Thinking of baking biscuits? Get more experimental and fill your cookie dough with yummy strawberry jam for a pop of flavour as you take a bite.

MAKES 24 // COOKING TIME 35 mins

INGREDIENTS
200g butter, at room temperature
½ cup caster sugar
1 tsp vanilla essence
2¼ cups cake flour, plus extra for dusting
¼ cup strawberry jam

METHOD
1. Preheat oven to 180°C.
2. Beat the butter and sugar, by hand or using an electric mixer, until light and fluffy. Add the vanilla essence and beat to combine.
3. Sift the flour into the mixture and beat (on lowest speed if using a mixer), until it looks like fine breadcrumbs.
4. Bring the mixture together with your hands and knead lightly until it forms a dough.
5. On a floured surface, roll out the dough to half a centimetre thick.
6. Cut the dough into circles with a diameter of about 10 cm.
7. Place half a teaspoon of jam in the centre of each circle, then fold over to make a half moon Crimp the edges lightly with a fork.
8. Place the turnovers on a lined baking tray and bake for about 10 minutes or until golden.
9. Cool on a rack before serving.

The post Mini jam turnovers appeared first on MyKitchen.

Every family has a secret chicken liver patė that they pass down from generation to generation. We flavoured our chicken livers with a home-made peri-peri and served them up with sweet potatoes. We then used the leftovers to make a patė worthy of any family recipe book.

SERVES 4 // COOKING TIME 60 mins

INGREDIENTS
3 tbsp olive oil
1 onion, peeled and finely chopped
1 tsp chilli flakes
2 cloves garlic, peeled and crushed
2 tsp dried mint
2 tsp dried thyme
Salt and pepper
500g chicken livers, chopped into bite-sized pieces
450g ripe tomatoes, chopped
1 tsp sugar
½ cup red wine
1 bay leaf, plus extra to garnish
4 large sweet potatoes, cut into wedges

METHOD
1. Preheat oven to 200°C.
2. Heat 1 tbsp oil in a pot over medium heat. Fry the onion until it’s translucent.
3. Add the chilli flakes, garlic, mint and thyme, and fry until fragrant.
4. Season the livers, then add to the pot and brown on all sides.
5. Add the chopped tomatoes, sugar, wine and bay leaf and simmer over low heat for 45 minutes. Season.
6. Drizzle the sweet-potato wedges with the remaining olive oil and season. Bake for 40 minutes, until cooked through and golden.
7. Serve the peri-peri livers with the sweet-potato wedges, garnished with a bay leaf.

The post Peri-peri chicken livers with sweet-potato wedges appeared first on MyKitchen.