Category: In the Den Kitchen

Home cooking, family recipes, seasonal meals, and food stories shared from In the Den Kitchen with heart and simplicity.

🧁In the Den Kitchen: Winter Comfort Baking

Because sometimes the best way to warm up is with something sweet from the oven.

Winter has properly settled in here now — the short days, the wind off the water, the kind of cold that sends us all indoors looking for something warm to wrap our hands around. And when the days close in like this, the kitchen quietly becomes my favourite room in the house.

There’s something deeply comforting about baking in Winter. The oven ticking away, the windows fogging up against the cold outside, the whole house slowly filling with the smell of cinnamon and chocolate and apple. It’s warmth you can taste — soft doughs, warm spices, a little sugar and a lot of nostalgia.

This season in the Den Kitchen I’ve been leaning into the hearty, home-style bakes. The ones built from pantry staples, the ones that don’t ask much of you but give plenty back. Here are a few of my favourites.

Apple Bran Muffins

Old-fashioned goodness with a healthy little twist.
Print Recipe Pin Recipe
Course Baking, Breakfast, Snack

Ingredients
  

  • 2 cups apple grated
  • 1 cup All Bran see Notes
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1/4 cup milk
  • 1/4 cup caster sugar
  • 1 1/2 cups self raising flour
  • cinnamon to taste

Instructions
 

  • Preheat oven to 180°C. Line a muffin tray with paper cupcake liners.
  • Combine milk and All-Bran, and let stand until softened.
  • In another bowl, mix oil, eggs, and sugar.
  • In another bowl, sift flour and cinnamon, then stir in the oil mixture and vanilla.
  • Gently fold in the bran mix and grated apple.
  • Spoon into the muffin tray and bake for 15–25 minutes, until golden.

Notes

If you can’t find All Bran use any bran cereal. It may need to soak a little longer.
Keyword apple, muffin

🍫 Classic Fudgy Brownies

Rich, dense and a little indulgent — exactly as brownies should be.
Print Recipe Pin Recipe
Course Baking

Ingredients
  

  • 200 g dark chocolate
  • 150 g butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain flour
  • 1/4 cup cocoa powder
  • pinch salt

Instructions
 

  • Preheat oven to 180°C. Line a square baking tin.
  • Melt butter and chocolate together until smooth.
  • Stir in sugar, then beat in eggs and vanilla.
  • Fold through flour, cocoa, and salt until just combined.
  • Pour into tin and bake for 20–25 minutes.
  • Cool before slicing into squares.

Notes

Tip: Add chopped walnuts or swirl in a spoonful of peanut butter before baking for a twist.
Keyword brownie

🍥 Cinnamon Scrolls

Soft, buttery rolls with a swirl of sugar and spice.
Print Recipe Pin Recipe
Course Baking, Snack

Ingredients
  

  • 2 1/2 cups self-raising flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 60 g butter melted
  • 3/4 cup milk

Filling

  • 2 tablespoons butter melted
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon

Instructions
 

  • Preheat oven to 180°C and line a baking tray.
  • Mix flour, sugar, and salt. Add butter and milk to form a soft dough.
  • Roll out into a rectangle, brush with melted butter, and sprinkle with sugar and cinnamon.
  • Roll tightly, slice into rounds, and place on tray.
  • Bake for 15–20 minutes until golden.
  • Drizzle with icing if desired.

🍋 Lemon Drizzle Loaf

A bright, zesty bake to cut through all that Winter richness.
Print Recipe Pin Recipe
Course Baking

Ingredients
  

  • 1 cup caster sugar
  • 125 g butter
  • 2 eggs
  • 1 1/2 cups self raising flour
  • 1/2 cup milk
  • 1 lemon zest and juice

Drizzle

  • 1/4 cup lemon juice
  • 1/4 cup icing sugar

Instructions
 

  • Preheat oven to 170°C. Grease and line a loaf tin.
  • Cream butter and sugar until light. Add eggs one at a time.
  • Mix in flour, milk, lemon zest, and juice.
  • Bake for 35–40 minutes.
  • Mix drizzle ingredients together, until sugar dissolves
  • While still warm, pour over the lemon drizzle.
Keyword baking, cake, lemon

🧈 Oatmeal Choc Chip Cookies

Chewy, rustic and perfect alongside a mug of hot chocolate.
Print Recipe Pin Recipe
Course Baking, Snack

Ingredients
  

  • 125 g butter
  • 1/2 cup brown sugar
  • 1/4 cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 cup rolled oats
  • 3/4 cup self raising flour
  • 1/2 cup choc chips

Instructions
 

  • Preheat oven to 180℃. Line a baking tray.
  • Cream butter and sugars, then add egg and vanilla.
  • Stir in oats, flour, and choc chips.
  • Drop spoonfuls onto a tray and bake for 10–12 minutes.

🔥 Final Thoughts

For me, Winter baking was never really about the end result. It’s the slow, unhurried process of it — the warm kitchen, the waiting, the smell of something good in the oven while the wind carries on outside. It’s the simple comfort of making something with your hands and sharing it with the people you love (and, let’s be honest, the cats supervising from the doorway).

So pull on an apron, put the oven on, and let the kitchen do its quiet magic — one batch at a time.

Stay warm. Bake often. And may your hearth burn bright.

In the Den Kitchen: Hearty Winter Soups

As the Tasmanian winter settles in, there’s nothing better than wrapping your hands around a steaming bowl of soup. Whether it’s a family recipe handed down through generations or a modern comfort dish, soups are the ultimate winter staple — nourishing, affordable, and full of heart.

In this In the Den Kitchen edition, I’m sharing a few of our family favourites alongside two new cosy creations that have become regulars at our table.

First is a timeless classic that never fails to hit the spot. My Grandma’s recipe uses pantry staples and comes together in no time – perfect for busy winter evenings.

🍅 Grandma’s Tomato Soup

A timeless classic that never fails to hit the spot. My Grandma’s recipe uses pantry staples and comes together in no time – perfect for busy winter evenings.
Print Recipe Pin Recipe
Course Soup

Ingredients
  

  • 420g can crushed tomatoes
  • 420g can` tomato soup
  • 1/2 cup uncooked rice
  • 1 onion diced
  • 4 cups chicken stock

Instructions
 

  • Combine stock, tomatoes, rice, and onion in a large pot.
  • Simmer until the onion and rice are tender.
  • Stir in the tomato soup, heat through, and serve.

Notes

Serving tip: Pair with buttery toast or a grilled cheese sandwich for the ultimate nostalgic meal.
Keyword rice, soup, tomato

Next up is my Mum’s Carrot soup. Simple, smooth, and naturally sweet – this one’s a family staple that Mum made every winter. It’s rich without being heavy and makes a beautiful starter or light dinner.

🥕 Mum’s Carrot Soup

Print Recipe Pin Recipe
Course Soup

Ingredients
  

  • 50 g butter
  • 6 carrots peeled & chopped
  • 1 onion diced
  • 3 cups chicken stock
  • salt & pepper to taste
  • 1 cup milk
  • 1/2 cup cream

Instructions
 

  • Melt butter in a large saucepan. Add onion and carrots.
  • Add stock, bring to the boil, and cook until carrots are soft. Drain, reserving liquid.
  • Blend to a puree, adding liquid gradually until thick.
  • Stir in milk and cream and stir to warm through, just before serving.

Notes

Serving tip: Add a sprinkle of fresh parsley or a swirl of cream for presentation.
Keyword carrot, soup

Next, a personal favourite – leek & potato soup

🥔 Leek and Potato Soup

This one’s pure comfort in a bowl – hearty, satisfying, and full of flavour. It’s a perfect midweek dinner or freezer-friendly meal for those chilly nights.
Print Recipe Pin Recipe
Course Soup

Ingredients
  

  • 2 tbsp butter
  • 1 leek sliced
  • 4 potatoes peeled & diced
  • 3 cups chicken stock
  • salt & pepper to taste
  • 1 tbsp butter extra
  • 1 1/2 tbsp cornflour
  • 2 cups milk
  • grated cheese to taste

Instructions
 

  • Melt butter in a large saucepan, add leek, and fry until soft.
  • Add potatoes and chicken stock, then simmer until cooked.
  • In a separate pan, melt extra butter, stir in cornflour, and slowly add milk until thickened. Add cheese to create a cheese sauce.
  • Stir cheese sauce into soup and blend until smooth.

Notes

Serving tip: Top with shredded cheese, chives, or crispy bacon bits.
Keyword leek, potato, soup

This one’s pure comfort in a bowl – hearty, satisfying, and full of flavour. It’s a perfect midweek dinner or freezer-friendly meal for those chilly nights.

🐔 Creamy Chicken & Corn Soup

Print Recipe Pin Recipe
Course Soup

Ingredients
  

  • 1 tbsp butter or olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 1/2 cup chicken cooked & shredded
  • 1 can creamed corn
  • 1 cup corn kernels fresh or frozen
  • 4 cups chicken stock
  • 1 cup milk
  • 2 tbsp cornflour
  • salt & pepper to taste

Instructions
 

  • Heat butter in a pot, sauté onion and garlic until fragrant.
  • Add chicken, corn, and stock. Simmer for 10–15 minutes.
  • Mix cornflour with milk, pour into the soup, and stir until thickened.
  • Season to taste and serve hot.

Notes

Serving tip: Add a sprinkle of chopped spring onion or crispy bacon for extra depth.
Keyword chicken, corn, soup

Finally, a rich, cheesy, vegetarian delight – this soup turns humble cauliflower into something truly indulgent.

🧀 Roasted Cauliflower & Cheddar Soup

Print Recipe Pin Recipe
Course Soup

Ingredients
  

  • 1 small head cauliflower chopped into florets
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable stock
  • 1 cup milk
  • 1 cup cheddar cheese grated
  • salt & pepper to taste

Instructions
 

  • Toss cauliflower in olive oil and roast at 200°C for 25–30 minutes until golden.
  • In a pot, sauté onion and garlic. Add roasted cauliflower and stock.
  • Simmer for 10 minutes, then blend until smooth.
  • Stir in milk and cheese until melted and creamy.

Notes

Serving tip: Top with extra roasted cauliflower pieces or a drizzle of olive oil.
Keyword cauliflower, cheese, soup

There’s something magical about winter soups – they bring warmth, comfort, and a sense of connection. Whether you’re revisiting old family recipes or trying new favourites, each bowl tells a story of love, care, and nourishment.

So, grab your favourite mug or bowl, light a candle, and let the aromas of simmering soup fill your home this winter.

ANZAC Biscuits: A Sweet Taste of History

Today (25th April) is ANZAC Day, a day where Australians and New Zealanders pause to remember the sacrifices of soldiers past and present. Sharing ANZAC biscuits (yes it is a biscuit – not a cookie!) on this day is more than a culinary tradition—it’s a way to honour history and connect with community.

ANZAC Biscuits

Few treats carry as much historical significance—or delicious nostalgia—as the humble ANZAC biscuit. Crispy on the edges, chewy in the centre, and golden with a hint of caramel, these iconic biscuits are a beloved staple in Australian and New Zealand homes. But their charm goes far beyond taste: they’re steeped in wartime history and national pride.

ANZAC biscuits originated during World War I, named after the Australian and New Zealand Army Corps (ANZAC). These biscuits were baked by the wives and mothers of soldiers and sent in care packages to the front lines. They were designed to last the long journey across oceans without spoiling—made without eggs, using ingredients that were accessible and shelf-stable at the time.

ANZACs, as they are lovingly know as, are protected by law. The term ANZAC itself is legally protected by Australian law and there are very strict rules around the use of the term Anzac biscuits.

The use of the word ‘Anzac’ in the commercial production and sale of Anzac biscuits is usually approved, however the biscuits must not substantially deviate from the generally accepted recipe and shape, and must be referred to as ‘Anzac Biscuits’ or ‘Anzac Slice’ (not ‘Anzac Cookies’). Where a recipe or the finished product substantially deviate from the generally accepted form (e.g. include
ingredients such as chocolate or fruit), the manufacturer should consider renaming them so that the word ‘Anzac’ is not used.

Recently DVA has noted a significant increase in applications to use the word ‘Anzac’ in the production of Anzac biscuits where recipes include ingredients that cater for specific dietary requirements, including gluten free and vegan ingredients. If recipes substitute ingredients for dietary requirements, this is not considered a deviation. Permission to use the word ‘Anzac’ has been granted for the production of such Anzac biscuits where ingredients have been substituted.

From the Australian Government Department of Veteran Affairs, Use of the word “Anzac” Guidelines

Want to give them a go yourself? This recipe is from the Australian War Memorial

Whether you’re honouring ANZAC Day or just craving a warm, homey biscuit, these little golden discs are a perfect way to celebrate a shared heritage—and indulge in a bit of history with every bite.

Have you made ANZAC biscuits before? Do you make yours with coconut? Share your thoughts or your favourite version in the comments below!

In the Den Kitchen

A few years back I did a series that I called In the Den Kitchen, where I shared recipes we’d been cooking. I’m planning on bringing it back in 2025 but I need to make some major changes to it.

Burred image of a kitchen with the words In the Den Kitchen

In the meantime I’ve taken down all posts tagged In the Den Kitchen down while I update them. They will be back and looking much more spiffy.

So mind the dust – the Kitchen is getting a renovation.

Holiday baking – Shortbread

It’s Christmas time and I thought I’d share some of my favourites to cook during December. Seriously though these are good any time of year.

First on the list is Shortbread. This is the recipe my Mum used and it comes from my Grandmother on Dad’s side, so it’s a proper Scottish one. I can’t remember if I’ve shared this one before but if I have, oh well, here it is again.

14 days of cooking with the Thermo

I joined a group on Facebook that challenges you to cook something new with your Thermomix for 14 days. The latest challenge for 26/5 to 8/6 was…

1. – “I’ve had my tmx a yr and I still haven’t made…..” that thing everyone raves about that you keep meaning to try, something that’s so simple but you haven’t got round to it yet, that thing that’s been on the to do list for ages or something you thought you would make in the first week that you just never got round to!!!

2. – winter warmers – hearty nourishing winter meals

With that challenge I decided to make a list of things I’d like to make and thought I’d blog about it.

  • Monday 26/5 – Yummy Chicken Pasta (recipe community)
  • Tuesday 27/5 – Pikelets (TM31 Everyday Cookbook p57) and lemon butter (TM31 Everyday Cookbook p47)
  • Wednesday 28/5 – Tomato Soup (TM31 Everyday Cookbook p 78)
  • Thursday 29/5 – Impossible quiche (Devil of a cookbook) – first time doing quiche in thermo
  • Friday 30/5 – Chicken Stroganoff (Devil of a Cookbook) – a family favourite
  • Saturday 31/5 – Raisin bread (from Thermo Affairs)
  • Sunday 1/6 – crumpets (recipe community) – a bit of a fail, not sure what went wrong 🙁 and I forgot to take a photo

Week 2

  • Monday 2/6 – Super simple sausage rolls (recipe community)
  • Tuesday 3/6 – converted mum’s one egg meringue recipe – still working on tweaks
  • Wednesday 4/6 – Apricot Balls
  • Thursday 5/6 – taco mince (using the packet stuff)
  • Friday 6/6 – Parmesan Garlic Bread Wheel
  • Saturday 7/6 – i was out all day so didn’t make anything
  • Sunday 8/6 – Chicken Cashew Nut (TM31 Everyday Cookbook p111)

Overall I think it was a pretty good 2 weeks. We’ve found some new recipes we’ll add to our family favourites, some that will need a bit of tweaking before we decide and a couple that won’t get made again. I’m looking forward to the next challenge 😀

From the Den Kitchen–Me & my Thermo

Yup, we finally got one. Last Saturday our new Thermomix arrived and both hubby & I have been cooking up a storm in it.

Thanks to Belinda, our lovely Thermo consultant, we had a delicious demo meal with some friends & family – sorbet, dip, soup, rolls, a chicken dish and then custard all in 2 hours. If you get the chance – go to a Thermo demo – you won’t be disappointed 😉

We’ve made Anzacs, scrambled eggs, orange juice, not tinned spaghetti, silverside & mustard sauce, more Anzacs, honey joys, Profiteroles, Chicken & corn soup AND a sponge cake! I’m currently making a cheese, bacon & garlic pull apart and tomorrow the plan is to make some vanilla essence (& vanilla ben paste), Scottish tablet (fudge) and maybe try making my own condensed milk.

Do you own a Thermomix? Do you want one? Not fussed?
If you do – favourite recipes?? or blogs – always looking for new blogs 😉