Juicy on the inside, and served with liquid gold pan juices loaded with flavour, this is THE Roast Chicken recipe you’ll make over and over again! The best Roast Chicken recipe is…. ….. juicy on the inside and crispy on the outside with golden skin that’s buttery and herby and garlicky with just a subtle perfume of lemon to remind you it’s there without overwhelming. It creates its own pan juices that’s used as the sauce for the chicken....
I’m joking!! But if there were a definition of a Throw Together Salad, that’s what it would be! For a quick-fix-meals blog, I have no idea why it took me this long to post a Throw Together Salad. Rest assured this will be rectified in the coming weeks as I intend to share a series of Throw Together Salads. A Throw Together Salad is exactly what it sounds like – a salad that is largely “thrown together”, without the need for messy chopping....
I may never make potato gratin again without plonking a chicken on it while it bakes. The extra flavour it adds is truly incredible. Plus, the chicken skin splatters onto the surface of the potato while it roasts which helps create a golden, crispy surface on the potato gratin. I got this idea from a Gourmet Traveller Australia recipe – one I fleetingly saw on Pinterest which I haven’t been able to find again....
QUICK AND EASY TACO SAUCE This is a quick and easy taco sauce that’s very versatile. It tastes as good as anything you can buy from the stores with the added bonus that you know exactly what goes in it, and you can customise it to your taste. Just place the ingredients in a saucepan and simmer for 10 minutes to bring the flavour together. That’s it! This makes more than enough for one batch of tacos – but it keeps perfectly either in the fridge for up to a week or in the freezer for months....
Pear and Blue Cheese Tart If you haven’t tried blue cheese with pears before, you are really depriving yourself and I strongly urge you to rectify that immediately. Get a slice of toast, top with thinly sliced pears, some blue cheese, a drizzle of honey and some crushed nuts (walnuts goes especially well). Take a bite and be prepared to make that noise that’s all too familiar when your mouth is stuffed full with something that is truly divine…....
You’ll love how juicy and flavour loaded the chicken is! Chicken Nachos I have it in my head that when most people think of nachos, they automatically think of a ground beef/ mince topping, like this Beef Nachos. I have absolutely nothing to back me up on that statement, it’s just my personal opinion. 😇 So the entire premise on which I’m sharing this CHICKEN nachos recipe is that it’s something a little bit different to the usual....
This is loaded with veggies and light on the noodles so it’s nice and healthy. I love stir fried noodles like Chow Mein, Beef Broccoli Noodles and Pad See Ew because they’re a complete meal made in one wok – or skillet! Quick Rice Noodles Recipe I literally rummaged through my fridge to make this Chicken Stir Fry with Rice Noodles. Photographed it, ate half, gave the other half to the homeless guy at the dog park....
Background Though Coronavirus cannot be passed through food because it needs a living host to survive, it does persist on surfaces. The exact time is still unknown, but the World Health Organisation says it may be for a few hours or up to 3 days. (Excerpt here) Accordingly, I sanitise my fresh produce – and in this post I explain how I do it. How to sanitise food I wash all my fresh produce (fruits and vegetables) in warm soapy water just like I’m doing the dishes....
Super easy to make, very forgiving, no stand mixer or beater. Just one bowl and a wooden spoon! Chocolate Fudge Cake I may be disowned as an Australian for saying this, but I’m not the hugest fan of classic Chocolate Mud Cake. I find it too dense and doughy, and it gets stuck to the roof of my mouth. It’s very……erm…..mud-like. Duh. Creative writing isn’t my forte, is it?? Hey – I’m a food blogger....
A Bali food favourite, it’s healthy and endlessly versatile. Use ANY vegetables – raw or cooked! Gado Gado – Indonesian Salad with Peanut Sauce This is a dish for the veg hating child within all of us. Clever Indonesians figured out a way to make plain vegetables completely irresistible to everyone – by drizzling with a sweet savoury Indonesian peanut sauce! Because seriously – if you plonk a giant plate of boiled vegetables in front of me and call it dinner, I would look at you like you’d lost your mind....
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....
For a healthy creamy alternative, try this Potato Salad with a no-mayo Creamy Potato Salad Dressing OR no-mayo Creamy Lemon Dressing! I realised it’s been far too long since I shared a potato recipe and had to rectify that immediately. Plus I wanted to share something super simple after doing Biryani on Friday. There’s no doubt that one of the aspects that I love the most about my job is creating the more challenging recipes....
Make it fresh, or assemble ahead and reheat when required. Serve in place of plain ole’ mash. Make-ahead mashed potato With the holidays fast approaching, I thought it would be timely to share my favourite way to make mashed potato ahead of time. The thing with make-ahead mash is that you cannot simply reheat it in the microwave or oven. You might think a splash of milk and good stir is all it takes to restore it....
I’m apologising for sharing these for a number of reasons. I’m sorry to all those trying to be healthy. (Me, me!) I’m sorry to everyone trying to cut down of their carb intake. (Me, me!) I’m sorry to everyone who makes these once and are harassed to make them again and again….. I actually wasn’t sure if I would ever share this. I had quite an astonishing number of messages here and on Facebook asking if the No Knead Dinner Rolls could be used to make cinnamon rolls....
This is a traditional Pico de Gallo recipe from a Mexican cookbook called “Truly Mexican” Pico de Gallo Pico de Gallo is an essential side for Mexican food. It’s stuffed in things, piled on things, served as a side. It’s by far the most well known Mexican salsa. And it’s definitely no co-incidence that the red tomato, white onion and green cilantro/coriander represent the colours of the Mexican flag! This is a classic authentic recipe for Pico de Gallo from a fabulous cookbook I got in Mexico called Truly Mexican....
So Aussie, so summer, so Christmas, so…..erm…80’s….and we love it!!! PRAWN COCKTAIL – HERE TO STAY! “There’s only one thing better than the sight of a pile of fresh, juicy prawns…. and that’s a pile of freshly PEELED prawns!!“ Prawn Cocktails might be a classic from the 80’s but in my books, they have NEVER gone out of fashion and never will! In my younger days, I associated prawn cocktails with posh restaurants and feeling very grown up, eating the prawns out of fancy looking glasses with little forks....
This post is part of a series of meals made using Easy Slow Cooker Pork Carnitas (Mexican Pulled Pork) that I posted last week. It freezes so well and defrosts quickly, making it great to have on hand for fast meals – like Enchiladas. However this recipe can be made using any pre cooked meat – shredded chicken in particular would be fantastic. It takes a mere 15 minutes to assemble (if that), then just pop it into the oven....
These scones are made with a food processor which is not only faster, it eliminates the risk of common pitfalls. Soft and fluffy insides, golden tops, serve them with copious amounts of jam and cream for the ultimate classic afternoon experience. Classic plain scone recipe Perhaps the simplest of all baked goods in this entire world, the humble scone surely conjures up fond memories for every Aussie. Gatherings with family and friends, school bake sales, fundraising morning teas at work, a quaint little cafe in the Southern Highlands, or your grandmother’s kitchen....
Firecracker Beef “I need a spicy Asian food fix!” It’s a well-known wail regularly heard from me, especially during intensive periods of non-Asian food cooking work, like during the making of the cookbook. Lovers of Asian food will understand exactly what I mean. It’s a recurring taste craving that, when left unsatisfied for too long, rears its head like a waking beast. The satisfaction the beast seeks is particular. It’s chilli-laced, big-flavoured Asian food....
Mushrooms were made for stuffing for all sorts of purposes – bite size to pass around at gatherings, and large ones like this for eggs! Baked Eggs in Mushrooms I made these last weekend. Yes, on a Sunday. And yes, it was sunny. And yes, I am usually very uncreative when it comes to recipe names, and writing generally. But I like to think that I can get creative in the kitchen, and so that’s what I focus my energy on, not coming up with catchy names for my recipes!...
