A variation on the classic French cheese quiche, this Parmesan and leek quiche is rich and flavorful.
Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our 'Delicious Dishes' category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our 'Culinary Creations' and embark on a journey that celebrates the art of cooking. Explore 'Flavorful Fare' from various cuisines, and master the kitchen with 'Cookbook Classics' that have stood the test of time. Whether you're a seasoned chef or a novice in the kitchen, 'Gourmet Goodies' welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of 'Epicurean Eats' and 'Yummy Yields,' where every recipe is an adventure waiting to be explored. Our 'Kitchen Chronicles' take you on a delicious ride through the world of 'Foodie's Favorites,' where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner 'Cuisine Connoisseur' shine with our 'Savory Sensations.' Enjoy a culinary experience like never before with the 'Kitchen Magic' that's just a click away. From family classics to gourmet masterpieces, there's something for everyone in our 'Tasty Treats' collection.
Easy chicken nachos with a salsa verde cheese sauce!
This tasty houmous makes a delicious dig-in starter or a light lunch
This vegan avocado pasta is great for a lunch or dinner that's ready in just 15 minutes. Creamy, rich and tangy, this meal is entirely dairy-free and easy to make. Gluten-free as long as you use gluten-free pasta.
This comforting one-pot olive and anchovy vermicelli recipe is quick and easy to make but still full of flavour, especially if you add some chilli flakes.
Salmon is a perfect protein on the Mediterranean diet and this recipe is simple, easy, and delicious!
A vibrant and fresh vegetable salad loaded with fresh herbs and chunks of feta.
Salmon is a perfect protein on the Mediterranean diet and this recipe is simple, easy, and delicious!
Spicy gochujang scones filled with chopped scallions and cheddar cheese for the perfect savory breakfast pastry. These easy scones are a perfect Asian-inspired treat!
This Cold Silken Tofu is paired with a Hoisin Peanut Lime Sauce, that’s a delicious balance of savory, sweet, and a little tanginess that helps cut through the richness of the sauce. This is an incredibly easy silken tofu recipe that you can prepare in 20 minutes or less. Enjoy this as a starter, a snack, or as a main and use the sauce to pair with cooked wheat noodles of your choice for a satisfying meal.
This Korean Tofu Soup comes together in just 30 minutes for a delicious cozy meal!
Korean Braised Short Ribs are fall apart tender, infused with spicy, sweet, savory and tangy Korean flavors. Serve with kimchi, rice and scallions.
None of the fuss but all of the flavour is what you get from this sticky sesame and soy chicken traybake. Just combine all the ingredients, pour over the chicken and pop in the oven until caramelised.
This Easy Dairy-Free Butter Chicken is the perfect Indian-style easy weeknight meal with no dairy! Healthy ingredients & better than take-out!
Salmon is a perfect protein on the Mediterranean diet and this recipe is simple, easy, and delicious!
How to make quick and easy homemade pita bread- a simple step by step recipe that turns out perfect every time! Allow 1-1 1/2 hours rising time.
What’s a dinner of corned beef and cabbage without the promise of corned beef hash for breakfast the next day? The approach of St. Patrick's Day is a great excuse to make this delicious breakfast.
Are you looking for a blog post about Taco Bell copycat recipes and tips for making them at home? Here are some taco bell copycat recipes that you can try.
You can tuck into Jack’s delicious dinners and snacks, which will even provide you and your family with five fruit and veg a day
Salmon is a perfect protein on the Mediterranean diet and this recipe is simple, easy, and delicious!
Elegant yet simple, Braised Chicken with Fresh Figs requires only 25 mins of hands-on time before baking in the oven. Perfect for entertaining.
I love an easy-to-prepare week night dinner. Especially when it's complex tasting and delicious enough to serve at a dinner party. I've even prepped this dish in the morning and refrigerated it until I baked it that evening. Place it in the oven and your dinner is served all in o
Salmon is a perfect protein on the Mediterranean diet and this recipe is simple, easy, and delicious!
Who doesn't love one-pot dinners? Easy and delicious CREAMY Coconut Chicken is one of my favorite lazy weeknight dinners from my student days! The chicken is tender and coated in a creamy mushroom coconut curry sauce and will have you eating bowls and bowls of rice. This Coconut Chicken also tastes fantastic the next day, perfect for meal prepping! Give this creamy coconut chicken a try, and I promise you will also be making it every week.
Eggs Benedict Breakfast Bake turns a delicious but fussy classic into a stunning dish for a crowd. The best English muffins are baked with cooked ham and an egg custard then smothered with blender hollandaise sauce before serving.
As featured on the Easter with The Australian Women's Weekly TV special.
Step-by-step instructions for making Lithuanian cepelinai or zeppelin dumplings—one of the country's national dishes.
Real Deal Peanut Sauce: a recipe to keep in your back pocket. Perfectly sweet, savory, creamy & drizzle-able. Easily customizable and so versatile! Perfect for spring rolls, salads, noodles and more.
Pad thai is my favorite food ever and I almost always order it at Thai restaurants. I can never get enough the fresh-from-the-wok noodles coated in lightly caramelized sauce perfectly balanced with the classic Thai flavor combination of salty, sweet, sour, and spicy. I've tried various disappointing recipes at home resulting in one miserable attempt after another. One reason is because I used ketchup and that is my dirty shameful pad thai past. (I hope you don't read this Pim because I am so embarrassed.) Now that I've tried tamarind in my sauce, I know there is absolutely NO substitute for it because the flavor is irreplaceable and ketchup will never touch my rice noodles ever again. Finding tamarind was a bit tricky. On my first try, I asked several employees of my local Asiam market where I could find this magical ingredient. Each led me to the different aisle (6, no 9, try 11?, maybe 4!) until finally one employee said the store didn't carry it. Though skeptical, I went home defeated. I bet it would have helped if I had known what it was called in Chinese. The next time, I returned absolutely determined on finding the ever elusive tamarind. I checked every aisle looking up and down the shelves until finally I saw a plastic container that had a picture of the brown knobbly fruit on it. Ah Hah! I found you! I scan the container for English and it says "Sour Fruit Soup Mix." "Hmm... maybe this is the wrong thing," I wondered. I checked the ingredients, which said "Sour Fruit" and water. I took a chance and crossed my fingers that it would be tamarind and not hot and sour soup mix when I opened it. Though I really wanted to find a brick of tamarind paste, this was the best I could do. Thankfully it was the right thing. As for the recipe? Look no further than Pim's blog because this is the absolute best pad thai recipe ever! Notes: - You need the tamarind, no ketchup! Don't make the same mistake I did. - For the sauce, like Pim says, the sourness of your tamarind, the saltiness of your fish sauce, and sweetness of your palm sugar will vary. Start with this base amount and adjust as you go. It should be salty, then sour, sweet, and spicy at the end. I find that Filipino and Thai fish sauces are saltier than Vietnamese fish sauce. - If you have tamarind paste and need to reconstitute it, look at Pim's notes at the bottom of the recipe here - You can replace the garlic chives with the green part of scallions/green onions if you can't find the chives. - Use as much chives/green onions and bean sprouts as you like. I like a lot of both when I use chives and sprouts, I would use less green onions if I had to make the substitute. (pst veggies are good for you) - If you can't find the preserved turnip and dried shrimp, it's okay since they're optional. - It's best to make this portion by portion like Pim says. But I don't have a wok so I made the whole thing in a skillet and it turned out great but I bet it'll be even better in a wok made in a smaller portion. Chez Pim's Pad Thai aka Best Pad Thai Ever (take that Cook's Illustrated) Serves 2 - 3 Master Sauce 1/2 C tamarind concentrate 1/2 C fish sauce 1/3 C brown sugar (or 1/2 C palm sugar) Thai chili powder/cayenne to taste 8 oz. rice noodles/sticks Shrimp (peeled and deveined), chopped extra-firm or pressed tofu, or sliced chicken breast (I used about 8 oz. of shrimp and 4 oz. of tofu) 1 - 2 eggs depending on how much egg you like 2 C of chopped Chinese garlic chives (or green part of green onions but use less) 2 C bean sprouts (mung bean sprouts not soy bean sprouts) 4 Tbsp ground peanuts (minced or grind in a food processor) Vegetable oil Optional: 2 Tbsp minced pickled/preserved/salted turnip 2 Tbsp minced dried shrimp or pounded until fluffly with a mortar and pestle A few cloves of minced or pressed garlic Start by soaking your rice noodles in warm water if they're the dried kind. You'll only want to soak your noodles until they're pliable not completely soft. If you're using fresh noodles, give them a quick rinse and let them drain. I also like to soak my dried shrimp in hot water for a few minutes then rinse them off. Combine all the ingredients for the sauce and simmer until everything is dissolved. The fish sauce will smell sooooo bad (oh-my-goodness-feet-sauce-did-you-turn-on-the-vent bad) when it simmers but it tastes oh so good. Taste and adjust the seasoning of the sauce till you like it. I still haven't gotten it down quite right but the pad thai is still excellent. This will likely make enough sauce for plenty more portions of pad thai. You can keep it in your fridge or freezer (it doesn't freeze in the freezer). Begin by heating 2 tablespoons of oil in your skillet or wok. Add your tofu and pan fry until golden brown. Then add your shrimp or chicken and cook and stir fry for a bit. Then add a few spoonfuls of your sauce and take out of the wok just before it is cooked through and set aside. Drain your noodles before cooking. Add some more oil to your wok/skillet (2 tbsp to 1/4C) be generous since you don't want the noodles to stick. Add your noodles, turnip, shrimp, and garlic if using. Then add about 1/4 C (or 1/2 C of sauce if you're making the whole thing at once) and stir fry until the noodles are the edible. If the pan is getting too dry, add some water. Cook until the noodles are edible. Add your eggs in the middle of the wok or skillet and let it set a bit before tossing it with the noodles. Add your bean sprouts, garlic chives or green onions, and your protein. Keep on stir frying until the protein is fully cooked and warmed through. Sprinkle with ground peanuts before serving. Serve with slices of lime and more chili powder. (Yup I can pretty much eat this whole thing myself)
