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Original Recipe Ingredients 3 Cups Bread Flour (with a little extra for dusting) 1 1/2 teaspoons instant yeast granules 1 1/2 teaspoons kosher salt 1 1/2 teaspoons sugar 1 1/2 cups warm water 1/2 teaspoon dried oregano 1/2 teaspoon basil 1/2 teaspoon marjoram 1/2 teaspoon thyme 1 1/2 Tablespoons of olive oil Directions In a large bowl fold together flour, yeast, salt sugar, oregano, thyme, marjoram, and thyme with a rubber spatula. Fold in warm water and olive oil and stir until mixed thoroughly (bread will be sticky). Let dough sit in a covered bowl for 1 1/2 hours at room temperature, or until dough doubles in size. Once dough has doubled in size, generously flour a clean surface, place dough on surface, and knead dough 4-5 times. Leave dough on the counter and tent foil over dough and left rise another 1 1/2 hours. At the 1 hour mark, preheat oven to 450 degrees. Place dough in a covered Dutch oven or on a pizza stone and bake covered for 30 minutes. Then, remove cover and bake for an additional 10 – 15 minutes, until bread is a light golden brown. Enjoy it hot or save it for dinner, sandwiches or whatever your heart desires.

Ingredients Parts = Cup or whatever you want to scale the recipe by 3 Parts diced butternut 2 Parts thin sliced carrot 1 Part chopped leek 3 parts chicken stock 2 tablespoons of butter 1/2 part cream Cinnamon Curry Powder Cumin Seeds Paprika Celery Salt Pepper Basil Parsley Directions Cook butternet, carrot and leek in a large pot for around 8 minutes with the butter. Add chicken stock and simmer for 30 minutes. Take off of the heat to cool before blending with a stick blender. Let simmer for another 30 minutes after adding herbs and spices. Mix in cream well, allow to heat then serve.

http://www.taste.com.au/recipes/golden-syrup-dumplings-5/227e4b2b-0153-4e55-8458-35784847962a Ingredients 3/4 cup (155g) brown sugar 1/3 cup (80ml) golden syrup 2 cups water 100g butter 1 1/2 cups (225g) flour 3 tsp baking powder 3/4 cup (185ml) milk Directions Combine 2 cups (500ml) water, brown sugar, 1/4 cup (60ml) golden syrup and 50g butter in a large saucepan. Stir over a low heat until melted. Meanwhile, use your fingertips to rub in 50g butter into flour and baking powder. Combine milk and 1 tablespoon golden syrup. Stir into the flour mixture until well combined. ...

Ingredients 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs (or 1 egg + 2 egg yolks) 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 2 cups chopped chocolate (a mix of milk/dark/darker) Directions Preheat oven to 175 degrees C (Optional) Heat the butter on medium-low heat, stirring occassionally until butter turns brown. Let cool. Cream together the butter, white sugar, and brown sugar until smooth (10 minutes) Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Chill the dough for 30 minutes minimum and for great flavour, up to 5 days. 3 days is the sweet spot. Drop by large spoonfuls onto lined pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Notes Blend the butter, and sugars together for longer than you think you need to. This will stop the cookies from having that undissolved sugar feeling. Use 1 egg and 2 egg yolks for better cookies with a deeper flavour. Swap chocolate for macadamias for good nut cookies. Chocolate and coconut is also good. Browning the butter changes the texture of the cookies—they will taste better but may be not be as chewy if cooked for the same amount of time.

Original Recipe ...