Olive, pepperoni and basil pizza

  Save time with this speedy homemade pizza. Ingredients => 200g pkt (2 pack) Coles Brand Thin & Crispy Medium Pizza Bases => 100g Leggo’s Squeezy Pizza Sauce => 75g bocconcini, coarsely torn => 75g mozzarella, coarsely torn => 75g pepperoni sausage, thinly sliced => 1/2 small red onion, thinly sliced => 1/4 cup (40g) Always Fresh Pitted Kalamata Olives => 2 teaspoons olive oil => 1/4 cup basil leaves => Sea salt flakes, to serve => Coles Australian Superfood Leaf Blend, to serve Directions Preheat oven to 250C. Spread pizza bases evenly with pizza sauce. Arrange the bocconcini, mozzarella, […]

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 […]

 

Braised Balsamic Chicken

Braised Balsamic Chicken

Ingredients:

Braised Balsamic Chicken1=>  6 skinless, boneless chicken breast halves
=> 1 teaspoon garlic salt
=> ground black pepper to taste
=> 2 tablespoons olive oil
=> 1 onion, thinly sliced
=> 1 (14.5 ounce) can diced tomatoes
=> 1/2 cup balsamic vinegar
=> 1 teaspoon dried basil
=> 1 teaspoon dried oregano
=> 1 teaspoon dried rosemary
=>  1/2 teaspoon dried thyme

Directions:

=> Season both sides of chicken breasts with garlic salt and sprinkle.
=> Heat olive oil in a Frying Pan over average heat. cook seasoned chicken breasts up-to chicken is browned, 3 to 4 minutes per surface. Add onion cook and Shake up-to onion is browned 3 to 4 minutes.
=> Pour diced tomatoes and balsamic vinegar over chicken. period with basil, oregano, rosemary and thyme. seethe up-to chicken is no longer pink and the juice run clear, about 15 minutes. An instant-read thermometer inserted into the middle should read at least 165 degrees F.

Chocolate Trifle

Chocolate Trifle

Ingredients :
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
Chocolate Trifle1
Directions:
=> Mobilize brownie mix compatible to package directions and cool completely. Cut into 1 inch squares.
=>  combine pudding mix, water and sweetened condensed milk in larg bowl. Mix up-to smooth, then fold in 8 ounces whipped topping up-to no streaks remain.
=>  Put half of the brownies and pudding mixture In a serving bowl . 12 ounce container of whipped topping.
=> Repeat this layers. Kept chocolate for top layer garnish. Then put  Refrigeration up-to 8 hours.

Chicken and Rice Soup

Chicken and Rice Soup

Ingredients:
=> 10 cups chicken broth
=> 1 onion, chopped
=> 1 cup sliced celery
=> 1 cup sliced carrots
=> 1/4 cup snipped parsley
=> 1/2 teaspoon cracked black pepper
=> 1/2 teaspoon dried thyme leaves
=> 1 bay leaf
=>3/4 pound chicken, cut into cubes
=> 2 cups cooked rice
=> 2 tablespoons lime juice
=> lime for garnish

Chicken and Rice Soup1Method:
=> Put chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven;bring to a boil.
=> Abridge heat to low; simmer up-to the onion and celery begin to soften, 10 to 15 minutes.
=> Shake chicken into the simmering broth; cook up-to the chicken is no longer pink in the middle, 5 to 10 minutes.
=> Remove and discard bay leaf. Shake rice and lime juice into the broth; cook and shake just up-to rice is hot and grains separate, about 1 minute.Garnish with lime slices.

Peanut Chutney

Peanut Chutney

Ingredients:
=> Peanuts – 1 cup
=> Dry red chillies – 5
=> Garlic – 2 cloves
=> Tamarind – blueberry size
=> Mustard seeds – 1/2 tsp
=> Cumin seeds – 1/2 tsp
=> Curry leaves – 5-6
=> Onion – 1/2 (optional)
=> Salt – to taste
Peanut Chutney
Method:
=> Roast the peanuts on stove top or in the oven.
=>  After the peanuts are cool  sufficient to handle,  mill it in the blender along with tamarind, garlic, onion and red chillies.
=>  Add water to the desired chutney uniformity needed.
=>  Heat oil in a pan and splatter the mustard seeds, cumin seeds and curry leaves.
=>  To this add the ground chutney, mix and switch off.
=> Serve with idli, dosa, upma, kichadi or rice.

Mushroom Pork Chops

Mushroom Pork Chops

Ingredients:
=> 4 pork chops
=> salt and pepper to taste
=> 1 pinch garlic salt, or to taste
=> 1 onion, chopped
=> 1/2 pound fresh mushrooms, sliced
=> 1 (10.75 ounce) can condensed cream of mushroom soup

Mushroom Pork ChopsMethod:

=> Bacon chops with salt, pepper, and garlic salt to flavor.
=> In a large pan, brown the mouth over medium-high heat.
=> Add the onion and mushrooms, and cook for one minute.
=> Pour cream of mushroom soup over chops. cocoon skillet and reduce hotness to medium-low.
=> Fizz 20 to 30 minutes, or up-to chops are cooked throughout.

Chicken Francaise

Chicken Francaise

Ingredients:
=> 2 cups all-purpose flour
salt and ground black pepper to taste
1 pound thin-sliced chicken breast cutlets
2 eggs, beaten
1/2 cup vegetable oil
1/2 cup butter
1/4 cup lemon juice
2 cups chicken broth
2 tablespoons all-purpose flour
4 sprigs fresh parsley
1 lemon, cut into wedges
chicken francaise
Directions:

=> 2 cups flour with salt and pepper. covering chicken cutlets in experienced flour, shaking off more, then dipping in egg.
=> Then Reflect vegetable oil in a large pan over middle heat. fry chicken up to golden brown to both sides, 5 to 7 minutes; transport to a plate.
=> Thaw butter in the same pan; cook and shake outstanding 2 tbspn flour in butter for 5 record, then add chicken broth and lemon juice. boil up to thickened, about 10 minutes. Return chicken to the pan. Continue simmering up to chicken is no longer pink in the middle, about 15 more minutes.
=> Serve hot with lemon wedges and rosemary sprigs.

Crunchy Chicken Salad

Crunchy Chicken Salad

Ingredients:

2 Boneless chicken breasts
8 Walnut kernels
1 tbsp Mayonnaise
2 tbsp Lemon juice
1/2 tsp Crushed red chillies
salt to taste
3 tbsps Olive oil
4 tbsps Poppy seeds
6 leaves Iceberg lettuce
6 leaves Lollorosso lettuce
6 leaves Romaine lettuce
Crunchy Chicken Salad1
Method:

=> Take mayonnaise in a bowl.Add 1 tbsp of lemon juice,1 tbsp of water & compressed red chillies & mix.set aside.
=> Then Add toasted walnuts and torn lettuce leaves in mayonnaise and mix well.alter keen on a Serving bowl.
=> Slice the chicken breasts sparsely.Sprinkle salt& remaining lemon juice on both sides of the slices.
=> Heat olive oil in a grill pan. Roll the chicken breast slices in the poppy seeds,stir off surfeit & grill till both sides turn crisp & a light golden brown.
=> Cut the chicken breasts into large chunks &place them over the lettuce leaves & serve immediately.

Honey & Lemon chicken on rice

Honey & Lemon chicken on rice

Ingredients:
100 grams chicken breast
1 tbsp Honey
1 tbsp lemon juice
2 tbsp Olive oil
5 Baby onion(peeled)
1 small sized carrot(sliced)
3 cloves Garlic (crushed)
1/2 inch piece Ginger (chopped)
1/4 tsp Lemon rind (chopped)
salt to taste
1/2 tbsp Mustard paste
1 tbsp Orange juice
1/4 tsp pepper powder
1/2 tsp Red chilli flakes(crushed)
1 Spinach leaf
1/4 medium yellow bell pepper
1/4 medium Red bell pepper(diced)
1/4 medium Capsicum()
1 cup Brown rice
1 tbsp Butter
a spring Fresh parsley

Honey & Lemon chicken on rice1
Method:

=> Heat olive oil in a pan. Add baby onions, sliced carrots, crushed garlic and sauté.
=>In a bowl mix sliced ginger, chopped lemon rind, salt mustard paste, orange juice, pepper powder, crushed red chili flakes, honey and lemon liquid and mix.
=>Marinade the chicken in this mixture for about half an hour.
=>Take a baking tray. Spread the potatoes at the base. Put marinade chicken. Place spinach leaf under the breast. Pour the enduring honey on top. Preheat oven at 200 C.and bake for about 15 to 20 minutes.
=> Heat remaining olive oil in the pan. Add red bell pepper, yellow bell pepper, capsicum and saute.Add roasted brown rice and mix. Add salt.

Masala Pancakes

Masala Pancakes

Ingredients:
4 medium potatoes,boiled and peeled
1 cup refined flour
3 tbsp rice flour
A pinch baking powder
salt to taste
Buttermilk as required
1 medium onion
5/2 tspn oil
2 tspn mustard seeds
8-10 curry leaves
1/2 tspn turmeric powder

Masala Pancakes1Method:
=> combine refined flour,rice flour,baking powder and salt in a bowl.Add buttermilk and whisk well into a smooth batter of dropping consistency.set aside.
=> Slice onion.
=> Heat 3/2 tspn oil in a non-stick pan.Add mustard seeds,curry leaves and sliced onion and saute till the onion turns translucents.
=> Slice potatoes.
=> Add turmeric powder to the pan,mix well and saute for a minute.
=> Add sliced potatoes and toss to mix add salt,mix well and saute for a minute.
=> Add sliced potatoes and toss to mix.Add salt,mix well and cook for a minute.switch off heat and set aside.
=> Heat 1 tspn oil in another non-stick pan.Pour a ladleful of batter and spread into a pancake. Cook till the underside turns golden.flip and cook till the other side is also done.
=> Place pancakes on a worktop and put a generous portion of potato mixture on one side.Roll.
=> Serve immediately.

Chicken Angara

Chicken Angara

Ingredients:
=>750 grams chicken on bone ,cut into pieces
=>1 cup yogurt
=>1 tbspn ginger-garlic paste
=>1/4 tspn turmeric powder
=>1 tspn red chilli powder
=>1/2 tspn coriander powder
=>2 tspn roasted cumin powder
=>1 tspn gram masalan powder
=>1 tbspn red chilli paste
=> salt to taste
=> 2 tbspn oil
=>3/4 cup browned onions
=>3/4 cup tomato puree
=>3 tspn almond paste
=>4-5 cloves
=>1 tspn ghee
=>3 tspn fresh crem
=>1 tbspn chopped fresh coriander leaves
=>Ginger juliennes for garnishing
=>A fresh coriander spring for garnishing

Chicken Angara
Method:

=> Take chicken pieces in a bowl. Add yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, gram masala powder, red chili paste and slate and mix well. Keep cold to marinate for 1 hour.
=> Heat oil in a non-stick pan. Add steeped chicken forth with the marinade, wobble and cook till the oil leaves the sides of the pan.
=> Mill browned onions into a coarse paste.
=> Add tomato puree to the pan. Stir to mix and heat for 2-3 minutes.
=> Add browned onion paste and mix well. Add 1/2 cup water and agitation to mix.
=> Add almond paste, mix well and cook till the chicken is fully cooked.
=> Then heat 2 pieces of coal on shortest flame till very hot.
=> Transfer hot coal pieces into a steel koori and put the koori in the center of the pan. Add pieces and ghee in the koori and cover the pan for 2 minutes.
=> Remove the shelter and mix well. Add cream and mix well. Add chopped coriander and mix well.
=> Garnish with ginger juliennes and coriander spring and serve hot.