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.


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.


Cherries August 4, 2010

Filed under: Dessert — Aussies Kitchen @ 11:19 AM
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I had so many cherries left over from last weekend that I didn’t know what to do with them. Then I saw Katie’s post of a cherry pie and my father said he was making a cherry pie, so I thought to myself that maybe I should give the pie thing a go. I hate all things that taste like cherry, cherry drinks, cherry candy, yuck! But what I noticed is that a fresh cherry tastes nothing like all that cherry flavoured junk. Fresh cherries are absolutely delish! And making this pie really takes very little time at all (apart from getting all the seeds out of the cherries).

Cherry Pie:


  • 2 pie crusts
  • 2 lb sweet cherries, pitted
  • 2 tbsp lemon juice
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1 egg, beaten
  • Extra sugar for on top of pie crust


Preheat oven to 400°F.

Take one pie crust and lay out on counter. Cut strips with a pizza cutter or knife. This will be your crisscross pie top.

In a bowl, toss together cherries, lemon juice, sugar, and cornstarch. Pour cherry mixture into bottom crust. Lay the strips of pie crust on top of the pie in a lattice fashion.

Brush crust with beaten egg, sprinkle all over with sugar.

Place pie in the oven over a foil-lined cookie sheet (in case of spill-over).  Bake pie for about 20 minutes and check for brown-ness. Once crust is starting to look golden, cover loosely with foil (it will continue to brown slightly under the foil) and continue baking 20-30 minutes or until pie’s juices are bubbling all over.

Remove pie from oven, remove foil, let pie cool at least 1-2 hours before cutting.

Adapted from Chaos.


Chicken in a Pie. May 21, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 5:27 PM
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Chicken Pot Pie:


  • 1/3 cup butter
  • 1 onion, finely diced
  • 4 cloves of garlic, crushed
  • 1/3 cup flour
  • 1 3/4 cup chicken broth
  • 2/3 cup milk
  • 2 cups cooked chicken, chopped
  • 1-1 1/2 cups of frozen mixed vegetables
  • 2 prepared pie crusts
  • butter, milk, or egg wash


Preheat oven to 425°F. Prepare pie crusts for double crusted pie.

Melt butter in a large skillet. Saute onion and garlic until soft. Stir in sliced mushrooms and sprinkle with flour. Cook flour mixture until flour is golden and mushrooms are beginning to brown. Add broth and milk. Bring to a boil, stirring constantly until thick. Add chicken and vegetables, cook until hot and thick.

Pour into a prepared bottom pie crust, cover with a top crust.  Brush top crust lightly with butter, milk, or egg. Cut vents in the crust and bake for 30-35 minutes.

Allow to cool 10-15 min before cutting.

Adapted from Chaos in the Kitchen


Pucker Up May 18, 2010

Filed under: Dessert — Aussies Kitchen @ 2:05 PM
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Key lime pie is one of those really easy desserts to make and they can be quite impressive to guests. I ended up using about 20 key limes to make this pie. Took about 30 minutes to squeeze all that juice out. Now i’m blessed to have key lime smelling fingers for the rest of the day.

Key Lime Pie:

  • 14oz can sweetened condensed milk
  • 3/4 cup egg substitute
  • 1/2 cup fresh key lime juice (more or less depending how sour you want it)
  • 2 teaspoons key lime rind
  • Graham cracker crust
  • Whipped cream topping


Preheat oven to 350 degrees.

Add condensed milk, egg substitute, lime and rind in mixing bowl and mix until well combined.

Pour mixture into pie crust and bake for 20-25 minutes or until lightly browned.

Let pie cool and top with whipped cream and garnish with fresh sliced limes.