Discover how to make this easy turkey chilli with our simple recipe. This chilli is hearty, delicious, and perfect for any day of the week – ideal for a comforting meal that’s both satisfying and quick to prepare.

For a visual guide to help you to create this delicious comfort-food dish, scroll down to see our full step-by-step instructions.

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Easy Turkey Chilli

This turkey chilli is not only delicious but also simple to make, with a combination of lean protein, hearty beans, and a mix of spices that come together to create a warm, satisfying meal.

Course Appetizer

Cuisine American

Keyword turkey, turkey chilli

Ingredients

• 450 g turkey mince
• 400 g diced tomatoes
• 400 g kidney beans, rinsed and draind
• 1 packet taco seasoning mix
• 1 cup shredded Cheddar cheese
• 1 bag tortilla chips
• sour cream, for serving
• chopped coriander, for serving

Instructions

• In a large skillet over medium-high heat, cook the minced turkey until it’s browned and crumbled, about 5–7 minutes. Drain any excess fat.
• Add the diced tomatoes, kidney beans, and taco seasoning to the cooked turkey. Stir to combine. Reduce the heat to low and let simmer for 10 minutes, allowing the flavours to meld.
• While the chilli simmers, preheat the oven to 200°C. Arrange the tortilla chips in a single layer on a baking tray and evenly sprinkle the shredded Cheddar cheese over the chips.
• Place the baking tray in the oven and bake for 3–5 minutes, or until the cheese is thoroughly melted and bubbly.
• Once the cheese has melted, remove the baking tray from the oven. Spoon the warm turkey chilli over the cheesy nachos.
• Add a dollop of sour cream on top of the chilli and garnish with chopped coriander.
• Immediately serve the turkey chilli and nachos whilst they are still warm enough to enjoy.

How to make our easy turkey chilli

In a large skillet over medium-high heat, cook the minced turkey until it’s browned and crumbled, about 5–7 minutes. Drain any excess fat.

Add the diced tomatoes, kidney beans, and taco seasoning to the cooked turkey. Stir to combine. Reduce the heat to low and let simmer for 10 minutes, allowing the flavours to meld.

While the chilli simmers, preheat the oven to 200°C. Arrange the tortilla chips in a single layer on a baking tray and evenly sprinkle the shredded Cheddar cheese over the chips.

Place the baking tray in the oven and bake for 3–5 minutes, or until the cheese is thoroughly melted and bubbly.

Once the cheese has melted, remove the baking tray from the oven. Spoon the warm turkey chilli over the cheesy nachos.

Add a dollop of sour cream on top of the chilli and garnish with chopped coriander. Immediately serve the turkey chilli and nachos whilst they’re still warm enough to enjoy.

More on Foodie:
No-bake pumpkin-spice cheesecake

The post Easy turkey chilli recipe: hearty turkey chilli for comfort meals appeared first on Foodie.

For a visual guide to help you to create this delightful dish, scroll down to see our full step-by-step instructions.

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Holly Jolly Tiramisu

Course Dessert

Cuisine Italian

Keyword tiramisu

Servings 6 people

Ingredients

• 3 shots espresso, or 3 cups strongly brewed coffee
• 3 tbsp brown sugar
• ¼ cup amaretto liqueur
• 1 loaf small panettone, cut into 1-cm-thick slices
• 250 g mascarpone cheese
• 100 g ricotta cheese
• ¼ vanilla pod, with the seeds scraped out
• 120 g icing sugar
• 1 cup double cream, whipped
• 2 tbsp unsweetened cocoa powder, for dusting
• 60 g dark chocolate, shaved, for garnish

Instructions

• Brew the espresso or coffee and stir in the brown sugar and amaretto liqueur until dissolved.
• Add the panettone slices to the coffee mixture and set aside to soak for 5–10 minutes.
• In a separate bowl, mix together the mascarpone, ricotta, vanilla pod seeds, and icing sugar until smooth and well combined.
• In another bowl, whip the double cream until soft peaks form. Fold the whipped cream into the mascarpone cheese mixture.
• Arrange half the soaked panettone slices in a tin or trifle dish. Evenly spread half the cheese mixture over the panettone layer.
• Add another layer of soaked panettone slices, then top with the remaining cheese mixture.
• Dust the top with cocoa powder and refrigerate for at least 2 hours. Garnish with shaved dark chocolate before serving.

Quick and easy steps for festive tiramisu perfection

Brew the espresso or coffee and stir in the brown sugar and amaretto liqueur until dissolved.

Add the panettone slices to the coffee mixture and set aside to soak for 5–10 minutes.

In a separate bowl, mix together the mascarpone, ricotta, vanilla pod seeds, and icing sugar until smooth and well combined.

In another bowl, whip the double cream until soft peaks form. Fold the whipped cream into the mascarpone cheese mixture.

Arrange half the soaked panettone slices in a tin or trifle dish. Evenly spread half the cheese mixture over the panettone layer.

Add another layer of soaked panettone slices, then top with the remaining cheese mixture.

Dust the top with cocoa powder and refrigerate for at least 2 hours. Garnish with shaved dark chocolate before serving.

More on Foodie:

No-bake pumpkin-spice cheesecake

The post Enjoy the flavours of the season with this festive Holly Jolly Tiramisu recipe appeared first on Foodie.

This irresistibly creamy potato gratin dauphinois is the ultimate decadent French potato bake. With just a few simple ingredients, you can make this easy yet indulgent potato dish that’s perfect for any holiday meal or special occasion.

For a visual guide to help you to create this delightful potato gratin, scroll down to see our full step-by-step instructions.

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Creamy Potato Gratin Dauphinois – Easy French Potato Bake

This decadent potato gratin dauphinois is the ultimate creamy, garlicky French potato bake. With just a few simple ingredients, you can make this easy potato dish that’s perfect for any holiday meal or special occasion.

Course Side Dish

Cuisine French

Keyword potato

Ingredients

• 3 lbs potatoes peeled and sliced thinly
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic minced
• 1⁄4 tbsp ground nutmeg
• 1 tsp fresh thyme leaves
• 1 1⁄2  cups grated Gruyère cheese divided
• 1⁄2  cup grated Parmesan cheese
• salt and pepper, to taste

Instructions

• Preheat oven to 190°C (375°F).
• Peel and slice the potatoes ⅛-inch thick using a mandoline or knife.
• Simmer the cream, milk, garlic, nutmeg and thyme until just bubbling.
• Layer half the potatoes in a baking dish. Season with salt and pepper.
• Pour half the cream mixture over the potatoes and add 1⁄2 cup Gruyère and 1⁄4 cup Parmesan.
• Repeat the layers, ending with the cream mixture.
• Bake uncovered for 60–70 minutes, or until the potatoes are fork tender.
• Put under the grill for 2–3 minutes, or until golden brown and crispy.

Quick and easy steps for French potato bake perfection

Follow these easy steps for irresistible cheesy, garlicky potato layers.

Preheat your oven to 190°C (375°F). Peel and slice the potatoes ⅛-inch thick using a mandoline or knife.

Simmer the cream, milk, garlic, nutmeg and thyme until just bubbling.

Layer half the potatoes in a baking dish. Season to taste with salt and pepper.

Pour half the cream mixture over the potatoes and add 1⁄2 cup Gruyère and 1⁄4 cup Parmesan. Repeat the layers, ending with the cream mixture.

Bake uncovered for 60–70 minutes, or until the potatoes are fork tender. Put under the grill for 2–3 minutes, or until the potatoes are golden brown and crispy on top.

You’ll impress guests with this easy yet indulgent French potato bake recipe. The combination of creamy sauce, garlic and cheese takes this potato gratin to the next level – make it the star of your next meal!

More on Foodie:
No-bake autumn pumpkin cheesecake recipe
Everything you need to know about the pineapple bun

The post Creamy potato gratin dauphinois recipe – master the art of this decadent French potato bake appeared first on Foodie.

For a visual guide to help you to create this delightful dessert, scroll down to see our full step-by-step guide.

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No-Bake Pumpkin-Spice Cheesecake

This no-bake pumpkin-spice cheesecake recipe is a delightful autumn treat that combines the creamy goodness of cheesecake with the seasonal flavours of pumpkin and warming spices. This recipe is simple, requires no baking and results in a deliciously creamy and spiced cheesecake.

Course Dessert

Keyword No-Bake Pumpkin Cheesecake

Servings 10 slices

Ingredients

• 200 g biscuits of your choice
• 80 g melted butter
• 10 g gelatine powder
• 50 ml cold water
• 450 g cream cheese (room temperature)
• 300 g sweetened condensed milk
• 320 g pumpkin purée
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• 160 ml whipping cream

Instructions

• Crush the biscuits into fine crumbs, mix with the melted butter and press into an 8-inch (20cm) springform cake tin.
• Mix the gelatine powder with the cold water and let it bloom for 10–15 minutes.
• Beat the cream cheese until soft, then mix with the sweetened condensed milk until smooth.
• Add the pumpkin purée and spices to the mixture, then beat until combined.
• Add the vanilla extract and whipping cream, then beat until soft peaks form.
• Melt the bloomed gelatine, temper it with a bit of the pumpkin mixture, then add it back to the cheesecake batter.
• Pour the batter into the springform tin and refrigerate overnight. Decorate before serving if desired.

Video

Quick and easy steps for pumpkin cheesecake perfection

This no-bake pumpkin-spice cheesecake recipe is a delightful autumn treat that combines the creamy goodness of cheesecake with the seasonal flavours of pumpkin and warming spices. The recipe involves creating a biscuit and butter crust, preparing a mixture of cream cheese, sweetened condensed milk and pumpkin purée and setting it in the refrigerator overnight. Spices like cinnamon, nutmeg, ginger and cloves are added for warm, comforting flavours, making this dish the perfect dessert to celebrate the fall season. This recipe is simple, requires no baking and results in a deliciously creamy and spiced cheesecake.

Crush the biscuits into fine crumbs. You can use a food processor or place them in a bag and crush them using a rolling pin. This forms the base of your no-bake pumpkin-spice cheesecake.

Mix the biscuit crumbs with 80g of melted butter. Ensure the crumbs are well coated. This creates a delicious, buttery crust for the autumn pumpkin cheesecake.

Press this mixture into an 8-inch (20cm) springform cake tin to form the crust of the no-bake pumpkin-spice cheesecake. Set aside.

Mix 10g of gelatin powder with 50ml of cold water and let it bloom for 10–15 minutes. This step is essential for the perfect texture of the autumn pumpkin cheesecake.

While the gelatine is blooming, beat 450g of room-temperature cream cheese until it’s soft. This forms the creamy base layer for the no-bake pumpkin-spice cheesecake.

Mix the soft cream cheese with 300g of sweetened condensed milk until smooth. This creates a smooth and creamy filling for our autumn pumpkin cheesecake.

Add 320g of pumpkin purée and spices (cinnamon, nutmeg, ginger, cloves) to the mixture and beat until combined. The pumpkin and spices bring out the autumnal flavours in our no-bake pumpkin-spice cheesecake. Add 1 tsp of vanilla extract and 160ml of whipping cream to the mixture and beat until soft peaks form. These final additions enhance the flavour and texture of the autumn pumpkin cheesecake.

Finally, melt the bloomed gelatine, temper it with a bit of the pumpkin mixture, then add it back into the cheesecake batter. This ensures a smooth and even consistency in the no-bake pumpkin-spice cheesecake.

Pour the batter into the springform tin over the biscuit crust and smooth the top. This is the final step before chilling our autumn pumpkin cheesecake.

Place the springform tin in the refrigerator and leave it to set overnight. Once set, your no-bake pumpkin-spice cheesecake can be decorated before serving.

This indulgent autumn treat is now ready to be enjoyed!

More on Foodie:
Try this breaded & fried halloumi and beetroot salad

The post No-bake autumn pumpkin cheesecake recipe appeared first on Foodie.

Monoware founder Daniel Baer shares a trio of summery recipes

For Daniel Baer, founder of British tableware brand Monoware, every mealtime is a celebration, whether enjoyed alone or with company. With the summer season upon us, he shares some of his favourite summer salad recipes from the brand’s archive to wow your guests or simply to elevate your own meals. Baer comments, “When I can, I like to use mostly vegetarian, fresh and local produce; it’s a great way of supporting small independent shops and your community, and you often find things you wouldn’t normally see in a supermarket.”

From a pared-back take on a classic salad niçoise to two mouth-watering summer salads, each recipe is simple and quick. Serve in beautiful ceramics and enjoy the company and the recipes!

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Whipped Feta and Griddled Watermelon Salad

A whipped feta and watermelon combination is a staple and an all-round favourite starter when it comes to summer dining. While you don’t strictly need to griddle (or barbecue) the watermelon for this dish, the addition of the heat really helps to concentrate the sweetness of the flesh, pairing perfectly with the saltiness of the feta. Look for a nice variation of shapes and sizes for the tomatoes to add extra visual appeal to your plate.

Course Salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Ingredients

For the pickled shallot:

• 1 small shallot, peeled
• splash of red wine vinegar
• pinch of salt
• pinch of sugar

For the whipped feta:

• 100 g feta, crumbled
• 125 g ricotta or other cream cheese
• zest of 1⁄2 lemon
• black pepper

For the salad:

• 350 g mixed heritage tomatoes
• salt
• 2 –3 tbsp extra-virgin olive oil
• ½ small (peeled weight about 350g) watermelon

To serve:

• 100 g green olives, crushed to pit
• za’atar
• few sprigs purple basil

Instructions

• Finely slice the shallot into very thin rounds. Transfer to a small bowl and toss with the vinegar, salt and sugar. Set aside.
• Whizz the feta and ricotta in a small food processor until velvety smooth. Stir through the lemon zest and black pepper. Chill in the fridge.
• Slice or chop the tomatoes into chunks and toss with the salt and oil. Set aside.
• Peel off the watermelon skin with a sharp knife. Slice the watermelon into 1.5cm slices.
• Heat a griddle pan to very hot. Add the watermelon slices, as many as you can fit at a time without overcrowding. Sear on both sides for 2–3 mins, then set aside to cool.
• Once cool, toss with the tomatoes and their juices.
• When ready to serve, dollop the whipped feta onto a plate and pile up the watermelon and tomatoes, alternating between both.
• Add the pickled shallot and pitted olives, scatter with za’atar and garnish with the purple basil.

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Saffron Aioli with Asparagus, Jerseys & Peas

Could there be a dish more summer-like than the combination of orange-juice-hued egg yolks against spring greens and waxy potatoes? This pared-back take on a classic salad niçoise with fresh asparagus is matched with a sunshine-yellow saffron aioli to bring it all together. Lay the table and take an extra-long lunch break in the sun with this salad.

Course Salad

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

For the saffron aioli:

• pinch of saffron threads
• juice of 1⁄2 lemon
• pinch of salt
• 1 small clove garlic, peeled and grated
• 2 egg yolks
• 200 ml light olive oil
• 400 g Jersey Royals or other baby potatoes, scrubbed
• 200 g asparagus (trimmed weight)
• 2 handfuls fresh peas in their pods

For the chopped gribiche:

• 60 g gherkins
• 2 tbsp capers, drained (or rinsed if packed in salt)
• 3 tbsp chopped dill, plus a few more sprigs to garnish
• 2 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil
• 4 eggs

Instructions

• Pound the saffron in a pestle and mortar and leave to steep in the lemon juice while you make the aioli.
• Add the grated garlic to a bowl with the salt and then crack in the egg yolks. Whisk together, then add the oil about a tbsp at a time, whisking well in between until it’s thick and unctuous.
• A small amount at a time, stir the lemon juice and saffron into the aioli (the more you add, the looser it will become, so if you prefer it very firm, add just a little). Set aside to chill.
• Bring a pan of salted water to the boil with the potatoes in it. Simmer until tender (a knife should easily slide into them). Set aside. Blanch the asparagus in the same water.
• Pop the peas out of their pods.
• Finely chop the gherkins and roughly chop the capers. Add to a bowl with the dill, Dijon mustard and oil.
• Boil the eggs for 6 mins 15 sec from boiling and set aside. Peel.
• Pile the potatoes, asparagus and peas onto a plate. Top with the gribiche, extra dill and soft eggs. Serve with the saffron aioli on the side for dolloping generously on top.

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Anything-Goes Summer Salad with Burnt Tomato Dressing

A juicy tomato salad that’s been soaking in sun-warmed olive oil – so moreish that the leftover dressing is good enough to drink. Blend the tomatoes into the dressing and pour it over the spicy leaves and crisp vegetables of your choice. Green beans and courgettes are used as the base here since they soak up oil so well, but anything goes!

Course Salad

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Ingredients

• 500 g mix of crisp salad leaves
• 2 courgettes, sliced thinly lengthways and rubbed with olive oil
• 100 g green beans or runner beans
• 2 tbsp capers, drained (or rinsed if packed in salt)
• 50 g almonds, toasted
• 6 tbsp goat’s curd, to serve (optional)
• salt and pepper

For the dressing:

• 2 large ripe tomatoes
• 1 small clove garlic
• 1⁄2 tsp sugar
• 1⁄2 tsp flaked sea salt
• 2 tsp sherry vinegar
• 60 ml extra-virgin olive oil

Instructions

• First make the dressing. Halve the tomatoes and scoop out the seeds (no need for perfection here). Place the tomatoes in a pan with a little oil and salt and heat on high until the skin blackens a little and the juices start to run. Tip them into a blender with the remaining dressing ingredients and season to taste with salt.
• Heat a griddle pan or barbecue on high and, when smoking, add the oily courgettes. Cook until charred on each side, then add to a serving bowl. Cook the green beans in a pan of boiling water for 2 mins so that they still have a little crunch. Drain and add to the courgettes.
• Stir through the capers and almonds, then toss through the tomato dressing. If there’s time, leave to marinate until ready to serve (up to 2 hours at room temperature), then toss through the leaves just before you take the salad to the table, topping with the goat’s curd, if using.

RELATED: Try this breaded & fried halloumi and beetroot salad

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Halloumi & Beetroot Salad for Two

Serves: 2

Prep time: 10 minutes

Cooking time: 5 minutes

Ingredients:

• 250g halloumi
• 3–4 medium cooked beetroot
• 150ml white wine vinegar
• 125ml water
• 1½ tbsp sugar
• 1 tsp salt
• 50g plain flour
• 100g breadcrumbs
• 1 egg
• 1 tsp paprika
• 100ml grapeseed oil
• 200g Greek yoghurt
• 1 lemon
• 1 tbsp extra-virgin olive oil
• 200g salad leaves

Method:

1. Make the pickled beetroot by placing the vinegar, water, sugar and salt into a saucepan. Bring gently to the boil. Slice the cooked beetroot into thin strips and place in a bowl. Cover with the vinegar liquid and allow to cool.
2. Slice the halloumi into pieces about 0.5cm thick. Prepare one small bowl of flour and one small bowl of breadcrumbs and beat the egg in a separate small bowl. Add in a pinch of salt, a twist of pepper and the paprika to the breadcrumbs and mix well. Coat the halloumi by dipping the slices into the flour, then the egg and finally the breadcrumbs.
3. Heat the grapeseed oil in a frying pan over medium heat. When the oil is hot, place the halloumi slices into the pan and cook on each side for 1–2 minutes, or until golden brown and crisp. Remove and pat with kitchen roll to remove any excess oil.
4. Place the yoghurt into a bowl with the zest of the lemon, a pinch of salt and a twist of pepper. Stir to combine.
5. In another bowl, place the olive oil with the juice of the lemon and salt and pepper to taste. Toss through the salad leaves.
6. To serve, place a spoonful of the lemon yoghurt on a plate, spreading out using the back of a spoon. Top with the dressed salad leaves and a few slices of the breaded halloumi. Finish with the pickled beets and some additional yoghurt.

Originally published 24 July, 2018

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The post A Satisfying Summer Halloumi & Beetroot Salad appeared first on Foodie.

Beef chow ho fun (gon chau ngau ho/干炒牛河) is my all-time favourite noodle dish, and it’s very important for me to be able to cook this well so I can enjoy it fresh at home.

One of the crucial things to get right is to make sure the beef is super tender, even if you’re using an economical cut. The trick is to velvet the beef before marinating it by using baking soda – sprinkle half a teaspoon of baking soda on the beef before marinating, rub in and leave for 30 minutes. Afterwards, rinse and pat dry. After cooking, the beef will be like velvet.

If your bean sprouts are too spindly to hold up to the heat and are becoming mushy, try adding them after the last step, when all the frying is done. The residual heat from the noodles will wilt them without turning them soggy.

You will need a big wok to make this dish!

Ronnie’s beef chow ho fun 干炒牛河

Serves: 2 –4 (depends how much you like it!)

Prep time: 40 minutes (including marinating)

Cooking time: 10 minutes

Ingredients:

• 160g rump steak, cut into thin slices
• 500g fresh ho fun, room temperature (I use the VSW Food brand)
• 5 tbsp cooking oil (or lard)
• 5 cloves garlic, halved
• 1 white onion, sliced thick
• 1 tbsp cooking caramel sauce (karamel masakan)
• 4 tbsp light soy sauce
• 60g bean sprouts
• 30g Chinese chives, sliced to match the bean sprouts

For the marinade:

• 1 tsp light soy sauce
• 1 tsp Shaoxing rice wine
• 1 tsp oyster sauce
• 1 tsp cornflour
• 1 tsp water
• 1 tsp cooking oil

Method:

1. Velvet the beef (refer to the above comments) and then marinate for 10 minutes using the marinade ingredients in the recipe.
2. Heat up your wok and add the oil. Add the garlic and fry it to infuse the oil. After the garlic is slightly brown, remove it.
3. Add the onion and fry for 1 minute, then set aside. Place the excess oil into a container for later use.
4. Add the beef and fry for 3 minutes, searing the meat on each side for about a minute, then set aside.
5. Add your saved oil back into a HOT wok and add the room-temperature ho fun. Leave for a minute – do not stir! – until it’s slightly burnt (if the wok is sufficiently hot, the noodles won’t stick).
6. Then GENTLY stir around with a pair of chopsticks until the ho fun begins to wilt (don’t stir too much or the noodles will break apart; if they still break apart, try a different brand next time).
7. Add the light and dark soy sauces and stir-fry for a minute.
8. Return the beef and onion to the wok and fry for another minute. Add the bean sprouts and chives. Fry for a further minute or so and you are ready to serve!

RELATED: Serve with your own fermented chilli sauce

Originally published March 18, 2022

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Ronnie’s beef chow ho fun 干炒牛河

Beef chow ho fun (gon chau ngau ho/干炒牛河) is my all-time favourite noodle dish, and it’s very important for me to be able to cook this well so I can enjoy it fresh at home.

One of the crucial things to get right is to make sure the beef is super tender, even if you’re using an economical cut. The trick is to velvet the beef before marinating it by using baking soda – sprinkle half a teaspoon of baking soda on the beef before marinating, rub in and leave for 30 minutes. Afterwards, rinse and pat dry. After cooking, the beef will be like velvet.

Course Main Course

Cuisine Chinese

Keyword beef chow ho fun, gon chau ngau ho, noodles, stir fry, wok hei, 干炒牛河

Prep Time 40 minutes minutes

Cook Time 5 minutes minutes

Servings 2

Ingredients

• 160 g rump steak cut into thin slices
• 500 g fresh ho fun room temperature (I use the VSW Food brand)
• 5 tbsp cooking oil or lard
• 5 cloves garlic halved
• 1 white onion sliced thick
• 1 tbsp cooking caramel sauce karamel masakan
• 4 tbsp light soy sauce
• 60 g bean sprouts
• 30 g Chinese chives sliced to match the bean sprouts
• For the marinade:
• 1 tsp light soy sauce
• 1 tsp Shaoxing rice wine
• 1 tsp oyster sauce
• 1 tsp cornflour
• 1 tsp water
• 1 tsp cooking oil

Instructions

• Velvet the beef (refer to the above comments) and then marinate for 10 minutes using the marinade ingredients in the recipe.
• Heat up your wok and add the oil. Add the garlic and fry it to infuse the oil. After the garlic is slightly brown, remove it.
• Add the onion and fry for 1 minute, then set aside. Place the excess oil into a container for later use.
• Add the beef and fry for 3 minutes, searing the meat on each side for about a minute, then set aside.
• Add your saved oil back into a HOT wok and add the room-temperature ho fun. Leave for a minute – do not stir! – until it’s slightly burnt (if the wok is sufficiently hot, the noodles won’t stick).
• Then GENTLY stir around with a pair of chopsticks until the ho fun begins to wilt (don’t stir too much or the noodles will break apart; if they still break apart, try a different brand next time).
• Add the light and dark soy sauces and stir-fry for a minute.
• Return the beef and onion to the wok and fry for another minute. Add the bean sprouts and chives. Fry for a further minute or so and you are ready to serve!

The post Ronnie’s Beef Chow Ho Fun 干炒牛河 appeared first on Foodie.

My mum always kept the cauliflower’s shape, however, I have seen it made in many households where the cauliflower is further cooked to become a textured mass smothering the potato – the choice is yours. I’ve kept this dish quite mild and delicate (because that’s how it’s eaten in my family), but if your palate yearns for more spice, feel free to add a wee bit of ground chilli and half a teaspoon of ground coriander to the basic potato mixture at the start.

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients:

• 1 small cauliflower, washed and separated into small florets
• 1 medium potato, peeled and diced
• 1 small tomato, chopped
• 2–3 tbsp olive oil
• 3 cloves garlic, crushed
• 1 tsp cumin seeds
• less than ¼ tsp ground turmeric
• ½–1 small red (spicy) chilli (optional)
• 1 small bunch spring onion
• 1 large green (non-spicy) chilli or bell pepper
• salt, to taste

Method:

1. In a large saucepan, heat the oil and add the garlic, cumin and turmeric. Stir together on medium heat for 1 minute – don’t let the cumin burn.
2. Add the potato and tomato and mix together for 2–3 minutes. If you want a bit of bite to the dish, you can now add the red chilli to to the mixture.
3. Pour in a bit of water to cover the base of the pan and leave for 5–7 minutes on medium heat, or until the potato is tender (pierce with a fork to check).
4. Add the cauliflower florets, mixing well into the potato and tomato mixture. If there is very little liquid left in the pan, add a bit more water to help the cauliflower to steam and leave for 2–3 minutes, until slightly tender.
5. Once the cauliflower is slightly tender, add the spring onion and green chilli.
6. Leave on low heat for another 2–3 minutes, just to allow the chilli and spring onion to release their fragrances.
7. Aloo gobi is best served with naan or rice as a main meal or as an accompaniment to other dishes.

Recipe notes:

• You can easily prepare this dish a few hours before serving – or even the day before – and leave it in the fridge.
• Don’t freeze aloo gobi (the potato and cauliflower will get quite mushy and watery), but it can be kept in the fridge in an airtight container for up to a week.

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The post Recipe: Aloo Gobi Sabzi appeared first on Foodie.

You can also be quite creative with these little puddings and use a variety of ingredients to liven them up, from chocolate chunks, to fresh fruits, to nuts, all crammed into environmentally friendly silicone cupcake cases.

Prep time: 10 minutes

Cooking time: 25 minutes

Ingredients:

• 2 slices bread, buttered, or a large raisin bun or croissant
• 200ml whole milk
• 1 egg
• 1–2 tbsp caster sugar
• ¼ tsp ground cinnamon
• handful of chopped walnuts and chocolate and/or fruits

Method:

1. Preheat oven to 180°C. Place 5–6 silicone cupcake cases into a tin or ovenproof container.

2. Tear up the bread into small pieces and place an equal amount into each case.

3. Add the chopped nuts and chocolate and/or fruits.

4. In a jug, pour in the milk and whisk together with the egg, sugar and cinnamon until well blended.

5. Slowly pour the milk mixture into the cases until full, allowing the bread to absorb the milk.

6. Place in a hot oven until they rise, become brown and are firm to the touch, about 20–25 minutes.

7. Serve warm on their own with tea or as a pudding with hot custard.

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The post Recipe: Mini Bread and Butter Puddings appeared first on Foodie.

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

• 2 medium zucchini, steamed or roasted until tender
• 2 cloves garlic, crushed
• 2 tbsp natural yoghurt
• juice of ½ lemon
• salt, to taste
• drizzle of olive oil
• handful of fresh mint, chopped finely
• sprinkling of hot paprika or chilli powder (optional)

Method:

1. Cook the zucchini until very tender and scoop out the flesh into a bowl.
2. Add the crushed garlic, yoghurt, lemon juice and salt and mix together – the mixture should be coarsely textured, so don’t mash it too much.
3. Scoop into a serving dish and garnish with a drizzle of olive oil and finely chopped mint (also adding paprika or chilli powder for heat, if desired).

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