• cavatappi pasta or pasta of choice

• ▢2 cans cherry tomatoes

• ▢1 block feta cheese

• ▢½ cup extra virgin olive oil

• ▢¼ teaspoon salt

• ▢¼ teaspoon black pepper

• ▢2 garlic cloves minced

• ▢¼ cup packed chopped fresh basil plus more for serving

  
  

  https://feelgoodfoodie.net/recipe/baked-feta-pasta/

Ingredients

Serves: 2
For a large 12 inch pancake

About 2½ to 3 cups of sliced vegetables:

• 4 green onions, cut into 1 inch long

• ⅓ cup leek (optional), sliced thinly 1 inch long

• 3 ounces zucchini matchsticks (about 1/2 cup)

• 1 green chili pepper (or jalapeño), optional, sliced

• 3 ounces onion, sliced

• ⅓ cup sweet potato

• 1 fresh mushroom (white, baby portobello, or shiitake)

Also, for the pancake:

• ¾ cup all purpose flour

• ½ teaspoon kosher salt

• ¾ cup water

• vegetable oil

  https://www.maangchi.com/recipe/yachaejeon

Recipe

• In a bowl, combine the flour and salt. The butter should be just soft enough that it gives when you press it, but not so soft that it collapses. Basically, you want it to be soft enough to break up with your fingers, but it shouldn’t immediately form a paste with the flour.

• Cut the butter into small cubes, and add it to the flour and salt. Working quickly, break it up roughly with your fingers until it resembles coarse crumbs with some pea-sized chunks of butter still in the mixture.

• Add 2 tablespoons of cold water, and bring the dough together with your hands. Add a little more water if necessary (start with 1/2 teaspoon), no more than 3 teaspoons. At this point, the dough will be scraggly and dry. You need to rest the dough in the refrigerator to allow the flour in the dough to continue to absorb moisture. Wrap the dough tightly in plastic or a reusable bag, and refrigerate for 20 minutes.

• On a lightly floured surface, roll the dough into a roughly 6×15 inch rectangle. Work quickly to avoid overworking it.

• Fold the top third of the dough down to the center, then the bottom third up and over that. Give the dough a quarter turn (left or right) and roll out again to a 6×15 inch rectangle. Fold the same way as before, cover, and chill for 1 hour.

• While the dough is resting, make the filling. Dissolve the sugar into 1 cup of hot water, and allow the mixture to cool to room temperature. Whisk evaporated milk, eggs, and vanilla together, and then thoroughly whisk in the sugar water. Strain through a fine meshed strainer into a large measuring cup or pitcher (something with a pour spout). You should have about 2 to 2 1/4 cups of custard.

• Preheat the oven to 375° F/190°C, and position a rack in the lower third of your oven.

• Roll out the dough 0.2 inch/5mm thick, and cut into 4-inch circles to fit either mini tart tins or a shallow non-stick standard muffin pan, leaving a lip going over the top of the cup (the tart shells will shrink as they bake, so you want ample clearance). Take the excess dough, re-roll it, and cut more circles until you have around 16 of them.

• Evenly fill the tart shells about three quarters full. If you have an ample lip of dough at the top, you can fill it just until you reach the part where the dough curves outward.

• Once filled, immediately (but very slowly and carefully) transfer the pan to the oven. Immediately reduce the heat to 350°F/180°C, and bake for 26-29 minutes, until filling is just set (if a toothpick can stand up in it, it’s done).

• Allow the tarts to cool for at least 10 minutes before enjoying.

• 3/4 cup 150g mayonnaise

• 5 Tbsp 90g ketchup

• 1.5 Tbsp Worcestershire sauce

• 3 cloves fresh grated garlic or 2 teaspoons garlic powder

• 1 tsp fresh ground black pepper

• 1.5 tsp 5g salt

Slaw:

• 1/2 cup mayo

• 1/4 cup buttermilk

• 1 bunch chives thin sliced

• 1 clove grated garlic

• 1/4 cup chopped pickled onions

• Juice and zest of 1 lemon

• Salt and pepper to taste

• 1/2 head green cabbage, thin sliced

• 2 carrots, grated

• 2 dill pickled grated

Marinade:

• 4 chicken breast, cut in half lengthwise

• 1.5 cups 350ml buttermilk

• 1 Tbsp 10g kosher salt

• 1 Tbsp 10g garlic powder

• 1 Tbsp 6g ground white pepper

Dredge:

• 1.5 cups (225g) all-purpose flour

• 2 tsp (8g) garlic powder

• 2 tsp (4g) white pepper

• 2 tsp (3g) Spanish paprika

• 1 tsp (10g)kosher salt

Fries:

Frozen Crinkle Fries

Texas Toast:

• 1 loaf brioche bread

• 1/2 cup unsalted butter

• 2 cloves garlic

• 1 teaspoon salt

https://www.joshuaweissman.com/post/raising-cane-s-chicken-finger-combo-but-better

(serves 4):

• 4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips

• 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips

• 2 garlic cloves, minced

• 1 tablespoons plus 2 teaspoons sugar

• 2 tablespoons plus 1 teaspoon soy sauce

• 2 tablespoons toasted sesame oil

• 1 tablespoon toasted sesame seeds

• 1 large egg

• 4 ounces spinach, washed and drained

• 4 ounces of dangmyeon (sweet potato starch noodles)

• 2 to 3 green onions, cut crosswise into 2 inch long pieces

• 1 medium onion (1 cup), sliced thinly

• 4 to 5 white mushrooms, sliced thinly

• 1 medium carrot (¾ cup), cut into matchsticks

• ½ red bell pepper, cut into thin strips (optional)

• ground black pepper

• kosher salt

• vegetable oil

• ▢50 g / 3 1/2 tbsp butter

• ▢3 tbsp flour

• ▢2 cups milk (full fat preferred but low fat is ok)

• ▢2 1/2 cups water

• ▢250 g / 2 1/2 cups elbow macaroni , uncooked

• ▢3/4 cup mozzarella cheese , shredded

• ▢1 1/2 cups cheese (Cheddar, Colby, Gruyere) , shredded (Note 1)

• ▢Salt and pepper

SEASONINGS (OPTIONAL)

• ▢1 tsp garlic powder

• ▢1/2 tsp onion powder

• ▢1/2 tsp mustard powder

Instructions

• Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.

• Add about 3/4 cup of milk and mix into butter mixture - it will become a slurry pretty quickly.

• Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.

• Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.

• Stir regularly as it cooks for 9 - 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked - tender but still firm. It should still be saucey at this stage and thinner than you want.

• Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- In this step, the sauce thickens and reduces considerably.

• Serve immediately!!

Ingredients

• 6 slices day-old bread, torn into small pieces

• 2 tablespoons unsalted butter, melted

• ½ cup chocolate chips (Optional)

• 2 cups milk

• ¾ cup white sugar

• 4 large eggs, beaten

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

Recipe

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place bread pieces into an 8-inch square baking pan. Drizzle melted butter over bread and sprinkle raisins over top.

3. Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid.

4. Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes.

https://www.allrecipes.com/recipe/7177/bread-pudding-ii/

Ingredients:

• 2 pounds Chicken Wings

• 1/4 cup Butter

• 1/2 Seasoned Salt

• 1/2 Ground Black Pepper

• 1/2 Garlic Powder

• 1/3 Ounce Parmesan Cheese

• 1 Fresh Parsley

• 473ml Vegetable Oil for Frying

  Method:

  Cut the chicken wings into three parts: the wingtip, the wing, and the drumette. The wingtip is the outermost piece. Keep these pieces to use for making stock.

• After removing the wingtip, you’ll have the wing and the “drumette” left. Cut these two pieces at the joint.

• To separate the wing and the drumette, move the knife down to the next joint and make the cut.

• Pour the vegetable oil into a large, heavy pot until it reaches a depth of 4 inches, or use a deep fryer. Heat the oil to 350°F.

• Carefully lower the wings into the hot oil using tongs or a fry basket. Deep-fry the wings in batches, stirring once to make sure they cook evenly. Depending on the size of your pot, you may be able to fry about 5 or 6 wings at a time.

• Flip the wings occasionally until they are deep golden brown and have an internal temperature of 165°F.

• Drain the wings on a wire rack over a rimmed baking sheet.

• To make the sauce, melt butter, seasoned salt, black pepper, and garlic powder in a pan over medium-low heat. Then, add half of the Parmesan cheese.

• Place the cooked wings in a large bowl, pour the garlic parmesan sauce over them, and evenly coat them by tossing them.

  Final steps:

  Complete the wings by sprinkling the remaining Parmesan cheese over them. Garnish them with parsley.

  To make the sauce with fresh chopped garlic instead:

  1. For the alternative butter sauce, chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes.

  2. Simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant.

  3. Add in the spices and Parmesan cheese to the butter mixture. The fresh garlic adds a dimension to the sauce that everyone will love.

Salt and fresh ground black pepper

Butter, as needed

Directions

• 1Take the beef from the refrigerator and allow it to sit at room temperature for about 5 minutes before forming the patties.

  2Form the beef into three 5 to 6 ounce hamburger patties.

  3Use your thumb to imprint a shallow dimple into the middle of each burger. (This prevents the middle from puffing up while cooking.)

  4Season both sides of the hamburgers with salt and pepper.

  5Melt 1 tablespoon of butter in a cast iron pan over medium heat. Cook hamburger patties on each side for 3 to 4 minutes, depending on how well you like it (140°F for medium, 160°F for well done).

  6Rest the burgers covered loosely with aluminum foil for 5 minutes, then serve on a buttered bun with lettuce, tomatoes, and onion (or how you like it).

  
  

Adam and Joanne's Tips

• Burger Doneness: Rare=120°F, Medium-Rare=130°F, Medium=140°F, Medium-Well=150°F, Well Done=160°F

• The nutrition facts provided below are estimates.

• 240g elbow macaroni

• 100g smoked bacon lardons

• 2 onions, peeled and finely diced

• 2 tomatoes, chopped

• 2 cloves garlic, peeled and finely diced

• 40g butter

• 40g flour

• 1/2 teaspoon English mustard powder

• 450mls milk

• 150g grated mature Cheddar cheese (plus extra for the topping)

• salt and pepper to taste

  DIRECTIONS

  Step 1Pre-heat oven to 200C/400F/Gas mark 6.
  Macaroni: Boil macaroni in salted water and drain. Add cold water and drain again. Set to one sideStep 2Add the bacon lardons, onion, tomatoes and garlic to a frying pan and sauté over a medium heat until the bacon is crisp and the tomatoes and onions are cooked.Step 3Add the bacon, tomato and onion mix to the cooked macaroni and mix well. Spoon the macaroni and bacon mixture into a buttered oven proof dish.Step 4To make the sauce: melt the butter then add the flour and mustard powder and mix well. Add the milk gradually, beating well, and then simmer over a low heat until you have a thick sauce. Add the grated Cheddar cheese and mix until melted, then season to taste with salt and pepper.Step 5Pour the sauce over the macaroni mixture, scatter some extra grated cheese over the top and bake in pre-heated oven for 15 to 20 minutes until golden brown and bubbling.

• 2 eggs

• 1 3/4 cup milk

• 1 tsp vanilla essence

• 2 cups Coles white self-raising flour

• 1/3 cup caster sugar

• Butter, for frying, plus extra, to serve

• Maple syrup, to serve

• Butter, extra, to serve

AllergensRecipe may contain gluten, wheat, egg, milk and lactose.

Nutrition info

Method

Show ingredient quantity

• Step 1

  Whisk eggs, milk and vanilla together in a jug. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.

• Step 2

  Heat a large non-stick frying pan over medium heat. Grease pan with butter or spray with cooking oil. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, greasing pan with butter or cooking oil between batches.

• Step 3

  Serve with maple syrup and extra butter.

Add the brown sugar and balsamic vinegar and stir until combined. Cook for further few mins 

Remove the onions from the pan, and cook the sausages until browned and cooked through - about 10 mins 

Preheat oven to 200c

Once the sausages are cooked, cut the bun in half and place the sausage in. 

Top with cheese - as much as you’d like! Bake for 5 mins until melted.

Add caramelised onions 

Top with ketchup and mustard

Sprinkle on the fried onions

Serve and enjoy! 

SAVE RECIPE PRINT RECIPE

The ultimate recipe for brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges. From Weeknight Baking by Michelle Lopez.

Equipment

• 8x8 Baking Dish (this is the one I use so they don't overcook)

• Cooking Spray (I love this avocado oil one from Chosen Foods)

• Parchment Paper (this makes it so much easier to remove the brownies from the pan)

Ingredients

• 1 1/2 cups granulated sugar*

• 3/4 cup all-purpose flour

• 2/3 cup cocoa powder, sifted if lumpy

• 1/2 cup powdered sugar, sifted if lumpy

• 1/2 cup dark chocolate chips

• 3/4 teaspoons sea salt

• 2 large eggs

• 1/2 cup canola oil or extra-virgin olive oil**

• 2 tablespoons water

• 1/2 teaspoon vanilla

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.

• In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.

• In a large bowl, whisk together the eggs, olive oil, water, and vanilla.

• Sprinkle the dry mix over the wet mix and stir until just combined.

• Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.***

• 
  

• 250g / 8 oz macaroni (elbow pasta)

• 1 tbsp (15g) unsalted butter (or 2 tsp oil)

TOPPING:

• 
  

• 2/3 cup panko breadcrumbs 

• 2 tbsp (30g) unsalted butter

• 1/4 tsp salt

SAUCE:

•    

•     4 tbsp (60g) unsalted

• 1/3 cup flour

• 3 cups milk

• 2 cups freshly shredded cheese, Gruyere best

• 1 cup freshly shredded mozzarella cheese

• 3/4 tsp salt

Per Partner(2)

Crouton Salad: Takes fifteen minutes to complete

• White Bread(2p) : ~$0.20

• Olive Oil(10ml) : $0.15

• Butter(15g) : $0.20

• Roma Tomato(70g) : $0.70 

• Baby Cos(ea) : $1.50

• Caesar Dressing (25ml) : $0.15

Honey-Soy Drumsticks: Takes around forty minutes to complete

• Chicken Drumstick(1kg) : $4.00

• Minced Garlic(5g) : $0.03

• Honey(¼) : $0.62

• Soy Sauce(½) : $0.43

Total: $9.78 AUD