Terrific as a dip for chips or vegetable sticks, as a sauce for all things Mexican including quesadillas, burritos, nachos, and tacos. Avocado Sauce This is a terrific Avocado Sauce that I use for all things Mexican. Pictured above with Quesadillas, the other recipe I published today. It pairs really well with Mexican food because it’s got a lovely bright flavour which tempers the bold flavours of Mexican food – and of course is reminiscent of our ever favourite Guacamole!...
“Freeze! Cut! Don’t move!” “Faster, faster, faster!” “Dozer, move! MOVE!” “Chop chop chop, come on, let’s get this scene done!” “Dozer. I said MOVE!” One day, I need to use the sound that’s recorded on the footage that I shoot for the recipe videos. When I watch the clips, I’m always in hysterics when I listen to the ridiculous conversation: me batting Dozer away, listening to my mother getting all stressed out when I crack the whip to chop faster, her mocking my Baby Hands and throwing her weight around as the “talent” in my videos....
This salad is refreshing, a little different and deliciously pretty! Blood Orange Salad Here’s a simple, blood orange salad that’s all about the blood oranges. It’s simple and straightforward, with no unnecessary bells and whistles, making it quick and fuss-free to put together. With produce this stunning, it’s the only way! What are blood oranges, exactly? They look like ordinary oranges on the outside, though sometimes the skin has a red blush....
This is how this 15 minute meal goes down: Chicken – 30 seconds to prepare, 3 1/2 minutes to cook (using chicken breast minute steaks) Marsala Sauce – 2 minutes to prepare ingredients, 3 1/2 minutes to make by deglazing the pan White Bean Puree – 1 minute to prepare, 2 minutes to simmer, 1 minute to puree or mash Asparagus – 1 minute to microwave (shortcut: steam it wrapped in cling wrap)...
This is a terrific carrot recipe to serve as a meal. Thick and creamy, savoury and sweet, Carrot Soup is quick to make, healthy, freezes brilliantly, and the only thing it needs is hot crusty bread for dunking. And I love the colour! Creamy Carrot Soup is the BEST way to eat carrots! When the end of the week rolls round and the cupboards are pretty bare, I can still bank on having carrots, onion and garlic....
This recipe is a handy way to use up leftover egg whites if you’ve made a recipe using just the egg yolks. A really great fluffy Egg White Omelette More often than not, an egg white omelette is a miserable, bland and rubbery excuse for a breakfast. Usually it’s an afterthought to avoid wasting egg whites leftover from using the yolks for a specific recipe. Other times, it’s a self-imposed torture....
This is a mash up of two of my favourite brunch dishes – hash brown and quiche! “This tastes like a cross between a hash brown, quiche and potato dauphinoise gratin. Match made in heaven.” It took me 5 attempts until I was happy with this so I’ve been fanning out my attempts to friends and family. I think my sister described it best. She said it’s like a “cross between a quiche, hash brown and potato dauphinoise gratin”....
This is the paper steamer liner used in the Shumai recipe I shared earlier today. Putting it in a separate post for ease of filing! What is a perforated paper liner? A perforated paper liners is just baking paper / parchment paper with holes in it. It’s used to line the base of steamers to stop food from sticking to the base whilst still allowing steam to rise from the simmering water underneath to cook the food....
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....
Congratulations. You just scrolled through 1.6 metres / 5.2 feet of melt-in-your-mouth crispy, light meringue, topped with whipped cream and piles of seasonal fruit, and didn’t break your screen reaching in to grab some! Want to know how it’s made? Simple. Here’s the secret of the Never Ending Meringue: 4 tart shells – 2 ends and 2 middle pieces – baked on 2 trays. Then just glue them together with a dab of cream....
Finger lickin’ good! Tandoori Chicken recipe Butter Chicken, Chicken Tikka Masala or Tandoori Chicken?? Any outing to an Indian restaurant causes a crisis of indecision as we battle it out between these 3 wildly popular Indian chicken dishes! There’s no denying that one of the reasons why we love Tandoori chicken is the signature smokey chargrilled flavour that can only be achieved in a clay tandoor built to withhold fierce charcoal heat....
Pastitsio – Greek pasta bake Pastitsio is so much more than just another pasta bake. A step up from Baked Spaghetti and – dare I say it – even America’s famed Baked Ziti (which regular readers know I hold in high esteem!), this is Greece’s version of classic Italian Lasagna. We love how it slices neatly with the layers clearly visible, and the striking tubular Greek bucatini-style pasta. We love how the rich red wine, tomato and meat sauce is spiked with cinnamon and cloves, giving it uniquely Greek personality rather than “just another meat sauce”....
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....
*** This recipe is part of a Christmas Special where I show you how to make 3 mains and 4 side dishes that take 1.5 hrs to prepare and can be largely made ahead. So this Christmas, you can spend less time in the kitchen and more time with your family! 🙂 *** Stuffing is not huge in Australia. We know what it is, but it isn’t at the forefront of our minds....
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....
Serve with naan for mopping and yogurt to cool that fire. Vindaloo Beef Curry Vindaloo is a traditional tomato-based curry gifted to the world from Goa, a sunny pocket of paradise on the Western coast of India. The origins of Vindaloo can be traced back to the time when Portugal ruled Goa in the sixteenth century. In fact, the name Vindaloo comes from carne de vinha d’alhos, a Portuguese dish of pork, wine, and garlic....
With roasted sweet potato, baby spinach, wild rice, feta and almonds drizzled with a honey lemon lemon sauce, there’s a great variety of textures and flavours. You’ll happily scoff down a giant bowl for dinner, take leftovers to work the next day, you’ll feel full, you’ll feel good, and you won’t miss meat! Sweet Potato Salad If the kaleidoscope of colour doesn’t get you, then ONE BITE is all it will take to convince you that this is a sweet potato salad to die for!...
Last week I shared my Real Chinese All Purpose Stir Fry Sauce recipe, the ultimate secret weapon for fast mid week meals. It takes minutes to mix up then can be stored in the fridge for weeks, and you can use it for stir fries (including noodles) and even soups. It’s great to use as a base to add other flavours – such as herbs, chilli and of course garlic and ginger – but it has enough of a depth of flavour that you can even use it on its own....
Apple Bars There’s no question – apple is my favourite fruit for cooking. From magic Self Saucing Caramel Baked Apples to classic Apple Crumble, Apple Cake and stay-moist Apple Muffins, it is the single most used fruit in my dessert world. Perhaps because I always have them – an apple a day keeps the doctor away! Perhaps because apple desserts tend to be less sweet than rich chocolate desserts (not that I’ve ever been known to turn away a slice of chocolate cake)....
Food that tastes like a million dollars and yet is simple to make and made with every day ingredients. That is the absolute essence of the food I love and share here on RecipeTin Eats. This Parmesan Crusted Salmon is pretty much me on a plate. Well, on a platter. A large platter. Because the best sort of food is food that is shared with family and friends! 🙂 Every year, I do a Thanksgiving and Christmas menu (see below recipe for list with links)....
