How To Make Cottage Pie

By On August 02, 2020

Cottage Pie


·         1 1/2 tbsp olive oil
·         2 garlic cloves , minced
·         1 onion , finely chopped
·         1 carrot , finely chopped*
·         1 celery , finely chopped*
·         750g / 1.5 lb beef mince (ground beef)
·         1/4 cup (40g) flour (plain / all purpose)
·         1/4 cup (55g) tomato paste
·         2 cups (500 ml) beef stock / broth , low sodium
·         1/2 cup (125 ml) red wine (or water)
·         1 beef bouillon cube , crumbled (stock cube, or 1 tsp stock powder)
·         2 tbsp Worcestershire sauce
·         1 tsp dried thyme (or 3 sprigs fresh thyme)
·         2 dried bay leaves
·         3/4 tsp salt
·         1/2 tsp black pepper


·         1.2 kg / 2.5 lb potatoes , peeled and cut into 2.5cm / 1" cubes
·         2/3 cup (165 ml) milk , warmed
·         2 tbsp (30g) butter

Parmesan Crust (optional)

·         2 tbsp (30g) butter
·         2 tbsp (20g) parmesan, grated


1.    Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.

2.    Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.

3.    Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.

4.    Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see video). Taste then add more salt if desired.

5.    Transfer to 6 cup pie dish (1.5 litre / quart). Cover, cool if you have time (even overnight). Cool filling = easier to top with mash (Note 2)

Assemble Pie

1.    Preheat oven to 180°C/350°F.

2.    Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).

3.    Add butter and mash until melted, then add milk and salt. Mash until smooth.

4.    Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits). Sprinkle with paremsan, drizzle with butter (or skip this and just drizzle with olive oil)

5.    Bake for 25 - 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.

6.    Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.

How To Make Brownies Popsicles

By On August 02, 2020

Brownies Popsicles


·         1 box boxed brownie mix
·         almond bark
·         food coloring
·         Sprinkles


1.    Make the brownies according to the directions and let them cool completely.

2.    Cut brownies down the middle horizontally. Then cut them into 12 equal bars.

3.    Gently push popsicle sticks into one end of the brownie, being careful not to push through the top surface. Lay brownies onto wax paper.

4.    Melt almond bark in microwave safe bowl stirring every 30 seconds until smooth. Add food coloring to almond bark and mix until well blended.

5.    Spoon colored almond bark on top of brownie and spread over the top and sides. (You could also dip the brownies, I just didn't want my entire brownie covered in white chocolate). Shake on some sprinkles and let the almond bark harden and your done!

How To Make Brigadeiro Recipe

By On August 02, 2020

Brigadeiro Recipe


for 8 servings

·         1 tablespoon butter
·         14 oz sweetened condensed milk (395 g)
·         ¼ cup cocoa powder (30 g)
·         1 cup chocolate sprinkle (160 g), as needed


1.    In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.

2.    Pour onto a greased plate, then chill for 1 hour.

3.    Shape and roll the chilled mixture into balls.

4.    Roll the balls in chocolate sprinkles.

5.    Enjoy!

How To Make Apple Pie Cookies

By On August 02, 2020

Apple Pie Cookies


For the Filling:

·         2 tablespoons freshly squeezed lemon juice 30mL
·         3 pounds apples Honey crisp, Golden Delicious, Cortland, or Mitsu
·         2/3 cup sugar plus more for sprinkling on the pie
·         1/4 cup unsalted butter
·         1/4 teaspoon ground cinnamon
·         1 pinch nutmeg

For the Dough:

·         2 1/2 cups flour plus more for rolling
·         4 tbs granulated sugar
·         1/2 tsp sea salt
·         16 tbs unsalted butter chilled
·         4 tbs ice water
·         2 tsp cinnamon
·         1 tsp all-spice
·         1/2 tsp ginger

For the Egg Wash

·         1 egg
·         1 tbsp cream

For the Caramel

·         1 cup brown sugar
·         5 tbsp butter unsalted
·         1/2 cup cream
·         1 tbsp vanilla extract
·         1 pinch salt generous


For the Caramel

1.    Combine ingredients in small pot and heat over medium-low heat while whisking. Cook 7-8 minutes. You will notice when the caramel begins to thicken.

2.    Remove from heat and set aside.

For the Filling

1.    Once your apples are roughly chopped, put them in a bowl and add the sugar, spices and lemon juice. Toss them around to make sure they are evenly coated. Now in a large skillet, melt the butter over medium-high heat. Add the apples and cook stirring until the sugar dissolves and it begins to simmer, about 2 minutes. Cover it up, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.

2.    Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 8-10 minutes.

3.    In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. Chop into small piece once cool and return to bowl.

For the Crust

1.    In a large bowl, combine flour, sugar, salt, and spices. Whisk together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork. You can also  whiz together in a food processor.

2.    Shape into two disks, wrap in plastic and chill for 20 minutes.

3.    Crack an egg into a small bowl and add a tablespoon of cream them mix well and chill until ready to use for egg wash.

4.    Roll your pastry dough out to about 1/4" thick. One half of the dough is for the bases and the other half is for the lattice tops. You will probably want to chill the dough for the lattice tops until just before cutting the strips and arranging on top.

5.    Cut into circles.

6.    Brush with caramel.

7.    Add about 1 tablespoon of the apple pie filling to the center of each circle. Brush edge with egg wash.

8.    Arrange the lattice top and brush with egg wash again.

9.    Cut and remove excess with the same round cutter you used for the base.

10.  Sprinkle with sugar (and cinnamon if desired) and bake at 350F for about 20-25 minutes until golden brown.

How To Make Tofu Scramble

By On August 02, 2020

Tofu Scramble



·         8 ounces extra-firm tofu
·         1-2 Tbsp olive oil
·         1/4 red onion (thinly sliced)
·         1/2 red pepper (thinly sliced)
·         2 cups kale (loosely chopped)


·         1/2 tsp sea salt (reduce amount for less salty sauce)
·         1/2 tsp garlic powder
·         1/2 tsp ground cumin
·         1/4 tsp chili powder
·         Water (to thin)
·         1/4 tsp turmeric (optional)

FOR SERVING (optional)

·         Salsa
·         Cilantro
·         Hot Sauce
·         Breakfast potatoes, toast, and/or fruit


1.    Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

2.    While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

3.    Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.

4.    Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

5.    In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

6.    Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

7.    Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.