Recipe Search
Recipe Search: Write the keywords with you want to search your recipes.
Ingredients for 4 servings
100 g feta, crumbled
1/2 red onion, finely chopped
3 Tbsp chopped fresh herbs
1 tsp MAGGI Green Herb Stock Powder
1 packet MAGGI Creamy Potato Mash
1/2 cup milk
1 egg, lightly beaten
2 Tbsp oil
Directions
Place feta, onion, chopped fresh herbs, MAGGI Green Herb Stock Powder and contents of MAGGI Creamy Potato Mash packet in a bowl.
Mix milk and egg together and add to other ingredients. Mix until ingredients are well combined.
Shape mixture into 8 small cakes.
Heat oil in a large fry-pan.
Fry potato cakes lightly over a medium heat unti golden brown and cooked through.
Serve two potato cakes with mesclun salad and a dollop of your favourite chutney.
100 g feta, crumbled
1/2 red onion, finely chopped
3 Tbsp chopped fresh herbs
1 tsp MAGGI Green Herb Stock Powder
1 packet MAGGI Creamy Potato Mash
1/2 cup milk
1 egg, lightly beaten
2 Tbsp oil
Directions
Place feta, onion, chopped fresh herbs, MAGGI Green Herb Stock Powder and contents of MAGGI Creamy Potato Mash packet in a bowl.
Mix milk and egg together and add to other ingredients. Mix until ingredients are well combined.
Shape mixture into 8 small cakes.
Heat oil in a large fry-pan.
Fry potato cakes lightly over a medium heat unti golden brown and cooked through.
Serve two potato cakes with mesclun salad and a dollop of your favourite chutney.
Ingredients for 4 servings
250 g rice noodles
3 Tbsp laksa or Thai red curry paste
250 g chicken fillet, thinly sliced
2x375 mL cans CARNATION Creamy Coconut Flavoured Light Evaporated Milk
2 Tbsp MAGGI fish sauce
1 carrot, cut into strips
1/2 cup sliced mushrooms
1/2 cup peas
2 cups bean sprouts
1/4 cup chopped coriander
Directions
Soak noodles in warm water for 30 minutes, then drain.
Heat laksa paste in pan. Add chicken, cook 2 minutes.
Add CARNATION Creamy Coconut Flavoured Light Evaporated Milk and MAGGI Fish Sauce.
Bring to the boil, add carrot, mushrooms and peas, return to boil. Add bean sprouts and noodles just before serving.
Garnish with coriander.
250 g rice noodles
3 Tbsp laksa or Thai red curry paste
250 g chicken fillet, thinly sliced
2x375 mL cans CARNATION Creamy Coconut Flavoured Light Evaporated Milk
2 Tbsp MAGGI fish sauce
1 carrot, cut into strips
1/2 cup sliced mushrooms
1/2 cup peas
2 cups bean sprouts
1/4 cup chopped coriander
Directions
Soak noodles in warm water for 30 minutes, then drain.
Heat laksa paste in pan. Add chicken, cook 2 minutes.
Add CARNATION Creamy Coconut Flavoured Light Evaporated Milk and MAGGI Fish Sauce.
Bring to the boil, add carrot, mushrooms and peas, return to boil. Add bean sprouts and noodles just before serving.
Garnish with coriander.
Ingredients for 12 servings
2 cups flour
4 Tbsp baking powder
1 MAGGI Vegetable Stock Powder
2 cups corn (fresh, frozen or canned)
1 cup coriander (leaves and stalks), chopped
1 can NESTLÉ Reduced Cream
1/2 cup water
1 egg, lightly beaten
1/4 cup grated parmesan cheese
Directions
Preheat the oven to 2200C. Lightly grease a 12 hole muffin pan.
Sift the flour, baking powder into a large mixing bowl. Add MAGGI Vegetable Stock Powder, corn and coriander.
Mix to combine.
Combine the NESTLÉ Reduced Cream, water and egg in a separate bowl. Add to flour mixture and stir gently until just combined. Spoon into prepared muffin pans, sprinkle tops with grated parmesan.
Bake for 15 – 20 minutes or until golden brown, stand for 5 minutes before turning onto a wire rack to cool.
2 cups flour
4 Tbsp baking powder
1 MAGGI Vegetable Stock Powder
2 cups corn (fresh, frozen or canned)
1 cup coriander (leaves and stalks), chopped
1 can NESTLÉ Reduced Cream
1/2 cup water
1 egg, lightly beaten
1/4 cup grated parmesan cheese
Directions
Preheat the oven to 2200C. Lightly grease a 12 hole muffin pan.
Sift the flour, baking powder into a large mixing bowl. Add MAGGI Vegetable Stock Powder, corn and coriander.
Mix to combine.
Combine the NESTLÉ Reduced Cream, water and egg in a separate bowl. Add to flour mixture and stir gently until just combined. Spoon into prepared muffin pans, sprinkle tops with grated parmesan.
Bake for 15 – 20 minutes or until golden brown, stand for 5 minutes before turning onto a wire rack to cool.
Ingredients for 4 servings
Dressing:
2 Tbsp Olive oil
1 tsp lemon juice
1 tsp MAGGI Garlic Stock Powder
Vegetables:
1/2 cup Olive oil
1 Tbsp MAGGI Garlic Stock Powder
freshly ground black pepper
1 eggplant, cut into strips
2 zucchinis, cut into strips
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
6 large mushrooms, quartered
100 g feta cheese, crumbled
1/2 cup fresh basil
Directions
To make dressing: Place all ingredients in a screw-top jar and shake until combined.
Preheat oiled grill plate, grill or barbecue.
Combine oil, stock powder and pepper. Brush over vegetables, reserving any remaining oil mixture.
Cook vegetables on grill, 10 minutes, or until vegetables are tender, turn frequently and brush with remaining oil mixture.
Place vegetables on large serving platter. Sprinkle with cheese and basil. Drizzle with Lemon and Garlic Dressing just before serving.
Dressing:
2 Tbsp Olive oil
1 tsp lemon juice
1 tsp MAGGI Garlic Stock Powder
Vegetables:
1/2 cup Olive oil
1 Tbsp MAGGI Garlic Stock Powder
freshly ground black pepper
1 eggplant, cut into strips
2 zucchinis, cut into strips
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
6 large mushrooms, quartered
100 g feta cheese, crumbled
1/2 cup fresh basil
Directions
To make dressing: Place all ingredients in a screw-top jar and shake until combined.
Preheat oiled grill plate, grill or barbecue.
Combine oil, stock powder and pepper. Brush over vegetables, reserving any remaining oil mixture.
Cook vegetables on grill, 10 minutes, or until vegetables are tender, turn frequently and brush with remaining oil mixture.
Place vegetables on large serving platter. Sprinkle with cheese and basil. Drizzle with Lemon and Garlic Dressing just before serving.
Ingredients for 4 servings
1 tsp oil
2 bacon rashers, finely chopped
1/2 cup mushrooms, chopped
250g can NESTLÉ Reduced Cream
2 tsp mustard
salt & pepper
2 Tbsp chopped spring onions, to garnish
Directions
Heat pan, add bacon and mushrooms, cook 2 minutes, cool, combine with remaining ingredients, spoon into serving dish, refrigerate 30 minutes.
Garnish with sliced spring onion and serve with carrot and celery sticks, and cracker biscuits.
1 tsp oil
2 bacon rashers, finely chopped
1/2 cup mushrooms, chopped
250g can NESTLÉ Reduced Cream
2 tsp mustard
salt & pepper
2 Tbsp chopped spring onions, to garnish
Directions
Heat pan, add bacon and mushrooms, cook 2 minutes, cool, combine with remaining ingredients, spoon into serving dish, refrigerate 30 minutes.
Garnish with sliced spring onion and serve with carrot and celery sticks, and cracker biscuits.
Ingredients for 4-6 servings
Olive or Canola oil spray
1 onion, finely chopped
1 tsp minced garlic
1 tsp minced ginger
1 tsp chopped red chilli
1/4 tsp turmeric
375 mL CARNATION Light & Creamy Evaporated Milk
1 cup water
1 tsp MAGGI Chicken Stock Powder
1/2 tsp coconut essence
250 g firm tofu, cut into cubes
300 g green prawns, peeled and deveined
200 g thin egg noodles
100 g snow peas, sliced
125 g bean sprouts
1/4 cup fresh coriander leaves
Directions
Spray a large pan with oil and heat. Add the onion and cook over medium heat for 3 minutes or until soft. Add the garlic, ginger, chilli and turmeric and stir-fry for about 30 seconds.
Gradually add the CARNATION Light & Creamy Evaporated Milk and combined water and stock powder to the pan, stirring to scrape the onion and spices off the bottom. Stir in the essence. Bring to the boil, reduce the heat slightly then add the tofu and prawns.
Simmer for 2-3 minutes or until the prawns are opaque.
Meanwhile, cook the noodles following the packet instructions and divide between 4 bowls. Pour the soup over, dividing the tofu and prawns evenly, and top with snow peas, sprouts and coriander.
Olive or Canola oil spray
1 onion, finely chopped
1 tsp minced garlic
1 tsp minced ginger
1 tsp chopped red chilli
1/4 tsp turmeric
375 mL CARNATION Light & Creamy Evaporated Milk
1 cup water
1 tsp MAGGI Chicken Stock Powder
1/2 tsp coconut essence
250 g firm tofu, cut into cubes
300 g green prawns, peeled and deveined
200 g thin egg noodles
100 g snow peas, sliced
125 g bean sprouts
1/4 cup fresh coriander leaves
Directions
Spray a large pan with oil and heat. Add the onion and cook over medium heat for 3 minutes or until soft. Add the garlic, ginger, chilli and turmeric and stir-fry for about 30 seconds.
Gradually add the CARNATION Light & Creamy Evaporated Milk and combined water and stock powder to the pan, stirring to scrape the onion and spices off the bottom. Stir in the essence. Bring to the boil, reduce the heat slightly then add the tofu and prawns.
Simmer for 2-3 minutes or until the prawns are opaque.
Meanwhile, cook the noodles following the packet instructions and divide between 4 bowls. Pour the soup over, dividing the tofu and prawns evenly, and top with snow peas, sprouts and coriander.
Ingredients for 6 servings
3/4 cup HIGHLANDER Sweetened Condensed Milk
2 1/4 cups water, chilled
1 cup pineapple juice, chilled
1/4 cup Midori liqueur
1 1/2 Tbsp Malibu liqueur
1/4 cup cream
crushed ice
Directions
Combine all ingredients in a blender and beat until frothy.
Pour into serving glasses.
3/4 cup HIGHLANDER Sweetened Condensed Milk
2 1/4 cups water, chilled
1 cup pineapple juice, chilled
1/4 cup Midori liqueur
1 1/2 Tbsp Malibu liqueur
1/4 cup cream
crushed ice
Directions
Combine all ingredients in a blender and beat until frothy.
Pour into serving glasses.
Ingredients for 6 servings
1(18.25 oz) box yellow cake mix
5 large eggs
½ cup vegetable oil
1 cup low-fat or regular buttermilk
2 Tablespoons cocoa powder
2 ounces red food coloring (2 bottles)
Directions
In a large bowl, combine dry cake mix and only the ingredients listed above (Do not add the ingredients listed on the cake box).
Check the box for instructions for how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.
Remove from the oven and let cool for a few minutes, run a dull knife around the edges, then carefully turn out onto a cake rack or plate to finish cooling.
Note: Using less than the two full ounces of required red food coloring will not produce a truly "red" cake, but a lighter pink one.
1(18.25 oz) box yellow cake mix
5 large eggs
½ cup vegetable oil
1 cup low-fat or regular buttermilk
2 Tablespoons cocoa powder
2 ounces red food coloring (2 bottles)
Directions
In a large bowl, combine dry cake mix and only the ingredients listed above (Do not add the ingredients listed on the cake box).
Check the box for instructions for how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.
Remove from the oven and let cool for a few minutes, run a dull knife around the edges, then carefully turn out onto a cake rack or plate to finish cooling.
Note: Using less than the two full ounces of required red food coloring will not produce a truly "red" cake, but a lighter pink one.
Ingredients
8 Roma tomatoes
1/2 a red pepper
2 cloves garlic, minced
8 fresh basil leaves
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste
2 tbsp Fresh mozzarella
Whole wheat baguette
More olive oil for brushing
Directions
Wash the Roma tomatoes, cut them in half and then remove the seeds. Then dice them into small pieces and place them in a bowl.
Then dice the red pepper, place them in the bowl and add 1 clove of the minced garlic (save the other clove for the bread).
Sprinkle salt on top, mix it up and move the bowl to the refrigerator for one hour. This allows the salt to pull the juices out of the veggies.
Now preheat the oven to 350° and chop the basil.
Take the bowl out of the fridge and add the basil, balsamic vinegar and the oil. Mix it all up and add pepper.
If you like cheese, add pieces of diced mozzarella to the mixture.
Place the bowl back in the fridge.
Slice the whole wheat baguette and brush each piece with olive oil and sprinkle with a little garlic. Place on a cookie sheet and bake until the tops are slightly brown.
Remove from the oven and place each piece of bread on a platter. Take the tomato and pepper mixture out of the fridge, give it a good stir and serve with the bread.
8 Roma tomatoes
1/2 a red pepper
2 cloves garlic, minced
8 fresh basil leaves
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste
2 tbsp Fresh mozzarella
Whole wheat baguette
More olive oil for brushing
Directions
Wash the Roma tomatoes, cut them in half and then remove the seeds. Then dice them into small pieces and place them in a bowl.
Then dice the red pepper, place them in the bowl and add 1 clove of the minced garlic (save the other clove for the bread).
Sprinkle salt on top, mix it up and move the bowl to the refrigerator for one hour. This allows the salt to pull the juices out of the veggies.
Now preheat the oven to 350° and chop the basil.
Take the bowl out of the fridge and add the basil, balsamic vinegar and the oil. Mix it all up and add pepper.
If you like cheese, add pieces of diced mozzarella to the mixture.
Place the bowl back in the fridge.
Slice the whole wheat baguette and brush each piece with olive oil and sprinkle with a little garlic. Place on a cookie sheet and bake until the tops are slightly brown.
Remove from the oven and place each piece of bread on a platter. Take the tomato and pepper mixture out of the fridge, give it a good stir and serve with the bread.
Ingredients for 6 servings
2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
1/2 cup white sugar
1 1/2 pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
1/2 English cucumber, diced
1 pint cherry tomatoes
Directions
In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved.
Adjust the flavor, if desired, by adding more sugar and/or fish sauce.
Set aside.
Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium.
Do not overcook the meat! Remove from heat and slice into thin strips.
Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
Tear the lettuce into bite size pieces and place in a salad bowl.
Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
1/2 cup white sugar
1 1/2 pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
1/2 English cucumber, diced
1 pint cherry tomatoes
Directions
In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved.
Adjust the flavor, if desired, by adding more sugar and/or fish sauce.
Set aside.
Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium.
Do not overcook the meat! Remove from heat and slice into thin strips.
Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
Tear the lettuce into bite size pieces and place in a salad bowl.
Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
Ingredients for 2 servings
1 small onion
1 tablespoon flour
1/4 l milk
1/4 l vegetables stock
Butter
3 cloves of garlic
Parsley
White bread
Directions
Go ahead & chop onion and garlic and saute on low heat in butter.
Sprinkle with flour and add milk and vegetable stock.
Keep stirring and bring to a boil.
Add chopped parsley.
Make croutons of white bread and garnish soup & you’re ready to chow down.
1 small onion
1 tablespoon flour
1/4 l milk
1/4 l vegetables stock
Butter
3 cloves of garlic
Parsley
White bread
Directions
Go ahead & chop onion and garlic and saute on low heat in butter.
Sprinkle with flour and add milk and vegetable stock.
Keep stirring and bring to a boil.
Add chopped parsley.
Make croutons of white bread and garnish soup & you’re ready to chow down.
Ingredients for 2 servings
1 lb. fresh broccoli
2 Tbsp. olive oil
2 Tbsp. soy sauce
1/4 tsp. kosher salt
1/4 tsp. crushed red pepper flakes (optional)
1/4 cup peanuts
Directions
Preheat oven to 450 degrees F.
Trim broccoli, and cut florets into bite-sized pieces.
Toss broccoli florets with olive oil, soy sauce, salt and crushed red pepper flakes, if using.
In a large cast iron skillet or heavy-duty baking sheet, spread broccoli out in an even layer.
Roast for 7 minutes. Remove from oven. Add peanuts to the broccoli, tossing lightly, then spreading out again in an even layer.
Roast another 7-10 minutes until broccoli is tender.
1 lb. fresh broccoli
2 Tbsp. olive oil
2 Tbsp. soy sauce
1/4 tsp. kosher salt
1/4 tsp. crushed red pepper flakes (optional)
1/4 cup peanuts
Directions
Preheat oven to 450 degrees F.
Trim broccoli, and cut florets into bite-sized pieces.
Toss broccoli florets with olive oil, soy sauce, salt and crushed red pepper flakes, if using.
In a large cast iron skillet or heavy-duty baking sheet, spread broccoli out in an even layer.
Roast for 7 minutes. Remove from oven. Add peanuts to the broccoli, tossing lightly, then spreading out again in an even layer.
Roast another 7-10 minutes until broccoli is tender.
Ingredients for 2 servings
2 tbsp olive oil
1 medium onion, roughly chopped
2 cloves garlic, minced
1 large mixing-bowl’s worth of pea pods (about 2 quarts)
1 L light veggie or chicken stock (I diluted some regular stock with water)
1 handful of fresh thyme
1 lemon, zest thereof
salt and pepper to taste
Directions
Place a large soup pot over medium heat. Pour in a glug of oil, and leave to warm through. Add in onion; sauté until softened and beginning to turn translucent, about 5 minutes. Stir in garlic and sauté another couple of minutes.
Add pea pods to the pot and pour in the stock, which should just barely cover the pods. (Add a bit of water if the stock seems scanty.) Throw in the thyme, stems and all, cover and bring to a gentle simmer.
Uncover pot and allow soup to simmer until pea pods are very tender, about 45 minutes. Remove soup from heat and let cool for a few minutes. Pick out the thyme stems.
Transfer the soup to a blender and process for a few seconds (you’ll need to do this in batches). You’re not trying to purée the soup - the pods won’t ever break down that far - but rather to chop the pods up and release all their juices and soft flesh.
Strain the soup through a fine-mesh sieve, pressing on all the solids with the back of a spoon to extract as much liquid as possible. Return soup to the pot, and discard the solids.
Stir lemon zest into the soup, and taste. Add as much salt and pepper as you like. Ladle into bowls, or (our preference) refrigerate and have the soup chilled.
Serve soup with thick slices of toast and a salad for a light, easy-going hot weather lunch or supper.
2 tbsp olive oil
1 medium onion, roughly chopped
2 cloves garlic, minced
1 large mixing-bowl’s worth of pea pods (about 2 quarts)
1 L light veggie or chicken stock (I diluted some regular stock with water)
1 handful of fresh thyme
1 lemon, zest thereof
salt and pepper to taste
Directions
Place a large soup pot over medium heat. Pour in a glug of oil, and leave to warm through. Add in onion; sauté until softened and beginning to turn translucent, about 5 minutes. Stir in garlic and sauté another couple of minutes.
Add pea pods to the pot and pour in the stock, which should just barely cover the pods. (Add a bit of water if the stock seems scanty.) Throw in the thyme, stems and all, cover and bring to a gentle simmer.
Uncover pot and allow soup to simmer until pea pods are very tender, about 45 minutes. Remove soup from heat and let cool for a few minutes. Pick out the thyme stems.
Transfer the soup to a blender and process for a few seconds (you’ll need to do this in batches). You’re not trying to purée the soup - the pods won’t ever break down that far - but rather to chop the pods up and release all their juices and soft flesh.
Strain the soup through a fine-mesh sieve, pressing on all the solids with the back of a spoon to extract as much liquid as possible. Return soup to the pot, and discard the solids.
Stir lemon zest into the soup, and taste. Add as much salt and pepper as you like. Ladle into bowls, or (our preference) refrigerate and have the soup chilled.
Serve soup with thick slices of toast and a salad for a light, easy-going hot weather lunch or supper.
Recipes Fooding Guide
Fooding Guide
Recipes
The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.
Popular Recipes
-
Ingredients for 6-8 servings ½ cup scallions, minced 1 teaspoon salt 1 teaspoon thyme 1 ½ cups P.A.N. Pre-cooked Yellow Corn Flou...
-
Ingredients for 6 servings Beef: ¼ cup chopped fresh cilantro ¼ cup chopped red bell pepper ¼ cup sliced green onion ½ lb. flan...
-
Ingredients for 6 servings ¼ cup olive oil ½ cup fresh dill or mint ¾ pound orecchiette 1 cup crumbled feta cheese (4 ounces) 1 po...
-
Ingredients for 4 servings 1 egg 1 medium turnip 1 onion 1 tablespoon butter 1 tablespoon marjoram 2 tablespoons bread crumb...
-
Ingredients for 1 servings ¼ tsp instant espresso powder ½ cup unsweetened vanilla almond milk 1 tbsp dark chocolate cocoa powder 1 ...
-
Ingredients for 2 servings 2 tsp NESCAFÉ Classic Instant Coffee 2 Tbsp NESTLÉ MILO 1 1/2 Tbsp sugar 2 Tbsp hot water 1 cup milk, chill...
-
Ingredients for 4 servings ¼ cup olive oil 1 English cucumber, cut into chunks 1 tablespoon chopped fresh mint 2 cups feta cheese, c...
-
Ingredients for 2 servings ½ tsp. ground coriander 1 cup freshly squeezed orange juice (3-4 large juicy oranges) 1 tbsp. freshly gra...
-
Ingredients for 6 servings ½ tsp ground black pepper ½ tsp salt 1 tbsp lemon (lime) juice 1 – 2 tsp avocado oil 2 green onions, fine...
-
Ingredients for 8 muffins 1/3 cup sugar ½ cup mayonnaise ¾ cup milk 1 cup all-purpose flour 1 cup blueberries 1 teaspoon vanilla e...