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      Al dente: Cook your pasta like the Italians doAl dente: Cook your pasta like the Italians doItalians eat their pasta al dente, which means a little hard on the tooth, this is important because it keeps the pasta at an appropriate texture. Pasta cooked al dente will taste great and not be soft and gummy. Casarecce with spinach, Italian pork sausage, garlic, cheese and chilliCasarecce with spinach, Italian pork sausage, garlic, cheese and chilli3 pure pork sausages (alternatively, 300g of minced pork shoulder dressed with salt and pepper) 2 garlic cloves 1 generous cup of either cooked and chopped spinach (the real thing, not leaves), broccoli (well cooked) or turnip tops (cime di rapa, also well cooked) 100g of soft cheese such as stracchino, la bouche with no rind or squacquerone, which is a white cream cheese, or mascarpone pinch of chilli ½ cup of cream salt and pepper to taste grated cheese to taste 360g Garofalo Caserecce pasta Vegetarian farfalle with cream of red capsicums and basilVegetarian farfalle with cream of red capsicums and basil2 fleshy red capsicums 1 garlic clove 2 tablespoons extra-virgin olive oil 1 medium onions or three shallots, coarsely chopped ½ cup cream basil to taste salt and pepper to taste 3 tablespoons parmesan cheese or good grana padano 360g Garofalo Farfalle pasta Slow cooker lamb shanksSlow cooker lamb shanks2 tablespoons olive oil 4 (1kg) French-trimmed lamb shanks 1/2 cup (75g) plain flour 2 medium (300g) brown onions, chopped 2 medium (240g) carrots, chopped 4 cloves garlic, crushed 2 tablespoons tomato paste 1 cup (250ml) red wine 2 cups (500ml) salt-reduced beef stock 2 x 400g cans chopped tomatoes 2 tablespoons sugar 1 bouquet garni (see Julie's Notes)
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