Thank you Pick 'n Pay and the Freshly Blogged team!

The past weekend I have spent pondering where I am going with all the hipe of the online freshly blogged challenge. I did realise that my personal life has definately suffered due to this addition to my already "full" life. I will not go into detail of what my day consists of, as most of the "fairer sex" know how to multi-task. My wonderful aunt ("sister and mentor")helped me put my life back into perspective yesterday..... My business, family and my own personal health and well-being definately do come first... I started this blog soon after the passing of my late mother. We did not spend a day apart....so on her passing, a huge void was left in my life, hence the food for my soul and sharing of her mouth-watering recipes .... Whilst I feel so flattered about being chosen as one of the top foodie bloggers in South Africa, I merely cannot give the project my all without compensating my "day-job"! Pick 'n Pay, I want to take this opportunity of paying homage to you for believing in me and more especially, Vanessa, from the Freshly blogged team who took so much time to phone me and try and convince me that I am special,unique and definately still wanted as a competitor!! Your spekboom will always remind me of this honour. This acolade will be one for my memory bank! I am truly humbled that my little blog was recognised. Shel xx

Beef Suet Pudding ~ http://freshlyblogged.co.za/recipe/beef-suet-pudding-2/">

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Beef suet pudding

By Michelle Terblanche (Just me Shel)

Inspiration behind this recipe: More winterlicious comfort in a pretty cup! Winter is a time of no sea or sun, so the kitchen should be the 'hot spot' of the home. What better than stepping into your home, smelling the aromas of this steamed beef pudding bubbling away on the stove and opening the little parcels to reveal the special little puddings! Slow food ... comfort food. This dish promises to take the chill out of the cold season.

Ingredients

For the suet pastry

250g plain flour
Pinch of salt
125g beef suet
125ml milk

For the beef filling

1 punnet PnP soup pack (carrot, leek, celery, tomato, potato, turnip), diced carrot, celery and potato
1 onion, diced
1 PnP star anise
1 tbsp PnP White Wine Vinegar
1 tbsp sugar
1 tbsp olive oil
500g beef shin
1 Knorr Beef Stock Pot
250ml water
1 tin Indian-style diced tomatoes (175g)
2 sprigs fresh thyme
Salt and pepper to taste

Suet pastry

Sift flour and salt into a bowl. Rub in the finely minced suet. Add cold milk to dry ingredients.
Wrap in cling film and refrigerate for 30 minutes.

Beef shin filling

In a heavy-bottomed pan, brown diced onion, carrot and celery in olive oil.
Add star anise, vinegar and sugar.
Add beef shin that has been dusted with flour and seasoned. Brown for 3 minutes then turn over to brown the other side for a further 3 minutes.
Add beef stock pot and water.
Add tinned diced tomatoes and diced potato.
Adjust seasoning.
Simmer for 90 minutes until beef is tender and can be cut into cubes.
Let mixture cool and spoon into cups lined with the suet pastry.
Brush the edges with egg wash.
Top with a round of suet pastry.
Cover with foil that has been folded in the centre to allow for expansion.
Secure the foil to the cups with string.
Put the cups in a heavy-based saucepan with water halfway up the cups.
Steam for 70 minutes.
Remove from foil and serve with vegetables of your choice.