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🚨Our Masala Fish is such a hit, parents keep asking for the recipe. Now we’re delivering! We take ASC-certified basa filets and coat them in our cozy, tomato-based masala marinade that’s tasty enough to convert anyone into a fish lover. Fun fact: “Masala” means a mix of spices—and this magical blend is just right for kids and totally delicious for grown-ups too! Bonus: The marvelous marinade makes extra! 🤩 Freeze it for later or use it to jazz up veggies, dip naan, or spread on flatbread—like a spiced-up tomato sauce with endless possibilities! Subscribe to our newsletter, What’s Cookin’, at rfrk.com/whats-cookin/ (link in bio) to make this meal. If you’re already subscribed, it’ll be waiting for you at rfrk.com/real-food-recipes/masala-fish #recipe #recipeshare #realfood #masala #recipeoftheday

🚨Our Masala Fish is such a hit, parents keep asking for the recipe. Now we’re delivering! We take ASC-certified basa filets and coat them in our cozy, tomato-based masala marinade that’s tasty enough to convert anyone into a fish lover. Fun fact: “Masala” means a mix of spices—and this magical blend is just right for kids and totally delicious for grown-ups too! Bonus: The marvelous marinade makes extra! 🤩 Freeze it for later or use it to jazz up veggies, dip naan, or spread on flatbread—like a spiced-up tomato sauce with endless possibilities! Subscribe to our newsletter, What’s Cookin’, at rfrk.com/whats-cookin/ (link in bio) to make this meal. If you’re already subscribed, it’ll be waiting for you at rfrk.com/real-food-recipes/masala-fish #recipe #recipeshare #realfood #masala #recipeoftheday

There’s a lot to love about this dish—it’s rich, creamy, and full of comforting flavor. Marry Me Chicken - Perfect for fuss-free lunch or dinner 🥘 Ingredients 650g (1.5 lb) Chicken breast (skinless and boneless), About x4 50 g (6 tbsp) Plain flour 1 tbsp Olive oil 3 Garlic cloves, Peeled and crushed 150 g (1 cups) Sun dried tomatoes, Drained 1 tsp Dried oregano 2 tsp Paprika 150 ml (0.75 cup) Heavy cream 200 ml (0.75 cup) Chicken stock 50 g (0.5 cup) Parmesan cheese, Grated 15 g (3 tbsp) Fresh basil leaves 1/2 Lemon, Just the juice Sea salt and freshly ground black pepper Instructions - Coat the chicken breasts in the flour. In a large, deep frying pan, heat the oil over a medium heat. When it's hot, carefully add the chicken breasts. - Cook for 5 minutes. Flip and cook for a further 5 minutes. - Remove the chicken breasts to a plate, turn the heat under the pan to low and add the garlic, sun-dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened. - Add the cream, stock, parmesan and plenty of salt and pepper and give everything a good stir. - Sit the chicken back in the sauce. Put the lid on the pan and cook for 5 minutes. Turn the chicken and cook for another 5 minutes. - Check the chicken is cooked through. Remove the pan from the heat, sprinkle over the basil leaves and the squeeze of half a lemon. Enjoy!! Source: TamingTwins

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Tired of the same old, boring recipes? 😴 Craving a truly decadent sweet escape, or a show-stopping main meal that's surprisingly easy to make? Welcome to Crave & Save by Yacep! 🎉 We're your ultimate source for mouth-watering dessert recipes and satisfying meal ideas that you can whip up with absolute ease in your own kitchen. 🤫 We're uncovering the secrets and simple steps to transform your everyday cooking into extraordinary, flavor-packed moments! Get ready for dishes that will make your taste buds sing with delight! 🎶 Imagine creating bakery-quality treats and gourmet main courses right from your home – without the fuss. Discover even more deliciousness, exclusive recipes, and shop our products at Yacep.com ! Our page is bursting with inspiration, handy tips, and recipes you'll actually want to make! From rich, decadent chocolate cakes to quick, healthy dinners, we've got everything you need to satisfy every craving. Don't miss out on your next favorite dish! Hit that "Follow" button (or "Like & Follow") now for daily doses of deliciousness and unlock a world of culinary magic in your kitchen! 💖 #CraveAndSave #SweetTreats #EasyRecipes #HomeCooking #DessertGoals #MealIdeas #FoodieLife #RecipeInspiration #FollowForRecipes

Craving something warm, spicy, and full of flavour? 🍜🔥 Try this Easy Tom Yum Hake Noodle Soup – a bold twist on a classic Thai favourite, made with Sea Harvest Medallions for that perfect seafood touch. It’s quick, comforting, and packed with zing! Get the full recipe here 👉 https://www.seaharvest.co.za/recipe/easy-tom-yum-hake-noodle-soup/

Craving a comforting midweek dinner? These juicy pork meatballs simmered in marinara and served over buttery, cheesy polenta are rustic heaven on a plate. 💡 Perfect for family-style meals with a twist. 👉 Full recipe here: https://crushmag-online.com/pork-meatballs-in-hearty-marinara-sauce-over-cheesy-polenta/

🇪🇸 Create a delicious version of the classic Potato Salad with a Spanish tuna twist: 𝗘𝗻𝘀𝗮𝗹𝗮𝗱𝗶𝗹𝗹𝗮 𝗥𝘂𝘀𝗮, or 𝗦𝗽𝗮𝗻𝗶𝘀𝗵 𝗣𝗼𝘁𝗮𝘁𝗼 𝗦𝗮𝗹𝗮𝗱. The best thing? It’s ready in 2 steps! Who is adding this recipe to their summer menu? https://bit.ly/40rzHI4

A delicious and budget-friendly recipe - rich in flavour, and made with simple ingredients that stretch your grocery budget. Ingredients • 500g Sable chicken necks, cleaned and rinsed • 1 medium onion, chopped • 2 tomatoes, chopped • 1 clove garlic, minced (optional) • 1 tablespoon cooking oil • ½ teaspoon curry powder or paprika (optional) • 1 teaspoon tomato paste or soup powder (optional, for richness) • Salt and pepper to taste • 1 cup water or chicken stock • Fresh greens (like rape or spinach), chopped Method 1. Place the chicken necks in a pot with a bit of salt and enough water to cover. Simmer gently for about 20 minutes, until partially cooked and tender. Drain and set aside, keeping a bit of the stock for later. 2. Heat oil in a pot and fry the onion until golden. Add garlic (if using) and tomatoes. Cook until the tomatoes break down and form a thick sauce. 3. Add the cooked chicken necks into the tomato mixture. Stir well to coat. Season with salt, pepper, and curry powder or paprika if using. 4. Add about 1 cup of water or reserved stock. Cover and simmer for another 15–20 minutes, stirring occasionally, until the sauce thickens and the necks are tender and tasty. 5. Add Extras (Optional): Stir in tomato paste, soup powder, or leafy greens if you like. Simmer for another 5 minutes until everything is well combined. 6. Best served with sadza, rice, or boiled sweet potatoes. #sablechickenszw #proudlyzimbabwean #foodies #zimrestaurants #zimfoodies #zimbabwe #harare #simplemeals #zimfood #chicken #proudlyzim #TheTastiestChicken

【夏日好滋味！雞肉芒果墨西哥卷🌮✨】 夏天想吃得輕鬆又飽肚？這款雞肉芒果墨西哥卷絕對是您清新開胃的最佳選擇！只需簡單4個步驟，便能輕鬆完成一道充滿夏日風味的美食。 《雞肉芒果墨西哥卷》食譜 材料準備 （4人份量）： - 墨西哥卷餅 1包 - 雞柳 4塊 - 芒果 1個 - 牛油果 1個 - 生菜 1顆 - 番茄 1個 - 燒烤醬 適量 - 生抽、鹽、糖、生粉 各適量 烹調步驟： 1️⃣ 醃製雞柳 將雞柳切條，加入糖、鹽、生抽及生粉，醃製約20-30分鐘。 2️⃣ 備料 將芒果、牛油果及番茄切條，生菜洗淨備用。 3️⃣ 煮雞柳 在平底鍋中將雞柳煎熟至金黃色。 4️⃣ 製作卷餅 將墨西哥卷餅輕輕煎熱，包入雞柳、芒果、牛油果、生菜及番茄。最後淋上燒烤醬，捲起即可享用！ 簡單又美味，一口咬下充滿芒果香甜與雞柳的濃郁肉香，絕對是這個夏天的必試清新料理！🌴 立即登記成為Sino Club會員：Link in bio 尊享更多優惠禮遇，及接收最新的會員資訊！ 【Taste of Summer! Chicken Mango Tacos 🌮✨】 Looking for a quick and filling meal this summer? These Chicken Mango Tacos are the best choice for a refreshing and appetizing dish! Just 4 simple steps and you'll have a flavorful summer treat ready in no time. 《Chicken Mango Tacos》Recipe Ingredients (Serves 4): - 1 pack of tortillas - 4 pieces of chicken fillet - 1 mango - 1 avocado - 1 lettuce - 1 tomato - Barbecue sauce (as needed) - Soy sauce, salt, sugar, cornstarch (as needed) Steps: 1️⃣ Marinate Slice chicken fillets into strips, then marinate them with sugar, salt, soy sauce, and cornstarch for 20-30 minutes. 2️⃣ Prepare the fillings Slice the mango, avocado and tomato into strips, and wash the lettuce. 3️⃣ Cook the chicken Pan-fry the chicken strips until golden brown and fragrant. 4️⃣ Assemble the tacos Lightly heat the tortillas, then fill them with chicken, mango, avocado, lettuce, and tomato. Drizzle barbecue sauce over the fillings, roll them up, and enjoy! Simple yet delicious, every bite is bursting with the sweetness of mango and the rich flavor of chicken. This is a must-try summer recipe! 🌴🌞 Register as a Sino Club member now: Link in bio Enjoy more discounts and privileges, and receive the latest updates! #SinoClub #CreatingBetterLifescapes #LifescapeCollections #夏日食譜 #Summer #SummerRecipe #Recipe

🍗 CHICKEN RICE SALAD 🍚🌽🥗 An easy and quick salad made with just a few simple ingredients but is incredibly delicious! Enjoy it for a fresh lunch or dinner and is also perfect for picnics or by the beach! 🏖 RECIPE - Serves 6 Ingredients 🛒 1 Large Chicken Breast 500g/17.6oz Rice 1 Small Red Onion, finely diced 200g/7oz Mangetout or Green Bell Pepper, diced 1 Can 400g/14oz Red Kidney Beans, drained and rinsed 1 Can 150g/5.3oz Sweetcorn, drained Tarragon Vinaigrette Dressing: 1/3 Cup Tarragon Vinegar 2 Cloves Garlic, minced 1 Tsp Dried Tarragon 3 Tbsp Dijon Mustard 1 Tbsp Sugar 2/3 Cup Sunflower Oil Salt & Pepper In a jug, add all the ingredients except the sunflower oil and stir together. Drizzle in the sunflower oil while whisking vigorously until it becomes an emulsion. Method: Place the breast in a saucepan covered in water. Cover, bring to boil then simmer for 45 minutes. Turn off heat, keep lid on and let the chicken cool in the water until you can pick it up by hand. (Cooking the chicken this way makes it moist and tender). When ready, cut into bite sized pieces. Cook the rice according to instructions. Drain and rinse under cold water. For an easy mix, transfer half of the cooked rice to a large dish. In this order; scatter half of the diced onion, mangetout, red kidney beans, sweetcorn and chicken. Pour over half of the dressing and repeat again with remaining rice, veggies, chicken and dressing. Cover with clingfilm and refrigerate for a few hours before serving for the rice and veggies to absorb the dressing. I like to serve this salad with hard boiled eggs on the side and a drizzle of mayonnaise on top. Enjoy! 😊 NOTE: Mangetout are young, sweet, tender garden peas also known as snow peas or sugar peas. They can be eaten raw or cooked in boiling water for just 2 minutes. For this recipe, I cooked them. (Drain cooked mangetout and immediately immerse them in a bowl of ice-cold water for a few minutes. Drain and cut into bite sized pieces. By doing this, it will give the mangetout a crunchy texture.)

Balsamic Glazed Steak Rolls Ingredients - 1/2 cup Balsamic vinegar - 1 Echalion shallot (finely chopped) – also known as banana shallot - 60ml beef stock - 25g butter - 2 carrot - 1/2 courgette - 2 tbsp dark brown sugar - 2 teaspoons garlic, crushed - Salt & ground black pepper to taste - 3 tbsp Worchestershire sauce - 1 tsp dried mixed herb - 4 tablespoons olive oil - buttery mash potatoes - 1 red pepper - 8-10 thinly sliced sirloin (about 2.5 x 5 inch) - 4 spring onions Preparation Season the steak with Worchestershire sauce, salt, pepper and olive oil on both sides. Massage them gently and leave aside to marinade for a minimum of 30 minutes.While waiting for the steak to marinade, cut the vegetables to thin sticks and into the same length. Length of the vegetable should be longer than the width of the steak strip. Set the vegetables aside.Make the glaze sauce first by melting the butter in a hot pan. Add in the shallots and saute until it turns translucent, soft and fragrant. Add in the balsamic vinegar, beef stock and sugar. Mix well and let caramelise. Let the sauce boil and reduce to almost half of the volume. It will be thicker and has a syrup-like consistency.Turn off the heat and transfer to sauce bowl.In the same pan without washing, add some olive oil onto a medium hot pan and toss in the bruised garlic. Let the garlic flavour infuse into the oil for a few minutes.Turn the heat up and stir fry the carrots, courgettes and and bell pepper for about 2-3 minutes. Season with mixed herbs, salt and pepper. Transfer the vegetables to a bowl.Assemble the steak rolls by laying a strip of steak on a plate and place some of the vegetables in the middle. Make sure it has all the ingredients in it, plus some of the raw spring onions. Roll the strip of steak up and secure with a toothpick. Repeat until all the steaks have been rolled up with the vegetables in them. Heat a pan on high heat with some oil. Place the rolls seam side down when pan is hot, for about a minute.Turn the rolls and cook on all the sides until cooked to the done-ness you like. Make sure they are not over cooked. Remove toothpicks from the rolls and place them on a plate. Spoon some balsamic glaze over the rolls and serve with some naughty buttery mash on the side.

✨ Discover your healthiest self with Wellness Wins Big! Join our vibrant community for daily wellness tips, delicious recipes, and expert guidance. Kickstart your journey with our nutrient-packed Rainbow Buddha Bowl—your path to energy, balance & joy!” 🌈 Featured Recipe: Rainbow Tahini Buddha Bowl Ingredients & Health Perks: 🌾Quinoa – Complete plant protein + fiber for fullness 🥕Red cabbage & carrots – Rich in vitamin A + antioxidants 🥒Cucumber & spinach – Hydrating and mineral-rich 🫑🫜Red bell pepper & radish – Immune-boosting vitamin C 🥑Avocado & sunflower seeds – Heart-healthy fats + vitamin E 🔥Golden tahini sauce (turmeric, olive oil, tahini) – Anti-inflammatory benefits Directions: Grain Base: Cook 3 cups quinoa as directed on box. Veggies: Prep 1 ½ cups shredded red cabbage, 2 cups shredded carrots, 1½ cups sliced cucumber, 1 cup spinach, 1 sliced red bell pepper, 6 radishes, 1 sliced avocado. Toppings: Sprinkle with ¼ cup sunflower seeds. Sauce: Whisk 3 tbsp tahini, 2 tbsp olive oil, ½ tsp turmeric, 1 tbsp lemon juice, pinch of salt. Assemble & Serve: Layer grains and veggies, drizzle sauce,

Creamy Homemade Tomato Soup Ingredients - 1 can chopped tomatoes - 1 medium onion - 4 Fresh Tomatoes - 4 Tablespoons Tomato Puree - 2 Celery Stalks - 1 Leek - 3.5 TBSP Unsalted Butter - 1/2 cup fresh cream - 2 Teaspoons Dried Basil - 2 Teaspoons Salt - Black Pepper to taste - 4 cups water - 1 Chicken Stock cube - 4 tbsp sour cream Preparation Chop the onion, celery, and leek. Melt the butter in a pot over a medium heat and throw the chopped vegetables in. Saute for 5-7 minutes. Add the canned and fresh (diced) tomatoes as well as the basil. Pour in water, add salt, a chicken stock cube, and bring to the boil. Reduce and simmer for 20 minutes. Now it is time to pour the fresh cream in. Stir and season with pepper. Taste it. Add more salt if needed. Finally, blend using a hand blender and you are ready to go. Serve warm topped with a dollop of sour cream. Enjoy! Source: Foodista

Maple-Glazed Thanksgiving Turkey Ingredients - 14 inches to 16-pound turkey (completely defrosted the refrigerator, if necessary) - 1/2 cup unsalted butter - 1/4 cup fresh orange juice - 1/4 cup natural maple syrup - 1 tablespoon minced fresh thyme - 1 teaspoon kosher salt - 1/2 teaspoon freshly cracked black pepper - 4 bay leaves (Call me! My bay tree is overloaded.) - 4 stalks celery, roughly chopped - 1 large onion, roughly chopped - 3 carrots, roughly chopped - 10 cloves garlic (leave papery skin on) - 1 1/2 cups chicken stock (or 1 can organic chicken broth) Preparation Preheat the oven to 350 F. If the stuffing was refrigerated, bring it to room temperature before putting it into the bird. Remove any innards from the turkey. Remove any excess fat from the neck or chest cavity and rinse the cavities thoroughly with cool water and pat dry. Season liberally with salt and black pepper. Combine the butter, orange juice, maple syrup, thyme, salt, and black pepper in a microwave-safe bowl. Heat to melt, about 60 seconds. Stuff the turkey lightly with your desired stuffing; do not pack it in. This size bird will accommodate about 7 cups total. If there is skin to pull together to cover the stuffing, secure it with skewers. If this skin has been trimmed off, cover the exposed stuffing with foil. Add bay leaves, chopped vegetables, garlic, and 1 cup of stock (or water) to the roasting pan. Place a roasting rack in the pan (one that is high enough to hold the turkey above the liquids). Brush the turkey liberally with the melted thyme butter and place on the rack, breast side down. Place the pan on the middle rack of the preheated oven to roast. Baste the turkey every 30 minutes with the thyme butter. After 1 hour, flip the turkey onto its back for the remaining cooking time. If any areas start to darken too quickly, cover lightly with foil. Continue to baste every 30 minutes. If the pan dries out, add additional stock or water. Never let the pan become dry. This size turkey will take about 4 hours to roast (about 20 minutes per pound). The turkey is done when a thermometer inserted in the thickest part of the thigh reads 160 F; the juices should run clear when you pierce the thigh. Remove the turkey from the pan and place it on a carving board. Tent the turkey loosely with foil and let rest for at least 30 minutes before carving. This gives you plenty of time to make the pan gravy. Source: Foodista