Maggie's Kitchen by Maggie Beer

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Notes about Recipes in this book

  • Peanut butter pie

    • biptutti on July 11, 2010

      The peanut butter mixture needs more sugar, recomend milk chocolate rather than dark for the topping it was too bitter against the peanuts

  • Chicken, grape and Champagne pies

    • debkellie on January 21, 2016

      My husband spent a day in the kitchen yesterday: Maggie's sour cream pastry is a beautiful case for a very tasty filling. We had a bubbly that was deemed "too sweet to drink", and of which we'd bought 2 bottles, but it was fine in the sauce. Recommend.

    • debkellie on May 06, 2020

      Returned to this .. winter has arrived. We used smaller tins (10 x 4) .. enough filling as made for 8 single serve pies. Just need double the pastry ! Worth a try if grapes are in season in your neck of the woods ;-) (you can substitute reconstituted sultana grapes - soaked in Champagne of course!).

  • Slow-cooked beef fillet with crushed black pepper and balsamic

    • Melanie on April 03, 2015

      Agree with previous reviewer - this is a great dish and well worth making! Great for ensuring perfectly cooked meat for a dinner party. I have made twice now and everybody has enjoyed the dish - I haven't seared the beef which is an optional extra step. I bought the book based on this recipe...

    • vagrantimp on December 01, 2012

      Very long cooking time (min 4hours + prep). Well worth it.

  • Candied ruby grapefruit

    • KarinaFrancis on October 20, 2013

      These are great dipped in dark chocolate and served with coffee

  • Potted prawns

    • Ladyredspecs on December 05, 2015

      Made this as per instructions but had to check elsewhere to get a clear butter clarification routine. My advice is don't brown the butter, the flavour overpowered the prawns. I would also recommend cultured butter for a cleaner flavour, and perhaps adding some lemon zest to the butter infusion.

  • Broccoli with almonds and lemon butter

    • e_ballad on January 09, 2018

      A crazy amount of butter. The broccoli was swimming in it.

  • Kangaroo fillet with beetroot and anchovy butter

    • e_ballad on October 30, 2017

      If you adhered to Maggie’s cooking times, the kangaroo would still be bounding all over the plate. We doubled the cooking time & it was still very rare, verging on ‘blue’. The anchovy butter was fine, though this made an extraordinary amount. The beetroots were a bit meh.

  • Meatloaf with tomato sugo

    • e_ballad on June 14, 2020

      I wonder if my sauces were not as thick as those used by Maggie as this was still incredibly ‘wet’ despite cooking for a further 20mins. It tasted great, but it really suffered texturally.

  • Macaroni cheese

    • e_ballad on September 03, 2018

      Not for the faint hearted! Extraordinarily rich, this is the epitome of comfort food. We prefer our mac ‘n’ cheese to be a little less heavy for an everyday meal.

  • Sultana cake

    • lou_weez on March 05, 2017

      This is the sort of cake you have with a big dollop of cream and a cup of tea. Really homely and delicious.

  • Steak sandwiches with skirt steak

    • lou_weez on August 02, 2021

      The rocket mayonnaise and caramelised onion is worth making.

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  • ISBN 10 1921382023
  • ISBN 13 9781921382024
  • Linked ISBNs
  • Published Oct 27 2008
  • Format Hardcover
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Lantern

Publishers Text

From Maggie Beer's own kitchen come 120 favourite recipes she has shared with her television audience, as well as the everyday basics Maggie believes form the foundations of a good food life. With her trademark warmth and finely honed knowledge, Maggie shows us how to get the best out of our ingredients so that every meal is as memorable as it is simple to prepare.

Featuring the seasonal produce that has become synonymous with the name Maggie Beer - sweet quinces, verjuice, Barossa chooks and extra virgin olive oil - this collection will remind us daily of the joys of cooking and the pleasures of the table.

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