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Updated: 58 min 36 sec ago

7 low-carb dinner recipes for people in a hurry

Mon, 04/09/2018 - 16:32

During the week there are most likely some nights when dinner has to come together as quickly as possible.

Whether the kids have late night commitments, or your heading in the door late and family are starving. Whatever your situation having a fast meal to lean on during the week is always a saving grace.

For those wanting to feed themselves and their family a lighter, low-carb, quick meal. These following recipes will certainly do the trick.

In a hurry low-carb dinner recipes 

Salmon & Mushroom Kebabs

These simple yet flavoursome salmon and mushroom kebabs can be served with an easy green salad of your choice.

Salmon and Mushroom Skewers – Australian Mushrooms

 

Asian poached chicken slaw in lettuce cups

Instead of using a wrap or taco shell, lettuce cups are a lighter and quick option to enjoy with dinner.

Asian poached chicken in lettuce cups – ZoOsh

 

Chestnuts, spinach and green pea soup

As chestnuts are in season, take advantage of these gorgeous aromatic nuts and try this beautiful chestnut, spinach and green soup. Which can be whipped up in 40 minutes.

Chestnut, spinach and green pea soup – Australian Chestnuts

 

Crunchy nourish bowl 

This easy-build crunchy nourish bowl is packed full of veg and protein to feed a hungry family.

Crunchy Nourish Bowl – Cobs

 

Mushroom, lemon and garlic chicken 

This tasty mushroom, lemon and garlic chicken recipe will certainly become a family favourite in no time. Serve with steamed green beans lemon wedges. A chicken dish is always a classic midweek dinner.

Mushroom and lemon chicken – Australian Mushrooms

 

Easy asian roasted salmon 

This fresh and zesty roasted salmon is marinaded in a quick homemade asian marinade. This low-carb, high protein dish can be on the table in under 40 minutes.

Easy Asian Roasted Salmon – myfoodbook cooking school

 

Nutty cauliflower rice 

Instead of regular rice, try cauliflower rice. This low-carb option is paired with chicken skewers with is ideal for the kids.

Nutty cauliflower rice – The Good Nut

 

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

 

The post 7 low-carb dinner recipes for people in a hurry appeared first on myfoodbook | Food Stories.

5 mouth-watering 30 minute desserts

Fri, 04/06/2018 - 15:01

Had a big week? Just got the kids to bed? Or guests have turned up last minute? And your in need something sweet?

These following recipes can be put together quickly and will disappear just as fast. With minimal prep and bake time these desserts will satisfy not only yourself but everyone who tries them.

These recipes are Ideal for entertaining or if your in need of a cheeky sweet treat.

5 must-try speedy dessert recipes 

Salted caramel popcorn apples

These delightful salted caramel popcorn apples are a fun twist on your original candy apples. The blend of salty and sweet will have you running back for more.

Salted Caramel Popcorn Apples – Cobs

 

Pear and almond mug cakes

This pear and almond mug cake recipe is perfect for those craving something sweet after dinner. This mug cake can be ready in 10 minutes and served in individual mugs is ideal if you just want to make one for yourself.

Pear and almond mug cake – Australian Pears

 

Choc avo mousse

Blending avocado into a chocolate mousse leaves a beautiful rich and creamy texture. Plus this recipe can be whipped up in under 30 minutes.

Choc avo mousse – Australian Avocados

 

Raspberry coconut slice 

This classic raspberry coconut slice recipe is perfect to be enjoyed with an afternoon cup of tea. This slice is a wonderful dessert to serve to guests.

Raspberry and Coconut Slice – Fairy

 

Pear tarte tatin 

This stunning dessert is quicker than you think. Serve this beautiful pear tarte tatin in under 30 minutes.

Pear Tarte Tatin – Australian Pears

 

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

 

The post 5 mouth-watering 30 minute desserts appeared first on myfoodbook | Food Stories.

Whats in season in this Autumn

Fri, 04/06/2018 - 13:16

We may be waving good bye to stone fruits for another year and sending off our friend the watermelon plus many others, but now Autumn is here we can welcome in a fresh and fabulous list of Autumn fruits and vegetables.

Que crisp and crunchy apples, sweet pears, flourishing cauliflowers, golden pumpkins and leafy spinach.

In this colourful myfoodbook page below it shows some popular fruits and vegetables which are blossoming in all of their seasonal glory and will go perfectly in a wide variety of recipes.

Just think of a steaming banana bread fresh out of the oven, sautéed mushrooms on toast, roasted cauliflower, the list goes on…

 

 

During March, April and May you can also find the following produce readily available and ready to be eaten and cooked with.

FruitsVegetables 

 

Delight must-try Autumn recipes 

Pear and Brussel Sprout Slaw – Australian Pears

 

Chestnut, spinach and green pea soup – Australian Chestnuts

 

Baked Pumpkin, Spinach and Ricotta Stuffed Shells – Perfect Italiano

 

Pumpkin Scones – Western Star

 

Cauliflower Steaks with Mushroom Sauce – Australian Mushrooms

 

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

 

The post Whats in season in this Autumn appeared first on myfoodbook | Food Stories.

5 best tips for organising your freezer

Wed, 04/04/2018 - 16:13

Let’s face it when life get’s busy your freezer can turn into no man’s land, where items are put in and are to never be seen again.

Fear not, there a few simple tips to master organising your freezer and make your life easier.

5 must-try freezer organisational tips 

Use binder clips to hang frozen veg

Those half-opened bags of frozen fruit and veggies are slippery and do not stack well. This clever trick, using binder clips to seal them and hang them from shelves makes it not only easier to find but frees up shelf space.

Image cred: Melinda Massie

 

Freeze everything flat 

Where you can, freeze things flat. Soups, casseroles and stews can be placed in a zip-lock bag and frozen flat. Flat things of an even thickness are easier to stack and organise upright in a container.

Image cred: Freeze Easy

Labels 

It’s a simple tip but labelling and dating your items can go a long way. It can be hard to identify a soup from a stew when frozen so start labelling to make your life easier.

Re-use milk bottles 

While we are complaining about those floppy frozen food bags, here’s another solution. Pouring your small frozen veg into cleaned-out milk cartons can make it easier to stack and store, plus easy to pour out too.

Image cred: A Thousand Words

Lose the cardboard boxes 

Boxes are bulky and can take up a lot of space. When possible, take the contents out of the box and place them in the freezer.

 

Putting these tips into practice will put you in a happy place every time you go into your freezer.

Recipes to try ideal for freezing 

Chestnut, spinach and green pea soup – Australian Chestnuts

 

Butter Chicken – Western Star

 

Chicken and sweet corn soup – Foodbank

 

Chilli Mushroom Con Carne – Australian Mushrooms

 

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

 

The post 5 best tips for organising your freezer appeared first on myfoodbook | Food Stories.

Seasonal spotlight: chestnuts

Mon, 04/02/2018 - 11:57

Nothing screams Autumn more than the smell of roasted chestnuts. That gorgeous aroma and unique nutty flavour is one that is hard to replicate.

75% of Australian Chestnut production is in North East Victoria around the townships of Beechworth, Stanley, Bright, Mt Beauty,Wandiligong, and Myrtleford.

With the remaining crops grown east of Melbourne, Batlow, Orange, Tenterfield, the Southern Tablelands in NSW, the Adelaide Hills in SA, South West Western Australian and throughout Tasmania.

In all their seasonal glory, Autumn is the time to get your hands on some chestnuts. From mid March to July you will be able to find chestnuts in most supermarkets and greengrocers.

Why choose chestnuts

Chestnuts are exceptionally versatile. Traditionally roasted and eaten straight from the shell as a snack, chestnuts can also be used to make savoury or sweet everyday dishes, extra special.

Storing chestnuts 

You can place uncooked chestnuts in a paper bag in the fridge for 2 to 3 days or in an airtight container for up to 10 days.

Cooked chestnuts can be stored in the fridge in an airtight container for up to 4 days. If your not ready to use your chestnuts, you can freeze them for up to 6 months. Although the chestnuts must be cooked an peeled before freezing.

Cooking chestnuts

Chestnuts can be enjoyed a number of ways. They can be roasted, boiled, grilled or barbecued and microwaved. For more information on cooking chestnuts. 

A popular way to enjoy chestnuts through Autumn is roasting and grilling. These two methods of cooking leave the chestnuts with a gorgeous and rich flavour.

This below page, shows how simple it is the prepare chestnuts for roasting or grilling.

A final chestnut tip

When peeling chestnuts be sure they are still warm. Once cooked, remove the chestnuts from the heat and was in a clean tea towel for 5 to 10 minutes. Then quickly peel off the outer brain shell and be sure to remove the papery thin skin underneath.

 

 

Candied Chestnut, Blue Cheese and Fennel Salad – Australian Chestnuts

 

Sweet Chestnut Cream – Australian Chestnuts

 

Creamy, Spinach and Green Pea Soup – Australian Chestnuts

 

Chestnut, Italian Sausage and Fennel Spaghetti – Australian Chestnuts

 

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

 

The post Seasonal spotlight: chestnuts appeared first on myfoodbook | Food Stories.

Seasonal feature: pomegranates

Wed, 03/28/2018 - 18:43

After the luxury of having an abundance of summer berries and stone fruit available, it’s time to welcome in a new array of fruits. One of those being the pomegranate. With hidden little sweet-tart jewels inside, the pomegranate can brighten up any Autumn day.

These delightful, little, red and juicy bites can add pops of colour to a variety of dishes such as salads, dips, certain meats and desserts.

Follow the below tips to get the most out of this strangely scrumptious fruit.

Buying a pomegranate 

Be sure to select fruits that are heavy for their size and have slightly browned skins. Pomegranates are one of the few fruits that you want to buy that don’t look good on the outside.

The uglier the fruit looks on the outside,  the better the chance the inside is bursting with sweet arils (red jewels inside the pomegranate).

How to store 

Keep your pomegranates at room temperature and out of direct sunlight. They can be stored like this for up to 2 weeks. Pomegranates can also be stored in the fridge for up to 2 months.

Prepping a pomegranate 

One easy way to remove the pomegranate seeds is: slice the top off to expose the seeds, then cut the fruit into segments. Place these segments in a bowl of water and nudge out the seeds.

The bitter white membranes surrounding them will float to the top. Discard of the memberanes and strain out the water.

 

Pear and super grain salad – Australian Pears

 

Sweet Potato Hummus: 3 ways – Australian Sweet Potatoes

 

Moroccan Style Mushroom and Lamb – Australian Mushrooms

 

Chicken Schnitzel with roast broccoli and pomegranate salad – Lilydale

 

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

 

The post Seasonal feature: pomegranates appeared first on myfoodbook | Food Stories.

Must-try avocado, chicken and cabbage nourish bowl

Wed, 03/28/2018 - 16:15

If you’re looking for a fresh, light and nutritious meal to enjoy over the long weekend or just in general, look no further!

This stunning and easy to build avocado, chicken and cabbage nourish bowl recipe is packed full of flavour and colourful ingredients.

The blend of purple cabbage, tender chicken schnitzel, crunchy carrot, fresh apple slices, radish, Nori and toped with creamy avocado. This bowl is ideal for Autumn eating.

So when you have had enough chocolate eggs this weekend try this nourish bowl to lighten up your day.

Avocado, chicken and cabbage nourish bowl to try 

Avocado, chicken and cabbage nourish bowl – Australian Avocados

 

 

*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 Must-try avocado, chicken and cabbage nourish bowl appeared first on myfoodbook | Food Stories.

How to peel, slice and dice avocados

Wed, 03/28/2018 - 13:42

If the only thing you’ve done with an avocado is mash it into guacamole, and the thought of creating smooth, even slices of avocado seems daunting…

But preparing an avocado is a lot easier than you think. It just requires a sharp knife and gentle touch.

In this video, follow the simple tricks and techniques to peel, slice and dice an avocado. Plus, in the video you might find a clever guacamole hack, for all those guac lovers out there.

 

 Scrumptious Avocado recipes to try 

Avocado Lentilicious Salad – Australian Avocados

 

Avoschetta – Australian Avocados

 

Salmon and Avocado Poke Bowl – Australian Avocados

 

The Fat Avo Tostada – Australian Avocados

 

*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 How to peel, slice and dice avocados appeared first on myfoodbook | Food Stories.

7 Big-batch cooking tips

Fri, 03/23/2018 - 15:11

This upcoming long weekend it’s time to make the freezer your best friend. Let’s be honest know one wants to spend their whole long weekend in the kitchen.

Big-batch cooking can really help to prepare meals if you have guests coming over or even in general if you are time poor during the week.

If you can find a couple of days to devote to doing some big-batch cooking jump on it.

Here are some handy tips to remember when big-batching cooking.

7 Big-batch cooking tips
  1. Make a plan: decide what recipes you are going to cook before getting into it. Be sure to check you have all the spices and pantry items required.
  2. Choose the recipes: prepare meals your familiar with, and ones that the family loves. Stews, soups and casseroles are classic freezable dishes.
  3. Containers: there is nothing worst than doing a big cook up to find there aren’t enough plastic containers. If need be, stock up on more containers or freezer bags.
  4. Under-cook you veg: just rememebe your meals will get a second round of cooking when your ready to heat. So slightly under-cook your veg to prevent them from going mushy.
  5. Cool foods fully: be sure to let all your dishes come to room temperature before freezing them. But once they’re at room temperature freeze immediately to prevent any growth of bacteria.
  6. Labels: labelling your meals with the name and date, will help if the dish has been in there for three months.
  7. Freeze in usable portions: unless your feeding a football team all at once, consider the portion size you will need for a meal and freeze it in appropriate containers.

 

Big-batch cooking recipes to try 

Easy four cheese spaghetti carbonara – Perfect Italiano

 

Family Friendly Fried Rice – Foodbank

 

Ricotta and mushroom meatballs with tomato sauce 

 

Chestnut, spinach and green pea soup – Australian Chestnuts

 

Mushroom and Lentil Bolognese – Australian Mushrooms

 

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

 

The post 7 Big-batch cooking tips appeared first on myfoodbook | Food Stories.

5 fabulous ways to decorate your Easter table

Fri, 03/23/2018 - 13:44

With the Easter long weekend fast approaching, it’s time to to start thinking about one other thing than just the food…Easter decorations!

Plus you can have a lot of fun with your decorations. No matter if your hosting a cozy Easter brunch or are serving up a big dinner to 20 people, the decorations instantly pull together the look of the table.

So whether you prefer to have subtle decoration or you wish to go full-blown Easter crazy, the following decorations will be loved by all.

5 ways to decorate your Easter table 

Hard-boiled egg place cards

Using an hard-boiled egg, you can write the names of your guests with a permanent market on one side of the egg. Place on top of a napkin.

Image cred: Everyday Occasions

 

Mason jar flowers 

Fresh flowers arranged in a mason jar, are not only trendy but look beautiful. Flowers will add a lovely touch to your Easter table setting.

Image cred: Good House Keeping

 

Easter bunny cut outs 

Make these cute little paper bunny cut outs which are perfect to decorate the napkins. Simply cut out your paper bunny and place it on top of the napkins.

Image cred: Stylizimo

 

Bunny ear napkins 

These bunny ear napkins will certainly spruce up your table. Follow the steps below to recreate these sweet bunny napkin ears.

Image cred: Creative Maxx

 

Easter food toppers 

If your planning on making sweet treats this Easter, print out your very own toppers. They are sure to brighten up your Easter table. You can even tape your printed topper to a lollipop stick or even a toothpick.

Image cred: Yellow bliss road

 

Now you have your Easter table decorations sorted, scrumptious treats must follow.

Sweet Easter recipes to try 

Easter crackle bunnies – Copha

 

Triple layered Easter chocolate crackle slice – Copha

 

Mini Easter cream puffs – Copha

 

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

 

The post 5 fabulous ways to decorate your Easter table appeared first on myfoodbook | Food Stories.

How to use up leftover rice

Fri, 03/23/2018 - 12:25

Made too much rice or over-orders it with your takeaway? We’ve all been there, but there is no need to throw the rice away. This versatile meal staple can be used in a variety of meals. From lunch recipes, to dinner ideas and even desserts.

5 ways to use up leftover rice

Turn it into fried rice: this is one of the best uses for leftover rice, as fried rice is at it’s best using rice that’s not freshly made, as it can sometimes turn gluggy.

Mushroom Fried Rice – Australian Mushrooms

 

Put it in a salad: rice is the perfect addition to bulk up any salad, especially in winter.

Sesame Chicken and Brown Rice Salad Bowl – Lilydale

 

Make a bake: rice in a bake is a fabulous alternative to pasta. Rice bakes not only make a fantastic dinner, they can be popped in the fridge and sliced later to make the perfect lunchbox meal.

Chicken and mushroom baked risotto – Perfect Italiano

 

Add it to a slice: combine leftover rice with veggies, egg mixture and cheese to make a satisfying rice slice. A rice slice is great for a quick and easy dinner or fulfilling lunch. Plus the rice definitely bulks up the dish.

Cheese and rice slice – Foodbank

 

In dessert: you can also use leftover rice in desserts. Nothing beats a sweet rice pudding.

Salted caramel rice pudding – Foodbank

 

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

 

The post How to use up leftover rice appeared first on myfoodbook | Food Stories.

7 brunch recipes to feed a crowd

Tue, 03/20/2018 - 09:46

Who doesn’t love brunch? In Australia going out for brunch is the new dinner.

With the long weekend coming up if you have family and friends visiting, instead of herding the crew out to a cafe for a morning meal, treat your guests to a homemade brunch.

So whatever you have planned for the long weekend, the following brunch recipes will impress and feed your hungry guests.

Brunch recipes to feed a crowd

Breakfast Chilaquiles 

Impress your guests with this stunning breakfast chilaquiles. Cook and serve from the pan, which calls for an easy clean-up.

Breakfast Chilaquiles – Cobs

 

Good Fat Fritters

These irresistible fritters, topped with hollandaise sauce, smoked salmon and dukkah will be the winning dish of the weekend. Your guests will be begging for more.

Good Fat Fritters – Australian Avocados

 

Zucchini Ribbon Frittatas

This fabulous zucchini ribbon frittata is an ideal dish to serve to a crowd. Finish off the frittata with a sprinkle of chives and serve.

Zucchini Ribbon Frittata – ZoOsh

 

 

Ricotta pancakes with berries and cream

The ultimate weekend treat. For all those sweet tooth’s, these ricotta pancakes with berries and cream are sure to impress.

Ricotta Pancakes with Berries and Cream – Perfect Italiano

 

Shakshouka

A shakouka is the perfect dish for sharing. Serve to your guests straight from the pan with grilled bread.

Shakshouka – Australian Eggs

 

Pea, leek and bacon frittata 

Who could say no to this scrumptious looking pea, leek and bacon frittata? This dish will easily satisfy hungry guests.

Pea, leek and bacon frittata – Foodbook

 

Eggs French Toast with Berries

Frech toast is a classic brunch recipe. In under 30 minutes you can have this French toast dish on the table and ready to be eaten.

Eggy French Toast with Berries – Australian Eggs

 

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

 

The post 7 brunch recipes to feed a crowd appeared first on myfoodbook | Food Stories.

Gelato Messina launches ice cream Easter eggs

Tue, 03/20/2018 - 08:57

The king of gelato has done it again! Gelato Messina have released three different ice cream Easter eggs.

Although Easter technically only goes for four days – but for some reason it gives us the excuse to eat all the delicious sweet treats from March all the way through to April. So why not try something different from your regular chocolate Easter eggs this year?

The three different ice cream egg flavours are:

  • White choc gelato, passionfruit yolk, encased in a dark choc shell
  • Cheesecake gelato, mango fruit yolk, encased in a caramel white choc shell
  • Vanilla gelato, yellow peach yolk, encased in a milk choc shell

Yum, yum and yum!

Image cred: Gelato Messina

 

All three eggs come together in a pack that costs $70.

Sadly there is only a limited number available so you need to get in quick and place your order online.

Once ordered you will need to pick them up from your local Messina store between Thursday March 29 and Sunday April 1.

Enjoy!

The post Gelato Messina launches ice cream Easter eggs appeared first on myfoodbook | Food Stories.

Love your seafood this long weekend!

Mon, 03/19/2018 - 08:27

With the long weekend fast approaching, most of us look forward to catching up with friends and family, and for some, it’s also the time to indulge with a good seafood feast before the cooler autumn days really settle in.

All of these seafood recipes are full of flavour and are ideal for entertaining.

Seafood recipes to try this Easter 

Blinis with smoked salmon and dill remember fraiche 

Start the meal off with these delicious blinis. Lovely and light, they won’t ruin any appetites for the main course.

Blinis with smoked salmon and dill creme fraiche – Western Star

 

BBQ garlic, lime and chilli prawns

There is nothing better than prawns on the barbecue. Flavour your spreadable butter with a few herbs and coat the prawns well; you’ll be glad you did.

BBQ garlic, lime and chilli prawns – Western Star

 

Whole Atlantic salmon with almond, thyme and lemon crust

This irresistible crusted salmon is a crowd-pleaser and surprisingly quick to cook, so spend less time in the kitchen and more time showing off your cooking skills with family and friends.

Whole Atlantic salmon fillet with almond, thyme and lemon crust – Western Star

 

Barbecue swordfish skewers with salmoriglio butter 

This salmoriglio butter may be prepared ahead of time and stored in the fridge.

Barbecue sword fish skewers with salmoriglio butter – Western Star

 

 

Also be sure to keep room for Hot Cross buns after your seafood feast – they’re an essential Easter treat!

 

*DISCLAIMER: Western Star is a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Western Star and our own opinions.  Find out more about the full range of Western Star products.

 

The post Love your seafood this long weekend! appeared first on myfoodbook | Food Stories.

How to choose, store and eat kiwifruit

Mon, 03/19/2018 - 08:13

For the love of kiwifruit! This somewhat exotic fruit is a little green powerhouse. They’re delicious on their own but can be enjoyed in gorgeous desserts, smoothies, salads, main meals and sauces.

Not only are kiwifruits super tasty but they are also nutrient dense. High in vitamin C, fantastic source of fibre, low in calories and can give you a big immunity boost.

Kiwifruits are at their best at the moment, so next time your at the supermarket picking up some of these little fuzzy orbs, remember these tips.

How to choose a kiwifruit 

Look for a kiwi that is semi-firm to touch, preferably unblemished and with no soft, bruised spots or wrinkled skin.

How to store a kiwifruit 

A firm kiwifruit will take 2-3 days to ripen stored at room temperature. Once ripe, kiwifruits are best stored in the fridge. Remembering to keep them out of direct sunlight.

How to eat a kiwifruit

One of the most well-known ways to eat a kiwifruit, is to cut it in half and scoop the flesh out with a spoon. But kiwifruits can be added to hot dishes, although they must be added to hot dishes at the last minute to retain their colour.

If you’re adding kiwifruit to a dish containing a milk product or gelatine, it must be enjoyed straight away. As the kiwi as a special enzyme which will cause the milk to curdle.

Plus kiwifruit’s go beautifully in a large collection of dishes. Try any of these tasty recipes using kiwifruit.

Kiwifruit recipes 

Cauliflower and Cheddar Fritters with Kiwi salsa – The Dairy Kitchen

 

The Don’t Sweat It – Schweppes

 

Berrie-Nice Weet-bix Breakfast in a jar – Foodbank

 

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

 

The post How to choose, store and eat kiwifruit appeared first on myfoodbook | Food Stories.

5 mistakes to avoid when cooking pasta

Wed, 03/14/2018 - 20:37

For the love of pasta! Pasta is always an easy and super-satisfying meal, especially on weeknights. Pasta is the first dish that comes to mind when you think “quick dinners”.

Although, as simple as it is to cook pasta, you might be making the following common mistakes without even knowing.

Mistakes to avoid when cooking pasta 

Not salting the water

The purpose of salting the water is to “rough up” the surface of the pasta to keep it from getting slimy. Salt help helps season the pasta, which is especially important when cooking dry pasta.

Using a pot too small

We’ve all been there, trying to sqeeze too-tall spaghetti into a tiny pot? By using a pot that’s not large enough, the water temperature drops significantly when the pasta is added. While the water returns to a boil, the pasta gets clumpy and mushy sitting in the pot.

Adding the pasta to the water too soon

Again, this happens all too often especially when were in the weeknight dinner rush. When you add your pasta before the water is boiling, the pasta sits in the water and it gets gluey and sticky.

Not stiring the pasta

Be sure to stir the pasta immediately after adding it to the water, and occasionally stirring during cooking. This will prevent it from sticking together.

Rinsing pasta after cooking

You do not need to wash the pasta after cooking. When washing the pasta, you’re washing away the starch that helps the sauce cling to the pasta.

 

Quick and easy pasta recipes to try 

Beef ravioli with thyme burnt butter and bacon – Western Star

 

One pot bacon, broccoli and pea linguine – Perfect Italiano

 

Easy four cheese spaghetti carbonara – Perfect Italiano

 

Chestnut, Italian Sausage and Fennel Spaghetti – Australian Chestnuts

 

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

 

The post 5 mistakes to avoid when cooking pasta appeared first on myfoodbook | Food Stories.

Easy guacamole recipes: 3 ways

Wed, 03/14/2018 - 19:42

With the long weekend and Easter just around the corner it’s time to start thinking about all the delicious food that is going to be consumed!

Whether you have a busy weekend planned or catching up on some much needed rest these three guacamole recipes are sure to hit the spot when your in need of little snack.

You can choose from a lovely and fresh Thai guacamole or, if you need to feed little ones the kid-friendly guacamole is perfect. Finally if your in the mood for some spice, the fiery guacamole is for you.

Or try all three, you won’t regret it.

Guacamole: 3 ways 

Guacamole: 3 ways – Australian Avocados

 

 

*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 Easy guacamole recipes: 3 ways appeared first on myfoodbook | Food Stories.

5 tips for mastering the butter cake

Tue, 03/13/2018 - 19:37

The classic butter cake has been a go-to for kids birthday cakes for years. This delicious cake leaves you never short of options. Butter cakes can move from simple to sophisticated with the addition of rich icing, filing, extra layers and decorations.

Butter cakes also lend themselves to a variety of flavours such as, lemon or lime, orange, chocolate swirls and even a shot of espresso.

Firmer than sponge cakes, you can experiment with shapes and designs for the butter cake which makes then an ideal cake for celebrations.

High in fat, the butter cake will keep for several days and making the cake in advance will allow for the flavours to improve. Un-iced, a well-wrapped cake bake cake will keep will in the freezer for 1-2 months.

With a simple butter cake, there are a few tips to remember to master the butter cake.

Tips to master your butter cake 
  • Butter must be soft, not melted: if you take your butter straight from the fridge you must soften it so you can cream the butter and sugar. A tip is to cut the butter unto small cubes and gently microwave until soft.
  • Sifting the dry ingredients is essential: sifting the ingredients helps aerate the mix and prevent lumps. It will also help you avoid beating the air from the creamed eggs, butter and sugar.
  • Add eggs one at a time: when adding the eggs to the butter and sugar mix, be sure to add them one at a time. Adding them all at once can lead to a spilt mix.
  • Burnt cake: if you have unfortunately burnt your butter cake, you can save it. Simply trim off the edges with a sharp knife then decorate the whole cake in icing sugar or butter cream icing.
  • Cake top has split: this can happen if your oven is too hot or you keep opening the door during. If the spilt bothers you, again drench your cake in icing sugar or butter cream icing. Just remember a split won’t affect the taste.
Butter cake recipes to try 

Beurre Bosc Pear and Almond Butter Cake – Australian Pears

 

Best Butter Cake – Western Star

 

Vanilla Butterfly Cakes – Western Star

 

Giant Wagon Wheel Cake – The Dairy Kitchen

 

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

 

The post 5 tips for mastering the butter cake appeared first on myfoodbook | Food Stories.

7 facts you might not know about the pear

Mon, 03/12/2018 - 21:42

The humble pear is truely a versatile fruit. Delicious in both savoury and sweet recipes. The pear is also a nutritional powerhouse, providing benefits that can maintain good health and prevent diseases.

Your tastebuds and body will love being nourished by the pear but these following fascinating pear facts will nourish your mind also. Some might surprise you.

Fun facts of pears 
  1. The pear has a very ancient history, there is evidence that even our prehistoric ancestor were already growing and eating pears as food.
  2. There are over 3,000 varieties of pears existing in the world today.
  3. Like apricots and plums, pears are a member of the rose family.
  4. They were given the nickname “butter fruit” in the 1700’s because of their soft, buttery texture.
  5. Pears grow on pear trees that reach 10-17 metres tall and are normally harvested when they are green, before they ripen.
  6. Pears cannot be judged by the colour of their skin. Although a few varieties of pears change from green to yellow as they ripen, others do not change colour at all. The best way to determine ripeness is to check the par of the fruit near the stem. If the flesh gives when you press it gently, then the pear is ready to eat.
  7. Pear wood is useful in making furniture and kitchen utensils, as well as smoking meats.

 

The pear is seriously a powerhouse fruit, so now try any of these delicious pear recipes

Must-try pear recipes 

Chocolate pear loaf – Australian Pears

 

Roasted cinnamon and maple pear chips – Australian Pears

 

 

Chutney, leg ham, pear and Swiss cheese toasties – Australian Pears

 

Pear and oat slice – Australian Pears

 

 

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

 

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Must-try Mexican filled sweet potatoes with eggs

Mon, 03/12/2018 - 16:57

Looking for something quick and easy, delicious and nutritious for dinner? Look no further, these irresistible stuffed Mexican stuffed sweet potatoes with eggs are the ideal dish for weeknight eating.

This veggie-packed meal makes for a great meatless Monday dinner idea. Full of delicious ingredients such as onion, kidney beans, corn, tasty cheese, capsicum and spinach. Also not forgetting the added bonus of fried egg on top for extra protein.

Simply bake your sweet potatoes whole and then stuff with this tasty blend of Mexican flavours.

Mexican stuffed sweet potatoes with eggs recipe 

Mexican Filled Sweet Potatoes with Egg – 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 out more about Australian Eggs. 

 

The post Must-try Mexican filled sweet potatoes with eggs appeared first on myfoodbook | Food Stories.

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