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Creamy garlic prawns

With a thick and creamy sauce, a hint of garlic and wine and finished with chopped fresh parsley, these garlic prawns can be eaten for dinner or piled into vol au vent cases for entertaining.

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You'll be amazed at how simple this is to make yet it tastes just like something that would be served up in a restaurant. Serve this up at your next dinner party or to friends and I guarantee they will be begging you for the recipe.

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Super easy pizza dough

Ready to get a pizza the action? With this super easy pizza dough recipe you'll never need to buy pizza dough again! Just make the dough, then add your favourite toppings and you're all set for a fantastic dinner.

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Braised steak and onions

This old-fashioned braise will make your winters warmer. It makes a budget-friendly cut of meat beautifully tender and you’ll just love the oniony flavour. By the way, there is an unexpected ingredient in the dish, which will surprise and delight! How to make braised steak and onions: key tips There is a reason you dust the steaks with flour before browning them. The starch in the flour caramelises as the steaks brown, creating a deeper flavour, and the flour also helps to thicken the gravy in the pot once all the liquid has been added. Make sure you brown the steaks in batches and don’t crowd the pan, otherwise too much liquid will form in the pan and your steaks will stew and become tough. If you like, you can turn this into a one-pot meal, and save on washing up. Brown the meat in your Dutch oven, set it aside, then soften the onion in the Dutch oven and create the gravy. Return the meat and cook as per the rest of the recipe. Cook your braise over low heat for around 2 hours. It will be ready when the meat is fall-apart tender and the gravy is thick. If your gravy isn’t as thick as you would like it, cook the braise with the lid off for another 15-20 minutes to reduce the liquid. Key ingredients in this braised steak and onions recipe Beef oyster blade steak is an inexpensive cut from the shoulder of the cow. Its delicious flavour comes from its marbling and the way the connective tissue breaks down when it’s cooked low and slow. Vegemite is the surprise ingredient in this dish, but it won’t make your meal taste like breakfast! It adds a rich, savoury, umami flavour to this braise, enhancing its overall taste. Worcestershire sauce does a similar thing, so if you don’t have Vegemite, you could always add an extra dash of Worcestershire. Browse more of our stew and casserole recipes to cook over the colder months. And here are another 17 saucy stews for winter. This recipe was originally submitted by mirjam, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

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No-fuss risotto

This has to be the yummiest and easiest risotto recipe I have ever come across. I've given this recipe to many and all agree that is the best tasting risotto.

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Aussie meat pie

https://purewellness1.news/recipes/aussie-meat-pie-recipe-2/34l4qr5q%3C/p%3E

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Easy quiche

With this clever recipe, there’s no need for pastry. Instead, the flour and butter fall to the base of the dish creating a thin crust that encases the cheesy eggy filling.

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Potato and leek soup

Potato and leek soup makes the best hearty winter meal. Thick and creamy, this all time classic has beautiful richness coming from layers of garlic and leek that are sauteed in butter until they are soft, golden and sweet in flavour.

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Pumpkin soup

Ready in a few easy steps - this recipe is practically foolproof. The trick to this pumpkin soup's velvety texture is to add the cream to the already blended vegetables, and then remove from the heat so that it doesn't boil and curdle. The author of this recipe, TrishJ, adds onion for a sweet yet savoury taste, and recommends adding a generous amount of pepper as it complements the pumpkin flavour. And we’re not the only ones who love it - almost 150 of our members have tried and tested this pumpkin soup recipe, rating it a near perfect 4.8 stars.

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Chinese chicken sweet corn soup

This homemade take on a traditional soup will bring back memories of dining out at a Chinese restaurant.

11

Bacon and beef pasta bake

With so many great ratings, the general consensus is that this bake is “Easy and delicious – a real winner!” Everything can be cooked in the one pan, including the pasta, meaning there is very little washing up to do. No wonder this dish is so popular! How to make a bacon and beef pasta bake: key tips If you have a large ovenproof frying pan, you can cook this bake in the one pan, without the need to transfer the mixture from the frying pan to a baking dish, so that it can go into the oven. Cook the bacon, onion and garlic in the pan first, so that the onion softens and the bacon starts to colour. Then add the beef mince and cook, breaking the mince up with a wooden spoon to prevent any lumps, until the mince is lovely and browned. The caramelisation of the mince, bacon and onion will add loads of flavour to your bake. When you add the sauce, stock and vegies, bring the mixture to the boil, while stirring occasionally to ensure any of the flavours stuck on the base of the pan are incorporated into the mixture. After stirring in the uncooked pasta, ensure that any pasta is submerged in the sauce so that it can absorb the liquid as it cooks in the oven. Key ingredients in this bacon and beef pasta bake recipe Regular beef mince and bacon rashers make this bake a meaty affair. To keep the fat content down, you can always use lean beef mince and short cut bacon. Using a bought pasta sauce is a simple way to add a smack of flavour to a pasta bake. The cook uses a pasta sauce with red wine, but feel free to use whatever bought pasta sauce you prefer. For the mixed vegetables, the cook uses grated carrot, grated zucchini, chopped capsicum or chopped champignons, depending on what they have at home at the time. Spiral pasta is a great short pasta for any pasta bake as the spirals will help the sauce cling to the pasta. It’s also an easy pasta shape for kids to pick up on a fork. Here are another 23 easy pasta bakes you may like to add to your rotation, as well as a delish-looking one-pan lasagne. This recipe was originally submitted by kaer, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

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Satay chicken

Using mainly store cupboard ingredients and with only 10 minutes prep, our much loved satay recipe is the perfect midweek dinner.

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Devilled sausages recipe

This one-pan casserole recipe is much tastier than the packet-bought version.

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One-cup quiche

Easy quiche recipe with ingredients no more than one cup, and only one bowl. Great to eat hot or cold. This is a base recipe and can be changed to suit personal tastes. Add other ingredients such as shredded chicken, ham, corn, asparagus or capsicum.

15

The Best Satay Beef

Stay in tonight, shun the takeaway, and make your own satay beef. It’s much easier than you think, and these tender beef strips bathed in a creamy peanut sauce will soon become a firm family favourite. How to make the best satay beef: key tips Start by cooking the onion, garlic, rind and spices. Cooking these first before adding any liquid releases their flavours and is an essential step in cooking any spices. Just a minute stirring over medium heat will do it. The pan will then be lovely and hot, which is perfect for searing the beef strips, trapping in all their tender juices. When you add the soy sauce, coconut milk and peanut butter, give the mixture a good stir, to lift all the flavours from the base of the pan and incorporate them in the sauce. As the beef strips are thin, they will cook quickly, so don’t feel the need to cook this dish for a long time – just long enough to warm everything through and combine the flavours. If you cook the beef for much longer, it will become tough and chewy. Serve the satay beef over steamed basmati or jasmine rice, which will soak up the sauce. Key ingredients in the best satay beef recipe Beef rump is a natural choice for stir-frying, as it is a lean and flavourful cut that is at its best when thinly sliced. You could also use rib-eye or porterhouse steak, if you wish. You could also substitute the beef for chicken breast tenderloins. Choose regular smooth peanut butter, over crunchy, for this dish, which will help create the creamy sauce. Long red chilli makes this dish sing, but feel free to adjust how much you use depending on your family’s preference. You could also remove the seeds before you slice it to reduce the heat. I personally love coriander, but if it’s not to your taste, then simply leave it out. Enjoy fakeaway at home with these delicious Thai recipes, Indian dishes and Chinese meals. This recipe was originally submitted by Beljekali, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.