TWO BIG TIPS: strain your eggs to discard the watery whites that create a mess in your pot, and use fridge cold eggs which have better structure than room temp eggs. Sunday Eggs Benedict, here we come! Biggest game-changer: Always strain your eggs The single biggest tip that will change your poached eggs life is to strain the eggs to get rid of the watery whites that creates a mess in the water....
Also … announcing the RecipeTin Eats’ 30 Day Holiday Salad Marathon! Holiday Salad MARATHON! Welcome to Day 1 of the RecipeTin Eats’ Holiday Salad Marathon! For something completely different from the usual holiday baking countdowns out there, I’m bringing you a new salad recipe EVERY SINGLE DAY from today through to Christmas Eve! That’s 30 new salad recipes* that will land on RTE between now and Christmas. 30! Thirty! THIRTY!...
Few Ingredients + Big Flavor Excluding avocado oil, salt and pepper, this recipe only calls for about 10 ingredients – three of which are spices. You get the drift! This pork and plantain bowl is not complicated, and it is easy to throw to together. It is great for dinner or breakfast, too! Ripe Plantains We usually use green plantains or unripe plantains to achieve a starchy, french fry like flavor and texture, but for this recipe we love ripe plantains....
The shrimp are sautéed in olive oil with finely diced red and green bell pepper, along with garlic and grated ginger, and then tossed with angel hair pasta. So festive! It’s as if the pasta wanted in on some holiday decoration action and the bell peppers piped up to say, “hey, we can do that!” Just like New Year’s confetti. That you eat. Made with diced bell peppers. And served with shrimp and pasta....
It’s very easy to fall into the stir fry trap - a few veggies, maybe some meat and a jar of stir fry sauce. We all do it, but it can get boring very quickly! Sauces from a jar have their advantages, but making your own sauce can be just as quick and you can easily change it up to make an endless number of variations This is a sweet and spicy version – made using sweet chilli sauce, chillies and brown sugar - plus a few other goodies....
Parchment Paper vs. Nonstick Cooking Spray: When baking cookies, it is preferable to use parchment paper or a silicone baking mat because it not only prevents the cookies from sticking to the pan, but it does so without adding any extra grease. Nonstick cooking spray does leave a slightly greasy feel to the bottoms of your cookies. Chocolate Chip Options: The type of chocolate chips you use is a matter of personal preference....
Prep Time: 5-10 minutes Ready In: 35-40 minutes Yield: Serves 4 to 6 Ingredients 1 pound brussel sprouts, trimmed and halved 6 large carrots, peeled and cut into 1/2 inch pieces salt and pepper 1/4 cup butter, melted 1/4 cup brown sugar Instructions Preheat oven to 400 degrees. Lightly grease a baking sheet. Place halved brussel sprouts on baking sheet and toss together with carrot chunks. Season with salt and pepper....
That simple, plain, sometimes soggy (if boiled) white vegetable that we ate because we were supposed to, now became something crunchy and nutty and crazy good that we fought over to finish. The only thing better than roasted cauliflower? Curry roasted cauliflower. Cauliflower with curry is one of those magical pairings, a classic in Indian cuisine, and for a good reason. The combo tastes fantastic. It’s easy to make. Toss florets with olive oil mixed with curry spices and lemon juice, spread them out in a large sheet pan, and roast in a hot oven until happily browned....
Chop up root vegetables like parsnips, rutabagas, carrots, and celery root, toss them with olive oil and salt, and roast them in the oven while you start on the tomato sauce. Make a tomato sauce base with chopped onions and canned tomatoes, and let that simmer low and slow while the root vegetables are roasting. Then, when the root vegetables are nice and browned, toss them in with the tomatoes, add some shredded kale or chard and let it all simmer for a few minutes until the greens are wilted....
What’s a gal to do but make chocolate and marshmallow S’mores Cookies? How to Make S’mores Marshmallow Cookies These cookies start with my Classic Chocolate Chip Cookie dough, and swap out some of the flour for crumbled graham crackers. I used a mix of chopped chocolate and chocolate chips – what I had in the cupboard – and I liked the way some bites were filled with chocolate and some bites were more graham cracker cookie....
Bonus: the gravy gets an extra flavour boost from all the sausage and vegetable drippings. This sausage recipe is a game changer! Sausage Bake – One Pan Meal! I have a rule about sausages. Sausages for dinner must always be accompanied with gravy – here’s how I make it on the stove: Sausages and Gravy. So I’ve made a sausage, veggie and gravy dinner super easy by making it all in one pan....
This recipe was sponsored by Le Rustique I think I’m more addicted to pasta than chocolate. I know - that doesn’t sound like something I’d say at all! But chocolate, I can pretty much save for the weekends. Pasta I NEED at least a few times a week. You can’t beat a good pasta bake. I have a few on the blog - like this cheesy pasta bake with chicken and bacon, or this creamy tuna pasta bake....
It’s hard to go wrong when the ingredients include cilantro, avocado, jalapeños, lime, garlic, and sushi-grade tuna. The recipe calls for lightly searing raw tuna on each side and then serving. I love tuna done this way, but the tuna has to be very high quality. My parents, on the other hand, have no intention of ever eating raw fish, sushi-grade or not. They cook their fish all the way through, so it is a little translucent in the middle, but definitely cooked....
The colony’s resident cook kept a cookie jar full of sweet snacks to fuel our scribbles. One of my favorites was a thin sesame cookie. Back home, I figured out how to make it. My version has black sesame seeds, which adds a layer of depth and color to this delicate and delicious cookie. The buttery dough for these cookies is rolled into a log, chilled, and thinly sliced. Once baked, they get crisp....
These little patties are easy to throw together and are good for a quick lunch or dinner. They are even great as leftovers the next day. They have a clean, fresh flavor filled with ginger, cilantro, garlic, sesame and lime. Try out these sesame ginger fish cakes the next time you are in the mood for fish for an interesting new treat. This recipe is easy, all you need to do is combine the ingredients in a food processor and blend everything up....
A Chinese Dim Sum dish fresh from the kitchen of Chris (yep, I let him loose in the kitchen, and I even filmed him too!! - check out the video below), we have these AMAZING prawn toast (or shrimp toast if you’re in the US) triangles. Stuffed with a juicy prawn filling and fried until moreishly crisp (then dipped in sweet chilli sauce, or my homemade sweet chilli jam!). I love these things....
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....
My kids still think retro is a little bit cool, as is ‘old-school’ and ‘vintage’. I love how using a certain word can evoke a certain feeling that would be completely different if another word with the same meaning was used. If I show my daughter a jacket or shoes from 20 years ago and call them vintage, she wants them. But if I told her they were from ‘back in the day’ they’re considered musty, old and unfashionable....
One of my favorite things that the hotel served was short rib tostones. If you’ve never had tostones it is a fried piece of plantain that makes a great platter for a tasty topping of flavorful shredded beef. Now, I know a lot of you don’t have the same access to plantains that they have in Florida or where I am in California, so I made my own spin on the dish using ingredients that you can more easily find....
I have to say, I’m a huge fan of Hawaiian roll sliders. I fell in love with them when I first ate a ham and swiss version. They are super easy to make, and absolutely perfect for a crowd. There are so many different versions out there nowadays and there are some seriously awesome recipes out there. I decided to give my own twist to them using flavors that I love....
