Bolognaise pasta bake

Spend less time doing the dishes with this delicious one pan pasta bake. Ingredients => 1 tablespoon olive oil => 1 small brown onion, chopped => 1 small zucchini, diced => 150g lean beef mince => 2 garlic cloves, crushed => 1/2 x 400ml jar bolognaise pasta sauce => 1 1/4 cups (150g) dried mini penne pasta => 1 teaspoon dried oregano => 3/4 cup grated pizza cheese => Fresh flat-leaf parsley leaves, to serve Directions Heat oil in a medium frying pan over medium-high heat (see note). Add onion and zucchini. Cook, stirring, for 4 minutes or until softened. […]

One Pan Deep Dish Salmon Pizza

Create a New Family Favorite With This Sensational One-Pan, Deep-Dish Salmon Pizza. Ingredients => 1 1/2 cups plain flour, plus extra for dusting => 7g sachet dried yeast => 1/2 teaspoon sugar => 2 tablespoons extra virgin olive oil, plus extra to drizzle => 1 1/2 cups chopped kale => 250g fresh ricotta => 1/4 cup grated parmesan => 2 teaspoons finely grated lemon rind => 200g smoked salmon slices => 1 bunch asparagus, trimmed, shaved => 1/4 cup fresh dill sprigs => 1 small red onion, cut into thin wedges => Extra lemon zest, to serve => Lemon wedges, […]

Creamy Tuna Pasta

  Ingredients =>  350g Fettuccine or Barilla Spaghetti =>   2 tablespoons olive oil =>   1/2 onion, chopped =>   2 garlic cloves, crushed =>   1 cup (250ml) thin cream =>   2 tablespoons sundried tomato paste =>   425g can tuna in oil, drained =>   1 cup (150g) frozen peas =>   1 tablespoon chopped flat-leaf parsley =>   100g semi-dried tomatoes =>   2 teaspoons capers, rinsed, drained Directions Cook pasta in boiling salted water until al dente. Drain and toss with half the oil. Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. […]

Mediterranean Chicken and Pasta

Ingredients => 1 6 – ounce jar marinated artichoke hearts => 1 tablespoon olive oil => 12 ounces skinless, boneless chicken breast, cut into bite-size pieces => 3 garlic cloves, thinly sliced => 1/4 cup chicken broth => 1/4 dry white wine => 1 teaspoon dried oregano, crushed => 1 7 – ounce jar roasted red peppers, drained and cut into strips => 1/4 cup pitted kalamata olives => 3 cups hot cooked campanelle or penne pasta => 1/4 cup crumbled feta cheese (optional) Directions 1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil […]

Tuna and Tomato Pasta

Ingredients =>  4 Tbsp unsalted butter =>   1 28-ounce can of tomatoes, whole or crushed =>   Salt =>  1 pound pasta shells =>  1/2 cup ricotta cheese =>  1 6-ounce can tuna packed in olive oil =>  1/4 cup fresh basil, chopped or torn =>  A generous 1/2 cup grated parmesan cheese Directions: Simmer tomatoes with butter 30 min: Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the […]


Reuben Sliders on Pretzel Rolls

Reuben Sliders on Pretzel Rolls

Reuben sandwiches are a combination of a lot of strong flavors:
1.Corned beef or pastrami
3.Swiss cheese
4.Rye Bread
5.Thousand Island dressing

I happen to like all but one of those tastes, but I made several variations to come up with these sliders.
Reuben Sliders on Pretzel Rolls

1) Sister Schubert’s Pretzel Rolls
2) Roast beef, corned beef or pastrami, sliced thin
3) Sauerkraut
4) Swiss cheese slices


1) Warm the pretzel rolls in the oven according to the package directions.
2) Warm the meat in the microwave or a small skillet.
3) Split the rolls and top with meat, sauerkraut and Swiss.
4) Pop the sandwiches under the broiler for a few minutes until the cheese melts.
5) Add Thousand Island dressing, Russian dressing or any condiments you like. Enjoy!

Parmesan and Bacon Creamed Corn

Parmesan and Bacon Creamed Corn

Luxuriously rich corn with heavy cream, Parmesan cheese and bacon. A super quick and easy side dish that will steal the show away from any entree!

3 tablespoons butter
4 cups corn, fresh or frozen(thawed)
coarse salt and fresh black pepper
1 cup heavy cream
3/4 cup finely grated Parmesan cheese
8 slices bacon, cooked crispy and crumbled
1 green onion, chopped, for optional garnish
Parmesan and Bacon Creamed Corn
1.Melt butter in a large skillet over medium-low heat and add corn. Season well with salt and pepper and cook 10 minutes, stirring often.
2.Add the cream and cook 3-4 more minutes stirring often.
3.Remove the pan from the heat and stir in the Parmesan. Sprinkle the crumbled bacon over top and the green onion and serve.

Oven Fried Parmesan Crusted Chicken

Oven Fried Parmesan Crusted Chicken

These quick and easy chicken breasts get their crunchy coating from mayonnaise, Parmesan cheese and bread crumbs. For taking mere minutes to throw collectively the results are impressive. The within stays juicy, tender and succulent, while the coating is crispy and flavorful.

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs

Oven Fried Parmesan Crusted Chicken
1.Preheat oven to 425° F

2.Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.

3.Bake 20 minutes or until chicken is thoroughly cooked.

Grilled Chicken Florentine Spaghetti

Grilled Chicken Florentine Spaghetti

Spaghetti pasta with grilled chicken, baby spinach leaves and diced plum tomatoes in a Parmesan garlic sauce.


1) 3 tablespoons olive oil, divided
2) 12 ounces boneless chicken breasts
3) coarse salt and fresh black pepper
4) 8 ounces spaghetti
5) 1 teaspoon chopped garlic
6) 2 tablespoons all-purpose flour
7) 1 cup whole milk
8) 1 cup low-sodium chicken broth
9) 1/2 cup Parmesan cheese, plus more for serving
10) 4 packed cups fresh baby spinach leaves
11) 3/4 cup plum tomatoes, diced
Grilled Chicken Florentine Spaghetti
1.Use 1 tablespoon oil to coat the grill rack, then heat to medium-high.

2.Season chicken with salt and pepper. Grill on each side until cooked through (165-174 degrees F). Remove and set aside for 5-10 minutes then thinly slice into bite-size pieces.

3.Cook the spaghetti according to package directions to al dente. Reserve 1/2 cup of the pasta water before draining.

4.Meanwhile heat a large nonstick skillet over medium-low heat and add remaining 2 tablespoons oil. Add garlic and cook until fragrant; whisk in flour and cook 2 minutes. Slowly whisk in milk and broth, bring to a simmer and cook 3 minutes, stirring often.

5.Stir in Parmesan then the spinach, tomatoes, chicken and spaghetti. Toss until the spinach wilts and everything is coated with sauce adding some of the reserved pasta water if needed. Season with salt and pepper to taste.

6.Serve immediately with Parmesan cheese.

How to Make French Toast

How to Make French Toast

The process is simple and the results are divine. Fire up the griddle and turn your stale bread into French Toast.

2 cups milk, or half and half
4 eggs
1 tablespoon sugar, or honey
1 pinch cinnamon
1 pinch salt
8 slices day-old challah
butter or vegetable oil, for coating your pan


1) In a shallow bowl or baking dish combine all of the ingredients except the bread, and whisk until evenly combined and smooth.
2) Heat a griddle, or non-stick pan over medium heat and add butter or a vegetable oil to lightly coat.
3) Dip the stale bread into the batter, coating all sides. Add the bread to the pan and fry on both sides until evenly browned and serve. *French toast gets soggy fairly quickly, so it’s best served ASAP.

Bacon, Cheese and Corn Pasta Bake

Bacon, Cheese and Corn Pasta Bake

• 200 gram Lean bacon, chopped
• 750 millilitre Frozen corn
• 1 Onion, chopped
• 1 Box KNORR Mince Mate Smoky Bacon & Cheddar flavour
• 800 millilitre Warm water
• 250 gram Finely grated cheddar cheese


1. Preheat oven to 180°C
2. In a large pot fry the onion and bacon until onion is soft
3. Stir in the KNORR Mince Mate Smoky Bacon & Cheddar flavour seasoning mix, pasta and water
4. Cook until pasta is soft, then stir in the corn and half the cheese
5. Place in a greased ovenproof dish
6. Top with remaining cheese
7. Bake at 180°C for 10 minutes or until cheese has melted.

Crunchy StarKist Tuna Casserole

Crunchy StarKist Tuna Casserole

• 1 6.5-ounce can StarKist tuna, drained
• 1 1/2 cups frozen green peas, thawed
• 1 10.75-ounce can condensed cream of mushroom soup
• 1 cup cooked noodles
• 1/4 cup bread crumbs
• 3 tablespoons butter or margarine
• 1 small package potato chips, crushed

1. Preheat oven to 375F degrees.

2. In a bowl, combine tuna, peas, soup, and noodles.

3. Spoon into a greased baking dish.

4. Moisten bread crumbs with melted butter; sprinkle over casserole.

5. Top with crushed potato chips.

6. Bake at 375F degrees for 35 minutes, or until bubbly hot.

Tuna Salad Sandwich Recipe

Tuna Salad Sandwich Recipe

• 1 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of good quality olive oil)
• 1/3 cup of cottage cheese
• 2 Tablespoons of mayonaise
• 1/4 purple onion, chopped finely
• 1 celery stalk, chopped finely
• 1 Tablespoon of capers
• Juice of half of a lemon
• Pinch or two of dill
• 2 Tbsp minced fresh parsley
• 1 teaspoon of Dijon mustard
• (optional – lettuce and sliced tomatoes)
• Slices of French bread, lightly toasted

Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.

Tuna Cranberry Sandwich

Tuna Cranberry Sandwich

Tuna Cranberry Sandwich
1) 2 slices wheat bread
2) 1 Tbsp mayonnaise
3) 1 Tbsp cranberry jam
4) 1 tsp mustard
5) 1 lettuce
6) 2 tomatoes
7) 1/4 cup tuna
8) pinch black pepper
9) 1 slice provolone cheese

1) Mix mayonnaise, jam, mustard and tuna until creamy. Spread onto bread.
2) Layer the rest of the ingredients.
3) Cut in half diagonally and enjoy.

Buttermilk Honey Bread

Tuna Pasta

3/4 Cup (180g/ml) Warm water (105°-115° F/40.5°-46° C)
1 Tbs (1 envelope/7g) Active dry yeast
1 Tsp Castor sugar
1 1/2 Cups (360g/ml) Buttermilk, warmed just to take off the chill (alternatively, brought up to room temperature)
2 Tbs (30g) Unsalted butter, melted
3 Tbs Runny honey
1 Tbs Salt 6-6 1/4 Cups (765g-768g) Unbleached all-purpose flour
Ingredients for the “Rich Egg Glaze”:
1 Egg, beaten, with 1 Tbs Milk or cream

1. Pour warm water into a small bowl.
2. Sprinkle yeast and sugar over the surface of the water.
3. Stir to combine and let stand until foamy, about 10 minutes. Cover with a dish towel.
4. In a large bowl (or in the work bowl of a standing mixer fitted with a paddle attachment), add buttermilk, butter, honey and yeast mixture, and stir to combine.
5. Add salt and 2 cups flour. Beat hard to combine.
6. Add remaining flour, 1/2 cup at a time, beating with a wooden spoon or rubber spatula after each addition, until a shaggy dough is formed.
7. Turn dough out onto a lightly floured work surface and knead about 5 minutes, until dough is smooth and satiny (if kneading by machine, switch from paddle to dough hook and knead for 3-4 minutes, or until dough is smooth and springy).
8. Place dough in a greased bowl. Turn dough once to grease the top and cover with plastic wrap.
9. Let rise at room temperature until double in bulk, 60-75 minutes.
10. Gently deflate dough with your fist. Turn dough out on a lightly floured work surface.
11. Grease two 23x13cm (9-by-5 -inch) loaf pans or a baking sheet for freestyle round loaves. Cover lightly with plastic wrap or a towel and let rise until fully doubled in bulk, 30-45 minutes. 12. Twenty minutes before you put the bread in the oven, preheat oven to 190° C (375° F).
13. Brush top of loaves with egg glaze.
14. Put pans on the center rack of the oven and bake about 45 minutes, or until loaves are brown, pull away from sides and sound hollow when tapped with your finger.
15. Remove loaves immediately to a cooling rack. Cool completely before slicing.