Stuck for time but still want to serve up a mouth-watering meal?
Stuck for time but still want to serve up a mouth-watering meal? If you’re like us and have no idea where to turn after a long day at the office, then rejoice! You hold in your hands the key to whipping up meals that are not just tasty, but also nutritious, plus are a feast for the eyes as much as the soul. And all this without having to slave in the kitchen for hours on end. Yes, most of the recipes you’ll find in this cookbook take less than 30 minutes to go from stovetop to table top – perfect for eating in and as a family even on busy weeknights. To make your culinary conquests easier, we’ve also thrown our Domestic Diva award winners into the mix to offer you the best in food and home. Being a home masterchef has never been this easy. Happy cooking!
– Team Weekly
Prep 10 mins | Cook 30 mins | Serves 4
MISO EGGPLANT & NOODLE SALAD
4 finger eggplants, halved lengthways
2/3 cup white miso paste
2 tbsps mirin
270 g udon noodles, cooked following packet instructions
150 g frozen edamame in pods, peeled
2 carrots, shredded
4 green onions, thinly sliced
2 eggs, soft boiled
White and black sesame seeds, to serve
DRESSING
¹/3 cup soy sauce
2 tbsps rice-wine vinegar
2 tbsps pickled pink ginger
Preheat oven to moderate, 180 C. Line a large oven tray with baking paper.
Place eggplant on tray. In a bowl, combine miso paste and mirin. Brush over eggplant. Roast 20 to 25 mins until golden and tender. Slice diagonally.
DRESSING Meanwhile, in a jug, whisk all ingredients together. Season with pepper.
Place cooked noodles in a large bowl with edamame, carrot, onion and eggplant. Toss.
Just before serving, toss dressing through salad. Transfer to a serving platter. Serve topped with egg and a sprinkling of sesame seeds.
Prep 10 mins | Cook 5 mins | Serves 4
TUNA & SOMEN SALAD WITH LEMON DRESSING
270 g somen noodles
¹/3 cup Japanese mayonnaise
1 lemon, finely grated zest, juice
2 tsps wasabi paste
425 g can tuna in oil, drained, flaked
1 cup frozen shelled edamame, thawed
1 Japanese cucumber, peeled, julienned
3 green onions, thinly sliced
1 avocado, seeded, peeled, wedges
4 eggs, hard boiled, quartered
½ cup pickled pink ginger
Mixed sesame seeds, to serve
Cook noodles following packet instructions. Drain and refresh in cold running water.
In a jug, whisk mayonnaise, zest, juice and wasabi paste. Season.
In a large bowl, combine noodles, tuna, edamame, cucumber and green onions. Toss with one-third dressing.
Serve salad topped with avocado and eggs. Drizzle with half remaining dressing and sprinkle with pickled ginger and sesame seeds. Serve with remaining dressing.
Prep 10 mins | Cook 5 mins | Serves 4
THAI HOT & SOUR PRAWN SALAD
450 g brown rice
750 g cooked medium prawns, peeled, deveined, tails on
250 g punnet cherry tomatoes, halved
1 carrot, julienned
1 Japanese cucumber, chopped
½ bunch green onion, thinly sliced
½ cup coriander leaves
½ cup mint leaves
¼ cup fried shallots
DRESSING
2 tbsps Naturel Extra Virgin Olive Oil
2 limes, finely grated zest, juice, plus wedges to serve
2 tbsps fish sauce
3 tsps brown sugar
2 fresh long red chillies, finely sliced
Cook rice following packet instructions. Transfer to a large bowl with prawns, tomatoes, carrot, cucumber, green onions, coriander and mint. Keep chilled.
DRESSING In a small food processor, pulse all ingredients until combined. Season.
Pour dressing over and toss well to serve. Sprinkle with fried shallots and accompany with lime wedges
A DRIZZLE OF GOOD
Sourced from Andalusia in Spain, Naturel’s Extra Virgin Olive Oil will amp up the flavour quotient of everything from salads to savouries with just a little drizzle. Infused with a touch of fig leaves for a sweeter, smoother taste, and peppered with subtle hints of spice, this oil is also guilt-free with no cholesterol or trans-fats.
Prep 25 mins | Serves 4
RAW STIR-FRY
4 large zucchinis, cut into zoodles
2 large carrots, julienned
200 g snow peas, julienned
2 cups finely shredded red cabbage
1 cup coconut flakes, toasted
400 g sashimi-grade salmon, cubed
Roasted cashews, coriander, to serve
DRESSING
¹/3 cup coconut milk
2 tbsps Double Pagoda Premium Virgin
Coconut Oil
¼ cup fresh lime juice
2 tbsps fish sauce
2 tbsps palm sugar
2 long red chillies, deseeded, finely chopped
1 tbsp grated fresh ginger
In a large bowl, combine zucchini, carrot, snow peas, cabbage and coconut flakes.
DRESSING In a jug, combine all ingredients. Mix well.
Pour dressing over vegetables, tossing to coat evenly. Serve topped with salmon, cashews and coriander.
COCONUT PUNCH
Add a splash of nutty goodness into your life and let the delicate flavour of Double Pagoda’s Premium Virgin Coconut Oil turn any regular meal into a nutritional powerhouse. Coconut oil has lauric acid, which helps fight inflammation, boosts immunity and lowers cholesterol, and is delicious in salads and even in rice (use in place of coconut milk when you make nasi lemak)!
Prep 15 mins | Cook 20 mins | Serves 4
CAJUN CHICKEN, CORN & CAPSICUM WITH BLACK BEAN RICE
2 tbsps vegetable oil
500 g chicken breast, 1-cm strips
1 red onion, thinly sliced
1 red capsicum, seeded, thinly sliced
2 sticks celery, sliced diagonally
1 corn cob, kernels removed
1 tbsp Cajun seasoning, from supermarket
¼ bunch coriander, stems chopped, leaves reserved
¼ cup chicken stock
1 tbsp fresh lime juice, plus extra lime halves to serve
50 g feta cheese, crumbled
BLACK BEAN RICE
1½ cups Royal Umbrella Thai Hom Mali Rice
2 cups chicken stock
400 g can black beans, drained, rinsed
In a wok or large frying pan, heat half oil on high. Season chicken and stir-fry in 2 batches, 1 to 2 mins each, until browned. Remove from wok.
BLACK BEAN RICE Rinse rice through a fine sieve until water runs clear. Place in a medium saucepan with stock. Bring to boil on high. Reduce heat to low and cook, covered, 12 mins, until liquid is absorbed. Set aside 10 mins. Stir black beans through.
In same wok, heat remaining oil on high. Stir-fry onion, capsicum and celery 2 to 3 mins until onion is tender. Add corn kernels, Cajun spice, and coriander stems. Stir-fry 1 min.
Return chicken to wok with stock. Bring to simmer. Cook 1 to 2 mins, stirring, to heat through. Toss lime juice through.
Serve chicken with black bean rice, topped with feta and coriander leaves. Accompany with lime halves.
MAKE IT RAIN GRAINS
Fluffy and fragrant, Royal Umbrella’s award-winning Thai Hom Mali Rice makes a luxurious base for many dishes, from stunning stir-fries to puddings. Aside from being an accompaniment to savoury dishes, this delicious, fragrant rice, with a pandan-like flavour, can also be used in one-pot meals like paella and biryani.
Prep 15 mins | Cook 15 mins | Serves 4
SPICY CAULIFLOWER & SPINACH STIR-FRY
1 large cauliflower, broken into florets
200 g baby carrots, thinly sliced
1 tbsp ground coriander
1 tbsp cumin seeds
1 tsp fenugreek seeds
1 tsp ground cardamom
½ tsp chilli powder
¼ tsp ground cloves
¹/3 cup SCS Butter
400 g can chickpeas, drained, rinsed
280 g bag baby spinach leaves
250 g cherry tomatoes, quartered
Flatbread, Greek yoghurt, to serve
In a large bowl, combine cauliflower, carrots and spices. Toss with half the butter. Season. Set aside.
Pat chickpeas dry with paper towel. In a wok, heat remaining butter on high. Fry chickpeas 5 to 6 mins or until crisp and golden (be careful as they may splutter). Remove with a slotted spoon. Drain on paper towel.
In same pan, stir-fry cauliflower mixture on high 5 to 6 mins until just tender.
Stir through spinach in batches, cook 1 to 2 mins until just wilted.
Top with crispy chickpeas and tomatoes. Serve with flatbread and Greek yoghurt.
SOLID GOLD
Add a tasty dimension to everyday dishes with a delish dollop of SCS Butter. Rich and velvety smooth due to the extra churning process, this butter is chock-full of healthy fats and also helps keep your glucose levels in check. Use it in everything from baking to sauce making and see it elevate your meals from blah to brilliant with its sublime flavour.
Prep 10 mins | Cook 15 mins | Serves 4
STICKY SOY & SESAME TOFU STIR-FRY
500 g firm tofu, sliced, large chunks
¹/3 cup honey
¼ cup soy sauce
2 tbsps sesame oil
2 tbsps white sesame seeds, toasted
2 large carrots, peeled, julienned
2 bunches asparagus, cut into chunks
1 bunch garlic chives, 4-cm lengths
80 g snow pea sprouts
Cooked brown rice, to serve
In a large bowl, combine tofu, honey, soy, sesame oil and 1 tbsp sesame seeds.
In a large wok, stir-fry tofu mixture on high on your La Germania cooktop for 10 mins.
Add carrots and asparagus to the wok, stir-fry 1 min, remove from heat.
Toss through garlic chives and snow pea sprouts. Serve with sesame seeds and rice.
TURN THE HEAT UP
Fire up your taste buds with La Germania’s 90-cm free-standing cookers from its Prima series. Whether you are making a fancy feast for guests or cooking hearty for the family, this is one kitchen appliance that will let you fry, grill, bake or roast your way into their hearts with your culinary creations.
Prep 10 mins | Cook 10 mins | Serves 4
SATAY PORK & BROCCOLI STIR-FRY
¼ cup Skippy Squeeze Pack Creamy Peanut Butter
¾ cup light coconut cream
2 tbsps sweet chilli sauce
1 tsp mild curry powder
2 tsps vegetable or peanut oil
400 g pork scotch fillet steak, fat trimmed, thinly sliced
1 brown onion, cut into wedges
1 carrot, peeled, thinly sliced diagonally
400 g broccoli, cut into florets
2 tbsps hot water
1 cup bean sprouts
¼ cup coriander leaves
3 cups cooked jasmine rice
In a jug, whisk peanut butter, coconut cream, sweet chilli sauce and curry powder. Set aside.
In a wok, heat half the oil on high. Stir-fry pork in batches, 2 mins or until browned. Transfer to a heatproof plate.
Add remaining oil to wok. Stir-fry onion 2 mins until soft. Add carrot and stir-fry 1 min. Add broccoli, peanut butter mixture and hot water. Stir-fry 3 mins until broccoli is tender and sauce thickens slightly.
Return pork to wok and stir-fry 1 min or until heated through. Top with bean sprouts and coriander. Serve with rice.
SPREAD THE WORD
Transform your next meal from mediocre to majestic with Skippy Creamy Peanut Butter. Nutty, creamy and oh-so-smooth, this wholesome spread pairs perfectly with both sweet and savoury dishes. Available in a super-convenient handy squeeze pouch, you can get a quick energy boost from it anytime, anywhere.
Toast coconut in a dry frying pan on medium heat, stirring, 1 to 2 mins.
Prep 10 mins | Cook 15 mins | Serves 4
PRAWN & BROCCOLI GREEN CURRY WITH TOASTED COCONUT
1 tbsp vegetable oil
1 onion, thinly sliced
2 tbsps green curry paste
400-ml can coconut milk
½ cup UFC Refresh Coconut Water
1 head broccoli floret, stalk thinly sliced
1 carrot, halved, sliced
500 g green prawns, peeled, tails on
½ cup frozen peas
2 tbsps shredded coconut, toasted (see tip)
In a large frying pan, heat oil on high. Saute onion 3 to 4 mins until tender. Stir curry paste through. Cook 1 to 2 mins until fragrant.
Reduce heat to low. Stir coconut milk and coconut water through. Simmer, stirring occasionally, 4 to 5 mins, until slightly thickened.
Add broccoli and carrot to sauce and bring to boil. Reduce heat to low. Simmer 2 mins.
Toss prawns and peas through. Simmer 2 to 3 mins, stirring occasionally, until prawns are cooked through. Serve with steamed rice, sprinkled with coconut and chilli.
GO LOCO FOR COCO
Extracted from fresh coconuts from Thailand, UFC Refresh Coconut Water is the perfect natural rehydrator with its essential electrolytes. It’s also a brilliant choice for putting a twist on your meals without relying on added sugars or artificial flavours. Use it in your curries and smoothies for subtle sweetness and flavour.
Try double coating croquettes by dipping into egg and crumbs again.
Prep 30 mins + chilling | Cook 20 mins | Makes 16
SALMON CROQUETTES
60 g butter, chopped
1 small onion, finely chopped
1 cup plain flour
¾ cup milk
300 g hot smoked salmon, flaked
2 tbsps finely chopped dill, plus whole sprigs to serve
Finely grated zest 1 lemon, 2 tbsps juice, wedges, to serve
2 eggs, whisked
1½ cups panko breadcrumbs
Aioli, to serve
In a medium saucepan, melt butter on high. Saute onion 1 min until tender. Stir in half flour and cook 1 min. Remove from heat. Gradually add milk, whisking until well combined. Return to heat and cook, whisking, until mixture boils and thickens. Simmer 1 min. Cool. Cover sauce surface with plastic wrap and chill 20 mins.
Mix salmon, dill, zest and juice into sauce and season to taste. Cover and chill 1 hour until firm (you can do this the night before).
Form 2 tbsps mixture into fat oval shapes. Dust in remaining flour, shaking off excess. Dip into egg, then coat in crumbs, and place on baking tray.
Bake at 200 C in your Brandt pyrolytic oven for about 10 mins till golden. Sprinkle with dill; serve with lemon wedges and aioli.
KEEP IT CRISPY
Good ingredients are the name of the game for home cooks, but investing in the right appliances can make everything taste even better. With Brandt’s built-in pyrolytic ovens, dishing up sumptuous snacks is child’s play thanks to its Auto Cooking programmes that ensure baked goods turn out perfectly crunchy, never soggy.
To finish each cooked wonton, tie a blanched strip of green onion around the top to resemble a sack of money.
Prep 20 mins | Cook 20 mins | Makes 30
MONEYBAGS
1 tbsp peanut oil
2 green onions, finely sliced
2 garlic cloves, crushed
250 g pork mince
1 chilli padi, seeds removed, finely chopped
2 tsps soy sauce
1 tsp finely grated ginger
1 tsp sesame oil
30 wonton wrappers
1 egg, whisked
Vegetable oil, for deep frying
DIPPING SAUCE
½ cup sweet chilli sauce
1 lime, juice
In a large frying pan, heat oil on medium. Saute onion and garlic 1 to 2 mins until softened. Add mince and brown 4 to 5 mins. Stir in chilli, soy sauce, ginger and sesame oil. Cool.
Place wonton wrappers on a clean work surface. Place heaped teaspoon of mixture on centre of each. Brush edges with egg. Gather corners, pinching together to make a moneybag shape.
In a deep frying pan or wok, heat oil until a small piece of bread sizzles when added. Deepfry wontons in three batches, 2 to 3 mins each, until golden and crisp. Drain on paper towel.
DIPPING SAUCE In a small bowl, combine sweet chilli and lime juice. Serve moneybags with sauce for dipping.
PHOTOS: ROB SHAW/BAUERSYNDICATION.COM.AU
