6 days ago
Fuss-free family meals on the table fast
Fast, fresh, family-friendly food - that's what every home needs.
And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss.
Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!).
1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper.
2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate.
3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices.
4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes.
5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot.
Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so.
Serves 4.
1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker.
2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender.
3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through.
4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top.
Serves 4
Add any of the following when everything is added to the slow cooker:
Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking.
Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce.
Avocado and four-bean salsa
Yoghurt and lime dressing
1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside.
2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl.
3. Toss the fish cubes with the olive oil and spice blend until evenly coated.
4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning).
5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing.
Serves 4
Makes about 1/2 cup.
Makes about 1/3 cup.
1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes.
2. Essential prep! Preheat the oven to 200° (fan-forced).
3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside.
4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process.
5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad.
6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve.
Serves 4
Fast, fresh, family-friendly food - that's what every home needs.
And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss.
Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!).
1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper.
2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate.
3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices.
4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes.
5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot.
Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so.
Serves 4.
1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker.
2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender.
3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through.
4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top.
Serves 4
Add any of the following when everything is added to the slow cooker:
Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking.
Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce.
Avocado and four-bean salsa
Yoghurt and lime dressing
1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside.
2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl.
3. Toss the fish cubes with the olive oil and spice blend until evenly coated.
4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning).
5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing.
Serves 4
Makes about 1/2 cup.
Makes about 1/3 cup.
1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes.
2. Essential prep! Preheat the oven to 200° (fan-forced).
3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside.
4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process.
5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad.
6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve.
Serves 4
Fast, fresh, family-friendly food - that's what every home needs.
And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss.
Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!).
1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper.
2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate.
3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices.
4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes.
5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot.
Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so.
Serves 4.
1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker.
2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender.
3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through.
4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top.
Serves 4
Add any of the following when everything is added to the slow cooker:
Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking.
Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce.
Avocado and four-bean salsa
Yoghurt and lime dressing
1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside.
2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl.
3. Toss the fish cubes with the olive oil and spice blend until evenly coated.
4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning).
5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing.
Serves 4
Makes about 1/2 cup.
Makes about 1/3 cup.
1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes.
2. Essential prep! Preheat the oven to 200° (fan-forced).
3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside.
4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process.
5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad.
6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve.
Serves 4
Fast, fresh, family-friendly food - that's what every home needs.
And when it comes to fast, fresh, family-friendly food, millions of home cooks look to Sarah Pound for inspiration. As the brains behind online hub Wholesome by Sarah and the bestselling cookbook of the same name, Sarah understands the importance of getting delicious, healthy meals on the table with minimum fuss.
Her new cookbook, Family Food, focuses on easy weeknight dinners that tick all the boxes, whether you're short on time, a beginner cook or feeding fussy eaters (of any age!).
1. Place the chicken breasts on a chopping board. Cover with baking paper and pound with a rolling pin to an even thickness. Season well with 1 tsp each of salt and pepper.
2. Time to fry. Heat 1 tbsp olive oil and the butter in a large, heavy-based frying pan over medium-high heat. Add the chicken in batches and cook for three to four minutes on each side until lightly golden. Turn the heat down if the chicken is colouring too quickly. Remove the chicken and transfer to a plate.
3. Add the remaining olive oil to the same pan and reduce the heat to medium. Add the garlic and cook, stirring, for two minutes until fragrant. Stir in the mushrooms and cook for five minutes until they release their juices.
4. Add the zucchini and stir for one to two minutes until starting to soften. Stir in the lemon juice, then add the cream and stock and stir again. Add the green beans and push down with the wooden spoon to submerge them in the liquid. Bring to a gentle boil, add the gnocchi and stir them into the sauce. Cover with the lid, turn the heat down to low and simmer for five to six minutes.
5. Add the spinach or silverbeet and toss with the gnocchi, then stir through the parmesan. Return the chicken to the pan. Half-submerge it in the sauce, then serve while hot.
Tip: If your cooked chicken is still a little pink inside, simply add it to the sauce with the gnocchi, cover with the lid and let it finish cooking for five minutes or so.
Serves 4.
1. First things first. Season the beef with a pinch of salt and 1 tsp pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the beef and sear on all sides until browned. Transfer to your slow cooker.
2. Build some flavour. Add the onion, garlic, tomatoes, tomato paste, wine, stock and dried herbs to the beef in your slow cooker. Cover and cook on high for four hours or low for eight hours until the beef is meltingly tender.
3. Remove the beef from the slow cooker, pull apart with two forks, then return to the sauce and stir through.
4. Now, cook your pasta. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain well, add the pasta to the slow cooker and stir to combine. Season and serve with the parmesan and parsley sprinkled on top.
Serves 4
Add any of the following when everything is added to the slow cooker:
Add two large roughly chopped zucchini to the slow cooker for the final two hours of cooking.
Stir 50 to 100g (1 to 2 cups) chopped English spinach, silverbeet or kale into the finished beef brisket sauce.
Avocado and four-bean salsa
Yoghurt and lime dressing
1. Start with the salsa. Combine all the ingredients in a large bowl. Set aside.
2. On to the yoghurt and lime dressing. Combine all the ingredients in a small bowl.
3. Toss the fish cubes with the olive oil and spice blend until evenly coated.
4. Heat a large, non-stick frying pan over medium heat. Add the fish and cook for three to four minutes until the white flesh is lightly golden on all sides. In the last 30 seconds of cooking, drizzle the honey over the fish, then toss briefly to coat (this prevents burning).
5. Dish up! Serve the fish in bowls with the avocado and four-bean salsa and a drizzle of the yoghurt and lime dressing.
Serves 4
Makes about 1/2 cup.
Makes about 1/3 cup.
1. First up, a simple marinade. Combine the garlic, 2 tbsp soy sauce, the balsamic vinegar and a good pinch of salt and pepper in a large shallow bowl. Add the whole mushrooms, turn to coat well and marinate for at least 10 minutes.
2. Essential prep! Preheat the oven to 200° (fan-forced).
3. Time to roast. Tip the mushrooms and marinade onto a baking tray and roast for 15 to 20 minutes until the mushrooms are tender and golden. Set aside.
4. Meanwhile, on to the greens. Blanch the bean shoots and snow peas in a large saucepan of boiling water for one minute, then drain and rinse under cold water to stop the cooking process.
5. Next steps. Combine the bean shoots and snow peas with the cucumber, spring onion, sesame oil, rice wine vinegar and sesame seeds in a large bowl. Add a portion of your preferred rice or noodle base to each serving bowl. Slice the mushrooms and scatter them on top along with the bean shoot salad.
6. Finishing touches. Mix together the remaining soy sauce with the sweet chilli sauce and sriracha and drizzle over each mushroom bowl. Finish with the extra sesame seeds and serve.
Serves 4
