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.

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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

July 29, 2015

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

July 16, 2015

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.

July 7, 2015

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

June 9, 2015

Chilli, Coriander Squid Recipe

Contrary to the belief that seafood is a summer delicacy, it can still be enjoyed just as much in the cooler months. Enjoy Sally Matterson’s chilli, coriander squid recipe as a main, or serve as a warming side salad if you’re entertaining.

RELATED: Savoury Superfood Bowl With Poached Egg Recipe

Serves 4

Ingredients

2 red onions, peeled, halved and cut into wedges

4 tsp flaxseed oil, plus extra

1 tsp balsamic vinegar

2 chillies, finely chopped

1 bunch of coriander, finely chopped

600g (1.3lb) pre-cut squid rings or approximately 4 baby squid, scored and thinly sliced

1 punnet cherry tomatoes, halved

Handful of kalamata olives

100g (3.5oz) rocket

50g (1.75oz) or large handful of parsley, roughly chopped

Juice of ½ a lemon

Method

  1. Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on a baking tray.
  2. Drizzle with half the flaxseed oil and balsamic vinegar and bake for 15 minutes. Set aside to cool.
  3. Place chilli and coriander in a bowl with the squid. Toss together.
  4. In a separate bowl, place cherry tomatoes, olives, rocket, parsley and onion.
  5. Heat oil in pan and quickly toss squid for 2 minutes or until tender. Add to bowl with salad and toss.
  6. Drizzle with remaining flaxseed oil and lemon juice to serve.

Recipe via Healthy Body

May 19, 2015

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

May 5, 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

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

March 11, 2015

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

February 19, 2015

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.
February 3, 2015

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

January 14, 2015

Meal Ideas for a Vegetarian Thanksgiving

Preparing a Thanksgiving feast can be hard enough, but what to do if your guests are vegetarian? The traditional holiday dinner is generally formed around a baked turkey, or other meat dish. Here is a three-course meal plan that is sure to win you points with the vegetarian crowd this Thanksgiving.

RELATED: Easy Vegetarian Weekly Meal Plan

Entree

Option 1: Pumpkin soup
This old favorite will warm you to your toes on a frosty thanksgiving day. It is hearty, delicious and, most importantly, easy to make!

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Option 2:  Oven-roasted roots frittata
This highly nutritious dish is guaranteed to please health-freaks, and have the meat-eaters reaching for a fork. Match with a side salad to complete the dish.

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Option 3: Homemade pizzas two ways
This is a perfect sharing option to kickstart everyone’s meal. This recipe includes a butternut squash and feta recipe, as well as a caremalized onion and pesto pizza. Drool…

pizza

Main

Option 1: Pumpkin Curry
Who said serving a curry can’t be as satisfying? Vegetable curries are rich in flavor, nutritious and the perfect wholesome thanksgiving main.

Pumpkin curry

Option 2: Mushroom risotto or pasta
Like curry, risotto or pasta dishes are great to make in bulk and will satisfy a large group of people. While my pick is a mushroom recipe, you could also try an arrabiatta, nepolitana or garlic and parsley sauce – ingredients are simple and cater to a broad range of tastes.

Mushroom risotto

Option 3: Whole baked snapper
If carving the bird is a climactic part of your meal, why not try carving the fish? A whole baked fish will not only look impressive, it will take half the time and effort than that required to successfully cook a turkey.

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Dessert

Optrion 1: Apple or pecan pie

Considering dessert is the easiest to adapt to a vegetarian diet, you can stick to the tradtional pumpkin, apple or pecan pie this Thanksgiving.

Apple Pie

Option 2: Sour cherry pierogi

Swap the traditional desserts for an eastern european favorite – Pierogi! Pierogi or polish dumplings will impress the quirky crowd with your worldly cooking skills.

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Option 3: Mulled wine

Perhaps you’ve been drinking it throughout the meal, but if not welcome your guests to the living room to enjoy a warm cup of mulled wine. It’s the perfect way to wind down after a big meal. To be enjoyed by adults only.

Mulled wine

November 26, 2014

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.
November 10, 2014

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

October 20, 2014

Broccoli and Garlic Shrimp Pasta For Two

Give your significant other something to look forward to with with delicious pasta recipe that just makes enough for two. Although this recipe is best served warm, you can also pack it away and enjoy for lunch or dinner the next day.

Serve with a delicious red wine pinot noir, grenache or even a deep sangiovese if you really want to bring out the taste of the seafood.

RELATED: The Health Benefits of Wine

Ingredients

8 ounces uncooked angel hair pasta

1-1.5 pounds uncooked large shrimp (peeled)

5 tsp canola oil

1 bunch broccoli

4 garlic cloves

6 tbsp butter

6 tbsp white wine or chicken broth

2 tbsp grated Parmesan cheese

1/2 tsp salt

Method

  1. Cook pasta according to the individual directions – you can also enjoy this with fettuccini if you don’t enjoy or have angel hair.
  2. In a large wok, fry the shrimp in 3 teaspoons of oil each for 1-2 minutes, or until they are cooked. Remove the wok from the heat, and keep the shrimp warm.
  3. Stir the broccoli for 3 minutes in the oil, then add garlic.
  4. Now add the remaining butter, wine, cheese, salt and pepper then stir well until they have all combined. Drain the pasta, then serve immediately.

Image and Recipe via Taste of Home, Kraft

October 14, 2014

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

September 8, 2014

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 

September 1, 2014

How To Have A Dinner Party, Tequila Style

Margarita recipes are in abundance, and we all know that tequila and lemon or lime is a match made in heaven, but for such a popular spirit the versatility of tequila is vastly unknown.

Tequila is not just a means for kicking off a party; it can be the whole focus of one, enjoyed as an accompaniment to a delicious meal or incorporated into recipes for those who just can’t get enough. Tequila Blu shares an inspired dinner party menu… the theme? Tequila, of course! Get the party started and wow guests with this delicious three-course menu that incorporates tequila for some added zing!

Entrée – Drunken prawns

Ingredients

2 ½ cups olive oil

¾ cup Tequila Blu

½ cup fresh coriander, chopped

½ cup freshly squeezed lime juice

½ cup pineapple juice

¼ cup white vinegar

1 tbsp garlic salt (or plain rock salt)

1 tbsp ground black pepper

1 tsp seasoned salt

30 prawns, peeled and de-veined

Method

  1. Combine all ingredients (except the prawns) in a blender and blend until smooth.
  2. Place prawns in a bowl and cover with the mixture, stir through evenly and allow to marinate for at least two hours
  3. Over a medium heat, cook the prawns in a frypan until cooked through (10-15 mins approx.)
  4. Serve and delight guests!

dinner party, entertaining, tequila, dinner ideas, cocktails

Main – Tequila lime chicken with margarita guacamole

Ingredients

4 limes

1 cup Tequila Blu

¼ cup olive oil

2 tsp salt

5 cloves of garlic

1 jalapeño, sliced

½ bunch chopped coriander

12 chicken breasts

Method

  1. Squeeze the juice of 4 limes into a food processor and add tequila, salt, olive oil, jalapeños, parsley and garlic. Blend until combined.
  2. In a large tray place chicken breasts and tequila-lime mixture, cover and place in fridge overnight to marinate.
  3. Once marinated, grill chicken over medium to high heat until cooked through. Slice and serve.

For the guacamole…

Ingredients

2 large avocados

Juice and zest of 1 lime

½ tsp. orange zest

3 tbsp. chopped coriander

Salt and pepper to taste

Method

  1. Scoop out inside of avocados and mash, stir in the rest of the ingredients and serve alongside the chicken.
  2. You can also serve this dip as an entrée with corn chips!

Dessert – Tequila lime tart

Ingredients

1 ½ cups crushed plain sweet biscuits

¼ cup melted unsalted butter

¼ cup pine nuts

2 tablespoons of sugar

Method

  1. To make the crust for the tart combine biscuits, butter, pine nuts and sugar in a food processor and blend until it begins to clump together.
  2. Press the mixture into the base and sides of a 9-inch spring form tart pan.

For the filling…

Ingredients

1 can sweetened condensed milk

Yolks of 4 large eggs

½ cup fresh lime juice

¼ cup Tequila Blu

2 egg whites

1 tbsp sugar

Whipped cream and fresh lime slices to garnish

Method

  1. Preheat oven to 180 degrees Celsius. Mix condensed milk, egg yolks, lime juice and tequila in a bowl and set aside.
  2. Whisk egg whites and sugar in a bowl to form soft peaks then gently fold in 1 and a half cups of the condensed milk mixture with a rubber spatula. Fold in the rest of the mixture until just combined.
  3. Pour mixture into the prepared tart pan and bake for approximately 40 minutes, or until the mixture has fluffed up and a tester inserted into the tart comes out clean.
  4. Cool completely, then chill until cold.
  5. Garnish with whipped cream and fresh lime.
  6. Enjoy the fiesta!

Some of the best adventures come out of the blu. Discover more at facebook.com/tequilabluaustralia

August 29, 2014

Quinoa And Beetroot Salad With Roasted Garlic Dressing

Quinoa, used in South America for centuries, is the hero in this delicious salad inspired by the new Special K Nourish range. The roasted garlic dressing gives this salad a buttery, nutty flavour. The dressing works perfectly with the roasted beetroot and quinoa, while currants add just the right touch of sweetness.

Serves 4

Ingredients

150g white quinoa, washed well

2 large beetroots, stalks trimmed

2 tsp cumin seeds

Sea salt

Freshly ground black pepper

Extra virgin olive oil

1 large bulb of garlic

2 tbsp tahini

100ml white wine vinegar

2 sprigs fresh mint

2 tbsp currants, plumped up in a little hot vinegar for 5 minutes

1 handful smoked almonds, chopped

100gms of fresh goats curd

Method

  1. Preheat your oven to 180°C. Place the beetroots on two sheets of foil, season and drizzle with oil then wrap tightly and place on a baking tray. Roast for 45 minutes or until cooked.
  2. Drizzle the whole garlic bulb with olive oil, wrap in foil and roast alongside the beetroots for 35 minutes or until fragrant and soft.
  3. Remove the beetroots and garlic from the oven and allow to cool while still wrapped.
  4. Cook the quinoa in simmering water for around 8 minutes, drain and set aside at room temperature.
  5. Slice the roasted beetroot into wedges, approximately 8 slices per beet
  6. Combine the tahini, vinegar and 100ml of olive oil in a small measuring jug or cylindrical container. Squeeze the roasted garlic paste out of the skin and into the jug and blitz with a stick blender, adding between 60 and 100ml of water until you have a smooth and creamy dressing. Season to taste.
  7. Spread 3/4 cooked quinoa on a serving platter and top with the roasted beetroot slices. Spoon over the rest of the quinoa and then spoon over the dressing. Scatter over the currants, mint leaves, cumin seeds and smoked almonds and dollop here and there with some fresh goats curd. Lightly season with salt and pepper and serve.

Recipe by Karen Martini

August 15, 2014

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.
July 28, 2014

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

July 12, 2014

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

July 6, 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

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.

March 22, 2014

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?

March 14, 2014
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