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    Recipes — easy to cook

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    Creamy Cozy Chicken Pot Pie Soup with Egg Noodles

    What’s better than chicken pot pie? Chicken pot pie soup loaded with egg noodles, shredded chicken, lots of veggies all in a creamy, cheesy soup! It’s just the best kind of comfort food.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   5 tablespoons butter
        •   1 ¼ cups medium yellow onion
        •   1 cup diced carrots
        •   1 cup diced celery
        •   4 teaspoons minced garlic
        •   6-8 mushrooms, diced
        •   6 tablespoons flour
        •   2 cup cold whole milk or half and half ( I use a combination of both)
        •   3-4 cups low sodium chicken broth
        •   2 tablespoons salt-free seasoning blend (Mrs. Dash or TJ’s 21 Seasoning Salute)
        •   2 ½ cups cooked, shredded chicken
        •   1 cup frozen peas
        •   1 ½ cups frozen corn
        •   2 cups shredded white cheddar
        •   salt and pepper to taste
        •   8 ounces egg noodles, cooked to package directions


    1. Heat the butter in a large pot or dutch oven over medium heat. Add the onions and sauté them for 5-7 minutes or until they start to soften and turn translucent. Add the carrots, celery, garlic, and mushrooms and cook for 3-4 minutes or until the mushrooms reduce in size a bit. Stir the veggies as you add the flour to coat everything evenly, let cook 1 minute.
    2. Stream in the cold milk and 3 cups of chicken broth while you whisk. This will help prevent any lumps. Allow the soup to reach a gentle simmer and start to thicken, about 5-7 minutes. Add the seasoning blend, shredded chicken, peas, and corn and season with a pinch of salt and pepper.
    3. Bring the soup back to a gentle simmer – you do not want it to boil. Cover, and reduce the heat to just above low and let simmer gently for 12-15 minutes.
    4. Remove the lid, stir in the cheese one handful at a time and allow each handful to melt in before adding the next. Season with additional salt and pepper to taste. You can add the cooked egg noodles into the soup at this point or place them in individual bowls. I like to keep them separate from the soup because we always have leftovers! Thin the soup with additional broth to desired consistency. You may need additional broth when reheating leftovers.

    NOTE: No need to defrost the peas and corn, you can add them in directly from the freezer.

    This great family recipe is thanks to Little Spice Jar Recipes at http://littlespicejar.com/chicken-pot-pie-soup/

    Easy Sausage Peperonata Stoup

    A cross between a soup and a stew, this hearty sausage 'stoup' is the perfect addition to your midweek menu.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   2 teaspoons extra virgin olive oil
        •   500g thick pork sausages
        •   500g packet tri-colour capsicum, chopped
        •   2 red onions, cut into wedges
        •   4 garlic cloves, sliced
        •   3 sprigs fresh basil, plus extra leaves to serve
        •   2 x 410g cans cherry tomatoes
        •   2 chicken stock cubes, crumbled
        •   2 tablespoons red wine vinegar
        •   2 teaspoons caster sugar
        •   Shaved parmesan, to serve
        •   4 slices garlic bread, to serve


    1. Heat the oil in a large saucepan over medium-high heat. Cook sausages, turning, for 6 minutes or until browned all over. Transfer to a plate. Cool for 5 minutes.
    2. Add capsicum and onion to pan. Cook, stirring, for 5 minutes or until onion softens. Add garlic and basil. Cook for 1 minute or until fragrant. Add tomatoes, stock cubes, vinegar, sugar and 11/4 cups water. Bring to a simmer.
    3. Thickly slice sausages diagonally. Add to pan. Reduce heat to medium-low. Cook for 15 minutes or until mixture thickens and sausages are cooked through. Remove and discard basil sprigs.
    4. Top stoup with extra basil and parmesan. Serve with garlic bread.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/easy-sausage-peperonata-stoup/UMn7cxnW?r=recipes/sausagerecipes&c=9b68d69e-2711-445b-8087-66061c71a108/Sausage%20recipes

    Canadian Sea Scallop Salad

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •   1 ½ to 2 lbs Clearwater Sea Scallops, cooked and chilled
        •   1 medium Napa cabbage head, coarsely chopped, rinsed and well dried
        •   2 bunches green onion (both white and green portions), chopped
        •   2 cups roma (plum) tomatoes, chopped
        •   1/3 cup lemon juice, fresh
        •   1 cup mayonnaise
        •   1 tsp tabasco sauce
        •   salt and pepper to taste


    1. Chill all ingredients well.  Combine in a large bowl,
      tossing gently, but thoroughly.
    2. Serve as soon as possible with warm, crunchy bread

    Plating: A hard cooked egg makes a wonderful garnish.

    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/canadian-sea-scallop-salad/

    Cheesy Chicken Mexican Doritos Casserole

    Prep Time

        •    Cook time: 35 minutes
        •    Yield: Serves 4-6


        •   3 c shredded cooked chicken
        •   2 c shredded cheese (or more if you are a cheese hound)
        •   1 can(s) cream of chicken soup
        •   1/2 c milk
        •   1/2 c sour cream
        •   2 can(s) ro-tel tomatoes (canned tomatoes with jalepenos-mild)
        •   1/2 pkg taco seasoning (or more- to taste)
        •   1 bag(s) doritos
        •   fell free to top it off with lettuce ,tomatoes and onions


    1. Pre-heat oven to 350-f degrees.
    2. In a mixing bowl, combine all ingredients except doritos.
    3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
    4. Then if you like, you can top it off with lettuce ,tomatoes and onions

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Cheesy-Chicken-Mexican-Doritos-Casserole_-1617663?prm-v1&utm_medium=email&utm_campaign=popular-searches-email#9e789af4-939a-4294-860e-b03a33e8cc28

    Pan-fried barramundi

    A delicious, fresh barramundi recipe from the owner of Bondi Seafood and Chiswick, Matt Moran.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   1 green zucchini
        •   2 yellow zucchini or squash
        •   ¼ bunch mint leaves (reserve some for garnish)
        •   ¼ bunch parsley leaves
        •   4 baby zucchini flowers


        •   ½ clove garlic, thinly sliced
        •   zest and juice of 1 lemon (reserve some for garnish)
        •   100 ml olive oil
        •   4 x 180g ocean barramundi fillets, skin on (I use Cone Bay barramundi)
        •   1 tbsp olive oil
        •   sea salt flakes and pepper
        •   1 tbsp vegetable or grapeseed oil for pan frying
        •   80g butter, diced
        •   ¼ bunch dill, picked into sprigs


    1. Using a mandolin, shave the zucchini (or squash) into long thin strips, and place in a bowl with the mint and parsley, garlic, lemon zest, juice and oil. Set aside un-tossed.
    2. Pat the fillets dry with a paper towel and, using a sharp knife, lightly score the skin enough to go through the skin but not cut into the flesh.
    3. In a heavy-based frying pan on a medium to high heat, add a tablespoon of grapeseed or vegetable oil and, after a few seconds, place the fillets in the pan, skin-side down. Use a fish slice or spatula to press the fillets at to the pan to avoid the fillets curling. After 2–3 minutes, or when the skin is crisp and golden, season with salt and flip the fillets. Add butter, as it melts and browns, baste the fish constantly and cook the other side for a further 2 minutes or until just cooked. Squeeze over lemon juice and swirl to combine. Remove the fillets from the pan and set aside.
    4. Toss the zucchini and season to taste with salt and freshly ground black pepper. Arrange the salad on the four plates with the fish fillets, and garnish with the dill sprigs and a squeeze of fresh lemon.

    This great family recipe is thanks to Lifestyle Food Recipes at https://www.lifestylefood.com.au/recipes/26402/pan-fried-barramundi