Hi Everyone!

Hope your week has been a good one.  As we rug up for the onslaught of a cold blast from the south, I keep thinking about the fact that people are very tentative about hugging and kissing these days due to Covid.  As they should be.  However, we all need that feeling of love and contact – what better way to get it than through warm, nourishing family friendly food!  Sitting around sharing a meal is one of the best ways to share your love.  When someone cooks for me I feel so grateful because to me it’s a sign that this person cares enough about me to take the time to shop, prepare and then cook.  No matter what it is it always tastes fantastic because it’s made with consideration and care.

So thats the long way around about telling you that last night I cooked from the Best Recipes from the Women’s Weekly which, seriously, I would have had on my shelves for at least 35 years.  An old no fail favourite is the Gourmet Beef Casserole.  An inexpensive cut of meat which is marinated in pantry staples making it simple to prep.  I always marinate for longer than suggested but that just depends on how much time you have.  This recipe is a fantastic freezer standby.  I often cook it in advance and defrost on the day, adding the bread after I have heated the meat through in the oven.  Topping the casserole with bread which has been spread with mustard and butter just adds another layer of comfort as well as taste.

Otherwise it went down well with everyone, except perhaps my nephew who said “it was yummy but I wouldn’t order it again”!!!  I had to remind him that he wasn’t in a restaurant – it was from the heart and gave us a good laugh.  8/10.

So give these a go, I’m sure the family will enjoy them.

Until next week….

From my table to yours with love x

Gourmet Beef Casserole

A very easy casserole using an inexpensive cut of meat. A great standby to have in the freezer.

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Course: Main Course

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 1 kg chuck steak cut into 2.5cm pieces
• 1 tsp brown sugar
• salt & pepper
• 1 beef stock cube
• 1 tbsp plain flour
• pinch nutmeg
• 1 onion finely chopped
• 2 cloves garlic crushed
• 1 tsp worcestershire sauce
• 1 tbsp white vinegar
• 15 g butter
• 1 tbsp tomato sauce
• 1 tbsp oil
• 1 tbsp flour extra
• 1/2 c water
• 1/2 c dry red wine
• 1 french bread stick
• 15 g butter extra
• 2 tsp french mustard

Method

 

1. Combine sugar, salt and pepper, crumbled stock cube, flour, nutmeg, onion, garlic, vinegar, worcestershire sauce and tomato sauce. Spoon over meat, cover, leave to marinate 1 hour; stir occasionally.
2. Heat butter and oil in pan, add meat and marinade, cook 5 minutes. Place meat in ovenproof dish. Stir extra flour into pan drippings, cook 30 seconds. Stir in wine and water, stir until sauce boils and thickens. Pour sauce over meat, cover, bake in moderately slow oven 1¼ hours.
3. Cut bread stick into 2.5cm slices. Combine extra butter and mustard, spread on one side of bread slices. Place slices, mustard side up on top of casserole, push down gently to soak up some of the sauce. Return to moderate oven, cook uncovered further 20 minutes or until top is brown and crisp.

Notes

Source: Best Recipes from Women's Weekly

Coffee Pistachio Roll

You must use the correct size swiss roll pan or it will be difficult to roll.

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Course: Dessert

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 3 eggs
• 1/2 c castor sugar
• 1/4 c cornflour
• 1/4 c plain flour
• 1/4 c self-raising flour
• 1 tbsp instant coffee powder
• 1 tbsp hot water
• 3 tbsp gelatine
• 1 tbsp Tia Maria
• 1 egg
• 1/2 c icing sugar
• 3/4 c thickened cream
• 300 ml jar thickened cream
• 3 tsp instant coffee powder
• 3 tsp hot water
• 60 g pistachio nuts

Method

 

1. Beat eggs and sugar in electric mixer until thick and creamy (up to 10 minutes). Sift dry ingredients over egg mixture and gently fold through. Spread mixture into greased and paper-lined swiss roll tin (base measures 25cm by 30cm). Bake in moderate oven 15 minutes. Turn onto wire rack covered with greaseproof paper, remove lining paper and roll up loosely from long side. Stand 3 minutes, then unroll, cool to room temp. Spread filling over cake, rollup from long side. Place on serving plate. Spread half the topping over cake, decorate with remaining topping and chopped pistachio nuts.
2. Dissolve coffee in water. Combine gelatine and Tia Maria, dissolve over hot water. Beat egg and icing sugar with electric mixer until thick and creamy. Beat in gelatine and coffee mixtures. Beat cream until firm peaks form, gently fold into egg mixture, refrigerate 30 minutes.
3. Dissolve coffee in water, cool. Beat cream until firm peaks form, fold in coffee mixture.

Notes

Source: Best Recipes from Women's Weekly