Recipes From Down Under

Whats for dinner?

Blueberry Pie September 22, 2010

Filed under: Dessert — Aussies Kitchen @ 8:35 AM
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Delicious, sweet and just the right amount of tart. I really wanted to make a cherry pie that day but I couldn’t find any fresh cherries at the store so I thought hmmmmm what about a blueberry pie. I didn’t even use a recipe for this, I just threw things together and it turned out wonderful. Very quick and easy to make.

Blueberry Pie:


  • 2 pie crusts, thawed
  • 3 pints of fresh blueberries, about 3 cups worth
  • Juice from 1 lemon
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • Milk or egg wash for crust.
  • Extra sugar and cinnamon for top of crust


Pre heat oven to 350 degrees.

In a bowl combine the blueberries, lemon juice, sugar, cornstarch and cinnamon. Mix well. But be careful not to burst the blueberries open. Pour blueberry mixture into one pie crust. Cover the pie with the second pie crust. You can cover the whole thing or do the lattice top. If you cover the whole pie, as I did for this one, make sure you cut a few slits in the top to allow steam to escape.

Apply milk or egg wash to the crust and then sprinkle generously with sugar and cinnamon.

Bake for about 20-30 minutes or until crust is golden brown and the juices are bubbling.


Tacos September 14, 2010

Filed under: Main Dish,Pork — Aussies Kitchen @ 7:04 PM
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Let me start by saying that this tasted sooooooooooooooo wonderful! I was a little iffy about trying this only because I don’t like the flavour of pork in some dishes. It tastes kinda weird to me sometimes. But, this was so tender, juicy and had a nice sweetness flavour to it.



  • 3 pounds pork shoulder (butt) roast
  • 1 cup orange juice
  • 8 cloves garlic
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • water to cover


Cut pork shoulder in pieces and arrange in a large cast iron pan or skillet.  You want a pan you can cover at least partially and is large enough at the base so the meat is in a single layer (or close to).

Add the garlic, salt, orange juice, and enough water to just cover the meat. Bring the mixture to a boil and cover loosely.

Allow meat to simmer until tender and liquid is evaporated (about 3 hours or so). If liquid evaporates and the pork is not yet fork tender, add more liquid and continue to simmer.

Once the liquid evaporates and the pork is tender, there should be rendered fat in the pan.  Break the meat up into small chunks with a fork.

Turn heat to medium and fry the meat until brown and crispy.

Adapted from Chaos.


Mac n Cheese Please

Filed under: Chicken,Main Dish,Pasta — Aussies Kitchen @ 6:45 PM
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Found this recipe on Noble Pig’s website the other day and thought it sounded quite interesting and yummy. Figured I would give it a whirl. There are a couple of things I would change for next time though. One being, I would use mild cheddar instead of the sharp cheddar. I feel that sharp cheddar is too over powering and I just don’t like the flavour of it. Second change would be using less cheese. I did use less macaroni  than the recipe called for so maybe that was my problem. Overall I think this would be a good dish to take for a family or work pot luck.

Buffalo Chicken Mac and Cheese:


  • 7 tablespoons unsalted butter, plus more for the dish
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 pound chicken breast, chopped in bite size pieces
  • 5 cloves garlic, crushed
  • 3/4 cup Frank’s Buffalo Wing Sauce, divided
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2-1/2 cups half-and-half
  • 1 pound extra sharp cheddar cheese, shredded
  • 8 ounces pepper jack cheese, shredded
  • 2/3 cup sour cream
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons chopped fresh parsley


Preheat oven to 350 degrees and butter a 9 x 13 baking dish.

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.  Drain.

Melt 3 Tablespoons butter in a large skillet over medium heat.  Add the chopped chicken breast and brown. Add the onion, celery and garlic and cook until soft, about 5 minutes. Add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute.

Melt 2 tablespoons butter in a saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.  Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until nice and smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and then the remaining macaroni.  Pour the cheese sauce evenly on top.  Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted.  Stir in the panko, blue cheese and parsley.  Sprinkle over the macaroni.  Bake until bubbly all over, about 30 to 40 minutes.  Let rest 10 minutes before serving.

Add more wing sauce, parsley and blue cheese on top if you desire.

Adapted from Noble Pig.


Cupcakes September 7, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 4:07 PM
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Woke up this morning and had a huge craving for some carrot cake. I decided to make the little mini cupcakes since I feel they are the perfect bite size snack. This recipe makes a whole bunch if you do the mini cupcakes. I did 24 mini and 12 regular sized cupcakes. I”m pretty sure I’ll end up freezing the majority of these fellas since I’ve already had two and my craving is totally satisfied.

Carrot Cupcakes:


  • 2 1/2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup butter, melted
  • 2 cups shredded carrots and then chopped finely
  • 20 oz crushed pineapple, drained
  • 4 eggs
  • 1/3 cup chopped pecan chips
  • 1/4 cup golden raisins, roughly chopped


Preheat oven to 350 degrees.

Line cupcake trays with paper liners.

In a large bowl combine the flour, sugar, baking soda, cinnamon and salt. Remove a small amount of the flour mixture and toss in the nuts and raisins. Set aside.

Add the butter to the large dry ingredient bowl and beat until well combined.

In a medium bowl combine the carrots, pineapple and eggs. Beat the carrot mixture into the butter and flour mixture. Beat for about 2 minutes and then toss in the pecan/raisin mixture. Combine well.

Put the batter into the cupcake liners. Bake the cupcakes for about 15-20 minutes or until golden brown and a tester comes out clean.

Allow cupcakes to cool and then frost with cream cheese frosting.

Adapted from Chaos.


So Very Sweet September 2, 2010

Filed under: Dessert — Aussies Kitchen @ 12:45 PM
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So when I tell people that all you need to do to make caramel is boil some condensed milk, they don’t believe me. So here is the proof! This caramel pie is one of the easiest desserts that you could make. It just takes some time to do so.

Caramel Pie:


  • 2 cans sweetened condensed milk
  • 1 graham cracker pie crust


On the stove, boil a large pot of water. Make sure the pot is big enough to completely cover the cans of condensed milk with water. Remove the label on the cans of milk and add to the boiling water. Boil the cans for 2-2 1/2 hours making sure the cans stay completely submerged in water. The cans can bust and make a huge mess if they aren’t covered the whole time.

Remove the the cans gently from the water. They will be very hot. I usually use two wooden spoons to take them out. Sit the can upright and cover with a paper towel and I usually use a hand towel as well. Quickly open the cans with a can opener. Be sure to do this as quick as possible and keep the cans covered with a towel. The caramel tends to squirt out and this really really burns if you get it on yourself. Pour the caramel into the  pie crust and spread evenly. The mixture may be a little clumpy but it tends to even out when you cool it.

Allow the pie to cool for a few minutes on the counter and then place in the refrigerator for a few hours until completely chilled.