Who needs pasta when you can have spiralized courgette? Try our easy ‘courgetti’ recipe, made with baby plum tomatoes, garlic, pesto, pine nuts and a lot of courgette noodles
- Baby plum tomatoes x8 (4 halved and 4 whole)
- Olive oil
- Garlic 1/2 clove, crushed
- Balsamic vinegar 1 tbsp
- Courgette 1 large, spiralised or very thinly shredded into noodles
- Fresh vegetarian pesto 2 tbsp
- Pine nuts 1 tbsp, toasted
- Toss the tomatoes with 1 tsp oil, garlic and balsamic vinegar and some seasoning. Tip into a frying pan and cook for 5 minutes until the whole tomatoes start to burst and they are coated in the balsamic.
- Pour a kettle of hot water over the courgette spaghetti and blanch for 30 seconds. Drain really well, toss with the pesto and season well. Stir, coating the noodles, then add the tomatoes and toasted pine nuts to serve your courgetti.
Original Recipe From Olive.
The easiest way to get your cheesecake fix is with these microwave cheesecake tarts.
200g packet Tennis biscuits
100g butter, melted
30ml golden syrup
FOR THE FILLING
230g tub cream cheese, at room temperature
180ml castor sugar
5ml vanilla essence
Blitz together the biscuits, butter and syrup until a sandlike texture is formed. Press into the bottoms of 4 x 11cm
microwave-safe tart cases. Refrigerate for at least 15 minutes.
For the filling, beat together the cream cheese and sugar. Beat in the vanilla and cream until combined. Add eggs,
one at a time, beating until incorporated. Divide between the moulds.
Microwave for about 2 minutes 30 seconds, or until the sides are set with a jiggle in the middle. Cool completely
in the fridge.
Serving suggestion: Serve topped with raspberries.
Original Recipe From Your Family
Looking for that long-lost delicious Peppermint Crisp pudding recipe that you remember from your childhood? Well, you’ve found it!
- 250ml Orley Whip or whipping cream, whipped to soft peaks
- 2 packets of Tennis biscuits (although you will probably use less)
- 375g tin of caramelised condensed milk or dulce du leche
- 20ml caster sugar
- 3 Peppermint Crisp chocolate bars, crushed
- 3-4 drops of peppermint essence (more, if you like it minty)
- Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in ⅔ of the crushed Peppermint Crisp.
- Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon ⅓ of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
- Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.
Original Recipe From Cook Sister.
You won’t believe how quick and simple this is with ingredients you already have on hand! Serve with pasta and you’re set!
- 500g spaghetti
- 500g boneless, skinless chicken breasts, cut crosswise in half
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/4 cup diced shallots
- 3/4 cup chicken broth
- 1/4 cup dry white wine*
- Juice of 1 lemon
- 1/2 cup heavy cream
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
- Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
- Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
- Serve immediately with pasta and chicken, garnished with parsley, if desired.
*Additional chicken broth can be used for white wine as a non-alcoholic substitute.
Original Recipe From Damn Delicious
We tried all sorts of ways to make bread if you are without an oven — and this was one of our favorites. The crust emerges golden and crisp and the interior is light and airy.
Special equipment: a 15-by-8-cm round pan; a 3L air fryer.
2 tablespoons unsalted butter, melted, plus more for the pan
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour
- Butter a 15-by-8-cm round pan and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared pan, cover and let rise until doubled in size, about 1 hour.
- Add the pan with the dough to a 3L air fryer and set to 190 degrees Celsius. Cook until the bread is dark brown and the internal temperature registers 90 degrees Celsius, about 20 minutes. Let cool in the pan 5 minutes, then turn out onto a rack to cool completely.
Original recipe from Food Network
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 3 medium carrots, trimmed, peeled, and diced
- 2 medium zucchini, ends trimmed and chopped into 2cm chunks
- 3 potatoes, scrubbed and chopped into 2cm cubes
- 2cm cup split red lentils
- 1 cup canned chopped tomatoes (with their juices)
- 2 pieces of parmigiano-reggiano rind
- 2 dried bay leaves
- 3-4 sprigs of fresh thyme
- 5 cups chicken stock
- 1 teaspoon kosher sea salt, plus more
- freshly ground black pepper
- 2-3 cups finely sliced savoy cabbage, reserved for later
- Extra virgin olive oil, for drizzling
- Freshly chopped flat-leaf parsley (or basil), for garnishing
- Freshly grated parmigiano-reggiano cheese, for garnishing
- If you own a stovetop-safe slow cooker insert: Heat the olive oil in the insert over medium heat on the stove. Add the onion and celery and saute until tender, 5 to 7 minutes, before transferring to the slow cooker and continuing with the instructions below.
- If you do not own a slow cooker with a stovetop-safe insert (or wish to skip step one): Place the insert on the slow-cooker base (this recipe will fit a 3.7l capacity slow cooker). Add the olive oil, onion, celery, carrot, zucchini, potatoes, split red lentils, chopped tomatoes, parmigiano rind, bay leaves, thyme, chicken stock, kosher salt, and black pepper. Stir together. Cook on high heat for 4-6 hours, or until the red lentils are tender (or alternatively, cook on low heat for 8-10 hours).
- In the last hour of cook time (or 2 hours, if you are cooking over low heat), add the thinly sliced cabbage. Remove and discard the dried bay leaves and any tough thyme sprigs. Adjust the seasoning to taste salt and pepper – you will most likely need to be liberal on the salt for this soup!
- Serve the soup and top each serving with a drizzle of extra virgin olive oil, a sprinkling of freshly chopped parsley, and freshly grated parmigiano-reggiano.
Original recipe from A Beautiful Plate.