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No secret ingredients. Just a secret Japanese baking technique applied to classic butter cupcakes ingredients. It’s like…. magic! ✨ It’s notoriously hard to find a really good, classic cupcake recipe. Many promise game changing techniques, but all too often they fall short. So why should you believe me when I say this is the last Vanilla Cupcake recipe you’ll ever use? Because this is already a tried and proven recipe made using the batter from my Vanilla Cake....

This post mainly focuses to help women living outside India and want to perform the Vratham in a simplistic way without having to hunt for a lot of things for the Vratham, like idols, jewellery, cooking ingredients or a priest. Once you read this, you will know how to prepare ahead, what to buy, what to cook, whom to invite (yes/no) & how to perform the Vratham? If you are a newly married bride or someone who has never performed this Vratham earlier and wanting to perform for the first time, this post is going to help you....

Tomato Passata is an ingredient that I’m quite fond of, one I use regularly in tomato-based sauces. Though increasing in popularly, it’s not as well known as crushed tomato and tomato paste. So I thought it would be helpful to do a little 101 on Tomato Passata – what it is, how to use it, why I love it so much! What is Tomato Passata? Tomato Passata is just plain tomato that’s been pureed and passed through a sieve to strain out any chunks so it’s perfectly smooth....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! After sharing Greek Moussaka with you on Monday which requires no less than FIVE pots, pans and trays to make (worth the effort, but not an everyday meal!), I thought I’d better to a 180º and share a much faster recipe today. 😉 My friend John from He Needs Food, a stunning Sydney food and travel blog, shared a homemade Sweet Chili Sauce the other day and it prompted me to make some....

This is the sort of dish that posh modern Asian restaurants charge a small fortune for. And it’s on the table in 15 minutes! If you haven’t tried an Asian steak before, you’re missing out! Here in Australia, Asian steaks are often a signature dish at modern Asian restaurants. A small piece of high quality, juicy, super tasty Aussie beef steak served with a sauce loaded with umami*, Asian style steak sauces have become all the rage in the culinary world – with good reason....

Aval upma is the South Indian style of preparing poha and is a variation to the basic rava upma. This can be eaten with plain yogurt or with a cup of tea or coffee. Making aval upma is very quick and just takes about 15 minutes. I have shared only the basic version here. You can also use mixed veggies to add some nutrition to the dish. Potatoes, peas, capsicum and carrots go well in this dish....

Breakfast Muffins This is a great grab ‘n go breakfast, but also has that wow factor to impress family and friends! It’s one of those “what if I did this….?” recipes when I was making some cheese muffins one day. The first attempt had me scraping muffin and egg off the floor of the oven. The second attempt had me grinning like a fool when I cut open a warm, golden domed muffin to be greeted with the sight of a perfectly cooked egg yolk....

The balsamic reduction in this recipe is a great one to add to your arsenal because it is a secret weapon for wickedly delicious super fast meals (GREAT with chicken!). Use as a drizzle to fancy things up – just like restaurants do! Balsamic Pork Chops This might be a flavour pairing you haven’t tried before, but if you like juicy seared pork chops and sweet tangy balsamic reduction, I think you’ll be surprised how well they go together!...

Garlic Bread You can’t order pizza without a side of garlic bread. It would be like ordering a burger at Maccers with no fries. (Oh the sacrilege, talking about so much fast food in one post! 🙈) And while some people dive straight for the biggest slice of pizza, I always – ALWAYS – go for the garlic bread first. Who’s with me here??? 🙋🏻‍♀️ How to make garlic bread There are many ways to make garlic bread....

About Bombay Chutney Bombay chutney also known as besan chutney, is a side dish made by simmering gram flour slurry with a tempering made of whole spices, onion-tomatoes and herbs. Like many street foods that have become mainstream, no one knows about its true origins. You’ll find this Bombay chutney served by roadside tiffin sellers in small towns & in Tiffin Centers in South India. Some compare it to the Maharashtrian Pitla (thick besan gravy) served with bhakri (jowar roti)....

While it’s sheer perfection fresh out of the oven, this is one of those rare cakes that is still truly great 3, 4, 5 days later! Cinnamon Apple Teacake I call this a teacake because it just seems like the perfect cake to serve at a quaint afternoon tea with friends. Filtered sunlight streaming in, a rustic table laden with baked goods (scones essential), freshly brewed tea served in teacups, sitting around with my friends, chatting and laughing gently....

Cinnamon French Toast Sticks I’m loving coming up with fresh takes on french toast! Growing up I always adored french toast but it was always the classic version drowning in syrup. When I was in uni, I discovered how good it was to pile bacon onto it, and yes, still drown it in maple syrup. I used to call this a “Heart Attack On A Plate”. This was before the day when “sweet and salty” became all the rage and everyone I made this for were dubious until they took their first mouthful – then they were converted for life....

The dressing can be stored in the refrigerator in an airtight container for up to a week.

What goes in Strawberry Daiquiris: strawberries, white rum (Bacardi, Havana Club), lime and sugar syrup. Freeze the strawberries so you don’t need ice! Frozen Strawberry Daiquiri Strawberry Daiquiris are everything that comes to mind when I think of cocktails: dangerously drinkable even though it’s got a good slug of rum; looks bright, cheerful and as fabulous as it tastes; looks impressive, especially when you nail that perfect slushy consistency so you get a small mound but drinkable – rather than so icy it’s like eating sorbet with a spoon!...

Honey Garlic Salmon recipe original published March 2015. Refreshed with new photos and video in 2017. HONEY GARLIC SALMON SAUCE This Honey Garlic Salmon recipe is all about the sauce. Just four simple pantry essentials in the right proportions – soy sauce, honey, garlic and vinegar. I used to just whisk up the Sauce and pour it over pan seared Salmon. Then I started adding the sauce into the skillet with the salmon, and that’s even better, so I decided it was time to refresh this recipe (which I posted originally posted in March 2015!...

It’s the RecipeTin Eats Ultimate Holiday Baked Ham Guide! Use with your favourite glaze – classic Brown Sugar Ham Glaze or my extra special Maple Ham Glaze. INTRODUCTION: Glazed Ham is easier than you think! If you’re a first timer or not confident working with large holiday centrepieces like ham, don’t worry! A Glazed Ham is an easy, low risk, forgiving recipe. It’s far easier and less “risky” than other traditional holiday mains like Roast Turkey or Prime Rib because:...

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

Is it just me who always has leftover pasta? It seems impossible to make just enough. I seem to be able to manage it with many other things. But I always make too much pasta! I once read an article about how everything tastes better when it’s eaten the next day. There was all this science behind the logic. I have to say, I don’t care what the science is, there are some things that simply do not taste as good the next day....

Ask any Telugu speaking person about their favorite street food, you are likely to hear Mirapakaya Bajji! Mirchi Bajji with its alluring aroma & perfect crispy texture, is very much the most loved street food of South India. You will see vendors making these all-round the year on the streets, on a push cart or in a small food stall. These get sold out the moment they are out of the oil & new customers keep waiting eagerly for their turn....