Month: April 2015

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Anzac Biscuits

100 years since our troops made the ultimate sacrifice at Gallipoli. We will be up bright and early tomorrow, scarves on our necks and cookies in our pockets to attend the dawn service! Chewy, delicious and easy to make, this is the classic Womans weekly recipe I’ve always made, but with shredded coconut and dark choc drizzle 1 cup flour 1 cup caster sugar 2 cups rolled oats 1 cup shredded coconut 2 tablespoons golden syrup 125g butter 1 teaspoon baking soda 3 tablespoons boiling water 1/3 cup of dark chocolate melts Preheat your oven to 180 bake and line a tray with baking paper Put your flour, oats, sugar and coconut in a bowl stirring to combine Melt your butter with your golden syrup in a bowl in the microwave Mix your baking soda with the hot water, stirring until melted Pour the butter mix into the dry ingredients and add the baking soda and water, before mixing well Use a tablespoon to shape balls of the dough, and distribute onto your baking tray …

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Angus scotch fillet with blue cheese sauce and glazed vegetables

  New Zealand Angus beef is some of the best steak on the market and it’s marbled fat makes it extra delicious. And blue cheese?! You either love or hate it, but it’s a match made in heaven…. Serves 2 x2 Angus beef scotch fillet steaks For the sauce- 50g of butter 1 small brown onion, diced 1/2 a cup of cream 80g of crumbled blue cheese 3 tablespoons of Worcestershire sauce Black Pepper For the glazed vegetables- 2 beetroot 3 carrots, peeled 8 small roasting potatoes A sprig of rosemary 2 tablespoons olive oil 3 tablespoons balsamic vinegar 2 tablespoons runny honey Rock salt and black pepper A bunch of spinach or your favorite greens to serve. Preheat your oven to 180 fanbake. Cut the ends off your beetroot and wrap in foil parcels before placing in the oven for 4o minutes. Meanwhile, peel your carrots and parboil your potatoes in a pot of salted water. Remove your beetroot from the oven and open the foil parcels, allowing it to cool. Peel the skin …

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Slow Cooked Beef & Mussaman Curry

This little recipe was one I did for an Asian fusion feast a few nights back. Super easy to do and so tasty! Can chuck it in the slow cooker before work and will be ready to eat when you get home. Perfection for this chilly weather! Preparation time – 10 minutes Cooking Time – 6 1/2 hours Serves – 6 people (as a main meal) Ingredients 3 potatoes 1 onion 1kg diced casserole steak (I used Westmeat Canterbury Angus) 4 cloves garlic 3 tbsp. butter 3 heaped tbsp. peanut butter 3 tbsp. curry powder 1 can coconut cream (400mls) 3 tbsp. fish sauce 3 tbsp. brown sugar 2 cups beef stock ½ cup peanuts 1 tsp. salt Method Peel and cut potato into small chunks and add to the slow cooker along with randomly chopped onion. Heat a fry pan to medium heat and add butter, casserole steak and garlic and fry until the meat is browned on both sides. Remove from heat and add the meat to the slow cooker. Leave the meat …