Dinner-ideas-2

Easy One Pot Pasta Recipes

Treat the entire family to a delicious, homemade pot pasta dish this weekend. Not only are these usually made from scratch, but you can throw in a few delicious veggies and really personalise the dish to suit your taste.

RELATED: Delicious Red Wine Pasta Recipe

Try a few of our favourite one pot pasta dishes below and be sure to tag us on Instagram @shesaid to share your creation!

Tomato and mascarpone

This delicious vegetarian dish is light on the calories and takes just 30 minutes to create – too good to be true? Not at all! Cook with fresh basil, spinach and Italian herbs to bring out the flavour of the pasta.

?utm_source=internal&utm_medium=hyperlink&utm_campaign=related-story

Roasted red pepper and sausage alfredo

If you’re looking for something a little spicy, a sausage alfredo is the perfect dish the family is going to love. Don’t forget to top off the dish with freshly grated Parmesan cheese!

One Pot Pasta Recipes

Pasta primavera

For a signature pasta primavera make sure to stock-up on asparagus, broccoli, button mushrooms, garlic, peas and parsley to make the dish irresistible. It takes just 20 minutes to create from scratch and will serve up to six adults.

One Pot Pasta Recipes

Hawaiian pasta

Update your pasta dish with sweet pineapple for that authentic Hawaiian taste. It’s just like a pizza and pasta dish merged together – yummy!

One Pot Pasta Recipes

One Pot Lasagna Pasta

Combine the best parts of lasagne and pasta into one very special dish for dinner tonight. Not only does it take just 45 minutes to cook, but the leftovers are delicious. Top off with fresh basil before serving.

One Pot Pasta Recipes

Images via Ciao Veggie, Host The Toast, Oh My Veggies, Taste To Tell, Oh Sweet Basil

Easy Dinner Recipes Using A Slow Cooker

A slow cooker is a great investment for any kitchen since you can create healthy, wholesome meals especially during the colder months. If you don’t quite know what to create with your slow cooker, try a few of our tasty ideas below to give you some extra inspiration.

RELATED: Healthy Provencal Vegetable Soup

Honey and garlic chicken

Show off your cooking skills with this tasty topping of honey and garlic chicken which works well with rice or noodles.

Easy Dinner Recipes Using A Slow Cooker

Beef and broccoli crockpot

A yummy crockpot of beef and broccoli is a classic dish which even the kids are bound to love. Add a few more vegetables such as carrot or asparagus to give the dish some body.

Easy Dinner Recipes Using A Slow Cooker

Jambalaya

Make like Seinfeld and create your very own Jambalaya from scratch. It’s the perfect recipe for entertaining and tastes amazing with a glass of white wine.

Easy Dinner Recipes Using A Slow Cooker

Healthy butter chicken

Skip the naan bread and fill-up on tasty chicken and vegetables for a modern take on a traditional Indian dish.

Easy Dinner Recipes Using A Slow Cooker

Mozzarella stuffed meatballs

Try this delicious recipe as an appetiser, or a side to plain pasta. The filling is so thick and creamy – you’ll never want to eat anything else!

Easy Dinner Recipes Using A Slow Cooker

Potato soup

For the warmer months, try a classic potato soup with all of your favourite vegetables. It makes for a filling dish for both lunch and dinner, with plenty of leftovers!

Easy Dinner Recipes Using A Slow Cooker

Images via Huffington Post, Just Taste, Table For Two Blog, Gimme Some Oven, Half Baked Harvest, Cooking Classy, Creme de La Crumb

Cajun Chicken With Avocado Salad And Mango Salsa Recipe

To celebrate the release of The Detox Kitchen Bible, author Lily Simpson has shared her cajun chicken with avocado salad recipe with SHESAID. Wheat, dairy and refined sugar free – as with all the 200 recipes in the book – this particular dish is all about the rich spices and aromatic flavour.

RELATED: Vegan Chocolate Pikelets With Chocolate Topping Recipe

“The chicken is perfectly balanced by the light, creamy avocado salad and sweet-spicy salsa made with mango,” says Lily. “This fruit is a source of the antioxidant beta-carotene, which among its many other benefits may help delay the onset of cognitive decline in older people.”

Ingredients

1 tbsp smoked paprika

2 tbsp ground cumin

1 tbsp ground coriander

1 tsp crushed dried chilli

1 garlic clove, crushed

1 tsp olive oil

4 skinless, boneless chicken breasts, about 150g each

Salad

150g spinach

A handful of fresh coriander

A handful of fresh mint

A handful of fresh parsley

1/4 red onion, roughly diced

1 tsp rapeseed oil

2 avocados

Mango salsa

1 mango, diced

4 cherry tomatoes, diced

A handful of fresh coriander, finely chopped

Juice of 1 lime

1 fresh red chilli, seeded and finely chopped

Salt and pepper

Method:

  1. Mix together all the spices, garlic and oil with a pinch of salt in a large bowl. Add the chicken breasts and turn them so they are covered with the marinade.
  2. Set a ridged griddle/grill pan on a medium heat and leave to heat up.
  3. Meanwhile, one at a time, place the breasts on one half of a large sheet of clingfilm. Fold the clingfilm over so that the spices are sealed in and gently bash the breasts with a rolling pin to flatten them to about 1cm thick.
  4. Remove the clingfilm, then place the breasts on the griddle pan and cook for 6 minutes on each side.
  5. Make the salad whilst the chicken is cooking. Finely chop the spinach, coriander, mint, parsley and red onion and mix together with the oil in a large bowl. Peel the avocados and remove the stone, then dice the flesh. Add to the bowl and fold in gently. Season with salt and pepper.
  6. For the salsa, combine all the ingredients in another bowl. Use your hands to mix, squeezing the tomatoes to create a chunky, juicy salsa.
  7. Serve each chicken breast with a big helping of the spinach salad and the mango salsa.

The Detox Kitchen Bible is available at Dymocks.

Spicy Pumpkin Soup Recipe

Warm your soul and delight your taste buds with this spicy pumpkin soup recipe! It’s super easy to whip-up if you’re pressed for time and can be frozen in batches to enjoy throughout the week. Cooking for more than one? It’s the ideal family meal that the littlies will love when accompanied with warm, crusty bread.

RELATED: Corn And Zucchini Fritters With Poached Eggs Recipe 

Serves 4

Ingredients

1 red onion, chopped

3 garlic cloves, crushed

2 (300g) golden delight potatoes, peeled, chopped

1kg butternut pumpkin, peeled, chopped

1/4 tsp dried chilli flakes

2 tsp ground coriander

1 litre salt-reduced chicken stock

1/2 cup pure cream

Pure cream, chopped fresh chives and toast, to serve

Method

  1. Heat oil in a saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion has softened.
  2. Add potato and pumpkin. Cook, stirring occasionally, for 5 minutes or until potato starts to brown. Add chilli and coriander and cook for 1 minute or until fragrant.
  3. Add stock. Cover, then bring to the boil. Reduce heat to medium-low and then simmer for 10 to 12 minutes or until potato and pumpkin are tender. Set aside for 2 minutes to cool slightly.
  4. Blend in batches until smooth. Return to pan over low heat and stir in cream. Cook for 1 minute or until heated through. Season with pepper.
  5. Divide between bowls, top with cream and chives and serve with crusty bread if desired.

Recipe via Taste

Mother’s Day Eats: Asado Style Beef Ribs Recipe

Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.

RELATED: Rosemary Lamb With Balsamic Roasted Vegetables Recipe

If you’re planning a barbecue lunch or dinner, this beef ribs recipe by Julian Wu will go down a treat. The meat is marinated in a fresh homemade chimichurri sauce, so bare in mind that you will need to do a little preparation the night before. We think mum’s worth the effort, though!

Serves 6-8

Ingredients

3 kg beef short ribs cut into 5cm lengths

Brine (6 tablespoons salt dissolved in 1 litre of water)

Chimichurri

1 bunch flat leaved parsley, stems removed

6 cloves garlic, peeled

1 cup olive oil

½ cup lemon juice

1 tsp salt

1 tsp black pepper

½ tsp chili flakes

Method

  1. Firstly, the night before you cook prepare the chimichurri.
  2. Combine ingredients and puree them in a blender or food processor. This should make approximately 2 cups of chimicurri. Set aside 1 cup to serve with the cooked ribs, and use the remaining cut to marinate the ribs. Make sure they are well covered and refrigerate overnight.
  3. When you are about to cook, take the ribs out of the refrigerator and season them with black pepper – let them reach room temperature while you prepare the coals for the barbecue.
  4. When the coals are ready, place the ribs on the hottest part of the grill and sear them on one side until they are nicely browned. Turn and baste the ribs with the brine and grill until the other side is browned too.
  5. Move the ribs to a cooler part of the grill and continue to turn and baste the ribs frequently until they are done. This should take between and 16-20 minutes.
  6. Serve the grilled ribs with the reserved chimichurri sauce, a green salad and a hearty red wine.

Recipe courtesy of Heat Beads

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

Tomato, Pickled Radish And Blood Orange Salad Recipe

With the cooler months fast approaching, it’s time to make the most of the salad season while you still can. This blood orange salad recipe is like summer in a bowl: fresh, bright and pairs perfectly with a glass of bubbles!

RELATED: Easy Prawn And Avocado Wraps

Ingredients

Salad

1 bunch radish

1 punnet baby radish

50 ml white balsamic

1 teaspoon sea salt

500g heirloom tomatoes, randomly sliced

2 blood oranges

¼ cup mint leaves, picked

¼ cup basil leaves, picked

2 balls buffalo mozzarella

Method

  1. Using a mandolin, finely slice the radish. Halve the baby radish and place both into a bowl with salt and white balsamic. Marinate for 30 minutes.
  2. Peel the blood oranges with a small knife and remove the segments using a v-cut. Squeeze out the excess juice and retain.
  3. For the dressing, combine blood orange juice, white balsamic, olive oil and season to taste.
  4. Strain the liquid from the radish, combine with tomato, orange segments, and herbs. Gently toss with half of the dressing.
  5. Place onto a serving plate, top with torn mozzarella, remainder of the dressing, cracked pepper and a few more mint leaves.

Recipe via Minchinbury Wines

The Best Meals Made From Leftovers

There is no denying the fact that leftovers aren’t always the most glamourous of meals. But they sure save some time after a long day of work!

Although, does anyone else agree that some meals just taste better the next day? Below are just a few quick and easy meals to warm-up and enjoy if you don’t have much time on your side.

RELATED: Prosciutto and Rocket Pizza Recipe

Curry

Not only do the flavoursome ingredients of a yummy red curry marinate overnight, but they actually taste so much better! Warm them up over a hot stove, and serve with fresh rice and a glass of dry white wine.

The Best Leftover Meals 

Lasagne

Any type of lasagne tastes good on the second day, and there is no denying that fact! Serve with a side of fresh vegetables and you have a winning lunch or dinner meal.

The Best Leftover Meals 

Lentils

If you aren’t a fan of piping hot lentils, then enjoying them for leftovers is the second best option. The lentils themselves actually double in size, and the consistency of the entire soup is deliciously thick and filling.

The Best Leftover Meals 

Meatballs

Fry them, bake them, or simply pop them in the microwave for 2 minutes – meatballs taste good any way you choose to prepare them! Especially if they were baked in a tomato and garlic sauce which tastes amazing the next day. However, you might need some gum to cover up the garlic afterwards..

The Best Leftover Meals 

Casserole

Casseroles take no less than 5 minutes to prepare for lunch the next evening, and they taste exactly the same as they did the previous day. The past filling is especially warm and fluffy, which is perfect for those cold winter days!

The Best Leftover Meals 

Pizza

There’s just one food that taste good all the time, and that has to be pizza. If you’re warming in up the next morning, don’t waste your time with the oven or microwave which can turn it into a soggy mess. Simply lay it flat or an empty frying pan, and cook for 5 minutes. This way, you have a deliciously crunch pizza snack.

The Best Leftover Meals 

What are some of your favourite leftovers?

Images via Dinner Was Delicious, Joanne Eats Well With Others, Feeling Foodish, Damn Delicious, Girl Versus Dough

The Ultimate Bouillabaisse Recipe

This Bouillabaisse recipe was created by Darren Simpson with Ronny Ghantous of Gallagher Hotels. It is a classic fish stew from France with tomatoes, saffron potatoes, marjoram and crisp bread.

Otherwise known as the perfect fish dish! It has stood the test of time and is a simple celebration of the sea. Enjoy!

Serves 4

Ingredients

8 king prawns, peeled

4 scampi, cut in 1/2

100g of clams, well washed to remove any sand

100g of mussels, washed and beards removed

2 squid cleaned, scored and cut into 8 pieces

200g of snapper fillet, cut into four

1 small onion, finely chopped

1 small head of fennel, finely chopped

1 long red chilli, finely chopped

4 cloves of garlic, finely sliced

1 can of Italian San Marzano plum tomatoes, finely chopped

3 tbsp basil leaves, roughly chopped

1 pinch of saffron

1 tbsp of chopped flat leaf parsley

½ cup of dry white wine

3 cups of prawn or fish stock

100g of cooked crabmeat

3 tbsp of mayonnaise

4 slices of crisp bread

Picked marjoram and fennel herb to garnish

Extra virgin olive oil

Salt and freshly ground black pepper

Method

  1. In some extra virgin olive oil fry the onion, chilli & garlic till soft, add ½ the basil & the tomatoes bring to simmer for five minutes.
  2. Add the fish & shellfish, wine, prawn stock and saffron.
  3. Cover, cook on a medium heat till the shells have opened the fish is cooked approximately 5 minutes.
  4. Add the rest of the basil and parsley.
  5. Season the Brodetto with salt and freshly ground black pepper.
  6. Mix the crab with the mayonnaise and spread on the crisp bread.
  7. Serve in large bowls garnished with the crab crisp bread.
  8. Sprinkle with marjoram and fennel sprigs, and drizzle with lots of extra virgin olive oil.

Healthy Seafood Paella Recipe

Nothing beats a deliciously hearty paella recipe packed with some of your favourite seafood, to be shared with friends and family.

While a meal like this may seem difficult for beginners, we have tracked down the perfect recipe which takes no longer than 30 minutes to create from scratch.

Serve with a sweet white wine, or even a fruity sangria if you’re feeling festive!

RELATED: Low-Fat Seafood Chowder Recipe

Serves 8

Ingredients

4 cups chicken stock

1/2 tsp saffron threads

1/4 cup olive oil

1 medium yellow onion (diced)

2 cloves garlic

1/2 red bell pepper (diced)

2 ripe tomatoes (peeled and diced)

2 cips arborio rice

Salt

8 ounces mussels

8 ounces littleneck clams

8 ounces prawn

2 tbsp finely chopped parsley

2 medium lemons (sliced)

Method

  1. Combine the chicken stock and saffron threads into a pot of hot water, and let it simmer.
  2. Heat a large pan of medium-heat, and add the olive oil, onion, garlic, and red bell pepper. Cook until the entire mixture is soft, then add the diced tomatoes and cook for an additional 2 minutes. Add the rice, and keep stirring the entire mixture.
  3. Combine the warm broth and cook until it reaches a light boil. Cook the rice uncovered for an extra 10 minutes before adding the mussels, clams, and prawns with an aluminium cover over the pan.
  4. Turn the heat off, and let the entire mixture simmer for a few more minutes – this is essential since all the flavours will be extra rich and tasty.

Image and Recipe via Cannelle Vanille

Carrot and Coriander Soup Recipe

Did your parents ever tell you to eat your carrots because they will improve your eyesight? This happens to be true! Just one carrot has nearly double the required daily intake of Vitamin A, which is highly beneficial for your eyesight and immune system. Beta-Carotene, a type of Vitamin A found in carrots, is also high in antioxidants and is good for your heart. This carrot and coriander soup is a great way enjoy these amazing nutrients and delicious flavor of these veggies.

RELATED: Kale, Chickpea and Chicken Soup 

Ingredients 

1 1/2 oz butter

1 brown onion, peeled and finely sliced

1 tsp ground coriander

2 sticks celery, finely sliced

1 lb carrots, peeled and finely sliced

1 3/4 pts vegetable or chicken stock

Small bunch coriander, roughly chopped plus sprigs to garnish

2 tbsp honey

4 tbsp sour cream

Method

  1. Melt butter in large saucepan over a low heat, then fry the onion until softened. Add the ground coriander and cook for one minute, and then add the chopped celery and carrot. Continue to cook, covered, over a gentle heat for 10 minutes, stirring occasionally.
  2. Pour the stock into the pan and bring to the boil, then simmer for 20 minutes, or until the carrots are tender.
  3. Set soup aside and allow to cool. Then pour it into a blender and add coriander leaves and honey. Blend until smooth.
  4. Return to soup to the saucepan to reheat.  Season to taste and serve in bowls garnished with a swirl of sour cream and a some coriander leaves.

Garlic Chilli Salmon With Pine Nuts And Cranberries Recipe

Serves 4

Prep time 15 minutes

Cooking time 35 minutes

Ingredients

Salmon

4 boneless salmon steaks

3 tbsp extra virgin olive oil

1 tsp ground cumin

1 tsp sweet paprika

1/2 tsp smoked paprika

Salt and pepper to season

Garnish

1 tbsp olive oil

2 French shallots, sliced thinly

2 cloves of garlic, sliced thinly

Pinch of chilli flakes

3 tbsp toasted pine nuts

2 tbsp Ocean Spray Craisins

2 tbsp baby capers

Zest and juice of 1 lemon

2 tbsp roughly chopped parsley

2 tbsp balsamic vinegar

Salt and pepper to taste

Kumara chips

1.5kg kumara, peeled and cut into wedges

2 tbsp olive oil

Salt and pepper

Lemon to garnish

Method

Marinate salmon in a bowl with 2 tbsp of olive oil, cumin, paprika and season. Marinate for at least 10 minutes covered in the fridge.

Heat oven to 200ºC. Toss kumara wedges with olive oil and season to taste. Place evenly on a lined baking tray and bake for 20 minutes or until golden and cooked through. Keep warm in the oven until ready to serve.

Heat in a small frypan to medium heat. Add olive oil and French shallots and fry gently until translucent. Add garlic, chilli flakes, pine nuts, Craisins and capers. Heat until fragrant, then add lemon zest and juice. Remove from heat and toss in the parsley and balsamic vinegar. Season to taste.

Wipe down the same pan and return to medium-high heat. Add in 1 tbsp of olive oil and fry marinated salmon skin side down until cooked 3/4 of the way through, then turn and cook for a further 2 minutes. Remove from pan and allow to rest.

Serve salmon skin side up with a generous helping of warmed pine nut mixture and a side of kumara and a cheek of lemon.

Recipe courtesy of Ocean Spray and Sammy & Bella #legendberry

Quick and Easy Smoked Salmon Pasta Recipe

The core of this pasta sauce is the smoked salmon – one of the best sources of omega-3 fatty acids. Not only is this ingredient great for the heart, it can also reduce inflammation in your joints, and is therefore great for preventing and aiding arthritis. Omega-3 is also said to improve your memory and combat issues like depression, ADHD and Alzheimer’s. This pasta sauce is so easy and takes less 10 minutes to cook. It is a great alternative to popular cream-based pasta sauces, and is packed with healthy ingredients.

Ingredients

7oz pasta

4oz smoked salmon

1/4 cup olive oil

2 garlic cloves, crushed

2oz baby spinach leaves

5 cherry tomatoes, cut into halves or thirds depending on their size

3 mushrooms, button mushrooms – finely sliced

Method

  1. Heat oil in skillet over medium heat.
  2. Add crushed or finely chopped garlic and mushrooms. After a minute (but don’t let the garlic burn!), add the tomatoes, followed by the smoked salmon and spinach leaves.
  3. Boil water in a saucepan and add pasta. Cook until al-dente, or “firm to bite”.
  4. Drain pasta and stir through sauce.

Image via seafoodfromnorway.co.uk

Zurek Or Polish Ryemeal Soup Recipe

Zurek (zhoo-rek) is a traditional Polish ryemeal soup. This sour soup has a traditional Eastern European taste and is perfect for those cold nights. Containing meat, eggs and a variety of root vegetables, zurek is rich in protein and vital nutrients.  You will need first to prepare the ryemeal sour base, or “zur”, and leave for 4-5 days.

Ingredients

Ryemeal sour – Zur

3/4 cup rye flour

2 cups water, boiled and cooled to lukewarm

Soup

1/2 pound peeled and chopped soup vegetables (carrots, parsnips, celery root, leeks)

6 cups water

1/2 pound fresh (white) Polish sausage (kielbasa biala)

1 pound potatoes, peeled and cut into 1-inch pieces

2 cups rye meal sour/zur (above)

1 heaping tablespoon all-purpose flour mixed with 4 tablespoons water

1 garlic clove crushed with 1/2 teaspoon salt

3 large hard-cooked eggs (optional)

Method

  1. To make the zur: combine rye flour and lukewarm water. Pour into a bowl that is large enough for the mixture to expand. Cover with cheesecloth and let sit in a warm, sunny place for 4 to 5 days. This should make approximately 2 cups, or at least enough for the soup. If the sour isn’t used immediately, it can be stored in a sealed container, in the refrigerator, for up to a week.
  2. To make the soup: In a large soup pot, bring soup vegetables and water to a boil. Reduce heat and simmer for 30 minutes. Add sausage, return to the boil, reduce heat and cook for another 30 minutes. Remove sausage from soup, slice when cool enough to handle, and set aside. Strain stock through a sieve, pressing on the vegetables to extract as much flavor as possible. Discard the vegetables, skim the fat off the stock, and return the stock to the soup pot.
  3. Add the potatoes and ryemeal sour to the stock, adding salt if necessary. Bring to a boil, reduce heat to simmer and cook until potatoes are al dente. Whisking constantly, add flour-water mixture, sliced sausage and garlic-salt paste. Bring the soup to a boil. Reduce to a simmer and cook until potatoes are tender. Serve in heated bowls or bread bowls with half a hard-boiled egg in each serving (if desired), and rye bread on the side.

Image via luchouse.yolasite.com 

Easy Pierogi Recipe

Pierogi is a traditional Polish dumpling dish. The dumplings can savory – stuffed with meat, or cheese and potato – or sweet. Here, I’m focusing on the cheese and potato pierogi, often called ‘ruskie’, or Russian, pierogi. They’re a cheap and relatively easy meal to make, and the product can be frozen for reheating in the future. Serve boiled or pan-fried.

Makes 40 dumplings

Ingredients

Filling

1 lb potatoes (red potatoes work best)

8 oz Farmer’s Cottage Cheese

4 onions

4 oz butter

Dough

2 ½ All-purpose flour

1 egg, lightly beaten

½ cup warm water

Salt to season

Serve with dill and sour cream

Method

  1. Cut the potatoes into quarters, place in a large pan of salted water and bring to the boil. Cook until tender. Drain the water and place potatoes in a large bowl. Mash until smooth.
  2. Melt butter in a large skillet over medium-high heat. Add onions, cook until golden, stirring when necessary.
  3. For the dough, pour flour into large mixing bowl, add a pinch of salt. Combine egg and warm water with flour, adding more water if needed. The dough should not be sticky. Place dough on a lightly floured surface and knead until smooth and elastic. Divide dough into three parts, place in a bowl and cover with plastic wrap. Set aside for 15 minutes to rest.
  4. While the dough is resting, add cottage cheese to mashed potatoes and stir in a quarter of the onion-butter mixture. Mix well using clean hands. Season with salt and pepper.
  5. Dust work surface with flour and roll out dough until paper thin. Using a 3.5 inch pastry cutter, cut as many dough circles as possible (it should be around 8). Place a tablespoon of potato mixture in the center of the circle. Using a pastry brush dipped in water, brush around the edge of the circle and fold over to enclose filling. Make sure there are no air pockets.
  6. Bring a large saucepan of salted water to the boil. Cook pierogi in batches of 4, for 3 minutes, or until they rise to the surface. Remove with a slotted spoon to drain  excess water.
  7. Reheat the rest of the onions in the skillet, add pierogi and lightly fry until golden and crisp on the outside. Serve with dill and sour cream, if desired.

Avocado, Walnut And Pumpkin Salad Recipe

Salad isn’t just for summer. This yummy, warm pumpkin salad is just enough to heat you up from the inside out.

Serves 4

Ingredients

500g butternut pumpkin, deseeded, peeled, cut into 2cm cubes

Tin of beetroot cubes

2 tbsp olive oil

Salt and pepper

100g baby spinach leaves

1 avocado, coarsely chopped

1 tbsp balsamic vinegar

1/2 cup crushed walnuts

Method

  1. Preheat oven to 200 degrees C. Line an oven tray with baking paper. Place pumpkin on the tray and drizzle with half the oil.
  2. Season pumpkin with salt and pepper and bake for 20 minutes.
  3. Place spinach, beetroot and avocado in a large serving bowl. Add the pumpkin.
  4. Drizzle all with vinegar and the remaining oil.
  5. Gently toss to combine, then sprinkle with walnuts.
  6. Serve immediately.

Recipe via The Healthy Mummy

Barbecued Rump Steak With Tomato Salsa

A perfect weekend or Friday night meal while sitting around watching the football (or the fireplace) and indulging in other warm activities.

Serves 4

Ingredients

4 small- to medium-sized rump steaks

Olive oil spray

Salt and pepper

Salsa

3 small Roma tomatoes

2 garlic cloves, finely chopped

1/2 onion, finely chopped

1/4 cup coriander, chopped

1/4 cup parsley, chopped

2 tbsp red wine vinegar

Method

  1. Spray each steak lightly with oil and season with salt and pepper.
  2. Cook steaks on a hot barbecue for 2-3 minutes on each side for medium-rare. Turns the steaks over once only.
  3. Remove from the heat, cover loosely with foil and allow to rest for 2-4 minutes.
  4. While the are resting combine salsa ingredients. Serve alongside steaks.

Courtesy of The Healthy Mummy

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.

Best-Ever Pesto Pasta Recipe

When it comes to easy dinner recipes,pesto pasta is one of the easiest Italian classics (and one of the most delicious!). The sauce consists of just five basic ingredients – here’s how to make the best-ever pesto pasta.

Serves: 2

Ingredients

Large handful of fresh Basil

1/4 cup of Olive Oil

1-2 cloves Garlic (peeled)

Parmesan Cheese, to taste

2 Tablespoons Pine Nuts

Method

1. Cook your chosen pasta in boiling salted water. Meanwhile, make the pesto. After gathering the fresh basil, strip the leaves from the stem and throw them into a food processor with the olive oil, the garlic, parmesan, pine nuts and a pinch of salt. Grind it down into an oily green paste. If it seems too dry, splash in a little more olive oil. Taste – does it need more salt? A little more Parmesan?

2. Drain the pasta, reserve 1/4 cup of the cooking water. Stir the pesto through the pasta, adding a little cooking water if the sauce is too thick. Keep tossing to coat all the pasta.

3. Pesto is great to have on hand not just for pasta, but as a dipping sauce for raw vegetables, marinade for fish or meat, or a spread in sandwiches.

Bahian Spiced Chicken & Beans with Yucca Mash Recipe

This rustic Brazilian chicken and bean casserole features a fragrant seasoning and is topped with your new favourite twist on mash – yucca, also known as cassava.

Serves 10

Ingredients:

Yuca Mash:

900g mashed yuca or cassava*

75g butter, softened

75ml whole milk, warmed

½ tsp McCormick Sea Salt

¼ tsp McCormick White Pepper Ground

Bahian Seasoning (Tempero Baiano):

1 tsp McCormick Cumin Ground

1 tsp McCormick Oregano

½ tsp McCormick White Pepper Ground

¼ tsp McCormick Chilli Flakes  Crushed

Chicken & Beans:

75g butter

675g boneless, skinless chicken thighs, cut into 2.5 cm cubes

1 onion, chopped

1 red pepper, chopped

2 tsp garlicpaste

1 Tbsp  tomato purée

1 Tbsp Bahian Seasoning (Tempero Baiano)

75g  flour

1 litre (1000ml) chicken stock

400g tin black eyed peas, drained and rinsed

225g pitted black olives, chopped

4 tsp McCormick Coriander Leaf

1 tsp McCormick Sea Salt

2 Tbsp  Romano cheese, grated*

Method:

  1. For the yucca mash, bring a large pot of salted water to boil on high heat.  Add yuca, return to boil. (Adding more boiling water if needed to cover the yuca completely).  Reduce heat to medium, boil 30 minutes or until yuca is very tender.
  2. To make the Bahian seasoning, combine all ingredients together in a bowl, then set aside.
  3. For the Chicken & Beans, melt butter in large saucepan on medium-high heat.  Add chicken, cook and stir for 5 – 7 minutes, or until browned.  Add onion, pepper and Garlic.  Cook and stir for 5 minutes, or until vegetables soften.  Stir in tomato purée and Bahian Seasoning, sprinkle with flour and mix well.  Add stock, black-eyed peas, olives, 3 tsp of the Coriander and the Salt. Bring to the boil, reduce heat to low and simmer for 5 minutes, or until thickened, stirring frequently. Spoon into a baking dish. Place baking dish on baking sheet and set aside.
  4. Drain yucca, remove and discard fibrous core from center of each yuca piece using 2 forks.  Gently peel off any other fibrous layers that may cling to yucca, then return yuca to large saucepan.  Add butter and milk and mash with potato masher to form a sticky and chunky purée. Season with Sea Salt and White Pepper, then spoon yuca mash around edge of the Chicken & Beans, leaving the center visible. Sprinkle Romano cheese over the mash.
  5. Bake in the oven for 40 minutes, or until filling is bubbling and cheese is golden brown.  Let stand for 5 minutes before serving.  Sprinkle with the remaining Coriander Leaf.

*Cooks tip: As an alternative to Romano cheese try using Parmesan cheese. If yucca / cassava is unavailable try using a mixture of half regular and half sweet potato mash.

What’s your favorite South American recipe?

Moroccan Lamb Chops Recipe

Juicy lamb chops are one of our go-to quick dinner ideas, taking no time to cook, and these Moroccan lamb chops with crunchy pistachios and pine nuts, will become a favourite for your midweek dinners too.

Ingredients
1 tablespoon Gourmet Garden Moroccan Seasoning
1 tablespoon honey
1/2 teaspoon ground turmeric powder
Salt
800g lamb loin chops
1 tablespoon pine nuts
1 tablespoon pistachios
Tomato, pistachio and chickpea salad, to serve

Method
1. Mix the Moroccan Seasoning with the honey, 1/4 teaspoon turmeric and salt then brush on to the loin chops. Grill in a pan on each side until fragrant and golden.

2. Toast the pistachios, 1/4 teaspoon turmeric and pine nuts in a dry frying pan for 3 minutes, making sure you keep them stirred, and then either crush with a pestle and mortar, or serve sprinkled over the chops.

3. Serve with a tomato, pistachio and chickpea salad. Fresh lime juice

What are your favourite dinner ideas with lamb?

Cauliflower and Broccoli Cheese Recipe

Michelle Bridges shares on our favourite comfort food dinner ideas: classic cauliflower cheese with a healthy, low-calorie twist.

Cauliflower and cheese – what a flavourful combination. With the addition of broccoli, you get a double whammy of cruciferous goodness as well. The cheese provides protein and calcium, but use a low-calorie version to avoid too much fat.

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Serves: 2
Prep: 10 minutes. Cook: 45 minutes. Calories per serve 388

Ingredients
700 g cauliflower, trimmed and broken into large florets
1 large head broccoli (300 g), trimmed and broken into large florets
2 1⁄2 tablespoons cornflour
2 cups (500 ml) low-cal milk
1 cup (120 g) grated low-cal cheddar cheese
freshly ground black pepper
pinch freshly grated nutmeg
pinch cayenne pepper
mixed salad leaves, to serve

Method
1. Preheat the oven to 200°C (180°C fan-forced).

2. Steam the cauliflower over a large saucepan of boiling water for 4 minutes. Add the broccoli and steam for another 4 minutes or until just tender. Place in a 5-cup (1.25 L) capacity ovenproof dish.

3. Meanwhile, combine the cornflour and 1⁄4 cup milk in a jug. Place the remaining milk in a saucepan and bring to the boil over high heat. Whisk in the cornflour mixture and cook, stirring, for 2–3 minutes or until the sauce boils and thickens. Stir in half the cheese until smooth. Season with black pepper and nutmeg. Pour over the cauliflower and broccoli. Sprinkle with the remaining cheese and cayenne. Bake for 30 minutes or until bubbly and golden.

4. Serve with the salad leaves alongside.

What’s your favourite comfort food dish?

superfoods

Lamb and Asian Greens Stir Fry Recipe

Stir-fries are one of our go-to quick dinner ideas, and we love this Michelle Bridges recipe from her new cookbook Superfoods, ready in under 30 minutes!

I’m a huge fan of stir-fries. They are quick to prepare, adaptable so you can use whatever ingredients you have on hand, and the cooking method means they are not drowning in oil. Here I’ve used gai lan, but you can substitute ordinary broccoli as well; just cut it up quite small so it cooks through quickly.

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Serves: 2
Prep: 15 minutes. Cook: 10 minutes. Calories per serve: 421

Ingredients
75 g dried pad thai rice noodles
1 teaspoon peanut oil
250 g boneless lamb loin, trimmed and thickly sliced 1 bunch gai lan (Chinese broccoli), cut into chunks, leaves and stalks separated
100 g snow peas, halved on the diagonal 5 spring onions, cut into 5 cm length
3 garlic cloves, crushed
3 teaspoons dark soy sauce
3 teaspoons light soy sauce
1 egg
sliced fresh red chilli, to serve

Method
1. Cook the noodles in a saucepan of boiling water for 4 minutes or until tender. Drain and cool under cold running water. Drain well.

2. Meanwhile, heat the oil in a wok on high. Stir-fry the lamb, in two batches, for 2–3 minutes or until browned. Set aside.

3. Reduce the heat to medium–high. Stir-fry the gai lan stalks and snow peas for 2 minutes. Add the spring onion and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute. Add the noodles and sauces and stir-fry until the noodles are well coated. Make a well in the centre of the mixture and crack an egg into the middle. Cook, stirring the egg, for 1 minute, then return the lamb to the wok with the gai lan leaves and stir-fry until hot and the leaves have just wilted.

Tip: When stir-frying Asian greens such as gai lan, choy sum or bok choy, separate the leaves from the stalks and only add the leaves at the end as they take no time to wilt.

Variation: For a vegetarian version, replace the lamb with 200 g firm tofu, cut into cubes (407 calories per serve).

What’s your favourite stir fry recipe?

superfoods

Italian Beef Rissoles Recipe

Looking for new beef mince recipes? Italian beef rissoles are one of our go-to easy dinner ideas, and the leftovers make delicious Italian paninis (both for you and the kids’ school lunch boxes!).

Serves: 4 (plus leftovers), makes 12 rissoles
Preparation time: 15 minutes. Cooking time: 35-40 minutes

Ingredients
800g lean beef mince
1 tbsp oregano, chopped
2 garlic cloves, crushed
3 tbsp olive oil
1 large eggplant, cut into 1cm slices
500g jar tomato pasta sauce
50g parmesan cheese, grated
Steamed green beans, baby carrots and broccolini, to serve

Method
1. Preheat the oven to 180oC. Combine the beef mince with oregano and garlic. Form into 12 beef rissoles, then chill for 30 minutes.

2. Preheat a chargrill to high. Brush the eggplant slices with 2 tbsp of the oil and cook, turning regularly for 2-3 minutes or until well coloured. Line the base of a large roasting dish with the grilled eggplant slices.

3. Brush the beef rissoles with the remaining oil and chargrill for a minute on each side or until well coloured (beef rissoles don’t need to be cooked through). Place the beef rissoles in the roasting dish on top of the grilled eggplant slices, cover with tomato pasta sauce and sprinkle with parmesan cheese.

4. Bake for 20 minutes or until the beef rissoles are cooked through and the cheese and sauce are bubbling. Serve with steamed green beans, baby carrots and brocollini.

pananis

Turn leftovers into lunch: Italian rissole paninis

Serves: 2
Preparation time: 5 minutes

Halve the leftover beef rissoles and place in crusty Italian Panini rolls with spinach leaves, tomato and cucumber slices.

What are your favourite beef mince recipes?

Rosemary Lamb With Balsamic Roasted Vegetables Recipe

Get two meals out of one of our favourite dinner ideas: succulent rosemary lamb becomes lamb pita pockets for the kids’ school lunch boxes the next day.

Serves: 4 (plus leftovers)

Preparation time: 15 minutes Cooking time: 40 minutes

Ingredients
1kg whole lamb rumps (about 4-5), trimmed of fat
2 red capsicum, cut into wedges
1kg pumpkin, cut into wedges
2 red onions, cut into wedges
2 1⁄2 tbsp olive oil
250g haloumi cheese, cut into 2cm pieces
1 tbsp balsamic vinegar
2 tbsp rosemary leaves, chopped
1⁄2 cup basil leaves
Green salad, to serve

Method
1. Take the lamb out of the fridge to allow it to come to room temperature.

2. Preheat oven to 180oC. Toss the capsicum, pumpkin and red onion with 2 tbsp of the oil and spread on a lined baking tray, cooking for 25 minutes or until golden brown. Add the haloumi pieces to the tray and drizzle with balsamic vinegar. Bake the vegetables and haloumi for a further 15 minutes or until the haloumi is golden brown.

3. Place a large frying pan over a high heat. Rub the lamb with the remaining oil and cook for 2 minutes on both sides or until browned (lamb does not need to be cooked).

4. Rub the browned lamb with rosemary and place in a roasting dish in the oven for 15-20 minutes or until cooked to your liking. Remove from oven, cover loosely with foil and allow to rest for 10 minutes.

5. Slice the lamb and serve with roasted vegetables, haloumi and basil leaves. Serve with a green salad.

lambpita

Turn leftovers into lunch: Homemade lamb pita pockets

Serves: 2
Preparation time: 5 minutes

Split 2 wholemeal pita pockets and spread with hummus, sliced lamb, sliced tomato and shredded iceberg lettuce.

What’s your favourite leftover recipe?

Load More