What you need:
4 – 6 Beef steaks with the bone still intact. I used shoulder cuts. If you want really succulent meat, you need to have meat on the bone.
1 litre of good beef stock
1 brown onion
Pepper to season
1 tblspn of plain flour
4 sheets of puff pastry
What to do:
1. Heat some oil in a deep frypan (with a lid) and brown your steaks.
2. Pour in half your stock.
3. Put the lid on the pan and leave to simmer at a medium temperature for a couple of hours.
4. While you’re waiting for the steaks to cook, cut your onion and sauté in a smaller frypan till golden brown. Set aside.
5. Add more stock if the liquid dries out when your steaks are simmering.
6. When the bones pull away from the steaks easily, then your meat is ready to chop.
7. Chop up the meat.
8. Add the sautéed onion.
9. Season with pepper.
10. Add more stock.
11. When the stock simmers down add your flour and mix in.
12. Preheat the oven to 180 degrees celsius. Cut your pastry sheets to size and make a base for your pie, then blind bake till golden brown.
13. Fill the base shell with your meat.
14. Place another sheet of pastry on top of the filling, brush with butter and score. Then bake for about another ten minutes till golden brown on top.
It’s a great pie for a hearty winter meal. You can also add chopped vegetables and potatoes to the mix if you wish.
What You Need:
Some glass jars with screw-on lids
A selection of plastic animals large enough to stand on the jar lids
A hot glue gun
Coloured spray paint
What To do:
1. Heat up the glue gun and squeeze a little onto each foot of your animals.
2. While the glue is still hot, press your animal onto the top of the jar lid.
3. Unscrew the lid of the jar and spray the lid with the animal on top of it in the colour of your choice. You may need to give it three coats for full coverage. Then leave to dry and screw back on the jars.
A lovely little storage idea!
Tomorrow is the day. Hot Cross Buns! So what’s the best bun? What’s the cheapest? The tastiest? I have chosen 5 buns to review for you before you go out and grab whatever. In no particular order . . .
1. Baker’s Delight – Soft and fruity with just the right amount of spice. These buns are big and delicious and I like the fact that they have them in a range of flavours like chic chip, traditional and fruitless (though, with the latter, what’s the point?). My only criticism is that they can be a little soggy and perhaps undercooked. Cost around $2 each.
2. Phillipa’s – A little skinny, but – wow- flavoursome and full of spices. The fruit is a little light on, but these buns are still damn tasty. They are on the dear side, though, at $3.50 each!!
3. Emmaline’s – Very lovely buns, these. I was a bit disappointed with the clarity of the cross at the top of the bun, but the bun itself was fluffy, light and with just the right amount of fruit. There is no citrus peel in these buns. $8 per pack of six.
4. Tip Top Cafe Style – These buns are the pick of the bunch for me – soft, fruity, big and filling. They are also quite inexpensive at around $6 per pack of six.
5. Heston’s Hot Cross Buns (for Coles) – Delicious! I love a bit of citrus and these buns have it! Lemon Myrtle infused that are aromatic when heated and really lovely with melted butter. They are a brioche bread, so light and fluffy, too! $8 for four.
So that’s my pick of what’s out there. I Hope you have a Good Friday and enjoy your buns!