spring recipe

A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining

Saffron risotto

1.2 litres/2 pints chicken stock

tbsp butter

olive oil

onion

arborio risotto rice

milliliters Fino sherry or dry white wine

saffron

rocket salad, to serve (optional)

Heat the stock in a pan over a very low heat &ndash; have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it&rsquo;s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it&rsquo;s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.

Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

Easy, classic old-fashioned hot cross buns are perfect for your Easter celebration! We make our version with plump currants, cinnamon, nutmeg, and a bit of lemon zest to brighten up the warm spices.

Best-Ever Hot Cross Buns

c. whole milk, warm

(0.25-oz.) packages active dry yeast

c. granulated sugar

butter

pure vanilla extract

c. all-purpose flour,

kosher salt

cinnamon

nutmeg

c. dried currants, plumped

lemon

Egg wash,

c. sugar

whole milk

Do you like to buy your bread rolls or bake them at home?

I added more cinnamon and nutmeg. I also added fresh toasted and ground anise. Despite lots of additional spices, the rolls baked well but are bland.

Can these be frozen to make ahead of time?

https://streaming.hearstdigitalstudios.com/manual_upload/58f8f212bbddbd1f28cc1a92/mp4/Hot_Cross_Buns_FINAL_V2_1492709921_4000_hd_v3.mp4

Hot Cross Buns

Green tea noodles bring a pop of colour to this easy midweek dinner.

Green tea noodles with sticky sweet chilli salmon recipe

(125 milliliters) peanut oil

tbs finely chopped ginger

green shallots, thinly sliced

lemongrass

tbs runny honey

tbs extra virgin olive oil

chilli paste in soybean oil

whole skinless salmon fillet, pin-boned

packet dried green tea noodles

(80 milliliters) lime juice

tsp caster sugar

tsp fish sauce

tsp chilli flakes,

Toasted sesame seeds & micro shiso leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

Flaky crust, tart lemon curd, and sweet Italian meringue! There is nothing better than these Mini Lemon Meringue Pies, and no need to share.

Mini Lemon Meringue Pies

crust Vodka Butter Pie Crust; (cold)

eggs 3 yolks and 1 whole; (lightly beaten)

sugar

salt

lemon juice

lemon zest; (1 to 2 lemons)

unsalted butter

No Fail Italian Meringue

Prepare Vodka Butter Pie Crust. You will only need one of the two crusts.

Preheat your oven to 400° F (204° C).

Roll out the pie crust so it is thin but not too thin. You want to be able to stretch it over the cupcake cavities on your baking pan.

Lightly flour your round cutter and cut out eight circles.* If you are unable to get eight crusts you can form the dough into a ball, place in the refrigerator for ten minutes, and re-roll out.

Flip your cupcake baking tin so it is facing down. Form your pie crusts over each of the cavities of the baking tin. Make sure they are stretched all the way to the bottom of the tin and slightly press down.

Pierce the crusts with a fork and put them in the freezer for five minutes. Do not skip this step as it keeps the crusts from shrinking too much.

Place your crusts in the oven for ten to twelve minutes or until golden brown.

Allow to cool for ten minutes and then place on a wire rack to cool to room temperature.

Pie Crust

Place an inch or two of water in your double boiler and place top pot on.

Over medium heat add the sugar, salt, egg, and yolks. Whisk for one to two minutes or until incorporated.

Slowly add the lemon juice and lemon zest. Continue to whisk until mixture thickens.

After five minutes if your curd still hasn&#39;t thickened you can increase the heat to high, but be careful not to burn the curd. Also keep in mind curd thickens with the butter and refrigerator.

Once the curd has thickened, remove from heat. Add butter and whisk until incorporated.

Place the curd in a glass jar. Immediately top with plastic wrap so it is directly over the top layer of the curd.

Refrigerate until cooled and thick. Remove plastic wrap and place jar lid on top.

Lemon Curd

Prepare my No Fail Italian Meringue. You will only need one whole batch.

Meringue Topping

In the cooled crusts and two to three tablespoons of lemon curd.

Top the lemon curd with meringue.

Torch the meringue with a kitchen torch or place under the oven broiler.

Chill and serve!

Constructing the Mini Lemon Meringue Pies

RECIPE LINK HERE - https://entirelyelizabeth.com/mini-lemon-meringue-pies/

Flaky pie crust, tart lemon curd, and sweet Italian meringue that you do not have to share . . . There is nothing better! Enjoy Entirely!

This No Fail Italian Meringue recipe is easy to follow and perfect for hot and humid weather. It is very stable and will not weep, leak, collapse, or be too sticky. You can make it ahead of time and store it in the refrigerator. Not to mention, it is so fluffy and toasts up beautifully! AND it can be made ahead of time!

egg whites; (room temperature)

water

cream of tartar

vanilla extract

Use white vinegar to wipe down all tools; saucepan, mixer bowl, whisk attachment, thermometer probe, and silicon spatula. Any oily residue leftover will prevent the meringue from whipping together properly.

Measure out all your ingredients. Place sugar and water into the saucepan, egg whites into the stand mixer bowl, and set the cream of tartar, lemon juice, and vanilla extract next to your stand mixer. Set digital thermometer to 240° F (116° C).

Prep for Success

Place sugar and water mixture over medium heat for 5 minutes. Do not stir it at all during this time. The mixture will look cloudy.

Gently stir the mixture for 1 minute. There should be little to no granules of sugar left at this point.

Once the mixture begins to bubble from the bottom, 3 to 5 minutes, place the digital thermometer in the pot and increase to medium-high heat. Do not stir it at all after this.

Allow the mixture to come to a boil and watch carefully. Once it reaches 230° F (110° C) turn stand mixer on highest speed to whip egg whites to peaks.

Once the sugar syrup reaches 240° F (116° C), remove from heat and remove the probe. This takes about 4- 6 minutes. Allow the boiling to come to a slow bubble before moving on.

Slowly pour sugar syrup (steady stream) into egg whites. Avoid the whisk attachment or it will fling your mixture all over the bowl.

Immediately after, add the cream of tartar, lemon juice, and vanilla extract.

Allow mixture to whisk for another 3-5 minutes.

Making the Italian Meringue

Stir-fried noodles, studded with chicken and veggies, our chicken chow mein recipe makes your DIY Chinese takeout dreams come true.

https://images.themodernproper.com/billowy-turkey/production/posts/2020/chicken-chow-mein-15.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1599768554&s=1b40f72a952a92dbda58cdebd7b56302

16x9

Chicken Chow Mein

½ lbs chicken, thinly sliced

cornstarch

oz package dried chow mein noodle

garlic,

tsp fresh ginger, minced

oyster sauce

tbsp rice vinegar

brown sugar

chili sauce

Carrots or bell peppers, julienned

cabbage, thinly sliced

½ cups Celery, 1/2-inch chopped

Green onions, thinly sliced, optional

https://images.themodernproper.com/billowy-turkey/production/posts/2020/chicken-chow-mein-15.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1599768554&s=2f8d2e29f50f89385c10a629f76fcbd0

https://images.themodernproper.com/billowy-turkey/production/posts/2020/chicken-chow-mein-15.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1599768554&s=1a9bf426066bd4311ea066b99a78b2aa

In a bowl, toss the chicken pieces with salt until evenly coated

Then, add the cornstarch and 2 tbsp soy sauce to the chicken and mix again until every piece is well-coated.Bring 2 pots of water to a boil (one medium and one large)

Add the cornstarch-coated chicken to the medium pot and boil the chicken for 4 minutes

Strain it out and set the chicken aside.Add the chow mein noodles to the large pot of boiling water and cook according to package (3 mins) using a colander strain the noodles and set aside the colander

If the noodles stick together, rinse under water to separate them before adding them to the pan.Heat 1 tablespoon sesame oil and 2 tablespoons canola oil in a large wok or skillet set over medium high heat.Stir-fry the chicken for 2 minutes and set aside onto a large plate.Add another 1 tablespoon sesame oil and 2 tablespoons canola oil to the hot pan and cook the veggies along with the garlic and ginger, for 3 minutes, remove the veggies from the pan and set aside with the chicken.In a small bowl mix together the oyster sauce, 3 tablespoons soy sauce, rice vinegar , brown sugar and chili sauce together until fully combined, set aside.Add another 1 tablespoon sesame oil and 2 tablespoons canola oil to the pan and stir fry the cooked chow mein noodles along with the sauce for 5 minutes on high heat

Some pieces will get nice and carmely and crispy

Add the veggies and chicken toss to combine

Absolutely delicious! Will definitely make again

Loaded with bacon, eggs, avocado and cheddar cheese, our super easy breakfast taco recipe is hearty, filling and oh-so-delicious.

https://images.themodernproper.com/billowy-turkey/production/posts/2021/Breakfast-Tacos-1.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1621351596&s=ceae04f5fa429a9e6d215c5e066c468a

Breakfast Tacos

Tbsp vegetable oil

(6-inch) corn tortillas

eggs

(4 oz) can green chilies, mild

tsp sea salt

cheddar cheese

cilantro,

Avocado, sliced

pico de gallo

lime,

sauce,

https://images.themodernproper.com/billowy-turkey/production/posts/2021/Breakfast-Tacos-1.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1621351596&s=bae82befd838e418e100e864c6472b87

https://images.themodernproper.com/billowy-turkey/production/posts/2021/Breakfast-Tacos-1.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1621351596&s=a4743e4362fc70e30bad06efdf344777

In a medium nonstick skillet set over medium-high, heat 1 teaspoon of the oil until glistening

One at a time, cook the tortillas on both sides until lightly toasted, about 30 seconds on each side, adding a little extra oil when needed

Transfer them to a plate and cover with a towel to keep warm

Reduce the heat to medium and cook the bacon until crispy

Using tongs, transfer the bacon to a paper towel lined plate

Pour the bacon grease into a heat proof container

Carefully wipe out the skillet or grab another medium skillet

While the bacon is cooking, in a medium bowl beat the eggs with the green chilis (use as much or as little as you'd like) and the ¾ teaspoon salt until fully incorporated.Heat 1-2 tablespoons of the bacon drippings in the skillet over medium heat

Pour in the eggs and cook, moving them around occasionally with a wooden spoon until mostly cooked through but still slightly wet.Sprinkle the eggs with the shredded cheese and continue to cook until the cheese is melted and the eggs set.Divide the eggs among the warm tortillas

Top each taco with cilantro, avocado slices, pico de gallo, a squeeze of lime juice and your favorite hot sauce if desired.

I had never had a breakfast taco, so so good! Dare I say they were better than breakfast burritos? I don't want to make any enemies though.

Warmly spiced and satisfying, this chicken tortilla soup comes together fast thanks to the ultimate easy dinner party trick: a rotisserie chicken from the grocery store.

https://images.themodernproper.com/billowy-turkey/production/posts/2018/chicken-tortilla-soup-6.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1599771055&s=f3ac9b50cb696a96c1166cd1db35b896

Easy Chicken Tortilla Soup

rotisserie chicken

(15 oz) can fire roasted tomatoes, diced

(10 oz) can red enchilada sauce, mild

onion,

zucchini,

green chilies

chicken broth

(14.5 oz) can creamed corn, undrained (can sub with 1 can sweet corn, drained)

tsp cumin

tsp chili powder

tsp black pepper

bay leaves

Tbsp chopped cilantro

lime

sour cream

cheese, shredded (cheddar, mozzarella, Mexican blend)

avocado,

Tortilla chips, crushed

https://images.themodernproper.com/billowy-turkey/production/posts/2018/chicken-tortilla-soup-6.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1599771055&s=3b9f32a59e405240aceed01738b32208

https://images.themodernproper.com/billowy-turkey/production/posts/2018/chicken-tortilla-soup-6.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1599771055&s=455dfd701b4f447dd5b29feccc33a384

While rotisserie chicken is still warm, pick all meat of the bones, discard skin

Place the chicken meat in a large stock pot

Discard bones, or save if you like to make homemade stock

Add to the pot the tomatoes, enchilada sauce, chicken broth, onion, zucchini, chilis, garlic, corn, cumin, chili powder, salt, pepper and bay leaves

Stir to combine and turn the heat to high

As soon as soup begins to boil, turn the heat to medium-low heat and continue to cook, uncovered, until the onions are translucent and zucchini is tender, about 30 minutes.	Serve the soup topped with chopped cilantro, a squeeze of fresh lime juice, sour cream, cheese, avocado and corn chips.

This was delicious and easy enough that my 8 year old could help me cook! Such a hit in my house, might make this part of our regular line up! 😊 thanks!!

This was absolutely delicious 😍 Added a bit of cayenne pepper for extra spice and it turned out great!

This was so delicious! And the best part: EASY!  I was skeptical about the zucchini but it was really good! Thank you, thank you!

OMG.. This was amazing.  My picky wife and picky sister in law have tagged this as their now favourite soup.  I didn’t change a thing in the recipe.  And when we ran low on broth.. all I did is make up a new mix of broth/enchilada/tomatoes and half the spices to add to the chicken and veggies from the day before... what a great easy recipe!

Tortilla Soup

These easy chimichurri meatballs make a delicious, quick dinner when paired with a big salad, or serve them as a fun, dippable party appetizer—either way, they’re sure to be a hit!

https://images.themodernproper.com/billowy-turkey/production/posts/2021/Chimichurri-Meatballs-11.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1620136720&s=cf02c05115e7b91725d8068efe5a3ffc

Chimichurri Meatballs

chimichurri sauce

bread crumbs bread crumbs

lb Ground beef, 80/20

pork

tsp kosher salt

https://images.themodernproper.com/billowy-turkey/production/posts/2021/Chimichurri-Meatballs-11.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1620136720&s=95283992d2d64613b5150456a3944601

Top 40 spring recipe recipes from across the web

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

Top Tags

Saffron risotto

Best-Ever Hot Cross Buns

Green tea noodles with sticky sweet...

Mini Lemon Meringue Pies

No Fail Italian Meringue

Chicken Chow Mein

Breakfast Tacos

Easy Chicken Tortilla Soup

Chimichurri Meatballs

Salsa Verde Baked Eggs

Easy Broccoli Salad Recipe

Pan-Fried, Boneless, Skinless Crisp...

Quinoa Bowl

Easy Harissa Chicken

Kung Pao Chicken

Five Spice Chicken Sheet Pan Dinner

How To Dry-Sauté Mushrooms

Easy Chicken Coq au Vin Recipe

Cauliflower Gnocchi with Bruschetta...

Pickled Heirloom Carrots

Shrimp Fajitas

Cilantro-Lime Rice

Slow Cooker Swimming Rama

Clam Chowder

Baked Chicken Thighs With Asparagus

3 Easy Recipe Ideas Using Canned To...

Spring Noodle Stir-Fry

Greek Shrimp

French Dip Sandwich

Fish Puttanesca

Beef Kofta Kababs with Tzatziki

How to Make Almond Milk

Sweet Potato Tacos

60 Best Easy Dinners

60 Best Chicken Breast Recipes

One-Pot Braised Chicken with Kale a...

30 Best Shrimp Recipes

Chicken Shawarma Nachos

30 Best Potato Recipes

Potatoes Au Gratin

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