Cook this: Weet-Bix Slice

Fun facts about Weet-Bix:

1. Australian children use them to learn the points of a compass. Never Eat Soggy Weet-Bix. How does anyone else learn that??

2. They’re basically just little bricks of shredded wheat. I think most countries have their own version. They are not very exciting on their own.

3. I flat out refused to eat them for breakfast as a kid (see point 1 – I don’t like soggy cereal) unless dad smeared them with Nutella or strawberry jam and I ate them like crackers. Very dry, flavourless crackers. The only other exception was mum’s Weet-Bix slice.

4. Mum makes a few bloody good versions of a Weet-Bix slice – this is the one I like best.

Ingredients:
– 3 Weet-Bix, crushed
– 1 cup desiccated coconut
– 1 cup self-raising flour
– finely grated zest of half a lemon
– 1/2 cup castor sugar
– 180g butter, melted
– 1 tsp vanilla extract

– 1 cup icing sugar
– juice of 1 lemon
– other half of the lemon’s zest

 

Method:

1. Pre-heat the oven to 180 C and line a 12 inch square tin with non-stick baking paper.

2. Combine the crushed Weet-Bix, coconut, flour, lemon zest and sugar in a large bowl.

3. Pour in the butter and vanilla, mix to combine.

4. Get the mixture into the tin and press it down firmly with your hands. Bake 15 minutes or until set. When it comes out of the oven, leave it in the tin while you make the icing.

5. Combine the icing sugar, lemon juice and zest, mix it up and add more icing sugar if it’s too runny/more lemon juice if too dry.

6. After the slice has had a chance to cool for 5 minutes, pour the icing on top and spread it over evenly. Let the slice cool completely in the tin, the take it out, slice into squares
and enjoy!

 

Crunchy Weet-Bix slice > soggy Weet-Bix any day of the week.

Cook this: Cheeseburger pasta

Yes, you read the post title correctly; no, it’s not a typo. Cheeseburger pasta. As in, pasta that magically tastes like a cheeseburger.

I was not aware this was a thing until a few weeks ago when a friend said she was making it for dinner, and given how much I love a good cheeseburger, I obviously had to give it a go. I had low expectations because I didn’t want to be disappointed, but I can happily say that I ended up with a huge bowl of pasta that tasted exactly like a good old cheesy… amazing!

I asked my (admittedly few) Instagram followers if they’d be interested in seeing the recipe, and the overwhelming response was “YES!” so here it is, slightly tweaked from the original my friend shared.

 

 

INGREDIENTS (makes 6 serves):
– 500g beef mince
– 1 small brown onion, thinly sliced – or, if you’re fructose intolerant like me, 2 spring onions, thinly sliced
– 400g dry macaroni or other small pasta
– 3 cups beef or vegetable stock
– 400g tin of diced tomatoes
– 3/4 cup ketchup
– 1/3 cup yellow mustard
– 1-2 cups (depending how cheesy you want it) grated cheddar or strong tasty cheese
– diced tomato, red onion, and/or pickles, to serve

 

METHOD:
1. Heat a large, non-stick pot over medium heat and spray with cooking oil. Add the mince and onion, and cook until the onion softens and the beef browns.

2. Add the pasta, stock and tinned tomatoes, give it a good stir and bring to a simmer until the pasta is cooked through (the liquid should be almost completely absorbed by that point).

3. Take the pot off the heat and stir in the ketchup, mustard and cheese, until the cheese is melted through.

4. Serve it up and top with the diced tomato, onion and pickles. Close your eyes and imagine it’s a cheeseburger. It basically is.

Cook this: beef bourguignon

Winter is here. Properly. It was a long hot summer, and in the current COVID-19 haze, I just want to sit at home in my pjs and dressing gown, and eat warm comfort food. Maybe you do, too.

I wanted to share this beef bourguignon recipe from my cookbook, because it’s one of the best winter comfort foods I know – I first ate real beef bourguignon in a little bistro in Paris back in 2013, and it was the first time I understood why people make such a fuss over French food. It was magnificent.

My version isn’t quite the food of the gods they’ll whip up for you if you ever have the pleasure of dining at Le P’Tit Troquet, but it’s easy enough to make for yourself. And make sure you make a huge pot of it, because left overs.

Ingredients:
• 500g chuck steak
• olive oil
• 2 garlic cloves, finely sliced
• 1 onion, roughly diced
• 3 cups red wine
• 2 cups vegetable stock
• 2 large carrots, peeled & sliced
• 500g button mushrooms
• 3 celery stalks, chopped
• 5 bay leaves
• 2 tsp dried thyme leaves
• ¼ cup roughly chopped fresh parsley
• mashed potato, to serve

Method:
1. Roughly dice the steak and season with salt and pepper.

2. Heat a large pot over high heat and add enough oil to coat it. Cook the steak (in batches if necessary) for a few minutes, until browned.

3. Add the garlic and onion, and stir for a minute or two, until fragrant.

4. Next, pour in the wine and stock, bringing the pot to a boil.

5. Reduce to a simmer and add the vegetables, bay leaves and thyme. Stir through, place the lid on the pot and simmer for 3 – 4 hours (until it reduces and thickens a little), stirring occasionally.

6. Serve with mashed potato and a little fresh parsley sprinkled over the top.

 

And if you’d like to see more recipes inspired by my travels and the wonderful people who’ve fed me around the world, you can get a copy of my book from $9.99 right here!

Cook this: ANZAC cookies

If you’re an Aussie or a Kiwi, you’re getting ready to deal with two days of work before the ANZAC Day public holiday on Wednesday. To make tomorrow go a little faster, make yourself a batch of these tonight after work – the sugar will pull you through Tuesday!

ANZAC Day isn’t all about a day off work, though. It’s a day for us to pay homage to those who were brave and selfless enough to give their lives so that we could contribute to live ours. And it might sound a bit lame, but I really do think about that every time I make these cookies. They’re super easy to make, and came to be when the mums and wives of the fighting troops wanted to send something over that wouldn’t spoil – they came up with these cookies, made from cheap ingredients that keep well for a while. That doesn’t matter anymore, because it’s impossible to keep a batch of these for more than 3 days without eating them all.

Ingredients:
• 1¼ cups plain flour, sifted
• 1½ cups rolled oats
• ½ cup brown sugar
• ¾ cup shredded coconut
• 2 tbsp golden syrup
• 150g butter
• 1 tsp baking powder

Method:
1. Preheat the oven to 170°C/350°F and line two oven trays with non-stick baking paper.

2. In a large bowl, combine the flour, oats, brown sugar and coconut, and set aside.

3. Melt the golden syrup and butter in a small saucepan over low heat, then set aside.

4. In a small bowl, stir the baking powder in with 2 tbsp water, then stir into the melted butter mixture.

5. Pour the melted butter mixture into the dry ingredients and stir well to combine.

6. Drop tablespoons of cookie dough onto the prepared baking trays with a bit of space between, and bake for 12 – 15 minutes, until golden and just set for a softer cookie, or 15 – 18 minutes for a crunchier one. Cool for 5 minutes on tray before transferring to a wire rack to finish cooling.

 


This recipe is one of my all-time favourites, and it has a spot  in my cookbook, along with another 60-odd favourites! If you’d like to get your paws on a copy (with a fancy new cover), prices start from just $9.99 – click on through to get shopping 🙂

Cook this: Cinnamon-free hot cross buns

Happy Easter! I’m a chocoholic, so I’ll be continuing to gorge myself with chocolate this weekend. But the other part of Easter is hot cross buns, which I’ve never been able to partake in, because I hate cinnamon.

It makes me ill – the smell of it literally makes me gag. But I love bready things, and I hate that I don’t have an excuse to eat delicious little buns smothered in butter for breakfast for a week at this time of the year. So I thought I’d try making my own.

Turns out they’re actually pretty easy to make, the removal of cinnamon does nothing to harm the structural integrity, and because they’re not technically hot cross buns, these delicious sweet little raisin rolls can be made sans cross and eaten all year round now! This simple recipe was adapted from Taste.com.au:

Ingredients (makes 12 large or 16 medium buns)
– 4 cups plain flour
cup caster sugar
– pinch of salt
– 2 x 7g dried yeast sachets
– 1½ heaped cups raisins (or any other dried fruit, like cranberries or apricots)
– 50g butter
– 1¼ cups of milk
– 2 eggs, beaten

Method:
1. In a large bowl, combine the flour, sugar, salt, yeast and dried fruit – set aside.

2. Set a small saucepan over low heat and melt the butter in it. Then add the milk and heat it for a minute – pour the mixture into the large bowl, along with the eggs, and stir together with the blade of a butter knife.

3.Use your hands to bring the dough together, and turn it out onto a floured board to knead for a few minutes. Alternatively, you can use a kitchen mixer with a bread hook to do this.

4. Place the dough into a large bowl, cover with plastic wrap, and sit it in a warm room for an hour and a half to “grow.”

5. Line an oven tray with baking paper, and bring the dough back to the kitchen. Knead in for a minute, to shrink it back down, and divide the dough into 12 – 16 equal pieces. Roll them into balls and place them on the tray, leaving a little space in between – cover them back up with plastic and put them back in the warm room to rise again for another half an hour.

6. Pre-heat the oven to 180°C, and if you want crosses on top, now’s the time to add them. Just mix a half cup of plain flour with a few tablespoons of water to make a thick paste, and either pipe the goop onto the buns in a cross, or be lazy like me and spread it over carefully with a teaspoon.

7. Then all you need to do is bake them for 25 minutes, let them cool, smother then in butter or jam, and enjoy! Keep them for a few days in an airtight container, or freeze them like you would with normal bread to enjoy later.