A Pretend Chef

I became addicted to chimichurri when I spent time in Argentina in 2009. The locals eat this sauce of finely chopped herbs with any kind of meat. Considering they eat meat with almost every meal, this is consumed in huge quantities. I love it. Every restaurant in Buenos Aires seems to have their own special recipe, however the common ingredients are parsley, garlic, onion, vinegar and olive oil. It's my favourite accompaniment to steak or any kind of sausage. I tend to make a batch every couple of weeks and it keeps in the refrigerator until I make my next batch when supplies run low. I've tried a few variations however this is my preferred recipe. You can hold off on the chilli if it's too hot. I like it hot. Ingredients 1 large bunch of continental parsley finely chopped 1 large bunch of oregano finely chopped 1 large bunch of coriander finely chopped 1 clove of garlic finely chopped 1 small red onion finely chopped 120ml red wine vinegar 200ml...

I discovered these delicious biscuits when on holiday in Buenos Aires in March this year. Rosie and I brought back a few box loads of them. I'm not a huge sweet tooth but these are amazing, especially with coffee! This recipe is straight out of Gourmet Traveller magazine so I've taken the lazy route and pasted the recipe details below. I'm new to making sweets and especially working with shortbread pastry, so I soon discovered that considering the massive amount of butter in the dough, it rolls best when it's really well chilled. The recipe says 30 minutes for the dough in the fridge, but on a warm day, give it an hour or so to really firm up. Another piece of advice you won't find in the recipe. It's suggested you use a 6.5cm cutter, however I think these would be better a little smaller in size, so perhaps 4.5cm or thereabouts. For the tempered chocolate I recommend checking this quick video tutorial. Well worth it. http://gourmettraveller.com.au/tempered-ch...