The 2025 version of Dietary Tips for Individuals is nearing the end line

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The 2025 version of Dietary Tips for Individuals is nearing the end line


Deadlines are approaching for another important governmental function involving food.  

The  Dietary Guidelines for Americans for 2025 are being worked on to provide advice on what to eat and drink to build a healthy diet that can promote healthy growth and development, help prevent diet-related chronic disease, and meet nutrient needs.

The expert Dietary Guidelines Advisory Committee, whose members were named in early 2023, has met five times, with only one more meeting possible on Sept. 25-26, 2024, if necessary. If there is a sixth meeting, registration details will be made available to the public close to the meeting date.

The committee consists of  20 nationally recognized experts in food and nutrition.

Since 1990, the Secretaries of Agriculture and Health and Human Services have been required by law to publish the Dietary Guidelines for Americans every five years. The expert committee’s recommendations must be handed off to the Secretaries who make the final decisions.  The Dietary Guidelines then became the cornerstone of federal food and nutrition guidance.

“The nature of dietary guidance, providing advice on foods and nutrients to eat more or less of, has remained relatively consistent,” according to the government. “However, some of the specific messages have changed as the nutrition science has progressed and the methods used to review the science have advanced.”

The five-year update of the Dietary Guidelines is now winding down and has been a scientifically rigorous, multi-year process.

The U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA) have identified proposed scientific questions with input from federal experts and the public and then gained the review of the  Dietary Guidelines Advisory Committee.

 It has been up to the committee members to refine and prioritize the questions, collaborate to develop protocols that describe how they plan to review the science, review and synthesize the evidence based on their protocols, present their scientific findings, and consider public comments. 

The Committee’s work culminates in a comprehensive scientific report on the current state of nutrition science and provides independent recommendations to HHS and USDA. 

Upon delivery of its report to the Secretaries or when its 2-year charter expires, whichever comes first, the Committee’s activities will finish, and the Departments will develop the next edition of the Dietary Guidelines, informed by the Committee’s work, existing evidence-based federal guidance, federal agency input, and public comments. 

The Committee examined the evidence using three approaches: Data analysis, food pattern modeling, and systematic reviews. Each approach has its own rigorous, protocol-driven methodology and plays a unique, complementary role in examining the science. For each approach, staff from HHS and USDA supported the Committee’s review of the evidence.

This year’s update of the Guidelines has yet to generate much controversy. 

 According to the National Institutes of Health, the committee examined the fact that about 36 percent of people in the U.S. are lactose-intolerant.

Earlier, the potato industry was concerned about potatoes’ future in this year’s and future Dietary Guidelines for Americans. But Secretary of Agriculture Tom Vilsack and Secretary of Health and Human Services Xavier Becerra sent a letter to Sen. Susan Collins, R-Maine, assuring her there is no intent or effort underway to reclassify potatoes as a grain under the guidelines. 

The USDA and HHS are jointly responsible for updating the guidelines.

“The Dietary Guidelines for Americans is a framework for healthy eating, not a one-size-fits-all mold everyone must fit into,” the letter said. “ The U.S. population is diverse, reflected in what and how we eat. “

While HHS and USDA acknowledge that most Americans do not follow the guidelines, the U.S. wine industry is concerned about following the World HealthOrganization’s guidelines. U.S. dietary guidelines say men can safely have two drinks daily, and women can have one. Canada’s dietary guidelines recommend no more than two drinks per week, with polls showing that 66 percent of people aged 21 to 39 said they would cut back.

The current ninth edition of the Dietary Guidelines for Americans (DGA) is for 2020-25. For the first time, it includes dietary guidelines for children from birth to 23 months.

At the end of the last five-year exercise, HHS and USDA rejected the advice of the last expert panel, which recommended that the guidelines set new lower targets for sugar and alcoholic beverage consumption.

Earlier this year, the German Society for Nutrition (DGE) released new dietary guidelines for Germany, which focus more on plant-based foods and highlight health and sustainability.

Germany’s dietary guidelines call for a 75 percent plant-based diet and a 25 percent animal-based diet. The guidelines also recommend plant-based fats like vegetable oils over animal sources like butter.

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Frozen Yogurt – Recipesedge

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Frozen Yogurt – Recipesedge

When I first wrote about this frozen yogurt recipe in 2007, I started by saying, “Pinkberry Frozen Yogurt has nothing on the recipe in David Lebovitz’s cookbook The Perfect Scoop.” It was peak fro-yo era and in front of me was a book brimming with both wildly creative and classic ice cream flavors. While it might seem a bit peculiar to choose to go the frozen yogurt route over ice cream, Wayne loves yogurt. He had been traveling all week, I chipped the freezer burn off the ice cream maker and churned up the creamiest frozen yogurt for him to enjoy when he arrived home. You should absolutely make some too.
frozen yogurt

David’s simple, three ingredient recipe delivers a wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen deliciousness. And, believe me, as a California native, I know good fro-yo when I taste it. It is actually rare thing. You might be tempted to add sweet swirls, crushed fruit, or chocolate  chunks. For the first go-around, don’t. Restrain yourself. Use good yogurt and enjoy it straight the first time around. Decide on twists for the future.

Which Ice Cream Maker?

For a long time I used a little Krups Ice Cream Maker, one of the ones you leave in your freezer. It served me well for years, delivering batch after creamy batch. I eventually invested in a Breville Smart Scoop. David has ice cream maker recommendations on his site as well. Spoiler alert,  he also has a Smart Scoop but also highlights others at a range of price points.
frozen yogurt

Frozen Yogurt Variations:

  • Plain Whole-Milk Yogurt: David noted in the comments below, “I’m glad many of you’ve been enjoying the frozen yogurt and thanks to Heidi for sharing the recipe. To those of you who’ve asked about reducing the fat in the recipe, I often make this with plain whole-milk yogurt which I don’t strain. Simply substitute equal quantities: 1 cup whole-milk yogurt per 1 cup strained yogurt. In the book, I give instructions for making frozen yogurts both ways with plenty of fresh-fruit variations, including strawberry, peach, cherry, and berry. The version Heidi made has a nice tangy yogurt flavor and is creamier than one made with unstrained yogurt. Low-fat yogurt can be used but the frozen yogurt will have a relatively firm texture once it’s deep-chilled in your freezer. Happy churning!”
  • Almond Saffron: Infuse a pinch of saffron into a couple teaspoons of almond extract for an almond-saffron twist.
  • With Granola: This frozen yogurt is really great topped with this crunch Peanut Butter Granola
 

Pumpkin Tahini Loaf Recipe – A Cozy Kitchen

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Pumpkin Tahini Loaf Recipe – A Cozy Kitchen


Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

This Pumpkin Tahini Loaf is delicious. It’s made with pumpkin puree, creamy and nutty tahini topped with crunchy sesame seeds. It’s not overly sweet and the crumb is tight yet very tender. As it bakes this pumpkin loaf will make your home smell cozy and like fall! This quick bread is easy to prep in 15 minutes and tastes so good with a warm Pumpkin Spice Latte in the morning!

Pumpkin Tahini Loaf Recipe – A Cozy Kitchen

Fall is for all things pumpkin and pumpkin spice. Everything from Pumpkin Coffee Cake, Pumpkin Churros, Pumpkin Funfetti Cake and Sesame Pumpkin Chocolate Cake is sure to please!

Overhead view of a Pumpkin Tahini Loaf with a few cut slices.Overhead view of a Pumpkin Tahini Loaf with a few cut slices.

Ingredients You’ll Need for a Pumpkin Tahini Loaf

  1. Sesame seeds – White and black sesame seeds for color and to give texture to the cake itself plus more for a nice crunchy exterior.
  2. Pumpkin – Use 100% pure pumpkin puree not pumpkin pie filling which contains added sugars and spices.
  3. Pumpkin pie spice – Warm fall spices like ground cinnamon, cloves, ground ginger and ground nutmeg compliment the flavors of pumpkin so well.
  4. Tahini – This a condiment made from blending hulled sesame seeds into a paste. It is nutty and creamy and used throughout the Middle East and North Africa.

For the rest of the ingredients, please refer to the recipe index card below!

How To Make A Pumpkin Tahini Loaf

  1. Prep your baking pan – Grease and line a loaf pan with vegetable oil and parchment paper, leaving overhang so it will be easier to lift out.
  2. Mix your dry ingredients – In a large bowl whisk your dry ingredients together then set aside.
  3. Make the batter – In a medium bowl whisk together pumpkin puree, oil, tahini, eggs and sugar. Pour the wet ingredients into the dry ingredients mixing until just combined. Pour the batter into the loaf pan then sprinkle with more sesame seeds.
  4. Bake your pumpkin loaf for 40 – 45 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan then transfer to a wire rack to cool completely.

Tips and Tricks

  • Don’t over mix the batter – Stir until the flour is just combined. Over mixing can cause your loaf to be tough and dense.
  • Use parchment paper – In addition to greasing the loaf pan, line it with a sheet of parchment paper leaving overhang on the sides so you can easily lift the loaf out after baking.
  • Uses for leftover pumpkin puree – Since we are only using 1 cup of pumpkin for this recipe, use up the rest of it by making a Pumpkin Spice Latte, Iced Pumpkin Spice Latte, Pumpkin Chocolate Chip Cookies or Pumpkin Pasta alla Vodka.
Loaf in a baking pan.Loaf in a baking pan.

Recipe FAQs

Why does my pumpkin bread have no flavor?

Warm fall spices like those in pumpkin spice mix really help to the bring out the flavor of the pumpkin into the loaf. I also added tahini paste because it gives a delicious but subtle nutty flavor.

Why is my pumpkin loaf dry?

Try not to add too much flour, the batter should be wet and loose. Also make sure to use vegetable oil instead of butter. Even though butter adds lovely flavor it can make your loaf dry and heavy. Oil is a better choice to add moisture and lightness.

What is tahini?

Tahini is a condiment made from toasted sesame seeds that is ground into a paste. It’s known as the star of such amazing dishes like hummus, baba ganoush and halva. It’s glorious and adds such nice flavor to so many dishes. It can be slightly bitter which makes it an interesting addition to sweet applications, in which case you’ll need to add extra sugar to offset its bitterness.

Overhead view of a Pumpkin Tahini Loaf on a counter with slices and cups of coffee arranged all around.Overhead view of a Pumpkin Tahini Loaf on a counter with slices and cups of coffee arranged all around.

More Fall Recipes

If you tried this Pumpkin Tahini Loaf Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

  • Grease and line a 8×4-inch or 9×5-inch with a sheet of parchment so that you have extra on the sides (this makes it easy to lift the loaf out). Preheat oven to 350 degrees F. *If you use a 9×5-inch loaf pan, it’ll be a bit more stout than using a 8×4-inch.

  • In a large bowl, whisk together the flour, white and black sesame seeds, baking powder, baking soda, pumpkin pie spice and salt.

  • In another medium bowl, whisk together pumpkin puree, oil, tahini, eggs and sugar, until very smooth.

  • Pour the wet ingredients into the dry ingredients and mix until just combined, being sure not to over-mix. Add the batter to the loaf pan and smooth out the top.

  • Sprinkle the top with sesame seeds. Bake for about 45 to 50 minutes, until a skewer comes out mostly clean (a few crumbs are ok!).

  • Cool in pan for about 10 minutes and then remove and place on a cooling rack.

Tips and Tricks

  • Don’t over mix the batter – Stir until the flour is just combined. Over mixing can cause your loaf to be tough and dense.
  • Use parchment paper – In addition to greasing the loaf pan, line it with a sheet of parchment paper leaving overhang on the sides so you can easily lift the loaf out after baking.
  • Uses for leftover pumpkin puree – Since we are only using 1 cup of pumpkin for this recipe, use up the rest of it by making a Pumpkin Spice Latte, Iced Pumpkin Spice Latte, Pumpkin Chocolate Chip Cookies or Pumpkin Pasta alla Vodka.

Calories: 231kcal | Carbohydrates: 43g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 161mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3864IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Matzo Ball Soup – This Woman Likes to Eat!

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Matzo Ball Soup – This Woman Likes to Eat!


I wasn’t raised in a Jewish family so wasn’t ever given the chance to experience some of the best, most flavorful, dishes that, thankfully, I was able to enjoy when I began visiting #TheRollAndRye deli in Culver City, CA with my father-in-law. Latkes, sweet noodle kugel, and matzo ball soup, if you haven’t had them made by a good Jewish cook, are treats you need to taste to appreciate!

When I married into the family I, not his Jewish daughter or granddaughter, was gifted with his Mother’s 80+ year old Jewish cookbook with his single request that I make noodle kugel for him. #DoneDeal

Fearing I couldn’t duplicate the soups he loved so well, until I came across this recipe in #Delish Magazine, I never attempted matzo ball soup. The lightness of the matzo balls makes them better than any I’ve ever tried.

SERVES 8 • TOTAL TIME 2 HR 30 MIN

FOR THE CHICKEN SOUP

  • 2 tbsp. extra-virgin olive oil
  • 1 Onion, quartered
  • 2 Carrots, cut into appx. 4” pieces
  • 4 stalks celery, cut into appx. 4″ pieces
  • 1 Turnip, quartered
  • 1 Parsnip, cut into appx. 4” pieces
  • 1 whole chicken, about 2 1/2 to 3 lb.
  • 6 Cups (48 oz) homemade chicken broth
  • 4 Sprigs fresh dill
  • 4 Sprigs fresh flat-leaf parsley
  • Kosher Salt
  • Freshly ground black pepper

FOR THE MATZO BALLS

  • 4 eggs
  • 1/2 Cup melted chicken fat (shmaltz)
  • 1/2 Cup Seltzer water
  • 1 Cup Matzo meal
  • 1 tsp. Kosher Salt
  • Freshly ground black pepper

1. Soup: In a very large pot over medium heat, heat oil. Cook onion, carrots, celery, turnip, and parsnip, stirring occasionally, until vegetables are fragrant, about 2 minutes. Place chicken on top of vegetables and toss so chicken gets slightly covered in veggies and oil. Add broth and enough water to just cover chicken. Add dill and parsley; season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, 2 hours.

2. Remove chicken (shred for soup or reserve for another use). Reserve a few carrot pieces (to be sliced and added to soup later), then strain broth into a large bowl or measuring cup; season with salt and pepper. Discard remaining vegetables and herbs.

3. Matzo balls: In a medium bowl, beat eggs. Add fat and seltzer and mix well to combine. Add matzo meal, salt, and pepper and mix well, ensuring all matzo meal is incorporated into egg mixture. Refrigerate at least 30 minutes. 4. Meanwhile, bring a large pot of water to a boil. Using a cookie scoop (for medium matzo balls) or ice cream scoop (for large matzo balls), form mixture into balls, smoothing by rolling between slightly wet hands. Drop each ball into boiling water. (They will sink initially but rise as they cook.) Cook until centers of balls are fully cooked through, 25 to 35 minutes. They’ll look dense and dark yellow in the center if they’re not done.

5. Add matzo balls to soup, or place into serving bowls and top with soup. Top with chicken (if using), reserved carrots, and dill.

TIP** Double the recipe and make a second batch of #MatzoBalls to freeze. After cooking the matzo balls, place them on a parchment-lined baking sheet and freeze. Once frozen, you can transfer to a resealable plastic bag. To prepare, drop frozen balls into boiling broth and cook until heated through.

TIP 2** Matzo balls are sponges for flavor: They soak up whatever is around them. All the more reason to make sure the stock they’re sitting in is as good as possible.

Recipe courtesy of JOANNA SALTZ – Delish Magazine, April 2022

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FDA says outbreak traced to cucumbers has ended with greater than 500 individuals sickened

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FDA says outbreak traced to cucumbers has ended with greater than 500 individuals sickened


Federal officials report that an outbreak of Salmonella infections traced to cucumbers has ended.

In an update on Aug. 22, the Food and Drug Administration reported that 551 people had been sickened in the outbreak, up from 449 reported on Aug. 14. According to the Centers for Disease Control and Prevention, the outbreak stretched across 34 states and the District of Columbia.

There are likely many more people who became infected because some do not seek medical attention, and others are not specifically tested for Salmonella infection. The CDC reports that for every one person identified in a Salmonella outbreak, there are 29 others who go undetected. 

The FDA reported that cucumbers from Bedner Growers Inc. of Boynton Beach, FL, and Thomas Produce Company of Boca Raton, FL, are likely the sources of illnesses in the outbreak. However, according to the FDA, these growers do not account for all the illnesses in this outbreak. 

The growing and harvesting season is over, and no product from these farms is on the market, likely with no ongoing risk to the public.

The FDA conducted an on-site inspection at Bender Growers Inc. and Thomas Produce Company and collected samples. Salmonella Braenderup was detected in canal water samples from both farms. 

Whole Genome Sequencing analysis determined that the water used by Thomas Produce Company contained Salmonella, which matches a strain of Salmonella Braenderup that caused some of the illnesses in the outbreak. Additionally, as previously reported, the water used by Bedner Growers Inc. also contained Salmonella, which matched a different strain of Salmonella Braenderup that caused some of the illnesses in this outbreak.

Additional types of Salmonella were detected in soil and water samples collected at both Bedner Growers Inc. and Thomas Produce Company. 

The FDA found that Salmonella contamination at both producers had caused illnesses in recent years.

“Multiple other strains of Salmonella, unrelated to this outbreak investigation, found at Bedner Growers Inc. and Thomas Produce Company matched clinical isolates from illnesses in the National Center for Biotechnology Information’s (NCBI) database that occurred in 2024 and previous years,” the FDA reported.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. However, anyone can become sick with a Salmonella infection. According to the CDC, infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile.

Anyone who has eaten cucumbers and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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Greek Kofta Kebabs – RecipeTin Eats

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Greek Kofta Kebabs – RecipeTin Eats


This is a Greek lamb kofta kebab made using a special spice blend recipe given to me by the owner of Kalimera Souvlaki Art, a very popular Greek gyros shop in Melbourne, Australia. It’s simple, but unique and really, really good!

Greek lamb kofta kebabs

Greek Kofta Kebabs

Today’s recipe is the result of looking for something a little different to make with a packet of lamb mince. And wow, it is good! It isn’t a strictly authentic version of Greek kofta kebabs, but it comes from a very well respected Greek source. Specifically, a gyros shop in Melbourne called Kalimera Souvlaki Art based in the heart of the Greek community in Oakleigh.

To cut a long story short, I was doing a story on Kalimera for Good Food and managed to cajole the owner, Thomas Deliopoulos, into sharing this gyros marinade recipe with me. He’s Greek, in case you didn’t guess (😅) and he’s a chef by background.

Kalimera Souvlaki Art
Kalimera Souvlaki Art in Oakleigh, Melbourne
Kalimera Souvlaki Art
Me with Thomas Deliopoulos, the chef-owner of Kalimera

I didn’t realise it at the time, but Kalimera has a cult following, with the likes of Ben Shewry (one of Australia’s most respected fine dining chefs) and New York Times’ Sam Sifton raving about it.

It also has me raving, and one day I will share his gyros recipe here on my website too. Until then, you can find it on Good Food here and today we’re using the the Kalimera secret gryos spice mix to make outrageously delicious lamb kofta kebabs!

Greek lamb kofta kebabs
Greek lamb kofta kebabs

Ingredients in Greek Kofta Kebabs

Here’s what you need to make these Greek Kofta Kebabs.

For the kofta kebabs

As noted above, the spice mix used for the Koftas is based on the chicken gyros recipe from Kalimera Souvlaki Art, tweaked to make it more suitable for lamb which has a stronger flavour than chicken. It’s a special blend with a combination of spices I never would have thought to use for a Greek flavoured dish. But wow, it is something special!

Greek lamb kofta kebabs ingredients

  • Skewers – Get shortish ones that will fit in the pan on the stove. I use 18cm / 7″ ones. If you’re planning to cook these on the BBQ, a) I’m free to join; and b) soak the skewers in water for 30 minutes before using (so they don’t burn).

  • Lamb mince – The spice mix is designed to compliment lamb which has a stronger flavour than other proteins. And lamb is on point for Greek food! However, I’ve tried it with beef too and it’s terrific. I think it’s too strong for chicken, turkey and pork.

  • Garlic – 3 big plump cloves. The Greek love garlic – and so do I!

  • Dried oregano – The Greek also love dried oregano, so we’re using quite a lot. 4 1/2 teaspoons, to be exact! The combination of plenty of dried oregano and garlic is a never-fail classic Greek combination.

  • Paprika and mustard powder – These add warmth and earthy flavour. I just use regular paprika (sweet paprika) though smoked paprika would also be lovely, I think.

  • Curry powder – The secret ingredient that adds layers of flavour and a lovely warm colour to the mixture. We only use 1 1/2 teaspoons, just enough to add a hint of flavour but not enough to make it taste like curry. I use mild but feel free to use hot if you want it spicy! Any regular brand of curry powder is fine, I use Keens or Clives of India (common grocery store brands in Australia).

  • Salt and pepper – For seasoning.

Secret sauce for Greek lamb kofta kebabs
Copycat of Kalimera’s secret sauce
Making Greek lamb kofta kebabs
Lots of spices makes a tasty kofta kebab!

kalimera’s secret sauce

The owner of Kalimera didn’t reveal the exact recipe for his secret sauce. But he did talk through what was in it, so my brother and I came up with a copycat ourselves. I have to say, I think it’s pretty similar! You’ll be rummaging around to find anything to dip into it – veggie sticks, crackers, chips!

Greek lamb kofta kebabs ingredients

  • Greek yogurt or Greek-style yogurt – Plain, unsweetened.

  • Mayonnaise – preferable whole egg, which has a smoother flavour than non-whole-egg mayonnaise.

  • Extra virgin olive oil – For a bit of extra richness and flavour.

  • American yellow mustard – yes, the bright yellow American stuff! Another secret ingredient I never would have thought of and might look out of place in a Greek sauce, but the presence of which is validated knowing that Kalimera uses it. 😃 Totally works here for flavour and adding warm colour to the sauce.

  • Spices – garlic powder, paprika (sweet/regular, not smoked or spicy) and salt

bready greek pita bread

And here’s the pita bread I used to make those big cosy overstuffed wraps you see in this post:

Pita bread for Greek lamb kofta kebabs

Greek pita breads are thicker and breadier than flatbreads which are more pliable so you can make wraps ie you wrap the bread entirely around the filling. I’m using a brand called Golden Top Bakery (picture above) which is popular with Greek food shops and restaurants across Sydney. The packet is labelled “souvlaki bread” and is about 6mm/ 0.25″ thick. Not to be confused with another product they sell labelled as “pitta bread” which is a thinner flatbread that is not as bready (~4mm / 1/6″ thick), though this this would be fine to use too.

Whatever you use, warm it up! It’s so much nicer. Also for pita bread, it’s essential so the bread doesn’t break when you fold it. I’ve popped directions for reheating in the recipe card.

the vegtables

Here’s what I used for the vegetables – tomato, lettuce and red onion. Classic options offered at souvlaki shops in Australia. Though actually, in Greece, it’s common to bypass fresh veg and stuff with hot chips instead! Carb on carb perfection.😊 (But for the sake of making this a sensible dinner option, I’m option for some greens instead).

Greek lamb kofta kebabs vegetables

How to make Greek Kofta Kebabs

You could skip the skewering to save time. But for a little Greek spirit, it’s worth the effort!

1. Sauce first

Make the sauce first, so the flavours have a chance to meld while you make the koftas. Just mix the ingredients up then set aside on the counter.

Making Greek lamb kofta kebabs

2. MAKE THE Kofta kebabs

Good rule of thumb so you don’t over work the meat and make your koftas tough – stop once the spices are mixed through the meat.

How to make Greek lamb kofta kebabs

  1. Mix all the kofta ingredients in a bowl using your hands. Yes, you’ve gotta get in there and get your hands dirty, there’s no other way! Just mix until the spices are evenly dispersed throughout. I use a kind of scrunching motion with my hands, I find that’s the most effective.

  2. The dirty hands in question, hard at work! 🙂

How to make Greek lamb kofta kebabs

  1. Shape – Portion into 8 then squeeze/roll into logs about 13cm/5″ long. Thread onto skewers then flatten to 1.25cm / 0.5″ thick so you have a nice surface area that can be cooked into a gorgeous golden crust more easily than cylindrical logs. They also cook faster and more evenly.

  2. Cook – Heat oil in a non stick pan over medium high heat, or on a BBQ for a more authentic experience. Cook half the koftas for 2 minutes on each side, then just 30 seconds on the thin edges just to get a bit of colour on them. Lower the heat if they are browning too quickly. Because of the spices, they will cook up a beautiful deep golden brown colour if you control the heat properly. If not, they will burn!!

    Remove cooked koftas onto a plate then cook the second batch. You won’t need more oil because you’ll get fat out of the lamb.

3. SERVING AND ASSEMBLING

How to make Greek lamb kofta kebabs

  1. Serving – To serve, pile the koftas on a platter with the lettuce, tomato, onion, sauce and warmed breads on the side. Let everybody help themselves!

  2. Making kofta kebab wraps – This is how I make the wraps. There’s a very specific order! Firstly, spread sauce down the middle of the pita bread / flatbread. Top with lettuce – the sauce will glue it in place. Then place 2 koftas on top (remove the skewers). Well, I’m greedy so I use 2. If you’re not, you can use 1.

    Place tomato on the side, sprinkle with onion then dollop with more sauce. Fold (or roll to enclose, if using flatbreads). Then bite! It’s so satisfying. 🙂

Greek lamb kofta kebabs
Greek lamb kofta kebabs

I love meals that are assemble-yourself situations, so this one rates highly in my books. Less work for me! If I have more than 8 people over for a lunch or dinner, I can pretty much guarantee it will be a DIY arrangement rather than à la carte. Who has the time to plate up and serve 8 people? Not me! Put your own meal together! 😂

It’s also appealing that this is excellent cooked on the barbecue, making it ideal for outdoor gatherings during warmer months. And the smell when these koftas are cooking is phenomenal!

Leftovers keep well, so don’t be afraid to err on the side of caution and scale up. Make bowls for lunch tomorrow, then Greek “tacos” for dinner the night after. Or chop them into bite size pieces, and toss into your morning omelette as I did. – Nagi x

PS If you’re after a traditional Greek lamb mince kofta recipe, I suggest using this one from the website My Greek Dish which is a great resource for authentic Greek recipes. The spicing includes cinnamon so there are similarities to Middle Eastern lamb koftas.

Watch how to make it

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Greek lamb kofta kebabs

Greek Kofta Kebabs

Author: Nagi

Prep: 15 minutes

Cook: 10 minutes

Mains

Greek

Servings4

Tap or hover to scale

Recipe video above. This Greek Kofta kebab features a secret spice mix from a well known Melbourne souvlaki shop called Kalimera Souvlaki Art. The owner gave me his chicken gyros recipe for a story I did for Good Food. I used the same blend for lamb mince koftas – it’s spectacular! The secret ingredient is a hint of curry powder, which adds warmth and depth without a curry taste. Genius!Served with my version of his Secret Souvlaki Sauce, crafted from clues he gave me. It’s so good, I use it to dunk crackers, veggie sticks and hot chips.

Instructions

  • Sauce – Mix the ingredients in a bowl and set aside to let the flavours meld while you make the kofta kebabs.

  • Kofta kebabs – Put all the ingredients in a bowl and mix well with your hands until the spices are mixed through. Divide into 8, shape into 13cm/5″ logs. Thread onto skewers then flatten slightly to about 1.25cm / 0.5″ thick (Note 5).

  • Cook – Heat 1 tbsp oil in a large non stick pan over medium high heat. Cook half the koftas for 2 minutes on each side until golden, then about 30 seconds on each short edge (just for a bit of colour). Reduce the heat if they’re browning too fast. Transfer to a serving plate, loosely cover with foil to keep warm. Cook the remaining koftas. (Scrape out loose burnt bits, if any. You shouldn’t need extra oil.)

  • Serve and assemble! Pile the lettuce, tomato and onion on the plate and put the sauce in a bowl. To assemble, take a warm pita bread and smear some sauce down the middle. Top with lettuce and 1 or 2 koftas (removed from the skewers), tuck tomato down the side and sprinkle with onion. Fold and EAT!

Recipe Notes:

1. Lamb is on point here for a Greek dish, and the spice blend has been tailored for lamb which has a stronger flavour than other proteins. However, it’s also great with beef! Spice mix is a little too strong for chicken, pork and turkey, in my opinion. I’ll do chicken koftas another time!
2. Curry powder – See intro for explanation, it’s the secret ingredient! Use any brand curry powder even from regular grocery stores. I use mild but feel free to use hot if you want it spicy!
3. Sauce – Copycat of Kalimera Souvlaki Art’s signature sauce! It’s used for their gyros and souvlaki as well as a dip for hot chips. The owner was coy about providing the exact recipe but provided clues for what was in it and I think this is pretty close. The colour and flavour from the paprika and mustard are key here!
4. Bread – Pictured pita is 18cm/7″ wide, Golden Top brand which is widely used by the Greek hospitality industry here in Sydney. Thick, bready pita bread needs to be warmed VERY well so they don’t break when folded, and a sprinkle of water helps. Here’s my method: Wet paper towel on plate, brush/spray/sprinkle each pita bread lightly with water (both sides), stack, cover with another wet paper towel. Microwave 1 minute or until middle pitas are hot. Use hot!
Easier option – thinner flatbreads, pita pockets etc. Homemade, store bought (Lebanese bread is great) or even tortillas.
5. Kofta shape – Flattening slightly rather than making them cylindrical makes them a little easier and faster to cook, plus you get a larger surface area that goes golden (= flavour!). Note that they will get fatter and shorter as they cook.
Leftover koftas will keep for 3 – 4 days in the fridge. Sauce will keep for a week at least, you mightn’t use it all. Prep ahead – Uncooked koftas can be shaped and left in the fridge for a couple of days, or even frozen then thawed and cooked on demand.
Nutrition per serving, koftas, veg and sauce only (calories in bread varies so much depending on type).

Nutrition Information:

Calories: 508cal (25%)Carbohydrates: 6g (2%)Protein: 23g (46%)Fat: 44g (68%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 97mg (32%)Sodium: 726mg (32%)Potassium: 431mg (12%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 944IU (19%)Vitamin C: 0.4mgCalcium: 107mg (11%)Iron: 4mg (22%)

Keywords: Greek koftas, kofta kebabs, lamb mince recipe

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

More things to make with lamb mince

Lamb is so much more interesting than beef mince! So much more flavourful. Here are some of my favourite lamb mince recipes.

Life of Dozer

No dogs allowed on the couch! Which means – I spend a lot of time on the floor with him. 😂



Oreo Fluff Recipe – The BEST Get together Dessert Ever!

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Oreo Fluff Recipe – The BEST Get together Dessert Ever!


This whipped Oreo fluff recipe is one of the best party desserts you will ever try, with just 5 ingredients and no baking required!

Easy Oreo Fluff Salad Recipe
This image has an empty alt attribute; its file name is pin-it-e1441245481357.pngThis image has an empty alt attribute; its file name is pin-it-e1441245481357.png

Easy Oreo fluff dessert dip

Looking for a crowd pleasing dessert that takes just minutes to prepare and leaves everyone asking you for the recipe?

Make this creamy Oreo fluff, and you will not regret it!

Also known as Oreo salad, it is a huge guest favorite, and for good reason.

The popular party dip is a perfect quick and easy recipe to whip up for potlucks, book club, birthday parties, pool parties, holidays, and so much more.

You may also like this Brownie Batter Dip

Oreo Dessert DipOreo Dessert Dip

What makes this the best Oreo fluff recipe?

Unlike many other Oreo fluff recipes, this one uses real cream cheese instead of packaged white chocolate or Oreo pudding mix, resulting in a much better flavor and a creamier texture.

It contains no jarred marshmallow fluff and can be made without Cool Whip.

And it tastes like a slice of classic homemade Oreo cheesecake or the filling of an Oreo cookie, in the form of a thick and fluffy dessert dip!

Still craving Oreos? Make Oreo Cupcakes

Oreo Fluff Dessert IngredientsOreo Fluff Dessert Ingredients

Ingredients for the recipe

To make Oreo fluff at home, you will need cream cheese, frozen whipped topping or yogurt, sweetener of choice, pure vanilla extract, and Oreo cookies.

Cream cheese: Either the block or tub form of cream cheese will work. I have never tried low fat or fat free cream cheese, so be sure to report back if you try.

To prepare a dairy free and vegan Oreo fluff, simply use your favorite brands of vegan cream cheese and plant based yogurt or Whole Foods plant based whipped topping. The dessert is already naturally egg free.

Oreo sandwich cookies: Feel free to buy brand name Oreos, gluten free Oreos, or a similar cream filled chocolate cookie. For a low carb and keto Oreo fluff dip, choose keto chocolate cookies.

Frozen whipped topping: Traditional Oreo salad recipes call for Cool Whip, which will work here as well. Or as a healthy alternative, I often like to substitute Greek yogurt, which adds protein and lowers the sugar.

Sweetener: For the thickest, fluffiest texture, I recommend powdered sugar. You can use powdered erythritol if you need a sugar free option.

Other sweeteners, such as sugar, honey, and pure maple syrup still taste delicious. The results are just not as light and fluffy.

Pure vanilla extract: This ingredient adds depth of flavor and increases the richness of the chocolate in the Oreos. For best results, you want to look for pure vanilla extract, not imitation vanilla flavoring.

Tips to create different flavors

Transform it into a cookies and cream chocolate fluff by whipping in a fourth cup of cocoa powder or by using frozen chocolate whipped topping.

Or if you are one of those people who love spreading peanut butter on your Oreos, whip in a fourth cup of softened peanut butter.

You can also make an Oreo protein fluff by adding a scoop of your favorite plain or flavored protein powder when you add the cream cheese.

For a mint chocolate cookie dip, add half teaspoon of pure peppermint extract along with the vanilla. Stir in crushed Thin Mint cookies instead of Oreos.

Also make this Banana Pudding Dip

No bake Oreo dip recipe video

Watch the step by step recipe video, above.

Cream Cheese Oreo Cookie FluffCream Cheese Oreo Cookie Fluff

How to make Oreo fluff salad

Gather your chocolate sandwich cookies plus the additional four ingredients.

Let the cream cheese come to room temperature so it will be easier to blend. Finely chop the chocolate cookies in a bowl.

Add the cream cheese, frozen whipped topping or yogurt, and powdered sugar to a food processor or stand mixer. Or use a large mixing bowl and hand beaters.

Whip until the mixture is thick and completely smooth, then add the vanilla extract and whip again until evenly mixed.

Stir in the crushed cookies with a spatula or spoon.

To prevent the dip from turning grey, I recommend only adding three cookies. If you prefer to add more, absolutely go ahead.

This dip can be whipped up ahead of time or made the same day you wish to serve it. Refrigerate until ready to serve.

If you somehow find yourself with leftovers, transfer them to an airtight covered container and store in the refrigerator for up to five days.

For the best creamy texture, do not freeze this recipe.

Oreo Fluff Party Dip Serving BowlOreo Fluff Party Dip Serving Bowl

Serving and dipping ideas

Serve the Oreo fluff salad recipe cold, in a large bowl.

I like to place the serving bowl on a tray with Oreo cookies or chocolate graham crackers, whole strawberries, and other fresh fruit.

Banana slices, mini marshmallows, apples, pretzels, Chocolate Truffles, and Golden Oreos are all great additions to the dessert party tray.

Or layer the thick fluff into fancy parfait glasses, with Oreo crumbs or crushed chocolate chip cookies in between layers.

Use the recipe as frosting to top a Chocolate Mug Cake or instead of whipped cream to garnish a chocolate mousse pie.

This is a great appetizer or dessert recipe for game day or Super Bowl Sunday.

Protein Oreo Cookie Fluff SaladProtein Oreo Cookie Fluff Salad

No Bake Party Desserts

Strawberry Pie

The Best Chocolate Mousse Dessert RecipeThe Best Chocolate Mousse Dessert Recipe

Vegan Chocolate Mousse

No Bake Brownie Bites

Chocolate Frosting Shots

Chocolate Chip Cheese Ball

Easy No Bake CheesecakeEasy No Bake Cheesecake

No Bake Cheesecake

Valentines Day Chocolate Covered StrawberriesValentines Day Chocolate Covered Strawberries

Chocolate Covered Strawberries

Coffee Cream TrufflesCoffee Cream Truffles

Coffee Truffles

braised chickpeas with zucchini and pesto – smitten kitchen

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braised chickpeas with zucchini and pesto – smitten kitchen


Last summer, when my younger child joined my older child at sleepaway camp for a month for the first time, leaving us unmoored and a little restless, we made a list of restaurants we’d been meaning to try and friends we don’t see enough and took this task on like it was our job. I barely cooked once. By the end of the third week, everything hurt and we realized our template for a child-free life (going out late, cocktails on weeknights, and generally behaving despicably) was based on our age and energy level when we were last child-free, which (I’m sorry as this fact seems to upset you guys as much as it does his actual parents) was almost 15 years ago.


summer braised chickpeas-01
summer braised chickpeas-02
summer braised chickpeas-03

This year, I vowed to cook at home at least a little more for the sake of our general vitality. Plus, since it’s as hot as the surface of the sun and as humid as a swamp in NYC this July, eating decadent meals and fizzy drinks has lost, well, at least 10% of its usual luster.

But what do you cook when you don’t have your little Statler and Waldorf heckling you at the table with cantankerous opinions on what you have had the audacity to present them for dinner? Chickpeas, it turns out, and lots of zucchini. And we can’t get enough of this one.

summer braised chickpeas-05
summer braised chickpeas-06

Here, the chickpeas are braised in some broth and olive oil, with layers of onion, garlic, and thinly-sliced zucchini/summer squash, salt, and pepper flakes on top. For the first 15 minutes, we simmer it with the lid on, to soften the vegetables. For the next 30 minutes, we have the lid off but we only stir it 15 minutes before the end. At the 30 minute mark, the chickpeas are… nice! good, tasty. At 45 minutes, however, they’re heavenly, plump with all of the flavors in the pan and ready to collapse. To finish it, we stir in basil pesto, nestle torn chunks of burrata throughout, and scatter parmesan or pecorino over the top. Scoop this onto grilled hearty bread and revel, I mean, absolutely revel in the deliciousness before you.

summer braised chickpeas-08

Staub x Smitten Kitchen Braiser This pan, this braiser, the object of my decade-long cookware obsession, is finally back in stock! This spring, I announced that I was partnering with Staub to get them to bring back one of my favorite pans, this squat 4-quart Dutch oven I first bought in 2014 and have since cooked so many things in, it barely leaves my stove (you can see it here too!). Unfortunately, it sold out quickly twice but it’s back in stock again and I hope this means if you missed it in the spring, you get a chance to snag one now. You can watch a forge/factory tour I took last fall in France here. And you can order your own braiser here.

summer braised chickpeas-09

Video



Home made artisan crackers – RecipeTin Eats

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Home made artisan crackers – RecipeTin Eats


Homemade crackers! How much do you spend on your favourite artisan crackers? This whole recipe might cost $1 – and they’re so easy. No kneading, no yeast, with flavour you’ll never get in store bought. Use for cheese platters, dips, or snack on them like chips!

Homemade Crackers - sesame and sea salt

Homemade crackers

More than ever, I’ve been making homemade versions of snack-type foods I used to buy due to two reasons. First, the cost. I’ve always thought “gourmet crackers” were overpriced, but inflation has made them virtually impossible to justify buying. 

Second, the flavour. If all you know is store bought, you can live your whole life thinking that’s what something tastes like. But just one experience of homemade, and you realise how much better something can be.

And such is the case with these homemade crackers, with sesame seeds and sea salt flakes. The sesame flavour really stands out, in a way you never get in packets so you’ll be munching on them plain, like chips. Though of course, they are right at home on cheese platters too – imagine the reaction from your friends when you glide into the room with THIS!!! ⬇️⬇️⬇️

Homemade Crackers - sesame and sea salt
Homemade Crackers - sesame and sea salt

What you need to make homemade crackers

You can actually make crackers with just flour, water and salt. ie water crackers! But a little olive oil and sesame seeds gives them extra flavour so you can even snack on them plain. You know I do!

For the cracker dough

  • Flour – Just plain / all-purpose flour. If using wholemeal, you’ll need to add a touch of extra water as it is more absorbent. Don’t use self raising flour, else your crackers will puff up and won’t be as crispy.

  • Sesame seeds – For mixing into the dough. We also sprinkle on top, for visual purposes and to ensure these crackers have unmissable sesame flavour!

  • Extra virgin olive oil – To add flavour. You can actually just make crackers with flour and water, but adding a bit of fat makes them tastier!

  • Salt – Essential, for flavour.

  • Water – The liquid for the dough. Just regular tap water.

FOR SPRINKLING

  • More sesame seeds! It will look like a lot when you sprinkle but they will spread out as you roll the dough out.

  • Salt flakes – I like to use flakes so you get lovely subtle salt pops when you munch on the crackers. But don’t make a special trip to the shops just to get sea salt flakes, see the recipe notes for how to make this with cooking or kosher salt or even table salt.

  • Olive oil spray – This helps the crackers bake up with a lovely golden colour. If you don’t have spray, brush the surface of the rolled out dough with olive oil (do it before cutting, easier and faster).

How to make homemade crackers

This is a very simple dough to make that doesn’t involve yeast, kneading or rising. It’s also a friendly dough to work with, easy to roll out thinly (so the crackers bake up nice and crisp) and pick it up without tearing.

1. Make the cracker dough

  1. Make dough – Mix the dry ingredients (flour, sesame seeds and salt) using a rubber spatula (or wooden spoon). Make a well in the centre then add the water and oil.

  2. Mix using the handle of the spatula until the flour is incorporated. I find using something thin like the handle or a chopstick is easier to bring the mixture together and there’s less surface area the dough mixture gets stuck onto.

  1. Bring together – The dough will be a little sticky and shaggy, not smooth. Scrape it out onto a lightly floured work surface. Then knead it briefly just to bring the dough together into a ball. The dough will look a bit bumpy and splotchy. That’s ok. That’s why our crackers look rustic and artisan! 😊

  2. Cut the dough in half. We will roll and cut each out separately, and bake them on separate trays.

    You can do one giant cracker sheet on one large tray but I find it a little difficult to make all the crackers bake evenly. ie some become overly golden before others crisp up.

2. ROLL AND CUT

  1. Roll out #1 – Cut the dough in half then roll out into a 3mm / 1/8″ thin oval shape. Or whatever shape you end up with. It doesn’t really matter because we cut it, and misshaped offcuts from the edges are rustic and real! Use a little sprinkle of extra flour as needed to stop the dough from sticking to the counter or the rolling pin.

  2. Sesame seed sprinkles – Transfer the dough onto a sheet of baking paper (parchment paper). Sprinkle with sesame seeds and the salt flakes.

  1. Roll out #2 – Then with the dough still on the paper, roll it out even more thinly. Aim for 2mm / 1/12″. Thinner = crispier crackers! In this step, we’re also rolling the sesame seeds and salt into the surface of the dough so it sticks properly. (They fall off if you just sprinkle them after rolling it out. Using water or oil doesn’t glue them on enough either.)

  2. Cut – Use a pizza cutter (or knife) to cut them into 5cm / 2″ (ish) square(ish) or diamond shapes. You will get nice even pieces from the middle and offcuts on the edges (artisanal! rustic! authentic!).

    Notes:
    – You have total creative freedom here with the shapes. I aim for squares and diamonds but darn pizza cutters have a mind of their own, like shopping carts!! So I end up with all sorts of shapes.
    – They shrink about 15% and smaller pieces cook faster.
    – I tried baking the sheet whole and also two large sheets, like the large (expensive!) cracker sheets you see at gourmet stores. But found that the edges got a little too golden before the middle became crisp.

    * If using a knife, cut straight up and down, rather than dragging the knife through the dough which will make the edges untidy.

3. spray and bake

  1. Transfer the cut crackers still on the paper onto baking trays. Don’t re-arrange, they’re too thin to handle.

  2. Bake – Spray the surface of the crackers with the olive oil (or brush lightly with oil, if you don’t have spray). Then bake for 12 minutes at 200°C / 400°F (180°C fan-forced).

  1. Re-arrange – Remove the trays from the oven and re arrange the crackers to move the ones on the outer rim to the centre, so they brown more evenly. Also, thinner and smaller pieces brown faster so move them to the centre of the tray too.

  2. Golden and crisp! Bake for a further 8 to 10 minutes or until the crackers are light golden and they are all crispy. Pale white crackers = not crispy inside!

    Cool on the trays, during which time they will become properly crispy (about 15 minutes). Use this time to assemble your cheese platter or make a dip. Then it’s snack time!

Homemade Crackers - sesame and sea salt

How to serve homemade crackers

As mentioned in the opening, these are flavoured and salted enough to snack on them plain, like you would chips.

However, they are neutral flavoured enough for dipping and spreading. Think – Guacamole, Whipped Feta dip (great quick one), Avocado sauce (peeking out of the left of the above image), cheese and bacon dip, French onion, potted smoked trout or how about a baked brie!! Head over to my Dips recipe collection for more ideas.

Though honestly, for me, I feel like homemade crackers is the sort of thing that needs to be really showed off to your family and friends, to bask in the glory of their praise (because you deserve it).

So the highest and best use for homemade crackers? Cheese platter, definitely! All that colour. All that cheese!

Homemade Crackers - sesame and sea salt

But, don’t reveal how easy they are to make. Let them believe you’re a kitchen-wizard domestic goddess (or god). 😈 – Nagi x

Artisan crackers FAQ

Watch how to make it

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Homemade Crackers - sesame and sea salt

Homemade artisan crackers – sesame sea salt flavour

Author: Nagi

Prep: 15 minutes

Cook: 22 minutes

Cooling: 15 minutes

Appetiser, Snacks

Western

Servings5

Tap or hover to scale

Recipe video above. Homemade crackers! How much do you spend on your favourite artisan crackers? This whole recipe might cost $1 – and they’re so easy, no kneading, no yeast. Use for cheese platters, dips, or snack on them like chips!You can really taste the sesame in this, unlike store bought crackers. Feel free to experiment with your own flavours – try rosemary, cracked pepper, poppyseeds. For fruit & nut, use this Gourmet Crackers recipe.

Instructions

Abbreviated recipe:

  • Mix dry ingredients, make well, stir in wet. Divide in half, roll out 3mm / 1/8″ thick. Transfer to paper, sprinkle with sesame and flakes, roll to 2mm / 1/12″. Cut into 5cm / 2″ pieces, transfer to tray, spray with oil. Bake 12 min, rearrange to colour evenly, bake 8 to 10 min until light golden.

Full recipe:

  • Preheat the oven to 200°C / 400°F (180°C fan-forced).

  • Mix the flour, sesame and salt in a bowl using a rubber spatula or wooden spoon. Make a well in the centre then add the water and oil. Using the handle of the spatula to mix until the flour is incorporated.

  • Roll out #1 Sprinkle the counter lightly with flour. Scrape the dough out then knead a few times to bring it together into a ball. Cut in half. Roll one piece out to 3mm / 1/8″ thin oval shape. (Note 3)

  • Sprinkle – Place a sheet of baking paper (parchment) on a cutting board. Transfer the rolled out dough onto the paper. Sprinkle with half the sesame and half the salt flakes. Roll out even thinner on the paper to 2mm / 1/12″ (thinner = crispier).

  • Cut into 5cm / 2″ squares using a pizza cutter or knife (Note 4). You’ll have smaller pieces on the edge and corners, that’s fine. Leave the pieces as is, don’t try to move them (so thin, it’s too hard!). Slide the paper onto a tray. Repeat with the other piece of dough.

  • Bake – Spray with oil. Bake both trays together for 12 minutes. Remove from the oven. Re-arrange to move the more golden pieces on the outer rim of the tray to the centre (so they cook evenly). Bake for a further 8 to 10 minutes or until all the pieces are light golden (white = not crispy!).

  • Serving – Remove from the oven and leave the crackers to cool on the tray (~20 minutes). Make dip or prepare cheese platter worthy of your homemade crackers. Then attack!

Recipe Notes:

See FAQ above for more information about substitutions and options.
1. No salt flakes for sprinkling? Use a slightly heaped 1/4 tsp cooking/kosher salt or 1/8 tsp (levelled) table salt (for the whole recipe). Only got table salt? Use half the quantity of cooking salt listed in the ingredients.
2. No olive oil spray? Lightly brush the surface of the dough with extra virgin olive oil before cutting (faster than doing individual pieces).
3. Rolling out – The dough is friendly and easy to roll thinly. It doesn’t matter what shape you end up with, the thinness is what’s important as this affects crispiness. I aim for oval shape but rarely succeed! Use extra flour for sprinkling as needed to prevent from sticking to the counter or rolling pin.
4. Cutting – If using a knife, cut up and down, don’t drag the knife through the dough.
5. Baking tips – Smaller and thinner pieces will colour faster, remove earlier if needed. Pieces on outer rim will colour first so move them into the middle. Keep an eye on them for the last few minutes as they go from pale to golden quickly!
6. Storage – Best on day made for maximum flavour but stays crispy for 3 to 4 days in an airtight container (and always still tastier than store bought!). If they soften a bit or are a bit stale, pop the back in the oven to crisp up again.
Nutrition per serving.

Nutrition Information:

Calories: 160cal (8%)Carbohydrates: 20g (7%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 234mg (10%)Potassium: 42mg (1%)Fiber: 1g (4%)Sugar: 0.1gVitamin A: 0.3IUCalcium: 36mg (4%)Iron: 2mg (11%)

Keywords: crackers, homemade crackers

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Fun little video of Dozer behind the scenes today, in his self-appointed role as Shoot Director!

And just because I have them – some photos of Dozer helping me shoot today’s crackers! My former shoot assistant, apparently now my boss.



Scorching buttered corn rice – Recipesedge

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Scorching buttered corn rice – Recipesedge

Hot Buttered Corn Rice is a simple yet delicious upgrade from plain steamed rice. Serve with any cuisine, any dish – it goes with everything. Make lots – everyone will go in for seconds!

Scorching buttered corn rice – Recipesedge

I have no idea what you’re planning to make for dinner tonight. But whatever it is, a big steamy mound of garlicky, buttery rice with sweet pops of corn is going to work with it, and it will make your meal even better than you already envisage it to be!!

And such is the beauty of today’s recipe. It is one of those unicorns that just works with any cuisine and any food that can do with a starchy side. A stir fry? Definitely! Lemony Chicken Francese? Oh yes. Firecracker Beef? Oh course! Coq au vin? Try to stop me!

It’s tasty enough to eat by the spoonful, straight out of the pot but neutral enough to work with full flavoured, saucy mains, like the Mexican Chipotle Pork & Beans pictured below. I also see myself topping it with canned tuna, a squiggle of kewpie mayo and dollop of chilli. Hot Buttered Corn Tuna Rice Bowl! Sounds so much more interesting than tuna and rice. 😂

Hot Buttered Corn Rice with Chipotle Pulled Pork and Beans

Ingredients for Hot Buttered Corn Rice

Here’s what you need to make this buttery, garlicky rice! Green onion is not critical.

  • Corn – I use frozen corn for convenience so imagine how great it is with fresh corn! Canned corn will work too but it’s not my first pick as it’s a little softer so once cooked, it is a little too soft for my taste.
  • White rice – I like to use long grain white rice for this dish as the rice stays fluffier because the rice itself is less sticky than short grain rice (like sushi rice).

    Substitutes: Basmati rice (works just as well, with a little extra perfume of flavour), medium grain rice (next best), sushi rice (works but the rice is a little stickier).

    Do not use: Jasmine rice (too soft, requires different cooking treatment), brown rice, risotto rice, paella rice, wild rice, quinoa, or any faux rice (eg cauliflower rice), any par-cooked rice (those microwave packets). The recipe is not designed for this, it would require tweaking.

  • Butter – For buttery goodness! Some is used to cook the corn and rice, then we stir some through at the end for a good hit of buttery flavour.
  • Garlic – 3 whole cloves! Garlic + butter + corn = home run.
  • Green onion – For a little hit of fresh and lovely green colour. Not the end of the world if you don’t have it. You could also just sauté a little onion or eschalots (US: shallots) with the corn.
  • Chicken or vegetable stock/broth – The cooking liquid. Because it’s tastier than water and we’re making a quick recipe here, so we need the extra helping hand. If we were going to the effort of making a homemade corn stock, we could get away with using water. But we’re not! Not today. 🙂 (But if you want to make something using a homemade corn stock, make this Cold Corn Soup! It’s amazing – but it does require more effort than this recipe.)
  • Salt – Just a little bit (1/4 teaspoon), so the rice has enough flavour to eat it by the spoonful straight out of the pot. Just lightly salted is best else your overall meal will be too salty when you add a properly seasoned main onto the plate, like the pictured Shredded Chipotle Mexican Pork and Beans.
Making Hot Buttered Corn Rice
Sautéing corn in garlic butter
Making Hot Buttered Corn Rice
Cooked rice and corn before fluffing

How to make Hot Buttered Corn Rice

Use a small pot or large saucepan (20 – 22 cm/8 – 9″+). If your saucepan is too small, the depth of the rice will be too deep so the rice will cook unevenly, with mushy rice on the base and raw rice on the surface. If you use a pot that’s too large, then the depth of the rice will be too shallow so the liquid will evaporate too fast, leaving your rice undercooked, and likely with some burnt patches.

The pictured pot is 24cm / 9.4″ and it is a wee bit on the large side, but OK for experienced rice makers!

  1. Sauté – Melt the butter over high heat. Add the garlic and stir for 15 seconds until it smells amazing, but don’t let it go golden. Add the corn (still frozen is fine) and stir for 2 minutes. It will thaw and coat the surface in the tasty garlic butter.

    If using fresh corn, it won’t cook through in this time which is fine because it will steam cook with the rice.

  2. Coat rice – Add the rice and stir to coat it in the tasty garlic butter flavour.
  1. Bring to simmer properly – Add the stock and salt. Stir then let the stock come to a simmer.

    ⚠️ Make sure the whole surface is bubbling or rippling, not just around the edges, before you lower the heat and put the lid on. We want to make sure the stock gets enough heat in it to make sure the rice actually cooks, rather than sitting in hot water just bloating.

  2. Cook the rice for 12 minutes with the lid on. No peeking (this lets steam escape) and no stirring (express path to mushy rice!). At the end of this time, the water should be absorbed by the rice. Tilt the pot and peek quickly to check.
  1. Rest 10 minutes – Remove the pot from the the stove and leave it to rest for 10 minutes with the lid still on. This step is so important anytime you cook rice, whether plain or fully-loaded! The rice will finish cooking and the residual water on the surface of the grains gets absorbed, leaving the rice beautifully fluffy. See FAQ for more information about this and for more rice-making rantings, see my How to cook White Rice post. Writing that was so therapeutic!😂
  2. Butter & fluff – Remove the lid and add the butter. Gently fluff the rice. Once the butter is mostly melted, toss the green onion through. By the time you’ve finished, the butter should be fully melted. Time to serve, while it’s hot and fresh! After all, it’s called HOT Buttered Corn Rice, not Lukewarm Corn Rice (well there’s an average recipe name for you!).
Bowl of Hot Buttered Corn Rice

Hot Buttered Corn Rice will last for 3 days in the fridge or 3 months in the freezer. And it will reheat really well, so this is a good one to add to your menu planning for a big gathering because you can make it well in advance then just reheat until steamy!

I’m also thinking this might be a good one to add to the RecipeTin Meals rotation! (This is my food bank where we make and donate meals to the vulnerable). Though possibly my team will make a version with more vegetables in it so it will be a complete two-in-one side dish (ie starch plus vegetables). Then we can just add a piece of protein and we’ll have a complete, nutritious meal that’s efficient to make on a large scale! Must run this past them. 🙂 – Nagi x

RecipeTin Meals
Packing meals at my food bank, RecipeTin Meals.

Hot Buttered Corn Rice FAQ

Watch how to make it

Bowl of Hot Buttered Corn Rice

Hot buttered corn rice

Author: Nagi

Prep: 7 minutes

Cook: 12 minutes

Rice resting: 10 minutes

Total: 29 minutes

Rice, Sides

Western

 

Servings4 – 5 as a side

Tap or hover to scale

Recipe video above. Hot Buttered Corn Rice – a simple yet delicious upgrade from plain steamed rice. Serve with any cuisine, any dish – goes with everything. Make lots – everyone will go in for seconds!

Instructions

  • Pot size – Use a small pot or large saucepan about 20-22 cm/8-9″. (Note 3)
  • Sauté – Melt half the butter in a pot over high heat. Add the garlic and stir for 15 seconds. Add the corn and half the salt. Stir for 2 minutes.
  • Bring to simmer – Add the rice and stir for 30 seconds. Add the stock and remaining salt, and pepper. Stir, bring to a simmer (make sure the whole surface is bubbling/ripplling), then put the lid on and turn the heat down to medium low (or low, if your stove is strong). (Note 4)
  • Cook for 12 minutes (no peeking, no stirring!). The liquid should be absorbed by now – tilt the pot and take a quick peek to check.
  • Rest 10 minutes – Remove the pot from the stove and let it rest for 10 minutes with the lid on. This step is key, do not skip it! (Note 5)
  • Toss – Lift the lid, add the remaining butter, fluff the rice to melt the butter through. Add green onion and toss through.
  • Tumble into serving bowl. Serve hot!

Recipe Notes:

1. Frozen corn – Delicious with frozen corn so imagine how great it is with fresh! The same cooking times applies to either. Recipe will work with canned corn too but it’s not quite as good (it’s wetter, so doesn’t sauté as well and gets overly soft when cooked, I find). Use one 400g/14oz can, drained.
2. Rice – Long grain best (this is what I use), also basmati works just as well. Next best is medium grain. Short grain (sushi rice) will also work but the rice is a bit stickier.
 No need to rinse rice unless you’re concerned about cleanliness. Don’t worry, the rice is fluffy (see video proof) because we’re using the right water to rice ratio of 1.5:1. If you can’t shake the habit, go ahead and rinse but reduce the stock by 2 tablespoons (to account for waterlogged rice).
Do not use: jasmine rice, brown rice, risotto rice, paella rice, wild rice, black rice, quinoa, or any faux rice (eg cauliflower rice), any par-cooked rice (those microwave packets). 
3. Pot size matters for cooking rice well on the stove! Too small = cooks unevenly. Too large = liquid evaporates too quickly = undercooked rice. If doubling or tripling, use a very large pot or stock pot. See in post for more information.
4. Bubbling stock – Make sure the whole surface of your liquid is bubbling / rippling, not just around the edge, to make sure the stock is hot enough before lowering the heat and starting the timer.
5. Resting rice is key to allow the rice to finish cooking and become fluffy. Read in post for more rantings about why this is so important! (In the How To Make section).
Keeps for 3 days in the fridge or 3 months in the freezer. Reheats extremely well. Excellent one to make ahead for gatherings!

Keywords: corn rice, rice side dish

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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