Over the Mother's Day weekend, I got my hubby and daughter to make a dessert for my mother-in-law and took a day off from kitchen duties to supervise these two newbies in the kitchen. I gave them an easy dish to make, something I've made timelessly and really simple to make.
I used half my Anzac biscuit recipe for the crumble which gives it a crunch full of rolled oats and coconut over a bed of juicy peaches topped that off with some homemade yogurt. Have it for dessert, a snack or better yet breakfast.... it's a yummy start to the day!
1/2 cup plain flour
1/2 cup rolled oats
1/2 cup desiccated coconut
1/3 cup sugar
60 g butter
1/8 cup golden syrup
1/4 tsp bicarbonate of soda
1/2 tbsp water, hot
800g+ canned peach halves, sliced thinly and use 3-4 tbsp of reserved syrup
1. Preheat the oven to 180C.
2. Using a 23 cm pie dish (I used a Pyrex Deep Pie dish), arrange the thinly sliced peach halves to cover the base of the pie dish and set aside.
3. In a large bowl mix together the plain flour, desiccated coconut, rolled oats and sugar.
4. Using a small saucepan, melt the butter and golden syrup stirring over low heat. In a separate bowl, combine the hot water with the bicarbonate of soda. When the butter has melted remove the saucepan from the heat, immediately add in the bicarb mixture to the butter mixture. It will probably foam a bit when you stir the bicarb mixture in.
5. Sprinkle the crumble generously over the sliced peaches. Bake until the crumble is golden brown and serve with thick plain yogurt or vanilla ice cream.
16 tbsps of powdered full cream milk
1/2 cup of powdered full cream milk
1 tub of plain yoghurt (starter)
1.Pour the water into a saucepan. Gently stir in the powdered milk and mix well until completely dissolved. Bring to the boil and simmer for 10mins. Continue stirring the milk to prevent a milk skin forming. Remove from heat and pour into a container.(Pre-rinse the container with hot water) Cover the container and let it stand for 2 hrs.
2.Pour 1 tub of yoghurt into the container of milk and stir until combined. Cover the container and wrap up with a tea towel and place the container in an enclosed place. This is to maintain the temperature. I usually use the microwave for this. Leave the yoghurt mix for 8hrs or overnight. The yoghurt would have settled and thicken, with the consistency of creamy thick Greek yoghurt.
3. Remove the tea towel. Spoon out 3/4cup of yoghurt to keep as a starter for your next batch of yoghurt. Place the yoghurt and starter in the fridge to cool. Your yoghurt is ready to eat in about 2hrs.