grown in this country – there’s even a Christchurch-based grower and processor that glories in the name A Cracker of a Nut – but even the imports are of a far better quality than we normally see in Ireland.
It’s feijoa season! And what, you may ask, are feijoas? The first time I saw apple and feijoa juice for sale, not long after I arrived in New Zealand, I had no idea what it was.
Yesterday – 25 April – was Anzac Day. Now, in the days before I got myself the Kiwi boyfriend, I mainly knew the word Anzac from some recipe for Anzac Biscuits that I had cooked when I was a kid.
It’s always the way, isn’t it? You go to the supermarket and get a lovely bunch of yellow bananas. You eat some that day, take one to work for lunch the day after and even slice one on top of your muesli for breakfast.
Wednesday, if I’m at home, is my day for baking and yesterday I decided that I needed to make some muffins.
There’s more than one way to make the best of your time. And perhaps writing about Hot Cross Buns as they (hopefully!) rise in your kitchen may be winning in the multi-tasking stakes at the moment.
