ETHNIC

Mexican Rice Salad With Hot Sauce And Lime Dressing

Spring is the season for entertaining, so why not create this Mexican rice salad for your friends and family this weekend? If you’re not a fan of the heat, this particular dish contains an even balance of spice and flavour, and also incorporates some lush, fresh ingredients including pineapple, capsicum and cherry tomatoes.

RELATED: Chicken Quesadilla With Charred Lime And Mango Salsa

Ingredients

3 cups cooked basmati rice, chilled

2 corn cobs

1 punnet cherry tomatoes, quartered

400g fresh pineapple, diced

½ red capsicum, diced

½ green capsicum, diced

½ yellow capsicum, diced

½ red onion, finely diced

2 sticks celery, diced

¼ cup coriander, roughly chopped

Cholula Hot Sauce and lime dressing

2 tbsp Cholula Original Hot Sauce

1 large lime, juiced

1 tbsp castor sugar

1 tbsp olive oil

¼ tsp salt

¼ tsp pepper

Method

  1. Preheat a grill pan over a high heat and rub a little olive oil over the corn cobs.
  2. Place the cobs onto the grill pan and cook each side for around 5 minutes until the corn is charred and slightly blackened in places. Remove from the pan to cool.
  3. Cut the kernels off the cooled cob of corn by placing the corn cob on an angle and carefully cutting from the top. Add the corn kernels to a large salad bowl.
  4. Into the same salad bowl add the basmati rice, pineapple, cherry tomatoes, capsicums, red onion, celery and chopped coriander. Toss all of the ingredients together to combine.
  5. In a small jar place the Cholula Original Hot Sauce, lime juice, castor sugar, olive oil, salt and pepper and place the lid on. Gently shake the dressing ingredients together to combine and dissolve the sugar.
  6. Drizzle the dressing over the rice salad and gently toss to coat all of the ingredients in the dressing.
  7. Garnish with a sprig of coriander.
August 27, 2015

Beef And Mushroom Noodle Soup Recipe

With the cold weather nearly behind us, it’s time to make the most of those warming winter dishes before it’s too late. This full flavoured beef and mushroom noodle soup recipe is the perfect cook-up to do just that. Enjoy with a splash of extra soy sauce and top with bean sprouts for the ultimate pho experience!

RELATED: Warming Chipolte Chicken Soup Recipe

Ingredients

250 g very thinly sliced beef rump (make sure it is sliced across the grain)

8 dried shitake mushrooms

6 cups beef stock

1⁄4 cup light soy sauce

4 spring onions, coarsely chopped, plus extra thinly sliced to serve

5cm piece ginger, peeled and coarsely chopped, plus extra finely grated to serve

1 head of garlic, halved

4 small bok choy, quartered

2 tbsp mirin*

300 g dried udon noodles

Sesame seeds and a drizzle of sesame oil, to serve

Method

  1. Place dried mushrooms in a bowl, pour over boiling water to cover and set aside to soften while you make the soup base.
  2. Bring stock, soy sauce, spring onion, ginger and garlic to the simmer in a large saucepan over medium heat and cook for about 10 minutes to develop the flavours. Strain (discard solids) and return soup to pan.
  3. Drain mushrooms, slice off the tough stems and discard, then thickly slice the mushroom cap and add to soup (you can add a splash of the soaking water too if you like for extra flavour). Bring back to the simmer, add bok choy and simmer for about 2 minutes until just tender, stir in mirin and season to taste.
  4. Meanwhile, cook noodles according to packet directions, drain and divide among bowls, then pile beef on top. Ladle over soup and serve hot, scattered with sliced spring onion and sesame seeds, a drizzle of sesame oil and with extra ginger and soy sauce to add to taste.
August 4, 2015

Warming Chipotle Chicken Tortilla Soup Recipe

Spice up your life with this chipotle chicken tortilla soup recipe! A delightful balance between heat and flavour thanks to the Cholula Hot Sauce, this dish will please even the fussiest of taste buds. Serve with extra sauce for an added kick!

RELATED: Easy Dinner Recipes: Mexican, Tomato And Corn Soup

Ingredients

10 – 13 cm corn tortillas

1 tbsp olive oil

2 cups water

400g can chicken broth

1 cup canned Mexican-style tomatoes with juices

½ tsp ground cumin

1 garlic clove, minced

1 bay leaf, minced

Dried crushed red capsicum

450g boneless and skinless chicken breasts cooked and shredded

3 tbsp chopped fresh cilantro

2 green onions, diced

¼ cup Cholula Hot Sauce

Tortilla strips for topping

Method

  1. Brush each side of tortillas with oil. Cut tortillas into 1/4 inch strips. Lay strips on baking sheet. Bake about 15 minutes at 175 degrees Celsius until golden brown.
  2. In saucepan combine water, broth, tomatoes, cumin, garlic, bay leaf and red capsicum and bring to boil.
  3. Reduce heat and simmer 5-6 minutes. Add chicken and simmer for about 15 minutes.
  4. Stir in remaining ingredients, including Cholula Hot Sauce. Remove bay leaf.
  5. Ladle soup into four bowls. Top with salt, pepper and tortilla strips.
July 28, 2015

Yummy Pizza Scrolls Recipe

What’s better than pizza? Pizza scrolls, of course! This yummy recipe can be served as both a main or an appetiser and can be altered to suit your own dietary requirements. If you do decide to recreate this recipe, make sure to tag us on Instagram: @shesaid!

RELATED: Top Tips For The Perfect Pizza

Ingredients:

4 1/2 tsp active dried yeast

1 tsp granulated sugar

1 cup milk, warmed

1 cup rice flour plus extra for dusting

1 cup potato flour

1 tsp gluten-free baking powder

1 tsp xanthan gum

Pinch salt

1 tbsp sunflower oil

1 egg, beaten

Filling

4 tbsp canned tomatoes, crushed

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

3oz wafer-thin ham, shredded

Handful fresh basil, chopped

Method:

  1. Place the yeast, sugar and milk in a bowl and set aside for about 10 minutes, until frothy. In a large bowl, stir together the flours, baking powder, xanthan gum and the salt.
  2. Mix the oil and egg into the yeast mixture and pour this into the flour mixture, using a fork to bring the mixture together. Tip it out onto a surface dusted lightly with rice flour and knead for 5 minutes, adding a little flour if the mixture becomes sticky.
  3. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 40 minutes, or until well risen.
  4. Preheat the oven to 425 degrees F. On the floured surface, roll the dough out to a rectangle approximately 12×10 inches, spread with the crushed tomatoes, then sprinkle over the other toppings. Roll the pizza up from one long edge, then slice into eight pieces.
  5. Place the rolled-up scrolls, side-by-side, on a lightly oiled heavy baking sheet. They should be pushed up against each other so the sides are touching. Place in the preheated oven for 12-15 minutes, until golden.

Recipe via Great Gluten-Free Baking by Louise Blair, Image via Taste

July 3, 2015

The Most Incredible Homemade Pizza You Will Ever Taste

When it comes to making homemade pizza it’s all about the base. One of my closest friends gave me this recipe and it’s seriously so good that you will never call a home delivered pizza ever again. And the smell… OMG! The smell that will fill your home as it’s cooking will bring even the fussiest eaters to the table. It’s absolutely mouthwatering and has been described as the best pizza my kids have ever eaten. Sorry Domino’s!

RELATED Left Over Cooked Chook: 5 Minutes Sensational Stir-Fry

Once you’ve got this base down pat, you can then experiment with savoury or sweet flavors. This will turn your pizza into something unique and sensational every time. It’s all about getting creative, mixing flavours, or using whatever you have on hand. It’s cheap, versatile and everyone will love it!

Ingredients

1 1/2 cups of plain flour

150 ml of warm tempered water

1 sachet of dry yeast (Tandaco yeast is recommended)

Pinch of salt

Pinch of sugar

Topping ingredients of your choice

Method

  1. Turn on the oven and heat it to 220-240 degrees. You will need to let the yeast rise for a while in the bowl and the warmth generated on the stove top is a perfect place to enable this to happen prior to cooking.
  2. Place the flour in a large mixing bowl and make a well in the centre.
  3. Inside the well, place the yeast, salt, and sugar and let it sit for about one minute.
  4. Pour the water in slowly and fold it in with a wooden spoon.
  5. When the ingredients are roughly mixed together, use your hands to mix it into a pliable consistency.
  6. Shape it into a ball and leave it in the bowl.
  7. Cover with a tea-towel and leave it in a warm position (for example on top of the stove) for about an hour. The warmth will activate the yeast and this will allow the mixture to rise.
  8. After an hour or so, flour a bread board or flat surface. The mixture may need either more water or flour depending on the environment. You need to try to achieve a pliable consistency as you gradually kneed the dough. Don’t over do it however, because this can effect the end result.
  9. Kneed it into a ball shape and roll it out with a floured rolling pin. If you don’t have one you can place it into a large flour coated pizza tray or a square tray equivalent and spread it out with your palm. Make sure you don’t thin it out too much because it’s best as thick based pizza dough.
  10. Your home-made pizza base is now ready to be topped with your choice of topping and put into the oven for about 30-45 minutes.

That’s it! Once you get the hang of it the dough will be pretty much perfect every time.

Image via dishmaps.com

June 30, 2015

Classic Tomato And Mozzarella Pizza Recipe

Nobody can resist a classic mozzarella pizza and we have found the perfect recipe for you to try. While there’s the option of choosing a pre-made base, we highly recommend starting from scratch – it’s worth the extra hours of waiting!

RELATED: Avocado and Cherry Tomato Toast

Ingredients

3 tbsp tomato base

150g cherry tomatoes

1/4 red onion (sliced)

1 clove garlic (finely chopped)

1/2 ball mozzarella (sliced)

1 tsp oregano

Black pepper

Instructions

1. Preheat the oven to 180ºC (350ºF) and line a tray with baking paper.

2. Spread the pizza base with tomato passata and top off with tomatoes, garlic, oregano, then the mozzarella.

3. Cook for 10-15 minutes or until crispy and golden brown.

Image via Epicurious

June 21, 2015

Classic Beef Nachos Recipe

Nachos are a summertime staple since they’re so quick and easy to make, plus are easily altered to suit dietary requirements.

We have tracked down the perfect traditional nachos recipe which takes less than 20 minutes to prepare, and tastes great when paired with a side of tequila shots!

RELATED: Neil Perry’s Meatballs in Chipotle Sauce Recipe

Ingredients

2 lbs ground beef
2 (16oz) cans refried beans
2 8 oz cans of black olives, diced
1 small jar pepper rings 
taco seasoning
1 bag round tortilla chips
2 bags shredded mexican-style cheese
large jar of salsa

Method

  1. Preheat oven to 200ºC (400ºF)
  2. Spread a layer of chips on the bottom of a baking dish, enough to cover the bottom to a layer of 2-3 chips deep.
  3. Mix 1.5 cups of salsa and refried beans in a bowl. Microwave bowl long enough to heat beans and spread bean mixture on chips, add a layer of shredded cheese and cook until it melts.
  4. Cook ground beef, drain, and add 1/4 cup of taco seasoning and just enough water to make it not dry.
  5. Remove pan from oven, add ground beef, and another layer of cheese then heat in oven again to melt cheese.
  6. Remove pan from oven, add a layer of salsa, black olives, and pepper rings. Top off with more cheese and heat until it begins to melt.

Recipe via Open Source Cook, Image via Taste

June 14, 2015

Quick and Easy Green Curry Recipe

If you’re looking for a warm and filling dinner recipe, look no further than a classic green curry.

It is so quick and easy to prepare (even for beginners) and tastes amazing with beef, tofu or even a basic vegetable option.

RELATED: Easy Coconut Beef Curry Recipe

Serves 4

Ingredients

2 tbsp green curry paste

2 tbsp olive oil

2 skinless chicken breasts (sliced)

400ml coconut milk

2 shallots

300g frozen peas

1 tbsp soy sauce

1/2 cup broccoli

Method

  1. Heat the oil for a few minutes, then combined the shallots and curry paste.
  2. Chop up (or slice) the chicken into smaller, bite-sized pieces, then slowly stir it through the mixture. Cook for 5 minutes, then add the coconut milk, broccoli and defrosted peas. Bring the mixture to a slow simmer.
  3. Season with soy sauce, and serve with boiled jasmine rice.

Image via Make My Trip

May 14, 2015

Traditional Tomato and Mozzarella Bruschetta Recipe

A traditional Italian bruschetta is undoubtedly an appetiser which everyone enjoys. The sweet taste of ripe tomatoes on a bed of crispy, baguette bread is always a good choice, and our recipe below certainly doesn’t disappoint.

Serve with a side of fresh salad and a crisp white or rosé wine to start off your evening.

RELATED: Italian Hazelnut Biscotti Recipe

Ingredients

1 baguette

2 cloves garlic

300g mozzarella cheese

1/2 cup black olives

3 ripe tomatoes (diced)

Basil leaves

Method

  1. Finely slice your baguette and cook in the oven for 3-5 minutes or until golden brown. Remove and leave to cool.
  2. Slice the tomatoes and season with salt and pepper.
  3. Heat a pan with garlic and olive oil, then marinate each side into the mixture.
  4. Slice the mozzarella and apply as the first layer on the baguette. Follow up with the diced tomato, chopped olives, sprinkle of olive oil, and finish with a leaf of basil.

Image via Ann Arbor

March 17, 2015

Classic Montanara Pizza Recipe

Indulge in a delicious pizza this weekend which is super simple to whip-up, and will even please the pickiest of eaters.

The traditional Italian recipe features canned tomatoes, fresh mozzarella, and a hint of basil for an authentic taste. Create your own dough, or use a frozen variety from the supermarket if you’re strapped for time.

RELATED: Top Tips For The Perfect Pizza 

Ingredients

Canned San Marzano tomatoes

Fresh basil leaves

1/2 cup fresh mozzarella

1/2 cup grana padano

Pinch of salt

Method

  1. Strain the canned tomatoes and concentrate them on the inside of your pizza. If you don’t like a thick consistency, use just half of the can.
  2. Place the fresh mozzarella into the centre and follow with the grana padano. Using two cheeses gives it a unique taste (if you’re watching your weight, stick to just one).
  3. Throw on a few basil leaves for that fresh flavour and a pinch of salt over the top.
  4. While the traditional recipe is then fried, we recommend baking it in the oven for 15-20 minutes or until golden brown.
  5. This type of pizza is beautiful when paired with a sangiovese since it corresponds with the tomatoes.

Image via Serious Eats

March 16, 2015

Make French Croissants From Scratch

If you think you can resist a homemade, French-style croissant, then you’re just lying to yourself!

Rather than buying a pack of six from the local supermarket, create them at home from scratch – did we mention it only takes 30 minutes once the dough is complete?

RELATED: French Women Don’t Get Fat – Magical Breakfast Cream Recipe

Makes 4

Ingredients

175g white flour

1 sachet yeast

1 eggs

38ml full cream milk

25ml double cream

1 tbsp caster sugar

1/2 tsp salt

125g butter

Method

  1. Combine the flour and yeast into a cup of warm water and let it begin to froth in a warm place.
  2. Whisk the egg, milk, sugar, cream, and salt in a medium sized bowl. Add the yeast mixture afterwards.
  3. Combine the cubed butter into the bowl and transfer to a flat surface. Knead until all of the ingredients have combined.
  4. Fold the dough in thirds, then refrigerate for 30 minutes.
  5. Once the dough is ready, cut into quarters, then again into 2 triangles. Roll them into the shape of a croissant and place onto a tray with baking paper.
  6. Brush the croissants with an egg white and bake for 30 minutes at 180ºC (400ºF).

Image via Mama Liga

March 10, 2015

5-Minute Greek Salad Skewers

Try this quick and healthy lunch or snack idea which takes less than 5 minutes to prepare, and looks amazing!

Make sure to soak your skewers in cold water for 15 minutes so they won’t shed on your vegetables.

RELATED: Summer Beetroot Salad Recipe

Serves 4

Ingredients

2 whole tomatoes (chopped)

6 Greek feta cubes

8 kalamata olives (pitted)

1 large cucumber (sliced)

4 bamboo skewers

Instructions

  1. Soak the skewers in cold water for 15 minutes. This will remove any excess or dry bamboo, and will thread seamlessly into your food.
  2. Thread the skewers starting with the olives, cucumber, feta and finally tomato. Drizzle with extra virgin olive oil before serving.

Image via My Baking Addiction

March 9, 2015

Classic Pepperoni and Mozzarella Pizza

Nothing beats cheesy pizza on a Friday night accompanied with a glass or two of red wine. Rather than ordering take out, make your own classic pepperoni and mozzarella pizza which looks and tastes better!

Season with basil for an extraordinary taste which is better than anything pre-made, or found at the supermarket.

RELATED: Top Tips For The Perfect Pizza

Ingredients

3 cups pizza dough

3 tbsp tomato paste

10-12 slices hot pepperoni

1/4 red onion

Rocket leaves

200g sliced mozzarella

Method

  1. Preheat the oven to 200ºC and line a thin tray with baking paper.
  2. Roll out the dough onto a surface dusted with flour, then use a rolling pin to make it about 0.5cm thick.
  3. Spread the pizza base with tomato paste, then cover with pepperoni, red onion, and mozzarella cheese.
  4. Cook for 15-20 minutes until golden brown, then sprinkle the fresh rocket over the pizza. Season with basil for a fresh taste.

Image via Baccarat

February 5, 2015

Traditional French Toast Recipe

Did you know that the first mention of French toast was in the 14th century? This traditional French delicacy is soaked in a bowl of milk and eggs, then fried until golden brown.

While there are many modern adaptions which include delicious fruits and syrup, we have tracked down the perfect recipe which will become your holy grail!

RELATED: Apple Sage Tarte Tatin Recipe

Ingredients

1/2 cup milk

1/2 cup half and half

3 eggs

2 tbsp honey

1/4 tsp salt

4 tbsp butter

1/2 loaf of sliced bread

Method

  1. Preheat the oven to 375ºF (190ºC).
  2. Whisk together the milk, half and half, eggs, honey and salt in a medium-sized bowl.
  3. Soak each slice of bread for 10 seconds on each side, and transfer onto a tray.
  4. Heat a tablespoon of butter into a flat pan, and cook the toast on both sides until golden brown in colour.
  5. For extra crunch and texture, then bake in the oven for an additional 5 minutes.
  6. Serve with your favourite scoop of vanilla ice cream, powdered sugar, syrup, and seasoned berries.

Image and Recipe via Laundry in Louboutins, My Invisible Crown

January 27, 2015

Make Your Own Pesto At Home

Basil Pesto is the tasty green condiment often found in Italian cuisine. You can make it into a delicious pasta sauce, drizzle over pizza, eat with cheese and crostini, or have it with eggs – pesto is versatile, healthy and delicious. Fortunately, it is also easy to make at home!

Related: Broccoli Pesto and Sundried Tomato Pasta

Ingredients

1/2 cup pine nuts

3-4 cloves garlic (I think the more, the merrier!)

3 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper to taste

Method

  1. Put pine nuts, basil, garlic and parmesan into a food processor and blend on a slow speed. Gradually add the oil, while the ingredients are mixing. Blend well.
  2. Taste and add salt and pepper if preferred, and stir to ensure the taste is consistent.
  3. Transfer mixture into jars and refrigerate.
January 16, 2015

Top Tips For The Perfect Pizza

We asked some of the best pizza experts in town to give us their top tips in creating the most amazing pizza possible.

RELATED: Twisted Pizza Breadsticks Recipe

What is the best temperature to cook pizza?

Every oven varies slightly. If you are making your own pizza dough, cook it on the highest heat for 13-15 minutes. A pre-cooked base, like the Woolworths Gold Traditional Pizza Bases, should be cooked at 200 degrees Celsius in a fan-forced oven for 10-12 minutes.

Extra tip: When making chicken pizzas, always use pre-cooked chicken and cook the pizza for the same time as you would any other pizza.

How do I know when my pizza is ready?

The underside of the base of your pizza should be golden brown and all the cheese should be completely melted.

What cheese should I use?

Use mozzarella cheese for a traditional chewy, stringy texture, or try buffalo mozzarella for a creamy authentic Italian finish. Create your own unique flavour using a mixture of these cheeses along with your own favourites.

What’s the best way to cut pizza?

It’s always best to use a pizza cutter. Cut the pizza into quarters first and then cut those quarters in half.

Perfect topping combinations

Four cheeses is a classic that never fails. For something a little more fancy, try Portobello Mushroom and Tallegio cheese.

Woolworths chefs and product development specialists have developed the perfect flavour combinations for the premium Gold range including Calabrese Salami and Mozzarella, Prosciutto and Goat’s Cheese, Chicken and Pancetta, and Margherita drizzled with basil oil.

October 6, 2014

Baked Risotto Rice Balls Recipe

This is a perfect way to get your children eating rice when they find it difficult to use a spoon. Fussy feeders will enjoy feeding themselves and the flavour possibilities are endless. This recipe is for a simple mushroom risotto which you can make into small balls. You can use any leftover risotto you like.

Serves 4 or more

Ingredients

2 tbsp oil

2 garlic cloves, crushed

1 onion, finely diced

2 cups arborio rice

4 cups reduced salt stock or water

2 cups diced mushroom

3 frozen spinach cubes or 2 cups chopped fresh spinach

1 cup grated parmesan

2 eggs

1 cup breadcrumbs (or gluten-free alternative, such as corn crumbs)

Method

  1. Heat a pan over a medium-low heat. Add half the oil and pan-fry garlic and onion. Add rice and lightly pan-fry, then add 1/2 cup stock/water and stir until absorbed. Keep adding stock a bit at a time until rice is cooked.
  2. While rice is cooking, heat a separate pan, add remaining oil and fry mushrooms until lightly brown. Add spinach and cook until mushrooms are tender and water from the spinach has evaporated.
  3. When rice is cooked, add in spinach, mushrooms and parmesan. Stir through.
  4. Place risotto in a shallow dish and let it cool in the fridge.
  5. To make the risotto balls, lightly whisk eggs with a fork and place crumbs in another bowl.
  6. Scoop out a golf ball-size handful of rice mixture, dip into the eggs and then dip into the breadcrumbs. Mould in your hands.
  7. Place into a lined tray and repeat. Spray with oil spray.
  8. Preheat oven to 200 degrees Celcius or 180 degrees Celsius fan-forced. Cook risotto balls for 15 minutes or until golden brown.

Recipe via The Healthy Mummy

August 23, 2014

Twisted Pizza Breadsticks Recipe

Calling all pizza-lovers, this recipe is something you definitely need to try at least once! Twisted pizza breadsticks are the perfect party snack if you’re entertaining, or merely just want to create a yummy treat which everyone will enjoy. However, feel free to substitute any ingredients if they don’t fit in with your eating plan.

Ingredients

900g frozen bread dough, thawed in the refrigerator for 24 hours

350g pizza sauce (feel free to make your own)

1 bag mini pepperoni or other topping of your choice

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

Italian seasoning or dried basil and oregano

Method

  1. Preheat your oven to 200ºC or alternatively 180ºC fan forced.
  2. Roll out each loaf of dough to a thick rectangle which is as big as your hand. Make sure the surfaced has been well-floured, to avoid any sticky mess.
  3. Then spread about 3 tablespoons of pizza sauce over each rectangle you create. Don’t put too much – only enough to just cover the surface.
  4. Sprinkle the pepperoni, other toppings or vegetables of your choice on each rectangle before doing the same with the mozzarella cheese.
  5. Now pat down the toppings and twist 2 times before placing each rectangle on lined baking paper. Sprinkle a touch of parmesan cheese and Italian seasoning before popping them into the oven.
  6. Bake for 15-20 minutes or until golden brown, then remove and let them cool on the tray.
  7. Serve alone or with your favourite dipping sauce.

Recipe and Image via Andi Gleeson

July 22, 2014

5 Mediterranean Foods To Try

Whether you’re planning your next dinner party, or looking for something new and exotic to try out, Mediterranean cuisine combines taste and flavour for a truly unforgettable dining experience. Using many delicious seasonal vegetables, olive oil and meat products, there is a reason why many people turn to a Mediterranean diet to maintain their weight and enjoy healthy, wholesome food.

1. Yemista (stuffed tomatoes with rice)

Made all year round, yemista is a staple amongst Greek families around the world. Usually made with tomatoes and stuffed with white rice, herbs and minced meat, the recipe is full of flavour and can be moderated to your particular taste. Feel free to use the same filling with peppers, and other large vegetables such as zucchini. Then simply pop into the oven and bake until golden brown.

2. Mediterranean salad

This healthy salad is packed with cucumber, capsicum, olives, red onion, feta cheese and tomatoes which makes for a nutritious but tasty meal if you’re on-the-go. As per tradition, no lettuce is used in these salads, but that doesn’t mean it’s not healthy! Seasoned with plenty of olive oil, red vinegar and oregano for a distinct and delicious taste.

3. Neapolitan pizza

This classic margherita pizza is a staple in Italy due to it’s simple ingredients and yummy taste. There are many variations out there stemming from this traditional recipe, but it’s better to keep it simple and so you can really enjoy the meal in it’s entirety. Less is more, with most pizzas only consisting of tomatoes, mozzarella cheese, basil leaves and a pinch of freshly ground pepper, (and of course a freshly home-baked pizza base).

4. Dolmades (Stuffed vine leaves)

An extremely popular summer dish across the Mediterranean, dolmades are simply vines leaves stuffed with rice and meat. This dish is quite similar to yemista, but is traditionally eaten cold as a perfect summer snack during the warmer months in Europe. Cabbage leaves are often used instead since they can hold more filling and are great for beginners because they’re more durable and easier to wrap and cook at home.

5. Avgolemono (egg-lemon soup)

Another popular dish amongst Mediterranean countries is egg-lemon soup. This dish is known for its distinct taste and healing properties especially if someone is suffering from a cold, throat infection or tonsillitis. Other than, it’s health benefits include generous servings of olive oil, protein from the chicken pieces and the way the egg makes the dish smooth and tasty for even the pickiest of eaters.

Image via Kalofagas

By Felicia Sapountzis

July 4, 2014

Sweet Potato and Bacon Frittata with Rocket and Pear Salad

The onset of winter may seem like an excuse to hibernate indoors, but there are plenty of reasons to stay active during the cooler months, from running festivals and cycling races to obstacle and orienteering challenges. To create the Sweet Potato and Bacon Frittata, sauté the sweet potato, bacon and onion before adding to the egg and milk mixture and baking for 25 minutes. Simple to make in advance and transport, this dish provides the ultimate protein punch to top-up energy levels.  

Sharon Natoli, director of Food & Nutrition Australia and member of the Egg Nutrition Council said:

“Eating a variety of nutritious foods can aid in recovery after exercise and help you to achieve your fitness goals, whether you’re training for a fun run or a marathon. A protein-based meal combined with a source of carbohydrate after a workout will give your body the nutrients it needs to repair and rebuild.” 

Serves

Cost per serve $3.10

Preparation time 10 mins

Cooking time 30 mins

Frittata 

Ingredients

8 eggs

½ cup low fat milk

1 cup sweet potato, peeled and diced

1 onion, diced

80g bacon eye, diced

Pepper to taste

Spray oil

Rocket and Pear Salad

Ingredients 

1 bag rocket leaves

1 pear, thinly sliced or shaved with a vegetable peeler

½ cup walnuts, crumbled

1 tsp balsamic vinegar

3 tsp extra virgin olive oil

Pepper to taste

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Crack the eggs into a bowl, add milk and whisk.
  3. Spray an ovenproof pan or dish with oil, place onto the stove and heat.
  4. Add sweet potato, onion, bacon and sauté lightly. Add the egg mixture. Stir and place into the oven for 25 minutes or until cooked.
  5. In the meantime, place rocket leaves onto a plate, sprinkle with pear and walnuts, drizzle with oil and vinegar, season with pepper.
  6. Remove frittata from oven, leave to cool for 5 minutes, remove from pan and cut into portion size triangles.
  7. Serve with rocket salad on the side.

Cooking tips

For a twist, try smoked salmon, potatoes and dill or asparagus, goat’s cheese and whole almonds.

June 11, 2014

Angel Hair Pasta Recipe By Chef Massimo Mele

Chef Massimo Mele has drawn on the flavours he experienced while growing up in Naples when putting together the menu at La Scala on Jersey, a restaurant in the Sydney suburb of Woolahra. Massimo joins the team as executive chef and has delivered a modern take on  the original as well as his own traditional Italian dishes.

Massimo aims to bring to life his ethos of “tutti a tavola” – meaning “everyone to the table” to share food and wine with friends and family, for a casual dinner or a celebration. He shares one of his signature dishes with SheSaid:

Angel hair Pasta with Fresh Tuna, Chili, Rocket and Capers

Serves: 6


Ingredients

500g angel hair pasta

400g tuna loin, cut into 5cm pieces and sliced ½ cm thick

2 chillies, deseeded, thinly sliced

120ml lemon juice

100g rocket (2 large handfuls)

¼ cup parsley, chopped

½ cup/150mls extra virgin olive oil

40ml chilli oil

1 clove garlic, finely crushed

3 tbsp baby capers

3 tbsp finely grated parmesan

Method

1. To make the dressing, whisk the olive oil, chili oil, crushed garlic, lemon juice and season with salt and pepper. Set aside.

2. Bring a pot of water to the boil, add the angel hair pasta and cook until al dente. Strain.

3. Meanwhile, place the tuna, sliced chilli, capers, grated parmesan, parsley and rocket in a bowl ready for the cooked pasta to be tossed through. Once the pasta is ready, toss the pasta in with the tuna salad mix and pour over the dressing. Gently mix the pasta until combined.

4. Serve immediately with fresh lemon wedges.

March 26, 2014

Grilled Paneer Cheese with Mango Tomato Chutney Recipe

Paneer is a fresh, firm and mild-tasting Indian cheese perfect for grilling.  Serve with mango and tomato chutney and a drizzle of curry vinaigrette.

Serves 8

Ingredients

Grilled Paneer

175ml plain yoghurt

1 Tbsp  lemon juice

2 tsp McCormick Garam Masala

1 tsp McCormick Sea Salt

½ tsp McCormick Garlic Granules

½ tsp McCormick Ginger Ground

400g paneer

Mango Tomato Chutney

½ tsp McCormick Cumin Seed

4 plum tomatoes, chopped

1 ripe mango, cut into 1cm chunks

½ onion, chopped

2 tsp McCormick Coriander Leaf

2 tsp honey

½ tsp McCormick Cinnamon Ground

¼ tsp McCormick Sea Salt

Curry Vinaigrette

50ml olive oil

2 Tbsp white balsamic vinegar

2 Tbsp  Dijon mustard

½ tsp Keen’s Curry Powder

¼ tsp McCormick Garlic Powder

Method

1. For the paneer combine yoghurt, lemon juice, Garam Masala, Salt, Garlic Granules and Ginger in a small bowl until well blended.  Place paneer in a large re-sealable plastic bag, add the yoghurt marinade and turn to coat well, place in the refrigerator for 1 hour.

2. Meanwhile, for the Mango Tomato Chutney, toast the Cumin Seeds in a large pan over a medium heat for 1 minute, or until fragrant.  Add the tomatoes, mango, onion, Coriander, honey, Cinnamon and Salt.  Cook for 8-10 minutes, stirring regularly until the tomatoes soften and the sauce is slightly thickened.

3. For the Curry vinaigrette, combine all ingredients in a small bowl with a wire whisk until well blended.

4.  After the paneer has marinated, spray a griddle pan with oil and pre-heat to medium.  Remove paneer from the marinade, discarding any remaining marinade.  Grill paneer for 5-6 minutes, or until lightly browned, turning frequently.  Cut into 1cm thick slices, then serve layered with the Mango Tomato Chutney and drizzled with the Curry Vinaigrette.

March 19, 2014

Chicken and Pea Korma Recipe

Forget takeaway, Callum Hann’s chicken curry recipe is now one of our weekly easy dinner ideas. Serve with rice, fluffy naan and his singly tzatziki for the ultimate curry night.

Korma is one of those please-all Indian curries. Everyone (except vegetarians), will pounce on a big bowl of this chicken one, and even then you could swap the chicken out for sweet potato or pumpkin (winter squash). Prepare for your kitchen to smell delicious. The green apple I’ve added to the tzatziki gives it a little extra zing.

Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Serves: 4

Ingredients
130 g (1⁄2 cup) thick Greek yoghurt
3 garlic cloves, thinly sliced
a thumb-sized
piece of fresh ginger, finely grated
a handful of coriander, stems finely chopped, leaves reserved
1 tablespoon garam masala
6 boneless, skinless free-range chicken thighs
cooked white rice or naan bread, to serve (optional)
2 tablespoons canola oil
1 brown onion, halved and thinly sliced
1⁄2 a red capsicum, seeded and thinly sliced
1 1⁄2 tablespoons tomato paste (concentrated purée)
2 teaspoons curry powder
1⁄4 teaspoon salt
1 batch of simple but proper tzatziki
1 green apple (such as granny smith), coarsely grated, seeds removed
75 g (1⁄2 cup) frozen peas
25 g (1⁄4 cup) flaked almonds (optional)

Method
1. In a large bowl, stir together the yoghurt, garlic, ginger, coriander stems and 2 teaspoons of the garam masala.

2. Cut each chicken thigh into nine pieces then stir into the yoghurt mixture, cover with plastic wrap and marinate in the fridge for at least 30 minutes, or ideally for 1–3 hours, if you have time.

3. If you are making rice, start it just before you start cooking the korma.

4. Heat a large heavy-based saucepan over a high heat. Add the canola oil, then the onion and capsicum and stir for 3–5 minutes, or until the onion starts to turn golden brown.Add the tomato paste,curry powder, salt and the remaining garam masala, and cook for a further 2–3 minutes, stirring frequently, before adding the chicken and yoghurt mixture.

5. Cook for 8–13 minutes, stirring often, or until the yoghurt has started to brown and the chicken has just cooked through (piping hot flesh with no sign of pink in the juices).Turn the heat off.

6. Meanwhile, make the tzatziki (omitting the dill in the recipe). Roughly chop half the coriander leaves and stir them through the tzatziki with the grated apple.

7. Stir the frozen peas through the korma.The second they have warmed through in the korma, put the taztziki in the middle of the table with the rice or naan bread.

8. Scatter over the remaining coriander leaves and flaked almonds (if using) and serve.

What’s your favourite curry dish?

ideatthat

February 7, 2014

Soft Prawn Tacos Recipe

Ex-Olympic swimmer and mother-of-two, Susie O’Neill shares her favourite summer recipes as part of the Together Counts initiative, an online resource encouraging Australian families to lead healthier, active lifestyles.

These prawn tacos are light and fresh and perfect for a warm day, plus they’re ready in under 30 minutes, making them one of the best after-work quick dinner ideas.

Preparation time: 20 mins
Cooking time: 5 mins

Makes 10 tacos

Ingredients

1 x soft taco kit (kit includes 10 soft tacos and taco spice mix)
500g peeled green prawns, leaving tails attached
1 tablespoon olive oil
1/8 green cabbage, shredded
4 radish, thinly sliced
1 cup fresh coriander leaves
1 avocado
2 limes, halved

Method

1. Toss prawns in spice mix to coat. Heat oil in a frying pan and cook prawns for 2 minutes or until pink. Combine cabbage, radishes, coriander to create a salad. Mash avocado with juice of half a lime.

2. Warm soft tacos according to pack directions.

3. Build your own soft tacos, spread with avocado, top with cabbage salad and spicy prawns, and enjoy with a squeeze of lime.

What are your favourite quick summer recipes?

December 18, 2013

Neil Perry’s Soft Tacos with Smoky Shredded Pork Recipe

Once you slow-roast the pork, celebrity chef Neil Perry’s soft tacos couldn’t be easier to make, and are one of our family’s favourite quick dinner ideas.

Recipe and image from Simply Good Food by Neil Perry, Published by Murdoch Books, RRP: $49.99.

Too easy – this sauce is great with any fresh tacos. You can also just fry the tomatoes and when they start to melt, add a spoonful of chipotle chilli powder, cook for a minute longer, remove from the heat and squeeze in fresh lime. Cabbage salad, guacamole, sour cream, tortillas and a margarita…heaven. 

Ingredients
800 g boneless pork shoulder
4 garlic cloves, roughly chopped
1 brown onion, quartered
sea salt
2 tablespoons olive oil
255 g raisins
16 corn tortillas
guacamole, to serve
sour cream, to serve

Roasted tomato chipotle sauce
4 garlic cloves, unpeeled
9 roma (plum) tomatoes
3 chipotle chillies in adobo sauce
1 tablespoon olive oil
sea salt

Method
1. Place the pork in a medium saucepan with the garlic and onion. Add a good pinch of salt, cover with water and bring to a simmer. Cook, covered, for about 2 hours on medium–low heat or until the pork is tender. Allow to cool before shredding the meat with your hands.

2. Preheat the oven grill. For the roasted tomato chipotle sauce, heat a heavy-based saucepan over high heat and add the unpeeled garlic. Roast for 15 minutes, turning halfway through, until the outsides are blackened. Remove from the heat, squeeze the garlic flesh out of the skins and roughly chop.

3. Place the whole tomatoes under the grill and cook until the skins are dark and blistered on all sides. Remove from the grill and allow to cool slightly before peeling.

4. Place the tomatoes and garlic in a food processor and blend. Add the chillies one at a time and process to combine. Taste the sauce as you go and, depending on the heat level you prefer, add more.

5. Heat the oil in a non-stick saucepan and cook the sauce over medium heat, stirring frequently, until the sauce has slightly thickened. Season to taste.

6. Heat 2 tablespoons of olive oil in a heavy-based saucepan, add the shredded pork and cook until it is crispy and golden. Add the raisins and roasted tomato chipotle sauce and cook for 5–6 minutes or until the mixture has thickened.

7. To serve, microwave the tortillas for 10–20 seconds, or according to the packet instructions, to soften and warm through. Place a large spoonful of the pork in each tortilla and top with the salsa, guacamole and a generous dollop of sour cream.

Note: Marinate and grill fish or chicken to add more elements to your feast. The tortillas can also be steamed or warmed in a frying pan.

What are your favourite midweek recipes?

December 11, 2013
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