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Nagi & Dozer - RecipeTin Eats

😋Wickedly delish food 📷Picture taker 📹video maker 🐾Dozer antics 🏠Sydney 👇🏻Free Asian Takeout Cookbook

THIS IS 5 INGREDIENT 10 MINUTE MAGIC!!!! Sorry for shouting, just overly excited 😎 Gluten free LOW CARB, that insane ultra crispy Parmesan crust is everything!! . Ultra Crispy Parmesan Crusted Chicken . 500 g / 1 lb chicken breast (2 pieces) 1 egg 1 garlic clove , minced (optional) Salt and pepper 125 g / 4 oz / 1 1/4 cups store bought shredded parmesan (NOT finely grated) 2 tbsp butter (or more oil) 1 tbsp olive oil . Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit. Whisk egg, garlic, pinch of salt and pepper. Dredge chicken in egg, then place in parmesan CUT SIDE DOWN. Press, then turn. Coat with extra parmesan, press. Shake off excess. (PS Cut side = better golden crust cause it’s flat, so we want to coat with extra parm). Melt butter and heat oil in a large skillet over high heat. Put chicken in, DO NOT MOVE, cook 3 minutes until golden and crispy (press lightly with spatula). Turn with tongs, DO NOT MOVE, cook 3 min again. Serve! Great with lemon wedges and for ultimate low carb, serve over cauliflower mash and fennel yoghurt slaw! Recipes for both on my site in this Parm Chicken recipe. . #recipetin30daysofsalads #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #parmesanchicken #chickendinner


“Catch the water Dozer!!!” . And so he tried, oh so enthusiastically! . #dozerfoodbloggerpuppy #recipetineats #summervibes #poolpup #cutedogs


Question to all those who agreed that the music in my last IG post sounded like bad porn movie music.... HOW do you know, hmmm??.....🤔 . Cheeky buggers!!! 😂Ok, so I passed on the 70’s porn music for this one. If you love Peanut Butter Cups you’ll go bonkers over these. It’s the weekend. Go on! You deserve a treat!!! N x ❤️ . Chocolate Peanut Butter Bars (aka Almost Reece’s Peanut Butter Cups) . INGREDIENTS Base: 1 stick/115g/ ½ cup melted salted butter 1 cup crushed graham cracker crumbs (or 11 Arnott’s Marie crackers or other plain sweet biscuit) 1 cup powdered sugar (icing sugar) ¾ cup peanut butter Topping: 1 cup chocolate chips 2 tbsp peanut butter . 1 Butter and line a 8" / 20cm square dish or pan with baking paper. 2 Place the Base ingredients in a bowl and mix until combined. Press into the prepared pan. 3 Melt the Topping ingredients (I do it in the microwave in 30 second bursts). 4 Pour and spread over the Base. 5 Refrigerate until set - about 1½ hours. Cut into 16 . . . #recipetin30daysofsalads #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #peanutbutterlover #chocolatelovers


Is it my imagination, or does the music in this vid sound like PORN MUSIC??? 🙈 Gaaaaa!!!! I kid you not, finding suitable music for my vids is the single most annoying thorn in my butt in my video making life. 🙄 I’ve wasted soooo many hours trying to find good (affordable!!) music - and what do I end up with? PORN MUSIC! 🤣 . OK, so the music might be a fail but these Salisbury Steaks are for the WIN! Extra juicy, extra tasty, and that gravy is a killer. N x ❤️ . INGREDIENTS Salisbury Steak: ½ onion, grated using box grater + ½ cup panko breadcrumbs 1lb/500g ground beef / mince 1 egg + 2 tbsp ketchup + 1 beef bouillon cube + ½ tsp Worcestershire sauce + 3 tsp dijon mustard OR 2 tsp dry mustard powder Gravy: 1 tbsp olive oil 1/2 onion, finely chopped + 2 garlic cloves, minced 5oz/150g mushrooms, sliced 2 tbsp unsalted butter + 3 tbsp plain flour 2 cups beef stock + 1 cup water 2 tsp dijon mustard + 2 tsp Worcestershire sauce Salt and pepper . DIRECTIONS 1. Grate onion over breadcrumbs in large bowl. Mix, leave to soak 5 minutes (secret to soft Salisbury steaks). Add rest of ingredients, mix. Make 5 patties. 2. Heat 1 tbsp oil over high. Brown patties well on both sides but still raw inside, remove onto plate. 3. Lower heat to medium high, add more oil if needed. Add onion and garlic, cook 1 minute, add mushrooms and cook until golden. 4. Add butter. Once melted, add flour and cook for 30 seconds. 5. Gradually add beef broth, whisking/stirring as you go to make it lump free. Whisk in remaining Gravy ingredients until smooth. Add the steaks into the gravy along with the juices on the plate. Bring to simmer, cook for 7 minutes, or until gravy is thickened and steaks are just cooked through, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water. Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste. 10. Serve salisbury steaks topped with the mushroom gravy with mashed potatoes and a fresh green salad. . #recipetin30daysofsalads #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe


🇦🇺Alright Australia. Confession time - when was the last time you did a midnight post-pub kebab run? 🍻🌯😈 . And there ain’t no shame in that! 😂 But in all honesty, homemade is SO GOOD! Thinking of doing these for an Australia Day barbie! N x ❤️ . Homemade Chicken Doner Kebab | Serves 4 – 5 . INGREDIENTS 1 kg / 2 lb chicken thighs , skinless and boneless Olive oil , for drizzling Marinade: 1 cup plain yoghurt , unsweetened (I use Greek) 3 garlic cloves minced 1 1/2 tsp coriander powder, onion powder, salt 2 tsp each cumin powder, paprika 1 tsp cayenne pepper , optional 1/2 tsp black pepper 2 1/2 tbsp tomato paste 1 tbsp lemon juice 2 tbsp olive oil . DIRECTIONS 1. Mix Marinade, add chicken, marinade 3 – 24 hours. 2. Thread half chicken onto 2 skewers per video. Repeat with remaining chicken. 3. Line pan with foil, prop skewers on edges of pan. Drizzle with olive oil, bake 220C / 430F (standard) or 200C / 390F (fan / convection) 35 minutes. 4. Baste with pan juices, turn, drizzle with oil, bake 20 – 30 minutes until nicely browned. 5. Remove, baste, rest 5 minutes, slice thinly per video. 6. Doner Kebabs: Warmed Lebanese bread / flatbread, spread with hummus, top with shredded lettuce, tomato slices, tabbouleh, chicken, chilli sauce (I use sriracha, it’s perfect). Roll up tightly, wrap in foil. Enjoy! . PS See recipe on my site for homemade hummus and tabbouleh, so worth it! Also for Doner Kebab plate with lentil spiced rice and other sides, SO GOOD! . . #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #donerkebab


You saw me make this on stories earlier this week - now it’s YOUR TURN!! . This one’s dedicated to @grovesgrowntropicalfruit and all our other mango growers who have worked so hard all year ESPECIALLY during our hot humid summer to bring us one of the best mango seasons ever!!! Mango lovers around Australia thank you all!! #200daysofmangoes . No Bake Mango Cheesecake: creamy mousse-like filling that is VERY mangoey (this has more mango in it than most cheesecakes) with a classic biscuit base + mango jelly topping. It’s OUTRAGEOUSLY DELICIOUS!!! . INGREDIENTS Base: 150g/5oz Arnott’s Marie Biscuits or other plain sweet crackers (Graham, digestives) 100g / 3.5 oz butter + 2 tbsp caster sugar / superfine sugar Mango: 700g / 1.4 lb mango flesh (2 big mangoes) Filling: Gelatin - 4 1/2 tsp gelatin powder + 1/2 cup / 125 ml cold tap water 500 g / 1 lb Philly cream cheese, softened + 2/3 cup / 150g caster sugar (superfine) + 300 ml / 10 oz whipping cream Mango Jelly: Gelatin - 3/4 tsp gelatin powder + 1/4 cup / 65 ml cold tap water 1 tbsp lemon juice Toppings (optional): 300 ml / 10 oz whipping cream + 1 tbsp white sugar + 1 tsp vanilla extract 1 large mango, cut into cubes + 2 passionfruit . DIRECTIONS 1. Blitz crackers, add butter + sugar, blitz again. Press into lined cake pan with base fitted UPSIDE DOWN. 2. Gelatin for Filling – put water in microwavable bowl, sprinkle gelatin across surface (don’t dump in one place), stir. Leave 5 min, microwave 2 x 15 sec, stir until dissolved. Cool 5 min. 3. Puree mangoes in 2.5L/2.5QT/10 cup+ food processor. Remove ¾, save for Mango Jelly. 4. Add Philly, sugar, cream and gelatin. Blitz 30 sec or until smooth, pour into pan, fridge 3 hrs. 5. Mango Jelly: Prep gelatin per step 2 but microwave 2 x 10 sec. Mix with reserved mango puree and lemon juice, pour on surface and tilt pan to spread evenly. Fridge 12+ hours. 6. Decorate with cream (whipped with sugar and vanilla), mangoes and drizzle over passionfruit pulp if desired! . . #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #aussiemangoes @aussiemangoes #cheesecake


To the lady who asked if this can be made without mushrooms and with cauliflower rice instead of rice and to leave out the butter, and will it still taste just as good? The answer is NO.🤣 . Yes, seriously, I was asked that on Facebook!! 🙈 . MUSHROOM RICE | Serves 6 as a side, 5 – 6 as a meal . INGREDIENTS 2 - 3 tbsp olive oil , separated 30 g / 2 tbsp butter 750 g / 1.5 lb mushrooms , sliced 3 - 5 mm / 1/8 - 1/5" thick 2 garlic cloves , minced 1 small onion , finely diced 1 1/2 cups long grain rice 2 1/4 cups vegetable stock / broth (or chicken) 1 cup sliced green onion / scallions Optional: More butter to stir through . DIRECTIONS 1. Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside. 2. If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic. 3. Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned. 4. Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. 5. Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low. Cook for 15 minutes or until there is no residual liquid. 6. Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes. Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. 🙂 Serve! . . . #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #mushroomlove #australianmushrooms #shrooms #summermushrooms


It is totally a slow-cooked-fall-apart-goodness sort of day. . Currently one of the most popular recipes on my site! This Shredded Beef Ragu is da BOMB 💣 - N x . INGREDIENTS Ragu: 2.5lb / 1.2kg beek brisket or other slow cooking beef, cut into equal 4 pieces 1 tbsp salt + black pepper 3 tbsp olive oil, separated 3 cloves garlic, minced 1 onion, diced 1 cup EACH carrots and celery, diced 28oz/800g crushed canned tomatoes 3 tbsp tomato paste, 3 dried bay leaves, 2 beef bouillon cubes 1 1/2 cups water + 1 cup red wine To Serve: 1lb/500g dried spaghetti or other pasta of choice (rigatoni and pappardelle are ideal) . DIRECTIONS 1. Sprinkle beef with salt and pepper. Heat 1 tbsp oil in large pot over high heat. Brown beef all over (still raw inside), remove onto plate. 2. Turn down to medium low, add 2 tbsp oil. Add garlic and onion, cook 2 min. Add carrots and celery, cook 5 min. 3. Add remaining Ragu ingredients + beef & juices on plate + salt & pepper. Bring to simmer then turn down so it is simmering gently. Cover and cook for 2 hrs or until beef can be shredded (depends how thick your pieces are). Remove lid, remove beef and shred, then return to sauce. Cook for 30 min until sauce thickened. 4. Adjust salt and pepper to taste, add a tiny touch of sugar if a bit sour for your taste (depends on tomatoes used). 5. To serve: Cook 500g/1lb pappardelle pasta (or other pasta of choice) per packet MINUS 1 minute cook time. Just before draining, scoop out 1 big mugful of water. Heat 4 - 5 cups of ragu in a very large fry pan over medium high heat. Add cooked pasta into the sauce and half a mug of pasta water. Toss gently until the sauce thickens and the tomato sauce clings to the pasta and stains it red. Serve immediately with parmesan and parsley. . . #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #ragu #slowcooked #pasta


Oops, 4 days into the 30 Day Salad-a-thon and I fell off the wagon! 😂 Nevermind, I’ll keep going even if it takes me 2 months to finish!!! . DAY 4: Roast Pumpkin, Spinach and Feta Salad. One of my favourite meat-free / carb free / easy to make Meal Salads. This will serve 2 as a very satisfying meal or 4 - 6 as a side. Enjoy! N x . Pumpkin: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes 1 1/2 tbsp olive oil Salt and pepper Dressing: 2.5 tbsp / 50 ml extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey Salt and pepper Salad: 1/4 cup / 35g pine nuts (or walnuts, almonds) 150 g / 5 oz baby spinach leaves (4 handfuls) 60 g / 2 oz feta , crumbled (or more!!) . DIRECTIONS 1. Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes 220C/430F (standard) or 200C/390F (fan/convection). Flip, then bake for a further 7 - 10 minutes until golden but not mushy. 2. Loosen pumpkin with egg flip, cool. 3. Shake Dressing in a jar. Taste and adjust to taste. 4. Toast pine nuts in a dry skillet over medium heat until light golden. 5. Place Spinach in a bowl. Drizzle with a bit of dressing then toss. 6. Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy). 7. Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve! . . . #recipetin30daysofsalads #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #pumpkin #pumpkinsalad


One for my friends suffering through a deep freeze. ❄️❄️❄️ Because I feel bad telling you how I’m sitting here on a sun lounge overlooking the ocean on a 40C/104F day with clear blue skies, a frozen mango smoothie by my side wondering if I should take a dip at the beach - again!😂 True Blue Sydney Summer Scorcher - check out my set up in IG stories, I dragged the FAN outside!!! Is that bogan???🤔 . Slow Cooker Beef Pot Roast . 1 - 2 kg / 2-4 lb beef chuck roast Salt and pepper 2 tbsp olive oil 1 onion (large) , cut into large dice 5 garlic cloves , peeled and smashed 5 carrots , peeled and cut into 2.5cm/1" pieces 3 celery stalks , cut into 4 cm / 1.5" pieces 1 cup / 250 ml dry red wine 3 cups / 750 ml beef broth , salt reduced 1/3 cup / 50g flour (plain / all purpose) 1 tsp dried rosemary 1 1/2 tsp dried thyme 750 g - 1 kg / 1.5-2lb potatoes , peeled and cut into 2.5 cm / 1" pieces . DIRECTIONS 1. Sprinkle beef with S&P, heat oil and brown beef all over VERY well. 2. Transfer to slow cooker. Cook onions and garlic in skillet, once brown add red wine. Reduce by half, add to slow cooker. 3. Mix flour with about 1 cup broth (lumps ok), tip into slow cooker with everything else except potatoes. 4. Slow cook 5 hours on low, pressure cook 45 minutes on high. 5. Add potatoes. Slow cooker 3 hours, pressure cook 10 minutes. Revmoe beef, adjust salt to taste in gravy. Rest beef 5 minutes then slice thickly. Serve with LOTS of gravy! . . . #recipetineats #ourplatesdaily #foodgawker #FoodWineWomen #feedfeed #f52grams #thekitchn #thatsdarling #tastespotting #TODAYFoodClub #buzzfeast #bhgfood #huffposttaste #recipe #igfood #instayum #hautecuisines #huffpostgram #recipevideo #slowcooker #pressurecooker #potroast


✨FREE!!✨My new Asian Takeout Recipe Book - FREE for YOU!!! I give readers who join my free email list 3 e-cookbooks as a thank you gift. And this is the latest one - ASIAN TAKEOUT - from fried rice to Chow Mein, Laksa to Beef and Broccoli, Spring Rolls / Egg Rolls to Crispy Chinese Pork Belly, 42 restaurant favourites everyone loves!! . To get the Asian Takeout recipe book as well as the 2 others (Fast Prep, Big Flavours and 15 Minute Meals), just join my email list (100% free, always will be) and you’ll get these recipe books AND my new recipes will land right in your inbox when I publish them. . LINK IN MY BIO to get on my email list! N x ❤️ . PS I get tons of suspicious emails about these free recipe books, thinking that it’s a scam or payment of some kind is required down the track. It is 100% no strings attached, in fact, people join my email list, get the books, then unsubscribe straight away! 😂 Obviously not in the spirit of why I offer these recipe books but I can’t stop them! . Link to join email list & get the Asian Takeout Book (also in bio) . #recipetineats #freecookbook #asianfood #chinesefood


🌿🌿Salad-a-thon Day 3!! Almost forgot 🤭 The dressing for this is absolutely fabulous! Try this with prawns / shrimp or salmon instead of chicken. 👌🏻 N x ❤️ . Thai Chicken Salad | 2 as main, 4 as side . INGREDIENTS 180 - 220 g / 6 -7oz chicken breast Salad: 150 g / 5 oz mixed lettuce leaves (or other of choice) 1 cup cherry or grape tomatoes , halved 1 small cucumber , sliced 1/4 red onion , finely sliced 1/2 large red chilli , deseeded and very finely sliced 1/2 cup roasted cashews , unsalted preferred 1/4 cup coriander / cilantro leaves Thai Chilli Lime Dressing: 1 tbsp finely chopped coriander/cilantro stems (see video) 1 1/2 tsp Chilli Garlic Sauce 1 small garlic , minced 1 1/2 tbsp fresh lime juice (or rice vinegar) 2 tsp fish sauce 1 tbsp canola oil (or vegetable, grapeseed or other neutral oil) 1 1/2 tsp sugar (any, I use white) . DIRECTIONS 1. Take the chicken out of the fridge 30 minutes before cooking. 2. Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). 3. Remove chicken from water and shred, then cool. 4. Dressing: Place ingredients in a jar. Shake well. Taste and adjust as required. 5. Salad: Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing. . . #recipetin30daysofsalad #recipetineats #thaisalad #thaidressing