Recipes

4 Easy and Delicious Dishes to make with Parsley
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Filed under dishes, parsley, recipes
Parsley is both a herb and a garden vegetable, native to the central and Eastern Mediterranean region. Parsley belongs to the Umbelliferae family of aromatic, flowering plants. The most common types used for culinary purposes are curly-leaf, and flat-leaf parsley, although root parsley is also used in central, eastern, and southern European recipes. Parsley can be used fresh, or dried and finely chopped. 
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Top 7 Australian Spices That Will Transform Your Cooking
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Filed under Australian Spices, cooking, Herbs and spices
Spices are a great way to add exciting flavour, warmth, and depth to your dishes. Not all spices are created equal, however!  Some have more intense or aromatic flavours than others, some may work well when blended with other spices, and to top off the many tempting and exciting flavour sensations you can create, many spices have lesser-known, but just as important nutritional benefits to boost and sustain your cuisine, and your family! 
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Butter Chicken
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INGREDIENTS For the chicken marinade: 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces 1/2 cup plain yogurt 1 1/2 tablespoons minced garlic 1 tablespoon minced ginger (or finely grated) 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon red chili powder 1 teaspoon of salt For the sauce: 2 tablespoons olive oil 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil) 1 large onion, sliced or chopped 1 1/2 tablespoons garlic, minced 1 tablespoon ginger, minced or finely grated 1 1/2 teaspoons ground cumin 1 1/2 teaspoons garam masala 1 teaspoon ground coriander 14 oz (400 g) crushed tomatoes 1 teaspoon red chili powder (adjust to your taste preference) 1 1/4 teaspoons salt (or to taste) 1 cup of heavy or thickened cream (or evaporated milk to save calories) 1 tablespoon sugar 1/2 teaspoon kasoori methi (or dried fenugreek leaves) INSTRUCTIONS In a bowl,...

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