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A Free recipe collection of our own compilation. This is just some of them that we have gathered over the years, we will add more to this list as time permits.We tend to favour simple recipes.They are also healthy recipes.Enjoy.
Everyone loves to eat and has their own favourite recipe. If you want to share your recipe use the form on this page to do so. We would very much appreciate your input. If you would like your name to by attached to your recipe, please tell us.
TastierRecipes.com. Learn how to cook healthier, tastier meals.Easy cooking recipes.Fun educational cooking games for all ages.Learn all about growing and cooking with herbs.
Heart Healthy Recipes Made Easy - Heart Healthy Recipes Made Easy is your source of information for: Healthy Recipes, Heart Healthy Recipes, and Healthy Eating from tips, snacks to a dinner.
Recipe Direct Recipes, Cooking Tips and Cooking Videos. We are a Network of families and friends pooling generations of knowledge and Recipes Direct from our family to yours.
Recipe Street? Simple RecipesFind simple and cheap recipes at RecipeStreet. You do not have to be a fancy gourmet chef to cook delicious meals. Recipes of all kinds. Can you tell me how to get to
visit the cutting edge of mediterraneam recipes.
David has created a web site that presents a Fresh - modern - healthy Mediterranean recipes that work. Building up to a comprehensive reference site. Adding more and more content as we journey round the Mediterranean.
Michael's site is about farm fresh olive oil information and Educational Health information of this noble fruit.Enjoy.
To move from the Free recipe page to the home page;
Ingredients
Cut each thigh fillet into 6 pieces. Heat a non-stick frying pan with a dash of oil and brown chicken evenly. Set aside.
Gently cook the red onion and celery in the residue oil until tender, but not brown. Stir in Cream Style Corn with Bacon, sour cream and chicken stock and thyme.
Spoon the mixture into an 8 cup-capacity oven-proof lasagne style dish. Overlap the Hash Brown Buttons on top.Bake at 190 degrees C for 30-35 minutes or until piping hot and golden.
Ingredients
Method
Mix together mashed potatoes, chives, egg, parmesan, capers and Greenseas 98% Fat Free Sundried Tomato and Onion Tuna, season with salt and pepper. Divide into 4 portions and shape into thick patties.
Cook the Frozen Broccoli Gratin in a microwave on High for 6 1/2 to 7 1/2 minutes. Remove the film lid and allow to stand for 2 minutes before serving.
Heat a dash of butter or oil in a non stick frying pan and cook patties over a medium heat for 6-8 minutes turning once until golden and hot.
Serve immediately with Broccoli Gratin.
Ingredients
Method
Combine 99% Fat Free Vanilla Creamed Rice with yoghurt in a bowl, stir gently to combine. Place gingernuts in a small plastic bag, break into chunky crumbs, using a wooden rolling pin.Combine diced pears and Reduced Sugar Apricot Fruit Spread.Spoon about 1/4 cup rice mixture into the base of 4 individual serving glasses. Sprinkle with gingernut crumbs, top with half fruit mixture. Repeat with remaining ingredients.Chill to serve.
Ingredients
Method
Heat a large deep non-stick frying pan with a dash of oil, Add Potatoes O'Brien Recipe Mix and cook for 5-6 minutes, stirring frequently until hot and just lightly coloured. Cut or shred the Smoked Chicken Breast in to bite sized pieces and add to the pan with the semi-dried tomatoes, spinach and feta.Beat the eggs with lite cream and season with salt and pepper and pour over the ingredients in the pan. Cook gently over a medium heat for 3-4 minutes.Transfer to the oven and cook at 180 degrees C for 15 minutes or until golden and set.Serve immediately with a crisp salad.
Ingredients
Method
In a bowl mix together the celery, spring onions, mint, peanuts and Java Satay Sauce, cover and set aside. Barbecue the Original Steakhouse Burgers on a hot barbecue until cooked and browned on both sides.Barbecue the pineapple rings, turning once. Warm the pita breads on the barbecue.Split the warm toasted pita breads on one side, fill with lettuce, burgers, pineapple rings and lots of crunchy Java Peanut Salsa. Serve immediately.
Ingredients
Method
Season frozen Natural Dory Fillets with ground black pepper. Place a fresh basil leaf each side of a fillet and then wrap in a streaky bacon rasher. Secure with a tooth pick. Repeat until all the fillets are prepared and wrapped.Barbecue the fillets on a medium heat for 15 minutes, turning 2-3 times, until tender and hot. Brush prepared vegetables with a little oil and season with salt and pepper. Barbecue alongside the fish until tender.Heat the Extra Chunky Summer Vegetable Pasta Sauce and season with the chopped basil. Serve the hot barbecued Dory and vegetables on pasta, with the Summer Vegetable Pasta sauce spooned over, garnish with Parmesan shavings and serve immediately.
Ingredients
Method
Pour Mexicana Recipe Mix into a large microwave proof bowl, Cover and microwave on High for 3 minutes, stir and microwave for a further 3 minutes, stand covered for 3 minutes. Allow to cool. Once cool toss with the spring onions, cherry tomatoes, spicy sausage or chorizo, avocado and coriander leaves. Season if wished.When ready to serve, gently fold through the Original Aioli with toasted cumin seeds. Serve with wedges of fresh lime.
Ingredients
Method
Cut Apple Tender Trim Pork Steaks into 2-3 cm pieces, thread onto skewers alternately with plum wedges, set aside. In a small bowl, stir together Gourmet Garden Coriander, Gourmet Garden Ginger, sweet chilli sauce, lime juice and rind, Asian fish sauce and mix well. Pre-heat a barbecue or grill to 220 degrees C, brush pork kebabs with the glaze and cook for 34 minutes each side, turning once. Brush with remaining glaze during cooking.For the salsa stir together the plums, red onion, Gourmet Garden Coriander and lime juice and toasted coconut. Serve kebabs on Jasmine rice with plum salsa. Serve with fresh salad greens.
Ingredients
Method
Toss the aubergine, courgettes and pepper with the olive oil. Arrange evenly on a baking paper lined oven tray.Scatter frozen Crunchy Crumb Fish Nuggets on to a separate baking paper lined oven tray.Bake the vegetables and fish nuggets in a 190 degree C fan oven for 12-15 minutes. Heat the Chopped Tomatoes with Black Pepper and Onion in a medium sized sauce pan. Add the roasted diced vegetables to the tomato mixture and when hot season with basil, salt and pepper. Serve the hot crispy fish nuggets with Italian vegetables in tomato sauce. Hint:
For a nice colour combination of vegetables, use a yellow pepper.
A free recipe
Ingredients
Method
Place the peppers skin side up on a grill rack or barbecue and cook at 220 degrees C for about 5 minutes or until the skins are browned and blistered. Set aside to cool.Remove skins, and cut into thick slices.Cook the baby new potatoes in boiling salted water with sprigs of fresh mint until tender. Pour off the hot water, cool in cold water for 1-2 minutes, drain well.Roughly chop or shred the warm cooked chicken into chunky pieces.Arrange the spinach leaves on a platter, layer with warm potatoes and chicken, red onion, celery and peppers. Drizzle with Creamy Southwest Dressing and scatter with basil leaves.Serve immediately after assembling.
an other free recipe
Ingredients
Topping
Method
In a large bowl, put the sugar, egg, Cultured Buttermilk and butter or oil and stir together until smooth.Sift in the flour and baking soda together and fold into the buttermilk mixture with the fresh fruit.Turn 1/3 the loaf mixture into a baking paper-lined large (23cm x 13cm) loaf tin. Spoon over half the Reduced Sugar Strawberry Fruit Spread making swirls through the cake batter. Repeat the layers finish with a layer of cake batter.For the topping rub the butter into the sugar and flour and sprinkle over the loaf.Bake at 180 degrees C for about 1 hour, or until a skewer inserted in the centre, comes out clean. Cool on a wire rack. Serve warm or cold, cut in slices. With extra fruit and yoghurt.
a free recipe
Ingredients
Method
Place Rosemary and Garlic Roasters in a single layer on an oven tray. Cook at 230 degrees C for 12-15 minutes or until hot and crunchy. Combine Supreme Tuscan Tomato Soup with Lite Sour Cream in a bowl, beat until smooth, stir in gherkins and Basil.Serve Creamy Tomato Dip with hot roasters and the vegetable crudites as suggested.
Ingredients
Method
Pull the meat from the smoked chicken, discarding the skin and bones. Shred or cut into bite sized pieces.In a large bowl, combine smoked chicken pieces, watermelon, asparagus, red onion and orange segments. Tear the lettuce leaves in 2-3 pieces.For the dressing stir together the Bit on the Side Cracker Cranberry Sauce with the olive oil, white wine vinegar, ginger and orange rind.Pour the Cranberry dressing over the salad and scatter over Bagel Crisps with Rock Salt and toss gently to mix. Serve the salad immediately after dressing.When asparagus are out of season, use blanched beans, sugarsnap peas or mangetout.
Ingredients
Method
Defrost the Turkey Breast Roast with Cranberry Stuffing in the refrigerator, as directed on the pack. When thawed place the thawed turkey in a baking paper-lined ovenproof dish, add 1/2 cup water.Roast at 180 degrees C for 2 hours, turning the turkey over after 1 hour. Cut the peeled sweet potatoe, carrots and parsnips into even sized pieces, parboil in boiling salted water for 6-8 minutes or until barely tender, drain well and place on a baking paper-lined tray with the courgettes and asparagus.Mix together the Sweet Honey Glaze Paste, ginger, orange rind and juice and brush the vegetables liberally with the glaze. Cook with the turkey for the final 35-40 minutes' cooking time. Allow the turkey to stand for 5 minutes before carving and serving with the honey glazed vegetables.
Ingredients
Method
Place a wrap on a clean dampened tea towel and spread the lower three quarters of the wrap generously with Sweet Mustard Aioli. Arrange lettuce leaves and melon slices over Aioli.Flake one can of Light Chilli Salmon Sensations over the salad leaves, sprinkle with chives and fresh coriander leaves, season with black pepper, roll the wrap tightly. Repeat with remaining ingredients.Cut into 2-3 cm slices, secure with a toothpick and serve as nibbles with drinks. Alternatively cut into larger pieces and serve for lunch.
Ingredients
Method
To glaze and serve hot, carefully run your fingers under the skin of the Pork Cooked half Ham on the Bone and lift it away. Place on a rack in a foil lined-baking tray.Stir the Ez Squeeze Sweet & Sour Sauce and Chinese 5 Spice together and brush half over the ham.Cut pineapple into 5mm slices and arrange pineapple slices slightly overlapping each other on the ham, securing with toothpicks. Decorate with cherries. Brush liberally with remaining glaze.Pre-heat a hooded barbecue to 200 degrees C, using indirect heat, turn off the two inside burners, leave the two outer burners on. Place the ham tray in the centre of the barbecue. Cover and return barbecue to 200 degrees C (this will take about 15 minutes). Turn the gas down to maintain an even cooking temperature of 200 degrees C for 1 - 1 1/2 hours or until hot through to the bone. Serve ham evenly sliced, hot or cold.
Oven Cooking Method
To Serve Cold: Bake at 180 degrees C for 35-40 minutes, brushing with remaining glaze every 10-15 minutes.
To serve Hot: Bake at 160 degrees C allowing 20 minutes per kilogram, brush regularly with remaining glaze, until it has all been used up.
Ingredients
Method
Open the pack Brown Rice in 90 Seconds, cook in the microwave on High for 90 seconds. Carefully empty the hot pack of brown rice into a bowl and pour over 2 Tblsp Salad Times Lite Herb and Garlic Vinaigrette and mix well.Add cherry tomatoes, feta, spring onions, radishes and parsley to the dressed brown rice, toss well and season with salt and pepper.Arrange beans and rice salad on 2 serving plates, drizzle with more vinaigrette and serve.
Hint: This recipe will serve 4 as a side dish.
Ingredients
Method
In a bowl mix together minced lamb, ginger, garlic and half Gourmet Garden Coriander. Use wet hands to roll mixture into walnut sized balls. Heat a deep, lidded frying pan with a dash of oil and brown the meatballs. Set aside.Gently cook the onion and kumara in a dash more oil until tender and golden. Pour in the Moroccan Style Tomatoes and Bean There Moroccan Style Baked Beans and stir to combine.Return the meatballs to the pan, cover and simmer gently for 15-20 minutes until tender. Season with pepper, stir through the remaining coriander Cut pita breads in half, toast and fill with lettuce and Moroccan meatballs and sauce.
Ingredients
LEMON ICING
Method
Place Mayonnaise, caster sugar, vanilla essence and bananas in a bowl, beat lightly to combine.Sift flour, cinnamon, baking soda and baking powder, gently fold in to the mayonnaise mixture.Spread into a baking paper lined 20cm round cake tin. Bake at 170°C for 1 hour or until a skewer inserted comes out clean.Cool on a wire rack. Ice with lemon icing, store in an air-tight container.
Lemon icing:
Beat Mayonnaise with lemon rind and sifted icing sugar, until smooth and thick.
Ingredients
Method
Sift flour, baking powder, salt and paprika into a bowl, make a well in the Centre In a separate bowl mix together Cream Style Corn with Bacon, Cottage Cheese with Garlic and Chives, egg and milk.Pour corn mixture into flour, with melted butter, gently fold through until just combined. Fill 12 greased muffin tins with the mixture. Top each muffin with a little grated cheese. Cook at 220°C for 15-17 minutes, or until golden and cooked.Serve warm with mugs of soup.
Ingredients
Method
Place Tender Calamari Rings in a microwave for 3-4 minutes on defrost, pat dry on absorbent paper. Cover and set aside. Heat a deep nonstick frying-pan or wok with a dash of oil and stir-fry ginger, garlic, spring onions and shiitake mushrooms for 2-3 minutes. Add Frozen Oriental Recipe Mix and 2 Tblsp water, mix well and stir-fry for 5-6 minutes or until hot. Combine fish sauce, lime juice and sweet chilli sauce, stir through hot oriental vegetables and rice.Stir-fry prepared calamari for 2-3 minutes, turning once. This may be best done in 2-3 batches. Drain on absorbent paper.Serve Calamari over Oriental Vegetables and rice.Serve Thai Style Mild Dipping Sauce separately.
Ingredients
ITALIAN BEAN PIZZA:
Method
Arrange the pita breads on an oven tray, brush 1cm crust edge lightly with olive oil.In a bowl, combine Bean There Italian Baked Beans, spring onions and ham, mix well. Divide the bean mixture into 4, spoon evenly over pita breads, sprinkle with Edam cheese. Cook at 200°C for 8-10 minutes or until hot and golden. Serve with a fresh green salad.Pour 2 cups cold water into a bowl. Sprinkle Jelly Time Racey Raspberry into the water, whilst stirring with a whisk for 2 minutes. Half-fill tall glasses with jelly and half fruit, allow to set. Repeat with Jelly Time Loopy Lime, topping up the glasses with jelly and remaining fruit, allow to set.
Ingredients
Method
In a bowl, mix together the Fresh Chicken Premium Breast Mince, spring onions, breadcrumbs, parsley, lemon rind and egg, season with salt and pepper. Use wet hands to roll the mixture into walnut sized balls. Heat a dash of oil in a deep lidded frying-pan and brown the meatballs. This is best done in 2 batches. Set aside. Add an extra dash of oil to the pan, gently fry onion, ginger and celery until tender, but not brown. Add Just Add Sweet Apricot Simmer Sauce and chicken stock with chicken meatballs, mix together, cover and simmer gently 15-20 minutes. Serve hot with plain boiled rice and seasonal steamed vegetables
Teriyaki Salmon and Udon NoodlesIngredients
Method
Combine 1/2 pouch Wok Creations Teriyaki Stir Fry Sauce with minced ginger and sherry, rub into salmon and marinate for 15 minutes. Drain and cook under a preheated 220°C fan-grill for 6-8 minutes until golden and just cooked.Microwave 2 150g steamer bags Frozen SteamFresh broccoli, carrots and sugarsnap peas for 2 1/2 minutes until cooked.Heat a wok or non-stick frying-pan with a dash of oil, quickly stir-fry ginger and spring onions for 1-2 minutes. Stir in Udon noodles and remaining Wok Creations Teriyaki Stir Fry Sauce with the lime juice or sherry and hot steamer packs of broccoli, carrots and sugarsnap peas. Toss well until hot, stir through mint.Serve immediately with salmon.
Ingredients
Method
Rub together flour, baking powder, semolina, caster sugar and butter in a mixing bowl until the mixture resembles crumbs. Cut in beaten egg and water or milk and mix until the mixture forms small moist balls of dough. Take 2/3 of the mixture, lightly knead and press out to fit a 20 x 30cm slice tin.Spread with Craig's Boysenberry Jam, arrange sliced Pear Quarters evenly over jam. Scatter with remaining crumbled dough.Cook at 180°C for 25-30 minutes or until golden. Cool on a wire rack, cut into 12 pieces. Serve warm as a dessert with custard, yoghurt or cream, any leftovers will make popular lunch box fillers.Hint: You do not have to use semolina, but it will add a delicious crunchiness to the shortbread. Replace with an extra 1/2 cup flour.
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