This rarely happens, and it usually only lasts 24 hours, but I can officially say: I’m cooked out. Between cooking for Easter both in real life and for RecipeTin Eats and client work, the amount of food that has come out of my pokey little kitchen over the past couple of weeks is extraordinary. My freezer is jam packed, the homeless guy is getting 2 meals almost every day, and every friend I see gets sent home with food....
See separate directions for brown basmati rice – How to cook Brown Rice. How to cook Basmati Rice The biggest mistake most people make which results in gluey rice is using the wrong rice to water ratio. The correct rice to water ratio is 1 : 1.5 (1 cup of rice to 1.5 cups of water). Most people use 1 3/4 cups of water or even 2 cups of water, AND they rinse the rice which makes it waterlogged and makes the mushy rice problem even worse....
Let me show you how to make this simple pressure cooker taco meat using this step by step guide. This instant pot taco meat recipe is now one of my family’s favourite, in fact, my daughter loves this so much she urges me to make it all the time. I wasn’t surprised when she wrote that her best meal is her mummy’s burrito and it is divine! I sure had a bit of a proud moment....
A keto version of a beloved childhood cake, it’s incredibly close to the real thing, saving you from the need to cheat! This cake is amazing. It’s such a sweet victory to keto and gluten-free baking, that you can use almond flour and a sugar-free sweetener to produce a cake so fluffy, so flavorful, and so festive. 🎂 Last week, my husband celebrated his birthday. I made this keto birthday cake for him after he told me, a few weeks ago, about one of his fondest childhood memories....
It’s easy to make, too - I simply drop the ingredients into the food processor and quickly mix them. It only needs about 30 minutes in the oven. I adore this cake! It’s moist, fluffy, and coconutty. And so easy to make! It’s just perfect with a cup of coffee ☕, and I’ll go ahead and admit it - I sometimes like to have it for breakfast, especially on weekends....
🇫🇷Welcome back to FRENCH BISTRO WEEK!🇫🇷 Welcome back to the final instalment of French Bistro Week! 🇫🇷 This is a week in which I’m sharing all the recipes you need to recreate your very own French Bistro experience at home. Here’s the menu of recipes I shared: Starter: Warm Goat’s Cheese Salad – A classic French Bistro starter. This fresh leaf salad sports nuts, bacon, and pan-fried goat’s cheese medallions that are golden outside and oozing inside....
These juicy lamb meatballs are loaded with Middle Eastern flavours. Caramelised on the outside, juicy and flavour loaded on the inside! Juicy Lamb Meatballs with Moroccan flavours! Monday Meatball Mania is here! On the last Monday of every month, Jo from Jo Cooks and I each share a meatball recipe, because we both believe that ball shaped food rocks (fabulously high ratio of golden brown surface to juicy meat inside) and there should be more of it in this world....
I am one of those people who always overcommits. Especially when it comes to anything food related. Then 7 out of 10 times, I find myself in a flurry at the last minute because I promised to bring something sweet for lunch with the girls, or to make something for my friends’ son’s school bake sale because she works full time and doesn’t have the time to bake something. So it’s super handy to have a few really fast sweet recipes up your sleeve and this is one of mine....
The oven pretty much does the work for you. All you need is a few hours, and basting the ribs occasionally. I really like ribs! There’s something almost primal about eating tender, flavorful meat right off the bone. I guess they unleash the cavewoman in me. 🙂 This beef back ribs recipe is super easy to make (though not quick), and they come out so tender. Whenever I spot them at Whole Foods, I immediately buy them....
This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....
Party Pies “Classic Aussie meat pies – in mini form made in muffin tins!” In the lead up to Australia Day on 26 January 2015, I’m going to share a series of classic Aussie fare. And I can’t think of anything more quintessentially “Aussie” than meat pies. Meat pies are to Australians what hot dogs are to Americans. You can’t go to a footy game here without being surrounded by blokes (and some lasses…....
Made with ground pork, this recipe is a simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork. Don’t skip the charring of the beans, it’s the defining feature of this stir fry! Pork Stir Fry with Green Beans If you’ve ever been to a Chinese Szechuan restaurant, you might be familiar with a green bean and pork stir fry which is a firm favourite among spicy Asian food lovers....
This is a basic no rise recipe (proofing) and it comes together quickly in about 10 minutes. Let me show you how to make the best homemade pizza in easy steps. This recipe is great for beginners as it is amazingly easy to make. It needs no rising time, not much prep needed. In fact, this basic quick pizza dough recipe uses dried active yeast (dried fast action yeast). What that means is, you don’t need to activate the yeast or use fresh yeast in this recipe....
This recipe is made using one of my master sauce recipe, this Peanut Sauce for Stir Fries. Like my All Purpose Stir Fry Sauce, it can be used for any stir fry or noodles using a “formula” (provided in the recipe) and forms the basis for many recipes I’ve shared over the years! Quick Peanut Stir Fry I love being proven wrong over good food. I can usually read a recipe and have a good sense for what it will taste like....
The traditional chow mein sauce contains oyster sauce (as well as meat). This vegetarian/vegan version of chow mein is very close to the traditional version, but I have created a sauce without oyster sauce in it. I’ve included directions to make the sauce from scratch as well as the directions for making this using my Real Chinese All Purpose Stir Fry Sauce (Vegetarian version) which, if you have a stash of it on hand, makes this super quick to make because you already have the sauce ready made!...
Delicious eaten plain. Magical used in this Ottolenghi Cauliflower Salad! Welcome to Day 15 of the inaugural Holiday Salad Marathon, where I’m sharing 30 salads in a row through to Christmas Eve. Something different to the usual sugar-loaded baking countdowns!! Though not technically a salad as such, this is a good life skill to have and a precursor to a wonderful cauliflower recipe I’m sharing tomorrow: Roasted Cauliflower I’ve always said that cauliflower is one of the greatest vegetables to roast, transforming from dry and tasteless to soft, sweet and juicy with terrific caramelised edges....
Roasted Cauliflower Ester Restaurant in Chippendale has been one of the hottest restaurants in Sydney for a couple of years now. I went there recently with low expectations, thinking that it would be another “trendy” restaurant that was big on cool factor but mediocre on delivery. I love being proved wrong! (Eerm, well, for something like this!!) I was floored by how fantastic it was. Modern western food with a very subtle Asian twist which seems appropriate given the restauranteur, Mat Lindsay, is the former head chef of Billy Kwong (Kylie Kwong’s restaurant)....
The high-heat oven produces crispy fat and juicy meat, and the seasonings - olive oil, garlic, rosemary, and thyme - are wonderful. This recipe is so easy, yet so elegant. It’s the perfect entree for a holiday or for entertaining because it’s so delicious and impressive, yet so very simple to make. I love bringing it out to the table in all its glory, then taking it back to the kitchen to carve....
This quick Rosemary Salt recipe was created as a seasoning for homemade French fries which I also published today. But its uses extend far beyond just fries! Sprinkle on Focaccia, use for poultry, lamb, steak, add into salad dressings, use for cheese muffins. Basically, you can use it in place of plain salt to add more flavour to things. Rosemary salt is best made with fresh rosemary so you get really good rosemary flavour....
I serve this as a side with all cuisines. Yes, even Asian food – read on! Sautéed Green Beans with Garlic I have a surprising number of recipes starring green beans on this website. From sides to mains (Sichuan Green Beans with Pork, anyone??), it turns out that green beans may just be my favourite vegetable. Second perhaps only to potato which, as my mother would quickly point out, doesn’t have great nutritional value and thus qualify as a vegetable whose vast intake you ought to boast about....
