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YUMMY FOOD, Melbourne (2026)

10/09/2026

Golden Pan-Seared Chicken Marsala with Creamy Mushroom Sauce and Angel Hair Pasta

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
3/4 cup dry Marsala w**e
1 cup chicken broth
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
8 ounces angel hair pasta
1/4 cup fresh parsley, chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes, optional
Extra Parmesan and parsley for garnish

Directions:

Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
Place the chicken breasts between two sheets of parchment paper and gently pound them to an even thickness. Season both sides with salt, black pepper, and garlic powder.
Add the flour to a shallow dish and lightly dredge each chicken breast, shaking off any excess flour.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
Reduce the heat to medium and add the remaining tablespoon of butter. Add the sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until tender and beautifully browned.
Add the minced garlic and Italian seasoning. Cook for about 30 seconds, just until fragrant.
Pour in the Marsala w**e and scrape the browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes so the w**e reduces slightly.
Add the chicken broth and simmer for another 3-4 minutes. Stir in the heavy cream and Parmesan cheese, then season with additional salt and black pepper to taste. Add the red pepper flakes if desired.
Return the chicken to the skillet and spoon the creamy mushroom sauce over the top. Simmer gently for 2-3 minutes, allowing the chicken to absorb the rich flavors and the sauce to become velvety and glossy.
Add the cooked angel hair pasta to the skillet. Toss gently with the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve the pasta with the golden chicken breasts arranged on top. Spoon plenty of creamy Marsala mushroom sauce over the chicken and pasta.
Finish with freshly chopped parsley and a sprinkle of Parmesan. For an extra indulgent presentation, drizzle additional sauce over the chicken just before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 735 kcal | Servings: 4 servings

10/09/2026

Golden Mediterranean Chicken Bake with Roasted Vegetables, Herbs & Feta

Ingredients:

1 1/2 lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
2 medium zucchini, sliced into half-moons
1 red bell pepper, sliced into strips
1 1/2 cups cherry tomatoes
1 small red onion, sliced
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Lemon wedges, for serving

Directions:

Preheat the oven to 425°F (220°C). Lightly grease a large baking dish with a little olive oil.
Place the chicken pieces, zucchini, red bell pepper, cherry tomatoes, and red onion in the prepared baking dish.
In a small bowl, whisk together the olive oil, minced garlic, oregano, basil, smoked paprika, onion powder, salt, black pepper, lemon juice, and lemon zest.
Pour the seasoned olive oil mixture over the chicken and vegetables. Toss everything thoroughly until the chicken and vegetables are evenly coated.
Spread the mixture into an even layer, keeping the chicken pieces nestled among the vegetables.
Bake uncovered for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.
Remove the baking dish from the oven and scatter the crumbled feta evenly over the top.
Switch the oven to broil and broil for 2-3 minutes, watching carefully, until the feta becomes slightly melted and develops lightly golden edges.
Remove from the oven and allow the bake to rest for 5 minutes. Sprinkle generously with fresh parsley and serve with lemon wedges.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 465 kcal | Servings: 4 servings

10/09/2026

Golden-Seared Chicken Diane with Dijon Mushroom Cream Sauce

Ingredients:

4 boneless, skinless chicken breasts
8 oz cremini mushrooms, sliced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small shallot, finely minced
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup freshly chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
Extra parsley for garnish

Directions:

Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and smoked paprika.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side, or until deeply golden and cooked through. Transfer the chicken to a plate and loosely cover with foil.
Reduce the heat to medium and add the butter to the same skillet. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until tender and golden around the edges.
Add the minced shallot and garlic. Cook for 1-2 minutes, stirring frequently, until softened and fragrant.
Pour in the chicken broth and Worcestershire sauce. Scrape the browned bits from the bottom of the skillet and simmer for 2-3 minutes to slightly reduce the liquid.
Stir in the Dijon mustard and heavy cream. Add the fresh thyme and continue simmering gently for 3-4 minutes, until the sauce becomes thick, silky, and glossy.
Return the seared chicken breasts to the skillet and spoon the creamy mushroom sauce generously over the top. Simmer for another 2-3 minutes so the chicken can absorb the flavors.
Remove the skillet from the heat and stir in the fresh lemon juice. Taste and adjust the salt and black pepper as needed.
Garnish generously with freshly chopped parsley and serve immediately, allowing plenty of the creamy Dijon mushroom sauce to pool around each golden chicken breast.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 545 kcal | Servings: 4 servings

10/09/2026

Fall-Apart Tender Lamb Shanks Braised in Rich Herb-Infused Gravy

Ingredients:

4 lamb shanks, about 1 pound each
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 medium yellow onion, diced
3 carrots, peeled and sliced
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef or lamb broth
1 cup dry red w**e
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary, chopped
2 bay leaves
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1/4 cup fresh parsley, chopped
Creamy mashed potatoes, for serving

Directions:

Preheat the oven to 325°F (165°C).
Pat the lamb shanks dry with paper towels. Season generously with salt, black pepper, and smoked paprika.
Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Add the lamb shanks and sear for 3-4 minutes per side, until deeply browned. Transfer them to a plate.
Reduce the heat to medium. Add the diced onion and carrots to the same pot and cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring frequently, until fragrant and slightly caramelized.
Pour in the red w**e and Worcestershire sauce. Scrape the bottom of the pot to loosen the browned bits and simmer for 3-4 minutes.
Add the broth, thyme, rosemary, and bay leaves. Stir well and bring the liquid to a gentle simmer.
Return the browned lamb shanks to the pot. The liquid should come about halfway up the sides of the shanks.
Cover the Dutch oven tightly with its lid and transfer it to the oven. Braise for 2 1/2 to 3 hours, turning the lamb once halfway through cooking, until the meat is exceptionally tender and nearly falling from the bone.
Carefully remove the lamb shanks and bay leaves from the pot. Place the lamb on a plate and cover loosely with foil to keep warm.
Place the Dutch oven over medium heat. In a small bowl, mash together the flour and butter to form a smooth paste.
Whisk the butter-flour mixture into the braising liquid. Simmer for 3-5 minutes, stirring frequently, until the gravy thickens.
Taste the gravy and adjust the seasoning with additional salt and black pepper if needed.
Return the lamb shanks to the gravy and spoon the sauce generously over the meat.
Garnish with fresh parsley and serve hot over creamy mashed potatoes, spooning plenty of herb-infused gravy over each serving.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Kcal: 725 kcal | Servings: 4 servings

30/08/2026

Smoky Garlic-Paprika Chicken in Velvety Cream Sauce with Spinach, Peppers, Naan & Crispy Toppings

Ingredients:

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup roasted red pepper strips
1 tablespoon white miso paste
1 cup chicken broth
1 cup heavy cream
4 cups baby spinach
1/4 teaspoon red pepper flakes
2 cups cooked jasmine rice
2 garlic naan breads, toasted and cut into wedges
2 tablespoons crispy fried shallots
1/4 cup roasted macadamia nuts, crushed
1/2 avocado, sliced
2 tablespoons fresh micro herbs
1 tablespoon chili oil

For the crispy curry leaf butter drizzle:

3 tablespoons unsalted butter
8 fresh curry leaves
1/4 teaspoon smoked paprika
Pinch of salt

Directions:

Pat the chicken pieces dry. In a bowl, combine smoked paprika, sweet paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken and toss until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear for 4-5 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
Reduce the heat to medium and add the butter to the same skillet. Add the minced garlic and cook for about 30 seconds, stirring constantly.
Add the sun-dried tomatoes and roasted red pepper strips. Cook for 1-2 minutes to release their flavor.
Stir the miso paste into the chicken broth until smooth. Pour the mixture into the skillet, scraping up the browned bits from the bottom.
Pour in the heavy cream and add the red pepper flakes. Stir well and simmer gently for 3-4 minutes until the sauce begins to thicken.
Return the chicken and any accumulated juices to the skillet. Simmer for another 3-4 minutes, allowing the chicken to absorb the creamy garlic-paprika sauce.
Add the baby spinach and gently stir until wilted, about 1-2 minutes. Taste and adjust the seasoning if needed.
For the curry leaf butter, melt the butter in a small saucepan over medium heat. Add the curry leaves and cook for 1-2 minutes until fragrant and lightly crisp. Stir in smoked paprika and a pinch of salt, then remove from the heat.
Spoon fluffy jasmine rice into serving bowls and top with the creamy smoky chicken and spinach. Arrange toasted garlic naan wedges alongside.
Finish with avocado slices, crispy fried shallots, crushed macadamia nuts, and micro herbs. Drizzle with the warm curry leaf butter and a small amount of chili oil before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 735 kcal | Servings: 4 servings

30/08/2026

Golden Coconut Lime Chicken with Fragrant Jasmine Rice

Ingredients:

1½ lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili flakes
1 cup full-fat coconut milk
½ cup chicken broth
1 tablespoon fresh lime zest
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
2 cups cooked jasmine rice
¼ cup fresh cilantro, chopped
1 lime, cut into wedges, for serving

Directions:

Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken pieces and season with salt, black pepper, smoked paprika, and cumin. Cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the chopped onion. Cook for 3–4 minutes until softened.
Add the garlic, fresh ginger, and chili flakes. Cook for 30–60 seconds until fragrant.
Pour in the coconut milk and chicken broth, stirring well to combine.
Add the lime zest, lime juice, fish sauce, and honey. Simmer gently for 4–5 minutes until the sauce begins to thicken.
Return the cooked chicken to the skillet and stir to coat it completely in the creamy coconut-lime sauce.
Simmer for another 3–4 minutes, allowing the chicken to absorb the sauce and the flavors to meld together.
Taste and adjust the salt, lime juice, or chili flakes as desired.
Spoon the fluffy jasmine rice into serving bowls and top generously with the creamy coconut lime chicken.
Garnish with fresh cilantro and lime wedges before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 575 kcal | Servings: 4 servings

30/08/2026

creamy Cowboy Butter Chicken Linguine with Garlic, Parmesan, and Fresh Herbs

Ingredients:

12 oz linguine
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
6 tablespoons unsalted butter
5 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan cheese
1/2 cup reserved pasta water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme

Directions:

Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with smoked paprika, Italian seasoning, onion powder, salt, and black pepper.
Add the chicken to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds, until fragrant.
Stir in the Dijon mustard, honey, smoked paprika, red pepper flakes, and lemon juice. Cook for 1-2 minutes, stirring constantly, until the cowboy butter sauce is fragrant and well combined.
Return the cooked chicken to the skillet and toss to coat it thoroughly in the buttery sauce.
Add the drained linguine to the skillet. Pour in a little of the reserved pasta water and toss everything together until the sauce lightly coats the pasta.
Sprinkle in the Parmesan cheese and continue tossing until melted into the sauce. Add more pasta water, a tablespoon at a time, if needed to achieve a silky consistency.
Stir in the fresh parsley, chives, and thyme. Taste and adjust the seasoning if necessary.
Serve immediately with extra Parmesan, fresh herbs, and a pinch of red pepper flakes for additional heat.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 685 kcal | Servings: 4 servings

25/08/2026

Golden Coconut Chicken Curry with Fragrant Indian Spices

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
1 teaspoon ground turmeric
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1 teaspoon Kashmiri chili powder
1/2 teaspoon freshly ground black pepper
1 cup crushed tomatoes
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth
1 teaspoon brown sugar
1 teaspoon salt, or to taste
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
Cooked basmati rice, for serving
Lime wedges, for serving
Fresh cilantro leaves, for garnish

Directions:

Pat the chicken pieces dry with paper towels and season lightly with salt and black pepper.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the cumin seeds and toast for 20–30 seconds, until fragrant and lightly sizzling.
Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and fresh ginger. Cook for 1–2 minutes, stirring constantly, until fragrant.
Add the turmeric, ground coriander, garam masala, Kashmiri chili powder, and black pepper. Stir continuously for about 30 seconds to toast the spices without burning them.
Add the chicken pieces and cook for 5–7 minutes, turning occasionally, until the chicken is lightly browned on the outside.
Stir in the crushed tomatoes and cook for 3–4 minutes, allowing the tomato mixture and spices to combine into a rich, aromatic base.
Pour in the coconut milk and chicken broth. Add the brown sugar and remaining salt, then stir well to combine.
Reduce the heat to medium-low, cover partially, and simmer for 15–20 minutes, stirring occasionally, until the chicken is tender and fully cooked and the sauce has thickened into a creamy orange-golden curry.
Remove the lid and simmer for another 3–5 minutes if needed to reach your preferred sauce consistency.
Stir in the fresh lime juice and chopped cilantro. Taste and adjust the salt, chili, or lime juice as desired.
Spoon the creamy coconut chicken curry over fluffy basmati rice. Finish generously with fresh cilantro leaves and serve with lime wedges.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 485 kcal | Servings: 4 servings

25/08/2026

Golden Chicken Breasts in a Creamy Mushroom Marsala Sauce
Ingredients:
4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup dry Marsala w**e
1/2 cup low-sodium chicken broth
1 teaspoon Italian seasoning
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste

Directions:

Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper. Lightly dredge each chicken breast in flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until lightly golden. The chicken does not need to be fully cooked at this stage.
Transfer the seared chicken breasts to the slow cooker.
Using the same skillet, add the sliced mushrooms and chopped onion. Cook for 4-5 minutes, stirring occasionally, until the mushrooms begin to soften and the onion becomes translucent.
Add the minced garlic and Italian seasoning and cook for 30 seconds, until fragrant.
Pour the Marsala w**e and chicken broth into the skillet, scraping up the browned bits from the bottom. Bring the mixture to a gentle simmer and cook for 2 minutes.
Pour the mushroom and Marsala mixture over the chicken in the slow cooker. Cover and cook on LOW for 3-4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully transfer the cooked chicken to a plate. Stir the heavy cream into the sauce in the slow cooker.
Return the chicken to the sauce and let it rest for 5 minutes so the flavors can come together.
Garnish generously with fresh parsley and serve warm with mashed potatoes, pasta, rice, or crusty bread.

Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes

Kcal: 485 kcal | Servings: 4 servings

22/08/2026

Golden-Seared Chicken Diane with Velvety Dijon Mushroom Cream Sauce

Ingredients:

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons olive oil
2 tablespoons butter
8 ounces cremini or button mushrooms, sliced
2 shallots, finely chopped
2 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup heavy cream
1 tablespoon fresh parsley, finely chopped
Extra black pepper, to taste

Directions:

Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts and sear for 5–6 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover loosely to keep warm.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.
Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until tender and golden.
Stir in the shallots and cook for 2 minutes until softened. Add the garlic and cook for another 30 seconds.
Pour in the chicken broth, scraping up the flavorful browned bits from the bottom of the skillet.
Stir in the Dijon mustard and Worcestershire sauce until fully combined.
Reduce the heat to low and slowly stir in the heavy cream. Simmer for 3–4 minutes until the sauce becomes silky and slightly thickened.
Return the chicken to the skillet and spoon the creamy mushroom sauce over the top. Simmer for 2–3 minutes to warm everything through.
Finish with freshly chopped parsley and an extra crack of black pepper. Serve immediately with the glossy Dijon mushroom sauce spooned generously over the chicken.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 485 kcal | Servings: 4 servings

YUMMY FOOD

10/09/2026

10/09/2026

10/09/2026

10/09/2026

30/08/2026

30/08/2026

30/08/2026

25/08/2026

25/08/2026

22/08/2026

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