If you want to go all out, serve this with Soft No-Yeast Flatbreads to slop up the sauce (it’s basically naan, but much easier to make!) Chicken Curry Curries are notorious for lengthy ingredient lists to achieve the richly spiced sauces and punchy flavours. And while we’d all love to be able to whip up a from-scratch Tikka Masala and Butter Chicken whenever the craving hits us, it’s simply not viable....
Fettucine Alfredo I triple checked the nutrition analysis because I couldn’t believe my eyes when it came out with only 420 calories for a good size serving of this pasta. I have it in my head that Alfredo is so bad for you because it’s made with cream. Sure, there’s a high fat content. But the calories are a lot less than I expected. A LOT less. Maybe because this is a recipe that uses the classic Italian method of emulsifying the pasta (which is the magic that happens when you briefly cook the sauce with the pasta + some pasta water)....
White wine sauce for fish This is a beautiful wine sauce for fish that oozes swanky vibes. Glossy-white, rich and singing with the gently tart flavours of white wine and lemon, it’s the sort of sauce that comes in a little porcelain jug accompanying the pricey sole dish you ordered at that ritzy French joint on your birthday. Truth be told, we do deploy a little restaurant-style trick to achieve that beautiful sheen and luxurious mouthfeel to the sauce....
It’s the chicken version of this Sausage Bake with Gravy, a long time reader favourite. Minutes to prep, zero maintenance to cook. 100% delish! Gravy Baked chicken recipe – make its own gravy! This is another one* of those super speedy recipes that came about at the end of a long cook day when I had to use up ingredients before the expiry date but had zero energy to expend....
Grilled Garlic Bread When I’m BBQ-ing, I’m all in. Which means I like to cook every dish on the BBQ. No running back and forth between the BBQ and the oven indoors! Everything is cooked on the BBQ, or it’s no-cook things like salads. 🙂 Thus – sides. Important to have a good arsenal of great side dishes for the BBQ! And there’s no question about what tops the list: GRILLED GARLIC BREAD....
Here by popular demand! Because I’ve given this out to so many readers by email, I thought I’d better just share it! My Classic Italian Meatballs are one of the most popular recipes here on RecipeTin Eats. With good reason I think, in my humble opinion.:-) They are softer, juicier and have extra flavour crammed into them thanks to a couple of small but key things I do differently to the usual: I’ll leave it at that because I went into some detail behind my logic in the Classic Italian Meatballs recipe!...
Handcrafted Japanese Knife Giveaway! {Update: Giveaway has closed, the winner is Monica O’Sullivan!} The last time we asked my mother to bring a kitchenware item back from Japan, it was “just” a Yakitori charcoal grilling station. “It’s only 10 kg (20 lb)!” my sister cajoled. “C’mon mum!” We were only joking. Though perhaps not excessively heavy, it’s about 1 m / 3 feet long and given she was also manhandling her ski gear, we didn’t actually think she would lug one back for us....
Growing up in the 80’s as a child in Australia, the food my mother made was not normal by Australian standards. I was that kid who was sent to school with sushi rolls and bento boxes, when all I wanted was Vegemite sandwiches (Australia’s answer to America’s PB&J). Little did I know – I was ahead of the pack. Dining every night on food that is now “all the rage”....
“I can’t THINK!!” I wailed dramatically, as I ran back and forth between the table of fresh produce and the pantry, trying to decide what to make for the Huon Salmon Mystery Box Cook-Off. “I can’t perform under pressure!!!” So, it seems my recent trip to Tasmania to spend a weekend with the wonderful folk of Huon Salmon was an eye opener not just about salmon farming in Australia, but also myself....
Mejadra is an ancient dish that is hugely popular throughout the Arab world. It’s a fragrant aromatic spiced rice (but not spicy) combined with sweet crunchy onion. You make your own fried onion in the authentic version, and it’s worth the effort when you have time on your hands. But if you don’t have time, a near perfect substitute is store bought crunchy Fried Shallots which nowadays you can purchase from the Asian section of most grocery stores....
Sounds indulgent? That would be because it is. 😈 This cake is not for faint hearts and weak arteries. It’s for serious Nutella lovers only! Nutella Cheesecake I’m a little fussy about my cheesecakes. In the past I’ve publicly declared that baking is the one and only way to achieve a light-and-still-rich-but-not-overly-so cheesecake that ticks all the right boxes. But there are times when baking is not the route to the best result....
“The sight of the peanut butter and chocolate oozing out of the cake makes me weak in the knees.” I don’t bake sweet things much. So when I do share a dessert recipe, you can be assured of two things: It’s really easy; and It is worth the effort to make. This lava cake knocks it out of the park on both counts. I used to see photos of lava cakes in gourmet magazines and just assume it was too hard....
I don’t take credit for the recipe or name. It’s also 9 months overdue. 🙂 It’s a copycat of a Chorizo, Black Bean and Corn Salsa I had at a Mexican restaurant in Coffs Harbour (northern NSW in Australia) that I visited on a girls weekend away. In fact, it was the only time we left the beautiful beachfront holiday rental we stayed at, other than a 20 minute walk down the beach....
AN IRRESISTIBLE SWEET POTATO SALAD! This is a terrific “meaty” salad that’s loaded with fantastic textures and flavours, and is filling enough to serve as a main. The combination of peppery fresh rocket / arugula leaves, the sweet potato with the caramelised edges, the soft crunch of pecans with the salty feta then finished with lemony honey dressing is irresistible. One bite, and you’ll go back for more and more!...
Roasted Vegetables I regard oven-roasted vegetables as a basic cooking skill everybody needs to master. It’s up there with cooking rice, making a soup, and whipping up a simple roast. It’s also a brilliant way to use up lots of vegetable odds and ends you might have lurking in the vegetable crisper at once. Roasted vegetables is one of those recipes that readers have been asking for years but I kept shelving because I thought it just wasn’t exciting enough or so simple I didn’t have enough information to warrant writing about it....
And it’s time to choose the next FREE eCookbook!!! Sausage Pasta It’s the last Monday of August which means another Monday Meatball Mania* here! I hadn’t planned for this Sausage Pasta to be my meatball recipe for this month….but when I noticed that chopped up sausages end up looking just like mini meatballs, I couldn’t resist. 😉 I mean, what a way to make “meatballs”, right? Just chop up sausages!...
Hearty, chunky, healthy, totally delicious! Slow Cooker Mexican Chicken Soup This is a soup that is particularly fantastic to make in the slow cooker. Cooking it low and slow lets the chicken breast cook gently until it’s tender and shreddable, the beans and corn absorb the heavenly spice flavours in the Mexican flavoured soup broth, and the tomatoes break down to thicken the soup. After tossing the shredded chicken back in, there’s nothing required to be done to finish it off before serving other than grabbing a few toppings....
You can find bottled sauces in stores that claim to be a “magic sauce”. But I am so confident that Spanish Romesco Sauce is THE ultimate magic sauce that I’m willing to put a bet on it. If someone can show me a sauce / dip that is tastier and more versatile, then….hmm….what’s a good punishment for me? I know! I’ll be VEGAN for a month. No meat, no eggs, no dairy and…....
Being an Aussie fortunate enough to have many readers from all around the world – and I really do many from all around the world (!!!!) – one of the things I’m very mindful of is sharing a selection of recipes suited to varying climates. And right now – January and February – are always the toughest months because the seasonal difference is at its most extreme. When I’m sweltering in the height of summer when it’s 40C/104F without a whisper of a breeze (reminder: I live in a house with no air conditioning!...
When you see the ingredients below, you’d be forgiven for thinking this is a pasta sauce recipe. All the usual suspects are present. Olive oil, garlic, onion, dried and fresh basil, tomato {paste}. Except – we’re using rice instead of pasta. Just a minor difference…. 😂 TOMATO PASTE WORKS BEST! It’s a straightforward recipe to make, starting off like a pilaf with garlic and onion sautéed in olive oil along with dried basil (just a little sauté really makes the flavour bloom!...
