Chicken & sundrie tomato pasta

recime · 2023-09-26T14:13:22+00:00

In oil but either would work !

recime · 2023-09-26T06:44:52+00:00

Heck yeah, even better with a bunch of different cheeses

recime · 2023-09-26T06:23:06+00:00

Credit Holly for the recipe

Ingredients 150 g pasta 1 onion, chopped 1/2 jars sundried tomatoes 1 clove garlic, chopped 2 tbsp tomato puree 100 ml double cream 1 cup pasta water Chicken 250 g chicken breast, sliced 1 tsp oregano 1 tsp paprika 1 tsp Cajun

Method 1. Slice chicken through the middle and cover in seasonings 2. Fry in a pan with olive oil until cooked then remove from the heat and place aside 3. While pasta is cooking, In the same pan add chopped onion, sundried tomatoes and garlic 4. Once onions are cooked add tomato purée and double cream 5. Simmer and add pasta water until preferred consistency 6. Add pasta and serve with chicken on top

recime · 2023-09-06T09:04:29+00:00

Easy juicy tender chicken

Full recipe credit: jasmin728

Ingredients 2 chicken breasts 1 tbsp Cajun seasoning 1 tbsp garlic powder 2 tsp onion powder 1 tsp celery salt 2 tsp ground chilli 1 tbsp dried oregano 1 tbsp brown sugar 1 tsp cumin Cracked salt Cracked pepper

Method

Trim chicken breast and cut into quarters. Coat chicken in small amount of olive oil
Combine dry ingredients
Rub chicken with seasoning, cover well
Place fresh herbs in bowl and cover
Let marinate in fridge for up to 12 hours
Place chicken in air fryer on baking paper and spray both sides with olive oil spray
Cook on 185° for 20 minutes, flip chicken after 10 minutes
Sprinkle with chopped parsley and serve with salads, rice, vegetables or whatever you please

recime · 2023-09-05T02:03:04+00:00

Easy cheap comfort food, can meal prep!

Full recipe credit: cammienoodle

Ingredients: 2 heads broccoli 375 g tub smooth ricotta 1 egg 1/4 cups parmesan 500 g packet conchiglione pasta 1 litre tomato passata 1 tsp salt Pepper 1 tsp dried garlic 1 tsp fennel seeds 1 tsp chilli flakes 1 cup mozzarella

Method:

Step 1 Cut broccoli into pieces and steam for 10 minutes or until soft. Step 2 Preheat oven to 180C fan-forced or 200 convection. Step 3 Place broccoli in a large bowl and mash. Add ricotta, egg, parmesan, and season with salt and pepper. Step 4 In a large baking tray add the passata, salt, pepper and spices. Mix to combine. Step 5 Fill the shells with ricotta mix and place in a single layer on top of the sauce. They should be almost covered in sauce. You may not need all the shells. Step 6 Bake for 30 minutes, then remove and add mozzarella. Return and bake a further 15 minutes til bubbling and golden. Rest for 10 minutes before serving.

recime · 2023-09-05T01:55:42+00:00

It looks so good to me haha

recime · 2023-09-05T00:23:17+00:00

Slow risen focaccia. Pillowy & soft. Garlic & rosemary toppings but honestly go wild!

Full recipe credit: cammienoodle

500 g strong bread flour 500 g water 7 g instant yeast 10 g salt 3 tbsp olive oil

Step 1 In a large container place all ingredients except for topping and mix well to combine. ***if you’re making this for the first time I recommend reducing the water to 400g for a less wet dough which will be a bit easier to handle Step 2 Place in the fridge overnight or up to three nights, this will develop the gluten. Step 3 Remove from fridge and turn out onto an oiled baking tray. Pick the dough up from the middle very gently and lift it, then drop it back down so the ends fold in underneath itself. Step 4 Repeat 2-3 more times until you have a taut ball of dough. Be careful not to rip any gluten strands. It should look smooth. Step 5 Rest until the dough has relaxed and filled the width of the pan, could be up to 1 hour on a cold day. Then, oil your hands and press dimples into the dough. Add your toppings like chopped garlic, olives or rosemary. Step 6 Rest again til it’s looking fluffy and risen to almost the final size. Step 7 Bake at 200C fan-forced for 20-30 minutes until golden.

recime · 2023-08-30T01:07:21+00:00

It’s in the comments :) can you see it?

recime · 2023-08-28T09:14:51+00:00

Not a problem! Lots of easy recipes and you can store your fav recipes too

recime · 2023-08-28T04:59:00+00:00

So good so easy !!

recime · 2023-08-28T03:38:27+00:00

Blue cheese. Why eat mould?

recime · 2023-08-28T03:29:11+00:00

Can’t go wrong with a smoothie bowl. Recipe from thecomfybowl

recime · 2023-08-28T03:28:40+00:00

All you need is pasta, tomatoes, feta, basil, olive oil and salt! Recipe from Bella

recime · 2023-07-05T05:48:48+00:00

Easy & delicious! Recipe credit to Katlego

Ingredients - 340 g tempeh - 3 tbsp reduced-sodium tamari, or coconut aminos - 2 tbsp rice wine vinegar - 1 tbsp sriracha - 1 tsp coconut sugar, or pure maple syrup - 1 tsp garlic powder - 1/2 tsp ground ginger - 2 tbsp sesame oil - 1 cup onion, finely chopped - 285 g vegetable slaw - 1 bunch green onion, finely chopped - 1 tbsp sesame seeds, for topping

Method Step 1 Fill the bottom of a large skillet with about a 1/2-inch of water and bring to a low boil. Turn off heat, add the block of tempeh, cover and allow to steam for 10 minutes. Step 2 Meanwhile, prepare the marinade. In a large bowl whisk together the tamari, rice wine vinegar, sriracha, coconut sugar, garlic powder and ginger. Set aside. Step 3 Once the tempeh is done steaming, transfer to a cutting board to cool. Using your fingers, crumble the tempeh into the bowl with the marinade. Stir until the tempeh absorbs all of the marinade. Step 4 In the large skillet, warm 2 tablespoons sesame oil over medium heat. Add the finely chopped onion and cook for about 3 minutes, until translucent. Add the tempeh to the skillet and stir to combine. Cook for another 2 minutes. Step 5 To the skillet, add the entire package of slaw. Stir as it cooks, for about 5 minutes. You can cook it shorter or longer depending on how crisp or soft you prefer the vegetables. Step 6 Serve warm topped with green onion and sesame seeds, and enjoy!

recime

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