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20.01.2022 Healthy protein filled recipe for all you fish lovers! Harissa fish with fattoush Recipe Ingredients... 4 tbs (100g) harissa* 1/3 cup (80ml) lemon juice, plus wedges to serve 4 x 180g skinless blue-eye fillets 1 telegraph cucumber, peeled, deseeded, cut into chunks 3 tomatoes, deseeded, cut into chunks 2 cups watercress sprigs 1 small red onion, sliced 1 cup (160g) kalamata olives 100ml olive oil 2 tsp sumac* 1 pita bread round, grilled until crisp Method Step 1 Combine harissa and 2 tbs lemon juice in ceramic dish. Add fish, turn to coat, then set aside while you make the fattoush. Step 2 Place cucumber, tomato, watercress, onion and olives in a bowl. Mix 1/3 cup (80ml) oil, sumac and remaining 2 tbs lemon juice in a small bowl. Season and set aside while you cook the fish. Step 3 Heat remaining oil in a large non-stick frypan over medium heat. Cook fish for 3-4 minutes each side or until golden and cooked through. Step 4 Break pita bread into pieces and toss with salad and dressing. Serve the fish on the salad, with lemon wedges. Notes * Harissa (a Tunisian chilli paste) and sumac are from selected supermarkets and Middle Eastern shops. Fattoush is a traditional Middle Eastern salad with crisp pita bread.

19.01.2022 How do you get your kids to eat their greens? Here's how! Kids won't complain about having to eat their broccoli when it's mixed with such creamy, cheesy goodness, and you'll love the dish for it's healthier ingredients. Chicken And Broccoli Alfredo Recipe: Ingredients:... - 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) - 2 cups roasted broccoli florets - 8 ounces fettuccine - 2 tablespoons extra virgin olive oil - 2 teaspoons minced garlic - 2 tablespoons flour - 1 cup fat-free, low sodium chicken broth - >1/4 cup plain yogurt - 1/4 cup skim milk - 1/4 teaspoon pepper - 1 pinch ground nutmeg - 3/4 cup freshly grated Parmesan cheese Directions: - In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside. - In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes. - Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan. - Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired

18.01.2022 This is likely to be the easiest to make Chicken Breast recipe you'll ever find! Cilantro Grilled Chicken (serves 4) Ingredients: ... - 2 garlic cloves, coarsely chopped - 1/2 cup cilantro - 2 tablespoons asian fish sauce or 1 tablespoon of Yeo's light soy sauce - 1 tablespoon toasted sesame oil Directions: - Place all the ingredients above in a food processor and process until smooth. - 4 boneless skinless chicken breasts - Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator. - Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

16.01.2022 Curried Chicken and Apple Lettuce Wraps - If you're a weight watcher, you should know to never skip lunch! Here's the perfect healthy lunch recipe to help you lose weight, but not the taste! Ingredients:... - 1 cup (250 mL) diced cooked chicken breast - 1/4 stalk celery, diced - 1/4 cup (50 mL) apple, skin on, diced - Small handful cilantro, finely chopped - 1/4 cup (50 mL) low-fat yogurt - 1 tsp (5 mL) curry powder - Juice of one lemon - Pinch each salt and pepper - 4 big leaves red or Boston lettuce (Be sure the lettuce you choose as your wrap is sturdy enough to hold in the chicken). Directions: - In a medium bowl, combine diced chicken, celery, apple and cilantro. - In a separate small bowl, stir together yogurt, curry powder and lemon juice. Add to chicken mixture and fold together. Season with salt and pepper to taste. - Lay washed lettuce leaves on a clean workspace. Place one-quarter of the chicken mixture on each leaf. Tuck in the sides of lettuce and roll up from the end. Cut rolls in half and secure leaves with a toothpick. Serves four.

15.01.2022 Cheesy Dogs Stuffed in Spicy Wings - Fancy some fun and yummy finger food? This cheesy dog stuffed wings is spicy, delicious, chewy, crunchy and appetizing. A great party food for the family! Ingredients: - 8 pcs Mid-Joint Wings... - 8 pcs Cocktail Cheesy Dogs for marinade: - 1 tbsp Corn Flour - 1 tbsp Soy Sauce - 1 tbsp Sesame Oil - dashes of Pepper for frying: - 1 Egg, beaten - 6 to 8 tbsp All-Purpose Flour for sauce: - 1 tbsp Yeo's Chilli Sauce - 1 tbsp Tomato Sauce - 2 tsp Worcestershire Sauce - 1 tsp Mayonnaise - 1 tbsp Honey for garnishing: - Sesame Seed - Parsley - Lemon slice / wedge Method - Clean mid-joint wings, pat dry with kitchen towels. With a small and sharp utility knife, give a small cut at both end of the mid-joint. - Carefully remove the bones from the mid-joint. - Marinade the boneless mid-joint wings with corn flour, soy sauce, sesame oil and pepper for about 30mins. - Stuff the cocktail cheesy dogs into the mid-joint. - Dip marinated wings into lightly beaten eggs, and then coat the wings in flour until well coated. Do this one at a time. - Heat oil in a deep skillet or deep fryer. Deep fry wings until crispy and golden brown. Drain on paper towel. - In a large mixing bowl, mix Chilli sauce, Tomato sauce, Worcestershire sauce, Mayo and Honey together. Throw in the fried chicken wings and give it a good toss. Ensure all wings are evenly coated. - To serve, sprinkle some toasted white sesame, some parsley and a slice of lemon to squeeze on top of the wings to give the wings some tang before you eat.

15.01.2022 Tired of the same ol bbq wings? Here's a recipe that's different and tasty your family will love! Harissa chicken wings with preserved lemon marmalade recipe Ingredients... 1/4 cup (60ml) extra virgin olive oil 2 tbs lemon juice 1 tbs harissa (Tunisian chilli paste) (see note) 2 garlic cloves, thinly sliced 12 chicken wings, tips removed 6 preserved lemon quarters (see notes), flesh and pith discarded, rind cut into thin strips 2 tbs caster sugar 2 tbs orange marmalade 1/2 cup each coriander, basil and flat-leaf parsley leaves 2 tbs roughly chopped dill 1 tbs olive oil Method Mix the extra virgin olive oil, juice, harissa, garlic and 1 tsp salt in a large bowl. Add the chicken wings and turn to coat, then marinate in the fridge for 10-15 minutes. Place lemon rind, sugar, marmalade and 100ml water in a pan and bring to the boil, stirring to dissolve the sugar. Reduce heat to medium-low. Simmer, frequently brushing down sides of pan, for 8-10 minutes until a jam-like consistency. Cool. Heat a chargrill pan over medium-high heat. Cook the chicken, meatier-side down, for 10 minutes, then turn and cook for a further 5 minutes or until cooked through. Meanwhile, to make a herb salad, toss the herbs and olive oil together in a bowl. Place chicken on a platter and scatter with salad. Serve with the marmalade. Notes Preserved lemon and harissa are available from Middle Eastern and gourmet shops. See more

15.01.2022 A combination of Asian flavour and traditional salad tossing! Here's celebrity chef, Michael Smith's recipe for a Street Beef Salad that you'll love! Ingredients For the Beef:... - A large beef pot roast, 4 lbs or so, cut into 1 or 2 cubes - 4 cups of orange juice - 1 cup of orange marmalade - 1/2 cup of chili garlic sauce like Sambal - 6 or 8 lime leaves - a 3 inch knob of fresh ginger, rinsed, unpeeled, thinly sliced - 2 cinnamon sticks or 1 tablespoon of ground cinnamon - 1/2 cup of fish sauce For the Salad: - 1- 227 gram package of bean sprouts - a few handfuls of baby spinach - 1 large carrot, peeled with a vegetable peeler into ribbons - 2 mangos, peeled sliced into thin strips - 24 snow peas, thinly sliced - 1 red onion, thinly sliced - 1 bunch of fresh cilantro, ripped and torn not chopped Directions: For the Beef: - Familiarize yourself with your pressure cooker and the manufacturers instructions for its use. - In your pressure cooker, over medium heat combine the orange juice, marmalade, chili garlic sauce, lime leaves, ginger, cinnamon sticks and fish sauce. - Bring to a simmer. Add the beef. - Bring back to a full boil then reduce the heat to medium or so. - Fit the lid onto the pot, forming a tight seal. - Cook, allowing the intense internal pressure to dramatically speed up tenderness and flavour. - In 5 minutes or so adjust the heat to just enough needed to maintain full pressurization. - Continue cooking at full steam for another 20 minutes. Remove the cooker from the heat and allow the internal steam pressure to lower down completely before carefully removing the cover. For the Salad: - Toss the sprouts, spinach, carrot, mango, snow peas and onion together in a large bowl. - Fill individual festive serving bowls with salad and top with steaming ladlefuls of the stew. - Garnish with heaps of cilantro, serve and share.

15.01.2022 Like and share with your friends! Here's how to tell if your eggs are still fresh! - From Hallienorvet.com.

14.01.2022 Mix it up this week with an easy Japanese dish recipe - Tonkotsu ramen with chashu ( Japanese braised pork belly ) Ingredients: - 3 cups tonkotsu broth... - 2 tablespoon tahini paste ** - 1 tablespoon braising liquid from chashu - 2 cloves garlic , finely grated - 1 teaspoon coarse salt - 1 tsp mirin - a dash of ground white pepper 1 tablespoon toasted sesame seeds 200 grams ramen , cook according to packet instructions * Heat tonkotsu base in a small saucepan . In a small bowl , whisk tahini , chashu liquid , grated garlic , salt , mirin and ground pepper . Add this to the broth and whisk to combine . Taste and adjust salt as needed . Bring to a simmer . Refresh noodles under warm running water , drain briefly then divide into 2 bowls . Pour in the broth , top with chashu , boiled egg and whatever else you want to add . Sprinkle with toasted sesame seeds and serve immediately . ** Toast 1/4 cup of sesame seeds in a wok over medium heat for 5 minutes or until lightly brown . Transfer to the mortar and pestle , add in 1 teaspoon of extra-virgin olive oil and grind ( or pound ) until smooth . Yield : about 2 tablespoons To serve Japanese chashu ( braised pork belly ) ajitsuke tamago ( marinated soft-boiled egg ) wood ear mushroom ** ( steamed ) fresh corn kernels chopped spring onion , green part only roasted nori chilli-garlic sauce ** In a small mixing bowl , soak 10 grams of wood ear mushroom until softens . Throw water and wash mushroom , cutting out hard bits . Boil water , blanch mushroom for 10 seconds , rinse and pat dry with paper towel . Slice thinly , transfer into a small bowl then add in few drops of mirin , cooking sake and sesame oil , mix well .

12.01.2022 What would we do without pasta? Here's a great creamy chicken and feta alfredo recipe that'll help you be an Italian Chef! Ingredients: - 3 tablespoons of olive oil - 1 pounds of boneless, skinless chicken breasts... - 2 tablespoons minced garlic (or 2 cloves minced) - 2 cups of low sodium chicken broth - 1 cup heavy cream - a pound of penne pasta uncooked - 2 cups of freshly shredded parmesan cheese - 3-4 diced roma tomatoes - 2 cup chopped prosciutto or ham - 1 cup crumbled feta - cup fresh basil - Salt and pepper to taste Instructions: - Start by cutting chicken breasts into 1 inch pieces. Season with salt and pepper to taste - Brown chicken in olive oil over medium high heat. - Don’t overcook the chicken. It doesn’t have to be fully cooked at this stage because it will continue cooking. - Once chicken is browned, add minced garlic and saute for about one minute. - Add chicken broth, cream, and uncooked pasta to pan and stir. - Bring to a boil, then cover and reduce to a simmer. - Simmer for 15-20 minutes or until pasta is tender. - About 5 minutes into simmering, add feta, prosciutto, tomatoes, and basil to pot. keep some of the basil to the side to use as garnish. - Remove from heat and stir in shredded parmesan cheese. - Season with salt and pepper as needed.

12.01.2022 Easter is not far away, which means big dinners with the family! Here's a great Simple Baked Ham recipe that's perfect if you're serving a group with very little prep time! - http://bit.ly/1mqlCT5

12.01.2022 Sweet & spicy beer can chicken by Jamie Oliver - #TGIF! Time to let your hair down for the weekend with this unique meal! Ingredients: ... - 1 x 1.8 kg whole free-range chicken - olive oil - 1 x 330 ml can of beer - 2 tablespoons barbecue sauce - 1 fresh red chilli, deseeded - 1 bunch of spring onions, trimmed - a bunch of fresh coriander For the rub: - 1 heaped tablespoon smoked paprika - 1 heaped teaspoon cayenne pepper - 1 heaped tablespoon fennel seeds - 1 heaped tablespoon coriander seeds - 1 teaspoon cumin seeds - 1-2 dried red chillies - 1 heaped teaspoon sea salt - 1 heaped tablespoon freshly ground black pepper - 1 heaped tablespoon soft dark brown sugar Method: - Preheat the oven to 200C/400F/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies. - Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it's sitting up. Position the chicken so it's upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it's done, insert a knife into the thickest part of the thigh the juices should run clear. - Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

05.01.2022 Less than 5 minutes to prep and this delicious dish is ready to go! Come home to HONEY SEARED PORK TENDERLOIN! Ingredients: 1and 1/2 - 2 lb. pork tenderloin... optional: cooking oil for searing Sauce ingredients: - 2/3 c. honey - 4 T. soy sauce - 2 T. brown sugar - 3 T. sesame oil - 4 T. balsamic vinegar Method: - Place tenderloin in slow cooker. - Mix all sauce ingredients in a bowl. (if you like it saucy you can double the sauce recipe) - Pour sauce over tenderloin and coat well. - Cover and cook on low for 2 hours then flip tenderloin over. - Cook 2 additional hours and remove from the slow cooker. - Let the tenderloin sit for 10 minutes before slicing. - Slice tenderloin into pieces and serve over rice topped with sauce from the slow cooker.

02.01.2022 Entertaining friends and family over the weekend? This Grilled Vegetable Meze Plate Recipe is the perfect starter for your weekend gathering! Credit: Recipes of the World Ingredients:... - 1/4 cup extra-virgin olive oil, divided - 1 tablespoon minced garlic - Juice of 1 lemon, divided - 1/2 teaspoon kosher salt - About 1 1/2 lbs. green zucchini, thinly sliced lengthwise - About 1 lb. yellow zucchini, thinly sliced lengthwise - 2 red bell peppers (8 oz. each), quartered and seeded - 1 large red onion, cut into 8 wedges - 2 tablespoons chopped fresh oregano leaves - 8 ounces hummus - 1 cup mixed olives - Pita wedges or chips Preparation: 1. Heat grill to high (450 to 550). Mix 2 tbsp. oil, the garlic, half the lemon juice, and the salt in a large bowl. Add vegetables and toss to coat. 2. Grill vegetables, turning once, until softened and grill marks appear, about 10 minutes. 3. Divide vegetables among 4 plates. Drizzle with remaining 2 tbsp. oil and the rest of lemon juice. Sprinkle with oregano. Serve with hummus, olives, and pita.