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! Peanut Sauce Noodles This stir fried Peanut Sauce Noodles is made using the Peanut Sauce for Stir Fries that I published on Wednesday....
Simple to make, economical and oh-so-delish! Tuna Mornay I moved out of home straight after finishing high school at the tender age of 18, so it will come as no surprise to you that I had my fair share of meals comprising canned tuna in various, completely unappetising forms. Dumped into rice, on pasta, on toast (with melted cheese!) and the worst offender of them all – eaten straight out of a can....
Such as with Ceviche and Poke Bowls, this can be made with any sashimi-grade sparkling fresh fish suitable for raw consumption. Tuna Tartare I wish I could pass out samples of this through my computer screen so you can taste it. I really hope that you try this at least once in your lifetime because I promise, it is something really special. The combination of finely chopped raw tuna, sweet juicy lychees, creamy avocado and the zing from lime is magical....
At just 342 calories per serving, this is my kind of healthy food – satisfying, packed with flavour and oh-so-good for you! At the beginning of 2016, I declared that I was on a mission to eat healthier and share more fabulous meat-free dishes and salads here on RecipeTin Eats. Almost 3/4 of the way through the year, and I thoroughly admit to having failed on that New Years’ Resolution....
Also, don’t miss the popular noodle version of this recipe – Asian Beef Ramen Noodles! Super quick beef mince recipe! This one is for all those nights when you peer into your fridge, find a packet of beef mince and are completely uninspired to make Spag Bol – yet again. This is also one for all those nights when you’ve been baking, filming and photographing recipes all day, and you swear you don’t have the energy to make anything for dinner but your mother brain washed you so well, you feel guilty for even thinking about picking up the phone to order home delivery....
Asian Glazed Baked Barramundi The reason pan-fried fish is so much tastier than just sticking it in the oven is because you get good browning. Colour = flavour with anything, whether it’s vegetables or meats. Fish fillets simply cook too quickly in the oven to get any colour on them. So how do you make baked fish tastier and more interesting? You could: What you need for the Asian BBQ Sauce Glaze Here’s what you need for the Asian BBQ Sauce Glaze:...
Making a Balsamic Vinegar Dressing is as simple as remembering this: 1 part vinegar to 3 parts olive oil. That’s all you need to know. My job is done. Signing off! Just kidding!!! 😉 I have one more little thing to share. The better the quality of the balsamic vinegar and olive oil, the better the dressing. There is nothing wrong with making this using your run-of-the-mill balsamic vinegar and olive oil....
Of the vast variety pastas in this big wide world, ragu is by far my favourite. Ragu is a meat based pasta sauce that is slow cooked so the meat is meltingly tender and the sauce is rich with a depth of flavour you can only get from cooking something long and slow. Something most people don’t have time to do midweek. But you can get your ragu fix midweek in just 15 minutes simply by using leftover Slow Cooked Beef Cheeks in Red Wine....
Caprese salad is a brilliant example of Italian genius-ness: combining a few simple ingredients that go together so well it makes you want to do the happy dance with every bite. Just tomato, buffalo mozzarella/bocconcini, basil and balsamic vinegar. I’m in the syrupy balsamic camp, but plain is fine too! I make Caprese salad on platters to serve as a shared appetizer. I thread it onto skewers for finger food....
Caprese Salad is terrific served as a side for sharing, as a light meal with crusty bread or piled onto toast with smashed avocado. Fresh and delightful! Everybody loves the idea of a Caprese Salad, but all too often it’s either rather bland because it’s just dressed with olive oil, or it looks like a terrible mess because it’s tossed with balsamic which stains the pearly baby mozzarella balls brown....
URGENT, URGENT!!! DID YOU SAVE YOUR HAM BONE???!!!!! I forgot to remind you!😩 In all the kerfuffle* trying to get a Dozer/Nagi Christmas selfie + last minute present shopping not to mention all the last minute changes to the Christmas menu that was decided on the fly on Christmas Eve, resulting in a large part of that day being spent running around from store to store, battling the crowds. We even bought a food processor the day before Christmas....
This is the ultimate emergency sweet-treat! NO BAKE Chocolate Peanut Butter Bars When it comes to sweet treats, these No Bake Chocolate Peanut Butter Bars are probably what I make the most often because it’s so quick to pull together, no bake, and WHO DOESN’T LOVE PEANUT BUTTER CUPS??? Plus, I almost always have everything I need to make these. Even though biscuits aren’t part of my weekly shop, usually if I dig deep into the giant baskets into which I toss everything that doesn’t have an obvious dedicated position in the pantry, then usually I’ll find some sort of biscuit suitable to use....
Don’t believe me? Just LISTEN to the crunch in the recipe video! Serve with French fries for the ultimate fish ‘n chips experience at home. Crispy Beer Battered Fish When it comes to fish, a fry batter made with beer yields the best result for a light, puffy, ultra crispy coating that stays crispy well beyond the time it takes to serve and eat it. It’s the fish batter used by all the best fish ‘n chips shops....
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....
Making glazed carrots on the stove is something I started doing several years ago for lavish special event dinners like Christmas when the (one and only) oven is otherwise occupied with more important things. Like the main event – turkey or ham. Stuffing. Homemade bread. Carrots are not a priority. Sorry! 😉 So this is how I make carrots that look and taste roasted but are made on the stove....
Handy stove cooked side dish – no need to juggle oven space for Sunday night roast dinners and holiday feasts! A very special Green Bean recipe! This is not your usual “light and fresh” green bean side dish that you’ll pull out night after night. It is unapologetically indulgent and that’s exactly what this is intended to be – a special side dish for all those times when you want something that’s a cut above the usual quick ‘n easy vegetable sides that we make for quick midweek meals....
Miso and eggplant is a gorgeous combination of flavours, and by caramelising the glaze it really takes this to another level. Miso Glazed Japanese Eggplant It always amazes me how the simplest of recipes can have such an incredible depth of flavour. This is one such dish. This recipe is based on a traditional Japanese eggplant dish called Dengaku Miso Eggplant. The traditional way of making this in Japan is to drape the eggplant in the miso sauce, which is a thinner version of the Miso Glaze in this recipe (I’ve included directions to turn the recipe into a sauce)....
Southern Baked Beans Southern Baked Beans are like the bolder, brasher big sister of our Aussie baked beans. Whereas our beans are known as a breakfast staple, with its translucent, shiny tomato sauce, the Southern version is a a side dish that’s packed with big, bold southern flavours. The sauce is glossy, it’s sweet, it’s savoury, and even though it’s “just” a side dish, no one could overlook it on a table laden with food!...
Made the old fashioned way by boiling a whole chicken, you can toss in any vegetables, noodles or pasta and it’s going to be amazing. And everybody knowns Chicken Soup is the best soup for a cold! Homemade Chicken Noodle Soup – from scratch! Simmering a whole chicken with root vegetables and herbs creates a delicious homemade stock for the soup, into which the chicken meat is shredded alongside chopped and sauteed vegetables....
Confession: I love KFC. I have it maybe three times a year. I don’t crave it regularly (thankfully) but I’d say every few months, I have the urge to splurge. And my bottom hates me for it. I do the drive through because I’m too ashamed to risk being seen inside KFC. And though I savour every bite while I’m consuming it, I always regret it afterwards. Always. It’s heavy and excessively greasy and I don’t feel great....
