If you’re looking for a quick and delicious meal, this Easy Puff Pastry Tart with Asparagus, Parmesan and Lemon is hard to beat. Ready in under 30 minutes, this flaky, golden puff pastry tart is topped with creamy cheese, fresh asparagus and zesty lemon for a simple yet impressive dish. Perfect for a light lunch, easy family dinner or relaxed summer meal, it’s a versatile asparagus tart you’ll find yourself making again and again.

I’m a big fan of keeping a roll of ready-rolled puff pastry in the freezer. It’s one of those ingredients that can turn a handful of fridge staples into a delicious meal in no time, and this puff pastry tart is a perfect example. Whenever asparagus is in season, I love making this simple asparagus tart with Parmesan, lemon and dill. It’s fresh, full of flavour and ready in under 30 minutes, making it ideal for busy weeknights, quick lunches or easy entertaining. The beauty of a savoury puff pastry tart is how versatile it is too……you can easily swap in whatever vegetables you have to hand. If you’re a fan of puff pastry recipes, be sure to check out my Tomato, Pesto and Burrata Puff Pastry Tart, another family favourite that’s just as easy and delicious.

If your family loves “Asparagus, parmesan and lemon tart” as much as mine does, you’re in good company - we’ve got plenty more delicious recipes for you to try. Here are a few more recipes that always go down well at our table:

• Roasted veg, avocado and baba ganoush sandwich
• Lebanese Turkey kofta Mezze plate
• Pesto Caprese chicken sandwich
• Chicken Caesar salad wraps
• Butternut squash Gnocchi
• Creamy Tuscan chicken orzo
• Irish bacon, cabbage and potato soup
• Creamy Salmon, lemon and dill pasta
• Jerk salmon with rice and peas
• Asian crispy potstickers
• Salmon Gravlax
• Tomato, pesto and burrata tart

Ingredients and substitutions for asparagus puff pastry tart:

See recipe card for quantities.

• Ready-rolled puff pastry - The shortcut ingredient that makes this tart quick and fuss-free. You can use a block of puff pastry and roll it out yourself if preferred…but why bother when you can get ready rolled!!
• Cream cheese - Forms the creamy base for the filling. Mascarpone, ricotta or soft goat’s cheese can be used instead.
• Parmesan - Adds a rich, savoury flavour. Pecorino, Grana Padano or a mature Cheddar are great alternatives.
• Asparagus - The star of the show. If asparagus isn’t in season, try Tenderstem broccoli, green beans or thinly sliced courgette.
• Lemon - The zest brings freshness and balances the richness of the cheese. A little lime zest can be used in a pinch.
• Fresh dill - Adds a light, herby flavour that pairs beautifully with the asparagus. Chives, parsley or thyme also work well.
• Eggs - Used in the filling and for brushing the pastry to create that beautiful golden finish. For a richer glaze, use an extra egg yolk for brushing.

What equipment will you need to make asparagus and parmesan tart?

• Silicone mat: You can of course use baking paper but a silicone mat is reusable and much more convenient, a must piece of kitchen equipment
• Mixing bowl: A staple of any kitchen – I have been using this mixing bowl set for years and it is still going strong – Highly recommended.
• Cooling rack: An essential piece of kit for most recipes.

How do I make puff pastry tart with Asparagus, parmesan and lemon?:

This easy asparagus and Parmesan puff pastry tart comes together in just a few simple steps. With minimal prep and a handful of ingredients, you’ll have a golden, flaky tart on the table in under 30 minutes.

Preheat the oven to 180°C and line a baking tray with baking paper or a silicone baking mat.

1: In a mixing bowl, combine the Parmesan, cream cheese, 1 whole egg, 1 egg yolk, lemon zest and dill. Season well with salt and pepper. Mix until well combined.

2: Wash the asparagus and trim off the woody ends

(around 2.5cm/1 inch from the bottom of each spear).

3: Unroll the puff pastry and cut it into 4 equal rectangles. Place them on the baking tray with a silicone mat. Using a sharp knife, score a 1cm border around the edge of each rectangle, being careful not to cut all the way through the pastry.

4: Divide the cheese mixture evenly between the tarts, spreading it within the scored border.

Arrange the asparagus spears over the cheese mixture.

5: Beat the remaining egg.

Brush it around the pastry borders.

6: Bake for 20 minutes, or until the pastry is golden, crisp and puffed up around the edges.

Serving suggestions for asparagus, lemon and parmesan puff pastry tart:

• Serve with a crisp green salad with a simple lemon salad dressing for a light lunch.
• Pair with baby potatoes for an easy family dinner.
• Cut into smaller pieces and serve as part of a summer buffet or picnic spread.
• Add a sprinkle of extra Parmesan before serving.
• Finish with a squeeze of fresh lemon juice to brighten the flavours.

Variations of puff pastry tart with Asparagus, parmesan and lemon:

How to store and freeze asparagus tart:

• Store any leftovers in an airtight container in the fridge for up to 2 days
• Reheat in the oven at 180°C for 8-10 minutes to help crisp up the puff pastry (avoid microwaving if possible)
• This puff pastry tart is best enjoyed fresh, as the pastry can soften over time
• Freezing is not recommended.

• Don’t skip scoring the border - it helps create those beautifully puffed-up edges that make the tart look bakery-worthy.
• Keep the pastry cold until you’re ready to use it. Cold pastry creates a better rise and a flakier finish.
• Go easy on the filling - overloading the tart can make the centre soggy.
• Choose thinner asparagus spears if possible, as they’ll cook perfectly in the same time as the pastry.
• Serve straight from the oven while the pastry is at its crispiest and the Parmesan is still warm and melty.
• Keep a roll of ready-made puff pastry in the fridge. It’s the secret weapon behind countless quick lunches, easy dinners and last-minute impressive-looking meals!

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

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Easy puff pastry tart with Asparagus, parmesan and lemon (ready in under 30 minutes)

This Easy Puff Pastry Tart with Asparagus, Parmesan and Lemon is a simple, flavour-packed dish that's ready in under 30 minutes. With crisp golden pastry, tender asparagus and a fresh hint of lemon, it's perfect for a light lunch, easy dinner or relaxed summer meal.

Course dinner, lunch, main, Main Course

Cuisine British, French

Keyword basic, cheesy, comfort, crispy, Easy, fresh, quick and easy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Steve

Equipment

• Mixing bowl
• Silicone mat
• Cooling rack

Ingredients

• 320 grams puff pastry
• 450 grams asparagus
• 200 grams cream cheese
• 1 egg yolk
• 2 whole egg
• 50 grams Parmesan
• 1 lemon zested
• handfull Dill

Instructions

• In a mixing bowl, combine the Parmesan, 1 whole egg, 1 egg yolk, lemon zest and dill. Season well with salt and pepper, then mix until combined.
• Wash the asparagus and trim off the woody ends (around 2.5cm/1 inch from the bottom of each spear).
• Unroll the puff pastry and cut it into 4 equal rectangles. Place them on the prepared baking tray.
• Using a sharp knife, score a 1cm border around the edge of each rectangle, being careful not to cut all the way through the pastry.
• Divide the cheese mixture evenly between the tarts, spreading it within the scored border. Arrange the asparagus spears over the cheese mixture.
• Beat the remaining egg and brush it around the pastry borders.
• Bake for 20 minutes, or until the pastry is golden, crisp and puffed up around the edges

Notes

 

 

• Trim the asparagus properly: The woody ends can be tough and fibrous. As a guide, trim around 2.5cm (1 inch) from the bottom of each spear.

 

 

• Keep the filling inside the border: This helps the pastry edges puff up beautifully and creates that classic tart look.

 

 

• Use chilled pastry: Cold puff pastry gives the best rise and flakiest texture.

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Easy puff pastry tart with Asparagus, parmesan and lemon (ready in under 30 minutes) appeared first on dads family kitchen.

Are you looking for a homemade granola recipe that's easy, delicious, and packed with goodness? This high-fibre granola with pecans and honey is the perfect choice. Made with whole foods, naturally sweetened, and full of ingredients that are high in fibre, it's ideal for anyone following a high fibre diet or looking for healthy breakfast ideas. This crunchy homemade granola recipe is sure to become a family favourite.

This is one of those recipes I make on repeat. I love making a big batch because it stays fresh for 2-3 weeks, which means we always have a delicious and wholesome breakfast option ready to go. My family uses this homemade granola on just about everything….from yogurt and cottage cheese to fruit bowls and even desserts for an extra bit of crunch. My son especially loves snacking on it straight from the jar, and I can't blame him! With its crunchy clusters, naturally sweetened flavour, and satisfying texture, it never lasts long in our house.

If your family loves “High-Fibre Granola Recipe with Pecans and Honey” as much as mine does, you’re in good company - we’ve got plenty more delicious breakfast recipes for you to try. Here are a few more recipes that always go down well at our table:

• Cottage cheese pancakes
• Salmon Gravlax
• Breakfast banana bread muffins
• Cottage cheese bowl

Ingredients and substitutions for Homemade High-Fibre Granola Recipe with Pecans and Honey:

See recipe card for quantities.

• Oats - The foundation of any good granola recipe, providing texture and plenty of fibre. Use jumbo rolled oats for the best chunky clusters. Avoid instant oats as they can become too soft.
• Oat Bran - Adds extra fibre and helps make this a truly high-fibre granola. If you don’t have oat bran, you can replace it with additional oats, although the fibre content will be slightly lower.
• Mixed Seeds - A great way to add crunch, healthy fats, and nutrients. Most seed mixes containing pumpkin, sunflower, and sesame seeds work well.
• Flaked Almonds - Add a delicious nutty crunch. You can swap them for chopped almonds, hazelnuts, walnuts, or extra pecans.
• Pecans - One of my favourite additions for their rich, buttery flavour. Walnuts or hazelnuts make excellent substitutes.
• Flax Seeds - Packed with fibre and omega-3 fatty acids. Ground flaxseed can also be used if that’s what you have available.
• Chia Seeds - These tiny seeds boost the fibre content and add extra nutritional value. You can replace them with additional flax seeds if needed.
• Honey - Naturally sweetens the granola while helping create those irresistible crunchy clusters. For a vegan granola recipe, substitute with maple syrup or agave nectar.
• Peanut Butter - Adds flavour and helps bind everything together. Almond butter, cashew butter, or any smooth nut butter will work just as well.
• Cinnamon - Brings a warm, comforting flavour to the granola. You can also add a pinch of nutmeg or mixed spice for extra flavour.
• Olive Oil - Helps the granola crisp up beautifully during baking. Melted coconut oil or avocado oil can be used instead

What equipment will you need to make Homemade High-Fibre Granola Recipe with Pecans and Honey?

• Mixing bowl – A good mixing bowl is essential for this recipe and is an essential piece of kitchen equipment – this set of mixing bowls is awesome! I have been using this set for years and it is still going strong

How do I make Homemade High-Fibre Granola Recipe with Pecans and Honey:

This homemade high-fibre granola is quick and easy to make, with just a few simple steps. Mix, bake until golden, and allow it to cool completely on the tray for the perfect crunchy granola clusters. Preheat your oven to 150°C (300°F) and line a large baking tray with baking paper or a silicone baking mat

1: In a large mixing bowl, combine all of the dry ingredients, stirring well to ensure everything is evenly distributed.

2: In a separate bowl, whisk together all of the wet ingredients until fully combined.

3: Pour the wet ingredients over the dry ingredients.

Mix thoroughly all of the ingredients until all of the oats, nuts, and seeds are evenly coated.

4: Transfer the granola mixture to the prepared baking tray and spread it out into an even layer. Gently press the mixture down with the back of a spoon or spatula to encourage those delicious granola clusters to form

5: Bake for 45 minutes, or until golden brown and crisp.

Check the granola halfway through cooking and gently turn it if necessary to ensure even baking.

6: Once baked, remove from the oven and leave the granola to cool completely on the tray. This step is essential, allowing the granola to cool undisturbed helps create the large crunchy clusters that make homemade granola so irresistible.

7: When completely cool, break the granola into chunks of your desired size and transfer to an airtight container.

Serving suggestions for Homemade High-Fibre Granola Recipe with Pecans and Honey:

• Sprinkled over Greek yogurt with fresh berries for a quick, protein-packed breakfast.
• Served with milk or your favourite plant-based milk for a simple and satisfying start to the day.
• Mixed into cottage cheese with fruit and a drizzle of honey for a delicious high-protein snack.
• Scattered over smoothie bowls for extra crunch and fibre.
• Used as a topping for desserts, such as ice cream, fruit crumble, stewed apples, or baked pears.
• Added to fruit salads for texture and nutty flavour.
• Enjoyed straight from the jar as a wholesome snack, my son’s favourite way to eat it!

Variations of Homemade High-Fibre Granola Recipe with Pecans and Honey:

How to store and freeze Homemade High-Fibre Granola Recipe with Pecans and Honey:

I love making a big batch of this granola because it keeps so well. Having a jar ready to go means there’s always a delicious, high-fibre breakfast or snack on hand whenever we need it.

• Allow the granola to cool completely on the baking tray before storing. This helps it stay crisp and keeps those chunky clusters intact.
• Transfer the cooled granola to an airtight container or glass jar.
• Store in a cool, dry place away from direct sunlight.
• The granola will stay fresh and crunchy for 2-3 weeks when stored properly.
• For longer storage, you can freeze it in a freezer-safe container for up to 3 months. Simply allow it to come to room temperature before serving.

• Don’t skip the cooling time - Let the granola cool completely on the tray to create those big, crunchy clusters.
• Press it down before baking - Gently compacting the mixture on the baking tray helps larger chunks form.
• Bake low and slow - A lower oven temperature allows the granola to become evenly golden and crisp without burning.
• Make a double batch - This granola keeps for 2-3 weeks, so it’s worth making extra for quick breakfasts and snacks.

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

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Homemade High-Fibre Granola Recipe with Pecans and Honey

This homemade high-fibre granola is an easy granola recipe made with wholesome ingredients, crunchy pecans, rolled oats, seeds, and naturally sweetened honey. Perfect for a healthy breakfast, this healthy granola recipe is packed with foods that have high fibre to support gut health and keep you feeling satisfied throughout the morning. Enjoy it with yogurt, milk, or fresh fruit for a delicious, nutritious start to your day.

Course Breakfast, brunch

Cuisine American, British

Keyword crunchy, gut health, high fibre

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 15

Author Steve

Equipment

• Mixing bowl

Ingredients

• 90 grams flaked almonds
• 200 grams pecans, roughly chopped
• 180 grams oat bran
• 125 grams mixed seeds
• 3 tablespoon chia seeds
• 3 tablespoon flaxseed
• 3 teaspoon ground cinnamon
• pinch salt
• 1½ tablespoon peanut butter
• 150 ml olive oil
• 8 tablespoon honey
• 150 grams rolled oats

Instructions

• In a large mixing bowl, combine all of the dry ingredients, stirring well to ensure everything is evenly distributed.
• In a separate bowl, whisk together all of the wet ingredients until fully combined.
• Pour the wet ingredients over the dry ingredients and mix thoroughly until all of the oats, nuts, and seeds are evenly coated.
• Transfer the granola mixture to the prepared baking tray and spread it out into an even layer. Gently press the mixture down with the back of a spoon or spatula to encourage those delicious granola clusters to form.
• Bake for 45 minutes at 150 degrees, or until golden brown and crisp. Check the granola halfway through cooking and gently turn it if necessary to ensure even baking.
• Once baked, remove the tray from the oven and leave the granola to cool completely on the tray. This step is essential, allowing the granola to cool undisturbed helps create the large crunchy clusters that make homemade granola so irresistible.
• When completely cool, break the granola into chunks of your desired size and transfer to an airtight container.

Notes

• For chunky granola: Avoid stirring too much once the granola is spread onto the baking tray. Allow it to cool completely before breaking it apart to create those irresistible crunchy clusters.
• Make it vegan: Swap the honey for maple syrup to turn this into a delicious vegan granola recipe.
• Customise it: Feel free to substitute the pecans with walnuts, almonds, or hazelnuts, and use your favourite seeds.
• Naturally sweetened: This granola is naturally sweetened with honey, making it a wholesome alternative to many shop-bought granolas that contain refined sugars

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Homemade High-Fibre Granola Recipe with Pecans and Honey appeared first on dads family kitchen.

This easy puff pastry tart is the perfect go-to for simple, delicious summer meals. Flaky golden pastry is layered with vibrant pesto, sweet roasted tomatoes, and finished with creamy burrata cheese for the ultimate comfort food recipe. Whether you're looking for easy dinner ideas for family or fresh vegetarian summer meals, this tomato tart is quick to make, full of flavour, and a beautiful addition to your collection of burrata recipes and savoury puff pastry tart favourites.

This puff pastry tart is one of those recipes I come back to again and again when I want something quick, easy, and still a little bit special. It’s so versatile, you can use whatever you have in the fridge. Using ready-made puff pastry keeps things simple and cuts down on prep time, so you can have a beautiful, crispy tart on the table in under 30 minutes. The combination of sweet roasted tomatoes, fragrant pesto, and creamy burrata works every time. If you have a little extra time and are feeling fancy, I love using my homemade pesto to make this extra special.

If your family loves “Tomato, pesto and burrata tart” as much as mine does, you’re in good company - we’ve got plenty more delicious recipes for you to try. Here are a few more recipes that always go down well at our table:

• Roasted veg, avocado and baba ganoush sandwich
• Lebanese Turkey kofta Mezze plate
• Pesto Caprese chicken sandwich
• Chicken Caesar salad wraps
• Butternut squash Gnocchi
• Creamy Tuscan chicken orzo
• Irish bacon, cabbage and potato soup
• Creamy Salmon, lemon and dill pasta
• Jerk salmon with rice and peas
• Asian crispy potstickers
• Salmon Gravlax

Ingredients and substitutions for puff pastry tart with tomatoes, pesto and creamy burrata:

See recipe card for quantities.

• Puff pastry - Ready-rolled puff pastry keeps this recipe quick and easy. You can also use a block and roll it out yourself if preferred.
• Cherry tomatoes - Sweet and juicy, perfect for roasting. You can swap for plum tomatoes or mixed heirloom varieties for a different look and flavour.
• Pesto - Use shop-bought for convenience or try my homemade pesto for a fresher, more vibrant taste.
• Burrata - The star of the tart, adding a rich, creamy finish. You can substitute with mozzarella if needed, though it won't be as creamy.
• Egg - Used for brushing the pastry edges to give a golden, glossy finish. You can skip this or use milk as an alternative.
• Mixed herbs - Adds extra flavour to the tomatoes, use dried or fresh depending on what you have.
• Fresh basil - For a bright, fresh finish. You can swap for rocket or extra herbs if preferred.

What is Burrata cheese?

Burrata is a fresh Italian cheese that originated in the Apulia (Puglia) region of southern Italy. It's made from mozzarella and cream, with a delicate outer shell and a soft, rich centre filled with stracciatella (shreds of mozzarella soaked in cream). Traditionally, it was created as a way to use up leftover mozzarella curds, turning them into something incredibly luxurious and indulgent.

In recent years, burrata cheese has become hugely popular around the world, appearing on restaurant menus and in home cooking. Its creamy texture and mild, milky flavour make it perfect for pairing with fresh ingredients like tomatoes, pesto, and seasonal vegetables, which is why it works so beautifully in dishes like this puff pastry tart.

What equipment will you need to make puff pastry tart with tomatoes, pesto and creamy burrata?

• Silicone mat: You can of course use baking paper but a silicone mat is reusable and much more convenient, a must piece of kitchen equipment

How do I make puff pastry tart with tomatoes, pesto and creamy burrata?:

This puff pastry tart comes together in just a few simple steps. By lightly roasting the tomatoes first, you'll intensify their flavour and keep the pastry perfectly crisp. Once everything is layered and baked to golden perfection, you'll have a fresh, vibrant dish ready to enjoy.

1: Preheat the oven to 160°C. Slice the cherry tomatoes in half, place on a baking tray, drizzle with a little oil, and season with salt, pepper, and herbs. Bake for 10 minutes.

2: Remove from the oven and gently dab the tomatoes with kitchen paper to remove excess moisture.

This helps keep the pastry crisp.

3: Cut the puff pastry sheet into 4 equal pieces and place onto a baking tray with a silicone mat. Score a 1cm border around each piece.

4: Spread pesto inside the border.

Then top with the tomatoes and pieces of burrata.

5: Brush the edges of the pastry with beaten egg. Bake for 20 minutes at 180 , or until golden and puffed.

6: Finish with fresh basil and serve. Either serve straight away or leave to cool on a cooling rack

Serving suggestions for High protein tuna pasta salad:

• Serve warm, topped with fresh basil and a drizzle of olive oil
• Pair with a simple green salad and boiled potatoes for a light main meal
• Slice into smaller pieces for a sharing platter or starter
• Serve as part of a buffet or family picnic

Variations of puff pastry tart with tomatoes, pesto and creamy burrata:

How to store and freeze puff pastry tart with tomatoes, pesto and creamy burrata:

• Store any leftovers in an airtight container in the fridge for up to 2 days
• Reheat in the oven at 180°C for 8-10 minutes to help crisp up the puff pastry (avoid microwaving if possible)
• This puff pastry tart is best enjoyed fresh, as the pastry can soften over time
• Freezing is not recommended once baked due to the burrata, but you can freeze the unbaked assembled tart (without the burrata) and bake from frozen, adding the burrata towards the end

• Don't skip roasting and drying the tomatoes, this is the key to a crisp puff pastry tart
• Keep your puff pastry cold until ready to use for the best rise and flaky texture
• Be gentle when scoring the border so it puffs up nicely around the edges
• Tear the burrata cheese over just before serving for that creamy, fresh finish
• For extra flavour, finish with a drizzle of good quality olive oil and a pinch of sea salt

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

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Easy puff pastry tart with tomatoes, pesto and creamy burrata (ready in under 30 minutes)

An easy puff pastry tart topped with fresh tomatoes, pesto, and creamy burrata. Ready in under 30 minutes, this vegetarian summer dish is simple, delicious, and perfect for a quick family dinner or light comfort meal.

Course dinner, lunch, main, Main Course

Cuisine British, Italian

Keyword creamy, crispy, fresh

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Steve

Equipment

• Silicone mat

Ingredients

• 450 grams Cherry tomatoes
• 320 grams Puff pastry
• 4 tablespoon Pesto
• 1 Egg
• handful Fresh basil
• 250 grams Burrata
• pinch Mixed herbs

Instructions

• Preheat the oven to 160°C. Slice the cherry tomatoes in half, place on a baking tray, drizzle with a little oil, and season with salt, pepper, and herbs. Bake for 10 minutes.
Remove from the oven and gently dab the tomatoes with kitchen paper to remove excess moisture, this helps keep the pastry crisp.
• Increase the oven temperature to 180°C. Cut the puff pastry sheet into 4 equal pieces and place onto a baking tray with a silicone mat or baking paper. Score a 1cm border around each piece, being careful not to cut all the way through.
• Spread pesto inside the border, then top with the tomatoes and pieces of burrata.
• Brush the edges of the pastry with beaten egg.
• Bake for 20 minutes, or until golden and puffed. Finish with fresh basil and serve.

Notes

 

 

• Patting the tomatoes dry after baking helps prevent a soggy pastry base.

 

 

• Use ready-rolled puff pastry for a quicker option.

 

 

• Add the burrata towards the end of baking if you prefer it extra creamy and less melted.

 

 

• Swap cherry tomatoes for heirloom tomatoes or add courgette slices for variety.

 

 

• Best served fresh, while the pastry is crisp and golden

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Easy puff pastry tart with tomatoes, pesto and creamy burrata (ready in under 30 minutes) appeared first on dads family kitchen.

This soft and chewy chocolate dipped peanut butter cookie recipe is awesome!! They are packed with rich peanut butter flavour, soft centres, chewy edges, a smooth milk chocolate dip and salty topping, they make the perfect homemade treat. They are probably full of calories but who cares when they taste this good! Simple enough for everyday baking and special enough for edible gift cookies, these pb cookies are sure to become a family favourite.

Baking these soft and chewy chocolate dipped peanut butter cookies was such a lovely family moment in our kitchen. Getting kids involved in baking is a brilliant way to spend time together, even if things get a little messy! My son loved helping with this recipe, especially rolling the peanut butter cookie dough into balls and dipping the baked cookies into smooth milk chocolate. These cookies are rich, indulgent, and wonderfully decadent, with soft centres and a chewy bite. They're definitely a treat where one cookie is more than enough, although you might still be tempted to go back for another. I doubled this recipe and saved half of the dough, I will be making peanut butter cookie dough ice cream…can’t wait for this!!

If your family loves “Chocolate dipped peanut butter cookies” as much as mine does, you’re in good company - we’ve got plenty more delicious Sweet treat recipes for you to try. Here are a few more recipes that always go down well at our table:

• Homemade shortbread
• Cottage cheese pancakes
• Poached pear and frangipane tart
• Cinnamon and maple banana bread muffins
• Big fluffy scones
• Mini egg cookies
• Strawberry tarts
• healthy homemade rainbow popsicles

Ingredients and substitutions for Chocolate dipped peanut butter cookies:

See recipe card for quantities.

• Caster Sugar – Caster sugar helps give the cookies a light sweetness and smooth texture. If you don't have caster sugar, you can use granulated sugar, although the texture may be slightly less fine.
• Light Brown Sugar – Light brown sugar adds moisture, softness, and a lovely caramel flavour. This helps create those delicious soft centres and chewy edges. Dark brown sugar can also be used for a deeper, richer flavour.
• Butter – Butter gives these peanut butter cookies their rich flavour and tender texture. For best results, use softened butter so it mixes easily with the sugars.
• Egg – The egg helps bind the cookie dough together and gives the cookies structure. Make sure it is mixed in well before adding the dry ingredients.
• Peanut Butter – Peanut butter is the star of the recipe, giving these cookies their nutty flavour and soft, chewy texture. Smooth peanut butter works best, but crunchy peanut butter can be used if you like a little extra texture.
• All Purpose Flour – All purpose flour gives the cookies their shape and structure. In the UK, plain flour is the same and works perfectly in this recipe.
• Baking Powder – Baking powder helps the cookies rise slightly and keeps them from being too dense.
• Vanilla Essence – Vanilla essence adds warmth and brings out the sweetness of the peanut butter and chocolate. You can also use vanilla extract if you prefer.
• Milk Chocolate – Milk chocolate is perfect for dipping these peanut butter cookies, adding a smooth, sweet, decadent finish. You can swap it for dark chocolate if you prefer a richer taste, or white chocolate for a sweeter treat

What equipment will you need to make Chocolate dipped peanut butter cookies?

• Cooling rack – A cooling rack is basic piece of kitchen equipment but essential for this recipe so ensure the cookies fully cool before dipping.
• Electric whisk – The electric whisk is a great alternative to an expensive stand mixer and works great for this recipe. The electric whisk is so versatile, I even use mine to mash potatoes! This whisk is a personal favourite, its workhorse in my kitchen and has never broken
• Mixing bowl – An essential piece of kitchen equipment. I’ve owned this set of mixing bowls for years and they are still like new.

How do I make Chocolate dipped peanut butter cookies?:

Preheat the oven to 180°C and line a baking tray with baking paper

1: Add the butter and sugar to a mixing bowl and use an electric whisk to cream together until pale and fluffy.

2: Add the peanut butter to the mixing bowl, use the electric whisk and mix until combined.

3: Mix in the egg and vanilla extract with the electric whisk until smooth.

4: Add the flour and baking powder, then mix everything together.

5: Roll the dough into 1-inch balls using your hands. Place them onto the prepared baking tray, leaving space between each cookie as they will spread slightly.

6: Use a fork or potato masher to gently flatten each cookie and create a pattern on top. This will help the cookie to bake evenly.

7: Sprinkle a little caster sugar over the cookies, then bake for 10 minutes at 180°C

8: The cookies will be very soft when they come out of the oven, so allow them to cool and firm up on a cooling rack.

9: Bring a small pan of water to a gentle simmer, then place the chocolate in a heatproof glass or metal bowl over the pan, making sure the bowl does not touch the water. Stir until melted and smooth

10: Once the cookies have fully cooled. Dip each cooled cookie halfway into the melted chocolate, then place back onto the cooling rack. This is a great job for the kids to get involved with!

11: While the chocolate is still warm, sprinkle with a little sea salt. Leave to set before serving.

Serving suggestions for chocolate dipped peanut butter cookies:

• Serve with a cold glass of milk.
• Enjoy with a hot cup of tea or coffee.
• Perfect as an after-school treat or weekend bake.
• Serve with vanilla ice cream for a more indulgent dessert.
• Wrap in gift bags or boxes for edible gifts.
• Great for Father's Day, birthdays, or homemade treat boxes.
• Rich and decadent, so one cookie is usually enough.

Variations of chocolate dipped peanut butter cookies:

How to store and freeze Chocolate dipped peanut butter cookies:

• Store in an airtight container once the cookies have cooled completely and the chocolate has set.

• Keep at room temperature for a few days, somewhere cool and dry.

• Layer with baking paper if stacking, to stop the chocolate from sticking.

• Chill in the fridge if your kitchen is warm or the chocolate starts to soften.

• Freeze the cookie dough balls if you want freshly baked cookies another day.

• Defrost at room temperature before serving or dipping in melted milk chocolate..

• Don't overbake them – take the cookies out when the centres still look slightly soft for that perfect chewy texture.
• Use smooth peanut butter for the best soft cookie dough, or crunchy if you like extra bite.
• Let the cookies cool fully before dipping them in chocolate, otherwise they may break.
• Melt the chocolate gently so it stays smooth and glossy for dipping.
• Add a sprinkle of sea salt on top of the chocolate for a lovely sweet and salty finish.
• Get the kids involved – rolling the dough and dipping the cookies in chocolate makes this a fun family bake.
• Let the chocolate set properly before storing or gifting the cookies

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

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Soft & Chewy chocolate dipped peanut butter cookies

soft and chewy peanut butter cookies have deliciously tender centres, a rich PB flavour, and a smooth milk chocolate dip for the perfect sweet finish. Ideal as edible gift cookies, Father's Day treats, or a cosy bake, these chocolate-dipped peanut butter cookies are simple, indulgent, and wonderfully moreish.

Course cookie, Dessert, Snack, sweet treat, treat

Cuisine American, British

Keyword chewy, decadant, salty, soft

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18

Author Steve

Equipment

• Cooling rack
• Electric whisk
• Mixing bowl

Ingredients

• 175 Grams All purpose flour
• 115 Grams Butter
• 230 Grams Peanut butter
• 1 Egg
• 1 teaspoon Vanilla extract
• 95 Grams Light brown sugar
• 95 Grams Caster sugar
• 350 Grams Milk Chocolate
• 1 teaspoon baking powder
• sea salt flakes

Instructions

• Preheat the oven to 180°C and line a baking tray with baking paper.

  Add the butter and sugar to a mixing bowl and use an electric whisk to cream together until pale and fluffy.
• Add the peanut butter and mix until combined.
• Mix in the egg and vanilla extract until smooth.
• Add the flour and baking powder, then mix everything together until a soft cookie dough forms
• Roll the dough into 1-inch balls using your hands. Place them onto the prepared baking tray, leaving space between each cookie as they will spread slightly.
• Use a fork or potato masher to gently flatten each cookie and create a pattern on top.
• Sprinkle a little caster sugar over the cookies, then bake for 10 minutes
• The cookies will be very soft when they come out of the oven, so allow them to cool and firm up on a cooling rack.
• While the cookies are cooling, melt the chocolate using a bain-marie. Bring a small pan of water to a gentle simmer, then place the chocolate in a heatproof glass or metal bowl over the pan, making sure the bowl does not touch the water. Stir until melted and smooth
• Dip each cooled cookie halfway into the melted chocolate, then place back onto the cooling rack. While the chocolate is still warm, sprinkle with a little sea salt. Leave to set before serving.

Notes

• The cookies will look very soft when they first come out of the oven, but they will firm up as they cool.

• Leave enough space between each cookie on the baking tray, as they will spread slightly while baking.

•  Potato masher creates a lovely textured pattern, but a fork works well too.

• Make sure the cookies are completely cool before dipping them in chocolate, otherwise they may break.

• A small sprinkle of sea salt balances the sweetness and works beautifully with the peanut butter and milk chocolate.

• Store in an airtight container to keep the cookies soft and chewy.

Related

Pairing

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The post Soft & Chewy chocolate dipped peanut butter cookies appeared first on dads family kitchen.

When the weather is hot, there's nothing better than a colourful frozen treat, and these healthy homemade rainbow popsicles are perfect for cooling down on sunny days, especially when there is a heat wave. Made with real fruit, coconut milk and a little honey, these fruit ice lollies are naturally sweetened, creamy, refreshing and full of bright fruity layers.

This rainbow popsicle recipe is also a fun one for kids to help make. They can choose the fruit, help blend the layers and watch as the colours build up in the moulds. These milky ice lollies are a brilliant way to get more fruit into children's diets while still feeling like a special treat.

Whether you call them popsicles, ice lollies or homemade rainbow popsicles, they make fantastic healthy snacks for kids and are a lovely alternative to shop-bought frozen treats. If you've ever wondered how to make rainbow popsicles or how to make rainbow ice lollies at home, this simple recipe is a great place to start.

A healthy family activity

My son absolutely loved making these rainbow popsicles with me. He helped to chop the fruit, check out the method photos! and his favourite part was pressing the button on the blender. This is such a lovely recipe to get your kids involved with, from choosing the fruit to layering up the moulds and watching the colours come together.

These fruit ice lollies can also be turned into a whole family day out. Visit a pick your own fruit farm, let the kids choose their favourite fruits, then come home and make your own homemade rainbow popsicles together.

If your family loves “Homemade rainbow ice lollies” as much as mine does, you’re in good company - we’ve got plenty more delicious sweet treats for you to try. Here are a few more recipes that always go down well at our table:

• Homemade shortbread
• Cottage cheese pancakes
• Poached pear and frangipane tart
• Cinnamon and maple banana bread muffins
• Big fluffy scones
• Mini egg cookies
• Strawberry tarts

Ingredients and substitutions for fresh fruit rainbow popsicles:

See recipe card for quantities.

• Banana – Banana helps make the strawberry layer naturally sweet and creamy. It also gives these milky ice lollies a lovely smooth texture. You could use mango or peach for a similar sweetness.
• Strawberries – Strawberries create a bright pink/red layer and add a lovely fruity flavour to these rainbow popsicles. Raspberries or cherries would also work well.
• Blackberries – Blackberries give a beautiful deep purple colour and add a slightly tangy flavour. Blueberries or mixed berries can be used instead.
• Apples – Apples help sweeten the blackberry layer and add extra fruit goodness, making these a great option for healthy snacks for kids. Pears would work well as a softer, naturally sweet alternative.
• Kiwi – Kiwi gives the popsicles a fresh green layer and a lovely tropical flavour. Green grapes or honeydew melon could be used for a milder green layer.
• Cantaloupe Melon – Cantaloupe melon adds natural sweetness and a soft orange colour to these homemade rainbow popsicles. Mango, peach or orange melon would all work nicely.
• Pineapple – Pineapple adds a sweet, tropical flavour and pairs beautifully with melon and coconut milk. Mango or peaches can be used instead.
• Honey – Honey is used to naturally sweeten each fruit layer. You can add more or less depending on how ripe and sweet your fruit is. Maple syrup or agave nectar can be used instead. If making these for very young children, avoid honey for babies under 1 year old.
• Coconut Milk – Coconut milk makes these ice lollies creamy and smooth, giving them that lovely milky ice lolly texture. You can use yoghurt, dairy milk, oat milk or almond milk instead, depending on your preference

What equipment will you need to make Homemade ice lollies with real fruit?

• Ice lolly/popsicle mould – You can’t make ice lollies without a mould. This popsicle mould is compact and easy to use and affordable.
• Blender – Blending the fruit is essential if you want that smooth creamy finish. This is a dependable blender that doesn’t stop working.

How do I make homemade rainbow fruit popsicles?:

Making these homemade rainbow popsicles is simple and fun. Each colourful layer is blended separately using real fruit, coconut milk and a little honey, then frozen one layer at a time to create a bright rainbow effect. For the best results, take your time with each layer and allow it to set before adding the next.

1: Make the strawberry layer – Add the strawberries, banana, 10 tablespoon coconut milk and 2 teaspoon honey to a blender.

Blend until smooth, then pour into a glass and set aside.

2: Make the blackberry and apple layer – Peel and core the apples, then add them to the blender with the blackberries, 10 tablespoon coconut milk and 2 teaspoon honey. Blend until smooth, pour into a separate glass and set aside.

3: Make the kiwi layer – Peel the kiwi fruit and blend with 10 tablespoon coconut milk and 2 teaspoon honey until smooth.

Pour into a glass and set aside

4: Make the pineapple and melon layer – Add the chopped pineapple, chopped melon, 10 tablespoon coconut milk and 2 teaspoon honey to the blender. Blend until smooth, then pour into a glass and set aside.

5: Layer the popsicles – carefully pour the first fruit layer into your ice lolly moulds, trying not to splash the mixture onto the sides. Add the sticks and freeze until the layer is set. Once the first layer is firm, carefully pour in the next fruit layer. Freeze before adding the next layer, repeat until all layers have been added.

6: Freeze until firm – Leave the rainbow popsicles to freeze completely.

They should be fine after a few hours.

But ideally leave them to freeze overnight, before removing them from the moulds and serving

Serving suggestions for healthy fruit rainbow ice lollies:

Serve these healthy homemade rainbow popsicles straight from the freezer as a refreshing snack or light dessert. For extra fun, serve them with fresh fruit such as strawberries, mango, kiwi or blueberries. You can also drizzle them with a little melted chocolate or yoghurt for a more dessert-style frozen treat.

• Healthy snacks for kids
• Summer BBQs and garden parties
• Picnics and lunchbox treats
• After-school snacks
• Children's parties
• A fruity dessert after dinner

Variations of rainbow popsicles:

How to store and freeze Homemade fruit popsicles:

These healthy homemade rainbow popsicles are perfect for making ahead and keeping in the freezer for easy snacks, summer treats, or healthy frozen treats for kids. Once the fruit ice lollies are fully frozen, you can leave them in the popsicle moulds or remove them and store them separately.

For best results, freeze the rainbow popsicles for at least 6 hours, or until completely solid. Overnight freezing works really well, especially if you are making layered rainbow ice lollies, as it gives each layer time to set properly.

Homemade rainbow popsicles are best enjoyed within 1-2 months for the freshest flavour and best texture. They will still be safe to eat after this, but the fruit flavour and creamy texture may not be quite as good.

If your popsicles are difficult to remove from the mould, run the outside of the mould under warm water for a few seconds. Be careful not to use hot water for too long, as this can start to melt the fruit ice lollies.

For lunchboxes, picnics, or hot days, keep the popsicles in a cool bag with ice packs until ready to serve. Because these ice lollies are made with real fruit and naturally sweet ingredients, they may melt a little faster than shop-bought popsicles.

• Use ripe fruit for the sweetest flavour – The riper the fruit, the sweeter and tastier your popsicles will be. Mango, strawberries, banana, pineapple and peaches are great choices because they add natural sweetness without needing lots of extra sugar.
• Blend each colour separately – For bright rainbow popsicles, blend each fruit layer on its own. This helps keep the colours clear and beautiful instead of mixing together. Try strawberries for red, mango for yellow, kiwi for green and blueberries for purple.
• Freeze each layer before adding the next – For neat rainbow layers, pour one fruit mixture into the mould and freeze it until slightly firm before adding the next layer. This helps create those lovely colourful stripes in homemade rainbow popsicles.
• Taste before freezing – Always taste each fruit mixture before pouring it into the moulds. If the fruit is not sweet enough, add a little honey, maple syrup or a ripe banana for natural sweetness.
• Run the mould under warm water – If the popsicles are hard to remove, run the outside of the mould under warm water for a few seconds. This helps loosen the fruit ice lollies without melting them too much.
• Make them fun for kids – Let children help choose the fruit colours, pour the layers or add the sticks. These rainbow ice lollies are a fun way to serve healthy snacks for kids, especially on warm days.

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

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Healthy homemade rainbow popsicles made with real fruit (Naturally sweetened)

These healthy homemade rainbow popsicles are a colourful, refreshing frozen treat made with real fruit and naturally sweetened ingredients. Creamy, fruity, and fun to make, these milky ice lollies are perfect as healthy snacks for kids, summer parties, or after-school treats. Learn how to make rainbow popsicles at home with simple layers of blended fruit for a bright and beautiful rainbow popsicle recipe everyone will love.

Course healthy snack, kids snack, Snack

Cuisine American, British

Keyword frozen treat, fun, Healthy, naturally sweetened, real fruit

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

freezing time 4 hours hours

Servings 8

Author Steve

Equipment

• ice lolly mould
• Blender

Ingredients

• ½ banana
• 8 strawberries
• 8 teaspoon Honey
• 40 tablespoon coconut milk Approximately 1 tin
• 2 apples
• handful blackberries
• 4 kiwi
• ½ Pineapple
• ½ Cantaloupe melon

Instructions

• Make the strawberry layer – Add the strawberries, banana, 10 tablespoon coconut milk and 2 teaspoon honey to a blender. Blend until smooth, then pour into a glass and set aside.
• Make the blackberry and apple layer – Peel and core the apples, then add them to the blender with the blackberries, 10 tablespoon coconut milk and 2 teaspoon honey. Blend until smooth, pour into a separate glass and set aside.
• Make the kiwi layer – Peel the kiwi fruit and blend with 10 tablespoon coconut milk and 2 teaspoon honey until smooth. Pour into a glass and set aside.
• Make the pineapple and melon layer – Add the chopped pineapple, chopped melon, 10 tablespoon coconut milk and 2 teaspoon honey to the blender. Blend until smooth, then pour into a glass and set aside.
• Layer the popsicles – Using a small pouring jug, carefully pour the first fruit layer into your ice lolly moulds, trying not to splash the mixture onto the sides. Add the lolly sticks and freeze until the layer is set.
• Add the remaining layers – Once the first layer is firm, carefully pour in the next fruit layer. Freeze fully before adding the next layer, repeating until all the colours have been added.
• Freeze until firm – Leave the rainbow popsicles to freeze completely, ideally overnight, before removing them from the moulds and serving.
For neat rainbow layers, make sure each layer is fully frozen before adding the next one. If the lollies are difficult to remove, run the moulds briefly under warm water to loosen them.
Make sure you taste each layer when blending, some fruits can be sour, add more honey if you need to make it sweeter

Notes

• For the brightest rainbow layers, freeze each layer fully before adding the next one.

• Try not to splash the mixture onto the sides of the moulds when pouring, as this helps keep the layers neat and defined.

• Honey can be swapped for maple syrup if making these popsicles for younger children or for a plant-based option.

• The sweetness of the popsicles will depend on how ripe your fruit is, so taste each blended layer and adjust if needed.

• If the ice lollies are difficult to remove from the moulds, briefly run the outside of the mould under warm water to loosen them.

• These homemade rainbow popsicles are best left to freeze overnight to make sure they are completely set.

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Healthy homemade rainbow popsicles made with real fruit (Naturally sweetened) appeared first on dads family kitchen.

If you're looking for an easy high protein tuna pasta salad that's filling, fresh and perfect for busy weeks, this recipe is a great one to have on hand. It's packed with tuna, eggs, cottage cheese, pasta and crunchy veg, making it ideal for meal prep lunches, quick family meals or a lighter dinner. It also works brilliantly as one of those easy BBQ sides you can make ahead and keep chilled until you're ready to serve. Creamy, satisfying and full of flavour, this healthy tuna pasta salad is a simple recipe you'll want to make again and again.

This high protein tuna pasta salad is one I make all the time at home, especially when I want to get ahead with my lunches for the week. It's become a bit of a regular meal prep recipe for me and my wife because it's easy to make, keeps well in the fridge and is perfect for taking to work. I like that it is filling without being too heavy, and with the tuna, eggs, cottage cheese and edamame beans, it's a great way to get plenty of protein into a simple lunch. It's a recipe that makes busy weekdays a little easier, and it's just as good served as a BBQ side or a quick family lunch.

If your family loves “High protein pasta salad” as much as mine does, you’re in good company - we’ve got plenty more delicious recipes for you to try. Here are a few more recipes that always go down well at our table:

• Roasted veg, avocado and baba ganoush sandwich
• Lebanese Turkey kofta Mezze plate
• Pesto Caprese chicken sandwich
• Chicken Caesar salad wraps
• Butternut squash Gnocchi
• Creamy Tuscan chicken orzo
• Irish bacon, cabbage and potato soup
• Creamy Salmon, lemon and dill pasta
• Jerk salmon with rice and peas
• Asian crispy potstickers
• Salmon Gravlax

Ingredients and substitutions for High protein tuna pasta salad:

See recipe card for quantities.

• Pasta – Use any short pasta shape such as fusilli, penne or farfalle. These work well for holding the creamy dressing. You can also use wholewheat pasta or high-protein pasta if you want to increase the fibre or protein content.
• Crème fraîche – This adds creaminess and a slight tang to the dressing. You can swap it for Greek yoghurt for a lighter option.
• Cottage cheese – Cottage cheese helps make the salad creamy while adding extra protein. If you are not a fan of the texture, you could use extra crème fraîche, Greek yoghurt or even a soft cheese such as ricotta instead.
• Tuna – Tinned tuna is an easy and affordable protein choice for this recipe. Tuna in spring water keeps it lighter, but tuna in oil also works if drained well. You could also swap the tuna for cooked salmon or shredded chicken.
• Sweetcorn – Sweetcorn adds a little sweetness and crunch. Tinned or frozen sweetcorn both work well. If you do not have sweetcorn, you could use peas instead.
• Soya beans / edamame beans – These boost the protein and add extra texture. If you cannot find edamame beans, you could use peas, broad beans or simply leave them out.
• Dill – Dill gives the salad a fresh flavour that works really well with tuna and egg. If you do not have dill, try parsley, chives or spring onion instead.
• Red onion – Red onion adds a sharp bite and colour. If you prefer a milder flavour, you can swap it for spring onions or finely diced shallots.
• Red pepper – Red pepper adds sweetness and crunch. You can use yellow or orange pepper instead, or replace it with cucumber for a fresher flavour.
• Boiled eggs – Boiled eggs add extra protein and make the salad more filling. If you prefer, you can leave them out or replace them with extra tuna or edamame beans

What equipment will you need to make Cold Tuna pasta salad?

• Mixing bowl: This recipe requires a large mixing bowl to ensure everything is mixed together well. I have been using this set of mixing bowls for years and they are still in perfect condition.

How do I make High protein tuna pasta salad?:

This high protein tuna pasta salad is really simple to throw together and works perfectly for easy lunches or meal prep. Just cook the pasta and eggs, chop the veg, then mix everything together until creamy and well combined.

1: Boil the eggs – Add the eggs to a pan of boiling water and boil for 7 minutes. Transfer them straight into a bowl of cold water to stop them overcooking. Once cooled, peel and roughly chop.

2: Cook the pasta and vegetables – Cook the pasta according to the packet instructions. For the last 4 minutes of cooking, add the sweetcorn and soya beans to the pan. Drain & cool

3: Prepare the vegetables –

Dice the red pepper and red onion, and finely chop the dill.

4: Mix everything together – Add the pasta, sweetcorn and beans to a mixing bowl. Add the tuna, peppers, red onion, eggs, cottage cheese and crème fraîche.

5: Season and serve – Season well with salt and black pepper, then mix everything together until evenly combined. Serve straight away or chill until ready to eat.

Serving suggestions for High protein tuna pasta salad:

• Enjoy on its own as a filling high protein meal.
• Pair with a simple green salad for something fresh and light.
• Serve with crusty bread to make it a more substantial meal.
• Add some fresh fruit on the side for an easy balanced lunch.
• Include it as part of a summer spread with jacket potatoes or barbecue dishes.
• Serve alongside grilled chicken if you want an extra protein boost.
• Pack into lunchboxes for work, school or days out.

Variations of Tuna pasta salad:

How to store and meal prep High protein tuna pasta salad:

Storage

Store the tuna pasta salad in an airtight container in the fridge for up to 3 days. Give it a good stir before serving, as the dressing may thicken slightly once chilled.

Freezing

This recipe is not suitable for freezing, as the pasta, dressing and fresh vegetables can become watery and lose their texture once defrosted. For the best flavour and texture, enjoy it freshly made or from the fridge within a few days.

Meal Prep

This tuna pasta salad is ideal for meal prep and makes a great grab-and-go lunch for busy days. Simply divide it into airtight containers and store in the fridge for up to 3 days. It holds up well, making it perfect for lunch prep recipes, work lunches or easy food prep meals during the week. Give it a quick stir before serving, and if needed, add a small spoonful of crème fraîche or cottage cheese to freshen it up.

• Cook the pasta just until al dente so it holds its shape and doesn't go too soft once mixed with the dressing.
• Cool everything properly before mixing to keep the salad fresh and stop the cottage cheese and crème fraîche from becoming too loose.
• Drain the tuna really well so the finished pasta salad doesn't turn watery.
• Taste before serving, a little extra salt, black pepper or dill can really lift the whole dish.
• Make it ahead if you can because the flavours get even better after a little time in the fridge.
• Use a large mixing bowl so you can combine everything evenly without breaking up the pasta or eggs too much.
• Add a little extra crème fraîche before serving if the salad has thickened slightly in the fridge

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

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High protein tuna pasta salad (30g protein per serving)

This high protein tuna pasta salad is fresh, filling and perfect for easy meal prep lunches. Made with tuna, pasta, crunchy veg and a light no-mayo dressing, it's a healthy tuna pasta salad with around 30g protein per serving.

Course bbq, lunch, meal prep, Salad

Cuisine British

Keyword 30g of protein, high protein, light and fresh, no mayo

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 387kcal

Author Steve

Equipment

• Mixing bowl

Ingredients

• 400 grams pasta
• 2 Tins Tuna
• 6 boiled eggs
• 250 grams Soya/edamame beans
• 150 grams Cottage cheese
• 2 ears sweetcorn
• 1 Red pepper
• 1 Red onion
• Handfull Fresh Dill
• 3 tablespoon Creme fraiche

Instructions

• Boil the eggs – Add the eggs to a pan of boiling water and boil for 7 minutes. Transfer them straight into a bowl of cold water to stop them overcooking. Once cooled, peel and roughly chop.
• Cook the pasta and vegetables – Cook the pasta according to the packet instructions. For the last 4 minutes of cooking, add the sweetcorn and soya beans to the pan. Drain the pasta, sweetcorn and soya beans, then run them under cold water until completely cooled. Drain well.
• Prepare the vegetables – Dice the red pepper and red onion, and finely chop the dill.
• Mix everything together – Add the cooled pasta, sweetcorn and soya beans to a large mixing bowl. Add the tuna, chopped red pepper, red onion, eggs, cottage cheese and crème fraîche.
• Season and serve – Season well with salt and black pepper, then mix everything together until evenly combined. Serve straight away or chill until ready to eat.

Notes

 

• Cool the pasta well before mixing so the dressing stays thick and creamy.
• Drain the tuna thoroughly to stop the salad becoming watery.
• Don't overcook the eggs – 7 minutes gives you a firm but slightly soft centre.
• This recipe is great for meal prep and keeps well in the fridge for up to 3 days.
• If making ahead, give it a quick stir before serving as the dressing may thicken slightly in the fridge.

 

Nutrition

Serving: 300g | Calories: 387kcal | Carbohydrates: 47g | Protein: 30g | Fat: 9.4g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.7g | Cholesterol: 125mg | Sodium: 399mg | Potassium: 243mg | Fiber: 5.4g | Sugar: 9.2g | Vitamin C: 9.8mg | Calcium: 3.3mg | Iron: 13.7mg

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Pairing

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The post High protein tuna pasta salad (30g protein per serving) appeared first on dads family kitchen.

If you're looking for an easy potsticker recipe that delivers crispy bottoms, juicy filling and loads of flavour, these homemade Asian pork dumplings are just the thing. Filled with Asian-style pork, cabbage and fresh aromatics, these pan fried pork dumplings are wonderfully satisfying and far easier to make than you might think. Whether you're searching for a classic potsticker recipe, a delicious pork and cabbage dumpling, or simply want to learn how to make potstickers at home, this recipe is a great place to start.

Making Asian crispy potstickers is a labour of love – they do take a while but the result is amazing and they taste much better than anything you will buy from a store. These pork and cabbage potstickers will rival your local Asian restaurant for sure!

I try to make this recipe when I have a bit of time to spare, like at the weekend. It can be fiddly but if you are not in a rush, making these potstickers can be really enjoyable. They have an amazing texture…crispy bottoms, juicy pork filling and a soft steamed top, they have it all!

These Asian crispy potstickers are pure comfort food in our house. My wife absolutely loves them, while my 5-year-old is still a little wary of giving them a proper chance! although I'm convinced it's only a matter of time once curiosity wins! They do take a little time to make, but they're surprisingly easy and don't require any special equipment Once you bite into that juicy pork and cabbage filling with the crispy golden bottom, you'll see exactly why they're so worth it.

History and Origin of Asian potstickers:

Potstickers are a type of Chinese dumpling, a much-loved staple in Chinese cooking made with simple dough wrappers made of flour and water filled with savoury fillings such as pork, vegetables or a mixture of both. They are especially associated with northern China, where dumplings have long been an important part of home cooking and celebration food.

What makes potstickers different from other dumplings is the way they are cooked. Instead of being simply boiled or steamed, they are pan-fried first so the base turns golden and crisp, then finished with steam so the wrapper stays tender and the filling cooks through. The English name "potsticker" is linked to the Chinese term guotie, which refers to dumplings cooked against the surface of the pan or wok. Their combination of juicy filling, soft wrapper and crispy bottom is exactly why they remain one of the most popular Asian dumpling recipes to make at home

If your family loves “Asian crispy potstickers” as much as mine does, you’re in good company - we’ve got plenty more delicious comfort food recipes for you to try. Here are a few more recipes that always go down well at our table:

• Roasted veg, avocado and baba ganoush sandwich
• Lebanese Turkey kofta Mezze plate
• Pesto Caprese chicken sandwich
• Chicken Caesar salad wraps
• Cauliflower cheese
• Butternut squash Gnocchi
• Creamy Tuscan chicken orzo
• Irish bacon, cabbage and potato soup
• Creamy Salmon, lemon and dill pasta
• Jerk salmon with rice and peas

Ingredients and substitutions for Asian pork potstickers:

See recipe card for quantities.

• Pork mince - This gives the filling plenty of flavour and keeps it juicy. You could swap it for chicken mince or turkey mince if you prefer something a little lighter.
• Flour - Plain flour is all you need for the dumpling dough.
• Boiling water - Very hot water helps create a softer, more pliable dough that's easier to roll out.
• Sesame oil - Adds that lovely nutty flavour you expect in a good potsticker filling and dipping sauce. If needed, you can use a neutral oil in the filling, though the sesame flavour really does add something special.
• Spring onions - These add freshness and a mild onion flavour.
• Garlic - A must for flavour. Fresh is best here.
• Ginger - Brings warmth and that classic Asian flavour.
• Lemongrass - Adds a fresh, fragrant note. If you don't have it, you can simply leave it out for a more classic pork dumpling flavour.
• Chilli - Adds a gentle kick. Use as much or as little as you like depending on your heat preference.
• Carrot - Adds colour, sweetness and a bit of texture.
• Yellow pepper - Gives a little sweetness and crunch. You could use red pepper instead if that's what you have.
• Savoy cabbage - A great choice for texture and flavour. You could also use Chinese cabbage if needed.
• Soy sauce - Adds saltiness and depth to both the filling and the dipping sauce.
• Rice wine vinegar - Gives the dipping sauce its lovely tang. If you don't have it, white wine vinegar or cider vinegar can work in a pinch.
• Sweet chilli sauce - Brings sweetness and a little heat to the dipping sauce.
• Coriander - Adds freshness right at the end. If you're not a coriander fan, you can leave it out or use a little extra spring onion instead.

What equipment will you need to make Asian fried dumplings?

• Frying pan: Every kitchen needs a good non stick frying pan. I have owed this frying pan for years and I use it 4-5 times a week and it is still in great condition. A non stick pan is essential to get that crispy bottom for this recipe.
• Mixing bowl: This recipe requires a large mixing bowl to make the dough and make the filling. I have been using this set of mixing bowls for years and they are still in perfect condition.

How do I make Asian potsticker dumplings?:

Making these homemade potstickers is much easier than you might think, and once you get started, the rolling, filling and folding becomes surprisingly fun. Follow the steps below for crispy bottoms, juicy pork filling, and dumplings that are absolutely worth a little hands-on effort

1: Make the dough – Place the flour in a mixing bowl. Gradually pour in the very hot water (straight from the kettle is perfect), using a fork to mix as you go.

Keep mixing until it starts to come together into a rough dough.

2: Knead until smooth – Tip the dough out onto a lightly floured surface. Once it's cool enough to handle, knead for 7-8 minutes until smooth, adding a little extra flour as needed to stop it sticking. Pop the dough into a bowl, cover, and leave it to rest for 20 minutes.

3: Prepare the filling – While the dough is resting, make the filling. In a large bowl, combine the pork mince, shredded cabbage, garlic, ginger, lemongrass, chilli, spring onions, yellow pepper, soy sauce, sesame oil, coriander and carrot. Mix well until everything is evenly combined, then set aside.

4: Knead again – Once the dough has rested, give it another knead for 6 minutes.

Dust with a little flour if needed.

This helps make it nice and pliable for rolling

5: Shape the wrappers – Roll the dough into a long sausage about 1 inch thick, then cut it into 24 equal pieces. Roll each piece into a ball. Using a rolling pin, roll each one out into a flat circle about 3-4 inches in diameter. Arrange them on a floured tray and keep them covered so they don't dry out.

6: Fill the dumplings – Place about 2 teaspoons of filling into the centre of each wrapper. Lightly wet the edges with water, fold the dough over the filling, and crimp the edges firmly with your fingers to seal.

They should look a bit like mini pasties.

7: Keep covered – Transfer the finished dumplings to a floured tray and keep them covered while you work through the rest.

Dumpling wrappers dry out quickly.

8: Cook the potstickers – When you're ready to cook, heat a frying pan over a medium heat with a little sesame oil. Place the dumplings in the pan flat side down and fry for a few minutes until golden brown underneath.

9: Steam to finish – Add water and quickly cover with a lid. Let the dumplings steam for about 11 minutes. Most of the water should be absorbed during cooking. Check halfway through and add a splash more water if needed

10: Make the dipping sauce – In a small bowl, whisk together the soy sauce, rice wine vinegar, sweet chilli sauce, honey and sesame oil until well combined.

This sauce is so quick and easy to make.

11: Serve – Serve the dumplings hot with the dipping sauce, topped with diced spring onions and toasted sesame seeds, if you like. Then try not to eat them all straight from the pan.

Serving suggestions for homemade Asian pork potsticker dumplings:

• Serve the potstickers hot from the pan while the bottoms are still nice and crisp.
• Pair them with the dipping sauce for the best flavour.
• Sprinkle over some chopped spring onions for freshness.
• Add a few toasted sesame seeds for extra crunch, if you like.
• Serve them as a starter or light bite.
• Turn them into a full meal with steamed rice on the side.
• They also go well with stir-fried greens or a fresh crunchy salad.
• For a bigger spread, serve them alongside noodles, cucumber salad or a quick slaw
• Add them to an Asian broth or Thai soup

Variations of pork fried dumplings:

How to store and freeze pork potstickers:

If you have leftover cooked potstickers, let them cool completely, then store them in an airtight container in the fridge for up to 2-3 days.

For uncooked potstickers, arrange them in a single layer on a floured or lined tray and freeze until firm, then transfer them to a freezer-safe bag or container so they don't stick together. They can be frozen for up to 3 months

Cooked potstickers can also be frozen once cooled, and are best used within 2 months.

You can cook uncooked potstickers straight from frozen, no need to defrost, using the same pan-fry and steam method, adding a little extra cooking time if needed.

• Keep it covered - Dough and wrappers dry out quickly, so keep them covered as you work.
• Don't overfill - About 2 teaspoons of filling is plenty.
• Seal well - Wet the edges and press firmly to stop leaks.
• Dust with flour - A little flour helps prevent sticking.
• Watch the water - Check halfway through steaming and add a splash more if needed.
• Get that golden base - Let the bottoms crisp up before adding water.
• Freeze extras - These freeze brilliantly, so make a double batch if you can.
• Serve straight away - Best eaten hot, crisp and fresh from the pan.

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

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Asian crispy potsticker recipe with pork & cabbage

These crispy Asian pork dumplings are filled with juicy pork and cabbage, then pan-fried until golden and perfectly crunchy. This easy potsticker recipe is ideal if you want to learn how to make potstickers at home, with delicious flavour and a simple potsticker sauce recipe for dipping. Perfect for fans of Asian fried dumplings, fried pork dumplings, and classic pan fried pork dumplings

Course Appetizer, starter

Cuisine asian, Chinese

Keyword crispy, delicate, delicious, fried, homemade

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Servings 4

Author Steve

Equipment

• Mixing bowl
• frying pan

Ingredients

• 290 grams plain flour
• 125 ml Boiling water
• 500 grams pork Mince
• ¼ shredded savoy cabbage
• 4 cloves diced garlic
• 1 diced Lemongrass
• Thumb sized piece diced Ginger
• Handful chopped Corriander
• 1 diced Carrot
• ½ diced Chilli
• 3 diced Spring onions
• ½ Diced Yellow pepper
• 2 tablespoon soy sauce
• 1 tablespoon sesame oil
• 150 ml water

Dipping sauce

• 4 tablespoon soy sauce
• 1 teaspoon Rice wine vinegar
• 2 tablespoon sweet chilli sauce
• 1 teaspoon Honey
• 1 teaspoon sesame oil

Instructions

• Make the dough – Place the flour in a mixing bowl. Gradually pour in the very hot water (straight from the kettle is perfect), using a fork to mix as you go. Keep mixing until it starts to come together into a rough dough.
• Knead until smooth – Tip the dough out onto a lightly floured surface. Once it's cool enough to handle , knead for 7-8 minutes until smooth, adding a little extra flour as needed to stop it sticking. Pop the dough into a bowl, cover, and leave it to rest for 20 minutes. Think of this as the dough's little spa break.
• Prepare the filling – While the dough is resting, make the filling. In a large mixing bowl, combine the pork mince, shredded cabbage, garlic, ginger, lemongrass, chilli, spring onions, yellow pepper, soy sauce, sesame oil, coriander and carrot. Mix well until everything is evenly combined, then set aside.
• Knead again – Once the dough has rested, give it another knead for 6 minutes, dusting with a little flour if needed. This helps make it nice and pliable for rolling.
• Shape the wrappers – Roll the dough into a long sausage about 1 inch thick, then cut it into 24 equal pieces. Roll each piece into a ball. Using a rolling pin, roll each one out into a flat circle about 3-4 inches in diameter. Arrange them on a floured tray and keep them covered so they don't dry out.
• Fill the dumplings – Place about 2 teaspoons of filling into the centre of each wrapper. Lightly wet the edges with water, fold the dough over the filling, and crimp the edges firmly with your fingers to seal. They should look a bit like mini pasties.
• Keep covered – Transfer the finished dumplings to a floured tray and keep them covered while you work through the rest. Dumpling wrappers dry out quickly.
• Cook the potstickers – When you're ready to cook, heat a frying pan over a medium heat with a little sesame oil. Place the dumplings in the pan flat side down and fry for a few minutes until golden brown underneath.
• Steam to finish – Add water to the pan and quickly cover with a lid. Let the dumplings simmer and steam for about 11 minutes, or until cooked through. Most of the water should be absorbed during cooking. Check halfway through and add a splash more water if needed.
• Make the dipping sauce – In a small bowl, whisk together the soy sauce, rice wine vinegar, sweet chilli sauce, honey and sesame oil until well combined
• Serve – Serve the dumplings hot with the dipping sauce, topped with diced spring onions and toasted sesame seeds, if you like. Then try not to eat them all straight from the pan!

Notes

 

• Hot water dough – The water needs to be very hot to help create a soft, pliable dough that's easier to roll and shape. Kettle-hot is ideal.

 

• Keep wrappers covered – Once rolled, the dumpling wrappers can dry out quickly, so keep them covered with a clean tea towel while you work.

 

• Seal well – Make sure the edges are firmly crimped to stop the filling escaping during cooking. No one wants a leaky dumpling.

 

• Check the pan – Keep an eye on the water while steaming and add a splash more if the pan dries out too quickly.

 

• Make ahead – The dumplings can be assembled in advance and kept covered in the fridge for a few hours before cooking.

 

• Serving idea: Great with extra spring onions, sesame seeds, and a little chilli oil if you like a bit more kick

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Asian crispy potsticker recipe with pork & cabbage appeared first on dads family kitchen.

If you've looking how to make salmon gravlax with no cooking, you're in the right place. This easy, foolproof recipe shows you step by step exactly how to create a beautifully cured salmon at home using just a simple salt and sugar cure, no heat required. It's one of the best easy healthy salmon recipes to make when you want something impressive yet surprisingly simple.

This salmon gravlax recipe has become a tradition in my kitchen, especially at Christmas. I make it every Christmas morning for a relaxed, festive breakfast, served piled onto fresh bagels or with creamy scrambled eggs, one of my favourite brunch recipes and perfect for Christmas appetisers or a special breakfast brunch spread. I will make this recipe whenever salmon is on special offer at the local supermarket, turning an everyday ingredient into something that tastes really special.

Gravlax is a classic Scandi food dish, known for its delicate texture and fresh dill flavour. Not only is it a delicious cured salmon recipe, but it's also a great way to enjoy the benefits of salmon, making it a fantastic option if you’re looking for healthy salmon ideas that still feel indulgent. Whether you're planning Mother's Day brunch ideas, festive appetisers, or simply exploring new salmon recipes, this homemade gravlax is a must-try.

Now I’m well aware that buying a side of salmon isn’t cheap, but trust me, this recipe is so worth it. When you see the price of pre-sliced gravlax or smoked salmon in shops, it quickly adds up, and making it yourself works out at a fraction of the cost while tasting fresher and so much more flavourful.

Salmon is genuinely one of the healthiest foods you can eat. It's packed with omega-3 fatty acids, which are amazing for heart health, brain function and reducing inflammation in the body. It's also full of high-quality protein, vitamins and minerals that support everything from your immune system to your energy levels…and it tastes great!

History and Origin of Gravlax:

Gravlax originated in Scandinavia, dating all the way back to the Middle Ages when preserving food was essential for survival. Coastal communities in countries like Sweden and Norway relied heavily on salmon, but without refrigeration, they needed ways to keep their catch from spoiling. So, fishermen developed a simple but ingenious method: they lightly salted the fish, wrapped it, and buried it in the sand above the high-tide line, where it would ferment and cure slowly.

The name "gravlax" actually comes from this traditional technique. It's made up of two Scandinavian words – "grav," meaning "to dig" or "grave," and "lax" meaning "salmon." Put together, it literally translates to "buried salmon."

Over time, as salt became more available and food preservation methods improved, the fermentation process was replaced with the curing technique we use today. Instead of burying the fish, the salmon is "buried" in a mixture of salt, sugar and herbs, which gently cures it over a few days and gives gravlax its signature silky texture and delicate flavour.

If your family loves “Salmon Gravlax” as much as mine does, you’re in good company - we’ve got plenty more delicious healthy recipes for you to try. Here are a few more recipes that always go down well at our table:

• Roasted veg, avocado and baba ganoush sandwich
• Lebanese Turkey kofta Mezze plate
• Pesto Caprese chicken sandwich
• Homemade baba ganoush
• Fresh Mango salsa
• Homemade pesto
• Olive tapenade
• Guacamole
• Creamy Salmon, lemon and dill pasta
• Jerk salmon with rice and peas

Ingredients and substitutions for salmon gravlax:

See recipe card for quantities.

• Salmon (side or fillet) – The star of the dish – choose the freshest, best-quality salmon you can find. Trout works well if salmon isn't available.
• Fresh dill – Adds that classic Scandinavian flavour. In my opinion there is no substitution for Fresh dill.
• Lemon (zest) – Brings brightness and freshness to the cure. Orange or lime zest for a slightly different citrus note.
• Salt – Essential for curing the fish and drawing out moisture.
• Sugar – Balances the salt and enhances flavour.
• Black pepper – Adds a gentle warmth and seasoning. White pepper for a milder flavour, or crushed pink peppercorns for a more elegant twist.

What equipment will you need to make easy salmon gravlax?

• Food processor: You can make this recipe without a food processor but the result is much better if you do have one. By blending the cure mix you get the classic bright green wet Dill salt mixture that works to cure the salmon. This Kewood food processor is a workhorse in my kitchen, I use it all of the time.

How do I make easy homemade salmon gravlax?:

Making salmon gravlax is surprisingly simple, there's no cooking involved, just a quick cure of salt, sugar, and herbs before letting the fridge do the work. After a couple of days, you'll have beautifully cured, homemade gravlax that's ready to slice and enjoy.

1: Prepare the cure – Add the salt, sugar, half of the dill, and the zest of 2 lemons to a food processor. Blend for about 1 minute until you have a bright green, slightly wet cure.

2: Check the salmon – Run your fingers over the salmon to check for any bones. Remove any bones them using fish tweezers or pliers. Cut the side of salmon in half.

3: Apply the cure – Place the salmon pieces skin-side down. Evenly rub the cure over all the exposed flesh.

Ensure the fish it is fully covered.

4: Assemble and wrap – Sandwich the two pieces together, flesh side to flesh side. Wrap tightly in cling film, then use a cocktail stick to poke a few small holes to allow excess liquid to escape.

5: Weight and refrigerate – Place the wrapped salmon in a deep tray to catch any liquid released during curing.
Put another tray or board on top and weigh it down (a few tins of beans work perfectly).

6: Cure the salmon – Refrigerate for 48-72 hours, turning the salmon every 12 hours for an even cure.

For a softer texture, cure for 48 hours, For a firmer texture, cure for 72 hours

7: Rinse and dry
Once cured, remove the salmon from the fridge. Unwrap and scrape off the cure mixture, then rinse briefly under cold water to remove any remaining cure. Pat completely dry with kitchen paper.

8: Finish with dill and lemon – Finely chop the remaining dill (20g) and zest the final lemon. Sprinkle evenly over the cured salmon.

Press it down so it sticks to the Salmon

9: Slice and serve
Using a very sharp knife, slice the gravlax thinly on the diagonal. Serve immediately or store in the fridge until ready to enjoy

Serving suggestions for homemade healthy salmon Gravlax:

• Serve thin slices of homemade salmon gravlax on toasted bagels with cream cheese, fresh dill, capers, and a squeeze of lemon for a classic gravlax bagel, perfect for a relaxed breakfast brunch
• Add to a brunch spread with crackers, rye bread, or blinis, ideal for Christmas appetisers or other festive appetisers.
• Arrange on a platter with pickled cucumbers, mustard sauce, and fresh herbs for an impressive centrepiece, great for Mother's Day brunch ideas or entertaining.
• Use as a topping for scrambled eggs or avocado toast for a lighter take on healthy salmon ideas.
• Toss into fresh salads for a simple yet elegant way to enjoy this cured salmon recipe.
• Pair with classic Scandi food sides like rye bread, dill, and mustard sauce for a traditional serving style.

Variations of fresh homemade guacamole:

How to store and freeze salmon gravlax:

Storage:

Store your homemade salmon gravlax in an airtight container in the fridge for up to 3-4 days once fully cured. Keep the gravlax tightly wrapped (cling film or parchment paper) to maintain freshness and prevent it from drying out. For best flavour and texture, slice only what you need and keep the remaining piece whole until ready to serve. If any liquid accumulates during storage, simply drain it off before serving.

Freezing:

Yes, gravlax can be frozen! Wrap it tightly in cling film, then place it in a freezer-safe bag or container. Freeze for up to 1-2 months for best quality. Defrost overnight in the fridge, avoid defrosting at room temperature. Once thawed, consume within 1-2 days and do not refreeze.

• Use the freshest salmon you can find, because this is a no‑cook cured salmon recipe, quality really makes a difference.
• Don't skip the curing time, 48-72 hours is what gives that perfect gravlax texture and flavour, so patience is key!
• Always slice your homemade gravlax thinly against the grain, it makes it much more tender and enjoyable to eat.
• Taste before serving, if it's a little too salty, you can lightly rinse and pat dry before slicing.
• Use a sharp knife for clean slices, it makes a big difference when serving on a gravlax bagel or platter.
• Dry the salmon well after curing, this helps improve both texture and flavour.
• Make extra when salmon is on offer, this is one of those easy salmon recipes that tastes fancy but is actually very economical.
• Keep it simple when serving, good bread, cream cheese, and a squeeze of lemon are all you need to let this salmon gravlax recipe shine

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

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Easy Homemade Salmon Gravlax Recipe (No Cooking, 48 Hour Cure & Step-by-Step Tips)

This easy homemade salmon gravlax recipe is a simple, no‑cook way to create a beautifully cured salmon using salt, sugar, and fresh dill. Perfect for brunch recipes, festive appetizers, or a classic gravlax bagel, it's a healthy and elegant dish ideal for Christmas, Mother's Day, or any special occasion. With just a 48-72 hour cure, you'll have flavourful, Scandinavian-style cured salmon that's perfect for breakfast brunch spreads or as a delicious bagel topping.

Course Appetizer, bagel, Breakfast, brunch

Cuisine scandanavian

Keyword delicious, Easy, Healthy

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

curing time 3 days days

Total Time 3 days days 5 minutes minutes

Servings 20

Author Steve

Equipment

• food processor

Ingredients

• 1 side of salmon (approximately 1kg)
• 40 grams Fresh dill
• 200 grams Sea salt flakes
• 150 grams caster sugar
• 3 lemons (zested)
• 1 tablespoon Cracked black pepper

Instructions

• Prepare the cure: Add the salt, sugar, half of the dill, and the zest of 2 lemons to a food processor. Blend for about 1 minute until you have a bright green, slightly wet cure.
• Check the salmon: Run your fingers over the salmon to check for any bones. If you feel any, remove them carefully using fish tweezers or pliers. Cut the side of salmon in half so you have two equal-sized pieces.
• Apply the cure: Place the salmon pieces skin-side down. Evenly rub the cure over all the exposed flesh, ensuring it is fully covered.
• Assemble and wrap: Sandwich the two pieces together, flesh side to flesh side. Wrap tightly in cling film, then use a cocktail stick to poke a few small holes to allow excess liquid to escape.
• Weight and refrigerate: Place the wrapped salmon in a deep tray to catch any liquid released during curing. Put another tray or board on top and weigh it down (a few tins of beans work perfectly).
• Cure the salmon: Refrigerate for 48-72 hours, turning the salmon every 12 hours for an even cure.

  For a firmer texture, cure for 72 hours

  For a softer texture, cure for 48 hours
• Rinse and dry: Once cured, remove the salmon from the fridge. Unwrap and scrape off the cure mixture, then rinse briefly under cold water to remove any remaining cure. Pat completely dry with kitchen paper.
• Finish with dill and lemon: Finely chop the remaining dill (20g) and zest the final lemon. Sprinkle evenly over the cured salmon.
• Slice and serve: Using a very sharp knife, slice the gravlax thinly on the diagonal. Serve immediately or store in the fridge until ready to enjoy.

Notes

• Use the freshest salmon possible - As this is a no-cook recipe, high-quality is recommended for best flavour.

 

• Adjust curing time to your preference -
  48 hours = softer, more delicate texture
  72 hours = firmer, more traditional gravlax texture

 

• Don't skip turning the fish - Turning every 12 hours helps the cure distribute evenly for consistent flavour and texture.

 

• Expect liquid release - The salt will draw moisture out of the salmon during curing, so always use a deep tray to catch any liquid.

 

• Slice thinly for the best results - Use a very sharp knife and cut on a diagonal for classic gravlax-style slices.

 

• As the tail is thinner than the rest of the fish it will be firmer than the rest

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Easy Homemade Salmon Gravlax Recipe (No Cooking, 48-72 Hour Cure & Step-by-Step Tips) appeared first on dads family kitchen.

How do you make guacamole? The key to making great guacamole is to keep it simple and let a handful of fresh ingredients do the work. There's no need to reinvent the wheel, traditional guacamole is all about ripe avocados, a squeeze of zesty lime, and a few classic add-ins like onion, chilli, tomato, and coriander. This easy homemade guacamole recipe comes together in just 5 minutes and delivers that fresh, authentic flavour you'd expect from your favourite Mexican restaurant. Naturally vegan and gluten free, it's the perfect party dip, taco topping, or everyday Mexican appetiser that proves simple really is best

This easy homemade guacamole recipe is truly easy to make, you can whip it up in 5 minutes! It has become a bit of a weekly staple in my kitchen. I almost always have a batch of this fresh guacamole tucked away in the fridge. It's my go-to dip for quick snacks and light meals, and I love how versatile it is. You can dip just about anything into it, from crunchy veg and crisps to wraps or toast, making it one of my favourite easy party dips and everyday essentials. Of course, it truly shines served the classic way as a Mexican dip, piled high with nachos, added to tacos as the perfect creamy topping, as a side with chilli con carne or with spicy fajitas. Simple, fresh and full of flavour, this guacamole recipe is one I come back to again and again.

History and Origin of Guacamole:

Guacamole originated in ancient Mexico, where it was first made by the Aztecs between the 14th and 16th centuries. They created a simple blend of mashed avocados, tomatoes, chilli and salt, known as ahuacamolli, which literally means "avocado sauce" in the Nahuatl language. Over time, the recipe developed as new ingredients like lime, onion and coriander were introduced through global trade, but the essence has remained the same. Today, this humble, traditional dish has grown into one of the world's most popular dips, while still staying true to its simple, fresh origins.

If your family loves “Guacamole” as much as mine does, you’re in good company - we’ve got plenty more delicious recipes for you to try. Here are a few more recipes that always go down well at our table:

• Creamy homemade Caesar salad dressing
• Roasted veg, avocado and baba ganoush sandwich
• Lebanese Turkey kofta Mezze plate
• Pesto Caprese chicken sandwich
• Homemade baba ganoush
• Fresh Mango salsa
• Homemade pesto
• Olive tapenade

Ingredients and substitutions for Guacamole:

See recipe card for quantities.

• Avocados - The star of any homemade guacamole. Use ripe avocados for the best creamy texture.
• Red chilli - Adds a gentle heat. You can swap for green chilli, jalapeño, or leave it out altogether for a milder guacamole dip.
• Red onion - Brings a sharp, fresh flavour. White onion or spring onions (scallions) work well as a substitute if you prefer a milder taste.
• Tomatoes - Add freshness and a little texture. Deseeding them keeps the guacamole from becoming watery. You can skip them for a more traditional, simple guacamole recipe.
• Coriander (cilantro) - Adds a bright, herby flavour that's classic in Mexican guacamole. If you're not a fan, you can leave it.
• Lime juice - Essential for that zesty kick and helps keep the avocado fresh and green. Lemon juice can be used in a pinch, but lime gives the most authentic flavour.

How to choose a ripe avocado and how to ripen an avocado at home:

To choose a ripe avocado at the shop, look for one that feels slightly soft when gently pressed but isn't mushy, and has a dark, even skin. If it's very firm, it's not quite ready yet. To ripen avocados at home, simply leave them at room temperature, they'll usually soften over 2-4 days. To ripen an avocado quickly (often within 1-2 days) place them in a paper bag at room temperature with a banana or apple. Once ripe, you can store them in the fridge to slow down the process and keep them perfect for your guacamole.

Bananas and apples naturally release a gas called ethylene, which acts as a plant hormone that signals fruit to ripen. When you place an avocado in a paper bag with one of these fruits, the ethylene gas becomes trapped and builds up around the avocado, speeding up the ripening process. This gas triggers changes inside the fruit, like turning starch into sugar, softening the flesh, and developing flavour, so everything happens faster.

What equipment will you need to make traditional guacamole?

• Mixing bowl – This recipe is so simple, the only real piece of equipment you will need it a mixing bowl. Put all the ingredient into the bow and mix. Easy peasy! I have been using this set of mixing bowls for years and now and they are really robust.

How do I make easy homemade guacamole?:

This easy guacamole recipe comes together in just a few simple steps, no special equipment needed. Simply prepare your fresh ingredients, mash, mix, and you'll have a delicious, authentic homemade guacamole ready in minutes

1: Remove the skin and stone from the avocados, then roughly chop the flesh and add it to a mixing bowl. Using a fork, mash the avocado to your preferred consistency, keep it slightly chunky for a better texture.

2: Finely dice the red onion, chilli and coriander. Deseed the tomatoes, then finely dice them____________________________________________________________________________________

3: Add the tomato, red onion, chilli and coriander to the mashed avocado and mix well to combine. Season with salt and pepper, then squeeze in the lime juice to taste (using both limes if desired)

4: Give everything a final mix and serve immediately________________________________________________________________________________________________________________________

Serving suggestions for homemade easy guacamole:

• Serve as a classic Mexican dip with tortilla chips or nachos
• Spoon generously over tacos, burritos, or fajitas
• Use as a creamy topping for grilled meats or salads
• Spread onto wraps, sandwiches, or toast
• Pair with crunchy vegetables for an easy snack or party platte

Variations of fresh homemade guacamole:

How to store and freeze guacamole:

Fridge storage - To store guacamole, transfer to an airtight container and press cling film directly onto the surface of the guacamole to reduce air exposure. Store in the fridge and use within 1-2 days for the best flavour and colour.

Prevent browning - A squeeze of extra lime juice on top can help slow down oxidation. Even if it slightly browns, it's still safe to eat, just give it a stir.

Freezing - Guacamole can be frozen, although the texture may change slightly once defrosted. For best results, freeze a simple version (avocado, lime, and salt) in an airtight container for up to 3 months. Defrost in the fridge and stir well before serving

• Use perfectly ripe avocados - They should give slightly when pressed for the best creamy texture.
• Keep it a little chunky - Don't over-mash; guacamole is best with a bit of texture.
• Taste as you go - Adjust the lime, salt, and chilli to suit your flavour preference.
• Add lime last - This keeps the flavour fresh and helps prevent browning.
• Serve straight away - Fresh guacamole always tastes best, just like in a Mexican restaurant.
• Keep it simple - Don't overcomplicate it, great guacamole is all about letting fresh ingredients shine

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

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Easy homemade guacamole that rivals Mexican restaurants

A fresh, flavour-packed guacamole that comes together in just 5 minutes using only a handful of simple ingredients. Creamy ripe avocados are combined with zesty lime, fresh herbs, and a touch of seasoning to create an authentic Mexican-style dip that's naturally vegan and gluten-free, perfect for parties, tacos, or everyday snacking.

Course Appetizer, dips

Cuisine Mexican, spanish

Keyword quick and easy, Simple, Vegan, zingy

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 6

Author Steve

Equipment

• Mixing bowl

Ingredients

• 3 ripe avocados
• 1 Red onion
• 2 Limes
• 1 Red chilli
• 4 Tomatoes
• handful Corriander/cilantro

Instructions

• Remove the skin and stone from the avocados, then roughly chop the flesh and add it to a mixing bowl. Using a fork, mash the avocado to your preferred consistency, keep it slightly chunky for a better texture.
• Finely dice the red onion, chilli and coriander. Deseed the tomatoes, then finely dice them.
• Add the tomato, red onion, chilli and coriander to the mashed avocado and mix well to combine
• Season with salt and pepper, then squeeze in the lime juice to taste (using both limes if desired).
• Give everything a final mix and serve immediately.

Notes

 

 

• Use ripe but not overripe avocados for the best creamy texture and flavour.

 

 

 

• Adjust the chilli to suit your spice preference, or remove it for a milder version.

 

 

 

• Fresh lime juice not only adds flavour but also helps prevent the avocado from browning.

 

 

 

• For the best taste, serve immediately, as guacamole is freshest on the day it's made.

 

 

 

• If needed, store with cling film pressed directly onto the surface to minimise air exposure.

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Easy homemade guacamole that rivals Mexican restaurants appeared first on dads family kitchen.

This Easy Olive Tapenade recipe is my go‑to five‑minute French dip when I need something bold, salty and seriously snack‑able. Be warned, it is so moreish!! Made in the food processor with olives and capers, it is an olive dip that belongs on every mezze platter, piled onto warm crostini, or served as a quick party dip when friends drop by. If you love big flavour with barely any effort, this is your new alternative to pesto, it’s also great on sandwiches and pasta.

This big‑flavour olive tapenade is a recipe that's followed me through every stage of my cooking life. Back when I was working as a chef, I must've made this tapenade hundreds of times, usually piled onto crisp little crostini for canapés at events, or spooned over delicate white fish to give it that salty, punchy lift only olives and capers can deliver. These days I make it often at home. Its a great dip/spread to have in the fridge. I use it for sandwiches, pasta or just spreading onto some kind of bread that I have on hand…It also makes a great salad dressing, you just need to add a little more oil. This homemade olive tapenade is bold, briny, really quick to make and is delicious and of course it is dairy‑free, gluten‑free and vegan (without the anchovies)!!

History and Origin of Olive tapenade:

Olive tapenade has been a staple of Provençal cooking for well over a century, and it's every bit as bold as the south of France itself. The word tapenade comes from the Provençal word for capers, “tapenas” – which makes sense when you taste that salty little kick running through every batch. The first written recipe appeared in 1880 from a chef in Marseille, but versions of olive pastes go all the way back to ancient Roman cooking.

The original recipe included anchovies, and many chefs still swear by them for umami. I agree with this…..The anchovies give the tapenade a strong salty Umami flavour which cannot be reproduced. Don’t be put off if your not a fan of fish, this tapenade doesn’t taste fishy!

If your family loves “Olive tapenade” as much as mine does, you’re in good company - we’ve got plenty more delicious recipes for you to try. Here are a few more recipes that always go down well at our table:

• Creamy homemade Caesar salad dressing
• Roasted veg, avocado and baba ganoush sandwich
• Lebanese Turkey kofta Mezze plate
• Pesto Caprese chicken sandwich
• Homemade baba ganoush
• Fresh Mango salsa
• Homemade pesto

Ingredients and substitutions for Olive Tapenade:

See recipe card for quantities.

• Extra Virgin Olive Oil – Use a good‑quality Oil here; it brings richness and helps everything blend smoothly. If you prefer a milder flavour, swap for a light olive oil, but avoid anything too neutral, you want that Mediterranean character.
• Black Olives – Go for briny, soft black olives like Kalamata for the best flavour. Avoid the dry, canned sliced ones, they won't give you the same flavour. Green olives work too if you want a brighter, sharper tapenade.
• Garlic, Fresh garlic gives the tapenade its punch. If you're sensitive to raw garlic, use half a clove or roast it first for a sweeter, softer flavour. Garlic powder works in a pinch (¼ teaspoon per clove).
• Anchovies, These melt into the tapenade and add incredible savoury depth without tasting "fishy." If you don't eat anchovies, swap for a teaspoon of miso paste or a splash of soy sauce for that same umami hit.
• Capers – Essential for that salty, tangy lift. If you're out, finely chop a couple of cornichons.
• Lemon Juice – Fresh lemon brightens everything and balances the saltiness. Red wine vinegar or white wine vinegar also work if you're out of lemons.

What equipment will you need to make Olive tapenade?

• Food processor – You can use a pestle and Mortar but I prefer the food processor, its so quick and easy and makes the Tapenade nice and smooth. I can’t link the exact food processor that I use as they don’t make it any more!! (It has lasted that long) but it is a Kenwood.

How do I make Olive tapenade?:

This tapenade couldn't be easier, everything goes straight into the food processor and blitzes into a bold, salty, lemony dip in minutes.

1: Add the olives, garlic, Extra virgin olive oil, anchovies and capers to your food processor.

2: Squeeze in the lemon juice, then season lightly with salt and pepper. Go easy as olives and anchovies are salty.

3: Pulse until you reach your preferred texture, chunky or smooth. I prefer smooth

4: Taste and adjust with a little extra lemon juice, salt or pepper until it's perfectly bright and punchy.

Serving suggestions for Easy Olive tapenade:

• Spread on crostini - the classic. I used this tapenade constantly as a chef for canapé trays, and it always disappeared first.
• Spoon over white fish - the briny olives, capers and anchovies are incredible with delicate fish like cod, haddock or sea bass. It adds huge flavour without overpowering anything.
• Add to a mezze platter - serve it alongside hummus, tzatziki, roasted peppers, feta, and warm flatbreads for a bold, Mediterranean‑style spread.
• Stir through pasta - loosen a spoonful with a splash of pasta water and olive oil for a quick, punchy sauce. Great with cherry tomatoes or roasted veg.
• Use as a sandwich spread - swap out pesto or mayo and spread this on ciabatta with mozzarella, roasted veg or grilled chicken.
• Serve with crudités - carrots, cucumber, peppers and cherry tomatoes all love a dip into something salty and savoury.
• Pair with cheese boards - especially soft cheeses like goat's cheese or brie. The contrast is awesome.
• Finish roasted vegetables - a little tapenade stirred through warm roasted potatoes, courgettes or aubergines adds instant depth.

Variations of Olive tapenade:

How to store and freeze Olive tapenade:

Fridge: Olive tapenade keeps brilliantly. Store it in an airtight container and it will stay fresh for up to 1 week. The flavours actually deepen after a day or two, so it's a great make‑ahead dip for parties or mezze boards.
Top tip: Pour a thin layer of olive oil over the top before sealing the container. It helps lock in the flavour and stops the tapenade from drying out.

Freezer: Tapenade freezes surprisingly well. Spoon it into a small container or freezer bag, press out the air, and freeze for up to 3 months. Defrost it overnight in the fridge, then give it a quick stir to bring it back to life.
Portioning idea: Freeze it in ice cube trays for easy single‑serve portions, perfect for stirring through pasta or spooning over fish whenever you need a hit of big flavour

• Don't skip the anchovies – They melt into the tapenade and give it that deep, savoury backbone. You won't taste "fish," just big flavour. Trust me!! chef‑tested hundreds of times.
• Add the oil slowly – Drizzle in the olive oil while pulsing, it helps the tapenade emulsify and gives you that silky finish.
• Brighten at the end – A tiny squeeze of lemon right before serving wakes everything up, especially if you're spooning it over white fish
• Use good olives, not the cheap canned ones – The flavour of your tapenade lives or dies by the olives. Go for jarred, briny black olives - they blend smoother and taste miles better.

FAQ

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Print

Easy Olive Tapenade recipe – 5‑Minute French Dip made in a food processor

This quick and salty olive tapenade comes together in just 5 minutes in the food processor, a bold French dip made with olives, capers, garlic and olive oil. Perfect for crostini, mezze platters, party dips or as a punchy alternative to pesto, it's an easy olive tapenade recipe that brings big flavour with zero fuss

Course Appetizer, dips, Side Dish

Cuisine French

Keyword basic, delicious, Easy, flavoursome, olives ansd capers

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8

Author Steve

Equipment

• food processor

Ingredients

• 165 grams black olives
• 3 cloves Garlic
• 5 anchovy fillets
• 1 tbs Capers
• ½ Lemon juice
• 80 ml Extra virgin olive oil

Instructions

• Add the olives, garlic, Olive oil, anchovies and capers to your food processor.
• Squeeze in the lemon juice, then season lightly with salt and pepper, go easy at first, the olives and anchovies are naturally salty
• Pulse until you reach your preferred texture, chunky or smooth.
• Taste and adjust with a little extra lemon juice, salt or pepper until it's perfectly bright and punchy

Notes

• Big, bold flavour in minutes, just blitz everything together for an instant French‑style dip.

• Naturally salty thanks to the olives, capers and anchovies, so go light on extra salt.

• Adjust the texture by pulsing: keep it chunky for crostini or smoother for spreading.

• Brighten it up with extra lemon juice to taste, it lifts the whole tapenade.

• Perfect for mezze platters, crostini, party dips or as a punchy alternative to pesto

Related

Pairing

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