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The ultimate chicken pie recipe

<p>Looking for something impressive (but quite easy) to make this weekend? Look no further than this scrumptious pie. Served with a salad, it’s a delicious meal for summer that will impress the entire family. </p> <p><strong>Serves:</strong> Four to six</p> <p><strong>Preparation time:</strong> 15 minutes</p> <p><strong>Cooking time:</strong> 40 minutes</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>4 tablespoons butter</li> <li>1/4 cup onion, chopped</li> <li>1/4 cup celery, chopped</li> <li>1/4 cup carrot, chopped</li> <li>1/4 teaspoon salt</li> <li>2 tablespoons flour</li> <li>2 cups milk</li> <li>1/2 cup thick cream</li> <li>1 cube chicken stock, dissolved in hot water</li> <li>2 cups chicken, cooked and chopped</li> <li>1/2 cup frozen peas</li> <li>1/2 teaspoon fresh thyme plus more for garnish if desired</li> <li>Frozen shortcrust pastry</li> <li>Fozen puff pastry</li> <li>1 egg</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <ol> <li>Allow puff pastry to thaw at room temperature and then gently unfold.</li> <li>In a large pot, melt butter over medium high heat.</li> <li>Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.</li> <li>Sprinkle flour over vegetables and cook for one to two minutes.</li> <li>Gradually whisk in milk, cream and chicken stock, and bring to a slow boil.</li> <li>Simmer gently over medium heat until sauce begins to thicken (should take about five minutes).</li> <li>Turn heat to low, and add chicken, peas and thyme.</li> <li>Preheat oven to 220.</li> <li>Line the base and side of a pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven and let cool a little.</li> <li>Pour chicken mixture into a baking dish.</li> <li>Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge.</li> <li>Using a pastry brush, brush egg onto the top of the puff pastry.</li> <li>Bake for 30 to 35 minutes. The puff pastry will be a deep golden brown colour.</li> <li>Cool for 5 minutes before serving.</li> </ol> <p><em>Image credit: Shutterstock</em></p>

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Shepherd’s pie with sweet potato topping

<p>Not only is this dish the perfect comfort food for a chilly evening, but it’s also a meal with an interesting history.</p> <p>Made to use up any leftover meat, Shepard’s pie dates back to the 1790s. When it is made with beef it's called cottage pie and if it is made with lamb, then it's shepherd's pie.</p> <p>The sweet potato really spices this recipe up a bit to give it some kiwi flavour.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tbsp. butter, olive or coconut oil</li> <li>1 brown onion, finely chopped</li> <li>2 medium carrots, medium diced</li> <li>2 celery sticks, medium diced</li> <li>450g lamb mince</li> <li>1 ½ (375ml) cups beef stock</li> <li>1 tbsps. Worcestershire sauce</li> <li>40g tomato paste</li> <li>2 large sweet potatoes, peel and cut to quarters</li> <li>2 more tbsps. of butter</li> <li>Dash of cream or full fat milk</li> <li>½ cup mozzarella cheese grated</li> <li>¼ cup parmesan cheese, grated</li> <li>Freshly ground salt and pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180°C for a fan forced oven.</li> <li>Heat butter in a large pan and on a medium heat add onions, carrot and celery.</li> <li>Cook stirring for 5 minutes or until vegetables are softened.</li> <li>Add lamb and cook until browned, for about 5-8 minutes, squashing any lumps with a fork.</li> <li>Add beef stock, Worcestershire sauce and tomato paste.</li> <li>Season with salt and pepper.</li> <li>Reduce heat to low, stirring occasionally and cook for 30 - 40 minutes or until sauce thickens.</li> <li>When meat sauce has thickened, spoon into an oven proof dish and spread with mashed sweet potatoes.</li> <li>Sprinkle with the two cheeses.</li> <li>Bake 20 minutes or until the top is golden and juices are bubbling through.</li> <li>Serve with some simple steamed broccoli.</li> </ol> <p><em>Image: Getty</em></p>

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Shepherd’s pie

<p>For a hearty meal that is sure to satisfy, this family favourite Shepherd’s pie will be a hit with young and old alike.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>1 tablespoon olive oil</li> <li>1 brown onion, diced</li> <li>2 carrot, finely diced</li> <li>500g beef mince</li> <li>2 tablespoon tomato paste</li> <li>400g can peeled tomatoes</li> <li>1 cup beef stock</li> <li>1 teaspoon Worcestershire sauce</li> <li>1 teaspoon mixed herbs</li> <li>750g potatoes, washed, peeled and chopped</li> <li>¼ cup milk</li> <li>50g butter</li> <li>Salt and pepper, to season</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 180°C. Heat olive oil in a frying pan and cook onion and carrots for 5 minute or until softened. Add mince and cook for three minutes or until browned.</li> <li>Season with salt and pepper. Stir through tomato paste, tomatoes, stock, <br />Worcestershire sauce, and herbs. Cover and simmer on low for 15 minutes. Remove lid and cook for a further 10 minutes.</li> <li>Meanwhile, add potatoes in saucepan of salted water. Boil and reduce to simmer. Cook until tender. Drain well and mash with butter and milk until smooth. Season with salt and pepper to taste.</li> <li>Spread beef mixture evenly in an ovenproof baking dish. Spoon potatoes into large pastry bag fitted with star tip. Pipe rosettes over beef mixture. Place in oven and cook for 30 minutes or until topping is browned. </li> </ol> <p><em>Image: Getty</em></p>

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Pecan waffles with maple and blackberry sauce

<h4>Ingredients</h4> <ul> <li>¾ cup (110 g) plain flour</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon baking powder</li> <li>1 tablespoon caster sugar</li> <li>1 large egg, separated</li> <li>200 ml low–fat milk</li> <li>1 tablespoon (20 g) butter, melted</li> <li>1½ tablespoons finely chopped pecans</li> <li>Maple and blackberry sauce</li> <li>1 large, ripe dessert pear</li> <li>4 tablespoons maple syrup</li> <li>½ cup (50 g) pecans</li> <li>100 g blackberries</li> </ul> <p><strong><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Preparation</span></strong></p> <div> <div data-url="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce"> </div> <ol> <li>First make the maple and blackberry sauce.</li> <li>Cut the pear lengthwise into quarters and cut out the core, then cut the pear into fine dice.</li> <li>Put into a small heavy saucepan and add the maple syrup.</li> <li>Warm gently, then remove the pan from the heat.</li> <li>Stir in the pecans and blackberries.</li> <li>Set aside while making the waffles.</li> <li>Heat and lightly grease the waffle iron or maker according to the manufacturer’s instructions.</li> <li>Meanwhile, make the waffle batter.</li> <li>Sift the flour, cinnamon, baking powder and sugar into a medium–sized mixing bowl.</li> <li>Make a well in the centre, and add the egg yolk and milk to the well.</li> <li>Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter.</li> <li>Whisk in the melted butter, then stir in the finely chopped pecans.</li> <li>Whisk the eggwhite in a separate bowl until stiff.</li> <li>Pile it on top of the batter and, using a large metal spoon, fold it in gently.</li> <li>Spoon a small ladleful (3–4 tablespoons) of batter into the centre of the hot waffle iron or maker, then close the lid tightly.</li> <li>If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for a further 30 seconds.</li> <li>Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron.<br />(If using an electric waffle maker, follow the manufacturer’s instructions – usually allow 2–3 minutes for each waffle.)</li> <li>Lift the cooked waffle from the iron using a round–bladed knife, and keep warm while cooking the rest of the waffles.</li> <li>Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl.</li> <li>Serve with the warm waffles.</li> </ol> <div data-url="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce"> </div> </div> <p> </p> <div>Serves 4 (makes 4-8 depending on waffle iron)</div> <div>Preparation: 20 minutes</div> <div>Cooking: about 15 minutes</div> <div> </div> <div>This article originally appeared on <a href="https://www.readersdigest.com.au/recipes/pecan-waffles-with-maple-and-blackberry-sauce" target="_blank" rel="noopener">Reader's Digest</a>.</div>

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Easy and delicious choc, hazelnut and caramel pie

<p dir="ltr">Start your week off right with this decadent pie that is sure to impress the whole family. </p> <ul> <li dir="ltr">Cook time: 40 minutes</li> <li dir="ltr">Prep time: 40 minutes</li> <li dir="ltr">Serves: 10 people</li> </ul> <h2 dir="ltr">Ingredients</h2> <p dir="ltr">Melted butter, to grease</p> <p dir="ltr">120g unsalted butter, softened</p> <p dir="ltr">2 Tbsp brown sugar, firmly packed</p> <p dir="ltr">1 1/2 cups crushed pretzels</p> <h3 dir="ltr">Caramel Filling</h3> <p dir="ltr">3/4 cup caster sugar</p> <p dir="ltr">1/4 cup water</p> <p dir="ltr">120g unsalted butter, chopped</p> <p dir="ltr">1/4 cup thickened cream</p> <p dir="ltr">1/2 tsp sea-salt flakes</p> <p dir="ltr">1/2 tsp vanilla extract</p> <h3 dir="ltr">Chocolate Ganache</h3> <p dir="ltr">1/3 thickened cream</p> <p dir="ltr">1 cup chocolate-hazelnut spread</p> <p dir="ltr">Coarse sea salt (optional)</p> <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat oven to 180C. Grease a 20cm pie tin; set aside. Put butter and sugar in the large bowl of an electric mixer and beat on medium to high speed for 30 seconds. Stir in crushed pretzels. Press mixture evenly onto base and up sides of prepared tin. Bake for 10-12 minutes or until lightly browned. Cool in a tin on a wire rack. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To make caramel filling, combine sugar and water in a medium heavy saucepan and stir over a low heat for about 10 minutes or until sugar is dissolved. Bring to boiling; reduce heat. Boil gently, uncovered, without stirring for about 8 minutes or until mixture is golden in colour. Remove from heat. Carefully add butter, cream and salt (mixture will bubble up). Stir over low heat for about 5 minutes or until mixture is caramel in colour. Stir in vanilla. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Put caramel filling in a medium bowl. Chill, uncovered, for about 40 minutes or until cold but not firm. Pour caramel mixture into crust, spreading evenly. Cover and chill for about 1 hour or until firm. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To make ganache, put cream in a small saucepan over low to medium heat. Bring to just simmering. Remove from heat. Stir in the chocolate-hazelnut spread until smooth. Spread the ganache over the caramel mixture. Sprinkle with sea salt, if desired. Cover and chill for about 1 hour or until set. Serve. </p> </li> </ol> <p><span id="docs-internal-guid-ef324be7-7fff-7696-e734-427d53ab03fe"></span></p> <p dir="ltr"><strong>Cook's tip:</strong> This crust has a crunch with a difference! Made from pretzels instead of biscuits, the salt factor delivers a huge flavour burst. Remember, the finer you crush the pretzels, the easier it is to cut the pie. </p> <p dir="ltr"><em>Image: Better Homes &amp; Gardens </em></p>

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Best Aussie meat pie crowned

<p><em>Image: The Today Show</em></p> <p>The coveted title of Australia’s best, no-fuss plain meat pie has been won by a WA bakery.</p> <p>Pinjarra Bakery takes the crown for baker of the ‘Best Plain Meat Pie’ in Australia, at The Official Great Aussie Pie Competition.</p> <p>The bakery, located one hour south of Perth also has three locations in Waroona, Maddington and Port Kennedy. They are reportedly “stoked” to gain the title for their much loved ‘Chunky pie’.</p> <p>“We’re absolutely stoked!! Best meat pie in Australia…gotta be happy with that! Thank you to the judges and everyone at @officialauspie” the bakery wrote on a post made on the competition’s Instagram page.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CSl7PU2te2c/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CSl7PU2te2c/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by Pinjarra Bakery (@pinjarra_bakery)</a></p> </div> </blockquote> <p>Pinjarra Bakery steals the title from the last year’s winner, Rolling Pin Pies &amp; Cakes in Ocean Grove, Victoria.</p> <p>The competition holds 18 different pastry categories, including ‘Best Gourmet Pie,’ ‘Best Gourmet Sausage Roll,’ ‘Best Plain Sausage roll’, ‘Best Vegetarian Pie’ and ‘Best Apple Pie’.</p> <p>This year, 'Best Gourmet Pie' went to the 'Dancing Scallop Pie' baked at Paradise Bakehouse in Queensland, while 'Best Gourmet Sausage Roll' went to the 'Garlick Chicken Roll' baked at The Little Red Grape Bakery in South Australia.</p> <p>Founded in 1989, the competition aims to recognise the high-quality pie-making standards of Australian bakers.</p> <p>According to the competition website, each entry is assessed to some basic criteria. Pies are expected to have a pastry top with "good lamination" that is also "not too thick". While fillings must have absolutely no "gristle or bone" and have a balanced "meat to pastry ratio".</p>

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Slow-cooked meat pie hack dubbed a "game-changer"

<p>A fan of a slow cooker has surprised others by using it to cook a meat pie, potatoes and mushy peas.</p> <p>Home cook Alison came up with the idea after seeing a similar meal online and posted it to the<span> </span><a rel="noopener" href="https://www.facebook.com/groups/slowcookedwonders" target="_blank">Slow Cooker Wonders</a><span> </span>Facebook group.</p> <p>"Husband's dinner tonight, hope it works!" she wrote.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842268/slow-cooker-1.jpg" alt="" data-udi="umb://media/7f3bbd4791454a5faa4d29fa4ff8fd04" /></p> <div class="post_body_wrapper"> <div class="post-body-container"> <div class="post_body"> <div class="body_text redactor-styles redactor-in"> <p>Many were fascinated by the idea.</p> <p>“I hope this comes out good, it’ll revolutionise teatime,” said one.</p> <p>“I need to know too, please, would be a game changer for me.”</p> <p>Others were surprised by the backlash, as group members were quick to criticise.</p> <p>“Those mushy peas (are) definitely going to run all over the pie lid and potatoes! Good idea if it works, but I would definitely put a few air holes in that pie lid or it might explode,” one group member pointed out.</p> <p>“Why can’t people just be kind? She’s cooking, it’s her husband. Are you eating it? No, her husband is. What’s wrong with experimenting and trying things? Jeez, get a grip,” said one.</p> <p>“The peas will soggy it all and potatoes won’t cook. Intrigued.”</p> <p>Alison did not mention how the meal went or whether her husband enjoyed it.</p> <p><em>Photo credits: Facebook</em></p> </div> </div> </div> </div>

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Sweet potato crusted shepherd’s pie

<p>Take out your casserole and try this recipe for the weekend.</p> <p><em>Serves 4 </em></p> <p><strong>Ingredients: </strong></p> <ul> <li>1kg sweet potato, peeled, diced</li> <li>150g butter</li> <li>Salt and black pepper</li> <li>3 tbsp olive oil</li> <li>1 onion, finely sliced</li> <li>1 carrot, finely diced</li> <li>1 stick celery, finely diced</li> <li>2 clove garlic, finely chopped</li> <li>500g lamb mince</li> <li>2 tbsp tomato paste</li> <li>2 tbsp Worcestershire sauce</li> <li>½ cup red wine, optional</li> <li>1 cup chicken stock</li> <li>1 x 400g tin tomato</li> <li>1 cup frozen peas</li> <li>½ cup grated cheddar cheese</li> <li>Green leaf salad, to serve</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Steam or boil the sweet potato until cooked and soft then drain, mash and mix with the butter, salt and pepper to taste. Set aside.</li> <li>Heat a medium saucepan over a high heat, add the olive oil, onion, carrot, celery, garlic and lamb.</li> <li>Season with a little salt and cook over a medium to high heat to colour the lamb and cook the vegetables, stirring to break up with a spoon as it is cooking. Add the tomato paste and continue to cook for another minute then add the Worcestershire sauce, red wine, chicken stock and tinned tomato and cook over a low heat, stirring occasionally, for approx. 30 minutes.</li> <li>Preheat the oven to 190C. Adjust the seasoning of the lamb ragu then spoon the lamb mix into a baking dish, stir through the peas and top evenly with the mash sweet potato. Cover with the cheddar then bake for 15 -20 minutes before serving with a green salad if preferred.</li> </ol>

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A sweet treat: apple pie from Milan

<p>Serves 8</p> <p>Is there anything better than a delicious home cooked apple pie? Get ready for rave reviews to roll in!</p> <p>“I have such beautiful memories of my early days in Lombardy. The lessons I learned about family, food and tradition, and how intertwined they are, are at the heart of everything I do today,” says chef Alessandro Pavoni. “This dish reminds me of British apple pie. Russet apples have the perfect texture for it, plus they don’t release too much liquid. If they’re unavailable, use another similar apple that’s not too juicy, such as gala.”</p> <p><strong>Ingredients</strong></p> <ul> <li>1 kg russet apples</li> <li>1/3 cup (80 ml) dry white wine finely grated zest of 1 lemon 180 g caster sugar</li> <li>1 pinch of fine salt</li> <li>¼ cup (40 g) sultanas 60 g mixed peel</li> <li>60 g unsalted butter 18 slices white sandwich bread, crusts removed</li> <li>1½ tablespoons dark rum Mascarpone Cream (to serve)</li> </ul> <p><strong>Directions</strong></p> <p>Preheat the oven to 180°C.</p> <p>1. Peel and core the apples and cut each one into 16 thin wedges. Place in a heavy-based saucepan over high heat with the wine, lemon zest and 90 g of the caster sugar. Bring to the boil, then reduce the heat to medium and cook, covered, for 10 minutes. Uncover, add the salt and cook for another 15 minutes or until the liquid has evaporated.</p> <p>2 Remove from the heat, stir in the sultanas and mixed peel, then cover and set aside.</p> <p>3. Beat the butter and remaining sugar with a wooden spoon until well combined. Use three-quarters of this mixture to butter the base and side of a 23 cm round springform cake tin. Completely line the base and side of the tin with the bread, cutting the slices to fit as necessary and reserving some for the top, pressing gently to secure them in place.</p> <p>4. Fill with the apple mixture, then top with the remaining bread and spread the remaining butter mixture over the top.</p> <p>5. Bake for 40 minutes or until the bread is lightly golden. Remove from the oven, immediately pour the rum over the top and set aside for 30 minutes.</p> <p>6. Serve warm with a bowl of mascarpone cream on the side.</p> <p>Recipes from the book, <a href="https://www.penguin.com.au/products/9781921383380/lombardian-cookbook"><em>A Lombardian Cookbook</em></a> by Alessandro Pavoni and Roberta Muir, with photography by Chris Chen, published by Lantern, RRP $59.99.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/apple-pie-from-milan.aspx">Wyza.com.au.</a></em></p>

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“I’ve eaten a lot of humble pie!”: Former MasterChef judge Gary Mehigan hits back

<p>Former<span> </span><em>MasterChef Australia</em><span> </span>judge Gary Mehigan has hit back at a journalist who accused him of thinking he is “irreplaceable”.</p> <p>The 52-year-old took to Instagram to let his thoughts be known as he shared a screenshot of the opinion piece in the <a rel="noopener" href="https://www.smh.com.au/entertainment/tv-and-radio/ex-masterchef-judges-enjoy-your-slice-of-humble-pie-20190725-p52as1.html" target="_blank"><em>Sydney Morning Herald</em></a> which criticised him and his fellow<span> </span><em>MasterChef</em><span> </span>judges George Calombaris and Matt Preston.</p> <p>The opinion piece went on to describe that the judges possibly grew “too comfortable… to see that they were not the source of the show’s success”.</p> <p>The journalist finished by writing that the former<span> </span><em>MasterChef</em><span> </span>judges should “take note of some other prudent career advice as they move forward. Never knock back a slice of humble pie. It’s a lot more palatable than a shit sandwich".</p> <p>It was these words that Mehigan took issue with.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/B0Z9RDWBPTO/" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/B0Z9RDWBPTO/" target="_blank">Wendy..... 🤣🤣 At 52 years of age I’ve learnt so many lessons...! 35 yrs in what is a difficult industry and believe me I’ve eaten a lot of humble pie....I know the taste well. I’ve also eaten a few shit sandwiches.... those I’ll be quite honest, I didn’t like.(pls read the full article for the unpleasant reference) MasterChef has been a game changer and how lucky were we to enjoy 11 years of amazingly positive and uplifting television. We have been blessed with new friends and colleagues that will remain so for the rest of our lives. A moment in time to be savoured and remembered with a big smile. We are so proud. But a mentor of ‘mine’ told me ‘never be afraid of change’ Time to move on, maybe work a little less, dig our fingers into something new and exciting and maybe make a different kind of TV #masterchef #masterchefau #foodies #foodiesofinstagram #timeforchange #friendsforlife #timeschange #newadventures</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/garymehigan/" target="_blank"> Gary Mehigan</a> (@garymehigan) on Jul 26, 2019 at 8:45pm PDT</p> </div> </blockquote> <p>“35 years in what is a difficult industry and believe me I've eaten a lot of humble pie... I know the taste well. I've also eaten a few s**t sandwiches... those I'll be quite honest, I didn't like.”</p> <p>He went onto describe how<span> </span><em>MasterChef</em><span> </span>has been a “game changer”.</p> <p>“MasterChef has been a game changer and how lucky were we to enjoy 11 years of amazingly positive and uplifting television,” he wrote.</p> <p>“We have been blessed with new friends and colleagues that will remain so for the rest of our lives. A moment in time to be savoured and remembered with a big smile. We are so proud.”</p> <p>Mehigan also referenced words from his mentor and mentioned new and upcoming projects in the works.</p> <p>“A mentor of ‘mine’ told me ‘never be afraid of change’. Time to move on, maybe work a little less, dig our fingers into something new and exciting and maybe make a different kind of TV.”</p> <p>Last week, it was confirmed that Gary, George and Matt would not be returning to<span> </span><em>MasterChef Australia</em><span> </span>in 2020 after reports claimed that the trio walked away due to Network Ten not giving them a significant pay boost.</p> <p>It didn’t help things that George has found guilty of underpaying his restaurant staff by almost $8 million dollars.</p> <p>The press release made no mention of the issues with George and simply stated the following:</p> <p>“Despite months of negotiation, Ten has not been able to reach a commercial agreement that was satisfactory to Matt, Gary and George,” Ten CEO Paul Anderson confirmed in a statement.</p>

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Kmart insider reveals best-selling item set to come back bigger and better

<p>When it comes to a good Kmart purchase, the $29 Pie Maker has proven to be one of the best investments you can make to feed hungry tummies.</p> <p>However, one mum has revealed the department store has big plans in store for all those who are a fan of the nifty kitchen appliance.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7823424/cup.jpg" alt="" data-udi="umb://media/64214765bb1a4e48ada625da60a8b5ca" /></p> <p><em>$29 Kmart Pie Maker</em></p> <p>In the past, the invention has shown it is nothing short of spectacular – being able to make tasty savoury foods like bacon cups and eggs, to mouth-watering sweets like Nutella pies and cupcakes.</p> <p>On Friday, one member in the <em><a rel="noopener" href="https://www.facebook.com/groups/1736740153030725/?tn-str=%2AF" target="_blank">Kmart Pie Maker Recipes, Tips and ideas Australia</a> </em>Facebook group revealed the retail giant is bringing out a new version of the device – one that will have everyone in the family satisfied.</p> <p>“Kmart has advised me via email that their family size pie maker (the large family pie with just 1 large hole) for $29 is due in stores this September,” the mother said.</p> <p><img style="width: 432px; height: 243px;" src="https://oversixtydev.blob.core.windows.net/media/7827856/kmart-pie-maker.jpg" alt="" data-udi="umb://media/8041cd46385a481b905f698e60342809" /></p> <p><em>New Kmart Pie Maker set to be available in stores September 2019.</em></p> <p>The announcement caused a stir online with one member adding the retail giant should be prepared for the onslaught of “crazy pie people” set to buy the bigger version of their favourite appliance once it is released.</p> <p>“I’m so ready!!!” another person added.</p> <p>“Giant custard tart come at me …” one member joked.</p> <p>The post attracted almost 900 likes and over 220 comments of excited Kmart shoppers.</p> <p>The pie maker has become a staple in Australian households and gained such a massive following, a Kmart Pie Maker Facebook group attracted over 137,000 followers in the last 13 months.</p> <p>ALDI recently came out with their own family size pie maker for the price of $34.99, but if the Kmart rumours are true, its version will be $6 cheaper.</p>

Money & Banking

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Pecan, broccolini & salmon grain bowl

<p><span style="font-weight: 400;">Enjoy a pecan, broccolini and salmon grain bowl to keep your heart health up!</span></p> <p><span style="font-weight: 400;"><strong>Preparation</strong> <strong>time</strong>: 10 mins </span></p> <p><span style="font-weight: 400;"><strong>Cooking</strong> <strong>time</strong>: 10 mins </span></p> <p><span style="font-weight: 400;"><strong>Serves</strong>: 2 </span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 x 100g skinless salmon fillets </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp olive oil </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup pecans, lightly toasted (60g) </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 bunch broccolini </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">4 radishes, sliced </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 orange, peeled and sliced </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup cooked brown rice </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 spring onion, sliced </span><span style="font-weight: 400;">
</span><span style="font-weight: 400;">Dressing </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 Tbsp almond butter </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tsp tamari or soy sauce </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp miso paste </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp maple syrup </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 Tbsp lime juice </span><span style="font-weight: 400;">
</span></li> </ul> <p><strong>Method</strong> <span style="font-weight: 400;">
</span></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Whisk together almond butter, soy sauce, miso paste, and syrup. Whisk in lime juice until smooth. Dressing will thicken as it sits, thin with water if desired. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Preheat a skillet over medium heat. Drizzle salmon with oil and cook approximately 3 minutes per side, or until cooked to your liking. Remove salmon from pan and set aside to rest. Roughly flake when cool enough to handle. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Wipe skilllet, fill about half way with water and return to heat. Add broccolini and simmer for a few minutes, until bright green and tender-crisp. Refresh under cold water. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Roughly chop half the pecans and stir through rice, divide into two bowls. Top rice with salmon, broccolini, orange, radish, and remaining pecans. Drizzle with dressing, sprinkle with sliced spring onion. </span><span style="font-weight: 400;">
</span></li> </ol> <p>Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a></p>

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Tasty venison shepherd's pie

<p>Like all good, simple fare, this pie’s deliciousness is all thanks to the sum of its parts – <br />a base of tasty soffritto, good-quality meat minced by hand and a light, fluffy potato topping. You could speed it up by skipping the long slow soffritto step and just sweating the onion, carrot and celery for 10 minutes or until soft and translucent. And you could also just buy pre-minced meat. The end result will still be lovely.</p> <p>I am of course biased because we produce venison here on our farm, but truly this is the most wonderful of meats. Lean, full of delicate flavour and so easy to cook, please do try it whenever you get the opportunity. Here, venison brings an extra level of luxury to this simple, wonderful pie, but you could also stick with tradition and make this with minced lamb, or even minced beef (which is known as a cottage pie).</p> <p><strong>Serves:</strong> 6–8</p> <p><strong>Ingredients:</strong></p> <ul> <li>3 brown onions, diced</li> <li>2 carrots, peeled and diced</li> <li>2 celery stalks</li> <li>1/4 cup (60 ml) olive oil</li> <li>700 g (1 lb 9 oz) venison topside or rump</li> <li>150 g (51/2 oz) butter</li> <li>1 Tbsp thyme leaves</li> <li>400 ml (14 fl oz) beef stock</li> <li>1 Tbsp cornflour</li> <li>2 Tbsp Worcestershire sauce</li> <li>2 Tbsp tomato paste (concentrated purée)</li> <li>1 kg (2 lb 4 oz) floury potatoes</li> <li>1/4 cup (60 ml) milk</li> </ul> <p><strong>Method:</strong></p> <ol> <li>First start the soffritto. Combine the onion, carrot, celery and olive oil <br />in a saucepan over low heat. Cook for 2 hours, stirring every now and then, until the mixture is a thick, dark-brown paste.</li> <li>Meanwhile, cut the venison into small, pea-sized pieces. Doing this by hand takes about 10 minutes, but you could ask your butcher or use a food processor or mincer if you have one.</li> <li>Melt 20 g (3/4 oz) of the butter in a large heavy-based saucepan over medium–high heat. Add the venison and thyme and cook, stirring often, until the venison is browned all over. Whisk together the beef stock and cornflour and add to the venison with the soffritto, Worcestershire sauce and tomato paste. Stir well, bring to a simmer and cook over low heat for 40 minutes. Season to taste.</li> <li>While the meat is cooking, peel and cut the potatoes into small cubes. Place in a large saucepan and cover with cold water. Cook over high heat until the potato is completely tender when pierced with a fork. Drain and mash with 50 g (13/4 oz) of the butter and the milk.</li> <li>Preheat the oven to 180°C (350°F). Transfer the meat mixture to an ovenproof dish and top with the mashed potato (I sometimes add it in clumps, which seems to help it crunch up during baking). Dot the top with the remaining butter and bake for 45 minutes or until the potato <br />is golden and the meat is bubbling. Serve with a simple green salad.</li> </ol> <p><strong>A note on the soffritto</strong></p> <p>Soffritto is a recipe base, usually of carrot, celery and onion cooked long and slow in olive oil, versions of which play a big part in Italian, French, Spanish and South American cooking. Although it is cooked for 2 hours in this recipe, most of that time is completely hands off and the result is an intense flavour bomb that will bring goodness to any soup, casserole, braise or pasta sauce you use it in. Make a double batch and freeze it in ice-cube trays for easy flavour access.</p> <p><em>Images and Text from A Basket by the Door by Sophie Hansen, Murdoch Books RRP $39.99.</em></p>

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This beef red wine pie will melt in your mouth

<p>These tasty pies are full of flavour and a great winter warmer!</p> <p>Recipe reproduced with permission. © 2015 National Heart Foundation of Australia. For more healthy recipes visit <a rel="noopener" href="http://www.heartfoundation.org.au/recipes" target="_blank">www.heartfoundation.org.au/recipes</a> or speak to the Heart Foundation’s Health Information Service on 1300 36 27 87.</p> <p><strong>Ingredients</strong></p> <p>2 tsp peanut oil*<br />1 large onion, chopped<br />2 cloves garlic, crushed<br />1kg beef chuck steak trimmed of all fat and cubed*<br />2 tbs plain flour<br />200g Swiss brown mushrooms, quartered<br />2 tbs fresh thyme chopped<br />2 tbs fresh parsley chopped<br />2 sheets canola puff pastry defrosted<br />1 tbs reduced fat milk*<br />375ml red wine<br />375ml reduced salt beef stock<br />2 carrots thinly sliced<br />2 tbs reduced salt tomato paste<br />Mashed potato and steamed beans to serve</p> <p><em>*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.</em></p> <p><strong>Method</strong></p> <div id="ctl00_PlaceHolderMain_ctl10__ControlWrapper_RichHtmlField" class="ms-rtestate-field"> <p dir="ltr" align="left">1. Preheat the oven to 200°C. You will need 6 x 2 cup capacity ovenproof pie dishes.<span> </span><br /><br />2. Heat the oil in a large pot, add the onion and cook over a medium heat for 5 minutes or until golden. Add the garlic and the beef and cook for 5 minutes until the beef is browned.<br /><br />3. Add the flour and tomato paste and cook for a further 2 minutes, stirring constantly. Stir in the red wine and stock and bring to the boil. Add the carrots, mushrooms and chopped thyme. Reduce the heat, cover and simmer for about 1 hour then remove the lid and cook for a further 45 minutes until the beef is tender and the sauce is reduced and thickened. Stir through the parsley, transfer to a bowl and allow the filling to cool completely.<br /><br />4. Using the top of a pie dish as a guide, cut 6 circles from the pastry, about 2cm larger than the dish. Spoon the cooled filling into the dishes. Brush the edges of each pastry circle with a little water then cover the dishes (damp side down); pressing the pastry to the side of the dish to seal. Cut a small cross in the top of each pie, insert a sprig of thyme and lightly brush with milk.</p> <p dir="ltr" align="left">5. Bake for 20-25 minutes or until the pastry is crisp and golden and the filling is hot. Serve the pies with mashed potato and steamed beans.</p> <p dir="ltr" align="left">Would you try this delicious pie? Let us know in the comments below. </p> <p dir="ltr" align="left"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/beef-and-red-wine-pies.aspx">Wyza.com.au</a></em></p> </div>

Food & Wine

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Delicious chicken pie

<p><span>In just 35 minutes, this hearty chicken pie will be ready to be served up, hot and fresh - it's sure to keep you warm this winter.</span></p> <p><strong>Ingredients</strong></p> <ul> <li>1 tbs olive oil*</li> <li>460g skinless chicken breast, trimmed of fat, cut into 5-cm strips*</li> <li>200g mushrooms, sliced </li> <li>250g can chicken soup*</li> <li>1/2 cup frozen peas*</li> <li>1/2 tbs low fat Greek-style yoghurt</li> <li>Cracked black pepper, to season</li> <li>1 bunch broccolini, stalks trimmed  </li> <li>1 1/2 sheets reduced fat puff pastry, thawed*</li> <li>1/2 egg yolk, beaten* </li> <li>Steamed vegetables or green salad, to serve</li> </ul> <p><strong>Method</strong></p> <p>1. Preheat oven to 200°C (180°C fan-forced).  </p> <div>2. Heat 1/2 tablespoon of the olive oil in a large frypan and brown chicken strips for 1 to 2 minutes on each side. Remove chicken from pan and set aside.</div> <div><br />3. Heat remaining oil and sauté mushrooms for 2 minutes.</div> <div><br />4. Return chicken to pan with mushrooms; add soup, peas and Greek yoghurt.<br />Season with cracked pepper. Bring to the boil, then turn off the heat.</div> <div><br />5. Transfer mixture to a pie dish approximately 28 cm x 21 cm.</div> <div><br />6. Arrange broccolini on top of chicken filling.</div> <div><br />7. Cover pie dish with puff-pastry sheets, cut a hole in the centre using a sharp knife and press down edges with the prongs of a fork.</div> <div><br />8. Brush pastry surface with beaten egg yolk and cook in oven for 25 minutes.</div> <p>9. Serve with extra steamed vegetables or salad.</p> <p><em>Republished with permission of<a href="https://www.wyza.com.au/recipes/chicken-pie.aspx"> Wyza.com.au.</a></em></p>

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Is there anything Kmart's $29 pie maker can't do?

<p>When it comes to Kmart purchases, cult fans of the mega store have proven most appliances can be used for a multitude of purposes.</p> <p>The $29 Kmart Pie Maker is nothing short of spectacular with its wide options to choose from when using the nifty gadget – from pies to cakes and muffins to donuts – there is not much this pie maker can’t do.</p> <p>Tasty offerings range from savoury foods such as bacon cups, eggs and pastries to sweet desserts with a number of home bakers revealing how they used the pie maker to get creative with their cooking.</p> <p>One woman named Aimee used the nifty invention to pay tribute to everyone’s favourite chocolate spread – Nutella.</p> <p>“Got on the Kmart pie maker bandwagon and made Nutella filled cinnamon doughnuts,” the South Australian mum wrote.</p> <p>The delicious treat only took 10 minutes, she explained, while sharing her recipe ingredients and details.</p> <p> </p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D2043316055709765%26set%3Da.177158792325510%26type%3D3&amp;width=500" width="500" height="491" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>Here are some of the delicious inventions made by fans of Kmart's $29 pie maker.</p> <p><strong>Eggs-done-easy</strong></p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FOurThriftyFamily%2Fphotos%2Fa.1941688629385758%2F2087625684792051%2F%3Ftype%3D3&amp;width=500" width="500" height="631" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p><strong>Custard Tart</strong></p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D10215320499717420%26set%3Da.2049963300376%26type%3D3&amp;width=500" width="500" height="502" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p> </p> <p><strong>Muffins</strong></p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FKmartPieMakerRecipes%2Fposts%2F1151389341703023&amp;width=500" width="500" height="491" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p><strong>Egg and Bacon Cups</strong></p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D10155804125568250%26set%3Da.10150170358088250%26type%3D3&amp;width=500" width="500" height="594" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe> Would you try out Kmart's $29 pie maker at home? Let us know in the comments below.</p>

Money & Banking

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Delicious apple pie

<p>A warming slice of apple pie is a classic dessert and a perfect finish to any meal!</p> <p><strong>Ingredients:</strong></p> <p><strong><u>Pastry:</u></strong></p> <ul> <li>185g butter, chilled</li> <li>335g flour</li> <li>75g sugar</li> <li>2 teaspoons milk</li> <li>2 eggs</li> </ul> <p><strong><u>Filling:</u></strong></p> <ul> <li>6 Granny Smith apples</li> <li>110 g brown sugar</li> <li>2 teaspoons ground cinnamon</li> <li>45g unsalted butter</li> <li>40g pecans, chopped</li> </ul> <p><strong><u>To serve:</u></strong></p> <ul> <li>1-2 eggs, whisked to become an egg wash</li> <li>Raw sugar, to finish</li> </ul> <p><strong>Directions:</strong></p> <p><strong><u>Pastry</u></strong><br />1. Grate the chilled butter into a food processor then add the flour, sugar, milk and eggs and blend until the mix forms a dough. Do not overwork at this will make the dough tough.</p> <p>2. Remove from the food processor and gently knead until the dough is well combined.</p> <p>3. Wrap in plastic wrap and place in the refrigerator for 30 minutes before rolling.</p> <p><strong><u>Filling</u></strong><br />4. While the pastry is resting, core and peel the apples then chop into 2cm cubes.</p> <p>5. Place the apples in a pot with the brown sugar, cinnamon and butter then gently cook for 25 minutes until the apple is tender. Once the apple is cooked, allow the mix to cool then stir the pecans into the mix.</p> <p><strong><u>To serve</u></strong><br />6. Preheat oven to 160°C.</p> <p>7. Cut the dough in half then roll 1 piece of pastry into a circle large enough to fit into a deep tart shell.</p> <p>8. Gently lift the pastry into the tart shell, pushing the pastry into the sides. Trim the edges to fit.</p> <p>9. With the remaining pastry, roll to 5mm thick and cut into ribbons. Fill the pastry shell with the cooked apple mix, then criss-cross the pastry over the top of the pie.</p> <p>10. Egg wash the apple pie then sprinkle with raw sugar. Place in oven and bake for 40 minutes.</p> <p>11. Remove, allow to cool slightly and then serve.</p> <p><em>This recipe is featured in <a href="https://smudgeeats.com.au/product/flavours-of-sydney/">Flavours of Sydney 2nd Edition</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/centennial-homestead-apple-pie.aspx">Wyza.com.au</a>.</em></p>

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Pecan waffles with maple and blackberry sauce

<p><strong>Serves:</strong> 4 (Makes 4-8 waffles depending on the size of the iron)<br /><strong>Preparation:</strong> 20 minutes<br /><strong>Cooking:</strong> Approx. 15 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>¾ cup (110g) plain flour</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon baking powder</li> <li>1 tablespoon caster sugar</li> <li>1 large egg, separated</li> <li>200ml low-fat milk</li> <li>1 tablespoon (20g) butter, melted</li> <li>1½ tablespoons finely chopped pecans</li> <li>Maple and blackberry sauce</li> <li>1 large, ripe dessert pear</li> <li>4 tablespoons maple syrup</li> <li>½ cup (50g) pecans</li> <li>100g blackberries</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>First make the maple and blackberry sauce.</li> <li>Cut the pear lengthwise into quarters and cut out the core, then cut the pear into fine dice.</li> <li>Put into a small heavy saucepan and add the maple syrup.</li> <li>Warm gently, then remove the pan from the heat.</li> <li>Stir in the pecans and blackberries.</li> <li>Set aside while making the waffles.</li> <li>Heat and lightly grease the waffle iron or maker according to the manufacturer's instructions.</li> <li>Meanwhile, make the waffle batter.</li> <li>Sift the flour, cinnamon, baking powder and sugar into a medium-sized mixing bowl.</li> <li>Make a well in the centre and add the egg yolk and milk to the well.</li> <li>Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter.</li> <li>Whisk in the melted butter, then stir in the finely chopped pecans.</li> <li>Whisk the eggwhite in a separate bowl until stiff.</li> <li>Pile it on top of the batter and, using a large metal spoon, fold it in gently.</li> <li>Spoon a small ladleful (3-4 tablespoons) of batter into the centre of the hot waffle iron or maker, then close the lid tightly.</li> <li>If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for a further 30 seconds.</li> <li>Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron. (If using an electric waffle maker, follow the manufacturer's instructions – usually allow 2-3 minutes for each waffle.)</li> <li>Lift the cooked waffle from the iron using a round-bladed knife and keep warm while cooking the rest of the waffles.</li> <li>Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl.</li> <li>Serve with the warm waffles.</li> </ol> <p><em>This recipe first appeared in <span><a href="http://www.readersdigest.com.au/recipes/fruity-vegetable-muffins">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, here’s our <span><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V">best subscription offer</a></span>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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