diner

This classic Steak and Eggs at home is such a quick, easy, and hearty brunch meal or breakfast-for-dinner dish using New York strip steaks and sunny side up eggs.

Steak And Eggs, Diner-Style

(2 inch thick) New York strip steaks, patted dry

grapeseed oil

Salt and Freshly Cracked Pepper,

butter

eggs

Kosher salt and Pepper,

Smoked Paprika, Garlic Powder, to taste (optional)

Steak and Eggs, Diner-Style

This classic salad is the perfect side to a steak fajita or a barbecued rib-eye

Pico de gallo

tomatoes

red onion

jalapeño peppers

garlic

coriander

lime

Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.

Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal

Green beans with shallots, garlic & toasted almonds

green beans

olive oil

shallots

lemon

almonds

Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.

Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite

Tofu & spinach cannelloni

onion

pine nuts

bag spinach

grated nutmeg

pack silken tofu

pack fresh lasagne sheets

breadcrumbs

Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.

Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.

Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.

Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level

Chickpea & coriander burgers

can chickpeas, drained

juice ½

tsp cumin

coriander,

red onion, ½ diced, ½ sliced

wholemeal buns

In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.

Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

Turn a barbecue favourite into a nutritious meal without compromising on taste with our easy healthy burgers

Healthy burgers

lean beef mince (10% fat), preferably organic

spring onions

finely grated carrot

Dijon mustard

tarragon

wholemeal bread rolls,

1½ tsp rapeseed oil

watercress

red peppers

cherry or baby plum tomatoes

lime juice

tsp snipped chives

¼ very small red onion

chillies

Tip the mince into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. Flatten each piece with your hands into a 10cm round (A), about 2cm thick – a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the burgers between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.

Meanwhile, heat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1-2 days ahead and chilled.

Heat a griddle pan, or cook the burgers on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars. Brush each burger on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook – don’t move them or they may stick – for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)

Remove and let the burgers rest for 2-3 mins. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a burger, then a spoonful of the salsa (D), spooning over some more of the juices. Sandwich together with the tops of the buns.

A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later

Mushroom, spinach & potato pie

baby spinach

mushroom

vegetable stock (made from stock

cooked new potatoes, cut into bite-sized pieces

tbsp grain mustard

tsp nutmeg

filo pastry

Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.

Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.

Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

De schil van de paprika wordt in de oven zachter en zoeter. De perfecte match met de vulling van zo'n klassieke gevulde paprika.


Gevulde paprika's

rode paprika

teen knoflook

el milde olijfolie

300 g rundergehakt

300 g witte rijst 1 minuut

mais

el pikante paprikapoeder

el olijfolie extra vierge

stap 1

stap 2

Snijd de paprika's in de lengte doormidden en verwijder de zaadlijsten.

stap 3

Leg de helften met de open kant naar boven op een met bakpapier beklede bakplaat of braadslee.

stap 4

Snipper de ui en snijd de knoflook fijn. Verhit de olie in een koekenpan en fruit de ui 3 min. Voeg de knoflook toe en fruit 1 min. mee.

stap 5

Voeg het gehakt toe en bak in 3 min. gaar en rul. Voeg de rijst en de uitgelekte maïs toe en breng op smaak met het paprikapoeder en peper en zout.

stap 6

Vul de paprika's met het mengsel en besprenkel met de olie. Bak in de oven in ca. 20 min. zacht en gaar. Bon appétit!

Country fried steak is the epitome of Southern comfort food, but this chicken fried steak recipe is a delicious dish for any occasion.  

Diner-Style Chicken Fried Steak Recipe

cube

salt, divided,

cayenne

onion powder

garlic powder

black pepper,

canola oil, or more as needed

Put cube steaks between 2 paper towels, and press out any moisture. Pat completely dry. Sprinkle with 1 tablespoon of salt, and set aside while setting up the breading stations. Firmly pat again to remove any moisture.

Assemble 1 bowl with 1 cup of flour, and set aside. In another bowl, whisk together the egg and ½ cup of milk, and set aside. In a third bowl, whisk together 1 cup of flour, cayenne, onion powder, garlic powder, 1 tablespoon salt, and black pepper.

Heat ¼-inch of oil in a cast iron pan over medium high heat. Heat until a drop of flour sizzles.

Once the oil is hot, pat the salted steaks completely dry again. Dip them in the flour and shake off the excess, then dip them quickly into the egg mixture, shaking any excess off. Finally, firmly press the steaks into the seasoned flour, coating each side completely, then lightly shaking off the excess.

Put the coated steak into the hot oil, and fry until golden brown, about 3 to 4 minutes per side. Do not disturb while frying.

Once golden brown on both sides, remove from the skillet, and place on a baking sheet fitted with a wire rack, or a plate lined with paper towels. Allow to drain. Repeat with each steak, being careful not to crowd the pan.

To make the gravy, melt the butter in a small skillet over medium heat. Whisk in 2 tablespoons of flour, and cook until light brown, about 1 to 2 minutes.

Slowly pour in 1 cup of milk, whisking constantly, and bring to a simmer until thick. Season to taste with salt and pepper, and serve.

https://www.youtube.com/watch?v=zNUGJYyZvts

Boeuf Wellington

795 g de filet de bœuf

g d'huile d'olive extra vierge

g de moutarde

gousses d'ail

45 g d'échalotes

395 g de champignons bruns frais

200 g de champignons de Paris frais

c. à café de sel

¼ c. à café de poivre noir moulu

brins de thym frais

tranches de jambon de Parme

pâtes feuilletées

jaunes d'oeufs

c. à café de fleur de sel

g d'huile d'olive

g de beurre

200 g de filet de bœuf

grains de poivre noir

feuille de laurier

c. à café de vinaigre de vin rouge

755 g de vin rouge

500 g de bouillon de boeuf

½ c. à café de sel

c. à soupe de maïzena

Envelopper les filets de boeuf dans du film alimentaire pour conserver la forme et les réserver au réfrigérateur pendant la nuit.

Sortir les filets de boeuf du réfrigérateur, les déballer et réserver. Faire chauffer une poêle à feu moyen et y ajouter l'huile d'olive. Dès que l'huile commence à fumer un peu, saisir les filets jusqu'à ce que toute la surface de la viande soit légèrement dorée (± 3 min par face). Retirer du feu et réserver sur du papier essuie-tout.

À l'aide d'un pinceau à pâtisserie, enduire les filets de moutarde et réserver.

Mettre l'ail et les échalotes dans le bol de mixage et hacher 5 sec/vitesse 5. Descendre le tout à l'aide de la spatule.

Ajouter les champignons bruns et les champignons de Paris et hacher 15 sec/vitesse 4.5. Descendre le tout à l'aide de la spatule. Ajouter le sel, le poivre et le thym et, à l'aide de la spatule, hacher 20 sec/vitesse 4.5. Ensuite, cuire sans gobelet doseur 15 min/100°C/vitesse 1.

Transvaser le mélange sur un grand morceau d'étamine, essorer toute l'eau et réserver. Nettoyer le bol de mixage.

Placer un morceau de film alimentaire (± 45 cm de long) sur un plan de travail propre. Disposer 4 tranches de jambon de Parme dessus pour former un rectangle pouvant contenir un filet entier, étaler la moitié du pâté sur le jambon et étaler la moitié du mélange de champignons en une couche de ± 1 cm d'épaisseur.

Placer 1 filet de boeuf sur une extrémité et l'enrouler à l'aide du film alimentaire afin qu'il soit le plus serré possible, en tordant les extrémités pour sceller complètement et conserver la forme d'un bloc. Réfrigérer 15 minutes. Répéter avec le filet restant.

Étaler chaque morceau de pâte feuilletée en un rectangle assez grand pour couvrir un filet entier d' 1 cm d'épaisseur.

Sortir la viande du réfrigérateur et couper le film alimentaire. Placer un filet au centre de chaque pâte feuilletée et replier sur le long côté, en enveloppant chaque filet d'une épaisseur uniforme de pâte feuilletée puis retirer l'excédent de pâte. Réfrigérer 30 minutes.

Badigeonner la pâte de jaunes d'œufs battus, saupoudrer de fleur de sel et disposer dans un plat allant au four. Enfourner 15 minutes (220°C). Baisser la température à 205°C et cuire 20-25 minutes de plus (205°C) ou jusqu'à ce qu'un thermomètre à viande placé au centre indique 57°C pour une cuisson à point (voir conseil). Entre-temps, préparer la sauce.

 Boeuf Wellington

Mettre l'huile d'olive et le beurre dans le bol de mixage et, sans gobelet doseur, chauffer 2 min/120°C/vitesse 1. Ajouter 200 g de morceaux de filet mignon et, sans gobelet doseur, dorer 8 min/120°C/vitesse 1.

Ajouter les grains de poivre, la feuille de laurier, le thym, le vinaigre de vin rouge, le vin rouge, le bouillon de bœuf, le sel et la maïzena dans le bol de mixage. Placer le panier cuisson à la place du gobelet doseur sur le couvercle du bol de mixage avant de cuire 30 min/Varoma/vitesse 2. Filtrer la sauce au tamis fin dans une casserole et réserver au chaud.

Servir les tranches de bœuf Wellington avec la sauce et garnir de thym frais.

 Sauce

Our June cover star is a lovely, light dish ideal for al fresco dining

Summer chicken one-pot

chicken thighs

tbsp plain flour

rashers streaky bacon

stock

bag baby new potatoes

pack full fat soft cheese

broad beans

sweetcorn (frozen, fresh or

cherry tomatoes

Dust the chicken in the flour and some seasoning. Heat the oil in a lidded pan and brown the chicken, in batches if needed, then transfer to a plate. Throw in the bacon and fry for 5 mins, until crisp.

Return the chicken to the pan. Add the stock, cover and simmer for 30 mins, adding the potatoes after 10 mins.

Make sure the chicken is cooked and the potatoes are tender, then stir in the cheese, the rest of the vegetables and some seasoning. Simmer for 5 mins more, uncovered, then serve.

This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats

Zingy salmon & brown rice salad

brown basmati rice

frozen soya beans

salmon fillets

cucumber

onions

red chilli

tsp light soy sauce

Cook the rice following pack instructions and 3 mins before it’s done, add the soya beans. Drain and cool under cold running water.

Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.

Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.

Junior Good Food readers, Olivia, Grace & Emma, share their child-friendly, pan-fried beef recipe

Beef schnitzel

thin-cut minute steaks

plain flour

paprika

tsp butter

Stretch a piece of cling film over a chopping board, lay the steaks on top of it, then put another piece of cling film on top. Use a rolling pin to bash the steaks until they are really flat and thin.

Mix the flour and paprika with some salt and pepper on a plate. Put the egg and breadcrumbs on two more plates, then dip the steaks into the flour first, then the egg, then the breadcrumbs.

Heat 1 tsp of butter and 1 tsp of oil in a large frying pan, then cook one of the schnitzels for about 1 min on each side until the breadcrumbs are golden and crispy. Repeat Step 3 for the other schnitzels. Serve with lemon wedges, salad and coleslaw, if you like.

Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer

Top 21 diner recipes from across the web

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

Top Tags

Steak And Eggs, Diner-Style

Pico de gallo

Green beans with shallots, garlic &...

Tofu & spinach cannelloni

Chickpea & coriander burgers

Healthy burgers

Mushroom, spinach & potato pie

Gevulde paprika's

Diner-Style Chicken Fried Steak Rec...

Boeuf Wellington

Summer chicken one-pot

Zingy salmon & brown rice salad

Beef schnitzel

Roasted fennel with tomatoes, olive...

Lasagne au potiron et chèvre frais

Easy spring rolls

Gourmet gekruide gehaktballetjes me...

SAUTÉ DE BŒUF, DE BOK CHOY ET DE PO...

Hertenbiefstuk

homemade "teuchi" udon

Diner-Style Salisbury Steak

Top 21 diner recipes from across the web

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

Top Tags

Steak And Eggs, Diner-Style

Pico de gallo

Green beans with shallots, garlic &...

Tofu & spinach cannelloni

Chickpea & coriander burgers

Healthy burgers

Mushroom, spinach & potato pie

Gevulde paprika's

Diner-Style Chicken Fried Steak Rec...

Boeuf Wellington

Summer chicken one-pot

Zingy salmon & brown rice salad

Beef schnitzel

Roasted fennel with tomatoes, olive...

Lasagne au potiron et chèvre frais

Easy spring rolls

Gourmet gekruide gehaktballetjes me...

SAUTÉ DE BŒUF, DE BOK CHOY ET DE PO...

Hertenbiefstuk

homemade "teuchi" udon

Diner-Style Salisbury Steak

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