Tokyo Station is so vast, it’s almost mini-city in itself! An amazing, sprawling underground maze packed with shops and restaurants as you’ve never seen before, it’s so big I guarantee you’ll get lost at some stage – we still do! Along with Tokyo Station, this guide covers the areas to the west and north-east of the station. This includes the Imperial Palace (home of the emperor), Marunouchi and Nihonbashi....
A couple of weeks ago I posted Ham & Cheese French Toastie Roll Ups. French toast you can eat with your hands and tastes like ham and cheese toasties. After those roll ups turned out so well, I simply had to come up with a bacon version. Because…..you know…..bacon. The smell of sizzling bacon in the morning is the best thing in the world, especially if you had too much wine last night....
Café de Paris butter – sauce for steak Despite its name, Café de Paris butter was actually born in Switzerland, at Restaurant Café de Paris in Geneva back in 1941. It is traditionally an emulsified butter sauce that’s poured over steak, and the original secret recipe is still served today at restaurants such the L’Entrecote group’s steakhouses in France, Switzerland and elsewhere. These days you’ll find versions of Café de Paris sauce more often served instead as convenient, flavoured butter rounds, like this recipe....
After a no-mayo version? Use a creamy Yogurt Dressing instead. About this Chicken Pasta Salad This is an old-school Chicken Pasta Salad that comes with a creamy mayonnaise-based dressing, and lots of add-ins. Carrot, celery, capsicum (bell peppers), green onion, BACON, cheese and even avocado, if you so choose. What I really like is that it’s nice and “moist”. That is, plenty of dressing, but you won’t feel weighed down after scoffing down a big bowl of this because the dressing is made with a 50/50 combination of both mayonnaise and sour cream....
The first thing some might notice is that there’s bacon in this Fried Rice. “That’s not authentic!”, you may be thinking. And that’s true. Authentic Chinese restaurants make Fried Rice with Chinese Sausage. I’m betting that the vast majority of readers have never bought or cooked Chinese Sausage before. But you know what? Kylie Kwong says bacon is ok. In fact, it’s the alternative in her recipe to Chinese Sausage....
My mother makes an incredible Japanese pasta bake called Makaroni Guratan, which is basically Macaroni Gratin pronounced with a Japanese accent. It is soooo typical of the Japanese to change the spelling of English words to the way Japanese pronounce it. It’s an endless source of amusement for me! As the name implies, it is macaroni baked in a classic french “gratin” style with a creamy white sauce made from a roux....
Crispy Baked Chicken Legs If you ask me, on a sheer scale of munchability (new word) chicken drumsticks beat out chicken breasts any old day. I’d rather be grabbing a drumstick with my fingers and chomping that meaty flesh off the bone than daintily nibbling a chicken breast with a knife and fork! But, maybe that’s just me. So if you’re in my camp – or actually, even if you’re not (!...
This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....
The custard layer especially is something else! It’s melt-in-your-mouth creamy but set enough to cut into neat slices. If the photo below has you drooling, read on … Custard cake with blueberries This cake came about as one of those “wouldn’t it be awesome if…….” ideas that suddenly materialise in my mind and I need to blurt out to anybody within earshot. I gestured enthusiastically as I described my vision of a cake and how I thought I could make it work....
NO CANNED SOUP!!! How to make Chicken Rice Casserole – my Emergency way! This is a dump-and-bake rice casserole that’s made from scratch. And anyone who knows anything about cooking will (rightfully!) raise their eyebrows when they see how this emergency version of Chicken Rice Casserole is made: Dump UNCOOKED RICE in pan Sprinkle with flour and seasonings Mix with liquids (broth and milk) Top with RAW chicken and RAW broccoli Bake Stir in cheese, melt cheese, serve....
🎉🎉🎉HAPPY NEW YEAR!!!🎉🎉🎉 And…. SURPRISE!! A late Christmas present / Happy New Year gift for my readers – my Asian Takeout eCookbook! A couple of months ago, I put up a vote for the theme for the next free eCookbook. Oh bugger, wait a sec. I just checked….and it was waaaay more than a couple of months ago, it was back in August when I put the vote up. Let me start again....
Great Roasted Carrots I’ve said it before and I’ll say it again – the simplest way to add instant flavour to any vegetable is to roast it. The oven completely transforms bland vegetables, intensifying the natural flavour, caramelising sugar you didn’t even know was in it, and giving it colour by browning the outsides. And we all know colour = flavour! And carrots are a wonderful example of roasting magic in action....
Like Rosemary Garlic Lamb Chops, these lamb chops are marinated which tenderises the chops and infuses with flavour. It’s also ideal to pop the marinated meat into the freezer! I will shamelessly use any shortcut I can find – so long as it doesn’t compromise on flavour or mean store bought things like dressings. This plate of Greek deliciousness is pulled together using 2 nifty shortcuts: The cucumber and tomatoes are plated up in larger pieces so there’s less chopping....
I don’t know if it’s “normal” to marinate beef for kebabs, but the reason why I do it is because I reserve premium beef cuts for cooking as steaks or roasting to medium rare for special occasions. So I use better value beef cuts for kebabs and as a consequence, I’ve always marinated them to tenderise, add juiciness and a hint of flavour. I don’t mean to talk down Beef Kabobs, because they are fabulously moorish, and if your budget stretches to using $50/kg beef fillet to make kebabs for a backyard barbie, I want your life!...
Whenever I go to the Asian grocery store, I have a list of pantry essentials that I regularly stock up on and wonton wrappers are always on the list. They freeze really well and not only are they great for making….ummm, well, wontons…..they are actually really versatile to use for other bite size goodies. I’ve used them for mini triangles, faux mini cannoli and most commonly, to make little cups for sweet and savoury fillings....
And … while we’re at it, welcome to Indian Week here at RecipeTin Eats!! 🌶 Welcome to Indian week!! 🌶 Palak Paneer is a recipe I’ve been busting to nail for years now. I’m thrilled it’s finally ready to share with you. So to celebrate, I’ve decided to declare this week as Indian week! This week there will be three brand new, iconic Indian recipes to make your very own Indian feast: Plus a colourful side salad – a Cabbage & Carrot Thoran-style Salad!...
This Peanut Butter Cheesecake Stuffed Chocolate Loaf is possibly the most epic from-scratch creation to come out of my pokey little kitchen all year! All I wanted was a moist chocolate loaf with a creamy peanut butter filling baked inside. A quick Google to find a recipe, and I was pretty surprised that no such thing existed. Twelve attempts later, I understood why. Who knew it would be so hard to create a chocolate quick bread that is truly moist without using bananas, zucchinis, apple sauce or any other ingredient not typically used in cake?...
Need a fast sauce for your hamburger? Try my Special Burger Sauce! Tomato chutney burger sauce This is a tomato burger sauce which is pretty much a tomato chutney. The main differences being that traditional tomato chutney is usually sweeter, and typically includes a good amount of onion plus spices like ginger, chilli and sometimes cardamom. Not really natural pairings with beefy burgers! Instead, I’ve gone with more savoury flavourings such as Worcestershire sauce, paprika, onion and garlic powder....
For me, it’s not about wanting the most expensive, trendy or what matches my kitchen decor. It’s foremost about what will last, what’s practical, what has multiple uses and of course what lets me cook/chop/stir faster (mostly because I’m always in a rush – every spare second counts!!) So you will find almost nothing “cool” on this list, not even anything cute and pretty! That might disappoint some of you looking for gift ideas....
Top tip? Pull the beef out before the target internal temperature as the meat continues to cook as it rests, taking medium rare beef to medium. Otherwise, it overcooks while resting! Standing Rib Roast – don’t make this mistake! The biggest mistake people make with prime rib is not factoring in that beef continues to cook as it rests. So if you pull it out of the oven at 52°C / 125°F, the target temperature for medium rare, it will rise to 55°C / 130°F or more once rested which is medium....
