RecipeTin Eats

This has been a top 10 recipe for the last 5 years. Try it, if you haven’t already, and you’ll understand why!! 🥰 - N x ❤️ Honey Garlic Chicken Breast   INGREDIENTS 500 g / 1 lb chicken breast , boneless and skinless (2 pieces) Salt and pepper 1/4 cup (60g) flour 3.5 tbsp (50g) unsalted butter 2 garlic cloves , minced 1 1/2 tbsp cider vinegar (or white or other clear vinegar) 1 tbsp light soy sauce (or all purpose) 1/3 cup / 90g honey (or maple syrup)   DIRECTIONS 1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper. Coat in flour, shaking off excess. 2. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later. Cook chicken for 2 - 3 min until golden, turn and cook the other side for 1 min. 3. Turn heat down slightly to medium high. 4. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts. 5. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened. 6. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir. 7. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce. #recipetineats #honeygarlicchicken #chickenbreast #quickdinner

Wow. Social media is swift and vicious. I made the statement knowing that it would come with a barrage of hate against me and the internet did not let me down. But I’m asking you to stop the personal attacks against Brooke. That’s not the way to speak your mind, and that’s not the kind of support I want. Please keep it respectful 🙏🏻 - N x ❤️ update: turning off comments so I don’t have to moderate haters. Sometimes I wonder why I bother with TikTok. Scary place @brooki

Anzac biscuits for ANZAC DAY 2025. Lest we forget. 🌹 ANZAC BISCUITS (Makes 16 to 18)   1 cup plain flour (150g, all-purpose flour) 1 cup rolled oats (100g) 1 cup desiccated coconut (80g) 3/4 cup (165g) white sugar, preferably caster / superfine 150g / 5oz unsalted butter 4 tbsp golden syrup (sub 1 tbsp light molasses OR treacle plus 3 tbsp honey) 1 tsp baking soda (bicarbonate soda)   DIRECTIONS 1. Mix flour, oats, coconut and sugar. 2. Melt butter with golden syrup over medium heat. Once it starts bubbling, add the baking soda. Stir to dissolve - it will foam! 3. Pour into flour mixture, mix until combined. 4. Scoop up 1 tbsp of mixture, roll into ball then flatten into a thinnish patty (they don’t spread much). For standard size you buy in packets at the supermarket, use 2 tsp of mixture. 5. Place on paper lined trays 2.5cm/1” apart. Bake 15 min at 180C/350F (160C fan) for crisp or until deep golden, or 12 min or until golden for chewy centres. 6. Cool 5 min on tray then transfer to cooling racks. They will be soft when warm but will crisp up when cooled. Crispy ones stay crispy for a week in an airtight container, after that they soften but still super tasty. Also can crisp up in oven – 5 min at same temp. #recipetineats #anzacbiscuits #Anzacday2025

Chef @hannahxii - you’re a legend. THIS IS THE REAL DEAL and it’s the best I’ve had in my life! Also, see recipe notes for an AWESOME way to make this beef that costs over 50% less. I was blown away how good it was!! JB made 6 versions one after the other to crack the secret. GAME CHANGER!- N x ❤️ Beef in Black Bean Sauce Recipe from Chef Hannah @recipetin_meals   1/2 cup preserved black beans* (salted black beans, fermented black beans) (75g) 400g/14 oz beef rump steak ^(US: top sirloin), thinly sliced 3mm / 0.1" 1 tbsp garlic, finely minced with a knife ~ 4 cloves 1 brown onion and 1 green capsicum (bell pepper), cut 2.5cm/1" squares 1/2 cup peanut oil** (or veg, canola) 1 tbsp Chinese cooking wine^^ (shaoxing wine) TENDERISING MARINADE: 1 tbsp EACH light soy sauce, oyster sauce 1 tsp dark soy 2 tsp cornflour / cornstarch 1/4 tsp baking soda (bi-carbonate) 1 tbsp sesame oil SAUCE: 1 tbsp light soy sauce 2 tbsp cornflour/cornstarch 2 tsp white sugar 1 cup water   1. Mix marinade except sesame oil, toss with beef, then mix in sesame oil. Marinade 1 hr. 2. Soak beans in water 30 min then drain. 3. Sauce – mix soy, cornflour and sugar, then mix in water. 4. Cooking – Heat oil in wok over high heat. Cook beef 30 sec until no longer red, remove onto plate with slotted spoon. Discard all but 3 tbsp oil. Cook beans 20 sec, add garlic, cook 10 sec. Add onion and capsicum, cook 1 min. Add beef, cook 1 min, pour wine around edge of wok, toss 30 sec. Add sauce, cook 1 min until thickens to coat beef and shiny. Serve with rice!   * Find in Asian store, packs start at $1.50, lasts forever ** Can reduce to 3 tbsp, pan fry beef instead ^ Brilliant economical option – blade roast (bolar blade/chuck blade), marinate 24 hrs. It is SO GOOD. Chuck beef also great (24 hrs). ^^ If you can’t consume alcohol use 50/50 low sodium chicken stick and water for sauce (instead of just water)   #recipetineats #beefblackbeansauce

Don’t try to cook 4+ cups of rice on the stove using the absorption method, you’ll end up with a mushy layer at the bottom of the pot. Bake it. So easy, totally hands off, works every time. Do 2 pans at the same time for big big batch! - N x ❤️ PS rice to water ratio for oven is 1:1.5 for 2 cups rice then drops to 1:1 for 4+ cups rice (in CUPS not weight/L, 1c basmati = 190g, 1c water =250g) BIG BATCH FLUFFY BAKED BASMATI RICE (Also works for long grain, see notes) Use a 23 x 33 x 6 cm metal pan (13 x 9”) 4 cups basmati rice (750g), not washed* (serves 12 - 14) 4 cups (1 litre) boiling water OR: 6 cups / 1.2kg basmati rice, not washed* (serves 15 - 18) 6 cups / 1.5L boiling water 1. Preheat oven to 200C/390F (180C fan) 2. Put rice and boiling water in pan. Spread rice out evenly (work quickly), cover tightly with foil. 3. Bake 35 minutes for 4 cups rice, 45 min for 6 cups. Remove from oven, rest 10 minutes - do not remove the foil! 4. Fluff gently, serve. * rice rinsing not necessary for fluffy rice or cleaning if you buy in packets where rice is cleaned before packaging (I’m in Australia) BUT if you buy rice from sacks off the street it is best to wash, do not soak, drain well then reduce boiling water by 1/3 cup to account for water logged in rice (2T for 2 cups rice). Notes - Can also use long grain rice. Recipe is different for jasmine, brown and sushi rice. - For 2 cups of rice, use a 20cm/8” square pan with 3 cups boiling water, 35 min same temp. - Frozen rice is a life staple. Cool, freeze, microwave from frozen (sprinkle with bit of water if needed to make it a bit steamy if it seems a bit dry). #recipetineats #howtocookrice

Don’t get me wrong, I don’t have anything against salad lovers.😅 I just don’t think they’d want to come over to my place for dinner! - N x ❤️ Cottage Pie {Serves 6 – 8}   1.5 tbsp olive oil 2 garlic cloves minced 1 onion, carrot and celery finely chopped or grated using box grater* 750g / 1.5 lb beef* 1/4 cup flour 3 tbsp tomato paste 2 cups beef stock/broth low sodium 1/2 cup red wine (can omit) 1 beef bouillon cube crumbled or 1 tsp powder 2 tbsp Worcestershire 1 tsp dried thyme, 2 bay leaves 3/4 tsp cooking/kosher salt, 1/4 tsp pepper Topping: 1.2kg / 2.5 lb potatoes 2.5cm / 1" cubes, 1/2 cup milk, 2 tbsp (30g) butter Sprinkling: 3 tbsp parmesan, 2 tbsp (30g) butter melted or olive oil, optional thyme leaves garnish   1. Heat oil in a large deep skillet over medium high. Cook onion and garlic 1 min. Add carrots and celery, cook 3 min. Turn heat up to high, cook beef, breaking it up as you go, until no longer red. 2. Mix in flour, then add everything else. Simmer rapidly 20 – 30 min, stirring occasionally, until it reduces down to a thick consistency (see video) – turn heat down as it thickens. 3. Transfer to 6 cup dish (1.5 litre / quart). Cool fully until firm (1.5 hrs counter, or fridge to speed up, stops potato sinking in. 4. Cook potatoes in boiling water for 15 min or until soft, drain, return to pot, mash with butter, milk and salt until creamy. 5. Spread on pie, squiggle surface with fork, sprinkle with parmesan, drizzle with butter, 180C/350F for 25 min or until golden on top and piping hot in middle. Serve!   * Sub with other diced veg, sub meat with lamb (= shepherd’s pie) or other ground meat (even sausage). Anything works here and is 100% delish. #recipetineats #cosyfood #cottagepie #beefmince #groundbeef

Ribboned with cheese and swirls of herb and garlic. YES! Butter isn’t needed, but always welcome. Enjoy! - N x ❤️ Cheese, herb & garlic quick bread   200g / 7 oz block colby, cheddar or tasty cheese, sliced 3mm / 0.1" thick (about 10–12 slices), varying widths (no rules!) Herb & Garlic Swirl: 2 tbsp EACH finely chopped fresh rosemary and parsley 1 tsp dried oregano 1/2 tsp dried thyme 2 garlic cloves, finely grated or crushed using garlic crusher 3 tbsp extra virgin olive oil 1/2 tsp cooking/kosher salt (halve if using table salt) Dry: 2 1/4 cups plain (all-purpose) flour 1 tsp baking soda (or 3 1/2 tsp baking powder sub) 3/4 tsp cooking/kosher salt (halve for table salt) Wet: 1/2 cup plain yogurt (unsweetened) 3/4 cup milk 2 large eggs 50g / 3 1/2 tbsp unsalted butter, melted 2 tbsp olive oil 2 small garlic cloves, crushed or grated   1. Mix herb and garlic swirl ingredients. Whisk dry in a bowl, wet in a separate bowl. Pour wet into dry, mix just until you can no longer see flour (bit lumpy is fine). 2. Pour 1/3 into 21 x 11 x 7 cm lined loaf pan (8.3 x 4.5 x 2.75"), dollop/randomly swirl 1/3 herb & garlic mixture, push in 1/3 of the cheese. Repeat twice more (cheese sticking out on surface = good stuff!). 3. Bake 30 min at 180°C/350°F (both fan and standard ovens), then cover loosely with foil and bake further 20 min or until skewer inserted into centre comes out clean. Leave in tin 5 min then cool on rack 10 min, then slice! #recipetineats #quickbread #cheesegarlicbread #easybaking

Happy to take more orders for easy recipe development projects like this - especially when it’s as outrageously tasty as this!!! JB approved ✅ - N x ❤️ Al Aseel Lebanese Lemon Garlic Chicken   500g/ 1lb chicken tenderloin cut into 4cm/1.5” squares, large vein cut out (or breast) LEMON GARLIC MARINADE: 4 tbsp Greek or plain yogurt (65g) 3 tbsp lemon juice 1 tbsp garlic, finely minced (~4 big cloves) 1 tbsp olive oil 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes) LEMON GARLIC YOGURT SAUCE: 1 cup Greek or plain yogurt (250g) 1/2 tsp garlic, finely grated or crushed using garlic press (~1 clove) 2 tbsp extra virgin olive oil 1 tbsp lemon juice (add more for tangier) 1 tbsp tahini (hulled), or extra 1 tbsp olive oil 1 tbsp water 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes) COOKING & SERVING: 2 tbsp olive oil, for cooking 1 tsp parsley, roughly chopped (or equal amounts mint and parsley) Lemon wedges & extra virgin olive oil, for garnish   1. Mix marinade, coat chicken, marinade 12 – 24 hours. 2. Whisk sauce ingredients, set aside 1 hr+. Warm in microwave 40 seconds and whisk just before using. 3. Heat 1 tbsp oil over high heat in a large non stick pan. Drain off excess marinade then cook half the chicken, 1 ½ - 2 min each side until golden. Transfer to plate, clean out loose black bits in pan, cook remaining chicken. 4. Spread half the sauce in a bowl/plate, top with chicken, smother with remaining sauce. Drizzle with olive oil, sprinkle with parsley. Serve with flatbreads! @Al Aseel Restaurants #recipetineats #lebanesefood #lemongarlicchicken #alaseelrestaurant

My timer is cuter than yours 🥰 - N x EasyFrench Apple Tart - Tarte Fine aux Pommes   1 square sheet butter puff pastry (25cm / 10″ square), barely thawed 5 tsp caster sugar / superfine sugar (sub regular / granulated) 2 large gala apples (or 3 medium), or other apple of choice, peeled, cut in half, core removed, sliced 0.5cm / 0.2″ thick 1 tbsp unsalted butter, melted FOR SERVING: Icing sugar/powdered sugar, for dusting (optional) Vanilla ice cream (not really optional!)   Sprinkle 3tsp sugar on paper in the shape of the puff pastry. Place puff on the sugar, fold in 1cm / 0.4" edge. Lay 3 rows of apple slightly overlapping. Brush butter and sprinkle 2t sugar over apple and edge. Bake on preheated tray at 210°C/375°F (190°C fan) for 30 minutes or until edge is very golden and apple edges are light golden. #r#recipetineatsa#appletartpuffpastrydessert

Melting Afghan Chickpea Curry! Just wait ’til you see how creamy and “melt-in-your-mouth” those chickpeas are. Main goal was to replicate a chickpea curry from Afghan Sufra in Lakemba (Sydney locals, if you know, you know), learnt the great Creamy chickpeas + thickened sauce trick from @sugarspice.more Pakistani Lahori Chanay, and spice flavours adapted from Parwana by @durkhanaiayubi Ayubi, a beautiful Afghani cookbook
 Think I’ve got just enough space to cram in the recipe! Serve with GIANT Afghan breads if you can find them – Ryde locals, head to the Persian shops on Church St (BIG! Cheap! Freezer-friendly!) – N x ❤️ PS. Second-last pic = proof of creamy chickpea magic. Melting Afghan Chickpea Curry 
3 tbsp ghee (or butter/coconut oil)
2 cinnamon sticks
1 onion, finely chopped
1.5 tbsp each grated ginger & garlic
2 bay leaves (fresh or dried)
1/2 cup red split lentils
1 cup water + 1L/4cups veg stock (low-sodium)
1/2 tsp salt
3 x 400g/14oz can chickpeas, drained
1/4 tsp baking soda (optional but magical) Spices:
1 tbsp each cumin & coriander
1.5 tsp turmeric
3/4 tsp cardamom
1/4 tsp cloves Toast cinnamon in ghee (med-high, 30 sec), then sauté onion, bay, garlic, and ginger (3 min). Add spices (30 sec), lentils, stock & salt. Simmer 15 min, lid on. Add chickpeas, water & baking soda. Simmer 30 min uncovered until lentils break down and sauce thickens (like a thick soup). Serve with rice or flatbread! #recipetineats #chickpeacurry @jb_alexandre #omgitsvegan

Are people actually turned off because of the colour of pea and ham soup??🤔🤔 Such a shame if that’s true because it’s a ripper - absolute lowest effort soup for seriously high returns. On second thoughts, let’s keep this one for ourselves! Don’t tag anyone or share this. It’s so annoying when the shops sell out of ham hocks.- N x ❤️ Pea and Ham Soup (slow cooker or stove) . One of the few “throw it all in the slow cooker” recipes I have. No need to saute onion beforehand – you’ll find it rises to the surface and essential self sautes in the ham fat! . 500g / 1lb dried split peas 1.2-1.5kg / 2.4-5lb ham hock (aka ham bone), bacon hock or MEATY leftover ham bone 1/4 tsp salt (start with less, adjust later), 3/4 tsp black pepper, 2 garlic cloves minced, 2 bay leaves (dried or fresh), 1 onion, 2 celery sticks and 1 carrot finely chopped, 8 cups (2 litres/qts) water . 1. Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water. 2. Slow cook 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on stove, 1 h - 1 hr 20 min pressure cooker/Instant Pot on HIGH) 3. Remove ham bone, shred ham meat. Discard bone and fatty skin. 4. Remove bay leaves. Use a stick blender to blitz 2 or 3 times - thickens soup but doesn’t make it completely smooth (my preference, you can blend completely if you want). 5. Return ham into slow cooker, stir. Taste and add more salt if needed (soup gets lots of salt from ham). Serve garnished with parsley. Serve with crusty bread for dunking - make a quick Irish Soda Bread, Garlic Bread or upgrade to Cheesy Garlic Bread! {All on my site} #recipetineats #peahamsoup#slowcooker

PICK-LETS for afternoon tea!! 😂 #outtakes

These are the reason you haven’t seen me wearing jeans lately 😭 HOW DO BAKERS STAY SO SKINNY??!!! 😭😭😭 Shameless @butterboybake knock off. They cost $8.50 each! - N x ❤️ BISCOFF STUFFED COOKIES   8 x 1 tbsp generously heaped Biscoff, smooth (280g/9.5oz total)
225g/2 US sticks unsalted butter, cut into 1cm/1/2” cubes DRY: 2 1/4 cups plain/all-purpose flour (335g)
3 tsp cornflour/cornstarch
1/4 tsp baking powder
1/2 tsp baking soda/bi-carb
1/2 tsp cooking salt/kosher salt BISCOFF SPICES: 1 tsp cinnamon powder
1/2 tsp all spice powder
1/4 tsp ginger powder WET:
3/4 tightly packed cup brown sugar (150g)
1/3 cup caster sugar/superfine sugar (70g)
1 large egg (~55g/2oz)
1 yolk from a large egg
1 tsp vanilla extract CHOC CHIPS:
1 1/4 cups white choc chips (200g), plus extra for decorating   1. Freeze 8 x 1.25cm/1/2” blobs Biscoff until firm (~1 hr). 2. Simmer butter on med high until very foamy and you see little golden bits, smells nutty. Cool to room temp then hand mix in sugar, then egg + vanilla. 3. Whisk Dry ingredients in separate bowl. Mix Dry ingredients into butter mixture, adding choc chips towards end. Only mix until you can no longer see flour. Press into 8 x balls (125g/4.4oz each, heaped 1/3 cup), flatten, top with frozen Biscoff then enclose. 4. Fridge* 12 -24 hrs (bare min 1 hr). 5. Put 4 fridge cold cookie balls each on 2 x lined trays, bake 180°C/350°F (170°C fan) 19 min until golden on edges and surface is pale but cooked (ie not melty raw dough). Top with more choc while hot (can also reshape with spatula to make neat round). Cool 15 min on tray, attack!   * 12 – 24 hours is perfection, 12/10 for crispy edges, excellent chewy and superior flavour! 2 hr fridge still excellent 9/10. If it’s an emergency, bake 2 now and 6 tomorrow, and then you will know for sure that they’re worth the wait – YOU KNOW I AM THE IMPATIENT SORT I would never tell you to fridge 12 hours unless I had tested to death to know there’s no way to shortcut it, no magic ingredient, no special trick!! #recipetineats #biscoffstuffedcookies #biscoffcookies #biscoffrecipes

How many times do I say the word “claypot”? 🤣 Fabulous ginger forward flavours in my new favourite one-pot rice meal. The 2 ingredient sauce totally makes this! - N x ❤️ Ginger Chicken and Rice with Mushrooms – easy, fab one pot recipe   4 tbsp oil 500g / 1 lb boneless, skinless chicken thighs, cut into bite-size pieces 1 1/2 cups long grain rice* 2 cups low-sodium chicken stock 4 green onion stems – white part finely sliced, green tops cut into 5cm lengths 11/2 tbsp grated ginger 2 garlic cloves, finely minced 4–5 slices fresh ginger (5mm/0.2” thick, no need to peel) Mushrooms – use any you want! 500g / 1 lb in total – I used 150g/5oz each shiitake and oyster + 200g/7oz king oyster Salt and white pepper Sauce: 3 tbsp kecap manis 2 tbsp fish sauce 1/8 tsp white pepper (sub black)   Instructions: 1. Mix sauce; toss chicken with 11/2 tbsp, set remainder aside. Sear mushrooms in 2 batches in a large pot - 1½ tbsp oil with pinch of salt and pepper per batch until lightly golden – but do not cook through! Remove into bowl. 2. Heat 1 tbsp oil, sear chicken for 1 min. Add green onion whites, grated ginger, garlic, stir 30 sec. Add rice, stir, add stock and ginger slices. Bring to rapid simmer. Top with mushrooms (including any juices accumulated in bowl). Cover and cook on low for 20 min until liquid absorbed (no stirring!). 3. Rest 10 min covered. Drizzle with remaining sauce, add green part of green onion, toss briefly, and serve.   * Can use basmati as well, medium grain ok, short grain/sushi rice/jasmine too soft/mushy for my taste using this method of cooking. Do not use risotto, paella, wild rice or quinoa. #recipetineats #onepot #quickandeasy

It’s almost concerning how excited I am over a meatball maker 😂 “Because no one should go hungry” - Nagi & Dozer ❤️ #givingback #recipetineats #foodbank

Cookbook of the year Thank you ABIA Awards for the honour To my team - thank you for your support for all those months I disappeared into the book/making black-hole (and all that Moroccan lamb and seafood pie you taste tested🤣) @Pan Macmillan Australia - this one’s for you. For the whole team. I am proud to call you my publisher. Success and integrity. WE DID IT!! - N x PS Camilla dress hired from @Jadore La Robe Dress Hire Putney 👗 #abia2025