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EASY Recipes, Manaoag (2026)

13/09/2026

CHILLI CHICKEN STIRFRY

Ingredients:
500g Chicken thighs, diced
Rice noodles of choice
1 large onion cut into wedges
1/2 Yellow and Red Capsicum, diced
2-3 handfuls baby spinach
1 long red chilli, sliced.
1/2 cup chicken stock
1 tblspn tomato ketchup
2 garlic cloves diced
1/2 tspn White pepper
1 tblspn oil for frying

Marinade:
2 tblspns light soy
2 tblspns dark soy
1 tblspn oyster sauce
1 tspn minced ginger
1/2 tspn minced red chilli

Method:
Prepare noodles as per pkt instructions

Place diced chicken in a resealable bag or bowl
Add marinade ingredients and seal.
Allow to marinate 2-3 hrs

Heat oil in a pan
Add chicken and garlic. Fry until chicken is almost cooked.
Add capsicum, ketchup, pepper and onion.

Continue to fry until vegetables are softened.
Add baby spinach and stock, Stir through.
Cook an extra 1-2 minutes.

Add drained noodles. Toss through to combine.
Serve immediately.

**

13/09/2026

POTATO & LEEK SOUP

Ingredients:
4-5 potatoes, diced
1 leek, washed and sliced
1-2 Bacon Rashers, cooked and chopped
1 lt chicken stock, extra to top up
1-2 tspns chicken stock powder
1 garlic clove
1/2 cup cream
1 Tbsp oil
Salt & pepper

Directions:
Heat oil in a pot.
Add garlic and Leek, cook until leek has softened down.
Add potatoes and stock & stock powder.
Bring to the boil and then lower to a simmer.
Cook 30 mins, checking to ensure liquid isn’t evaporating. If it is, add more stock.
Once potatoes are cooked and softened, remove from the heat.
Using a blender, blend until smooth.
Season to taste.
Add cream and return to the stove top.
Heat through and serve topped with croutons and chopped bacon bits.
Serves 4

13/09/2026

CHICKEN CUSHION with citrus stuffing
Serves 6

Ingredients:
1 whole chicken (de-boned)
1 stale breadcrust, crumbed
1/2 brown onion, diced
4-5 fresh sage leaves, finely chopped
Salt, pepper
4-5 dobs of butter
Zest and juice of 1 small lemon
Olive oil
Cooking twine

Method:
You can either de-bone the chicken yourself as I did, or ask your local butcher to do it for you. Skin needs to be intact. There are many online tutorials that are a great guide.

Once your chicken is fully de-boned, lay it out skin side down.
In a small bowl mix breadcrumbs, sage, lemon zest, onion, butter and lemon juice. Press mix down the centre on the chicken, fold chicken over to encase.
Turn over, and form a round shape.

Cut a length of twine, ease under chicken, pull semi tight, and tie off with a knot.
Turn chicken and repeat, repeating until you have 8 segments as shown.

Rub chicken all over with olive oil, and season with salt and pepper.
Place in a tray lined with baking paper.

Pre-heat oven to 200C
Bake 30 minutes, remove, baste again with olive oil.
Bake another 30 minutes, turn and baste once more.
Continue baking another 20-30 minutes.

I served with duck fat roast potatoes and a zucchini, tomato bake topped with parmesan cheese. Spoon over gravy made from pan juices.
Serve.

TOMATO ZUCCHINI BAKE:

Slice some zucchini, dice tomatoes, season with salt and pepper, drizzle with olive oil. Bake at 180, around 15 minutes, top with some finely grated Parmesan cheese back in the oven to melt and serve.

13/09/2026

🥓 Bacon Pancake Dippers 🥞

Ingredients

• 1 (12-ounce) package bacon
• 1 (10-ounce) box pancake mix, or your favorite mix
• 1 cup water, or as needed
• Oil, for the griddle
• Maple syrup, for dipping

Directions

1. Arrange the bacon in a large skillet over medium-high heat. Cook, turning the slices occasionally, until they are evenly browned, about 10 minutes. Transfer the bacon to paper towels to drain.

2. Lightly coat a griddle with oil and place it over medium-high heat.

3. Mix the pancake batter according to the package directions. Spoon or pipe the batter onto the hot griddle in long, narrow shapes that are slightly longer and wider than the bacon slices.

4. Place one cooked bacon slice onto each pancake while the batter is still cooking, gently pressing it into the surface.

5. Let the pancakes cook for 3–4 minutes, until bubbles appear and the edges look dry. Carefully turn them over and continue cooking for another 2–3 minutes, or until golden brown.

6. Serve the pancake dippers warm with maple syrup on the side for dipping.

Prep Time: 6 min
Cook Time: 15 min
Total Time: 21 min
Servings: 12

13/09/2026

🍝 Creamy Vodka Pasta

Ingredients

* 500 g / 1 lb penne or ziti pasta
* 2 tsp salt (for pasta water)
* 1 1/2 tbsp olive oil
* 1/2 small onion, finely diced
* 2 garlic cloves, minced
* 1/2 cup tomato paste
* 1 1/4 cups heavy cream or thickened cream
* 1/3 cup vodka (or chicken stock/broth for no alcohol)
* 1/2 tsp red pepper flakes (optional)
* 3/4 tsp salt
* Pinch black pepper
* 50 g / ~1 cup freshly grated Parmesan cheese (plus extra for serving)
* 1/2 cup+ reserved pasta cooking water
* Chopped parsley (optional)

Preparation

1. Bring a large pot of salted water to a boil. Cook the pasta until just tender.

2. Before draining, stir the cooking water and reserve about 1 cup. Drain the pasta and set aside.

3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, then cook until softened.

4. Add the tomato paste and cook while stirring until it becomes slightly darker in color.

5. Pour in the cream, followed by the vodka, red pepper flakes, salt, and black pepper. Let the sauce gently simmer for about 3 minutes.

6. Add the grated Parmesan and stir until completely melted and the sauce is smooth.

7. Add the cooked pasta along with about 1/2 cup of the reserved pasta water. Toss thoroughly until the sauce evenly coats the pasta and clings to it.

8. Add additional pasta water as needed to reach the desired consistency.

9. Serve immediately with extra Parmesan and chopped parsley, if desired.

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4–5 people

13/09/2026

🍝 Sausage Ragu with Pappardelle

Ingredients

* 2 tbsp olive oil
* 1 small onion, finely chopped
* 3 garlic cloves, finely minced
* 1 carrot, peeled and grated
* 2 celery stalks, grated
* 1 tsp fennel seeds
* 350 g pork sausages, meat removed from casings
* 350 g beef sausages, meat removed from casings
* 2 tbsp tomato paste
* 1 cup red wine (or extra stock)
* 1 cup chicken stock
* 400 g crushed tomato
* 3 thyme sprigs or 1/2 tsp dried thyme
* 2 bay leaves
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/4 tsp chilli flakes (optional)
* 500 g pappardelle pasta (or any pasta)
* Parmesan, grated (for serving)
* Parsley, finely chopped (optional)

Preparation

1. Preheat the oven to 180 °C / 160 °C fan.

2. Warm the olive oil in a large heavy-based pot. Add the onion, garlic, carrot, celery, and fennel seeds. Cook until the vegetables become tender.

3. Add the pork and beef sausage meat, breaking it apart with a spoon as it cooks. Continue until the meat is no longer pink.

4. Mix in the tomato paste and cook for 1 minute. Pour in the red wine and simmer until the liquid has reduced by half.

5. Add the chicken stock, crushed tomatoes, thyme, bay leaves, salt, black pepper, and chilli flakes if using. Stir everything together.

6. Cover the pot and transfer it to the oven. Cook for 1 hour.

7. Remove the pot from the oven and mash the meat further with a spoon or masher. Return the covered pot to the oven and cook for another 45 minutes.

8. Cook the pappardelle according to the package instructions. Before draining, reserve some of the pasta cooking water.

9. Combine the pasta with the ragu and add a small splash of reserved pasta water. Toss until the sauce coats the pasta evenly.

10. Serve immediately with grated Parmesan and finely chopped parsley, if desired.

Prep Time: 20 minutes
Cooking Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Servings: 5–6 people

13/09/2026

🍝 Ricotta Gnocchi with Creamy Mushroom Sauce

Ingredients

* 250 g (8 oz) full-fat ricotta
* 3/4 cup (75 g) freshly grated Parmesan
* 1 large egg
* 1 egg yolk
* 1/4 tsp salt
* Pinch of black pepper
* 3/4 to 1 cup plain or all-purpose flour, plus extra for dusting
* 30 g (2 tbsp) unsalted butter
* 2 garlic cloves, finely minced
* 1/2 onion or 1 shallot, finely chopped
* 2 thyme sprigs or 1/2 tsp dried thyme
* 250 g (8 oz) mushrooms, sliced
* 1/3 cup dry white wine (optional)
* 1/2 cup chicken stock or broth
* 2/3 cup thickened or heavy cream
* Extra grated Parmesan, for serving
* Fresh parsley, finely chopped (optional)

Preparation

1. Combine the ricotta, Parmesan, egg, egg yolk, salt, and black pepper in a bowl. Mix until smooth.

2. Stir in 3/4 cup of flour to form a sticky dough. Add more flour as needed until the dough becomes soft and manageable.

3. Place the dough on a lightly floured surface. Knead gently, then shape it into a disc.

4. Cut the dough into wedges. Roll each piece into a log about 25 cm long, then slice into pieces approximately 1.5 cm wide.

5. Lightly coat the gnocchi pieces with flour to keep them from sticking together.

6. Melt the butter in a large skillet. Add the onion, garlic, and thyme, then cook for 1 minute.

7. Add the sliced mushrooms, salt, and black pepper. Cook for about 5 minutes, until the mushrooms are tender.

8. Pour in the white wine, if using, and let it simmer until most of the liquid has evaporated.

9. Add the chicken stock and cream. Simmer for 5 minutes, allowing the sauce to thicken slightly.

10. Bring a pot of salted water to a boil. Add the gnocchi and cook until they rise to the surface, approximately 2½ minutes.

11. Transfer the cooked gnocchi directly into the mushroom sauce. Gently toss for about 1 minute so the sauce coats each piece.

12. Serve warm with extra grated Parmesan and fresh parsley, if desired.

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 3

13/09/2026

🍝 Creamy Goat Cheese and Roasted Red Pepper Orzo

Ingredients

* 250 g (8 oz) risoni or orzo pasta
* 2 tsp salt (for pasta water)
* 2 tbsp extra-virgin olive oil
* 1 red onion, halved and sliced
* 2 garlic cloves, minced
* 310 g (about 1 cup) roasted red peppers, chopped
* 2 cups tomato passata or puree
* 1/2 cup sliced olives (Kalamata or pickly)
* 1/4 tsp salt
* 1/4 tsp black pepper
* 120 g (4 oz) creamy goat cheese
* 1 packed cup basil leaves or 1 tbsp chopped parsley (for finishing)

Preparation

1. Bring a large pot of salted water to a boil. Cook the risoni until slightly firmer than al dente.

2. Reserve about 1/2 cup of the pasta water, then drain the risoni and set it aside.

3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced red onion and cook until softened.

4. Stir in the garlic and roasted red peppers. Cook for another minute.

5. Pour in the tomato passata and add the sliced olives. Bring the mixture to a gentle simmer, then reduce the heat and cook for 3–5 minutes.

6. Add the cooked risoni, salt, pepper, and reserved pasta water. Stir well until everything is evenly combined.

7. Crumble in most of the goat cheese and stir until it melts into the sauce, creating a creamy consistency.

8. Add the basil leaves or chopped parsley and mix gently.

9. Divide the risoni among serving bowls. Finish with the remaining goat cheese and fresh herbs.

Prep Time: 7 minutes
Cooking Time: 13 minutes
Total Time: 20 minutes
Servings: 4

13/09/2026

🐟 Lemon Garlic Tuna Pasta

Ingredients

* 400 g pasta (penne, fusilli, or your favorite shape)
* 1 can tuna in oil, drained
* 2 tbsp olive oil (or the oil from the tuna)
* 2–3 garlic cloves, minced
* ½ tsp chili flakes (optional)
* Zest and juice of 1 lemon
* ½ cup cherry tomatoes, halved
* Salt and black pepper, to taste
* Fresh parsley, chopped
* Grated Parmesan cheese (optional)

Preparation

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve a small amount of the cooking water, then drain.

2. Warm the olive oil in a large skillet over medium heat.

3. Add the minced garlic and chili flakes, if using. Cook briefly until the garlic becomes fragrant.

4. Add the drained tuna and gently separate it into large pieces with a spoon.

5. Stir in the lemon zest, lemon juice, and halved cherry tomatoes. Cook briefly to combine the flavors.

6. Add the drained pasta to the skillet and toss until everything is evenly mixed.

7. Pour in a small splash of reserved pasta water if the mixture needs loosening.

8. Season with salt and black pepper, then finish with freshly chopped parsley.

9. Serve warm with grated Parmesan, if desired.

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4

13/09/2026

🎃 Pumpkin Crisp

Ingredients

For the Pumpkin Filling

* 4 cups pumpkin purée
* ½ cup brown sugar
* 2 tbsp all-purpose flour
* 1 tsp pumpkin pie spice
* ¼ tsp salt

For the Topping

* 1 cup old-fashioned oats
* ⅔ cup all-purpose flour
* ½ cup packed brown sugar
* 1 tsp ground cinnamon
* ½ tsp pumpkin pie spice
* ¼ tsp salt
* ½ cup cold unsalted butter, cubed

Preparation

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.

2. Place the pumpkin purée, brown sugar, flour, pumpkin pie spice, and salt in a large bowl. Stir until the mixture is smooth and evenly combined.

3. Transfer the pumpkin mixture to the prepared baking dish and spread it into an even layer.

4. In another bowl, combine the oats, flour, brown sugar, cinnamon, pumpkin pie spice, and salt.

5. Add the cold cubed butter and work it into the dry mixture until coarse, crumbly pieces form.

6. Distribute the topping evenly over the pumpkin filling.

7. Bake for approximately 40 minutes, until the topping is golden and the pumpkin mixture is bubbling around the edges.

8. Allow the crisp to cool for a few minutes before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

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