Looking for the world’s easiest recipes? We understand – it’s school holidays, it’s somehow October already and even though there is more hours of light at the moment, there are somehow less hours in the day?? If you’re feeling stressed, here are some fab foolproof recipes that ANYONE can make, apparently!
Pork Rissoles
Serves: 4
Prep Time: 5 minutes
Cooking Time: 12–16 minutes
A lady who purchased my books off me at a market a while back gave me this recipe. I’m sorry I did not get her name so I can’t credit her. The original recipe was for a meatloaf, which you can still use the mixture for. However, I now use it to make rissoles as the cooking time is much quicker. You can also use the mixture to make cocktail meatballs. Such a handy recipe to have.
INGREDIENTS
- 500g pork mince
- 2 × 120g tins baby food apple puree
- 1 cup (115g) sage and onion stuffing mix
- ½ tsp each salt and pepper
- vegetable oil, for frying
- salad, crusty bread and chopped parsley, to serve (optional)
Place all the ingredients, except the oil, in a large bowl and mix to combine. Using wet hands, shape into 10–12 rissoles, about 2cm thick.
Heat the oil in a frying pan over medium heat. Fry the rissoles for 3–4 minutes each side or until cooked through and golden brown. You will need to do this in 2 batches so you don’t overcrowd the pan.
Serve with salad and bread, and sprinkle with parsley if using.
Risoni Salad
Serves: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Risoni, also known as orzo, looks like large grains of rice but is actually a type of pasta. It’s readily available in supermarkets and very economical. I often add some chopped cooked chicken to this salad and take a container of it into work for lunch. It keeps me satisfied all afternoon.
INGREDIENTS:
- ½ cup (110g) risoni
- 1 cup (160g) cherry tomatoes, halved
- 1 cup roughly chopped
- baby spinach leaves
- 60g feta (or to taste), crumbled
- ¼ cup (60ml) balsamic vinaigrette dressing (or to taste)
Cook the risoni in a saucepan of boiling water according to the package instructions, until al dente.
Drain into a sieve and rinse under cold running water to cool. Drain well.
In a large bowl, combine the cooled risoni, cherry tomatoes, baby spinach leaves and crumbled feta.
Drizzle the balsamic vinaigrette dressing over and gently toss to coat evenly. Season with salt and pepper to taste.
Serve immediately or refrigerate until ready to serve.
Three-ingredient Peach Cobbler
Serves: 6-8
Prep Time: 5 minutes
Cooking Time: 40-50 minutes
Old-fashioned peach cobbler is made even easier with the use of packet cake mix. The great thing about this recipe is you can get quite creative with it. I have made this recipe multiple times using different tinned fruit like plums, apricots, pears or cherries. A handful of berries thrown in is also delicious. I have also used chocolate cake mix instead of vanilla, which is equally delicious. Dust with a little icing sugar before serving if desired. Devour while warm. You could have this with runny cream or whipped cream instead of ice cream, if you prefer.
INGREDIENTS
- 820g (or 2 × 400g) tin peach slices in juice
- 540g pkt vanilla cake mix
- 120g butter, melted
- vanilla ice cream, to serve
Preheat the oven to 180°C. Grease a 23cm square baking dish.
Tip the peaches (including the juice) into the dish and spread out evenly. Place the cake mix and butter into a bowl and mix until combined. Scatter the mixture over the peaches. It doesn’t matter if the mixture doesn’t completely cover the peaches.
Bake for 40–50 minutes until golden and bubbling.
Stand for 5 minutes, then serve with vanilla ice cream.
Extracted with permission from The World’s Easiest Recipes by Linda Duncan RRP$45, Harper Collins NZ
