Latest news with #JustineSchofield
SBS Australia
02-06-2025
- Health
- SBS Australia
12 great end-of-week recipes to use up bits and pieces
Tomato and chickpea pasta soup. Credit: Donal's Real Time Recipes Donal's Real Time Recipes "We have all been there. That moment at the end of the week, where the kitchen is bare, and you need to make magic out of nothing," says TV chef, cookbook author and maestro of easy home cooking Donal Skehan. If you're nodding along in agreement, look no further. Here's a round-up of clever recipes, from Skehan and other great cooks, that give you delicious ways to use up bits and pieces from the fridge and pantry. The end of the week meal has never looked so good! Donal Skehan's "seriously good" mac and cheese recipe is ideal for using up whatever's in the fridge. Swap the cauliflower for broccoli if you like, or add in any little bits of leftover veg, and use whatever bits and pieces of cheese you have. "Roast chook never goes to waste in my house as there are countless ways to produce new dishes from leftovers, like this yummy salad with soba noodles and a fragrant ginger dressing. I use snow peas and spring onions in my recipe but change it up depending on what you love and have on hand," says Justine Schofield of this easy meal. This recipe from Silvia Colloca is a great way to use up leftover pasta (in any kind of sauce). All you need is eggs, milk, cheese and olive oil. Cooked on the stove-top, it's ready in 15 minutes. Just as the name suggests, this curry (or soup!) recipe from Alexx Stuart is a great way to use up what you have on hand. "Don't be bound by my ingredients list – make this curry your own by using any limp veg. For a yummy soup, add another cup of stock, remove the cinnamon stick at the end, and blend on high for a few seconds," she says. Fried rice is such a good way to use up leftover rice. "I love fried rice and you can really pump it up with healthy vegetables when you make it at home. I've used leftover cooked ham in this version, but you can really add whatever you like to it, says Skehan of this easy and filling bowl. "In my mind, soup is the final destination for anything you've got hanging out in your fridge. I can pretty much guarantee you that whoever's eating a nice hot bowl of this soup isn't going feel like they're eating this week's leftovers," says Mary Berg. This soup is a great way to use up leftover chicken and/or cooked sausage, cooked vegetables and any small amounts of herbs. Who wouldn't love sitting down to this at the end of the week? This nourishing, comforting soup from Donal Skehan uses many pantry ingredients, along with plenty of vegetables, and the pasta cooks in the pot along with everything else. Serve with garlic toasts for a fantastic, filling and easy family meal. Ready in just 15 minutes, this satisfying pasta dish brings together pantry staples including dried pasta, tinned tomatoes, stock powder and evaporated milk. If you have yoghurt and self-raising flour on hand, you can make the easy pizza bases in this recipe and top it with whatever you like. The meat topping shown, inspired by Turkish pide, is delicious but the possibilities are endless, and it's a great way to use up what you have in fridge and pantry: Leftover roast veg; cold cuts or other leftover meat; various kinds of cheese; the last few sprigs of a bunch of herbs... Adam Liaw's method for clearing piled-up bread: a savoury bread pudding complete with ham, cheese and spinach. He suggests making it for breakfast, but it also works brilliantly as a an end-of-week supper if you plan ahead (it needs to soak for at least 2 hours). This Italian family recipe embraces the spirit of pizza in a cheesy, tomato-y bake. Add some salad or cooked green veg to round out the meal. You could also add leftover veg to the bake. Watch now Share this with family and friends
Sydney Morning Herald
05-05-2025
- General
- Sydney Morning Herald
Budget friendly
Family meals Justine Schofield's four tips for making frozen vegetables more interesting If your vegies are getting a frosty reception, embellishments like crunch, cheese and garlic butter are simple shortcuts to make them tastier. May 6, 2025 Erina Starkey Review Brunswick You'll find more than just pizza at this Neapolitan bakery and cafe in Brunswick Pulcinella champions freshly baked, traditional pastries as seen in the southern Italian capital. May 2, 2025 Dani Valent Review Laverton Parotta Station Tiny carb palace dedicated to flatbread. April 30, 2025
The Age
05-05-2025
- Health
- The Age
Justine Schofield's four tips for making frozen vegetables more interesting
Look inside most Aussie freezers, and you'll find a bag of frozen peas, a brick of spinach or the MVP – a tricolour carrot, corn and pea medley mix. Frozen vegetables have saved many a weeknight dinner, and while they are a fantastic way to get your five-a-day, they can also be the most dreaded part of the meal. That is, if you're preparing them incorrectly. Australian cook and TV presenter Justine Schofield is an expert on the topic. She's recently published Cook Ahead, a book on batch-cooked freezer meals, and says the freezer is the unsung hero of every home kitchen. She's also headlining a Good Food Events long lunch in May, which is all about frozen vegies, Deli Lane presented by Birds Eye Deli (see below for more details). Here, she shares her tips for cooking with frozen veg and how to make your sides more interesting. Crisp them up in the air fryer
The Advertiser
29-04-2025
- General
- The Advertiser
Why the humble freezer is the best appliance in the kitchen
Forget the latest gadgets, the humble freezer is the unsung hero of every home kitchen! In Cook Ahead , Justine Schofield shows you how to make the most of your freezer, saving time and money in the process.
The Age
22-04-2025
- Entertainment
- The Age
Subscriber exclusive discount: Good Food Events
presented by Birds Eye Deli Get ready for a bold, flavour-forward long lunch, with Justine Schofield and Conor Curran. Celebrity cook Justine Schofield will be at the helm, curating a menu that embodies relaxed elevated food with a nod to contemporary mid-week-meal culture. While Justine is the Director of Food, MasterChef alumni and Melbourne local Conor Curran is the Director of Vibes. Setting the energy and tone of the lunch, Conor will meet and greet guests, create a bespoke cocktail, and co-host Justine's Q&A with Good Food's Melbourne eating out and restaurant editor, Emma Breheny. An event for food lovers, home cooks of all levels looking for inspo to elevate their midweek meals at home, and those who appreciate a long lunch done right. Held on the weekend of Mother's Day, you are sure to secure brownie points with mum or any loved one by treating them to a memorable long lunch, because nothing says 'I appreciate you' like delicious food, fine wine and great company. Plus! There will be many prizes to be won throughout the afternoon, including Good Food Events gift vouchers, luxe picnic sets featuring Justine Schofield's new cookbook Cook Ahead or a double pass to Alba Thermal Springs, in Mornington Peninsula. ' Deli Lane is all about embracing food that feels nostalgic yet fresh – bringing people together over familiar flavours with a modern twist. Think laid-back, long-table dining but with a touch of refined playfulness.' - Justine Schofield When: Saturday, 10 May 2025, 12pm - 3pm Where: Canvas House, South Melbourne Price: $139pp Ticket Inclusions: A three-course meal with shared entrées and mains, individual plated dessert, curated cocktail on arrival followed by matched wine pairings. *Terms and Conditions: This 20% discount is available to Age digital and print subscribers with 2+ days of home delivery. This offer is only valid for tickets to Deli Lane presented by Birds Eye Deli when using the code 'DELILANEAGESUBS' through the link provided on this page. The discount is only available for the first 10 subscribers to redeem the offer. The offer must be redeemed online and cannot be redeemed for cash.
