When I think of Christmas morning, what tends to come to mind first are the smells that come with it. The smell of the real Christmas tree, the smell of fresh coffee grinds and steamed milk, the smell of bacon and slightly burnt toast and […]
It’s December! It’s Summer! It’s the festive season! Our Christmas tree is up! Our cat has discovered a love of tearing baubles off the tree and waking us up at 5am by chasing them down the hallway! Seriously though, I am so freaking excited that […]
Meat pies – one of the staples of the Australian way. Four n’ Twenty, Mrs. Mac’s Pies and Harry’s Cafe de Wheels, collectively as a nation, we appreciate the meat pie in all of its simple, wonderful glory. Me, as a pregnant woman and someone with common sense very much appreciates every single thing about a meat pie. Especially party pies smothered in tomato sauce (those of you who know my family and I know that we love two things above all else in this life, soda water and sauce, both in high quantities).
I went through a stage where I was really into American barbeque flavours and meats (I don’t think it is a coincidence that I was in the thick of a pretty full on Man vs. Food obsession) and found myself making a lot of ribs and experimenting with wet and dry rubs. One night when I couldn’t figure out what to make for dinner, I remembered a pie that mum made years ago and immediately knew that yes, yes I felt like pie. I was living by myself so I didn’t want to make one of those huge ones, so instead, I opted to make mini ones that I could store for consumption at a later date. Using what I had learned and discovered in my USA MEAT PHASE, instead of going for traditional pie flavours, I wanted the filling to be bold and punchy.
This is what I came up with and I am rather damn pleased with the results.
1 brown onion
salt and pepper
Preheat oven to 180 degrees
Take three sheets of puff pastry out from the freezer to thaw
In a pan, cook sliced onion with olive oil, salt, pepper, two tablespoons of minced garlic and a generous amount of smokey paprika until onion in soft and translucent
Add the beef mince and cook until slightly browned
Add about 250ml of passata, a generous amount of worcestershire and barbeque sauce and stir (feel free to add more paprika, salt and pepper at this stage as well)
Let simmer for half an hour, adding small amount of water if the mix is looking dry
While the meat is simmering, grease a muffin tray and cut each sheet of puff pastry into quarters (square)
Gently press pastry into the muffin try ready to fill with the pie filling
Whisk one egg with a fork and set aside
Spoon mixture into each pie and fold the corners of the pastry to their centre, brush with egg
Once every pie is sealed and brushed with the egg, place in the oven until pastry is golden brown (about fifteen minutes)
Devour and lick plate
Halloween has never been a big deal for me however I never need an excuse to participate in some themed baking.. I looked online for some inspiration and absolutely fell in love with Donna Hay’s Gingerbread Skeletons – but, I am a realist and I […]
As all of you are probably aware of by now, being pregnant has not curbed any of my eating habits. Sure there are days where I will desperately feel like one thing in particular, however the very next day that same thing could repulse me. Besides the ad hoc cravings, there are no foods that I am actively avoiding (THE HORROR). If my body is craving something, I am of the belief that it is then okay to consume that thing.
For instance, a few weeks ago I was craving smoked salmon. I could not get enough of the oily beast. I had it on toast in the morning and then in my sandwiches at lunch. I ate so much salmon that I became salmon. The next week? Just the thought of smoked salmon turned my stomach and I could not believe that I had consumed such a large quantity of the foul fish. This week, I feel neither here nor there.
I am premising this recipe with that fun little anecdote because this meal does include a deli meat (the best one in my opinion) and I know that many mamas out there will be warned to steer clear of it. Fuck that, I say. Eat all the food.
Poached eggs on toast with pesto and prosciutto
Now, the best recipes to me are those that have simple ingredients but that are put together with OTHER simple ingredients for one delicious culinary experience. This recipe may seem simple and you say to yourself, “Well I could have come up with that,” – GOOD! Those are the best recipes, and you will come to realise that I am right about that.
basil pesto (homemade – see below for recipe – or store bought)
Toast your toast
Bring water, with a splash of white vinegar, to a simmer and crack your eggs into the water slowly for poaching
Butter toast and then lather the goats cheese on (all of it)
Check your eggs
Place prosciutto on top of goats cheese (again, just use all of it because it’s delicious)
Roughly chop cherry tomatoes and place on top of prosciutto (feel free to soften them in a frying pan with some oil, salt and pepper if that’s your thing)
Grab the eggs out of the water with a spoon, pat dry with a kitchen towel and place on toast (don’t forget to season with salt, pepper and a splash of olive oil)
Spoon a HUGE dollop of pesto on top
Top with balsamic vinegar
Homemade Basil Pesto –
two bunches of fresh basil
pine nuts (I like to dry toast mine in a pan first)
In a food processor, or with a stick blender, or in a blender, place both bunches of basil, a generous amount of olive oil, a pinch of salt and pepper, a handful of pine nuts and a squeeze of lemon. Blend until combined, but leave it kinda chunky! Taste as you go and season however you see fit!