This is when my Tassie friends & I visited Paris for the first time and we went to the Palace of Versailles.
Together with my friends we have raised over $1000 for Breast Cancer Research. We thank you for your generous support 💕 I’m sure you will know like I do many families who have lost loved ones and have been through such a tough time due to breast cancer. You can still donate here. I made a pledge to colour my hair pink once we reach the goal of $1000!! Check out my new hair!!
I’m cooking to help find a cure for breast cancer!
This August, I’m taking on the 3 Course Challenge to raise funds for breast cancer trials research. I want to help protect the 1 in 7 women who will be diagnosed with breast cancer in their lifetime.
I’m ready to cook up the French 3 Course Challenge with Manu!!
By donating to my page, you’ll help fund clinical trials that are finding new ways to treat, prevent and ultimately cure breast cancer.
I’m sure it will be no easy feat but I’ll at least have top chef Manu Feildel to help me! I can’t wait to give it a go, have some fun and cook to help find a cure for breast cancer.
Thanks so much – I’d love for you to support me and make a donation to Breast Cancer Trials – You can still donate here until the 14th September 2020.
We had the most delicious lunch today!!! A French Fundraiser 🇫🇷 3 Course Challenge 💕 I started making Manu’s red wine sauce recipe 2 days before our lunch – first making the beef stock & cooking it for over 4hrs!! 2 litres of French red wine went into it altogether!! Course 1 – Vichyssoise avec crème fraîche Course 2 – Coq Au Vin with a twist (served with Sauce Bordelaise – Rich Red-Wine Sauce) Course 3 – La tarte au chocolat parfaite ( I also made Manu’s shortcrust pastry in the Thermomix too) My friend Christine also made sourdough baguettes 🥖 and her very special French vanilla slice!! And I got my homemade truffle butter out of the freezer too!!
My friend Christine made the sourdough baguettesCourse 1: Vichysoisse avec crème fraîche – Potato & Leek Soup with crème fraîcheCourse 2: Coq au Vin (with a twist) – Chicken with Red Wine SauceCourse 3: La tarte au chocolat parfaite – The Perfect Chocolate Tart
Served with homemade vanilla bean ice creamMy Friend Christine also made us her famous French Vanilla Slice!!
Duck CongeeDuck San Choy BauPeking DuckRoasted Duck NoodlesThis wasn’t on the menu but I also made Charlie Carrington’s Chicken Liver Pate but I used Duck livers instead
My sister has a hungry family of 5 and she will often cook up a big batch of bolognese sauce and freeze it off into portions and decide what she will turn it into once she defrosts it – That’s why I am calling this post magic meals. If you prefer to make a vegetarian bolognese sauce with lentils and veggies you can still turn your sauce into any of these 5 magic meals!!
Of course you can serve your bolognese sauce with pasta or vegetable noodles!!
Vegetarian Lentil Bolognese Sauce
2. Mexican – Try adding some spices & beans to make your bolognese into chilli con carne and serve with rice and or corn chips, cheese & salads for a taco bowl.
Mexican Chilli Con Carne in the making!!
3. Shepherds Pie – Add herbs & frozen peas to the bolognese & top with a veggie mash and cheese and then bake in the oven.
Shepherds Pie
4. Pastitsio – Place cooked macaroni mixed with 2 whisked eggs into the base of a baking dish top with spinach leaves and the bolognese sauce then top with white sauce, bread crumbs and cheese and bake in the oven.
Pastitsio
5. Lasagna – Of course you can layer the bolognese sauce with fresh pasta or instant pasta sheets and bechamel sauce and top with cheese and bake till crispy.
We had a wonderful Bastille French Lunch today – we used the Atlas Masterclass special French Mother’s Day menu as inspiration. Rita made voilà cocktails- recipe from the Drinking French cookbook & she also made a gluten free walnut French cake. Sue made the Charlie Carrington chicken liver pate recipe. Rosey made French onion soup Christine made sourdough baguettes and boeuf bourguignon. I made brioche, truffle butter, Dani Valent recipes for Café de Paris, Lemon & Tarragon butter and Aligot (French cheesy mashed potato). Roquefort salad, baked salmon, roasted garlic kipfler potatoes, roast beetroot, steamed beans and my pork rillettes recipe.Natalie made a delicious Apple Tart served with vanilla bean ice cream.
My Nana’s family came from Cornwall to New Zealand many years ago and Mum has always enjoyed making Cornish Pasties for us when we were kids – it is not a traditional recipe or a traditional shape but to me they are always the best pasties because of all the happy memories I have of cooking and eating them with our family. Sometimes we would even make them for our school lunchboxes. 2 years ago I was able to visit Fowey in Cornwall where my family are from & eat a Cornish Pastie there which was a very special memory too. I hope you enjoy our Kiwi Aussie Cornish Pastie recipe & don’t forget to serve them with heaps of tomato sauce!! You can add extra veggies (or swap them out) try carrot, peas or turnips. You can make them vegetarian or just a potato & parsley filling.
INGREDIENTS
640g plain flour
250g cold butter cut into cubes
pinch salt
200g ice cold water
100g parsley
500g rump steak cut into 1 cm cubes
500g potatoes cut into 1 cm cubes
1 onion finely diced
1 swede peeled and cut into 1 cm cubes
Salt and pepper to taste
1 egg beaten with a pinch of salt
Tomato sauce to serve
METHOD
Heat the oven to 220 degrees.
Place the flour, butter and pinch salt into the TM bowl and chop for 5 secs speed 9.
Add the water and using the kneading function knead for 1 min. the dough should hold together when you squeeze the mixture together, you can add a little bit more water if you need to and knead it again until it comes together. Turn out onto to a silicone mat or work surface bring the dough together into a ball & wrap with cling film and place into the fridge for 30 mins.
Place the parsley into the TM bowl and chop for 3 secs speed 7. Place into a large bowl with the steak, potatoes, onion, swede, salt and pepper and mix it all together with a spoon.
Remove the pastry from the fridge and place on to a floured work surface roll the pastry out to about 3mm thick. Cut out 20cm circles using a plate or cake tin as a guide. This recipes should make about 12 pasties. Leaving a 2 cm border pile the filling on to one half of the pastry. Brush the edges of the pastry with the beaten egg and bring the opposite edges together. (You can google how to shape them if you prefer a more traditional shape) Pinch the edges together like my pasties in the photo. Place on to a lined baking tray and brush with the egg. Continue until all the pastry and filling has been used up.
Place the pasties into the oven for 20 mins. You may wish to rotate the trays in your oven for even cooking and then turn the temperature down to 180 degrees and cook for another 25 mins or until golden brown.
Christine made sourdough baguettes 
and boeuf bourguignon. I made brioche, truffle butter, 
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