How To Cook Basic Quinoa

Quinoa is a grain crop that originated in Peru. It’s high in protein and has a pleasing nutty flavour. Great cold in salads or hot as a rice, pasta or
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Basic Vegetable Stock

Make a Vegetable Stock with as many vegetables as you have lying around. Vege stocks are the best way to avoid throwing away old vegetables or trimmings. This version is
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Tandoori Chicken Pizza Recipe

Where Italy meets South Asia. Tandoori chicken is normally cooked in a clay oven. This recipe works well as the pizza is cooked in a similar way by using a
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How To Peel And Smoke A Capsicum (Bell Pepper)

The misleading name of pepper, was given by Christopher Columbus as it resembles a chili. They are called capsicums in Australia and new Zealand. Don’t be scared to burn the
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Gamberetto Pizza Recipe

A very simple combination pizza utilising whole prawns or shrimps with a beautiful fresh aromatic garlic pesto. Watch out for the beautiful smells emitting from this scrumptious pizza, it can
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How To Peel Tomatoes

There’s a million uses for peeled tomatoes, from soups, sauces to salads.

Tian Provencale

A perfect dish for vegetarian Monday, or any day. Tian Provencale originated in Provence quite some time ago, this version travels further South with the addition of Parmesan cheese. A
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Salsa Verde

This is the sauce that everyone should know how to make, it’s so easy and it enhances the flavour of grilled meats, great on poached or steamed fish seafood and
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Spaghetti With Turkey Meat Balls

Everyone loves meat ball and turkey meat is the healthier alternative. Spaghetti meatballs have been known to be an Italian immigrant invention from New York city. Some say it was
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How To Make Sweet Short Crust

Sweet pastry is commonly used for desserts like tarts, pies, mini tartlets butter cookies and more. It’s easy to freeze, so you can always make extra an extra batch.

Crumbed Fresh Sardines

If you like fresh sardines, you will love this recipe.  Very simply done by crumbing (breading) the sardines, then frying them in olive oil.  They are then topped with crispy
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Prosciutto And Cheese Melts

The bread is toasted in butter, filled with a mixture of sage infused cream, Parmesan and Gruyère cheese, wrapped in prosciutto ham. Prosciutto and sage are a marriage made in
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