What goes in Strawberry Daiquiris: strawberries, white rum (Bacardi, Havana Club), lime and sugar syrup. Freeze the strawberries so you don’t need ice! Frozen Strawberry Daiquiri Strawberry Daiquiris are everything that comes to mind when I think of cocktails: dangerously drinkable even though it’s got a good slug of rum; looks bright, cheerful and as fabulous as it tastes; looks impressive, especially when you nail that perfect slushy consistency so you get a small mound but drinkable – rather than so icy it’s like eating sorbet with a spoon!...

I never understood Meatless Monday. If you do grocery shopping on the weekend, doesn’t it make sense to cook with fresh meat early in the week (i.e. MONDAY)? I guess normal people go Meatless on Monday to try to kick off the week on a healthy note. Not me. I’m usually the reverse. Fresh protein for the first half of the week, then vegetarian / pantry meals for the second half of the week!...

Giant Pancake to share! When I have friends around for brunch, I rarely make pancakes because I want to lounge around chatting, not slaving over a hot stove making pancake after pancake after pancake. Simple maths: 3 pancakes each for 4 people = 12 pancakes @ 3 minutes each = 36 minutes. Sure, you can make them ahead and reheat them. But you and I both know it’s just not the same....

PLUS my tried and tested for the BEST way to make green bean casserole ahead of time! Green Bean Casserole I have some opinions about Thanksgiving food. Firstly, I’m of the view that marshmallow has no place in anything that appears before dessert. (yes, I’m glaring at you Mr Sweet Potato Casserole topped with marshmallows!!). Secondly, I believe that everyone should get to eat what they want they want on Thanksgiving, traditional or otherwise....

“There’s sticky chicken…then there is seriously sticky chicken. This is insanely sticky chicken!” I kid you not when I say that I am transported back to Hawaii every time I make these. It puts me in a good mood just making them! I mean, how much more tropical can you get than chicken with a pineapple marinade and coconut rice on the side? I want to drape myself in leis, put on the Beach Boys’ Kokomo, shake up some Pina Coladas and parteeee!...

Served with Caribbean Rice with Peas (actually, it’s beans – but the dish is called “peas”!) One of the best nights I remember from my holiday to the Bahamas was at a beach bar where we drank cheap beer, danced barefoot on the sand and lined up in long queues for dinner served on paper plates. It was an extensive banquet consisting of peas ‘n rice, corn on the cob, a green salad and jerk chicken…....

I call this “fried rice” because it is made using leftover rice rather than making it “risotto style” starting with uncooked rice grains. I find that making it by cooking rice in a tomato liquid makes the dish more risotto like and too starchy and wet for my liking. This method using leftover rice is perfect – it really is restaurant style. This is a great throw together mid week meal that you can make with Mexican-related leftovers....

If you have chicken breast in the fridge and risoni in your pantry, you can make this tonight! I hardly made a “normal” meal during the whole month of December. I was living on leftovers, whether it was food I made for my blog or leftovers from gatherings. Don’t even get me started about the RecipeTin Family Christmas. Those of you who have found me on Instagram may have seen that the RecipeTin Christmas lunch was still going strong at 10pm when the main course was served....

Real Pasta with Creamy Zucchini Sauce – NOT “Zoodles”! If you landed here expecting one of those low carb zucchini pasta “zoodle” recipes, you’re going to be sorely disappointed because this is about as far as you can get from a health food trend. It’s real spaghetti all the way, in all its carb loaded glory, and the zucchini pasta sauce is swimming in cream. Low carb? Absolutely not. Low fat?...

Creamy Chicken and Vegetable Risoni (Orzo) This is a quick dinner recipe that will tick all your boxes: ✅ fast and easy to make – 10 minute cook!✅ made with everyday pantry staples✅ highly customisable – use whatever vegetables and proteins you want✅ complete meal – protein, vegetables, carbs, dairy!✅ the sort of food that’s universally appealing, one that big and little people love Nope, they’re the same thing! Tiny rice shaped pasta that’s widely available nowadays, it’s called risoni here in Australia but most countries in the world call it orzo....

Red Vietnamese Fried Rice Fried rice always makes for a great quick meal if you can incorporate enough “stuff” into it to fill it out from a nutrition perspective so you can justify calling it “dinner” rather than just a side dish. Today we’re turning to frozen peas, pre-chopped ham and egg for literal no-effort, no-prep add-ins to make this tasty dish I’ve called Red Vietnamese Fried Rice. In case I wasn’t clear about it in the opening, this is not an authentic Vietnamese recipe!...

I’m joking!! But if there were a definition of a Throw Together Salad, that’s what it would be! For a quick-fix-meals blog, I have no idea why it took me this long to post a Throw Together Salad. Rest assured this will be rectified in the coming weeks as I intend to share a series of Throw Together Salads. A Throw Together Salad is exactly what it sounds like – a salad that is largely “thrown together”, without the need for messy chopping....

This canned salmon recipe will make you realise you CAN make incredible dishes using canned fish! Salmon Patties Good quality fresh salmon is not cheap. So if I buy fresh salmon, I like to cook it whole rather than mixing it up with other ingredients for things like salmon patties. My go-to quick salmon fillet recipes are Honey Garlic Salmon and Lemon Glazed Salmon 🙂 So I’ve always used canned salmon to make salmon cakes....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Spring Roll recipe When was the last time you ordered spring rolls at a Chinese restaurant? Did you bite into it and wonder what was actually inside? And if it was a really bad one, you may have even been treated to oil squirting into your mouth when you bit into it. That pretty much describes the run-of-the-mill spring roll experience at local Chinese restaurants and takeout places in food courts....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Thai Beef Salad I’m probably completely biased, but I think that Asian salads are the best in the world. I love them because they are interesting and the dressings are so good. The chances of me ordering a salad as a dish (not a side) at any restaurant other than an Asian one is almost zero....

Harajuku is most famous for being the playground of the alternative youth of Tokyo! Takeshita Street is the centre of this weird little universe, where you can see Harajuku girls dressed in kawaii and cosplay outfits, boggle at bizarre fashion, browse quirky shops, eat crazy snack creations and get swept up in the weekend crowds swarming down the strip. This is the crazy side of Japan that’s a must-see! But there’s plenty more than just crazy teen culture to explore in this and its neighbouring areas....

This is a twice baked soufflé, because..…well, it’s baked twice. Firstly to make the soufflé, for it to puff up in all it’s glory, then secondly to reheat it, puff up again and for the cream poured over it to become bubbly and golden. To make-ahead, you simple freeze it after the first time you bake it, then defrost it completely before baking again with the cream. And you will be absolute amazed how much it puffs up the 2nd time you bake it – by my measurements, it actually puffed up slightly more than the first time!...

No secret ingredients. Just a secret Japanese baking technique applied to classic butter cupcakes ingredients. It’s like…. magic! ✨ It’s notoriously hard to find a really good, classic cupcake recipe. Many promise game changing techniques, but all too often they fall short. So why should you believe me when I say this is the last Vanilla Cupcake recipe you’ll ever use? Because this is already a tried and proven recipe made using the batter from my Vanilla Cake....

I have to be honest – I’m not a fan of leftovers. Partly because I love cooking and food so much, I want to try something new or different as often as possible. So I’m not particularly enthusiastic about eating the same meal more than once. However, I do get a secret thrill out of trying to transform leftovers into something interesting. And these slow cooked beef cheeks are one of my favourites because you can make three stunning meals: 1....