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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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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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Jerk Chicken – Everyone needs jerk at the bbq!
American Recipes By Amy @ cookbookmaniac

My first introduction to Jamaican food was at the Glebe Street Markets in November. I waited in line to order for over 20 minutes just wanting to try something different. The wait was made a lot easier because the cooks were very handsome and buff. I also noticed that they were practicing safe-hygiene, there was a sink to wash hands, boxes of disposable gloves conveniently attached to the rafters, the gentleman handling the cash was not handling the food. They ran out of rice, so I asked for an extra salad. I didn't know what to expect. The only thing I knew about jamaican cuisine was from cookbooks. To my elation my meal was delicious. The chicken was mildly spicy and despite is charcoal exterior it was perfectly cooked and smoky. The mango salsa was fantastic, it was sweet and very soft. The salsa complimented the chicken very well. The…

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