1. Cashew rice bowls with fried tofu, cauliflower, and kimchi
(pictured above)
Rukmini Iyer’s recipe has a microwave method for cooking rice, but I’ve had success making basmati in a rice cooker countless times – just place the whole clove of garlic in with the rice grains. After that, it’s just a matter of sauteing the cashews, cauliflower and tofu. If you need any more convincing, Iyer says this recipe has been a big hit with my kids. My kids happily enjoy eating tofu and rice, and they can be persuaded to eat broccoli if you tell them they already eat mini Christmas trees, so I believe it.
2. Maggi goreng fried noodles
There are many ways to Level up your instant noodlesThis recipe follows a familiar formula: add vegetables for health and a fried egg for protein. Plus, it’s very quick – the Junda Khoo recipe is finished in three steps. One colleague was so enamored with this dish that he ordered 200 packets of Maggi Curry Noodles in bulk to replicate this recipe. The secret to successful stir-frying is to have your ingredients prepared and ready to use, and to make sure the oil in the wok or wok is smoking hot.
3. Herbed hummus with cherry tomatoes and pine nuts
Pine nuts have a warm, juicy quality of their own, with a hefty price tag to match – they cost around $55 per kilogram in an Australian supermarket, although they are sold in more palatable 100g quantities. So when it comes to roasting them (buy them natural, rather than pre-baked), heed Rukmini Iyer’s warning: “Under no circumstances should you leave the pan to do something else: they will burn in an instant.” That’s the only stressful part of this recipe – otherwise you just need to simmer the chickpeas and tomatoes for 10 minutes, add the herbed sauce, and get your bread ready.
4. One bowl of orzo with peas, mushrooms and bacon
When it comes to household chores between my husband and me, the agreement is that one cooks and the other takes the shower. Washing the dishes is the short straw, for obvious reasons, so for those with a similar arrangement, this one-pot recipe is a gift to your other half: Here’s your dinner, here’s one dirty pot. It’s a simple recipe, but don’t rush – brown the mushrooms properly and soften the onions for maximum flavour. To my delight, it contains frozen peas.
5. Add rice
Masterchef Australia winner Justin Narayan credits his mother and grandmother for this “OG” recipe – and says they make dal every day. With a simple list of ingredients – red and yellow lentils, a trio of easily sourced vegetables and spices – it’s a quick, easy and nutritious recipe you can add to your weekday menu. Narayan says it should be served with roti, although some steamed rice can be enough if you need a super quick dinner.
6. Grilled corn salad with halloumi, broccoli and black beans
Shortly before I discovered that my firstborn son had a dairy allergy, I was on the cusp of entering the halloumi era: I was frying up rectangles of salty Cypriot cheese for a quick lunch whenever I got the chance. Here, the cheese is beautifully coated on Rukmini Iyer’s chopped salad – in Australia now, you can use fresh sweet corn (the ears should do the trick); Note that tender broccoli is sold as broccolini here.
7. Spaghetti with white fish and nori butter
Yotam Ottolenghi’s recipe builds on the flavors of spaghetti alle vongole, with whitefish instead of shellfish and an umami-boosted seaweed butter. The recipe uses sea bass, but in Australia, you can try it Sustainable alternatives Like farmed barramundi.
8. Puttanesca Store
Tomatoes, garlic, olives and capers are traditional. Butter and canned tuna are not. However, the result is a weeknight savior that can be modified however you like – add fresh tomatoes or tomato paste, sauté the garlic first if you prefer, and replace the butter with olive oil. Alice Zaslavsky suggests casarecchi or penne, but any pasta that has ridges or bends — to improve the consistency of the sauce — will work.
9. Crispy fried Malaysian eggs
This is exactly how I like my eggs – with a lean yolk, ribbony edges, and a drizzle of soy sauce. The clever part of Meera Sodha’s recipe is the high yield of garlic.Sweet soy sauce Sauce can be generously spooned over hot white rice. At home, I eat a side of sliced cucumber for freshness and crunch.
10. Appetizer beans on toast
If you ever need permission to put beans on toast for dinner, take it granted. This is more effort than throwing a can of Heinz at Wonder White, but it takes advantage of pantry basics like passata, white beans, and seasonings. The fancy part is placing the pan under the broiler so that a crust forms on top — just make sure you use one with a metal handle, and watch your fingers.
11. Ricotta and green onion pancakes
Breakfast for dinner is a classic quick-cook recipe, and this recipe is ready in just 10 minutes. While the late chef Bill Granger may have popularized sweet ricotta pancakes in Australia, Nigel Slater’s takes a savory turn with scallions and tarragon.
