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By Susan, on November 11th, 2010  The Aussie staple? Why yes, I would have to say the humble meat pie is a regular in the Australian diet. You can’t walk into a bakery without seeing these savory delights. Ahh… my mouth waters at the thought!
This is a delicious recipe for a ‘Shredded’ beef pie – chunks of steak are baked for hours until they fall apart. They are wonderfully indulgent parcels of pastry. If you have never tried a meat pie, well I assure you this is the recipe for you! You will be converted forever.
Shredded Beef Steak Pies
Makes 12 individual pies or 2 large pies or 24 mini pies
Ingredients
- 1.5kg lean diced beef
- seasoned flour for dusting
- 30ml (1 fl oz) olive oil
- 6 onions, chopped
- 2 stalks of celery, diced
- 1 carrot, diced
- 2 cloves of garlic, crushed
- 150g (5 oz) bacon, diced
- 2 cups beef stock
- 1 1/2 cups (375ml) Guinness stout beer
- 30ml (1 fl oz) Worcestershire sauce
- 10 springs of thyme
- 40gm plain flour
- Store bought shortcrust or puff pastry as required (QTY’s will depend on what size pies you decide to make)
- 1 egg, beaten
Method
- Preheat oven to 180c (360f). Dust beef in flour, shaking to remove excess. Heat oil in a large frying pan over medium-high heat, add beef and cook 4-5 minutes on each side or until brown, then transfer to a large, deep roasting pan.
- In the same frying pan add onion, celery, carrot, garlic and bacon and cook for 4-5 minutes until vegetables are tender then transfer to the roasting pan with the beef.
- Add stock, stout and worcestershire sauce to the frying pan, bring to the boil then pour over the beef and vegetable mixture. Add thyme and season to taste with salt and pepper.
- Cover the roasting pan tightly with foil and bake for 5 hours or until meet falls apart.
- Strain the liquid from beef, keeping the liquid – set aside. Using 2 forks, coarsely shred the beef. Put the reserved liquid in to a saucepan over medium-high heat, simmer for 15 minutes or until liquid is reduced to 2 cups.
- Place flour in a small bowl, add enough water to make a thin, smooth paste, then add to the simmering liquid and cook, whisking continuously for 4-5 minutes or until smooth and thick. Season to taste, pour over beef mixture and mix to combine. Cool to room temperature.
- Prepare you pie cases: with store bought pastry, line the bottom of the pie baking tin(s) with ‘Shortcrust pastry’, fill to the brim with pie filling then cover with ‘puff pastry’. With a fork, press down on the edge of the pie lid to seal. Cut 2 holes in the lid to allow steam to escape while baking.
- Heat oven to 220c, brush pies with the beaten egg and bake for 20-40 minutes depending on size or until pies are golden and puffy on top and the filling is heated through.
I made 7 individual pies and 12 mini pies. I baked my mini pies in a muffin tin. It worked fabulously!
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By Susan, on November 8th, 2010 Every single day Christmas gets closer and closer and I get more and more excited! Throughout the year I put aside ideas and recipes to consider as part of my ‘Day of Christmas Cooking Madness’. I set aside one day early to mid December and go nuts in the kitchen making 5…. 6…. 7…. finger sized treats to see me, family and friends through the Christmas season. I like to make them a few weeks before Christmas and enjoy them during the lead up rather then on the day because there is always SOOOOO much food on Xmas day that you don’t really get a chance to savor these little treats they way they deserve.
So what is on my list this year? Cherry Coconut Bon Bons are!! These little bites are just delicious! Gooey cherry coconut mixture encased by a crunchy dark chocolate shell. I like to think they are similar to the Australia candy bar ‘Cherry Ripe’.
One thing is certain about these little balls: their success all comes down to the kind of Coconut flakes you use. You will lose texture if you use the desiccated variety, I used ‘McKenzies Moist Flakes Coconut’ (which the good people at McKenzie were kind enough to provide) they are long strips of sweetened shredded coconut but aren’t dry like shredded coconut usually is. I use them in most cases where coconut is called for when baking/treat making: they are great for ensuring my cupcakes and cakes stay moist and provide great texture: they really make the Coconut Almond Bars I made recently.
For more details on the McKenzie’s Moist Flakes Coconut visit the McKenzie’s website.
Cherry Coconut Bon Bons
Print or download recipe here
Ingredients
- 200ml (7 fl oz) sweetened condensed milk
- 1 1/2tsp cherry brandy flavoring or cherry flavoring
- 1tsp vanilla extract
- 1/8 teaspoon salt
- 1 cup icing (confectioners) sugar, sifted
- 300g (11 oz) McKenzie’s Moist Flakes Coconut
- 350g (12 oz) red glace cherries, diced finely
- 1/2 cup desiccated coconut for rolling
- 450g (16 oz ) dark chocolate suitable for coating
Method
- Line a 23cm x 33cm (9 x13-inch) slice pan with baking paper.
- Combine condensed milk, cherry flavoring, vanilla extract, and salt in a bowl.
- Add icing sugar and stir with a wooden spoon until fully incorporated.
- Add ‘Moist Flakes Coconut’ & glace cherries and stir until combined.
- Chill mixture in refrigerator until easy to mold, about 1 hour. Take 1 tablespoon of mixture at a time and roll into balls, then roll in desiccated coconut.
- Line a cookie tray with baking paper.
- Melt the chocolate and dip the balls into the chocolate, covering completely, and place them on the prepared tray until set. Store finished balls in the refrigerator.
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By Susan, on November 8th, 2010 It really feels like I have a mini farm these days. We have had our chickens for about 4 weeks now and I absolutely love them! It took a couple of weeks for the chooks to get settled and for me to get used to having ‘pets’ to take care of. These are my first since leaving my family home, so I guess it is safe to say these are MY first ‘pets’. I use the term ‘pets’ loosely… what defines a pet? These chickens are productive, they actually contribute to the household with their fresh eggs which is my daily breakfast each morning, I take care of them and they take care of me.
 Having a Dirt Bath I had wanted chickens for at least the past 12 months. Being an avid egg lover (I may even go as far as to say eggs are my FAVORITE food, which would be a shock to those who know me as I am a keen chocoholic!!), I was becoming more and more disgruntled with the store bought eggs. They were consistently flavorless! It wouldn’t matter if I bought cage eggs, free range eggs, organic eggs, eggs from the Sunday produce market…. they were all the same different shade of bland. I knew this couldn’t be right, there had to be a way I could have eggs as they were meant to be had – in all their full flavored, golden yellow yolk goodness.
 Their favorite spot in the garden: Under the Mango Tree As it turns out, there was a way and it involved three pretty little hens. They are surprisingly easy to look after and provide hours of entertainment! Husband & I have slowly been introducing them to our yard and yesterday afternoon was the first time they were allowed to roam free. Yes, they are officially ‘free range’ chooks! Although, in reality they only seem to want to roam to the bottom of our Mango tree, conveniently located just meters away from their pen where they rummage around in the last years supply of grass clippings and dead leaves. Oh well, they certainly look happy!
 The Coop  Ahh..... so refreshing! Enjoying some Watermelon Did you like this? Please share it:
By Susan, on November 4th, 2010 I always thought salmon cakes were a boring kind of dish… “Oh joy, salmon cakes!” (sarcasm intended) but when I found myself with left over cooked salmon fillets, I thought I would finally give them a go.
A Sunday BBQ is where these fishy patties had their debut and they were loved by all! I found them to be a great accompaniment to my usual BBQ fare and they added some extra diversity to my spread.
So, would I make them again? You Bet!!
Salmon Cakes
Makes 8
Ingredients
- 500g (1.1lb) potatoes, peeled, chopped
- 415g (1lb) cooked salmon, flaked or canned red salmon, drained with skin and bones removed & flaked
- 2 tbs drained capers, finely chopped
- 2 shallots (scallions) finely chopped
- 1 egg, lightly whisked
- 1/3 cup dry multi grain breadcrumbs
- Salt & freshly ground pepper
- dry multi grain breadcrumbs, extra, to coat
- 2 tbs olive oil
Method
- Cook the potatoes in a saucepan of boiling water until tender. Drain well, mash and cool slightly.
- Place the mashed potato, salmon, capers, shallots, egg and breadcrumbs in a bowl. Mix until well combined. Season well with salt and pepper. Divide the mixture into 8 patties. Coat the patties in a thin layer of extra breadcrumbs. Put on a plate and refrigerate for 30 minutes.
- Heat the oil in a large non-stick frying pan over a medium heat. Add patties to pan and cook for 2-3 minutes each side or until golden brown. Serve the salmon cakes with the salad and the lemon wedges if desired.
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By Susan, on November 3rd, 2010 Often during one of my many daytime dazes (you know the ones: sitting at your desk at work staring blankly off into the distance for minutes if not hours on end LOL!) I wonder to myself…. if I could choose to be born into any culture in the world, which one would it be?
More often then not, I come to India. I spent a little time there earlier in the year and fell in love. Yes it was chaotic, dirty and often smelly but there was a positive flip side. The Indian cuisine has some amazing flavors all combined in mouth watering dishes and the people I came across were extremely friendly. The place was a hive of energy with the women all dressed in the most colorful garments often decorated with sparkling sequins and beads. Collectively as a nation, these women were the most feminine I had seen. Why have we lost this in the western world? Everyone walks around so casually these days only getting dressed up for very special occasions. When I listen to my Grandmother and Great Aunt speak about their days as young women, stories include such things as satin gloves, diamante brooches, shoe clips, hats and fire engine red lip stick. Apparently everyone dressed this way just to go to the cinemas!
Anyway I digress, here is a wonderful quick recipe for a delicious Indian smoothie!
Mango Lassi
Ingredients
Serves 4
- 4 ripe medium sized mangoes
- 2/3 cup natural yoghurt
- 200ml (7fl oz) milk
- zest and juice of 1 lime
- 1tsp honey
Method
- Cut the flesh off the mangoes, discarding the skin and stone.
- Place the flesh in a blender with the remaining ingredients and blend until smooth. Taste the lassi, if you would like it sweeter add a little more honey and give it another quick whiz. Garnish with a sprig of mint and serve chilled.
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By Susan, on November 3rd, 2010 So I had an interesting Halloween this year: I baked the best cookies in the world and possibly the worst cookies in the world all on the same day. I’m not complaining though……………… I can’t be fantastic all the time right? LOL!
This was my first attempt at the Black and White Cookie, I tried my first one in New York and it was pretty good  I really wanted to share this little piece of American pop-culture cuisine with my family and friends as the closest thing we have here in Oz is the Neenish tart – it looks the same in that one half is black (well… chocolate really) and the other half is pink but the similarities end there. The rest of the Neenish tart is a tart/pie base filled with pastry cream or custard.
Oh well…. there is always next time. They ended up looking pretty good though! You can read the history of the Black and White Cookie here.
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By Susan, on November 1st, 2010 Have I finally cracked the Levain Bakery Cookie Code? I had my third attempt at duplicating the best cookie on Earth and this time I think I may have done it! I can now sleep soundly at night without tossing and turning over choc chips, walnuts and oven temps
My husband Paul and I first came across the Levain Bakery while on a 2 month expedition of the modern jungle which is New York City. Manhattan Island is my favorite destination and whenever I think of the time we spent there I long to go back. I was instantly envious of all New Yorkers when I bit into my first ever Levain Choc Chip Walnut Cookie – it just wasn’t fair that they could enjoy these cookie masterpieces anytime they liked while I lived half a world away. I vowed to myself then and there: I would not stop until I could duplicate this recipe, until I too (like all the Manhattanites) could have these fabulous cookies available to me any time I wanted one.
We were lucky enough to have one day in Manhattan a couple of months ago while on a world cruise and the Levain Bakery was an absolute must! We were first off the cruise ship and headed straight to the Upper West Side to order my 10 cookies (Yes, I spent $40US on Choc Chip Walnut Goodness!!). We picked up a bottle of milk at a corner store then found the first available spot to sit and savour a cookie each – it was heaven!
These cookies are slightly crunchy on the outside and full of gooey half baked cookie dough on the inside. They are best eaten on the day of baking but I assure you that won’t be a problem! They are fabulous – large enough for a whole meal, giants of the cookie world and are accompanied perfectly with a glass of ice cold milk.
So here it is – the Levain Bakery Copycat recipe an adaptation of this recipe from food.com, please try it out and tell me what you think. Does it taste like a REAL Levain Bakery Choc Chip Walnut Cookie? Well, I think so!
Levain Bakery Copycat Choc Chip Walnut Cookie
Note: Start this recipe the day before
Makes 9 x 6oz Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 2 1/2 cups plain (all purpose) flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup brown sugar
- 2/3 cup caster sugar
- 2 eggs
- 170g (6oz) dark chocolate (semi-sweet) chips
- 170g (6oz) dark eating (semi-sweet) chocolate
- 1 cup walnuts
- 1/2 cup icing (confectioners) sugar, sifted
Method
- In a large mixing bowl sift flour, baking powder, baking soda and salt, cut in cold butter until mixture resembles crumbs.
- Stir in sugars until well combined, add eggs and mix until dough forms, stir in chocolate and walnuts.
- With kitchen scales, divide cookie dough into 170g (6oz) balls. Roll the balls in icing sugar and chill dough balls in the refrigerator for 24 hours or over night.
- Heat oven to 400 degrees and line a large flat cookie sheets with baking paper.
- Place 3 balls of chilled dough on the cookie tray and bake for 15 minutes or until the cookies are light golden brown on top. (Leave the remaining dough balls in the refrigerator until ready to bake.)
- Remove from oven and cool on the tray for a few minutes, then place on wire rack to cool completely. Repeat with the rest of the cookie dough balls after cookie sheet cools.
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By Susan, on October 29th, 2010 These are lovely delicate ginger sandwich cookies complete with double ginger filling. You could fill them with any flavor icing but I wanted an intense ginger taste. Can you have too much ginger? I have slowly become a huge ginger fanatic: ginger beer, ginger cookies, chocolate covered ginger, ginger cake, ginger ale – it is all fantastic!
These sweet little cookies are addictive and you’ll find the batch will quickly disappear. My batch lasted a few hours….
Ginger Kisses
Makes 20 sandwich cookies
Ingredients
For the cookies
- 125g (4 ounces) unsalted butter, softened
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1/4 cup plain (all purpose) flour, sifted
- 1/4 cup self-raising flour, sifted
- 3/4 cup cornflour (cornstarch), sifted
- 4tsp ground gigner
- 1tsp ground cinnamon
- 1/2tsp ground cloves
For the double ginger cream
- 60g (2 ounces) unsalted butter, softened
- 3/4 cup icing (confectioners’) sugar, sifted
- 2tbs finely chopped glace ginger
- 1/2tsp ground ginger
- 2tsp milk
Method
- For the cookies: Preheat oven to 180c (350f) and line 2 cookie trays with baking paper.
- Beat butter, sugar and egg in a medium bowl with electric mixer until smooth. Stir in sifted dry ingredients.
- Roll heaped teaspoons of mixture into balls, place balls about 5cm (2inches) apart on trays and pat down the dough balls slightly to form fat discs.
- Bake about 10 minutes. Remove cookies from oven, loosen cookies then cool on tray. Sandwich cookies with ginger butter cream.
- For the double ginger cream: Beat the butter in a small bowl with electric mixer until light and fluffy. Beat in half the icing sugar and milk then repeat. Beat in the glace gigner and ground ginger until well combined.
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