Switch up Taco Tuesday with oil-free, crunchy vegan taquitos. With various filling choices, tortilla choices, and even two cooking options, this vegan taquito recipe is fabulous, especially for the kids.
Check out my top 20 kitchen tips from culinary school! They've made cooking and baking more fun, and I hope they help you as much as they've helped me!
A twist on your traditional potato salad with crispy smashed potatoes dressed with a tangy, spicy gochujang sauce. A perfect vegan BBQ side!
Make this quick and classic pasta dish for dinner using just a handful of kitchen staples like pasta, eggs, and Parmesan.
Free video series that will teach you how to use the pressure cooker!Get expert tips, advice, and guidance on
Succulent vegan roast chicken "breasts" with seasonal roast veggies and a deliciously festive cranberry marinade.
The classic Spanish apple paste is paired with a hearty Manchego cheese in an easy and delicious tapa.
Ounces conversions - ounce to tablespoon, cup, half cup and more!
With these Julia Child recipes, you’ll almost feel like you’ve been to culinary school! From French onion soup to coq au vin, master the art of French cooking with the legend herself.
This delicious recipe for Keema Samosa is the perfect handheld snack. Filled with a bright, spicy, and smoky meat filling and fried to crispy golden perfection, you will love this tasty and savory patti samosa appetizer.
It's easy to make a meal of anything when you start with sautéed shrimp.
An easy, 15 minute recipe where the traditional Spaghetti Aglio Olio is dressed up with sautéed Mushrooms. Perfect for meatless weeknights and a hit with the kids!
Basic cooking skills that every beginner cook should know. Learn a foundation of techniques to cook amazing meals at home.
Learn how to cut an onion the right way!! Save so much time in the kitchen by following this easy tutorial. Don't let the prep keep you from cooking!
What does “French cooking” mean to you? Fancy, fussy, complicated? Mother sauces, the foundation of French cuisine, are easy to prepare. I'll tell you how and you'll never buy packaged sauce again.
This chicken piccata recipe makes for an easy dinnertime meal.
With these Julia Child recipes, you’ll almost feel like you’ve been to culinary school! From French onion soup to coq au vin, master the art of French cooking with the legend herself.
Play dough is a staple material for play at our house and as we use it very often, it's much more economical to make it ourselves then to buy it. We have tried many, many different play dough recipes over the years but our favourite, and the one we always came back to was this no-cook recipe from the Imagination Tree. They have a secret ingredient they add for extra shine so be sure to check it out. We've modified the method slightly over time to make it so super easy that the kids could make it with you. With playdough this soft, silky, quick and easy to make, you'll never need to buy playdough again. Ingredients: 2 cups of plain flour ½ cup salt 2 tbsps Cream of Tartar 1½ cups of boiling water 2 tbsps oil (I use vegetable) Food Colouring (optional) Method: Add your flour, salt and Cream of Tartar to a bowl Add your oil, colouring (optional) and boiling water in a jug and then pour into your dry ingredients You will need to work quickly for this bit as you want to add the water while it is boiling hot. Please assist children with boiling water and maintain constant supervision. Stir all the ingredients until they all come together When it is mostly all combined and looks similar to the above picture, tip it onto your bench for some good kneading. You can lightly flour your bench to prevent the dough from sticking We've found that the more you knead the dough the smoother and silkier it becomes. If your dough is too sticky, just add and knead in more flour until it is a smooth consistency. Time to play! Store your playdough in a zip lock bag or air tight container to get months and months of use out of it. Details at a glance: Ingredients: 2 cups of plain flour ½ cup salt 2 tbsps Cream of Tartar 1½ cups of boiling water 2 tbsps oil (I use vegetable) Food Colouring (optional) Method: Combine dry ingredients in a bowl Combine wet ingredients and add to dry ingredients Stir together well Knead vigorously on a floured bench Play Get a handy printable version of the recipe and method by clicking on the picture below. Handy Tips: - Is your play dough too wet/sticky? Add more flour. Is it too dry/not coming together well? Add more water. Play with the recipe slightly until it works perfectly for you. - We've found the more you knead the dough, the better it goes. - As this recipe uses boiling water, please supervise children at all times. - If you allow your water to cool before adding it, your playdough will not work properly as it will not be hot enough to dissolve the salt or bring all the ingredients together properly. We get all our other ingredients ready and then we add our wet ingredients as soon as the kettle is boiled so that it is still nice and hot. - For an added sensory experience try adding different spices, essences, colours and glitter to your play dough. Each new batch can be something different and fun! Experiment and enjoy! - I have made this playdough for use in my classroom many times and have found that it can last for months and months if kept in an airtight container. It does not need to be refrigerated. (One batch that I made using extra ginger and cinnamon spice, for gingerbread play dough, lasted years!) Here are some of the fun ways we like to play with our playdough (Click on the pictures to go to the post) Look where else we are. Are you following along? :)
Our vegan custard recipe is a smooth, creamy and delicious recipe that you can make in 5 minutes with 5 simple ingredients. You can use this custard in tarts, cakes and desserts.
A step by step guide for making fresh, homemade pasta including a basic recipe and how to easily add flavor and color to pasta.
What are your favorite toppings for ricotta toast? Make them sweet, make them savory, or add some heat. Here are 9 of our favorite ways to make ricotta toast.
The first time I ever made and tried poached pears was last year at culinary school here in Sydney. On the menu, we had to cook a simple rice pudding recipe and top it with a spiced red wine poached p
These Mason Jar Instant Noodles are the perfect work lunch. The jars are packed full of veggies, vermicelli noodles and shredded chicken!
Satisfyingly silky vegan caramelised onion risotto. Glossy texture with perfect bite and a deep, rich flavour like you wouldn't believe!
Mushroom ragu is a bold, rich, flavor-packed sauce recipe for your favorite pasta, polenta, gnocchi, or lasagna.Our recipe is perfect for everyday family dinners. It’s ready in about 30 minutes, and you can make it with simple ingredients.
Do you wish you could cook homemade meals for your family? You just need a few basic cooking skills and you can make many nutritious and tasty dishes.
Apricot chicken rissoles, cheese-stuffed cordon bleu rissoles, Mexican rissoles: gone are the days of boring beef mince patties for dinner! Here are all our most recent rissole recipes responsible for giving one of Australia’s most old-school dishes a much-wanted revival.
You don’t need culinary school. You don’t need expensive equipment. You don’t even need that much experience. All you need to be a better cook today is a little bit of knowledge. Or, in the case of this list, 57 little bits.
Zucchini risotto is creamy, tasty, and easy to make in one pot with grated zucchini in just about 30 minutes.This is a comforting meal that everyone is going to love. It's a perfect dinner for the whole family.
Injera, Ethiopian sourdough flatbread with a slightly spongy texture used to scoop up meat and vegetable stews.
There are some basic cooking skills all adults need to learn. They can help you make all kinds of delicious foods and avoid always needing to eat out.
A classic Indian snack, Onion Bhaji are absolutely delicious and completely addictive little deep-fried fritters made with a fragrant combination of chopped red and yellow onions and a selection of aromatic spices and fresh herbs bound together with a thick gooey batter of water, chickpea flour and rice flour. I also like to throw in a handful of kari leaves and a chopped seeded hot green chili for extra flavour. Shaped into loose dumplings or patties, the bhaji are flash fried in a deep saucepan of hot vegetable oil until they're crispy and golden brown all over. Served with a bowl of Cucumber Mint Raita, or your favourite chutney, these delectable little darlings can be enjoyed as an appetizer with cocktails, or as a starter before an Indian inspired meal. Onion Bhaji with Cucumber Mint Raita Makes 10-12 appetizers 1 medium yellow onion 1 medium red onion 1 clove of garlic, minced 1 2-inch piece of ginger, finely chopped 1/2 tsp turmeric 1/2 tsp garam masala 1 tbsp Tikka Masala paste 1 tsp ground cumin 3 tbsp cilantro, finely chopped 1/2 lemon, juiced kosher salt, to taste 1 green chilli, finely chopped and de-seeded - optional 10-12 kari leaves, also known as curry leaves - optional 6 oz besan flour, also known as chickpea flour 2 oz rice flour - makes the fritters extra crispy! 1/4 cup water, or as required Vegetable oil for frying Cucumber Mint Raita: 1 cup natural or Greek yoghurt 1/2 English cucumber, grated 1 bunch mint leaves, minced 1/4 tsp salt 1 lemon, zested 1 green chilli, de-seeded and finely chopped - optional For the raita, wrap the grated cucumber in a tea towel and squeeze out as much excess water as you can. Mix together with all of the other ingredients in a small bowl and chill until needed. Cut the onions in half and finely slice into half-moon shapes, separating each individual slice. Place in a large mixing bowl, and add the garlic, ginger, spices, lemon juice, cilantro (plus the green chilli and kari leaves if using) and salt to taste, and mix gently until combined. Add the chick pea and rice flour and water, a little at a time, until all the onions are coated well. The mixture should not be a batter but thick enough to hold it's shape and hold together well — like a thick gooey paste. Heat the vegetable oil in a large heavy bottomed pot over medium, or use a deep fat fryer. Once the oil reaches 350°F, or a cube of white bread browns after 40 seconds, it's ready to use. You can also check the temperature by dropping in a small spoonful of the mixture - it should sizzle and float. Taste the bhaji and adjust the seasoning if required. With moistened hands, make a loose dumpling or patty with the onion bhaji mixture and gently drop into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brown all over. Remove the bhaji using a slotted spoon once they're done, and drain on paper towel. Repeat the process in small batches until all the mixture is used up. Serve immediately or allow to cool to room temperature if you prefer, and accompany the bhaji with cucumber mint raita or coriander mint chutney.
Quick to make, one skillet, cozy, perfectly spiced, and filled with warming Indian flavor - delish!
While making pho at home might seem like a complex task, in its most pure form, it is nothing more than a beautiful broth, supple noodles, and the toppings you choose to add.
