No cook + Main recipes (30)

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Avocado chicken club sandwich

Recipe by: Norma MacMillan

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In true American style, this club sandwich is piled high, and packs in lots of interesting flavours and textures. Parma ham, fried until crisp, replaces the usual bacon, and mashed avocado the butter. Adding a few leaves to a sandwich is a cunning way to get children to eat their greens.

Chef's Salad

Recipe by: Jan Cutler

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Take fresh salad ingredients, ham and some piquant Gouda cheese, and drizzle with a smooth anchovy-flavoured dressing for an appetising salad that's great for a fast, healthy meal. Serve with crusty bread. Delicious!

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Dry Rosemary Rub for Meat

Recipe by: RMUTH

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This dry rub is so easy to make, and gives lamb or beef a gorgeous flavour. Particularly nice on barbecued meats.

Dry Rub for Ribs

Recipe by: Denise Smith

Reviews(5)

Here's a super simple dry rub for pork ribs. Works great with chicken, too.

Easy Asian Marinade

Recipe by: Angelyn Semenza

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This is great for fish and chicken.

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Easy Marinade

Recipe by: MITCHM

Reviews(2)

You'll probably always have these ingredients in your cupboard so I call this my emergency marinade - just garlic and soy sauce with olive oil. I put the measures in tablespoons as this is the easiest way to do it.

Feta tabbouleh with orange

Recipe by: Maggie Pannell

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A fabulous main meal salad based on bulghur wheat, generously flavoured with fresh herbs. It is best prepared ahead to give time for all the wonderful flavours to mingle.

Fontina on toasted ciabatta with ham

Recipe by: Jan Cutler

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Cheese plays the centre role in this hearty and delicious ciabatta sandwich flavoured with a tangy garlic and parsley dressing.

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Fresh pasta

Recipe by: Norma MacMillan

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You are sure to be impressed by the superior flavour and texture of home-made pasta. Making the dough allows you to vary the ingredients and flavourings used to produce a pasta that suits your specific requirements. And with a freshly made sauce, you can turn your pasta into a delicious meal to suit any occasion. This recipe makes about 1 1/2 pounds.

Fruity Bircher muesli

Recipe by: Norma MacMillan

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The original recipe for this nutritious breakfast cereal was developed over a century ago, by Dr Bircher-Benner at his clinic in Zurich. The technique of soaking the cereal, here using milk, makes it easier to digest, and also easier to eat. Try it not just for breakfast, but as a sustaining snack at any time of day.

Greek feta and chickpea salad

Recipe by: Jan Cutler

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This flavourful Mediterranean salad is easy to put together for a filling lunch or a light dinner.

Greek Salad with Tahini Dressing

Recipe by: Jan Cutler

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For a new twist on a traditional Greek salad, throw together ripe plum tomatoes, crisp veggies, feta cheese and Kalamata olives, then drizzle with a nutty tahini dressing and serve with seeded crusty bread. Delicious!

Hawaiian Tuna Poke

Recipe by: Josh Chan

Reviews(1)

This is a traditional raw tuna salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous of seafood lovers. Be sure to use fresh, sushi grade tuna for best results.

Homemade Butter

Recipe by: Brian Perspect

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You can make great tasting butter at home just by putting double cream in a food processor and running it till it turns into butter. It's a good experiment for the kids to watch, too!

Homemade Curry Powder

Recipe by: Curry

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A fragrant homemade curry powder to use in soups, sauces, rice and anything else you can think of!

Honey-baked Ham and Apple Croissants

Recipe by: Jan Cutler

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For a brilliant brunch or picnic, grab sweet, crunchy carrot and apple and combine with smoky-flavoured ham to make a speedy filling for croissants. Delicious!

Mild Mango and Red Pepper Salsa

Recipe by: SUBEAR

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The sweet flavours of this mild salsa create a tropical topping for barbecued meats or fish. Add minced red chillies if you want to add some heat.

Moroccan wraps

Recipe by: Jan Cutler

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These wraps flavoured with mint, cumin, garlic, lemon and tahini make great light lunches, portable feasts and super-quick suppers.

Provenal turkey sandwich

Recipe by: Norma MacMillan

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Around the Mediterranean, a ‘sandwich’ of cold meat and salad vegetables packed into a hollowed-out bread loaf was traditionally carried into the fields by workers, to provide a protein-packed carbohydrate-rich snack at lunchtime. This up-to-date version uses low-fat turkey, moistened with fragrant basil pesto.

Radicchio and bean cups

Recipe by: Norma MacMillan

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Crisp, richly coloured radicchio leaves make the perfect edible holders for this tangy bean and mustard salad that is bursting with vitamins, minerals and fibre. Serve these salad cups as a substantial first course or, with plenty of fresh crusty bread, as a satisfying lunch or supper.

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