Recipes


Greek Zoodle Salad

GreekZoodle Salad

A healthy Salad which is a combination of Greek Salad with Zoodles

2 Zucchinis
1/4 English cucumber chopped
10 cherry tomoatoes halved or more to taste
10 pitted kalamata olives, halved, or more to taste
1/4 cup thinly sliced red onion
2 ounces crumbled reduced-fat feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt and ground black pepper to taste

Cut zucchini into noodle-shaped strands using a spiralizing tool. Place “zoodles” in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over “zoodle” mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.

Cauliflower, paneer & pea curry

cauliflower-paneer-pea-curry

Preparation Time:10 mins: Cook Time 45 mins Total 55 mins

Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
2 tbsp sunflower oil
225g pack paneer, cut into cubes
1 head of cauliflower, broken into small florets
2 onions, thickly sliced
2 garlic cloves, crushed
2 heaped tbsp tikka masala paste
500g carton passata
200g frozen peas
small pack coriander, roughly chopped
basmati rice or naan breads, to serve
raita or your favourite chutney, to serve
Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.

Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.

 

Moroccan Cheese Burger
A delicious burger moroccan style.
Write a review
Print
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
2197 calories
396 g
4 g
36 g
88 g
5 g
1331 g
2832 g
34 g
0 g
22 g
Nutrition Facts
Serving Size
1331g
Amount Per Serving
Calories 2197
Calories from Fat 308
% Daily Value *
Total Fat 36g
55%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 7g
Cholesterol 4mg
1%
Sodium 2832mg
118%
Total Carbohydrates 396g
132%
Dietary Fiber 42g
169%
Sugars 34g
Protein 88g
Vitamin A
287%
Vitamin C
77%
Calcium
85%
Iron
116%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the burger patty
  1. 2 cups canned or cooked chickpeas, drained of all liquid and rinsed
  2. ⅓ cup bulgur (cracked wheat).
  3. ¼ cup chickpea flour (besan or garbanzo bean flour)
  4. 1 large carrot, grated
  5. 1 tsp allspice powder (use a combination of cloves and cinnamon if you don't have this)
  6. 1 tsp cumin powder
  7. 1 tsp coriander powder
  8. 1 tsp ground black pepper
  9. 3 cloves garlic, minced or grated
  10. 1 tsp cayenne pepper or red pepper flakes
  11. 2 tbsp finely chopped coriander leaves
  12. Salt to taste
To build the burger
  1. 6 whole-wheat burger buns
  2. Tomato, onions, greens to top the burger
  3. Vegan mayonnaise, mixed, if you like, with some Harissa paste or adobo sauce
Instructions
  1. Cook the bulgur by placing it in a saucepan with salt to taste and ⅔rd of a cup of water, bring to a boil, lower heat to a simmer, slap on a lid, and let the bulgur cook 15 minutes. Set aside to cool.
  2. Place the chickpeas in a large bowl and mash with a heavy ladle or potato masher. Leave some larger pieces in for some texture.
  3. Add all of the other ingredients for making the burger patty, including the bulgur, and mix them well. You should have a mixture that holds together when you press it into a patty.
  4. Make six patties, each about 2½ to 3 inches in diameter.
  5. Spray a nonstick griddle or cast-iron skillet with oil. Cook each patty for about 3 minutes on each side over medium-high heat or until charred and golden-brown.
  6. To build your burger, cut each hamburger bun along the middle, and then slather on some vegan mayonnaise. Add greens, an onion ring, top with the burger and more veggies if desired, and serve.
beta
calories
2197
fat
36g
protein
88g
carbs
396g
more
EatOnline get your culinary treat here http://eatonline.asia/

 

Easy cheesy frittata
Serves 4
This simple lunch dish is a great way of getting children aged 5-9 involved in the kitchen
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
194 calories
8 g
216 g
12 g
14 g
6 g
228 g
555 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
228g
Servings
4
Amount Per Serving
Calories 194
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 216mg
72%
Sodium 555mg
23%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
10%
Sugars 5g
Protein 14g
Vitamin A
21%
Vitamin C
43%
Calcium
20%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 spring onions
  2. Spring onions
  3. , ends trimmed off
  4. 4 tablespoons of frozen peas
  5. Peas
  6. , defrosted
  7. 1 courgette
  8. Courgette
  9. , halved with the ends cut off
  10. 2 slices of ham
  11. 100g feta cheese
  12. 4 eggs
Instructions
  1. Ingredients
  2. 2 spring onions
  3. Spring onions
  4. , ends trimmed off
  5. 4 tablespoons of frozen peas
  6. Peas
  7. , defrosted
  8. 1 courgette
  9. Courgette
  10. , halved with the ends cut off
  11. 2 slices of ham
  12. 100g feta cheese
  13. 4 eggs
  14. Eggs
  15. Compare prices
Want to see what this recipe costs at different supermarkets? Compare in one place here
  1. MySupermarket
  2. Method
  3. 1.Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
  4. Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
  5. Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
  6. Break the feta into the bowl by crumbling it with your hands.
  7. Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white
  8. Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set.
  9. Serve with salad and crusty bread.
Notes
  1. You'll need children's scissors with metal blades or a small knife, depending on your child's age. A rotary grater is kinder to little knuckles.
Adapted from BBCGoodFood
beta
calories
194
fat
12g
protein
14g
carbs
8g
more
Adapted from BBCGoodFood
EatOnline get your culinary treat here http://eatonline.asia/
Emeril's Rigatoni with Broccoli and Sausage
Serves 6
Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without a bit of fishiness, so if you're tempted to skip them, don't!
Write a review
Print
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
553 calories
73 g
25 g
18 g
29 g
4 g
374 g
545 g
6 g
0 g
12 g
Nutrition Facts
Serving Size
374g
Servings
6
Amount Per Serving
Calories 553
Calories from Fat 156
% Daily Value *
Total Fat 18g
27%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 25mg
8%
Sodium 545mg
23%
Total Carbohydrates 73g
24%
Dietary Fiber 8g
32%
Sugars 6g
Protein 29g
Vitamin A
26%
Vitamin C
306%
Calcium
15%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Coarse salt and ground pepper
  2. 1 pound rigatoni
  3. 2 heads broccoli, cut into florets (about 4 cups)
  4. 1/4 cup extra-virgin olive oil
  5. 2 garlic cloves, minced
  6. 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
  7. 4 anchovy fillets, minced
  8. 1 pound sweet Italian sausage, casings removed
  9. Parmesan, grated, for serving
Instructions
  1. In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
  2. Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.
Notes
  1. Emeril says, "If you're in the market for a simple, comforting pasta dish, look no further: This Italian-inspired combination is easy enough that kids can lend a hand. Let older helpers cut off the broccoli florets while little ones have fun whisking together the sauce. Feel free to use turkey or chicken sausage for a lighter meal."
beta
calories
553
fat
18g
protein
29g
carbs
73g
more
Adapted from Emeril's Rigatoni with Broccoli and Sausage
EatOnline get your culinary treat here http://eatonline.asia/
Home Made Pizza
Serves 4
Pizza – who can name someone that does not enjoy pizza? Now has become a universal food loved by all! There are so many variations of pizza. There are a number of recipes for pizza dough, sauce, and toppings. I like to make all my pizzas from scratch. There’s nothing better than biting into that first slice of fresh, hot, homemade pizza.
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
682 calories
77 g
44 g
31 g
25 g
10 g
392 g
1407 g
8 g
0 g
19 g
Nutrition Facts
Serving Size
392g
Servings
4
Amount Per Serving
Calories 682
Calories from Fat 272
% Daily Value *
Total Fat 31g
48%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 44mg
15%
Sodium 1407mg
59%
Total Carbohydrates 77g
26%
Dietary Fiber 6g
23%
Sugars 8g
Protein 25g
Vitamin A
35%
Vitamin C
98%
Calcium
34%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. for Dough
  2. 2-1/2 cup all-purpose flour (plain flour, maida)
  3. 1/2 teaspoon sugar
  4. 1/2 teaspoon salt
  5. 1-1/2 tablespoons dry yeast
  6. 3 tablespoons olive oil preferred,
  7. Approx. 1 cup lukewarm water, 110 degree F
  8. About 2 tablespoons of all-purpose flour for rolling
  9. for Sauce
  10. 3 cups crushed tomatoes
  11. 2 tablespoons olive oil preferred
  12. 1 teaspoons Italian herbs
  13. 1 teaspoon salt
  14. 2 teaspoons sugar
  15. 1/8 teaspoon black pepper
  16. ¼ teaspoon chili flake
  17. 2 teaspoons corn starch
  18. for Topping
  19. 2 cups shredded mozzarella cheese
  20. 1 cup sliced bell pepper in small pieces (capsicum, Shimla mirch)
  21. 1 cup sliced mushrooms
Instructions
  1. for Dough
  2. Add the yeast to lukewarm water and set it aside for about 5 minutes, mix it well making sure yeast has dissolved.
  3. Combine flour, sugar, salt and oil and mix. I am using food processer with dough blade to make dough. Note: for pizza dough should be knead well, you can use standing mixer with a dough attachment, or make the dough by hand.
  4. Add yeast water run the food processor for 4-5 minutes, stopping every minute for few seconds. Make sure dough is very soft but not sticky if needed add more water or if it is too sticky add little more flour. When dough is ready add 1 tablespoon of oil and run the food processor for about half a minute more.
  5. Take out the dough over floured surface and knead the dough until smooth and elastic will take about 3-4 minutes.
  6. Grease large bowl with oil, and oil the dough all around lightly, cover the bowl. Set aside the dough in a warm area, for about two hours, dough should be double in size.
  7. Knead the dough again over lightly floured surface and divide the dough into 2 equal parts. And let them rest for 3-4 minutes, before rolling.
  8. Making the sauce
  9. Add oil into a pan over medium high heat. Add Italian herbs, black pepper, and chili flakes stir for few seconds add tomatoes, salt and sugar. Cook until tomatoes have become mushy and most of the water from tomatoes has evaporated. Mix the corn starch with 2 tablespoons of water and add to the tomatoes. Reduce the heat to low stir the sauce for few minutes until sauce becomes the consistency of soft batter. If tomatoes are too sour use little more sugar. Set aside.
  10. Preparing the Pizza
  11. Preheat the oven a4 425 degree F (225 Celsius).
  12. Grease the pizza pan, I am using 14 inch pan.
  13. Lightly flour roll into a 13 inch circle. Transferred to greased 12-in. pizza pan; build up edges slightly. Lightly greased the rolled dough, this helps making the pizza crisp.
  14. Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to within one inch of edges. Spread your toppings bell pepper, mushrooms, sprinkle the cheese.
  15. Bake for 15 to 18 minutes depend on the oven, until the golden brown.
  16. Slice and serve.
Notes
  1. When you make pizza and crust comes out soggy every time, did not cook well and you don’t know what you are doing wrong! For that bake the pizza before adding any topping or sauce at 375° for about 10 minutes or until lightly browned. Spread sauce and topping bake again for about 10 minutes or until pizza is done.
beta
calories
682
fat
31g
protein
25g
carbs
77g
more
EatOnline get your culinary treat here http://eatonline.asia/

 

 

 

 

Vegetable Hakka Noodles (Chow Mein)
Serves 2
Vegetable Hakka noodles are also more commonly known as Vegetable Chow Mein. This is a popular Indo-Chinese dish. Vegetable hakka noodles consists of stir fry noodles with a variety of vegetables. This is a quick and easy recipe to make. Hakka noodles is a delicious and flavorful dish and very popular with street vendors. This also makes a great one-dish meal.
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
454 calories
67 g
0 g
16 g
11 g
1 g
408 g
2299 g
11 g
0 g
13 g
Nutrition Facts
Serving Size
408g
Servings
2
Amount Per Serving
Calories 454
Calories from Fat 137
% Daily Value *
Total Fat 16g
24%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 2299mg
96%
Total Carbohydrates 67g
22%
Dietary Fiber 10g
38%
Sugars 11g
Protein 11g
Vitamin A
192%
Vitamin C
375%
Calcium
9%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. About 4oz. whole wheat noodles
  2. 2 tablespoons oil
  3. 2 cups cabbage thinly sliced
  4. 1/2 cup carrots grated or thinly sliced
  5. 1 cup bell pepper thinly sliced, use the different color bell pepper, capsic
  6. 1/2 cup finely chopped French green beans
  7. 1 tablespoon ginger finely chopped
  8. 1 tablespoon rice vinegar
  9. 3 tablespoons soy sauce
  10. 2 tablespoons chili sauce, adjust to taste
  11. 1/2 teaspoon salt
Instructions
  1. Cook noodles according to the package instructions. Drain the cooked noodles in a colander, and rinse them with cold water. Set aside.
  2. Heat oil in a wide pan or wok on medium high heat, first sauté the green beans, and ginger for about 1 minutes.
  3. Traditionally vegetables are tossed while cooking, I find it is easier just to stir fry
  4. Add grated carrots, shredded cabbage and sliced bell pepper. Stir fry for about two minutes, do not overcook the vegetables. Vegetables should have some crunch.
  5. Add noodles, salt, soy sauce, vinegar, and chili sauce, toss them together and stir-fry them for about a minute.
  6. Hakka noodles are ready.
Adapted from http://www.manjulaskitchen.com/
beta
calories
454
fat
16g
protein
11g
carbs
67g
more
Adapted from http://www.manjulaskitchen.com/
EatOnline get your culinary treat here http://eatonline.asia/
SPAGHETTI WITH ZESTY BOLOGNESE
Serves 6
SPAGHETTI WITH ZESTY BOLOGNESE with PHILADELPHIA CREAM CHEESE
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
45 min
Prep Time
15 min
Cook Time
20 min
Total Time
45 min
445 calories
51 g
56 g
16 g
24 g
6 g
252 g
290 g
7 g
1 g
8 g
Nutrition Facts
Serving Size
252g
Servings
6
Amount Per Serving
Calories 445
Calories from Fat 141
% Daily Value *
Total Fat 16g
24%
Saturated Fat 6g
29%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 56mg
19%
Sodium 290mg
12%
Total Carbohydrates 51g
17%
Dietary Fiber 4g
14%
Sugars 7g
Protein 24g
Vitamin A
9%
Vitamin C
16%
Calcium
10%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small onion, chopped
  2. 1/4 cup KRAFT Zesty Italian Dressing
  3. 1 lb. ground beef
  4. 1 can (15 oz.) tomato sauce
  5. 1 can (14.5 oz.) diced tomatoes, undrained
  6. 2 tbsp. PHILADELPHIA Cream Cheese
  7. 3/4 lb. spaghetti, uncooked
  8. 1/4 cup KRAFT Grated Parmesan Cheese
Instructions
  1. COOK and stir onions in dressing in large skillet on medium heat 5 min. or until crisp-tender. Add meat; cook on medium-high heat until evenly browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low heat 15 min., stirring frequently.
  2. MEANWHILE, cook spaghetti as directed on package, omitting salt.
  3. REMOVE sauce from heat. Add cream cheese; stir until melted. Drain pasta; place on platter. Top with sauce and Parmesan.
Notes
  1. HEALTHY LIVING
  2. Watching your fat and calorie intake? Save 50 calories and 7g of fat per serving by preparing our Healthy Living version of Spaghetti with Zesty Bolognese. Prepared with KRAFT Light Zesty Italian Dressing, extra-lean ground beef and PHILADELPHIA Neufchatel Cheese, it can help you eat right.
  3. NUTRITION FACTS
  4. Provided by: Philadelphia Cream Cheese
  5. Per Single Serving / Serves 6 Total
  6. Calories 440 Total Fat 15 g Saturated Fat 6 g Sodium 710 mg Total Carbohydrates 52 g Fiber 4 g Protein 25 g Cholesterol 55 mg Sugars 8 g Iron 25% Vitamin C 25%
  7. *
  8. Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Adapted from Courtesy of kitchen daily.com
beta
calories
445
fat
16g
protein
24g
carbs
51g
more
Adapted from Courtesy of kitchen daily.com
EatOnline get your culinary treat here http://eatonline.asia/
 

We are pleased to showcase our Pinterest board and also our recipes section courtesy of lot of enquiries,we thank our contributors and also the various original authors and sites.

Featured Recipe of the day:
SPAGHETTI WITH ZESTY BOLOGNESE (Courtesy of kitchen daily.com)

PHILADELPHIA CREAM CHEESE
FEEDS
6
INGREDIENTS
1 small onion, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 lb. ground beef
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes, undrained
2 tbsp. PHILADELPHIA Cream Cheese
3/4 lb. spaghetti, uncooked
1/4 cup KRAFT Grated Parmesan Cheese

DIRECTIONS
COOK and stir onions in dressing in large skillet on medium heat 5 min. or until crisp-tender. Add meat; cook on medium-high heat until evenly browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low heat 15 min., stirring frequently.
MEANWHILE, cook spaghetti as directed on package, omitting salt.
REMOVE sauce from heat. Add cream cheese; stir until melted. Drain pasta; place on platter. Top with sauce and Parmesan.
Kraft Kitchen tips:

HEALTHY LIVING
Watching your fat and calorie intake? Save 50 calories and 7g of fat per serving by preparing our Healthy Living version of Spaghetti with Zesty Bolognese. Prepared with KRAFT Light Zesty Italian Dressing, extra-lean ground beef and PHILADELPHIA Neufchatel Cheese, it can help you eat right.

NUTRITION FACTS
Provided by: Philadelphia Cream Cheese
Per Single Serving / Serves 6 Total
Calories 440 Total Fat 15 g Saturated Fat 6 g Sodium 710 mg Total Carbohydrates 52 g Fiber 4 g Protein 25 g Cholesterol 55 mg Sugars 8 g Iron 25% Vitamin C 25%
*
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.