Chicken Noodle Soup

It’s winter season and it’s going to get chilly. If you’ve got a case of the winter blues, warm up with this classic and easy ultimate chicken noodle soup. 
This is a kid friendly recipe from Taste and perfect for the entire family. We love to pair it with buttered toast and use leftover chicken meat from last night’s dinner.

INGREDIENTS:
1 tablespoon olive oil
2 carrots, peeled, finely chopped
2 celery sticks, finely chopped
1 leek, finely chopped
2L chicken broth, chicken meat reserved 
120g dried vermicelli egg noodle
1/3 cup chopped fresh continental parsley
2 tablespoons lemon juice

INSTRUCTIONS:

Step 1
Heat oil in a large stockpot over medium heat. Add carrot, celery and leek. Stir for 5 minutes or until soft.

Step 2
Add the chicken broth. Increase heat to high and bring to the boil. We recommend the Kleenmaid Ceramic Cooktop 60CM, it has Residual heat indicators: a safety sensor indicating surface is hot to touch; an Auto-Stop in case of accidental start, long absence, overflow, over temperature; and Spill protection: safety sensors turn off cooktop at spillage, overheating, long absence or accidental start.

Step 3
Add the vermicelli and reduce heat to medium. Simmer for 8-10 minutes or until al dente. Stir in the parsley, lemon juice and reserved chicken meat. Season to taste.

Thinking of renovating your whole kitchen from your benchtop to the tiles and upgrading your kitchen appliances? Craftbuilt Kitchens’ own experienced professionals, holding over 40 years of expertise on their belt, can help you pick out the right one. Ask about our 40% Kleenmaid discount offer.

Finding the right kitchen can be easy when you sit down with us. Visit our modern showroom at Stones Corner today and avail of amazing discounts!

*Image from Taste Recipe Page

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Shawarma! It’s almost everyone’s favourite fast food. It mainly consists of pita bread, wrap or even a baguette and it’s usually filled with chicken, beef or lamb, then drizzled with tahini sauce. 

It’s a healthy, on-the-go choice for the busy you! It’s also a great post-work out option as it is rich in protein and relatively fat-free. 
If you’re craving for one and couldn’t find a Shawarma stop anywhere, you can make one at home and it’s appropriate as a meal at any time of the day. Fill your tummy with Beef Shawarma goodness from this SBS recipe and save some for later, too! *Image from SBS Recipe page.

Beef Shawarma Recipe In Tahini Sauce

INGREDIENTS:

1 tbsp shawarma spice mix (see Note)
2 garlic cloves, crushed
125 ml (½ cup) non-alcoholic red wine (see Note)
2 tbsp olive oil
60 ml (¼ cup) white vinegar
800 g beef or veal rump, thinly sliced
4 large iceberg lettuce leaves, shredded
1 large tomato, cut into thin wedges
6 large Lebanese breads
1 small red onion, cut into thin wedges
pickled turnips (see Note), to serve

TAHINI SAUCE

140 g (½ cup) tahini
60 ml (¼ cup) white vinegar
1 garlic clove, crushed

COOK’S NOTES:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

INSTRUCTIONS:

This recipe works best when marinating overnight but a few hours is fine, too. 

Step 1
Combine spice mix, garlic, wine, oil and vinegar in a glass or ceramic bowl. Add beef and toss to coat. Season with salt and pepper. Cover and refrigerate overnight to marinate.

Step 2
Heat a large frying pan over high heat. Add marinated meat, and cook, stirring occasionally, for 20 minutes or until liquid has evaporated and meat starts to brown. Keep warm. If you’re using the Kleenmaid 90cm GCTEK9020 electronic gas cooktop, you’ll find that the cooktop also features auto reignition. This means if the flame is extinguished the cooktop will reignite itself after determining that it is safe to do so. Such a neat feature

Step 3
Meanwhile, to make sauce, combine tahini, vinegar and garlic until mixture thickens. Add 80 ml water and stir until just combined; do not over-stir or mixture may separate. Season.

Step 4
Divide lettuce, tomato and beef mixture among breads. Drizzle with tahini sauce and top with onion and turnips. Wrap and serve!

Notes:
• Shawarma spice mix is from Lebanese food shops and Lebanese butchers. You can make your own by combining 2 tsp each ground cumin, allspice and sweet paprika, 1 tsp each dried oregano, ground cloves, ground ginger and salt, ½ tsp each ground turmeric, ground cinnamon and ground cardamom, and ¼ tsp black pepper. Store in an airtight jar in a cool, dark place for up to 6 months. Makes ¼ cup.
• Non-alcoholic red wine is available from supermarkets and Halal food shops.
• Pickled turnips are available from Middle Eastern food shops.
Cook your beef shawarma on top of a perfect, modern and functional stove top. Upgrade your stovetop or kitchen when you visit our Updated Modern Kitchen Showroom at Stones Corner today and avail of amazing kitchen appliance discounts!

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We may or may not be expecting a light dusting of snow during winter in Brisbane but surely your guest and family will never say no to hot chocolate! We found a 3 ingredient Hot Chocolate Recipe from Taste that is perfect for this winter or any occasion.

INGREDIENTS

1L (4 cups) milk
100g good-quality dark chocolate, finely chopped
Marshmallows, to serve

INSTRUCTIONS

Step 1

Place the milk in a medium saucepan over medium-high heat and bring to a simmer. Remove from heat and set aside for 1 minute. If you’re using the Kleenmaid 90cm GCTEK9020 electronic gas cooktop, you’ll find that the cooktop also features auto reignition. This means if the flame is extinguished the cooktop will reignite itself after determining that it is safe to do so. Such a neat feature!

Step 2

Place 20g of the chocolate in each of four heatproof serving glasses. Pour the hot milk over the chocolate and stir until the chocolate melts and is smooth. Top with marshmallows and sprinkle with the remaining chocolate. Serve immediately.

It’s that simple! You can spice it up by adding cinnamon and chocolate sprinkles. Thinking of updating your kitchen stove top and planning to redesign your whole kitchen? Visit our Updated Modern Kitchen Showroom at Stones Corner today and avail of amazing kitchen appliance discounts when purchased together with your new Craftbuilt Kitchen.

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Vegetables are seldom given the benefit on the table during meal time. They’re often placed on the sides. But you can make veggies as the center of your winter table.

INGREDIENTS:

Turn everyday veg into flavour sensations with a liberal pinch of flaky sea salt and a sprinkling of fresh rosemary and thyme. We have this recipe stored from Taste.


Image from Taste Recipe Page

12 (about 1.7kg) coliban (washed) potatoes, peeled, halved
1/2 (about 1.5kg) Kent pumpkin, unpeeled, halved crossways, cut into 4cm-thick wedges
4 small (about 550g) red onions, peeled, halved
2 tablespoons olive oil
1/4 cup chopped fresh rosemary
2 tablespoons fresh thyme leaves
1 tablespoon sea salt flakes

INSTRUCTIONS:

Step 1

Preheat oven to 200°C. Arrange the potato, pumpkin and onion, in a single layer, in a large roasting pan. Drizzle over the oil and toss to coat.

Step 2

Combine the rosemary, thyme and salt in a small bowl. Sprinkle over the vegetables. Roast in oven, turning once, for 1 1/4 hours or until tender and lightly golden. (A little lesser in cooking time if you have a combi oven like the Kleenmaid Combi Microwave 45CM oven). Serve.

It’s that easy! You can try this same method with other types of vegetables, as well. Just be sensitive to the cooking time if you’d like to try it out. We recommend the Kleenmaid Combi Microwave 45CM oven. With 13 automatic cooking functions the Kleenmaid combination microwave and convection oven is the answer to super quick cooking. In fact you can have a succulent roast chicken and vegetables in less than 40 minutes as the oven combines all of its technology to give you the perfect result.
Upgrade your oven with Craftbuilt Kitchens. Get amazing discounts on your Kleenmaid appliances when you purchase your dream Kitchen with us. Visit our Updated Modern Kitchen Showroom at Stones Corner today and avail of amazing kitchen appliance discounts!

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The smell and taste of apple crumble is very much welcome in any kitchen. This winter warmer is such a treat! We found a healthy recipe from Donna Hay that uses rolled oats and it’s easy to follow. Have a crumble for breakfast or for dessert. It’s a sure fire easy sweet tooth pleaser.

*Image from SBS Recipe Page

INGREDIENTS:

Filling:
6oo g pink lady apples (about 4 apples)
⅓ cup (80 ml) maple syrup
1 tsp vanilla extract

Crumble topping:
80 g unsalted butter, chopped
1 cup (90 g) rolled oats
½ cup (40 g) flaked almonds
½ tsp ground cinnamon (optional)
¼ cup (35 g) self-raising flour
⅓ cup (80 ml) maple syrup

INSTRUCTIONS:

Step 1
Preheat oven to 180°C (350°F). We recommend Kleenmaid’s Multifunction Oven 60CM OMF6030 because of its lock on electric timer and its lower heating element for pastries.

Step 2
With a small sharp knife, cut the apples into quarters and remove the cores. Chop into 1cm cubes. Place in a big bowl, add the maple syrup and vanilla and toss to combine with a wooden spoon. Set aside.

Step 3
To make the crumble topping, place the butter in a small saucepan over low heat and stir with the wooden spoon until melted. Place the oats, almonds, cinnamon, flour and maple syrup in a medium bowl. Add the melted butter and mix really well to combine.

Step 4
Divide the apple mixture between 4 shallow 1-cup-capacity (250ml) ovenproof dishes. Spoon the crumble topping onto the fruit, making sure it’s nice and even.

Step 5
Place the dishes on a baking tray and bake for 25 minutes or until golden and the fruit is soft. With oven gloves on, remove the crumbles from the oven.

Step 6
Serve them warm topped with a scoop of vanilla ice-cream and some extra maple, if you like.

Does your oven have fan forced heating element that works amazing when baking? Upgrade your oven with Craftbuilt Kitchens. Get amazing promos when you purchase Kleenmaid appliances and your dream kitchen with us. Visit our Updated Modern Kitchen Showroom at Stones Corner today and avail of amazing kitchen appliance discounts!

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A Schnitzel is a thin slice of veal or other light meat that is coated in breadcrumbs and fried. It’s a quintessential German dish. It is traditionally served with a spatzle and gravy, pommes (fries) or a German vinegar-based potato salad called Schwäbischer Kartoffelsalat.

You don’t need to go to Germany for this tasty treat. We have a simple recipe that you can make at home! All you need is a cooktop and a few ingredients:

INGREDIENTS:

2 cups dried breadcrumbs
2 tbs lemon rind finely grated
2 tbs fresh flat-leaf parsley finely chopped
2 garlic cloves crushed
4 chicken breast fillets
1/3 cup plain flour
1 egg lightly beaten
2 tbs milk
2 tbs olive oil

INSTRUCTIONS:

1. Veal is the traditional meat of choice for schnitzels, but chicken, turkey or even pork also works well. In this recipe, we’re cooking Chicken Schnitzels in Lemon and Parsley. Combine breadcrumbs, lemon rind, parsley, garlic, salt and pepper in a medium sized bowl.
2. Fillet chicken into schnitzels. Toss chicken in flour, shake away excess.
3. Dip chicken in combined egg and milk, then in crumbs, pressing on lightly. Heat oil in a large, non-stick pan. Cook schnitzels over medium heat until golden and cooked through.
4. Season schnitzels with salt and pepper, serve with lemon wedges and salad or vegetables.

Remember, don’t be tempted to overcrowd the pan or you risk them going soggy. If you’re using the Kleenmaid 90cm GCTEK9020 electronic gas cooktop, you’ll find that the cooktop also features auto reignition. This means if the flame is extinguished the cooktop will reignite itself after determining that it is safe to do so. Such a neat feature!

Thinking of updating your kitchen stove top and planning to redesign your whole kitchen? Visit our Updated Modern Kitchen Showroom at Stones Corner today and avail of amazing kitchen appliance discounts when purchased together with your new Craftbuilt Kitchen.

*Image from Best Recipes Page


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Enjoyed by many for its simplicity and flavour, pizza margherita is a favourite. It consists of tomatoes, mozzarella and basil. And it was said that the pizza was invented to display the colors of the Italian flag. However simple it is, many are intimidated by its traditional method of cooking.

We want you to have your slice and eat the whole pie, too! For this recipe from Taste, you don’t need a brick oven or a pizza stone.

INGREDIENTS:
100ml tomato passata (sieved tomatoes)* or roasted-tomato sugo
2 tablespoons chopped basil leaves, plus small leaves to garnish
1 garlic clove, finely chopped
4 bocconcini, sliced 1cm thick
2 tablespoons freshly grated parmesan
8 cherry tomatoes, halved
Extra virgin olive oil, to drizzle

PIZZA BASES:
2 cups (300g) strong (baker’s) flour (see note), plus extra to dust
7g sachet dry active yeast
1 teaspoon caster sugar
1 tablespoon olive oil, plus extra to grease

*What can be used instead of Passata?
You can just use tinned tomatoes, whizzed through a blender or food processor then strained. But never substitute large amounts of tomato paste for large amounts of passata, as the tomato paste will be too rich and sweet.

Image taken from Taste recipe page.

METHOD:
Step 1
For the pizza bases, sift flour into a large bowl. Stir in yeast, sugar and 1 teaspoon salt. Make a well in the centre and add 200ml warm water with the oil. Bring together with a wooden spoon or your hands, then turn out dough onto a floured surface. Knead for 5 minutes by hand on your kitchen countertop or benchtop, (or in an electric mixer with a dough hook) until the dough is smooth.

Step 2
Lightly grease the cleaned bowl with a little oil, then add dough and cover with a tea towel. Set aside in a warm place to prove for 1 hour or until doubled in size.

Step 3
Preheat oven to 240°C. We recommend Kleenmaid’s Multifunction Oven 60CM OMF6030 because of its lock on electric timer and its lower heating element for pastries. It also has an auto cooking program for Pizza!
Knock back the dough by punching it to remove air and divide into 2 balls. Roll dough out on a floured surface until you have 2 very thin, 25cm-diameter pizza bases. Carefully transfer to 2 lightly floured baking sheets.

Step 4
Combine passata or sugo with basil and garlic, then spread over pizza bases leaving a 2cm border. Divide the bocconcini between bases, then scatter with parmesan and cherry tomatoes (cutside up). Drizzle with olive oil and bake for 8-10 minutes until cheese has melted and the pizza bases are crisp and lightly golden around the edges.

Step 5
Drizzle the pizzas with a little more olive oil, garnish with small basil leaves then serve immediately.

Does your oven have an upper and lower heating element for cooking Pizza (like a brick oven)? Upgrade your oven with Craftbuilt Kitchens. Get 40% OFF Kleenmaid appliances when you purchase your dream Kitchen with us. Visit our Updated Modern Kitchen Showroom at Stones Corner today and avail of amazing kitchen appliance discounts!

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Back then fish cakes were a result of using up old fish. Nowadays, it’s a beloved light meal enjoyed by many.

What’s the secret to making the best fish cakes? We think it’s cooking with the freshest fish in season and keeping it dry. Soggy fish cakes are a no-no! Plus, fish cakes are nutritious.

Imagine a side of cole slaw with your fish cake and the right tartare sauce. We have the recipe just for you from Delicious!

If you couldn’t get in-season fish, it’s okay to grab left overs from the fridge instead. According to the recipe, you can use leftover cooked salmon or even tinned salmon for these easy fishcakes.

Image taken from Delicious recipe page.

INGREDIENTS:

FISH CAKE
2 medium (450g) desiree potatoes, peeled and chopped
350g salmon, cooked, flaked
1 cup mixed herbs, chopped
1 lemon, zest finely grated, ½ juiced and reserved
2 eggs, lightly beaten
2 tbs milk
½ cup (75g) flour
1½ cups (90g) panko breadcrumbs
Oil for shallow frying

TARTARE SAUCE
¾ cup (180ml) whole-egg mayonnaise
1 tbs capers, chopped
6 cornichons, chopped
½ cup mixed herbs, chopped

SLAW
½ red cabbage, thinly sliced (we used a mandoline)
½ bunch parsley, leaves picked
INSTRUCTIONS:

Step 1

Place potato in a small saucepan, and cover with cold salted water. Bring to the boil over high heat, turn down to medium and cook for 20 minutes or until tender. Drain well, set aside to steam for 2 minutes, mash.

Step 2

Place mashed potato, salmon, chopped zucchini and herb mixture (alternatively chopped herbs) and lemon zest into a bowl, season, stir to combine. Divide into 8 equal pieces. Using your hands, shape into 7cm x 2cm patties. Place on a lined tray, and refrigerate for 20 minutes to firm up.

Step 3

For tartare sauce, combine all the ingredients and reserved lemon juice in a small bowl, season. Set aside.

Step 4

Beat together the egg and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat 2cm oil in a heavy-based saucepan over medium-high heat. If you’re using the Kleenmaid 90cm GCTEK9020 electronic gas cooktop, you’ll find that the cooktop also features auto reignition. This means if the flame is extinguished the cooktop will reignite itself after determining that it is safe to do so. Such a neat feature!

Step 5

Add patties, in batches, and fry both sides until crispy, golden and warmed through. Drain on paper towel.

Step 6

When ready to serve, for slaw, place the cabbage and parsley into a medium bowl with 2 tbs of tartare sauce, season, toss to combine. Serve fishcakes with slaw and a dollop of tartare sauce.

Can your cooktop stand the test of time? Upgrade to a ceramic cooktop or ad induction cooktop with Craftbuilt Kitchens. Get 40% OFF Kleenmaid appliances when you purchase your dream Kitchen with us. Visit our Updated Modern Kitchen Showroom at Stones Corner today and avail of amazing kitchen appliance discounts!

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Simple Fish Taco

A simple fish taco recipe is an ideal meal for a light option. The leaves may be falling but there’s no rule that says you can’t have a zesty summer recipe. We found the perfect simple fish taco All Recipe just for you.

Simple Fish Taco

Image from All Recipe Page

 

INGREDIENTS:

Serves: 4

1 cup finely shredded red cabbage
1 cup finely shredded green cabbage
1 small carrot, peeled, cut into matchsticks
3/4 cup coarsely chopped coriander leaves
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
1/4 bottle Fountain Sriracha sauce
500g white fish fillets
1/3 cup plain flour
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoon ground paprika
2 tablespoons vegetable oil
16 small tortillas (store bought is perfectly fine)
lime wedges

 

INSTRUCTION:
Preparation:20min  › Cook:10min › Ready in:30min

STEP 1
Combine cabbages, carrot and half of the coriander in a bowl. Whisk mayonnaise, sour cream, lime juice and Fountain Sriracha sauce together in another bowl. Add half the sauce to the cabbage mixture and toss gently.

STEP 2
Combine flour and spices in a bowl, season with salt and pepper. Coat the fish in flour mixture.
Heat oil in a large frying pan over medium high heat. Cook the fish for 2-3 minutes each side or until cooked through. If you’re using the Kleenmaid 90cm GCTEK9020 electronic gas cooktop, you’ll find that the cooktop also features auto reignition. This means if the flame is extinguished the cooktop will reignite itself after determining that it is safe to do so. Such a neat feature!

STEP 3
Meanwhile heat the tortillas according to packet directions.
Place tortillas on a board. Spread some sauce over tortillas, top with coleslaw, fish, remaining coriander and chillies. Roll up to enclose. Serve with extra sauce and lime wedges. Garnish with coriander. And you’re done!

If you’d like a different option aside from having fish but still want tacos, you can switch it for fall’s own fresh produce. You can replace fish with chorizo or marinated skirt steak. You can also go all-veg, too!

Thinking of updating your kitchen stove top and planning to redesign your whole kitchen? Visit our Updated Modern Kitchen Showroom at Stones Corner today and avail of amazing kitchen appliance discounts when purchased together with your new Craftbuilt Kitchen.

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Tempura is a popular Japanese fried delicacy that is now enjoyed by people all over the world. It’s so easy to prepare that your benchtop won’t be messy as imagined. That golden crispy treat is actually healthy, too, because it uses fresh seasonal ingredients and substitutes regular cooking oil with sesame oil. The most popular of all tempura is the tempura shrimp. Second to shrimp or prawn tempura are veggie tempura and other seafood or fish ingredients like squid or fish. 

You can make your own shrimp tempura or popcorn shrimp, right in your own kitchen. Pair it with a spicy mayonnaise and zesty vinaigrette. We have the right mouth-popping recipe from SBS just for you!

Image from SBS Recipe page.

 

INGREDIENTS:
vegetable oil, for deep-frying
500g prawn meat, chopped into 1.5 cm pieces  
250g tempura flour (see Note)
60g mesclun (mixed) salad leaves mix    
20g finely chopped chives   

Lemon dressing
75ml freshly squeezed lemon juice (about 2 lemons)  
100ml grapeseed oil   
40ml dark soy sauce
7.5g minced garlic (about 1 heaped tsp)   
1 pinch freshly ground black pepper

Spicy mayonnaise
300g good-quality whole-egg mayonnaise
50g chilli garlic paste

Tempura batter
200g tempura flour
300ml cold water

COOK’S NOTES:
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

INSTRUCTIONS:

Step 1
To make the lemon dressing, whisk all of the ingredients together to combine. Set aside. Makes 200 ml.

Step 2
To make the mayonnaise, combine the ingredients and set aside.

Step 3
To make the tempura batter, mix the ingredients until just combined until it is the consistency of thickened cream – it’s okay if there are lumps of flour visible.

Step 4
Heat the oil in deep-fryer or wok to 180°C. Lightly dust the prawns in the tempura flour, place in a sieve and shake off the excess flour. Coat the dusted prawn pieces in the cold tempura batter, then deep-fry until they are a light popcorn colour. Because the pieces are small they will not need much time to cook. The pieces should come out with a lovely crunchy coating. Remove and drain, shaking off any excess oil. If you’re using the Kleenmaid 90cm GCTEK9020 electronic gas cooktop, you’ll find that the cooktop also features auto reignition. This means if the flame is extinguished the cooktop will reignite itself after determining that it is safe to do so. Such a neat feature!

Step 5
Divide the salad leaves among bowls and dress with only a small drizzle of the lemon dressing. Toss the prawns with 20–30 g of the spicy mayonnaise so that they are evenly coated. Place the prawns (like a little mountain!) on the top of the dressed salad bed and sprinkle with the chopped chives to garnish.

Planning to update your kitchen appliances or modernize your kitchen? Visit our New Modern Kitchen Showroom at Stones Corner today and avail of amazing kitchen appliance discounts!

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