versatile

Chicken pie topped with potato & thyme crust

butter

Tbsp flavourless oil

leeks,

carrot, finely chopped

celery stalks, finely chopped

garlic cloves, crushed

leaves

skinless chicken thighs,

Tbsp plain flour (gluten-free if necessary)

white wine

chicken stock

bay leaf

tsp wholegrain mustard

Dijon mustard

Tbsp double cream

nutmeg

To taste sea salt

1kg small desirée potatoes, thinly sliced

butter, melted

thyme, leaves picked

To taste sea salt and black pepper

Heat the butter and oil in a heavy-based pan, add the leeks, carrot, celery, garlic and thyme and cook for 2 minutes until starting to soften.

Add the chicken and cook gently without colouring for up to 10 minutes. Stir in the flour and cook for 1 minute.

Pour in the wine and stir continuously, making sure that the wine reduces and the sauce thickens. Pour in the chicken stock one-third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch.

Add the bay leaf, cover the pan and cook gently for 1 hour.

Stir in the mustards, cream and freshly grated nutmeg to taste. Add salt if needed.

Preheat the oven to 180 ̊C (350 ̊F) Gas 4.

Meanwhile, bring a large pot of water to the boil, add the thinly sliced potatoes and boil for 12 minutes, take off the heat and drain well. Spread them out in a layer to allow the excess water to evaporate off.

Place the chicken mixture into a pie dish 24cm in diameter and carefully lay the potatoes on top of the filling, overlapping them slightly, like a pie top.

Brush the potatoes with a little melted butter, season with salt and pepper and top with the thyme. Cook in the preheated oven for about 50 minutes. The pie is ready once the potatoes are cooked and golden brown.

Italian Potatoes

lb baby Yukon gold potatoes, halved

olive oil

garlic,

Italian seasoning

salt

black pepper

paprika

parmesan cheese

parsley

Preheat the oven to 400°F. Heat a cast iron (or oven-safe) skillet over medium burner. Add olive oil and potatoes. Cook until they are crispy on the outside, about 5-10 minutes. Make a space in the center of pan and add to that garlic, Italian seasoning, salt, pepper, and paprika. Cook for 1-2 minutes. Remove from heat and sprinkle cheese on top.

Transfer pan to oven and cook for 10-15 minutes or until cheese is melted and potatoes are fork tender. Sprinkle with parsley and a little extra parmesan just before serving.

Prep in advance with the Soda Syrups to have an array of flavours at your fingertips. Sodelicious. Love these. They are summer in a drink to me!

Thermomix recipe: Italian Cream Sodas

Syrup

water

Cream or milk to taste

Place syrup and ice into individual glasses. Fill two-thirds with sparkling mineral water and finish by pouring cream or milk to fill. Don’t stir!

Garnish with appropriate garnish of choice, depending on which syrup you used.

You can add whipped cream or ice cream to tip them over the edge into complete gorgeousness.

Easy vegetable curry

Tbsp Oil

Onion, diced

tsp Garlic, grated

Tbsp Fresh ginger, peeled and chopped

Tbsp Curry paste, or use curry powder

Vegetable stock

Coconut milk (Main)

Kumara, diced

Potato, diced

Rice

Quinoa

Cauliflower, florets only (Main)

Broccoli florets (Main)

½ Red capsicums, keep the other half for a salad

Green

Heat oil in a large saucepan and fry onion gently, without colouring, for 6-8 minutes. Add garlic, ginger and curry paste and cook for a further 2 minutes.

Add stock, coconut milk, kumara and potatoes and bring to the boil, then turn down to a gentle simmer for 15 minutes.

Place rice and quinoa in a pot and cover with warm water. Rinse and drain three times. (This removes the bitter taste from the quinoa.) Add five cups of water and 1 teaspoon salt then bring to the boil. Turn heat down to low, cover with a lid and simmer for 13-15 minutes until rice has puffed up.

Add cauliflower, broccoli and capsicum to the curry sauce, simmer for 5-10 minutes or until vegetables are just tender.

Garlic Ranch Chicken Marinade is a quick and easy marinade that is full of flavor and makes grilling, sautéing, or baking delicious chicken a snap.

Garlic Ranch Chicken Marinade

ranch dressing mix

garlic salt

lemon juice

chicken breasts

Combine all ingredients in a small bowl and pour over 2-3 lbs boneless skinless chicken breasts in a gallon sized ziplock bag. Let marinade in the refrigerator for 4-24 hours.

Cook as desired, seasoning lightly with salt before cooking.

This air fryer french fries recipe eliminates the need for drive-thru spuds, or soggy, frozen alternatives. 

Air Fryer French Fries Recipe

potatoes,

avocado oil

garlic granules

onion granules

½ teaspoon smoked paprika

pepper

Slice the potatoes into a thin stick shape.

Add to a bowl with water and ice, and let sit for 30 minutes.

Drain the water, and dry off the potatoes. Add the oil, garlic granules, onion granules, salt, smoked paprika, and pepper. Toss to combine.

Lay in a single layer in the air fryer. Turn heat to 400 F, and cook for 20 minutes, or until browned and crispy.

https://www.youtube.com/watch?v=AYGNt1ino-Q

This quick and easy appetizer is perfect for any occasion. A creamy, fluffy dip made with whipped salty feta, paired with a honey blend of chili flakes and garlic. Serve alongside crispy pita bread, crackers or a veggie platter for a delightful starter.

Whipped feta dip with spicy honey

200 g/7 oz feta

100 g/3.5 oz full fat ricotta

g/1.5 oz full fat sour cream

salt + black pepper (to taste)

tbsp honey

garlic (finely

tsp crushed red chili flakes

chives (for topping (optional))

tsp za’atar (for topping)

tsp black & white sesame seeds (for topping)

pita chips (naan

Feta, ricotta and sour cream should be at room temperature.

Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper.

In a saucepan, heat olive oil over low. Add garlic, sauté until fragrant, about 1 minute. Turn off the heat. Stir in honey, lemon juice and chili flakes. Season with salt and pepper.

Serve the whipped feta drizzled with spicy honey. Top with chives, za’atar, sesame seeds, some extra freshly ground black pepper and chili flakes.

Enjoy with pita chips, naan or on a veggie platter.

Leftovers can be used as a spread or a dressing.

This shrimp and scallop scampi recipe is loaded with seafood, pasta, and garlicky goodness.

Shrimp And Scallop Scampi Recipe

angel hair pasta (reserve ½ cup pasta water)

shrimp

bay scallops

dry white wine

salt,

red pepper flakes

juice lemon

Boil the pasta according to package directions, reserving ½ cup of the pasta water before draining. Drain and reserve pasta.

Peel the shrimp and reserve shell or tails, and de-vein, if necessary.

While the pasta is boiling, heat a thin layer of oil in a deep skillet (preferably cast-iron) over medium-high heat. Pat the scallops completely dry.

Once the oil is hot, add the dry scallops and sear them on each side until golden brown, about 1 to 2 minutes per side, then remove scallops and set aside.

Turn the heat down to medium-low and melt the butter with the remaining olive oil, then add the garlic and cook until fragrant, about 1 minute.

Add white wine, pasta water, shrimp shells, salt, and red pepper flakes, bring to a simmer, and cook until reduced by half. Shrimp shells will turn pink and wine will reduce, leaving about half of the liquid, or ¾ cup.

Remove the shrimp tails and add the shrimp, and cook the shrimp until just barely pink, about 1 to 2 minutes per side.

Add scallops back into the skillet and stir to combine.

Add lemon juice and parsley and stir to combine, then remove from the heat.

Add pasta into skillet and toss to combine with sauce.

If desired, serve with extra chopped parsley.

Prawn laksa

Tbsp Olive oil

Tbsp Grated ginger

tsp Turmeric

Spring onions, sliced thinly

½ Red chillies, sliced thinly (leave seeds

Lemon

Tbsp Fish sauce

Chicken stock

400 g Prawns, large (Main)

Bok choy, sliced roughly

Coriander leaves

Lime,

Warm the oil in a large pot. Add the ginger, turmeric, spring onions and chilli, cooking for 3 or 4 minutes.

Add the zest, fish sauce, coconut cream, tomatoes and stock, bringing to a simmer for 8 minutes. This can be done ahead of time.

Before serving, bring the liquid back to a simmer. Add the noodles and prawns, cooking for 4 or 5 minutes depending on their size. Add the bok choy, cook until wilted and tender.

Stir through the coriander and serve with a squeeze of lime.

You&#39;ll never have rubbery, over-cooked pot roast if you follow this slow-roasted eye of round roast recipe. 

Slow-Roasted Eye of Round Roast Recipe

½ pound eye of round beef filet

garlic powder

rosemary

Allow the eye of round beef fillet to sit out at room temperature for 1 to 2 hours.

Preheat the oven to 500 F. Place the eye of round beef in an foil-covered oven tray.

In a small bowl, mix together the garlic powder, dried rosemary, salt, black pepper, and olive oil. Then, massage this mixture into the beef.

Place the beef into the oven for 15 minutes, and then reduce the oven&#39;s temperature to 250 F, and allow the beef to slow roast for 1 hour, 40 minutes. Check the internal temperature with a meat thermometer until it reads at least 145 F, then remove it from the oven. Allow it to sit and rest for 15 minutes, before carving and serving.

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

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

Top Tags

Chicken pie topped with potato & th...

Italian Potatoes

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Garlic Ranch Chicken Marinade

Air Fryer French Fries Recipe

Whipped feta dip with spicy honey

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Prawn laksa

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