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NASA to make 3D printed pizza

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Recipe Collection / Main

An excellent selection of main dish recipes at Recipe Finder. This substantial dish is best served as a main course.

Kumara cakes and tropical salsaServes 6< 60m

Kumara gnocchi with spinach pestoServes 4< 60m

Kumara gnocchi with rocket pestoServes 4< 60m

Kumara & leek rösti with aïoliServes 2-4< 60m

Kofta skewers with minted yoghurtServes 6< 60m

Keftedes with beetroot slawServes 6< 60m

Kids' spaghetti bologneseServes 4< 60m

Kids' potato and broccoli soupServes 4< 30m

Kiwifruit & avocado salsa with fish pattiesServes 4> 1 hour

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The Free Range Cook

The Free Range CookAnnabel Langbein The Free Range Cook - star of the new TV ONE series - shares some of her cooking secrets.

Dinner partyWe can help you plan what to cook with our dinner party menu planner.

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Dinner parties on a budget

84|3 Dinner parties on a budget

Chicken parmigiana

48|0 Chicken parmigiana600g chicken tenderloins ¼ cup plain flour 2 eggs, lightly beaten 3 cups fresh breadcrumbs ¼ cup olive oil ½ red onions, finely chopped 2 cloves garlic, crushed 700ml bottle tomato napolitana sauce salt and pepper, to taste ½ cup fresh basil leaves ½ cup small stuffed green olives 180g tub baby bocconcini shaved parmesan and basil leaves, to garnish rocket leaves, to serve

NASA to make 3D printed pizza

45|719 NASA to make 3D printed pizzaForget labouring over meals in the kitchen, a Jetsons-style life with food produced at the press of a button could be on the horizon, thanks to 3D printing. Lamb curry2½ kg leg of lamb 1 tablespoon curry paste 1 teaspoon chilli powder 1 clove garlic, crushed ½ cup brown vinegar ¼ teaspoon turmeric 60g ghee 2 onions, sliced 3 cloves garlic, crushed, extra 1 teaspoon grated fresh ginger 1 teaspoon ground coriander ½ teaspoon ground cumin 3 cups beef stock 1 tablespoon tomato paste 1 tablespoon cornflour 1 tablespoon water, extra

Burgers with Mustard Mayonnaise

42|0 Burgers with Mustard Mayonnaise500g minced beef 1/2 cup (40g) packaged seasoned stuffing mix 1/4 cup (60ml) tomato sauce 1/4 cup chopped fresh parsley 4 hamburger buns 2 large (400g) onions, sliced 8 green oak leaf lettuce leaves 1 large (250g) tomato, thinly sliced 1 tablespoon seeded mustard 1/2 cup (125ml) mayonnaise

Snags with warm rocket and potato salad

42|0 Snags with warm rocket and potato salad4 medium red-skinned potatoes, unpeeled and quartered ½ cup good-quality egg mayonnaise 1-2 tablespoons seeded mustard 40g baby rocket leaves 8 thin sausages 27g pkt roast meat gravy mix, to serve Shepherd's Pie1 tablespoon oil 50g (1 medium) onion, chopped l kg minced lamb 180g (1 large) carrot chopped 60ml (¼ cup) tomato paste 1 tablespoon Worcestershire sauce 250ml (1 cup) beef stock 1 teaspoon chopped fresh thyme 2 tablespoons chopped fresh parsley 1 teaspoon seasoned pepper 600g (3 large) potatoes, chopped 60g butter 1 egg yolk

Spicy Thai grilled beef salad

28|0 Spicy Thai grilled beef salad700g sirloin or rump steak, trimmed 100g packet asian salad mix 1/3 cup firmly packed fresh coriander leaves ½ cup firmly packed fresh mint leaves 4 (100g) Thai red shallots or golden shallots, sliced thinly 250g cherry tomatoes, halved chilli lime dressing ¼ cup (60ml) lime juice 1 tablespoon fish sauce 1 small Thai red chilli, sliced thinly 1 clove garlic, crushed 1 tablespoon finely chopped fresh coriander root 1 tablespoon white sugar 1 tablespoon peanut oil Chicken Kiev2 large whole chicken breasts (or 2 chickens) flour salt
pepper 3 eggs 60ml (¼ cup) milk white breadcrumbs (from bread about 2 days old) oil, for deep-frying Butter filling 185g butter salt
pepper 2 tablespoons chopped parsley 1 tablespoon chopped chives ¼ teaspoon grated lemon rind pinch tarragon

Spinach and ricotta cannelloni

22|0 Spinach and ricotta cannelloni4-6 rashers bacon, diced
1 Tbsp butter
350g packet frozen free-flow spinach, thawed
¼ cup pine nuts, toasted
½ cup ricotta
1 cup grated parmesan cheese
pinch ground nutmeg 125g instant cannelloni tubes
1½ cups pasta sauce, your choice of flavour
½ cup water

TasteFind out what's on offer in the May issue of Taste magazine

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