Category Archives: Recipe



Homemade Lemonade

1 cup caster sugar

1 cup lemon juice

3 cups soda water, chilled

Fresh mint

Place the caster sugar in a saucepan with 1 cup water and stir over low heat until the sugar dissolves.

  1. Allow to cool.
  2. Stir in the lemon juice.
  3. Top with chilled soda water and add fresh mint to serve.

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Steak, Guinness & Cheese Pie

I got this recipe from Jamie’s Olivers ‘Jamie at Home’, but I made a few alterations. Its was bloody delicious. It was rich, hearty and robust – the perfect dish for this cold Melbourne weather. I will definitely be making it again soon.

Steak, Guinness & Cheese Pie

Serves 4-6

Olive oil

3 brown onions, finely chopped

3 cloves of garlic, chopped

30g butter, plus extra for greasing

2 carrots, finely diced

2 sticks of celery, finely diced

1 brown paper bag of swiss brown mushrooms, sliced

1.1kg gravy beef, cut  into 1 inch cubes

a few sprigs of rosemary, leaves picked and chopped

sea salt and freshly ground black pepper

1 can of Guinness beer

2 heaped tablespoons of flour

220g freshly grated cheddar cheese

2 or 3 sheets of ready made good quality all butter puff pastry

1 large free range egg, beaten

Preheat the oven to 375 degrees.

Heat a glug of olive oil in a large ovenproof pan over a low heat.

Add the onions and fry them gently for about ten minutes – try not to color them too much.

Add the butter, garlic, carrots, celery and mushrooms and turn up the heat.

Cook for a few minutes and then add the beef, rosemary, a pinch of slat and a level teaspoon of pepper.

Fry on the highest heat for 3 or 4 minutes, continually stirring.

Pour in one bottle of Guinness, stir in the flour and add just enough stock to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1 and 1/2 hours.

Remove the pan from the oven and give the stew a stir.

Place it back into the oven and continue to cook it for another hour or until the meat is very tender and the stew is rich dark and thick.

Remove the stew from the oven and if it’s too liquidity place it over the stove and reduce for a few minutes until the gravy thickens. 

Remove it from the heat and stir in half of the cheese, then season carefully and leave it to cool slightly.

Butter an appropriately sized pie dish then line with the pastry, leaving the edges dangling over the sides.

Pour the stew into your pastry lined dish and even it out before sprinkling the remaining cheese over it.

Brush the edges of the pastry with a little beaten egg.

Cut a piece of pastry to fit the top of the pie dish and criss-cross lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic.

Brush the top with beaten egg then bake the pie directly on the bottom of the oven for 45 minutes until the pastry is cooked puffed and golden.

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Mothers Day Lunch

Classic Stodge.


Yorkshire Pudding

325ml full cream milk

4 eggs

1/2 teaspoon salt

250g plain flour

12 x 1/2 teaspoon beef dripping or vegetable shortening

Whisk the milk, eggs and salt and leave for 15 minutes.

Whisk in the flour and leave until you need it.

Put 1/2 a teaspoon of dripping in each muffin compartment and heat in at least a 220°C oven for 10-15 minutes.

Remove the pan from the oven and pour in the yorkshire pudding batter – you can fill them to the top.

Cook in a 250°C oven for 15-20 minutes or until they have puffed up and are golden.

Serve immediately.

Stilton Soup

2 large leeks, washed throughly and chopped

4 sticks celery, chopped

30g butter

30g flour

1L chicken stock

100ml dry white wine

250ml full cream milk

200g+ stilton cheese

100ml thickened cream


white pepper


Heat the butter in a large saucepan and add the leeks and celery.

Soften over a low heat until translucent.

Add the flour and stir for a minute.

Add the white wine and stock and bring to the boil, stirring.

Simmer for 30 minutes.

Add the milk, cheese and cream and heat gently until the cheese has melted.

Season with salt, white pepper and nutmeg to taste.

Liquidize if you prefer and serve.

Gratin Dauphinois

1kg desire potatoes, peeled and washed

1.5L cream

Half bunch of thyme

Half head of garlic



Handful parmesan

Slice the potatoes 1/2cm thick.

Place the cream into a saucepan with the thyme and garlic.

Bring to the boil then reduce over a medium heat by a third.

Pass through a sieve and discard the thyme and garlic, then add salt and pepper.

Place the cream back in the saucepan and bring the cream back to the boil.

Add the sliced potatoes and cook over a low heat for 10 minutes, until the potatoes are slightly cooked.

Drain the potatoes through a sieve catching the cream in a bowl.

Layer the potato slices in a 5cm deep baking dish.

Just cover with the reduced cream and put in the oven for 1 1/2 hours. The top should be golden.

Remove from the oven, add the parmesan and put it back in the oven under the grill to brown the cheese.

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Glazed Honey & Soy Chicken

Once again incredibly easy and everyone (my housemate, her brother and the english couch surfer) loved it. If you can, let it marinade for 24 hours. I couldn’t find any thigh cuts with the skin on and it did work without but I know it would have tasted so much better with the skin and that’s why I’m making it again for my friends this saturday before the party.


Glazed Honey & Soy Chicken

Serves 4

1/2 cup soy sauce

2 tablespoons vegetable oil

2 tablespoons honey

2 tablespoons shaosing wine or dry sherry

1 garlic clove, finely chopped

1 tablespoon ginger, finely grated

1 red chilli, finely chopped

4 chicken Marylands (leg quarters), cut into 2 pieces between thigh and drumstick

To serve

Cucumber slices

Fresh coriander

Lime or lemon wedges

Steamed jasmine rice

Sweet chilli sauce (below)


Preheat the oven to 180ºC.

Stir all the ingredients, except the chicken, together in a small bowl.

Place the chicken in a bowl or flat dish, pour the marinade over and mix with your hands to coat.

Cover and marinate in the fridge for at least 1 hour, or overnight.

Remove the chicken from the marinade and place, skin side up, in a roasting tin.

Bake for 45 minutes or until the chicken is no longer pink, frequently turning the drumsticks over as they brown and basting the chicken every 15 minutes with extra marinade. Use a clever to cut the chicken into smaller pieces.

Serve with cucumber, coriander, lime, rice and sweet chilli sauce on the side.


Sweet Chilli Sauce

3 large chillies

1 cup rice vinegar

2 teaspoons salt

3/4 sugar

1 garlic clove, chopped


Combine all the ingredients in a small saucepan and stir over a low heat until the sugar dissolves.

Bring to the boil and cook for 5 minutes or until the mixture thickens to a slightly consistency.

Remove from heat and allow to cool.


Steamed Jasmine Rice

Serves 4

500g jasmine rice


Put the rice in a small saucepan and rinse a few times by running cold water over it to cover, then pouring the water out. This rinses of excess starch powder and any broken rice that will make the cooked rice mushy.

Add just enough water – about 750ml – to cover the top of the rice by 1cm. A good trick is to touch the top of your rice with your middle finger. The water level should be just below the first joint of your finger.

Cover the pan with the lid, place over medium-high heat and bring to the boil. Immediately reduce to a low heat.

Simmer, uncovered, or until the water has evaporated.

Turn off the heat and allow the rice to sit, covered, for at least 5 minutes.

Fluff with a fork before serving.

Holy Fuck! – Lovely Allen (zSHARE)

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Sticky Toffee Pudding

I made this a few weeks ago and it was really great, incredibly rich and moist and simply delicious – perfect rainy day food. Although I ate most of it, my housemate really enjoyed it too and it only lasted two days. I was at my mum’s last week and didn’t have this recipe and used one from Jamie’s Dinners instead, Neil Perry’s recipe tasted better and was easier. I also used dried dates and it turned out well, if anything I think they give it more flavour.


Sticky Toffee Pudding

10 fresh dates, 230g, pitted and chopped

1 teaspoon bicarbonate of soda (baking soda)

100g unsalted butter, softened

3/4 cup caster sugar

2 eggs

1 teaspoon natural vanilla extract

1 1/4 cups self-raising flour, sifted

thick double cream, to serve


500ml thick double cream

1/2 cup demerara sugar

2 tablespoons golden syrup


Preheat the oven to 180ºC.

Grease a 27 x 15 x 6cm deep loaf tin and line the base and sides with baking paper.

Place the dates and 1 cup of water into a pan and bring to the boil over medium heat.

Remove the pan from the heat and add the bicarbonate of soda – the mixture will begin to bubble up. Set aside to cool.

Cream the butter and sugar together using an electric mixer until light and fluffy.

Add the eggs one at a time, beating after each addition.

Add the vanilla and beat until combined.

Fold the flour and date mixture alternatively into the butter mixture.

Pour the batter into the prepared tin and bake for 50 minutes, or until cooked when tested with a skewer.

Combine the cream, sugar and golden syrup in a small pan and stir constantly over medium heat until the sugar has dissolved.

Bring the sauce to the boil, then reduce to a simmer, stir occasionally, until the sauce reduces and thickens slightly.

Turn the warm pudding out onto a platter and drizzle with half the sauce.

Cut the pudding into thick slices.

Serve with the remaining sauce and thick cream.

Little Joy – Keep Me In Mind

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Rendang Of Beef

This is a really simple and delicious curry recipe – the gravy is so full of flavour. I recommend you use Kara coconut milk in a carton if you can find it.


Rendang Of Beef

800g topside beef, cubed

3 tablespoons vegetable oil

150g rendang curry paste (below)

600ml coconut milk

1 1/2 tablespoons tamarind paste

6 kaffir lime leaves, crushed

1 1/2 tablespoons palm sugar, grated


Rendang Curry Paste (makes about 400g)

15g shrimp paste

1 red onion, chopped

6 garlic cloves, chopped

12 long red chillies, seeded and chopped

1 lemongrass stem, white part only, chopped

40g galangal, peeled and chopped

40g ginger, peeled and chopped

1 Lime, finely zested

5g fresh turmeric, grated, or 1 teaspoon ground


Wrap shrimp paste in foil and roast for about 10 minutes in a medium oven until fragrant.

Process all the ingredients together to form a smooth paste.

Heat the oil in a pan or wok.

Add the curry paste and fry for 3 minutes – this will release a very strong chilli fragrance.

Add the beef, coconut milk, tamarind paste and kaffir lime leaves.

Simmer, uncovered, stirring frequently so the coconut milk doesn’t stick for 1-1 1/2 hours, or until the meat is tender and the gravy has thickened.

Add the palm sugar and salt to taste.

Serve with steamed jasmine rice and a wedge of lime.

Soft Shock – Yeah Yeah Yeahs (zSHARE)

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Crispy Zucchini Flowers

I saw Jamie Oliver make these on tv a few weeks ago and then yesterday a family friend gave me some from her dad’s garden. They were great. The filling was delicious and the batter was light, I used soda water. Here’s the recipe.




Goldfrapp – Fly Me Away (zSHARE)

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