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Food stories, cooking techniques and recipe collections from myfoodbook.com.au
Updated: 6 sec ago

What is fennel and how do I cook with it?

Fri, 08/17/2018 - 15:39

You may have seen fennel – a bulbous white vegetable with feathery green fronds – rocking around in the supermarket and wondered what it is. For many, this thought would be quickly followed by; what does fennel taste like? And, if we’re not wrong, you’re also wondering how to cook with it too. Right?.

It’s all good, we’ve got the answers to all your questions about this versatile vegetable, plus some delicious recipes to try it in. Keep reading and we reckon you’ll be adding it to your shopping trolley next time you’re in the supermarket.

What is fennel?

Fennel is a vegetable. It was originally cultivated for its seeds (and still is), which are used for both culinary and medicinal purposes. The bulbous white part of the vegetable is now used in cooking just as much as the seeds. And the fronds, which are very similar to dill, are also used as a garnish.

What does fennel taste like?

The bulb of the fennel is crunchy when eaten fresh and has a very light anise flavour. The bulb is extremely flavoursome when roasted, braised or added to a gratin. The fennel fronds taste slightly more aniseed-like and, like dill, are lovely when sprinkled on fish or in salads. Fennel stems are hollow and aren’t as good to eat as the rest of the vegetable.

How do you prepare fennel?

Trim the base and the stems from the bulb, then, depending on how you are cooking it, you can very finely slice the bulb to use fresh in salads. Thickly slice it to use in gratins or braises. Or cut it into wedges to roast it.

What are the benefits of fennel? 

The bulb contains high levels of vitamin C, as well as wonderfullly beneficial phytonutrients such as anethole, which has anti-inflammatory properties. It’s also a very good source of fibre, folate and potassium.

Now that you know what fennel is, try it now in these easy and great-tasting recipes. 

 

Roast Chicken with pear lemon and fennel seed stuffing – Lilydale

 

Prawn and fennel salad – Zoosh

 

Salt-Roasted Pork with Fennel and Pear Salad – Australian Pears

 

This feature contains a mix of content from myfoodbook  third party content partners and our own opinions.

 

The post What is fennel and how do I cook with it? appeared first on myfoodbook | Food Stories.

The best way to store strawberries

Tue, 08/14/2018 - 11:20

It’s that wonderful time of year when we are blessed with an abundance bright-red strawberries. They’re sweet, tender and bursting with flavour and, better still, they’re great value. So like us, you probably have a crisper drawer full of punnets.

Whether you’re ready to devour a whole punnet in a sitting or have recipes ready to put the strawberries to good use, knowing how to store them properly is the key. Remember strawberries are delicate and should be treated with care.

3 rules for storing strawberries 

Leave the stem on as long as possible: when you’re ready to enjoy your strawberries you can then remove the stem but keep your stems on for as long as possible as this prolongs shelf life.

Wash as you go: although it is very tempting to wash your strawberries as soon as you get home from the grocery store, you should only wash your strawberries right before eating them. If you wash them as soon as you bring them home they can soak up every bit of moisture, which is what turns them mushy and also wet berries will more likely become mouldy faster.

Don’t let one berry spoil the whole bunch: if you notice one strawberry going mouldy, remove it immediately. Mould can spread extremely fast, remove the spoiled berries before it ruins the rest of the batch.

3 best places to store strawberries

Store on the countertop: if you are using your strawberries the day you bring them home, there is no need to put them in the fridge. You can leave them at room temperature on the kitchen counter.

In the fridge: if you don’t plan to eat your strawberries the day your bring them home, the best place for them is in the fridge. Remove the berries from their original container and store them whole and unwashed. In a partially closed lined container, with paper towel to absorb any excess moisture

In the freezer: if you choose not to use your strawberries in the next few days, you can freeze them. Ensure you remove the stems, halve or slice them and then freeze in a single layer on a baking sheet until solid. Store in an airtight container or zip-lock bag. These frozen strawberries are perfect to be added into smoothies.

 

Now go get yourself some gorgeous strawberries and try these scrumptious recipes.

Strawberry recipes to try 

Spicy strawberry and jalapeno salsa – Cobs

 

Watermelon, Strawberry and Feta Salad – The Dairy Kitchen

 

Burrata with Strawberry and Basil Salsa – The Dairy Kitchen

 

Pear and Strawberry Smoothie – Australian Pears

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

The post The best way to store strawberries appeared first on myfoodbook | Food Stories.

5 easy Middle Eastern recipes to try

Mon, 08/13/2018 - 12:28

The flavours of the Middle East were predicted to be one of 2018’s hottest trends and true to form, it’s been popping up on cafe and restaurant menus. Home cooks are also embracing Middle Eastern-style cooking.

With it’s bold flavours and spices Middle Eastern food has a lot to offer when it comes to variety and the types of dishes you can create. Popular recipes such as hummus and falafels, make for great snack ideas or party appetisers, though Middle Eastern cuisine has a lot more to offer.

Luckily, you probably already have a few commonly used ingredients or spices for Middle Eastern cooking in your kitchen right now, or you can easily grab them at your local supermarket.

Here are a few easy Middle Eastern recipes to get you started.

Easy Middle Eastern recipes 

Mushroom and halloumi falafel 

This easy mushroom and halloumi falafel recipe is great served as finger food. Or you can easily turn it into a meal and serve it on pita or in wrap with hummus and tabbouleh.

Mushroom and Halloumi Falafel – Australian Mushrooms

 

Turkish bread with spicy lamb and eggs 

This extremely flavoursome Turkish bread with spicy lamb and eggs is the perfect family dinner idea. Or cut it into smaller pieces and serve it as a party starter. The savoury mince can also be enjoyed on rice or quinoa, if there’s any leftover.

GET THE RECIPE 

 

Middle Eastern Quail and couscous salad with garlic sauce 

Try something different and cook this lovely Middle Eastern quail. Served with a colourful couscous salad and garlic sauce.

Middle Eastern Quail with couscous salad and garlic sauce – Gamefarm

 

 

 

Avocado hummus

This easy hummus recipe has a delicious avocado twist. Serve with broken up pita breads or veggie sticks for a great snack or appetiser.

Avocado Hummus – Australian Avocados

 

Marinated mushroom tabbouleh salad 

Full of fresh ingredients, this marinated mushroom tabbouleh salad is a wonderful side salad or serve it with your falafels in a wrap.

Marinated mushroom tabbouleh salad – Australian Mushrooms

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

The post 5 easy Middle Eastern recipes to try appeared first on myfoodbook | Food Stories.

Guide to Purple Sweet Potato

Thu, 08/09/2018 - 10:38

Sweet potatoes are one of the darlings of the vegetable patch at the moment – they’re delicious, nutritious and there are so many tasty ways to get it into your diet. Gaining in popularity is the purple sweet potato variety with its white skin and pretty purple flesh, so we thought we’d give you the low down on what it is, what it tastes like, all the benefits of eating it, and how to cook it.

What is purple sweet potato?

Also known a white skin purple flesh sweet potatoes or just purple-fleshed sweet potatoes, the purple sweet potato is prized for its naturally occurring purple flesh. You won’t find it as easily as regular gold sweet potato, instead look out for it at your local green grocer or farmer’s market. Also, don’t confuse purple-fleshed sweet potato with red sweet potato, which has purplish skin but white flesh.

Purple Sweet Potato Vs Red Sweet Potato

What does purple sweet potato taste like? 

The purple-fleshed sweet potato has a slightly sweeter flavour than the regular variety. However you can use it in all the same ways you use regular sweet potatoes – it just adds that extra pop of colour!

What are the benefits of purple sweet potato?

Purple sweet potato boasts all the delicious health benefits of sweet potato including the antioxidant beta-carotene. Beta-carotene is linked to a reduced risk of heart disease and promotes eye health and a strong immune system. It’s also bursting with vitamins.

But wait, there’s more… that eye-catching purple pattern isn’t just pretty, it hints at the presence of anthocyanin. Anthocyanin is a powerful antioxidant that has been linked to reducing dementia and maintaining brain health.

Oh, and don’t forget it’s high in fibre, too.

How much purple sweet potato makes a serve? 

According to Australian Sweet Potatoes, one serving of sweet potatoes is 150g. This is about a small to medium-sized sweet potato. One serving provides 100% of an adult’s daily intake of vitamins A and C.

Can I eat the skin of purple sweet potato? 

Most definitely. It contains important nutrients including fibre so don’t bin the skin! Just remember to wash before cooking.

Here are 4 sweet potato recipes in which you can swap in purple sweet potato as you like.

Sweet Potato & Broccoli Frittata

GET THE RECIPE

 

Hasselback sweet potatoes – Australian Sweet Potatoes

 

Sweet Potato Toast Toppers

GET THE RECIPE

 

Stand and stuff sweet potatoes – Australian Sweet Potatoes

 

*DISCLAIMER: Australian Sweet Potatoes are a contributing recipe Partner at  myfoodbook.com.au. This article features content sourced from Australian Sweet Potatoes and our own opinions. For more information  visit the Sweet Potatoes website.

 

The post Guide to Purple Sweet Potato appeared first on myfoodbook | Food Stories.

Easy nasi goreng tray bake recipe

Wed, 08/08/2018 - 17:04

Nasi goreng is a traditional Indonesian fried rice breakfast, served with all the sweet, salty and spicy favours of Asia, and topped with an egg of course. Although it’s traditionally served for breakfast, it’s also perfect for brunch, lunch or dinner.

So it’s time we introduce our Nasi Goreng Tray Bake. All your tray bake dreams come true with this dish featuring a tasty combo of chicken and rice, seasoned with sambal oelek and soy. This dish is full of flavour and is great for sharing around the table.

All you have to do is simply combine all the nasi goreng ingredients, crack in your eggs and bake in the tray. Then complete the dish with fresh cucumber, tomato and coriander. Sneak in a little chilli if you want to spice things up.

This tray bake is no doubt going to become a weekly dinner favourite in no time.

Nasi goreng tray bake recipe to try 

Nasi Goreng Tray Bake – Australian Eggs

 

*DISCLAIMER – Australian Eggs is a contributing  recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Australian Eggs and our own opinions. Find more about Australian Eggs. 

 

The post Easy nasi goreng tray bake recipe appeared first on myfoodbook | Food Stories.

How to freeze leftover herbs

Wed, 08/08/2018 - 15:24

Not sure how to use up leftover herbs and scared they’ll go to waste. Just freeze them! A handful of fresh herbs is one of the simplest things to preserve in the freezer. Although there are a few tips to remember to make the most of your herbs.

Tips for freezing herbs 
  • Freeze with a little oil: Prevent freezer burn and any browning by adding a little oil to the zip-lock bag you’re freezing the herbs in. Plus the herbs will infuse the oil and in turn will add lovely flavour to your meals.
  • Label your herbs: Avoid the ol’ is that parsley or coriander dilemma by labelling each container or bag with the type of herb (and oil) inside. It helps if you have a few different herbs in the freezer.
  • Start with a flavour base: Most meals call for oil to start with, so take your herb and oil blend out of the zip-lock back and use it as the base of your dish.

Have a look at our video, and see how easy it is to freeze those leftover herbs, noticing that we are using zip-lock bags not ice-cube trays. This method will allow you to choose the amount of herbs needed instead of a whole ice cube.

Recipes to try with herbs 

Zucchini, herb and pancetta frittata – Perfect Italiano

 

Green Shakshuka

GET THE RECIPE

 

Lemon and Herb Ricotta Spaghetti – Perfect Italiano

 

 

Beef Bourguignon – Wester Star

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

The post How to freeze leftover herbs appeared first on myfoodbook | Food Stories.

5 vegetarian meals that make meat-free Mondays easier

Tue, 08/07/2018 - 15:57

Meat-free Mondays is growing in popularity and has become a weekly event for most households. There are now so many great-tasting and hearty vegetarian meals that make eating meat-free easy.

Sure meat-free Monday rolls off the tongue easily, but you can pick any day to go vego. The important thing to remember is that meat is not your only source of protein – there are a variety of ways you can boost vegetarian meals to ensure you’re getting all you need.

The following recipes are full of nourishing and hearty ingredients, which will easily satisfy any meat eater.

Hearty meat-free recipes to try 

Mushroom and lentil bolognese 

This mushroom and lentil bolognese is a tasty and nutritious alternative to your regular bolognese. The lentils and mushrooms work beautifully together to create a great flavour and texture.

Mushroom and Lentil Bolognese Sauce – Australian Mushrooms

 

Ricotta, lemon and mozzarella cannelloni bake 

You won’t get any complaints from the meat eaters in the family when you serve up this cheesy bake. The blend of ricotta, lemon, mozzarella and cannoli is perfection.

Ricotta, Lemon and Mozzarella Cannelloni Bake – Perfect Italiano

 

 

Cheese and greens filo pie 

This Greek-style pie is an easy and delicious way to eat your greens. Plus it’s a moveable feast that makes a great leftovers lunch – it’s even better the next day.

Cheese and greens filo pie – Western Star

 

Avocado, spinach and basil pesto spaghetti 

This creamy pasta dish is a rich blend of avocado, spinach and basil pesto. Full of heathy fats and fibre, this dish is sure to hit the spot.

Avocado, Spinach and Basil Pesto with Spaghetti – Australian Avocados

 

Mushroom korma curry 

Curries like this korma curry are crisper drawer saviours. You can add as many vegetables you would like. Butternut pumpkin, red capsicum and zucchini are all great additions to this recipe. Finish off this curry with a sprinkle of cashews and coriander.

Mushroom Korma Curry – Australian Mushrooms

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

The post 5 vegetarian meals that make meat-free Mondays easier appeared first on myfoodbook | Food Stories.

Quick and easy Asian dinner recipes

Tue, 08/07/2018 - 12:07

It’s time to put the takeaway menu down. You can prepare fast, fresh and delicious Asian meals in the comfort of your own home with our easy Asian dinner recipes.

Asian food is so diverse and so delicious. Full of fresh and zingy flavours and usually quick to cook, making these meals great contenders for weeknight meals.

With the help from Passage to Asia stir-fry sauces, you can whip up your favourite Asian dish in no time. Choose from a classic Pad Thai, satay chicken or a speedy Teriyaki noodle dinner, these sauces are full of authentic flavours, creating aromatic and tasty meals that will suit any family.

Have a look at this page from our Global Favourites Foodbook and discover where all your favourite Asian dishes originated. Cooking with Asian flavour has never been so easy.

 

 

 

Easy Asian dinner ideas to try 

Teriyaki beef noodles

GET THE RECIPE

 

Katsu pork with pear and carrot slaw – Passage to Asia

 

Chicken satay skewers with gado gado

GET THE RECIPE

 

 

*DISCLAIMER: Passage Foods is a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Passage Foods and our own opinions.  You can find out more about the full range of Passage Foods products, here.

 

 

The post Quick and easy Asian dinner recipes appeared first on myfoodbook | Food Stories.

7 things to eliminate from your kitchen right now

Thu, 08/02/2018 - 15:45

The kitchen is the heart of the home, where everyone comes together at the start and end of each day. As a consequence, it’s also the place that ends up with the most clutter, especially in the drawers or cupboards. If you have been putting off cleaning out your kitchen for a long time, it’s time to do a pre-spring spring clean! Don’t know where to start? Well here’s our guide to the things to eliminate from your kitchen.

When cleaning your kitchen, use the same principles you use for your wardrobe. Do the test, have you used this in the past year? If not then it really should go.

Here are our pick of the 7 things to eliminate from your kitchen right now!

Cracked or unused mugs and glasses
If you haven’t used a mug or glass in over a year and it’s cracked all broken, it’s time for it to be moved on. Make room for all the things you actually use in your kitchen everyday.

Old Sponges
If you don’t remember the last time you changed your kitchen sponge, then it’s probably a good idea to chuck it. You may be spreading more germs then you’re cleaning.

Broken Tupperware
Tupperware and other plastic containers always seems to get out of hand, no matter how hard you try to keep them organised. Trying to find that matching lid is like finding matching socks. Now’s your chance to get rid of old, cracked or discoloured containers taking up excess room, as well as any that don’t have lids.

 

Image cred: Shutterstock

 

Old water bottles
Another space eater! Having plastic water bottles can be handy, but the older they get the more bacteria they hold on to, especially kids bottles that have been chewed and scuffed. As with all plastics, recycle responsibly when disposing.

Anything dated that’s stuck on your fridge
If you keep invites, shopping list, unpaid bills etc on the front of your fridge, purge and get rid of the events that have passed. Now, doesn’t that look better. If you’re feeling the love, you might even give it a quick wipe down. Now you’ve got a fresh fridge ready for more fun invites.

Busted drawer organisers
There’s no point keeping a drawer organiser that is not doing it’s job anymore.

Old appliances
If you’ve inherited an old food processor from a relative or old housemate, or got a hand mixer missing a blade, or what about that bread maker you haven’t used in forever – remove it from your kitchen now. If it’s still good, bring it to a charity shop otherwise, bye bye!

So, what are you waiting for, get in there and be ruthless – eliminate those things from your kitchen right now. You’ll be thanking us when you discover all that extra room in your cabinets.

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

The post 7 things to eliminate from your kitchen right now appeared first on myfoodbook | Food Stories.

How to make fluffy scones

Thu, 08/02/2018 - 10:52

Who doesn’t love a freshly baked scone finished off with a dollop of fresh cream and jam, served with a hot cup of tea or coffee? This is one seriously good combo. When made correctly, scones can be epic! And yet, as simple as they seem, learning how to make fluffy scones can take a bit of fine-tuning. Here are some common scone-baking mistakes that home bakers often make …

Want to make fluffy scones? Here’s 5 top secrets you need to know
  1. Don’t overwork the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, fluffy texture. The trick is to use light pressure and only the work the dough until it just comes together.
  2. Don’t use room temperature or warm ingredients: the number one trick to remember when making scones, which is often forgotten, is to start with cold ingredients – cold butter, cold eggs and cold cream. This is the secret to the flakiest scones. Using cold ingredients prevents the butter from melting before your scones are baked. Instead, it heats up when the scones are in the oven and creates a super-flaky, oh-so delicious end result.
  3. Don’t forget to chill the dough before baking: to really ace your scones, it helps to chill your dough again before it’s baked. Using cold ingredients does help, but your hands can warm up the dough when you’re working with it.
  4. Don’t bake scones ahead of time: if you have a brunch or morning tea planned, it is very tempting to bake the night before to have everything ready, but scones are really the best when they are fresh and warm out of the oven. Although, if you do prefer to get ahead, shape the dough into scones and leave them in the fridge overnight, ready for baking the next day.

Now you know what NOT to do when making scones, try these super-delicious and fluffy scone recipes!

Scone recipes to try

Buttermilk and Vanilla Bean Scones

GET THE RECIPE

Pumpkin scones – Western Star

 

Sultana and Cinnamon Scones-Western Star

 

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

The post How to make fluffy scones appeared first on myfoodbook | Food Stories.

5 must-try classic Aussie desserts

Wed, 08/01/2018 - 14:19

Australia has a rich and delicious heritage of sweets and bakes, thanks in part to the Country Women’s Association and grandma’s recipe books. But whether you’ve grown up with these Aussie classics or are discovering them for the first time, they’ll definitely make you smile with delight.

Here are our 5 favourite iconic Aussie desserts you simply must try.

Aussie dessert recipes 

Honey joys 

You don’t need a birthday party to bust out these favourites. With just 4 ingredients, these sweet cereal bites are a tasty lunchbox snack for kids, and your inner child.

Honey joys – Copha

 

Chocolate crackles 

The classic chocolate crackle has lasted the test of time and is still the star attraction at birthday parties to this day. They’re also super fun and easy to make and will keep in the fridge for up to 4 days.

GET THE RECIPE 

 

Rocky road 

Rocking around since 1853, rocky road was created as a way of on-selling confectionary that spoiled during the long trip from Europe. Local nuts and chocolate were mixed in to disguise the spoiled ingredients. These days it’s risen to greater heights and features a delicious mix of marshmallow, nuts, candied cherries and popcorn.

Popcorn rocky road – Copha

 

Anzac biscuits 

Named for the Aussie soldiers they were originally sent to, Anzac biscuits were created by wives and women’s aid groups as sweet sustenance, and because they were less likely to spoil during transportation abroad. These days, Anzac biscuits have become an indelible part of life for many Australian and New Zealanders, especially on Anzac Day.

Anzac biscuits – Fairy

 

Raspberry coconut slice

A true slice of nostalgia, this raspberry coconut slice takes you right back to your grandmother’s baking. Pop the kettle on and enjoy this simple and delicious treat with a freshly brewed pot of tea.

Raspberry Coconut Slice – Fairy

 

 

 

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

The post 5 must-try classic Aussie desserts appeared first on myfoodbook | Food Stories.

30 minute teriyaki beef noodles recipe

Mon, 07/30/2018 - 17:06

There’s something about a big bowl of noodles that is just so comforting and satisfying! Plus they’re fantastically easy to cook and can bulk up any stir-fry or soup.

If you love noodles, then you’ll love these teriyaki beef noodles. Super tasty and can be on the table in 30 minutes. This dish is made even easier with Passage to Asia Teriyaki simmer sauce. All you need to do is prepare your veggies, slice your beef and then stir through your sauce.

This recipe is perfect for weeknights and will suit every family. After you try these teriyaki noodles you will be making them every week.

Teriyaki beef noodles recipe to try 

Teriyaki beef noodles – Passage to Asia

 

 

 

*DISCLAIMER: Passage Foods is a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Passage Foods and our own opinions.  You can find out more about the full range of Passage Foods products, here.

 

The post 30 minute teriyaki beef noodles recipe appeared first on myfoodbook | Food Stories.

How to perfectly poach eggs: whirlpool method

Fri, 07/27/2018 - 14:36

Love a poached egg for brekky but never had success at poaching an egg at home – or never even tried? It’s actually a lot easier than you think. This whirlpool method is fast, easy and results in a cafe-quality poached egg every time.

Before you start, you will need:

  1. Freshest eggs you can find (fresher the better)
  2. A small bowl or ramekin
  3. A small saucepan
  4. Slotted spoon
  5. Room temperature eggs
Perfectly poached eggs: Whirlpool method 

 

Poached egg recipes to try 

Beef Ramen – Australian Eggs

 

Poached eggs with potato rosti – Australian Eggs

 

Creamy fettuccine carbonara with poached eggs

GET THE RECIPE

 

Poached egg with asparagus dippers – Australian Eggs

 

Poached Egg on Potato rosti with smoked salmon and avocado – Australian Eggs

 

For more, watch the below

 

*DISCLAIMER – Australian Eggs is a contributing  recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Australian Eggs and our own opinions. Find more about Australian Eggs. 

 

The post How to perfectly poach eggs: whirlpool method appeared first on myfoodbook | Food Stories.

Top 8 winter superfoods you should be eating

Wed, 07/25/2018 - 13:11

We are truely in the depths of winter which means, most have been through the dreaded cold and flu or some are still battling through the sniffles. To give your immune system a big boost, there is a list of superfoods that will get you through these chilly months and hopefully ease those horrible cold and flu symptoms.

These particular ingredients can be added to hearty stews, soups, roasted plus many more.

Top 8 winter superfoods 

Carrots

Carrots are rich in beta-carotene, which your body converts in vitamin A. Vitamin A is one of the best nutrients when it comes to a healthy function immune systems. No more colds!

Garlic

Let’s face meals taste better with garlic, but garlic is also extremely helpful when helping your body fight off nasty germs. So where you can, add garlic.

Fennel

Fennel is extremely high in vitamin C and in the immune system-boosting phytonutrient, anthole. Cook fennel or eat it raw.

Salmon

Oily fish like salmon are one of the richest sources of omega 3 fatty acids with help maintain a healthy hearty. Salmon are also rich in vitamin D, which most of us lack during the winter months. Vitamin D is essential for healthy bones and immunity.

Eggs

Let’s face it, eggs are seriously egg-cellent! They can be eaten all-year round and for breakfast, lunch or dinner and during winter are fantastic at boosting your immune system. Eggs are a great source of protein, contain vitamin B, vitamin A , vitamin D and zinc.

Beetroot

This gorgeous purple veg is packed with beneficial phytochemical and antioxidants which can protein the immune system. This sweet veg can be baked, steamed, roasting plus may more.

Sweet potatoes

How could you say no to sweet potato? It’s extremely versatile and delicious. It can be roasted, steam, blended plus many more. Rich in vitamin A, which gives your immune systems a fantastic boost.

Ginger

Ginger is seriously a powerhouse root veggie packed with medicinal qualities such as antimicrobial properties and anti-nausea benefits. Add fresh ginger to your stir-fry for extra zing or try a small bit of ginger in a fresh juice.

Superfood recipes to try 

Mexican filled sweet potatoes

GET THE RECIPE 

 

Easy Asian Roasted Salmon – myfoodbook cooking school

 

Sweet potato, spinach and feta muffins

GET THE RECIPE

 

Roast Chicken with pear lemon and fennel seed stuffing – Lilydale

 

Roast Beetroot, grilled chicken and grain salad – Perfect Italiano

 

Mushroom, Lemon & Garlic Chicken – Australian Mushrooms

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

The post Top 8 winter superfoods you should be eating appeared first on myfoodbook | Food Stories.

5 ways to enjoy seafood in winter

Tue, 07/24/2018 - 08:26

Many seem to think seafood is just for summer and special occasions, like Christmas and Easter! However, seafood is so healthy, easy and quick to cook it should be part of  your diet every week. It’s recommend that we should be eating two serves of seafood every week, even in winter.

De Costi Seafoods make it easy to eat seafood all year round. Each of their products are delicious, quick to cook and are perfect for the whole family.

With their quality and convenient range of packaged seafood there is no excuse, not to eat seafood during the colder months.

Try the following quick and easy recipes to get your seafood fix, this winter.

Ways to enjoy seafood in winter 

Quick fish pie 

This easy fish pie is the perfect weeknight dinner idea. Super hearty and great for the whole family. Using responsibly sourced De Costi New Zealand Hoki fillets.

Quick fish pie – De Costi Seafoods

 

Italian prawn tomato tagliatelle

This stunning Italian prawn tomato tagliatelle can be on the table in under 20 minutes. If you like it spicy, add a little chopped chilli to the prawns when stir-frying.

Italian prawn tomato tagliatelle – De Costi Seafoods

 

Pan fried hoki with Asian greens and sweet chilli jam 

This pan fried hoki pairs beautifully with the Asian greens and sweet chilli jam. This meal is also a great high protein option.

Pan fried Hoki with Asian greens and sweet chilli jam – De Costi Seafoods

 

Thai fish curry 

This quick Thai fish curry will certainly warm you up. Full of fragrant ingredients and New Zealand hoki, this is an extremely tasty curry.

Thai fish curry – De Costi Seafoods

 

Mussel fettuccine with Napoli sauce

De Costi have made it even easier with their cooked mussel. Simply re-heat in a pan or wok, or add them to this delicious fettuccine with napoli sauce.

Mussel fettuccine with napoli sauce – De Costi Seafoods

 

*DISCLAIMER: De Costi Seafoods is a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from De Costi Seafoods and our own opinions. You can find out more about the full range of De Costi Seafoods products, here.

 

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How to choose, store and cook beetroot

Mon, 07/23/2018 - 17:02

The sweet and nutty flavour of beetroot is the perfect rustic note for cool weather cooking. An extra element of flavour in chocolate cake or roasted and tossed with a warm salad – cooking with beetroot is fantastic in the winter as there are so many recipes that will show you how to do something a little different with this tasty vegetable.

How to choose your beetroot

Good quality beetroots will still have their greens intact. The beetroot should be firm, smooth, and a vibrant red-purple colour.

Fresh beetroots can be stored for 3 to 4 days in the fridge, but beets with greens removed can be stored in the fridge for 2 to 3 weeks.

How to prepare beetroot 

Canned beetroot is fabulous when you want to add a slice or two, to an Aussie burger or simply toss whole baby beetroots through a roasted salad. But when you want to create a whole extra element of flavour, preparing beetroot from scratch is well worth it.

Start by cutting away the green beet leaves – these are great for salads so keep them in a snap lock bag in the crisper section of your fridge to use in the following few days.

Then, rinse the beetroot well, using your hands to remove dirt and residue from the root vegetable.

Note: If you want to roast or boil beetroot, you can peel them after they have been cooked.

How to cook beetroot 

They’re several ways to enjoy beetroot, but 2 of the most popular are roasted or raw.

Raw beetroot can be grated or chopped onto salad, plus it can be juiced if you prefer.

Roasting a beetroot requires very little preparation, and the beetroot can be enjoyed as is or left to cool and used in a beetroot salad. Judge the tenderness of beetroots by piercing the top of the vegetable with a knife. You want it to be tender on the outside, but slightly firm in the centre.

Beetroot nutrition
  • Great source of folate – an average whole beetroot will provide your daily intake.
  • Source of Vitamin B + C
  • The purple pigments in the vegetable may act as antioxidants
  • Source of dietary fibre
Beetroot recipes 

Roast Beetroot, grilled chicken and grain salad – Perfect Italiano

 

Sweet Potato Wedges – Australian Sweet Potatoes

 

 

 

Bobby’s Hot Borscht – Monday Morning Cooking Club

 

Egg buddha bowl – Australian Eggs

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

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How to poach eggs in the oven

Fri, 07/20/2018 - 12:04

Knowing how to poach an egg, is a great skill to have under your belt. Although for some, poaching an egg can seem like a daunting task, but once you see how easy this method of poaching eggs is, you’ll be making them every weekend.

Poaching an egg, does not alway need to be done on the stove top. Your oven can also poach an egg. Not only is this method extremely easy but you can poach more than 1 egg at time. Winning.

Before you start you will need:

  1. Freshest eggs you can find (fresher the better)
  2. 6 cup muffin pan
  3. Room temperature eggs
Oven poached eggs 

 

Egg-cellent recipes to try 

Beef Ramen – Australian Eggs

 

Poached Egg on Potato rosti with smoked salmon and avocado – Australian Eggs

 

Creamy fettuccine carbonara with poached eggs – Australian Eggs

GET THE RECIPE

 

Poached eggs with potato rosti – Australian Eggs

 

For more ways to poach eggs, have a look at the below.

 

*DISCLAIMER – Australian Eggs is a contributing  recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Australian Eggs and our own opinions. Find more about Australian Eggs. 

 

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Top tips for better slow cooking

Fri, 07/20/2018 - 09:22

When you’re tired after a busy weekday, cooking is the last thing you might feel like doing – especially during winter. It is times like this when a slow cooker will become your new best friend.

Slow cooking is a genius way to enjoy delicious, flavoursome dishes with minimum effort. All you need to do is prep your ingredients, pop them into your slow cooker and let it work its magic.

But, there a few handy tips to remember when slow cooking. Following these tips will ensure your slow cooked meal tastes even better.

Top slow cooking tips 

 

Now you’re ready to start slow cooking, try these irresistibly delicious slow cooked meals. Also noting you do not need a slow cooker with some of these recipes.

Click here, for more information on what the best cuts of meat are when slow cooking.

Slow cooked recipes to try 

Indian Style Slow Cooked Lamb Shanks – Passage to India

 

Slow-Roasted lamb shoulder with lemon, garlic and rosemary

GET THE RECIPE

 

Pork Satay Hot Pot – The Good Nut

 

 

Lamb Shank Tagine with Pearl couscous – Foodbank

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

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The easiest way to clean a dirty whisk

Wed, 07/18/2018 - 14:26

Whisks can be a tough kitchen item to clean.  We’ve all been there, trying to wedge soapy sponges between the tines, and still missing certain spots.

Even if you can put your whisk through the dishwasher, it’s still bound to come out with food residue stuck to the tines.

But, there is actually a surprisingly simple way to throughly clean your whisk.

How to clean a dirty whisk 

Step 1: pour hot water into a large bowl and add about 2 tablespoons of soap to the water.

Step 2: stir the water and soap mixture, with your dirty whisk. Until the soap is dissolved and the mixture is nice and frothy.

Image Cred: Joe Lingeman/Kitchn

Step 3: leave your whisk overnight to soak. The next day, you will find a sparkly whisk, with no more food particles attached.

Step 4: rinse the whisk with fresh clean water and set out on the counter to dry.

 

Whisks are the ultimate tool to blend dry ingredients, whip eggs and cream, so be sure to follow these steps after using your whisk.

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

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How to make an omelette in a wok

Wed, 07/18/2018 - 11:13

Using a wok to cook stir-fries and fried rice is absolutely perfect. The wok is great for anything that needs quick, high-heat cooking. Although it can be easy just to think the wok can only cook these particular Asian dishes.

Did you know you can cook an omelette in a wok? Yes you can, and it’s even easier in a wok than a normal pan.

Have a look in the video below, and see how easy it is to cook an omelette in a wok. Plus a little tip, is ensure you wok is nice and hot, before pouring in the egg mixture. This will ensure your omelette is lovely and thin, and evenly cooked through.

Knowing this kitchen skill, is great for most Asian meals. Plus, using only one pan will save you time when washing up. Winning!

Easy wok recipes to try 

Mushroom Fried Rice – Australian Mushrooms

 

Fried rice with a sliced omelette – Australian Eggs

 

Garlic Prawns and Sweet Chilli Fried Rice – Schweppes

 

This feature contains a mix of content from myfoodbook third party content partners and our own opinions.

 

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