{"title":"All Recipes","description":"","products":[{"product_id":"summer-sauce","title":"Summer Sauce","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eSummer Sauce\u003c\/h2\u003e\n\u003cp\u003eDifficulty: Easy\u003c\/p\u003e\n\u003cp\u003eNO COOKING REQUIRED! That’s right, this sauce requires no cooking! I hope this sauce will become your go to sauce during the warmer months when you can get your hands on homegrown tomatoes or beautifully rich and ripe truss tomatoes. If you like tomatoes and pasta you will be making this at least once a week. I hope you love this sauce as much as we do.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1000g\/1 kg fresh ripe truss tomatoes\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic (crushed for traditional method)\u003c\/li\u003e\n\u003cli\u003e10 basil leaves (finely chopped for traditional method)\u003c\/li\u003e\n\u003cli\u003e500g spaghetti or pasta of your choice\u003c\/li\u003e\n\u003cli\u003e50g Parmesan cheese (2cm cubes for thermal cooker method or grated for traditional method) optional\u003c\/li\u003e\n\u003cli\u003e40g olive oil\u003c\/li\u003e\n\u003cli\u003e1tsp salt\u003c\/li\u003e\n\u003cli\u003ePepper to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut the bottoms of each tomato in a cross pattern just enough to cut the skin. Place in a heatproof bowl and cover with boiling water. Leave to stand for 10 minutes.\u003c\/li\u003e\n\u003cli\u003ePlace your parmesan in the bowl and grate for 10 seconds\/speed 9. Set aside.\u003c\/li\u003e\n\u003cli\u003eWhile the tomatoes are blanching, place the garlic cloves in the bowl and chop for 4 seconds\/speed 5. Leave garlic in the bowl.\u003c\/li\u003e\n\u003cli\u003eDrain the water from the tomatoes and peel away the skin.\u003c\/li\u003e\n\u003cli\u003eChop the tomatoes into quarters removing the white core.\u003c\/li\u003e\n\u003cli\u003ePlace the chopped tomatoes into the bowl with the garlic. Add in the olive oil, salt and pepper. Chop for 10 seconds\/speed 5. Blend for another 5 seconds if you want a smoother puree consistency.\u003c\/li\u003e\n\u003cli\u003eTransfer sauce mixture to a glass or porcelain bowl and add in the roughly chopped basil and allow to stand for at least an hour. The longer you leave it the more the flavours will blend together. You can make this in the morning and leave to stand in the fridge all day then get it out at least an hour before serving. The key is to get it to room temperature before serving as you don’t want it to cool your pasta.\u003c\/li\u003e\n\u003cli\u003eCook your pasta as per the packet directions.\u003c\/li\u003e\n\u003cli\u003eStrain your pasta and return it to the pot you cooked it in.\u003c\/li\u003e\n\u003cli\u003eImmediately pour in half the sauce and mix thoroughly.\u003c\/li\u003e\n\u003cli\u003eDivide into individual bowls and top with a few spoons of the sauce and freshly grated parmesan cheese.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut the bottoms of each tomato in a cross pattern just enough to cut the skin. Place in a heatproof bowl and cover with boiling water. Leave to stand for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eWhile the tomatoes are blanching, chop your basil and crush your garlic. Set aside.\u003c\/li\u003e\n\u003cli\u003eDrain the water from the tomatoes and peel away the skin.\u003c\/li\u003e\n\u003cli\u003eChop the tomatoes into quarters removing the white core.\u003c\/li\u003e\n\u003cli\u003eYou can either finely chop the tomatoes or place the quartered tomatoes into a food processor or blender with the garlic. Add in the olive oil, salt and pepper and blend until you achieve a roughly blended sauce consistency. Blend for longer if you would prefer a smoother puree consistency.\u003c\/li\u003e\n\u003cli\u003eFollow steps 7-10 above.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32801750614119,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/summer-sauce.jpg?v=1600757857"},{"product_id":"soft-bread-snails","title":"Soft Bread Snails","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eSoft Bread Snails\u003c\/h2\u003e\n\u003cp\u003eServings: 6-12\u003c\/p\u003e\n\u003cp\u003eDifficulty: Easy\u003c\/p\u003e\n\u003cp\u003eThese wonderfully soft bread rolls are great filled with just about anything. I have used ham and cheese in this recipe but they are also great with ricotta and spinach or Nutella for a sweet option. This recipe makes six large rolls or 12 smaller rolls.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e500g plain flour\u003c\/li\u003e\n\u003cli\u003e250g milk\u003c\/li\u003e\n\u003cli\u003e200g sliced Ham\u003c\/li\u003e\n\u003cli\u003e200g shredded cheese of your choice\u003c\/li\u003e\n\u003cli\u003e2 tsp yeast\u003c\/li\u003e\n\u003cli\u003e2 eggs plus 1 for brushing\u003c\/li\u003e\n\u003cli\u003e50g olive oil\u003c\/li\u003e\n\u003cli\u003e1 tsp sugar\u003c\/li\u003e\n\u003cli\u003e2 tsp salt\u003c\/li\u003e\n\u003cli\u003eSesame seeds or nigella seeds for the top (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eAdd milk to bowl and heat for 1 minute\/ 37 degrees\/ speed 1.\u003c\/li\u003e\n\u003cli\u003eAdd yeast and sugar to the bowl and mix for 10 seconds\/ speed 3.\u003c\/li\u003e\n\u003cli\u003eAdd remaining ingredients and mix to combine for 8 seconds\/ speed 6.\u003c\/li\u003e\n\u003cli\u003eSet to dough mode and knead for 3 minutes. Remove from bowl and shape into a ball. Place into a lightly oiled bowl and cover with cling film.\u003c\/li\u003e\n\u003cli\u003ePlace in a warm, draught free place to rise.\u003c\/li\u003e\n\u003cli\u003eLet your dough rise for at least an hour or until doubled in size.\u003c\/li\u003e\n\u003cli\u003eRemove the risen dough from the bowl and work with your hands a little until most of the air has come out of the dough. Place onto a lightly floured surface and shape into a large rectangle. Cut into 6 each portions (or 12 if ou want smaller rolls).\u003c\/li\u003e\n\u003cli\u003eRoll each piece into a long rectangle shape and place a slice or 2 of ham and cheese in the centre.\u003c\/li\u003e\n\u003cli\u003eRoll it up from the long edge and the roll from one end into the dough to form a snail shape.\u003c\/li\u003e\n\u003cli\u003eRepeat until all the snails have been made then place them into a lightly oiled baking dish with a little space in between each one as they will rise again.\u003c\/li\u003e\n\u003cli\u003eLeave to rise for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eBake for 25 minutes (15-20 minutes for smaller rolls) or until golden brown.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eAdd milk to a bowl and heat in the microwave for 30 seconds or until lukewarm.\u003c\/li\u003e\n\u003cli\u003eAdd in the yeast and sugar and mix with a spoon until all incorporated.\u003c\/li\u003e\n\u003cli\u003eIn a mixer with a dough hook or a larger bowl for hand mixing add in all the remaining ingredients and then top with the warm milk mixture.\u003c\/li\u003e\n\u003cli\u003eKnead with a mixture for 6-8 minutes or by hand for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eRemove from bowl and shape into a ball. Place into a lightly oiled bowl and cover with cling film. Place in a warm draught free place to rise.\u003c\/li\u003e\n\u003cli\u003eFollow steps 5 to 11 of Thermal method.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32801754153063,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/soft-bread-snails.jpg?v=1600757815"},{"product_id":"spiced-whole-cauliflower","title":"Spiced Whole Cauliflower","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eSpiced Whole Cauliflower\u003c\/h2\u003e\n\u003cp\u003eDifficulty: Easy\u003c\/p\u003e\n\u003cp\u003eAn impressive centrepiece for your guests to admire and a delicious vegetarian alternative.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole cauliflower (outer leaves removed)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic (crushed for traditional method)\u003c\/li\u003e\n\u003cli\u003e1 tsp cumin seeds (ground cumin for traditional method)\u003c\/li\u003e\n\u003cli\u003e1 tsp paprika\u003c\/li\u003e\n\u003cli\u003e2 tbsp sesame seeds\u003c\/li\u003e\n\u003cli\u003e60g olive oil\u003c\/li\u003e\n\u003cli\u003e1tsp salt\u003c\/li\u003e\n\u003cli\u003e½ tsp pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eYou will need to boil your whole cauliflower first in a large pot of heavily salted water for 10 minutes. Use a slotted spoon and a fork to remove the cauliflower. Place cooked cauliflower on a baking tray lined with baking paper.\u003c\/li\u003e\n\u003cli\u003ePreheat your oven to 200C degrees.\u003c\/li\u003e\n\u003cli\u003ePlace cumin seeds into thermal cooker and heat for 3 minutes at 80 degrees speed soft. Grind seeds for 30 seconds on speed 9.\u003c\/li\u003e\n\u003cli\u003ePlace remaining ingredients into the Thermomix and process together for 5 seconds on speed\u003c\/li\u003e\n\u003cli\u003eTransfer your rub mixture to a small bowl and pour then rub the contents into the cauliflower with your hands or with a pastry brush.\u003c\/li\u003e\n\u003cli\u003ePlace in the oven and cook for 20 minutes or until golden brown.\u003c\/li\u003e\n\u003cli\u003eServe as a side dish or drizzle with a yoghurt sauce and flat bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSame directions as thermal method but skip step 3 and jump to step 4 including the ground cumin using a food processor or chop and mix by hand.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32801760280679,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/spiced-cauliflower.jpg?v=1600757774"},{"product_id":"sardinian-fregola-with-seafood","title":"Sardinian Fregola with Seafood","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eSardinian Fregola with Seafood\u003c\/h2\u003e\n\u003cp\u003eDifficulty – Intermediate\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e12 Green Prawns\u003c\/li\u003e\n\u003cli\u003e10 Scallops (raw)\u003c\/li\u003e\n\u003cli\u003e40g\/4tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 litre\/1000g fish stock\u003c\/li\u003e\n\u003cli\u003e500g fregola (Sardinian pasta–available from Italian delicatessens)\u003c\/li\u003e\n\u003cli\u003e1 onion(quartered for thermal method, finely chopped for traditional method)\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves(finely choppedfor traditional method)\u003c\/li\u003e\n\u003cli\u003e1 red chilli(finely chopped for traditional method)\u003c\/li\u003e\n\u003cli\u003e1 sprig of thyme\u003c\/li\u003e\n\u003cli\u003e1tsp dried oregano\u003c\/li\u003e\n\u003cli\u003eA pinch of saffron\u003c\/li\u003e\n\u003cli\u003e100g\/100ml dry white wine\u003c\/li\u003e\n\u003cli\u003e4 medium tomatoes, peeled and roughly chopped\u003c\/li\u003e\n\u003cli\u003e12 small scallops Salt and Pepper\u003c\/li\u003e\n\u003cli\u003eA small handful of chopped basil and parsley\u003c\/li\u003e\n\u003cli\u003eLemon wedges\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRemove the heads and shells of the prawns and the black vein at the back by cutting a slit along the back length of the prawn and using the tip of a knife or a toothpick to remove the vein. Set all parts aside.\u003c\/li\u003e\n\u003cli\u003eHeat 10g oil for 1 minute, 100 degrees, speed 1.\u003c\/li\u003e\nAdd prawns heads and shells to oil. Cook for 2 minutes, 120 degrees, speed 0.5.\n\u003cli\u003eAdd the fish stock and cook for 20 minutes, 100 degrees, speed 1 with the measuring cup\/lid removed. Put rice cooker on top of lid to avoid splatter. Strain the stock and set aside. Discard the prawns heads and shells. Wash and dry the bowl.\u003c\/li\u003e\n\u003cli\u003eFollow Step 4 of traditional method. Keep the fregola in the large pot that you cooked it in to keep warm and add a good splash of oil and stir so it doesn’t stick together.\u003c\/li\u003e\n\u003cli\u003eAdd the onion, garlic, chilli, herbs, saffron and and 20g oil to the bowl and chop 5 seconds, speed 6. Scrape down the sides of bowl and cook for 2 minutes, 100 degrees, speed 1.\u003c\/li\u003e\n\u003cli\u003eAdd the wine and cook for 2 minutes, 120 degrees, speed 1.\u003c\/li\u003e\n\u003cli\u003eAdd the stock and tomatoes then the prawns and scallops. Cook for 8 minutes, 100 degrees, speed 1.\u003c\/li\u003e\n\u003cli\u003ePour the stock and seafood mixture onto the warm fregola and mix through.\u003c\/li\u003e\n\u003cli\u003ePour onto a serving dish and top with basil, parsley and lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRemove the heads and shells of the prawns and the black vein at the back by cutting a slit along the back length of the prawn and using the tip of a knife or a toothpick to remove the vein. Set all parts aside.\u003c\/li\u003e\n\u003cli\u003eHeat 1tbsp oil in medium size saucepan and add the prawn shells and heads. Fry for 1 minute until they’ve turned pink.\u003c\/li\u003e\n\u003cli\u003ePour in the fish stock. Allow it to bubble up, while stirring vigorously, then leave it to simmer for 20 minutes to let the flavours develop. Remove from the heat, then strain the stock and set aside. Discard the prawn heads and shells.\u003c\/li\u003e\n\u003cli\u003eBring a large saucepan of water to the boil and add 2-3 tsp of salt and the fregola. Simmer for 10 minutes until al dente, drain and set aside.\u003c\/li\u003e\n\u003cli\u003eWhile the fregola is cooking, heat 2tbsp oil in a frying pan. Fry the onion until soft, and add the garlic, chilli, herbs and saffron.\u003c\/li\u003e\n\u003cli\u003ePour in the wine and reduce for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the stock and tomatoes. Simmer for 5 minutes, then stir in the fregola.\u003c\/li\u003e\n\u003cli\u003eIn another pan heat 1tbsp oil. Sear the prawns, then add to the fregola. Repeat with the scallops. Stir in the basil and parsley. Serve immediately with lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32801763655783,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/Sardinian-Fregola-with-Seafood.jpg?v=1600757714"},{"product_id":"spiced-porcini-and-potato-soup-1","title":"Spiced Porcini and Potato Soup","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eSpiced Porcini and Potato Soup\u003c\/h2\u003e\n\u003cp\u003eDifficulty: Easy\u003c\/p\u003e\n\u003cp\u003eThis warm and satisfying soup uses my Spiced Porcini Salt recipe which is available from my Nadia’s Italian cookbook. No other stock needed as it is full of flavour!. A cheap, quick and easy meal. Serve with fresh crusty bread or add in some fresh spinach leaves at the bottom of your serving dish and pour the hot soup over and mix through for a healthier option.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e50g or half a medium onion (finely chopped for traditional method)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic (crushed for traditional method)\u003c\/li\u003e\n\u003cli\u003e450g or 4 medium red skinned potatoes (peeled and quartered for thermal method. Chopped into 4cm pieces for traditional method)\u003c\/li\u003e\n\u003cli\u003e3-4tsp spiced porcini salt\u003c\/li\u003e\n\u003cli\u003e600g\/ml water\u003c\/li\u003e\n\u003cli\u003e100g English spinach (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePlace onion, garlic and potatoes into bowl and chop for 5 seconds, speed 5. Scrape down the sides.\u003c\/li\u003e\n\u003cli\u003eAdd in the porcini salt, butter and water and cook for 16 minutes, 90 degrees, speed 1.\u003c\/li\u003e\n\u003cli\u003ePuree soup for 1 minute, speed 5, gradually go up to speed 7.\u003c\/li\u003e\n\u003cli\u003eTransfer immediately to a serving bowl. If using English spinach, place at the bottom of your serving bowl then pour the hot soup over the top. Leave for 1 minute then mix through.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePrepare all your ingredients as listed.\u003c\/li\u003e\n\u003cli\u003ePlace all your prepared ingredients into a medium sized saucepan and bring to a boil. Lower the temperature and simmer for 20-25 minutes.\u003c\/li\u003e\n\u003cli\u003eTest that the potatoes are well cooked before proceeding to the next step. If not, cook for a few more minutes.\u003c\/li\u003e\n\u003cli\u003eTransfer to a blender or using a stick blender, puree the soup until a smooth consistency is achieved.\u003c\/li\u003e\n\u003cli\u003eTransfer immediately to a serving bowl. If using English spinach, place at the bottom of your serving bowl then pour the hot soup over the top. Leave for 1 minute then mix through.\u003c\/li\u003e\n\u003cli\u003eTransfer immediately to serving bowl. If using English spinach, place at the bottom of your serving bowl then pour the hot soup over the top. Leave for 1 minute then mix through.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32801768603751,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/Spiced-Porcini-and-Potato-Soup.jpg?v=1600757680"},{"product_id":"creamy-pesto-pasta","title":"Creamy Pesto Pasta","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eCreamy Pesto Pasta\u003c\/h2\u003e\n\u003cp\u003eDifficulty: Easy\u003c\/p\u003e\n\u003cp\u003eA quick and easy dinner packed full of flavour and vegetable goodness. You will need to have my pesto made and ready for this dish. The addition of the mint leaves adds a fresh flavour to the pesto but you can leave it out if you prefer.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e50g parmesan cheese (grated for traditional method)\u003c\/li\u003e\n\u003cli\u003e200g zucchini (cut into 3-4 pieces for thermal method or grated and drained for traditional method)\u003c\/li\u003e\n\u003cli\u003e5-10 mint leaves\u003c\/li\u003e\n\u003cli\u003e200g basil pesto (see recipe)\u003c\/li\u003e\n\u003cli\u003e1 brown onion (cut into quarters for thermal method, chopped for traditional method)\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves (crushed for traditional method)\u003c\/li\u003e\n\u003cli\u003e400g water (for thermal method)\u003c\/li\u003e\n\u003cli\u003e1 tbsp chicken or vegetable stock paste (use your favourite stock paste recipe for thermal cookers)\u003c\/li\u003e\n\u003cli\u003e350g dried penne or fusilli pasta\u003c\/li\u003e\n\u003cli\u003e100g pouring\/whipping cream (200g for traditional method)\u003c\/li\u003e\n\u003cli\u003e20g olive oil (traditional method only)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePlace parmesan cheese in bowl and grate for 10 seconds, speed 10. Set aside.\u003c\/li\u003e\n\u003cli\u003ePlace garlic, onion, zucchini and pesto into bowl and chop for 3 seconds, speed 7. Scrape down the sides of the bowl with a spatula.\u003c\/li\u003e\n\u003cli\u003eAdd stock paste, water, cream and pasta and cook for 12 minutes, reverse, speed soft\/slow.\u003c\/li\u003e\n\u003cli\u003eAdd peas and chopped mint leaves and mix with spatula. Cook for a further 2 mintues, 100 degrees, reverse, speed soft\/slow.\u003c\/li\u003e\n\u003cli\u003eTransfer immediately into large serving dish and mix half the reserved parmesan through. Serve into individual serving bowls. Season with salt and pepper and sprinkle with reserved parmesan.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eFill a large pot with water and add a couple of teaspoons of salt and bring to a boil. Cook your pasta as per the packet instructions or until cooked al dente or the texture you prefer. Once cooked, strain and put back into the pot you cooked it in and add a little olive oil and mix so the pasta doesn’t stick together.\u003c\/li\u003e\n\u003cli\u003eIn the meantime, in a frypan on a low to medium heat gently sauté the oil, garlic and onion for 3-4 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd in the zucchini and pesto and cook for a further 5 minutes or until the zucchini has softened.\u003c\/li\u003e\n\u003cli\u003eAdd in the cream, salt and pepper to taste and gently simmer for 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003ePour the creamy sauce over the pasta and add the chopped mint and half the parmesan and mix through.\u003c\/li\u003e\n\u003cli\u003eTransfer to a large serving dish or individual serving bowl and sprinkle with extra parmesan and salt and pepper.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32801789083751,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/Creamy-Pesto-Pasta.jpg?v=1600757644"},{"product_id":"basil-pesto","title":"Basil Pesto","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eBasil Pesto\u003c\/h2\u003e\n\u003cp\u003eDifficulty: Easy\u003c\/p\u003e\n\u003cp\u003eA quick and easy dinner packed full of flavour and vegetable goodness. You will need to have my pesto made and ready for this dish. The addition of the mint leaves adds a fresh flavour to the pesto but you can leave it out if you prefer.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e100g parmesan cheese (cut into 3cm pieces for thermal method or grated for traditional method)\u003c\/li\u003e\n\u003cli\u003e100g fresh basil, leaves only\u003c\/li\u003e\n\u003cli\u003e50g cashew nuts (salted or unsalted)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic (crushed for traditional method)\u003c\/li\u003e\n\u003cli\u003e170g extra virgin olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePlace parmesan cheese in bowl and grate for 10 seconds, speed 10.\u003c\/li\u003e\n\u003cli\u003eAdd in remaining ingredients in this order, basil leaves, cashew nuts, garlic and olive oil. Chop for 10 seconds, speed 6. Scrape down the sides of the bowl with a spatula. Chop for a further 10 seconds, speed 6 for a smoother consistency. Season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eTransfer to a sealable jar and store in the fridge for up to 2 weeks or use immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePrepare all your ingredients as listed.\u003c\/li\u003e\n\u003cli\u003ePlace all your prepared ingredients into a food processor or blender and process or pulse until desired consistency has been achieved.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eTransfer to a sealable jar and store in the fridge for up to 2 weeks or use immediately.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32801796194407,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/Basil-Pesto.jpg?v=1600757600"},{"product_id":"passionfruit-and-yoghurt-cake","title":"Passionfruit and Yoghurt Cake","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003ePassionfruit and Yoghurt Cake\u003c\/h2\u003e\n\u003cp\u003eDifficulty: Easy\u003c\/p\u003e\n\u003cp\u003eA deliciously light and fluffy cake that is so simple to make and full of tangy passionfruit flavour.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e220g Butter\u003c\/li\u003e\n\u003cli\u003e220g 1 Cup Caster Sugar\u003c\/li\u003e\n\u003cli\u003e3 Eggs\u003c\/li\u003e\n\u003cli\u003e330g, 2 Cups Self Raising Flour\u003c\/li\u003e\n\u003cli\u003e200g, 2\/3 Cup Greek Yoghurt\u003c\/li\u003e\n\u003cli\u003e60g, 1\/3 Cup Passionfruit Pulp\u003c\/li\u003e\n\u003cli\u003e50g\/½ cup Pecorino or Parmesan cheese (cut into 4 pieces for Thermal cookers or grated for traditional method)\u003c\/li\u003e\n\u003cli\u003eIcing sugar for dusting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 180C (160C fan forced). Grease and line the base of a loaf pan.\u003c\/li\u003e\n\u003cli\u003eAdd butter and sugar to bowl and cream until light and fluffy, 1 minute, speed 4. Scrape down sides of bowl.\u003c\/li\u003e\n\u003cli\u003eAdd in 1 egg at a time over a period of 1 minute, speed 4.\u003c\/li\u003e\n\u003cli\u003eAdd self raising flour and mix for 10 seconds, speed 4.\u003c\/li\u003e\n\u003cli\u003eAdd greek yoghurt and passionfruit pulp and mix for 10 seconds, speed 4. Scrape down the sides and repeat.\u003c\/li\u003e\n\u003cli\u003eSpoon mixture into pan and smooth the surface.\u003c\/li\u003e\n\u003cli\u003eBake for 50 minutes or until cooked. Leave in the tin to cool for 10 minutes then turn onto a cooling wrack.\u003c\/li\u003e\n\u003cli\u003eSprinkle with icing sugar before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 180C (160C fan forced). Grease and line the base of a loaf pan.\u003c\/li\u003e\n\u003cli\u003eUsing whatever cake mixer or hand beater you have, add butter and sugar to bowl and cream until light and fluffy for 3-4 minutes at medium speed.\u003c\/li\u003e\n\u003cli\u003eAdd in 1 egg at a time over a period of 1 minute and incorporate mixture continuing on a medium speed.\u003c\/li\u003e\n\u003cli\u003eAdd self raising flour and mix for 2-3 minutes at medium speed.\u003c\/li\u003e\n\u003cli\u003eAdd greek yoghurt and passionfruit pulp and mix for 1 minute at medium speed. Scrape down the sides and repeat.\u003c\/li\u003e\n\u003cli\u003eSpoon mixture into pan and smooth the surface.\u003c\/li\u003e\n\u003cli\u003eBake for 50 minutes or until cooked. Leave in the tin to cool for 10 minutes then turn onto a cooling wrack.\u003c\/li\u003e\n\u003cli\u003eSprinkle with icing sugar before serving.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32801802125415,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/passion.jpg?v=1600757562"},{"product_id":"coconut-chicken-curry","title":"Coconut Chicken Curry","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eCoconut Chicken Curry\u003c\/h2\u003e\n\u003cp\u003eServes: 6-8\u003cbr\u003eDifficulty – Intermediate\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e20g \/ 6tsp curry powder of your choice (I use Babas or madras curry powder)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 tsp turmeric powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 tsp salt\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e400ml coconut cream\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e8 chicken thigh fillets\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 cup snow peas, cut into thin slices\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 cup red capsicum, cut into thin slices\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e20g olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 lemon, juice only\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSalt and pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut chicken into a large bowl and marinade with the 15g\/5tsp curry powder and salt. Cover and leave to marinade in the fridge for 20 minutes to 1 hour.\u003c\/li\u003e\n\u003cli\u003eAdd remaining curry powder and olive oil to bowl and cook 3 minutes, 100 degrees, speed 1.\u003c\/li\u003e\n\u003cli\u003eAdd coconut cream and the marinaded chicken and cook for 18 minutes, 100 degrees, reverse, speed 0.5\/half.\u003c\/li\u003e\n\u003cli\u003eAdd in the red capsicum and snow peas and cook for 3 minutes, 100 degrees, reverse, speed 0.5\/half. Season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eAdd in the lemon juice, stir with the spatula, transfer to a serving dish. Serve with steamed rice or cauliflower rice. Also great with my garlic rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePut chicken into a large bowl and marinade with the 15g\/5tsp curry powder and salt. Cover and leave to marinade in the fridge for 20 minutes to 1 hour.\u003c\/li\u003e\n\u003cli\u003eIn a large frypan on medium heat add the olive oil and curry powder and fry for 2 minutes stirring constantly.\u003c\/li\u003e\n\u003cli\u003eAdd the coconut cream into the frypan. Stir to combine.\u003c\/li\u003e\n\u003cli\u003eWhen the coconut cream starts to simmer add in the marinaded chicken smooth side down. Cook for 5 minutes then turn over and cook for a further 10 minutes. Season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eAdd in the red capsicum and snow peas and cook for a further 3 minutes on a gentle simmer.\u003c\/li\u003e\n\u003cli\u003eTurn the heat off and add in the lemon juice and combine well. Transfer to a serving dish. Serve with steamed rice or cauliflower rice. Also great with my garlic rice.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32829756407911,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/Coconut-Chicken-Curry.jpg?v=1600757507"},{"product_id":"garlic-rice","title":"Garlic Rice","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eGarlic Rice\u003c\/h2\u003e\n\u003cp\u003eServes: 4-6\u003cbr\u003eDifficulty – Easy\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e350g rice (jasmine or basmati)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e4 cloves garlic (finely chopped for traditional method)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e30g olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSalt and pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMake your steamed rice as per the thermal cooker instructions. Rinse the rice under cold water through the strainer basket for 1 minutes. Transfer rice to a large bowl and place in the fridge for 5-10 minutes uncovered to allow it to dry out.\u003c\/li\u003e\n\u003cli\u003eIn a clean bowl, add in the garlic and chop for 3 seconds, speed 5. Set aside.\u003c\/li\u003e\n\u003cli\u003eIn a frypan on a medium heat add in the olive oil and chopped garlic. Fry for 2-3 minutes and then add in the cooled, dried rice. Stir fry for 5 minutes or until the rice is heated through.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eUsing a rice cooker of your choice, cook your rice until just cooked. Rinse the rice under cold water through a strainer for 1 minutes. Transfer rice to a large bowl and place in the fridge for 5-10 minutes uncovered to allow it to dry out.\u003c\/li\u003e\n\u003cli\u003eIn a frypan on a medium heat add in the olive oil and chopped garlic. Fry for 2-3 minutes and then add in the cooled, dried rice. Stir fry for 5 minutes or until the rice is heated through.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and pepper and serve.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32829774790759,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/garlic-rice.jpg?v=1600757258"},{"product_id":"filipino-chicken-adobo","title":"Filipino Chicken Adobo","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eFilipino Chicken Adobo\u003c\/h2\u003e\n\u003cp\u003eServes: 6-8\u003cbr\u003eDifficulty – Intermediate\u003c\/p\u003e\n\u003cp\u003eA new winner with the kids this sticky, sweet and salty chicken is easy to make and so tasty with a few simple ingredients. Serve with my garlic rice and smashed cucumber salad for a complete Filipino meal.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e750g (6-8) chicken thigh fillets (each fillet cut in half for thermal method) Marinade\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e85g\/ 1\/3 cup light soy sauce\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e85g\/ 1\/3 cup white vinegar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e3 garlic cloves (crushed)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e4 bay leaves, fresh or dried\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e10g\/2tbsp vegetable or peanut oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 small brown onion (diced for traditional method)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e3 garlic cloves (crushed for traditional method)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e30g \/ 2 tbsp brown sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e250g \/ 1 cup water for traditional method\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e80g \/ ¼ cup water for thermal method\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2tsp cracked pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePlace the garlic into the bowl and chop 3 seconds, speed 5.\u003c\/li\u003e\n\u003cli\u003eAdd in the remaining marinade ingredients and mix 10 seconds, speed 2. Transfer to a large bowl and add in the chicken. Marinade for at least 20 minutes in the fridge.\u003c\/li\u003e\n\u003cli\u003eRemove the chicken from the marinade but keep the marinade.\u003c\/li\u003e\n\u003cli\u003eHeat half the oil in the bowl for 1 minute, 100 degrees, speed 1.\u003c\/li\u003e\n\u003cli\u003eAdd the chicken pieces one by one and cook 3 minutes, 120 degrees, reverse, speed half. Remove all contents of bowl and set aside.\u003c\/li\u003e\n\u003cli\u003eWithout washing the bowl, heat the remaining oil in the bowl for 1 minute, 100 degrees, speed 1.\u003c\/li\u003e\n\u003cli\u003eAdd in the garlic and onion and fry on a medium heat for 2 minutes. Add the reserved marinade, sugar, water and cracked pepper. Cook for 8 minutes, 100 degrees, speed 1 with the measuring cup off. Make sure the chicken is cooked through. If not, cook for a further 2-3 minutes.\u003c\/li\u003e\n\u003cli\u003eIf the sauce isn’t yet a thick jam like sauce then remove the chicken and continue to reduce the sauce with the measuring cup off 6 minutes, 100 degrees, speed 1. Once the sauce has thickened, return the chicken to the bowl to cover in the sticky sauce for 20 seconds, reverse, speed 0.5\/half.\u003c\/li\u003e\n\u003cli\u003eServe with my garlic rice and smashed cucumber salad.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePlace all the marinade ingredients in a large bowl and add in the chicken. Marinade for at least 20 minutes in the fridge.\u003c\/li\u003e\n\u003cli\u003eRemove the chicken from the marinade but keep the marinade.\u003c\/li\u003e\n\u003cli\u003eHeat half the oil in a frypan and fry the chicken for 1 minute on each side then remove and set aside. You may need to do this in batches.\u003c\/li\u003e\n\u003cli\u003eHeat the remaining oil in the frypan and add in the garlic and onion and fry on a medium heat for 2 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the reserved marinade, sugar, water and cracked pepper. Bring it to a simmer on medium heat and cook for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd in the chicken right side down and cook for 10 minutes then turn and cook for a further 10 minutes.\u003c\/li\u003e\n\u003cli\u003eIf the sauce isn’t yet a thick jam like sauce then remove the chicken and continue to reduce the sauce. Once the sauce has thickened, return the chicken to the pan to cover in the sticky sauce.\u003c\/li\u003e\n\u003cli\u003eServe with my garlic rice and smashed cucumber salad.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32829800054887,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/chicken-adobo.jpg?v=1600757190"},{"product_id":"smashed-cucumber-salad","title":"Smashed Cucumber Salad","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eSmashed Cucumber Salad\u003c\/h2\u003e\n\u003cp\u003ePrep: 10 min\u003cbr\u003eDifficulty: Easy\u003c\/p\u003e\n\u003cp\u003eThat’s right, SMASHED!!! A refreshing side dish anytime but a great pairing for my Filipino Chicken Adobo. The cucumbers are smashed using a rolling pin or the flat side of a meat tenderiser. The cracks and softness of the cucumbers from this technique allows the dressing to be fully absorbed into the flesh of the cucumbers. Also great the next day\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e2 long telegraph cucumbers or 4-5 lebanese cucumbers\u003c\/li\u003e\n\u003cli\u003e1 tsp salt\u003c\/li\u003e\n\u003cli\u003e3 tbsp coriander (chopped for thermal method)\u003c\/li\u003e\n\u003cli\u003e2 spring onions – all the white and a third of the green part only (chopped for traditional method. Cut into thirds for thermal method)\u003c\/li\u003e\n\u003cli\u003e1 red chilli (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cstrong\u003eDressing\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e3 tsp sesame oil\u003c\/li\u003e\n\u003cli\u003e½ tsp ginger (freshly grated)\u003c\/li\u003e\n\u003cli\u003e2 tbsp rice vinegar\u003c\/li\u003e\n\u003cli\u003e2 tsp light soy sauce\u003c\/li\u003e\n\u003cli\u003e½ tsp sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch4\u003e\u003cstrong\u003eThermal Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSmash the cucumbers with the flat side of a meat tenderiser or a rolling pin until they split open on the sides. Then cut into 3cm chunks and transfer to a salad bowl. Sprinkle with the salt and leave for 10 minutes.\u003c\/li\u003e\n\u003cli\u003ePlace the coriander and spring onion into the bowl and chop for 5 seconds, speed 5.\u003c\/li\u003e\n\u003cli\u003eAdd in all the dressing ingredients and mix for 10 seconds, speed 1.\u003c\/li\u003e\n\u003cli\u003eDrain the excess liquid from the cucumbers.\u003c\/li\u003e\n\u003cli\u003eAdd the dressing mixture to the cucumbers and mix. Garnish with chopped red chilli if using. Serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4\u003e\u003cstrong\u003eTraditional Method\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSmash the cucumbers with the flat side of a meat tenderiser or a rolling pin until they split open on the sides. Then cut into 3cm chunks and transfer to a salad bowl. Sprinkle with the salt and leave for 10 minutes.\u003c\/li\u003e\n\u003cli\u003ePlace all the dressing ingredients into a bowl and mix well.\u003c\/li\u003e\n\u003cli\u003eDrain the excess liquid from the cucumbers.\u003c\/li\u003e\n\u003cli\u003eAdd the dressing mixture to the cucumbers and mix.\u003c\/li\u003e\n\u003cli\u003eGarnish with chopped red chilli if using. Serve.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32829829415015,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/smashed-cucumber-salad.jpg?v=1600757099"},{"product_id":"cashe-e-uova","title":"Cashe e Uova","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eCASHE E OUVA (Lamb with egg)\u003c\/h2\u003e\n\u003cp\u003eSERVES 8\u003cbr\u003eDifficulty: Intermediate\u003c\/p\u003e\n\u003cp\u003eA well-known recipe from my father’s home town region of Abruzzo and its smaller neighbour, Molise. Agnello Cacio e Uova is a simple stove top or baked lamb cooked until tender in white wine and topped with a mixture of beaten eggs, Pecorino cheese and fresh herbs. To make this a one pot meal you can add fresh seasonal ingredients such as peas or spinach. For more of a flavour burst add in some crumbled feta after adding the egg mixture.\u003c\/p\u003e\n\u003cp\u003eThis dish is prepared in so many ways, varying from town to town across the region. In Abruzzo and Lazio this dish is also known as brodettato, where the eggs are mixed with lots of cheese and lemon juice to become a thick velvety, creamy sauce poured over the cooked lamb. Meanwhile, in Molise, the lamb and egg are transferred to the oven to bake, where the eggs set and form a beautiful golden crust.\u003c\/p\u003e\n\u003cp\u003eFor this recipe I use lamb steaks as they are readily available and require less preparation.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e20g\/2 tblsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, peeled (finely diced for traditional method)\u003c\/li\u003e\n\u003cli\u003e1000g\/1 kg lamb steaks or lamb shoulder, diced\u003c\/li\u003e\n\u003cli\u003e250g\/1 cup dry white wine or vegetable stock\u003c\/li\u003e\n\u003cli\u003e1-2 sprigs fresh rosemary\u003c\/li\u003e\n\u003cli\u003e5 eggs\u003c\/li\u003e\n\u003cli\u003e50g\/½ cup Pecorino or Parmesan cheese (cut into 4 pieces for Thermal cookers or grated for traditional method)\u003c\/li\u003e\n\u003cli\u003e2-3 sprigs fresh parsley, leaves only\u003c\/li\u003e\n\u003cli\u003eSalt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eThis recipe is available exclusively in Nadia’s Italian – Mix it Your Way.\u003c\/h4\u003e\n\u003ca class=\"c-buy-now-btn\" href=\"\/pages\/shop\"\u003eBuy Cookbook Now\u003c\/a\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32829839736935,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/cashe-uova.jpg?v=1600757046"},{"product_id":"spaghetti-aglio-e-olio","title":"Spaghetti Aglio e Olio","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003ePASTA AGLIO e OLIO (Oil and Garlic)\u003c\/h2\u003e\n\u003cp\u003eSERVES 4-6\u003cbr\u003eDifficulty: Easy\u003cbr\u003eVegan (without the parmesan)\u003c\/p\u003e\n\u003cp\u003eThis would have to be the quickest sauce ever! You can literally walk in the door and have dinner on the table in 20 minutes. To speed things up simply fill your kettle with hot water and boil. Once boiled, transfer to your pasta cooking pot. You may need to do this a couple of times but it is still quicker than waiting for it to boil on the stove.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e3 garlic cloves (crushed for traditional method)\u003c\/li\u003e\n\u003cli\u003e1 red chilli (optional) remove the seeds to reduce heat or leave them in…your choice\u003c\/li\u003e\n\u003cli\u003e50g olive oil\u003c\/li\u003e\n\u003cli\u003e3 sprigs parsley, leaves only (finely chopped for traditional method)\u003c\/li\u003e\n\u003cli\u003e500g packet of spaghetti\u003c\/li\u003e\n\u003cli\u003e40g parmesan cheese (3cm cubes for thermal cooker, grated for traditional method)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eThis recipe is available exclusively in Nadia’s Italian – Mix it Your Way.\u003c\/h4\u003e\n\u003ca class=\"c-buy-now-btn\" href=\"\/pages\/shop\"\u003eBuy Cookbook Now\u003c\/a\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32830042570855,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/pasta-aglio.jpg?v=1600757008"},{"product_id":"almond-snowballs-1","title":"Almond Snowballs","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eAlmond Snowballs\u003c\/h2\u003e\n\u003cp\u003eMAKES 15-20\u003cbr\u003eDifficulty: Easy\u003cbr\u003eGluten Free\u003c\/p\u003e\n\u003cp\u003eThese morish little biscuits, a version of a traditional Italian biscuit called ‘brutti ma buoni’, meaning ‘ugly but good’. My understanding is they look a little ugly because of their cracked outer crust, but good because the interior chewy texture and taste is so good it makes up for their appearance.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e280g\/2 cups blanched almonds (almond meal for traditional method)\u003c\/li\u003e\n\u003cli\u003e2 egg whites\u003c\/li\u003e\n\u003cli\u003e190g\/1 ½ cups icing sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eThis recipe is available exclusively in Nadia’s Italian – Mix it Your Way.\u003c\/h4\u003e\n\u003ca class=\"c-buy-now-btn\" href=\"\/pages\/shop\"\u003eBuy Cookbook Now\u003c\/a\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32830061674599,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/almond-balls.jpg?v=1600756970"},{"product_id":"stracciatella","title":"Stracciatella","description":"\u003cdiv class=\"print\"\u003e\u003cinput type=\"button\" value=\"Print this recipe\" onclick=\"window.print();\"\u003e\u003c\/div\u003e\n\u003ch2\u003eSTRACCIATELLA (stra-cha-tella)\u003c\/h2\u003e\n\u003cp\u003eSERVES 6-8\u003cbr\u003eDifficulty: Easy\u003c\/p\u003e\n\u003cp\u003eThis beautiful egg or ‘rag’ soup as its name suggests is a beautiful light meal in itself. You can add many things to it to make it a hearty meal for the whole family.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1500g\/1.5 litres chicken broth (see recipe)\u003c\/li\u003e\n\u003cli\u003e60g\/1 cup parmesan cheese (2cm cubes for thermal cooker, grated for traditional method)\u003c\/li\u003e\n\u003cli\u003e3 eggs\u003c\/li\u003e\n\u003cli\u003e3 sprigs parsley, leaves removed and chopped finely\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch4\u003eThis recipe is available exclusively in Nadia’s Italian – Mix it Your Way.\u003c\/h4\u003e\n\u003ca class=\"c-buy-now-btn\" href=\"\/pages\/shop\"\u003eBuy Cookbook Now\u003c\/a\u003e","brand":"Nadia's Red Kitchen","offers":[{"title":"Default Title","offer_id":32830084776039,"sku":"","price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/products\/STRACCIATELLA.jpg?v=1600756872"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7755\/collections\/smashed-cucumber-salad-small.jpg?v=1600311325","url":"https:\/\/nadiasredkitchen.com.au\/collections\/all-recipes\/salad.oembed","provider":"Nadia’s Red Kitchen","version":"1.0","type":"link"}