Dinner-recipes-2

The Only Pie Recipe You’ll Ever Need To Impress A Guy

So cute and delicious, you’ll have your man begging for more. 

October 23, 2015

3 Quick And Easy Pasta Bake Dishes

Pasta bake dishes are quick and easy to prepare, especially if you’re hosting some picky eaters. Customise each dish with some of your favourite vegetables, seasoning and even types of pasta which the family find most appealing. Below are just three dishes which are filling, and certainly make for a yummy dinner during winter!

Tuscan Spaghetti Pasta Bake

If you love a classic Italian bolognese sauce, then this is definitely one recipe you need to try for yourself. Packed with beef, ricotta cheese and a classic Italian seasoning for an authentic homemade taste. Don’t forget to pair with your favourite wine to complete the meal.

3 Easy Pasta Bake Dishes

Chilli Pasta Bake

For a healthier alternative try using wholemeal pasta which won’t leave you feeling bloated! Top off the dish with chives, cherry tomatoes and a touch of parmesan cheese for a yummy dinner option.

3 Easy Pasta Bake Dishes

Baked Gnocchi with Bacon and Tomato

In need of some comfort food after a long and stressful day? Start with a few packets of ready-made gnocchi, especially if you’re pressed for time – then prepare the sauce by frying the bacon and adding the tomatoes. Include a splash of cream to give the sauce a thicker consistency.

3 Easy Pasta Bake Dishes

Images via Simply Delicious Food, Adventure Foodz, Windy Kitchen

September 15, 2015

Mediterranean Baked Sweet Potato Recipe

Who doesn’t want to enjoy the taste of freshly baked potatoes minus the extra calories? Ever since sweet potatoes have become trendy again, there are a number of ways to enjoy this healthy vegetable for almost every meal!

This recipe involves less than 10 ingredients, 1 bowl, and just 30 minutes or less to prepare – who is ready?

RELATED: Easy Recipes with Sweet Potato

Ingredients

4 medium sweet potatoes

1 can chickpeas (rinsed and drained)

1/2 tablespoon olive oil

1/2 teaspoon coriander, cinnamon, cumin, and paprika

Sea salt

Lemon juice

Garlic sauce

1/4 cup hummus (or tahini)

Juice of 1/2 lemon

1 teaspoon dried dill

3 gloves garlic

Water or unsweetened milk (whatever you have in the kitchen)

Method

  1. Preheat the oven to 400ºF (or 200ºC), and line a tray with baking paper.
  2. Clean the potatoes, and cut lengthwise since this will make it so much easier for you to prepare.
  3. Rinse and drain the chickpeas, then season with olive oil and spices before leaving to dry on a baking sheet.
  4. Season the sweet potatoes with a touch of olive oil before placing them on the same baking sheet.
  5. Leave the sweet potatoes and chickpeas to roast while you’re preparing the garlic sauce. Add all of the ingredients into a bowl, and whisk to combine them. Add a touch of dried dill if you want more of an intense flavour.
  6. If you have hummus or tahini, you may now add it into the rest of the mixture. If not, you can always make your own with our super-easy recipe.
  7. Remove the sweet potatoes and chickpeas when they gold and tender, then set aside so they can cool down.
  8. Serve with the potatoes flipped upwards, and top off with chickpeas, garlic sauce and delicious garnish.

Image and Recipe via Minimalist Baker

September 3, 2015

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

July 29, 2015

5 Difficult Dishes You Shouldn’t Attempt At Home

Ever spotted a meal on Pinterest to discover that attempting it yourself is not as easy as it seems? We’re not talking cakes or sweets, but those difficult dishes which can turn the kitchen into a complete mess.

Here are just five meals which you should leave to the professionals – we know from experience!

RELATED: How To Poach The Perfect

Beef tartare

This dish is exceptionally difficult, especially since you’re working with raw meat and eggs. Although the process seems simple enough (cutting raw meat into tiny pieces and seasoning until perfect), but it can really go wrong.

5 Difficult Meals You Shouldn't Attempt At Home

Coq au vin

Another French dish which is equally as difficult to prepare at home is coq au vin, or braised chicken stew with red wine. The reason this is so difficult is because it actually takes more than 2 hours to to prepare. Nobody got time for that?!

5 Difficult Meals You Shouldn't Attempt At Home

Chocolate souffle

Who would’ve thought that a chocolate souffle would be on this list? What makes it so difficult? If you have attempted your very own souffle, odds are that the top will completely collapse moments after you’ve taken it out of the oven.

5 Difficult Meals You Shouldn't Attempt At Home

Beef wellington

A single fillet of steak wrapped in puff pasty which takes up to 2 hours to cook? This difficult dish can go wrong in so many ways, which includes undercooking the beef and over-cooking the pastry.

5 Difficult Meals You Shouldn't Attempt At Home

Béarnaise sauce

Oh, the humble béarnaise sauce! Making eggs taste better for as long as we can remember – but why shouldn’t we attempt this one at home? The sauce is specially made in a glass boil suspended over boiling water which takes just seconds to crack, or possibly scramble the eggs before it’s too late.

5 Difficult Meals You Shouldn't Attempt At Home

Images via Bon Appetit, Betsy Life, Martha Stewart, BBC Good Food, The Galley Gourmet

July 12, 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

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

Feta, Hummus and Avocado Wraps Recipe

Looking for a healthy dinner recipe the entire family will enjoy? This yummy little creation brings together nutritious avocado, feta cheese, and hummus in a delightful little wrap – not to mention seasoned with red chilli flakes and cracked black pepper!

RELATED: Avocado and Cherry Tomato Toast

Ingredients

4 wholemeal wraps

2 avocados

200g hummus

4 diced jalapenos

60g feta cheese

Red chilli flakes

Cracked black pepper

Method

  1. Dice the jalapenos, and share give a generous serving on each wrap. Finish off with hummus over the top.
  2. Divide the avocado, sprinkle some feta cheese over the top, then add the pepper and chilli flakes.
  3. Fold each wrap over, then grill gently on each side until golden brown (you could also do this step before adding the filling).

Images via Hungry Healthy Happy

June 4, 2015

Chicken, Lettuce Delight With Lup Cheong Recipe

If you’re looking for a meal that’s not too heavy but still tastes delicious, this chicken, lettuce delight by Adam D’Sylva will certainly do the trick. “Don’t let the exotic ingredients throw you off recreating this at home,” he says. And in case you’re wondering what lup cheong is, it’s a “delicious dried Chinese sausage” that works wonders in this dish.

RELATED: Mother’s Day Eats: Asado Style Beef Ribs Recipe

Serves 4

Ingredients 

4 iceberg lettuce leaves, trimmed to form cups

1 lup cheong sausage, diced

4 spring onions, sliced into rounds

2 shallots, diced

4 shitake mushrooms, diced

6 water chestnuts, diced

10 sprigs coriander, picked and washed

200g chicken meat, minced

15g corn flour

50ml water

Pinch of sea salt

1 organic egg

Cashew nuts fried crushed

Dressing

100ml light soy sauce

40ml shao sing cooking wine

25ml oyster sauce

5ml sesame oil

Method

  1. In a bowl, mix water, corn flour, salt and egg together then add quail mince and mix well.
  2. In a separate bowl, combine ingredients for dressing together and set aside.
  3. In a hot wok fry quail mixture until caramelised and fluffy.
  4. Add vegetables and continue cooking until onions are cooked through and aromatic. Remove from heat and season with dressing and coriander leaves.
  5. Divide evenly into lettuce cups, serve immediately.

Recipe Courtesy of Footscray Fresh Food Markets, Melbourne

May 26, 2015

Rainbow Spring Rolls Recipe

Who can resist a yummy spring roll? But we’re not talking about those already made at the store.

Why not take advantage of the seasonal fruits and vegetables to create a delicious rainbow spring roll, which looks good and tastes ever better!

RELATED: Easy Prawn and Avocado Wraps

Ingredients

1 red capsicum

1 yellow capsicum

2 carrots

1/2 red cabbage

1 ripe avocado

2 asparagus sprigs

10 spring roll wraps

Method

  1. Slice the asparagus into small pieces, then bring it to a slight boil. Remove from the heat, and place to cool. You can also use broccoli as well.
  2. Slice the capsicum, carrots and red cabbage. Open up the spring roll wraps, then arrange them in the middle. Top off with avocado, then fold the bottom parts as well as the sides.
  3. You could leave it here for a healthy meal on-the-go, or make a quick red wine vinegar sauce on the side.

Image via Thirsty For Tea

May 23, 2015

Wet Rice With Pork Ribs And Beans Recipe

If you’re looking for a warming but filling recipe, this wet rice with pork ribs by renowned chef Frank Camorra is sure to hit the spot. While you may need to set aside a little time to allow the ribs to simmer, Camorra insists that “it’s simple and hearty” and is “autumn fare at it’s best.”

RELATED: Pork And Vegie Kebabs With Herb Marinade Recipe

Serves 6

Ingredients

1.2 kg (421/3 oz) pork ribs, belly still on

100 ml (31/2 fl oz) extra virgin olive oil

sea salt flakes

1 brown onion, finely diced

3 garlic cloves, chopped

1 tsp thyme leaves

6 bay leaves

2 green capsicum (peppers), finely diced

6 tomatoes, peeled, seeded (see glossary) and grated

300 ml (101/2 fl oz) white wine

300 g (101/2 oz) bomba rice

200 g (7 oz) green peas, podded

Method

  1. Take a sharp knife and cut the pork ribs between each rib to make single ribs with meat on either side of the bone.
  2. Heat 80 ml of oil in a large heavy-based saucepan over medium–high heat and cook the ribs, in 2 batches, for 10–15 minutes or until browned all over. Season with salt while cooking. Remove from the pan and set aside.
  3. Wipe out the pan, so that the dish does not taste too much like pork fat, and return to medium heat.
  4. Add the remaining oil. Add the onion, garlic, thyme, bay leaves and season with a good pinch of salt. Cook, stirring occasionally, for 8–10 minutes or until the onion is lightly golden.
  5. Add the capsicum and cook, stirring occasionally, for 10 minutes or until softened. Meanwhile, bring 1.5 litres of water to the boil, then reduce to a bare simmer. Add the tomato to the onion mixture and cook for 30 minutes or until thick and pulpy.
  6. Add the wine and increase the heat to high. Allow to bubble away for a few minutes, then reduce the heat to medium–low, add back the ribs and 1 litre of the hot water and simmer for 1 hour 10 minutes or until the ribs are tender.
  7. Add the remaining hot water, increase the heat to medium and bring to a steady simmer. Add the rice, season with salt and cook, stirring occasionally, for 15 minutes. Add the peas and cook for 4 minutes or until tender. The rice should just be a little past al dente but still firm to the bite.
  8. Serve straight away.

Recipe via Footscray Fresh Food Markets, Melbourne

May 21, 2015

Healthy Provencal Vegetable Soup

For a healthy lunch recipe, why not try a traditional French vegetable soup?

It’s the perfect meal if you’re feeling under the weather, and is ideal for even children on a cold, rainy day. Feel free to add some of your favourite pasta for a filling dish during the winter weather.

RELATED: Zurek or Polish Ryemeal Soup Recipe

Serves 4-6

Ingredients

200g broad beans

2 garlic cloves

1 tablespoon olive oil

1/2 onion (finely chopped)

1 celery stick (sliced)

2 carrots (diced)

1 potato

2 leeks

5 cups water

1 zucchini (sliced)

1 cup peas

1 cup green beans

2 tomatoes (peeled and sliced)

Spinach leaves

Basil leaves

Mixed herbs

Method

  1. Heat a pan of hot water over the stove, and add the broad beans. Boil for 10 minutes, then drain and add the garlic cloves and mixed herbs.
  2. Add the green beans, then cook until completely boiled. Set aside to cool down.
  3. In another pot, heat the olive oil and combine the onions and leeks. Cook for 5 minutes before adding the celery, carrots, garlic and other vegetables into the pot.
  4. Once the mixture has settled into a consistent boil, add the beans from step 1, potatoes, and 5 cups of water. Boil, and skim off any foam from the surface.
  5. Finally add the zucchini, peas, and tomatoes. Let the mixture simmer with the lid on for 25 minutes, or until the vegetables are tender. Serve with fresh basil.

Image via Hungry Poodle

May 18, 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

Healthy Chicken, Feta and Almond Salad Recipe

This chicken feta and almond salad is served with a raspberry vinaigrette, so it’s a great recipe to whip up in the warmer months. With a variety of fresh herbs and spices, it’s a healthy and versatile meal that you can enjoy for lunch or dinner.

RELATED: Easy Lamb Roulade Recipe

Ingredients

Chicken

5 peppercorns

1 cardamom pod

½ tsp fennel seed

1 tsp sea salt

Zest of 1 lemon

4 free range chicken breasts

Olive oil, for cooking

30g butter

100ml Minchinbury Blush (Rosé)

Dressing

⅓ punnet fresh raspberries

50 ml red wine vinegar

Pinch of sugar

150ml olive oil

Sea salt and cracked pepper, to taste

Salad

100g freekah (or cracked wheat), cooked

100g mixed greens

100g rocket leaves

½ bunch flat parsley, leaves picked

½ bunch fresh basil, leaves picked and torn

⅔ punnet fresh raspberries

150g persian feta

50g toasted almonds

Method

  1. In a small frying pan, lightly toast the peppercorns, cardamom and fennel until aromatic. Grind in a mortar and pestle with salt.
  2. Trim any excess fat from chicken breast. Pat skin dry and season well with spice mix and lemon zest.
  3. In a frying pan over medium heat, seal the chicken skin side down in a little olive oil and butter until golden. Flip over and finish cooking the chicken. When almost cooked add a splash of Minchinbury Blush to deglaze the pan juices. Rest the chicken.
  4. For the dressing, combine all ingredients into a glass jar, secure the lid and shake well to infuse.
  5. In a large bowl, add freekah, lettuce, rocket, herbs and raspberries. Add raspberry dressing and gently turn to coat the leaves. Arrange on a serving platter.
  6. Dice the cooked chicken and place onto the salad. Top with feta, almonds and a few more raspberries.
February 11, 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

Tequila and Lime Marinated Steak Recipe

Cooking with alcohol is one of the best ways to bring out the flavours of your food, without going too over-the-top.

One of our favourite ways to infuse a classic steak dish is with a splash of tequila; which smells and tastes absolutely delicious. If you want to know exactly how to make this dish at home, then just keep reading!

RELATED: How To Throw A Party, Tequila Style

Serves 4

Ingredients

2 tbsp tequila

1 tbsp soy sauce

1 jalapeno

1 tbsp Worcestershire sauce

2 green onions (sliced)

2 garlic cloves

1 tbsp brown sugar

1 tsp ground black pepper

1 1/2 pounds steak

1/2 teaspoon salt

1 lime (sliced in wedges)

Method

  1. Combine the tequila, Worcestershire sauce, soy sauce, green onion, garlic onions, brown sugar, jalapeno, and black pepper into a re-sealable bag. Add the steak, then let it marinade in the fridge overnight.
  2. Sprinkle both sides with salt and pepper, then cook on a hot grill for 3-4 minutes on each side.
  3. Once the steak is done, squeeze some more lime over the meat, and serve with fresh parsley.

Image and Recipe via Cooking Bride, Gaia Health Blog

February 2, 2015

Chicken Cashew Stirfry Recipe

Not only is this classic Thai dish delicious as a takeaway, it’s also really simple to make at home. Our recipe uses crunchy green vegetables on a bed of wholewheat noodles, but you can use wholemeal rice, or soba noodles for a healthier alternative.

The entire meal takes approximately 30-40 minutes to prepare, and serves 2.

RELATED: Almond Chicken and Vegetable Stir Fry

Ingredients

2 cups broccoli

1/2 cup baby corn

2 carrots (sliced)

100g wholewheat noodles

1 chicken breast (boneless)

1 tbsp olive oil

1 tsp sesame oil

1 tsp minced ginger

2 cloves minced garlic

1/4 cup unsalted cashews

Splash of soy sauce

Method

  1. Bring a large pot of water to a boil, then add the broccoli pieces, baby corn, sliced carrots, and wholewheat noodles to the mixture. Cook until the noodles are tender, then drain the pot and transfer into a bowl.
  2. Next, heat the olive oil, minced ginger, and garlic into a deep-set frying pan, or alternatively a wok if you have one in your kitchen. Keep cooking until the mixture is golden brown, then promptly add the chicken and sesame oil.
  3. Cook for an additional 3-5 minutes or until the chicken has completed cooked-through.
  4. Stir in the noodles, cashews and remaining vegetables with a splash of soy sauce for an authentic taste.

Image via Taste

January 9, 2015

Traditional Hungarian Beef Goulash Recipe

Make this delicious traditional Hungarian dish which is full of rich flavour and colour.

Our recipe uses beef, but feel free to substitute it for veal, vegetables or even tofu for added taste or dietary requirements. Serve with a side of deep-red wine which will bring out the flavour of the stew.

RELATED: Beef and Ale Stew

Ingredients

1.2kg beef

800g onions

3 cloves of garlic

4 tbsp oil

5 tbsp sweet paprika

1 tsp dried oregano

1 tsp dried thyme

1 tsp cumin

1 tbsp vinegar

Salt and pepper

Method

  1. Peel and chop the garlic and onions, then set them aside. Cut the beef into 4cm strips, and remove the nerves and fat with a sharp knife.
  2. Heat the oil, and sauté the onions until they are nearly brown.
  3. Combine the paprika, garlic, oregano, thyme, and cumin into small bowl. Pour three tablespoons of this mixture into the pan with the onions. Sauté lightly, then include the vinegar and 8-10 tablespoons of water.
  4. Finally add the meat, then include the salt and pepper before covering the pot. Add a few teaspoons of water to keep the goulash from drying out.
  5. Let this cook for 1-1.5 hours or until the meat is almost cooked. Combine the rest of the spices and pour some cold water over the mixture before covering it up. Let it simmer for 10-15 minutes, and serve immediately.

Image and Recipe via Eat Well 101

January 5, 2015

Salmon With Papaya Salsa Recipe

Serves 4

Preparation time 5 minutes

Cooking time 30 minutes

Ingredients

2 avocados, diced

2 cups papaya, peeled, deseeded and diced

150g cherry tomatoes, quartered

1¼ cups brown rice

Olive oil

4 salmon fillets

Method

  1. Combine avocado, papaya and cherry tomatoes in a bowl and set aside.
  2. Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre.
  3. Meanwhile, cook brown rice in rice cooker or according to the directions on the packet.
  4. Serve salmon on top of brown rice and top with salsa. Season to taste.
December 22, 2014

Creamy Avocado Pasta Recipe

Enjoy a delicious avocado pasta dish which is perfect if you want something light for the summer.

Perfect for those on a gluten-free and paleolithic diet who love avocado a little bit too much, the recipe is easy enough to cook and serve for two.

RELATED: Avocado Summer Rolls Recipe

Ingredients

4 medium zucchinis

350g boneless, skinless chicken breast

1/4 tsp Himalayan salt

1/4 tsp freshly cracked black pepper

1 large endive

12 fresh asparagus spears

1/4 cup walnuts

2 tbsp fresh parsley

Creamy avocado sauce

1 large ripe avocado

1/2 cup full fat coconut milk

1/2 cup water

1 lemon (juice)

1 tsp Himalayan salt

1/4 tsp freshly cracked black pepper

1 tsp fresh thyme

Method

  1. Turn the zucchinis into noodles using a spiraliser (it’s too difficult to cut them so finely yourself). Then set them aside in a large bowl.
  2. Cook the chicken over a pan on medium heat, and sprinkle with salt and pepper. Make sure it’s cooked through – this will take 5-10 minutes depending on your cooktop.
  3. Add the endive and asparagus, and cook until the vegetables are tender (another 5 minutes).
  4. Add the ingredients for the avocado sauce into a food processor, and mix until smooth and creamy.
  5. Now add the chicken and vegetables to the zucchini and mix well. The heat should cook the zucchinis just enough to become soft and tender.
  6. Sprinkle the fresh parsley and walnuts over the top before tossing and serving.
December 10, 2014

The Best Red Curry Recipe Ever

Create this delicious red curry and chicken dish with a healthy twist of quinoa instead of rice. Not only is this easy to make, but it’s so delicious (even better for lunch the next day!) Add some of your favourite vegetables including capsicum, mushrooms, and basil leaves for fresh flavour.

RELATED: 5 Ways To Eat Quinoa

Ingredients

1 can coconut milk

2 tbsp red curry paste

2 tbsp fish sauce

2-3 tbsp brown sugar

1 tbsp lemon grass

1 large chicken breast

1 tbsp olive oil

Mushrooms

1 red bell pepper

Handful of basil leaves

1 cup quinoa

2 cups of water

Method

  1. Heat some olive oil over a medium pan, and add the sliced mushrooms and sliced pepper. Cook on for 10 minutes or until the vegetables soften.
  2. Cook the chicken breast (doesn’t matter whether you choose to boil, grill, or roast it in the oven). Cut into small strips when it’s cooked.
  3. Add the coconut into a large pan to boil, the slowly reduce to a simmer. Then add the tablespoon of red curry paste, brown sugar, and lemon grass. Stir well.
  4. After 10 minutes, add the cooked vegetables and slices of chicken into the mixture.
  5. In another pan, boil 2 cups of water and 1 cup of quinoa. Cook for 10-15 minutes or until the water has been completely absorbed.
  6. To serve, garnish with basil leaves, and serve with quinoa. Yum!

Image and Recipe via Julia’s Album

November 27, 2014

Janelle Bloom’s Warm Caponata And Rice Salad

The perfect summer side – as tasty as it is filling!

Preparation time 15 mins

Cooking time  25 mins

Serves  4-6 as a side

Ingredients

1 cup SunRice long grain rice, rinsed

1 1/2 cups water

2 red capsicum, chopped

2 yellow capsicum, chopped

2 red onions, sliced into 1cm-thick slices

3 garlic cloves, sliced

2 tbsp extra virgin olive oil

1/2 tsp dried oregano leaves

375g mixed gourmet tomatoes

1/2 cup Kalamata olives

1 tbsp red wine vinegar

1 tbsp baby capers

1 cup flat leaf parsley leaves

Extra virgin olive oil to serve

Method

  1. Preheat oven to 200°C. Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 10 minutes. Transfer to a large bowl, set aside to cool.
  2. Meanwhile, put the capsicum, onions and garlic onto a large baking tray. Drizzle with oil. Sprinkle with oregano. Season.  Roast for 15 minutes until just tender. Add tomatoes, olives and vinegar. Roast for a further 10 minutes until just warmed through.
  3. Add the rice, capers and parsley to the warm vegetables. Season, toss to combine. Drizzle with extra virgin olive oil. Serve warm or at room temperature.

Tip: Great served with barbecue prawns, chicken, lamb or beef.

November 19, 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

Tried And Tested: Philips AirFryer Fish And Chips

We’ve had the privilege of giving the Philips Airfryer a whirl and it has single-handedly revolutionised the way we view ‘fatty’ foods. My personal favourite treat is sweet potato fries but the airfryed Fish and Chips are also right up there for me. Basically, the Philips Airfryer works by using Rapid Air technology to make tasty air-fried food without the fat. The fast-circulating hot air  cooks food with up to 80% less fat than a traditional deep fryer. Personally, the thing I love most is that it’s completely fuss-free and so easy to clean once you’re done using it!

Airfryed Fish and Chips

Ingredients

200 g white fish filet (tilapia, cod, pollack)

30 g tortilla chips

1 egg

300 g (red) potatoes

1 tbsp vegetable oil

½ tbsp lemon juice

Method

  1. Preheat the AirFryer to 180°C.
  2. Cut the fish into four equal pieces and rub with lemon juice, salt and pepper. Let the fish rest for 5 minutes.
  3. Grind the tortilla chips very fine in the food processor and transfer the ground tortilla chips to a plate. Beat the egg in a deep dish.
  4. Dip the pieces of fish into the egg one by one and roll the pieces of fish through the ground tortilla chips so that they are completely covered.
  5. Scrub the potatoes clean and cut them lengthwise into thin strips. Soak the potato strips in water for at least 30 minutes. Drain them thoroughly and then pat them dry with kitchen paper. Coat them with oil in a boil.
  6. Insert the separator in the AirFryer basket. Position the potato strips on one side and the pieces of fish on the other.
  7. Slide the basket into the AirFryer. Set the timer to 12 minutes and fry the potatoes and the fish until they are crispy brown.

Image via flickr.com

October 5, 2014
Load More