BONUS: I’ve also included directions for how to make this using store bought Massaman Curry paste, including my tip for the BEST brand to use! Feeling inspired to make a Thai banquet? Try adding Chicken Satay Skewers, Thai Fish Cakes, Pad See Ew Noodles or Thai Fried Rice to your menu! Massaman Curry Peanuts, coconut, aromatic fresh and ground spices, potatoes and fall apart beef. What’s not to love about Massaman Curry?...
When I think of Christmas leftovers, the first thing that comes to mind is ham. Do you find that you always have more leftover ham than anything else? Year after year, my mother packs up Christmas leftovers for us to take home and it always includes a big chunk of ham. I try to snaffle extra turkey, gravy and potato which, to be honest, I prefer because I have so many more ideas for ways to use those leftovers than ham....
The RecipeTin Family – my mother, brother, sister and I – always do food research before we travel. It’s ingrained in our DNA – we love new food experiences and want to ensure we hit all the “must tries” everywhere we go. Combine that with NYC being my favourite city in the whole world to visit (even ahead of Tokyo), I think it’s fair to say that New York is probably our most researched city when it comes to food....
All you need is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this incredible flavour loaded, comfort-food-central meal. Oh wait – cheese. Of course you need cheese. This would not be “Enchilada” without cheese! I’ve been overloading on Mexican over the last couple of weeks, sharing my Mexican Shredded Beef and Freezer Friendly Beef Burritos. I feel a bit silly sharing yet another Mexican(-esque) recipe today, but I hadn’t actually planned to!...
For those of you who are doubtful about this one-pot pasta method of cooking, see below for why this one works! Before I start on the recipe, I have a message for the purists out there who are doubtful (and some even offended!) by this one-pot method of cooking pasta: A Message for the One-Pot-Pasta Cynics! I don’t blame you for being unsure about this recipe. I’ve tried my share of total one-pot-pasta duds, with the two biggest offenders being an unpleasantly sticky sauce from all the starch from the pasta, and unevenly cooked pasta....
I’ve also included directions for using store bought pastry sheets because the steps are the same for the baking part. Quiche crust recipe This is my recipe for quiche crust which I’m publishing separately so it’s handy to reference for the quiche recipes I’ve shared and the many more I will inevitably share over the years! Use this recipe if: you want to make a homemade quiche crust from scratch; or you have store bought shortcrust pastry – frozen or refrigerated....
I have a secret obsession with S’mores. Strange for an Aussie-Japanese who has never lived in the US. I was only introduced to S’mores last year, but ever since then, I’ve always had a stash of marshmallows in my pantry so I can get a S’mores fix in various forms whenever I get the urge – without a campfire. Typically, I just sandwich marshmallows between graham crackers with a piece of chocolate, wrap with foil and heat in the oven until the marshmallow and chocolate are melted....
Spanakopita If I were to compile the Greatest Hits of dishes I’ve served to friends in recent years, this one shoots straight to the list. It made an appearance at a recent gathering, and to say it was the most popular dish of the night would be an understatement. It was the first thing to go. There were rave reviews around the table. We were picking at the leftover shards of filo pastry long after the last piece had disappeared....
(And you don’t even need a BBQ….) Grilled Chicken I feel like the flavour of this marinade will be familiar to everyone, even if you haven’t made something like it yourself before. It’s a bit like Barbecue Sauce, sort of like a country rub, with a hint of sweet and sour sauce. My friends describe it as a Country Style Barbecue Sauce Chicken, which is a good way to describe it....
After a 6 month hiatus to focus on my debut cookbook, I’m back with a brand new recipe! I’m easing in here with something super quick and easy, but something you’ll make over and over again…. Hope you love it as much as I do! ~ Nagi x Supreme Soy Noodles – the Asian noodles for everything! My first new recipe in 6 months!!! Simple and fast, Supreme Soy Noodles are THE Asian noodles to serve with everything and anything Asian....
This is a personal list put together by the RecipeTin Family, after much agonising and bickering! We’re a food obsessed family in Sydney, Australia. Our family is from Tokyo and it’s the city we know best when it comes to eating! Top 10 Foods to Eat in Tokyo! The “problem” with food in Tokyo is that there’s so darn much of it – and it’s all SO GOOD! In fact, it is hard to find bad food in Tokyo....
Ready to take a virtual trip to Saigon?? Chicken Pho soup Chicken Pho – called Pho Ga in Vietnamese – is the chicken version of Beef Pho, Vietnam’s most famous food export. The magic of Pho is that while the broth looks completely unassuming, it’s actually full of complex-yet-delicate spice infused flavours. That special something-something that makes it unforgettable, and you just can’t stop eating it. If you’re a Pho fan, you will love this chicken version because it’s easier to make than Beef Pho – no need to hunt down specific bones, just use chicken pieces!...
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Vietnamese Rice Paper Rolls – always a hit!! If I took a platter of these to a gathering with my friends, I guarantee they’d be one of the first things to go. Everybody I know loves these. Even the hardest of hard-core carnivores munch these down as enthusiastically as they would a rack of ribs. They truly are that good....
Last Friday it was 40C/104F here in Sydney (which the newspapers labelled as “Fry-day” – ha ha). Then on Saturday it was 22C/72F and I was wearing a jumper to the beach. The weather here at the moment is nuts. So I’m swinging between no-cook meals and winter comfort foods. This soup clearly falls in the comfort food bucket! On Sunday I had friends over for an early Thanksgiving Dinner where a 5kg/10lb roast turkey took centre stage....
No Yeast Pizza Dough This is THE pizza dough recipe for when: you don’t have 3 hours for dough to rise; don’t have yeast; or you’ve got hungry people giving you the evil eye because you promised pizza for dinner only to find the flatbreads you were going to use are mouldy (true story). Basically, everyone falls into one of those 3 categories, which means this pizza crust recipe is for everyone in this entire world....
I love to host parties because I love spending quality time with my family and friends plus (this will surprise you…..) I love to cook. But no matter how good my intentions are to plan ahead, I always end up changing my mind at the last minute and scrambling to get organised. People think I’m an organised person – I have lists and lists of lists. But I always end up changing those lists at the last moment!...
Corn Chowder I’m a sucker for creamy soups in any form. In fact, I’m yet to come across a creamy soup I don’t love. Hmmmm…..that statement sounds somewhat awfully familiar. I’ve written that here before. Oh, that’s right. I say the same thing about cheese. Umm… and potatoes. This website would be a very different place indeed if I also said the same thing about salads. 😈 There are corn chowders, then there are corn chowders....
Just a great Corn Salad This is a very typical salad I make with corn. Especially when corn is in season – I absolutely love making this with freshly cooked ears of corn. Having said that though, I make this quite often with canned corn too. For both convenience and also when corn isn’t in season – though actually, here in Australia, corn is pretty good value most of the year round....
And they have the best flavour – a pure, clean flavour that’s simply magical! Duck Fat Potatoes You’ve heard of them, you might’ve even seen them on the menu of fine dining restaurants. So – what’s the big deal with Duck Fat Potatoes? Here’s why they’re held as the best roast potatoes in the world! Crispiest crust that’s thick and craggy, with a deep golden brown colour; Stays crispy rather than going soggy within seconds of coming out of the oven like “normal” roast potatoes; and The best flavour, a pure, clean flavour that doesn’t taste of duck but has a distinctly richer flavour than oil....
Low cal at 250 calories and incidentally vegan. Yay vegans! Eggplant Curry This is a curry inspired by the famous Sri Lankan eggplant curry we love at New Shakthi Sri Lankan in Homebush (Sydney, Australia). It’s one of those “hole in the wall” places where the servers get grumpy if you dare to take the time to mull over which 3 curries you want in your lunch pack. “Hurry, hurry, people are waiting!...
