FOOD IN A MINUTE, the much-loved TV cooking show, has come up with a fabulous new Everyday Cookbook. Whether you’re new to the kitchen or have plenty of cooking experience, this collection of more than 100 yummy recipes will help you create the perfect weekday dinner – or ‘wow’ your friends and family on special occasions. Try these summer selections and you’ll see what we mean.
TERIYAKI BEEF STIR-FRY
Here’s a stir-fry with crunch! Enjoy the contrasting textures of the toasted seeds and the shelled edamame beans, all held together with a flavoursome teriyaki sauce. (Tip: Replace beef with chicken if preferred.)
- 1 tbsp sesame seeds
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 500g rump steak, cut into strips
- 1 red capsicum, deseeded and sliced
- 1 chilli, deseeded and sliced (optional)
- 2/3 of 700g Wattie’s frozen vegetables – High Fibre Mix
- 210g pouch Wattie’s Wok Creations Teriyaki Stir-fry Sauce
- coriander leaves, to decorate
Heat a wok or large frying pan and stir-fry seeds until they begin to brown and pop. Remove from wok and set aside.
Heat a dash of oil in a wok or deep frying pan and stir-fry beef strips until browned. Add capsicum and continue to stir-fry for another 2 minutes before adding chilli and vegetable mix. Cook for another 3 minutes.
Lastly, stir through stir-fry sauce and cook until hot. Serve immediately on cooked rice or noodles, sprinkle with seeds and garnish with coriander if wished.
PEAR & VANILLA CRUMBLE MUFFINS
Stuck for something to put in the lunchbox? These scrummy, deliciously moist muffins will go down a treat!
- 2 cups flour
- 4 tsp baking powder
- ¾ cup Chelsea LoGiCane low GI Sugar
- 410g can Wattie’s Pear Quarters in clear fruit juice, drained
- 2 eggs
- 1 cup milk
- 1 tsp vanilla essence
- 100g butter, melted
- 3 tbsp Chelsea LoGiCane low GI Sugar
- 2 tbsp oats
Place 12 paper muffin cases into a muffin tray or grease a 12-hole muffin tray. Preheat oven to 200°C fan-bake or 220°C conventional.
Sift flour and baking powder into a mixing bowl. Stir through sugar.
Chop pear quarters into small pieces.
Whisk together eggs, milk and vanilla essence. Make a well in centre of dry ingredients and pour in milk mixture, along with melted butter and chopped pears. Fold ingredients together, being careful not to over-mix. Fill paper cases with the muffin mixture.
For topping: mix sugar and oats together in a small bowl. Sprinkle a little over each muffin.
Bake for 12–15 minutes, until muffins are golden and spring back when pressed.
REPRINTED WITH PERMISSION FROM FOOD IN A MINUTE: EVERYDAY COOKBOOK. PUBLISHED BY PENGUIN GROUP (NZ). RRP$29.99. AVAILABLE FROM ALL GOOD BOOKSELLERS NATIONWIDE. COPYRIGHT © HEINZ WATTIE’S LTD, 2012.