Posts Tagged ‘all recipes’

Bolognaise pasta bake

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. Add mince and garlic. Cook, stirring with a wooden spoon to break up mince, for 2 minutes or until browned.
  • Add pasta sauce, pasta, oregano and 2 1/3 cups cold water to pan. Stir to combine. Bring to the boil. Reduce heat to medium. Cook for 12 minutes or until pasta is tender and sauce has thickened. Season with salt and pepper.
  • Preheat grill on medium. Sprinkle pasta mixture with cheese. Grill for 1 to 2 minutes or until cheese has melted. Top with parsley. Serve.

 

One Pan Deep Dish Salmon Pizza

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, extra, to serve

Directions

  • Preheat oven to 220C/200C fan-forced. Grease a 3cm-deep, round 24cm (base) ovenproof frying pan.
  • Combine flour, yeast and sugar in a large bowl. Season with salt. Make a well in centre. Add oil and 2/3 cup water. Using hands, combine ingredients until a dough forms. Knead on a lightly floured surface for 3 minutes or until smooth. Place in an oiled bowl. Cover with a clean tea towel. Stand 15 minutes.
  • Meanwhile, combine kale, ricotta, parmesan and lemon rind in a bowl. Season.
  • Press dough into base of prepared pan. Top with ricotta mixture leaving a 2cm border. Bake for 15 to 20 minutes or until base is golden and topping is lightly browned.
  • Top pizza with salmon, asparagus, dill, onion and extra lemon zest. Drizzle with extra oil. Serve with lemon wedges.

Slow Cooker Chicken Recipes

Slow Cooker Chicken Recipes

Ingredients

=> 1 tablespoon extra virgin olive oil
=> 1kg chicken thigh fillets, trimmed, halved
=> 1 red onion, finely chopped
=> 2 celery stalks, finely chopped
=> 1 carrot, finely chopped
=> 100g Primo Gourmet Selection Pancetta, finely chopped
=> 2 garlic cloves, crushed
=> 1 cup red wine
=> 1 cup Massel chicken style liquid stock
=> 3 sprigs fresh rosemary
=> 1/4 cup tomato paste
=> 500g Barilla Fettuccine
=> 1/2 cup pecorino, grated
=> 300g green beans, steamed
=> Fresh flat-leaf parsley, chopped, to serve

Directions

  • Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to slow cooker.
  • Add onion, celery, carrot and pancetta to pan. Cook, stirring, for 6 to 8 minutes or until vegetables are just starting to soften. Add garlic. Cook for 1 minute or until fragrant. Add wine. Bring to the boil. Boil for 1 minute. Transfer mixture to slow cooker. Add stock, rosemary and tomato paste. Stir to combine. Season with salt and pepper. Cover. Cook on high for 3 hours (or low for 6 hours).
  • Using 2 forks, shred chicken in slow cooker. Cook for 30 minutes. Remove lid. Cook for 15 minutes. Remove and discard rosemary sprigs.
  • Meanwhile, cook pasta following packet directions. Add pasta to chicken. Toss to combine. Sprinkle with pecorino and serve with beans and parsley.

Mediterranean Chicken and Pasta

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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 over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine and dried oregano.
2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers, and olives.
3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.

Chicken Pot Pie

chicken pot pie

Ingredients:
=> 1 pound skinless, boneless chicken breast halves – cubed
=> 1 cup sliced carrots
=> 1 cup frozen green peas
=> 1/2 cup sliced celery
=> 1/3 cup butter
=> 1/3 cup chopped onion
=> 1/3 cup all-purpose flour
=> 1/2 teaspoon salt
=> 1/4 teaspoon black pepper
=> 1/4 teaspoon celery seed
=> 1 3/4 cups chicken broth
=> 2/3 cup milk
=> 2 (9 inch) unbaked pie crusts

chicken pot pie

Directions:
=> Preheat oven to 425 degrees F .
=>First take a cooking pan, carrots, peas and celery . add water to cover and boil for 15 minutes then remove from drain, heat and put aside.
=> In the saucepan over medium heat cook onions in butter until soft and translucence. shake in flour, salt, pepper, and celery seed. Slowly shake in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
=> Put the chicken mixture in base pie crust. Pour hot liquid mixture over. Cover with cap crust, seal edges and cut away excess dough. Make several little slits in the cap to allow vapor to escape.
=> Bake will take to the preheated oven for 30 to 35 minutes or up-to pastry is brown golden and Impletion is bubbly. Cool for 10 minutes before serving.