Goulash

Ingredients

3 tbsp beef tallow
2 brown onions, diced
25g sweet paprika
800g beef (I used flank), cut into 3cm pieces
5 cloves garlic, minced
2 red capsicums, diced
1 yellow capsicum, diced
2 tomatoes, diced
1 carrot, diced
2 medium potatoes, diced
1L beef stock
1 bay leaf
Salt and pepper to taste
Sour cream to serve
Bread for the side

Method

1. In a heavy-based pot you have the lid for, heat the tallow and sweat the onions for 4 minutes.
2. Add the beef and season with salt, brown this off for 6-7 minutes.
3. Add the rest of the veg apart from the potato.
4. Next add the paprika, bay leaf and stock and bring to a simmer.
5. Stir well and cook for 2 hours on low before adding the potato and cooking for a further hour or until the meat and potatoes are fork-tender.
6. Serve with sour cream and crusty bread.

Levain Bakery Chocolate Chip Cookies

Prep Time 10 mins

Cook Time 11 mins
Total Time 21 mins

Servings: 8

Ingredients
225g Cold Butter cut into small cubes
213g Brown Sugar
100g Sugar
2 Eggs
1 1/2 cups Cake Flour*
1 1/2 cups Flour
1 tsp Cornstarch
3/4 tsp Baking Soda
3/4 tsp Salt
340g Chocolate Chips
240g Walnuts roughly chopped

Instructions

1. Preheat oven to 210 degrees Celsius.
2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs, one at a time, mixing well after each one.
4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
5. Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Notes
*can substitute all-purpose flour for cake flour
*Levain Bakery has stated they don't use vanilla extract in their cookies. If you would like to add vanilla extract, I would suggest adding 1 teaspoon when adding the eggs to the batter.

Author: Melissa Stadler, Modern Honey 

2-Day Chocolate Chip Cookies

PREP TIME: 45 MINUTES 

COOK TIME: 20 MINUTES 

TOTAL TIME: 2 DAYS 65 MINUTES 

INGREDIENTS 

Toffee 

85g unsalted butter 

150g light brown sugar, lightly packed 

1 tsp kosher salt 

Water, as needed 

Cookie Dough 

226g unsalted butter 

4 ice cubes 

150g granulated sugar 

300g light brown sugar, packed 

2 tsp espresso powder 

2 tsp kosher salt 

½ tsp baking soda 

2 large eggs 

2 tsp vanilla extract 

300g all-purpose flour 

168g 50-70% cacao chocolate, chopped 

Flaky sea salt, for sprinkling 

PREPARATION 

1. Make the toffee: Line a baking sheet with parchment paper. 
2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 143°C, about 10-15 minutes. 
3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes. 
4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat. 
5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted. 
6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda. 
7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated. 
8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth. 
9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks. 
10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces. 
11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed. 
12. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. 
13. Let the dough rest in the refrigerator for at least 48 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 
14. When ready to bake, preheat the oven to 163°C. Line 2 baking sheet with parchment paper. 
15. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan. 
16. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.