One Tray Honey Soy Salmon + Rice. Brown rice baked in the oven with salmon fillets and your favourite veggies.
With four serves of veg per person, this Mexican-inspired vegetarian soup is jam-packed with antioxidants and will help you fight off the winter sniffles. It's also gluten-free, and low in fat and calories.
When the staff’s not churning gelato or making cakes, it’s sitting down for a big, home-style Italian lunch cooked by Nonna Carla. On today’s menu: slow-cooked meatballs in tomato sauce.
Get a tasty, flavoursome and gluten-free dinner on the table in 17 minutes.
Duck à l'Orange, or Canard à l'Orange, is a classic French favorite. Get the recipe and directions for creating sous vide duck breast a l'Orange.
For a while now, people have told me about this dish by Jo Whitton from Quirky Cooking. It’s probably one of the most famous & talked about dishes in the Thermomix community. Of course,…
Fresh, fast and delicious! This super speedy coconut and lime salmon parcels, deliver juicy flavourful veggies and salmon, all-in-one.
This Sous Vide Korean BBQ Chicken is the best of both worlds: sous vide means perfectly cooked chicken; grilling means crispy skin and char-grilled flavor. So good!
Traditionally cooked custards can be tricky. Anova makes easy work of these finicky desserts by keeping the temperature constant and precise.
A fresh and healthy Asian-style salad with Thai basil and coriander, soya beans, carrots and tomatoes
Showcase seasonal ingredients in this simple salad of delicate fish, new potatoes and beans in a mustard and horseradish vinaigrette
Roast pumpkin takes this homemade hummus to a whole new level of deliciousness.
Sticky date pudding meets golden syrup dumplings in this winter dessert mash-up you'll love for years to come.
This recipe for sausages braised with smoky bacon and cider is a poshed-up sausage and mash and it's a guaranteed crowd-pleaser. It takes a little while but is really easy to make.
Leading Melbourne chef Andrew McConnell combines the very best produce with this fool-proof recipe.
This shakshuka is packed full of flavours with spicy chorizo and a sprinkling of pomegranate seeds.Go the extra distance and make your own flatbreads with garlic and herb butter for an extra special brunch.
Did we mention that it comes together in less than 5 minutes? You're welcome.
Start the day with this protein-packed avocado toast that's ready in five minutes.
The bulk of my summertime liquor consumption is mostly made up of gin because of its ability to be mixed and because of its dry, herbal and crisp flavor profile. The gin and tonic is one of my favorite drinks to make at home because it is as easy to make as it is refreshing…
A show-stopping Christmas Eve dinner or impressive dinner party main, Rick Stein's Salmon Wellington is served with a delicate white wine and cream sauce.
Mary Berry’s mother Marjorie cooked this simple fish pie every year on Christmas Eve. Mary still does it today with happy memories of childhood. Make it up to 36 hours ahead before cooking and keep in the fridge.
Three ingredients are all you need to make these cheese and potato treats, perfect for breakfast, brunch, lunch or dinner.
Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.
Make onion rings one of the stars when you bake this cheesy, chewy, golden loaf. - by Karen Martini
Smashed peas and avocado on toast, ever had it? You really need to try it. Not only is it fresh and vibrant, it's delicious. Peas are in season from spring until mid summer, they tend to struggle a bit in the high heat. They are a cool weather crop, so prefer a place in the dappled shade if you can
Sous Vide Dulce de Leche is an easy, foolproof way for making the silkiest version of this popular caramel spread that just as delicious!
Delicious on chicken, fish, meat, with cheese and crackers or just on fresh bread. Can mix with sour cream or creamed cheeses to make beetroot dip.
This simple stunning tart is one of the Dairy Kitchen's favourite. The smoked chicken, blue cheese and pear are a match made in heaven.
Recipes for a pulled-pork curry, a zingy slaw and a mango ice-cream you can make ahead for a barbecue or summer party
On the table in 40 minutes, and the butter is also great with meats or even as a sauce to pasta.
Make this twist on spaghetti and meatballs in just one pot in less than 30 minutes.
Party season is ON and these nutty meringues served with roasted rhubarb are what we're bringing out for our next dinner party!
Let your slow cooker do the hard work for you to bring you this easy-as pork belly complete with crispy, crunchy crackling!
Ok, ok! Here's that recipe that I promised. This is one of my favorite recipes from the marvelous vegetarian cookbook from the celebrated restaurant, The Greens, in San Francisco. It was the dish I had in mind when I snapped up some gorgeous leeks at the Jean-Talon Market this weekend. And...ta-dah! Leek and Mustard Pie (Source: The Greens Cookbook, Madison and Brown) 1 recipe tart dough (to follow), in a 9-in tart pan, partially prebaked 4-5 cups leeks (about one pound, trimmed), cut into 1/4-inch rings 3 tablespoons butter 1/2 cup white wine (or water) 1/2 teaspoon salt pepper 2 eggs 1 cup cream or creme fraiche (I used half cream and half sour cream) 2-3 tablespoons good quality smooth or coarse mustard (I used 2T because I have some very strong, imported whole-grained mustard that I get in Montreal) 3 oz. grated cheese or 4 oz. goat cheese (I prefer Swiss, Gruyere or Emmenthal) 2 tablespoons chives, sliced into narrow rounds Prepare the tart dough and partially prebake it (see below). Wash the leeks well and set them aside. Melt the butter in a wide skillet, add the leeks along with the water that still clings to them, and cook two to three minutes, stirring frequently. Add the wine or water and the salt, cover, reduce the heat, and cook slowly until the leeks are tender, about ten to fifteen minutes. Check the pan after seven minutes, and add more wine or water, if necessary (I would use water here, as a half cup of reduced wine is already pretty strong-tasting). When done, season with freshly ground black pepper. Beat the eggs and stir in the cream or creme fraiche, mustard, leeks and grated cheese. If you are using goat cheese, work half of it into the custard and crumble the other half over the top just before baking. Preheat the oven to 375 degrees. Pour the custard into the prebaked shell, smooth down the top, and scatter the chives over the entire surface. Bake the pie until the top is firm and golden brown. Let it sit for five minutes before cutting and serving. Tart Dough 1 cup unbleached all-purpose flour (bleached works fine, too) 3/8 teaspoon salt 4 tablespoons cold unsalted butter, cut into small cubes 1 1/2 tablespoons vegetable shortening 2 1/2-3 tablespoons ice water The recipe from The Greens Cookbook has you working the fat into the dry ingredients by hand, which is fun to be sure, but this is so easily made in a food processor. Whiz together the dry stuff. Add the butter pieces and pulse maybe ten times. Add the shortening and pulse perhaps five more times, until (everyone together now) it looks like coarse meal, oatmeal, petit pois, or whatever your favorite descriptor is). Add the ice water little by little, using only enough until the dough holds together when pressed. Form a flat disk, wrap in plastic wrap, and chill for at least 30 minutes before rolling out. This is just a wonderful crust recipe for sweet or savory pies. And it is very forgiving...even if it gets a little too warm and it tears or some pieces break off or whatever the crisis, you can just press it back together with your fingers and it still bakes up beautifully. To partially pre-bake the crust, freeze it (in the tart pan) until very firm, and bake it at 425 degrees for about ten minutes until it looks set and just starts to color. If the bottom crust starts to puff up, just dock it with the tines of a fork or the tip of a paring knife.
This sous vide pork belly cooks in a sweet and spicy sauce of honey, soy sauce, and sambal oelek. Enjoy over rice, or serve in a bowl of ramen.
Aussies can’t get enough of their crockpots. From soups to stews and even lasagne, there are so many things you can make in a slow cooker. Here are just 100 set-and-forget dinners you can’t stop cooking.
simple, rich homemade black garlic pasta with a caramelized shallot sauce serves: 4
