coles

Make the most of this juicy fruit and add it to your baking with this gorgeous mandarin and almond cake. Best of all you can just let the slow-cooker do all the work!

Mandarin and almond cake

mandarins

Coles Australian Free Range Eggs

(150 grams) caster sugar

almond meal

(100 grams) self-raising flour

mandarins,

(220 grams) caster sugar, extra

thickened cream

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This vegetarian spinach cob loaf recipe by taste member, 'silvery' is perfect for easy entertaining.

Cob loaf spinach dip

cob loaf

frozen spinach, thawed

creamed cheese, softened

sour cream

packet French onion soup mix

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Add fresh strawberries into the mix for an extra special twist to the classic banana bread recipe.

Easy strawberry banana bread

self-raising flour

brown sugar

4.00 gm baking powder

overripe bananas, mashed

Free Range Eggs, lightly whisked

butter, melted

buttermilk

strawberry

Strawberries,

strawberries, finely chopped

20.00 gm caster sugar

butter, softened

icing sugar mixture

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Tagine originally hails from North Africa and gets its name from the clay pot with a cone-shaped cover it's traditionally cooked in. This version of a chicken tagine by MasterChef Australia contestant, Billy Law, is made in a large saucepan or a casserole dish. Infused with rich Moroccan flavours and served with couscous, this is an easy chicken dinner recipe full of protein.

Moroccan chicken tagine recipe

olive oil

large (about 1.6kg) whole chicken, cut into 8 pieces

onion,

garlic cloves, chopped

10.00 gm sweet paprika

10.00 gm ground cumin

fennel seeds

tomatoes, diced

tomato passata

chicken stock

can chickpeas, drained

roasted red peppers strips

green olives

parsley leaves

couscous,

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It doesn't get easier than these chicken drumsticks basted in balsamic, honey and orange marmalade.

Super simple sticky balsamic orange chicken drumsticks

40.00 ml balsamic vinegar

108.90 gm orange marmalade

orange juice

garlic cloves, crushed

honey

18.20 gm extra virgin olive oil

chicken drumsticks

oregano

Mixed salad leaves,

Coles Bakery Pane Di Casa Bread, to serve

Con muy pocos ingredientes tendrás un entrante delicioso y saludable

La mejor forma de preparar coles de Bruselas

Coles de Bruselas

Aceite de oliva

Levadura nutricional

Especias: ajo en polvo, pimienta, pimentón

1. Corta el rabo y pela un poco las coles.

2. En un táper, añade las coles con un poco de agua y cocínalas 5 minutos en el microondas con la tapa entreabierta. También puedes hervirlas o hacerlas al vapor.

3. Cháfalas, añade aceite, sal, levadura nutricional y especias.

5. Disfrútalas solas o con tu salsa favorita.

There’s something to be said for the joy that a simple chicken pie can bring to the table – it’s a dinner that taste.com.au members love to share with their families. This was one reimagined dish we knew we had to include as part of our Savvy Dinner Plan, and I have a hunch that my quick French onion chicken pie, with its creamy vegetable and chicken filling, will soon become a firm family favourite. 
This is no humble pie. It really ticks all the boxes: it’s cost-effective, uncomplicated, quick to make, and is filled with wholesome fare. Plus, its picture-perfect pastry top makes it look too good to eat. (Almost).
How to make my budget-friendly quick French onion chicken pie: key ingredient swaps
Like all good French-inspired recipes, this one is enhanced with buttery flavours. I used Coles Simply Unsalted Butter to pan-fry the vegetables – adding a touch of richness with just one savvy ingredient.
I also chose to buy separate frozen vegetables (rather than a mixed bag) to not only bulk up the filling, but also ensure there’d be plenty of vegies in the freezer you can use for future dinners (think speedy corn or pea fritters, for example). 
And putting the French flavour in this French onion pie is my go-to shortcut ingredient: French onion soup mix. This low-cost ingredient adds further depth of flavour and also allows the pie sauce to thicken and become silky smooth. 
What’s the Savvy Dinner Plan?
The taste.com.au food team has redesigned our most searched-for family dinner recipes to help you stretch your grocery budget further. By making savvy ingredient swaps and switching up how you plan and cook, the Savvy Dinner Plan can help shave dollars off your favourite dinners, without compromising on flavour.
The Savvy Dinner Plan offers you four weeks of budget-friendly recipes, plus use-it-up hacks and cost-saving tips. This recipe features in week 4.
Not a planner? You can still save. Check out all our Savvy Dinner Plan recipes and pick the perfect dish for you.
For instructions on how to prep ahead, see the notes below the recipe.


Quick French onion chicken pie recipe

puff

egg, lightly whisked

Simply Unsalted Butter

brown onion, coarsely chopped

carrot, peeled, finely chopped

mushrooms, quartered

(3/4 cup) frozen peas

(3/4 cup) frozen corn kernels

20.00 ml plain flour

pkt Simply French Onion Soup Mix

milliliters ctn thickened cream

185 milliliters (3/4 cup) milk

Step 1

Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper. Cut pastry into 16 equal squares. Arrange on the prepared tray, corners slightly overlapping in a decorative pattern (see photo) large enough to cover top of a 2L (8 cup) square or rectangular pie dish. Brush with egg. Bake for 15-20 minutes or until golden and puffed.

Step 2

Meanwhile, melt the butter in a frying pan over medium-high heat. Cook the onion and carrot, stirring occasionally, for 5 minutes or until onion is soft. Add the mushroom, peas and corn. Cook, stirring occasionally, for 5 minutes or until mushroom starts to soften.

Step 3

Add flour and stir to coat vegetables. Stir in soup mix. Stir in cream, then milk, until well combined. Stir in chicken and season with freshly ground black pepper. Simmer, stirring constantly, for 5-10 minutes or until mixture is thickened and chicken is heated through (if mixture is too thick, stir in a little extra milk or water).

Step 4

Transfer chicken mixture to the pie dish and top with decorative pastry, to serve.

Rissoles are one of taste.com.au’s most commonly searched dinner recipes - so I knew they had to play a starring role in our Savvy Dinner Plan. A staple at Australian barbecues and a favourite fuss-free weeknight dinner, rissoles are simple but mighty. I’ve reimagined the classic with this chicken cacciatore rissoles recipe that’s friendly on the budget and full of flavour. I serve these rissoles on spiral pasta, which mops up the sauce and stretches the meal even further.
Better yet, you can make these up to three months in advance so you have ready-made rissoles ready to, uh, roll when you’re short on time. 
How to make my budget-friendly chicken cacciatore rissoles: key ingredient swaps
To make this rissole recipe, I used Coles Simply Tomato &amp; Basil Pasta Sauce to add Mediterranean flavours using only one simple ingredient. And, I’ve also used herb-and-garlic-flavoured breadcrumbs to boost flavour (and bolster the rissoles) using fewer ingredients. Another trick? If you choose loose cup mushrooms, rather than purchasing pre-packaged mushrooms, they work out more affordable per kilogram. 
Save even more across the month with the Savvy Dinner Plan
The taste + Coles Savvy Dinner Plan is full of clever ways to use ingredients across multiple meals. You can use the breadcrumbs from this recipe in the beef and baked bean rissoles featured in week 4 of the plan, and use the pre-grated parmesan in the one-pan ratatouille risoni this week (week 2).
What’s the Savvy Dinner Plan?
The taste.com.au food team has redesigned our most searched-for family dinner recipes to help you stretch your grocery budget further. By making savvy ingredient swaps and switching up how you plan and cook, the Savvy Dinner Plan can help shave dollars off your favourite dinners, without compromising on flavour.
The Savvy Dinner Plan offers you four weeks of budget-friendly recipes, plus use-it-up hacks and cost-saving tips. This recipe features in week 2.
Not a planner? You can still save. Check out all our Savvy Dinner Plan recipes and pick the perfect dish for you.
For instructions on how to make these rissoles ahead and freeze for another day, see the notes below the recipe.


Chicken cacciatore rissoles recipe

pkt chicken mince

(1/2 cup) herb plus garlic breadcrumbs

(½ cup) Grated Parmesan Cheese

garlic clove, crushed

small cup mushrooms, quarted

red capsicum, deseeded, coarsely chopped

brown onion, finely chopped

jar Simply Tomato & Basil Pasta Sauce

(½ cup) Pitted Kalamata Olives

Simply Spirals Pasta

basil leaves, to serve (optional)

Place the chicken, breadcrumbs, parmesan, garlic and egg in a bowl. Mix well to combine. Use damp hands to shape the mixture into 12 balls. Flatten slightly to form rissole shapes.

Heat 1 tbsp oil in a large frying pan over medium heat. Cook the rissoles, in batches, for 3-4 minutes on each side or until golden and almost cooked through. Transfer to a plate.

Heat the remaining oil in the same pan over medium-high heat. Add the mushroom, capsicum and onion. Cook, stirring, for 5-8 minutes or until a little golden around the edges. Add the pasta sauce and 250ml (1 cup) water. Bring to a simmer. Reduce the heat to low. Add the rissoles and cook, stirring occasionally, for 10 minutes or until cooked though and the sauce thickens slightly. Stir in the olives.

Meanwhile, cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain.

Step 5

Divide the pasta among serving bowls. Top with the rissoles and sauce. Sprinkle with basil leaves, if desired, to serve.

The current obsession with instant noodles recently gave me an idea. Why not use it to make something that normally requires pasta that takes 10 minutes to boil? It was a no-brainer to try a cheat’s version of one of Australia’s most-loved pasta dishes: carbonara.
We add the noodles and egg mixture to the pan that’s used to cook the bacon for maximum flavour. Make sure you reserve the recommended 2 tablespoons of cooking liquid from the noodles too - it will add a further flavour boost and will make your carbonara saucy and glossy. 
These creamy, cheesy noodles are on the table in less than 10 minutes… and we may never go back to regular pasta!


Bacon 2-minute noodle carbonara

Streaky Bacon rashers, thinly sliced crossways

pkt Chicken Flavoured Instant Noodles

eggs

milliliters (1/4 cup) thickened cream

(1/3 cup) shredded parmesan, plus extra, to serve

Cook the bacon in a non-stick frying pan over medium heat, stirring, for 3-4 minutes or until beginning to crisp.

Meanwhile, cook the noodles following packet directions. Drain, reserving 2 tablespoonfuls of the cooking liquid. Use a fork to whisk together the eggs, cream and parmesan in a jug. Season with pepper.

Remove the pan from heat. Quickly add the noodles, egg mixture and reserved cooking liquid to the pan and toss until combined. (The heat from the noodles will cook the egg slightly and form a creamy sauce). Serve immediately with extra parmesan.

Watch our step-by-step video below to see how to make this Bacon 2-minute noodle carbonara.

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The current obsession with instant noodles recently gave me an idea. Why not use it to make something that normally requires pasta that takes 10 minutes to boil? It was a no-brainer to try a cheat’s version of one of Australia’s most-loved pasta dishes: carbonara.
We add the noodles and egg mixture to the pan that’s used to cook the bacon for maximum flavour. Make sure you reserve the recommended 2 tablespoons of cooking liquid from the noodles too &#8211; it will add a further flavour boost and will make your carbonara saucy and glossy. 
These creamy, cheesy noodles are on the table in less than 10 minutes… and we may never go back to regular pasta!

As much a centerpiece for your Christmas table as it is a delicious dessert, this Black Forest Christmas wreath topped with chocolate and cherries is simpler to make than you'd expect. It may look complex, but this Christmas dessert has only 6 ingredients and takes no time at all to whip up. 
It’s also alcohol free, so it’s ideal for the whole family. If you want to add a touch of Kirsch or a cherry liqueur, then just drizzle a little over the rolls once they’re laid in the wreath shape (before you top with the cream). 
If you want to make this wreath dessert ahead of time,  just cover loosely with plastic wrap and place in the fridge for up to 6 hours. This Black Forest wreath is made with store-bought Coles mini chocolate sponge rolls and morello cherries. 
Looking for more wreath inspiration? Try our lemon meringue wreath, for instance, or this choc-mint dessert wreath. Your guests will thank you. 


Easy Black Forest wreath recipe

jar Pitted Morello Cherries

milliliters (1 1/2 cups) thickened cream

185 milliliters (3/4 cup) double cream

pkt Mini Choc Sponge Rolls

Drain the cherries, reserving 125ml (½ cup) of the syrup. Place the reserved syrup in a small saucepan. Add the sugar and cook, stirring, over a low heat until the sugar dissolves. Increase the heat to high and bring to the boil. Simmer for 2 minutes or until reduced slightly. Remove from the heat and set aside to cool completely.

Use electric beaters to beat the thickened cream and double cream in a bowl until firm peaks form. Spoon mixture into a large piping bag fitted with a 1.5cm fluted nozzle.

Cut each mini roll into three even portions. Arrange the slices, cut-side up, in a wreath shape on a large round platter.

Pipe a peak of cream onto each cake slice, then pipe peaks of the remaining cream onto any gaps between the cakes to completely cover. Top with the drained cherries and drizzle with the cherry syrup. Sprinkle with shaved chocolate, to serve. Watch our step-by-step video below to see how to make our Easy black forest wreath recipe.


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As much a centerpiece for your Christmas table as it is a delicious dessert, this Black Forest Christmas wreath topped with chocolate and cherries is simpler to make than you&#8217;d expect. It may look complex, but this Christmas dessert has only 6 ingredients and takes no time at all to whip up.
It’s also alcohol free, so it’s ideal for the whole family. If you want to add a touch of Kirsch or a cherry liqueur, then just drizzle a little over the rolls once they’re laid in the wreath shape (before you top with the cream).
If you want to make this wreath dessert ahead of time, just cover loosely with plastic wrap and place in the fridge for up to 6 hours. This Black Forest wreath is made with store-bought Coles mini chocolate sponge rolls and morello cherries. 
Looking for more wreath inspiration? Try our lemon meringue wreath, for instance, or this choc-mint dessert wreath. Your guests will thank you.

Easy black forest wreath

Looking for a simple yet impressive Christmas starter to serve at your festive parties or Christmas lunch this year? This whipped ricotta and garlic bruschetta serves as a simple party food or canape, an easy entree or as an alluring side as part of a festive feast. 
The Coles balsamic roasting oil really makes this recipe – it enriches the tomatoes while they’re roasting and it provides a wonderful finishing sauce. Whipping the ricotta with oil gives it a smooth silky texture, perfect for a creamy spread on sourdough. And, roasting the garlic gives everything a flavour punch.
Italian starters, or, ‘antipasti’, are light and delicious - packed full of incredibly fresh mediterranean flavours. Other than this whipped ricotta and garlic bruschetta, we also adore these smoked salmon antipasti, which are the perfect way to use up your Christmas leftovers. You can also give your mushrooms an Italian makeover by stuffing them with garlic, herb and anchovy crumbs, as we’ve done with this funghi ripieni recipe. 
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Whipped ricotta and garlic bruschetta

cherry tomatoes

garlic bulbs, tops trimmed

thyme

olive oil,

40.00 ml Italian Balsamic Vinegar of Modena

fresh ricotta

x 2cm-thick slices White Sourdough Vienna

basil

Preheat oven to 180C/160C fan forced. Place the tomatoes, garlic and thyme in a roasting dish. Drizzle over 125ml (1/2 cup) of the oil. Season with salt flakes and freshly ground black pepper.. Drizzle with the balsamic vinegar. Roast for 50 minutes or until the garlic is soft and the tomatoes have shrivelled slightly.

Meanwhile, place the ricotta in a food processor and blend until smooth. With the motor running, add the remaining oil in a thin steady stream until smooth and well combined.

Heat the extra oil in a frying pan over medium-high heat. Add the bread slices and cook for 1-2 minutes each side or until golden.

Squeeze the garlic out of the bulbs and spread onto the toasted bread. Top with the whipped ricotta and tomatoes. Drizzle with any pan juices. Sprinkle with basil, to serve. Watch our step-by-step video below to see how to make our Whipped ricotta and garlic bruschetta recipe.


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Looking for a simple yet impressive Christmas starter to serve at your festive parties or Christmas lunch this year? This whipped ricotta and garlic bruschetta serves as a simple party food or canape, an easy entree or as an alluring side as part of a festive feast. 
The Coles balsamic roasting oil really makes this recipe – it enriches the tomatoes while they’re roasting and it provides a wonderful finishing sauce. Whipping the ricotta with oil gives it a smooth silky texture, perfect for a creamy spread on sourdough. And, roasting the garlic gives everything a flavour punch.
Italian starters, or, ‘antipasti’, are light and delicious &#8211; packed full of incredibly fresh mediterranean flavours. Other than this whipped ricotta and garlic bruschetta, we also adore these smoked salmon antipasti, which are the perfect way to use up your Christmas leftovers. You can also give your mushrooms an Italian makeover by stuffing them with garlic, herb and anchovy crumbs, as we’ve done with this funghi ripieni recipe.

For busy budgeters like myself, the terms ‘pasta bake’ and ‘tuna’ are music to our ears. Not only is a pasta bake easy to make and grill on a weeknight, but budget-friendly tuna brings flavour and bonus protein to your dinner table. 
That’s why I’ve developed this creamy Florentine iteration as part of our Savvy Dinner Plan that’ll have you looking forward to dinner as soon as lunch is over. You can even cook your pasta in advance to make dinnertime simpler and faster.

Easy? Check. Tasty? Check. Dollar-saving? Check. On the table in half an hour or less? Check. 
How to make my budget-friendly creamy tuna Florentine pasta bake: key ingredient swaps
I used Coles Simply Tuna in Springwater because it flakes well and distributes perfectly through the creamy sauce - a savvy little saver ingredient that goes a long way in a dish like this.
To further slash the price of each serving of this pasta bake, I’ve grated a block of cheddar cheese, rather than buying pre-grated cheese.
Then, to shave off extra time getting dinner on the table, I grilled the pasta ‘bake’ rather than actually baking it. This saves time and also keeps the mixture saucier.  
Save even more across the month with the Savvy Dinner Plan
The taste + Coles Savvy Dinner plan is full of clever ways to use ingredients across multiple meals. The cheddar cheese block is also used in the quick spaghetti bolognese bake, the tuna and rice patties and the jumbo chilli con carne burritos. 
What’s the Savvy Dinner Plan?
The taste.com.au food team has redesigned our most searched-for family dinner recipes to help you stretch your grocery budget further. By making savvy ingredient swaps and switching up how you plan and cook, the Savvy Dinner Plan can help shave dollars off your favourite dinners, without compromising on flavour.
Not a planner? You can still save. Check out all our Savvy Dinner Plan recipes and pick the perfect dish for you.
For instructions on how to prep ahead, see the notes below the recipe.


Creamy tuna Florentine pasta bake recipe

Simply Penne Pasta

(1/3 cup) plain flour

milliliters (3 cups) milk

can Simply Tuna in Springwater, drained, flaked

pkt Baby Spinach

(1/3 cup) drained Sun-dried Tomato Strips

Simply Cheddar Cheese, coarsely grated

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return pasta to the pan.

Meanwhile, melt the butter in a saucepan over medium-high heat. Add the flour and cook, stirring, for 2 minutes or until bubbling. Gradually stir in milk until smooth and well combined. Cook, stirring constantly, for 5 minutes or until mixture simmers and thickens.

Add sauce to the pasta with the tuna, spinach and sundried tomato. Season well. Toss to combine. Transfer mixture to a 22 x 29cm (base size) baking dish.

Preheat an oven grill on high. Sprinkle cheese over the pasta mixture. Grill for 5 minutes or until cheese is melted and golden. Serve.

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Top 12 coles recipes from across the web

The most viewed coles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mandarin and almond cake

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Super simple sticky balsamic orange...

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Chicken cacciatore rissoles recipe

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Top 12 coles recipes from across the web

The most viewed coles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mandarin and almond cake

Cob loaf spinach dip

Easy strawberry banana bread

Moroccan chicken tagine recipe

Super simple sticky balsamic orange...

La mejor forma de preparar coles de...

Quick French onion chicken pie reci...

Chicken cacciatore rissoles recipe

Bacon 2-minute noodle carbonara

Easy Black Forest wreath recipe

Whipped ricotta and garlic bruschet...

Creamy tuna Florentine pasta bake r...

The most viewed coles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine