If you like fresh sardines, you will love this recipe. Very simply done by crumbing (breading) the sardines, then frying them in olive oil. They are then topped with crispy
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There’s a million uses for peeled tomatoes, from soups, sauces to salads.
Quinoa is a grain crop that originated in Peru. It’s high in protein and has a pleasing nutty flavour. Great cold in salads or hot as a rice, pasta or
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There’s a million ways to cook gnocchi but the marriage of the sage and burnt butter is one you can’t go past. The term burnt butter indicates a nutty brown
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If you can find large portobello mushrooms during your culinary ventures, don’t miss the opportunity to indulge in this quick and nutritious 20-minute meal. The preparation is delightfully easy, showcasing
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This was one of the most popular dishes in my restaurant days. Potato Rosti is originally a Swiss invention and usually larger in size. You may also call this, a
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Chorizo is usually a cured pork sausage made with chili peppers that originated in Portugal using traditional sausage making methods. Mixed with the fresh tomatoes, aromatic wood herbs and creamy
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Where Italy meets South Asia. Tandoori chicken is normally cooked in a clay oven. This recipe works well as the pizza is cooked in a similar way by using a
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Indulge in the delectable delight of a Mushroom, Gruyère, and Ham Omelette! All cooked using only one pan! It’s an open omelette so no folding skill required, anyone can do
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This is the sauce that everyone should know how to make, it’s so easy and it enhances the flavour of grilled meats, great on poached or steamed fish seafood and
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A perfect dish for vegetarian Monday, or any day. Tian Provencale originated in Provence quite some time ago, this version travels further South with the addition of Parmesan cheese. A
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Woks are made of cast iron or carbon steel, to avoid them rusting in storage manufacturers coat them with a factory oil. This oil needs to be scrubbed away before
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