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New easy recipes

Do you like experimenting in the kitchen? There’s nothing quite as exciting as trying a new recipe.

Trying new recipes helps develop your understanding of cooking as you learn different flavour combinations, skills and find new favourite dishes to make for the family.  

goodtoknow Recipes adds new cheap, quick and easy recipes to the website every single week so you’ll never run out of ideas.

Give your family, friends or co-workers a treat by trying our new recipes for dinner, lunches, cakes, bakes, desserts and more.

Featuring regular new recipes from Woman’s Weekly and a brand new cupcake every week from our cupcake queen Victoria Threader, our new recipes also include seasonal recipes and dishes from your favourite celebrity chefs and TV shows including The Hairy Bikers and Gordon Ramsay.

And of course, we love seeing all your original recipes you send in. If you’ve got a recipe you and your family just love, take a picture, write it up and send it in to goodtoknowrecipes@ipcmedia.com and we’ll feature it on the site!

If you’re looking for new ideas for sweet or savoury dishes, you’re bound to find something that will take your fancy in our collection of new easy recipes.

Cream of Cauliflower – Come for the Soup, Stay for the Bacon Gremolata

We’re heading into the heart of hot soup season, and this
cream of cauliflower will ward off autumn’s chill with the best of them. I’m a
big fan of the cauliflower in all forms, but this simple soup may be my
favorite application.


Of course, human nature being what it is, I wasn’t satisfied
with just the soup, and wanted to garnish with something new and exciting.
Unfortunately, I couldn’t think of anything, so I decided to follow that age-old
advice which says, “when in doubt, bacon.”

I’ve garnished soups like this with bacon before, but never
tried toasting breadcrumbs in the rendered fat. Not surprisingly, it worked
very well, and the additions of lemon zest and parsley elevated things even
more. The only problem with a recipe like this is the next time I’m served a
cream of cauliflower, no matter how good it is, I’m going to be a little sad
there’s no bacon gremolata floating on top.

By the way, I realize there are no breadcrumbs in a true
gremolata, but I thought it sounded kind of cool, and besides, I’ve never been
that big on respecting the sanctity of culinary terms. I was going to go with
“baconized breadcrumbs,” but that sounded a little too much like molecular
gastronomy, which is much worse.

If you’re not into eating animals, some diced shiitake
mushrooms and a pinch of smoked paprika would be a great substitute in the
gremolata. You’d also need to add some olive oil to replace the rendered bacon
fat, but you probably knew that.

Now that I think about it, that vegetarian version sounds
pretty amazing as well. Maybe next time I’ll skip the bacon and…oh, who am I
kidding? Anyway, I hope you give this delicious fall soup a try soon. Enjoy!


Ingredients for about 8 servings:
1 onion, chopped
1 rib celery, chopped
1 tbsp olive oil
3 cloves garlic
salt to taste
1 large russet potato, peeled, quartered
2 heads cauliflower, trimmed
1 quart chicken broth
1 quart water
1/2 cup cream
cayenne to taste
For the gremolata:
4 strips bacon
1 1/2 cups fresh breadcrumbs

Lattice Top Peach Pie – How to Weave Dough Like a Dream

We are right in the middle of peach season, and what better way to show them off, than in this classic, lattice-top pie? And by classic, I mean the peek-a-boo crust design, not the filling, which has a few ingredients that are definitely not classic.


By the way, if you’re peaches are too ripe to peel, then you can remove the skin by cutting an “X” on the bottom and dipping in boiling water. Of course, if they’re really ripe and juicy, you probably shouldn’t be making pie with them anyway. Those are the kind of peaches where you take off your shirt and just eat them over the sink.

Above and beyond beautiful, this lattice design is also very practical. When you’re making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded “watery pie syndrome.” That’s also the reason we boil the excess juices down to a syrup. 

So, whether you use this lattice-top technique for a peach pie, or other juicy fruits, I hope you give it a try soon. Enjoy!



Ingredients for One 10-inch Pie:
about 3 pounds fresh peaches, peeled and sliced (about 2 lbs 12 oz once trimmed)
1 cup white sugar, divided
tiny pinch of salt
1/4 cup flour
1 tbsp cornstarch
pinch of cayenne
1 tsp lemon juice
pinch of cinnamon
enough pie dough for a double crust pie (get recipe here)
– Bake at 350 F. until browned and bubbling. Mine took about 1 hour 15 minutes, but I peek a lot)