PIKELETS – an Aussie favourite! It wasn’t until I was in my 20’s that I learned that pikelets are actually a very Aussie thing. I grew up thinking that kids all over the world were snacking on pikelets and begging their mums to make them for breakfast. But actually, while they are well known in Australia and New Zealand (and apparently in Scotland???), the rest of the world is sadly deprived of pikelets....
I think it was the hottest day of our Disney trip last year when we came across Dole whip. A proper eyes rolling back into the head moment when we took that first taste! It’s pineapple-y, creamy, thick and refreshingly cold. I’ve had it on my list to try to recreate ever since, but I thought i’d wait until the warmer months. I’m a bit nesh, and icy cold snacks don’t appeal to me when it’s anything colder than strappy t-shirt weather....
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....
“I don’t know whether people will think this is wacky or clever or just weirdly lazy.” This is the way I’ve been making chicken pot pie for midweek meals for as long as I can remember. It’s a “free form” pie, which means you bake the pastry separately from the filling, then to serve, you just pop it on top of the filling. The reality is, whenever I make a large pie to share and dish it onto plates, the pastry becomes a crumbled mess and the filling oozes out everywhere....
It’s one of those things that you have to celebrate by yourself though. Personally I think my family should be exclaiming in delight that I made luscious, creamy, healthy soup from the unused ends of my ratatouille veg and the tiny bit of leftovers from the meal itself. Don’t get me wrong, I’m happy that everyone polished off their soup, and even demanded seconds. But wouldn’t it be nice to get a ‘WHAT?...
To this day, If I were forced to choose my last meal, of all the tasty, tantalizing treats I have enjoyed in my entire life, hands down, my first and last choice would be my grandmother’s fried chicken. My grandmother knew how much I loved it and spoiled me. When I lived far away and flew home to visit, it didn’t matter what time of the day or night I arrived—2:00 p....
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For me, it’s always a struggle. Must. Make. Up. My. Mind. They all look so appealing. I was raised on refried pinto beans, which mom still makes at home at least once a week. But black beans? They’re so good! There’s something about them, almost a smoky quality. Whole Black Beans or Refried? And then there’s the “whole” or “refried” question to be answered. If the beans are for a burrito, then naturally I’ll want them refried....
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....
Welcome to Day 11 of the inaugural Holiday Salad Marathon, where I’m sharing 30 salads in a row through to Christmas Eve – just for something different to the usual sugar-loaded baking countdowns!! Today, something quick and easy for when asparagus is abundant and cheap: Roasted Asparagus Roasting is an excellent way to make any cook-able vegetable tastier with very little effort. All you need is a drizzle of oil, salt and pepper, then enough time in the oven so the vegetable cooks through to your taste (tender-crisp is the case for me, most of the time), and gets a bit of colour on it....
I love to eat them shells and all. If they’re properly toasted and are small to medium sized, they are wonderfully crunchy and easy to eat. The larger carving pumpkins will yield large seeds, which are probably best to eat shelled. Don’t throw out your pumpkin seeds! How to Get the Strings Off Pumpkin Seeds When you first scoop the seeds out of the pumpkin, it seems like it will be impossible to separate the sticky, clingy strings from the seeds....
It’s ready in about 20 minutes, goes with so many meals, and the leftovers are great too, heated up or even cold. This flavorful cauliflower recipe has become one of my favorite side dishes. It’s a simple and delicious side dish that I make quite often. Cauliflower is such a versatile vegetable. I make it frequently for my family, so I’m always on the lookout for new and interesting ways to prepare it....
How to roast radishes Roasting radishes is very simple, and this easy recipe is the perfect intro if you haven’t tried it before! It’s really as easy as 1,2,3: How to prep the radishes One of our main tips for prepping these roasted radishes is this – don’t throw out the greens! When you cut off the greens from the radishes, you can save them for use in a different recipe....
Let’s dive in and make some chicken and rice! A Classic One Pot Meal Many chicken and rice recipes can be made in a single skillet. This version is no different, and one of the major appeals is the very little cleanup! Cook the chicken, add the veggies and rice, nestle the chicken back in, simmer it all together, and dinner is done. The Best Chicken for This Recipe In theory, you can use any chicken to make this dish, but to keep things simple I prefer to use boneless, skinless chicken breast....
This is chicken perfection, and it’s ready in about 35 minutes, making it ideal for a weeknight dinner. I still prefer duck breast or even turkey breast, but now that I’ve started making skin-on chicken breast, I’m completely enamored. In fact, this recipe has quickly become one of my favorite ways to cook chicken. I tend to make it about once a week, and no one complains! Then I upgraded it even more....
There are a few things to watch out for when assembling the recipe, but if you follow the tips below, you’ll be left with a great jambalaya that’s sure to please a crowd on a chilly winter day. Enjoy! Looking for a stove-top jambalaya? Here you go! Jambalaya vs. Gumbo The base ingredients for these two classic Creole dishes are almost identical. The main difference is that gumbo incorporates a roux, or some sort of thickener, and is served either by itself, almost like a chili, or over a bed of rice....
After more lamb leg ideas? Browse all my roast lamb recipes! Slow Cooker Roast Lamb Leg In my world, there are only 2 ways to cook a leg of lamb: either perfectly cooked so it’s pink and juicy inside (see my classic Roast Lamb with Gravy), or long and slow so it’s fall apart tender. There is no in between! Well, there is. But it’s dry and no amount of gravy can salvage it....
A unique smoked pork shoulder rub Most of the time when I do a roast or pork shoulder in the smoker, I use a simple rub made up of salt, pepper, garlic powder, onion powder, chili powder and paprika. You can find an recipe for that rub in this Pulled Pork Recipe. For this rub, I really mixed up the flavors to create something new. First, I coated the pork shoulder with some mustard to help the rub stick and develop a good “bark”....
