These drumsticks are perfect for making in bulk – and then whipping out of the freezer on days when life is just too busy to cook from scratch – or when unexpected guests come to visit. This recipe has been one of the most popular on Uforic Food to date …
This recipe is fantastic because it’s very balanced – it has protein, veg and carbs – and best of all, it’s absolutely delicious and freezes extremely well. Chicken with Rataouille and Risoni 1 large eggplant, cut into 2.5cm pieces 2 large zucchinis, thickly sliced 1 red capsicum, halved, thickly sliced …
This recipe is from Italian cook Giada De Laurentiis. I love her show Everyday Italian - she makes comforting Italian food – and I don’t know anyone who doesn’t enjoy that! She’s not a chef, but I have tried many of her recipes and like the lovely Nigella’s – they have always been fantastic! This …
Christmas in July and a birthday. Is this a time to say “no” to dessert or a little extra food on your plate? I say, hell no! If we spend our whole lives depriving ourselves of tasty goodness, or the odd indulgence, then what’s the point? To completely deprive yourself …
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When I was growing up I thought Mexican food was all about tacos out of an Old El Paso box. Now, I’m not going to say I never use the packet option - I do, cos I really think it’s yummy – but fajitas made from scratch would have to be my …
As much as we are told that eating chicken skin is bad … isn’t the skin just the yummiest bit? Provided it’s cooked right and lovely and crispy, the skin is something people fight over – just like really good pork crackling. But, like crackling, perfectly crispy skin can be …
Butter chicken is one of those curries that won’t scare those opposed to heat and is great for kids. Not a chilli in site!
While curries are a bit famous for taking a very long time to cook – this version is actually quite quick (on the table within 40 minutes, including preparation) and doesn’t require going to the supermarket to purchase 10 different kinds of spice.
It’s a bit of a cheats version – but don’t let anyone make you feel guilty for that! This uses a store-brought mild curry paste. Some brands of these are better than others. I find Sharwood to be superior and the flavour is really fantastic. It’s all fine to spend a bit of time on the weekend grinding up your own curry paste, but it’s not something for during week.
You’ll notice that the quantities are enough to feed a small army – and that’s because I was cooking it not only for our dinner, but also as additional meals for my dad to put in his freezer.
So, why not cook a large batch – serve it up for dinner, then pop the rest in an air-tight container for the freezer. It’ll give you a night off when you can’t face cooking.
Irish stew is a casserole that has been the key to keeping hungry people’s tummies warm and full for a very long time. It’s simple to make, with few ingredients and is ideal for your slow cooker. The first time I ever ate it was at an Irish pub in my …
This was the first risotto recipe I ever made, and while I have done many more since, this delicious combination has stood the test of time. My first attempt was back when I was a 23-year-old sub-editor working the 3pm to 12am shift at a daily newspaper in a country town in New …
Marinating meat is a great way to not only save time, but to inject lots of awesome flavour into a week-night meal. This week I’m going to share with you three really awesome marinades, which can be used on chicken, beef and lamb which will have your family raving not …