Meat Pie

Ingredients

1 tablespoon olive oil

1 large brown onion, finely chopped

500g lean beef mince

1 tablespoon cornflour 3/4 cup beef stock

3/4 cup tomato sauce

2 tablespoons Worcestershire sauce

1 tablespoon barbecue sauce

2 sheets frozen puff pastry, thawed

Method

Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock and sauces to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool. Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans for individual pies or for a family pie around dish.Cut 4 x 15cm circles from pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from pastry. Place over meat. Press to seal. Trim.Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

TIP: for less fat omit the oil in cooking mince as mince loses the oil as it cooks

Yummy Savoury Muffins

Ingredients

1 1/2 cups self raising flour

2 cups grated tasty cheese

1 425g can of corn kernels

1 carrot grated

1 zucchini grated

3/4 cup milk

1 egg

Method

Pre-heat oven to 200*C. Grease muffin pan. I recommend lining with baking paper or using muffin cases to save cleaning too much.

Sift flour into a large bowl. Add cheese, zucchini, carrot, corn. Whisk milk, egg in a jug until well combined. Make a well in the centre of dry ingredients and poor in milk mixture. Mix until just combined. Spon into muffin cases.

Bake for 15-20 min or until skewer inserted into the centr comes out clean. Stad for 3 min and then turn onto wire rack to cool.

Store in an airtight container at room temperature.

Sour Lemon Cake

The Yummiest Cake I Have Made In A Long Time.


220g butter, melted
1 1/2 cups (330g) caster sugar
2 eggs
1/2 cup (120g) sour cream, softenend
1/4 cup (60ml) lemon juice
2 tablespoons finely grated lemon rind
2 cups (300g) plain flour, sifted
2 teaspoons baking powder, sifted

lemon icing

2 cups (320g) icing sugar (sifted)

1 tablespoon lemon juice

2 tablespoons boiling water


Preheat oven to 160*C (320*F). Place the butter, sugar, eggs, sour cream, lemon juice and rind in a bowl and whisk to combine. Add the flour and baking powder and whisk until smooth. Spoon into well greased bundt tin (pictured) and bake for 40-45 minutes or until cooked when tested with a skewer. Cool in tin for 10 minutes. Turn onto wire rack to cool completely.


To make the lemon icing, place the icing sugar, juice and water into a bowl and mix to combine. Spoon over cake to serve.

Anzac Biscuits

Saturday is ANZAC day so time to make some ANZAC Biscuits.

Traditional biscuits baked by anxious wives and mothers
during World War 1. They were packaged and sent to the

Australian soldiers in the trenches

Ingredients
1 cup rolled oats
3/4 cup dessicated coconut
1 cup plain flour
1 cup sugar
125g (4oz) butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon boiled water


Directions

Pre heat oven 150*C degrees (300*F)
Mix oats, flour, sugar and coconut together.
Melt butter and syrup together.
Mix soda with boiling water and add to melted butter and syrup.
Add to dry ingredients.
Place 1 tablespoon of mixture per biscuit on greased tray (allow room for spreading).
Bake for 20 minutes.
Allow to cool on trays.

Making Cupcakes for afternoon tea

Easy and quick vanilla cupcakes.

The cheats way to be ready just in time for the

children whn they come home from school and have friends over.

By a packet of vanilla cake mix and followdirections. Once cooled add ready made frosting and sprinkles!

SO QUICK & EASY!!!

Vegetable Pie

1 cup grated potato -grate last so it does not go brown
1 cup grated carrot
1 cup grated zucchini
2 cups grated tasty cheese
1 egg lightly beaten with a little milk
1/4 cup breadcrumbs
salad to serve



1. Preheat oven at 150 degrees. Lightly grease a round 4 cup ovenproof dish.
2. Combine all ingredients in a large bowl. Season to taste.
3. Pour mixture into dish and bake until firm and golden approx 30 minutes. Depending on oven. 4. Cut into wedges and serve.

Let me know what you think.

Easter Treats Rich Fudge Brownies

250g butter

250g dark cooking chocolate, chopped

4 eggs, lightly beaten

2 cups brown sugar

1 tablespoon vanilla essence

2/3 cup plain flour

1 Preheat oven to 160 degrees. Linea 20 cm-deep square cake tin withbaking paper.Put butter and half the chocolate in a pan. Stir over low heat until chocolate has melted and mixture is smooth. Be careful to not cook the chocolate. You can also put in a bowl and sit on top of saucepan with boiling water.....less chance of burning the chocolate. Remove from heat and stand for 5 minutes.

2 Put eggs, sugar and vanilla in a small bowl, then beat with an electric beater until thick and creamy. Sift flour into a large bowl, add chocolate and egg mixtures as well as remaining chopped chocolate. Mix gently until just combined.

3 Spoon mixture into lined tin and bake for 50-60 minutes. Mixture will crack on top and be soft to touch. Stand on a wire rack until cold, then cut into squares.