February, 2010 | Cookbookmaniac

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Homemade Pop Tarts – AMAZING!!
American Recipes By Amy @ cookbookmaniac

Pop Tarts were my preferred choice of breakfast back in the days of high school. My mother was always concerned that I was not getting a healthy breakfast, but I was never an early riser and these were ready in a matter of minutes before I rushed out the door. After ten years, I no longer eat pop tarts, but I still rush out the door to head to work. Old habits die-hard. I was looking to make a sweet pastry pie, so I bought Bubby's Homemade Pies. (I will use any excuse to buy a beautiful cookbook). Sweet pastry pies are not very widespread in Australia like they are in the US. The only ones I find easily available are from Sara Lee in the frozen food section at the supermarket. Movies & TV Shows like Fried Green Tomatoes, Waitress and Pushing Daisies, have propelled my craving for this…

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Lunar New Year – Tet Vietnamese Festival
Restaurant Reviews By Amy @ cookbookmaniac

Vietnamese Lunar New Year falls on the same day as Chinese New Year. It was (and still is) my favourite time of the year as a young child. My sisters and I would eagerly wait for the auspicious red packets to be handed to us from our parents and our older relatives. They were considered lucky money and were given to young children and the elderly. We would always compete with each other on who got the most money and red envelopes by the end of the day. It was a lot of fun teasing the least successful recipient. What were we to do with all this money? Personally, I couldn't wait to spend it all on food, rides and games at the Tet Festival! The carnival was once held at a park in Cabramatta, during the suburbs troubled times. It was occasionally overrun by gangsters and I recall on…

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Wagyu Rump Steak with Parsley & Chive Butter
American Recipes By Amy @ cookbookmaniac

Salt before you cook "I always salt my meat liberally just before I cook it. Forget the dire warnings that salt will draw out the juices from your meat and leave it dry and tough. This is nonsense. Salting before you cook is not only essential to bring out the intrinsic flavour of your meat, but it also actually helps brown it." - by Adrian Richardson Recipe for steak adapted from Meat by Adrian Richardson Recipe for Parsley & Chive Butter is an original recipe by cookbookmaniac.com 2 x 400g Wagyu Rump Steak Extra-Virgin Olive Oil 2 teaspoons Maldon Sea Salt, more if needed 1 teaspoons freshly ground black pepper, more if needed Parsley & Chive Butter 125g unsalted butter, softened at room temperature 2 teaspoons dried parsley 2 teaspoons dried chives 1 teaspoon Maldon Sea Salt 1/ Take the butter out of the fridge and allow it to come…

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