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I'm sitting in the passenger seat of Mum's 1985 Ford laser hatchback, my back sticky with sweat under my blue and white summer school dress, all four windows wound down to catch the breeze. The Summer's back then were endless days of hazy heat. Blinds were drawn to keep the house cool. The roads were so hot it would be a triumph to cross barefoot, which we inevitably did, because why not? I remember a blister or three as our reward for our childish foolishness. But back to Mum's little hot box of a car which we affectionately called, "Herbie". She was a trooper who took us from A to B and everywhere in between for almost 15 years. The memories that this metallic blue hatchback was a part of were formative in many areas of my younger years. But it is perhaps the inevitable trip to the shops after numerous school days that flashed before my eyes as I pulled a tray of sticky sweet caramel fruit and nut scrolls from the oven. These post-school shopping trips often resulted in one of two after-school snacks - cold cocktail frankfurts from Lucky's Deli, in which the processed meat was sucked from the crimson casings (the thought of which now makes me want to gag!) or the sweet, icing-clad coils of an apple scroll slowly unravelled, the insides still a little doughy but no less delicious to child me. It was the latter that no doubt delivered nostalgia in buckets and spades as that very first snail shell coil from my very own homemade scroll was separated and enjoyed as I stood at the kitchen bench. The day I baked these was forecast to be 29c. My alarm woke me at 5:30 am and against the backdrop of darkness, before the heat swept in, I pulled the scrolls from the oven just after 10. What followed was a bike ride to the local milk bar, and a serve of gravy and chips for my youngest, Vivvy. The heat prickled our skin. The road hazy with heat, and an early evening gathering with friends for a BBQ. Their backyard was full of squeals and laughter. Carefree children racing through sprinklers, bouncing on trampolines and letting sticky, sweet flavours from icy-cold Zooper Doopers run down their arms. I thought to myself then, that these moments would form the collection of memories that would make up their youthful summers, coiling around deep inside their minds just like the sticky, sweet scrolls of those summer days in Mum's '85 Ford laser did for me. Sticky pecan, carrot & caramel scrolls Makes 12 For the dough 250ml full cream milk 2 tsp dried yeast 1 tsp vanilla extract 500g bread flour 55g caster sugar 1 tsp salt 2 tsp Hot Cross Bun spice (I used Gewurzhaus) But you can just use 3/4 tsp ground cinnamon, 1/4 tsp ground cloves, and 1 tsp ground ginger instead 2 eggs, at room temperature 100g unsalted butter, softened at room temperature 1 extra eggs + 1 tbsp milk For the filling 100g unsalted butter, softened at room temperature 100g brown sugar 3 tsp Hot Cross Bun spice (again, if not available to you, substitute with 1 1/2 tsp ground cinnamon, 1 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground coriander) 150g diced dried fruit mix (I use The Spectacular dried fruit mix from Singing Magpie Produce but you can substitute with a mix of dried fruit of your choosing) 50g pecans, chopped 120g grated carrot For the caramel sauce 150g unsalted butter 200g brown sugar pinch of salt 2 tbsp pure maple syrup 125ml thickened cream Gently warm the milk in a small saucepan until lukewarm. Remove from the heat and whisk in the yeast. Set aside for 5 minutes. Add the vanilla and whisk again. In a large bowl, whisk together the flour, sugar, salt, and spice to combine. Add the eggs to the milk and whisk well to combine. Either use your hands for this next step or let the free-standing mixer with the dough hook attachment do the heavy lifting for you. Pour in the milk mixture and knead for 8 minutes at a medium speed. Add the cubes of butter one at a time, working them into the dough until it is soft and sticky. Place a lightly dampened tea towel over the top of the bowl and pop it in a warm spot for about 1 hour or until it has doubled in size. The time will vary depending on how hot or cold your kitchen is. If you need to help it along, the front seat of the car is a good one, or turn the oven on and let the dough rest on top of the stove. Meanwhile, you can make the filling and caramel sauce. For the filling, you will need a small bowl to mix the butter, sugar and spice until it is smooth and creamy. Stir through the fruits, nuts and grated carrot. set aside. For the caramel sauce, you will need to melt the butter and sugar together in a small saucepan over medium heat, stirring to dissolve the sugar. Add the Maple syrup, salt and cream and bring to a simmer. Remove from the heat and set aside while you get your baking tin ready. Line the base of a 30cm x 23cm (or thereabouts) high-sided tin with baking paper. Pour 3/4 of the caramel over the base. Once the dough has doubled in size, punch down in the centre and turn out onto a lightly floured work surface. Roll it out into a rectangle that is roughly 40cm x 30cm and 1cm thick. Spread the spiced butter filling over the top. I find using a spoon for the first part and then spreading out with my fingers is the easiest way to do this. Starting with one of the longer sides, roll the dough up tightly to form a log with the seam facing down. Using a sharp serrated knife, I use my trusty bread knife, cut the roll into 12 equal even-sized pieces and place each one into the tin on top of the caramel sauce. Cover with a dampened clean tea towel and set aside in a warm spot for another 45-60 minutes or until almost doubled in size. Preheat your oven to 160c fan forced. Whisk the extra egg and milk together then brush over the tops of the scrolls. Bake for about 25-30 minutes until golden and the centre feels cooked when pressed lightly. Drizzle over the remaining caramel sauce and serve whilst still warm. The scrolls are best enjoyed on the day of baking, but they can be kept for 3 days in an airtight container. If you want to reheat them, simply wrap them in baking paper, then foil and heat for 5 minutes in a 160c oven, or until warmed to your liking. They are perfectly fine cold too.

I am finding it difficult to wrap my head around the fact that we are in Autumn 2024. Time is moving at a rapid pace and all I want to do is will it so slow down. I am bottling up all those moments with Beau and Vivvy, as I know it will pass by within a flash of the camera. I had my school reunion last month. 20 years! It feels like it was only yesterday that we were gathering at someone's house, getting older friends to buy us our alcoholic beverages of choice, and leading a carefree lifestyle. A recurring topic among conversations was that we all wanted to spend as much time with our kids as possible. I recently listened to the fabulous podcast, How Other Dad's Dad, hosted by Hamish Blake where Scott Cam of the TV show, The Block was interviewed. It was such an honest, heartfelt conversation between the two that revealed many golden nuggets. The one that struck me however and left my skin prickling with dozens of goosebumps was this, "I want to be there when my kids look up." Scott Cam was referring to being there for his kids during sporting events. I, myself want to be there when my children do a forward roll at gymnastics; learn a new riff on the guitar; Land a jump they have been practicing on their bike; or simply hop on one leg, among many other things. So, as the seasons transition, The light becomes softer, and the evenings cooler. Sweet peas, poppies, and brassicas all cry out, "sow me now!" Let us all slow down over the coming Easter break, and perhaps in doing so, stand a while at your kitchen bench to create these lovely biscuits. Savouring the small moments of bliss in what will be a twist and a pull as one half detaches itself from the other in a moment shared with yourself, or your children, whatever their age, because we should never let a good opportunity to enjoy the sweet things in life disappear into the horizon, for they may not present themselves in that exact fleeting moment the following day. Fruit & Spice Easter biscuits Makes 20 Recipe adapted from Martha Stewart's Lime sandwich cookies from her book, Cookie Perfection. 3 cups plain flour 1/4 tsp baking powder pinch of salt 225g unsalted butter, at room temperature 1 3/4 cups icing sugar, sifted 1 tsp Hot Cross Bun spice (from Gewurzhaus) 1 egg, at room temperature 1 tsp vanilla extract 395g tin of condensed milk 125ml espresso 85g unsalted butter, at room temperature 85g cream cheese, at room temperature 1/2 tsp Hot Cross Bun spice 1/4 cup diced dried fruit (I used The Spectacular dried fruit mix from Singing Magpie Produce but you could just use a mixture of your favourites) 1/4 - 1/2 cup icing sugar 1 tsp cinnamon In a large bowl whisk together the flour, baking powder, and a pinch of salt. In the bowl of a stand mixer (or a large bowl with electric beaters) beat butter and sugar until pale and fluffy, about 4 minutes. With the mixer on low, add the egg, vanilla, and 1 tbsp of water and mix to combine. Add the flour mixture and beat until just combined. Divide the dough in half and shape into discs. Wrap in baking paper and rest in the fridge for at least an hour. Preheat your oven to 160c fan-forced. Take one disc from the fridge and let it stand at room temperature for 15 minutes. You want it to feel pliable so that it will be easy to roll out. On a lightly floured surface roll out to 3mm thick. Using a 6cm round cutter, cut out rounds and transfer to two baking trays lined with baking paper, spacing about 2.5cm apart. You may need to use these trays again for the next batch, just make sure you cool them down before placing the next lot of rounds onto them. Continue to cut out rounds with the remaining dough and repeat with the other disc. Using a sharp knife, cut out crosses, or you can always use a smaller cutter to cut out shapes from the center of half of the rounds. Bake for about 12-14 minutes, or until the edges are golden. You may need to rotate halfway through the baking time like I did, as my oven tends to bake unevenly. Allow the biscuits to rest for a couple of minutes before removing them from the trays onto cooling racks to cool completely. In a small saucepan over medium heat, heat condensed milk, stirring frequently, until bubbling. Continue to cook, stirring all the while until it becomes thick and golden. Don't worry too much if it catches on the bottom of the pan. This should take about 5 minutes. Strain through a fine mesh sieve into a bowl and stir through the coffee. Cover the surface with a sheet of baking paper and pop into the fridge for 30 minutes. In the bowl of a stand mixer, beat 85g of butter with the cream cheese until smooth, add the condensed milk mixture in a steady stream and beat until fluffy. stir through the spice and dried fruit. Spread filling onto the base of a whole biscuit (about 2 tsp worth) before placing one of the cut-out biscuits on top to form a sandwich of sweetness. If you would like to dust the cut-out biscuits with icing sugar. Sift icing sugar and cinnamon into a small bowl and then dust over the tops of the biscuits with the same sieve before placing them on top of the filling. Store in an airtight container in the fridge with baking paper separating the layers. They will happily keep for 4 days.

Fingertips stained a purple-bluish hue, mouths too. There is no mistaking the tell-tale signs of two cheeky cherry-eating children and that trail of pips that follow suit. Beau may as well have found gold when he spied the festive globular gems in the fridge. All 5kg of them. A few weeks ago, when Sophie arrived for our Spring Lunch she handed me a box as she stepped into our home, "I'm sorry I could only get seconds." As I lifted the lid I let out a gasp of delight for what looked up at me was a tumble of glistening gems, "these are seconds? They're perfect!" I recently treated my ears and allowed the visuals to dance around inside my mind as I listened to the mesmerizing voice of Meryl Streep narrate Tom Lake by Ann Patchett. The main character, Lara, lives on a cherry farm in Northern Michigan and I couldn't help but imagine her and her three grown daughters picking the dangling jewels from the trees as their mother told them the story of the moments that made up her life thus far as my fingertips became increasingly more stained as I pitted each taught shiny drupe. Every year I promise myself I'll invest the small amount of money into purchasing a cherry pitter, and each year I find myself standing at my kitchen bench pressing the pips out with my fingers, dodging juice missiles that evidently leave their mark on all manner of surfaces, including me! Why on earth did I wear a white singlet? But what to make with these cherries? The culinary possibilities are endless - cherry compote. Cherry tart. Cherry pie. Cherry jam. Cherry strudel. It was Sophie's mention of cherry bread as we sat around the table that piqued my interest. I had sourdough to shape, a bowl full of pitted cherries...I put two and two together and a delightfully festive creation was born. Studded with chopped almonds and a touch of cinnamon for that Christmassy warmth. Thick slices (fresh or toasted) generously buttered then smeared with my spiced cherry jam makes for quite an enjoyable breakfast (or anytime snack) during the month of December. Insert your favourite hot beverage to accompany you and perhaps listen to the marvelous Jeannette Winterson's Christmas Days, 12 stories, and 12 feasts for 12 days. The Snow Mama story is our favourite. And just like that you may find a brand new culinary Christmas tradition is conceived. Cherry & Almond Sourdough This quantity of sourdough will give you two loaves of bread. I use one of these for the cherry version and I leave the other plain. I am by no means a master at sourdough baking, but this method always delivers delicious results. 150g ripe sourdough starter 750ml warm water 10g salt 800g bread flour 200g spelt 1 cup pitted cherries 1/4 - 1/2 cup almonds, roughly chopped 1-2 tsp ground cinnamon In a large bowl, mix the starter, water, and salt with your hand. Add the flour and mix until well combined. Cover with a clean tea towel and let rest for 30 minutes. Remove the teatowel and using your hand, stretch and fold the dough 8 times as you turn the bowl in a circle. Cover and rest again for 30 minutes. Repeat this stretching and folding process 3 more times. Cover with the tea towel and leave the bowl to rest on the bench overnight. The following morning should see the dough having risen to the top. If it hasn't, simply leave it until it has. Sometimes this happens at 6:30 am for me and other times, when the house is a bit cooler, I will have to wait until about 9:30 am. Dust your bench with semolina. Scrape the dough out onto the bench and using your hand bring up the outside of the dough into the middle as if you are tucking a baby up in a swaddle until you have a nice round. Cut in half, shape again into a round, and leave on the bench, covered with a teatowel for about 20 minutes. Meanwhile, you can prepare your banneton baskets. I use round ones, and only one of them is a "proper" one. The other is the green basket from a 1kg tub of ricotta which works just as well. Lay a teatowel in each one, dust liberally with semolina, and set aside. Shape one of your loaves as per normal and place it into the banneton. With the other, which will be the cherry bread, you want to pat out the dough so it is flat and resembles a thick pizza. Scatter over the cherries, almonds, and cinnamon, and then fold the edges up and over to tuck everything in. Now here you want to sort of knead it all in as you shape it into a round. You may find you need more semolina here. Poke any larger cherries back in using your fingertip if they try and escape and then pop into the banneton. Tuck the teatowel over the top of each one and place it in the fridge. Sometimes I leave mine for an hour and other times I leave them for 7-9 hours. Whatever works for you. Place a large casserole pot with a lid (or whatever you use to bake your bread in) into the oven and preheat to the highest setting. Mine goes to 250c fan force. When you are ready to bake, rip off a square of baking paper, scrunch it up, and then flatten it out onto the bench. Take your cherry bread from the fridge, invert it onto the baking paper, smooth out the semolina over the top, make a few slashes/scores with a lame, sharp razor or serrated knife, and lower into the casserole/cast iron pot. Pop the lid back on and bake for 22 minutes. Remove the lid, reduce the oven temperature to 200c, and bake for another 20 minutes. Invert your golden loaf out onto a cooling rack and allow it to rest until cooled. Enjoy any way you desire, but I like to slice mine thickly, lightly toast it, and then spread it with butter and spiced cherry jam (you can find the recipe for the jam here). Eat, enjoy, and be merry!

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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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