Tuesday, June 24, 2008



* 500g / 1lb chuck or blade steak
* 2 tablespoons flour
* Freshly ground black pepper
* 1 tsp salt
* 1/2 cup water
* 1 x 375g / 12 oz packet frozen puff pastry, thawed
* Beaten egg to glaze


1. Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan.
2. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level.
3. Allow to cool completely.
4. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place .
5. Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).

Recipe by: Ausinternet

Sunday, June 22, 2008

Poori (Fried Flour Flat Breads)


2 cups all purpose flour
1 cup lukewarm water
1 pinch of salt

Oil for deep frying


Knead flour with water into slightly sticky dough.

Rest and cover loosely for 15 minutes.

Break off golf ball-sized pieces.

Dip in the flour, and roll out as Tortilla or Roti.

Heat the oil in wok or Karahi.

Deep fry puri until slightly brown. (To puff Puri, press down puris lightly into the oil when frying.)

Drain excessive oil and serve hot with any curried vegetable especially Chana.

Recipe by: Food-India.com

Thursday, June 5, 2008

Potato Cakes


1/4 cup self-raising flour
1 1/2 teaspoons salt
pinch pepper
2 eggs
1 small onion
1 tablespoon chopped parsley
500 g potatoes
60 g butter


Sift dry ingredients into a bowl.
Beat eggs well and add to dry ingredients.
Peel and grate onion. Add to mixture in bowl with parsley. Mix well.
Wash, peel and grate potatoes.
Put in cloth or absorbent paper and squeeze out excess liquid.
Add potatoes to egg mixture and beat thoroughly with a wooden spoon.
Heat butter in a frying pan.
Spoon about 2 tablespoons batter into pan and flatten slightly with a spoon.
Cook over medium heat until golden brown and crisp on one side.
Turn carefully and brown on other side.
Drain on absorbent paper.

Recipe: Aussie Cooking

Wednesday, June 4, 2008

Chinese Beef and Noodles

Serves 4


* 1 1/4 lbs. ground beef
* 2 pkgs. Oriental flavor instant ramen noodles
* 2 c. frozen vegetable mixture
* 1/4 tsp. ground ginger
* 2 tbsp. green onion, thinly sliced


1. In large skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, breaking up into 3/4 inch crumbles.

2. Remove with slotted spoon; pour off drippings.

3. Season beef with one seasoning packet from noodles; set aside.

4. In same skillet, combine 2 c. water, noodles (broken into several pieces), vegetables, ginger and remaining seasoning packet. Bring to boil; reduce heat.

5. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally.

6. Return beef to skillet; heat through. Stir in green onion before serving.

Recipe by: Chinese Food Recipes

Monday, June 2, 2008

Anzac Biscuits


1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup shredded coconut
125g (4oz) butter
2 Tbsp golden syrup (or dark corn syrup)
1/2 tsp bicarbonate soda
1 tsp boiling water


Combine oats, sifted flour, sugar and coconut.

Combine butter and golden syrup, stir over gentle heat until melted.

Mix bicarbonate of soda with boiling water, add to melted butter mixture, stir into dried ingredients.

Place tablespoonfuls of mixture onto lightly greased oven trays; allow room for spreading.

Bake on low for 20 minutes.

Loosen while warm, then cool on trays.

Recipe by: Joyce's Fine Cooking

Adas Polow (Rice dish)

Ingredients: (4 servings)

* Lentils, 400 grams
* Long-grain or basmati rice, 500 grams
* Ground beef or lamb, 400 grams
* Dates (pitted), 100 grams
* Raisins, 120 grams
* Saffron, 1/2 teaspoon
* Onions, 2 large
* Cooking oil
* Salt
* Black pepper

Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.

Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.

Peel and thinly slice onions. Fry in oil until slightly golden. Add ground beef or lamb, salt and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.

Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.

Recipe By: Iran Mania

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