Foodies mood

03/02/2025

https://youtube.com/shorts/XX8Az2pvwV0?si=3T6vlPv9_0NopGeA

28/01/2025

https://youtube.com/shorts/9rp_2C29gcI?si=AyohPsv6NZIwCnAd

06/01/2025

BIRRIA

INGREDIENTS

BEEF BIRRIA (BIRRIA DE REZ)
* ▢ 1.81 kg beef chuck roast, cut into 3-inch chunks
BIRRIA SAUCE

* ▢ 10 guajillo chiles
* ▢ 5 ancho chilies
* ▢ 3 arbol chilies
* ▢ 2 Roma tomatoes
* ▢ 1 white onion, quartered
* ▢ 6 garlic cloves, unpeeled
* ▢ 473.18 ml low-sodium beef broth
* ▢ 2 tablespoons apple cider vinegar
* ▢ 2 teaspoons kosher salt
* ▢ 1 teaspoon ground black pepper
* ▢ 1 teaspoon ground cumin
* ▢ 1 teaspoon dried Mexican oregano
* ▢ 0.5 teaspoon ground cloves
* ▢ 0.5 teaspoon ground cinnamon
* ▢ ¼ ground ginger
* ▢ 3 bay leaves
* ▢ Optional: chopped onion, cilantro, and lime wedges for serving.

INSTRUCTIONS

* Deseed the chilies. Slice the stems off the chilies and shake out the seeds. Then, give them a quick rinse to remove any dust or dirt from the outside.�
* Simmer the chilies. In a medium pot, add the guajillo chilies, ancho chilies, arbol chilies. Cover completely with water and bring to a simmer over medium heat. Simmer for 15 minutes, until the chilies have softened.�
* Roast the veggies. While the chilies are simmering, add the tomatoes, onion, and garlic cloves to a quarter sheet pan. Broil them for 4 to 6 minutes, until lightly charred. �
* Make the sauce. Transfer the chilies and 1 cup of the remaining water to a high-powered blender. Remove the garlic from it's peel and add it to the blender along with the tomatoes, onion, broth, vinegar, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes, until completely smooth.�
* Slow cook the birria. Place the beef chunks in the slow cooker. Pour the birria sauce on top, and add the bay leaves. Use tongs to gently mix it all together. then cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer. �
* Shred the meat. Discard the bay leaves. Remove the beef to a cutting board and use two forks to shred it. �
* Combine the meat and sauce. Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the liquid (aka consommé). �
* Serve. Serve the birria straight from the slow cooker for a variety of meals (see ideas above) or transfer to bowls with the consommé for a traditional birria stew. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice.�

NUTRITION
CALORIES: 514KCAL | CARBOHYDRATES: 22G | PROTEIN: 48G | FAT: 28G | SATURATED FAT: 12G | POLYUNSATURATED FAT: 3G | MONOUNSATURATED FAT: 13G | TRANS FAT: 2G | CHOLESTEROL: 156MG | SODIUM: 902MG | POTASSIUM: 1454MG | FIBER: 8G | SUGAR: 12G | VITAMIN A: 7174IU | VITAMIN C: 12MG | CALCIUM: 70MG | IRON: 7MG

05/01/2025

GARLIC BUTTER STEAK BITES

INGREDIENTS

▢ 1 ½ pounds steak (ribeye, sirloin, or filet mignon), cut into bite-sized pieces
▢ 2 teaspoons kosher salt
▢ 1 teaspoon ground black pepper
▢ ½ teaspoon red pepper flakes
▢ 1 tablespoon olive oil
▢ 4 tablespoons butter
▢ 1 medium shallot, finely diced (about ¼ cup)
▢ 6 garlic cloves, minced
▢ ¼ cup finely chopped fresh parsley (or other fresh tender herbs like oregano or thyme)

Season the steak.
Pat the cubed steak dry with a paper towel, then season with salt, pepper, and red pepper flakes.

Sear the steak.
Heat a large cast-iron pan over medium-high heat. Once the pan is hot, add the oil. After the oil starts shimmering, add the steak bites in a single layer. Sear for about 1 to 2 minutes on each side, until browned. Then remove the steak to a plate.

Make the garlic butter sauce.
Reduce the heat to medium-low, then add the butter, shallot, and garlic, and saute for 1 minute.
Finish the steak bites. Add the steak bites back to the pan and stir with the garlic butter sauce to coat. Remove the pan from the heat and stir in the chopped parsley.

LISA’S TIPS

I prefer to use a cast-iron skillet for a really good sear and to enhance the garlic butter sauce. But you can also use stainless steel as long as you preheat the pan correctly.

Storing leftovers in the fridge:
These steak bites are best enjoyed fresh, but if you have leftovers, let them cool completely before storing them. Place them in an airtight container and refrigerate for 3 to 4 days.

Freezing for later:
To retain the steak’s quality, I like freezing it with any leftover butter sauce in the pan. This will help keep the steak bites moist and flavorful when reheating. Then, let them cool completely before storing them away in a freezer-safe container for up to 3 months.

The best way to reheat steak bites:
Although microwaving is easier, it can result in tough, chewy steak. Instead, warm them in a skillet over medium heat with a bit of butter or olive oil to retain their texture and flavor.

NUTRITION

CALORIES: 500KCAL | CARBOHYDRATES: 3G | PROTEIN: 35G | FAT: 39G | SATURATED FAT: 18G | POLYUNSATURATED FAT: 2G | MONOUNSATURATED FAT: 17G | TRANS FAT: 0.5G | CHOLESTEROL: 134MG | SODIUM: 1349MG | POTASSIUM: 531MG | FIBER: 1G | SUGAR: 1G | VITAMIN A: 769IU | VITAMIN C: 7MG | CALCIUM: 35MG | IRON: 3MG

31/12/2024

Chilli Lime Fish 🐟

Ingredients

FISH:

▢ 330g / 11 oz thin white fish fillets (~1cm / 0.4" thick) , skinless, cut into 6cm / 2.5" (or so) squares pieces

▢ 0.25 tsp cooking/kosher salt

▢ 0.25 cup rice flour or ordinary flour

▢ 2 tbsp canola oil

SAUCE:

▢ 2 tsp sesame oil

▢ 2 garlic cloves , finely minced with a knife

▢ 2 tsp ginger , finely minced with a knife

▢ 1 tsp chilli flakes / red pepper flakes

▢ 2 tbsp sriracha

▢ 2 tsp light soy sauce or fish sauce

▢ 35 g brown sugar

▢ 125 ml water

▢ 2 tbsp lime juice

GARNISHES (OPTIONAL):

▢ 2 tbsp coriander/cilantro leaves

▢ 1 tbsp large red chilli , finely sliced

▢ Lime wedges

SERVE WITH:

▢ Rice of choice (jasmine, white, brown)

▢ Steamed Asian greens tossed with Asian Sesame Dressing

Instructions

FISH:

Dust fish – Sprinkle with salt, dust with rice flour, shake off excess.

Cook fish – In a non-stick skillet, heat oil over

medium-high heat. Cook the fish until golden on each side then remove to a plate.

Fish cooking times – Thin fillets 1 cm / 2/5" thick: 1 1/2 minutes each side; thicker fillets 1.5 – 1.75cm / 0.6 – 0.75" thick 2 minutes each side) or until the internal temperature is 55°C / 130°F. Remove fish to a plate and set aside.

SAUCE:

Sauté aromatics – In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden – about 20 seconds.

Sauce – Add everything else except lime juice. Stir, simmer, then reduce until syrupy – about 2 minutes. Add lime juice and stir. (If sauce gets too thick, add water)

Coat fish – Return fish into sauce, turning to coat in the sauce.

Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.

Recipe Notes:

1. Fish – This recipe can be made with pretty much any white fish fillets or even salmon. See in post for an extensive list of fish suggestions. Skinless is easier though skin-on is fine too.
Thickness – Works best with thinnish fillets around 1cm / 0.4″ thick for maximum surface area. If your fish is around 2.5cm / 1″ or thicker, I suggest cutting it in half horizontally.
Cutting size – No need to be exact with size/shape. The idea is just smaller pieces to coat pieces all over in the sauce, rather than having 1 large fillet.

2. Rice flour gives the fish a light crust that the sauce clings to. Plain / all-purpose flour can be substituted, or cornflour/cornstarch – they are just not quite as crisp when pan-fried, that’s all (not a big deal as surface gets soggy once coated with sauce).

3. Garlic & ginger – Use a knife to mince, not a garlic press or grater which will make it wet and pasty so it will burn. We want lots of tiny little bits that we sauté until golden to infuse the sauce with flavour!

4. SPICINESS! 1 teaspoon chilli flakes + 2 tbsp sriracha is my default level which makes this pretty spicy but not blow-your-head-off.
Reduce spiciness: Better to reduce or skip chilli flakes than reduce sriracha. Sriracha is key for the sauce flavour and thickness so please do not reduce to less than 1 tbsp (start with that then add more if you can). I haven’t tried this with no spiciness, the sauce would need adjusting.

5. Soy sauce – Use light or all purpose soy sauce. More on different types of soy here.

6. Storage – Best eaten fresh though the cooked dish will be fine to consume for a further 2 to 3 days, keep in the fridge.

7. Nutrition per serving, assuming all sauce is consumed. Excludes rice.

NUTRITION INFORMATION:

Calories: 403cal (20%)Carbohydrates: 21g

(7%)Protein: 26g (52%)Fat: 24g (37%)Saturated Fat: 3g (19%)Polyunsaturated Fat:

6gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 58mg (19%)Sodium: 1198mg

(52%)Potassium: 95mg (3%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 56IU (1%)Vitamin C: 15mg (18%)Calcium: 27mg (3%)Iron: 1mg (6%)

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29/12/2024

Hot Ham and Cheese Sliders

What you need for Hot Ham and Cheese Sliders

Ham – As noted above, this recipe was shared with the intention of using leftover Christmas Ham! But you can use any ham you want. I like using shaved ham so you can pile layers and layers on.

Swiss cheese – This is the classic cheese though you can use any melting cheese you want, such as cheddar, tasty, gruyere, Monterey Jack, Colby (though I personally wouldn’t use mozzarella because it’s not flavoured enough). While I used pre-cut slices for convenience, you can cut or shred your own.

American mustard – for spreading on the buns. This is the bright yellow stuff that comes in squeezy bottles that’s tangy and not spicy. You can substitute with any other smooth mustard though if you use a mustard like Dijon, you won’t have the same signature yellowy tang, plus it’s more expensive. ⚠️ Just don’t use hot English mustard. Too spicy!!

FOR THE ONION POPPYSEED SAUCE:

Unsalted butter – melted

Poppyseeds – Traditionally used, adds nuttiness and visual effect, plus you get to make fun of everybody who gets the seeds stuck in their teeth. But don’t make a special trip just to find them. Worth making without!

Finely chopped onion – Just standard brown onions, or substitute with white onion for eschallots (US: shallots, the baby onions).

Salt, pepper and garlic powder – Flavourings / seasoning.

More American mustard! For the signature tang and colour.

THE BREAD

As for the bread, you just need a slab of soft white rolls that are stuck together that measure around 23 x 33cm / 9 x 13″ so it fits snugly in a standard size pan. The rolls pictured below are from Bakers Delight (an Australian bakery chain), 12 rolls is the perfect size. If you’re in the states, 1lb of Hawaiian rolls (12 large or 24 small) are literally the perfect size.

Soft is best because the onion butter soaks in better than using crusty, chewy artisan bread (like sourdough) and the whole sandwich just kind of melds together nicely. White is traditional through if you’re feeling the need to be a bit virtuous, wholemeal bread is fine too.

How to make Hot Ham and Cheese Sliders

There’s one thing I do differently from the usual, and that is to give the cheese melting a head start by baking it without the lid first. Once you put the lid on, this massively slows down the cheese melting process – from cold, it takes an hour, by which time the bread on the edge of the pan is far too crusty and dry. In fact, if you look closely at most Ham and Cheese Slider recipes online, the cheese is not melted except on the outer edges.

1 - Split the slab of bread in half, keeping the rolls stuck together so you can bake in one piece.

2 - Spread the base and lid with mustard.

Top with ham;

3 - Then cover with cheese.

4 - Bake without the lid for 10 minutes or until the cheese is melted;

5 - Butter sauce – Meanwhile, mix together the Savoury Butter ingredients.

6 - Remove the sliders from the oven. Melty cheese, hurrah!

7 - Top with the mustard-smeared lid.

8 - Bake without the lid for 10 minutes or until the cheese is melted;

9 - Butter sauce – Meanwhile, mix together the Savoury Butter ingredients.

10 - Remove the sliders from the oven. Melty cheese, hurrah!

11 - Top with the mustard-smeared lid.

10/12/2024

Spatchcock Chicken 🍗

The best way to prepare Spatchcock Chicken – a flattened chicken is rubbed with garlic herb butter and roasted on a sheet pan until gorgeously browned, surrounded by tender vegetables. It’s a humble meal with impressively flavorful results!

Spatchcock Chicken Recipe Ingredients:

Whole chicken: Use a 4 to 4.5 lb whole chicken. You’ll need poultry shears or heavy duty kitchen shears to cut the backbone.

Butter: This is used to rub under the chicken skin to keep it moist and add rich flavor.

Olive oil: This second fat is used for tossing with vegetables and drizzling over the chicken skin.

Garlic: I recommend fresh garlic for the best flavor.

Fresh herbs: Parsley, thyme and rosemary are used for a traditional poultry seasoned flavor. These same herbs are also used for herby flavored vegetables.

Lemon: You’ll use both the zest for roasting, then the juice (wedges) for serving.

Salt and pepper: You’ll season the chicken all over and the vegetables as well.

Paprika: I like to add this for some extra color and flavor.

Red potatoes: Yukon gold potatoes will work as well.

Carrots: I recommend using larger wide carrots rather than thin ones. Thin would get overly soft by the time the chicken was done roasting through.

How to Cook Spatchcock Chicken on a Sheet Pan

Prepare oven and baking pan:
Preheat oven to 425 degrees. Spray an 18 by 13 inch baking sheet with non-stick cooking spray or line with parchment paper.

Place spatchcock chicken on pan, season:
Transfer the chicken to prepared baking sheet breast side up, turn and tuck the wings tips under the chicken. Season the chicken evenly with paprika, salt and pepper to taste.

Season vegetables, spread around chicken:

In a large mixing bowl toss together potatoes, carrots, remaining garlic, rosemary and thyme, salt and pepper to taste and olive oil.

Spread vegetables around chicken (you can use space under neck area and under wingtips if needed).

How long to bake:

Roast in oven until chicken breasts are 160 to 165 in center on an instant read food thermometer (thighs should be at least 165 degrees, but it’s okay if thighs are hotter. The chicken breasts you don’t want past that temperature or they’ll dry out), about 50 to 60 minutes.

Vegetable tip: If needed you can toss the vegetables around 30 minutes if they are beginning to brown.

Let rest and slice: Tent with foil and let chicken rest 10 minutes before carving (for juicier chicken). Garnish everything with parsley and serve with lemon wedges for spritzing over chicken and vegetables.

15/11/2024

French-style chicken and potatoes recipe

Ingredients (21 :

Condensed cream of chicken soup

20g unsalted butter

2 tbsp plain flour

2 tbsp milk

1/2 cup Massel chicken style liquid stock

Large pinch of onion powder

Large pinch of garlic powder

Large pinch of dried thyme

Large pinch of salt

French-style chicken and potatoes

2 tsp extra virgin olive oil

4 Coles RSPCA Approved Chicken Thigh Cutlets
(with skin)

2 garlic cloves, crushed

1 brown onion, sliced

1/2 cup of water

1 cup dry white wine (see note)

1 cup Massel chicken style liquid stock

1/4 cup dijon mustard

2 tsp white sugar

3 carrots, cut into thick batons

500g baby red delight potatoes, halved

2 sprigs fresh rosemary (see note)

2 sprigs fresh thyme, plus extra to serve

Method :

Step 1

Make condensed chicken soup: Melt butter in a small saucepan over medium heat. Add flour. Stir to create a paste. Cook for 1 minute. Whisk in milk until mixture forms a smooth and thick paste. Gradually whisk in stock, onion powder, garlic powder, thyme and salt until mixture is smooth. Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens. Remove from heat. Set aside to cool 10 minutes.

Step 2

Preheat oven to 200C/180C fan-forced.

Step 3

Meanwhile, heat oil in a large heavy-based flameproof ovenproof dish over high heat. Add chicken, skin-side down. Cook for 3 minutes or until skin is light golden. Turn. Cook for 2 minutes. Transfer to a plate.

Step 4

Carefully drain any excess fat from dish. Return to heat. Add garlic and onion. Cook, stirring, for 2 minutes. Add wine. Simmer, stirring, for 3 minutes. Add Condensed Chicken Soup, the water, stock, mustard and sugar. Stir to dissolve mustard. Add carrot, potato, rosemary and thyme. Stir to combine.

Step 5

Return chicken to pan. Cover. Transfer to oven. Bake for 30 minutes. Remove lid. Bake for a further 20 minutes or until chicken is dark brown and cooked through. Stand 5 minutes. Serve sprinkled with extra thyme.

15/11/2024

Butter chicken

27/10/2024

22/07/2024

I got 3 reactions on my recent top post! Thank you all for your continued support. I could not have done it without you. 🙏🤗🎉

Pulled lamb and warm lentil salad 🥗

Ingredients (17) :

2 red onions, cut into wedges

1 tbsp olive oil

2.5kg Coles Australian Lamb Whole Leg Roast

1 cup (250ml) chicken stock

400g can lentils, rinsed, drained

350g mixed medley tomatoes, halved

60g pkt Coles Australian Baby Spinach

1 cup flat-leaf parsley leaves

Spice mix :

1 tsp sweet paprika

1 tsp ground coriander

1 tsp dried chilli flakes

1/2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp ground allspice

1/2 tsp ground cardamom

1/2 tsp ground nutmeg

Pinch of ground cloves

Method 🥗

Step 1

Preheat oven to 150C. To make the spice mix, combine paprika, coriander, chilli, cumin, ginger, allspice, cardamom, nutmeg and cloves in a bowl. Season.

Step 2

Arrange onion in the base of a large roasting pan. Stir the oil into the spice mix. Spread evenly over lamb to coat. Place lamb over the onion in the pan. Pour stock around the lamb and cover the pan tightly with foil.

Step 3

Roast, basting the lamb occasionally with the pan juices, for 4 hours or until the lamb is almost falling off the bone. Uncover the pan and increase oven to 180°C. Roast for 30 mins or until the lamb is golden brown.

Step 4

Arrange lentils, tomato and spinach around the lamb in the pan. Roast for 10 mins or until the lentil mixture is heated through. Loosely cover pan with foil and set aside for 10 mins to rest.

Step 5

Coarsely shred the lamb, discarding the bone. Arrange the lentil salad in a serving dish. Top with lamb and sprinkle with parsley.

18/07/2024

Thai Lettuce Wraps🥬

Thai Lettuce Wraps is one of those meals that will make you forget you’re eating healthy! A traditional Thai dish called Larb G*i, they’re quick to make and full of fresh flavours from herbs and lime, plus a nice hit of chilli. Use chicken mince or pork mince, bundle it up in lettuce or serve it over rice!🍚

Ingredients:

▢ 2 tsp cornflour / cornstarch OR 2 tbsp uncooked rice (any rice is fine) (Note 1)
▢ 3 tbsp water
▢ 2 1/2 tbsp lime juice (1 to 2 limes)
▢ 2 tbsp fish sauce
▢ 2 tsp brown sugar
▢ 2 tbsp peanut oil (or other high smoke point cooking oil)
▢ 1 tbsp fresh ginger , grated or very finely chopped
▢ 2 garlic cloves , large, minced
▢ 1 lemon grass stalk , white and very pale green part only, finely chopped (Note 2)
▢ 2 Thai or birds eye chilli , deseeded and finely chopped (adjust to taste)
▢ 1 lb / 500g chicken mince (ground chicken) OR pork
▢ 1/2 red onion , cut into 4 wedges then finely sliced
▢ 1/3 cup coriander/cilantro leaves , plus extra to garnish
▢ 1/3 cup mint leaves , plus extra to garnish
SERVING
▢ 3 tbsp crushed peanuts (optional)
▢ 6 - 8 small to medium lettuce leaves (I used baby cos / romaine) (Note 3)
▢ Extra lime wedges, chilli

Instructions

1- Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.

2- Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.

3- Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.

4- Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.

5- Remove wok from heat. Stir through onion, coriander/cilantro and mint.

6- Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!

7- Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

Recipe Notes:

1. Sauce thickener - The traditional way in Thailand to thicken sauces is to toast then grind rice. A quicker way to do this is to use cornstarch / cornflour which is what I typically use.
Traditional ground rice: Heat a wok (or heavy based fry pan) over high heat. Add the rice and dry cook for 5 minutes until it turns dark golden brown. Remove into a mortar and pestle and ground into powder. Use in place of cornflour in recipe.

2. Lemongrass - use fresh or paste. If using paste, add it with the chicken and use 1 tbsp.
For fresh, poeel the stringy, tough, outside layers off the lemongrass and just use the bottom 7 - 10cm / 3 to 4" of he lemongrass.

3. Lettuce - soft or crisp works fine, don't get too hung up on lettuce shape / type. For crisp, look for leaves that have a natural cup shape. If lettuce is soft, it's perfect for bundling up into rolls!

4. Source: Adapted from a recipe by Chew Town and with reference to various Thai cooking books.

5. Nutrition assumes 3 servings as a light main.
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16/07/2024

Blueberry Smoothie🫐

Ingredients:🧋

1 c. fresh blueberries
1 c. frozen blueberries
1 Tbsp. maple syrup
1 Tbsp. almond butter
2 c. oat milk
1 c. loosely packed baby spinach
Pinch kosher salt

Directions:🥤

Step 1

In a high-powered blender, combine all ingredients and blend until smooth.

How to make the best blueberry smoothie:

— Salt. The tiniest pinch of salt in your smoothie will help make all the flavors pop a bit more, bringing them to the foreground instead of tasting muddied and unsaturated.

— Nut butter. I love adding a bit of almond butter to set the fresh blueberries against an earthy note so they can really shine. If you’re allergic to tree nuts, sunflower seed butter can be used and will give you a creamier and more neutral flavor. If you prefer, you can skip it altogether.

— Sweetener. To keep it vegan, a drizzle of maple syrup is really essential to bring out the natural sugars of the blueberries. If you’re not vegan, you can substitute it with honey or even granulated sugar, or, leave it out to keep the smoothie a lower-carb experience.

— Greens. Add spinach, baby kale, or any mild salad greens you want for a bit more nutrition and a slightly thicker body. Don’t worry, this small amount won’t make your smoothie taste like a salad.

— Oat milk. You can use almond milk or cow’s milk, but I really prefer the creaminess of oat milk here, in both texture and flavor.

— Frozen berries. Using all fresh berries will give you a more drinkable consistency, but you might have to use ice to achieve a chilled taste, which dilutes the flavor in your final sip. Using all frozen berries will give you an almost sorbet-like viscosity and make it harder on your blender to reach a homogenous smoothness. It’s totally up to you and dependent on personal preference, but I find the 50/50 ratio here to be my favorite.

Variations:🫐

Following our fool-proof guide for how to make a smoothie, you can totally mix and match with your ingredients to create your perfect smoothie. If you’re not vegan, use unsweetened Greek yogurt or vanilla yogurt in your smoothie to add a creamier consistency. Truly, as long as you keep an eye on your ratios, you can add whatever you like: switch up the fruits, add some flax seeds, pour in some fruit juice…the world is your oyster.

Once you’ve made a glass for yourself, drop us a comment down below and let us know how you liked it ゚viralシ

13/07/2024

Chicken Wontons in Spicy Chili Sauce 🥙🥘🍱

INGREDIENTS

Chicken Wontons with Spicy Sauce:

3 tablespoons sesame oil, divided

14 ounces shiitake mushrooms, sliced

1 clove garlic, grated

one 12-ounce bag frozen wontons (I like the mini

chicken cilantro ones from Trader Joe’s or Costco)

Chicken Wontons with Spicy Sauce:

3 tablespoons sesame oil, divided

14 ounces shiitake mushrooms, sliced

1 clove garlic, grated

one 12-ounce bag frozen wontons (I like the mini

chicken cilantro ones from Trader Joe’s or Costco)
1–2 cups chicken broth (depending on how soupy you like it)

1/2 cup teriyaki sauce

1–2 tablespoons chili crisp

Toppings:

1–2 cups chicken broth (depending on how soupy you like it)

1/2 cup teriyaki sauce

1–2 tablespoons chili crisp

Toppings:

green onions, sliced

sesame seeds

How To Make Chicken Wontons with Spicy Sauce

Step 1: Cut Up Your Vegetables.

I like shiitake mushrooms (for flavoring the brothy goodness) and green onions (for topping). I’ve also loved the versions I’ve made with either spinach or bok choy!

Step 2: Sauté the Mushrooms and Wontons.

I usually start with the mushrooms in some sesame oil, and once they’re good to go, I add my wontons.

Step 3: Build the Sauce.

I add chicken broth, a bit of teriyaki sauce, a spoonful of chili oil, and a drizzle of sesame oil. It’s somewhere between a dipping sauce, a soup broth, and a finishing oil. It’s all three in one.

Step 4: Scoop It Into Bowls, Garnish, and Serve.

Serve it up, top with green onions and sesame seeds, and dive in.

Big, beautiful, bossy flavors ahead! Shiitake mushrooms and chicken wontons swim in a brothy flavor-filled sauce and get finished with a swirl of sesame oil and chili crisp on top. Yum!😋

12/07/2024

Pulled lamb and warm lentil salad 🥗

Ingredients (17) :

2 red onions, cut into wedges

1 tbsp olive oil

2.5kg Coles Australian Lamb Whole Leg Roast

1 cup (250ml) chicken stock

400g can lentils, rinsed, drained

350g mixed medley tomatoes, halved

60g pkt Coles Australian Baby Spinach

1 cup flat-leaf parsley leaves

Spice mix :

1 tsp sweet paprika

1 tsp ground coriander

1 tsp dried chilli flakes

1/2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp ground allspice

1/2 tsp ground cardamom

1/2 tsp ground nutmeg

Pinch of ground cloves

Method 🥗

Step 1

Preheat oven to 150C. To make the spice mix, combine paprika, coriander, chilli, cumin, ginger, allspice, cardamom, nutmeg and cloves in a bowl. Season.

Step 2

Arrange onion in the base of a large roasting pan. Stir the oil into the spice mix. Spread evenly over lamb to coat. Place lamb over the onion in the pan. Pour stock around the lamb and cover the pan tightly with foil.

Step 3

Roast, basting the lamb occasionally with the pan juices, for 4 hours or until the lamb is almost falling off the bone. Uncover the pan and increase oven to 180°C. Roast for 30 mins or until the lamb is golden brown.

Step 4

Arrange lentils, tomato and spinach around the lamb in the pan. Roast for 10 mins or until the lentil mixture is heated through. Loosely cover pan with foil and set aside for 10 mins to rest.

Step 5

Coarsely shred the lamb, discarding the bone. Arrange the lentil salad in a serving dish. Top with lamb and sprinkle with parsley.

24/03/2024

Healthy beef stroganoff

Give the classic beef stroganoff a healthy makeover with this better-for-you recipe.



RECIPESDINNERQUICK & EASYHEALTHYBAKINGENTERTAININGTEST KITCHENFOOD NEWSTHE SAVVY DINNER PLANVIDEOWIN!

treat ideas >

Healthy beef stroganoff

20m prep 30m cook 4 servings

9



3,929saved this

35made this

Give the classic beef stroganoff a healthy makeover with this better-for-you recipe.



Chrissy Freer

Nutrition 8.4

out of 10

425 calories per serve

Allergens: Recipe may contain gluten, wheat, yeast, milk and lactose

14Ingredients...........!

# 2 tsp olive oil

# 500g beef fillet, fat trimmed, thinly sliced

# 1 white onion, thinly sliced

# 200g Swiss brown mushrooms, halved or sliced

# 200g button mushrooms, halved or sliced

# 2 garlic cloves, crushed

# 1 tsp paprika

# 1 tbsp Worcestershire sauce

# 200ml salt-reduced beef stock

# 60ml (1/4 cup) Bulla Light Sour Cream

# 100g baby spinach

# 2 x 250g pkt zucchini noodles

# Steamed green beans, to serve

# Baby parsley leaves, to serve

4 METHOD STEP

Step 1

Heat half the olive oil in a large non-stick frying pan over high heat. Cook the beef, in 2 batches, for 2 minutes or until golden. Transfer to a plate.

Step 2

Heat the remaining oil in same pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the mushrooms and increase heat to high. Cook, stirring, for 3-4 minutes or until browned. Add the garlic and paprika and cook, stirring, for 1 minute or until aromatic. Add the Worcestershire sauce and stock and bring to the boil.

23/03/2024

10/03/2024

Ramada recipes

Kale pesto & chicken gnocchi

Go green with our kale pesto and chicken gnocchi, full of nutritious ingredients. A balanced, easy dish, it’s ideal for busy days and takes just 20 minutes

Ingredients

65g kale, washed and roughly chopped

100g spinach

1 small garlic clove, roughly chopped

1 lemon, zested and juiced

½ small bunch of basil, plus extra leaves to serve

15g pine nuts

1 tbsp parmesan, plus extra to serve

25ml olive oil

250g cooked chicken breast, shredded

200g frozen peas

50g light crème fraîche

150ml vegetable stock

300g gnocchi

Method

1 . Bring a medium saucepan of water to the boil and set aside a bowl of ice-cold water. Put the kale and spinach in the boiling water and cook for 2-3 mins until softened. Remove with a slotted spoon and lower into the cold water. Drain, then squeeze out the excess water.

2 . Tip the greens into a food processor with the garlic, lemon juice and zest, basil, pine nuts, parmesan and olive oil, then blitz until smooth. Season lightly.

3 . Tip the pesto into a saucepan with the chicken, peas, crème fraîche and stock, and bring to the boil. Tip in the gnocchi and cook for 3-4 mins until cooked through. Scatter over the extra basil leaves and grate over some parmesan to serve.