Kitchenette

Serves 4 Ingredients     1 pound boneless, skinless chicken thigh and/or breast     1/2 cup milk (optional)     1/4 teaspoon salt     pinch pepper     1/2 teaspoon minced garlic     1/2 teaspoon minced ginger     1 tablespoon rice wine (if not using milk)     1/3 cup potato starch (or corn starch)     oil for deep frying Sauce     1 tablespoon soy sauce     3 tablespoons rice wine (or mirin)     2 tablespoons apple cider vinegar (or rice wine vinegar)     1 tablespoon gochujang (Korean red chili pepper paste)     3 tablespoons honey (or corn or rice syrup)     2 teaspoons sesame oil     2 tablespoons brown sugar     1 teaspoon minced garlic     1 teaspoon grated ginger     pinch ...

Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour, 15 minutes | Makes: 4 to 6 servings Ingredients     1 teaspoon olive oil     1/2 cup chopped onion     2 cloves garlic, minced     1/4 teaspoon dried thyme leaves     1/2 cup quick cooking oats     1/3 cup 1% milk     1/4 cup finely chopped red pepper     1/4 cup finely chopped green pepper     1/4 cup shredded carrot     1/2 cup ketchup     1 egg     1/4 cup chopped fresh parsley     1 teaspoon Dijon mustard     1/2 teaspoon salt     pepper to taste     1 1/2 pounds extra lean ground beef Directions Preheat oven to 350° F. Line a baking sheet with foil and set aside. In a small pan sauté the onion, garlic and thyme in oil over medium-high heat for 5 minutes. Set...

Prep: 45 mins | Cook: 10 mins | Yield: 3 dozen Ingredients     For Chocolate Cookies 1/2 cup salted butter cut into Tablespoon-sized pieces, 1 stick 2 cups semisweet chocolate chips 3/4 cups light brown sugar packed 1/2 cup granulated sugar 2 large eggs + 1 yolk lightly beaten 1 teaspoon vanilla extract 1 1/2 cup all-purpose flour 2 tablespoon cocoa powder 1 teaspoon cornstarch 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt For Spiderwebs 1 cup mini marshmallows, divided Method Chocolate Cookies Preheat oven to 350F and prepare cookie sheets by lining with parchment paper (if you do not have parchment paper on hand, you can bake these cookies on an ungreased cookie sheet, just check them a minute or so sooner than directed in the recipe). In a large microwave safe bowl, combine your butter and chocolate chips. Microwave for 30 seconds and stir well. Repeat until chocolate and butter are completely melted. Allow to cool for a...

0:30 Prep | 0:40 Cook | 8 Servings | Easy Ingredients     250g ctn crème fraîche     3 eggs, lightly whisked     2 oranges, rind finely grated, juiced     375g (2 1/2 cups) plain flour     2 teaspoons baking powder     1/2 teaspoon bicarbonate of soda     200g unsalted butter, chopped, at room temperature     215g (1 cup) caster sugar     150g (1 cup) icing sugar     2 teaspoons milk     Orange zest, to serve Method Preheat oven to 180C/160C fan forced. Grease a 2.25L bundt pan. Combine the crème fraîche, egg and 80ml (1 ⁄3 cup) of the orange juice in a bowl. Whisk together the flour, baking powder and bicarb in a separate bowl. Use electric beaters to beat the butter, caster sugar and 1 tbs of the orange rind in a large bowl on medium speed for 12 minutes or until very pale and creamy. ...

 30 Cook time | 45 Prep time | 18 Serves | Med Skill  Ingredients       For the Pie Dough     2 1/2 cups plain flour plus more for dusting     2 teaspoons sugar     1/2 teaspoon salt     1/4 cup shortening, chilled and cut into pieces     1 1/2 sticks cold butter, diced     4 to 8 tablespoons ice water     2 teaspoons apple cider vinegar     For the Filling     2 tablespoons unsalted butter     2 Braeburn apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)     2 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)1/4 cup sugar     Scant 1/2 teaspoon ground cinnamon     1/2 teaspoon salt     Pinch ground ginger     Pinch ground nutmeg     2 teaspoons lemon j...

     Method For the Two-Crust Pie Dough Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently). Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into 2 discs, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling. Shape into 2 logs and chill. For the Apple Cinnamon Galettes Preheat the oven to 375 F and line 2 baking trays with parchment paper. Pull the pie dough from the fridge 20 minutes before rolling. Slice each log into 3 pieces and roll each piece out on a lightly floured...

 30 Cook time | 30 Prep time | Easy Skill |  Serves: 1 (13 by 18-inch) pizza  Ingredients     2 tablespoons extra-virgin olive oil, plus extra to grease pan     4 garlic cloves, thinly sliced     1 tablespoon fresh thyme leaves     1 tablespoon fresh oregano leaves     1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San    Marzano)     Salt and freshly ground black pepper     1 recipe fresh pizza dough, recipe follows     1 (8-ounce) ball fresh buffalo mozzarella, water drained     1/2 bunch fresh basil leaves     Remove from the oven, cut into slices and serve.     For the fresh pizza dough     2 packages active dry yeast     2 teaspoons sugar     2 cups warm water (100 to 110 degrees F.)  ...

 20 Cook time | 15 Prep time | 4 Serves | Easy Skill Ingredients     2 tablespoons hot sauce, such as Frank's     1 tablespoon packed dark brown sugar     1 teaspoon smoked paprika     1/4 teaspoon cayenne pepper     2 tablespoons light mayonnaise     1 tablespoon snipped chives     8 stalks celery, very thinly sliced in half moons on an angle     1/2 small red onion, very thinly sliced     Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick     Salt and freshly ground black pepper     Vegetable oil, for oiling the grill Method Preheat an outdoor grill or grill pan on medium high. Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives...

 7 Cook time |12 Prep time | 6 Serves | Med Skill  Ingredients     2 garlic cloves     ¾ tsp finely chopped fresh rosemary leaves     ¾ tsp finely chopped fresh thyme leaves     1 tbsp dry white wine     1 tbsp extra-virgin olive oil     2 tbsps Dijon mustard     2 tbsps whole-grain mustard     Nonstick olive oil cooking spray     6 (6 to 225g) salmon fillets     Salt and freshly ground black pepper     6 lemon wedges  Method In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce. Preheat the broiler. Line a heavy rimmed baking sh...

Ingredients:     1 egg     1 tbsp flour     250 ml milk     100 g (3,5 oz) sugar     7 tbsp cocoa powder     100 g (3,5 oz) dairy butter     600 g (21 oz) tea biscuits     150 g (5 oz) walnuts     150 g (5 oz) raisins  Method Swill out a stew pan and pour 125 ml of milk inside. Put the pan on fire and heat the milk. In a bowl, combine cocoa powder, flour, and sugar. Mix everything thoroughly. Add 4-5 spoons of preheated milk. Then transfer the mass to the stew pan with the remaining milk inside. Pour 125 ml of milk in a bowl. Beat in an egg. Trickle the milk slowly in the pan that is on the fire, while continuously stirring the mass. Pay attention, the mass should not start boiling. In other case the egg will curdle. When the mass begins to thicken, take off the pan from fire. Let the cream cool to a room temperature. Wash...

10 Cook time | 15 Prep time | 4 Serves | Easy Skill  Ingredients     For the bbq-hoisin sauce     30 ml canola oil, plus more for brushing on salmon     2 shallots, sliced (about25g)     5g garlic, chopped     60 ml hoisin sauce     60 ml tomato ketchup     30 ml honey     1 tbsp. sambal oelek     10g sesame seeds, toasted     1 tsp. soy sauce     1 tsp. fish sauce     15 ml rice vinegar     Salt and freshly ground black pepper     4 (8-ounce) salmon steaks, about 225 g each     Coriander leaves, for garnish  Method   For the hoisin-bbq sauce: Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauc...

 Serves 2 | 20 mins to prepare and 10 mins to cook | 188 calories / serving Ingredients     225-250g (71/2–8oz) Finest rump steak     oil, for brushing For the salad     ½ head Chinese leaf, finely sliced     3 spring onions, thinly sliced     1 carrot, thinly sliced     6 radishes, thinly sliced     2tbsp freshly chopped coriander For the dressing     4tbsp sweet chilli sauce     zest and juice of a lime     1tbsp light soy sauce For the garnish     25g (1oz) roasted peanuts, shelled and skinned     handful fresh mint leaves Brush the steak evenly with oil and season to taste. Heat a griddle pan until smoking, then add the steak and cook for 3-6mins each side, or until it has been cooked to your liking. Transfer to a plate and allow to rest for 5 minutes. Meanwhile, p...

Serves 2 | 10 mins to prepare and 10 mins to cook | 407 calories / serving A conventional British pud that is ameliorating and heavenly. This basic formula remains consistent with the first flavors, yet in the event that you're searching for a contort, for what reason not swap the sultanas for currants or hacked, dried apricots, substitute lemon get-up-and-go for orange or spread coarse jelly or berry stick over the buttered bread cuts. Ingredients 1 1/2 tbsp soy sauce 1/4 tsp Chinese five spice 2 sirloin steaks, trimmed of fat and sliced into thin strips 1 1/2 tbsp groundnut oil 1 garlic clove, thinly sliced 2cm (1in) piece fresh ginger, finely chopped pinch chilli flakes 30g (1 1/4oz) unsalted cashew nuts 2 tbsp oyster sauce 1 x 120g pack Tenderstem broccoli 1 lime, 1/2 juiced, 1/2 cut into wedges 2 spring onions, minced rice or noodles, to serve (optional) Method In a medium bowl, combine the soy sauce and Chinese five spice with a grind of black ...

Serves 6 | 20 mins to prepare and 40 mins to cook | 416 calories / serving | Freezable A conventional British pud that is ameliorating and heavenly. This basic formula remains consistent with the first flavors, yet in the event that you're searching for a contort, for what reason not swap the sultanas for currants or hacked, dried apricots, substitute lemon get-up-and-go for orange or spread coarse jelly or berry stick over the buttered bread cuts. Ingredients 60g (2oz) lightly salted butter, softened 10 slices thinly sliced white bread, preferably a day old (cut the crusts off if you like) 60g (2oz) sultanas 1/2 lemon, finely grated zest only 350ml (12fl oz) whole milk 100ml (3 1/2fl oz) double cream 3 eggs 60g (2oz) golden caster sugar 1 tsp vanilla extract grated fresh nutmeg Method Preheat the oven to 180°C, fan 160°C gas 4. Lightly butter a medium baking dish (approximately 20cm x 25cm) with 10g of the butter. Spread the remaining butter generously over o...

2:15 Prep | 0:05 Cook |  Makes 24 | Easy Ingredients     180g milk chocolate, chopped     60g butter, chopped     395g can sweetened condensed milk     225g (3/4 cup) Nutella     1 teaspoon finely grated orange rind     1/4 teaspoon sea salt flakes     340g pkt Allen’s Jaffas     60g dark chocolate, melted Method Line a square 20cm (base measurement) cake pan with plastic wrap. Place the milk chocolate and butter in a large heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water). Cook, stirring occasionally, until melted and combined. Stir in the condensed milk, Nutella, orange rind and salt. Place one-third of the Jaffas in a snap-lock plastic bag. Seal and then use a rolling pin to lightly tap the Jaffas to smash them a little. Stir the smashed Jaffas into the Nutella mixture. Transfer the mixture to the pr...

0:05 Prep | 0:25 Cook | 4 Servings | Easy Ingredients     375g Barilla Penne Rigate     2 cups frozen carrot, cauliflower and broccoli (see note)     1/3 cup frozen corn kernels (see note)     2/3 cup panko breadcrumbs     1 1/4 cups grated tasty cheese     420g can condensed tomato soup     2 tablespoons tomato paste     1 teaspoon garlic powder     1 teaspoon dried mixed herbs     1 small red capsicum, chopped     Chopped fresh flat-leaf parsley, to serve     Salad leaves, to serve Method Preheat oven to 200C/180C fan-forced. Cook the pasta following the packet directions, adding the frozen carrot, cauliflower and broccoli mix, and corn in the last 2 minutes of cooking. Meanwhile, combine breadcrumbs and cheese in a bowl. Drain pasta and vegetables. Return to pan. Add tomato so...

Ingredients     1 small red onion, finely chopped     400g can black beans, drained, rinsed     2 tomatoes, coarsely chopped     1 small red capsicum, deseeded, chopped     230g pkt lightly salted corn chips     160g (2 cups) coarsely grated four cheese mix     200g soft creamy feta     90g (1/3 cup) Greek-style yoghurt     2 avocados, mashed     Pickled green chilli, sliced, to serve     Fresh coriander leaves, to serve Method Preheat oven to 180C/160C fan forced. Place the onion in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes. Drain. Combine the onion, beans, tomato and capsicum in a bowl. Arrange a third of the corn chips in a round 28cm ovenproof dish. Sprinkle a third of the tomato mixture over the corn chips, followed by a third of the cheese. Repeat to make...

Ingredients     2 cups self-raising flour     2/3 cups almond meal     1 1/4 teaspoons baking powder     1/3 cup caster sugar     1/3 cup frozen raspberries     300ml Bulla Thickened Cream     2 tablespoons milk     Flaked almonds, to sprinkle     200ml Bulla Dollop Thick Cream Method Preheat oven to 200C (180C fan forced). Place flour, almond meal, baking powder, sugar and raspberries in a large bowl, stir to combine. Add Bulla Thickened Cream and using a flat bladed knife, gently mix until just combined. Turn out on to a well-floured surface and bring together gently using floured hands. Pat dough to 2cm thickness and use a 5.5cm scone cutter dipped in flour to cut scone rounds, reworking the dough and dusting the cutter as necessary.  Place scones close together on a baking paper lined oven tray, brush with milk and sprinkl...

Serves 4 | Cooks In1H 55M | Difficulty Not too tricky Ingredients     1 large onion     1 carrot     6 cloves of garlic     2 stick of celery     olive oil     400 g quality minced chuck steak     45 g higher-welfare pancetta     100 ml red wine     250 ml organic beef stock     2 x 400 g tins of chopped tomatoes     1 teaspoon dried oregano     1 pinch of sugar     1 tablespoon tomato purée     200 ml single cream     200 ml milk     30 g Parmesan cheese , plus the heel of the wedge (optional), plus extra to serve     1 whole nutmeg , for grating     8 fresh lasagne sheets     50 g Gorgonzola     2 sprigs of fresh flat-leaf parsley Method     Peel an...

Makes 16 | Cooks In40 minutes plus cooling | Difficulty Super easy These oaty, nutty, sweet granola bars are a great alternative to the shop-bought versions, and they’re super-simple to rustle up, too! Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Ingredients     vegetable oil     75 g blanched almonds     250 g rolled oats     40 g sunflower seeds , or pumpkin seeds     100 g runny honey     6 tablespoons smooth peanut butter , or almond butter     10 Medjool dates , stones in     40 g bran     1 teaspoon ground cinnamon     1 pinch of sea salt     50 g sour cherries , or dried ...