onion and leek

When a craving for filled Turkish flatbread strikes, this cheeky shortcut will allow you to get them on the table in a flash.

RecipeTin Eats’ spicy lamb gozleme are ready in 30 minutes flat thanks to this handy hack

olive oil

onion, finely diced

garlic cloves, finely chopped

red capsicum,

lamb mince

cumin powder

paprika

cayenne

¾ tsp cooking salt

¾ tsp black pepper

(4 heaped cups) baby spinach

Heat the oil in a large non-stick frying pan over high heat. Cook the onion and garlic for 1 minute until softened but not coloured. Add the capsicum and cook for 2 minutes. Add the lamb and cook until it changes from pink to brown, breaking it up as you go.

Stir in the cumin, paprika, cayenne, salt and pepper. Cook for 1 minute. Add the spinach, stirring until wilted. Transfer the filling to a bowl and let it cool for 10 minutes.

This salad is big on flavour and can either go on the side of the short-rib tacos or you can use it as a filling.

Mexican cannellini bean salad with lime and haloumi recipe

lime juice

garlic clove,

Tabasco

cans cannellini beans,

yellow capsicum,

red onion, finely diced

avocado,

coriander leaves

salt and black pepper,

grams haloumi

1. ​Whisk the lime juice, olive oil, garlic and Tabasco in a large bowl.

2. Add the remaining ingredients except for the&nbsp;haloumi. Mix until well combined and season with salt and pepper to taste.

3. Using a&nbsp;microplane&nbsp;grater finely grate the&nbsp;haloumi&nbsp;into fluffy shreds to cover the top of the salad.

A galette is a rustic tart that doesn't use a mould or form to keep the pastry in shape. Once you make the pastry, it's easy to put the galette together and in the oven. The leek and asparagus filling is surprisingly flavoursome for just two ingredients. I find less is more with this recipe but you can add more cheese by crumbling some salty feta over the asparagus before baking it.

Leek and asparagus galette

rye flour

plain flour

almond meal

tsp sugar

sea salt

nutmeg

unsalted butter,

tsp white wine vinegar

5-6 tbsp ice-cold water

leeks

asparagus

tbsp extra virgin olive oil

butter

egg, lightly beaten

For the pastry, place the flours, almond meal, sugar, salt and nutmeg in a food processor and process until combined. Add the butter and process until the mixture resembles coarse breadcrumbs. Add the vinegar and half the water and continue to process until a dough forms – add more water if needed. Form the dough into a ball, wrap in plastic wrap and refrigerate for one hour.

Unwrap the dough, place on a floured surface and roll into roughly a 20x20-centimetre square. Don&apos;t worry if it&apos;s a bit crumbly, it will come together with the rolling. Fold the dough into thirds, roll out to a square again, then fold into thirds again. Repeat the process, then wrap the dough in plastic wrap and return to the fridge for at least one hour, preferably overnight.

When ready to cook, preheat oven to 180C.

For the filling, cut the leeks in half lengthways and wash any dirt from them. Cut or snap the bottom few centimetres off each asparagus spear and slice the stalks into small rounds, leaving a 3-cm tip. In a medium pan, heat the oil and butter over a low heat and cook leeks gently until soft and pale. Reserving the tips, add the asparagus rounds and cook briefly, about 2 minutes - they will keep cooking when the galette is baked.

Roll out the pastry to a rough 30-cm circle. Pour the filling into the centre and spread out, leaving a 5-centimetre gap around the edge. Lie the asparagus tips randomly over the filling. Fold the pastry over the filling, working your way around and crimping as you go. Brush the pastry with the beaten egg and bake for about 40 minutes or until it is crispy and golden.

Remove from the oven, place on a cooling rack, let cool slightly before eating and sprinkle with parmesan before serving.

Indulgent burrata meets a bold, silky vodka sauce in this crowd-pleasing pizza. Start the dough a day ahead for a crisp, pro-style crust.

Upgrade pizza night at home with overnight dough and creamy burrata

water

dry yeast

flour

fine sea salt

semolina,

Pour the water into a large mixing bowl and add the yeast, stirring to dissolve it. Add 500g of the flour to the bowl and mix with your hands for 30 seconds to combine. 

Add the remaining flour to the bowl and mix for another 30 seconds to combine, then add the salt and mix for a further 30 seconds. 

Tip the dough mass onto your benchtop and knead with your hands for 10 minutes. 

Shape the dough mass into a smooth ball by dragging it across the benchtop to form tension on the outside of the dough. Cover and leave the dough to rest in the fridge for 24 hours. 

After the dough has rested, portion the dough into 250g pieces. Shape each piece into a ball, then allow it to rest for 10-12 hours in an airtight container in the fridge. 

Here’s how to recreate the dramatic sizzle of the stir-fry served at Chinese restaurants. Plus the secret to tender beef.

RecipeTin Eats’ sizzling Mongolian beef stir-fry

oyster blade beef,

½ tsp bicarbonate of soda

tsp cornflour

tbsp light soy sauce

tbsp Shaoxing wine

Combine beef and marinade ingredients and mix well. Set aside for 1 hour.

To make the sauce, mix cornflour with the soy sauces in a medium bowl, then add the remaining sauce ingredients. Set aside.

In a wok, heat the oil on high, then cook the onion and the white part of the spring onion for 1 minute. Add the garlic and cook for 10 seconds. Add the beef then cook until the meat is no longer red – about 2 minutes.

Add the sauce and cook until it reduces and the beef starts to caramelise, about 3 minutes. Don’t worry, the beef will not become tough because it has been tenderised.

Toss through the green part of the spring onion and cook until it just starts to wilt, and serve while it is still sizzling.

Take everybody’s favourite oven-baked honey-soy chicken recipe, and turn it a midweek-friendly stir-fry, complete with vegies.

RecipeTin Eats’ honey-soy chicken stir-fry is the quick dish you’ll want on high rotation

vegetable oil

brown onion,

chicken thigh fillets, sliced 1cm thick

tbsp finely chopped fresh ginger

green beans,

red capsicum, sliced 0.5cm (1 ½ cups)

cup mushroom, quartered (3 cups)

baby corn spears, long ones

tsp white sesame seeds

rice of choice, to serve

To make the honey-soy sauce, whisk the cornflour with a splash of water in a small bowl until it is lump-free. Then add the remaining water and all other sauce ingredients. Mix to combine, then set aside.

Heat the oil in a large non-stick pan over a high heat. Cook the onion for one minute, stirring.

Add the chicken, stirring until cooked through for about four minutes. Add the garlic and ginger to the pan to cook for the last 30 seconds. The chicken won’t get colour on it. Scoop out into a bowl using a slotted spoon (leave the oil behind).

In the same pan, add the beans, capsicum, mushrooms and corn. Stir for two minutes or until the capsicum is tender-crisp.

Put the chicken back into the pan. Pour on the sauce and stir for one minute. The sauce will thicken quite quickly. Scatter over the sesame seeds then serve on rice.

This classic Chinese dish is practical, affordable, quick and easy to make. Although it is "simple" in its ingredient list and technique, it is a fantastic dish to learn some very important and basic Chinese cooking skills.

Kylie Kwong's everyday fried rice recipe

free-range eggs

tsp diced ginger

tsp diced garlic

coriander

2 rindless bacon rashers, finely diced

rice

onions

soy sauce

¼ tsp sesame oil

coriander leaf to garnish (optional)

Serve with Kylie Kwong's (optional)

1. Break eggs into a bowl and beat lightly. Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into the wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about one minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on paper towel. Set aside.

2. Heat remaining oil in the hot wok and stir fry onion, ginger, garlic, coriander roots, stems and bacon for one minute. Pour in wine or sherry and stir fry for one minute.

3. Add rice to the wok with spring onions, soy sauce, sesame oil and reserved omelette and stir fry for two minutes or until well combined and rice is heated through. Use a spatula to break up the omelette into smaller pieces while cooking. Transfer rice to a bowl and serve garnished with coriander.

Serve as a meal for four or as part of a shared meal for four to six. Try serving it with Kylie Kwong&apos;s&nbsp;&nbsp;(optional)

■ Fried rice is a great dish to make from leftover rice. Freshly cooked rice is also fine to use when making fried rice. Fried rice is also delicious when eaten cold! I love the subtle scent of Jasmine rice and I like to use medium-grained rice. Yet any rice is fine for this recipe.

■ Slice and dice your ingredients up as finely as possible so you end up with a whole lot of interesting, textural, tasty bits. Season your rice well, so it is flavoursome and moreish. This recipe is really like a basic fried rice – you can add to it however you like and make up your own version. Add in one tablespoon of the suggested soy sauce first, then add the rest if necessary. It will all depend on the saltiness of your bacon and your taste preferences.

■ Serve with a side of chilli: combine in a small bowl, one large red chilli, finely sliced with three tablespoons light soy and serve alongside your fried rice.

■ Stir-fry about 600 grams worth of peeled, roughly chopped king prawn meat until almost cooked through, then put this on top of your cooked fried rice.

■ Instead of using bacon, you could also use diced Chinese barbecued pork for extra flavour and caramelisation.

■ For vegetarians, substitute the bacon with one cup of fresh bean sprouts. Cook the bean sprouts at the same time I have instructed to cook the bacon, using the same method. Garnish the fried rice with one cup of finely sliced Chinese white cabbage and fresh Asian herbs (including round leaf mint, sweet Thai basil, Vietnamese mint). This vegetarian option may need more flavour, seeing we have omitted the salty bacon, so I suggest you definitely serve this version with the chilli-soy dipping sauce.


Think of this as being like an avocado panzanella and serve it with lunch or dinner rather than for breakfast.

Adam Liaw’s avocado toast salad

sourdough (about 4cm each)

extra virgin olive oil, plus extra for drizzling

cherry tomatoes, halved

salt and pepper, to season

avocados, seed removed,

½ red onion, thinly sliced

¼ tsp smoked paprika

¼ tsp chilli flakes

lime wedges,

Heat a barbecue grill or grill pan over high heat and grill the sourdough until lightly charred on both sides. Tear the charred bread into large chunks and drizzle generously with olive oil.

While the bread is charring, place the tomatoes in a large bowl, then season well with salt and freshly ground black pepper. Add ½ cup olive oil and toss the bread and tomatoes together. Arrange on a plate with the avocado wedges and onion, alternating the ingredients so that the salad is combined without being tossed together. Scatter with smoked paprika and chilli and serve with lime wedges, all drizzled with extra olive oil.

Juicy thighs meet a caramelised glaze and buttery rice in this big-flavoured feast, perfect for busy nights.

This sticky tamarind chicken tray bake with charred roti comes together effortlessly

chicken thighs, skin on, bone in

tamarind paste

tbsp kecap manis

¼ cup sambal oelek

coconut milk

jasmine rice

unsalted butter, softened

spring onions, finely chopped

lime

store-bought roti breads

tbsp fish sauce

baby cucumbers, quartered lengthwise

Preheat the oven to 200C fan-forced (220C conventional). Combine the chicken, tamarind, kecap manis and sambal oelek in a baking tray lined with non-stick baking paper. Season with salt and pepper and toss to combine. 

Place the tray in the oven and roast for 25 minutes. Drizzle with coconut milk and cook for a further 5 minutes, or until the glaze is sticky and caramelised. 

Meanwhile, combine the rice and 1½ cups of water in a medium saucepan over medium heat. Bring to a simmer, then cover and reduce the heat to low. Cook for 13 minutes, then remove from the heat and set aside, still covered.

In a small bowl, combine the butter, spring onion and lime zest. Season to taste and stir until well incorporated.

Preheat a chargrill pan over high heat. Add the roti in batches and cook for 1 minute on each side or until charred. 

Fluff the rice with a fork and fold through the spring onion butter, lime juice and fish sauce until evenly coated. Serve the chicken alongside the rice, charred roti and fresh cucumber.

The natural sweetness of the sweet potato complements the savoury sausages and tart salsa verde for a simple set-and-forget one-tray meal.

Baked sweet potato and sausages with salsa verde and sour cream 

orange-fleshed sweet potatoes,

beef, lamb or pork sausages (check gluten-free if required)

red onions, peeled, cut into quarters

2 tbsp olive oil

sour cream,

1. Heat your oven to 190C. Prick the sweet potatoes all over with a fork and place to one side of a large roasting tray.

2. Place the sausages and onion to the other side and drizzle them with olive oil. Roast uncovered for 50-60 minutes.

3. For the salsa verde, mix all ingredients together.

4. To serve, split the sweet potatoes in half, top with the sausages and onions and then the sour cream and rough salsa verde.

If you like this recipe, try Jill Dupleix&apos;s .

This effortless, heart-warming dish packs a punch with smoky chorizo and tender chickpeas. Serve with crusty bread to soak up the delicious sauce.

Braised chickpeas with chorizo and greens

onions, finely diced

chorizo sausages, skin removed, flesh chopped

tomatoes

chicken stock

Add the olive oil to a Dutch oven or high-sided frying pan and place over medium heat. Once hot, add the onion and cook until soft and translucent, stirring regularly (about 5 minutes).

Add the chorizo and cook until it releases its oils and starts to caramelise. Don’t rush this step − it’s where a lot of the flavour base comes from, so give it at least 5 minutes.

Add the passata (or another tomato option), followed by the stock, then simmer for 20 minutes or until slightly reduced.

Add the chickpeas and cook until warmed through, about 5 minutes. Stir through the greens until just wilted, season with salt and pepper, and serve piping hot with yoghurt, a scattering of herbs and crusty bread, if using. (But I mean it when I say optional – the yoghurt and herbs add juju but are not fundamental to the flavour.) 

This stonking all-in-one dinner will fill your belly without emptying your wallet.

RecipeTin Eats’ easy-peasy sausage and vegie one-tray wonder (with hands-off gravy)

baby potatoes, halved

carrots,

garlic cloves, finely minced

rosemary

½ tsp cooking salt

¼ tsp black pepper

sausages (600-700 grams) –

oil spray (optional)

red onions,

peas,

fresh rosemary, for garnish (optional)

Preheat the oven to 180C fan-forced (200C conventional).

Toss the potatoes, carrots and garlic in a large bowl with the oil, rosemary, salt and pepper. Add the sausages and toss briefly. Transfer the vegetables and sausages to a 23cm x 33cm roasting pan, and arrange the sausages on top.

To make the gravy, place the butter and flour into the same bowl, whisking in a splash of beef stock until it is lump-free. Then add the remaining stock and stir to combine. Pour it down the side of the roasting pan.

Spray the sausages with oil (it helps them brown) and bake for 25 minutes. Turn the sausages then spread the onion wedges across the surface. Give the sausages and onion another spray with oil and bake for a further 25 minutes until the potatoes are soft, the sausages are golden, and the gravy has thickened. Add the peas for the last 5 minutes of baking time.

Serve the sausages and vegetables, spooning over some gravy. Garnish with fresh rosemary, if desired.

Top 12 onion and leek recipes from across the web

The most viewed onion and leek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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RecipeTin Eats’ spicy lamb gozleme ...

Mexican cannellini bean salad with ...

Leek and asparagus galette

Upgrade pizza night at home with ov...

RecipeTin Eats’ sizzling Mongolian ...

RecipeTin Eats’ honey-soy chicken s...

Kylie Kwong's everyday fried rice r...

Adam Liaw’s avocado toast salad

This sticky tamarind chicken tray b...

Baked sweet potato and sausages wit...

Braised chickpeas with chorizo and ...

RecipeTin Eats’ easy-peasy sausage ...

Top 12 onion and leek recipes from across the web

The most viewed onion and leek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

RecipeTin Eats’ spicy lamb gozleme ...

Mexican cannellini bean salad with ...

Leek and asparagus galette

Upgrade pizza night at home with ov...

RecipeTin Eats’ sizzling Mongolian ...

RecipeTin Eats’ honey-soy chicken s...

Kylie Kwong's everyday fried rice r...

Adam Liaw’s avocado toast salad

This sticky tamarind chicken tray b...

Baked sweet potato and sausages wit...

Braised chickpeas with chorizo and ...

RecipeTin Eats’ easy-peasy sausage ...

The most viewed onion and leek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine