Our most-loved zucchini slice recipe everWhile the argument as to what is Australia’s national dish will always rage (is it roast lamb, green chicken curry or a barramundi burger)? One thing is for sure, zucchini slice is hands-down the national food of the home cook.Your lamb, barra and curry may turn up on the menu of a restaurant, but our favourite savoury slice never will. It’s too humble. It just moseys its way into lunch boxes, dinners and even canapes. There’s a reason zucchini slice is taste.com.au’s most popular recipe of all time - it’s simpler than a quiche, tastier than an omelette, and it just works.Why this is our favourite zucchini slice recipeThis particular zucchini slice recipe is without doubt the best we’ve tasted (and we’ve tried a lot over the years). Originally submitted by Artarmon Public School in Sydney, it not only has the endorsem*nts of more than 1,000 reviewers, but it’s also been tasted by school kids and the taste team’s tough food critics alike.It manages to pack a big flavour and protein punch with just a handful of ingredients - eggs, zucchini, bacon, cheese and a few other staples - proving it’s totally possible to make a meal that can feed a whole family from pretty much nothing.Key ingredients in zucchini slice:Eggs:zucchini slice is one of those recipes that ticks all the boxes in one go, and thanks to the addition of 5 eggs, you get plenty of protein in this dinner-turned-lunchbox-leftovers slice.Flour: to ensure the zucchini slice isn't too pancake-like, we use a cup of self-raising flour to create a little height and a satisfying, not-too-dense texture.Zucchini:the namesake vegetable star, zucchini (approximately 4 medium-large zucchinis makes up the 375g) shines in this slice. To make sure your mixture isn't too wet, try squeezing some of the moisture out of the grated zucchini (you can use a clean cloth, or just your hands to try to remove some of the liquid. A little moisture is welcome in the batter though, so no need to wring it all out. To save time, we use the grating plate on our food processor to grate the zucchini.Onion:while we generally use a brown onion for this recipe, you can certainly substitute for a red onion to bring extra flavour to the zucchini slice.Bacon:the salty deliciousness and colour of bacon plays an important supporting role in zucchini slice. Our Recipes Editor, Sonya Gellert, has also tested the recipe using plant-based 'bacon' (sometimes called 'facon') and tells us it also works well, if you want to make a vegetarian zucchini slice.Cheddar:grated cheddar cheese makes this slice all the more, well, moreish. For a budget-friendly hack, we buy a block of cheese (which is often more affordable than pre-grated) and grate it ourselves.Vegetable oil: this clever ingredient ensures your slice is one that won't dry out quickly, and will have a deliciously moist texture.Tips for making the best zucchini sliceWant to get the best results from this recipe? When we make this zucchini slice (and between us we must've made it hundreds of times) we always ensure we squeeze out the moisture from the zucchini really well to prevent the slice turning out too moist or stodgy. Check out the notes at the bottom of this recipe for more no-fail tips on getting the best results.Want to change up your zucchini slice? Our vegetarian zucchini slice recipe is a great option if you're going meat-free. We've also got plenty of recipe ideas for zucchini slice with a twist to help you experiment with ingredients and flavours.This recipe was originally submitted by Artamon Public School and has now been tried, tested and adapted.Additional recipe notes by Alison Adams - Food Writer and Recipe TesterMake our favourite zucchini slice: full recipe below
The beauty of a creamy pumpkin soup (and this classic pumpkin soup recipe in particular) is that it’s so versatile and forgiving. It’s one of the easiest meals to make with just a handful of ingredients, and it’s almost impossible to mess up. We love easy soup recipes, and know our community of home cooks do too.What makes this our best easy pumpkin soup recipe?The recipe author, Valli Little, originally created this creamy pumpkin soup recipe way back in 2004 and it was passed on to us here at taste.com.au as one of the first pumpkin soup recipes we ever published online. Since then, it’s become one of the most popular creamy pumpkin soup recipes in Australia, with more than 350 rave reviews to date.It’s creamy without being heavy, delicately spiced without being spicy, and hearty without being too rich. Pretty much everything we look for in a pumpkin soup (and we’ve tried a lot of pumpkin soup recipes over the years!).Creamy pumpkin soup: ingredients guidePumpkin: Because pumpkin really is the hero (no surprises there!) it's best to pick your pumpkin wisely. We Originally made this pumpkin soup recipe with butternut pumpkin (or butternut squash for our international readers), but kent (or jap) pumpkin also works well. The Taste Test Kitchen team advises against some of the rarer types of pumpkin as they may give more watery results.Spices: While it can be tempting to skip the coriander, cumin and nutmeg, they really do bring warmth and flavour to this pumpkin soup. If you haven't matched pumpkin and nutmeg in a recipe before, it really is a revelation!Onion and leek:To get the most out of this creamy pumpkin soup, ensure you soften the onion and leek until they just start to release some of their juices and flavours, but don’t go so far as to let them caramelise. This gives the soup a subtle sweetness of flavour without any bitterness.Cream: While some recipes use coconut milk, in this pumpkin soup recipe we use thin cream instead of coconut milk to achieve a luscious consistency.Potato: The ultimate thickener in so many soups, adding a potato really amps up the heartiness of your pumpkin soup.Stock: A good quality stock has the power to elevate almost any soup. In this recipe, we recommend either chicken or vegetable stock.Serve this pumpkin soup with a satisfyingly crusty piece of bread. If you like, you can sprinkle your soup with chilli flakes (or cayenne pepper) or a pinch of smoked paprika.If you're not sure how best to cut and prep your pumpkin (be it butternut squash or another type of pumpkin) for your soup, check out our video guide at the bottom of the method steps.We also have a flavourful vegan pumpkin soup recipe for those who prefer a dairy-free soup. Looking for more easy soup recipe ideas? Try our 15-minute chicken and corn noodle soup. You could also make pumpkin soup in a slow cooker.Additional recipe notes by Alison Adams - Food Writer and Recipe TesterHow to make the perfect easy pumpkin soup: get the full recipe below
Fried rice is a staple of Aussie takeaway. We love fried rice. And, while we might all have our favourite restaurant that makes Chinese fried rice just the way we like it, satisfying fried rice and egg fried rice is a dish that is easy to replicate at home.In this super simple version we use pantry and fridge staples, but the beauty of basic fried rice recipes is that you can always adjust the ingredients based on what you happen to have on hand at any given time. Have some sesame oil and oyster sauce on hand? Brilliant! (We've listed vegetable oil here, but sesame oil brings extra flavour to your plate, as does a splash of oyster sauce or fish sauce). A great way to use up leftover veggies and protein, fried rice recipes can be bolstered with plenty of healthy ingredients and can easily be made vegetarian or vegan.Of course, you can use gluten-free soy sauce (tamari) or low sodium soy sauce instead and still create a flavourful fried rice. You could also jazz things up with kimchi to make a kimchi fried rice. We form an omelette with the eggs to mix through our rice, but you could always create a scrambled eggs texture, if you prefer.What makes this our best fried rice?Our best fried rice recipe contains only a handful of ingredients and ensures making fried rice is simple, which means that kids love it and can have fun cooking fried rice (making it a family-friendly dinner option). It's also a great way to use up any freshly cooked rice that's been leftover from the night before. If you'd like to make a low FODMAP version of this fried rice, check out our tips in the Notes section of this recipe.Once you've mastered how to cook fried rice and egg fried rice, explore more fried rice goodness and check out our best easy fried rice recipes and 15 fabulous fried rice recipes all in one place, including our healthy, oven-baked, one-tray fried rice and this healthy fried rice with egg, for your weeknight convenience!Additional recipe notes by Alison Adams - Food Writer and Recipe Tester
A classic British and Irish dish that’s loved the world over, shepherd’s pie is the ultimate comfort food.What's in a shepherd's pie?Made with lamb mince, a rich gravy and buttery, creamy mashed potatoes, this recipe has all the elements for a perfect slow Sunday dinner and is on the table in just over an hour.Key ingredients in our classic shepherd's pie:Vegies: you certainly get your fill of vegetables with this shepherd's pie recipe, with frozen peas, carrot and celery (and an onion) dappled throughout. You can, of course, substitute for any vegies taking up space in your crisper, but we find these work best.Lamb mince:a flavourful ground lamb mince meat mixture makes this pie one you'll want to make a double batch of. It's rich, savoury and includes some clever flavour-boosting additions (see the next key ingredients) plus stock.Worcestershire sauce: we love the addition of Worcestershire sauce as it brings a deep umami flavour and a sweet, tangy and spicy punch all at once.Bay leaf: the unassuming bay leaf is a small but mighty ingredient that further bolsters the flavour of the meat mixture.Tomato paste: when it comes to tomato paste, a little goes a long way to bring a sweet, umami-rich flavour and round-out the mince mixture.Potato:the star of the show, the buttery, golden-brown potato topping on this shepherd's pie sees desiree potatoes combined with butter and milk for a creamy, crispy-topped finish. You can use any milk you like, but we use full cream. And, we find desiree potatoes are the best-in-show when it comes to creamy mash.The whole family is destined to be delighted by this classic and, dare we say, best shepherds pie recipe with its potato topping.This golden brown mash-topped dish is nearly impossible to resist. And, if you love a warming comfort dish, you'll love our variations on this classic recipe, too. Try our beef shepherd's pie, a vegetarian shepherd's pie (that's actually vegan too), our much-loved easy shepherd's pie, and these individual pies.How to make classic shepherd's pie: full recipe below
Don’t let the name deceive you: this ham and cheese quiche recipe is actually incredibly possible to make. Not all quiche recipes are created equal, and this impossible quiche recipe is simple, quick and full of nutritious, everyday ingredients.How does an impossible quiche recipe work?What we love about this impossible quiche recipe is that it requires no puff pastry base or pie crust. You simply mix all the ingredients together, pour the egg mixture into the pie dish et voila! A quiche with golden edges forms as if by magic as it bakes. No pie crust required! Making quiche needn't be hard, when you have a classic quiche recipe on hand. While quiche Lorraine might be a go-to for many (and we love a quiche Lorraine too), an impossible quiche recipe is even easier and speedier to make at home. And, while we love a good pie crust, a crustless quiche saves time and money. Win, win. Why is this such an easy crustless quiche recipe?For the fact it needs only 10 minutes to prep and a handful of ingredients, this crustless quiche has easily become one of our favourite easy quiche recipe dinners, a brunch menu go-to, and best lunchbox fillers to make. What’s more, you can make this dish ahead and freeze it for up to 2 months. What's not to love about an easy quiche recipe with grated cheddar cheese, onion and diced ham? Yum. Serve hot and golden brown, or cooled as a leftover lunch with salad.Cheddar cheese makes a great tasty addition to this crustless quiche recipe, which has received 5 stars from more than 270 home cooks. Minimal prep, 5 stars, on the table in under an hour? That's what midweek dinner dreams are made of. And, if you like a little extra kick, you can drizzle with hot sauce, sprinkle in green onions or add fresh herbs, Swiss cheese or goat cheese. It really is a great recipe, and incredibly versatile. Bake until golden brown and you have yourself a delicious meal at any time of day.Key impossible pie ingredientsHam: levelling-up the flavour of this very possible pie is chopped ham. If you prefer, you can certainly swap out ham for bacon or pancetta, or even plant-based 'bacon'.Onion:subtle but mighty, onion turns this humble pie into a magic midweek meal that's flavourful and delicious.Tasty cheese: the secret star ingredient in this recipe is tasty cheese, which brings its sharp bite to the quiche (that kids and adults will both love at any meal).Eggs:the magic ingredient that makes this pie possible, protein-rich eggs bring our ingredients together and create a lovely light texture when combined with milk.Flour: finally, a little flour makes our quiche more solid and structurally sound, and ties it all together. It's self-raising flour, which helps our quiche rise and hold its shape.For more quiche inspiration, check out our collection of best-ever quiche recipes, our best quiche Lorraine recipe, and our sweet take on the impossible quiche with this butterscotch version.This was originally a recipe sent in by a taste magazine reader that has now been tried, tested and adapted.Additional recipe notes by Alison Adams - Food Writer and Recipe Tester
Fall in love at first bite with our favourite lasagne recipe. With layer upon layer of ground beef mince meat sauce, pasta, and creamy cheesy sauce, this comforting lasagne (or lasagna, for those in the US) is a warm hug on a plate.Originally developed by Sarah Hobbs and re-tested by Alison Adams, this delicious recipe has been absolutely perfected.What's our secret to our best lasagne recipe?There are many good reasons this particular lasagne recipe has become so beloved. The addition of wine in the meat sauce makes it super flavourful, while the layering of pasta (or 'lasagna noodles' for those in the US!) with mozzarella makes for the perfect 'cheese pull moment' (watch our video to witness it in action). But if we were to pick one thing that makes this lasagne recipe stand out above all others, it’s the luscious bechamel. A good homemade bechamel base or 'cheese sauce' takes time, but it’s worth it for the extra depth of flavour it brings.The best thing about a rich Italian ragu lasagne is that it tastes even better the next day, even when heated in the microwave. This recipe is also freezer-friendly and will keep for up to 3 months in an airtight container. You can wrap individual portions in freezer wrap, ready to take out for a quick and easy dinner-for-one or to create some lunch envy in the workplace.This amazing lasagne recipe, with its rich tomato sauce, is an absolute favourite among the taste.com.au team (hence the name!), but don’t just take my word for it: our members are raving about it too. One reviewer even said she made it for her husband “who grew up eating lasagna his Italian mother cooked him” (no pressure!) and “he thoroughly enjoyed” it. Fewf (wipes brow). With a 4.5-star rating and multiple rave reviews, it’s safe to say this recipe is now an adopted Aussie classic.Key ingredients in our favourite lasagneBeef mince: it would hardly be a classic family favourite lasagne without a rich, ground beef mince sauce. Beef mince is ideal for bulking up a lasagne and adding protein to the dish. Our Recipes Editor Sonya Gellert has also made this recipe using plant-based mince, and declared it a delicious success.Italian diced tomatoes:a double duty ingredient, Italian diced tomatoes bring both moisture and added flavour to your meat sauce. We love how this simple pantry staple does so much heavy lifting in this recipe.Tomato paste: while we use lots of simple ingredients to bring flavour to this recipe (think onion, garlic, a splash of dry red wine and seasonings), for us tomato paste is a non-negotiable. It's an instant umami-bomb and a little goes a long way.Fresh lasagne sheets: we think fresh is best when it comes to lasagne sheets, but if you only have dried lasagne sheets, you can pre-cook your pasta sheets to soften them (following packet directions) before cooking. This will ensure your pasta isn't raw and crunchy. In our recipe notes, we have suggestions for other layers you can use instead of pasta too.Mozzarella:what would a baked lasagne be without the golden brown top and cheesy pull? We use a dry mozzarella (and coarsely grate a block), rather than fresh, wetter mozzarella, to ensure that magic pull moment and a signature, alluring topping.Feeding a crowd? check out the vegetarian lasagne recipe that even meat lovers will swoon over, and our collection of more delicious lasagne recipes.Additional recipe notes by Alison Adams - Food Writer and Recipe TesterHow to make our best-ever lasagne: get the full recipe below
Thai cuisine is one of contrasts and Thai beef salad is a perfect example. In the dressing alone, sweet meets salty, spicy and sour and in the salad intense chilli meets gentle aromatic herbs and cooling cucumber, all coming together in perfect harmony.Why do we love this Thai beef salad recipe?A much loved and ordered restaurant item, this Thai beef salad recipe brings this heavenly dish into your own home. The secret? While most Thai beef salad recipes just season and grill the meat, this recipe uses the ingenious trick of marinating it in half of the dressing. This not only flavours and tenderises the meat, but the palm sugar in the dressing helps caramelise the surface. Known as yum nua, this Thai beef salad is easy enough to be cooked as a weeknight dinner, but also special enough to be served as part of a Thai banquet.If you're planning a Thai feast that's better than take-away, here are our favourite homemade Thai food recipes to try and 15 Thai desserts you'll want to devour with haste!
Retro is back, baby! At last, I can make my shameful curried sausage love public.Why we love this curried sausages recipeAs a meal, curried sausages has enough kick to know you’re alive, but it’s not too spicy for kids, making it an ideal midweek dinner for families – and it’s pretty easy on the budget too!Whether it's served with creamy mash or fluffy white rice, it's bound to please everyone at the table.Key ingredients that bring flavour to curried sausagesFruit chutney: the natural sweetness of carrots coupled with the fruity chutney is a perfect match for the piquant curry powder and hearty sausages. (You can use any fruity chutney you like or have open in the fridge).Curry powder: bringing warmth (but not too much heat) to this recipe, curry powder is what gives this dish its distinct flavour (and name!).Beef sausages: you can use any unflavoured sausage you like, but beef sausages are a delicious match for the curry sauce.Chicken stock: a staple ingredient in so many classic dinners, chicken stock brings its brothy flavour to this gravy-like sauce. You can use beef or vegie stock if you don't have chicken stock.Onion: sausage and onion goes together like bread an butter (and also go really well in bread and butter). The sweet-savoury richness of a brown onion brings added depth to curried sausages, but you can use a red onion if that's what you have at home.Curried sausages can be served with rice (as a nod to curry) or mashed potato (hello bangers)! My guilty pleasure, however, is serving it with the sausage already cut up, in a bowl, with thick slices of buttered bread, on the couch!Additional recipe notes byAlison Adams- Food Writer and Recipe Tester.How to make the best curried sausages: full recipe below
There’s nothing we love more than a speedy, easy and healthy dinner, which is why we’re always in the mood for a chicken stir-fry. Whether you’re short on time, looking to empty out the vegetables in your fridge, or you just want to eat cleaner, chicken stir frys are a great all-in-one staple meal that even the kids will love.What makes this such a great easy chicken stir-fry recipe?The best part about stir-fries is that anyone can make them, regardless of cooking abilities. But this chicken stir-fry recipe is one we find ourselves coming back to again and again when we crave a healthy, easy meal during the mid-week dinner rush. Ready in 30 minutes, our easy chicken stir-fry uses a range of colourful vegies, tender chicken breast, and a salty, sweet Asian-inspired sauce. Not to mention it has an 8.4 health star rating, making it great for those following a lower-calorie diet.For more speedy and healthy dinner inspo, try these vegie-filled vegetarian stir-fries, these easy chicken dinners and our top 100 healthy recipes of all time.And, see some delicious stir-fry recipe ideas for varying your dinners, in our recipe notes below.Additional recipe notes from Alison Adams - Recipes Editor and Food Writer
San choy bau is a dish embraced by all ages. Sweet, sour and salty flavours meet tender, crispy and crunchy textures all wrapped up like a present! Our san choy bau recipe brings this Chinese restaurant classic into your own home. Umami-rich oyster and soy sauces flavour soft and juicy pork mince and contrast against the tender-crisp pop of bean sprouts and crunch of peanuts. And who doesn’t love having to eat with your fingers! - Alison Adams - Food Writer and Recipe Tester
What is it about butter chicken (or murgh makhani in Hindi) that makes it loved by children and adults alike? Butter chicken is like a big hug. A must-order item on an Indian restaurant menu, this home-cooked version has all the same complexity of flavour, yet it’s so simple to make yourself. Tender chicken swims in a tomato sauce flavoured with sweet spices such as cumin, coriander and garam masala, and it’s finished with a generous slug of cream.Why is this our best butter chicken recipe?So what makes our butter chicken recipe such a delicious curry? In any authentic butter chicken, the chicken is left to marinate in a mixture of yoghurt and spices for hours before cooking. The yoghurt makes the chicken super tender, while the spices penetrate it and give it much more depth of flavour. While butter chicken sauce isn’t JUST made from butter, it is made up of a beautiful blend of rich ingredients: the yoghurt from the marinade, stock, tomato and cream.Key ingredients in our butter chicken recipeYoghurt: Greek-style yoghurt thickens the sauce and adds a creamy lusciousness to the dish (plus a cooling quality and yoghurt tang).Garlic and ginger:this flavourful pairing brings a depth of flavour and a little zing to our butter chicken recipe. Crush the garlic and finely grate the ginger to bring out their flavours.Spices: ground cumin, ground coriander, garam masala and chilli powder come together to create a delicious depth of flavour and bring this well-balanced, mildly spiced sauce to life.Chicken: we use free-range chicken thigh, cut into small pieces to help them cook more evenly (and quickly).Oil and butter: while many traditional Indian recipes use ghee (clarified butter), oil and butter do a good job of recreating the texture of this ingredient. It wouldn't be butter chicken without its namesake ingredient!Onion: thickly sliced brown onion is an instant flavour-booster in this curry. If you don't have a brown onion, you could substitute with a red or white onion.Tomato puree: tomato puree (not to be confused with tomato paste) brings added sweetness, richness and colour to the butter chicken.Chicken stock:stock is a must-add ingredient in this recipe, but if you don't have a chicken stock or chicken-style stock, you can use a vegetable stock instead. In fact, to make this dish vegetarian, all you need to do is use a vegie stock and substitute chicken for paneer or tofu cubes.Cream: thickened cream is what takes this recipe to the next level and gives it the creamy comfort food factor.I recommend serving this version of butter chicken the traditional way with steamed basmati rice and naan bread. If you love chicken curry, you'll enjoy these 15 comforting chicken curry recipes. Or, try our 50 comforting curry recipe ideas.Additional recipe notes by Sonya Gellert, food writer and recipes editorHow to make butter chicken: full recipe below
Hear me out when I suggest pea and ham soup is the Ugg Boot of the soup world. It may not look the prettiest, but it provides warmth and comfort like nothing else.The secret ingredient here? Time. Simmering for more than 2 hours allows the hock to soften until fork-tender and falling from the bone. It also allows the starches in the peas to be released into the soup, creating a creamy taste and texture. Why is this our favourite pea and ham soup?This pea and ham soup is so tasty it’s enough to make you yearn for winter at any time of the year. The holy trinity of onion, carrot and celery forms the aromatic base for this perfect pea and ham soup recipe. Tiny split peas slowly break down in water flavoured with the aromatics and an umami-packed ham hock.You can also pop this set-and-forget slow cooker pea and ham soup on and come home to a warming bowl of ready-made soup. Seeking more soup ideas? We’ve gathered together 67 warming winter soup recipes that aren’t pumpkin based.Key ingredients in pea and ham soup:Green split peas:nutritious, flavourful and budget-friendly, split peas are the underrated star of many great soups, but especially pea and ham soup. The texture cooked split peas create makes for a lovely, thick and hearty soup base.Carrots and celery: two classic soup ingredients, chopped carrots and celery bring an earthy flavour and added nutritional value to pea and ham soup.Onion and garlic: these little flavour savers add depth to soup, and complement the vegies in this classic comfort dish.Ham or bacon hocks: for a salty, umami-rich kick, ham or bacon hocks bring bold flavour and added texture to our pea and ham soup.Additional recipe notes by Alison Adams - Food Writer and Recipe TesterHow to make pea and ham soup: full recipe below
We throw tradition to the wind with our speedy spaghetti carbonara recipe, with some sneaky shortcuts for time-poor cooks. It may taste exactly like the real deal, but this carbonara sauce has some secrets behind its glossy surface, proving some rules are just begging to be broken.What's the secret behind this easy spaghetti carbonara recipe?Beloved my many, our easy carbonara recipe is one of Australia’s most popular recipes, and we know exactly why it's become the stuff of weeknight legend. We do the thing your nonna told you not to: we add cream. And yet, although it breaks from the traditional Italian recipe, it’s all for a delicious reason. We promise.Traditional carbonara recipes require a degree of technique (for example, adding ingredients at just the right temperature and time) and quality (read: expensive) ingredients, which just aren’t ideal for regular weeknights. That’s why we like to add thickened cream to our carbonara recipe with cream.A cheaper supermarket ingredient that ensures a velvety, indulgent sauce that will rival a restaurant-made spaghetti carbonara, a splash of cream means dinner's ready in 12 minutes! This carbonara recipe is one of the quickest you’ll come across. Here's to making weeknights simpler (without compromising on flavour). Go on, break the rules. We won't tell.Key flavourful ingredients in our spaghetti carbonaraPancetta: providing the perfect salty hit for your carbonara dish, pancetta acts as a shortcut to umami deliciousness. If you don't have pancetta, you can certainly use bacon. For a vegetarian version, you can sprinkle your pasta with 'bacon bits' instead, which are generally made from soy-based ingredients (just check the packet!) or use some rinsed capers for a salty addition.Eggs:Not silky carbonara sauce would be complete without eggs, which also bring added protein to your dish. Though this may not be a traditional carbonara, the eggs still play an important role.Thickened cream: our shortcut to getting this meal on the table in next-to-no-time, thickened cream bolsters the sauce and creates a luscious, rich sauce.Parmesan:sharp, tasty parmesan cheese brings extra cheesy goodness to the table. We suggest adding some to the creamy carbonara sauce, and reserving extra to sprinkle on your bowl of pasta at the end (alongside parsley, if you're using it). Vegetarians can also look for vegetarian-friendly parmesan in supermarkets.Here's some other old-school favourites we've made simpler. More time to spare? Try our slow-cooker carbonara recipe, too!Additional recipe notes by Alison Adams - Food Writer and Recipe TesterHow to make our easy spaghetti carbonara: get the full recipe below
Spaghetti bolognese, or spag bol, as it's affectionately known in Australia, is what most of us would consider to be the quintessential Italian meal. However, In Italy, the thick, slow-cooked Bolognese sauce is usually served with flat pasta or in a lasagne. This spaghetti bolognese recipe really is a great recipe. It's absolutely delicious, and here's why we love it so.Why is this our favourite spaghetti bolognese recipe?Our version starts with a soffritto mix of finely chopped onion, celery and carrot (plus garlic) and is flavoured further by diced tomatoes, oregano and nutmeg. This particular spaghetti bolognese recipe is diabetes-friendly, making it suitable for everyone's dinner. It's easy to make spaghetti bolognese at home on any night of the week, and you can freeze the ground beef meat mixture for future use. You'll thank yourself later! Our best spaghetti bolognese recipe (and yes, that's a big call) is one kids will love, adults will crave and ticks the nutritional boxes!If this classic spaghetti bolognese is a favourite in your home, you're bound to adore our easy spaghetti bolognese bake, this 5-ingredient bolognese rice bake (a total midweek saviour!), our cheesy spaghetti bolognese pie, our garlic bread spaghetti carbonara, and this collection of budget-friendly pasta recipes.
Along with minestrone, pumpkin and chicken, potato and leek soup is up there as one of the classics. And is it any wonder: it’s warming, nourishing and super easy to make.Why we love this potato and leek soup recipeUnlike other potato and leek soup recipes, our version only requires a handful of ingredients. It starts with an aromatic base of garlic and onion (like so many traditional French recipes do), with potato, leek, stock and cream added after. Just remember, if you are making this ahead, only add the cream just before serving so it doesn’t curdle. We’ve provided two options and instructions for blending your soup - a blender and a stick blender - to help prevent it from going slimy. What we love about potato and leek soup is it’s a great way to up you and your family’s vegetable intake, as well as add your own variations (we even like to add bacon at times).Key ingredients in our potato and leek soup:Onion and garlic: the building blocks that flavour this delicious soup, onion and garlic are softened in olive oil. While we like the gentle balance of flavour here, you can add a little extra garlic, if you want a richer flavour.Potatoes: we suggest using 4 medium (or about 700g) of desiree potatoes to create the ultimate, creamy soup consistency. If you can't get desiree potatoes, you can use pontiac potatoes instead.Leeks: it's best to use the pale parts of the leek with their milder, sweet and aromatic flavour, than the more strongly flavoured bright green ends.Stock: we use vegetable stock to keep this recipe vegetarian, but you can use chicken stock if you have it.Cream: thickened cream turns this soup into a swoon-worthy bowl of joy. Think we're exaggerating? Try it and see!Bread: to create croutons, we fry 3 thick slices of day-old white bread, crusts removed, cut into 2cm cubes. It doesn't have to be 3 days exactly, but you don't want super fresh bread for this purpose.For more soup recipe inspiration this season, try this creamy cauliflower soup, this super greens soup and our easy pumpkin soup.How to make potato and leek soup: full recipe below
