Sunday, May 09, 2010

happy mothers' day

Here are 2 recipes that always remind me of my Mum.

Curry puffs

These are deliciously moreish, particularly fresh out of the oven. So typically there was a huge dent in the number that we planned to take to get-togethers (often along with another family favourite, mango pudding).

You'll need:

500g beef mince
2-3 medium sized potatoes
1 small can of coconut cream
1 onion, diced
3 tablespoons of your favourite curry powder
3 sheets of puff pastry
1 egg

1. Boil potatoes until soft, then mash to the consistency that you like. I prefer my potatoes a bit chunky still for that added texture, but a smoother consistency would make the puffs easier to fill.
2. Brown onion on the stove until fragrant.
3. Add mince and stir until cooked.
4. Add potatoes, coconut cream and curry powder and stir to combine.
5. Simmer mince mixture or 5 minutes or so, or until thick.
6. Place mince mixture aside to cool until at least room temperature.
7. Preheat oven to 180 degrees.
8. Cut puff pastry into squares (either 9 or 16 is fine - 9's will hold more, 16's are, in my opinion, cuter but trickier to fill).
9. Place approximately one teaspoon of filling into each square and fold into a triangle (rectangles, like tiny sausage rolls, also works well).
10. To prevent the filling bursting out of the pastry in an unattractive fashion, use a fork to press down each of the open sides of the triangle/rectangle. I was too lazy this time round.
11. Brush each puff with egg.
12. Bake for approximately 15-20 minutes, or until golden brown.
13. Cool on a wire rack and watch them disappear!

You'll often end up with more than enough filling for 3 sheets of pastry, depending on the size of the potatoes and how full you make the puffs - the leftover filling is delicious with rice.

Rice crispies - adapted from this recipe

You'll need:

3 cups of rice bubbles
1 packet of marshmallows (I've used packets of varying sizes and they all turn out ok)
50g of butter

1. Melt marshmallows and butter in a pan until combined.
2. Pour over rice bubbles and stir to combine.
3. Press mixture into lined lamington tray and refrigerate until set.
4. Cut into fingers and enjoy.

You can add some nuts and/or Milo for variety, but I find that the Milo makes it overly sweet.

Hope you all have a great day :) Thanks for everything, Mum!

1 comment:

  1. Rice Crispies Anyone?
    Certianly posess the sweet tartiness and crisp crunchiness of a Rice Crispy back in the day.
    Keep cooking...