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      Brooke Meredith's raw vegan caramel sliceBrooke Meredith's raw vegan caramel slice1 cup pitted dates ½ cup desiccated coconut 1 tablespoons coconut oil

      Caramel

      1 cup pitted dates 2 tablespoons hulled tahini (un-hulled tahini has more nutrient value, however I think the hulled version helps to give more caramel flavour) ½ cup pure organic maple syrup 1 cup raw cashews, soaked overnight ½ teaspoon vanilla essence pinch of sea salt ¼ cup water

      Chocolate

      ½ cup coconut oil ¼ cup cacao 1-2 teaspoon stevia, depending on your taste buds 1 tablespoons pure maple syrup 2 tablespoons almond butter (optional) pinch of cinnamon and sea salt
      Brooke Meredith's gluten-free lemon curd tartBrooke Meredith's gluten-free lemon curd tart

      Lemon curd

      3 large free-range eggs 1 tablespoons lemon zest ½ cup freshly squeezed lemon juice ¼ cup honey 4 tablespoons of coconut oil 1 vanilla bean or vanilla bean paste 1 tablespoons cacao butter (optional)

      Tart base

      ½ cup macadamia nuts ½ cup gluten-free oats (I use Bob's Red Mill) or normal oats if you are not intolerant ¼ cup almonds 1 cup pitted dates 3 teaspoons rice malt syrup pinch of salt
      Beef stroganoff with bacon batonsBeef stroganoff with bacon batons2 tablespoons olive oil 700g Australian beef stir-fry heart smart 175g bacon short cut rindless, cut into thick batons 1 large red onion, thinly sliced 350g mixed mushrooms, sliced 2 tablespoons Worcestershire sauce 250g sour cream 1 cup fresh continental parsley leaves, coarsely chopped pepper for seasoning salt for seasoning 375g dried penne pasta Neil Martin's croque madameNeil Martin's croque madame50g butter, at room temperature 4 slices of white bread, crusts removed 1 tablespoons plain flour 100ml milk 80g Gruyère, grated 1 nutmeg, to grate salt and pepper, for seasoning 2 tablespoons Dijon mustard 2 slices of good ham 2 eggs oil, for frying
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