Tender, fall-off-the-bone lamb shanks, slow-cooked to perfection with aromatic rosemary and garlic, creating a cozy, comforting meal that’s sure to impress.

Prep Time: 20 Minutes | Cook Time: 6-8 Hours  |  Serves: 2 people

Ingredients:

• 2 lamb shanks
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups beef or lamb broth
• 1 cup red wine (optional)
• Salt and pepper to taste

METHOD

1. Prepare the Lamb Shanks:
   • Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
2. Sear the Lamb Shanks:
   • Heat olive oil in a large skillet over medium-high heat.
   • Once hot, add the lamb shanks and sear them on all sides until golden brown, about 4-5 minutes per side. Remove and set aside.
3. Prepare the Slow Cooker:
   • Place the minced garlic, diced onion, carrots, and celery into the slow cooker.
4. Braise the Lamb Shanks in the Slow Cooker:
   • Nestle the seared lamb shanks on top of the vegetables in the slow cooker.
   • Add rosemary sprigs, beef or lamb broth, and red wine (if using) into the slow cooker, ensuring that the liquid covers about halfway up the sides of the lamb shanks.
5. Slow Cook:
   • Cover the slow cooker with the lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the lamb is tender and falling off the bone.
6. Serve:
   • Carefully remove the lamb shanks from the slow cooker and transfer them to a serving platter.
   • Optionally, strain the braising liquid from the slow cooker into a saucepan and simmer over medium heat to reduce and thicken the sauce.
   • Serve the lamb shanks with the reduced braising liquid spooned over the top, alongside your favorite side dishes like mashed potatoes, creamy polenta, or roasted vegetables.
7. Enjoy!
   • Garnish with fresh rosemary sprigs and serve hot. Dive into the tender, flavorful lamb with the rich aroma of rosemary and garlic, all cooked to perfection in your slow cooker!

Make dinner prep a breeze with our Salmon Tacos featuring Tomato and Black Bean Salsa! Pre-cooked salmon, zesty salsa, and warm tortillas combine for a quick, flavorful meal. Simplify your cooking routine and indulge in deliciousness tonight!

Prep Time: 20 Minutes | Serves: 4 people

Ingredients

2 portions of Tassal Hot Smoked Salmon 150g 1 tbsp olive oil
2 tsp Mexican spice mix
Juice of 1 lime
4-6 hard taco shells
2 baby cos lettuce, shredded
½ cup red cabbage, finely shredded
¼ cup sour cream
¼ cup coriander leaves
extra lime wedges, to serve

Tomato and Black Bean Salsa
250g cherry tomatoes, chopped
½ red onion, finely diced
Juice of 1 lime
½ teaspoon ground cumin
¼ cup coriander, finely chopped
400g tin black beans, drained and rinsed

METHOD

1. Combine olive oil, lime juice and Mexican spices in a medium bowl and add the salmon, coat well. Allow to stand for 10 minutes
2. Mix all salsa ingredients in a small bowl and set aside.
3. Prepare taco shells according to packet instructions.STEP 5
4. Arrange shells on a plate or board and layer with lettuce, cabbage, salsa and salmon
5. Top with coriander leaves and dollops of sour cream. Serve with extra salsa and lime wedges on the side

This Vegan Asparagus Soup recipe is creamy, delicious and easy to make. This asparagus potato soup is made without cream and is low in calories and fat, it’s a great healthy soup that will keep you warm in the cooler months. Perfect to serve as an appetizer or as a main course.

Prep Time: 10 Minutes | Serves: 4 people

Ingredients

• 1 lb (450g) fresh asparagus, trimmed and chopped into 1-inch pieces
• 1 medium potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups (1 liter) vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon ground turmeric (optional, for color)
• Fresh chopped chives or parsley for garnish (optional)

Method

1. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until onions are translucent, about 5 minutes.
2. Add chopped asparagus and diced potato to the pot. Sauté for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 15-20 minutes, or until the vegetables are tender.
4. Remove the pot from heat and let it cool slightly. Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, work in batches to avoid splattering.
5. Return the blended soup to the pot over low heat. Season with salt, pepper, dried thyme, dried basil, and ground turmeric (if using). Stir well to combine and let it simmer for another 5 minutes to allow the flavors to meld.
6. Taste and adjust seasoning if needed. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
7. Once done, ladle the creamy vegan asparagus soup into bowls. Garnish with fresh chopped chives or parsley if desired.
8. Serve hot as an appetizer or pair it with some crusty bread for a satisfying main course. Enjoy your delicious and healthy vegan soup!

Few dishes are more refreshing than this Watermelon Salad tossed with salty feta, tender mint, creamy avocado, edamame, and simple lime dressing.

Prep Time: 10 Minutes | Serves: 4 people

Ingredients

• 4 cups cubed watermelon
• 1 cup crumbled feta cheese
• 1 ripe avocado, diced
• 1 cup shelled edamame, cooked and cooled
• 1/4 cup fresh mint leaves, chopped
• Juice of 2 limes
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Method

1. Prepare the Watermelon: Cut the watermelon into bite-sized cubes, removing any seeds. Place the cubed watermelon in a large mixing bowl.
2. Add the Flavorful Ingredients: Sprinkle the crumbled feta cheese, diced avocado, cooked edamame, and chopped mint leaves over the watermelon in the bowl.
3. Make the Lime Dressing: In a small bowl, whisk together the lime juice and extra virgin olive oil until well combined. Season with salt and pepper to taste.
4. Toss the Salad: Pour the lime dressing over the watermelon mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing.
5. Serve: Transfer the watermelon salad to a serving platter or individual plates. Garnish with additional mint leaves if desired. Serve immediately and enjoy the refreshing combination of sweet watermelon, salty feta, creamy avocado, and zesty lime dressing.

This Watermelon Salad is perfect for hot summer days or anytime you’re craving a light and refreshing dish. It’s a delightful blend of flavors and textures that will tantalize your taste buds and keep you coming back for more!

Juicy chicken marinated in smoked paprika and garlic, paired perfectly with crisp lettuce, cherry tomatoes, toasted walnuts, and a zesty peri peri dressing.

Prep Time: 10 Minutes  |  Cook Time: 8-10  Minutes  | Serves: 2-4 people

Ingredients

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Salad:

• 1 Spanish onion, thinly sliced
• 6 cups mixed lettuce, washed and torn into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 4 spring onions, thinly sliced
• 1/2 cup walnuts, toasted and roughly chopped
• 2 tablespoons sesame seeds, toasted

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 2 tablespoons peri peri sauce (adjust to taste)
• Salt and pepper to taste

Method

1. Preheat the grill to medium-high heat.
2. In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts with this marinade.
3. Grill the chicken breasts for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Allow the chicken to rest for a few minutes before slicing it into strips.
4. In a large salad bowl, combine the sliced Spanish onion, mixed lettuce, cherry tomatoes, spring onions, toasted walnuts, and sesame seeds.
5. In a small bowl, whisk together the olive oil, lemon juice, honey, peri peri sauce, salt, and pepper to make the dressing.
6. Pour the dressing over the salad and toss gently to combine.
7. Add the grilled chicken strips on top of the salad.
8. Serve the grilled chicken salad immediately, garnishing with extra sesame seeds and a drizzle of peri peri sauce if desired.

Harissa-Honey Roasted Carrots with Pomegranate and Parsley are a restaurant-worthy side dish. With minimal ingredients and bold flavours, these roasted carrots pair well with any protein or entree.

Prep Time: 7 minutes Cook Time: 35 minutes Servings: 4

Method

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Carrots: Cut the carrots into uniform-sized pieces, about 1-inch (2.5cm) thick. If the carrots are large, you can slice them lengthwise into halves or quarters.
3. Prepare the Harissa-Honey Glaze: In a small bowl, whisk together the olive oil, harissa paste, honey, ground cumin, ground coriander, salt, and pepper until well combined.
4. Coat the Carrots: Place the carrots in a large mixing bowl. Pour the harissa-honey glaze over the carrots and toss until they are evenly coated.
5. Roast the Carrots: Transfer the coated carrots to a baking sheet lined with parchment paper or aluminum foil, spreading them out in a single layer. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized around the edges, tossing halfway through the cooking time to ensure even cooking.
6. Serve: Once roasted, transfer the carrots to a serving platter. Garnish with freshly chopped cilantro or parsley for a burst of freshness.
7. Enjoy: Serve the harissa-honey roasted carrots as a side dish alongside your favourite main course. These flavorful carrots are perfect for any occasion, from weeknight dinners to holiday gatherings. Enjoy!

Note: Feel free to adjust the amount of harissa paste and honey according to your taste preferences. If you prefer a spicier flavour, you can increase the amount of harissa paste. Similarly, if you prefer a sweeter flavour, you can increase the amount of honey.

Savour the essence of summer with our Fresh Peach Cake. This moist and tender delight features layers of soft cake enveloping juicy peach slices, topped with a buttery cinnamon streusel. Perfectly balanced sweetness makes each bite a celebration of the season. Enjoy it as a decadent dessert or a delightful breakfast treat. Share the joy of summer with every slice.

Prep Time: 10 minutes Cook Time: 45 minutes Servings: 12-16 slices

Method

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
6. Spread half of the batter into the prepared baking pan.
7. Arrange the sliced peaches over the batter in the pan.
8. In a small bowl, mix together the streusel topping ingredients (brown sugar, flour, butter, and cinnamon) until crumbly. Sprinkle half of the streusel over the peaches.
9. Carefully spread the remaining batter over the peaches and top with the remaining streusel.
10. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
12. Slice and serve. Enjoy your delicious Fresh Peach Cake!

Whip up magic in just 30 minutes with our 3-Ingredient Salted Caramel Cookie! These bite-sized wonders feature the unbeatable combo of salted caramel and chocolate chip cookies. They’re quick, easy, and irresistibly delicious – perfect for a last-minute dessert fix or any sweet craving.

Prep Time: 15 minutes Cook Time: 15 minutes Servings: 12

Method

Step 1: Preheat the Oven

1. Preheat your oven to the temperature specified on the cookie dough package (usually around 175°C).

Step 2: Prepare the Muffin Tin

1. Grease a 12-cup muffin tin with cooking spray or line it with cupcake liners.

Step 3: Create Cookie Cups

1. Take the refrigerated chocolate chip cookie dough and divide it into 12 equal portions.
2. Roll each portion into a ball and press it into the bottom and up the sides of each muffin cup, forming a well or cup shape.

Step 4: Bake

1. Place the muffin tin in the preheated oven and bake the cookie cups according to the package instructions. This usually takes about 10-15 minutes, or until the cookie cups are lightly golden.

Step 5: Add Caramel

1. Remove the cookie cups from the oven and let them cool in the muffin tin for a few minutes.
2. Carefully remove the cookie cups from the muffin tin and allow them to cool completely on a wire rack.

Step 6: Fill with Salted Caramel

1. Once the cookie cups are completely cool, fill each cup with salted caramel sauce. You can microwave the caramel sauce for a few seconds to make it easier to pour.

Step 7: Garnish

1. If desired, sprinkle a small pinch of sea salt on top of each caramel-filled cookie cup for that classic salted caramel flavour.

These zucchini-stuffed tomatoes with rosemary offer a flavorful and aromatic twist on a classic dish, perfect for any meal occasion!

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4

Ingredients:

• 4 large ripe tomatoes
• 1 cup grated zucchini
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh rosemary, finely chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons breadcrumbs
• Fresh rosemary sprigs for garnish
• Extra feta cheese for serving

Method

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Tomatoes: Cut the tops off the tomatoes and carefully scoop out the pulp and seeds, leaving the tomato shells intact. Be gentle not to tear the tomatoes. You can use a small spoon or a melon baller for this.
3. Prepare the Filling: In a mixing bowl, combine the grated zucchini, crumbled feta cheese, finely chopped fresh rosemary, minced garlic, salt, and black pepper. Mix everything together until it’s well combined.
4. Stuff the Tomatoes: Fill each hollowed-out tomato with the zucchini mixture, ensuring it’s packed in well. Place the stuffed tomatoes in a baking dish.
5. Top with Breadcrumbs: Drizzle a little olive oil over the top of each stuffed tomato and sprinkle breadcrumbs evenly over them. This will give the dish a nice crispy top.
6. Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the tomatoes are tender, and the tops are golden brown.
7. Garnish and Serve: Once the tomatoes are cooked, remove them from the oven. Garnish with fresh rosemary sprigs and an extra sprinkle of feta cheese if desired.
8. Serve: Enjoy your zucchini-stuffed tomatoes with rosemary as a delicious appetizer, side dish, or a light main course. They are best enjoyed while still warm.

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.

Ingredients:

Method

1. Step 1

   Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.

   Step 2

   Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.

   Step 3

   Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.

   Step 4

   Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.

Rosemary and Garlic Roasted Lamb with Homemade Gravy – A mouthwatering masterpiece of tender lamb, aromatic herbs, and rich, homemade gravy.

Ingredients:

• 1 large leg of lamb with or without bone (about 2.5kg)
• 2 bulbs of garlic
• a few sprigs of rosemary
• 100ml olive oil
• 1 tbsp flaky sea salt
• 3 onions, roughly chopped
• 5 carrots, sliced in half lengthways
• 500ml chicken stock – use gluten-free stock if required
• 2 tsp cornflour

Method

1. Begin by creating small openings all over the lamb. Take 10 garlic cloves, peel them, and then cut them in half. Insert these garlic pieces into the openings you made in the lamb. Take small sections of rosemary and place them into the remaining openings. Afterward, gently rub the lamb with a bit of olive oil and season it with sea salt.
2. Position the lamb on a wire rack inside a roasting tray and let it sit at room temperature for approximately 1 hour. This will help the lamb cook evenly.
3. Preheat your oven to 200°C (or 180°C with a fan, gas mark 6). Put the onions and carrots in the bottom of the roasting tray underneath the lamb on the rack. Add the remaining olive oil, unpeeled garlic cloves, and a few sprigs of rosemary. Place the lamb in the oven and roast for 15 minutes to achieve a nice browning. Afterward, lower the oven temperature to 180°C (or 160°C with a fan, gas mark 4). Continue roasting for approximately 1.5 hours, or adjust the time to your desired level of doneness. You can check for doneness by inserting a roasting fork into the center of the meat and lightly touching the fork to your upper lip or inner wrist. It should feel slightly warmer than your body temperature. For a well-done lamb, roast for around 2.5 hours. Once done, remove the lamb from the oven and allow it to rest for 10-15 minutes.
4. While the lamb is resting, prepare the gravy. Remove any excess fat from the roasting tray and place it on the stovetop. If the vegetables aren’t yet caramelized, sauté them until they reach the desired color. Add chicken stock, bring it to a simmer, and season to taste. In a separate bowl, mix cornflour with a bit of cold water, then whisk it into the gravy. Include any juices that have accumulated while the lamb was resting. Simmer for a few minutes, pressing the vegetables to extract their flavors. Strain the gravy through a sieve into a separate pan and keep it warm until you’re ready to serve.

Here’s a fun and spooky Spider Cookie Recipe for Halloween!

Prep Time: 15  Minutes  |  Cook Time: 15  Minutes  | Serves 4

Ingredients:

For the cookie dough:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1/2 cup unsweetened cocoa powder
• 1 cup semisweet and/or milk chocolate chips

For decorating:

• 1 cup chocolate chips or melting chocolate
• 24 chocolate truffle candies (such as Lindt Lindor Truffles)
• 48 candy eyes
• Red gel icing (for optional mouth)

Method

1. Preheat your oven to 175°C Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour and baking soda. Set this aside.
3. In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and salt until the mixture is light and fluffy. This should take about 3 minutes.
4. Add the eggs and vanilla extract to the butter-sugar mixture, and beat until well combined.
5. Gradually add the cocoa powder and mix until fully incorporated.
6. Slowly add the dry ingredients (flour and baking soda mixture) to the wet ingredients and mix until a smooth cookie dough forms.
7. Stir in the chocolate chips.
8. Scoop out spoonfuls of cookie dough and place them on the prepared baking sheets, leaving some space between each cookie.
9. Bake for 10-12 minutes, or until the edges are set. The cookies will continue to firm up as they cool.
10. While the cookies are still warm, carefully press a chocolate truffle candy into the center of each cookie to create the spider body.
11. For the spider legs, melt the chocolate chips or melting chocolate in the microwave or using a double boiler. Once melted, transfer the chocolate to a piping bag or a resealable plastic bag with a small corner snipped off.
12. Pipe 8 chocolate legs radiating from each truffle to create the spider’s legs. Let the chocolate cool and harden.
13. Once the chocolate legs have set, attach candy eyes to the truffle body using a dab of melted chocolate as “glue.”
14. If desired, use red gel icing to add a spooky mouth to your spiders.
15. Allow the cookies to cool and the chocolate to set before serving. Enjoy your delicious and spooky Spider Cookies at your Halloween gathering!

These spider cookies are a perfect addition to any Halloween party and are sure to delight your guests.

This delicious Honey Balsamic Pork Tenderloin is ideal for an elegant dinner gathering, yet it’s speedy enough for a straightforward weeknight meal. It’s consistently a crowd-pleaser, offering a flawless blend of sweet, savoury, tangy, and spicy notes!

Prep Time: 15  Minutes  |  Cook Time: 25  Minutes  | Serves 8

Ingredients:

• 2 pork tenderloins, each weighing approximately 450 grams and trimmed
• 2 teaspoons of seasoned salt
• 2 teaspoons of garlic powder
• 240 ml of balsamic vinegar
• 125 ml of honey
• 60 ml of chicken or vegetable broth
• 60 ml of ketchup
• 60 ml of firmly packed brown sugar
• 2 tablespoons of Worcestershire sauce
• 2 tablespoons of cornstarch
• 2 cloves of minced garlic
• ¾ teaspoon of salt
• ½ teaspoon of black pepper
• ⅛ teaspoon of red pepper flakes

Method

1. Preheat your oven to 200 degrees Celsius and lightly grease a baking dish measuring approximately 23×33 centimeters.
2. Trim the pork tenderloins, then rub them with the seasoned salt and garlic powder. Place them in the prepared baking dish.
3. In a medium-sized bowl, whisk together the balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, cornstarch, minced garlic, salt, black pepper, and red pepper flakes.
4. Pour this mixture over and around the pork tenderloins in the baking dish.
5. Bake for 20-30 minutes, or until a meat thermometer registers an internal temperature of 63 degrees Celsius.
6. Remove the baking dish from the oven and allow the pork to rest for 10 minutes before slicing it into pork medallions for serving.

Bacon-wrapped asparagus is a crowd-pleaser and a perfect combination of flavors and textures. Enjoy your delicious and savoury treat!

Preparation Time: 10 minutes Cooking Time: 15-20 minutes Total Time: 25-30 minutes Servings: 4

Ingredients:

• • • 1 bunch of fresh asparagus spears (about 450g)
    • 8-10 slices of bacon (thinly sliced works best)
    • Olive oil for brushing
    • Salt and black pepper to taste
    • Toothpicks (optional)

Method

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Asparagus: a. Wash the asparagus under cold water. b. Snap off the tough, woody ends of the asparagus, as mentioned in the previous recipe.
3. Wrap the Asparagus: a. Take a slice of bacon and start at the bottom of an asparagus spear. b. Gently wrap the bacon around the asparagus in a spiral pattern until you reach the top. c. If the bacon doesn’t stick on its own, you can secure it with a toothpick, but it’s not always necessary.
4. Arrange on a Baking Sheet: Place the bacon-wrapped asparagus on a baking sheet lined with parchment paper or a lightly greased baking dish. Leave a little space between each piece to allow for even cooking.
5. Brush with Olive Oil: Brush the bacon-wrapped asparagus with a bit of olive oil. This helps the bacon crisp up nicely during baking.
6. Season: Season the bacon-wrapped asparagus with a pinch of black pepper. Remember that the bacon itself is quite salty, so you may not need to add additional salt.
7. Bake in the Oven: Place the baking sheet in the preheated oven and bake for about 20-25 minutes or until the bacon is crispy and the asparagus is tender. You can broil for an additional 1-2 minutes at the end if you want the bacon to be extra crispy.
8. Serve: Remove the bacon-wrapped asparagus from the oven and let them cool slightly. If you use toothpicks, make sure to remove them before serving. Arrange on a platter and serve as an appetizer or side dish.

These mummy hot dogs are not only budget-friendly but also a hit with both kids and adults. They make for a fun and spooky addition to your Halloween celebration. Enjoy!

Prep Time: 5  Minutes  |  Cook Time: 5  Minutes  | Serves 4

Ingredients:

• 1 can of refrigerated crescent roll dough
• 8 hot dogs
• Mustard or ketchup (for eyes)
• Cooking spray

Method

1. Preheat the oven: Preheat your oven according to the crescent roll dough package instructions.
2. Prepare the hot dogs: If your hot dogs are longer than you’d like, you can cut them in half to make them bite-sized for the mummies.
3. Unroll the dough: Open the can of crescent roll dough and carefully unroll it. You should have a sheet of dough with perforations.
4. Cut the dough: Use a knife to cut the dough into thin strips. These strips will be used to wrap the hot dogs and create the mummy’s bandages.
5. Wrap the hot dogs: Take one strip of dough and wrap it around a hot dog. Leave a small gap near the top to create a space for the mummy’s eyes. Continue wrapping until the hot dog is mostly covered. Leave a small gap at the bottom for the mummy’s “feet.”
6. Bake: Place the wrapped hot dogs on a baking sheet that has been lightly greased with cooking spray. Bake in the preheated oven according to the crescent roll dough package instructions or until the dough is golden brown and the hot dogs are heated through.
7. Create the eyes: Once the mummy hot dogs have cooled slightly, use mustard or ketchup to create eyes in the gap you left near the top of each hot dog. You can make them as spooky or silly as you like!
8. Serve: Arrange your mummy hot dogs on a serving platter, and they’re ready to be devoured by your Halloween party guests

This Greek Lemon Chicken exudes juicy tenderness and an exceptional depth of flavour. Try marinating overnight or a minimum of 30 minutes to allow the infusion of flavours. This extended duration guarantees a flawlessly tender chicken, bursting with its exceptional flavours.

Prep Time: 10  Minutes  |  Cook Time: 10  Minutes  | Serves 4

Ingredients:

• 4 boneless, skinless chicken breasts, pounded thin
• 1/4 cup extra virgin olive oil
• 5 chopped garlic cloves
• Juice of 1/2 lemon (approximately 2 tablespoons)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Greek seasoning
• 1/4 cup Greek yogurt

Method

1. n a mixing bowl, blend together the olive oil, chopped garlic, lemon juice, paprika, salt, black pepper, Greek seasoning, and Greek yogurt to create a creamy and flavorful marinade.
2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the yogurt-based marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and chill in the refrigerator. Allow the chicken to marinate for at least 30 minutes or, for the ultimate infusion of flavors, overnight.
3. Heat a pan and add a drizzle of olive oil to prevent sticking. Carefully place the marinated chicken breasts onto the hot pan. Sear the chicken on one side for about 4-5 minutes or until a golden-brown crust forms. Flip the chicken breasts and sear the other side for an additional 4-5 minutes.

Try this simple and irresistible recipe for stuffed eggplant: Lamb or beef seasoned with Moroccan spices is served atop oven-roasted eggplant halves. Low-carb, effortless and utterly delicious!

Prep Time: 7  Minutes  |  Cook Time: 10  Minutes  | Serves 4

Ingredients:

For the Stuffed Eggplant:

• 2 large eggplants
• 1/2 pound (225g) ground beef or lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cooked rice
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground paprika
• Salt and black pepper to taste
• Olive oil for brushing and frying

For the Tomato Sauce:

• 1 can (14 oz) diced tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro

Method

1. Prepare the Eggplants:
   • Wash the eggplants and cut off the stems.
   • Cut the eggplants in half lengthwise.
   • Scoop out the flesh from the eggplant halves, leaving about a 1/4-inch thick shell. Be careful not to puncture the skin.
   • Chop the scooped-out eggplant flesh into small pieces and set aside.
2. Prepare the Filling:
   • In a large skillet, heat a couple of tablespoons of olive oil over medium heat.
   • Add the chopped onion and garlic and sauté until they become translucent.
   • Add the ground beef or lamb and cook until browned, breaking it apart with a spoon as it cooks.
   • Add the chopped eggplant flesh and cook for another 5-7 minutes until it softens.
   • Stir in the cooked rice, parsley, cilantro, cumin, cinnamon, paprika, salt, and black pepper. Cook for a few more minutes to blend the flavors. Remove from heat and let it cool slightly.
3. Stuff the Eggplants:
   • Preheat your oven to 350°F (175°C).
   • Fill each eggplant shell with the meat and rice mixture, pressing it down gently.
   • Place the stuffed eggplants in a baking dish, drizzle with olive oil, cover with foil, and bake for 30-40 minutes, or until the eggplants are tender.
4. Prepare the Tomato Sauce:
   • In a separate saucepan, heat some olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté until they become translucent.
   • Stir in the diced tomatoes, cumin, paprika, salt, and black pepper.
   • Simmer the sauce for about 10-15 minutes until it thickens.
   • Stir in the fresh parsley and cilantro.
5. Serve:
   • Once the stuffed eggplants are done, remove them from the oven.
   • Spoon some of the tomato sauce over the top of each stuffed eggplant.
   • Serve hot with additional sauce on the side.

Enjoy your delicious Moroccan Stuffed Eggplant with either beef or lamb! It’s a flavorful and comforting dish that’s perfect for a family dinner.

Prep Time: 20 Minutes  |  Cook Time: 20  Minutes  | Makes 4 Burgers

Ingredients:

For the Beef Patties:

• 450g premium beef mince
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 hamburger buns

For the Toppings:

• 1 large red onion, thinly sliced
• 1 large tomato, sliced
• 8 slices streaky bacon
• 4 slices cheddar cheese (optional)
• Lettuce leaves
• Pickles (optional)

For the Burger Sauce:

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Method

1. Prepare the Burger Sauce:

• In a small bowl, combine the mayonnaise, ketchup, yellow mustard, Worcestershire sauce, garlic powder, salt, and pepper. Mix well. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.

2. Cook the Bacon:

• Heat a large skillet over medium heat. Add the bacon slices and cook until they are crispy and browned, about 5-7 minutes per side. Place the cooked bacon on a paper towel-lined plate to drain excess grease.

3. Prepare the Beef Patties:

• In a mixing bowl, combine the ground beef, salt, pepper, garlic powder, and onion powder. Gently mix the ingredients until just combined, being careful not to overwork the meat. Divide the mixture into 4 equal portions and shape them into burger patties, slightly larger than the size of your burger buns.

4. Cook the Beef Patties:

• Preheat your grill or stovetop skillet over medium-high heat. Cook the beef patties for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. If you like your burgers with cheese, place a slice of cheddar cheese on each patty during the last minute of cooking.

5. Assemble the Burgers:

• Spread a generous amount of the burger sauce on the bottom half of each toasted bun.
• Place a lettuce leaf on top of the sauce.
• Add a beef patty (with or without cheese) on top of the lettuce.
• Layer with tomato slices, onions, and bacon.
• Top with the other half of the bun.

6. Serve:

• Serve your homemade bacon, onion, and tomato beef burgers immediately, optionally with pickles on the side.

Enjoy your delicious homemade burger with the perfect combination of flavors and textures!

Leftover recipes are a great way to reduce food waste and create delicious meals with ingredients you already have on hand. Here are some ideas for leftover recipes using common leftovers!

Method

1. vegetable Stir-Fry:
   • Leftover vegetables (broccoli, bell peppers, carrots, etc.)
   • Cooked rice or noodles
   • Soy sauce, ginger, and garlic for flavor
   • Optional protein (chicken, tofu, or shrimp)

   Stir-fry your leftover vegetables with your choice of protein and add cooked rice or noodles. Season with soy sauce, ginger, and garlic for a quick and tasty meal.

2. Frittata:
   • Leftover cooked vegetables (spinach, mushrooms, tomatoes, etc.)
   • Eggs
   • Cheese (optional)
   • Herbs and spices (such as thyme or oregano)

   Whisk eggs and pour them over your leftover vegetables in an ovenproof skillet. Add cheese if desired. Cook on the stovetop until the edges set, then finish in the oven until the frittata puffs up and is cooked through.

3. Pasta Salad:
   • Leftover pasta
   • Diced vegetables (tomatoes, cucumbers, bell peppers)
   • Olive oil, vinegar, and herbs for dressing
   • Optional extras (olives, cheese, grilled chicken)

   Toss your leftover pasta with diced vegetables and a simple dressing made from olive oil, vinegar, herbs, salt, and pepper. Customize with extras like olives, cheese, or grilled chicken.

4. Pizza Quesadillas:
   • Leftover pizza slices
   • Shredded mozzarella cheese
   • Sliced vegetables or pepperoni (optional)

   Place leftover pizza slices in a hot skillet. Add extra cheese and any additional toppings you like. Fold the slices in half and cook until the cheese is melted and the crust is crispy.

5. Soup or Stew:
   • Leftover roasted meats (chicken, beef, turkey)
   • Vegetables (carrots, celery, onions)
   • Broth (chicken, beef, vegetable)
   • Herbs and spices (thyme, bay leaves, black pepper)

   Simmer your leftover meats and vegetables in broth with herbs and spices to create a hearty soup or stew. Add noodles or rice for extra substance.

6. Mashed Potato Pancakes:
   • Leftover mashed potatoes
   • Chopped green onions or herbs
   • Egg
   • Breadcrumbs (optional)

   Mix leftover mashed potatoes with chopped green onions or herbs and an egg. Form into patties and cook in a skillet until golden brown. Serve with sour cream or applesauce.

7. Burrito Bowl:
   • Leftover cooked rice
   • Leftover protein (beef, chicken, pork)
   • Beans (black beans, pinto beans)
   • Salsa, sour cream, and guacamole

   Reheat the rice and protein, then assemble a burrito bowl with beans and your favourite toppings like salsa, sour cream, and guacamole.

Our T-Bone Steak and Black Pepper Butter recipe is a perfect fusion of juicy T-bone steak and luscious homemade black pepper butter, it’s a flavorful delight for your taste buds!

Prep Time: 15 Minutes  |  Cook Time: 20  Minutes  | Serves 2

• 1 T-bone steak (about 900g), at room temperature
• 1 tbsp vegetable oil
• 1 tsp salt

For the black pepper butter:

• 100g salted butter, softened
• 2 tsp cracked black pepper
• 1 tbsp Dijon mustard
• A pinch of salt

For the charred veg:

• 1 red onion, quartered
• 1 white onion, quartered
• 3–4 spring onions
• 1 medium leek (white part only), split lengthways and halved
• 6 tender stem broccoli spears
• 1 lemon, cut in half
• 2 thyme sprigs
• 2 tbsp vegetable oil
• Salt and freshly ground black pepper
• Sprigs fresh rosemary

Method

Instructions:

1.  First, prepare the black pepper butter: mix the ingredients together in a small bowl until evenly combined, then spoon onto the middle of a sheet of foil or cling film and roll to form a cylinder, roughly the diameter of a £1 coin. Twist the ends of the foil or cling film to seal and place in the fridge for 30 minutes to firm up.
2. Meanwhile, for the charred veg, place all the onions in a large bowl with the leek, broccoli, lemon and thyme. Drizzle with the oil and season with a little salt and pepper.
3. When ready to cook, rub the T-bone steak with the oil and salt, then lay on the hot barbecue grid and cook for 5 minutes. Turn the steak over and cook for another 5 minutes using a pair of tongs.
4. Quickly place the onion wedges around the steak and cook, turning occasionally, for 5 minutes. Now lay the leek, spring onions, broccoli and lemon halves on the grid and scatter over the thyme sprigs. Cook until the veg are tender and charred on both sides, turning as necessary.
5. Once the steak is cooked, lift it off the barbecue onto a warmed platter. Cover the steak with an upturned bowl to keep it warm and leave to rest for 5–8 minutes. Meanwhile, unwrap the black pepper butter and slice it into discs, the thickness of a $1 coin.
6. Carve the steak on either side of the T-bone and place it on a warmed platter or board. Lay the butter discs on top of the steak. Serve with the barbecued veggies and the charred lemons for squeezing over them.

Juicy Rump Steak with a fiery Chilli Hollandaise, the perfect pair!

Prep Time: 15 Minutes  |  Cook Time: 20  Minutes  | Serves 2

Ingredients

For the Rump Steak:

• 2 rump steaks (about 250g each)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary (optional)

For the Chilli Hollandaise Sauce:

• 2 large egg yolks
• 1 tablespoon water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup unsalted butter, melted
• 1-2 teaspoons hot sauce (adjust to taste)

Method

Instructions:

1. Prepare the Chilli Hollandaise Sauce: a. In a heatproof bowl, whisk together the egg yolks, water, lemon juice, salt, and cayenne pepper. b. Place the bowl over a saucepan of simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water. c. Continue to whisk the egg yolk mixture vigorously until it begins to thicken, about 2-3 minutes. Remove from heat if it gets too hot. d. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and becomes smooth. e. Stir in the hot sauce to your desired level of spiciness. Keep the hollandaise warm by placing it in a bowl over hot water while you prepare the steaks.
2. Prepare the Rump Steaks: a. Remove the rump steaks from the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking. b. Preheat your grill or a cast-iron skillet over high heat. You want it to be very hot. c. While the grill or skillet is heating, season the steaks generously with salt and black pepper on both sides. d. Drizzle olive oil over the steaks and rub minced garlic on both sides. e. If using rosemary, place a sprig on each steak.
3. Cook the Rump Steaks: a. Place the seasoned rump steaks on the hot grill or skillet. For medium-rare, cook for about 3-4 minutes per side for steaks that are about 1 inch thick. Adjust the time for your preferred level of doneness. b. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 54-57°C. c. Once done, remove the steaks from the heat and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute.
4. Serve: a. Slice the rested rump steaks against the grain into 1/2-inch-thick slices. b. Plate the sliced steaks and drizzle the prepared Chilli Hollandaise Sauce over the top. c. Garnish with extra cayenne pepper or fresh herbs if desired.

Enjoy these crispy, homemade Oven Baked Sweet Potato Fries as a healthier alternative to traditional French fries. They’re perfect as a snack or a tasty side dish!

Prep Time: 7 Minutes  |  Cook Time: 10 Minutes

Ingredients

Method

Delight in the succulent Roast Leg of Lamb, carefully seasoned with a flavorful herb and lemon rub, and accompanied by a hearty, meaty gravy.

Prep Time: 15 Minutes  |  Cook Time: 2 Hours  |  Serves: 6-8

Ingredients

Method

Indulge in the savoury delight of Lamb Chops with Rosemary Gravy, a comforting and satisfying meal that’s perfect for special occasions or whenever you’re craving a hearty feast.

Prep Time: 10- 15 Minutes  |  Cook Time: 25 Minutes

Ingredients

Method

This recipe for Roasted Broccolini with Winey Mushrooms combines perfectly roasted broccolini with mushrooms sautéed in white wine and butter!

Prep Time: 15 Minutes  |  Cook Time: 30  Minutes

Ingredients

Method

Indulge in culinary delight with a sizzling Porterhouse Steak, its savoury richness seared to perfection. Paired with crispy Garlic Rosemary Potatoes that whisper with herb-infused aroma. Crowned with melting Herb Butter, each bite is a masterpiece of flavour, a symphony for your senses.

Prep Time: 15 Minutes  |  Cook Time: 30  Minutes  | Resting time: 10 minutes

Ingredients

Method

These Crispy Parmesan Pork Cutlets are tender, juicy, and coated in a delightful combination of breadcrumbs and Parmesan cheese. The coating adds a crunchy texture and a burst of flavour, making this dish a family favourite that’s quick and easy to prepare. Serve it with a squeeze of lemon for a delightful zesty touch.

Prep Time: 15 Minutes  |  Cook Time: 15  Minutes  | Serves 4

Ingredients

Method

This Tuscan Butter Salmon recipe combines the rich flavours of Tuscany with succulent salmon fillets. The dish is elevated with a buttery sauce infused with garlic, sun-dried tomatoes, spinach, and a touch of tangy lemon.

Prep Time: 15 Minutes  |  Cook Time: 20  Minutes  | Serves 4

Ingredients

• 4 salmon fillets (skin-on), about 6 ounces each
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, chopped (packed in oil, drained)
• 2 cups fresh baby spinach leaves
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Method

This Broccoli Soup recipe is a delightful blend of flavours, that create a filling and healthy winter meal.

Prep Time: 15 Minutes  |  Cook Time: 25  Minutes  | Serves 4-6

Ingredients

• 2 large heads of broccoli, chopped into florets
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons butter or olive oil
• 4 cups vegetable or chicken broth
• 1 cup milk or cream (for a creamier version)
• Salt and pepper to taste
• Bread chunks
• Optional: grated cheese, a drizzle of olive oil

Method

Cheesy Buffalo Chicken Stuffed Avocados

Prep Time: 15 Minutes  |  Cook Time: 10  Minutes  | Serves: 2 people

Ingredients

• 2 large avocados
• 2 cups shredded rotisserie chicken
• 1/4 cup Frank’s RedHot sauce (adjust according to your spice preference)
• 2 tablespoons melted butter
• 1 jalapeno, seeded and finely chopped
• 2 green onions, thinly sliced
• 1 celery stalk, finely chopped
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Method

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half, remove the pits, and carefully scoop out some of the flesh from the center of each avocado half to create a larger cavity for the stuffing. Set the scooped avocado flesh aside.
3. In a mixing bowl, combine the shredded rotisserie chicken, Frank’s RedHot sauce, melted butter, jalapeno, green onions, celery, and shredded cheddar cheese. Season with salt and pepper to taste.
4. Mix all the ingredients together until well combined.
5. Spoon the buffalo chicken mixture into the hollowed-out avocado halves, filling them generously.
6. Place the stuffed avocados on a baking sheet lined with parchment paper or aluminum foil.
7. Bake in the preheated oven for about 10 minutes or until the cheese is melted and the filling is heated through.
8. Remove from the oven and let them cool slightly before serving.
9. Serve the buffalo chicken stuffed avocados as a delicious appetizer or a light main course.
10. Enjoy the spicy and savory combination of buffalo chicken and creamy avocado!

Note: You can garnish the stuffed avocados with additional chopped green onions, diced tomatoes, or crumbled blue cheese before serving if desired.

Sizzling Lamb Cutlets topped with zesty Chimichurri Sauce and a sprinkle of savory feta cheese!

Prep Time: 15 Minutes  |  Cook Time: 8-10  Minutes  | Serves: 2-4 people

Ingredients

Ingredients:

• 8 lamb cutlets
• Salt and pepper, to taste
• Olive oil, for cooking

For the Chimichurri Sauce:

• 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• Salt and pepper, to taste

For the Feta Sprinkle:

• 1/2 cup crumbled feta cheese

Method

1. Preheat your grill or grill pan over medium-high heat.
2. Season the lamb cutlets generously with salt and pepper on both sides.
3. In a small bowl, combine all the chimichurri sauce ingredients: parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, extra-virgin olive oil, salt, and pepper. Mix well and set aside to allow the flavors to meld.
4. Drizzle a bit of olive oil on the preheated grill or grill pan. Place the lamb cutlets on the grill and cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.
5. Remove the lamb cutlets from the grill and let them rest for a few minutes.
6. To serve, place the lamb cutlets on a platter. Spoon the chimichurri sauce generously over the cutlets, allowing it to drip down the sides. Sprinkle crumbled feta cheese on top.
7. Serve the lamb cutlets with chimichurri sauce and feta sprinkle alongside your favorite side dishes like roasted vegetables, salad, or grilled potatoes.

Enjoy your flavorful Lamb Cutlets with Chimichurri Sauce and Feta Sprinkled!

Indulge in the irresistible combination of crispy, golden halloumi bites drizzled with sweet honey. The perfect blend of savoury and sweet, try this mouthwatering recipe today and experience the magic of honey-infused halloumi!

Prep Time: 10-15 Minutes  |  Cook Time: 5-8  Minutes

Ingredients

• 250 grams halloumi cheese
• 1/4 cup all-purpose flour
• 1/2 teaspoon paprika
• Vegetable oil, for frying
• 2 tablespoons honey
• Fresh lemon wedges, for serving
• Fresh herbs (such as thyme or mint), for garnish (optional)

Method

Indulge in the vibrant sweetness of Blood Orange Pound Cake—a citrus-infused delight that will brighten your taste buds and captivate your senses. Get ready to experience a burst of tangy flavour in every bite, topped with a luscious glaze. Perfect for sunny days and sweet moments. Treat yourself to this zesty masterpiece!

Prep Time: 15 – 20 Minutes  |  Cook Time: 45 – 55  Minutes  | Serves 4

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• Zest of 2 blood oranges
• Juice of 1 blood orange

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons blood orange juice (from the remaining blood oranges)

Method

Discover the irresistible flavours of Beef Eye Fillet recipes. Experience tender grass-fed beef enhanced with garlic and rosemary for an exquisite dining experience. Elevate your meals with these delightful creations that will leave you wanting more. Get ready to savour the succulence of Beef Eye Fillet like never before.

Prep Time: 10 Minutes  |  Cook Time: 8 – 10  Minutes  | Serves 4

Ingredients

• 4 grass-fed beef eye fillet steaks (about 8 ounces each)
• 4 cloves of garlic, peeled
• Fresh rosemary sprigs
• 2 tablespoons olive oil
• Salt and pepper, to taste

Method

This recipe combines the richness of cauliflower with aromatic seasonings, resulting in a velvety texture and satisfying taste. Topped with crispy croutons, it’s a delightful balance of flavors and textures. Get ready to savour this cozy and delicious soup that will warm you from the inside out.

Prep Time: 15 Minutes  |  Cook Time: 35  Minutes  | Serves 4

Ingredients

• large head of cauliflower, roughly chopped
• 1 onion, diced
• 2 cloves of garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free alternative)
• 2 tablespoons butter (or olive oil for a vegan version)
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1 cup bread cubes or croutons
• Fresh parsley, for garnish

Method

This comforting dish combines rich flavors and textures, perfect for a satisfying meal. Serve over pasta or with crusty bread for an irresistible treat.

Prep Time: 15 Minutes  |  Cook Time: 35  Minutes

Ingredients

• 500g ground beef mince
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 can (400g) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1 cup grated mozzarella cheese
• Fresh basil leaves, for garnish

Method

Lunch or dinner is sorted with our Beef Rump Steak in Garlic-Rosemary Marinade recipe. Complete your hearty meal with your preferred salad or side dishes

Prep Time: 10 Minutes  |  Cook Time: 10  Minutes

Ingredients

• 2 beef rump steaks (about 250g each)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and black pepper to taste

Method

Savor the succulent flavors of grilled lamb cutlets infused with aromatic rosemary and garlic.

Prep Time: 10 Minutes  |  Cook Time: 8-10  Minutes

Ingredients

• 8 lamb cutlets
• 3 cloves of garlic, minced
• 2 tablespoons fresh rosemary leaves, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Method

Start your day right with these creamy Uncle Toby’s Traditional Oats crowned with Sweet Bananas, Juicy Strawberries, and Crunchy Cashews – a Breakfast Delight!

Prep Time: 5 Minutes  |  Cook Time: 10  Minutes

Ingredients

• 1 cup Uncle Toby’s Traditional Oats
• 2 cups water
• 1 ripe banana, sliced
• 1 cup fresh strawberries, sliced
• ¼ cup cashews, roughly chopped
• 1 tablespoon honey (optional)
• Pinch of salt

Method

Deliciously Simple: Homemade Bolognese Sauce with Barilla Spaghetti – A Taste of Italy in Every Bite!

Prep Time: 15 Minutes  |  Cook Time: 10  Minutes

Ingredients

• 225 grams Barilla spaghetti
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 500 grams ground beef mince
• 1 can (400 grams) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 cup grated Parmesan cheese (optional, for serving)
• Fresh basil leaves, chopped (optional, for garnish)

Method

Indulge in the mouthwatering delight of Easy Smoked Salmon Patties! These irresistible patties boast a perfect balance of smoky, flaked salmon, fragrant fresh dill, and a zesty burst of tangy lemon zest.

Prep Time: 15 Minutes  |  Cook Time: 10  Minutes

Ingredients

• 350g smoked salmon, flaked
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh dill
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 eggs, beaten
• Salt and pepper to taste
• 2 tablespoons vegetable oil (for frying)

Method

Indulge in the ultimate pleasure with this recipe for Juicy Grilled Chicken Breast Fillet. Experience the succulent tenderness and flavorful delight, tailor-made for a party of four. Prepare to relish each mouthwatering bite!

Prep Time: 25 Minutes  |  Cook Time: 15  Minutes

Ingredients

• 4 boneless, skinless chicken breast fillets
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh lemon wedges, for serving
• Chopped fresh parsley, for garnish (optional)

Method

Our savoury recipe for Roasted Garlic with Salt, Pepper, Thyme, and Olive Oil in a Cast Iron Skillet is a flavour explosion you won’t want to miss! Spread it on crusty bread, mix it into sauces, or toss it with roasted vegetables for an unforgettable culinary experience. Get ready to savour the rich, irresistible taste of roasted garlic perfection.

Prep Time: 5 Minutes  |  Cook Time: 35  Minutes

Ingredients

• 4 whole garlic bulbs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh thyme sprigs

Method

Indulge in the irresistible flavors of our simple roast pork leg. This classic dish is a perfect balance of bold flavors, crispy crackling, and tender, succulent meat. Prepare to be amazed as the aroma fills your kitchen and the taste delights your senses. A truly satisfying and comforting meal that will leave you craving for more.

Prep Time: 20 Minutes  |  Cook Time: 130  Minutes  |  Serves: 8

Ingredients

1 1/2 kg pork leg roast

1 tbsp salt

1/2 tsp ground pepper

2 tbsp Extra Virgin Olive Oil

1 clove garlic, minced

3 tbsp rice vinegar

2 tbsp light brown sugar

1 small birdseye green chilli, finely chopped

2 tbsp Honey

Method

This delicious and spicy pasta dish features succulent King Prawns cooked in a rich tomato and garlic sauce. The prawns are first sautéed with garlic, onion, and chili flakes, and then simmered in a tomato sauce with basil and oregano. The linguini is cooked until al dente and then added to the sauce, where it soaks up all the flavors of the prawns and the aromatic sauce. This recipe is easy to make and perfect for a quick weeknight dinner or a special occasion.

Prep Time: 15 Minutes  |  Cook Time: 20  Minutes  |  Serves: 4

Ingredients

• 400g linguini
• 500g prawns, peeled and deveined
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 small onion, diced
• 1 red chilli, sliced
• 1 teaspoon paprika
• 1 can chopped tomatoes
• 1/4 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Method

Looking for a delicious and impressive meal to share with family and friends? Try our Roasted Boneless Leg of Lamb with rosemary – tender, juicy and full of flavor! Perfectly seasoned with garlic and fresh rosemary, this roast is sure to impress.

Prep Time: 10 Minutes  |  Cook Time: 90 to 120  Minutes  |  Serves: 8

Ingredients

• 1 boneless leg of lamb (about 2 kg)
• 6 garlic cloves, peeled and chopped
• 2 tablespoons fresh rosemary leaves, finely chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Method

All you need for great beef hamburgers is decent beef and lots of salt and pepper. This is the way it’s done by all the grilling masters like Bobby Flay, and your favourite diners!

Prep Time: 10 Minutes  |  Cook Time: 5 Minutes  |  Serves: 6

Ingredients

Method

For a pure indulgent Easter dessert, nothing can beat this toasted hot cross bun with an oozy creamy ice cream centre and a hot chocolate sauce.

Prep Time: 10 Minutes  |  Cook Time: 5 Minutes  |  Serves: 6

Ingredients

Method

A beautiful simple salad that can be served warm or cold and uses all parts of the beetroot.

Prep Time: 15 Minutes  |  Cook Time: 45 Minutes  |  Serves: 4

Ingredients

Method

This creamy decadent dessert is the perfect sweet treat for Easter.

Prep Time: 20 Minutes  |  Cook Time: 6 Hours  |  Serves: 6

Ingredients

Method

Easy to perfect and a hit amongst friends and family.

Prep Time: 20 Minutes  |  Cook Time: 20 Minutes  |  Serves: 2

Ingredients

Method

Gather the family for this deliciously tender meal.

Prep Time: 10 Minutes  |  Cook Time: 8 Hours  |  Serves: 6

Ingredients

Method

Dip into Easter with this classic and delicious seafood cocktail sauce with a little kick. A tasty bbq entree with only 4 simple ingredients and no cooking required.

A perfect recipe for any variety of prawns including king, green or Thai prawns.

Prep Time: 20 Minutes  |  Serves: 6

Ingredients

Method

This simple and easy to make centrepiece will be sure to have your Easter guests hoping with excitement!

Prep Time: 20 Minutes  |  Serves: 6

Ingredients

Method

Discover the secret to this mouthwatering, tender oven-baked boneless pork roast with cider gravy, bursting with juicy flavours and aroma that will leave your taste buds dancing with delight!

Cook Time: 3 Hours  |  Serves: 8

Ingredients

Rolled unseasoned roasting pork

Olive oil

Salt

4 bay leaves

Small handful of sage leaves

2 apples, peeled cored and cut into wedges

2 teaspoons plain flour

300 mL apple cider

Method

Indulge in a bit of bistro classic at home during the week with this delicious dish that is ready in a flash.

Prep Time: 10 Minutes  |  Serves: 4

Ingredients

2 cups rocket

12 ripe figs, halved

30g Grana Padano, finely grated

1tbsp white wine vinegar

3tbsp olive oil

1tsp pink peppercorns, crushed

Method

STEP 1

Indulge in a bit of bistro classic at home during the week with this delicious dish that is ready in a flash.

Prep Time: 10 Minutes |  Cook Time: 20 Minutes  |  Serves: 4

Ingredients

20g butter
2 brown onions, thickly sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
2 (about 500g) beef scotch fillet steaks
1 loaf Focaccia
2 marinated capsicums, thickly sliced
40g baby rocket leaves

Paprika mayonnaise
1 egg yolk
1 garlic clove, crushed
1 tbsp lemon juice
1 tbsp tomato sauce
1 tsp Dijon mustard
1 tsp sweet paprika
1/2 cup (125ml) light olive oil

Method

• Step 1
  To make the paprika mayonnaise, place the egg yolk, garlic, lemon juice, tomato sauce, mustard and paprika in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
• Step 2
  Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion softens. Add the sugar and vinegar and cook, stirring, for 5 minutes or until onion is golden brown and caramelised. Transfer the cooked onion to a bowl.
• Step 3
  Use a large sharp knife to cut through each steak, across the grain, into 2 thin steaks. Heat a barbecue or char-grill pan on medium high. Season steaks well with salt and pepper. Add the steaks to the preheated grill and cook for 1-2 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
• Step 4
  Cut the focaccia in to desired size then the bread slices to the grill and cook for 1 minute each side or until toasted. Remove from heat.
• Step 5
  Place half the bread slices on serving plates. Dollop with paprika mayonnaise. Top with beef, onion, capsicum and rocket leaves. Sandwich with remaining bread slices. Serve immediately with potato wedges, if desired.

This is a delicious, healthy meal! Nutritious & flavorful salmon tossed with fresh veggies and creamy, homemade garlic yoghurt dressing!

Prep Time: 5 Minutes  |  Serves: 2

Ingredients

4 cups mixed lettuce
200g smoked salmon
2 large cucumbers, sliced into half moons
1 cup Greek yogurt
1 garlic clove, grated
pinch kosher salt
juice of 1 lemon
2 teaspoons olive oil
3 tablespoons mixed seeds (poppy, sesame, sunflower, flax, anise, and caraway)

Method

Divide the lettuce between two bowls. Top with the smoked salmon and cucumber.

Whisk together the yogurt, garlic, salt, lemon juice, and olive oil. Dollop as much as you like over each bowl, then top with the seed blend.

Incredibly easy and perfect for any special occasion.

Prep Time: 2 Minutes  |  Cook Time: 12 Minutes

Ingredients

1 wheel Brie Cheese
4tbs honey
1 cup walnuts, halved
Fresh Rosemary Sprig
Bread for Serving

Method

1. Preheat the oven to 180ºC and spray a small baking dish with non-stick cooking spray.
2. Place the wheel of brie in the center of the baking dish and top with the walnut halves.
3. Add the rosemary sprigs and drizzle with honey.
4. Bake for 12 minutes or until the cheese is soft.
5. Serve with extra rosemary, honey, and crusty French bread.

Tender chicken breasts cook a garlicky, creamy tomato bath, and the addition of kale rounds the creamy chicken skillet meal into a true one-pan dinner. Plus, it’s ready in just about 20 minutes.

Prep Time: 3 Minutes  |  Cook Time: 30 Minutes

Ingredients

2 Tbsp extra-virgin olive oil
4 medium chicken breast, boneless, skinless
1 tsp kosher salt, divided
½ tsp freshly cracked black pepper
2 Tbsp tomato paste
3 cloves garlic, minced
1 tsp fennel seeds
1/2 tsp crushed red pepper flakes, optional
1 can crushed tomatoes
1 cup heavy cream
½ cup parmesan cheese, divided
4 cups kale, ribs removed, torn into small pieces, packed
1/4 cup basil leaves, thinly sliced

Method

Sweet and spicy Cajun Honey Pork Tenderloin. This flavorful pork is oh so tender, quick and easy to put together, and will produce delicious results every time. Ready in just over 30 minutes! Perfect for a weeknight dinner, holiday worthy and makes great leftovers!

Prep Time: 3 Minutes  |  Cook Time: 30 Minutes

Ingredients

2 pork tenderloin (about 500g each)
2 tablespoons Herbies Cajun seasoning
2 tablespoons olive oil
¼ cup butter (unsalted (4 tablespoons))
¼ cup honey
½ cup chicken broth (low sodium)

Method

A fabulous combination of flavours will give your ham a beautiful golden glaze

Cook Time:  1 Hour 15 Minutes. |  Makes: 18

Ingredients

1 x 8-10 kg ham leg, rind removed
Cloves, for studding (about 50)

For the Beer, brown sugar & mustard glaze
375 mL bottle dark ale
½ cup brown sugar
2 tbsp Dijon mustard
1 tbsp golden syrup

Method

Just like mince pies, only better! A rich crumble tops off these festive favourites. For a smaller quantity the recipe can simply be halved.

Prep Time:  45 Minutes. |  Makes: 24

Ingredients
175 g plain flour, plus extra to dust
65 g icing sugar
100 g unsalted butter, chilled and cubed
1 egg yolk
Zest of 1 orange, finely grated
1 tbsp orange juice
840 g fruit mince

Method

Bring some colour and flavour to the table with this assortment of veggies that are roasted to perfection and served with a homemade hummus

Prep Time:  1 Hour 30 Minutes. |  Serves: 6

Ingredients

Method

Short on time? This stunning dessert has the wow factor but is super-easy to make.

Prep Time:  30 Minutes. |  Serves: 14

Ingredients

Method

Rosemary-crusted beef fillet with horseradish cream is perfect for effortless entertaining and will make a fantastic main dish recipe at any dinner party.

Serves: 8

Ingredients

Method

Recipe by Epicurious

Rosemary-crusted beef fillet with horseradish cream is perfect for effortless entertaining and will make a fantastic main dish recipe at any dinner party.

Prep Time: 10 Mins | Cook Time: 20 Minutes | Rest Time: 10 Minutes |  Serves: 8

Ingredients

Method

1. Pre-heat the oven to 220ºc
2. Heat a large cast iron skillet over high heat. Place the whole fillet of beef on a large chopping board. Drizzle over the olive oil and rub all over the fillet.
3. Sprinkle the chopped rosemary, salt and pepper on to the chopping board then roll the beef fillet into the seasoning, making sure you cover the entire surface of the fillet.
4. Sear the beef fillet on all sides until golden brown then place in the oven and allow to roast for 20 minutes until a meat thermometer inserted reads 55ºC/130ºF for rare-medium rare meat.
5. Remove from the oven then cover with foil and allow to rest for 10 minutes.
6. In that time, mix together all the ingredients for the horseradish cream and season to taste with lemon, salt and pepper.

7. Slice the beef fillet and serve with the horseradish cream.

   Recipe by Alida Ryder

This celestial ham will be the winning centre-piece of your Christmas table. Sweetly spiced by the whole cloves. The deliciously sticky glaze contrasts beautifully with the salty meat.

Cook Time: 1 hour 25 Minutes |  Serves: 12

Ingredients

8 kilogram smoked leg of ham

1 cup (320g) redcurrant jelly

3/4 cup (240g) cranberry sauce

2 tablespoon lemon juice

1/3 cup (80ml) brandy

whole cloves, to decorate

Method

1. Preheat oven to 180°C/350°F.
2. Cut through the rind of the ham about 10cm (4 inches) from the shank end of the leg. To remove the rind, run your thumb around the edge of the rind, just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the cut at the shank end. Remove rind completely. Using a sharp knife, score fat lightly at about 2.5cm (1-inch) intervals, cutting just through the surface of the fat. Score in the opposite direction to form a diamond pattern.
3. To make cranberry and redcurrant glaze, stir jelly, cranberry sauce, lemon juice and brandy in a small saucepan over low heat until combined.
4. Line large baking dish with baking paper; place ham on wire rack in dish. Brush ham all over with glaze; cover shank end with foil.
5. Bake ham 40 minutes; remove from oven, decorate with cloves. Return to oven; bake a further 40 minutes or until browned all over, brushing occasionally with glaze.
6. Cover ham; stand 15 minutes before slicing. Serve warm or cold.

Crispy potatoes served with sizzling garlic and yogurt dip are perfect as a side dish or a snack. They are easy to prepare, and you can make the yogurt dip in advance

Prep Time: 20 Minutes | Bake Time: 30 Minutes |  Serves: 2

Ingredients

500 g baby potatoes, washed and unpeeled
1 tbsp salt
1 tbsp olive oil
your favourite herbs or spices (e.g. oregano, garlic powder, paprika), optional
pinch of salt

Yogurt dip:

1/2 bunch fresh parsley, finely chopped
1 clove garlic, finely chopped
1 tsp chilli flakes
1/2 tsp salt
80 ml olive oil
300 g greek yogurt

Method

1. Wash potatoes under running water and scrub any dirt and sprouts. Transfer to a pot. Fill pot with cold water until potatoes are covered. Add 1 tbsp of salt and boil until potatoes are easily pierced through by fork (about 15 minutes).
2. While the potatoes cook, preheat the oven to 200⁰C.
3. When potatoes are done, drain them in a large colander and let cool for about 5 minutes. Evenly distribute potatoes on a baking tray lined with parchment paper. Using drinking glass or potato masher gently smash each potato. Thin potatoes will be more crispy. Brush top of each potato with olive oil and sprinkle with salt and your favourite herbs/spices. Bake in the oven for 15 minutes, then remove from the oven and flip over each potato. Brush with olive oil again. Bake for additional 10-15 minutes until golden and crispy (25-30 minutes total).
4. While potatoes bake, prepare the dip. In a heat proof bowl or jar combine fresh parsley, garlic, salt and chilli flakes. Pour olive oil to a saucepan and heat over medium heat until hot. Make sure it does not get hot enough to smoke. Once hot, pour into container with herbs and let infuse for about 15 minutes. To plate, swirl greek yogurt on a plate and spoon over the garlic oil mix.
5. Serve hot potatoes with yogurt dip. Enjoy!

Fresh & Healthy 6-ingredient avocado salsa. It’s sweet, spicy & undoubtably refreshing. Smooth avocado paired with sweet mango and spicy jalapeño will have you craving more with every bite.

Prep Time: 5 Minutes |  Serves: 6

Ingredients

2 medium mangoes diced
1 avocado diced
1/4 red onion diced
1/2 cup tomato diced
1/2 cup fresh cilantro chopped
1 small lime juiced
1/2 small jalapeno optional
salt pepper to taste

Method

1. Prepare all the ingredients – skin and dice the mangoes, skin and dice avocado, finely chop red onion and cilantro.
2. If using any habanero or jalapeno, remove the stem and seeds and finely dice it.
3. Combine all the ingredients in a medium bowl. Season with salt pepper to taste and fresh lime juice.
4. Enjoy!

This Easy Teriyaki Chicken Wings recipe is made using the best homemade sauce and glaze prepared with soy sauce, brown sugar, ginger, and more. Bake or air fry the wings to perfection and then drizzle them in sticky sauce.

Prep Time: 10 Minutes | Cook Time: 40 Minutes |  Serves: 8

Ingredients

1kg chicken wings
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste

Homemade Teriyaki Sauce

½ cup soy sauce
2-3 garlic cloves minced
2 tablespoons rice vinegar I used unseasoned.
¼ cup sugar
2 teaspoons minced ginger 1/4 teaspoon if using ground ginger
1 tablespoon cornstarch to thicken
1 tablespoon water

Method

Summer flavours abound in these fresh and light lettuce rolls. Filled with mango, prawns, chilli and mint, they are perfect for sharing. Serve with a sweet chilli dipping sauce.

Cook Time: 10 Minutes |  Serves: 8

Ingredients

1 large iceberg lettuce
500g cooked prawns, shelled
1 large mango, stone removed and cut into 2 centimetre cubes
1 small red chilli, seeds removed, finely diced
8 mint leaves, finely diced
3 tbsp sesame seeds, toasted

Method

1. Wash lettuce and break apart. You will need leaves to roll the filling in so try to keep larger leaves intact.
2. Put chopped mango into a small bowl with chilli and mint and stir to combine.
3. To assemble lay a lettuce leaf on a flat surface, and place a 2-3 prawns and some of the mango mix on top. Roll lettuce leaf to form a parcel, tucking in the ends and then cut in half. Use a toothpick to secure.
4. Sprinkle rolls with sesame seeds and serve.

Pasta is always a great go-to mid-week meal because it is quick to make and universally loved. This Chilli Prawn Linguine will only take 30 minutes to prepare and it tastes fantastic. The beauty of this dish is that you can increase the amount of chilli that you use if you like things a bit spicier, or reduce it if you prefer a more mild flavour.

Cook Time: 30 Minutes |  Serves: 4

Ingredients

400 g linguine
1 tbsp olive oil
4 cloves garlic, finely sliced
½ small red chilli, seeds removed
6 medium tomatoes, deseeded and finely chopped
Salt
Freshly ground black pepper
700 g fresh prawns, peeled (leave tails intact) and deveined
Large handful of rocket and lime wedges to serve

Method

1. Bring a large pot of salted water to the boil and cook linguine following the packet directions, until it is al dente. Drain, keeping ½ cup of the cooking liquid.
2. Heat oil in a large frying pan over medium-high heat. Add garlic and chilli and cook for 1 minute then add fresh prawns. Cook for a further 2 minutes and add tomatoes and cooking liquid then season with salt and pepper.
3. Add linguine and cook for a further 1 to 2 minutes or until the linguine is well coated.
4. Serve immediately topped with rocket and lime wedges on the side.

Roast chicken doesn’t have to be boring if you get creative. This spicy yoghurt marinated chicken will have you craving more.

Cook Time: 1 Hour 10 Minutes |  Serves: 4

Ingredients

1 tablespoon olive oil
1 cup plain Greek yoghurt
1 lemon, zested and juiced
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon garlic powder
½ teaspoon curry powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 whole chicken

Method

1. Preheat the oven to 200°C. Line a baking tray with aluminum foil and spray it with non-stick cooking spray.
2. In a medium bowl, whisk the olive oil with the yoghurt, lemon zest, lemon juice, chili powder, cumin, garlic powder, curry powder, salt and pepper to combine.
3. Place the chicken on the prepared baking sheet and rub generously with the yoghurt mixture.
4. Roast until the chicken is evenly golden and cooked through. Serve warm with a leafy green salad.

Moqueca (pronounced “mo-KEY-ca”) is a traditional Brazilian fish dish that has a fantastic depth of flavour. Similar in taste to a Thai red curry but with a milder flavour it is quick and easy enough to make for a mid-week meal. We have used barramundi but you can use any firm fish to make Moqueca, including salmon, pink ling, trout, bream or trevalla.

Cook Time: 35 Minutes |  Serves: 4

Ingredients

700 g barramundi
½ tsp salt
¼ tsp freshly ground black pepper
Zest of 1 lime
1 tbsp lime juice
3 tbsp olive oil
1 small brown onion, finely diced
½ tsp salt
1 cup diced carrot
1 red capsicum, diced
3 cloves garlic, roughly chopped
1 ½ tsp brown sugar
1 ½ tsp cumin powder
1 ½ tsp paprika
1 cup fish or chicken stock
410 g can crushed tomatoes
400 mL can coconut milk
½ cup chopped coriander or parsley

Method

1. Pat fish dry with paper towel and then chop into 5 centimetre pieces. Add fish to a bowl with ½ teaspoon salt, lime zest and juice, and pepper. Mix to combine and coat the fish. Cover and refrigerate for 15 minutes.
2. Heat 2 tablespoons olive oil in a large frying pan over high heat. Add fish and cook until just cooked through. Remove from pan and set aside.
3. Reduce heat to medium high and add remaining olive oil to the same frying pan. Add onion and salt and sauté for 2 minutes or until the onion starts to turn translucent, then reduce heat to medium and add carrot, red capsicum, and garlic and cook for 5 minutes, stirring often. Add brown sugar, cumin, paprika, fish stock, tomatoes, and coconut milk and stir. Cover and simmer on medium low heat for 10 minutes.
4. Return fish to the stew and simmer for 2-3 minutes.
5. Taste sauce and add additional salt, pepper or lime juice if desired.
6. Garnish with coriander or parsley and serve with lime wedges.

These Glazed Ribs are just the right blend of sticky, sweet and spicy and are quite easy to make; you can make the sauce in advance and keep in the fridge for up to 3 days.

Cook Time: 5 Hours |  Serves: 6

Ingredients
2 tbsp white sugar
2 kg pork baby back rib rack
250 mL apple juice

Method

1. Preheat oven to 110C.
2. Mix the rub ingredients together and sprinkle onto each side of the ribs, pressing to ensure they are well-coated.
3. Lay two large pieces of foil on a baking tray and add half the ribs, meat side up. Fold one piece of foil to create a pocket around the ribs, leaving one side open. Pour half the apple juice into the foil, then seal the foil. Securely wrap with the remaining layer of foil and repeat with remaining ribs. Coo k in the oven for 4 ½ hours.
4. Meanwhile, make the sauce by combining all ingredients, except 1 tbsp of whiskey, in a saucepan and bring to the boil. Reduce heat and simmer until the mixture has reduced by a third, stirring frequently. Remove from heat and stir in 1 tbsp whiskey.
5. Turn grill onto medium-high heat (approx. 220C).
6. Line a tray with fresh foil and place a wire rack on top. Remove the ribs from the foil pocket and place on the wire rack, bone side up. Coat ribs with half the sauce, place under the grill and cook for 5 minutes, or until the sauce starts to bubble and darken in colour. Flip the ribs over, glaze with remaining sauce and cook until the sauce starts to bubble and darken. Remove from the grill and serve immediately.

Fresh seafood stars in this wonderfully warming dish. Serve it with chunks of fresh bread to soak up the sauce.

Cook Time: 45 Minutes |  Serves: 6

Ingredients

Method

1. Heat oil in a large, lidded pan over medium-high heat. Add onion and garlic and cook, stirring until softened.
2. Add the turmeric, paprika and fennel seeds to the pan and cook, stirring, for 1 minute. Add the wine and cook for 2 minutes before adding the stock and potato. Bring to the boil, then reduce heat and simmer uncovered for 8-10 minutes or until the potato has started to soften.
3. Add the sliced fennel, prawns and fish and cook, covered for 3 minutes or until prawns are almost cooked. Add the scallops and mussels and cook for 4 minutes, or until the mussels have opened. Discard any mussels that do not open.
4. Garnish with fennel fronds and serve.

Hearty, healthy and versatile; you can make this one-pot wonder your own by using any veggies or herbs you prefer or have available.

Cook Time: 1 Hour |  Serves: 3-4

Ingredients

Method

1. Pre heat the oven to 180C. Rinse both lentils until the water runs clear.
2. In a large bowl mix together the lentils, vegetables, 200g of the cherry tomatoes, the herbs, garlic, vinegar, oil, 350ml water, ½ teaspoon of salt and ¼ teaspoon pepper. Mix well and place in a medium sauté pan. Bring to the boil, cover with a lid and bake in the oven for 40 minutes, or until the lentils are aldente.
3. Meanwhile make the pesto; Place all ingredients in a blender and blitz to combine. Add more oil if needed, then season generously with salt and pepper. Cover until ready to use (leftover pesto will keep for a week covered in the fridge.)
4. Sprinkle the bake with a light coating of parmesan. Top with torn pieces of mozzarella and the remaining cherry tomatoes. Bake, uncovered, for a further 10 minutes, until the cheese is melted.
5. Garnish with pesto, mint and baby kale, and serve with crusty bread.

Hearty, tasty and ideal fare for a cool Tassie winter, this Chilli packs a punch. You can dial the spice up or down to suit your taste.

Cook Time: 40 minutes |  Serves: 4

Ingredients

Method

1. Place a large saucepan over medium high heat.  Add the olive oil and onion and cook for 5 minutes, stirring.
2. Increase the heat to high, add the mince and cook for 5 minutes or until the mince is browned.
3. Stir through the chilli powder, cayenne, cumin, garlic powder, tomato paste, sugar, salt and pepper and cook until aromatic.
4. Add stock, diced tomatoes, red kidney beans and tomato puree and stir well. Bring to a gentle boil, reduce heat to med-low and simmer for 25 minutes, stirring occasionally.
5. Prepare a soft polenta by following the package guidelines. Once ready add butter, season and mix well. Remove from heat and set aside.
6. To serve, divide the polenta between plates, top with chilli con carne, scatter with sliced red chilli and herbs, and serve immediately.

A modern twist on a classic family favourite

Cook Time: 30 minutes |  Serves: 4

Ingredients

Method

1. Begin by making the Coriander Lime Mayo.  Chop ½ cup coriander and mix with mayonnaise, lime zest and juice in a bowl. Set aside.
2. In a large bowl combine cinnamon, oregano and cayenne pepper with the olive oil. Mix until well blended. Add the chicken to the spice mix and turn to coat well.
3. Heat barbecue or a grill pan and cook chicken on medium heat for 12-15 minutes turning once. When the chicken is fully cooked, place on a chopping board and slice.
4. To serve, fill the tacos with the sliced chicken and diced mango and drizzle with the Coriander Lime Mayo. Serve with lime wedges and coriander leaves on the side.

A stunningly beautiful, but surprisingly simple showstopper dessert ideal for an Aussie summertime Christmas.

Cook Time: 30 minutes plus setting time  |  Serves: 10

Ingredients

Method

1. Line the base and sides of a 20cm round springform tin with baking paper.
2. Remove the ice-cream from the freezer and allow it to soften but not melt.
3. Blitz the biscuits until they resemble fine breadcrumbs. Add the melted butter and mix until well combined.
4. Put the biscuit mixture into the bottom of the springform pan and push down with the back of a spoon to flatten.
5. Place softened ice-cream in a large mixing bowl and gently stir through half of each type of berries.
6. Spoon the ice-cream on top of the biscuit base evenly. Smooth to flatten the top with the back of a spoon. Cover the top with baking paper or clingfilm and place in the freezer to set overnight.
7. To decorate, whip egg white until stiff peaks form and place caster sugar in a bowl. Brush each piece of fresh fruit with the egg white and then sprinkle with sugar. Place on a tray lined with baking paper to dry. They will harden in a couple of hours.
8. When ready to serve, remove the ice-cream cake from the freezer, unmould from the springform tin, place on a serving plate and top with the sugared berries. Dust with freeze dried berries, if using, and serve.

With spectacular colour from the blueberries plus a gorgeous edible flower garnish, this vegan raw blueberry cake will bring a touch of glam to any table.

Cook Time: 40 minutes plus setting time (preferably overnight) |  Makes: 30 approx Pieces

Ingredients

Method

1. Lightly toast pecans, macadamias, and hazelnuts in a frying pan over low heat. Set aside to cool.
2. Grease a 25 centimetre round fluted tart pan.
3. When cool, blitz the nuts in a food processor until a crumb-like texture and place aside in a bowl. Add dates, cocoa powder, maple syrup, vanilla and salt to the food processor and bend to a rough paste. Gradually blend the nuts into the date mix until well combined.
4. Use the back of a spoon to press the nut mix firmly and evenly into the tart tin and refrigerate.

A twist on the traditional favourite, our White Christmas is a frozen treat that’s just the thing for a warm summer.

Cook Time: 3 Hours 15 Minutes |  Makes: 30 approx Pieces

Ingredients

Method

1. Line a 30 x 20 centimetre baking tin with baking paper.
2. Melt chocolate in microwave in 30 second bursts. Allow to cool slightly, then fold in remaining ingredients.
3. Pour mix into the prepared pan and use a spoon to smooth the top.
4. Place in freezer for 3 hours or until set. Remove and slice into squares and keep squares in an airtight container in the freezer. Serve frozen.

Crack open the bubbles for this divine mussel dish.

Cook Time: 20 Minutes |  Serves: 4

Ingredients

Method

1. Melt butter in a large saucepan and soften leek over medium-low heat for 5 minutes. Add sparkling and increase the heat. Cook until the sauce has reduced in volume by half.
2. Add curry powder, lime leaves, saffron, stock and cream and bring to the boil.
3. Tip mussels into the pan and mix into the sauce. Cover with a lid and cook until the shells have opened.
4. Add lemon juice and a pinch of salt and pepper. Taste for seasoning and serve immediately, with lemon wedges on the side.

Aromatic spiced quail are the ideal way to start a special meal.

Cook Time: 30 Minutes plus 3 Hours to Marinade |  Serves: 6

Ingredients

Method

1. Use a sharp knife or kitchen scissors to remove the backbone from the quail and flatten out the bird with the palm of your hand.
2. Add salt, pepper, and spices to a frying pan over medium heat. Toast spices, stirring frequently for 1 to 2 minutes.
3. Add toasted spices to a mortar with garlic and grind into a paste. Add 4 tbsp olive oil and then rub the mixture over the quail and leave to marinate for at least three hours.
4. Preheat a grill pan or barbecue to high.  Drizzle remaining olive oil over quail and grill breast-side down for two minutes, until golden. Turn and cook for a further 3-4 minutes, until cooked to your liking.
5. Serve with a green salad or rice.

A melding of fresh flavours makes this the ultimate oyster entree.

Cook Time: 10 Minutes plus freezing time |  Serves: 2

Ingredients

Method

1. Blend lychees, cucumber and lime juice together in a blender until smooth. Pour mixture into a shallow metal or glass container, cover and put in the freezer for approx. 4 hours, stirring twice during the freezing cycle to aerate.
2. When set, scrape mixture with a spoon to create a granita.
3. Spoon granita over oysters and serve immediately.

Nothing signals the warm, relaxed days of summer quite like prawns cooked on the barbecue. Enjoy these with a salad or just as they are.