Anzac Biscuits

The crunchiness of Anzac Biscuits goes back to the roots of when they were invented – by soldiers’ wives who needed a biscuit recipe that would stay fresh for the months that it would take to reach soldiers overseas back in the early 1900’s.

The warm sweetness from the golden syrup combined with the wholesome goodness of oats and coconut is a flavour that is unique to this crunchy Australian biscuit!

Anzac Biscuits

Australia’s favourite biscuit! We love them for their buttery caramel flavour, how crunchy they are, that it’s a forgiving recipe and the history – this is a biscuit that Aussies make to commemorate Anzac Day.

“ANZAC” stands for Australian and New Zealand Army Corps. And Anzac Day – 25 April 1915 – is Australia’s most important national occasion each year, marking the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War during which we suffered heavy casualties.

It is said that the wives of soldiers came up with the original Anzac Biscuits using ingredients such that the biscuits stayed fresh for the weeks it took to reach the soldiers overseas. I’m told that the original Anzac biscuits were as hard as a rock, so hard in fact that some soldiers would grind them up and use them as porridge.

I think Anzac biscuits as we know them today are much more to my liking!

Here’s what you need (not much!)

What goes in Anzac biscuits

Golden syrup

The only ingredient that might not be familiar to those outside of Australia and the UK is golden syrup. It’s an amber coloured syrup with the consistency of honey, and it has a toffee flavour. It has a bit of a harsh edge to the flavour so I only use it for baking, though some people use it in place of maple syrup for things like pancakes.

Best substitute for golden syrup is a combination of light molasses or treacle, plus honey. I use 1 part molasses or treacle, and 3 parts honey – the flavour is nearly identical, and the colour is very similar (a bit darker).


How to make Anzac biscuits

The making part is very straight forward – melt butter with golden syrup, add the baking soda then mix it into the dry ingredients. Roll into balls, flatten and bake!

How to make Anzac Biscuits

Close up of Australia's favourite biscuit on a cooling rack - Anzac Biscuits

Should Anzac biscuits chewy or crisp??

Apparently, the question of whether Anzac biscuits should be crisp or chewy is a topic of huge debate.

In my world, there’s no question. Anzac biscuits should be crispy, crispy, crispy!!! Just like the original created by the soldiers’ wives over a century ago!

But actually, if you want chewy it’s very simple – just reduce the bake time by a few minutes.

See? Anzac biscuits for all! – Nagi x


Watch how to make it

Anzac Biscuits (Golden Oatmeal Cookies)

Recipe video above. The great Aussie Anzac biscuits!! Crispy and buttery, a beautiful deep golden colour with a toffee flavour. They will stay crunchy for a week and though they will soften, still fresh for another week!

  • 1 cup (150g) plain flour ((all purpose flour))
  • 1 cup (100g) rolled oats
  • 1 cup (80g) desiccated coconut (, unsweetened)
  • 3/4 cup (165g) white sugar (, preferably caster / superfine)
  • 150g / 5oz unsalted butter
  • 4 tbsp golden syrup ((Note 1))
  • 1 tsp baking soda ((bicarbonate soda))
  1. Preheat oven to 180°C/350°F (160°C fan forced)

  2. Line 2 baking trays with baking paper.
  3. Mix flour, oats, coconut and sugar in a bowl.  

  4. Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
  5. Add baking soda and stir to combine – it will fizz up, this is normal. Immediately remove from heat.
  6. Pour butter mixture into flour and mix until just combined.

  7. Roll level 1 tablespoon mixture into balls, flatten into patties. Place balls, 2.5 cm/1″ apart, on prepared trays.

  8. Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)

  9. Stand on trays for 5 minutes. Transfer to a wire rack to cool – they harden as they cool!

1. Golden syrup – amber coloured sweet syrup primarily used for baking purposes in Australia and in the UK. Has a caramel-like flavour. Best substitutes:

  • 1 tbsp light molasses + 3 tbsp honey or light corn syrup
  • 1 tbsp treacle + 3 tbsp honey or light corn syrup

2. Oats & batter consistency – Different brands of oats can have different levels of absorbency. Your dough should be firm enough so that you can roll it into balls without it sticking to your hands, but pliable and wet enough so that you can flatten the balls without the dough crumbling. If your dough is too sticky, add more flour, if it is too dry, add more melted butter. Don’t worry about playing around with this recipe – it’s a pretty forgiving biscuit dough!

3. Storage – Anzac cookies stay crisp for about a week in an airtight container. After that, they soften a bit but are still good! If the biscuits go soft, they can be crisped up in the oven – 5 minutes at 180C / 350F.

4. Nutrition per biscuit.

Anzac biscuits originally published July 2014, refreshed in 2019 and 2020. Updated with new photos, new video and most importantly, Life of Dozer section added! No change to recipe.

More must-try cookie recipes!


Life of Dozer

When you watch my recipe videos, just know that Dozer is always just out of the frame!

Dozer Anzac biscuits

The post Anzac Biscuits appeared first on RecipeTin Eats.

Shrimp Tacos

Healthy and easy Shrimp Tacos made with marinated, sautéed shrimp, a simple cabbage slaw, and topped with a delicious creamy cilantro shrimp taco sauce. Ready in 20 minutes!

These tacos are just one more additional to my growing collection of killer-good Mexican recipes! Serve them with a side of refried beans and Mexican rice.

What I love about this recipe:

  • Packed with flavor: You’ll think you’re eating at a coastal Mexican restaurant! Every time I make these I can’t help making “yummy” noises with every bite I take! They are just that good.
  • Quick and easy: These tacos should take less than 30 minutes to make, and you can make the slaw and marinade in advance to get them on the dinner table even faster!

Buying and Preparing Shrimp:

Fresh or frozen shrimp: Obviously try to buy fresh shrimp if you live in an area where that is possible.  Note that shrimp that appears “fresh” at the produce counter of your grocery store is usually thawed frozen shrimp.  I prefer to buy frozen shrimp from the freezer section and thaw it myself.

Purchase medium or large tail-on, un-cooked shrimp. Shrimp comes in all varieties at the store (large, medium, small, shell on/off, tail on/off, fresh, frozen, etc.) but as a general rule we recommend buying tail-on, un-cooked shrimp. The shells help the shrimp keep their flavor.  After thawing, remove the shells and tails.

To thaw frozen shrimp, refrigerate them overnight or for quick thaw, pour them into a bowl and cover them with ice water for about an hour. Drain the shrimp and pat dry with paper towels.

How to Make Shrimp Tacos:

1. Prepare the shrimp: Pat the shrimp dry, add them to a ziplock bag with olive oil,  lime juice, and spices, tossing to coat.  Refrigerate for 10 minutes or several hours.  Sauté shrimp in hot oil for 2-3 minutes on each side, until pink and cooked through.

Shrimp marinating in a bag, and then cooking in a cast iron pan.

2. Make the Shrimp Taco Sauce: Add yogurt, cilantro, jalapeño, garlic, vinegar, oil and spices to a blender or food processor and mix until smooth.

Ingredients for shrimp taco sauce in a food processor and then blended smooth.

3. Assemble: Toss 1/2 cup of the sauce with the shredded cabbage. Fill tortillas with a few shrimp and a spoonful of slaw. Top with fresh avocado, extra sauce (if desired) and any additional toppings.

A bowl of slaw with shrimp taco sauce next to a photo of assembled shrimp tacos.

Serve with:

  • Roasted vegetables
  • Rice pilaf or Mexican Rice
  • Green salad
  • Fresh fruit bowl

Make Ahead And Freezing Instructions:

To make ahead: The shrimp taco sauce can be made up to 3 days ahead of time, stored in the refrigerator. Shrimp taco marinade can also be made a few days ahead and stored in the refrigerator.

To freeze: Freeze the sauce and uncooked shrimp (with marinade), separately, in a freezer safe container for 2-3 months.  Thaw in the refrigerator overnight. (Do not thaw the frozen shrimp and then refreeze).

FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Print

Shrimp Tacos

Healthy and easy Shrimp Tacos made with marinated, sautéed shrimp, a simple cabbage slaw, and topped with a delicious creamy cilantro shrimp taco sauce.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Lauren Allen

Ingredients

  • 1 ½ lbs shrimp (uncooked, peeled, deveined, tails removed)
  • 1 tablespoon oil (canola or olive oil)
  • Juice from 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 clove garlic , minced
  • ¼ teaspoon cayenne , optional, for heat

For the Sauce:

  • 3/4 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 1/2 tablespoon white vinegar
  • 1 clove garlic , minced
  • ½ jalapeño pepper (remove ribs and seeds for mild heat)
  • ¼ cup cilantro leaves , loosely packed
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon coarse salt

For Topping:

  • 2 cups finely shredded cabbage , or use bagged broccoli slaw or coleslaw mix
  • 10-12 small corn tortillas
  • Additional topping suggestions: avocados, pico de gallo, cotija cheese, chopped cilantro.

Instructions

  • For the Shrimp: Pat the shrimp dry with paper towels. Add to a ziplock bag with olive oil, lime juice and spices. Toss to coat. Rest for 10 minutes while preparing the shrimp taco sauce, or refrigerate for several hours until ready to use.
  • Heat a drizzle of oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 2-3 minutes on each side, until pink and cooked through.
  • For the Shrimp Taco Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add about 1/2 a cup of the sauce to the slaw and stir well to coat.
  • Assemble: Fill tortillas with a few shrimp and a spoonful of slaw. Top with fresh avocado, extra sauce (if desired) and any additional toppings.

Notes

Make ahead Instructions: The shrimp taco sauce can be made up to 3 days ahead of time, stored in the refrigerator. Shrimp taco marinade can also be made a few days ahead and stored in the refrigerator.

Freezing Instructions: Freeze the sauce and uncooked shrimp (with marinade), separately, in a freezer safe container for 2-3 months.  Thaw in the refrigerator overnight. (Do not thaw the frozen shrimp and then refreeze).

HAVE YOU TRIED THIS RECIPE?!

RATE this recipe and COMMENT below! I would love to hear your experience.

The post Shrimp Tacos appeared first on Tastes Better From Scratch.

Lime & Blistered Peanut Coleslaw

If you ask me, a great coleslaw recipe is created with good knife skills and a short list of easy-to-find ingredients. Equal importance being placed on both ingredients and the cut of the cabbage. When cabbage is cut into ribbons that are too wide, the slaw ends up awkward, heavy, and daunting on the fork. If the pieces are too long, cheeks get dirtied with dressing-soaked cabbage sticks – awkward and messy. I like to shred my cabbage into ribbons that are thin as can be, half a pencil width at most. The cabbage becomes feather light and yet each bite maintains the perfect amount of coleslaw crunch.

Inspiration for this Coleslaw

When Wayne and I visited Mexico City I discovered a simple snack that quickly became a favorite – salt-kissed peanuts that tasted as if they had been misted with lime. I made this coleslaw the other night with those flavors in mind. It builds on the peanut salad I included in Super Natural Cooking and is a tasty (and colorful) alternative to more typical, mayo-based coleslaws. I made it to go along with fajitas, but I suspect it would be a welcome addition to any potluck, BBQ, or summertime party or picnic – tacos, burgers, or whatever else you have planned for this holiday weekend.

Ingredients & Variations

I’ve been buying my tomatoes direct from farmers. If tomatoes aren’t your thing right now, I would substitute chopped avocado and red onion. Or, now that I’m thinking about it – shredded apple, or apple slices, or jicama. Other ideas: roasted cherry tomatoes in place of the fresh ones – would take longer but would add an entirely different flavor profile. 

Creamy Coleslaw

You can easily make this a creamier coleslaw by adding a dollop of your favorite mayo or yogurt after the initial tossing of ingredients – before you add the peanuts. It’s one of those things that is all about personal preference. Sometimes a hint of creamy is perfect, but some people really like to go for it! I mean, I’ve definitely had conversations with people convinced that a good coleslaw is as much about the mayo as it is about the cabbage.

This coleslaw is great for picnics and BBQs, alongside other classics like macaroni salad, this sriracha rainbow noodle salad, ultimate veggie burgers, corn salad, and the like. There’s a whole list of salad recipes if you’d like to browse, as well as lots of summer recipes here. Enjoy!

Continue reading Lime & Blistered Peanut Coleslaw on 101 Cookbooks

No-Yeast Pizza Dough

Desperate times call for desperate measures. There’s nothing quite like a perfectly light, chewy, and crispy traditional pizza crust made with yeast, but right now we have to make do with what we’ve got and for many, yeast is hard to come by! And I don’t know about you, but I’m definitely not going to give up my beloved pizza just because I can’t find any yeast at the store. 😅So for the time being I’m making this super fast and easy No-Yeast Pizza Dough to get my fix. Make sure you scroll down and read about the differences between yeast and no-yeast dough to get a better idea if this type of dough will work for you!

Homemade Pizza Dough with No Yeast

What is No Yeast Pizza Dough Like?

It’s important to understand that no-yeast pizza dough is not exactly like a traditional pizza dough made with yeast. No-yeast pizza dough does not go through a lot of kneading and rising, so it has a softer, fluffier, less chewy, and more bread-like texture. It’s not super crispy, it does not make those big delicate bubbles on the edges, and it doesn’t get very brown. It kind of reminds me of the old-school Dominos crust before they revamped their recipe, or some of the thicker-crust frozen pizzas. So, if you are a fan of either of those types of crusts, you might like this one as well!

Looking for a more traditional pizza dough recipe? Check out my classic Homemade Pizza Dough or Thin & Crispy Pizza Crust.

How Does No Yeast Pizza Dough Rise?

Instead of gas bubbles produced by live yeast, this pizza dough rises through gas bubbles produced by baking powder. Baking powder requires both water and heat to react, so you won’t see this dough rising as it sits at room temperature. That’s one of the great benefits of this no-yeast pizza dough—there’s no need to sit and wait for it to rise. Once it goes into the hot oven, then it springs into action!

Should I Hand Stretch or Roll Out the Dough?

As with most pizza doughs, using a rolling pin is a little easier, but it does create a flatter, more dense baked crust. If you gently stretch the dough by hand, more of the air bubbles are preserved in the dough and you’ll get a slightly more airy crust. So, take your pick based on your preferences!

What Kind of Pan Should I Use?

I baked the pizza below on a sheet pan lined with parchment because on this day I was favoring convenience over texture. A parchment lined sheet pan produces a softer bottom crust, but makes cleanup super easy. If you bake on a perforated pizza pan or a pre-heated pizza stone, you’ll get a crispier bottom crust, but you’ll need to take extra care to prevent the dough from sticking (a good dusting of flour or cornmeal under the dough). 

A hand lifting one slice of pepperoni pizza out of the side, with cheese pulling between slices.

Want some pizza topping ideas? Try my White Pizza with Parsley Pesto Drizzle, Eggs Florentine Breakfast Pizza, or Garlicky Kale and Ricotta Pizza.

 
The corner piece being pulled out from a rectangular pepperoni pizza

Print

No-Yeast Pizza Dough

This quick and easy no-yeast pizza dough only takes 15 minutes to make and is a great substitute for the classic when ingredients are in short supply.
Total Cost $0.92 recipe / $0.23 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 ¼ pizza
Calories 252.2kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups all-purpose flour $0.61
  • 1 Tbsp baking powder $0.12
  • 3/4 tsp salt $0.03
  • 1 Tbsp olive oil $0.16
  • 1 cup water $0.00

Instructions

  • Preheat the oven to 425ºF. In a large bowl, stir together the flour, baking powder, and salt.
  • Add the olive oil to the water, then pour them both into the bowl with the dry ingredients. Stir until a shaggy ball of dough forms and no more dry flour remains on the bottom of the bowl. If the dough does not come together in one piece or there is still dry flour in the bowl, add a small amount of water (1 Tbsp at a time) until the dough comes together.
  • Turn the dough out onto a clean, lightly floured surface and knead just a few times, or until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes to relax the gluten.
  • Stretch or roll the dough out into your desired shape, making sure not to stretch it to less than ¼-inch thick.
  • Place the dough on your preferred pan (prepared with either parchment or a good dusting of cornmeal or flour), then top the pizza with your favorite sauce and toppings. Bake the pizza for about 15 minutes, or until the cheese is melted and slightly browned on top. Slice and serve immediately.

Notes

*Prices and nutrition data for the pizza crust only.

Nutrition

Serving: 0.25pizza | Calories: 252.2kcal | Carbohydrates: 46g | Protein: 6g | Fat: 3.5g | Sodium: 652.5mg | Fiber: 1g

Scroll down for the step by step photos!

Inside look at a piece of no yeast pizza crust

I thought you might like an inside look at the texture of this no-yeast pizza!

How to Make Pizza Dough Without Yeast – Step by Step Photos

Pizza dough dry ingredients in a bowl

Preheat the oven to 425ºF. Add 2 cups all-purpose flour, 1 Tbsp baking powder, and ¾ tsp salt to a large bowl. Stir until these ingredients are well combined.

Pour wet ingredients into dry ingredients

Add 1 Tbsp olive oil to 1 cup water, then pour them into the bowl of dry ingredients.

Shaggy pizza dough in the bowl with a spoon.

Stir the ingredients together until they form a shaggy ball of dough and no more dry flour remains on the bottom of the bowl. If the dough is too dry and does not come together in one piece or there is a lot of flour left on the bottom of the bowl, add a little more water (1 Tbsp at a time), until the dough comes together.

Resting pizza dough

Turn the dough out onto a clean, lightly floured surface and knead just a few times until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes so the gluten relaxes, which makes it easier to roll or stretch out.

Dough being rolled out with a rolling pin

Roll or stretch your dough out to the desired shape or size, making sure not to stretch it to less than ¼-inch thick. Remember, while rolling is easier, it produces a flatter slightly more dense dough. Stretching makes a slightly lighter, fluffier crust. I rolled my dough about half way, then hand stretched the rest of the way.

Pizza dough on sheet pan lined with parchment paper

Transfer your dough to your preferred type of pan (notes on the results you’ll get from different pans is above the recipe). I used a parchment lined sheet pan, which will result in a softer bottom crust, but is waaaaay easier to clean up. (This is a splatterware sheet pan from Rove & Swig)

Uncooked pizza with sauce, cheese, and pepperoni

Add your preferred sauce and toppings (Homemade Pizza Sauce, fresh mozzarella, pepperoni, dried oregano, and crushed red pepper in photo above).

Baked pepperoni pizza on sheet pan

Bake your pizza for about 15 minutes, or until the cheese is melted and slightly browned on top.

Piece of pepperoni pizza being pulled out the side of the pizza

Slice and serve immediately! 🍕🍕🍕

The post No-Yeast Pizza Dough appeared first on Budget Bytes.

Chocolate Mug Cake

Chocolate mug cake Instantly satisfies your sweet tooth. Common pantry ingredients are whisked together to make a cocoa-flavored batter. The cakes are cooked in the microwave for a quick and easy one-minute dessert.

Looking for more easy dessert recipes? Then try this Easy Tiramisu, Cinnamon Bread, or Cowboy Cookies.

Chocolate Mug Cake

Everybody loves a big slice of cake, but we don’t always have the time to bake. This chocolate mug cake recipe is the easiest way to have a sweet treat without the big production. Simple pantry ingredients like flour, sugar, cocoa powder, baking powder, salt, milk, oil, and vanilla create the cake batter.

What’s even more fun is that individual portions are cooked in just a minute in the microwave. If I’m not making my gooey chocolate lava cake, these adorable mug cakes are the next best thing.

whisking chocolate powder in a bowl

How do you make mug cakes?

  • Whisk together flour, cocoa powder, sugar, baking powder, and salt.
  • Whisk in milk, vegetable oil, and vanilla.
  • Divide the batter into two mugs.
  • Stir in some chocolate chips into each mug.
  • Cook one mug at a time, until the cake is set.

Boosting the chocolate flavor

Three types of chocolate are used in the batter. Cocoa powder adds the base chocolatey flavor, while the sugar helps to make it sweet. Adding in a tablespoon of semisweet chocolate chips creates gooey bites with each spoonful as it melts in the microwave. White, milk or dark chocolate chips can be used, or a combination to switch it up.

chocolate chips being mixed into a cake batter

Helping the Cake Rise:

By adding in some baking powder helps the batter instantly rise when heated. The baking powder will give the cake enough lift to make it soft and tender but they will not be domed like a cupcake.

How much does the recipe make?

This recipe makes about ¾ cup of batter. It’s just the right amount for 2 small portions (around cupcake size), or you can combine it to make one large cake. The batter doubles in volume so do not fill the cup more than halfway. Use 8 to 12-ounce sized cups. You can easily scale this recipe up to as many servings as you’d like to make.

Chocolate cake in a coffee cup

Can you make the cakes gluten-free?

Yes, you can use a gluten-free flour baking mix to substitute with all-purpose flour. I suggest using almond flour. It does work well but will have a denser texture.

Tasty toppings

Add some whipped cream and cocoa powder. Spoon in some ice cream and caramel sauce on top. Buttercream and sprinkles make for a festive treat. Add some fresh berries like strawberries, blueberries, or raspberries for a colorful addition.

Two chocolate mug cakes topped with frosting

Looking for more cake ideas? Try these!

  • Carrot Cake Cupcakes
  • Cake Pops
  • Chocolate Torte
  • Vanilla Cupcakes
  • German Chocolate Cake

Print

Chocolate Mug Cake

Chocolate mug cake Instantly satisfies your sweet tooth. Common pantry ingredients are whisked together to make a cocoa-flavored batter.
Course Dessert
Cuisine American
Keyword chocolate mug cake
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 2 cakes
Calories 455kcal
Author Jessica Gavin

Ingredients

  • ¼ cup all-purpose flour
  • 2 tablespoons cocoa powder
  • ¼ cup granulated sugar
  • ½ teaspoon baking powder
  • teaspoon kosher salt
  • ¼ cup whole milk
  • 3 tablespoons vegetable oil
  • ½ teaspoon vanilla extract
  • 2 tablespoons semisweet chocolate chips

Instructions

  • In a medium bowl whisk together flour, cocoa powder, sugar, baking powder, and salt.
  • Add milk, vegetable oil, and vanilla, whisk to combine.
  • Add chocolate chips, stir to combine.
  • Evenly divide the cake into two 8 to 12-ounce mugs.
  • Cook one mug at a time on the microwave on high power for 60 seconds. Check the cake to see if it sets in the center, if not microwave for 15 to 30 more seconds.
  • Serve mug cakes immediately while still warm.

Notes

  • Don’t fill more than halfway up the cup.
  • Makes ¾ cup batter

Nutrition

Calories: 455kcal | Carbohydrates: 50g | Protein: 4g | Fat: 29g | Saturated Fat: 21g | Cholesterol: 4mg | Sodium: 163mg | Potassium: 303mg | Fiber: 3g | Sugar: 32g | Vitamin A: 49IU | Calcium: 93mg | Iron: 2mg

 

Vegan Magic Curry Sauce

There are so many reasons to love this Vegan Magic Curry Sauce! Delicious, easy, one-pot (or blender) cooking, freezable and a great big-batch option for meal prep days. But the most important reason why I call it the Magic Curry Sauce is that IT GOES WITH EVERYTHING! One Magic Curry Sauce – A Million Uses!! It could be a curry or a dip for roasted veggies or a salad dressing for a really delicious salad. It’s brilliant!

Evolution Of The Vegan Magic Curry Sauce

I have been making this Vegan Magic Curry Sauce for years, decades! It is a recipe honed to perfection, a staunch family favourite, one I can whip up in my sleep. And now, I pass it on to you. Ironically, you could say that I learned this recipe by watching my dad cook a mean chicken curry once a year when I was growing up. When I moved out of our family home, I started cooking this curry as a base for all kinds of things. Over the years I finessed it, veganized it to suit more dietary lifestyles. But I know it still tastes authentically close to the curry from my childhood. And the aroma, oh the aroma!

My curry sauce arsenal includes a knife, a pot and a blender. For years I have made the magic curry sauce in this fashion – Sauté spices in oil/ghee in a big pot, cook down the onion and garlic, add tomatoes and more spices and then blend it all in a blender. Until I recently came across the Ninja Foodi Cold & Hot Blender. And boy has it changed the way I cook!

A truly solid piece of equipment (not to mention gorgeous to look at), the super-heavy glass jug is what makes it such a workhorse. The best part – It sautés my spices and caramelized my onion while stirring and chopping. The blender then cooks it all down with the rest of the ingredient and blends it to a smooth curry while still hot. It is like magic! (In my recipe below I share both my traditional method and the Ninja Foodi Blender method for the Magic Curry Sauce)

Vegan Magic Curry Sauce - Cook Republic #vegancurry #currysauce #vegandinner #curryrecipe Vegan Magic Curry Sauce - Cook Republic #vegancurry #currysauce #vegandinner #curryrecipe

The Science Of A Good Curry Sauce

A good curry sauce (like the one at your favourite Indian restaurant) should be creamy, smooth, thick enough with the perfect balance of spices. If you are cooking on a cooktop, this is achieved via four very important steps

1. Sautéing The Spices In Oil Or Ghee – This releases the aroma and flavour of the spices

2. Caramelizing The Onion, Garlic & Ginger – This is probably the most important step to achieving a curry that is an explosion of flavour for your tastebuds and has a silky velvet texture to boot. Caramelizing and then cooking down the onion makes them sweeter and softer and adds to the complexity of the curry. This will also give your curry a smooth texture. Raw onion makes the resulting curry too textural with a distinct crunch and tang that is not very pleasant. This is also the stage at which the remaining spices are added to release their bitterness and lift their flavour profile.

3. Cooking Of All Ingredients With Spices – This is the slow simmering and complete cooking stage of all the ingredients in the pot. 

4. Blending – The last and final stage of the magic curry sauce involves puréeing the curry to the desired smooth consistency. Can be done in a blender or straight in the pot with a stick blender.

PS – You MUST follow the order of the ingredients going in the pan. You MUST!

 

Vegan Magic Curry Sauce - Cook Republic #vegancurry #currysauce #vegandinner #curryrecipe Vegan Magic Curry Sauce - Cook Republic #vegancurry #currysauce #vegandinner #curryrecipe Vegan Magic Curry Sauce - Cook Republic #vegancurry #currysauce #vegandinner #curryrecipe Vegan Magic Curry Sauce - Cook Republic #vegancurry #currysauce #vegandinner #curryrecipe

A Magic Curry Sauce That Goes With Everything

This Vegan Magic Curry Sauce is a breeze to make and surprisingly light to eat with even with the coconut milk base. The most amount of time you will spend on this recipe is probably gathering all the ingredients at the beginning. And once it is cooked, you can enjoy it straight away or pop in the fridge (for 4-5 days) or in the freezer (for up to a month). It is one of the first things I start prepping on meal prep days because the return is so high with very little effort.

 

Besides making chicken, lamb and prawn curries for the family, one of my favourite ways of enjoying this beautiful Magic Curry Sauce is with roast veggies! It makes a great base for a Pan Fried Halloumi Curry (pictured) or a Paneer Curry. How about a banging salad dressing for a Roast Veggie & Toasted Nut Salad served with a dollop of spiced yoghurt? And finally, it makes the best dip for Roasted Cauliflower (pictured), which is one of my signature things to serve when friends come over. In fact, when you have different dietary preferences at the table for curry night, why not make one Vegan Magic Curry Sauce and let everyone choose their protein? Good Huh?

 

Vegan Magic Curry Sauce - Cook Republic #vegancurry #currysauce #vegandinner #curryrecipe Vegan Magic Curry Sauce - Cook Republic #vegancurry #currysauce #vegandinner #curryrecipe Vegan Magic Curry Sauce - Cook Republic #vegancurry #currysauce #vegandinner #curryrecipe Vegan Magic Curry Sauce - Cook Republic #vegancurry #currysauce #vegandinner #curryrecipe

 

 

If you LOVE my family Magic Curry Sauce Recipe, please leave me your feedback in the comments below. Don’t forget to tag me on Instagram @cookrepublic when you share your curries! Thank You! Eat Well xx

 

Print

Vegan Magic Curry Sauce - Cook Republic #vegancurry #currysauce #vegandinner #curryrecipe

VEGAN MAGIC CURRY SAUCE


  • Author: Sneh
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6-8
  • Category: Blending
  • Cuisine: Vegan, Gluten Free, Vegetarian
  • Diet: Vegan
Print Recipe

Description

A 40-minute Vegan Magic Curry Sauce that goes with everything! Full of spices and amazing flavours, this vibrant Magic Curry Sauce is the only sauce recipe you will ever need. Freezes well and absolutely delicious!


Ingredients

  • 2 tablespoons olive oil
  • 2 large bay leaves
  • 10 garlic cloves
  • 1 inch piece of ginger,chopped
  • 1/2 green cayenne chilli, chopped
  • 2 large red onions, chopped
  • 1/4 cup coriander root and leaves
  • 8 peppercorns
  • 4 cloves
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon red chilli powder (or paprika/smoked paprika)
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 4 tomatoes, chopped
  • 2 teaspoon sea salt flakes
  • 1 teaspoon sugar
  • 270ml coconut milk (full cream or light)
  • 150ml water

Instructions

Conventional Method

  1. Heat oil in a large heavy-bottomed cooking pot on medium heat (I use a 4-litre Dutch Oven or 4-litre Essteele or Ikea casserole). Add the bay leaves, garlic, ginger, chilli and onion. Sauté for 3-4 minutes on medium heat, tossing constantly until onion starts caramelizing. Reduce heat to low-medium and continue cooking for another 6-10 minutes, now stirring occasionally until onion is soft and caramelized.
  2. Add coriander root and leaves, peppercorns, cloves, turmeric, cumin, coriander, garam masala, chilli powder, cardamom and cinnamon. Sauté for a minute until aromatic.
  3. Add tomatoes, salt and sugar. Increase heat to medium and mix well. Continue cooking for 5-6 minutes until tomatoes are glazed and wilted.
  4. Add coconut milk and water. Reduce heat to low. Cover and simmer on low for 20 minutes.
  5. Remove from heat. Check for seasoning. Cool to room temperature and then blend to a smooth sauce in a blender or blend straight in the pot with a stick blender. Add you favourite protein and warm it in a pan, serve as a dip, store in the fridge for 4-5 days or freeze in freezer-safe containers for up to 2 months.

 

Ninja Foodi Cold & Hot Blender Method

  1. Add oil, bay leaves, garlic, ginger, chilli, onion and coriander root and leaves, peppercorns, cloves, turmeric, cumin, coriander, garam masala, chilli powder, cardamom and cinnamon to the jug of the blender. Cover with the lid. Select the Sauté function.
  2. When the Sauté function finishes, pop open the lid, add the tomatoes, coconut milk, salt, sugar and water. Pop the lid back on and select the Smooth Soup function.
  3. When done, use in your favourite curry recipe by heating in a pan with the protein of choice or freeze for later.

Notes

If Vegan is not a requirement, you can use ghee instead olive oil and evaporated milk/dairy milk instead of coconut milk.

The post Vegan Magic Curry Sauce appeared first on Cook Republic.

Chicken Caesar Wraps

This delicious Chicken Caesar Wrap recipe makes the perfect quick lunch or dinner your family will love. They’re ready, fridge to table, in just 15 minutes!

Who doesn’t love quick meals that are healthy and kid-friendly? This chicken caesar wrap is a win in every category.

My family’s personal favorite on busy nights is wraps! My husband loves them and my kids devour them! I serve them with a side of cold cut veggies, hummus and fresh fruit. These Chicken Caesar Wraps could not be easier to make–especially if you use leftover cooked or rotisserie chicken.

How to make a Chicken Caesar Wrap:

  1. Toss ingredients:  Add chicken, lettuce, tomatoes, cheese, croutons, and caesar salad dressing to a large mixing bowl and toss well to combine.
  2. Fill tortilla and Roll: Add a big spoonful of mixture to a tortilla and roll tightly, folding the sides in like a burrito. Secure with toothpicks, if necessary.

Two process photos for making Chicken Caesar Wraps.

More 15-minute meals:

  • Black Bean and Corn Quesadillas
  • Italian Grilled Cheese
  • Ham and Cheese Sandwich with Honey Mustard Sauce

Close up photo of the inside of a chicken caesar wrap.

Consider trying these popular wraps:

  • Chicken, Bacon, Avocado Wrap
  • Crispy BBQ Chicken Wrap
  • Honey BBQ Chicken Wrap
  • Crispy Southwest Wrap
  • Chicken Cashew Crunch Wrap

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Two chicken caesar wraps stacked on a plate with chips on the side.

Print

Chicken Caesar Wrap

This delicious Chicken Caesar Wrap recipe makes the perfect quick lunch or dinner your family will love.
Course Main Course
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 5
Calories 384kcal
Author Lauren Allen

Ingredients

  • 2 cups cooked chicken , chopped
  • 3 cups Romaine lettuces , chopped
  • 2/3 cup cherry tomatoes , halved
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup croutons
  • 1/2 cup caesar salad dressing
  • freshly ground black pepper , to taste
  • 5 large flour tortillas (or whole wheat tortillas)

Instructions

  • Toss all ingredients, except for tortillas, together in a large mixing bowl. 
  • Place a large spoonful of mixture in a line along the edge of a tortilla. 
  • Roll up tightly, like a burrito, and secure with toothpicks, if necessary. 

Nutrition

Calories: 384kcal | Carbohydrates: 20g | Protein: 19g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 632mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2645IU | Vitamin C: 5.7mg | Calcium: 119mg | Iron: 2.5mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe August 2016. Updated April 2020 with new photos.

The post Chicken Caesar Wraps appeared first on Tastes Better From Scratch.