The Menu

Grilled Argentine Steak with Chimichurri Sauce

Yummy grilled, garlicky meat topped with a parsley pesto.  Tastes like HEAVEN!!!!!!!!

Stewed American NW Apples

Delicious, gooey and juicy - all mixed into apples.

Australian TimTams

Chocolatey, sticky flavor tasty all combined. An Australian dream in a cookie.




1/4 cup coarsely chopped parsley

3 tablespoons red wine vinegar

4 large garlic cloves, minced (2 1/2 tablespoons)

2 tablespoons oregano leaves

2 teaspoons crushed red pepper

Kosher salt and freshly ground pepper

1/2 cup extra-virgin olive oil


In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Stewed Apples


1 1/2 tablespoons unsalted butter

2 Fuji or Gala apples, peeled, halved, cored, and thinly sliced

Coarse salt

3/4 cup unsweetened apple juice

1 teaspoon fresh lemon juice

 1/2 teaspoon ground cinnamon

Ground nutmeg


In a large skillet, melt 1 tablespoon butter over medium-high. Add apples and pinch of salt. Cook, stirring occasionally, until apples are light gold, 4 to 5 minutes. Add apple juice, lemon juice, cinnamon, and pinch of nutmeg. Cook until liquid is reduced by half and apples are just tender, 3 to 5 minutes. Off heat, stir in 1/2 tablespoon butter.

Tim Tams


For the Cookies:

4 oz (115 g) unsalted butter, at room temperature

4 oz (1/2 cup, or 115 g) granulated sugar

1 egg, at room temperature

1 oz (1/3 cup, or 30 g) unsweetened Dutch-processed cocoa powder

5½ oz (1 cup, or 150 g) all-purpose flour

Pinch of salt

For the Filling:

4 oz (115 g) unsalted butter, at room temperature

4 oz (1 cup, or 115 g) powdered sugar

1 tbsp unsweetened Dutch-processed cocoa powder

1 tbsp malted drink powder (like Ovaltine or Horlicks)

For the Coating:

10 oz (280 g) milk or dark chocolate

1 tbsp coconut oil


To Make the Cookies:

Combine the butter and sugar in the bowl of a large stand mixer fitted with a paddle attachment, and cream until pale and fluffy. Scrape down the bowl, and add the egg and continue beating until the egg is incorporate and the mixture lightens in color. Add the cocoa powder and beat until there are no lumps. Finally, fold through the flour and salt until it is all incorporated. The dough will be very soft.

Scrape the dough out onto a piece of parchment paper. Add a second sheet of paper on top, and roll out the dough between the two sheets until it is a rectangle about ¼-inch thick. Place the dough on a tray and freeze it for 30 minutes, or refrigerate it for 1-2 hours, until firm.

Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper.

Cut the chilled dough into 28 small 1¼ in x 2½ in rectangles. Place them in evenly spaced intervals on the baking sheets and bake for 10 minutes. Let the cookies cool completely at room temperature.

To Make the Filling:

Cream the butter until soft, then sift in the remaining ingredients and beat until light and fluffy. Spread a heaping teaspoon of filling on half of the cookies, or transfer the frosting to a piping bag and pipe an even layer of filling on half of the cookies. Top with the remaining cookies, then put in the refrigerator to chill while you make the coating.

To Assemble:

For the coating, place the chocolate and coconut oil in a heat-proof bowl and melt them together in the microwave in 30-second bursts, stirring after every 30 seconds to prevent overheating. Once the chocolate is mostly melted, remove and stir gently until smooth.

Using a fork or dipping tools, dip a chilled cookie in the melted chocolate and place it back on the baking sheet. If you want to create a wavy pattern on top of the cookies, lightly press the tines of the fork or dipping tool to the top while the chocolate is still wet. Repeat until all of the cookies are dipped. Chill in the refrigerator, then devour!


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