Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
Today’s Eat the World challenge takes us to the land Down Under: Australia!
As I was researching recipes, I realized that Australia has very diverse cuisine. Many of the recipes were reminiscent of Britain and other countries (which makes a lot of sense given Australia’s colonization history).
Several of the foods that caught my fancy seemed a bit on the heavy side, using ingredients like puff pastry, and while it sounds delicious, my post-holiday waistband is trying to avoid heavy foods right now.
Instead I settled on an Americanized version of a children’s favorite: Fairy Bread! From what I’ve read, Fairy Bread is traditionally store bought white bread (the cheap stuff), a thick smear of butter (or margarine) and hundreds and thousands (sprinkles).
I ended up using homemade bread (because my family is bread snobs and only grudgingly eat anything else), honey cinnamon butter (based off our favorite from Texas Roadhouse to give the treat a more dessert-like feel), and nonpareils sprinkles (the closest I can find to the Australian hundreds and thousands).
This was a fun and easy treat - I also added a little twist to make these perfect for Valentines day with my little heart cookie cutter!
Check out all the wonderful Australian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Adapted from This Silly Girl’s Kitchen
Cinnamon Honey Butter
¼ cup butter, softened
2 tablespoons honey
¼ teaspoon cinnamon
Sliced Soft & Chewy Italian Bread, crusts removed
Cinnamon Honey Butter
Sprinkles (nonpareils, hundreds and thousands)
To make the butter, beat together all ingredients until smooth and combined.
Cut the bread into triangles. Spread with butter and top with sprinkles.
If desired, top with a second piece of bread with a heart shape cut out - or - place a cookie cutter and fill with red sanding sugar, then top the rest of the bread with sprinkles.
Amy Eats the World in...
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs)
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce
Bangladesh: Shemai (Sweet Vermicelli Pudding)
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
Laos: Khao Piak Sen (Lao Chicken Noodle Soup)
Jamaica: Chicken & Pumpkin Soup
Vietnam: Vietnamese Chicken Porridge (Chao Ga)
Sudan: Red Lentil Soup (Sudanese Addas)
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso