Quick and easy recipes for dinner in 10 minutes | Food Glorious Food. If you're ever short on time but need to get dinner on the table, relax. We've come up with four meals that take 10 minutes or less to prepare, perfect for when time is tight. Chicken Milanesas Chicken milanesas with salad Chicken breasts cook quickly - but even quicker when they're sliced in half. Serve with a green salad and lemon wedges for squeezing over. Serves 2. Ingredients small handful freshly chopped parsley 55g Panko breadcrumbs 1 egg, beaten 2 tbsp plain flour 1 chicken breast, sliced in half along the depth to make two thinner breast steaks sunflower oil, for frying sea salt flakes Method 1. [Related feature: Family meals you can make under a fiver] Sea bass fillets with basil and lemon couscous and grilled vine tomatoes Sea bass with lemon and basil cous cous and grilled vine tomatoes A healthy supper for two and ready in 10 minutes.
Method 1. [Related feature: Quick, light and healthy lunch ideas] Pappardelle with garlic, parsley and chilli flakes Quesadillas and Cheesy Nachos. Barbecued mackerel with ginger, chilli & lime drizzle recipe. Malaysian grilled mackerel recipe. Indonesian fried rice with mackerel recipe. Baked mackerel with tomatoes and potatoes recipe. Mackerel recipes. Mackerel recipes. Mackerel Recipes: Pan-fried Mackerel, BBQ Mackerel, Pâté. Peppered mackerel fish cakes recipe.
Salmon & broccoli quiche. Creamy salmon and broccoli quiche, made with a Hellmann's mayonnaise delicious cream Prep time: 10 Mins Cook time: 30 Mins Total time: 40 Mins Ingredients (serves 4) 140g cooked salmon fillet cut into cubes 3 dollops* Hellmann's Light Mayonnaise 125g small broccoli florets, blanched 1 cooked pastry case (20cm) 75g Mozzarella cheese, grated 2 eggs 150ml semi skimmed milk 1 finely chopped small onion 1 garlic clove, chopped Pepper How to make it: 1- Preheat the oven to 170°C. 2- Heat 2 dollops of mayonnaise in a pan and add the onion, garlic and broccoli.
Cook for 5 mins, stirring constantly until softened. 3- Place the broccoli mixture in the pastry case, add the salmon cubes and sprinkle with cheese. 4- Combine the eggs and milk, season with pepper and stir in 1 dollop* of mayonnaise 5- Pour the mayonnaise mixture over the vegetables and cheese. Bake in the oven for 20-30 minutes or until cooked. View the recipe slideshow Each serving (224g) contains Rate This Recipe Rate. D with a zing of Lemon recipe. Fishy delishy. Tasty fish fillets baked in Hellmann's light mayonnaise, garlic and parsley.
Prep time: 5 Mins Cook time: 25 Mins Total time: 30 Mins Save Recipe Print Recipe Share Recipe View the recipe slideshow. Salmon with a hint of Wasabi recipe. Fishy Delishy recipe - salmon. Thai fish cakes recipe- Hellmann's. Tiger prawn and lime dressing recipe. Salmon skewers with lemon dip recipe- Hellmann's. Salmon in Mandarin sauce. Monkfish & rosemary skewers. D fillets recipe. BBQ seabass with aioli recipe- Hellmann's. Haddock fishcakes recipe- Hellmann's. Prawn muffin recipe - Hellmanns. Swedish salmon sandwich recipe - Hellmanns. Apple, cheddar & tuna pittas recipe. Tuna & carrot wrap recipe - Hellmanns. Lazy day paté recipe- Hellmann's. Succulent salmon paté, tasty and creamy as you like, thanks to Hellmann's mayonnaise Prep time: 5 Mins Cook time: 0 Mins Total time: 5 Mins Ingredients (serves 4) 120g smoked salmon 4 dollops* Hellmann's Real Mayonnaise 60ml half fat crème fraiche A squeeze of lemon juice Pepper How to make it: 1- Mix the chopped up smoked salmon with the crème fraiche, mayonnaise and black pepper in a food processor. 2- Blend until smooth.
View the recipe slideshow Each serving (38g) contains Calories 87 4% Sugars 1.4g 2% Fat 7.3g 10% Saturates 2.7g 14% Salt 0.5g 8% of a woman's guideline daily amount Rate This Recipe Rate. Ketchup chicken recipe. Pesto pizza. Tasty meatballs. Explosive Thai prawns. Chicken & mushroom pie. Food - Steak recipes. Sushi. Jambalaya. Google Image Result for. Lamb Leg Steaks with Shallots and Sticky Red Wine Sauce. In 30 minutes you can have a juicy steak with a scrumptious sauce in front of you. If you are a long time reader of Greedy Gourmet, you might have seen your share of slow cooked meaty stews.
There are plenty of advantages to eating the latter, e.g. the cuts used are cheap, the meat comes out amazingly tender and most of the time the leftovers can be frozen, great for quick weeknight dinners. But you know what? Sometimes we fancy an old-fashioned, juicy piece of steak. Let’s not forget the sauce though! In this recipe, there are three ways you can cook your steak: Frying: Like I’ve done in the step-by-step photos. In good restaurants you won’t find lamb steaks or chops cooked more than medium at the most. Rare: 48-54°C (120-130°F) Medium-rare: 54-60°C (130-140°F) Medium: 60-66°C (140-150°F) Well-done: 66-74°C (150-165°F) If this recipe is right up your alley, you’ll love the following cookbooks: Let’s get cooking. Peel and quarter some shallots.
Fry the steak to your liking. Notes. Cajun lamb steaks recipe. Onigiri On Parade: A guide to onigiri (omusubi) rice ball shapes, types and fun. [Update:] Also check out the Onigiri (omusubi) FAQ! Onigiri (or omusubi, the other name for the same thing), the cute little rice ball, has really become popular outside of Japan in the last few years, in large part it seems due to its iconic status in anime and manga. While the onigiri is not limited in Japanese food culture to just bento use, it’s an indispensable part of the bento maker’s repertoire. Previously on Just Hungry, I’ve explained how to make onigiri twice: the traditional, hot salty palms way, and an easier method using plastic wrap and a cup. And you can always use a plastic onigiri mold if neither method appeals.
However, I have never really gone into depth about the different shapes and kinds of onigiri. But first to dispell some onigiri myths… Onigiri do not have to be triangular in shape. The one rule of onigiri is… Onigiri must be made with sticky, short- or medium-grain rice, ideally steam-cooked japonica type rice. The keys to great tasting onigiri are. Sticky Rice Steamer Set, Diamond » Temple of Thai Kitchenware. Thai sticky rice is especially popular in the North East of Thailand and makes an excellent basis for your next Thai meal. With our imported Sticky Rice Steamer (huwt neung kao in Thai) making delicious sticky rice every time is simple.
A Thai Sticky Rice Steamer is a rather odd piece of kitchenware, when first seen. But upon consideration, it becomes evident that the design is rather ingenious. The hat-like shape of the bamboo basket allows it to sit inside the hour-glass shaped aluminum pot, so that the food is steamed on all sides, not just the bottom. When steaming sticky rice, the rice forms into a ball in the basket so that it can be flipped by grasping the top of the basket so that it cooks evenly (which is the preferred method of some Thai cooks).
The first time you use the sticky rice steaming basket, we recommend that you soak the basket in water for about 6 hours. To cook the rice, you will need to pre-soak the sticky rice at least 4 hours. Dumplings. Curry Chicken Recipes. Chicken with Whole Spices - Chicken. Return to listing This tastes authentically Indian, but with an added 'home-made' freshness that is so often lacking in Indian restaurants. Serves 4 This recipe is taken from Delia Smith’s Complete Cookery Course, Delia's Smith's Illustrated Cookery Course and The Delia Collection: Chicken. Prepare the chicken a few hours before cooking.
Arrange the pieces in an oblong roasting tin. In a small bowl mix together the crushed garlic, ground ginger and turmeric with the groundnut oil. Now, with a sharp knife, make several incisions in the chicken pieces, season with salt and pepper, then coat them as evenly as possible with the oil and spice mixture. When you're ready to cook the chicken, pre-heat the oven to gas mark 6, 400ºF (200ºC). Meanwhile, prepare the whole spices.
Next, melt the butter and oil together in a frying pan. Menu suggestion Serve with Spiced Pilau Rice and Mango Chutney. Return to HomepageVisit the Delia Online Cookery School with WaitroseClick here to go to Waitrose.com. Chicken with Sherry Vinegar and Tarragon Sauce - Chicken. Return to listing This is my adaptation of a classic French dish called poulet au vinaigre. It's very simple to make: the chicken is flavoured with tarragon leaves and simmered in a mixture of sherry vinegar and medium sherry without a lid, so that the liquid cooks down to a glossy, concentrated sauce. Serve with some well-chilled Fino sherry as an apéritif. Serves 4 This recipe is taken from Delia Smith’s Summer Collection and The Delia Collection: Chicken. First of all, heat the oil in the frying pan and season the chicken joints with salt and pepper.
Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry. When they're ready, remove them to a warm serving dish (right side up) along with the shallots and garlic. This is lovely served with tiny new potatoes tossed in herbs and some fresh shelled peas. Return to HomepageVisit the Delia Online Cookery School with WaitroseClick here to go to Waitrose.com. Chicken Paprika - Chicken. Return to listing This is nice served with some well buttered noodles or some nutty basmati brown rice and a crisp green salad with a sharp, lemony dressing or, instead, serve with green tagliatelle tossed in butter with a sprinkling of poppy seeds.
Serves 4 This recipe is taken from The Delia Collection: Chicken. Begin by heating 2 tablespoons of the oil in the frying pan or casserole and gently frying the chicken joints or thighs to a golden colour, you will probably need to do this in two batches. Now stir in the flour, cayenne pepper and paprika into the onions, with a wooden spoon, to soak up the juices before adding the chopped tomatoes. Just before serving, spoon the soured cream all over, mixing it in just to give a marbled effect, then sprinkle on a little more paprika. Return to HomepageVisit the Delia Online Cookery School with WaitroseClick here to go to Waitrose.com Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Related recipes Serves 4 Chicken Basque. Baked Thai Red Curry Chicken with Coriander Chutney - Chicken. Return to listing If you have some Thai Red Curry Paste to hand, this makes a very speedy supper dish. Serve with Spiced Pilau Rice with Nuts. To complement the flavours of this curry, try it with a cold glass of Singha beer. Serves 2 About 1 or 2 hours before you need to cook the chicken, lay the breasts in a heatproof dish, then take a sharp knife and make four diagonal cuts across each breast. Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken. To make the coriander chutney, place half the coriander in the goblet of a blender, or in the small goblet of a food processor, together with the lime juice, 3 tablespoons of water, chilli and garlic, then blend till smooth. When smooth, add the remaining coriander and continue to blend until smooth again.
To cook the chicken, pre-heat the oven to gas mark 4, 350°F (180°C). Return to HomepageVisit the Delia Online Cookery School with WaitroseClick here to go to Waitrose.com Related recipes Serves 4. Chicken Basque - Chicken. The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot.
My interpretation of it also uses dried tomatoes preserved in oil to give it even more character. This recipe will provide a complete supper for four from the same pot – it needs nothing to accompany it! Serves 4 This recipe is taken from Delia Smith’s Summer Collection and The Delia Collection: Chicken. Start by seasoning the chicken joints well with salt and pepper. Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides. After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Roast chicken. 1. Heat the oven to 180C/160C fan/gas 4. 2. Cook the potatoes in boiling salted water until tender. Drain and leave until cool enough to handle then squish them slightly using your thumb. 3.
Put the chicken thighs in a roasting tin big enough to fit all the ingredients in one layer. Tuck in the lemon wedges, garlic cloves, rosemary and bay leaves and pour over a good glug of olive oil. 4. 5. 6. Women in Business Awards 2012 | Women in Business Awards recognise the achievements of professional business women across the UK - Women in Business Awards recognise the achievements of professional business women across the UK. Inspiring Awards - 2013 Event - Inspiring awards | Inspiring women awards | Inspiring women awards midland hotel | Inspiring women awards Manchester | Prestigious awards | North West.
“Winning this award means that all my hard work, sweat & tears have all been worthwhile, it’s truly amazing that my peers have recognised me as a true Entrepreneur. Four years ago critics said we would never supply the supermarkets but we did it, I hope this award will inspire other women to go into business and not be knocked down by thoughtless people” Clippy McKenna, Clippys Apples. 2012 Entrepreneur Award winner. 2012 events uk. Red's Hot Women Awards 2012. Best Comfort Food Recipes: 10 Best: Food. Classic beef stew recipe. Lamb and potato hotpot recipe.