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One pan chicken and cauliflower hash

<p>Serves <em>1</em></p> <p>Healthy recipe blogger <a href="http://www.rfhb.com.au/">Lilian Dikmans</a> shares a healthy and satisfying meal for when you're short on time.</p> <p><em>"I threw this together yesterday for a quick lunch and it ended up tasting better than I expected ... so I thought I'd share it with you! I'm a big fan of one pan meals because I'm impatient and I hate doing dishes. This is one of those meals that's quick, healthy and satisfying with a decent serve of protein and good fats.</em></p> <p><em>I'm not normally a fan of cauliflower, but when it's pan-fried, grilled or roasted with some nice olive oil and spices, I love it. You could use broccoli instead if you prefer. You could also make this ahead of time and take it to work for lunch. I think it would taste ok cold or reheated.</em></p> <p><em>If you're vegetarian or vegan, you could leave out the chicken and increase the amount of cauliflower. If you're going to do this, I'd also add some extra pepitas and tahini for extra plant-based protein (because cauliflower isn't the most satisfying vegetable on its own)."</em></p> <p><strong>Ingredients</strong></p> <ul> <li>1 - 2 free range chicken thighs </li> <li>1/4 head of cauliflower</li> <li>1/4 teaspoon smoked paprika</li> <li>Pinch of cinnamon powder</li> <li>Pinch of chilli powder</li> <li>Sea salt</li> <li>Black pepper</li> <li>Olive oil</li> <li>Tahini</li> <li>Small handful of pepitas</li> <li>Small handful of fresh dill</li> </ul> <p><strong>Method</strong></p> <ol> <li>Heat a frypan over a medium heat. While the pan is heating up, cut the chicken into thin strips and cut the cauliflower into slices about 0.5cm thick (this will speed up the cooking time).</li> <li>Add a drizzle of olive oil to the pan and throw in the chicken, cauliflower, paprika, cinnamon, chilli and a good pinch of sea salt and cracked black pepper. Stir everything together to coat in the spices and fry until the chicken is cooked through and the cauliflower is browned on both sides.</li> <li>Tip the chicken and cauliflower onto a plate, drizzle over a few dollops of tahini and top with the pepitas and fresh dill.</li> </ol> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/one-pan-chicken-and-cauliflower-hash-ld.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Simple to do: One-pan potato tortilla

<p>One-pan dishes are easy to serve and help minimise the after dinner clean up. The asparagus, potato and egg combo results in a satisfying light meal packed with goodness. For a fresh touch, whip up a quick green salad while the tortilla is cooking.</p> <p><em>Recipe provided to the <u><a href="http://www.asparagus.com.au/">Australian Asparagus Council</a></u> by <u><a href="http://www.asparagus.com.au/index.php/dining_out/chefsandfoodies/liz_posmyk/__">Liz Posmyk</a></u></em></p> <p>Time to prepare <em>25 mins</em> | Serves <em>4-6</em></p> <p><strong>Ingredients </strong></p> <ul> <li>1/3 cup olive oil </li> <li>3 large potatoes, peeled and sliced thinly </li> <li>1 brown onion, peeled and sliced thinly </li> <li>4 garlic cloves, crushed </li> <li>6 eggs </li> <li>1/4 cup milk </li> <li>Pinch of salt </li> <li>2 bunches asparagus, woody ends removed </li> <li>1 jar capsicum or tomato relish or chutney, to serve</li> </ul> <p><strong>Directions</strong></p> <p>1. Heat a large frying pan over high heat. Add 1/3 of the oil and cover pan with 1/3 of the potato slices, cooking for 2-3 minutes on each side, or until tender and golden. Transfer potato slices to a plate and set aside. Add half of the remaining oil to pan and cook the rest of the potato as above.</p> <p>2. Add remaining oil to pan, reduce heat to medium and cook onions until translucent and a light golden brown, 2-3 minutes. Add garlic and cook for 1 minute.</p> <p>3. Using an 18-20cm diameter ovenproof frying pan, layer 1/2 of the cooked potato slices in pan. Add half the onion mixture in a layer and arrange the asparagus spears in a single layer on top. Layer with remaining potato, and then remaining onion.</p> <p>4. Place eggs in a large jug or bowl the milk and salt. Whisk to combine. Slowly pour egg mixture over potato, asparagus and onion in pan, tilting pan to evenly distribute egg mixture.</p> <p>5. Cover and cook tortilla over a medium-low heat for 8-10 minutes, or until egg begins to set in centre. Remove from stove and cook under a medium to hot grill until cooked and golden, 3-5 minutes. Remove from heat and allow to rest for 4-5 minutes.</p> <p>6. To serve, cut into thick wedges and serve with a spoonful of capsicum or tomato relish or chutney.</p> <p><strong>Tips</strong></p> <ul> <li>The amount of potatoes required will vary depending on the size of your pan and the size of the potatoes. Any good all rounder variety of potato would be suitable. </li> <li>For a lower fat version, instead of frying the potato slices, steam them, or cook them in a microwave oven. </li> <li>Choose your favourite store bough capsicum or tomato relish. </li> <li>For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> </ul> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/potato-tortilla.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Old picnic favourite: The Pan Bagnat

<p><strong>Serves 4</strong></p> <p><span style="font-weight: 400;">Love using olive oil in the kitchen? This hearty and delicious lunch recipe will delight!</span></p> <p><span style="font-weight: 400;">When you prepare this sandwich, make sure not to be stingy on the olive oil, pan bagnat literally means ‘bathed bread’. This old picnic favourite tastes of the French Riviera – a pan bagnat is simply a salad Niçoise in a practical bread packaging. Don't slice the sandwich up until it’s time to eat. Then you won’t have to deal with any mess. Too easy!</span></p> <p><span style="font-weight: 400;">Recipe from The Ultimate Sandwich which include 100 classic sandwiches from Reuben to Po'Boy and everything in between (Pavilion, $34.99).</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">1 Sicilian loaf - click here for recipe</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tomato </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 egg </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">200g can of tuna in oil, drained </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">½ red onion, sliced </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">a bunch of fresh basil</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">6 anchovies </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">50g/½ cup chopped black olives </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tbsp capers </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">olive oil </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">red wine vinegar </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">salt and freshly ground black pepper</span></li> </ul> <p><strong>Directions</strong></p> <p>1. Cut the top off your Sicilian loaf as if it was a lid and then scrape out quite a lot of the crumb from the bottom. The hole should be big enough to stuff with filling but no so big so only the crust remains. Slice the tomato and place in the bottom. Then add layers of sliced egg, tuna, onion, basil, anchovy, olives and capers. Drizzle over some oil and vinegar, then season with salt and pepper.</p> <p>2. Now it’s time to press this sandwich together into one yummy unity. Do this by placing it back in the tin, cover with a piece of greaseproof paper, then place a plate on top and finally, a weight. Leave in the fridge for 1–2 hours, or until it’s time to set off for the picnic.</p> <p>3. When it’s time to eat you just have to take out the sandwich from the tin, slice it into four pieces and enjoy it on a blanket with the sun in your face.</p> <p> </p> <p>Tips</p> <p><span style="font-weight: 400;">For more luxurious sandwiches see the Sicilian Loaf and the Vietnamese baguette, Banh mi.</span></p> <p> </p> <p><span style="font-weight: 400;">Republished with </span><a href="https://www.wyza.com.au/recipes/old-picnic-favourite-the-pan-bagnat.aspx"><span style="font-weight: 400;">Wyza.com.au. </span></a></p>

Food & Wine

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The ingenious 5-minute hack to clean your scorched frying pan

<p>It can be very frustrating realising that you’ve not only burnt your meal, but you’ve also burnt the frying pan as well.</p> <p>Many of us just sigh and reach for the scouring brush and detergent and embrace the arm workout headed our way.</p> <p>However, a Facebook page has completely turned this idea on its head.</p> <p>5-Minute Crafts has put forward an interesting idea for cleaning your burnt pan.</p> <p><iframe src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2F5min.crafts%2Fvideos%2F2304915259782990%2F&amp;show_text=0&amp;width=476" width="476" height="476" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allowfullscreen="true"></iframe></p> <p>The hack features toothpaste, warm water and a sponge.</p> <p>All you have to do is put toothpaste in a small circle in the middle of the cooled pan.</p> <p><img style="width: 0px; height: 0px;" src="https://oversixtydev.blob.core.windows.net/media/7823482/crusty-pan.jpg" alt="" data-udi="umb://media/addb96df50004f809eff311d14c594ec" /></p> <p>After this, you scrub thoroughly with a sponge and ensure that the entire pan is coated with toothpaste. You do this by scrubbing in a firm, circular motion.</p> <p>Run the pan under hot water whilst scrubbing in the same motion and voilà! You have a clean pan and another way to use toothpaste apart from brushing your teeth.</p> <p><img style="width: 500px; height: 469.5067264573991px;" src="https://oversixtydev.blob.core.windows.net/media/7823481/cleaning-hack.jpg" alt="" data-udi="umb://media/16a04c06b885480e9722217384148b4d" /></p> <p>You should keep scrubbing until the pan is completely clean.</p> <p><img style="width: 500px; height: 486.1495844875346px;" src="https://oversixtydev.blob.core.windows.net/media/7823486/pan.jpg" alt="" data-udi="umb://media/6aa869990a014c5c9bcf32956e6e5c96" /></p> <p>Fans of the Facebook group offered their tips and tricks when it comes to cleaning a burnt pan, which include:</p> <p>“For remove heavy grease from fry pan and pot pan, I use liquid laundry detergent.”</p> <p>For those of you who don’t want to use toothpaste, apparently hot water in the pan works just as well.</p> <p>One commenter agreed with this point, saying, “A lot of wasted toothpaste when boiling water in the pan does the same thing." </p> <p>However, some were worried about using toothpaste on their teeth if that’s how well it’s able to clean the grease from a pan.</p> <p>“If toothpaste can clean a skillet like that… I question what’s in that toothpaste. Should I be cleaning my teeth with it?”</p> <p>Have you tried this cleaning hack before? Let us know in the comments.</p>

Home & Garden

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One-pan lemon garlic chicken pasta

<p>With very little prep and made just in one pan, this one-pan lemon garlic chicken makes the perfect quick but tasty weeknight dinner. </p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>2 tablespoons extra virgin olive oil</li> <li>500g boneless skinless chicken breast, cut into 2 centimetre pieces</li> <li>Salt and pepper</li> <li>4 cloves garlic, minced</li> <li>2 cups chicken stock</li> <li>1 cup water</li> <li>200g penne pasta</li> <li>1 lemon, zested and juiced</li> <li>1 lemon, sliced for garnish</li> <li>1 cup freshly shredded parmesan</li> <li>1 cup fresh basil</li> <li>½ cup toasted walnuts, chopped</li> <li>1 cup snap peas, chopped</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>: </span></p> <ol> <li>Season chicken with salt and pepper. In a large fry pan heat olive oil over medium high and brown chicken.</li> <li>Lower heat and add garlic, sauté with chicken for about one minute.</li> <li>Add chicken stock, water and pasta, bring to a boil then reduce heat to low.</li> <li>Cook covered on low for about fifteen minutes.</li> <li>Remove cover and let simmer for about five minutes or until liquid is reduced by half.</li> <li>Add snap peas. Remove from heat, add lemon juice, zest and parmesan cheese. Mix well.</li> <li>Adjust seasoning with salt and pepper as needed, mix in walnuts, fresh basil and then garnish with lemon wedges.</li> </ol> <p><em>Source: TipHero</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/01/thai-green-beef-curry/"><strong><em><span style="text-decoration: underline;">Thai green beef curry</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/chicken-mushroom-macadamias-stir-fry/"><strong><em><span style="text-decoration: underline;">Chicken, mushroom and macadamia stir-fry</span></em></strong></a></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2016/01/lamb-tomato-and-spinach-curry/">Lamb, tomato and spinach curry</a></span></em></strong></p>

Food & Wine