Use this wonderful homemade garlic chilli oil to add a little something special to your favourite dishes. Dip it, drizzle it, fry in it – if you like a bit of spice you won’t be able to get enough of this delicious oil. This garlic […]
These apple pie muffins with a salted caramel centre are just a little bit indulgent and extra delicious. Imagine your favourite apple pie – tart apples, spiced to perfection with cinnamon, clove and nutmeg – served with sweet, sticky salted caramel. You may well need to […]
One-pan meals ready in under an hour are the saviour of the busy working week. Fast, flavour-packed and easy to clean up. With this collection of 15 dinners that are quick, delicious and most importantly made in just one-pan we’ve got your next 3 weeks Monday-Friday menu sorted!
Life’s about to get crazy around here. In a matter of days I return to full-time employment after a wonderful 12 months of parental leave. Two working parents and two kids in childcare just sounds exhausting! But I’m determined to stick to my real-food philosophy and avoid serving up packaged or store-bought foods for our dinners as much as possible. Enter the one-pan dinner!
One-pan meals are fantastic for mid-week. Often they can be prepped the night before and then simply popped in the oven or on the stove an hour before dinner time and left alone to do their thing. Or they’re super fast to prep and cook in just minutes making a perfect meal on a busy night. These 15 one-pan meals are going to sustain us over the next few weeks as we make the transition to our new way of life. I hope there’s something here to help you make it through the week too!
One-pot Beef Stroganoff from Fresh off The Grid
I love a good stroganoff with all that creamy, mushroomy, beefy deliciousness and making it all in one pan makes it even better!
One-pan chorizo chicken from The Fare Sage
This is one of my all time favourite recipes that I’ve published on the blog. Its long overdue for some flash new photos but its such a wonderful dish I had to include it here. We eat it regularly, and Mum makes it often when having guests over. Smoky paprika coated chicken, spicy chorizo, rich sun-dried tomatoes all in garlic, herb and lemon pan juices. Its so so so good. And so so so simple.
Shrimp Chow Mein from Omnivore’s Cookbook
Stir-fry dinners are so delicious and easy. This shrimp (prawn) chow mien is a must-try for mid-week. I like to keep a bag of raw peeled prawns in the freezer for recipes just like this.
30 minute coconut chicken and rice from Scratch Eats
This combination of coconut, chicken and kale, seasoned with garlic and ginger makes my mouth water just thinking about it!
Gluten-Free salmon piccata from Seasonal Cravings
You know me and salmon! I’ll find any way I can to add it to our menu and this salmon picatta with white wine, lemon and garlic is too good to ignore.
Brazilian Flair one-pot wild rice and chicken from Brazilian Flair in the USA
Wild rice is fabulous, and cooked with brazilian spices and chicken, then topped with guacamole, I can already tell this one is going to become one of our favourites.
Pork Belly Miso Soup with rice from The Missing Lokness
Miso soup – yes! Pork belly – yes! Poached egg – yes! This wonderfully delicious sounding, and so simple, soup has been missing from my life.
Spicy sausage pasta skillet from Caroline’s Cooking
This glorious pasta using your favourite spicy sausage with tomatoes and red pepper is the ultimate comfort food dish. And only 7 ingredients!
One-pot harissa chicken with chickpeas and yoghurt from Platings and Pairings
The warm spices of harissa would be magical with the succulent chicken and nutty chickpeas in this beautiful meal. Served with some harissa yoghurt sauce on the side, this is one stylish dinner.
Easy chickpea and spinach curry from Runnin Srilankan
And while I’m thinking about chickpeas, I love a chickpea curry. The combination of spices and coconut with the chickpeas in this delicious curry sound amazing. And its ready in just 30 minutes!
One-pan herbed lemon chicken and veggies from Innocent Delight
Masses of herbs, chicken with lemon and the veggies all cooked in the same pan – it really doesn’t get any simpler than this. What a sensational mid-week meal this would be!
Spinach and sausage one-pan alfredo from Kleinworth & Co
Rich and creamy, this one-pan spinach and sausage pasta is so easy and so satisfying. This one you’ll make again and again.
Pan-fried five spice pork and peaches from The Flavor Bender
Pork and fruit match perfectly and the addition of five spice makes this one-pan meal quite heavenly!
Butternut squash risotto with mushroom from Savory Tooth
A collection of one-pan meals just wouldn’t be complete without a delicious risotto. This beautiful vegetarian option using butternut and mushroom sounds amazing. And the best thing about this recipe is it shows you how to make you own vegetable stock. Magic.
Shakshuka – Spicy Tomato Baked Eggs from Foodie Quine
Its never too early to start planning the menu for your Christmas drinks. These wonderfully simple shortbread-like cheese biscuits make the ultimate canapé when topped with your favourite flavour combinations. Or they’re delicious just on their own! I adore canapés. Tiny little bite size flavour […]
If you love apple pie with custard you’ll love this delectable baked custard tart with spiced apple. Buttery pastry, creamy rich custard and tart apples with just a hint of spice. The whole family will fall for this divine dessert. Each weekend after gymnastics class, […]
This superb mushroom pate is a wonderful vegetarian option for your next crudités platter. Its also amazing spread generously on my lavash. Or even on piece of toast. Actually this mushroom pate is so delicious you’ll want to eat it by the spoonful!
Spring has well and truly sprung down in my corner of the world. Five days in and the nights are already warmer, the days are longer. The sun even comes out from time to time! Out for a walk over the weekend I was surprised just how much spring growth is showing in the neighbourhood gardens already. Its making me feel like coming out of hibernation and planning a few barbecues. Nothing kicks off a barbecue better than a platter of dips and nibbles to share over a beer or glass of wine. This mushroom pate makes a wonderful change from the norm.
I’m going to come right out and say it. We’re all thinking it. Mushroom pate is one of the most unattractive things to photograph. Cooked mushrooms have a tendency to take on a drab colour. And as a very amateur photographer this one was a big challenge for me. I’m still not entirely convinced. But what made me persevere was my dogged determination to share this recipe. Its so easy, super delicious and should be in everyones recipe box. And its a great ‘make ahead’ recipe too. As with many savoury dishes, it tastes great on the day its made, but the flavours only improve with a night in the fridge.
I’ve mentioned before my Mum’s legendary status as the creator of all things dip and nibble related for our family gatherings. This mushroom pate is one of the dishes that has become a staple on any platter she creates. So full of beautiful mushroom flavour, soft and delicious and surprisingly light. Its one of our family favourites.
Mum’s overseas enjoying a well deserved holiday at the moment so while her back was turned I made a few sneaky changes to her recipe. Thyme and mushroom are a perfect partnership and the savoury note of the thyme in this mushroom pate really works. And I can’t survive without adding garlic to just about everything so I snuck a couple of cloves in as well. I hope you don’t mind Ma!
- 20g butter
- 1 tsp oil
- 300g button mushrooms
- 1 brown onion
- 2 cloves garlic
- ½ tbsp fresh thyme leaves
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 2 tbsp mayonnaise
- ½ tsp salt
- Freshly ground black pepper
- 1 tbsp sour cream
- Wipe the mushrooms clean with a paper towel. Peel and roughly chop the onion. Peel the garlic cloves.
- Place all in the bowl of a large food processor and blend until finely minced. The finer you mince it at this stage, the finer the texture of your pate will be.
- Add the butter and oil to a large frypan and heat over a medium heat. Add the mushroom and onion mixture. Cook, stirring regularly, over a medium heat for 15 - 20 minutes or until the mushroom is thoroughly cooked and the mixture has become paste, and all the juices have evaporated. Don't let the mixture brown.
- Stir in the thyme leaves, lemon juice and Worcestershire sauce. Cook for a further 2-3 minutes.
- Remove from the heat and set aside to cool for 20-30 minutes. Once cool, stir in the mayonnaise and add the salt and pepper to taste. Check the seasoning and adjust if necessary.
- Transfer to a bowl and serve immediately or refrigerate overnight.
- If refrigerating overnight the pate may become a little dense, and if so, stir through the sour cream before serving.
Roasted salmon with a crisp herb crust, fennel, potatoes and kale makes for a flavour packed mid week meal. Its fast to put together and cooked all in one pan in under an hour so there’s minimal clean up. What more could you want?! One-pan […]
These sensational sausage rolls made with spinach, chickpeas and sweet potato are a fantastic healthy take on a classic. You honestly won’t miss the meat because these tasty pastry rolls are so full of flavour. Plus they’re a great way to sneak a truckload of […]
Creme brûlée. Silky smooth and sweet baked custard with a thin and crunchy caramelised sugar top. Here this classic dessert is given a little twist with the gentle infusion of woody rosemary in the cream and in the sugar crust.
Ah, creme brûlée. One of the all time greatest desserts in my opinion. I’m a terrible superlative over-user and even I run out of words to describe this wonderful pudding. Soft, smooth, creamy and just the right amount of sweet, creme brûlée is one of those dishes that makes you smile when you eat it.
I feel the same way about rosemary. From a culinary perspective, there’s not much I love more than the woody, sweet scent of rosemary. I have an unnecessary three rosemary plants in my garden and would happily have more if I had room. I love to add rosemary to just about everything I cook that calls for herbs. Though I don’t often use rosemary in sweets, its addition in this creme brûlée works beautifully and was a very pleasant surprise. Likewise the rosemary sugar I made to use for the crust on these brûlée is gorgeous. From now on rosemary will be a regular feature in my dessert recipes.
Baked egg desserts and I have a chequered past. Brûlée, creme caramel, baked cheesecake – I almost always leave them in the oven too long and end up scrambling the eggs. The flavour is still good but the texture just isn’t right if they’ve been overcooked. I don’t seem to be able to trust that they will set in the fridge.
I had a hankering to make creme brûlée, so I researched cooking time as much as possible and made a promise to myself to stick to it. The first recipe I read had the creme brûlée in the oven for just 30 minutes. Surely thats not long enough! Then I found one that suggested 45 minutes. Hmmm, to me that was getting too close to scrambled egg territory. On and on I read and nearly every recipe had somewhere in between so I settled on 35 minutes at 150C. And I would use a timer this time.
When the timer chirped, these creme brûlée came out of the oven very wobbly. They spent a nerve-wracking night in the fridge where I constantly had to stop myself poking at one to see if it was set properly. The next day to my delight they felt nice and firm to touch. But once I’d brûlée’d them under the grill (I don’t have a blowtorch) I could tell they were a bit runny again so I put them back in the fridge for an hour to cool again. It was finally time to test one. The tension was palpable. And then….. success!!! The caramelised rosemary sugar on top cracked beautifully, and underneath was a pool of golden, just-set, sweet custard with the most beautiful aroma and taste of rosemary.
Other than fussing about the timing, these creme brûlée were a wonderfully simple dessert to prepare. Just fifteen minutes easy work then they’re in the oven for just a short time, then in the fridge overnight to set. Couldn’t be more simple. And the rosemary sugar is even simpler. Rosemary, sugar, done.
These rosemary creme brûlée were incredibly delicious. The woody scent of the rosemary is a delightfully playful addition to this already spectacular dessert. Trust the recipe with the timing – you’ll be so glad you did when you devour the perfectly just-cooked brûlée.
Rating 4.7 from 3 reviews
- 500ml cream
- ½ vanilla pod
- 2 10cm stalks fresh rosemary
- ⅓ cup caster (fine) sugar
- 5 egg yolks
- ⅓ cup caster (fine) sugar
- 2 10cm stalks fresh rosemary
- Preheat the oven to 150C Bake. Fill and boil the kettle.
- Place 4 half cup ovenproof ramekins into a high sided roasting pan.
- Pour the cream into a heavy based saucepan. Add the rosemary stalks.
- Scrape the seeds from the vanilla pod and add the seeds and the pod to the cream.
- Heat the cream, rosemary and vanilla over a gentle heat for 8-10 minutes, stirring occasionally. IMPORTANT: Do not let the mixture boil. You want to get it to the point its steaming and it looks like its about to simmer but not actually have any bubbles breaking the surface.
- While the cream is heating, beat the egg yolks and sugar with a whisk in a heatproof bowl until pale and fluffy.
- Remove the cream from the heat. Pour a small amount of the cream mixture into the eggs and whisk well. Add the cream a little at a time, whisking after each addition, until all of the cream has been added.
- Strain out the vanilla and rosemary by pouring the mixture through a fine sieve into a heatproof jug.
- Carefully pour the custard into the ramekins. Place the roasting pan with the ramekins in it into the oven and gently pour boiling water around the ramekins until it comes about half way up the sides.
- Bake the custards for 35 minutes.
- Carefully remove the roasting pan from the oven. The custard will still look quite wobbly. Using oven mitts or tea towels gently lift the custards out of the water bath and set aside to cool for about 30 minutes.
- Once cooled, put the custards in the fridge to set overnight.
- Place the remaining two rosemary stalks into a shallow container and sprinkle over the caster sugar. Cover and store in the pantry overnight.
- About an hour before serving, remove the ramekins from the fridge and place them on a baking tray. Position an oven rack near the top of the oven and preheat the grill on high. Sprinkle each brûlée with a teaspoon or two of rosemary sugar and gently smooth it to an even layer using the back a spoon. Slide the brûlées under the grill and cook for 3-4 minutes until the sugar is caramelised (watch them very carefully to ensure they don't burn). Take the baking tray out of the oven and return the brûlée to the fridge until ready to serve. Alternatively, if you have a blowtorch you can use this to caramelise the sugar.
I’ve also shared this recipe over at Saucy Saturdays – come and check it out!
A warm and inviting fruit salad, sweetened with maple syrup, vanilla and just a hint of cinnamon and star anise. Topped with maple cinnamon cream, this delightfully simple fruit salad is a great end to any meal. Enjoy it around a roaring fire in winter […]