In today’s recipes roundup we have a couple of quick and easy midweek recipes you can whip up in no time.
These three tasty recipes are perfect for people who are pressed for time in the evenings but still want to enjoy a delicious and filling dinner.
Don’t forget to visit Harvey Norman’s Cooking Appliances section, where you’ll find plenty of amazing ovens, hobs, cookers and more to choose from, such as the Electrolux Built-in Double Oven, a spacious double oven fitted with a Plus XL Fan that reduces cooking time for even quicker meals.
- 1 small onion, chopped
- 24 oz. carrots, peeled and chopped
- 2 tbsp. olive oil
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 tsp. smoked paprika
- Fine sea salt, to taste
- Black pepper, to taste
- ¼ c. pistachio, ground
- 1 qt. water, chicken or vegetable stock
- ½ c. whole milk yogurt
- Using a blender, grind the pistachio. Set aside.
- Heat the oil in a medium-sized sauce pan and gently sweat the onion over medium heat for 5 minutes, or until tender and translucent. Add the cumin and coriander and cook for an additional 2 minutes.
- Add the chopped carrots and lightly season with salt and pepper, cooking for 2 minutes. Add the stock, bring just to a boil and reduce heat to a low simmer, cooking until the carrots are tender for about 30 minutes.
- Remove from heat and cool slightly; transfer to a blender and mix until smooth. Strain through a fine mesh sieve, if desired.
- To serve, gently heat the soup and adjust consistency and seasoning to taste. Whisk in half of the yogurt. Divide the soup among serving bowls and garnish with remaining yogurt, a pinch of smoked paprika and the ground pistachio.
- 1.5 pounds halibut filet
- 1 tablespoon olive or grapeseed oil
- 1 teaspoon taco seasoning, to taste
- 1 pound baby tomatoes
- 2 teaspoon extra virgin olive oil
- 2 cups of 1/2” cubes of seedless watermelon
- Juice of one lime, plus more to finish
- 1 shallot, minced
- 1 jalapeño, seeded and minced
- 1/2 cup roughly chopped cilantro
- Sea salt and pepper to taste
- Dab off the halibut and drizzle the oil on top. Sprinkle it with salt and pepper and the taco seasoning and rub it into the flesh of the fish. Let it sit at room temperature while you make the tomato and watermelon salsa.
- Halve and quarter the baby tomatoes and put them in a large mixing bowl. Toss with the olive oil and a pinch of salt. Add the watermelon cubes, lime juice, shallot, jalapeño and cilantro and stir to mix. You can make this topping up to three hours in advance. It may be made the night before, but do not add any salt to it or it will become soggy. Salt before serving. Keep the topping covered in the fridge.
- Preheat the oven to 475°F and lay the fish on a parchment lined baking sheet. Bake the fish for 7-8 minutes (depending on the filet’s thickness), until the top is just cooked. The flesh should have a bit of give. You want the center to be slightly undercooked since it will continue to cook as it rests. Squeeze fresh lime juice on top. Top the fish with the watermelon and tomato topping and serve family style.
- 2 c. milk
- 5 egg yolks
- 1/3 c. sugar
- 9 oz. dark/bittersweet chocolate, roughly chopped
- Vigorously whisk the egg yolks and sugar until mixture is pale yellow and thick and forms a ribbon.
- Bring the milk to a boil and, stirring constantly, pour half of the milk into the egg mixture to temper it. Then, pour the egg/milk mixture back into the pan of milk. Keep stirring for about 10 seconds, making sure the mixture doesn’t boil, then remove the pan from the heat.
- Pour the warm mixture over the chocolate and use a blender to combine and emulsify the mixture.
- Let it cool (using an ice bath if necessary), divide equally into several small dishes and refrigerate overnight. Garnish with shaved chocolate and serve cold.
The above recipes were sourced from Electrolux.