Posts

Eat some now, freeze some for later – you can even reheat from frozen! Chicken Burritos One of my biggest gripes about Burritos (other than how ridiculously gigantic they can be, far wider than any normal human mouth) is that by the time you get halfway through, you’ve got burrito explosion on your hands. Rolling technique comes into play – the firmer it’s rolled, the better it holds together. The filling you choose also has an effect – Shredded Beef and Shredded Chicken holds together pretty well....

On the table in just over 20 minutes, made with beef mince, pasta, beans, canned tomatoes, everyday spices, and some kind of cheese, it’s sinfully scrumptious! Chili Mac and Cheese There’s plenty of food mash ups in the world. Like pizza – it seems like there is a pizza-everything: tacos, casserole, dips, soup, pie, pasta, cake. I’m not above doing mash ups. I’ll do them when combining two recipes brings something else to the dish, rather than doing them just for the sake of being “cool” or “out there”....

I’ve been wanting to share this recipe for ages. It is probably my all time favourite whole fish recipe. I want to say it’s the one I make the most, but because it’s my mother’s recipe and she loves it too, she makes it on request demand request. So therefore, I actually very rarely make it myself. She came around to be my hand model / teach me to make this (properly) and was tapping her nails impatiently as I hurried to take photos....

This is a very special recipe to me because it was created during a visit to a mango farm called Groves Grown Tropical Fruits in Queensland, Australia. I’m fortunate to have travelled fairly extensively around the world, and yet this trip is possibly the one that has affected me most profoundly as an avid foodie, a cook, and a writer. When you are welcomed by a farmer and his family onto their farm and into their home, walk the soil and see the fruits (literally) of their hard labour, it gives you a new perspective on things....

If we’re housebound, let’s make sure that life is extra delicious!! {Also – Meal Plan #2 now available!) Coronavirus Quarantine Menu Plan 2 weeks ago, you might’ve turned your nose up at the thought of stocking up on food in anticipation of being housebound due to Coronavirus. Today, I’d consider it the wise thing to do. I don’t want to be overly dramatic or an alarmist, but these are uncertain times....

Cauliflower Soup I am very aware that there is a serious lack of vegetables / salads / meat free / cheese free / carb free food on my blog. I always have good intentions of blogging more vegetable focussed things but I tend to get distracted by…well…you know. Anything but salads. So I always feel like giving myself a pat on the back when I post a meat-free-almost-dairy-free-cheese-free dish! I love this soup....

Goan Fish Curry The tropical climate and beaches of Goa have long since been a magnet for travellers from all over the world, with a reputation in particular for attracting the hippie crowd and British backpackers … and Aussies! Of all the region’s dishes, along with Vindaloo perhaps one of the most well known is Goan Fish Curry. Pronounced go-an (as opposed to “groan” without the “r”!), it’s an aromatic curry with a blend of spices, garlic, ginger and onion along with fresh tomato and coconut....

A healthy vegetable soup made extra tasty. Do you know about the zero Weight Watchers Points cabbage soup? Essentially, all you do is put all the vegetables, broth/stock and a dollop of tomato paste into a pot, bring it to a boil then that’s it. I don’t even need to try it to know that it would be rather bland. I just couldn’t bring myself to make it. So I made up my own version....

Super-easy to make, and so very satisfying! Paneer – Fresh Indian cheese Paneer is a fresh cheese that is a common ingredient used in northern Indian (as well as other nearby countries’) cooking. Perhaps most well known is Palak Paneer, the iconic green spinach curry served with golden pan-fried paneer! These days, you can buy paneer at large grocery stores in Australia such as Coles and Woolworths. But it’s much harder in texture and not a great product....

Serve it up with a side of pineapple rice or macaroni salad as you hula dance your way to the table (you won’t be able to help it! 🤷🏻‍♀️) Huli Huli Chicken – tropical food! There’s just no chance that you cook this without doing a little hula dance. It’s the vibe. It’s the smell. It’s the satisfying dripping, shiny glaze, the caramelised edges, the anticipation of the smiles and sheer happiness on the faces of those fortunate enough to eat this....

I use this Double Duty trick in a handful of recipes, like this Lemon Chicken Salad and Mexican Chicken Salad – and readers love it! Italian Dressing Chicken Marinade Did you know that most salad dressings also make great marinades? Not creamy ones. But pretty much all non creamy ones do, including French Dressing, Honey Mustard Dressing, this Asian Sesame Dressing and Balsamic Dressing. Today I’m sharing an Italian Dressing Chicken Marinade....

Italian Meatball recipe! I don’t want to blow my own horn, but I’m determined to do everything I can to make you want to try these meatballs and if that means a mini brag sheet, then so be it. So here we go: “Your meatball recipe is the same as my Italian Nonna! Love the idea of soaking the bread in onion juice rather than milk….. Will make them like this from now on (won’t tell Nonna!...

You know when you see a recipe for a fast, fabulous appetiser but when you read the recipe, the ingredients cost $30 involving things like a fillet of wild caught cedar smoked Alaskan salmon (don’t you dare think of getting less than the best!) and 5 different types of herbs? I see recipes like that in gourmet magazines and I so want to be that kind of person who can spend a small fortune to be able to make gourmet food fast....

Have you ever tried to make one of Jamie Oliver’s 15 minute meals? I did. I made Ricotta Fritters with Tomato Sauce and Zucchini Salad. I really tried to make it in 15 minutes. I even followed his “rules”, where you start with all the ingredients on the counter, washed and ready to go, the pan on the stove on high heat and a full kettle of boiled water. It took me just over 20 minutes to get on the table so not bad on timing....

This is the faster way to make classic scones which call for butter to be rubbed or blitzed into flour. Lemonade Scones rise ever so slightly less, but the difference is barely noticeable! Lemonade Scones Scones are as Australian as Meat Pies and Lamingtons. Made the traditional way, butter is rubbed into flour using your fingers – or a food processor. Not particularly difficult, but it does take time, calling for fridge cold butter to be diced into cubes....

Hello, hello! How are you? I’ve missed you! I’ve missed being here, writing to you! What have I been doing for this past month, while I put posting new recipes hold? Just one thing: Working on the cookbook! The Cookbook Vortex This cookbook writing business is all-consuming. At least, it is for me. I am living and breathing it, 24-7. It’s the first thing on my mind when I wake up, it’s the last thing I am thinking of when I go to bed....

Moroccan Baked Eggplant with Beef I promised you more recipes that taste amazing, are satisfying and yet low in calories. And this one hits it out of the park. Other than using lean ground beef (mince), I didn’t do anything to convert this into a “skinny” version. This is simply how I make it. The key is the baked eggplant has been smeared with a Middle Eastern spice called Chermoula before cooking....

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....

No false promises – these french fries really stay crisp! There’s nothing more deflating than going to all the effort of making your own fries from scratch, only to find they start losing crispiness before they even hit the table. Which is what happens if you use the standard way of cooking homemade fries – soaking in water followed by a double fry. Well, it’s taken me years but with the help of the impressively thorough french fry research documented in Kenji López-Alt’s The Food Lab, Chef JB and I have finally nailed down the recipe for the perfect homemade french fries....

Also … announcing the RecipeTin Eats’ 30 Day Holiday Salad Marathon! Holiday Salad MARATHON! Welcome to Day 1 of the RecipeTin Eats’ Holiday Salad Marathon! For something completely different from the usual holiday baking countdowns out there, I’m bringing you a new salad recipe EVERY SINGLE DAY from today through to Christmas Eve! That’s 30 new salad recipes* that will land on RTE between now and Christmas. 30! Thirty! THIRTY!...