Spicy Beef Lettuce Cups

Spicy beef lettuce cups make a great main course but they’d also be fun as appetizers. Put the lettuce leaves and spicy beef in the middle of the party table and let family and friends help themselves.

A few weeks ago, my husband and I went out to lunch at a beautiful restaurant in the middle of a manmade oasis just off one of the main highways that crisscross Dubai. Al Barari is a verdant refuge from the dusty sandpit that surrounds it, with streams, lily ponds and waterfalls.

Its restaurant, called The Farm, has a wide variety of choices in the menu, a mix of western and Asian dishes, with a little Middle Eastern thrown in as well. I ordered the spicy Thai beef salad, which frankly, wasn’t very salad-like at all. It was pretty much all spicy meat with a few random slices of zucchini, but it gave me the idea for this dish. I would have liked some crunchy lettuce leaves to eat with it.

Spicy Beef Lettuce Cups

This was a quick, last minute dinner. Because I was hungry and didn’t have time for marinating strips of beef, I used ground beef. Worked beautifully! If your pan isn’t big enough for my method, feel free to tip the crispy cooked beef into a bowl before cooking the ginger, garlic, chili peppers, and then the onions. Add it back when those are done.

Ingredients
1 lb 2 1/2 oz or 525g ground beef – not low fat
Olive oil, as needed
1 fat thumb-sized piece fresh ginger, peeled and finely chopped
2 cloves garlic, finely chopped
1-2 small red chili peppers, finely chopped
2 small onions, peeled and cut in wedges
1 tablespoon low sodium soy sauce
2 teaspoons fish sauce
1 tablespoon Chinese vinegar (substitute lime juice if you can’t find the black vinegar)

To serve:
2 heads baby cos lettuce, leaves separated, washed and dried*
1 small bunch cilantro, hard stems removed, chopped roughly
1 medium cucumber, seeds removed, cubed
extra minced chili, optional

*Save the smaller leaves and the heart of the lettuce for a salad.

Method
In a non-stick skillet, brown the beef over a medium high heat until crispy. Add a little olive oil, if necessary, to get it to fry. Beef in Dubai, even the beef that doesn’t say low fat, doesn’t seem to render fat out as it does in other places, so I do add some oil. (Also, my non-stick skillet isn’t as non-stick as it used to be!)

Once the beef is crispy, push it to the sides of the pan and turn the heat down to medium low. Add the ginger, garlic and chili peppers to the middle of the pan.

Again, if your beef hasn’t rendered much or any fat, drizzle in a little more olive oil. Sauté the ginger, garlic and peppers until they soften. Mix them in with the beef and then push it back out to the sides.

Add in the onion into the middle and turn the heat up slightly.

Cook the onions for just a minute or two, stirring well. You want them slightly cooked but still a bit crunchy. Mix them in with the beef. Remove the pan from the heat and add in the soy sauce, fish sauce and vinegar. Stir well to combine.

Leave the beef to cool for about 15-20 minutes. You want it slightly warm but not hot enough to immediately wilt the lettuce.

To serve, spoon the spicy beef into the lettuce leaves. Top with cucumber bits and some chopped cilantro. Add more minced chili, if desired.

I filled mine too full at first and they were a challenge to eat without spilling. A couple of generous tablespoons per lettuce leaf will do nicely. The very next day, as I was eating the leftovers, I also added avocado on top. Awesome!

Enjoy!

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Easy Fig Pecan Bars #CreativeCookieExchange

Sticky, chewy, fig pecan bars are the perfect treat with a cup of tea or an ice-cold glass of milk. Baked up in a large pan, this recipe makes enough to share, but they also freeze beautifully so you don’t have to.

Sometimes when I am looking for inspiration, I like to do a recipe search in a foreign language. If it’s one I don’t speak, I’ll use Google Translate first, to find the key words (and the word for recipe!) and off I go down the rabbit hole of an entirely different internet world. It’s quite fascinating. Think about it. That's the world those native speakers inhabit daily.

Even when it’s a language I do speak - English for instance - using the search term “British” or “Australian” along with my key words can reveal recipes I would never otherwise have found because often the same sorts of treats are called completely different things.

For instance, years ago, when we first moved to Australia, I discovered that our US cookie bars, that is, cookies that are baked in one pan and cut into squares or rectangles, are known as slices there. Like our bars, slices come in all flavors and sizes.

This month my Creative Cookie Exchange group is sharing cookies that are great for a bake sale, so my mind immediately went to bars (or slices!) They are so much easier even than drop cookies or roll cookies when you need to bake more than one dozen.

I was feeling flush with fresh fig preserves, having just made a new double batch from my grandmother’s recipe, so I did a quick search for “jam slice” and turned up, I kid you not, 31,700,000 results, most of which seemed to have coconut. So then I tried “jam bars” and got even more results: 68,300,000, most of which seemed to be made with oats. Not that the US bars didn’t have coconut on occasion or that the Australian slices didn’t use oats from time to time, but there is definitely a bias the other way. I find it all most intriguing. Yeah, I know, I know, I’m sad. On the other hand, I made you some excellent fig pecan bars today.

Easy Fig Pecan Bars

After all that searching, what I like to call researching, I ended up adapting a Taste of Home recipe they call Winning Apricot Bars. They are the perfect after school or bake sale treat! Use your favorite preserves or jam if you don’t have fig.


Ingredients
3/4 cup or 170g butter, softened
1 cup or 200g sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups or 250g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup or 150g finely chopped pecans
1/2 cup or 65g roughly chopped pecans
1 jar (10 to 12 ounces) fig preserves (or sub your favorite preserves) (about 1 3/4 cups) 528g

Method
Preheat oven to 350°F or 180°C and line a 13x8-in or 33x20cm pan with baking parchment.

My homemade fig preserves have whole figs in them so I used a pair of sharp kitchen scissors to cut them into bits, right in the jar. If you are using jam or fruit preserves in which the fruit is already broken down, you will not need this step.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla.

In a small bowl, whisk flour, baking powder and salt. Gradually add the dry ingredients to creamed mixture, beating briefly in between additions and scraping down the bowl.

Fold in the finely chopped pecans.

Press two-thirds (about 530g, if you have a scale) of dough onto the bottom of your prepared baking pan.

Spoon the preserves onto the dough and spread them out evenly.

Mix the roughly chopped pecans into the remaining dough and crumble over the preserves.

Bake for 30-35 minutes or until golden brown, turning the pan around halfway through to make sure it cooks evenly.

Cool the fig pecan bars completely in pan on a wire rack. Cut into 24 bars to serve.

Enjoy!

• Ricotta Mini Chip Cookies from the Spiced Life
• Butter Cookies with Mocha Frosting from Karen's Kitchen Stories
• Easy Fig Pecan Bars from Food Lust People Love
• Cocoa Tahini Cookies with Sesame Crunch from All That's Left Are The Crumbs
• Anzac cookies from Flours and Frostings

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board. We post the first Tuesday after the 15th of each month!

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Butter Cake Muffins #MuffinMonday

These delightful butter cake muffins are my easy take on German butterkuchen. They are made with butter, cream and apples and topped with the traditional sugar and almonds. But you can have these on the snack table in under half an hour.

Traditional butter cake or butterkuchen is, of course, made with yeast although I’ve also come across a few recipes using the more modern rising agent, baking powder. I guess everyone is looking for a short cut these days. But that is what made me think, why not turn them into muffins?

If you want a more traditional butterkuchen and have the time, check out my blackberry butter cake or Brombeere-Butterkuchen. But today is the last Monday of the month and we all know that means Muffin Monday!

Butter Cake Muffins

Tart chopped apple balances the sweetness of these tasty muffins but what really makes them special is the sugar, almond and butter topping. The sugar turns crunchy and the butter soaks in and they are glorious together.

Ingredients
1 3/4 cups or 220g flour
3/4 cup or 150g sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup or 113g butter, melted and cooled, divided
1/2 cup or 120ml whipping cream
2 eggs
1 teaspoon vanilla extract
1 Granny Smith apple, peeled and cored

For the topping:
4 tablespoons flaked almonds

Method
Preheat your oven to 350°F or 180°C and prepare a 12-cup muffin pan by lining it with paper muffin cups.

In a large mixing bowl, whisk the flour, baking powder and salt along with 2/3 cup or 120g of the sugar. In another smaller bowl, whisk together the eggs, cream, vanilla extract and 4 tablespoons of the melted butter.

Chop the apple into cubes and add them to the flour. Toss to coat.

Fold the wet ingredients into the dry ingredients until the flour is moistened.

Divide the thick batter between your 12 prepared muffin cups.

Sprinkle the tops with the rest of the sugar and the almonds. Drip the remaining butter over each muffin. Yes, it’s a lot of butter and sugar. Just do it.

Bake for 20-25 minutes or until the muffins are golden and a toothpick inserted in the middle comes out clean.

Remove the muffins from the oven and cool them on a wire rack.

Enjoy!

Check out the rest of the fabulous muffins my Muffin Monday friends are sharing today:

• Applesauce Muffins from A Day in the Life on the Farm
• Butter Cake Muffins from Food Lust People Love
• Butterscotch Apple Muffins from Farm Fresh Feasts
• Sourdough Banana Chocolate Chip Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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