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Apple crumble in bar form?? They’re all MINE! (Especially if topped with ice cream and drowned in caramel) Apple Bars are a simple apple recipe with a shortbread base, juicy cinnamon apple filling and crumbly topping. You’ll love how it smells when it’s in the oven!

Apple Bars

There’s no question – apple is my favourite fruit for cooking. From magic Self Saucing Caramel Baked Apples to classic Apple Crumble, Apple Cake and stay-moist Apple Muffins, it is the single most used fruit in my dessert world.

Perhaps because I always have them – an apple a day keeps the doctor away!

Perhaps because apple desserts tend to be less sweet than rich chocolate desserts (not that I’ve ever been known to turn away a slice of chocolate cake).

Or perhaps simply because I just really love cooked apples, cooked until soft with a touch of sugar and hint of cinnamon so they become juicy and syrupy.

I don’t delve too deep into reasoning. I just make. And EAT!!!

I use twice the amount of apples compared to similar recipes so there’s plenty of juicy apple filling! What you need for Apple Bars

Everything I use in Apple Crumble makes an appearance in this Apple Bars recipe. It’s a simple recipe, with one mixture doing double duty as the base and crumbly topping. 

Best apples for Apple Bars?

My favourite is Granny Smith apples, same as what I use for Apple Crumble. I love the combination of slight tartness with the sweet, and also it’s a firmer apple so it holds its shape once cooked rather than collapsing into mush (though mush would still be nice ).

The making part

A very easy apple recipe made using cooked fresh apples, here’s how it goes down:

  1. Simple butter-sugar-flour mixture for base & topping
  2. Press some of the mixture lightly into base, bake until light golden
  3. Filling – toss loads of fresh apples, cinnamon, sugar and flour (flour thickens juices that comes out of apples to make it jammy)
  4. Top with apple filling
  5. Mix remaining mixture with oats* then crumble over top
  6. Bake until golden

* Oats – in my world, Apple Crumble isn’t a crumble unless there’s oats in the topping. But I like having a clean shortbread-like base. So I use one dough mixture but I only add oats in for the topping.

Salted Caramel Sauce for Apple Bars!

I like to make sweet treats so they’re tasty enough to eat plain – and certainly these bars are scoffable as they are.

But a little drizzle of Salted Caramel Sauce would certainly not go astray! It’s a 7 minute job, easy enough to do while the Apple Bars are in the oven. That recipe will make more than you need, but you won’t be short of things to use it for!

Hands as a treat – or plates for dessert

Like Raspberry Jam Bars, Strawberry Bars and Lemon Bars, these Apple Bars are great for eating with your hands.

But they also make a terrific dessert! There’s always a place for a rustic Apple Crumble but sometimes I’m after something a bit “neater” looking for a dinner party, something easier to make than Apple Pie {coming soon!}.

Plus, I have many people in my life who aren’t a huge fan of really sweet, rich desserts so an apple dessert is an ideal option. 

Here’s how I serve Apple Bars as a dessert
  • Warm slice in the microwave for just 30 seconds (just to get the inside going)
  • Pop under grill/broiler for 2 minutes on medium high to get the top really nice and crispy again (because the juicy apple filling underneath makes the top lose its crispy edge after ~18 hours or so. Still delish, but recrisping makes it oven-fresh again)
  • Place on plate, plonk on big scoop of ice cream and drown in Caramel Sauce.

I say “place on plate”, but to be honest, I ate that piece in the photo below with my hands 2 seconds after I snapped the photo…… – Nagi x

Watch how to make it

Apple Crumble Bars - YouTube

Apple Crumble Bars

Recipe video above. Tastes like an Apple Crumble – in bar form! Shortbread-like base, jammy apple filling and crumbly top. Take it over the top with a drizzle of salted caramel sauce – and ice cream! Great quick apple recipe ideal for a handheld snack, or transform into a dessert for dinner party.

Base & crumble topping:
  • 125g / 1 stick unsalted butter (, melted)
  • 2 cups (300g) plain flour ((all purpose flour))
  • 1/2 cup (100g) white sugar
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 egg
For crumble topping:
  • 1/3 cup (30g) rolled oats (Note 1)
Apple Filling:
  • 3 – 4 large granny smith apples (, cut into 0.7cm / 1/3" dice(~4 cups))
  • 1/4 cup (35g) plain flour ((all purpose flour))
  • 1/4 cup (50g) caster sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  1. Preheat oven to 180C/350.
  2. Grease a 20cm/8″ square pan and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
  3. Mix together butter, flour, sugar, baking powder and salt until you can no longer see white bits of flour.
  4. Add egg and mix.
  5. Lightly press 2/3 of the mixture into the bottom of the pan.
  6. Bake for 15 minutes until slightly golden, then remove and cool for 5 minutes.
  7. Apple Filling: While the base is cooking, mix together Apple Filling ingredients in a bowl.
Crumble Topping:
  1. Add oats into reserved crumble mixture. Mix with wooden spoon / fingers until oats are mostly incorporated into the dough.

  1. Spread Apple Filling on base, then use hands to crumble topping all over.

  2. Bake for 30 – 35 minutes or until the top is deep golden.
  3. Remove and allow to cool in the tin before lifting out of the tin using the baking paper.
  4. Cut and serve! Eat with hands, or serve on plates. Take it over the top with ice cream and salted caramel sauce!

1. Oats – traditional oats, not quick, instant or steel cut.

2. Apples – I love making apple crumble with Granny Smith apples because I like the slightly tart with sweet flavour. But these bars can be made with any type of apples. If using very sweet red apples, you may wish to reduce the sugar slightly.

Life of Dozer

Always very concerned when I start packing bags…until he sees his stuff being packed too!

Belated Mother’s Day weekend away with the RecipeTin Family to Rick Stein’s Bannisters in Port Stephens, a couple of hours north of Sydney. Every car is packed with more food than luggage… And Dozer’s bag is as big as mine!

The post Apple Crumble Bars appeared first on RecipeTin Eats.

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This is how to transform an economical beef into something really special – use a herb garlic roast beef marinade to inject extra flavour, juiciness and tenderise. The marinated roast beef comes out of the oven with a deep golden crust, blushing pink, unbelievably juicy and bursting with flavour!

Marinated Roast Beef

This is a recipe that was born during the days when I was a poverty stricken uni student who refused to live on packet ramen day after day. I wanted roast beef and gravy, damn it! But of course, my budget would never stretch to Prime Rib, so I’d purchase the best value roast beef cuts I could find then end up chewing my way through dry, tasteless roast beef.

Because that is, after all, the reason we pay top dollar for premium cuts – it’s tender, juicy and full of flavour.

So I started marinating the economical beef I purchased, to add flavour and juiciness. And I never stopped!

Use this roast beef marinade for economical roast beef cuts to add flavour and juiciness!

Roast Beef Marinade ingredients

Here’s what you need. The ingredients in this are pretty similar to my Steak Marinade. It’s a great one for beef because it adds savoury flavour without overwhelming ie it complements and enhances the beef flavour, rather than overtaking it completely.

(PS Soy sauce acts as a brine in this recipe, injecting salt into the flesh. As opposed to adding Asian flavours – there is nothing remotely Asian about this roast beef recipe!

Best Roast Beef Cuts

Use this recipe on any economical beef roast cut. It would be wasted on expensive cuts, so do not use it on Prime Rib, beef tenderloin or any cut of roast beef that you’ve paid top dollar for.

Here’s a list of some of the most common roast beef cuts – I’ve done my best to translate the name of cuts between Australia, the US and UK!

Great for this roast beef marinade
  • Oyster Blade Roast  (Aus) / Top Blade Roast (US) – great for this marinade! Pretty tender cut with decent flavour, very good value. Looks like the pictured roast beef but has a thin line of membrane in the middle.
  • Bolar Blade (Aus/parts of UK) – perfect for this marinade! An economical cut with fair flavour and is reasonably tender but is enhanced by marinading. This is pictured in the post and video. This cut doesn’t really exist in the US, it’s part of the cow shoulder gets mixed up in chuck meat.
  • Eye of Round Roast (US) – ideal for this marinade because it’s a leaner, tougher cut of meat with less beefy flavour. In Australia, this cut of beef is usually sold in medallion steak form or pre marinated at supermarkets, so it’s not really available.
  • Silverside (Aus/UK) / Bottom Round Roast (US) – this is one of the tougher cuts of roast beef, usually slow cooked. It’s used for corned beef and to make things like Pastrami. This marinade is ideal for adding flavour to this cut and it can be cooked to pink as pictured, as long as the beef is sliced very thinly.
Optional Marinade
  • Rump Roast (Aust) / Top Sirloin Roast (US) – tender, juicy and marbled and a good quality one doesn’t need marinating BUT if you get a very economical one, it will certainly benefit from marinading.
  • Topside Roast (Aus/UK name) / Top Round Roast (US) – probably the most popular cut for a classic roast beef (ie not marinated). If you’ve purchased a good quality one, there’s no need to marinade. But if you’ve purchased a good value one, this roast beef marinade will certainly enhance it.
Do not use marinade for these beef cuts
  • Tender, juicy, prime beef cuts – Prime rib / standing rib roast, scotch fillet roast (which is standing rib minus the bone), tenderloin, strip loin roast / Porterhouse roast. These are pricier, quality cuts and a marinade would be wasted on them!
  • Slow cooking cuts – Brisket, chuck and ribs. These are tough cuts of beef that need to be slow cooked to breakdown the tough fibres. Because of this, I typically do not marinade them as the slow cooking time is when the flavour is infused into the beef – recipes like Pot Roast, Beef Stew, Short Ribs in Red Wine Sauce and Brisket in BBQ Sauce.

How to make it

The making part is very straight forward – marinade, plonk on veggies and roast on high (240C/450F) to get a nice crust, then turn down to 180C/350F to finish cooking.

MOST IMPORTANT STEP is to rest the beef for a minimum of 20 minutes, ideally 30 minutes, to allow the juices to get sucked back into the beef. If you do not rest, the meat juices will run everywhere the second you cut it = less juicy beef.

How long to marinade roast beef?

Because we’re talking about a piece of meat that’s somewhat larger than chicken breast, you’ll get the best results if you can marinate for 2 to 3 days. Anything less than 24 hours is better than not marinating at all, but it’s less effective.

Final Tips!
  • Take the beef out of the fridge 1 hour prior – key to take the chill out of the core a bit to encourage even cooking
  • Slice thinly against the grain – No matter what cut of beef you are using, slice the beef thinly against the grain for the most tender bite. Here’s a diagram for how to slice against the grain – just look for the direction of the meat fibres and cut 90° across them.
  • Start high, then go low(ish) – this recipe starts high at 240C/450F to get the crust going, then finishes roasting at 180C/350F until it’s perfectly pink and super juicy inside.
  • Roast on veggies OR a rack – this encourages more even cooking of the roast by elevating it off the base of the pan (well, skillet in my case. Handy to make gravy afterwards rather than man handling a roasting pan on the stove ).

You can just use a rack, I personally think anyone would be made to turn down tasty roasted veg that have sucked up the flavour of the marinade AND been basted with juices from the roast beef, but who am I to judge?

Gravy is optional here – we’ve added good flavour into the beef so you don’t need it. But I’m never one to turn down gravy, so I’ve popped the recipe in the notes.

But truly, it’s great even without. This beef is so juicy, it is literally squirting juices everywhere when you cut into it – and that’s even after resting it for a good 30 minutes.

I really hope I managed to capture how tender and juicy the beef is in the recipe video! – Nagi x

Watch how to make it

Marinated Roast Beef - YouTube

Marinated Roast Beef

Recipe video above. Use this marinade to transform economical roast beef into something special! It will infuse with flavour, add juiciness and make the beef tender. Marinade 2 – 3 days.

  • 1.5kg / 3 lb Top Blade Roast, Bolar Blade, Eye of Round Roast, Oyster Blade Roast or other economical roast beef cut ((Note 1))
  • 1 tbsp olive oil
Marinade (Note 2):
  • 3 garlic cloves (, minced (2.5 tsp jar))
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp dijon mustard
  • 1/4 cup (60 ml) balsamic vinegar
  • 1/2 cup (125 ml) soy sauce
  • 1/4 cup (60 ml) olive oil
  • 1 tbsp white sugar
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
Vegetables (optional):
  • 3 potatoes (, cut into 5cm/2" chunks)
  • 4 carrots (, peeled cut into 4cm/1.7" pieces)
  • Salt and pepper
Gravy (optional, Note 4)
  • 4 tbsp (50g) flour
  • 2 1/2 cups (625 ml) beef broth ((stock), low sodium)
  • 3/4 tsp black pepper (, coarsely ground)
  1. Mix Marinade ingredients in a large ziplock bag.
  2. Add beef, marinade for 2 days (24 hrs min, 3 days max).
  1. Take beef out of fridge 1 hour prior.
  2. Preheat oven to 240C/450F.
  3. Toss vegetables in all beef marinade liquid, spread out in ovenproof skillet, top with beef.

  4. Drizzle with oil, roast 20 minutes.

  5. Turn oven down to 180C/350F (160C fan), roast for a further 35 – 40 minutes or until a meat thermometer inserted into the centre registers 44°C / 111°F for medium rare (Note 3 for more temps).

  6. Remove beef onto plate, cover loosely in foil and rest for 20 – 30 minutes (internal temp will rise to 52°C / 125°F which is perfect medium rare!).

  7. Return vegetables to oven to brown a bit, if needed.

  8. To serve, slice beef thinly. Serve roast veg and juices in the skillet OR make gravy (below)!

Gravy (optional)
  1. Remove vegetables, leave juices in skillet. Skim excess off fat from surface, leave behind 2 tbsp.

  2. Place on medium high heat on stove. Add flour and stir for 1 minute.

  3. Slowly add beef stock while stirring. If needed, use whisk to remove lumps. 

  4. Bring to simmer for 2 minutes until thickens to gravy consistency. Stir in pepper and salt if needed. Serve with beef.

1. Beef Cuts –  Recipe designed to add flavour and tenderise economical roast beef cut, such as:

  • Oyster Blade Roast  (Aus) / Top Blade Roast (US).
  • Bolar Blade (Aus/parts of UK)
  • Eye of Round Roast (US) 
  • Silverside (Aus/UK) / Bottom Round Roast (US)
  • Rump Roast (Aust) / Top Sirloin Roast (US)^ – only if you get super economical ones.
  • Topside Roast (Aus/UK name) / Top Round Roast (US)^- only if you get super economical ones.

* If you get good to high quality of these ones, do not marinade, they will be good as is.

Do not use for:

  • expensive roast beef cuts like prime rib / standing rib roast, scotch fillet roast (which is standing rib minus the bone), tenderloin, strip loin roast / Porterhouse roast.
  • chuck, brisket, ribs or shank (these need to be slow cooked, recipe needs amendment)

2. Marinade options

  • Mustard – can leave out or use other mustard
  • Balsamic – 2 tbsp vinegar
  • Sugar – honey, maple, other liquid sweeteners
  • Herbs – any of choice
  • Onion powder – garlic powder, or omit 

3. Internal Temperature of Roast Beef: The internal temperature will rise by 8°C / 14°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness. Here are the internal temperatures of cooked beef:

  • Rare is 49°C/120°F. Remove from oven when it is 41°C/ 106°F.
  • Medium rare  is 52°C / 125°F. Remove from oven when it is 44°C / 111°F. Medium rare is my preference.
  • Medium is 55°F / 130°F. Remove from oven at 48°C/118°F.
  • Medium well done is 57°C/135°F. Remove from oven at 49°C/120°F.

COOK TIMES for different sizes: Add 10 -15 minutes for each 1 kg/ 2 lb, but start checking the internal temp early just to be sure.

TIP: Once the internal temp hits 40°C/104°F, the internal temp increases by about 5°C/10°F every 3-4 minutes.

4. Gravy is optional, the beef is flavour infused and ultra juicy, gravy is not necessary (but I personally never say no!)

Life of Dozer

1 dog

1 rug

Fills the vacuum cleaner twice every week


The post Marinated Roast Beef appeared first on RecipeTin Eats.

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Asian Noodle Salad tossed with a wickedly delicious dressing that’s creamy, peanutty, with a hint of sesame, tang of lime and mild hit of chilli. I would die a happy girl if I drowned in this dressing (morbid but true). Great lunch idea for work because it’s super tasty served cold!

Noodle Salad – Lunch Idea for Work!

This noodle salad is the sort of thing I used to take into work for lunch back in my corporate days. I was never a sandwich gal. I mean, let’s face it. Sitting in an air conditioned cubicle in front of a computer all day isn’t exactly stimulating. Most days, lunch was the most exciting part of my day.

Hence – skip the sambos.

Enter – Asian Noodle Salad with creamy peanut dressing!

Great COLD lunch – and lasts for days!

There’s not many dishes other than salads that are genuinely great cold – or intended to be eaten cold. There’s even less salady type things that last for days, given that the moment salads are dressed they start to wilt and lose freshness.

And therein lies the reason why this noodle salad was a regular in my work lunch rotation. Adaptable, no need to heat it up, and it’s truly just as good today as it is tomorrow and the next day – and the next!

What you need

In case I hadn’t already made it clear – this noodle salad really is all about the dressing. I use commercial peanut butter spread here ie the type loaded with sugar and extra oil and salt because all these flavourings are part of what makes the dressing so tasty.

If you make this with natural peanut butter, refer to the recipe notes – we need to jack up the flavourings a bit.

For the noodle salad itself, the idea here is to use vegetables that won’t wilt into a watery mess the minute it’s dressed. I’ve gone with: beans, capsicum (bell peppers), carrots and bean sprouts. Other ideas for vegetables include:

  • Cabbage (white, green, red)
  • Zucchini (yes, raw, it’s great!)
  • Snow peas
  • Thinly sliced raw broccoli
  • Red onion
  • Lightly blanched asparagus, snap peas, cauliflower

Avoid things like lettuce, spinach, cucumber and tomato unless you’re consuming it on the day.

Best noodles?

I like to use any fresh thin egg noodles (ie pale yellow noodles sold in the fridge section) such as thin Hokkien noodles because I am partial to the slightly chewy, slippery texture in this noodle salad. But I’ve made this plenty of times with just about every other noodle I use – rice noodles, ramen noodles (toss the seasoning packs), dried egg noodles and yes, I’ve even used pasta!

Also a great Asian side dish!

I know I’m talking this up as a lunch idea for work, but this Noodle Salad is also a terrific option as a side dish for an Asian meal (or Asiany, you know the sort I mean!). I see this alongside things like:

Also, it would be great to serve as a side to make a meal out of small-bite type Asian things such as:

All this tasty food talk is torture. I need to sign off and get into the kitchen to make dinner! ~ Nagi x

Watch how to make it

Noodle Salad with Creamy Sesame Peanut Dressing - YouTube

Noodle Salad With Creamy Sesame Peanut Dressing

Recipe video above. A vegetable noodle salad with a dressing that’s creamy, peanutty, with a hint of sesame, tang of lime and mild hit of chilli. GREAT work lunch idea – keeps for days, terrific served cold. Try adding shredded chicken! Also great side for Asian meals. Serves 3 as a meal, or 4 to 5 as a side.

  • 1/4 cup peanut butter (, preferably smooth (Note 1))
  • 1 tbsp sesame oil (, toasted (Note 2))
  • 1 tbsp canola oil ((or other neutral oil))
  • 2 tbsp soy sauce ((Note 3))
  • 2 tbsp sweet chilli sauce
  • 1 tbsp sriracha ((adjust spiciness to taste))
  • 2 tbsp lime juice ((sub rice or cider vinegar))
  • 1 garlic clove (, minced)
  • 2 to 4 tbsp water (, if needed)
  • 350g / 12 oz fresh egg noodles ((about 4 cups, packed))
  • 1.5 cups carrot (, julienned (1 large or 2 small carrots))
  • 2 cups beansprouts
  • 1.5 cups green beans (, halved)
  • 1.5 cups red bell pepper/capsicum (, finely sliced (1 large))
  • 3 green onion stems (, finely sliced on the diagonal )
  • 1 tbsp white sesame seeds ((preferably toasted))
  1. Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.
  2. Dressing – Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.

  3. Beans – Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.

  4. Toss – Place salad ingredients in a big bowl, toss with dressing. 

  5. Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.

1. Peanut Butter – commercial spread is what I use in this recipe ie sweetened. If you use natural peanut butter (ie pure peanuts, not added sugar etc), you’ll need to add about 2 tsp sugar and 1/4 tsp salt into the dressing.

2. Toasted Sesame Oil is dark brown and has a more intense sesame flavour, Untoasted is yellow (not common in Australia).

3. Soy Sauce – all purpose or light soy. Don’t use dark soy or kecap manis, flavour is too intense.

4. Noodles – I use thin hokkien noodles because I like the slippery, slightly chewy texture in this noodle salad, the type that is sold in the fridge section that just requires soaking in hot water. But any noodles work fine here – rice, egg, fresh, dried, even ramen (use 3 cakes, toss seasoning). Just prepare per packet.

5. Other Vegetable options – anything that won’t go watery limp once dressed:

  • Shredded Cabbage (white, green, red)
  • Zucchini batons (yes, raw, it’s great!)
  • Snow peas, thinly sliced raw broccoli, red onion, corn
  • Lightly blanched asparagus, snap peas, cauliflower

Avoid: lettuce, spinach, cucumber, tomato

6. Adapted from a Nigella Lawson recipe.

7. Serves 3 as a meal, or 4 to 5 as a side.

Originally published July 2014, updated May 2019 with new photos, rewritten post, addition of recipe video and most important, added Life of Dozer! No change to recipe – it’s just as tasty as its been for the last decade I’ve been making it!

Life of Dozer

Dozer spent most of yesterday afternoon in the car with me as we travelled all over the north side of Sydney doing flower and foodie drop offs for Mother’s Day, to the various special mothers in our lives.

The post Noodle Salad with Sesame Peanut Dressing (Work lunch idea!) appeared first on RecipeTin Eats.

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Every mother deserves a Mother’s Day Brunch….especially mine!

This may come as a surprise to you (or perhaps it won’t!), but I was one heck of a rebellious teenager. I made life hell for my mother.

Actually, 2 of the 3 RecipeTin Family kids were very, very naughty – my brother and me. Definitely worse than the average teenager.

So we always treat our mother extremely well on Mother’s Day. Paying penance for all those years we did things that would make you tut tut me, and you’d never look at me the same again.

Sometimes, we spoil her with gifts.

ALWAYS, we spoil her with good food!

So today I’m sharing a suggestion for a Mother’s Day Brunch menu, as well as a whole heap of my favourite recipes that are deemed Mother’s Day worthy!

Mother’s Day BRUNCH MENU

Here’s a suggestion for an easy Mother’s Day Brunch menu. The idea behind this menu is that it’s a leisurely brunch for a group. Mostly make ahead, no standing over a hot stove flipping pancakes for 20 people, and the food doesn’t need to be piping hot to be super tasty.

  • Country Breakfast Casserole – everything you know and love about a breakfast fry up, in one big casserole! Bacon, sausages, potato, eggs, bread, butter, cheese, toss it all together the night before and just pop it in the oven on the day of.
  • Scones (US – biscuits) – Doesn’t get more Mother’s Dayish than a big pile of soft fluffy scones! If time is of the essence, try these emergency Lemonade Scones – they’re magic! Don’t forget the jam and cream….
  • Cornbread Muffins (super quick and easy) – I like to have a few savoury options because our family is more savoury than sweet. And these cornbread muffins are a firm favourite that make an appearance at most of our gatherings.
  • Strawberry Salad – pretty as a picture! Your mum will be sooo impressed by how this looks – and tastes! Alternative: Apple Salad with Cranberries. Another show off salad mum will be super impressed with.
  • Homemade Granola (Muesli) – a) it’s way cheaper than store bought b) it’s not crazy sweet like most store bought c) you can put all of mum’s favourite stuff in it. Bonus – keeps for weeks!
  • Yogurt, fresh fruit slices or fruit salad – For the pikelets and granola, or eating as is. I think it’s always nice to have fresh fruit as a palette cleanser for spreads.


Just a few recipe suggestions for Mother’s Day Brunch!! My mother is definitely more of a savoury than sweet gal, so savoury dishes come first.


Homemade Sausage and Egg McMuffins – Our family tradition, this is what we’ve always made for special occasion weekend breakfasts. One of the few things that could get me out of bed as a lazy teenager! Get the recipe.

Frittatas – Classic Frittata (stove then oven) or an EASY Baked Frittata, the rules for what goes in it are that there are no rules. Just make it something your mum loves!

Quiches – I don’t know about yours, but my mother is mad about quiches! Quiche Lorraine or Salmon Quiche – which would your mother prefer?

Country Breakfast Casserole – everything you’d see on a breakfast fry up plate, loaded into a big casserole for sharing. Sausage, egg, bacon, bread, potato, cheese! Make it the night before and bake it on the day. Get the recipe

Eggs – Make your mum a big fluffy Omelette and stuff it with all her favourite things. Or try a Spanish Tortilla Omelette loaded with potato! If BIG flavours is more your mum’s style, make Shakshuka for her. It’s Middle Eastern eggs poached in a spicy tomato broth, and I’m a little obsessed with it!

Savoury Stuff for mopping up runny yolks

Fry up some bacon, eggs and mushroom, then serve it with some warm homemade Cornbread muffins to slop up the runny yolks. Or perhaps one of these are more to her liking –

Browse all Breakfast & Brunch recipes


We’ve always been more of a savoury rather than sweet-tooth family. So to be honest, we’d have more savoury things and just one or two sweet things at a big brunch.

But for sweet things, here are my picks!

Pancakes – Classic plain fluffy pancakes, small handheld-size pikelets or the mother of all pancakes – Blueberry pancakes!

Scones – They might usually be an afternoon tea favourite, but scones are certainly perfectly at home on a brunch table. My recipe is super quick and fail-proof because they’re made using a food processor. If you want an even easier version, use the Lemonade Scones recipe (3 ingredients, dump and stir!).

Homemade Granola / Muesli – Easy to make, you can load it up with all your mum’s favourite things, make it chunky or loose, and it lasts for weeks and weeks so she can take it home and every morning, she will think of you, her favourite child. Get the recipe.

Strawberry Cheesecake – It just looks so impressive and is one of the most amazing cheesecake flavour combos ever. Full stop! Get the recipe.

More cake / dessert favourites

  • Chocolate Cake – world’s easiest, most amazing cake recipe. Dump and mix, works every time, this is the chocolate cake I make most often.
  • Vanilla Sponge – the classic! Soft and buttery, load it with strawberries and cream or frosting of choice!
  • Profiteroles – I know this is my mother’s pick because they’re small bite size pieces and less sweet than cakes! And I’m a fan because they just look so dang impressive

Browse all sweet recipes

Something Fresh

For any menu, I think it’s important to have fresh options as a palette cleanser, and also to cater for those people in our lives (pretending) to be healthy.

Certainly in the RecipeTin Family, at any given point in time, at least one person declares themselves to be on a Diet . Though how long that actually lasts is another question entirely.

Yogurt and fresh fruit – standard fare at any brunch I put on, for serving with granola/muesli, pancakes/scones/pikelets or just as is.

Strawberry Salad – because it looks so pretty and your mother is worth the effort! This is one of my “show off” salads, travels well for assembly on site, and it will be talked about for days (weeks!)Get the recipe

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This is such a great Chicken Marinade – it infuses chicken with savoury flavour as well as making it extra juicy! Particularly great chicken breast though it can be used for any cut.

Use it for a quick 30 minute marinate, though it’s even better if you can leave it for longer!

Chicken Marinade

99% of the time I use this chicken marinade, it’s an emergency eek, gotta do something with that chicken before it goes off! type situation.

And therein lies the beauty of this marinade. It’s the quick-fix for any cut of chicken, and there’s tons of substitution options so you can make it anytime without having to run out to the shops.

It’s savoury with a hint of sweet, and makes the chicken extra juicy which is especially great for chicken breast.

This chicken marinade is sensational for grilled chicken!

Loads of substitution options

Here are the ingredients for the chicken marinade. I’ve listed some of the obvious alternatives here, but there’s actually substitutions for every single ingredient – even soy sauce (just use salt and water, that’s a basic brine mix).

Don’t you wish there were more recipes as flexible as this where I could still guarantee a great outcome??

What chicken to use?

This marinade will work for any cut of chicken (bone in or out, skin on or off) though it’s especially good for chicken breast because it’s a fast acting flavour injector that adds juiciness into this lean cut of chicken.

How long to marinade chicken?

3 hours to overnight is best. But for chicken breast or boneless thigh, even 30 minutes is effective – you’ll be surprised how much extra flavour you get from such a quick marinade!

Cooking options?

You’ll see that I cook it on the stove in the recipe video below, and it’s ideal for stove, BBQ or broiler/grill because you’ll get lovely browning on the chicken.

If you want to bake this, it’s best to finish it off with a blast under the broiler/grill to get some colour on it. Because colour = flavour, especially for a marinade like this!

How to serve it

Because the chicken sucks up the marinade and makes it extra juicy, you’ll find a good amount of juices pools on the plate as the chicken rests which sort of serves as the sauce. Plus the chicken itself is loaded with juiciness so you’re not going to be missing a sauce here.

Make up a mighty chicken salad, or serve it for dinner with a side salad. It’s pictured below with a Strawberry Spinach Salad that’s coming on Wednesday. One of the best new salads I’ve tried in a while!

Otherwise, try making a big batch of Lemon Potato Salad, Coleslaw, Broccoli Salad or Macaroni Salad that you can keep in the fridge and serve up for days. I’m fond of these because they’re the type of salads that are even better the next day, and the next! ~ Nagi x

My all time Top 5 favourite chicken marinades

It was a hard call, but here’s my Top 5…

Watch how to make it

Amazing simple Chicken Marinade - YouTube

Just a great Chicken Marinade

Recipe video above. This is just a great everyday Chicken Marinade, one you make with things you’ve already got with plenty of sub options (see notes). It will make any cut of chicken extra juicy, infuse it with savoury flavour that’s a touch of sweet, with a hint of herby goodness. Especially good for chicken breast!

  • 700g / 1.4 lb chicken breast, tenderloins or thigh ((Note 1))
Chicken marinade:
  • 2 tbsp brown sugar
  • 1 tbsp olive oil ((or any oil))
  • 5 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2 tsp Worcestershire sauce
  • 4 garlic cloves (, minced)
  • 1 tsp dried oregano ((or rosemary, thyme, minced herbs))
  • 1/2 tsp black pepper (, ground)
Garnishes, for serving (optional)
  • Finely chopped parsley
  • Lemon slices
  1. Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.

  2. Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken.

  3. Marinate 3 hours to overnight, though even 30 minutes is effective. (Note 2)

  4. Heat 1 tbsp olive oil in a large skillet over medium heat, and cook chicken per times below until deep golden (see video). If browning too quickly, lower heat.

  5. Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired. 

Cook times:
  1. Whole breast and boneless thighs: 3 – 4 minutes each side (internal temp 165F/75C)

  2. Cutlets and tenderloin – 2 minutes each side

1. Chicken – marinade will work for any cut of chicken thought I mostly use skinless boneless cuts.

2. Quick Marinade 30 min to 1 hr – cut breasts in half horizontally to form 2 thin steaks. For whole thighs or breast, poke a few holes in each breast using a fork. For drumsticks, cut a couple of slashes with knife.

3. Marinade subs:

  • Brown sugar – sub 2 tbsp white sugar, 1.5 tbsp honey, maple syrup
  • Soy – any normal, all purpose soy or light soy good here, or tamari, mushroom soy sauce. If you have sweet soy or kecap manis, skip sugar. Dark soy sauce not recommended (label will say “dark soy). 
  • No soy? Dissolve 1 tsp salt in 4 tbsp water, then use in place of soy sauce.
  • Lemon – sub with less sharp vinegars like cider vinegar, white wine or red wine vinegar, rice vinegar. Or 1.5 tbsp other vinegars (normal white vinegar, balsamic)
  • Worcestershire – dollop of ketchup or BBQ sauce would be a decent sub there! Say 2 tbsp, then cut down sugar. HP Sauce, steak sauce or other savoury sauces also good.
  • Garlic – 3/4 tsp dried garlic powder good here. Also 1/4 tsp onion powder would be nice too.
  • Dried herbs – anything is the go here, go with what you like. Fresh won’t really work here, too delicate unless doing a short marinade. Exception – fresh rosemary is terrific, 1 tsp finely chopped.

4. Baking directions – stove is best to get nice browning, but to bake, cook as follows:

  • Breast and boneless thighs – bake 18 minutes at 425F/220C oven, or internal temperature is 165F/75C, followed by quick grill/broil on high to brown
  • Drumsticks, wings and bone in thighs – 50 minutes at 180C/350F, basting with juices once or twice

Life of Dozer

Reunited after a week apart! It’s only been an hour or so and he’s already so sick of the smoochy hugs

The post Just a great Chicken Marinade appeared first on RecipeTin Eats.

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Recipes for your Cinco de Mayo Party! From starters to nibble to the main affair, it’s about all things Mexican!

To start

Grab a big bag of corn chips to dunk in these!


How it’s made it Mexico, a cut above the usual! Get the recipe.


Healthy and delicious, nothing in a jar can compete with this! (PS It’s also a 5 minute dump and whizz job). Get the recipe.

Queso (Mexican Cheese Dip)

Copycat of everybody’s favourite cheesy dip except it’s made with real cheese, no Velveeta in sight! Love how it’s stays creamy and dippable even at room temp. Get the recipe

Pig-Out Salsa

Made with chorizo, corn and tomato, this is always the first thing to go at every gathering I have taken it to (I kid you not). Get the recipe

Big fat juicy Beef Nachos!

Corn chips layered with Nachos cheese sauce, juicy seasoned taco beef filling and topped with melted cheese….. be still my beating heart! Get the recipe

Taco Bar!

The low-effort-big-impact way to entertain: lay out a taco bar for people to help themselves!

Carnitas (Mexican Slow Cooker Pulled Pork)

My personal favourite, seasoned pork is slow cooked until tender then gently shredded and pan fried so it’s golden on the outside, yet still juicy on the inside. It’s amazing! Get the recipe

Quick Shredded Chicken Taco Meat (with sauce!)

Super quick, big flavours, shredded Mexican Chicken that makes its own sauce, it’s like a homemade Old El Paso packet mix. Quick and easy option, no marinating needed. Get the recipe

Marinated Grilled Mexican Chicken

Spice infused marinade tenderises and injects chicken with flavour, ideal for grilling and serving whole or chopping to serve with tacos (or all things Mexican!). Get the recipe. Also try these Chicken Fajitas!

Mexican Shredded Chicken

Flavour loaded braising liquid made with Chipotle in Adobo, slow cooked until fall apart tender and served with the smokey Mexican sauce. Get the recipe.

Old School Ground Beef Tacos

I love making tacos using ground beef (mince) – it’s so nice and juicy! This beef taco filling is made with a homemade taco seasoning – it tastes just like Old el Base (minus the artificial flavour edge). Get the recipe

Mexican Shredded Beef

Beef slow cooked in a rich Mexican Sauce the gently shredded and tossed back in with the flavourful sauce. So good! Get the recipe

Carne Asada

Marinated then cooked to perfected medium rare, one of my favourite ways with steak! Get the recipe

Fish Tacos

Terrific healthy option, fish fillets infused with a lime base marinade then pan fried or grilled, flaked into large chunks and stuffed in tacos. Get the recipe

Vegetarian option is glaringly absent. But if you are after a great meat free taco filling, use the vegetarian filling in these Quesadillas!

More Mains Beef Enchiladas

Stuffed with a juicy beef and bean filling and homemade enchilada sauce, it’s can’t-stop-eating-it delish! Get the recipe – and also see the Pork Carnitas Enchiladas!

White Chicken Enchiladas

Shredded Chicken tossed in a savoury creamy sauce with a hint of Tex-Mex flavours, topped with melted cheese! Get the recipe

Slow Cooked Mexican Beef Short Ribs

Beef Ribs slow cooked in a flavour packed sauce until fall apart tender. Hands down the BEST cut of beef for slow cooking! Get the recipe

Taco Sides
  • Quick pickled red cabbage used in the Fish Tacos is a terrific all rounder I use quite often. Pairs well with any meat
  • Shredded lettuce (iceberg is the old school way!), chopped or sliced tomato
  • Mexican Corn Salad – golden pan fried corn tossed in a creamy jalapeno dressing, it’s essential  Mexican Street Corn in salad form. Ideal for stuffing into tacos!

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