Simple Dinner Recipes

Cucumber Salad With Orange-Coriander Dressing

Want a simple and quick dinner recipe that ticks all the healthy boxes and gives you a boost of energy all in one. The Cucumber Salad with Orange-Coriander Dressing is delicious and nutritious!

Ingredients

1 large cucumber

1/4 avocado

1 tablespoons sesame seeds

Dressing

1/2 bunch of coriander chopped

1/2 cup of Meko 100% Pure Coconut Water

1 orange peeled

2 tablespoon tahini

1/2 teaspoon tumeric powder

1 tbsp extra virgin olive oil

1 tsp maple syrup

salt and pepper, to taste

Method

  1. Slice the cucumber length-wise using a peeler and place in a bowl. Top with sesame seeds.
  2. Using a hand blender mix the dressing ingredients until smooth.
  3. Serve together and enjoy.
May 29, 2014

Black Bean Burgers Recipe

These aren’t so much burgers as tasty, Southwest-accented black bean sandwiches. The patties get nicely crisp on the outside but remain soft on the inside. Top with grilled onions, arugula leaves, avocado and salsa.

Ingredients

3/4 cup spelt flour

1/2 small tomato, plus additional sliced tomato for serving

1/4 small red onion, plus additional sliced onion for serving

2 garlic cloves

1 tbsp packed fresh oregano leaves

1 tsp ground coriander

1 tsp ground cumin

1/4 tsp cayenne pepper

3 cups cooked, well-drained black beans, divided

Fine sea salt to taste

2 tbsp extra virgin olive oil

6 hamburger buns (sprouted wheat, gluten-free, vegan, or other preferred type), cut sides lightly toasted

Wholegrain mustard, for serving

Green or red leaf lettuce leaves, for serving

Sliced avocado, for serving

Method

  1. Cover a baking sheet or large platter with parchment or waxed paper. Set aside.
  2. In the bowl of a food processor, combine the flour, tomato, onion, garlic, oregano, coriander, cumin, cayenne, and half of the beans and pulse until coarsely chopped, scraping down the bowl as necessary. Transfer to a medium bowl and stir in the remaining beans and salt to taste. Divide the mixture equally into six balls, arranging them on the prepared baking sheet or platter.
  3. With dampened hands, flatten each ball into a patty about 4 inches in diameter and 1/2 inch thick.
  4. Heat 1 tablespoon of oil in each of two medium skillets over medium heat. Carefully add three patties to each skillet (it helps to use the parchment or waxed paper to flip a patty into your hand, one at a time, then carefully place it in the skillet). Cook until well browned, about 3 minutes per side.
  5. Serve the burgers with mustard, lettuce leaves, sliced onion, sliced tomato, and sliced avocado. Serve hot.

Recipe by Jared Koch with Jill Silverman Hough.

May 19, 2014

Baked Beans Jaffle Recipe

What’s more Australian than a jaffle? You just can’t beat a baked beans jaffle – it’s one of our favourite Australia Day weekend dinner ideas! Funny man Dave Hughes shares his  fool-proof baked beans jaffle recipe.

I’m busy and I know you are too. You probably don’t even think you’ve got time to read this recipe, but you do, cos it’s quick. Part of my business is I’ve got three kids who start demanding fun at the crack of dawn. Here’s the way to keep them happy (and healthy) first thing in the morning. It’s my patented SPC baked bean jaffle.

The brilliance of this recipe is that idiots like me can nail it. It’s actually impossible to get it wrong if you follow my simple instructions.

Step 1:  Open the can by pulling the ring pin with the pointer finger of your right hand.

Step 2:  Use bread with a 7.6 mm thickness.

Step 3: Cover every square mm of bread with the only major brand of Aussie grown and canned baked bean on the market.

Step 4: Put other slice of bread on top.

Step 5: Carefully place the masterpiece in progress in jaffle maker.

Step 6: Close jaffle maker and turn on.

Step 7: Wait.

Step 8: While waiting, think about how tasty and easy to prepare the only major brand of Aussie grown baked bean on the market is, then whisper ‘good on you SPC’.

Step 9: When the little light turns green whip open that metal joy maker.

Step 10: Whip it out, bang it on a plate. And enjoy five minutes of peace while the kids savour your genius.

What’s your favourite jaffle recipe?

January 27, 2014

Savoury Bread and Butter Pudding Recipe

Chef Adam Humphrey of Sydney’s Restaurant Arras and Arras Too shares an easy dinner idea using leftovers from the beautiful OzHarvest Cookbook. Australia’s most celebrated chefs including Matt Moran, Neil Perry, Maggie Beer and George Calombaris share their favourite ‘food rescue’ recipes.

This is a dish my mother used to cook for my brothers and me when we were young and she needed to feed us cheaply and with minimum fuss, using left over bread and other pantry items. 

From the OzHarvest Cookbook, RRP $60

Serves 4

Ingredients
10 slices stale bread, crusts removed (use the crust for crumb)
50g butter
50g mustard, preferably English mustard
350ml full cream milk
50ml cream
2 eggs
Pinch cayenne pepper
100g leftover hard cheese, grated (plus extra for topping)
1 bay leaf
Salt and pepper

Variation: In between the layers of bread, place in any left over ham or mushroom or vegetables or herbs that you have.

Method

1. Grease and ovenproof dish enough to hold approximately a litre.

2. Butter each slice of bread both sides with the butter and the mustard, and then cut in half triangularly. Lay one layer of the bread across the bottom of the dish.

3. Heat the milk and cream in a pan with the bay leaf ensuring it doesn’t boil. In a heatproof bowl, whisk the eggs until well broken down and pale in colour. Immediately add the hot milk mix and whisk until well combined, add in the grated cheese and whisk until melted. Season with salt and pepper.

4. At this stage, add in any extra items (ham, vegetables etc) in between the layers of bread. Ensure that the top layer is finished with the bread. Pour over the cheesy custard mix gradually – If you have time, “feed” the pudding over a period of a few hours with the custard.

5. Top with the extra grated cheese, mixed with the crumbs.

6. In a 180°C oven, bake the pudding for approximately 40 mins until the custard is set and the top is golden brown.

7. Once cooked, let rest for a couple of minutes before serving. Serve with left over salad. This pudding is even great the next day too.

What’s your favourite leftover recipe?

January 20, 2014

Chicken, Roast Vegetable and Macadamia Salad Recipe

If you’re looking for new dinner ideas using leftover roast chicken, you’ll love this easy chicken salad recipe from the OzHarvest Cookbook. Australia’s most celebrated chefs including Matt Moran, Neil Perry, Maggie Beer and George Calombaris share their favourite ‘food rescue’ recipes.

Celebrity chef Stefano Manfredi’s recipe makes a fantastic summer dinner and leftovers are delicious for lunch.

From the OzHarvest Cookbook, RRP $60

Serves 3-4 as a quick lunch or light dinner

Ingredients
100g macadamia nuts
1-2 cups leftover roast chicken meat
2 cups leftover roast vegetables
1 bunch rocket leaves, chopped
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Leftover chicken skin, crisped in some hot oil (optional)
Crusty bread, to serve

Method
1. Toast the macadamia nuts in a dry pan over medium heat, moving them constantly with a wooden spoon until lightly coloured. Set aside to cool and then roughly chop.

2. Shred or slice the chicken meat into bite-sized pieces and place in a large bowl. Cut the roast vegetables into smaller pieces if need be and add to the bowl. Add the rocket and cooled nuts. Dress with the oil and vinegar and season with salt. Toss lightly and finish with a few grinds of cracked pepper. Add the crunchy chicken skin, if you’re using it. Serve with crusty bread.

What’s your favourite recipe using leftovers?

January 16, 2014

Quick Dinner Ideas: Chicken Curry Recipe

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing another of their favourite Bodytrim recipes, a quick dinner idea that’s probably one of your stand-by takeaway meals, but now you can make it in less time – and healthier – than your favourite Indian restaurant.

“We are suckers for a good old curry, they are just so delicious! Ginger, garlic, coconut, coriander…there’s just no better combo! Use salt-reduced stock though so you can control the saltiness. Why not even try making your own red curry paste, it’s so easy and you know what’s gone into it! You can even have a crack at some cauliflower rice or cauliflower purée. Yummy!”

Ingredients

600g chicken breast fillets
2 cloves garlic, finely chopped
1 tsp freshly chopped ginger
1 tbsp tomato puree
100ml vegetable stock (salt-reduced)
500g tomatoes
Juice of half a lemon
2 tbsp sesame oil
100ml coconut milk (unsweetened)
2 tbsp red curry paste
2 stalks Thai basil and coriander

Method

1. Cut chicken breast into small strips. Heat sesame oil in a wok or frying pan, and fry chicken, garlic and ginger for 3-4 minutes.

2. Stir in coconut milk, tomato puree, curry paste and vegetable stock and simmer for a further 4-5 minutes.

3. Drop whole tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, de-seed and cut into wedges.

4. Add tomatoes to the chicken curry a few minutes before serving.

5. Stir Thai basil and coriander into curry and season with lemon juice, salt and pepper.

What’s your favourite curry recipe?

October 3, 2013