Pumpkin, Chickpea & Baby Carrot Tagine
Posted by Scanpan Australia on 8th Jul 2021
Baby carrot, pumpkin and chickpea tagine is filled with warm spices, healthy produce, and protein rich chickpeas for a warm, cosy lunch or dinner that’s both hearty and delicious!
Ingredients
60ml (1⁄4 cup) olive oil
2 red onions thickly sliced
2 cloves garlic thinly sliced
2 tsp ground coriander
1 tsp ground cumin
1 tsp caraway seeds
1 tsp dried chilli flakes (optional)
1 tsp mustard seeds toasted*
700g butt
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Pea and Bacon Risotto
16th Dec 2020
This fresh feeling Pea Risotto from Another Food Blogger is perfect for your next family feast. Topped with delicious peas and salty bacon, it's easy to whip up. It's the perfect partner for the HaptIQ Saute Pan, shop here
Ingredients
What you will need :
Risotto
1 cup Arborio rice
1 shallot diced
2 cloves garlic crushed
1 litre stock veg or chicken
75 ml white wine
100 g butter 75g & 25g
1/2 cup parmesan cheese grated
1 tbsp
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Crispy Fish Tacos
Posted by Scanpan Australia on 2nd Sep 2020
Crunchy, fresh, with a great punch from the delicious jalapeno apple salsa. You'll want to read on to see how to get these Crispy Fish Tacos from Another Food Blogger in your life. The HaptIQ 28cm Saute Pan is the perfect partner for this recipe. With high sides and slightly curved edges it's perfect for frying without the mess.
Ingredients
What you will need :
Jalapeno Apple Salsa
1/2 granny smith apple
2 jalapenos
1/4 red onion
4 tbsp olive oil
1 lime juiced
salt & pepper
Fish T
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Yellowtail KingFish with Shiitake Dashi
Posted by Scanpan Australia on 17th Jun 2020
This delicious recipe was created by Chef James Cornwall, Head Chef at Iki-jime for The Homestyle Japanese Cooking event at Kitchen Warehouse. Flavour packed, few, fresh ingredients, and ready in a flash. This recipe will become your favourite week night seafood dish. Prepared in the latest Classic Induction range using the Classic Induction Saucepan and Fry Pan. Shop here the full collection here
Ingredients
Ingredients:
150g raw or cooked Spanner Crab (or blue swimmer crab meat)
150g sweet potato grated
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Spanner Crab Okonomiyaki (Japanese Pancake)
17th Jun 2020
This delicious recipe was created by Chef James Cornwall, Head Chef at Iki-jime for The Homestyle Japanese Cooking event at Kitchen Warehouse. Flavour packed, few, fresh ingredients, and ready in a flash. This recipe will become your favourite week night seafood dish. Prepared in the latest Classic Induction range using the Classic Induction Saucepan and Fry Pan. Shop here the full collection here
Ingredients
Ingredients:
150g raw or cooked Spanner Crab (or blue swimmer crab meat)
150g sweet potato grated
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