Sunday, May 17, 2015

Cornflake Cookies

Cornflake cookies

Occasionally I get a craving for a childhood favourite, Cornflake Cookies.  There is something about the plain cookie base, the sweet raisins and the crunchy cornflake outer that totally does it for me!  I made these cookies yesterday and they really haven't spent much time in their airtight container... they are too delicious!

I like mine a little thick, meaning they are a bit more cake like in the middle; soft and airy, a contrast to the crunchy outside.

This recipe makes about 12 cookies.

You will need:
125g softened butter
1/3 cup brown sugar
1 egg
1 teaspoon of vanilla extract
pinch of salt
1 cup self raising flour
1 cup of raisins
2 to 3 cups of cornflakes

How to!

  1. preheat oven at 180 degrees celsius
  2. cream butter and sugar together until pale and fluffy.  Add egg and vanilla and continue to beat
  3. Add flour and salt and mix to combine
  4. stir in raisins to combine
  5. using a tablespoon, add balls of cookie mixture to the cornflakes and roll to coat.  I press down slightly to flatten and ensure cornflakes are pressed in.
  6. bake for 15 to 20 minutes, cookies will spread slightly.
  7. cool on wire rack and store in airtight container.

Sunday, January 11, 2015

Russ & Daughters Cafe NYC...

Russ & Daughters

Even after waiting about an hour and a half for a table, we managed to indulge in a bunch of Russ and Daughter treats on a cold New York City afternoon.  The cafe (a new addition to the store in the lower east side) opened recently and we were pretty excited to try ALL that they had to offer.

Russ & Daughters

To start off with, we had some Bloody Mary's made with their own infused vodkas.  Mine was smoke infused and definitely had a killer savoury smoke addition.

Russ & Daughters

To start off with, we shared a serve of latkes with creme fraiche and salmon roe.  This is a marriage made in heaven, one of those dishes that you could eat every single day.  The potato latkes had spring onions inside for some extra flavour.

Russ & Daughters

I had the Pastrami Russ, a pastrami cured salmon (amazing!!) with sauerkraut and cheese on a pretzel roll.  Served with pickles and the house made waffle crisps.  I can't explain the perfection of this dish. And those waffle crisps, well, I could eat them every day.  I loved that this wasn't a huge serving, just enough of all the elements to make it satisfying without being overwhelming.

Russ & Daughters

Mark had the 'Classic Board', Russ & Daughters perfection smoked salmon with sides of creme fraiche, red onion, capers, tomatoes, dill and your choice of bread.  We went with toasted pumpernickel.  You can see in the background a shot of vodka and a glass of their house made celery soda.

Russ & Daughters

There is nothing better than good quality vodka, cured fish and good bread... look at my happy face!!!

Russ & Daughters

To finish off, this Halvah ice cream with salted caramel was amazing!!!  I've always eaten halvah with vanilla ice cream at home.  There is something about the taste and texture combination that is something simple, yet special.  Russ and Daughters take this to a whole other level in this dessert.  I also love that it is served in a metal bowl, meaning that the ice cream stays cold and slows the melting time.  I ate this pretty quickly though, I don't think melting was going to be an issue!

Russ & Daughters

And the classic egg cream... the drink that has neither egg or cream but is all taste.  Mark had been dying to try this classic and it didn't disappoint.  The addition of metal straws made us feel like we had stepped back in time.  This is what Russ and Daughters do, classic dishes, served simply and served well.  I mean, that is why they celebrated 100 years in 2014.  A true New York City institution that I don't think is going anywhere soon.

You may also find this delicious!

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