Pad See Ew (Thai Stir Fried Noodles) RecipeTin Eats 2026-09-21 | Pad See Ew (Thai Stir Fried Noodles)
One-Pot Moussaka Beef Rice Pilaf RecipeTin Eats 2024-05-21 | RECIPE ⬇️⬇️⬇️ or PRINT: recipetineats.com/one-pot-moussaka-beef-rice-pilafHere's a new one to add to your arsenal of midweek meals! Think - Moussaka meets risotto, but so much easier to make than both of them. Cosy. Satisfying. Utterly delicious!–––––––––-Moussaka beef rice pilafRecipe video above. This is a nice and easy one-pot rice dinner that channels Greek Moussaka vibes! It's got soft juicy eggplant pieces tumbled though beef mince cooked with a heavy dose of garlic and oregano (Greeks approve!). The rice is steamed in a tomato broth in the same pot, and I love how both the rice and eggplant soaks up all the garlicky beefy flavour! Though not in moussaka, I added a can of chickpeas too for some texture contast amongst all the soft rice/eggplant, plus it's a good-for-you low GI starch that will keep you feeling full for longer. 2 tbsp olive oil4 garlic cloves, finely minced1 onion, diced500g / 1 lb beef mince / ground beef (or lamb) - Note 11/2 tsp cooking salt / kosher salt (for the beef)1 1/2 tbsp dried oregano2 tbsp tomato paste300g / 10oz eggplant (~ 20cm/8" long), cut into 1.5cm / 3/5" cubes1/3 cup pinot noir or other dry red wine (optional)1 cup basmati rice, uncooked (Note 2)400g can chickpeas, drained (or other beans of choice)400 g can crushed tomato1 1/2 cups chicken stock/broth, low sodium3/4 tsp cooking salt / kosher salt (for broth)1/2 tsp black pepper2 tbsp parsley, finely chopped (optional)To serve:Extra virgin olive oil, for drizzlingDollop of Greek yogurt - optional, but also goes really well!Heat the oil on a large pot over high heat. Add the onion and garlic, cook for 2 minutes. Add the beef and cook, breaking it up as you go, until you no longer see red. Add the 1/2 tsp salt and oregano. Cook for 1 minute. Add the tomato paste and cook for 1 minute (don't shortcut this step - Note 3) high in dutch oven. Sauté onion and garlic, then beef until no more red showing. Add 1/2 tsp salt and all oregano, cook 1 min. Add tomato paste, cook 1 min. Add eggplant, stir to coat. Add red wine and deglaze.Add rice, stir to coat. Add everything else, stir. Bring to simmer, stir one more time. Bring back to simmer, put lid on, turn down to low or medium low (small burner). Cook 20 min - will have layer of sludge on surface, that’s ok. Rest 10 min.Toss, serve with drizzle of EVOO and sprinkle of parsley.1. Lamb works equally as well. Chicken, turkey and pork also work but won't taste as "Greek"! :)2. Rice - Long grain and medium grain rice can also be used. Short grain rice/sushi will work but not my first choice, it gets a little softer than ideal. Jasmine rice is a little too soft for this type of cooking method (it will get mushy). Recipe not suitable as written for brown rice, risotto rice, paella rice, wild rice, black rice, quinoa or faux rice (cauliflower rice!).
Smoky roasted tomato soup (just 240 calories!) RecipeTin Eats 2024-05-09 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/smoky-roasted-tomato-soupThis is a roasted tomato soup that's really great even if your tomatoes aren't perfectly ripe and bursting with sweet juices. So imagine how spectacular it is if they are!! Roasting is the trick - it brings out the natural sweetness and enhances the flavour of the tomatoes. Then all you need to do is blend it up with sautéed onion and garlic with a little vegetable stock!I like to add a little hint of smoky flavour with smoked paprika and by taking the tomatoes a little further in the oven, for charred edges. Just gives it a little something extra!Bonus: Super healthy at only 240 calories per serving, fridge 5 days, freezer 3 months.–––––––––-SMOKY ROASTED TOMATO SOUPServes 5 | 240 caloriesSMOKY ROASTED TOMATOES – toss on tray:1.5kg/ 3 lb tomatoes, halved, cut a “V” out of the top to remove the core5 garlic cloves, NOT peeled2 tbsp olive oil1 1/2 tsp smoked paprika, optional1 tsp cooking salt / kosher salt1/4 tsp black pepperSOUP:1 tbsp olive oil2 garlic cloves, finely minced1 onion, diced1 litre (4 cups) vegetable stock/broth, low sodium1/2 tsp+ white sugar, only if needed1/2 cup cream, optional, plus extra for drizzling (sub 30g/2tbsp butter,)1/4 cup roughly chopped fresh basil leaves, NOT CRITICAL*1. Roast tomatoes and garlic 40 – 45 min at 220°C/425°F (200°C) until there’s a bit of charred edges. Remove garlic cloves from the tray.2. Saute garlic and onion in a little oil in a large pot over medium high for a few min until translucent. Add tomatoes, squeeze garlic flesh out, add stock. Blitz until smooth (or do this in blender/food processor). Taste – if tart, add sugar. Simmer 10 min. Stir in cream, serve with drizzle of extra cream and sprinkle of basil!* Don’t go and buy a bunch just for this recipe (unless making for company)
Capricciosa Pizza RecipeTin Eats 2024-05-01 | Recipe ⬇️⬇️⬇️ or print: Pizza Capricciosa1 x 30cm/12” pizza base*PIZZA SAUCE - mix1/4 cup tomato paste1/4 tsp cooking/kosher salt1/2 tsp white sugar1/2 tbsp water1/2 garlic clove, finely minced (optional)1/8 tsp EACH dried parsley, basil and oregano (optional)CAPRICCIOSA TOPPING:1 1/3 cup (130 g) mozzarella cheese, freshly shredded (or if you get packet, get a pizza mix)1/2 cup artichokes from a jar, preferably oil, drained & sliced3 button mushrooms, cut into 3mm/1/8" slices2/3 cup (70 g) shaved leg ham, torn into pieces (or regular slices, chopped)1/4 cup sliced kalamata olives (or black olives)1. Preheat oven to 250C/475F (see note below for pizza stone)2. Stretch dough out into a 30cm/12” circle, slide onto pizza pan. Spread pizza sauce, leaving a border for the crust. Top with cheese first, then everything. (If using my no-yeast pizza dough, spray crust with oil so it goes golden). Bake 10 to 12 min until cheese has golden spots and crust is crispy. Cut and eat!* Pizza dough – see website for recipes, else use your favourite store bought pizza base.Classic wood-fired pizza oven dough: recipetineats.com/pizza-dough-recipeExcellent no-yeast pizza dough: recipetineats.com/no-yeast-pizza-dough** Preheat pizza stone until very very hot. Assemble your pizza on a paddle or inverted baking tray sprinkled with plenty of semolina to prevent pizza from getting stuck. Flick onto the pizza stone (you won’t be able to adjust once it hits the hot stone, so slide with confidence!). Bake 8 to 10 min.
Easy Singapore Noodles RecipeTin Eats 2024-04-18 | Here's an easy version of Singapore Noodles made using chicken and bacon instead of having to hunt down Chinese BBQ Pork and peel fresh prawns. Same sauce, just as delicious, but you can make this tonight!PRINT RECIPE: recipetineats.com/singapore-vermicelli-noodles-with-chicken
The most AMAZING Chicken Kale Salad RecipeTin Eats 2024-04-11 | The most amazing chicken kale salad has a pile of crispy seasoned chickpeas, juicy bursts of roasted tomatoes, softened shredded kale leaves and tender strands of chicken all tossed in the most amazing creamy tahini dressing and finished with a shower of parmesan. THIS is a kale salad to crave!PRINT RECIPE: recipetineats.com/chicken-kale-salad
Zucchini Cheese Muffin Slab - GREAT big batch recipe! RecipeTin Eats 2024-04-04 | This is a savoury cheese muffin with zucchini in slab form which is a handy big-batch recipe to serve lots of people without fussing with muffin tins (pain to clean!). An excellent shelf life of 5 days, economical to make, this will easily serve 15 to 20 people and is great to tuck into lunch boxes or serve for morning tea.PRINT: recipetineats.com/zucchini-cheese-muffin-slab
Crispy Pork Belly Bahn Mi RecipeTin Eats 2024-03-22 | Seriously, the best sandwich I have ever made in my whole life!!!PRINT: recipetineats.com/crispy-pork-belly-banh-mi
Vietnamese Quick Pickled Carrots and Daikon RecipeTin Eats 2024-03-21 | A staple in Vietnamese cooking! I always have these in my fridge. Sharing this as a separate recipe, used for Crispy Pork Belly Banh Mi which I also published today. Use for Vietnamese noodle bowls, alongside grilled meats, stuff into rice paper rolls!RECIPE: recipetineats.com/vietnamese-pickled-carrots-daikon
TRAY BAKE DINNER: Lamb kofta meatballs and vegetables RecipeTin Eats 2024-03-07 | PRINT RECIPE: recipetineats.com/tray-bake-dinner-lamb-kofta-meatballs
Crunchy Muesli Bars (Granola Bars) RecipeTin Eats 2024-02-29 | This is one of those recipes I've been trying to crack for a while! Every other which way I tried never stayed crunchy for more than a day - if that. Whereas these stay crunchy for days!! THREE WEEKS if you keep them in the fridge like I do - keeps them fresher and it's actually really nice eating cool crunchy muesli bars straight out of the fridge. Try it! - Nagi xPRINT RECIPE: recipetineats.com/crunchy-muesli-bars
Sausage Ragu with pappardelle RecipeTin Eats 2024-02-22 | Oh. My. God.PRINT RECIPE: recipetineats.com/sausage-ragu
Ultra Crispy Salt & Pepper Squid! RecipeTin Eats 2024-02-16 | Finally!! After 3 years we cracked the code to ULTRA CRISPY Salt & pepper squid....and it even stays crispy long after the squid has gone cold!PRINT: recipetineats.com/crispy-salt-pepper-squid
How to Clean Baby Squid - for salt and pepper squid RecipeTin Eats 2024-02-16 | You can totally just use pre-cleaned white squid tubes for salt and pepper squid. But it's EVEN BETTER if you use baby squid because it's more tender and you get the tentacles which are the crunchiest!!PRINT: recipetineats.com/how-to-clean-and-prepare-baby-squidrecipetineats.com/crispy-salt-pepper-squid
Spicy Maple Carrots with Crispy Chickpeas and Yogurt Sauce RecipeTin Eats 2024-02-14 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/spicy-maple-roast-carrots-with-crispy-chickpeasThis is a combination of three simple things that come together into a devilishly delicious dish: spicy caramelised maple roasted carrots, crispy seasoned chickpeas and a cooling, creamy yogurt sauce with a lovely subtle hit of garlic. Substantial, impressive side or meat-free meal!–––––-SPICY MAPLE ROASTED CARROTSWith crispy chickpeas and lemon garlic yogurt sauce(Serves 5 as side, 2 – 3 as main with flatbreads)CARROTS – choose one:16 Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)600 g/ 1.2 lb regular carrots (5 medium), peeled, cut into quartersSPICY MAPLE SAUCE:3 tbsp maple syrup (or 2.5 tbsp honey)2 tbsp sriracha1 1/2 tbsp olive oil1/4 tsp cooking salt / kosher salt1/4 tsp black pepperCRISPY CHICKPEAS:400g/ 14 oz can chickpeas, drained but not dried1 tbsp olive oil1/2 tsp smoked paprika1/4 tsp garlic powder1/4 tsp onion powder1/4 tsp cooking salt / kosher salt1/4 tsp black pepperEXTRA SAUCE (OPTIONAL) – mix:1 tbsp maple syrup1/2 tbsp srirachaYOGURT SAUCE - mix:1 cup plain yogurt1/2 tsp garlic, finely grated1 tbsp lemon juice1 tbsp extra virgin olive oil1/4 tsp cooking salt / kosher saltGARNISHES:2 tbsp finely chopped coriander/cilantro leaves (sub parsley)3 tbsp toasted pistachios, finely chopped1. Toss carrots with maple sauce on a tray. Spread chickpeas on separate tray. Put them both in a preheated 200°C/425°F (180°C fan) oven.2. After 10 min, take chickpeas out, toss with the chickpea oil, spices, salt and pepper. Put back in oven for 20 – 25 min or until crispy on outside (but don’t leave in so long the inside goes rock hard).3. Carrots – Roast for 30 min, tossing once halfway, until edges caramelised and carrots are soft.4. Assemble – Swirl yogurt sauce on plate, top with carrots and all juices on tray. Pour over extra sauce, if using, top with chickpeas and garnishes. Serve! (PS Warmed flatbreads for plate mopping encourage if serving as meal)
Jalapeno Poppers RecipeTin Eats 2024-02-09 | RECIPE ⬇️⬇️⬇️ or PRINT: recipetineats.com/jalapeno-poppersWhat's different about these? There's bacon in the creamy cheesy filling (I don't understand why every recipe doesn't have it!). Pre-toast the panko (else it doesn't go golden in the short 15 minute baking time). Cheese glue (for the panko).I can eat SO MANY Of these!! - Nagi xPS Excellent to assemble ahead and bake on demand.–––––––––––--Jalapeno poppers 12 jalapeños, about 7.5cm / 3″ long, cut in half and deseededFILLING:150g / 5oz streaky bacon250g/ 8 oz cream cheese, softened1 1/2 cups (150g) sharp cheddar cheese, shredded (or regular cheddar, tasty, Monterey Jack, colby)1/2 cup green onion, finely sliced (2 big stems)2 garlic cloves, finely minced1/4 tsp cooking/kosher salt1/8 tsp black pepperGOLDEN CRUNCHY TOPPING:2/3 cup panko breadcrumbs1/8 tsp salt1 - 2 tbsp olive oilTOPPING1 cup (100 g) sharp cheddar cheese, shredded2 tbsp chives, finely sliced (optional garnish) 1. Cook bacon until golden in non-stick pan then toast panko until golden in the bacon fat (~ 3 min), top up fat with oil if needed so you have 2 tbsp in total. Once bacon is cool & crisp, finely chop into a crumble. 2. Set aside 1/4 of the bacon for topping. Mix rest of bacon with filling ingredients.3. Cut jalapeno in half, scrape out seeds and white membrane (the spicy part), keep some seeds in if you want spiciness*. Stuff, line up on rack set on foiled lined tray (to keep stable). Top with cheese, press down to make surface flat, spoon on panko (cheese acts as glue). Bake 15 min at 200°C/375°F (180°C fan) or until cheese is melted and jalapeno is soft but not saggy. Sprinkle with bacon and chives, serve hot! * Barely spice if you scrape out seeds, cooking jalapeños reduces spiciness. Leave some seeds in if you want spicy.#recipetineats #superbowlsunday #gamedaysnacks
Healthy Oven Lemon Garlic Salmon RecipeTin Eats 2024-02-06 | This is a tasty salmon tray bake recipe that's as simple as it is healthy. Salmon infused with an assertive lemon garlic marinade cooks in just 11 minutes alongside parmesan asparagus and blistered cherry tomatoes. No stove splatter - yay! PRINT RECIPE: recipetineats.com/lemon-garlic-salmon-tray-bake-easy-healthy
One pot chicken risoni (orzo) with crispy salami! RecipeTin Eats 2024-01-31 | RECIPE ⬇️⬇️⬇️ or PRINT: recipetineats.com/one-pot-chicken-risoni-with-crispy-salamiRisoni / orzo in a creamy tomato parmesan sauce with juicy slices of seasoned chicken and lots of awesome crispy bits of golden salami! The better bacon - bolder flavour, and it doesn't spit when you're cooking it. :) The addition of chickpeas adds a soft nutty crunch and another layer of texture to this one-pan wonder that's a cosy bowl of deliciousness! Total crowd pleaser.––––-One pot chicken risoni (orzo) with crispy salami!1/2 tbsp olive oil100g/ 3 oz salami stick cut into 3mm / 1/8" thick rounds then chopped into small batons 2 x 250g / 8oz chicken breasts, halved horizontallyCHICKEN SPICE MIX - mix:1/2 tsp cooking/kosher salt1/4 tsp black pepper1/2 tsp garlic powder3/4 tsp paprika1/4 tsp sage powder (optional)CREAMY TOMATO PARMESAN RISONI (ORZO):2 garlic cloves finely minced1/2 onion finely chopped1/4 cup chardonnay or other dry white wine, optional (can omit)1/4 cup tomato paste (75g)1 1/4 cups risoni/orzo uncooked (250g)400g / 14 oz canned chickpeas drained (or other beans)3 cups (750 ml) chicken stock low sodium (or veg)1/2 tsp cooking / kosher salt1/4 tsp black pepper3/4 cup (80ml) thickened / heavy cream (low-fat ok)1/3 cup (30g)parmesan finely grated (I use store bought sandy type)150g/5oz baby spinach (or 4 cups kale)1/3 cup (55g) sun dried tomato chopped (optional)2 tbsp roughly chopped basil (optional)1. Sprinkle chicken with spice mix. Heat oil in large non stick pan over medium high heat. Cook salami until golden, remove into paper towel lined bowl, leave fat in pan. Sear chicken 3 min each side until cooked, remove onto plate, cover loosely with foil.2. In the same pan, cook garlic and onion for 1 1/2 min. Deglaze pan with wine until mostly evaporated. Cook tomato paste 1 min, then coat risoni. Add stock, chickpeas, salt, pepper. Once it starts simmer, cook for 8 min, stirring regularly, until the risoni is just about cooked (lower heat to medium as the mixture gets thicker so base doesn’t batch).3. Stir in cream, parmesan, sun dried tomatoes (if using) and spinach until spinach wilts. Risoni should be just cooked now and oozy. It not, add hot water and keep stirring on the stove. Spoon into bowls, top with sliced chicken, crispy salami, more parmesan and basil (if using). DIVE IN!
Mango Muffins RecipeTin Eats 2024-01-19 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/mango-muffinsMost mango muffins barely taste of mango. You can't just stir chopped mango into a basic muffin, and one mango isn't enough for 12 muffins - that's hardly any mango per muffin!!!So I set out to make my own. Puree in the batter and chopped mango stirred in, you will need two BIG ripe mangoes for these muffins. They dome up beautifully, have a crunchy top, and the inside is soft, with (yup, you guessed it) GREAT MANGO FLAVOUR!! I hope you love them. - Nagi x–––– MANGO MUFFINSDRY:2 1/4 cups (335g) plain/all-purpose flour1 1/4 tsp baking soda (bi-carbonate soda), sifted if lumpyPinch of saltWET:1/3 cup (70 g) unrefined** coconut oil (or unsalted butter), melted & slightly cooled 1 large egg (55 – 60g/2 oz each in shell)1 tsp white vinegar*3/4 cup (150 g) white sugar (can reduce to 1/2 cup but no less)1 cup mango flesh^, pureed (260g)ADD-INS:2 cups chopped mango (370g), small, 8mm to 1 cm max1/2 cup (45 g) desiccated coconut, unsweetened (finely shredded coconut)CRUNCHY TOPPING:2 tbsp demerara sugar* Kick starts baking soda, can’t taste ^ Fave is Honey Gold, then R2E2, Kensington Pide. Not Calypso ** Unrefined/virgin has coconut flavour, refined does not.1. Preheat oven to 220°C/425°F (200°C fan). Spray a muffin tin with canola oil or grease well with butter (don’t use liner).2. Whisk dry ingredients in a bowl. Whisk wet ingredients in a large bowl. Pour Dry into the Wet, mix with rubber spatula until flour is almost fully mixed in. Add coconut and chopped mango, stir only until you can no longer see flour. Divide between holes – can mound, use it all! Sprinkle with 1/2 tsp sugar on each. 3. Put in oven then immediately TURN DOWN to 200°C/390°F (180°C fan). Bake 24 min (that’s right, not 23 min, not 25 min) or until top is golden and skewer comes out clean. Cool 10 min in pan then cool 10 min on rack. GRAB AND EAT!#mangomuffins #recipetineats #mangorecipe
Vietnamese Prawn Lettuce Wraps with a killer peanut sauce! RecipeTin Eats 2024-01-03 | Vietnamese Lettuce Wraps are a lower-cal version of Vietnamese rice paper rolls. The fresh herbs and peanut dipping sauce are key here! Everything else you can switch: prawns for shredded chicken, fish or even tofu, with any shreddable veg you want. Excellent no-cook meal!PRINT: recipetineats.com/vietnamese-lettuce-wraps-with-peanut-sauce
Hot ham and cheese sliders RecipeTin Eats 2023-12-27 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/hot-ham-and-cheese-slidersLet's use leftover Christmas Ham to make party food to ring in the new year with Hot Ham and Cheese Sliders!! This American party-food fave is SUCH great food for gatherings: easy to make large batch, economical, hand-held food, and everybody loves it. Think - your everyday ham and cheese sandwich. Dialled up to 10! - N x ❤️––––--Hot ham and cheese slidersSLIDERS:12 normal or 24 mini soft white rolls*1/3 cup (80g) American mustard (ie bright yellow)350g/ 12 oz ham, shaved or thinly sliced250g/ 8 oz Swiss cheese or other melting cheese slices (10 – 12 slices)ONION POPPYSEED BUTTER - mix:100 g (7 tbsp) unsalted butter, melted1/4 onion, finely chopped2 tbsp American mustard1 tbsp poppyseeds (ok to omit)1 tbsp Worcestershire sauce1 tsp garlic powder1/2 tsp cooking salt/ kosher salt1/4 tsp black pepper1. Split bread in half (keep in slab), spread base and lid with mustard. Put base in 23 x 33cm / 9 x 13” pan, top with ham then cheese. Bake 10 min at 180°C / 350°F (160°C fan) for 10 min until cheese melts.2. Top with lid, pour over butter, cover with foil, bake 20 min. Pierce bread where butter is pooled to encourage bread soakage. Bake 10 min uncovered until crusty, cut and serve hot!
Beef Tenderloin with Creamy Mushroom Sauce RecipeTin Eats 2023-12-15 | PRINT RECIPE: recipetineats.com/beef-tenderloin-roast
Brie Dauphinoise Potatoes RecipeTin Eats 2023-12-12 | You need this as part of your holiday feasting! The ULTIMATE potato bake.RECIPE ⬇️⬇️⬇️ or PRINT: recipetineats.com/brie-dauphinoise-potatoes–––––––––-Brie Dauphinoise PotatoesCream sauce – mix 1 1/2 cups (375 ml cream), 2 garlic cloves minced, 30g / 2 tbsp unsalted butter melted1.25 kg / 2.5 lb starchy potatoes , Russet, Sebago, Maris Piper1 tsp salt, 1/4 tsp pepper2 tsp thyme leaves (optional - but highly recommended)3 x 125g/4oz brie (or camembert), 8cm / 3.2” diameter, cut in half horizontally (do this fridge cold)1. Spread 1/3 potatoes in dish. Top with 1/3 cream, salt, pepper and thyme. Repeat twice more, cover with foil, bake 1 hr 20 min at 180C/350F or until potatoes are soft (check with knife). 2. Remove foil, place brie on top cut face down, 25 to 30 minutes until brie is melted and edges are golden. Stand 5 minutes before serving!
What we put on our Seafood Platter RecipeTin Eats 2023-12-08 | At the Sydney Fish Market, choosing seafood for our seafood platter, a staple for Christmas Day in the RecipeTin Family!Our top tips for what to get, where best to spend your money and where not to, and our favourite seafood sauces. We love the ease of seafood platters (mostly no-cook, just assembling) and because it’s a treat reserved for special occasions. Australian seafood is incredible, but good quality seafood is not cheap!This is why we are pretty meticulous with research and taste-testing our seafood – we even write nerdy notes to ourselves as reminders, to refine our purchases for the next shop. Because there’s nothing more disappointing than spending hard-earned money on expensive crab only to find it tastes completely bland.Learn from all the tips we have picked up over a lifetime of seafood eating, and watch me buy the seafood at the Sydney Fish Markets to put the seafood platter together in today’s video! (Also see me give giant pelicans a VERY wide berth 😂) - Nagi xPRINT RECIPE: recipetineats.com/seafood-platter
How to Prepare Moreton Bay Bugs (& Balmain Bugs) RecipeTin Eats 2023-12-08 | When we put together a seafood platter, we choose Moreton Bay bugs instead of lobster. They taste similar to lobster yet are about 70% cheaper at ~$40/kg. In fact, Moreton Bay bugs (and Balmain bugs) are a slipper lobster and are closely related to rock lobsters, so the flavour similarity is not surprising!Moreton Bay bugs also have a higher meat-to-shell ratio (30-40% yield) than lobster and are easier to cut. They are more compact in shape, so easier to store too. They are caught on the northern part of Australia’s coast, mostly off the coast of Queensland.We buy them pre-cooked (orange-coloured) which is the most common way they are sold, though you can get them raw (aka “green”, on the right below) and cook yourself (just boil them).So, anyway, long story leading to a video for how to cut cooked bugs for a seafood platter!SEAFOOD PLATTER POST: recipetineats.com/seafood-platterSEAFOOD PLATTER VIDEO: youtu.be/MsAVUjg37go
Mini Christmas Cakes - great homemade gift idea! RecipeTin Eats 2023-11-30 | Mini Christmas Cakes! love to serve at gatherings and ideal for gifting - long shelf life, packages up beautifully, easy to make and economical. Made with my classic Christmas cake batter, the rich fruit cake is moist and velvety.Enjoy! - Nagi x
Qeema - Quick & easy Indian curried beef mince RecipeTin Eats 2023-11-26 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/qeema-indian-curried-beefThis is an authentic Indian curried beef mince recipe called Qeema (or keema or kheema). It’s a gem of a find because it tastes incredible but unlike many Indian dishes, there are no hard-to-find spices in the ingredients. And it’s super fast – on the table in 20 minutes! Serve over basmati rice. - N x ❤️––––––––––––––––––-Qeema – Easy Indian Curried Beef MinceINGREDIENTS3 tbsp oil (veg, canola)4 tsp ginger, finely chopped5 large garlic cloves, minced (about 4 tsp minced garlic)1 large onion, finely diced1lb/500g ground beef (mince)3/4 tsp salt 1 – 1 1/2 tsp ground chilli powder* or cayenne pepper (not US “Chili Powder”)1 1/2 tsp EACH garam masala powder, cumin and coriander1/2 tsp turmeric powder1 cup waterDIRECTIONS1. Heat oil in a skillet over high heat. Add ginger and garlic and saute for 1 minute until fragrant - don't let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.2. Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook until the beef is cooked through - about 2 to 3 minutes.3. Add water, give it a stir, then put the lid on. Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.4. Garnish with red chilli flakes and cilantro/coriander leaves. Serve with rice - and/or my easy no yeast flatbreads or frozen store-bought roti (cook from frozen!)!!* US Chili Powder is not just pure ground chillis, it has other flavour additions so it isn’t that spicy. This recipe calls for pure ground chili, cayenne pepper or anything else that will add spiciness.
Holiday Stuffed Sweet Potato - bacon, sage and pecans! RecipeTin Eats 2023-11-22 | Recipe ⬇️ or PRINT: recipetineats.com/holiday-stuffed-sweet-potato-with-bacon-pecans-sageStuffed sweet potato made for holiday feasting! Twice baked sweet potatoes stuffed with crispy bacon, toasty pecans and swirls of browned butter with melty cheese, and a crunchy sage-panko topping. A swoon-worthy combination of flavours and texture!Excellent special occasion starchy-side dish with holiday flavour vibes. Get ahead by assembling then baking on the day! - N x ❤️–––––––-Holiday Stuffed Sweet Potato – with bacon, pecans and sage4 x 300g / 10oz sweet potatoes, skin on, washed and dried1/2 tsp cooking / kosher salt4 tbsp unsalted butter5 tbsp pecan nuts (or other nuts of choice – walnuts, macadamia and almonds great!)200g / 7 oz streaky bacon, chopped1 1/2 cups colby cheese, shredded (or other cheese of choice)1/4 tsp black pepper1/4 tsp garlic powder1/4 tsp onion powder1/4 tsp paprikaPANKO TOPPING:1/4 tsp cooking / kosher salt1/2 cup panko breadcrumbs2 tbsp sage leaves, finely chopped1. Prick potatoes 15 times, bake on foil lined tray 75 min at 200°C / 400°F (180°C fan) or until soft. Halve, scoop, put filling in a bowl.2. While potatoes are baking, melt butter on medium high then simmer 4 min or until you see golden bits and it smells nutty. Scrape into bowl.3. Toast pecans in non-stick pan then roughly chop. Cook bacon in same pan until crisp, scoop out, leaving fat in pan. Toast panko for a minute then add sage and salt, cook until golden. 4. Mash filling, then mix in half the bacon, cheese and pecans (reserve other half for topping). Mix in all the butter plus the spices. Top with cheese, bake 25 min, then top with pecans, bacon and panko. Bake 4 min. EAT!
Thai Turmeric Chicken RecipeTin Eats 2023-11-20 | Recipe or PRINT: recipetineats.com/southern-thai-tumeric-chicken-grilled-or-bakedHailing from southern Thailand, Thai Tumeric Chicken (Gai Yang Khamin) is lip-smackingly delicious street food that's sweet, sticky and savoury. The marinade is unbelievably simple: garlic, fish sauce, oyster sauce, turmeric powder and sugar. The turmeric really makes it!Street vendors grill this over smokey coals and use butterflied whole chicken. I bake it in the oven and use chicken thighs instead to make it Monday-night-friendly. This does not, however, compromise flavour - it is still ridiculously delicious! - Nagi x ❤️––––––––-Southern THAI TURMERIC CHICKENINGREDIENTS5 chicken thigh cutlets, skin on and bone in (around 2.5lb / 1.2kg)* Marinade:4 garlic cloves, crushed2 tbsp fish sauce2 1/2 tbsp oyster sauce1 tsp white pepper, ground1 tbsp ground turmeric¼ cup brown sugar (or palm sugar)DIRECTIONS1) Combine Marinade ingredients in a bowl, add chicken and coat well.2) Marinade overnight (3 hrs minimum).3) Bake at 180C/350F (160C fan) for 40 min, then increase the temp to 200C/375F (180C) and bake for a further 10 min to caramelize the skin. Baste at the 30 min and 40 minute mark. OR cook on medium on the BBQ or stove for around 12 to 15 minutes until cooked through.* Other cuts: Drumsticks: Bake 40 min, skinless boneless thighs: Bake 20 - 25 min, breast 20 min, finish under grill/broiler to get colour on them.
Mini Chocolate Cakes RecipeTin Eats 2023-11-17 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/mini-chocolate-cakesWe make mini chocolate cakes because they're adorable, there's an excellent ratio of frosting to cake, and you get the whole thing to yourself! With 3 layers of chocolate cake smothered in fluffy chocolate buttercream frosting, these are the perfect special occasion dessert. - N x ❤️——————————MINI CHOCOLATE CAKES(Makes 7 x 3 layer cakes that are 7cm / 2.8” wide) 1 cup plain flour / all-purpose flour (150g)1/3 cup (25g) cocoa, sifted (unsweetened)3/4 tsp baking powder3/4 tsp baking soda / bi-carb (sub 2 tsp extra baking powder)1 cup white sugar (200g)1/2 tsp cooking salt / kosher salt1 large egg, at room temperature1/2 cup milk, room temp1/4 cup plain oil, like veg, canola, peanut oil1 tsp vanilla extract1/2 cup boiling water (125 ml)1 tsp instant coffee powder, optionalCHOCOLATE BUTTERCREAM250g / 1 cup unsalted butter, softened4 cups soft icing sugar / powdered sugar, sifted1/2 cup cocoa powder, unsweetened (40g)1 tsp vanilla extract5 tbsp milkDECORATING: Dark and white chocolate 1. Cake – Sift flour, cocoa, baking powder and baking soda into a bowl. Whisk in sugar and salt. Whisk in egg, milk, oil and vanilla. Dissolve coffee in boiling water then whisk into batter – it will be very thin! Pour into a lined 40 x 28.5 x 2.5cm cm tray (15.8 x 11.3 x 1" - US standard jelly roll pan). Bake 13 min at 180C/350F (160C). 2. Cool 10 min in pan, lift onto cooling rack then fully cool on counter, then 1 hr in fridge (this firms it up a bit). Cover with baking paper then flip upside down onto cutting board (important to have bottom of cake facing up for cutting because surface is too sticky). Cut 21 x 6cm / 2.4” rounds. 3. Frosting – Beat butter 3 min until fluffy, gradually beat in icing sugar, then cocoa, vanilla and milk. Once incorporated, beat on high for 3 min until fluffy. PIPE frosting onto layers, sides and top then gently smooth surface (don’t disturb crumbs on cake surface). 4. Shave chocolate using sharp knife, pile onto cakes. ENJOY!#recipetineats #minicake
Green Beans with a Mountain of Panko RecipeTin Eats 2023-11-15 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/green-beans-with-a-mountain-of-pankoGreen Beans with a Mountain of Panko is my latest statement side dish invention! Blanched beans smothered in a billowy tahini yogurt sauce piled high with a mountain of crunchy parmesan panko breadcrumbs. Easy. Make-ahead. Snack-worthy! - N x ❤️GREEN BEANS with a MOUNTAIN OF PANKOBEANS:700 g/1.4lb green beans ends trimmed1 tbsp extra virgin olive oil1/2 tsp cooking/kosher salt1/4 tsp black pepperWHIPPED TAHINI YOGURT:1 cup (250g) plain yogurt2 1/2 tbsp tahini1 1/2 tbsp lemon juice (sub 1 tbsp clear vinegar)1 garlic clove finely grated1/2 tsp cooking/kosher saltPARMESAN PANKO MOUNTAIN:3/4 cup (45g) panko breadcrumbs 3 tbsp (45ml) extra virgin olive oil1/8 tsp cooking/kosher salt1/4 cup (25g) parmesan finely grated (tightly packed cup)1. Put beans in big pot of boiling water, once it comes back up to the boil cook for 2 min then drain. Rinse under running water, dry. Toss blanched beans with oil, salt and pepper. 2. Whisk Tahini ingredients, microwave 20 seconds, whisk again – will become like soft whipped cream! 3. Toast Panko mix on stove. 4. Assemble – beans, sauce then panko. Attack!#recipetineats #greenbeans
Chinese Fried Rice RecipeTin Eats 2023-11-13 | Super quick! Use frozen veg and scramble the eggs in the wok with the rice. This one's all about the seasoning. recipetineats.com/egg-fried-rice************************By popular demand, this recipe is also featured in my debut cookbook “Dinner” (p120)! Find out more about the book here: recipetineats.com/cookbookQUICK PURCHASE LINKS:US/CAN 🇺🇸🇨🇦Amazon https://a.co/d/hxIoL7EBarnes & Noble bit.ly/3GKjYKmBookshop.org bit.ly/3MHii8hAmazon CA amzn.to/3ogMKvNIndigo bit.ly/3MIYUI3AUSTRALIA/NZ 🇦🇺Amazon amzn.to/3KE0Ej8Big W bit.ly/3GM2JItBooktopia bit.ly/3UBFN4uQBD bit.ly/3KC8LwFMighty Ape bit.ly/3UBRgBaPaper Plus bit.ly/3zYesQFUK/IRE 🇬🇧🇮🇪Amazon amzn.to/404CbsUWaterstones bit.ly/3L2DofUEason bit.ly/41t3YnY
Greek Lamb Souvlaki RecipeTin Eats 2023-11-13 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/lamb-souvlakiLamb Souvlaki skewers are Greek kebabs with bold garlic-lemon-oregano flavour. Sensational flavours for lamb! The smell when they hit the grill are to-die-for. Make wraps with pita bread or plates with lemon rice! - N x ❤️Lamb Souvlaki 1.2 kg/ 2.4 lb boneless lamb leg fat trimmed, cut into 2.5cm/1” cubes (~900g / 1.8lb after trimming)1 tsp cooking/kosher salt1/2 tsp black pepper1 tbsp extra virgin olive oil12 x 18cm/7” wooden or bamboo skewers (or metal), soaked in water for 30 min if cooking on BBQLAMB SOUVLAKI MARINADE:5 garlic cloves finely minced5 tbsp lemon juice2 tsp lemon zest2 tsp dried oregano3 fresh bay leaves crushed in hand (or 2 dried kept whole)1/3 cup white wine vinegar (sub apple cider, sherry or red wine vinegar)3 tbsp extra virgin olive oil1 tsp cooking/kosher salt 1. Coat lamb with the Marinade Ingredients in a bowl and marinate for 12 – 24 hours in the fridge. Thread onto skewers. 2. Stove: Sprinkle skewers with the salt & pepper. Heat the oil in a large skillet over medium high heat. Cook half the skewers for 3 min, turn then cook the other side for 3 min until nicely seared. Transfer to platter, cook remaining skewers.3. BBQ: Drizzle skewers with oil, sprinkle with salt & pepper. Cook on medium high preheated BBQ (flat iron side) 3 min each side.4. Pile onto platter and serve with warmed pita breads, Greek salad chopped small or finely sliced lettuce + tomato slices, with tzatziki or hummus. (For quick sauce, just use yogurt + olive oil + squeeze of lemon + salt + pepper).
Melting Moments RecipeTin Eats 2023-11-10 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/melting-momentsAustralia's favourite cafe cookie! Shortbread biscuits joined with lemon buttercream frosting. True to their name, they literally "melt in your mouth"! - N x ❤️Melting MomentsMELTING MOMENTS:250g / 2 sticks unsalted butter,* softened1 tsp vanilla extract1/2 cup soft icing sugar / powdered sugar, sifted (not PURE icing sugar)1 1/2 cups plain / all-purpose flour1/2 cup cornflour / cornstarchLEMON ICING:100 g/ 7 tbsp unsalted butter , softened2 cups soft icing sugar / powdered sugar, sifted (not PURE icing sugar)2 tsp lemon zest1 tsp lemon juice1. Beat butter, vanilla and icing sugar until fluffy using a mixer. Fold in flour and cornflour in 3 lots, stirring in with a spatula. Scoop 1 tbsp mounds, roll into balls using lightly floured hands (should make 28). Press to 1 cm / 0.4” thick using lightly floured fork on lined trays. Bake 15 min at 180°C / 350°F (160°C fan) – they should be pale gold, not browned. Cool on tray.2. Frosting – Beat butter until creamy. Gradually add icing sugar and beat in. Add zest and juice, then beat on high for 2 min until frosting is fluffy and white. Sandwich cookies together using the frosting. Refrigerate 1 hour to set the frosting a bit (else it squirts out), then bring to room temp before serving! * 250g doesn’t equal 2 sticks of butter (a US measurement) but that’s ok, the cookies still come out perfect because US cup measures are actually a touch smaller than Australian cups (and most of the rest of the world). Made specifically with 2 sticks and US cups and cookies came out perfectly.#recipetineats #meltingmoments
My favourite Avocado Salad RecipeTin Eats 2023-11-08 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/favourite-avocado-saladThis is my favourite avocado salad. Cooling cucumber with creamy avocado, tangy lime juice, fresh herbs and my secret ingredient - a pinch of red pepper flakes which keeps things interesting! - N x ❤️MY FAVOURITE AVOCADO SALADSalad:2 big avocados, cut into quarters then 1 cm / 0.4" slices3 cucumbers* ~17cm/7" long, sliced into 4mm / 1/6" thick slices1/4 red onion, finely sliced2 tbsp finely chopped dill, optional recommended2 tbsp roughly chopped coriander, optional recommendedDressing:3 tbsp extra virgin olive oil3 tbsp lime juice, or lemon juice (or more, adjust to taste!)1/4 tsp chilli flakes / red pepper flakes1/4 tsp black pepper3/4 tsp cooking / kosher saltChuck everything into a bowl, toss with your hands then serve!* If using the long telegraph / English cucumbers ~30cm/12" long, use 1 1/2.#avocadosalad #recipetineats
Chicken Breast Pan Fry It RecipeTin Eats 2023-11-07 | My default way to cook chicken breast – split it, dust it, sear it, sauce it. Classic, straightforward and guaranteed to please!This recipe is exclusive to the RecipeTin Eats "Dinner" cookbook (p129)! recipetineats.com/cookbookQUICK PURCHASE LINKS:US/CAN 🇺🇸🇨🇦Amazon https://a.co/d/hxIoL7EBarnes & Noble bit.ly/3GKjYKmBookshop.org bit.ly/3MHii8hAmazon CA amzn.to/3ogMKvNIndigo bit.ly/3MIYUI3AUSTRALIA/NZ 🇦🇺Amazon amzn.to/3KE0Ej8Big W bit.ly/3GM2JItBooktopia bit.ly/3UBFN4uQBD bit.ly/3KC8LwFMighty Ape bit.ly/3UBRgBaPaper Plus bit.ly/3zYesQFUK/IRE 🇬🇧🇮🇪Amazon amzn.to/404CbsUWaterstones bit.ly/3L2DofUEason bit.ly/41t3YnY
One-Pan Baked Butter Chicken - GAME CHANGER! RecipeTin Eats 2023-11-06 | Recipe ⬇️⬇️⬇️ or PRINT: The miraculous, easy way to make butter chicken in the oven! Just put everything in a pan and pop it in the oven. That sauce is to-die for! Just like the real-thing, with a fraction of the effort.This doesn't even need to be marinated because the flesh gets infused with flavour as it bakes. Not spicy at all, so this one for everyone! - N x ❤️––––––-One-pan Baked Butter Chicken1.2kg / 2.4lb (6 pieces) bone-in chicken thighs, skin removed*MARINADE (but no need to marinade!):1/2 cup plain yoghurt, full fat1 tbsp lemon juice1 tbsp ginger, finely grated2 cloves garlic, finely grated or crushed1 tsp turmeric powder2 tsp garam masala1/2 tsp chilli powder or cayenne pepper powder (adj to taste)1 tsp ground cumin1/2 tsp cooking / kosher saltSAUCE:2 tbsp/ 30g melted ghee or butter1 cup tomato passata (US: tomato puree)1 cup heavy / thickened cream (or regular cream)1 1/2 tsp white sugar3/4 tsp cooking / kosher saltServing: 1/2 cup coriander leaves, for garnish (optional), basmati rice1. Mix marinade, coat chicken. Can marinade overnight but not essential! Flavour infusion happens during baking time.2. Mix sauce in 23 x 33 cm / 9 x 13” pan. Place chicken in, scrape out and slather with all remaining marinade. Bake 45 min at 200C/400F (180C fan), basting at the 30 min and 40 min mark. Chicken should be golden, sauce darker in colour. If a bit thin, remove chicken and put back in oven (will thicken in 5 min). 3. Rest 5 min then serve over basmati rice!* Drumsticks can be used, direct sub. See website recipe for boneless thighs & breast directions. #recipetineats #onepotmeal #butterchicken
Fondant Potatoes (Melting potatoes) RecipeTin Eats 2023-11-01 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/fondant-potatoesStove seared golden then baked in buttery broth so it absorbs the flavour and goes creamy inside, in a way ordinary roast spuds never will!! Very fancy restaurant-y way of cooking potatoes. - N x ❤️———————Fondant potatoes (melting potatoes!) 4 x 400g/14 oz large floury potatoes, peeled (Aus: Sebago (dirt brushed), US: Russet, UK: King Edward)3/4 tsp cooking salt / kosher salt1/2 tsp black pepper2 tbsp extra virgin olive oil3 tbsp/50g unsalted butter, cut into 1cm / 1/2″ cubes6 thyme sprigs (sub 1/2 tsp dried thyme)1 cup chicken stock/broth, low sodium (or vegetable) 1. Peel then cut each potato into ~ 6cm/ 2" wide, 7 cm tall cylinders using whatever method works best for you. Then cut in half so you have 8 short cylinders 3.5 cm / 1.4" tall. (Or – don’t! Just peel then cut potato into thick slices).2. Toss with 1 tbsp oil, plus all the salt and pepper. Heat the other 1 tbsp oil in an oven-proof skillet over medium high. Brown potatoes on both sides (6-8 min each side). Add thyme & butter, then spoon butter over potatoes. 3. Add stock, once it bubbles, transfer into 200°C / 390°F (180°C fan) oven for 30 min, basting halfway. Baste again then serve, using all the buttery sauce!#recipetineats #fondantpotatoes #meltingpotatoes
Penne allarrabbiata (spicy tomato pasta) RecipeTin Eats 2023-10-30 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/penne-all-arrabbiata-spicy-tomato-pasta"Without the chilli, it's just another boring tomato pasta. With the chilli, it's something else!" - Nagi Maehashi from RecipeTin Eats, on Penne all'arrabbiata 😂Excellent pantry pasta that's quick to make! Can you handle the heat?? - N x ❤️—————————Penne all'arrabbiata (spicy tomato pasta) 400g / 14oz penne or ziti, or other pasta of choice (short or long)1 tbsp cooking / kosher salt, for cooking pastaArrabiata sauce4 tbsp extra virgin olive oil3 garlic cloves, finely minced1 red cayenne pepper chilli, finely chopped (with seeds) (Note 2)1/2 tsp chilli flakes (red pepper flakes)800g canned crushed tomato 1 1/4 tsp cooking / kosher salt1/4 tsp black pepper1/2 tsp white sugar, only if needed (economical can be sour)Serving:Parmesan & finely chopped parsley (optiona) 1. Heat oil in a large pot over medium heat. Cook garlic 10 sec, then fresh and dried chilli for 1 min until garlic light golden. Add tomato, rinse out cans with the water, plus salt and pepper. Simmer 15 min (taste at 10 min, if sour, add sugar). 2. Meanwhile, cook pasta in water with 1 tbsp salt. Just before draining, scoop out 1 cup water then drain. Add pasta into sauce with ½ cup water, toss until pasta is all coated with sauce (use extra water if needed to loosen). Serve immediately with parmesan! * SPICINESS – Has a fair kick to it, between medium and medium-hot. Not blow-your-head-off. To reduce spiciness, de-seed the cayenne pepper (most spiciness is in the seeds) –will lower to medium. If you’re still scared, leave out fresh chilli, start off with a baby amount of dried chilli, taste at 10 min simmer time then add more chilli bit by bit until you hit your threshold! #recipetineats #pasta#arrabbiatasauce #Penneall'arrabbiata
Bursting Blueberry Crumb Cake RecipeTin Eats 2023-10-27 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/bursting-blueberry-crumb-cakeBlueberry Crumb Cake - blueberry crumble meets warm lemon cake with extra crunchy streusel topping and melty vanilla ice cream. SWOON! - N x ❤️–––––--Bursting Blueberry Crumb CakeCRUNCH CRUMB (STREUSEL):2/3 cups flour, plain/all-purpose (100g)½ cup caster sugar (superfine sugar) (100g)1/2 tsp cinnamon1/8 tsp cooking/kosher salt60g /4 tbsp melted butter1/4 tsp vanilla extractLEMON VANILLA CAKE:1 1/3 cups flour, plain/all-purpose (200g)2 tsp baking powder1/4 tsp salt3/4 cup caster sugar (superfine sugar) (150g)1 tsp vanilla extract1 tbsp lemon zest2 large eggs, room temp90g/6 tbsp unsalted butter, melted cooled1/3 cup sour cream, room temp (sub yogurt) (70g)1/3 cup milk, room temp (80ml)BLUEBERRIES:500g / 1lb fresh blueberries*2 tsp lemon juice, 2 tbsp white sugar, 3 tbsp flour1. Streusel – Mix flour, sugar, cinnamon and salt. Add butter and vanilla, use fork to mix until lumpy.2. Blueberries – Toss in lemon, then toss with sugar and flour. (If using frozen, keep frozen and do this after you make batter).3. Cake – Whisk flour, baking powder, salt. In larger bowl, whisk sugar, vanilla, zest and eggs. Whisk in butter & sour cream. Using rubber spatula, fold in flour in 3 batches. Then mix in milk. 4. Assemble – Pour in 20cm/8” lined pan. Top with blueberries (including all residual flour that doesn’t stick to blueberries). Crumble over streusel. Bake 65 minutes at 200C/400F (180C fan) or until toothpick inserted into centre comes out clean. Cool 10 min in pan then 10 min on rack before slicing to serve warm with ice cream! Or serve at room temp (delicious, but not as fun).* Frozen blueberries – Use frozen and toss with flour etc after baking batter (if it thaws, it bleeds). Expect to add 10 min+ to bake time.#recipetineats #cakerecipes #blueberrycake
How I line a round cake pan - quickly and easily RecipeTin Eats 2023-10-26 | No drawing and cutting out rounds - who's got time for that???
Almost oil free Pan Fried Eggplant RecipeTin Eats 2023-10-25 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/almost-no-oil-pan-fried-eggplantEggplants are hungry little oil suckers. So here’s how I cook them on the stove, using virtually NO OIL! I basically cook them the same way I do Asian dumplings - seared then pan-steamed. So you just need to spray them with oil before cooking in a dry pan. Works a treat, super fast, and ultra healthy.It's also a great method to cook thick slabs of eggplant on the stove without burning the surface.See the post for a full list and details for all the different ways to serve pan fried eggplant shown in the video. Which is your favourite?? - N x ❤️ALMOST NO OIL PAN FRIED EGGPLANT1 large eggplant, 400g/14 ox about 20 cm/8” longOlive oil spray (or brush with oil)Salt and pepper1. Cut 2cm / 0.8” eggplant rounds. Spray with oil, sprinkle with salt and pepper. Sear each side until browned in a dry non-stick pan over medium high heat.2. Carefully pour 1/4 cup water into the pan, cover with a lid. Steam for 2 minutes or until the water evaporates. Check to ensure it’s cooked. Add more water and keep steaming if needed. Then serve! #recipetineats #howtocookeggplant #panfriedeggplant #healthyfood
Ms Saigon: Vietnamese Chicken Salad RecipeTin Eats 2023-10-23 | Big, bright Vietnamese flavours in this slaw-like salad!PRINT RECIPE: recipetineats.com/vietnamese-chicken-saladBy popular demand, this recipe is also in the RecipeTin Eats "Dinner" cookbook (page 195)! recipetineats.com/cookbookQUICK PURCHASE LINKS:US/CAN 🇺🇸🇨🇦Amazon https://a.co/d/hxIoL7EBarnes & Noble bit.ly/3GKjYKmBookshop.org bit.ly/3MHii8hAmazon CA amzn.to/3ogMKvNIndigo bit.ly/3MIYUI3AUSTRALIA/NZ 🇦🇺Amazon amzn.to/3KE0Ej8Big W bit.ly/3GM2JItBooktopia bit.ly/3UBFN4uQBD bit.ly/3KC8LwFMighty Ape bit.ly/3UBRgBaPaper Plus bit.ly/3zYesQFUK/IRE 🇬🇧🇮🇪Amazon amzn.to/404CbsUWaterstones bit.ly/3L2DofUEason bit.ly/41t3YnY
Kuku Paka! African Chicken Curry RecipeTin Eats 2023-10-23 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/african-chicken-curry-kuku-pakaThis is a really easy to make African curry that tastes like an Indian curry. The richly spiced coconut tomato sauce is everything! You'll find everything you need at regular grocery stores.For a strictly traditional version, sear the chicken over charcoal for chargrilled flavour before adding into the sauce. To make this Monday-night-friendly, I've just pan-seared. - Nagi x——Kuku Paka – African coconut chicken curry 4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each)*4 chicken drumsticks (~150g/5oz each)*3/4 tsp EACH cooking/kosher salt and pepperTHE CURRY:2 tbsp coconut oil (or plain oil)1 onion, finely diced3 garlic cloves, finely minced2 tsp ginger, finely minced1 tbsp coriander powder1/2 tbsp cumin powder1/2 tbsp turmeric powder1 tsp pure chilli powder or cayenne pepper, reduce or omit to taste*400g/14 oz coconut milk, full-fat400g/14 oz crushed canned tomato1 1/4 tsp cooking / kosher salt2 tbsp lemon juice (sub apple cider vinegar)1/2 cup (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit)SERVE with basmati or other rice 1. Pat chicken dry, sprinkle with salt and pepper. Heat oil in large pot on high, sear thigh skin until golden, then flesh side of thighs just for 1 min. Remove onto plate, then brown the drumsticks best you can (still raw inside).2. Turn heat down to medium high, cook onion for 1 min then garlic & ginger for 2 min. Add spices, cook 30 sec. Add coconut milk, tomato and salt. Stir, put chicken back (add any juices on plate). Bring to simmer, lower so it’s bubbling gently. Simmer with lid on 10 min, then lid off 20 min. Stir through lemon juice and half coriander. Serve over rice garnished with remaining coriander. * Best cuts for juiciest results and tastiest sauce. For boneless thigh, return into sauce for last 10 min. For breast, cut into bite size pieces and simmer for only 5 min. Sauce is not super spicy but if you’re concerned, reduce or omit, then stir in bit by bit at end.
Pumpkin Cake - with cream cheese maple frosting RecipeTin Eats 2023-10-20 | Recipe below ⬇️⬇️⬇️ or PRINT: recipetineats.com/pumpkin-cakeNothing gives cakes that warm orange glow and soft springy texture like pumpkin! Perfectly spiced, and there is no better frosting than cream cheese except when you add a big drizzle of maple syrup as well! - N x ❤️Pumpkin Cake.CAKE:4 large eggs at room temp (55-60g/2oz each)1 2/3 cups white sugar (350g)1 cup vegetable oil (or canola)15 oz / 420g can pure pumpkin, or 1 2/3 cups (400g) mashed fresh pumpkin* (BETTER FLAVOUR)2 cups flour, all-purpose/plain (300g)2 tsp cinnamon powder4 tsp baking powder1 tsp cooking/kosher salt (or ½ tsp table salt)Frosting:6oz/180g cream cheese, at room temperature2 sticks / 225g / 1 cup unsalted butter, softened1 tsp vanilla extract4 cups (480g) confectionary / icing sugar (sifted if clumpy)1/3 cup maple syrup, for drizzling½ cup chopped pecans DIRECTIONS1. Preheat oven to 350F / 180C (160C fan).2. Spray and line a 9 x 13" / 22 x 33cm pan with paper, with overhang. 3. In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients, whisk until smooth. Pour into prepared pan, bake 40 min or until skewer inserted comes out clean. Cool 10 min then use paper overhang to lift onto cooling rack. Cool completely before frosting – use a spoon to make swirls for puddles of maple syrup. Sprinkle with pecans then dive in!4. Frosting: Beat cream and cream cheese until smooth. Beat in icing sugar in 3 lots, starting on low at first to avoid snow storm. Beat in vanilla then beat on high speed 2 – 3 min until fluffy. Use immediately. (If using a stand mixer, use the paddle attachment) * I make this with fresh pumpkin because canned pumpkin is not readily accessible in Australia, and it tastes better. Use 1 kg / 2 lb pumpkin, peel, deseed, cut into chunks then boil for 15 min until soft. Drain well in colander for 15 min (otherwise will be watery), then blitz to puree. Measure out 1 2/3 cups, use at room temp.
Eggplant Parmigiana RecipeTin Eats 2023-10-20 | Eggplant Parmigiana is the vegetarian version of Chicken Parmigiana, and is a low-carb dream come true. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it's essentially a Lasagna made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese. To say this is outrageously good would be the understatement of the year. This is epic vegetarian comfort food, at its best!PRINT RECIPE: recipetineats.com/eggplant-parmigiana************************By popular demand, this recipe is also featured in my debut cookbook “Dinner” (page 297)! Find out more about the book here: recipetineats.com/cookbookQUICK PURCHASE LINKS:US/CAN 🇺🇸🇨🇦Amazon https://a.co/d/hxIoL7EBarnes & Noble bit.ly/3GKjYKmBookshop.org bit.ly/3MHii8hAmazon CA amzn.to/3ogMKvNIndigo bit.ly/3MIYUI3AUSTRALIA/NZ 🇦🇺Amazon amzn.to/3KE0Ej8Big W bit.ly/3GM2JItBooktopia bit.ly/3UBFN4uQBD bit.ly/3KC8LwFMighty Ape bit.ly/3UBRgBaPaper Plus bit.ly/3zYesQFUK/IRE 🇬🇧🇮🇪Amazon amzn.to/404CbsUWaterstones bit.ly/3L2DofUEason bit.ly/41t3YnY
How I cook peas from frozen RecipeTin Eats 2023-10-18 | How many times do I say "garlic butter" in this video?? 😂Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/how-i-cook-frozen-peas-recipeMake frozen peas fabulous with my recipe for buttered peas! A quick side that goes with everything. Don't boil the peas - cook from frozen in garlic butter. Easier, tastier, bright green, never mushy and never watery!—————————How I cook frozen peas (Garlic Butter Peas) 50g / 3 tbsp unsalted butter (or other oil/fat)2 garlic cloves , finely minced500g / 1 lb frozen peas, I prefer baby/petite but regular is fine1/2 tsp cooking / kosher salt1/2 tsp black pepper1 tbsp water 1. Melt butter in large saucepan over medium heat. Sauté garlic for 30 seconds until very light golden. Add frozen peas, salt, pepper and water. Increase to medium high, cook 5 min or until peas are hot (frozen peas are already cooked so just need to reheat). Serve!#recipetineats #peas
Chicken Francese RecipeTin Eats 2023-10-16 | RECIPE ⬇️⬇️⬇️ or PRINT: recipetineats.com/chicken-franceseLightly battered pan-fried chicken breast with an elegant white wine lemon sauce. It's like Chicken Piccata, but a thicker sauce, more of it, no capers, with subtle lemon flavour. It's got a terrific crust that soaks up the sauce! Lovely restaurant dish that's simple to make at home.Doesn't taste winey because the alcohol is cooked out, leaving behind magical flavour only wine can bring to sauces.––––––––––––--CHICKEN FRANCESECHICKEN & COATING:2 large chicken breasts skinless boneless (250-300g / 8-10oz each), cut in half horizontallyFlour dredge: 1/4 cup flour, plain/all-purpose + 1 tsp cooking/kosher salt + 1/2 tsp black pepperWhisk: 2 large eggs + 1 tbsp milkCOOKING & SAUCE:3 tbsp extra virgin olive oil1 lemon, thinly sliced 0.3cm / 1/8″50g / 3 tbsp unsalted butter2 tbsp flour, plain/all-purpose2 cups chicken stock/broth, low sodium1/3 cup Chardonnay or other dry white wine*1/2 tsp cooking/kosher salt1/8 tsp white pepper (sub black)1 tbsp finely chopped parsley for garnish (optional)1. Coat chicken in flour, shake of excess, set aside. Heat the oil in a large non stick pan over medium-high heat. Dip chicken in egg then cook 3 min until golden. Flip, lower to medium, cook another 4 min until golden (internal temp 68°C/155°F). Remove onto a plate.2. Cook lemon slices 1 min, flip, 30 sec. Remove onto plate. Wipe pan. 3. Still on medium, melt butter. Add flour, stir 1 min. While stirring, slowly pour in half the stock (this method should avoid lumps). Once the flour is dissolved into the liquid, stir in remaining stock, then the wine, salt and pepper.* Turn the heat up slightly then simmer 3 – 4 min or until the sauce thickens into a syrupy consistency.4. Return chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley, serve chicken with serve. Great over mash!* Use non-alcoholic white wine if you can’t consume alcohol. Or, skip and add 2 tbsp lemon juice to make a lemon sauce. If you have lumps, swish a whisk across the surface (don’t scratch non-stick pan base). Worst case: strain!
How to make Pierogi Ruskie - Polish Dumplings RecipeTin Eats 2023-10-13 | RECIPE ⬇️ or PRINT: recipetineats.com/pierogi-ruskie-polish-dumplingsWatch how to make pierogis, the outrageously tasty Polish dumplings filled with cheesy, creamy mashed potatoes served with a onion butter sauce. They are even more delicious than they sound! Excellent weekend project - eat some today and freeze some for later. They cook from frozen!Pierogi Ruskies - Polish dumplingsFILLING:500g / 1lb potato, peeled sliced 1cm/ 1/2” thick30g/2tbsp butter1 cup (100g) shredded cheddar (or tasty, Colby, Gruyère) OR quark (if you can get your hands on this traditional cheese)1/4 tsp salt, 1/2 tsp pepperBoil potatoes with 1 tbsp salt until soft. Mash with remaining ingredients. Spread on try/plate, cover with cling wrap touching then fully cook before use.DOUGH: Mix 2 cups (300g) plain flour + 1 tsp cooking/kosher salt. Melt 50g/3 tbsp butter in 1/2 cup water. Make well in flour, pour in and add 1 whisked egg. Mix, turn out, knead in floured work surface 5 min or until smooth. Cling wrap, rest 30 min. Roll out 3mm/ 1/8” thick. Cut out 7.5cm/3” rounds.WRAP: Put 1 tbsp filling on round, brush edge with water and fold over to seal, pinching firmly.COOK: 1. Sauté 1 chopped onion with 30g/2 tbsp butter 10 min until golden, remove into bowl. 2. Bring large pot of water to boil with 1 tbsp salt. Boil 10 pierogis for 5 min or until they float. Scoop out mugful of water, then scoop out pierogi.3. Melt 25g/1.5 tbsp butter in skillet. Add pierogi, 1/3 onion butter and 2 tbsp cooking water, toss 1 min until coated. Serve with dollop of sour cream, sprinkled with parsley! (These quantities are to cook 10 Pierogi at a time, don’t try to boil more at the same time, they need room to bounce around in water!)COOKING MORE: boil pierogi in batches of 10, then reheat them for 30 sec before tossing in very large skillet or pot with the melted butter. FREEZE uncooked Pierogi and cook from frozen!
Hasselback Potatoes RecipeTin Eats 2023-10-11 | Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/hasselback-potatoesEverybody talks about how tips and tricks to avoid accidentally cutting the way through (easy - chopsticks or spatula on either side of the potato!). Why doesn't anyone talk about the other things that matter for hasselback success?? Namely:1. Goal is for the slices to fan out as they bake so you can drip salty oil/fat between the slices and crispy edges. Without fanning, you end up with regular old roast spuds!2. For fanning, you need thin slices (2mm is ideal), to cut down far enough (1cm / 0.4" from base) and oval shaped potatoes work better than round ones.3. Basting is key. Baste baste baste to encourage fanning and tasty oil dripping between slices!4. Cook the potatoes through in a moderately hot oven then finish with a hot blast to crisp it up. That way you can easily cater to potatoes of different sizes. And with all that said, here's the recipe! Hope you enjoy - Nagi x–––––––––––––––––--Hasselback potatoes5 - 6 x 250g / 8oz potatoes regular or floury, preferably oval shaped, scrubbed clean (Aus: Sebago (dirt brushed), desiree, US: Yukon Gold, russet, UK: Maris piper, King Edward)1 1/2 tsp extra virgin olive oil1/4 tsp cooking salt / kosher saltBASTING:1/4 cup extra virgin olive oil1 1/4 tsp cooking salt / kosher salt4 garlic cloves, skin on, smashed (optional)3 rosemary sprigs (optional but recommended)1. Cut thin slice off base to make potatoes stable. Slice 2mm thick, using chopsticks or spatula handles to prevent from cutting all the way through. Rub/sprinkle with 1 1/2 tsp oil and 1/4 tsp salt.2. Bake 200°C/400°F (180°C fan) for 30 min. Pour over oil, sprinkle with salt, throw garlic and rosemary on tray (yes, I know I put them on the tray at the wrong time in the video!). Bake further 40 min, basting generously every 10 min (getting oil between slices key), until cooked. Crank up to 220°C/425°F (200°C), baste, bake 10 - 15 min until extra golden.
Calabrian Fish Ragu RecipeTin Eats 2023-10-09 | RECIPE ⬇️⬇️⬇️ or print: recipetineats.com/fish-ragu-pastaThis is a fish pasta in a richly spiced fish ragu pasta sauce. It's a great recipe to stretch fish further and cook it in a unique way that's outrageously delicious with big, bold Italian Southern Italian flavours, inspired by nduja which originates from Calabria (hence, the name!)CALABRIAN FISH RAGUCalabrian spiced fish:250g / 8 oz firm white fish fillets, skinless, boneless, cut into 2 cm / 0.8" cubes (barramundi, snapper, cod, tilapia)3/4 tsp black peppercorns1 tsp fennel seeds1 tbsp smoked paprika (sub ordinary paprika)1/2 tsp red chilli flakes (red pepper flakes), feel free to reduce/omit1/2 tsp nutmeg powder1/2 tsp caster / superfine sugar3/4 tsp cooking / kosher salt4 tbsp extra virgin olive oilPasta:250g/8 oz linguine pasta (or fettuccine, spaghetti)1 tbsp cooking / kosher salt, for pasta water1 1/2 tbsp extra virgin olive oil3 garlic cloves, finely minced2 tbsp tomato paste3/4 cup tomato passata (US: tomato puree)Garnish:1 tbsp finely chopped parsleyParmesan cheese, finely grated, for servingPangrattato1 1/2 cups stale bread, torn/chopped into irregular 1cm/0.4" pieces (60g)1 tbsp extra virgin olive oil1 pinch cooking / kosher salt1. Toast black peppercorn and fennel in a small frypan (no oil) over medium high heat for 1 1/2 to 2 minutes until it smells fragrant and the fennel is lightly browned. Transfer to a mortar and use a pestle and grind to a powder while still hot.2. Transfer to a medium bowl with remaining Calabrian spiced fish ingredients. Stir well with a spatula until combined. Set aside.3. Boil 3 litres of water with the cooking salt. Cook pasta per packet directions. Just before draining, scoop out 1 1/2 cups pasta cooking water. Then drain in a colander and leave until ready to use.4. While the pasta is cooking, heat olive oil in a large deep skillet or pot over medium heat (Note 5). Add garlic and cook for 1 minute. Add the fish and tomato paste. Cook for 2 minutes, stirring regularly. Add tomato passata. Simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta cooking water and simmer for 2 minutes.5. Add pasta and 3/4 of the parsley. Toss for 1 minute to coat the pasta with the sauce. Most of the fish will break up into flakes but some will remain in larger chunks - this is good! We don't want disintegrated mush, nor giant chunks. Once the pasta turns red and the sauce and fish bits are clinging to the pasta straws, remove from heat and divide between bowls immediately.6. Sprinkle with pasta, pangrattato and parmesan. Eat immediately!Pangrattato:Preheat oven to 180°C / 350°F (160°C fan). Toss bread, oil and salt in a small bowl. Spread on a tray and bake for 10 minutes, tossing at the 5 minute mark, or until light golden and fully crisp. 1. Firm white fish fillets - Works best with fairly firm white fish fillets that are not too thick. Some suggestions: snapper, dory, barramundi, bream, tilapia, pollock, cod, flathead, perch, ling, bass, basa, hake, hoki.I recommend avoiding:Fish that dry out easily when cooked - Like swordfish, tuna, bonito, kingfish, marlin.Delicate and thin-filleted fish - Like flounder, sole, plaice, turbot, whiting. The texture of the flesh is a bit too delicate for this type of cooking.Oily fish - Like sardines or mackerel. A bit too overwhelming, flavours don’t quite match.2. Grinding whole spices will give the best flavour in this recipe, it really makes a difference here. I only emphasise this when it matters, I will use pre-ground whenever I can! But you can use pre-ground if that's all you've got. 1/2 tsp coarsely ground black pepper and 1/2 tsp fennel powder. No toasting, just mix in with other spices.3. Tomato passata -4. Back up - use 1/2 cup panko instead, toast for shorter time.5. Cooking vessel needs to be large enough to toss the sauce with the pasta.
