Sydney mum of two Nicole Maguire specialises in the simple. With more than three million followers, Maguire shares family-friendly recipes using everyday ingredients on her online hub Simple Home Edit.
But she has not always been a cook. In fact, before she had children, cooking was not on the menu.
"I know what it is like to feel overwhelmed by food, to feel stuck in a cycle of spending too much and still not knowing what to cook."
Her solution is to make a few simple changes — plan ahead, shop smarter and have a bank of easy recipes.
From comforting classics to dinner in 20 minutes, fake-aways and easy entertaining, Maguire has plenty of recipes but says it all starts with a look in the pantry, fridge and freezer and then working out what vegetables are in season or on special before going to the supermarket.
She is also a believer in cooking once and eating multiple times and also being able to freeze portions or components for another meal.
"Why do all the work from scratch every night when you can prep once and coast through the week?"
With handy guides on pantry and fridge-freezer staples and how to shop and organise your kitchen, Maguire’s Simple Dinners Every Day will have you starting the year afresh.
The book
Simple Dinners Every Day, by Nicole Maguire, published by Plum, RRP: $49.99, photography by Alan Benson.
Stir-fried beef with flat rice noodles
Tender, charred beef with caramelised rice noodles — this home-made version of your favourite Chinese takeaway is ready in less than 20 minutes. Add extra veges and you’ve got a quick, flavour-packed meal.
Serves 6
Prep time 5min, plus 10min marinating
Cook time 12 min
Ingredients
400g dried flat rice noodles
2 Tbsp canola oil, avocado oil
or light olive oil
1 small onion, finely sliced
6 spring onions, cut into 3cm batons
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
1 Tbsp light soy sauce
250g bean sprouts, some reserved for garnish
1 Tbsp sesame oil
Marinated beef
450g rump or flank steak, sliced as thinly as possible (4mm thick)
1 tsp freshly grated garlic
1 Tbsp Chinese cooking wine (substitute with mirin or dry sherry)
1 Tbsp light soy sauce
1 Tbsp cornflour
1 Tbsp white sugar
1 Tbsp water
½ tsp freshly ground black pepper
¼ tsp bicarbonate of soda
1 Tbsp canola oil, avocado oil or light olive oil
Method
Place all the marinated beef ingredients in a medium bowl, mix and set aside for 10 minutes.
Bring a medium pot of water to the boil. Add the dried flat rice noodles and cook them for 2-3 minutes or until they are just pliable (note this is generally for 3-4 minutes less than the packet instructions — they will finish cooking in the sauce). Rinse under cold running water and drain using a colander. Set aside.
Heat a large, heavy-based pan (ideally cast-iron) over high heat. Once hot, add the oil and the beef and any residual marinade in the bowl. Cook in batches for 2-3 minutes until just cooked. Set aside on a plate.
Add the onion and spring onion to the same pan and cook, stirring, for 1-2 minutes until fragrant. Toss the noodles into the pan along with the dark soy sauce, oyster sauce and light soy sauce. Toss to combine using tongs. Add the beef (and any juices that have collected on the plate) along with the bean sprouts. Cook for a further 1 minute or until the beef is warmed through.
Turn the heat off, drizzle with the sesame oil, garnish with the reserved bean sprouts and serve immediately.
Cook’s tips
Make ahead
You can marinate the beef up to a day in advance. Store it in an airtight container in the fridge until ready to cook.
Leftovers
Store in an airtight container in the fridge for up to 3 days.
Not suitable to freeze.
Prawn nasi goreng
Got leftover rice and prawns? This nasi goreng is your 20-minute lifesaver — rich, caramelised prawns, crunchy shallots and scrambled eggs rolled in for extra goodness.
Minimal effort, maximum flavour and it’s freezer-friendly too!
Serves 4
Prep time 10 min
Cook time 10 min
Ingredients
2 Tbsp kecap manis (see below if you want to make your own)
2 Tbsp extra-virgin olive oil
1 red onion, sliced into half-moons
1 Tbsp freshly grated garlic
1 Tbsp freshly grated ginger
350g raw, peeled prawns (fresh, or thawed if frozen)
740g (4 cups) left-over cooked basmati rice (or 450g basmati microwave rice)
1 Tbsp fish sauce
Scrambled Egg Rolls
1 Tbsp extra-virgin olive oil
4 eggs, whisked
To serve
2 Lebanese cucumbers, sliced
15g (½ cup) coriander leaves
3 Tbsp crispy fried shallots
2 Tbsp sambal oelek (optional)
1 lime, cut into wedges
Method
If you are making your own kecap manis, combine 125ml (½ cup) each of tamari or all-purpose soy sauce and sugar (any). Heat in a saucepan over low heat for 5-6 minutes or until thick and sticky. It will continue to thicken as it cools. Keep it in an airtight glass jar in the fridge for up to 3 weeks.
For the scrambled egg rolls, heat the olive oil in a non-stick frying pan over medium heat.
Pour the whisked eggs into the pan and swirl to cover the base. Cook undisturbed for 1-2 minutes until just set, then carefully roll the egg up and transfer to a plate. Slice into thin rolls and set aside.
Heat the 2 tablespoons of olive oil in a large pan over medium-high heat. Add the onion and stir-fry for 2 minutes until softened. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the prawns and cook for 2–3 minutes, stirring frequently, until they turn pink and opaque. Add the cooked rice, breaking up any clumps, followed by 2 tablespoons of kecap manis and fish sauce. Cook, stirring, for another 2–3 minutes, ensuring the rice is well-coated and heated through.
To serve, divide the nasi goreng among four plates. Top with the scrambled egg rolls, sliced cucumber, coriander leaves, crispy fried shallots and sambal oelek (if using). Serve with lime wedges for squeezing over.
Cook’s tips
Make ahead
The rice can be cooked and stored in the fridge in an airtight container for up to 2 days in advance. The stir-fry itself is best enjoyed fresh but can be made earlier and reheated in a pan.
Leftovers
Store in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.
Thaw in the fridge overnight prior to reheating for best results. The egg rolls are not suitable to freeze.
Perfectly poached chicken: 3 cheese tortellini pesto pasta salad
This isn’t your average pasta salad — it’s creamy, fresh and loaded with flavour, plus it works warm or cold. Fancy vibes, minimal effort!
Serves 4
Prep time 15 min
Cook time 10 min
Creamy pesto dressing
50g (½ cup) walnuts
1 large bunch basil, leaves picked
1 tsp freshly grated garlic
100g (1 cup) freshly grated parmesan, plus extra to serve
3 Tbsp extra-virgin olive oil
125g (½ cup) plain yoghurt
2 Tbsp lemon juice
1 tsp sea salt flakes
¼ tsp freshly ground black pepper
Salad
500g cheese tortellini
½ quantity (about 2 cups) shredded poached chicken
75g (½ cup) sun-dried tomatoes, roughly chopped
120g baby spinach or rocket leaves
1 red onion, finely sliced
Method
For the creamy pesto dressing, place the walnuts, basil, garlic, parmesan and extra-virgin olive oil in a food processor. Blitz until combined but there is still a little texture. Transfer to a medium bowl and stir in the plain yoghurt, lemon juice, salt and pepper.
For the salad, cook the tortellini according to the packet instructions. Drain and refresh under cool water to stop the cooking process.
Add the tortellini to a large bowl along with the chicken, sun-dried tomatoes, spinach, onion and creamy pesto dressing. Toss gently to combine.
Serve the salad family-style in one large bowl, or divide among four bowls. Top with extra parmesan and serve immediately. The salad can be eaten warm, at room temperature or cold.
Cook’s tips
Make Ahead
The creamy pesto dressing can be made up to 3 days ahead and stored in an airtight container in the fridge. The entire salad can be assembled a few hours ahead and stored in the fridge — just give it a quick toss before serving.
Leftovers
Store in an airtight container in the fridge for up to 2 days.
Not suitable to freeze.
