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 […]


Achari Paneer


=> 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
=> 1 teaspoon salt
=> 1/8 teaspoon turmeric (haldi)
=> 1/4 cup yogurt (dahi)
=> 2 tablespoons olive oil
=> 4 whole red chilies Sabut lal mirch)
=> Pinch of asafetida (hing)
=> 1/4 teaspoon nigella (onion seeds or kalonji)
=> 1 teaspoons coriander seeds (dhania)
=> 1/4 teaspoon fenugreek seeds (mathi)
=> 1/2 teaspoon black pepper
=> 1/2 teaspoon fennel seeds (saunf)
=> 1 ½ cup baby spinach leaves (palak)



=> First , Mix paneer, yogurt, turmeric and salt. put aside.
=> Then, frying cooking pan over medium heat and dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful breath.
=>Take one mortar or rolling pin using crush roasted seed
=> Then add oil to cooking pan, at low-medium heat. Roast red chilies till they turn a darker color. After darker remove from cooking pan and break into 2-3 pieces.
=> excess to medium heat add followed by paneer mixture. shake fry for 3-4 minutes up-to most of the humidity has evaporated. Do not overcook the paneer as it will become dry. The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
=> Add all the dry spices and mix well.
=> Serve warm achari paneer over a bed of spinach leaves.

Stuffed Dhaniya & Pepper Mushrooms


For Mushrooms:
=> 250 gms large button mushrooms with stem
=> 2 Tbsp garlic finely chopped
=> 2 Tbsp onion finely chopped
=> 1/2 tsp white pepper powder
=> 2 Tbsp fresh coriander
=> 1/2 cup Cheddar cheese
=> 1 Tbsp butter
=> Salt to taste

For Chutney:
=> 1 cup tomato puree
=> 1/2 onion sliced
=> Salt to taste
=> 1 tsp garlic
=> 1 tsp ginger
=> 1 tsp cloves



=> first, remove the mushrooms stalks.
=> Core the cap with the potato scooper for the filling.
=> heat butter in a pan. Add garlic and onion. Saute for a minute. then after salt and pepper powder.
=> Remove from fire.
=> Cool and add grated cheese and chopped coriander.
=> Stuff the mixture in the mushroom caps and then bake in oven at 220۬۫c for 4 minutes.

For Chutney:
=>All ingredients are add in a pan then stated above and let it simmer till the sauce is thick in consistency and strain.

Simple Spinach Lasagna

Simple Spinach Lasagna1

=> 1 tablespoon extra virgin olive oil
=> 2 (10 ounce) packages frozen chopped spinach
=> 1/2 onion, chopped
=> 1/2 teaspoon dried oregano
=> 1 2 teaspoon dried basil
=> 2 cloves garlic, crushed
=> 1 (32 ounce) jar spaghetti sauce
=> 1 1/2 cups water
=> 2 cups non-fat cottage cheese
=> 1 (8 ounce) package part skim mozzarella cheese, shredded
=> 1/4 cup grated Parmesan cheese
=> 1/2 cup chopped fresh parsley
=> 1 teaspoon salt
=> 1/8 teaspoon black pepper
=> 1 egg
=>8 ounces lasagna noodles

Simple Spinach Lasagna1

=> first, Preheat oven to 350 degrees F.
=> In a big pot over medium heat sauté , oregano, onion, spinach basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix mozzarella cheese, Parmesan cheese, parsley, cottage cheese, pepper ,salt and egg.
=> Put a small amount of sauces in the bottom of a lasagna pan. put 4 uncooked noodles on top of sauces and top with layer of sauce.
=>mix four noodles and layer with half cheese mixture and half sauce, noodles and repeat until all is layered, finishing with sauce.
=> Then, Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another fifteen minutes. after 10 minutes before serving.

Chicken & broccoli pasta bake

Chicken & broccoli pasta bake

=> 350g pasta shells or quills
=> 200g broccoli, cut into very small florets and the stems thinly sliced
=> 2 tbsp olive oil
=> 350g boneless, skinless chicken breasts, thinly sliced
=> 175g chestnut mushrooms, quartered
=> 4 tbsp sundried tomato paste
=> 80g pkt soft cheese with garlic and herbs (such as Boursin)
=> 284ml carton single cream
For the topping:
=> bunch of spring onions, finely sliced
=> 85g mature cheddar, grated
=> 1 garlic clove, finely chopped
=> 50g flaked almonds

Chicken & broccoli pasta bake


=> the oven Preheat to 190C. take a large pan of salted water for the boil. Put in the pasta, stir well and return to the boil. Cook for six minute, next add the broccoli and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
=> then oil Heat in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and shake fry for one minute, then shake in the cheese ,tomato paste and cream. Gently stirring ,simmer, until the cheese has melted to thicken the sauce. Season with salt and pepper.
=> Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish and level the top.
=> Mix the spring onion, garlic,cheddar,s and almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

Cheese and Tomato Sandwich

Cheese and Tomato Sandwich

=> Fresh mozzarella cheese balls 12-16
=> Tomatoes 2 medium
=> Hot dog buns 4
=> Mixed dried herbs 1 teaspoon
=> Crushed red chillies 1 teaspoon
=> Crushed black peppercorns to taste
=> Salt to taste
=> Extra virgin olive oil as required
=> Fresh basil leaves for garnishing


Cheese and Tomato Sandwich

=> Half cheese balls. Slice tomatoes thickly.
=> Put mixed dry herbs, crushed red chilies , crushed black peppercorns and salt in a bowl and mix well.
=> Make four vertical slits on each hot dog bun without cutting through. Halve tomato slices.
=> Insert a half tomato slice and a cheese ball alternately into the slits. Sprinkle some prepared spice mix on top.
=>Then, Heat a non-stick pan. Place prepared sandwiches on it, cover, drizzle some olive oil on top and cook till buns are crisp and golden from the underside and the cheese melts.
=> put on a serving platter then garnish with basil leaves, drizzle some more olive oil on top and serve hot.

Good Frickin’ Paprika Chicken

Good Frickin’ Paprika Chicken

=> 6 tablespoons plain yogurt
=> 3 cloves garlic, crushed
=> 3 tablespoons ground paprika
=> 2 tablespoons olive oil
=> 1 tablespoon hot chile paste (such as sambal oelek)
=> 1 pinch cayenne pepper
=> 1 (5 pound) whole chicken, cut into 8 pieces
=> 1/4 cup olive oil
=> 2 tablespoons sherry vinegar
=> 1 tablespoon ketchup
=> 1/8 teaspoon hot chile paste (such as sambal oelek)
=> 1 pinch paprika
=> salt and pepper to taste

Good Frickin' Paprika Chicken

=> Whisk together yogurt, three tablespoons paprika, garlic, two tablespoons olive oil, one tablespoon hot Chile paste, and cayenne pepper in a large bowl.
=> Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
=> then, Preheat an outdoor grill for lightly oil the grate and medium-high heat.
=> Remove chicken from the bag and put to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. salt and pepper to taste
=> mix 1/8 teaspoon hot Chile paste ,sherry vinegar, ketchup, 1/4 cup olive oil, pinch paprika, salt, and pepper in a small pannikin.
=> Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
=> Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about six minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F.
=> Spoon sherry vinegar mixture over cooked chicken and serve.

Chicken Cutlet with Vegetables


=> Chicken breasts boneless2
=> Onion 1 medium
=> Green capsicum ½ medium
=> Carrot 1 medium
=> Yellow zucchini ½
=> Spicy mango pickle masala 2 tablespoon
=> Rolled oats 1 cup
=> Extra-virgin olive oil 1 teaspoon
=> Dried mixed herbs 1 teaspoon

Chicken Cutlet with Vegetables
=> start oven to 200º C.
=> chicken breasts and rub well and Put pickle masala in a bowl.
=> then, Spread oats on a plate and roll chicken breasts in it till well coated. Place these on a baking tray. Place the tray in the preheated oven and bake for 5-7 minutes, reduce the temperature to 180º C and bake for 15-20 minutes.
=> after Heat oil in a non-stick pan. Roughly chop onion and add to the pan. Roughly chop green capsicum and add to the pan. With the help of a peeler peel of ribbons of carrot and zucchini and add to the pan. Add mixed herbs and mix well and cook till the vegetables are done.
=> Transfer the cooked vegetables onto a serving plate. Cut the chicken breasts into big pieces and place over the vegetables and serve immediately.

Sesame Pasta Chicken Salad

Sesame Pasta Chicken Salad

=> 1/4 cup sesame seeds
=> 1 (16 ounce) package bow tie pasta
=> 1/2 cup vegetable oil
=> 1/3 cup light soy sauce
=> 1/3 cup rice vinegar
=> 1 teaspoon sesame oil
=> 3 tablespoons white sugar
=> 1/2 teaspoon ground ginger
=> 1/4 teaspoon ground black pepper
=> 3 cups shredded, cooked chicken breast meat
=> 1/3 cup chopped fresh cilantro
=> 1/3 cup chopped green onion

Sesame Pasta Chicken Salad1


=> first, Heat a skillet over medium-high heat. Add cook stirring frequently until lightly toasted and sesame seeds. Remove from heat and set one side .
=> Then Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta and rinse under cold water until cool. Then transfer to a large bowl.
=> In a jar with a mix vegetable oil, soy sauce, tight-fitting lid ,vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
=> Pour sesame for dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Caribbean Chicken Salad

Caribbean Chicken Salad

=> 2 skinless, boneless chicken breast halves
=> 1/2 cup teriyaki marinade sauce
=> 2 tomatoes, seeded and chopped
=> 1/2 cup chopped onion
=> 2 teaspoons minced jalapeno pepper
=> 2 teaspoons chopped fresh cilantro
=> 1/4 cup Dijon mustard
=> 1/4 cup honey
=> 1 1/2 tablespoons white sugar
=> 1 tablespoon vegetable oil
=>1 1/2 tablespoons cider vinegar
=> 1 1/2 teaspoons lime juice
=> 3/4 pound mixed salad greens
=> 1 (8 ounce) can pineapple chunks, drained
=> 4 cups corn tortilla chips

Caribbean Chicken Salad


=> first Put the chicken in a bowl and cover with the teriyaki marinade sauce. Marinate at least two hours in the refrigerator.
=> then mix the tomatoes, onion, jalapeno pepper, and cilantro in bowl. Cover salsa, and refrigerate.
=> In other small bowl, mix, honey, sugar, vinegar, mustard, oiland lime juice. Cover dressing, and refrigerate.
=> Preheat the grill for high heat.
=> Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
=> Then ,Arrange mixed salad greens on plates. Spoon some of the salsa over each salad and sprinkle with 1/4 of the pineapple chunks.
=>And hackle tortilla chips into large chunks and sprinkle over salads. Put some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Delicious Ham and Potato Soup


=> 3 1/2 cups peeled and diced potatoes
=> 1/3 cup diced celery
=> 1/3 cup finely chopped onion
=> 3/4 cup diced cooked ham
=> 3 1/4 cups water
=> 2 tablespoons chicken bouillon granules
=> 1/2 teaspoon salt, or to taste
=> 1 teaspoon ground white or black pepper, or to taste
=> 5 tablespoons butter
=> 5 tablespoons all-purpose flour
=> 2 cups milk

=>First , mix the potato’s , celery, onion, thigh and water in a Bowl. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
=> then ,In a separate span, thaw butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
=> Stir the milk mixture into the stockpot, and cook soup until heated through. Serve Immediate.