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Quick-and-easy-recipes

Brazilian-Style Beef Rump With Chargrilled Vegetables Recipe

If you’re a fan of My Kitchen Rules, then you’ll remember the hilarious duo – and grand-finalists – that was Jac and Shaz. Teaming up with SHESAID, the two chefs are sharing one of their healthier, but equally as tasty, beef recipes.

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Accompanied by chargrilled vegetables, this Brazilian-style beef rump dish is super quick and easy to whip up mid-week and will tantalise any taste buds.

Ingredients

600g thinly sliced beef rump strips, fat trimmed

Garlic paste

4 cloves garlic

2 tsp of sea salt flakes

4 tbsp of extra virgin olive oil

2 small zucchini, sliced thinly lengthways

1 red capsicum, quartered, seeds and stem removed

200g button mushrooms

12 sprigs thyme, plus 1 tbsp of leaves

Method

1. Place the beef on a plate and allow the meat to reach room temperature while you prepare the garlic paste. Place garlic and salt in a mortar and pestle and grind to a fine paste, add oil and stir to combine. Spread beef with a little garlic paste on both sides.

2. Preheat a char grill over high heat and cook beef for 4-5 minutes per side, depending on thickness, for medium-medium rare. Allow to rest, slice to serve.

3. Place vegetables in a large bowl with remaining garlic paste, thyme sprigs and leaves. Cook vegetables on the same grill while the beef is resting, turning regularly until golden with some grill marks.

4. Serve sliced beef with char grilled vegetables and extra sprigs of thyme.

Recipe courtesy of betteronbeef.com.au

Quick And Easy Baghdad Eggs With Quinoa Recipe

If you’re pressed time and are about to head to the supermarket to pick up a ready-made frozen meal for dinner, stop! This baghdad eggs with quinoa recipe from Eggs Australia is super simple, packed with different vitamins and minerals and includes high quality protein, meaning you’re more likely to meet your daily nutritional requirements than that of a plastic-tasting pasta dish. It’s also inexpensive, versatile and really tasty. Need we say more?

RELATED: Quick And Easy Tuna Pasta Pies

Serves 4

Ingredients

8 eggs

2 cups cooked quinoa

40g butter

1 clove garlic, minced

2 tsp ground cumin

1 lemon juice

2 tbsp fresh mint, chopped

1 cup grated Parmesan cheese

Toasted flatbread

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Lightly grease 4 x 1 cup capacity baking dishes with a little butter.
  3. Divide the cooked quinoa between the four dishes and crack two eggs into each dish.
  4. In a small pan, melt the butter until it stats to foam, then add the garlic and cook for 30 seconds or until it changes colour.
  5. Add the cumin, lemon juice and mint and seasoning then pour it evenly over the egg dishes.
  6. Place in to the oven for 12 minutes, cooking longer if firmer eggs are required.
  7. Serve immediately with toasted flatbread.

Quick And Easy Tuna Pasta Pies Recipe

Looking for something quick and easy to whip up for dinner? Then look no further than this tuna pasta pies recipe! Not only is it an inexpensive option containing tinned tuna and packet pasta, it’s also a tasty and enjoyable meal for the kids.

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Ingredients

300g broccoli, trimmed, cut into small florets

1 corn cob

1 tbsp cornflour

2 tsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 tsp finely grated lemon rind

2/50ml (1 cup) reduced fat milk, plus 60ml (1/4 cup) extra

185g tin tuna in spring water, drained, flaked

2 tbsp chopped flat-leaf parsley

25g (1/4 cup) finely grated parmesan

30g (1/2 cup) fresh white sourdough breadcrumbs

Method

  1. Cook the pasta in a saucepan of lightly salted water according to packet instructions or until soft, adding broccoli for last 2 minutes. Drain well.
  2. Meanwhile, cut corn kernels from cob and set aside. Combine the cornflour and extra 60ml (1/4 cup) milk until smooth. Heat the oil in a large saucepan over a medium heat. Add the onion, cook stirring occasionally, for 3-4 minutes or until softened.
  3. Add garlic and lemon rind, cook stirring for 1 minute. Add the corn kernels and cornflour mixture, stir to combine, then gradually add the remaining milk, stirring until all the milk has been added and the sauce thickens.
  4. Add the tuna, parsley, pasta and broccoli, stir until well combined. Season with salt and pepper.
  5. Preheat grill on high. Transfer mixture to 4 x 500ml (2 cup) capacity ovenproof dishes. Combine the parmesan and breadcrumbs and sprinkle the breadcrumb mixture evenly over the pasta.
  6. Place ramekins under preheated grill and grill for 2 minutes, or until breadcrumbs are golden and crisp.

Recipe via Taste

Italian Hazelnut Biscotti Recipe

A classic Italian biscotti makes for the perfect breakfast snack, or even a light appetiser for those long summer nights. Feel free to include a teaspoon of chocolate if you’re feeling adventurous, or stick to the classic hazelnut recipe which is just as good!

Biscotti is the perfect treat for those who have an enormous sweet-tooth, and is the perfect treat when paired with a morning tea or coffee.

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Ingredients

3/4 cup butter

1 cup white sugar

2 eggs

1.5 tsp vanilla extract

2.5 cups all purpose flour

1 tsp ground cinnamon

3/4 tsp baking powder

1/2 tsp salt

1 cup hazelnuts

Method

  1. Preheat the oven to 350ºF (170-180ºC), and line a tray with baking paper. Grease lightly if you want to place the biscotti directly over the tray.
  2. Combine the butter and sugar into a bowl until light and fluffy in texture. Whisk through the eggs one-by-one, then add the vanilla extract.
  3. Sift the flour, cinnamon, baking powder, and salt into the egg mixture. Beat well, then include the chopped hazelnuts.
  4. Create two equal logs with the dough, and apply directly over the lined tray.  Bake for 30-40 minutes until golden brown and the centre is firm. Keep an eye on the time, since it’s really easy to overcook these delicious treats!
  5. Remove the biscotti, then slice diagonally before spreading them out onto the tray. Cook again for 10 minutes, then leave to cool. Store in an air-tight container in the pantry or fridge to save them for another day.

Image and Recipe via Yummly, Heather Homemade