500g short pasta
3 broccoli heads (BIG!)
1.5 cup shredded cheese (or more!) 
3 tsp lemon zest 
3 Tbsp lemon juice (or more!)
7.5 Tbsp extra virgin olive oil
1/2 cup parmesan, finely grated
3 garlic cloves, minced
1.5 tsp mixed dried herbs (or fresh!)
1.5 tsp sugar
Salt and pepper
BBQ chicken, shredded

Boil a large pot of water with 2 tsp salt, add pasta. Chop broccoli into small florets. Add broccoli into water 1 – 2 mins before pasta is cooked. Place Sauce ingredients in a jar with lid. SCOOP OUT 1 cup pasta cooking water just before draining. Then drain and return pasta back into same pot on turned off stove. Add 1/2 cup pasta water to Pasta Sauce jar, shake well. Pour Sauce and add cheese and BBQ chicken into pot with pasta. Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. Serve immediately, garnished with parmesan.

Via Recipe Tin Eats 

Zucchini Muffins

1/2 cup (120ml) vegetable oil
1/2 cup (100g) packed brown sugar
1/2 cup (100g) sugar
1 large egg
2 tsp pure vanilla extract
1 cup (130g) shredded zucchini (lightly blotted)
1 and 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup (180g) sultanas or semi-sweet chocolate chips (or chopped nuts) 

In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Set aside. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sultanas/chocolate chips (or nuts) together in a large bowl until thoroughly combined. Pour into wet ingredients. Gently whisk until just combined; do not overmix. Batter will be semi-thick. Grease a 12-count muffin pan, spoon the batter evenly into each, filling 3/4 full. Bake at 180C for 20mins or until a toothpick inserted in the centre comes out clean. (Mini muffins 11-13mins).

Options:
Make as a Zucchini bread in a loaf tin. Add streusel on top as in Sally's Baking Addiction or use her Easy Zucchini Muffins recipe.

Via Sally's Baking Addictions

Mug Cake

 

3 tbs plain flour
3 tbs sugar
1 tbs cocoa
1/4 tsp baking powder
1 pinch salt
3 tbs milk
1 tbs marg
1/2 tsp vanilla extract

Sift dry ingredients together in a mug. Add remaining ingredients and stir well to combine. Microwave for 50-70 seconds. (Less microwave time results in a more molten) texture. Serve with ice cream. 

Via Kidspot

Curried Mince Chicken

 

500g chicken mince
2 Tbs olive oil
1 onion, diced
½ tsp minced garlic
1 tsp minced ginger
2 carrots, diced
½ capsicum, diced
½ cup green beans/snow peas, chopped
½ cup of zucchini, diced
1 cup broccoli
1 cup mushrooms, sliced
½ cup of frozen peas/corn
¼ cup of soy sauce
2 Tbs mild curry powder
2 cups of chicken stock 

Sub any fresh or frozen veges you have on hand.

In a frypan, add the oil, garlic, ginger and onions and cook until onion is soft. Add in hard vegetables (carrots, capsicum, beans, snow peas) and cook for 5 mins. Add in the chicken mince and curry powder and stir (using a wooden spoon break the chicken mince into small pieces) and cook until the chicken is no longer pink. Add in the soy sauce and chicken stock. Now add in the broccoli, zucchini and mushrooms and simmer until vegetables are to your liking. Add frozen peas and simmer until the stock has absorbed. Serve with rice and top with dried shallots (optional). 

Use big pot.

via 

Savoury Yoghurt & Spinach Muffins

 2 1/2 cups SR flour
1 tsp garlic powder
2 eggs, lightly whisked
1/3 cup vegetable oil
2 cups greek yoghurt 
1 cup baby spinach leaves, shredded
2 spring onions, sliced
1 cups shredded tasty cheese (plus extra for topping)

Preheat oven to 180°C. In a large bowl, whisk together eggs, oil and yoghurt. Add flour and garlic powder to mixture and fold to combine. Fold through spinach, onion and cheese. Spoon mixture into a greased 12-hole, muffin pan. Top with extra cheese. Bake for 20 mins or until golden.

Via Woolworths 

Crispy Corn Fritters

1/4 cup flour
1/4 cup cornflour / cornstarch
1/4 tsp baking soda
1 egg
2 Tbs milk
2 cups fresh corn kernels, raw (2 cobs)
1/2 cup parmesan , finely grated
3/4 cup green onions, sliced
1/2 cup coriander, roughly chopped (sub more green onion)

Place flour, cornflour and baking soda in a bowl, mix to combine. Add egg and milk, mix until incorporated (batter will be lumpy and thick). Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter. Add enough oil into a pan so it just covers the base. Heat over medium high heat. Spray the underside of a spatula with oil (so batter won’t stick when you flatten). Place 1/4 cup batter into pan, then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the pan. Cook 3 mins until deep golden and crisp, then flip and cook the other side for 2-3mins. Serve with avocado, sour cream, relish or even poached eggs.

via Recipe Tin Eats

Chicken, leek and mushroom pie

 50g butter
1 leek, cut in half and chopped
500g chicken thighs, chopped
2 cups mushrooms, sliced
1/4 cup flour
2 cups chicken stock
1 cup (125g) corn kernels
salt and pepper
2 sheets puff pastry
 

Melt butter in a fry pan, add leek and cook until it starts to soften. Add chicken pieces, and stir constantly until chicken is brown all over. Stir in flour. Add mushrooms and corn, stir. Pour in stock and salt and pepper, simmer for 10mins. Spoon mixture into baking tray. Cover with pastry and brush with milk. Bake in oven 180C 20mins.

Alternatively, instead of pastry, cover the mix with 2 medium potatoes, sliced thinly. Sprinkle with paprika and 100g grated cheese.

Via Kinglake Cookbook

Impossible Quiche

1 small red onion, thinly sliced 

1 bunch chives, finely chopped

1/2 bunch continental parsley, chopped

1 cup shredded tasty cheese

100g ham, chopped

1/3 cup SR flour 

4 eggs, lightly beaten 

3/4 cup milk 

3/4 cup thickened cream

Preheat oven to 180°C/160°C fan-forced. Grease a 23cm (3.5cm deep) round pie tin. Combine onion, herbs, cheese, ham and flour in a large bowl. Add egg, milk and cream. Season with pepper. Stir until well combined. Pour into pie tin. Bake for 40mins or until golden and set. Cool for 30mins. Serve with rocket salad.

Via Woolies

 

Baked Feta Pasta

600g cherry or grape tomatoes

1 onion, quartered 

3 cloves garlic, smashed

Chilli

1/2 cup olive oil

250g Greek feta 

3 sprigs thyme 

250g pasta 

lemon juice

60g baby spinach

Preheat oven to 200°C. Place feta in the centre of a large ovenproof pan or medium baking dish. Surround feta with tomatoes, onion and garlic. Season with salt, pepper and chilli and drizzle with olive oil. Scatter thyme over tomatoes. Bake for 40-45 mins, until tomatoes are bursting and feta is golden on top. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining. To pan with tomatoes and feta, add cooked pasta, reserved pasta water, lemon juice and baby spinach. Stir until completely combined. 

Serves 4

Don't overdo feta. Can add roasted zucchini and/or mushrooms.

Try cut up pumpkin instead of tomatoes and mash together.

via

Vietnamese Chicken Salad

1 whole BBQ chicken, peeled into strips

1 cup celery, thinly sliced

2 medium carrots, julienned

1 cup cabbage, finely shredded

1 small onion,  sliced

3 Tbs coriander leaves

3 Tbs mint

Dressing

3 Tbs sugar

2 Tbs water

1 Tbs fish sauce

1 tsp garlic, crushed

2 Tbs white vinegar

1 red chilli, finely chopped

Topping

2 Tbs peanut oil

1 1/2 tsp garlic, chopped

1/3 cup unsalted roasted peanuts, crushed

1 Tbs brown sugar (or caster sugar)

Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl. To make dressing place all ingredients in a jar and shake until sugar has dissolved and ingredients are well combined. To make topping heat oil in a wok, add garlic and cook over moderate heat, stirring, until golden brown. Stir in the peanuts and sugar. Pour the dressing over the chicken mixture and toss to combine. Sprinkle over topping just before serving.

Serves 4

Great summer lunch! or impressive share salad!

 

via The Essential Asian Cookbook

Mug Cake

3 Tbs flour

1/4 tsp baking powder 

3 tsp sugar 

1 Tbs cocoa 

2 1/2 Tbs milk 

1/2 Tbsp vegetable oil

1 Tbs Baileys 

Combine all ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Cook in the microwave for about 1min. Top of cake should be dry. Serve with ice cream.

via

This made a great gift. I tested the recipe first and was also nice with Kahlúa.

Jenny's Japanese Salmon

3 Tbs mirin
3 Tbs soy sauce
1 Tsp Chilli flakes
270g Udon noodles
400g Atlantic Salmon (2 pieces)
2 eggs
Sesame seeds
Garlic
Ginger
Snow peas
Broccoli
Sesame oil

Marinate salmon with mirin, soy sauce, sugar and chilli for 2hrs. Whisk egg with sesame seeds and fry in oil to make an omelette. Roll up, slice and set aside. Stir fry ginger and garlic in oil, add salmon with half the marinate until cooked. Add snow peas and broccoli. Add prepared noodles. Garnish with egg.

Sausage Chutney Rougaille

via Best Recipes

3 tbs oil

1 tsp ground chilli powder

1 tsp turmeric powder

1 tsp cumin powder

1 brown onion, diced

2 clove garlic

1 tsp ginger

1 kg beef sausages, cut into 3cm pieces

2 tbs tomato paste

1 x 400g can diced tomatoes

1 fresh tomato, diced

1 tsp dried thyme

salt & pepper

2 tsp fresh parsley, garnish

Mashed potato

Heat oil in a frypan. Add chilli powder, cumin and turmeric and fry for two minutes until fragrant. Add onions, garlic and ginger and fry until translucent. Remove and set aside. In the same pan, fry sausage pieces until browned on each side. Add onion and spice mix back to the pan. Add tomato paste and fry for two minutes. Add canned tomato and chopped tomato to the pan. Simmer on low for 20 mins. Add thyme, salt and pepper. Sprinkle with parsley just before serving. Serve with MASHED POTATO or rice and naan bread.

Chicken Coconut Curry

2 tsp vegetable oil
4 garlic cloves, minced
2 tsp fresh ginger, finely grated
1/2 onion, finely chopped (brown or yellow)

Spices
1 Tbs garam masala 
1 Tbs curry powder
2 tsp cumin
1 tsp coriander powder
1 tsp paprika
1/2 tsp turmeric 

500g chicken
400ml can coconut milk
1 cup chicken stock
3/4 cup crushed tinned tomatoes
400g can chickpeas, drained
250g pumpkin, cut into 2cm cubes
2 cups (packed) baby spinach
1/2 cup cashews, unsalted
salt + pepper

Heat oil in a deep skillet or pot over medium high heat. Add onion, garlic and ginger, cook for 2 mins until onion is golden. Add spices and stir for 1min. Add chicken, coconut milk, tomato puree and stock. Stir to combine. Add chickpeas and pumpkin. Simmer for 10mins or until pumpkin is tender, and sauce has thickened. Stir through baby spinach until wilted, then cashew nuts. Add salt and pepper. Serve over rice, sprinkled with coriander and extra cashews.

Serves 5
Easy to double recipe
via RecipeTin Eats

Incurdulously Gouda, Extra Tasty 3-Cheese Quesadillas

Incurdulously Gouda, Extra Tasty 3-Cheese Quesadillas 

Filling
2 1/2 tbsp olive oil
500 g chicken thighs
2 garlic cloves, minced
1 small onion, quartered and sliced
1 small red capsicum

Spice mix
1 tsp onion powder
1 tsp dried oregano
1 tsp salt
2 tsp cumin powder
2 tsp paprika
1/4 tsp black pepper
1/4 tsp cayenne pepper

Mix all spice mix ingredients in a small bowl. Drizzle chicken with 1 Tbs oil and sprinkle over spice mix, toss well to coat. Heat 1 Tbs oil in a large pan over high heat. Add onion and garlic, cook for 2 mins. Add capsicum and cook for 1 min. Transfer to bowl. Reduce to medium heat. Add remaining 1/2 Tbs oil, add chicken and cook until deep golden and cooked through. Transfer chicken to cutting board and dice. Combine with capsicum mixture.

Quesadillas
6-8 tortillas
1 cup mozzarella cheese
1 cup colby cheese
1 cup frozen corn (optional)

Sprinkle one side of tortilla with a bit of cheese, top with filling. Sprinkle with corn and top with cheese. Fold in half. Cook quesadilla in pan or sandwich press for 4mins each side until brown and crispy. Cut in half. Serve immediately with mascarpone dip, guacamole and fresh lime (salsa optional).

Mascarpone Dip (combine all ingredients)

225g Mascarpone cheese
3/4 cup fresh chives
3/4 cup sour cream
4 bacon strips, cooked and crumbled
salt, pepper

Guacamole (mash and combine all ingredients)
1 lrg ripe avocado
1/3 cup sour cream
juice of 1/2 fresh lime
salt, pepper

Via

Mexican Beef Burrito Wraps

2 tsp olive oil

500g minced beef 
½ tsp chilli powder 
½ tsp ground cumin 
½ tsp Beef Stock Powder 
1 pkt French Onion Soup Mix 
1¼ cups water 
310g can kidney beans, rinsed and drained 

torillas 
grated cheese 
avocado
tomato
lettuce
sour cream

Heat the oil in a pan. Add the beef and brown over a high heat. Stir in chilli powder, cumin and Beef Stock Powder. Combine the French Onion Soup Mix and water. Add to the pan and bring to the boil, stirring. Add the kidney beans, then simmer, uncovered, over a low heat for 10 mins, stir occasionally. Place meat mixture along centre of each tortilla. Top with cheese, tomato, avocado, lettuce and sour cream. Fold the tortilla over the filling, fold in the sides, then roll up firmly.

via

Dad’s Japanese Salmon

500g salmon

2Tbs soy sauce

2Tbs mirin

1-2tsp sugar

tsp chilli flakes

2 eggs

Tbs sesame seeds

tsp sesame oil

1 Tbs ginger

3 cloves

Sesame oil

Snow peas

Beans (or broccoli)

Udon noodles

Cut up salmon into cubes. Combine soy sauce, mirin, sugar and chilli and marinate salmon for at least 20mins. Whisk together eggs, sesame seeds and oil and pour into circle to fry. Once cooled, roll up and cut into rounds. Fry sesame oil with garlic and ginger. Strain salmon and cook. Add marinade, veges and noodles. Serve with egg rounds on top.

Ham, Feta and Spinach Frittata

8 eggs 
1/2 cup thickened cream 
Salt and pepper 
100g Danish fetta, crumbled 
10 cherry tomatoes, halved 
20g baby spinach
1/4 cup spring onion, chopped 
150g Double Smoked Ham, sliced 
1/2 cup mozzarella, shredded 
Salad, to serve
Tomato relish, to serve

Preheat the oven to 180C. Line a baking dish with baking paper. In a medium sized bowl, add the eggs, thickened cream and salt, whisk until combined. Add all other ingredients, except the mozzarella and combine. Pour mixture into the baking dish and sprinkle with mozzarella. Bake for 25 mins or until cooked. Remove from the oven and allow to cool for 10 mins before removing from the tray and serving with salad and relish.

Serves: 6
via

Spicy Thai Noodles

500g linguine 

2 Tbs olive oil

2 large eggs, lightly beaten

1-2 zucchini, sliced in half circles

1 Capsicum

200g mushrooms, chopped

3 cloves garlic, minced

2 Tbs brown sugar

1/3 cup soy sauce

1/2-1 Tbs Sriracha hot sauce

2 inches fresh ginger, grated

1 handful fresh coriander, chopped

4 spring onions, chopped 

1/4 cup peanuts, chopped

Cook linguine according to package directions. Drain and set aside. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside. Heat large pot over medium heat, add 1 Tbs olive oil. Add beaten eggs and stir to scramble. Once cooked, set aside with pasta. Heat remaining oil over medium heat. Add zucchini, capsicum, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and coriander; stir to combine. Serve immediately.

via Domestic Superhero

Oven Roasted Corn

Corn on the cob
Butter

Preheat oven to 230C. Remove husks and silks from corn. Butter corn and wrap in foil. Place on cookie sheet and roast for 20 to 25 minutes.