​Sometimes when I make tacos there is a lot going on with flavours, these prawn tacos are absolutely delicious because of the simple, fresh flavours of the coleslaw, pico de gallo and prawns. 

With the Jalapenos, the original recipe uses 4 whole jalapenos, I chose to remove the seeds from 2 of them, and left two whole. But if you like extra spice add 4 whole jalapenos, if you don't like a lot of spice, remove the seeds from all the jalapenos. It does need some heat though.

In Mexico, queso fresco, fresh cheese, is commonly crumbled over dishes like this. It's difficult to find in Australia, but feta makes a good substitute. I don't add it, but it is in the original recipe, so try it, if you like.

​This is a simple, but delicious dinner, lunch or party idea, something we love hope you do to.

​Recipe adapted from www.gourmettraveller.com.au/ 

Serves 10

Coleslaw:
½ cabbage, shredded
2-4 tablespoons thomy mayonnaise, to taste

1kg (36 medium) frozen uncooked prawns, remove tails
2 tablespoons olive oil

Pico de gallo:
4 vine-ripened tomatoes, diced
1 small white onion, diced
½ cup coarsely chopped coriander
Juice of 2 limes
2 jalapeño chillies, finely chopped
2 jalapeño chillies, seeded, finely chopped
1 small garlic clove, crushed

Lime wedges, to serve
Corn Tortillas, heated, to serve
Flour Tortillas, to serve
​
Make the pico de gallo:  combine all ingredients in a bowl and set aside for flavours to develop.
Make the coleslaw: Combine cabbage and mayonnaise in a bowl, season to taste and set aside.

Preheat a char-grill or frying pan over high heat. Cut the prawns in half, I like to make them bite sized. Brush prawns with oil, season to taste and cook, turning occasionally, until just cooked through, about 2 minutes.

Top tortillas with prawns, cabbage mixture and pico de gallo, roll to enclose and serve.

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​This is a super quick and easy mid week meal that my family love.

I always have frozen prawns in my freezer, they are so versatile and can be cooked so many different ways.

Recently I made a coconut beef curry and I had leftover curry paste, so I figured I'd try and find another recipe to use it up, that is how this recipe came about. This was so easy to make and it was delicious.

You could use a fish like ling to make this a fish curry, if you prefer.

So on nights when you need a quick dinner idea, you need to try this, my family loved it, hope you do to.

​Recipe adapted from www.taste.com.au/

Serves 4-6

300g Trident dried rice-stick noodles
270ml can coconut cream
1/4 cup Thai yellow curry paste
1 1/2 cups chicken stock
270ml can coconut milk
1kg frozen green prawns, defrosted
1 tablespoon grated palm sugar 
2 tablespoons fish sauce
1-2 tablespoons lime juice
1/3 cup fresh coriander leaves
1 long red chilli, thinly sliced
3/4 cup fried shallots

Lime wedges, to serve
1 packet bean sprouts, to serve


Heat a wok over medium heat. Spoon the thick top layer of coconut cream into wok. Cook, stirring, for 6 to 8 minutes or until oil separates and floats to the top. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock, coconut milk and remaining coconut cream. I add here the seeds and larger rounds of your thinly sliced long red chilli, adds more heat to the curry. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture slightly thickens.
​​
Place noodles in a large, heatproof bowl. Cover with boiling water, stir around. Stand for 12 minutes or until softened. Drain. Set aside.
​
​Increase heat to medium. Bring to the boil. Add prawns. Cook for 2 to 3 minutes or until prawns turn pink. Stir in sugar, fish sauce and lime juice. Taste, add more lime juice, if needed.

Divide noodles between bowls. Spoon over curry. Top with coriander, chilli and shallots. Serve with lime wedges and bean sprouts.

To save the recipe to your favourites go www.whatscookingella.com/thai-prawn-curry.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

​I've made this a few times now and my family love it. I've made it as a Sunday breakfast, but I've also made it as a midweek dinner.

This is easy to make and is absolutely delicious. The combination of eggs, chilli and tomatoes is so good. 

The original recipe says to serve it with flatbread, but I personally love a crusty Italian bread.

This is something I know my family love hope you do to.

Recipe adapted from the cookbook Top 100 taste.com.au The Thrifty Pantry

Serves 5-6

1 1/2 tablespoons olive oil
1 large red onion, thinly sliced
1 large red capsicum, thinly sliced
3 garlic cloves, crushed
1 long fresh red chilli, thinly sliced
2 teaspoons sweet paprika
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried chilli flakes (optional)
1/4 teaspoon caster sugar
2 x 400g cans diced Tomatoes
5-6 eggs

Crusty bread, to serve
​

Heat the oil in a non-stick frying pan over medium-low heat. Cook onion for 3 minutes or until soft. Stir in capsicum, garlic and fresh chilli for 5 minutes or until soft. Stir in paprika, cumin, ground coriander, dried chilli flakes and sugar for 1 minute or until aromatic. Season.
​
Add the tomato. Cook, stirring often, for 15 minutes or until mixture thickens slightly. Remove from heat. Use the back of a spoon to make 5-6 large, evenly spaced indents in the mixture. Crack an egg into a small bowl, then pour into each indent.

​Reduce heat to low. Cover and cook for 7-8 minutes for soft yolks or until cooked to your liking. Serve with crusty Italian bread.

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On nights when I have after school activities with my kids I like to make dinners in advance, that way when I get home at 8pm I don't have to do any cooking, dinner is already done, no one really wants to be cooking at 8pm after a long day. My two older kids get instructions to turn on the rice cooker and reheat the curry 30 minutes before I get home.

This curry we all loved, it does use a store bought curry paste which makes it super easy to make. The meat is crazy soft and the curry flavour is delicious,

I use dry curry leaves, when I can't find fresh, just use less.
​
I always cook rice in a rice cooker as it is easier, and keeps the rice warm once cooked, until I need it. If you like serve it with coconut rice, if you prefer.

This is a simple dish to put together, but it does need time to cook. 

We loved this curry, hope you do to. ​

Recipe adapted from The Australian Women's Weekly Cookbook 'Stews and Casseroles To Make and Save'

Serves 8

2 tablespoons olive oil
2kg chuck steak, excess fat trimmed, cut into 3-4cm pieces
1/4 cup thai yellow curry paste
3 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
2 small red chillies, stem removed
400ml can coconut milk
2 cups (500ml) beef stock
2 onions (300g), cut into thin slices
2 fresh kaffir lime leaves
8 fresh curry leaves
2 tablespoons fish sauce
2 tablespoons grated palm sugar
Juice of 1-2 limes, to taste

2 tablespoons finely chopped peanuts, roasted (optional)
1 fresh long red chilli, sliced thinly
Fresh coriander leaves and lime wedges, to serve
Bean Sprouts, to serve
Steamed Rice or Coconut Rice, to serve


Heat oil in a large cast iron or other heavy based casserole dish over medium heat. Cook beef, in batches, turning, for 5 minutes or until browned all over, transfer to a bowl with a slotted spoon. Repeat with remaining beef. Return all meat to dish.
​

Add curry paste, garlic, ginger and chillies, cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock, onion, lime leaves and curry leaves, bring to a simmer over high heat. Reduce heat to low, cook, covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Remove lid, simmer for a further 30 minutes or until the curry has thickened, to your liking.
​

Discard lime leaves and curry leaves. Stir in fish sauce, sugar and juice of one lime, taste, add more lime if needed, season to taste.

Serve beef curry with rice. Top with peanuts, chilli, coriander, lime wedges and bean sprouts.

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​Recipe adapted from barefootcontessa.com/ 

Serves 6-8

1 1/2 cups vodka
1 cup freshly squeezed lemon juice
6 tablespoons sugar syrup
1/4 cup Limoncello
1 1/2 cups soda water
Ice cubes
Sliced Lemon, for serving
​
Combine the vodka, lemon juice, sugar syrup, and Limoncello in a large pitcher.  Just before serving, pour in the club soda and stir.  Fill highball glasses with ice and pour the mixture over the ice.  Garnish each drink with a slice of lemon and serve cold.

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​This Silvia Colloca recipe is one of my families favourite things to eat. When I make this it goes very quickly.

The pastry is beautiful and super easy to work with. The filling absolutely delicious.

You can eat it hot, but we like it warm or at room temperature. 

This I have put in my entertaining section, as it would be great to serve at parties, but I also like to serve it for lunch or dinner.

Easy, tasty, something you need to try.

​Recipe adapted from www.sbs.com.au/ 

Makes 12 slices

400g "00" flour
60ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
Sea salt, for sprinkling

Filling:
1 tablespoon extra-virgin olive oil
1 garlic clove, thinly sliced 
200g baby spinach
2 eggs
300g ricotta
25g (¼ cup) grated parmesan
25g (¼ cup) grated pecorino
Small handful parsley leaves, coarsely chopped
1/4 teaspoon freshly grated nutmeg
zest of ½ lemon
salt and freshly ground black pepper, to taste

​Lemon wedges, to serve


Place the flour, oil and 200 ml water in a bowl and mix until combined. Tip onto a lightly floured surface and knead for a few minutes (about 5min) or until smooth. Shape into a ball, then return to the bowl, cover and rest for 20 minutes.

Meanwhile, for the filling, heat the olive oil and garlic in a large frying pan over medium-high heat until fragrant. Add the spinach, then cover and cook until just wilted. Remove from the pan and set aside to cool. Place the remaining filling ingredients in a bowl and combine well. Squeeze the excess liquid out of the cooled spinach, coarsely chop, then add to the filling and stir to combine. Cover and refrigerate for 30 minutes to firm up.   

Preheat the oven to 220˚C/200˚C fan forced.  Oil a 30 cm x 40 cm baking dish.

Roll out the pastry on a lightly floured work surface into a rectangle about 3 mm-thick (you want to see your fingers through it). Place it onto the oiled dish with the sides overhanging. Place the filling in the middle and spread evenly over the dough. If the overhanging bits have stuck together and are thick in places, just roll them out gently with a rolling pin. Fold the overhanging pastry over to enclose the filling, then gently pinch the edges together to seal. Brush the pastry with olive oil and sprinkle with a little salt. Bake for 30-35 minutes or until golden and the pastry is cooked through.

​This is lovely hot, but my preference is to serve it warm or at room temperature, with a squeeze of lemon.

To save the recipe to your favourites go www.whatscookingella.com/pizza-rustica-with-olive-oil-pastry.html 
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​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella