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This can be trickier than it looks to get right - but this recipe for Onion Soup is good 

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This can be trickier than it looks to get right - but this recipe for Onion Soup is good 

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Is there anything more comforting on a chilly day than a hot bowl of French onion soup? Especially with a thick slice of toasted bread loaded with melty Gruyere cheese and lots of caramelized onion.

How To Make the Best French Onion Soup

There are two essential components of a good French onion soup.

The first is the stock. Your soup will only be as good as the stock you are using. This soup traditionally is made with beef stock, though sometimes a good beef stock can be hard to come by and expensive to make.

If you use boxed stock, taste it first! If you don't like the taste, don't use it. (If you cook a lot of beef or beef roasts, save the scraps and freeze them to make a stock with later.)

The Secret Ingredient Is Time

The second most important element is to properly caramelize the onions. Caramelizing the amount of onions needed in this recipe will take at least 40 minutes. Caramelizing is a chemical process that occurs when the sugars in the onions reach a certain temperature.

This only happens after a long cooking time (the addition of a little extra sugar will help). The more caramelized, the deeper the color of the onions and the more flavor you'll get from them.

Alternatives To Wine

The recipe calls for dry vermouth or white wine as well as brandy, which is optional. If you prefer not to use any alcohol, many readers who made the recipe mentioned in the comments that they omit it altogether and it's still delicious.

Others mentioned adding some Worcestershire sauce at the end to give it an additional depth of flavor. If you omit the alcohol, you may want to add a tablespoon or so of Worcestershire, but it's not necessary.

If you do choose to omit the alcohol, use a half cup of the beef broth to deglaze the pan as instructed in Step 2 before adding the remaining stock in Step 3.

The Best Cheese To Use for French Onion Soup

Gruyere and Parmesan are the classics for French onion soup. However, if you don't have them, try these alternatives.

How To Store and Reheat This Dish

Store the soup-without the croutons-in an airtight container in the refrigerator for 3 to 4 days. To reheat, bring to a boil on the stovetop. The croutons are best when made fresh.

How To Freeze French Onion Soup

This soup-without the croutons-freezes well. Freeze the cooled soup up to 3 months. Defrost in the refrigerator and reheat by boiling on the stovetop. Make the croutons fresh.

More Warm and Cozy Soup Recipes to Try!

Much of the success of this soup depends on the stock that you are using, and stock varies tremendously in its taste. Depending on your stock, you may need to bump up the flavor with some beef bouillon (we recommend Better Than Bouillon brand).

1. Peel and slice the onions:

Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced onions in total.

2. Begin caramelizing the onions with olive oil and butter:

In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.

Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.

Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and onions.

3. Sprinkle with the sugar, finish caramelizing, and add garlic:

Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes.

Add the minced garlic and cook for a minute more.

4. Deglaze the pot with vermouth or wine:

Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

5. Add the stock, bay leaves, and thyme:

Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.

6. Season and add the brandy:

Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.

7. Toast the French bread slices:

While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.

Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).

Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.

Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

8. To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.

Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.

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Make Restaurant Quality Savory French Onion Soup in Your Own Kitchen

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Warm, cozy, and flavorful, this French onion soup is prepared with beef stock and caramelized onions. Top with croutons covered in melty Gruyere and Parmesan cheese.

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Savoury Cheese Muffins - Most excellent! 

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Savoury Cheese Muffins - Most excellent! 

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Savoury Cheese muffins: Cheesy, buttery, garlicky and so moist, these taste like cheesy garlic bread! This is the stuff savoury muffin dreams are made of. Dangerously quickly and easy to make.

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Campfire Damper recipe provided by the Australian Good Food Guide.

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Cornish Pasties! I do cook the meat n veg a bit first in a pan, but Rick Stein doesn't say to do that in this. Excellent results though! Oh and I add peas too. And onions. 

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Cornish Pasties! I do cook the meat n veg a bit first in a pan, but Rick Stein doesn't say to do that in this. Excellent results though! Oh and I add peas too. And onions. 

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Rick Stein’ Cornwall: Cornish Pasty Recipe - Rick Stein

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As seen on Rick Stein’s Cornwall - try Rick’s proper Cornish pastry recipe at home. Great if you haven’t visited Cornwall for a while and miss the delights of a pasty. Happy cooking.

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My Tasty Trials - “To eat is a necessity, but to eat intelligently is an art.” - La Rochefoucauld

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Leftover Magic – Spiced Beef Morrocan Beef Tagine (Jamie Oliver) - My Tasty Trials

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OK Seriously I think I have found the answer to boring leftover roast beef leftovers! Jamie Oliver’s new cookbook rocks so far. This is the second recipe I have tried and it has impressed me even more than the first! Some serious flavour and a really easy dish with gorgeous presentation and taste - would

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Homemade pesto will last for 3 days in the fridge, or months in the freezer. Toss through pasta and pasta salad, spread on toast, use as a dip, dollop on everything!

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Maggie Beer's Basic Pizza Dough Recipe is a quick and simple recipe to make homemade pizza bases from ingredients found in every pantry.

Place the yeast, 1 teaspoon of the flour, caster sugar and warm water into a small bowl or jug and whisk together well. Allow to stand in a warm place until the yeast activates, this will take roughly 5-10 minutes.

Place the remaining flour and salt into a large mixing bowl, make a well in the centre, then pour in the yeast mixture and slowly combine, gradually bringing more and more of the dry mixture into the centre until a stiff dough forms.

Turn the dough out onto a floured surface and drizzle the dough with olive oil. Knead the olive oil into the dough until the dough is shiny and bounces back to touch, this will take approximately 5 minutes.

Lightly grease a large bowl, place the dough in and cover with cling film. Leave bowl in a warm place to rise for half an hour before rolling out as a pizza base.

Note: If you're on the look out for ways to help make your day-to-day meals extra special, you might find your next family favourite amongst our range of gourmet hampers! Our Cooking with Maggie Hamper has all of the essentials to get you started, featuring products like Maggie's Vino Cotto, Verjuice and Free Range Chicken Stock. View our full range of gourmet hampers here.

Use Basic Pizza Dough to make

Basic Pizza Dough appears in

Autumn & Winter & Spring or Summer, Side dish or Lunch

Autumn & Winter & Spring or Summer, Lunch, Entrée or Dinner

Autumn & Winter & Spring or Summer, Lunch, Side dish, Dessert or Entrée , Serves 4

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Maggie Beer's Basic Pizza Dough Recipe is a quick and simple recipe to make homemade pizza bases from ingredients found in every pantry.

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Instructions

1. To make the sauce, heat the oil in a large, heavy-based frying pan. Add the onion, garlic and capsicum and cook, stirring until softened. Add the tomatoes to the pan and cook, pressing down on the tomatoes to break up in the pan. Season with a generous pinch of salt and pepper. Bring to a simmer over high heat, then reduce the heat to low. Stir through the dried herbs, basil stem, parmesan rind and sugar. Simmer for 10 minutes, or until thickened. Discard the basil stem and parmesan rind.

2. To make the meatballs, in a large bowl, cover the bread with the milk. Allow to stand until completely absorbed. Use a small food processor to very finely chop the vegetables and garlic, then transfer to the bowl with the milk and bread mixture. To the bowl, add the mince, mixed herbs and parmesan cheese and mix very well to combine. With damp hands, form meatballs around the size of walnuts and place onto a prepared tray. Refrigerate the meatballs to set.

3. Cook the meatballs in the simmering sauce for 10-15 minutes, or until cooked through. Alternatively, these can be baked in the oven. Serve with cooked spaghetti, basil leaves and parmesan cheese.

Leftovers go on a ciabatta roll, with pesto and melted cheese for lunch.

This recipe used a ratio of 70% beef mince and 30% pork mince.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Ingredients

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If you're cooking for guests who don't enjoy the texture of vegetables, this weeknight wonder meatball recipe is for you. Containing 3 types of vegetables finely chopped up and mixed through the meatballs, this dish jam-packs a classic family favourite with hidden nutrition, vitamins and fibre.

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Bacon & Pea Pasta | Pasta Recipes | Jamie Oliver Recipes

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Looking for a creamy pasta recipe? Look no further than Jamie's mini shell pasta with a creamy smoked bacon & pea sauce recipe; it's quick and super yummy!

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This recipe is unlike any curry recipe I have ever cooked or shared on the blog. It is a great example of modern cuisine and the way we cook and eat now. A one-pan baked mushroom curry recipe that is cooked entirely in one pan and entirely in the oven but one that produces the most [...]

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'Shepherds Pie' GF. DF. VG. V. NF. GrF. I'm using lentils instead of meat. My modern take on the Aussie classic. This is from my new book coming out in October. At totally yummy, cheap, sustainable and nutritious dish - just how we like them. Use any milk you like - almond, rice, organic soy, oat.
Serve 4

3 large potatoes, peeled and chopped
2 cups milk
4 garlic cloves, chopped
1 tsp each sea salt and white pepper
1-2 tbsp olive oil
½ cup leeks, chopped
1 carrot, diced
1 large stick celery, diced
1 tbsp thyme leaves
1/3 cup white wine
1 ½ cups vegetable stock
1 dsp mustard
1 cup smoked firm tofu, diced
200g BPA free can of brown lentils
1 cup parsley, chopped
2 cups silver beet, chopped

Heat your oven to 180oC. Place your potatoes in a large pot with 2 cloves of garlic and cover with milk. Season and allow to cook until very tender. When they are ready turn of the heat and place the silverbeet in on top and put the lid on. Meanwhile, in and a cast iron pan (preferably one that you can transfer to the oven), heat your oil over a medium heat then add your leeks and sauté gently until translucent. Next add half the garlic, carrot, celery and thyme and saute for another minute before adding in the white wine, stock and mustard. Stir to break up the mustard then allow to simmer with the lid half on until the veggies are tender. Stir though the tofu, lentils and parsley and taste. Adjust seasoning if necessary. It should be a little wet still, not too dry. Either transfer this mixture to an over proof dish or keep in the cast iron pan. Drain any milk left in the pot with the potatoes and set aside. Using a blender or food processor blitz the spuds until smooth, using the reserved liquid to get the right consistency for mash. Adjust seasoning with salt and pepper how you like it. Top the veggie lentil mixture with the mash making peaks out of it. Drizzle olive oil over the top and bake for about 15 minutes or until it starts to go golden brown and the veggie mixture is bubbling up.

Variations
- You can use frozen spinach instead of the silverbeet
- Swap the spuds for sweet potato or use both mashed together
- Add a handful of any fresh herbs you like – chopped basil, chives, mint, or 1 tsp each of dried
- If you don’t have a blender or processor, cut the spinach quite finely before adding to the potatoes, then mash them together
- Use another protein like meat, chicken of fish instead of the lentils and tofu. Add the first two in with the onions and fish can be placed in after the liquid from the stock and wine starts to simmer. It’ll only be half cooked and will finish in the oven
- Add 1 tbsp arame or any other seaweed in with the veggies when sauteeing
- Use plain firm tofu if you can’t find it smoked
- Add ½ tsp cayenne pepper fro a kick
- Ad 1 tsp dried turmeric or 1 tbsp fresh
- Mix in a cup of frozen peas in with the lentils

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This is a Pad Thai recipe that truly stacks up to great Thai restaurants yet is totally doable for every home cook with just a trip to your every day grocery store. With the slippery noodles, signature sweet-savoury flavour, sprinkle of peanuts and tang from lime, this is a Thai food favourite for good reason!

Pad Thai recipe

Pad Thai is one of the world's most beloved noodle dishes. Along with Thai Green Curry and Red Curry, this is the dish by which every Thai restaurant is measured. In fact, I was trying to find the "best" Thai restaurant in my area just last week and it brought me much amusement that Pad Thai was the baseline of a favourable or unfavourable rating for almost every review!

If you've been disappointed by basic Pad Thai recipes in the past, have faith - I promise this one delivers!

What is Pad Thai??

Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. It's made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu and a protein - the most popular being chicken or prawns/shrimp.

Authentic Pad Thai

Authentic Pad Thai on the streets of Thailand has a distinct fishy/prawny "funk" (which sounds thoroughly unappetising but is actually completely addictive and the very essence of true Thai street food). If authentic is what you're after, try this Prawn/Shrimp version I shared from Spice I Am Thai restaurant.

On the other end of the spectrum, a quick Google is all it takes to find a myriad of basic westernised versions which are typically made with not much more than something sour (vinegar, lime juice), soy sauce and sugar. These recipes will not taste like any Pad Thai you've had from a restaurant.

This recipe I'm sharing today lies in the middle between hardcore authentic version (which even I find borderline too fishy) and very basic westernised recipes that tend to lack the proper depth of flavour and are typically too sweet.

It truly stacks up to your favourite Thai takeout - except less oily (restaurants tend to use loads of oil) - but you will not need to hunt in the dark corners of an Asian store to find the ingredients.

What is Pad Thai Sauce made of?

Pad Thai Sauce is made with fish sauce, oyster sauce, brown sugar and tamarind.

Tamarind is the ingredient that is the heart and soul of Pad Thai sauce, giving the sauce the sour flavour that Pad Thai is known for. It's an ingredient used in South East Asian cooking, like this Malaysian Beef Rendang.

Authentic Pad Thai is made with Tamarind pulp which comes in a block (size of a soap bar) which is then soaked in hot water, then pressed through a sieve to make tamarind puree.

To make life easy, I use ready made tamarind puree which is sold at supermarkets here in Australia. 🙌🏻🙌🏻 Or Asian stores, obviously (and it's cheaper).

Can't find Tamarind Puree?

Believe it or not, a great substitute is ketchup. With a few tweaks to the recipe, you can achieve a similar, extremely good outcome!

Comparison of Pad Thai made with Ketchup sub option, compared to authentic version.

The Noodles

Pad Thai is made with flat dried rice noodles which can be found in everyday supermarkets.

I recommend Chang's "Thai style" rice noodles rather than the actual Thai brand rice noodles (Erawan Rice Sticks - red pack below) that are sold at supermarkets.
Chang's are less prone to breaking and require just 5 minutes of soaking in hot water.
The Erawan Rice Sticks are far more prone to breaking when stir frying.

Other ingredients in Pad Thai

Here are two more ingredients that are very Pad Thai-centric: firm tofu and garlic chives.

You'll find firm tofu at the supermarket too - go for the firmest plain tofu you can find (read the label, give the packet a squeeze to check). Don't even think about trying this with soft tofu - it will just totally disintegrate!

Garlic chives are the big brother of normal chives. They taste like garlicky chives (I know, you're shocked right? 😂) and are shaped like blades of grass. These are also sold at supermarkets here in Australia (with the other fresh herbs). Sub with extra garlic and green onions if you can't find them.

How to make Pad Thai

Once you've gathered the ingredients, the making part is actually very straight forward!

As with all stir fries, make sure you have all the ingredients prepared and ready to toss into the wok or skillet because once you start cooking, things move fast!

I cannot believe how I've just written about Pad Thai without barely pausing for a breathe.

I'm going to stop here before I run out of space for the recipe. 😂

So - meet your new favourite Pad Thai recipe. The one you will make over and over again, any night of the week, just by popping into Woolies on the way home. WHOOOOT!!!!! - Nagi xx

Watch how to make it

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Pad Thai

Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that's what you're after - but note that most people find it a little too "real" for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp "funk".

I use chicken here but feel free to switch with any protein, even prawns/shrimp.

Sauce:

Stir Fry:

1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons (see photo)

For serving=:

Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.

Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.

Add chicken and cook for 1 1/2 minutes until mostly cooked through.

Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.

Add bean sprouts, tofu, noodles then Sauce.

Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.

Add garlic chives and half the peanuts. Toss through quickly then remove from heat.

Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.

1. I've tried every rice stick sold at supermarkets in Australia. Chang's is the best - it's less prone to breaking when it's tossed in the pan. See photo in post. If you can't find Chang's, use another that is 2 - 3 mm / 0.1 " thick. Avoid wider rice noodles, they are more prone to breaking.

If using the the Erawan brand rice noodles (see photo in post), soak in room temp tap water for 40 - 45 minutes until noodles are silky but still a touch firm. DO NOT follow the packet directions to boil - they disintegrate in the pan!

125g doesn't sound like much noodles but they expand when soaked.

2. Tamarind is the heart and soul of Pad Thai. The authentic version starts with tamarind pulp which needs to be soaked then strained. Puree is sold in a jar at supermarkets (Asian section), far easier! It's a scoopable soft paste (see video).

It can be labelled as Tamarind Puree, Concentrate or Paste. In Australia it's sold at Woolies, Coles, Harris Farms (Asian section) as well as Asian stores. There's a few different ones on Amazon US - here is the cheapest one.

Use leftovers for Beef Rendang !

KETCHUP SUBSTITUTE if you can't find tamarind. Use this for the Pad Thai Sauce instead of ingredients listed above:

1 tbsp ketchup, 2 tbsp brown sugar, 2 tbsp fish sauce, 2 tsp oyster sauce, 1 tsp dark soy sauce*, 2 tbsp rice vinegar (or 1 tbsp white vinegar).

See in post for explanation, and cynics, don't judge until you've tried this! It's remarkably good and quite close to the base Pad Thai recipe!:

* This is mainly for colour, so can be substituted with light or normal soy sauce and flavour will still be the same.

3. Can be substituted with light soy sauce though you will lose a bit of the flavour edge that fish sauce gives it.

4. Not in authentic Pad Thai but is essential for this everyday version.

5. Garlic chives look like blades of grass and taste like garlicky chives. If you can't find them, it's not a deal killer. Best to substitute with chopped shallots (aka green onion / scallions)/..

6. General note: I use a skillet here, I find it easier. But if you have a well seasoned wok, make it in that if you want!

7. Nutrition per serving, assuming 2 servings. The weight doesn't take into account the water absorbed by the noodles. I think it's closer to 350g / 12oz per serving. It's a generous serving!

Keywords: Pad Thai, What is pad thai?

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published May 2018. Updated January 2019 with a new video, new step photos. No change to recipe.

More Thai food favourites

Good Thai is sorely lacking in my neighbourhood - so it's critical to have recipes for all my favourite Thai dishes!

Life of Dozer

Flashback to when I first published Pad Thai back in May 2018 when he tore his cruciate ligament and was confined to a small space during his recovery. He does an excellent sad face. 😢

Happy to report that 3 months later, he was back to his wild, crazy self!

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This is a Pad Thai recipe that truly stacks up to great Thai restaurants yet is totally doable for every home cook with just a trip to your every day grocery store. With the slippery noodles, signature sweet-savoury flavour, sprinkle of peanuts and tang from lime, this is a Thai food favourite for good reason!

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Mexican Corn Salad is a wonderful fresh corn salad made for summer BBQ's and Mexican feasts! It's a giant salad form of Esquites, a corn street snack sold in cups on the streets of Mexico. Corn kernels are sautéed in butter and garlic until golden brown, then dressed in a creamy lime dressing and finished fresh coriander/cilantro and a hint of zing from Jalapeño. It's outrageously and insanely good!

Mexican Corn Salad

This recipe generated a tizzy of excitement among my group of friends when I first started making it a few years back! Something a little different to the usual steamed-butter-slathered corn on the cob (and there is nothing wrong with that!!), it's bright and colourful, and it's a brilliant dish for sharing.

Mexican Corn Salad is essentially the giant salad form of Esquites which is a popular Mexican Street corn that is sold in cups by street vendors. And in fact, Esquites is the "off the cob" version of , the famous Mexican Street corn where cobs are grilled over charcoal before being slathered in a creamy-spicy sauce then rolled in crumbled cheese!

What goes in Mexican Corn Salad

Here's what you need to make this corn salad:

The creamy dressing for Mexican Corn Salad

The dressing is a creamy mayonnaise based dressing with a lovely tang from lime juice and a savoury flavour boost from parmesan (this is the secret ingredient that gives this dish the wow factor!!).

You'll find many versions use a lot more mayonnaise than I do. I prefer to use a mix of mayonnaise and sour cream to lighten it up a touch whilst still have a good amount of creamy dressing. This way we get the best of both worlds - lots of dressing but not overly rich! I use this for most of my mayo-based dressings, such as Coleslaw, Macaroni Salad, Broccoli Salad.

Fresh corn vs canned and frozen corn

This recipe will work with any type of corn BUT it is definitely best made with fresh corn because it browns the best when you sauté it in the butter and garlic.

How to cut corn off the cob

Here's a tip for an easy way to cut corn kernels off the cob without the kernels flying everywhere! Just place an inverted ramekin in a large bowl OR use a bundt pan. Stand the corn cob on the ramekin then use a knife to cut the kernels off. The walls of the bowl / bundt pan will stop the kernels flying all over your counter!

How to make Mexican Corn Salad

This recipe starts off by pan frying the corn in butter and garlic until it's tinged with gold, at which point you will need to summon the strength to not shovel spoonfuls of it straight into your mouth because golden brown buttery corn? YES!!!

But WAIT! It gets even better! While the corn is hot, add in the parmesan, mayonnaise, sour cream and lime and give it a good mix so the dressing melts and mingles with the butter on the corn and coats every kernel beautifully...

And lastly, we give it a hit of freshness with onion and coriander/cilantro, and jalapeño if you want a touch of heat, and finish with a sprinkle of Cotija (Mexican cheese like feta) if you happen to be fortunate enough to get your hands on it (which I am not) or feta, parmesan or goats cheese as a fallback.

Serve this as a side dish for all things Mexican. Take it to summer BBQ's, potlucks, casual lunches, a side dish for dinner tonight.

Just find any excuse to make it! Because honestly, to say my friends love this corn salad is an understatement. Whenever it makes an appearance, we're in a situation where you have to eat fast, or miss out.

Literally. You snooze, you lose.

Watch how to make it

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Mexican Corn Salad

Recipe video above. A Can't-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.

I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!

Garnishes

Jalapeno slices, coriander/cilantro leaves, lime wedges , optional

Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.

Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).

Season corn: Add salt and pepper halfway through cooking corn.

Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.

Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

1. Corn - you'll get the best results using fresh corn because it's raw and it browns better. But it is still REALLY delicious made with frozen corn - cook from frozen. Canned is not as good because it's so wet, it doesn't brown as well but can work - dry it off as best you can!

2. Cotija is a Mexican Cheese which is not available in Australia (to my knowledge). It's like Feta but not as salty. It's just a garnish, so it's not essential.

3. Chipotle or Chili Powder - A touch of Chipotle or US Chili Powder would not go astray here. I don't add them because I think this is super tasty as it is, but a little sprinkle mixed through or on top would be lovely.

4. Variations - Don't feel obliged to strictly follow the recipe for the add ins. You could use normal onion instead of red (but cut it down a bit because it's sharper) or eschallots, or just use more shallots/scallions. If you are one of those people who cannot stand coriander/cilantro, swap it for parsley. Jalapeño is optional, and you can sub with canned if you prefer. Or even use another spicy fresh chilli!

5. Light on dressing! This recipe is not meant to be coated thickly with mayo, like potato salad. Because the mayo and sour cream are added while the corn is hot, they melt and become a dressing. Feel free to increase/decrease the amount of mayo and/or sour cream if you want more/less!

6. Nutrition per serving, assuming 8 servings.

Keywords: Corn Salad, fresh corn salad, mexican corn salad, mexican side dish

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published March 2017. Updated with new video and photos!

Life of Dozer
Keeping this from the original publication date because it's an adorable photo of him!
Whenever I take a photo of Dozer running, all I can think is that there's a lot of flapping. Ears, giant tongue, mouth flap, that feathered tail.

I know how he feels. I have quite a bit of flappage when I run too..... 😂

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A terrific way to use corn, this Mexican Corn Salad is inspired by the famous Mexican street corn "Esquites". This is Can't-Stop-Eating-It delicious!

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Savoury Muffins - I have mine meat free and add baby spinach leaves

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Savoury Muffins - I have mine meat free and add baby spinach leaves

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Whisk eggs, milk and butter in a jug. Add to dry ingredients. Using a large metal spoon, stir until just combined. Two-thirds fill muffin holes with mixture. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack to cool.

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Kids will loves these tasty muffins at lunchtime. What's more, you can make them ahead of time and freeze them.

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Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.

Adapted from a Julia Child's recipe, this is luxurious and thoroughly indulgent. Bonus: It's the ultimate make ahead potato side dish!

Potatoes au Gratin

Potatoes au Gratin? Or Scalloped Potatoes?

If you're wondering what the difference is between Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are made with a flour-butter-milk roux, whereas Potatoes au Gratin are made with 100% indulgence: cream, butter and cheese.

So I ask you again: Potatoes au Gratin? Or Scalloped Potatoes?

There's no contest. Cream trumps flour Every. Single. Day. 😂
Potatoes au Gratin for the win!!!

All the essential food groups present

I was going to say that it's quite remarkable how so few ingredients can make something so luxurious. But the reality is, it's pretty hard to go wrong when potatoes, cream, butter and cheese are involved.

We're working with all the good stuff today!

Best kind of potatoes for au gratin

This is the sort of potato dish where we want the potatoes to breakdown and become lovely and soft under that golden cheesy crust, so we need to ensure we use starchy potatoes. Australia - I use Sebago (those dirt brushed potatoes). America - Russet is perfect, and for those of you in the UK, King Edward or Maris Piper are perfect. Or any other starchy potatoes - Dutch creams, King Edwards or red delight.

To be honest, as long as you do not use a waxy potato then it's going to work great - I've used all sorts over the years. Waxy potatoes are the kind used for potato salads and if used in Potatoes au Gratin, the layers sort of slip apart and you'll have paper-thin-potato UFO's flying all over the place.

Been there, done that. Not good, my friends.

How to make potatoes au gratin

Thinly sliced potato is layered with a cream-butter-garlic mixture, sprinkled with thyme and the mandatory cheese in every layer. Bake covered for 75 minutes (yes really, it takes that long), then uncovered just to make the cheese on top lovely and golden.

While it might seem daunting to thinly slice 1 kg / 2 lb of potatoes, this is the sort of task where you'll quickly get into a rhythm. By the 3rd potato, you'll be slicing like a pro!

Though having said that, a mandolin will make short work of it....

I am yet to meet a form of potato I don't like. And of all the ways to cook potato, this is my favourite.

Sure, sometimes I stray and get excited by my latest obsession. I went mad for Ultra Crispy Smashed Potatoes, and crazy over Parmesan Crusted Potatoes. I thought Twice-baked Stuffed Jacket Potatoes were the ant's pants.

But Potatoes au Gratin are a classic that I'll love forever and ever. First made using Julie Child's recipe which then evolved slightly over the years to what it is today. A slightly more streamlined assembly process, the addition of garlic and... I upped the cheese.

Do you think Julia would approve?? 😂 - Nagi x

Watch how to make it

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Potatoes au Gratin

Recipe video above. The ultimate potato bake, created by the French!!! Potato + cream + cheese with a hint of garlic and thyme = pure heaven. Based on Julia Child's Potato Dauphinoise recipe.

This is THE perfect make ahead potato dish, the most luxurious of all potato casseroles, the better version of Scalloped Potatoes!

Authenticity note: traditional Dauphinoise in France does not contain cheese. But I could never imagine making it without..... It makes it better. You know it does!

Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).

1. Cream - any full fat cream works great here. Heavy / thickened or even a full fat pouring cream are all great.

For a lighter version, use light fat, or half and half (or use 1/2 cream, half milk). But it won't have the same rich mouthfeel. Don't try this with just milk.

2. Potatoes - Australia: Use Sebago ("dirt" potatoes, sold everywhere), US: Russet, UK: King Edward or Maris Piper

OR any other starchy potatoes. Dutch creams, King Edwards or red delight. Great all rounders like golden delight, coliban and red rascal are also great.

3. Cheese - Gruyere is the best as it provides flavour and browns beautifully on top. Julia Childs uses gruyere. It's quite expensive so for everyday purposes, mozzarella is an idea alternative but if you do, add an extra pinch of salt on each layer.

Any other melting cheese will also work fine - Monterey Jack, cheddar and tasty are all cheeses I have used and love.

Always best to grate your own as it melts better - store bought pre shredded has anti caking agent which prevents cheese melting as well as it should.

4. Baking Dish Size - I use a 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm x 5 cm / 7 x 11 x 2″ oval shape, or thereabouts but it's full to the brim so a slightly larger one would be more ideal. A 26 cm / 11″ skillet also works great. A 20cm/8″ square pan is too small. Larger dish is fine - just means the potatoes au gratin isn't as deep

5. Make ahead: Near perfect for make ahead! The best way (in my experience) is hold back about 1/2 cup of the cream mixture. Bake covered in foil, then cool with foil on. Pour over reserved cream, top with cheese, cover with cling wrap. Refrigerate. Remove from fridge 1 hour before, reheat covered in foil in a 180C/350F oven for 20 - 30 min or until hot, then remove foil and bake until cheese is golden. To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use).

6. Source: Adapted from Julia Child's Dauphinoise Potatoes recipe. Hers is slightly more fiddly to put together, involves scattering finely diced butter on each layers (which I simplified by melting), only rubs garlic on baking dish (I use 2 whole cloves), and she uses less cheese. Mine gradually evolved over time from her original recipe to what mine is today!

7. Nutrition assumes 10 servings.

Keywords: Dauphinoise Potatoes, Potato Bake, potato casserole, Potatoes au Gratin

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.
Au Gratin Potatoes recipe originally published December 2014. New photos, recipe video and updated post in December 2018, then some tidying up done in December 2020. No change to recipe!
Feed your potato obsession

Life of Dozer

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Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.

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https://www.dinneratthezoo.com/beef-barley-soup/?fbclid=IwAR3E5SZplnebTBBDf10IqK3fr8xnUqIsuZpojH80tNJxa7ShzGDAqG3HD6Q#wprm-recipe-container-18683

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This beef barley soup is a hearty combination of beef, vegetables, barley and mushrooms, all simmered together until tender and flavorful.

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https://veggiesociety.com/white-bean-stew-ribollita-recipe/?fbclid=IwAR0xES5BOlx5XM6LYjO_kpQSZIGGdxyVwONIheqy_boXmPQ4phri9iCDFPU

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This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you. White Bean Stew is a hearty bowl of perfection to warm you to your toes during the cold months. Brimming with white beans, aromatic herbs, and vegetable stock, it's a comfort dish that hits every spot. Serve with garlic bruschetta on the side for an added dash of deliciousness.
Italian White Bean Stew from Scratch!

This hearty recipe features bold flavors of fresh rosemary, sage and leeks, it only requires one pot and includes no ham hock. It's just pure, clean protein, no tomatoes, with zero cholesterol, and as healthy as can be. When served with garlic bruschetta or Crusty Bread , it becomes a complete and satisfying meal. If desired, you could always serve it with some Ciabatta Bread or Focaccia Bread on the side as well. If you decide to add more side dishes , that's totally up to you, but often ends up being too much food for me. This is one hearty meal!

What is Ribollita Soup?

Ribollita soup is a Tuscan bread soup made with beans and vegetables. It's usually made with a specific flavor from a rind of Parmigiano reggiano cheese. In our case a kind alternative, dairy-free nutritional yeast baby. This specific recipe is basically a white style ribollita as no tomatoes are used in this dish. This changes with the seasons and the regions. There isn't only one, legit version of ribollita out there. It varies from home to home and pantry to pantry.

How to Make White Bean Stew

1. Prep the beans - Wash and pick the beans. Soak for a minimum of 6 hours. Drain.

2. Saute - Heat a heavy bottomed pot with oil and saute the leek/onion, carrots, and celery until softened. Stir in the garlic and cook for a few seconds.

3. Simmer - Add the beans and water. Bring to simmer and add the bay, sage, and rosemary. Simmer for 45 minutes or until the beans are soft.

4. Season - Stir in the nutritional yeast and add the desired amount of smoked sea salt.

5. Make the bruschetta - Grill the bread on both sides until dark grill marks form. Rub both sides with a garlic clove, brush with oil, and sprinkle with salt.

6. Serve - Ladle the stew into bowls, tear the bread into chunks and place on top. Drizzle with olive oil, serve, and enjoy!

White Bean Stew Tips + Variations

Storage - Store in a sealed container in the fridge for up to 5 days. Store in an airtight container in the freezer for up to 3 months.

Reheating - Reheat over the stove or in the microwave. Over the stove just seems to taste better and is always my first option.

Add-in ideas - If you want to kick up the ingredients on this white bean stew, try some add-ins. Some of my top choices are broccoli rabe, Swiss chard, spinach, mustard greens, collard greens, basil pesto drizzle, sun dried tomato pesto , or plant-based Italian sausage, cooked separately, and added to each bowl when serving.

Can I use canned beans? - I don't tend to go for canned beans as they always have added junk in them. However, if you're in a pinch or need a quicker option, canned beans will do. Just be sure to drain and rinse them. Be careful cooking them for too long as they might turn into mush. The magic of this stew has a lot to do with being cooked low and slow from scratch, truth is you can never get this out of a can.

Use day-old bread - If you don't want to make the garlic bruschetta, use some day-old bread to serve on the side. I personally prefer the bruschetta because it just completes the dish, but old bread will definitely do the trick as well.

What does ribollita mean in Italian? - Well, it simply means "reboiled." This is because it was originally a peasant food. It was often leftover minestrone soup with added, old bread, that was reheated before serving. Hence the term "reboiled."

FAQs

Can You Freeze White Bean Stew?

Yes, you can definitely freeze ribollita soup. It tastes absolutely delicious after being reheated. I never notice much of a texture difference either, just make sure you do it without the bruschetta or bread. Great for planning meals in advance in order to save some time.

Are White Beans the Same as Navy Beans?

Navy beans are just a type of white bean. There are quite a few varieties of white beans out there. For example, cannellini, pea beans, great northern beans, etc. Although many of them taste very similar and look very similar, they are definitely different varieties and not the exact same. So, for this soup, choose your favorite white bean and roll with it, the authentic Italian beans would be the cannellini.

More Vegan Dishes

White Bean Stew from Scratch

You'll Also Love:

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This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you. White Bean Stew is a hearty bowl of perfection to warm you to your toes during the cold months. Brimming with white beans, aromatic herbs, and vegetable stock, it's a comfort dish that hits every spot.

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This recipe for teriyaki beef stir fry is tender slices of beef sauteed with a variety of colorful vegetables, all coated in a quick and easy homemade teriyaki sauce. A restaurant quality meal in the comfort of your own home!
I make stir fry almost every week, my family always requests chicken and asparagus stir fry, honey garlic shrimp stir fry and this delicious beef teriyaki.

Stir fry: in my opinion it's one of the easiest and quickest dinner options around. I love the versatility and it's often a healthy dinner option which is always a huge bonus. Why would you ever want to order take out when you could whip up this teriyaki beef stir fry in about 20 minutes?

How do you make teriyaki beef?

Let's talk about the meat first - I used thinly sliced flank steak in this teriyaki beef stir fry, but sirloin or another tender cut would work well too. I cook the vegetables first, in this case I used broccoli and various colors of bell peppers, but you can easily substitute your family's favorites. After the vegetables are cooked, they come out of the pan and the beef goes in - make sure your pan is very hot to get a nice sear on the meat.

How do you make homemade teriyaki sauce?

This teriyaki sauce is a simple blend of soy sauce, brown sugar, garlic, ginger, honey and sesame oil. The ingredients are simmered together, then some cornstarch is added into the mix to thicken the sauce. You can make this sauce up to 3 days before you plan to serve it.

Beef Teriyaki Variations

There are so many different ways to customize this recipe to your family's tastes.

Protein: Instead of sliced beef, you can use ground beef, or even chicken, shrimp or tofu.

Vegetables: While I used bell peppers and broccoli, other great options are snow peas, mushrooms, carrots, bok choy or asparagus.

Pineapple: For a tropical twist, try adding some cubed pineapple to your stir fry.

I add a garnish of sliced green onions and sesame seeds, but you can skip that if you're pressed for time or don't have those items on hand. Even my kids love this teriyaki beef stir fry, that salty, sweet and savory combination just can't be beat. When you begin cooking the vegetables, start a pot of rice at the same time and dinner will be ready in less than 30 minutes. And you won't even have to call the take out delivery guy! Not to mention this version is so much healthier - how can you argue with that?

Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

More great stir fry recipes

Teriyaki Beef Stir Fry Video

Teriyaki Beef Stir Fry

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This recipe for teriyaki beef stir fry is tender slices of beef sauteed with a variety of colorful vegetables, all coated in a quick and easy homemade teriyaki sauce. A restaurant quality meal in the comfort of your own home!

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https://www.taste.com.au/recipes/impossible-quiche-2/8244d479-b108-4b9c-9727-25e7041d8fd2

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Don’t let the name deceive you: this ham and cheese quiche is actually incredibly possible to make. What we love about impossible quiche is that it requires no puff pastry base - you simply mix all the ingredients together, pour into the dish and voila - during cooking a quiche with golden edges for

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Poached Chicken, Veggies, n Horseradish Cream

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Poached Chicken, Veggies, n Horseradish Cream

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Spring poached chicken

With loads of gorgeous seasonal veggies

Germany

UK

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

With loads of gorgeous seasonal veggies

Cooks In1 hour 10 minutes

DifficultySuper easy

Nutrition per serving

Calories 292 15%

Fat 13.9g 20%

Saturates 4.7g 24%

Sugars 1.4g 2%

Salt 0.88g 15%

Protein 38.1g 76%

Carbs 3.7g 1%

Fibre 1.7g -

Of an adult's reference intake

Ingredients

2 kg higher-welfare chicken

1 handful fresh flat-leaf parsley

4 fresh bay leaves

sea salt

freshly ground black pepper

2 handfuls new potatoes , scrubbed

2 handfuls baby carrots

2 handfuls baby turnips or radishes

1 bulb fennel , quartered, herby tops removed and reserved

horseradish , freshly grated

1 jar hot creamed horseradish , optional

285 ml crème fraîche

2 handfuls fresh peas

2 handfuls broad beans

1 colanderful spinach or Swiss chard

olive oil

1 small handful inner celery leaves

recipe adapted from

Jamie's Dinners

Method

1. You will need a large casserole or stock pot to fit your chicken in so that you can cover it with water by about 2.5cm. Stuff the chicken with the parsley and bay leaves, then add your chicken to the pot, cover with water and add a good teaspoon of salt. Scatter in the potatoes, bring to the boil, then turn down, place a lid on top and simmer for about 20 minutes. At this point you can add your baby carrots, turnips or radishes and fennel. Carry on simmering for 30 to 40 minutes.

2. When you can easily pull the leg bone away from the chicken, you know that it's cooked to perfection. By that time the other veg will certainly be cooked, but don't break them up. Now... while this is all cooking, you can prepare your horseradish cream – the most joyous thing to have with the chicken. In your supermarket you will be able to find creamed or hot grated horseradish in a jar, which is OK to use, but if you're really lucky you'll be able to get hold of some fresh horseradish which you can simply peel and grate, season with salt and mix with the crème fraîche. (I'm lucky because my local supermarket sells them whole – just ask at yours if there are none in stock.)

3. All you have to do now is carefully remove the chicken to a bowl and add the peas, broad beans and spinach to the broth. Allow them to cook for one minute, then season carefully to taste. You can get all your guests to help themselves if that's easier, but if you want to serve it up, divide a nice mixture of veg between 6 bowls, put some shredded chicken on top, then ladle over some of the wonderful, comforting broth. Sprinkle over some of the chopped reserved fennel tops or some celery leaves, with a healthy dollop of horseradish crème fraîche on top and a drizzle of nice peppery olive oil – it will look and taste brilliant.

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Poached Chicken Recipe | Chicken Recipe | Jamie Oliver Recipes

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With loads of gorgeous seasonal veggies Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português?

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Best roast potatoes - add garlic gloves to roast, though.

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Best roast potatoes - add garlic gloves to roast, though.

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Crispy Roasted Potatoes

Learn how to make perfect Roast potatoes with this foolproof recipe for roast potatoes that come out perfect every time!

Recipe Video Print

Total Time: 1 hour 5 minutes

Serves: 4 people

This recipe makes perfect Crispy Roast Potatoes that have a crisp exterior, and a delectable soft, fluffy center.

This delicious recipe goes great with anything from a holiday dinner to Crispy Oven Baked Chicken Thighs served alongside Roasted Broccoli.

Perfect Oven Roasted Potatoes

This recipe is the perfect example of what roast potatoes should be!  They are super crispy, and simply seasoned with fresh thyme and salt and pepper.

Sometimes simple is just better!  This recipe is made using just 5 ingredients making it super easy to prepare.  It’s the perfect side dish for a busy weeknight dinner or fancy holiday spread!

Why This Recipe Works

Par Boiling the potatoes allows the outside to get soft enough to rough them up, creating the best surface for crisping.

Just the right amount of olive oil makes the potatoes crisp without becoming greasy.

Simply seasoning them with salt and pepper and a hint of fresh thyme allows the potatoes to remain the star of the show.

Which Potatoes For Roasting?

A good rule of thumb would be to choose a waxy potato. As they have enough starch to make the interior light and fluffy, they can hold their shape, and develop a nice golden exterior.

In the US, a good choice is Yukon Gold or Russet. In the UK, King Edward work well, In Australia, Dutch Cream are good all-round potatoes.

How To Parboil Potatoes For Roasting

Most recipes will tell you to start with cold water.  This is because boiling potatoes in hot water will cook the outside of the potato faster than the inside resulting in an uneven cook.

That logic is great for boiled potatoes, but for roast potatoes, starting with potatoes that are cooked on the outside, and undercooked inside is perfect for achieving a crispy exterior.

Once drained and dry, gently shake them in the strainer to rough up the cooked exterior.  This will result in a perfectly crisp roast potato.

What Oil Is Best

Oils with a mild flavor and a higher smoke point are best for roasting potatoes as they can be heated to the higher temperatures used in roasting. These oils include extra virgin olive oil, canola, and grapeseed oil.

How to Make Crispy Roast Potatoes

Add the potatoes to a large bowl. Add oil, salt, and pepper. Gently stir to coat and transfer to a baking sheet in one layer, and add the fresh thyme. Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown. Transfer to a plate lined with paper towels to drain off any excess oil and serve.

Step By Step Instructions

Soak the cut potatoes in salted ice water for 20 minutes before starting. The salt adds flavor and soaking removes excess starch that can cause them to stick to the pan and creates a much crisper finish.

To tell if the potatoes are parboiled enough, insert a fork into a potato. They are done if the fork slides in fairly easily, but meets some resistance in the center.

Be sure to use a fork not a knife as a knife is sharp and will always slide in easily.

Erren’s Top Tips

To safely add the potatoes to the boiling water, add the potatoes to the empty pot, boil the water in a kettle and then pour over the potatoes.  This keeps you from having to drop them into the hot water and getting burned by the splash.

Don’t overcrowd the potatoes on the pan. Overcrowding will cause heat from the pan to get trapped under the potatoes and cause them to steam instead of roast.

For extra crispy potatoes, turn them in the pan halfway through the cooking time.

For extra flavor and super crisp result, try using duck, or goose fat to roast your potatoes. You won’t be disappointed!

FAQs

Can you parboil potatoes the day before roasting?

Yes, to parboil the day before roasting, parboil, drain, rough the outside, and coat with oil the day before.  Then simply cover them with plastic wrap and store in the fridge until needed.

How to store peeled potatoes overnight?

The best way is to cover them with cold water to keep them from turning brown. Don’t store them this way any longer than overnight as they will start to lose their structure.

Can you freeze roasted potatoes to make ahead?

To make ahead and freeze, parboil, drain, rough the outside and transfer them to a baking sheet or dish in a single layer.  Loosely cover them with plastic wrap and freeze.  Once frozen, transfer to a freezer bag and return to the freezer.
To roast from frozen, heat the olive oil in a large roasting pan for five minutes in the oven. Carefully add the frozen potatoes to the hot oil and turn to coat. Cook for 45-50 minutes, turning in the oil halfway through until golden and crisp.

Did you make this?

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▢ 2 lbs Potatoes

▢ 4 Tablespoons olive oil

▢ Salt and pepper to taste

▢ Fresh Thyme

Cook Mode Prevent your screen from going dark

Preheat the oven to 200ºC/400ºF.

Peel the potatoes, cutting any larger ones so they’re uniformly sized. I cut mine to be a little smaller than a ping-pong ball.

Wash the potatoes in cold water to remove any extra starch then add them to a large empty pot. Boil water enough water to cover the potatoes well (about 2 inches higher than the potatoes) pour over the potatoes, salt the water, and parboil for 5-7 minutes, then drain in a strainer and leave dry.

Once dry, gently shake the strainer to rough up.

Add the potatoes into a large bowl. Add the oil, salt an pepper, gently stir to coat and transfer to a baking sheet in one layer, and add the fresh thyme.

Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown. For even browning, flip the potatoes in the pan halfway through the cooking time.

Transfer to a plate lined with paper towels to drain off any excess oil and serve.

Soak the cut potatoes in salted ice water for 20 minutes before starting. The salt adds flavor and soaking removes excess starch that can cause them to stick to the pan and creates a much crisper finish.

To safely add the potatoes to the boiling water, add the potatoes to the empty pot, boil the water in a kettle and then pour over the potatoes.  This keeps you from having to drop them into the hot water and getting burned by the splash.

To tell if the potatoes are parboiled enough, insert a fork into a potato. They are done if the fork slides in fairly easily, but meets some resistance in the center.

Don’t overcrowd the potatoes on the pan. Overcrowding will cause heat from the pan to get trapped under the potatoes and cause them to steam instead of roast.

Calories: 255 kcal (13%)| Carbohydrates: 28 g (9%)| Protein: 5 g (10%)| Fat: 14 g (22%)| Saturated Fat: 1 g (6%)| Sodium: 22 mg (1%)| Potassium: 936 mg (27%)| Fiber: 5 g (21%)| Vitamin C: 25.8 mg (31%)| Calcium: 68 mg (7%)| Iron: 7.4 mg (41%)

Nutritional Data Disclaimer

Course: Side Dish

Cuisine: American

Keyword: Crispy Roast Potatoes, herb Roast Potatoes, oven roasted potatoes

Reader Interactions

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This recipe for Perfect Crispy Roast Potatoes makes oven roasted herb potatoes with a crisp exterior, and a delectable soft, fluffy center.

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Best Meatballs - made with crackers and herbs

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Best Meatballs - made with crackers and herbs

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Meatballs & pasta

Topped with fresh basil & Parmesan

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Nutrition per serving Plus

Of an adult's reference intake

Ingredients

12 Jacob's cream crackers

4 sprigs of fresh rosemary

2 heaped teaspoons Dijon mustard

500 g quality minced beef, pork, or a mixture of the two

1 heaped tablespoon dried oregano

1 large free-range egg

olive oil

1 bunch of fresh basil

1 medium onion

2 cloves of garlic

½ a fresh or dried red chilli

2 x 400 g tin of plum tomatoes

2 tablespoons balsamic vinegar

400 g dried spaghetti or penne

Parmesan cheese

Jamie's Ministry of Food

By Jamie Oliver

Method

1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.

2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.

3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.

4. With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs - you should end up with 24.

5. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed - this will help to firm them up.

6. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.

7. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.

8. Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.

9. Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.

10. Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they're cooked, cut one opening - there should be no sign of pink.

11. Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.

12. Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.

13. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed

14. Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

Tips

If you like a smooth sauce just whiz it in a blender - just give it chance to cool slightly before you do.

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Best meatball recipe | Easy pasta ideas | Jamie Oliver

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Topped with fresh basil & Parmesan Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português?

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Halve and juice the limes

Unsure of the quantity needed?

Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

(1kg (about 11) limes) , reserving lime halves. Place the juice in a glass jug. Cover with plastic wrap and store in the fridge. Trim the narrow end from each reserved lime half. Place in a large bowl. Cover with warm . Soak for 6 hours or overnight to soften. Drain.

Cut each lime half into quarters and thinly slice into 2mm-thick strips. Place the lime strips, lime juice and cold water in a heavy-based saucepan. Bring to boil over medium-high heat. Reduce heat to low. Cover and simmer for 50 minutes to 1 hour or until rind is tender.

Add the and cook, stirring, for 10-15 minutes or until the sugar dissolves. Increase heat to medium-high. Boil, stirring often, using a metal spoon to remove any scum that rises to the surface, for 45-55 minutes or until marmalade jells when tested (see note). Spoon into sterilised jars. Store in a cool, dry place or the fridge once opened.

Tell us what you think of this recipe!

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Halve and juice the limes Unsure of the quantity needed? Click on the underlined ingredient to reveal the quantity. No need to flip back and forth! (1kg (about 11) limes) , reserving lime halves. Place the juice in a glass jug. Cover with plastic wrap and store in the fridge.

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Sourdough type bread loaf - brilliant with soup

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Sourdough type bread loaf - brilliant with soup

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This is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities - the thick crispy crust and chewy crumb with big fat holes like sourdough!

No knead, 3 minutes active effort, very forgiving recipe. Make this today, then the Cheese Bread version tomorrow!

Phenomenal EASY yeast bread recipe

This is an extraordinary white bread recipe with outstanding results. While it's easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics - large holes in the crumb like your favourite sourdough bread with that signature chewiness, and a thick, crispy crust.

It's a gold nugget recipe, and you may never buy bread again after trying this!

Here's why it's so easy:

No knead, no stand mixer

3 minutes active effort - you won't even get your hands dirty

Dutch oven (cast iron pot) ideal but not necessary

Incredibly forgiving dough, with rise times ranging from 2 hours to 3 days (yes, really, you choose what works for you)

Easy but yet no compromise on quality of bread

What you need to make this homemade bread recipe

Here's what you need to make homemade bread from scratch - yeast, flour, salt and water. Yep, really, that's it!

No yeast?

Make this famous Irish Soda Bread instead, or this incredible No Yeast Sandwich bread based on the traditional Australian Damper!

Yeast - my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast ("Active Dry Yeast" or just "dry yeast") - you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!

Best flour for homemade bread - use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread, as well as creating the big holes you see in the photos, like sourdough bread. However, this bread is still spectacular made with normal flour too!

How to make the world's easiest homemade bread - Artisan style!

Here are process steps with tips, but also see the video below - super handy to see the dough consistency, and how to form the dough.

1. Make wet sticky dough

Mix together the flour, salt and yeast, then add warm water and mix. The "dough" will be very wet and sloppy, not kneadable at all - this is what you want! See video at 17 seconds for consistency.

2. Rise!

Cover with cling wrap then place it in a warm place (25 - 30°C / 77 - 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly. See video at 24 seconds for consistency.

OPTIONAL - develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.
Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 - 12 hours in fridge). Beauty of this bread is that you can bake anytime!
No dutch oven? No problem! Just bake it on a tray - see the recipe notes.

3. Preheat oven & pot

30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.

Hot oven + hot pot = bread rising boost!

4. Scrape dough out

Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that's exactly what you want - because we will not be kneading it! In fact, you won't even touch it with your hand.

PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.

5. Shape the dough very roughly

Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.

Don't get too hung up on the shaping - you'll deform it in the next step!! This step is mainly to deflate the dough.

6. FLIP dough upside down onto paper

Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.

Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape.

Do not get too hung up on a neat shape - this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges

7. Prepare to bake!

Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

See recipe notes for no dutch oven method.

8. Bake!

Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack - and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇

Cool for 10 minutes before slicing. This is important - to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)

Remember - you can make this bread recipe WITHOUT a dutch oven!

Why this bread recipe works - and TIPS!

Loose, sticky dough = easier to rise than firmer dough.

No kneading = rough dough, but because the dough is so soft, it puffs up enough to "smooth out" the roughness.

Super forgiving dough - too stiff, add water. Too wet, add flour. Dough not rising? Move it to a warmer place. Takes 45 minutes to rise or 5 hours? It will still work. As long as your dough is the same consistency as what you see in the video and you let it rise to double the volume, this bread recipe will work as long as the yeast is not past its expiry date!

Why you need a preheated dutch oven for no knead bread recipes - to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens - the cast iron pot is the home method!

Don't have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven, and bake the bread on a tray.

Big holes in the crumb - loose dough from less flour, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets. Also the use of bread flour rather than normal flour helps - you get less large holes using normal flour.

Bake immediately if it's a bread emergency....

...but you'll be rewarded with tastier bread if you leave the dough 8+ hours in the fridge! I normally make dough first thing in the morning (it takes 3 minutes!) then bake that night. Or make dough at night and bake in the morning. (~12 hrs in fridge for both scenarios)

Why refrigerating the dough creates a better tasting bread - because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we let the dough rise first, then refrigerate it.

All the ways to eat this bread!

Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!

Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!

I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you'll make once and treasure forever! - Nagi x

Watch how to make it

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World's Easiest Yeast Bread recipe - Artisan, NO KNEAD

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world's easiest yeast bread that's just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don't fret if things don't go perfectly, it will be salvageable.

SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!

Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.

Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.

Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.

Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!

Fridge up to 3 days - Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate - that's fine. Shape into round and place on paper per recipe, then leave for 45 - 60 minutes to take the chill out of it, then bake per recipe. Cold dough won't rise as well.

Bread in photos & video is 2 hr rise, immediate bake.

Cooked bread - great fresh for 2 days, then after that, better warmed or toasted. Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour.

Freeze cooked bread for up to 3 months.

1. Flour - bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.
Wholemeal/wholewheat flour - start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).

2. Yeast - use yeast labelled "instant" or "rapid rise". If you can only find normal yeast (can be labelled "active dry yeast") then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt - reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty.

4. Water temperature - if it's so scorching hot you wouldn't bathe in it, it will kill the yeast. If it's a lovely temp you could sit in for hours in a bubble bath, it's the perfect temp.

5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.

6. Dough rising - time will vary depending on room temperature, humidity, flour you use etc. It's fine if it rises faster or slower - you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you - this recipe is forgiving!

If it's coldish in your kitchen (22°C/70°F or less) OR it's just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!

Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors - too hot. But in shade near sunlight is good!

If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!

7. Oven preheating - If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

It's also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!)

8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

Pot size does not matter as long as it's about 26cm/10″ or larger. Pot does not shape the bread, it's to act as a steamer. Just need one large enough to give bread steaming space.

No dutch oven method - use 20cm/8" square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won't fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows - place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it's a deep golden brown.

Heavy roasting pan with high lid should also work - preheat per recipe. Bread is about 8-10cm/3.2-4″ tall.

9. Fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info.

10. Different measures in different countries - cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

12. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

Keywords: artisan bread, crusty bread, easy homemade bread, no knead bread, No yeast bread

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Life of Dozer

Just keeping a close eye on it for me....

Good job Dozer. Here's your treat. Look, I even buttered it for you! (PS He's in his robe because it's a rainy day yet I still took him to the beach!!!)

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World's Easiest Yeast Bread recipe - Artisan, NO KNEAD crusty bread

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This is the most incredible Easy Bread Recipe in the whole world. A simple yeast breadwith phenomenl results - no knead, no stand mixer, ready in 2 hours.

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1 sheet ready-rolled sour cream shortcrust pastry (see Note)

1 bunch asparagus, peeled into strips using a vegetable peeler

1 barbecue roast chicken, skin removed, meat shredded

salt and black pepper, to taste

1 tsp finely shredded parsley

1 tbsp finely chopped chives

2 cups picked watercress sprigs

extra virgin olive oil, for drizzling

lemon wedges, to serve

White sauce

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1 sheet ready-rolled sour cream shortcrust pastry (see Note) 1 bunch asparagus, peeled into strips using a vegetable peeler 1 barbecue roast chicken, skin removed, meat shredded salt and black pepper, to taste 1 tsp finely shredded parsley 1 tbsp finely chopped chives 2 cups picked watercress sprigs extra virgin olive oil, for drizzling lemon wedges, to serve White sauce

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Posh Roast Potatoes - Good for gatherings

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Posh Roast Potatoes - Good for gatherings

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1. Preheat the oven to 220°C/200°C fan/Gas 7 and bake the potatoes for about an hour or until soft in the middle.

2. Slice each potato in half and scoop out the soft potato into a bowl. Add the milk and butter and mash with a fork. Stir in the topping of your choice (see below), season and mix to combine.

3. Spoon the mixture back into the skins and sit the potatoes, filled side up, in a roasting tin. Drizzle over a little olive oil and return to the oven for about 15 minutes or until golden and the skins are crisp. Sprinkle with parsley and serve hot.
Red Pepper and Goat's Cheese
Place the pepper halves on a baking sheet, skin side up, and drizzle them with a little olive oil. Roast in a preheated oven, 200°C/180°C fan/Gas 6, for about 15 minutes until blackened and soft, then peel off the skins and cut into thin strips. Alternatively, buy a jar of chargrilled peppers in a jar and slice 2 of them. Stir the pepper strips into the soft potato, season well and add the goat's cheese and basil leaves.

Simply add the filling ingredients to the soft potato, season and mix well.
Spring Onion and Soured Cream
Fry the spring onions in a little oil over a high heat until soft. Add them to the soft potato, season well, then stir in the soured cream. Dust the potatoes with a little paprika.
Bacon and Mushroom
Cut the bacon pieces into small pieces and fry until crisp, then add the mushrooms and fry over a high heat for a few minutes. Mix with the soft potato, season well and top with the grated cheese.

Prepare ahead: Can fill the potatoes ready for their second bake up to 4 hours ahead. To reheat, cook at the same temperature as above, but for 30 minutes. Cover with foil if the tops are getting too brown.

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1. Preheat the oven to 220°C/200°C fan/Gas 7 and bake the potatoes for about an hour or until soft in the middle. 2. Slice each potato in half and scoop out the soft potato into a bowl. Add the milk and butter and mash with a fork.

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This Moroccan chicken is a one pot meal with chicken thighs, green olives, raisins and spices, all simmered together until tender. A unique and unexpected dinner option that's full of bold flavors.
When I want a hearty dinner with minimal effort, I turn to one pot dishes such as chicken with carrots and potatoes, Greek chicken and this Moroccan style chicken.

I sometimes find myself with a package of chicken thighs in the fridge and no plans for dinner, which is when I turn to Moroccan chicken. This dish uses ingredients that I almost always have on hand, and it's always a big hit with both kids and adults alike.

How do you make Moroccan chicken?

This recipe starts with chicken thighs, which are seared in a skillet until golden brown. Add onions to the pan to cook, along with a savory spice blend and a little flour to thicken the sauce. The next step is to pour in some chicken broth and add a handful of raisins. The chicken mixture is covered and baked in the oven until the chicken is tender. Stir in some olives, add a sprinkle of cilantro, then serve and enjoy.

Tips for the perfect chicken

The spice blend can be made up to a month before you plan to use it. I typically make a double or triple batch, and sprinkle the extra spice over potatoes, vegetables and grilled meats.

This dish can easily be adapted to cook in the crockpot. Follow the recipe through step 6, then transfer everything over to your slow cooker and cook on high for 3-4 hours or low for 6-7 hours. Stir in the olives, lemon juice and cilantro, then serve.

Moroccan chicken stays fresh in the refrigerator for up to 4 days, and can be frozen for up to 2 months. Store the chicken in an airtight container in the freezer, then thaw overnight in the refrigerator. Reheat on the stovetop, then serve.

Moroccan spice blend

This recipe calls for a spice blend that produces just the right level of savory flavors, along with a bit of warmth from sweeter spices such as cinnamon. The spice mix is a combination of cumin, paprika, cinnamon, ginger, coriander and turmeric. You can also add other spices into the mix such as allspice, garlic powder, smoked paprika or onion powder.

Moroccan chicken variations

While I typically make this recipe as written, you can easily add other ingredients to the dish to customize it to your tastes.

Protein: Instead of chicken thighs, try chicken breasts or chicken drumsticks.

Vegetables: You can add other vegetables to the mix such as carrots, small halved Yukon Gold potatoes or sweet potatoes.

Beans: Stir in a can of drained chickpeas before you place your pan in the oven.

Fruit: Instead of raisins try diced dried apricots, or use a combination of the two.

This dish is perfect served over couscous with a vegetable on the side. It's easy enough for a busy weeknight, but impressive enough to serve to company!

More chicken recipes you'll enjoy

Moroccan Chicken Video

Moroccan Chicken

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This Moroccan chicken is a one pot meal with chicken thighs, green olives, raisins and spices, all simmered together until tender. A unique and unexpected dinner option that's full of bold flavors. When I want a hearty dinner with minimal effort, I turn to one pot dishes such as chicken with carrots and potatoes, Greek chicken and this Moroccan style chicken.

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Gnocchi in Tomato Sauce with Buffalo Mozzarella - Baked

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Gnocchi in Tomato Sauce with Buffalo Mozzarella - Baked

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Sugo

2 tbsp extra-virgin olive oil

1 French shallot, finely chopped

1 garlic clove, bashed (or finely chopped, if you like a more pungent aroma)

400 g can peeled tomatoes (or 400 g passata)

small handful basil leaves, plus extra, to serve

sea salt and freshly ground black pepper, to taste

Topping

1 large buffalo mozzarella ball, torn

25 g (¼ cup) grated parmesan

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Sugo 2 tbsp extra-virgin olive oil 1 French shallot, finely chopped 1 garlic clove, bashed (or finely chopped, if you like a more pungent aroma) 400 g can peeled tomatoes (or 400 g passata) small handful basil leaves, plus extra, to serve sea salt and freshly ground black pepper, to taste Topping 1 large buffalo mozzarella ball, torn 25 g (¼ cup) grated parmesan

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This is the ultimate Italian winter meal. You may call it minestrone, I have dubbed it "super food in a bowl"! How can you go wrong when your meal is packed-full of dark green, robust leaves, antioxidants and vitamins? With the added nutrients of borlotti beans, extra-virgin olive oil and the kick of chillie, you have secured yourself a spa treatment for your insides that is sure to keep you warm from the first winter chill. Minestrone with cavolo nero is so much more than just a soup, so rich of revitalizing and hearty deliciousness, you feel restored and healthier after each mouthful.
INGREDIENTS, serves 4
3 tablespoons of extra-virgin olive oil

1 leek, well washed and thinly sliced

1 garlic clove, finely chopped

1 small carrot, sliced

1 celery stick, sliced

1 chunk of parmesan cheese crust (optional, omit for a vegan version)

2 potatoes

1 small handful of diced pancetta or speck (omit for a vegetarian, vegan version)

2 cups of fresh borlotti beans (or two tins, well rinsed. Alternatively, soak 2 cups of dried beans for 12 hours, then cook in simmering water for 2 hours)

2/3 cup tin tomatoes

salt and pepper to taste

1 cup of Brussel sprouts, quartered and outer leaves removed

4-5 cavolo nero leaves, stalk removed, shredded

3/4 of baby pasta (such as ditalini, orzo, macaroni)

Extra-virgin olive oil (or Chillie oil) to serve
HOW TO
1. Sautee' the sliced and chopped vegetables with the oil in a large saucepan. Add the pancetta and cheese crust (if using)

2. Add the potatoes and the beans, the tomatoes and cover with water. Bring to the boil, reduce the heat to low and simmer for 40-45 minutes or until the beans are tender. (if using tinned beans, only add them 25 minutes into cooking the potatoes with the rest of the vegetables)

3. Add salt and pepper (only salt the beans after they are cooked, or they will wrinkle up)

4. Add a handful of Brussel Sprouts, the shredded cavolo nero and 3/4 cup of baby pasta (I used ditalini)

5. Cook for 7-8 minutes or until the pasta is nicely al dente. Turn off the heat.

6. Serve hot with a good swirl of extra-virgin olive oil or chillie oil.

I am not feeling the cold tonight...

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Minestrone con Cavolo Nero, (Tuscan Kale Vegetable Soup) Super food in a bowl!

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This is the ultimate Italian winter meal. You may call it minestrone, I have dubbed it "super food in a bowl"! How can you go wrong when your meal is packed-full of dark green, robust leaves, antioxidants and vitamins? With the added nutrients of borlotti beans, extra-virgin olive oil and the kick of chillie, you...

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Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

Cooks In6 hours 30 minutes

Nutrition per serving Plus

Of an adult's reference intake

Ingredients

700 g potatoes

2 red onions

2 carrots

2 sticks of celery

2 sprigs of fresh rosemary

olive oil

1 level teaspoon ground cumin

1 heaped tablespoon smoked paprika

1 orange

800 g lamb or higher-welfare pork stewing steak , (cubed)

1 x 400g tin of chickpeas

2 x 400 g tins of quality plum tomatoes

natural yoghurt

½ a bunch of fresh coriander , (15g)

Jamie's Dinners

By Jamie Oliver

Method

1. First of all, you need to preheat the oven, but the temperature will depend on how long you want to cook the stew for. If you want it ready in 3 hours, preheat it to 180ºC/350ºF/gas 4, but if you want to cook it for 6 hours, then you need the oven on at 140ºC/275ºF/gas 1.

2. Peel and chop the potatoes into 2.5cm chunks, then peel, trim and roughly chop the onions, carrots and celery. Pick the rosemary leaves.

3. Put a large casserole pan on a high heat and add a couple of good lugs of oil. Let this heat up, then add the potatoes, onions, carrots, celery, rosemary, cumin and paprika.

4. Finely grate in the orange zest and squeeze in the juice, then stir together. Cook for 1 minute, then mix around again before adding the meat.

5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with the back of a spoon.

6. Season lightly with sea salt and black pepper, then pour over enough water to cover everything. Bring to the boil and put into the oven for your chosen amount of time. You are now free to go out for a few hours (for the whole day if you want to!).

7. Serve the stew in bowls with a dollop of yoghurt, and pick over the coriander leaves to finish.

Tips

ON THE SIDE
You can serve it as a stew or in tortillas with crunchy salad and guacamole.

FLAVOUR BOOST
The other great thing about it is that you can bulk it out with different types of roughly chopped root veg, or butternut squash, or even with different types of beans (try cannellini, flageolet or butter beans), and if you want a bit of heat, feel free to add a couple of crumbled dried chillies.

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Andy the Gasman's Stew | Lamb Recipes | Jamie Oliver Recipes

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Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português?

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455 g tagliatelle or spaghetti
olive oil
2 teaspoons butter
2 cloves garlic, peeled and sliced
½ nutmeg, freshly grated
400 g fresh spinach, washed thoroughly and finely sliced
sea salt
freshly ground black pepper
120 ml double cream
150 g mascarpone cheese
2 handfuls Parmesan cheese, freshly grated

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455 g tagliatelle or spaghetti olive oil 2 teaspoons butter 2 cloves garlic, peeled and sliced ½ nutmeg, freshly grated 400 g fresh spinach, washed thoroughly and finely sliced sea salt freshly ground black pepper 120 ml double cream 150 g mascarpone cheese 2 handfuls Parmesan cheese, freshly grated

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South African Koeksisters Recipe - Food.com

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A very sticky South African sweet. They remind me of a donut, but maybe messier. ;) I got this recipe from my South African friend, Sheralee. She says to try to eat a few before the family gets home because once they get stuck into them, you ain't gonna get none!

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Spanish Chicken with Chorizo and Potatoes

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Spanish Chicken with Chorizo and Potatoes

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More Nigella recipes

by Nigella. Featured in KITCHEN

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Introduction

Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.

For US cup measures, use the toggle at the top of the ingredients list.

Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.

For US cup measures, use the toggle at the top of the ingredients list.

Photo by Lis Parsons

Ingredients

Serves: 6

2 tablespoons olive oil

12 chicken thighs with skin on and bone in

750 grams chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)

1 kilogram new potatoes (halved)

2 red onions (peeled and roughly chopped)

2 teaspoons dried oregano

grated zest of 1 orange

2 tablespoons olive oil

12 chicken thighs with skin on and bone in

1¾ pounds chorizo (whole if baby ones or cut into 4cm / 1½ inch chunks if regular sized)

2¼ pounds new potatoes (halved)

2 red onions (peeled and roughly chopped)

2 teaspoons dried oregano

grated zest of 1 orange

Method

1. Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.

2. Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.

3. Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.

1. Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.

2. Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.

3. Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.

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Spanish Chicken With Chorizo and Potatoes

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Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go.

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Good olive oil

4½ cups (½-inch-diced) unpeeled eggplant (1 pound)

2 cups chopped yellow onion (2 onions)

2 cups chopped fennel bulb

2 tablespoons minced garlic (6 cloves)

3 cups good chicken stock, preferably homemade

1 (28-ounce) can crushed tomatoes, preferably San Marzano

2 teaspoons whole dried fennel seeds

1½ teaspoons dried oregano

1 teaspoon fresh thyme leaves

¼ teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 (28-ounce) can whole peeled tomatoes, preferably San Marzano

Freshly grated Italian Parmesan cheese, for serving

​

Heat ½ cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.

Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved

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Tomato & Eggplant Soup from Barefoot Contessa. Heat ½ cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.