Banana bread, but better! This timeless favourite just got a delicious twist with rich dulce de leche and a smooth coffee icing drizzle—perfect for sharing with loved ones or treating yourself.
Why not bake a loaf and invite the neighbours over for a cuppa?
Be sure to have some crusty bread on hand, because this sauce is divine.
When it comes to chicken breast recipes, its hard to beat this one. The sauce is simple, but so flavorful.
It’s full of garlic, tomatoes, and most importantly, cream. It’s bright and easy and just as good in the summer as it is in the winter. It’s a great dinner for when you want comfort food and good enough to serve to dinner guests.
We love it with bread, but you can also serve it over rice or pasta!
A fun, super easy recipe that is totally customisable to your tastes. Why not try it this Summer?
Ingredients
• 2 cups heavy cream
• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• A mix-in of your choice, like chocolate syrup, crushed Oreos, finely chopped strawberries, sprinkles, etc.
Instructions
1. In a large bowl, whip the cream until stiff peaks form. You can use an electric beater to make this process easier.
2. Add chilled and sweetened condensed milk and vanilla; stir slowly until just combined.
3. Stir in mix-ins of your choice. Get creative! You can separate your base into multiple containers to try more flavours.
4. Seal into Tupperware containers with lids, and freeze at least 4 hours before enjoying.
Here’s a delicious recipe that will make you love eating healthy meals. The baked tofu and cabbage are perfect with the peanut ginger sauce. So good, you won’t even realise how healthy it is!
INGREDIENT LIST
• 175 grams Tofu (extra firm, cubed)
• 1 cup Frozen Edamame
• 2 tbsps Tamari (divided)
• 4 cups Purple Cabbage (cut into 1-inch strips)
• 1 tbsp All Natural Peanut Butter
• 1 tsp Ginger (fresh, grated)
• 1 1/2 tsps Lime Juice
• 1 1/2 tbsps Water
• 1 cup Cauliflower Rice or you can try my homemade Healthy & Easy Cauliflower Rice Recipe
PREPARATION
• Add the tofu and edamame to a mixing bowl with 3/4 of the tamari and toss to coat. Let the tofu marinate while preheating the oven.
• Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
• Arrange the cabbage on one side of the baking sheet and the marinated tofu and edamame on the other. Bake for 30 minutes stirring halfway through.
• Meanwhile, in a small mixing bowl combine the peanut butter, ginger, lime juice, and the remaining tamari. Stir in the water to thin the sauce.
• To serve, divide the cauliflower rice between plates. Top with the baked cabbage and tofu and drizzle with the sauce. Enjoy!
NOTES
LEFTOVERS: Refrigerate in an airtight container for up to four days.
NUT-FREE: Use sunflower seed butter instead of peanut butter.
MORE FLAVOUR: Add garlic, honey, sesame oil, or red pepper flakes to the sauce.
NO TAMARI: Use coconut aminos instead.
MORE CARBS: Serve with rice or quinoa instead of cauliflower rice.
So, there you have it – this baked tofu and purple cabbage is an easy way to make a delicious and healthy meal. And the peanut ginger sauce gives the dish just the right amount of flavoUr and zing.
Blue mackerel and fermented chilli spaghetti… did we get your attention?
INGREDIENTS
• 400g spaghetti
• 1/4 cup (60ml) extra virgin olive oil
• 6 medium blue mackerel fillets, (skin on), pin-boned
• 1/2 cup (125ml) white wine
• 1 cup (250ml) fish stock
• 1/2 bunch flat-leaf parsley, leaves picked, roughly chopped
• 60g unsalted butter
• Lemon wedges, to serve
FERMENTED CHILLI PASTE (MAKES APPROX. 2 CUPS – 500ML. SUBSTITUTE GOOD-QUALITY, STORE-BOUGHT CHILLI PASTE)
• 500g long red chillies, roughly chopped
• 3 garlic cloves, chopped
• 3 tsp sea salt flakes
METHOD
1. For the fermented chilli, place all the ingredients in a food processor and whiz, scraping down the sides occasionally, until a rough paste. Transfer chilli mixture to a sterilised jar with a lid and stand at room temperature (about 22°C-23°C) for 1 week. Fermented chilli can be stored in the fridge for up to one year.
2. Bring a large saucepan three-quarters full of salted water to the boil over high heat. Cook spaghetti according to packet instructions.
3. Meanwhile, heat a large non-stick, heavy-based, deep frypan with oil over high heat. Season mackerel all over then sear, skin-side down, for 1-2 minutes or until the meat just starts to cook.
4.Add 3 large tbs of chilli paste then stir frequently but gently to break up the fish slightly and prevent paste from sticking.
5. Add wine, scraping the bottom of the pan with a wooden spoon, then add stock. When pasta is ready, add straight from the saucepan (you will need pasta water to keep the dish from drying out).
6. Reduce heat to medium and simmer gently for 2-3 minutes, then stir in the parsley. Season to taste. Add butter, reduce heat to low and toss the pan until butter melts and the sauce is a coating consistency. Use extra pasta water to adjust the sauce if needed.
7. Season to taste and serve with lemon wedges.
Aromatic and spicy, ginger is as good for you as it tastes. From marinades to baked goods, sore muscles to motion sickness, this top-performing spice adds zest and flavour to recipes. Drinking ginger tea or adding ground ginger to savory dishes promotes the anti-inflammatory properties of ginger which may also be beneficial to those with arthritis.
Ginger is the root of good food as well as good health and here are some suggested uses for this remarkable rhizome.
A quick, easy and aromatic chickpea dish to have on rotation. Serve with pappadums, rice, and a selection of Indian condiments, such as mango chutney, lime pickle and raita.
20 gm shredded coconut
2 tbsp vegetable oil
1 tsp brown mustard seeds
3 dried red chillies (optional)
1 sprig curry leaves
400 gm can chickpeas
2 tbsp finely chopped coriander, plus extra sprigs, to serve
1 long fresh red chilli
Mango chutney, lime pickle and pappadums, to serve
1. Place coconut in a small heatproof bowl with enough boiling water to cover; set aside.
2. Heat oil in a large frying pan over medium-high heat. Toast mustard seeds, dried chillies and curry leaves, stirring frequently, until fragrant (1 minute); remove curry leaves and set aside.
3. Add chickpeas to pan and cook, stirring, until warmed through and beginning to turn golden (5-6 minutes); season to taste.
4. Drain coconut, add to chickpeas with coriander and fresh chilli; toss to combine. Top chickpeas with extra coriander and curry leaves.
Sourced from www.gourmettraveller.com.au
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