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Easy flatbreads. Low-carb Japanese pancakes recipe - 9Kitchen. Slice one spring onion and set aside for garnish.

Low-carb Japanese pancakes recipe - 9Kitchen

Grate the cabbage, zucchini and remaining spring onions. BBQ Quail Greek Style. Serves 6 Time 15 minutes + overnight marination Ingredients 6 quail, spatchcocked or butterfliedSaltFreshly ground black pepperOlive oil, for grillingLemon wedges, to serve Marinade2 garlic cloves, crushed2 tbsp extra virgin olive oil1 lemon, zested and juiced1 tsp dried oregano ¼ cup torn basil leaves½ cup chopped fresh oregano2 tsp dill, chopped1 tsp salt1 tsp freshly ground black pepper.

BBQ Quail Greek Style

Corn and Couscous Salad. Chicken satay rice paper rolls recipe - 9Kitchen. Slice chicken breast into thick strips and fry in 1 tablespoon of oil over medium heat till cooked through, transfer to a plate.

Chicken satay rice paper rolls recipe - 9Kitchen

Mix the first 3 ingredients for the sauce in a small bowl to combine. Then add water, one tablespoon at a time. D.I.Y Baked Beans Recipe. Barley Risotto With Mushroom & Rocket Recipe. Zucchini & Carrot Slaw with Asian Dressing. After trying several zucchini slaw recipes, this version ended up my favorite.

Zucchini & Carrot Slaw with Asian Dressing

I love the flavor of the dressing. It comes across with a slightly nutty, earthy taste balanced by the saltiness of the soy sauce and with a bit of spice from the hot sauce–lots of layers of flavor to dress up the zucchini and carrots. I actually used a mix of yellow squash and green zucchini because that is what our garden produced.

However, I thought the rainbow of colors from the orange carrots, yellow squash, and green zucchini produced a very festive presentation. You can even add radishes for a touch of red color. The dressing can be made a day or two ahead of time. Zoe Bingley-Pullin's mini apple and coconut crumble. "It makes my so happy when I see [my 14-month-old daughter], Emily, eating my mini apple and coconut crumble as I know it's a healthy source of good fats from coconut, slow-releasing fibre and the right kinds of sugar from apple," says Zoe Bingley-Pullin, accredited nutritionist and nutrition ambassador Only About Children.

Zoe Bingley-Pullin's mini apple and coconut crumble

"I also love to eat it with a little yoghurt and cinnamon. " Serves 10 Ingredients 5 apples, cored and cut in half 1-2 tbsp butter or coconut oil, melted 2 tsp cinnamon, ground 1 cup of oats 1/4 cup shredded coconut 1 tsp vanilla extract 1/4 cup sultanas Optional: yoghurt and honey topping Method. Vegetable frittata cups recipe - 9Kitchen. Three Cup Chicken. Three Cup Chicken (三杯雞; san bei ji) is a popular Taiwanese dish and one I’ve really grown to love in the last few years.

Three Cup Chicken

“Three Cup” refers to the fact that the chicken is cooked with three main ingredients in equal ratios: black sesame oil, soy sauce, and rice wine. Basil is thrown in at the end, giving the dish a very aromatic finish. I debated whether or not to post about my first attempt, as it doesn’t quite look like the restaurant version, though it tastes delicious. The dish is often served bubbling in a clay pot. It’s also usually much darker. I’ve had difficulty finding a good version of three cup chicken at restaurants lately. Normally, bone-in chopped chicken pieces are used, but I hate having to deal with the bones so I used boneless thighs. Tuna Mornay - Julie Goodwin recipe.

Thai Pumpkin Soup Recipe. Roasted Vegetables Recipe. Parmesan Zucchini Recipe - Pumpkin salad with marinated fetta. 4 stars - based on 3 reviews Recipe Amy Willesee.

Pumpkin salad with marinated fetta

Photography Louise Lister. Styling Yael Grinham. Ingredients 1kg peeled and seeded pumpkin, cut into 2cm chunks5 large cloves garlic1/3 cup extra-virgin olive oilJuice of 1 lemon½ cup (80g) pine nuts, lightly toasted100g marinated fetta, cubed100g baby spinach leaves Preparation method 1 Preheat oven to 220°C (200°C fan). 2 For dressing, peel roasted garlic and place in a food processor. 3 Combine warm pumpkin with pine nuts, fetta and spinach, then gently toss with dressing. Meals delivered when you don't want takeawayWe're all a bit "time poor" these days but cutting corners when it comes to nutrition can have a really negative effect on your health.

Fruit and veg countdown to health and happinessIf you're confused about how much fruit and veg you should have in your diet, you've got good reason to be. One Pot BBQ Chicken Pasta. This BBQ sauce flavored pasta takes less than 30 minutes to prepare and needs only one pot.

One Pot BBQ Chicken Pasta

It’s a great weekday meal and satisfies summer BBQ cravings without having to fire up the grill. So I’m back to my one pot pasta meals. They are just so easy and convenient. Throw everything into a pot, let it boil, and then it’s ready. Pasta is cooked, sauce is created. Since it’s summer, I’ve had BBQ on my mind. Fresh Tomato Sauce Recipe. Step 1 Heat oil in a large saucepan or stockpot (see note) over medium-high heat.

Fresh Tomato Sauce Recipe

Add onion. Cook, stirring occasionally, for 10 minutes or until softened. Add garlic. Cook, stirring, for 3 minutes. Cucumber And Mint Raita Recipe. Creamy Pasta Salad. Chicken-Bacon-Ranch Baked Penne recipe from Cheesy corn and zucchini fritters, poached eggs and tomato relish. FrittersMix the grated zucchini with salt in a bowl.

Cheesy corn and zucchini fritters, poached eggs and tomato relish

Let stand for 15 minutes then rinse. Wrap zucchini in clean porous kitchen cloth, to squeeze out excess liquid. Heat oil in a fry pan, add onion and garlic, cook gently until soft, about 4 minutes. Barley Risotto With Mushroom & Rocket Recipe. Zucchini & Carrot Slaw with Asian Dressing. Red Bean Beach Salad Recipe : Ingrid Hoffmann. Blu Conscous – Moroccan Chicken with Couscous and Chickpeas.

Moroccan Chicken with Couscous and Chickpeasadmin2015-09-10T03:09:09+00:00 500g skinless chicken breast fillets1 tbsp olive oil1 large onion, finely chopped2 garlic cloves, finely chopped1 tsp ground cumin1 tsp ground coriander1 cinnamon stick2 large zucchini, halved lengthways and sliced1 can (about 400g) no-salt-added chopped tomatoes200ml salt-reduced vegetable stock250g sugar snap peas1 can (about 400g) chickpeas, drained and rinsed250gm Blu Pearl Couscous500ml boiling water1 tbsp olive oil½ tbsp salt-reduced polyunsaturated spreadSalt and pepper to tastechopped fresh coriander leaves to garnish Cut the chicken on the diagonal into strips about 1cm thick.

Heat the oil in a wok or heavy frying pan. Bean Salad with mustard dressing. Baked Fish Fillets Recipe. Step 1 Preheat oven to 200°C. Cut onions into 5cm lengths. Remove seeds from capsicum. Wild Rice, Millet and Almonds Pilaf - Good Chef Bad Chef.