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Food stories, cooking techniques and recipe collections from myfoodbook.com.au
Updated: 15 min 55 sec ago

5 of the best carrot recipes

Wed, 08/14/2019 - 16:09

Carrots, along with onions, are one of the hardest working veg. They play an unsung yet essential part in a lot of everyday meals. You’ll find carrots hidden in soups, sauces and pies and casseroles. But carrots can also be the star of the show in dishes such as roasts, salads and even sweets such as carrot cake or muffins. Here are five of the best carrot recipes for you to try now.

To peel or not to peel?

You don’t really need to peel carrots. Rather keep the skin on. Give them a good wash and scrub to remove any residual dirt before chopping or cooking.

Not only does it save you time and added organic waste, a lot of the fibre and nutrients are present in the skin. Why throw away all that goodness if you don’t have to.

6 of the best carrot recipes

There’s a real sweet pleasure in crunching your way through a fresh carrot straight from the fridge (sensitive teeth aside). But single serves aside, try carrots, chopped, cut into ribbons and whole roasted in these delicious recipes.

Honey Glazed Roast Carrots – Western Star

 

Maple Roasted Mushroom and Carrot Salad – Australian Mushrooms

 

Carrot, tomato and chicken quinoa salad – Sydney Markets

 

Creamy carrot and coriander soup with parmesan toasts – The Dairy Kitchen

 

Carrot Cupcakes with Lemon Frosting – Western Star

 

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

The post 5 of the best carrot recipes appeared first on myfoodbook | Food Stories.

6 different omelette recipes to try now

Fri, 08/09/2019 - 13:53

 

An omelette makes for an easy meal, whether for dinner or a simple breakfast. A lot of people think that making an omelette is tricky, I mean, if it’s the measure of a good chef, then how is a home cook supposed to nail it? Right? Don’t stress. If you watch this how to make an omelette video, you’ll see it’s actually a lot easier than you think.

Omelette tips and tricks

• Do you add milk? You can add milk, cream or even a little water for a dairy-free version. Some chefs recommend not adding anything but some grated frozen butter that will melt into the omelette as it cooks.

• How many eggs? It depends on how big you want it. A 2-egg omelette is good for one person as a light meal.

• Non-stick is best. This is one time you really need a non-stick pan. You don’t want to be scraping egg that’s stuck to the pan.

• Don’t overcook. The omelette should still be a little wet on the inside as it will continue to cook off the heat. You want the eggs to be creamy, not rubbery.

Different omelette recipes

Now that you’ve nailed the basic omelette, you can now try these different omelette recipes with tasty fillings.

Mushroom and Tomato Omelette – Australian Eggs

 

Fluffy Omelettes with Wilted Kale, Goat’s Cheese and Pine Nuts – Australian Eggs

 

Mushroom Soufflé Omelette

 

Herb Omelettes with Wilted Spinach and Smoked Fish – Australian Eggs

 

How to Make an Omelette

Asian Prawn and Chicken Omelette – 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 6 different omelette recipes to try now appeared first on myfoodbook | Food Stories.

Why avocados make great desserts

Fri, 08/02/2019 - 16:51

Avocados and desserts, the perfect match

Whether you’re looking for a raw food treat or just want to replace dairy in your baking, avocados are the perfect fruit. Avocados add creaminess and a delicate flavour to bliss balls, cheesecake, fudgy brownies, muffins and slices. Here’s why avocados make great desserts.

The good fat

As well as creaminess, avocados add good fat to desserts, making them healthier.

The healthy fats in avocados help you absorb essential fat-soluble nutrients (such as vitamin E), reduce the risk of developing Type 2 diabetes, help maintain heart health, promote healthy skin and are great for the waistline.

Avocados also contain a brain-loving bundle of nutrients that help put you in a good mood, boost your energy levels and fight fatigue. So it’s a treat for you, and your mood.

Must-try avocado desserts and treats

Get your avocado fix in these deliciously sweet recipes.

Avocado Lemon Pound Cake – Australian Avocados

 

 

Raw Avocado Slice

 

Avocado Cheesecake

 

*DISCLAIMER: Australian Avocados is a contributing  recipe Partner at myfoodbook.com.au. All opinions in this article are our own. For further information, visit Australian Avocados.

 

The post Why avocados make great desserts appeared first on myfoodbook | Food Stories.

Slow-cook your way to tender roast lamb

Fri, 08/02/2019 - 15:45

 

How to cook lamb shoulder in the oven

It’s one of the easiest ways to feed a crowd this winter. And surely one of the tastiest. We’ve combined two of our great loves korma curry and slow cooked lamb to create this crowd-pleasing dish.

Simply rub store-bought korma simmer sauce over a lamb shoulder (you can either opt for bone in for extra flavour or boned for ease of carving) and leave it in the fridge overnight to marinate. Of course if you’re short on time, don’t stress. We’ve made this with a short 1 hour marinating time and it still tasted wonderful, just not as intense.

Set and forget

Because a lamb shoulder needs a little more coaxing before it offers up meltingly tender meat, you need to get the lamb in the oven for a good 3 hours at a low heat. Add a little water to the roasting dish before you pop it in the oven to give it a bit of moisture. And because temperatures vary from oven to oven, if you see that the lamb is browning a little too much too fast, cover it with foil.

Right, now you can go about your afternoon while the oven, the lamb and the curry sauce work their magic.

But wait, there’s more

You don’t want to forget about the creamy curried lentils that help complete this dish. After 3 hours, take the lamb out of the oven and scatter around a chopped onion, some brown lentils and stock. Now cover the lot with baking paper and foil and back into the oven it goes for another hour. That’s all it takes for those hard lentils to transform into a creamy, tasty accompaniment to the lamb.

That’s it, enjoy 

Sounds easy right? Still not convinced? Watch the step-by-step video and you can’t go wrong. And click through to the recipe below.

Korma Marinated Lamb Shoulder with Spinach Lentils

 

*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 Slow-cook your way to tender roast lamb appeared first on myfoodbook | Food Stories.

9 budget winter meals

Thu, 08/01/2019 - 17:31

Hearty winter dinners don’t have to be big on cost to be big on flavour. So many everyday ingredients punch well above their weight when it comes to taste. And if all else fails, just add bacon. Never fear. Here are our pick of the budget winter meals that will see you through the last of the cold weather.

Budget Pantry Staples

Of course when it comes to cooking on a budget, it helps to have your pantry and fridge stocked with a few essentials.

Dried pasta – you often pick up a bag of dried pasta for as low as $1. Stock up on a few varieties when you see it on special.

Shredded cheese – This will keep in the fridge unopened for a while, so pick some up to make a deliciously cheesy bake with leftovers.

Eggs – If you’ve got a carton of eggs in the fridge, you’ve got a meal. These protein powerhouses are great whisked up into scrambled eggs or an omelette. Or combine it with cheese and leftovers for a fabulous filling frypan frittata.

Chicken thigh fillets – considerably cheaper than breasts, chicken thighs lend themselves to curries and other winter fare as they can stand up to longer cooking times without drying out. Plus, they’ve also got double the iron of chicken breasts. Winner winner chicken thigh dinner!

Bread and butter – or spreadable. Seems obvious, but don’t waste your 2 day-old loaf leftovers. Combine it with butter and cheese to make toasties or savoury or sweet bread and butter pudding.

Simmer sauces – next time you’re in the Asian aisle, pick up packet or two of simmer sauces mix it up and get a mild one or something with a little spice. It will happily hang in your pantry until you need a quick, easy and tasty dinner.

9 budget winter meals to try tonight

Sri Lankan Coconut & Cashew Chicken with Saffron Rice – Passage to India

 

Speedy Skillet Pasta Bake – Perfect Italiano

 

Mushroom Ragu with Creamy Polenta

 

Tempura Nuggets Sushi Bowl – Steggles

 

Cheesy Bacon and Mushroom Bread Bake – Perfect Italiano

 

Tofu and Green Vegetable Pad Thai – Passage to Asia

 

Frittata Caprese with spinach, tomato and ricotta – Australian Eggs

 

Cheesy Bolognese Jaffle – Western Star

 

Carbonara – Australian Eggs

 

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

The post 9 budget winter meals appeared first on myfoodbook | Food Stories.

The greatest pressure facing home cooks today

Fri, 07/05/2019 - 13:28

Most of us have been there, you get home from work, you cook a delicious meal and more than half of it (if you’re lucky) gets left on the plate by the kids after they’ve pushed and poked at it a couple of times. Unsurprisingly that’s why recent research shows that 91 per cent of people with kids at home aim for empty plates when they cook dinner.

My kitchen goals

With all the cooking shows flaunting fabulously plated food, you would think that it would inform what the home cook is trying to achieve. However recent stats tell a different story. Only 2 percent of home cooks aim for a picture-perfect plate when making dinner.

In fact more than 70 per cent of people agreed that the key to a home-cooked meal being perfect is it tasting delicious. And who can blame them.

But for the home cook, overwhelmingly is the desire to achieve empty dinner plates and for all members of the family to be satisfied by the meal.

Dinner gets personal

If you’re looking to incentivise your family to eat everything on their plate, how about rewarding them with their own personalised plate. Perfect Italiano have a special offer for customers to create a Free personalised plate.

You can choose from 7 modern plate designs and lots of different colour combinations, as well as adding messages such as “Cooked specially for …” or “Extra cheese for …”. Perhaps a twist on that infamous Dirty Harry phrase is more your style: “Go ahead, melt my day …”

Here’s one we created

Half the fun of Perfect Italiano’s create a plate promotion is playing around with the designs and colours. Here’s where we landed when we tried it out. Which design will you go for?

If you’re looking for meals guaranteed to result in empty plates all round, try any one of these easy cheesy weeknight dinners:

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

The post The greatest pressure facing home cooks today appeared first on myfoodbook | Food Stories.

5 reasons to Host a Roast this July

Fri, 07/05/2019 - 10:34

There’s something special about the way a roast draws people together. Whether it’s a Sunday roast with the family, or hearty winter roasts with all the trimmings to share with friends, a roast signifies togetherness. This July, thanks to the Steggles Host a Roast for children’s charities initiative, the humble roast is even more powerful than before.

Why host-a-roast? 

Winter is the perfect time to make a roast dinner as it warms the house with those tantalising smells and is a great way to while away a Sunday. But if you need convincing, here are 5 reasons to Host a Roast.

  1. Spend ‘quality time’ with the family around the table away from technology.
  2. Say thanks to the cook of the house with a night off to enjoy a delicious roast.
  3. Take the opportunity to try a new roast chicken recipe, sides included.
  4. The perfect excuse to catch up with friends.
  5. Help a child in need – Steggles donates 30 cents from every Family Roast chicken sold in the month of July to help Aussie kids in need.
Host-a-Roast for charity with hearty winter roasts like this recipe

Sticky Orange Roast Chicken

Check out the easy step-by-step video on how to make this Sticky Orange Roast Chicken

*DISCLAIMER:  Steggles is a contributing  recipe Partner at myfoodbook.com.au. All opinions in this article are our own. For further information on Steggles’ range of products, visit the  Steggles website.

The post 5 reasons to Host a Roast this July appeared first on myfoodbook | Food Stories.

Embrace the #UglyPerfect in meals

Thu, 07/04/2019 - 17:36

Perfect-looking meals have graced our social feeds and magazine covers for years. But according to new research, Aussie cooks are now rejecting the pressure of picture-perfectness in favour of flavour in their mid-week meals.

That’s why Perfect Italian, teamed with viral vlogger Tanya Hennessy, are encouraging Aussies to embrace the ugly in their delicious dinner creations with an #UglyPerfect movement.

What is #UglyPerfect?

Perfect Italiano has launched the #UglyPerfect movement to celebrate the taste of real food and the beautiful mess of real life. It’s all about enjoying those less-than-perfect looking meals – the gooey, the stretchy and the overflowing dishes – that grace Aussie dinner tables daily.

Celebrity blogger and comedian Tanya Hennessy is helping to kick off the movement with her signature tongue-in-cheek and realistic approach to life.

“I’m both busy and attractive, but not the best chef, so cooking HAS to be easy and of course have cheese involved. I think so many people feel pressure to create meals that look Instagram fancy. But that’s not for me. My theory is if it looks like a two out of ten, I bet it tastes like a ten out of ten,” says Tanya.

Why now? 

The trend for imperfection is on the rise, and influencers like Tanya are sharing more raw and real content than ever before. Make-up free faces, unedited swimwear shots are starting to appear on social feeds and now this #NoFilter movement is making its way into the way we present food with imperfect produce and imperfect looking meals gaining popularity.

Research also shows that the home cook is also ready for a change. A huge 86 per cent of home-cooks aim for empty plates or everyone satisfied at dinner time over a picture perfect plate. About 70 per cent of people surveyed also agreed that the key to a home-cooked meal being perfect is that it tastes delicious.

How do I get on board? 

Perfect Italiano and Tanya are encouraging Aussies to embrace the ‘ugly’ in their delicious creations – the bubbling over lasagnes, gooey mac and cheeses with slight overcooked edges and to share these overflowing moments of cooking joy and #UglyPerfect creations on Facebook.com/PerfectItalianoAU or via Instagram @Perfect_ItalianoAU 

Try these deliciously imperfect recipes and join in the #UglyPerfect movement today!

 

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

 

 

 

The post Embrace the #UglyPerfect in meals appeared first on myfoodbook | Food Stories.

What to make with leftover Bolognese sauce

Fri, 06/28/2019 - 12:47

Is there anything more satisfying than finding a large container in the freezer filled with Bolognese sauce? It’s like all your Christmases have come at once. Sure you could boil up some pasta quick sticks while it reheats and dinner’s done. What else can you do to make if feel like a more interesting meal? Here are some recipe ideas on what to make with leftover bolognese sauce.

Tips on how to store and thaw

Before we get into all the delicious ways you can upcycle your leftover Bolognese sauce, let’s chat about how to store, defrost and reheat that pot of goodness.

  • Divide the Bolognese into 3 to 4 cup portions and freeze in airtight containers or resealable plastic bags for up to 3 months.
  • Thaw in the fridge overnight.
  • You can also refrigerate the Bolognese in an airtight container for up to 3 days.
  • Reheat in the microwave or on the stovetop before adding to your next meal.
The Bolognese sauce recipe to try now

Have a look at the video then jump onto the recipe to make a big batch of Bolognese to use in these fab recipes.

Basic Bolognese Sauce

Here are 4 fabulous leftover bolognese sauce recipes. You’re welcome. 

Speedy Skillet Pasta Bake

 

Bolognese Pasta Bake

 

Cheat’s Frypan Lasagne

 

Leftover Spaghetti Bolognese Bake

 

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

The post What to make with leftover Bolognese sauce appeared first on myfoodbook | Food Stories.

Best apple recipes to eat now

Wed, 06/26/2019 - 14:56

There’s just so many great dishes to make with apples, almost as many as there are varieties. It’s a remarkably versatile fruit that works its magic in sweet and savoury meals alike. No matter which variety of apple, you can’t go wrong with this guide to the best apple recipes to eat now.

How to store: fridge vs fruit bowl

This debate all depends on your kitchen conditions. Storing in a fruit bowl is suitable when the conditions are cool and dry. If you choose this method you must also be aware of the other fruits in the bowl. For example you wouldn’t want to store ethylene producing fruits like apples, pears and avocados with ethylene sensitive fruits like bananas.

If you feel as if your fruit is beginning to over-ripen, put it in the crisper section of your fridge. You will also want to store your apples in the fridge if the air temperature is hot or you simply want to enjoy your fruit nice and cold.

Preparation:

Depending on what you wish to do with your apples, here a few preparation methods:

Juicing: Amazingly, many juicers will take whole apples, making it nice and easy to make fresh fruit juice. If not just cut the apple in quarters.

Sweet desserts: Some recipes will call for cubed apples, others for nice thin slices. Whichever way, start by peeling the skin, then using a spoon or apple corer to remove the seeds and stem. Once seedless, slice or cube your apple into pieces of your choosing.

Salads or slaws: When using in salads or slaws, keep the skin on for extra crunch. Then, simply cut in half and remove the stem and seeds, place on its flat side and use a large utility nice to cut thin slices.

TIP: Put a small amount of lemon juice on fresh cut apple pieces to stop them from browning.

How to peel and core apples

If you do need to peel and core apples, here’s a handy step-by-step video.

Nutrition
  • High in Vitamin C and B
  • Fat free
  • High in dietary fibre
  • Low GI
Ideas for cooking with apples

Start with a simple flavour combination like apple and cinnamon or apple and pork and you already have something fabulous. Put these combinations into action with great recipes and you have a winner.

Apple and Berry Crumble with Orange Custard

 

Gluten Free Apple and Almond Pancakes – Australian Eggs

 

 

Avocado, Chicken and Cabbage Nourish Bowl – Australian Avocados

 

Traditional Hot Apple Pie Jaffle – Western Star

 

Roast Cauliflower and Egg Salad with Avocado Dressing – Australian Eggs

 

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

The post Best apple recipes to eat now appeared first on myfoodbook | Food Stories.

6 ways mushrooms boost winter meals

Tue, 06/25/2019 - 14:27

Make your winter meals heartier, tastier and healthier by adding this one ingredient. Mushrooms. From the smallest button mushroom, to the mightiest portabella or cup mushroom, each one packs a flavour and nutrient punch. Here are 6 ways mushrooms boost winter meals.

1. The umami factor

The main flavours in food are sweet, sour, salty and bitter. Umami is that wonderful fifth flavour profile that comes from an amino acid, called glutamate, being present in foods like mushrooms, parmesan and miso. It’s a meaty, savoury flavour.

This means that mushrooms naturally add a savoury flavour to any dish, so you’ll not have to add as much salt or other flavourings.

2. Vitamin B for boost

Recent research has revealed that as well as all the wonderful B vitamins found in mushrooms, the peel contains active B12 vitamin. This suggests that mushrooms are the only non-animal fresh food source of B12, so it’s great for vegetarians and vegans.

3. Feed your gut

Mushrooms are a great source of dietary fibre. Even better news for your gut is that the type of dietary fibre is mainly insoluble – this helps to keep your bowels regular. The dietary fibre in mushrooms also happens to feature resistant starch which acts as a prebiotic in your bowels.

4. Get your glow on

A study has revealed that if you leave around 100g (or three) button mushrooms in the sun for an hour, the mushrooms will generate 100% of your daily vitamin D needs. You have to eat them to get the benefits of course, so make sure you shoo off the flies. The vitamin D will then help play a part in keeping your skin healthy.

5. Boost winter immunity

Because of the cocktail of vitamins, minerals and antioxidants present in every mushroom, adding these nutritional powerhouses to your meals is a must in winter. They will boost your winter immunity and help keep colds and flus at bay as part of a balanced diet.

6. Smuggler status high

For any parent out there desperate to get some dietary fibre, and natural vitamins and minerals into their children’s diet, then mushrooms should be part of your ingredient arsenal. Finely chopped or even blitzed in a food processor, you can combine mushrooms with mince and add them to Bolognese, meatballs and pies.

Try these mighty mushroom recipes and see why mushrooms boost winter meals

Oven baked chicken and mushroom risotto – Australian Mushrooms

 

Mushroom and Lentil Bolognese Sauce – Australian Mushrooms

 

Chicken and Mushroom Pie – Australian Mushrooms

 

Roasted Mushroom and Cauliflower Soup – Australian Mushrooms

 

Mushroom and Lamb Shank Pot Pies – Australian Mushrooms

 

*DISCLAIMER:  Australian Mushrooms is a contributing recipe Partner at myfoodbook.com.au. All opinions in this article are our own. For further information on Australian Mushrooms,  visit http://www.australianmushrooms.com.au

 

 

The post 6 ways mushrooms boost winter meals appeared first on myfoodbook | Food Stories.

Classic Beef Lasagne Recipe

Thu, 06/20/2019 - 17:36

There’s just so much to love about lasagne. Layers of pasta sheets, rich Bolognese sauce and a creamy, velvety bechamel sauce. Top it all off with a lid of golden melted cheese and you’re in heaven. This classic beef lasagne recipe is a celebration of all that is good and tasty about lasagne.

Layer upon layer

The secret of a good lasagne is in the layers. Each component has an important part to play. You don’t want your Bolognese too watery, your bechamel too thick or too runny, or your lasagne sheets too overlapping. If you get the balance of bechamel to Bolognese to pasta right, your lasagne is sure to stack up.

Order in the house

People are often confused about which order the layers should go in. In this classic beef lasagne recipe we’ve started with a thin spread of bechamel, followed by fresh pasta sheets, Bolognese, bechamel and pasta again. The depth of your pan and the amount of sauce and bechamel you have will determine how many layers you will end up with.

The finishing touch

There’s one essential ingredient that is the crowning glory of any lasagne. The cheese. Don’t go for just any cheese, your lasagne deserves the best. This lasagne recipe calls for grated mozzarella. Mozzarella melts beautifully and turns into a stretchy golden brown crust in the oven. Plus its mild flavour won’t compete with the flavours in your lasagne.

All good things

come to those who wait. And it’s so true when it comes to lasagne. Even though you’re dying to cut into that magnificent bake straight form the oven, give it some space. Let the lasagne relax for at least 20 minutes (being baked in the oven is hot work after all). You’ll be rewarded with an easier to cut lasagne and the flavours will have settled and become more defined. Don’t worry, it will retain its heat for a while after cooking.

It also ages wonderfully well. Nothing beats eating any lasagne leftovers the next day. So good.

Classic beef lasagne recipe video

This step-by-step video will show you how to making the classic beef lasagne as well as have you begging for a slice of it immediately.

 

Classic Beef Lasagne

Cheat’s Lasagne

Still thinking, it all looks too hard. Or maybe you just don’t have the time to go the whole wonderful hog. We hear you. That’s why you should give this cheat’s lasagne a crack. Go on, you know you want to.

Cheat’s Frypan Lasagne

 

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

 

 

The post Classic Beef Lasagne Recipe appeared first on myfoodbook | Food Stories.

Cook’s guide to passionfruit

Wed, 06/19/2019 - 08:00

It’s the fruit that’s synonymous with sunshine and pavlova but it’s in season and value for money now. Those tantalisingly tart bursts of passionfruit pulp cutting through a sweet meringue crust are what food dreams are made of. But passionfruit has so much more to offer in the kitchen. Read this cook’s guide to passionfruit to find out why we’re so passionate about passionfruit.

Plus check out the surprising health benefits you can enjoy.

How to select and store passionfruit 
  • Look for plump and heavy passionfruit
  • You don’t have to wait for a passionfruit to wrinkle before it’s ready to be eaten
  • A passionfruit will wrinkle because of loss of moisture
  • Skin blemishes rarely have any impacts on the flavour of the fruit inside so don’t be put off by by small scratches or marks
  • When you take your passionfruit home, if you live in cooler parts of Australian keep the passionfruit in the fruit bowl. In the warmers parts of the country store your passionfruit in the fridge
Benefits of passionfruit

As well as being high in fibre – yes, all those seeds make this little fruit pack a dietary fibre punch (on punch, try adding passionfruit to your next summer drink), passionfruit is a good source of vitamin C. Little known is that passionfruit actually provides a decent amount of iron for a fruit.

How to prep passionfruit for cooking

If you’re using passionfruit pulp in a recipe, seeds and all, simply cut the fruit in half and scoop out the seeded pulp. Each medium sized passionfruit will yield about 1 1/2 tablespoons of pulp. For 1 cup of pulp you will need about 12 passionfruit.

If you don’t want seeds in your passionfruit curd for example, you can scoop the pulp into a fine sieve over a bowl and press the pulp and juice through.

Can’t wait to get started? Try these bright and fresh passionfruit recipes now.

Classic Vanilla Slice with Passionfruit Icing

 

Passionfruit Curd and Coconut Meringue Jars

 

Tangy Passionfruit Sauce – Australian Passionfruit

 

Passionfruit Tart – Australian Passionfruit

Eton mess with tangy passionfruit sauce – Australian Passionfruit

 

Passionfruit Yoyo’s – Western Star

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

The post Cook’s guide to passionfruit appeared first on myfoodbook | Food Stories.

How to make an omelette for brunch

Wed, 06/12/2019 - 14:25

They say that the mark of a chef is how well they can make an omelette. But that doesn’t mean you need to be a chef to make one. Making an omelette is actually very easy. Simply follow our basic omelette recipe. We’ve also made a step by step video on how to make an omelette.

Types of omelettes

• Basic Omelette: You need just 3 ingredients to make a basic omelette recipe – eggs, milk and butter. Getting the ratio of milk to egg right is half the battle. The butter is that

• Omelette with Fillings: Once you’ve nailed the basic omelette technique, adding fillings is the fun part. We love a classic sautéed mushroom and cheese filling. Other ideas include cooked chopped bacon or ham, smoked salmon, spinach, feta and herbs.

• Soufflé Omelette: If you’re feeling a little fancier or for a special brunch occasion, you can take the omelette next level by making a soufflé omelette. The name makes it sound harder than it actually is. The main difference is that you separate the eggs and whisk the egg whites to stiff peaks before folding them into the omelette mixture resulting in a lighter than light and fluffy omelette. Voila! 

How to make an omelette video

Check out how easy making an omelette is. Included in this video is 2 ways with – a basic omelette recipe and a filled omelette with mushrooms.

 

 

 

How to Make an Omelette

 

Mushroom Soufflé Omelette

 

*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 make an omelette for brunch appeared first on myfoodbook | Food Stories.

Why you should make tonight ‘date’ night

Wed, 06/12/2019 - 10:29

So, you’re craving something that feels a little naughty but that is actually really nice? We’ve got just the fruit for you – fresh dates. They’re the magic ingredient in better-for-you and raw desserts and bliss balls. The nutritional benefits of dates are many.

Plus, with Middle Eastern cooking being the flavour ‘du jour’, it would be rude not to add dates to your weeknight meal. Here’s a few recipes and reasons that will further convince you to make tonight, ‘date’ night.

Benefits of dates

High in dietary fibre, dates are a great fruit to add to your children’s diet if they’re not getting enough fibre. Dates are also a good source of vitamin B6 and antioxidants. They contain minerals including potassium and magnesium.

However, as with some other nutrient-dense foods, dates are higher in calories so moderation is key. It is a semi-dried fruit after all.

In saying that, dates are used in the place of white and processed sugar in better for you desserts and raw treats such as bliss balls and slices.

Best date recipes

Dates add their delicious caramel flavour to both sweet and savoury dishes. Here’s our pick of the recipes you should be cooking on your ‘date’ night.

 

Rustic Free Form Moroccan Chicken Pie – Lilydale

 

No-bake choc-caramel slice – Copha

 

Get the recipe for this delicious Vegan Avocado Cheesecake recipe here.

Moroccan Style Mushroom and Lamb – Australian Mushrooms

 

 

Weet-Bix Breakfast Cookies – Foodbank

Get the recipe for the Raw Avocado Slice recipe here.

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

The post Why you should make tonight ‘date’ night appeared first on myfoodbook | Food Stories.

NEW Winter foodbook with hearty winter recipes

Fri, 06/07/2019 - 13:23

When it begins snowing in Queensland, you know it’s time for our annual Winter foodbook. Packed full of delicious new dinner recipes and desserts, it’s FREE to download now. Right on time for the long weekend, so you can warm the house with hearty winter recipes.

To get your copy of the book, you can download the ebook now or complete the survey and get your very own printed version delivered to you. Find more information below.

Inside the Winter foodbook 

Whether you’re looking for weeknight dinner recipes that can be ready in 30 minutes or less, family meals that even your fussiest child will polish off, or something special to show off your skills on the weekend, you’ll find it in Winter.

Here’s a little look inside.

Chap 1: Family Faves

These are the dishes that bring everyone to the table, and keeps them coming back for more.

Chap 2: Weeknight Winners

No time to mess around with tricky recipes? No worries. These meals are fabulous and fuss free.

Chap 3: Weekend Wow!

These recipes might need a little extra effort or time, but trust us, they’re worth it.

 

Chap 4: Sweet Slice

Indulge in a winter treat such as a chocolate brownie, a berry crumble or a self-saucing pud.

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

The post NEW Winter foodbook with hearty winter recipes appeared first on myfoodbook | Food Stories.

Pumpkin recipes you want to cook now

Wed, 06/05/2019 - 15:10

Pumpkin soup recipes are starting to pop up on your social feeds, on magazine covers and haunting your thoughts, so you know it’s winter and prime pumpkin season. So we’ve picked a handful of pumpkin recipes that are perfect for cooking now.

But before we whet your appetite with delicious recipes, here’s a little info on the types of pumpkin, how to cut pumpkins, the health benefits and more.

Know your pumpkins

When it comes to cooking with pumpkin, it’s great to have a guide, as the flesh of some pumpkins is too moist to be roasted and some, too dry.

Queensland Blue Pumpkin

 

Queensland Blue Pumpkin

The Queensland Blue pumpkin is a large variety with a grey/blue skin and golden flesh. It ranges from 2-5kg. The Queensland Blue is a dry variety making it great for baking and boiling

Butternut Pumpkin

 

 

Butternut Pumpkin

The Butternut Pumpkin has light orange skin with an oblong shape. It’s very narrow, making it easy to cut. The Butternut is a great variety for roasting and does not need to be peeled.

 

Golden Nugget

 

Golden Nugget Pumpkin

The Golden Nugget pumpkin is a small variety of heirloom pumpkin, it rarely reaches more than a 15cm diameter. It has a dark orange outer and light orange flesh making it great for stuffing or decorating around halloween

 

Jarrahdale pumpkin

 

Jarrahdale Pumpkin

The Jarrahdale pumpkin is grey in colour and is semi ribbed. It has moist deep orange flesh, making it ideal for boiling and not great for baking. It is currently the most popular variety of pumpkin.

 

Kent Pumpkin

 

Kent Pumpkin

The Kent Pumpkin is smaller than most varieties, it ranges from 1-3kg. It has green and yellow skin with a golden yellow flesh. It’s very sweet taste is great for quiches, salads or soup. This pumpkin is also sometimes referred to as a ‘Jap’ pumpkin.

How to pick and store pumpkin
  • Choose a firm pumpkin that has no major bruises. Small visual imperfections are fine as pumpkin skin is tough and will protect the flesh.
  • Keep pumpkin at room temperature. Make sure it is dry and away from immediate moisture.
  • It is also a good idea to keep pumpkin away from fruits like apples and pears as they release ethylene gas which can shorten the shelf life of your pumpkin.
  • Fresh pumpkin will last anywhere between 2-3 months.
  • Once cut and stored in the fridge, pumpkin will last 2-3 days.
Tips for cutting pumpkin
  • Use a large serrated knife to cut pumpkin as the flesh can make it hard to cut through with a regular knife.
  • Start by cutting the pumpkin in half and then remove the pumpkin seeds with a large spoon and set aside if you wish to use them.
  • Then place the pumpkin on its flat side to ensure that it is stable and cut into desired size pieces.
Pumpkin recipes you want to cook right now

Spicy Chestnut, Pumpkin and Pancetta Soup

 

Roast Pumpkin and Spinach Risotto

 

Roast Honey Pumpkin

 

Beef Korma with Pumpkin and Beans

 

Chermoula Chicken Pumpkin Tagine with Almond Pilaf

 

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

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5 ways to eat avocados in winter

Mon, 06/03/2019 - 18:10

Smashed, blended or sliced, Aussie avocados are a powerhouse ingredient that can be added to any number of sweet and savoury dishes. Although we associate avocados with summer salads, there are many ways to eat avocados during the cooler months. Here are 5 ways to eat avocados in winter.

Avo good one

Not only are avocados utterly delicious, they’re also jam-packed with nutrients. Loaded with fibre, hearty fats and more than 20 vitamins and minerals, each avocado lends its unique blend of goodness to your meals.

During winter, when it’s doubly important to boost your immune system, add avocados to your comfort food recipes. That’s right, sliced or smashed, avocados make everything better, and better for you.

Ways to eat avocados in winter

Why not add a spoonful of guacamole to a hearty chilli con carne, or try adding avocado to your next soup. Avocados add a touch of vibrant colour and a rich and creamy texture to your meals. A more decadent way to enjoy avocados in winter is to add them to your desserts such as brownies or cakes.  Here are 5 ways to eat avocados in winter.

1. Make a breakfast pizza

Forget smashed avo on toast, this is the true breakfast of champions. A brekky pizza with the lot – egg, bacon, roast tomatoes and smashed avo.

2. Baked in a parmigiana

Add some green to your next chicken parmi. Top your schnitty with slices of avocado, sprinkle with cheese and bake it for the ultimate parmi experience.

Easy Avocado Parmigiana – Australian Avocados

3. Toss through spicy roast vegetables

For a flavoursome side or a hearty lunch, toss chunks of avocado with warming Moroccan spices including dukkah, then toss with roast carrots and sweet potatoes for a spicy salad.

Warm Moroccan Avocado and Roasted Vegetable Salad – Australian Avocados

4. Bake into a cake

For a super-moist afternoon teacake that’s dairy-free, just add some mashed avo. This Dairy-free Lemon Avocado Pound Cake has a velvety texture and a delicate flavour. The coconut icing tops it all off nicely. Check it out.

5. Add it to roast chook

Winter weeknights just got easier, and tastier, with this one-pan chicken, avocado and crisp potato tray bake. So lemony, so good.

Chicken, Avocado and Crunchy Potato Tray Bake

 

*DISCLAIMER: Australian Avocados is a contributing  recipe Partner at myfoodbook.com.au. All opinions in this article are our own. For further information on visit  Australian Avocados

The post 5 ways to eat avocados in winter appeared first on myfoodbook | Food Stories.

How to use the whole vegetable: root to stem cooking

Sat, 06/01/2019 - 09:38

It can be easy to throw away the parts of the vegetable you don’t usually cook with. Especially if you’re in a dinner prep frenzy, trying to get dinner on the table quickly as you can!

Root-to-stem cooking is now being touted as one of the hottest trends of 2018, because not only does it encourage mindful cooking and is working towards the reduction of food waste, but it also ensures that we utilise the nutrients in the stems and peels of the fruits and vegetables too.

Also root-to-stem cooking will help reduce your grocery bill. If you use all parts of the plants in cooking, there will be less waste and less need to buy more ingredients to make up for the part that gets tossed out.

Those carrot tops, broccoli stalks, potato skins, ends of greens that are usually thrown away, are actually very useful in cooking.

What vegetables and their parts can you use 
  • Asparagus ends
  • Beet greens
  • Potato peels
  • Broccoli stalks and leaves
  • Carrot tops
  • Cauliflower stems and leaves
  • Celery heart and leaves
  • Chard and silverbeet stems
  • Fennel stalks and fronds
  • Leek greens
  • Radish leaves
  • Pumpkin skins
Ways to use the remaining parts of the veg

Soup

An easy way to use the whole veg is in soup. Asparagus ends and leftover beet greens especially add flavour and a nutritional boost to soup. Soups are also a great way to sneak in a lot of veggies for fussy eaters.

Vegetable stock 

Using the stems of broccoli, potato peels, cauliflower stems and leaves and even carrot tops to make a vegetable stock is another great way to use the whole veg. It’s also a great way to use up any veg past its prime in your crisper drawer. Throw it all in a pot with some water and let it simmer away. If you don’t need the stock right away, freeze it for later use.

Roasting

Potato skins are extremely delicious roasted. They turn into crunchy potato chips. So next time you’re making mashed potato, don’t throw out the skins. Toss them in olive oil and keep in the fridge until you’re ready to roast them.

Also, you will do no harm in roasting the whole pumpkin, skin and all. It’s packed with nutrients you won’t get in the flesh.

Sautéed 

Beet greens are extremely delicious sautéed, and make for a great accompaniment to any nourish bowl or warm salad.

Sauces

Blending up fresh herbs is an easy way to use up a leftover bunch is wilting in the fridge. The result, is a flavourful condiment to steak, salads, or savoury breakfasts.

Stir fries 

Stir fries have no rules, so using the whole veg is absolutely fine. Broccoli stalks are fantastic in a stir fry, they add a lovely crunch and flavour. Also chop up a whole leek and add it to the base of your stir- fry. Delicious.

 

 

Recipes to try 

Chestnut, spinach and green pea soup – Australian Chestnuts

 

Mushroom, Beef and Noodle Stir-Fry – Australian Mushrooms

 

Loaded sweet potato skins – Western Star

 

Roasted Mushroom and Cauliflower Soup – Australian Mushrooms

 

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

 

The post How to use the whole vegetable: root to stem cooking appeared first on myfoodbook | Food Stories.

Zesty lemon recipes for winter

Thu, 05/30/2019 - 12:32

When the cold weather hits, and the winter sniffles arrive, we instinctively reach for lemons. That’s because lemons provide lots of lovely health benefits in fighting colds and flus. Lemons also lend their zesty flavour to these sweet and savoury lemon recipes for winter.

Health benefits of lemons

It’s widely known that lemons are a great source of vitamin C. One whole lemon will provide about 50% of your daily recommended intake of vitamin C.

Lemons can also help with the absorption of iron from plant-based foods such as legumes, lentils, green beans and peas as well as soy-based foods such as tofu. This can help people on vegetarian diets to avoid anaemia.

Lemon recipes for winter

Here are some delicious sweet and savoury lemon recipes to try this winter.

Lemon coconut slice – Copha

 

Get the recipe for this Lemon Chicken, Avocado and Crunchy Potato Tray Bake here.

 

Slow Roasted Lamb Shoulder with Garlic, Lemon & Rosemary Marinade – Breville

Dairy-free Lemon Avocado Pound Cake – Australian Avocados

 

Chargrilled Asparagus and Tomato Fettuccine with King Prawns and Lemon Herb Butter – Perfect Italiano

 

Lemon Meringue Pie – Fairy

 

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

 

 

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