Things that needed using: carrots (though I still have mountains of those); leeks; potatoes; oranges; roasted (frozen) squash. I washed and cut up the leeks, cut up a large onion into large wedges, and tossed it all with garlic cloves, olive oil, and salt, and then roasted them awhile. The leeks got a bit too papery, so I pulled them off the pan and laid them across the potoatoes. The potatoes got cut up and boiled a bit. The carrots got cut into large chunks (too large, I think), and tossed with grated orange peel, ginger, oil, salt, and some thyme that was sitting in the fridge. I peeled as much of the pith off the oranges (after grating) as I could, cut them into thick slices, and roasted the slices for awhile, too. In retrospect, I could have skipped that step and just used the juice, and we all would have been happier. All the roasted veggies (except the leeks, which I pulled out of the potato pot after the potatoes were cooked) got thrown in the pot with some water and chicken stock and cooked until the carrots were a bit softer. The immersion blender made a coarse puree of all of it, and I tweaked the flavor with ginger sesame marinade, ginger juice, honey, salt, and a little butter. If I had any creme fraiche I’d throw that in as I heated it, and I’ll likely grate some cheddar in there, too.
The rest of dinner is going to be venison and possibly some homemade bread.
Today’s main question, however, was, “What would happen if I put some chocolate in the Anzac biscuits?” Anzac biscuits are an eggless cookie, made with butter, oats, coconut, flour, water, baking soda, Lyle’s Golden Syrup (which is dangerously good), and some salt and vanilla. They were originally sent to Australian and New Zealandian troops (hence the “ANZAC,” for Australia and New Zealand Corps), and are intentially made without eggs so they keep better. There are a million recipes for them, all of which I read in early December in an effort to find one to make for the beer school cookies.
I made a batch this weekend, on a whim, but most of the cookies are gone, so I thought I’d make another batch. But how about adding some cocoa? I like the coconut/chocolate combination, and I like the caramely flavor of the Lyle’s, so I just added some cocoa powder. They’re pretty good, actually, though there’s too much chocolate, if you can imagine such a thing. I also drizzled some Lyle’s and melted butter on top of the baked but still warm cookies, to sweeten and soften them a bit. It will all require some tweaking, but these are just fine.