Lemon Myrtle And Coconut Cupcakes
One of the many things that I love about Australia is its native wildlife – kangaroos, emus, koalas, echidnas, bandicoots, wallabies, cockatoos and much more. I’ve had the pleasure of seeing some of these animals in their natural habitats while driving through the Outback in 1999 and 2002, and every day I hear the sound of cockatoos screeching past our windows. Australia is such a beautiful place with so many interesting and extreme places. I’m so glad to be living here.
Being a foodie, I also really love Australia’s native herbs and spices, such as wattleseed, lemon myrtle, mountain pepper and bush tomato, to name a few. I’ve never cooked with any of these native spices before but now that I’m here for good I would really love to experience these herbs and spices that you can only find in Australia.
Luckily, my husband grows a variety of plants in the garden, including a lemon myrtle tree. He picked some leaves from the tree earlier this week for my first experiment in baking with Australian native spices.
I thought I’d have to wait weeks for the leaves to dry, but I found a very helpful post from Simple Daily Recipes on how to dry basil in the microwave. It looked so easy and quick that I decided to try this on the lemon myrtle leaves.
