This is the paper steamer liner used in the Shumai recipe I shared earlier today. Putting it in a separate post for ease of filing! What is a perforated paper liner? A perforated paper liners is just baking paper / parchment paper with holes in it. It’s used to line the base of steamers to stop food from sticking to the base whilst still allowing steam to rise from the simmering water underneath to cook the food....

Chickpea soup with flavour explosion! I had every intention of making a wholesome, chickpea and vegetable soup. I really, really tried to get excited about it. It is possible to make a great meat-free chickpea soup (I promise I will share mine one day!). But, but, but…. I wanted kapow flavours. Actually, I was really tempted to do the long haul drive for a good laksa fix. I felt like I deserved it....

It’s simple to make, cosy and comforting yet also luxurious and elegant. I love how this Leek Soup can be Couch Food OR an elegant starter for a dinner party. Good food is a universal language! Leek and Potato Soup Though France might be the epicentre of Michelin star restaurants (second only to Tokyo!) where sauces come in the form of foam and dishes are given excessively fancy names, the heart and soul of French food is simple food made well....

Finished with a lemon glaze, this is a simple cake that you can whip up on short notice. Yoghurt keeps the cake moist so it lasts for days and days! It’s the same batter used in this Blueberry Lemon Cake and Strawberry Cake. Lemon Cake recipe This Lemon Cake is one of my emergency quick and easy cake recipes, something I can get in the oven super quickly when I’m short on time....

Or, have it as a wholesome but satisfying meal. Move over Caesar salad! Mega Italian Salad I christened this a MEGA Italian salad in an effort to catch your attention with an implied promise that it’s better than just your basic everyday Garden Salad. Did it work? If you’re reading this, then hah, it did! 😉 I may be jesting but actually this salad really is mega – both in size and tastiness....

Mushroom Soup It’s easy enough to sauté up some mushrooms in butter, then add some flour, broth followed by a good glug of cream, and call it a day. And while it will taste just fine, it won’t really taste that much like mushrooms, except for the bites you get with mushroom bits in it. So in presenting you with a mushroom soup recipe I wanted to make sure it actually tasted like – gasp, shock, horror – mushrooms!...

This is a shortcrust pastry recipe that is perfect to use for sweet and savoury pies and tarts. Pecan Pie, Pumpkin Pie to the great Aussie Meat Pie! Pie Crust There’s no magic ingredient in this pie crust recipe, it has the same ingredients as 99% of other recipes out there. But it’s presented neatly, easy to follow, and it’s simple if you just follow the recipe steps incorporating all my little small-but-important tips!...

The third and final Thanksgiving recipe from a Sassy Lady from the South whose recipes are starring in the 2016 Thanksgiving Special here on RecipeTin Eats. Wow. This Pumpkin Cake was a HUGE hit with my taste testers! Pumpkin cake isn’t common in Australia, so I was particularly keen to hear what my taste testers thought of it. I had a group of my mother’s golfing friends around for a midweek Thanksgiving feast taste testing session and also made this cake again for my friends....

These are brilliant for freezing – so make a big batch. Serve with sour cream, Restaurant-style salsa or Avocado Sauce for dipping! Quesadillas! You’d have to be made of stone if that image doesn’t make you weak in the knees.😂 That golden brown crispy tortilla. The juicy, seasoned filling. That molten cheese. Quesadillas are a universal language that brings everyone together – vegetarians and meat lovers alike. And in the spirit of that, today I’ve got not one, but THREE filling options to choose from:...

*** This recipe is part of a Christmas Special where I show you how to make 3 mains and 4 side dishes that take 1.5 hrs to prepare and can be largely made ahead. So this Christmas, you can spend less time in the kitchen and more time with your family! 🙂 *** When it comes to salads for a Christmas spread, two things spring to mind: Can I make ahead?...

Roasted Pumpkin Side Dish The really good thing about this dish is its sheer simplicity, that it’s something a little different but the flavour has universal appeal. I mean, roasted pumpkin is already a good thing. But you’ll love it even more with a creamy garlicky-lemony yogurt sauce casually drizzled over it. Add pine nuts for texture a dash of of the exotic – and boom! People are always impressed. And then you can trot out that line we cooks love to casually say to guests, “Oh, it’s just a little something I threw together quickly……” (Don’t tell me I’m the only one around here immature enough to still get a thrill out of saying that!...

“We almost went under when the beer taxes changed,” Bee Mead maker Anton Balog said. “I don’t want to dwell on those dark times. But we had to explore other options, and that’s when we started making sparkling Mead.” Those words. Gosh, they hit home. They will be familiar words to any business owner. Have I ever told you how RecipeTin Eats was born? Well, I dedicated almost a year of my life creating an iPhone/iPad recipe organiser app called RecipeTin App (i....

Shaoxing Wine is used in practically every single Chinese recipe I’ve shared – because it’s key ingredient! What is Shaoxing Wine? Shaoxing wine is a type of Chinese cooking wine, and is alternatively spelt Shao-hsing or Shaohsing wine. It is made from rice and is one of the most popular types of of Chinese rice wines for cooking thanks to its complex and sweet flavour. It’s the default rice wine I use for Chinese cooking and so I refer to it simply as Chinese Cooking Wine in almost all my recipes....

Like Slow Cooker Crispy Chinese Shredded Chicken, this Asian shredded chicken is ideal to toss through noodles, use in salads or serve over rice! Shredded Sweet Soy Sauce Chicken Breast This is a bit of a unique recipe in my books for a couple of reasons. Firstly, there are very few recipes where I’ll say it really does not matter if you brown the meat first before cooking it. This really is a “chuck it all in, set and forget” recipe....

Like Smoked Salmon Pots, Smoked Trout Dip or Spread are ideal for spreading onto crackers, crusty bread or even buttery brioche for an extra luxe touch. It can also be served as a dip for these as well as fresh, crunchy vegetables. Smoked Trout Dip or Spread “This is one of those starters that looks posh but only takes about 10 minutes to make. And it just gets better with time....

Sticky Glazed Christmas Chicken Everybody loves the glaze on a Christmas ham. So one year, I tried using one version on chicken and people went mad over it! Easier and cheaper than ham, with a much higher ratio of glaze to meat, this is so good I’ve actually had people tell me they love this chicken more than Christmas ham!! It’s ultra-sticky on the outside, and just smells and tastes like Christmas....

I always have a can of Cannellini Beans in my pantry. It really amazes me how many uses I find for it – in salads, as a quick mash (check out my Garlic White Bean Mash In A Flash), soups and dips. It’s filling, nutritious, and can be eaten practically straight out of the can with just a squeeze of lemon and olive oil. Using it as a bruschetta topping is fantastic....

Dainty food this ain’t – this is proper comfort food, dialled up to 11! Twice Baked Potatoes Twice Baked Potatoes are so named because of how they’re made. Whole potatoes are firstly baked until the flesh is soft. It’s then scooped out, leaving the potato skin shells. Meanwhile we mash the flesh with a jacket potato’s best friends – bacon, cheese, butter and cream – to create the ultimate mashed potato filling!...

Tomato Passata is an ingredient that I’m quite fond of, one I use regularly in tomato-based sauces. Though increasing in popularly, it’s not as well known as crushed tomato and tomato paste. So I thought it would be helpful to do a little 101 on Tomato Passata – what it is, how to use it, why I love it so much! What is Tomato Passata? Tomato Passata is just plain tomato that’s been pureed and passed through a sieve to strain out any chunks so it’s perfectly smooth....

Welcome to Day 16 of the inaugural Holiday Salad Marathon, where I’m sharing 30 salads in a row through to Christmas Eve. Something different to the usual sugar-loaded baking countdowns!! Today, we’re cauliflowering: Roasted Cauliflower Salad I first shared this Cauliflower Salad way back when I started this website in 2014. It’s a recipe by Yotam Ottolenghi, from his wildly popular cookbook Jerusalem which I recently admitted I was embarrassed to rate as my #1 cookbook because it’s soooooo obvious....