Ever heard the phrase: “anyone can cook”? It’s by the late Chef Auguste Gusteau. Although a fictional character, those words of his carried weight. Because what Gusteau meant wasn’t just about the courage to try, but also the fact that we actually can cook—especially with these step-by-step recipes we’ve gathered for you here.
Before we begin, however, make sure you have an oven. Because if there’s any other kitchen appliance as vital as an air fryer, it is the oven. All you have to do is prep the ingredients, arrange them neatly across the sheet pan, turn the dial, and you’re good to go. That’s what these recipes below are about.
1. Sheet-Pan Chipotle-Lime Shimp Bake
Now for the first recipe: Sheet-Pan Chipotle-Lime Shrimp Bake. As the star of the dish is shrimp, it’s more for those who prefer to have a lighter meal (compared to red meat), or a pescatarian diet for health reasons. Because contrary to widespread beliefs, shrimps are in fact relatively low in calories, and high in iodine and omega fatty acids that are beneficial to healthy thyroid, brain and cardiovascular function. This dish will prove different compared to the usual garlic, drunken, battered, or salted egg prawns we’re used to.
The ingredients you’ll need:
– Baby potatoes cut into cubes;
– 1 tablespoon of extra virgin olive oil
– 3/4 teaspoon of salt
– 3 medium limes
– 1/4 cup of melted unsalted butter
– 1 teaspoon of ground chipotle pepper
– Fresh asparagus
– Fresh shrimp, peeled and deveined
– 2 tablespoons of minced fresh cilantros
Step 1: Preheat the oven to 400°C. Place potatoes in a greased baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle, and remaining salt.
Step 2: Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
Step 3: Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.
Recipe by Taste of Home.
SAFRA members get to enjoy 5% off with min. S$60 spend at TADA Fresh Market when they purchase ingredients and other cooking essentials. More information here.
2. Garlic Butter Baked Salmon
Next up, salmon. Raw, grilled, or baked, the pinkish-orange meat can be cooked in a myriad of ways. The best part, however, is how easy it is to prepare this fish. Just pick it up from any supermarket, defrost, and you’re all set for dinner.
On that note, the ingredients you’d need for this recipe are:
– Baby potatoes cut into halves
– 2 tablespoons of olive oil
– 1 ½ teaspoons of salt
– 1/2 teaspoon of cracked black pepper
– Salmon fillets
– 2 ½ tablespoons of minced garlic
– 2 tablespoons of fresh chopped parsley
– 1/3 cup freshly squeezed lemon juice
– 1/2 cup melted unsalted butter
– 1/4 cup of chicken broth
– Lemon slices
Step 1: Heat oven to 200°C. On a sheet pan, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they’re just starting to soften and brown.
Step 2: Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
Step 3: Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
Step 4: Return to the oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout.
Step 5: In a small bowl, combine the remaining butter, garlic and lemon juice with chicken stock. Serve with the salmon, veggies, and lemon slices.
Recipe by Cafe Delites
For seafoods like salmon fillets, SAFRA members get to enjoy 10% off on orders above S$80 at Chee Song Foods. More information here.
3. Balsamic-Seasoned Steak
For the third recipe, we shift away from seafood to red meat. For those who are looking for a home-cooked anniversary dinner, or birthday meal, the Balsamic-Seasoned Steak is perfect for the occasion (and you won’t burn a hole in your pocket).
– Sirloin steak, sliced
– 1/4 teaspoon of coarsely ground pepper
– 2 tablespoons of balsamic vinegar
– 2 teaspoons of steak sauce
– Swiss cheese, cut into thin strips
Step 1: Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil for seven minutes. Meanwhile, mix vinegar and steak sauce.
Step 2: Turn steak; drizzle with one tablespoon vinegar mixture. Broil just until meat reaches desired doneness (for medium-rare, a thermometer should read 135°C; medium, 140°C; medium-well, 145°C) for four to six minutes.
Step 3: Remove steak to a cutting board; let stand for five minutes. Cut steak into 1/4-in. slices; return to broiler pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil just until the cheese is melted.
Recipe by Taste of Home
For meats like beef, SAFRA members get to enjoy 10% off on orders above S$80 at Chee Song Foods. More information here.
4. Pumpkin and Brussels Sprouts Pasta Bake
Vegetarians and vegans, we’ve not forgotten you. The last recipe to try is Delicious Magazine’s Pumpkin and Brussels Sprouts Pasta Bake. Preparing this dish is easier than reading its name out loud without tripping. This is an easy dish to prepare and it’s not just fruits, grains, and nuts. Moreover, there’s pumpkin — it not only adds a tinge of sweetness to the palate, but is also high in vitamins, minerals, antioxidants (and more importantly, low in calories) to your body. What’s not to love about it?
– 600g pumpkin, peeled and cut into 2cm chunks
– 2 tsp olive oil, plus extra for drizzling
– 350g penne pasta
– ½ x 400g tin cannellini beans, drained and rinsed
– 150g mixed cheddar and mozzarella (we used ready-grated)
– 300ml good quality vegetable stock
– 40g fresh breadcrumbs
– 200g brussels sprouts, halved or shredded
– 2 garlic cloves, crushed
– Small handful fresh sage leaves, finely sliced
Step 1: Heat the oven to 200°C/180°C fan/gas 6. Toss the pumpkin in a roasting tin with 1 tsp of the olive oil, season well, then roast for 30 minutes.
Step 2: Meanwhile, cook the pasta in a pan of boiling water as in the pack instructions. Drain, reserving 100ml of the pasta cooking water. Return the pasta to the pan, stir in a drizzle of oil, then set aside.
Step 3: Set the grill to medium. Mash the roasted pumpkin with the cannellini beans, then stir in 100g of the cheese, the reserved cooking water and the stock. Stir the mixture into the pasta, adding a splash more stock or water to loosen, if needed. Spoon all the mixture into a medium baking dish.
Step 4: Mix the remaining cheese with the breadcrumbs and a little oil, then sprinkle over the pasta and grill for 5 minutes until golden and bubbling.
Step 5: Heat the remaining 1 tsp oil in a heavy-based frying pan and stir-fry the brussels sprouts for 2-3 minutes until beginning to char. Add the garlic and sage, then fry for 1 minute more. Spoon the veg over the hot pasta to serve.
Recipe by Delicious Magazine
SAFRA members get to enjoy 5% off with min. S$60 spend at TADA Fresh Market when they purchase fresh greens and other cooking essentials. More information here.
So, what’re you waiting for? Get cooking!