Better Homes and Gardens Australia June 2021

There’s just something so blissful about curling up under a blanket to cocoon. Mind you, winter isn’t just about sitting around, it’s also a call to action. For green thumbs, there are four key jobs to complete before your garden starts its hibernation (page 80). Then, while it sleeps, you can make your own compost (page 76), embrace beautiful begonias (page 52) or make a mini garden in a dish (page 64). Of course, it’s not really winter without classic comfort food, and our recipes will warm up even the coldest of nights, from the melt-in-the-mouth pies on our cover (page 12) to Fast Ed’s hearty casserole with cobbler, and pina colada pud (page 24). Yum! Elsewhere, if you’re keen to renovate or decorate, now is the time. You can take your bathroom…

FALL A PART BEEF PIES Preparation time 15 mins Cooking time 2¾ hours Makes 6 2 Tbsp extra virgin olive oil¼ cup plain flourSeasalt flakes, to season and sprinkle¼ tsp freshly ground black pepper, plus extra, to season1kg beef chuck steak, cut into4cm pieces2 large brown onions, finely chopped3 cloves garlic, crushed2 tsp thyme leaves, plus extra sprigs, to serve1 Tbsp tomato paste1 Tbsp Worcestershire sauce1 cup red wine2 cups beef stock¼ tsp freshly ground white pepper3 sheets puff pastry, thawed1 freerange egg yolk, lightly beaten1 Tbsp milkTomato chutney, to serve STEP 1 Heat 1 Tbsp of the oil in a large heavy-based saucepan on high. Season flour with salt and pepper, then toss beef in flour to coat. Shake off excess flour and cook beef, in batches, until browned, adding extra oil if needed.…

Recipe on page 20 Recipe on page 20 Recipe on page 20 Recipe on page 22 BEEF AND MUSHROOM PIES Preparation time 30 mins Cooking time 50 mins Makes 8 8 large slices white bread100g unsalted butter, melted3 cloves garlic, crushed2 Tbsp chopped flat-leaf parsley leaves2 Tbsp extra virgin olive oil1 medium onion, finely chopped300g bu€on mushrooms, sliced500g beef mince1¼ Tbsp plain flour2 Tbsp tomato paste1¼ cups beef stock½ cup sour creamSea-salt flakes and freshly ground black pepper, to season400g small new potatoes1 small sweet potato STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease 8 holes of two 6-hole jumbo muffin pans. Trim crusts from bread slices. Roll bread out with a rolling pin until flattened. STEP 2 Mix bu.er, garlic and parsley in a small bowl. Brush bread with half of the bu.er mixture. Press bread, bu.er…

SEEN ON BHG TV FRIDAYS 7.00 Recipe on page 32 Recipe on page 32 ED HALMAGYI Join me as I show you how to give your meals and desserts a seasonal makeover on BHG TV, Fridays at 7pm on Channel 7. (Apologies, may be subject to change) Go to bhg.com.au for more food tips and tricks. Recipe on page 32 Recipe on page 34 SOY AND MUSHROOM BEEF RAGU WITH WHIPPED BRIE Preparation time 20 mins plus 1 hour chilling Cooking time 3 hours Serves 4-6 700g chuck beef, diced½ cup Kikkoman soy sauce250g bu.on mushrooms¼ cup extra virgin olive oil4 eschalots, very finely diced2 sticks celery, very finely diced6 cloves garlic, minced4 dried bay leaves, ground1 tsp fennel seedsFreshly ground black pepper, to season2 Tbsp tomato paste1L beef stock400g pappardelle pasta200g brie, at room temperature1 bunch chives, very finely sliced, plus extra,…

Recipe on page 38 SEEN ON BHG TV FRIDAYS 7.00 Recipes on page 38 KAREN MARTINI Join me as I take you on a recipe road trip on BHG TV on Fridays, 30 April and 7 May at 7pm on Channel 7. (Apologies, may be subject to change) Go to bhg.com.au for more food tips and tricks. OLIVE AND ROSEMARY LAMB WITH CHARRED POTATOES Preparation time 15 mins Cooking time 30 mins Serves 4 4 large Dutch cream or desiree potatoes, washed, skin on4 sprigs fresh rosemary, leaves picked4 fresh bay leaves2 tsp black peppercornsSea-salt flakes, to taste1 clove garlic, roughly chopped150g green and kalamata olives, pittedZest of½ lemon180ml extra virgin olive oilFreshly ground black pepper, to season4 lamb backstrapsBaby cos lettuce leaves, to serve¼ bunch flat-leaf parsley, leaves torn, to garnish STEP 1 Par boil potatoes for 10 minutes,…

Recipe on page 44 Recipe on page 44 Recipe on page 44 MADELEINES ARE A CLEVER WAY TO REINTERPRET CLASSIC DESSERTS IN BITE SIZED FORM CLASSIC MADELEINES Preparation time 15 mins Cooking time 20 mins Makes 18 2 free-range eggs¾ cup caster sugar1 Tbsp finely grated lemon rind1 tsp vanilla extract⅔cup plain flour½ tsp baking powder100g unsalted butter, melted, cooled1½ cups pure icing sugar, plus extra to serve1½ Tbsp lemon juiceFinely chopped pistachios, to serve STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Place a 9-hole silicone madeleine pan on an oven tray. STEP 2 Beat eggs, sugar, lemon rind and vanilla in the small bowl of an electric mixer for 5 minutes, or until thick and creamy. STEP 3 Sitt flour and baking powder twice, then fold into egg mixture with butter. Put half the batter into the holes…