"Rukmini Iyer's recipe contains a microwave method for cooking rice, but I've successfully made basmati in a rice cooker countless times just pop the whole garlic clove in with the rice grains. After that, it's only a matter of stir-frying the cashews, broccoli and tofu. If you need more convincing, Iyer says this recipe was an absolute hit with my children."
"There are many ways to level up your instant noodles, and this recipe follows a familiar formula: add greens for health and a fried egg for protein. Plus, it's seriously fast Junda Khoo's recipe is over in three steps. One colleague was so enamoured by this dish he bulk-ordered 200 packets of kari Maggi noodles to make this recipe on repeat."
"Pine nuts have a heady, toasty characteristic all their own, with a hefty price tag to match they go for about $55 per kg in Australian supermarket, although they're sold in more palatable 100g quantities. So when it comes to toasting them (buy them natural, rather than pre-toasted), heed Rukmini Iyer's warning: Under no circumstances should you leave the pan to do something else: they will burn in an instant."
Recipes present quick, family-friendly weeknight meal ideas that use simple techniques and accessible ingredients. A basmati rice approach suggests popping a whole garlic clove into the rice cooker, then pairing the rice with stir-fried cashews, broccoli and tofu for a complete plate. A Maggi goreng variation boosts instant noodles with greens and a fried egg, emphasizing prep and a smoking-hot wok for fast results. Herb-spiked chickpeas combine cherry tomatoes and toasted pine nuts; buy pine nuts un-toasted and watch them closely to avoid burning, then simmer chickpeas briefly and finish with a blitzed herby dressing and bread. A one-pot orzo brings together peas, mushrooms and bacon for easy cleanup.
Read at www.theguardian.com
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