New Aged Care are passionate about making a difference in the lives of our community. 

Quick & Easy Recipes

Need some inspiration on what to cook for dinner? We have some quick & easy recipes that you can make for one, or even up to four people!


All recipes below are sourced from RecipeTinEats - https://www.recipetineats.com/

One Pot Creamy Tomato Beef Pasta

Ingredients

  • Drizzle of olive oil
  • 1/2 garlic clove
  • 1/4 brown onion
  • 125g beef mince
  • 1/2 tsp italian herbs
  • 1/2 tbsp tomato paste
  • 100g crushed tomatos (or passata)
  • Pinch of chilli flakes (optional)
  • 1/4 tsp cooking salt
  • Pinch of black pepper
  • 250ml chicken stock/broth
  • 90g fusilli, penne, elbow macaroni (or other short pasta)
  • 45ml thickened/heavy cream

Ingredients

  • Drizzle of olive oil
  • 1 garlic clove
  • 1/2 brown onion
  • 250g beef mince
  • 1 tsp italian herbs
  • 1 tbsp tomato paste
  • 200g crushed tomatos (or passata)
  • 1/4 tsp chilli flakes (optional)
  • 3/4 tsp cooking salt
  • 1/4 tsp black pepper
  • 500ml chicken stock/broth
  • 175g fusilli, penne, elbow macaroni (or other short pasta)
  • 90ml thickened/heavy cream

Ingredients

  • Drizzle of olive oil
  • 1 1/2 garlic cloves
  • 3/4 brown onion
  • 375g beef mince
  • 1.5 tsp italian herbs
  • 1.5 tbsp tomato paste
  • 300g crushed tomatos (or passata)
  • 1/3 tsp chilli flakes (optional)
  • 1 tsp cooking salt
  • 1/3 tsp black pepper
  • 750ml chicken stock/broth
  • 260g fusilli, penne, elbow macaroni (or other short pasta)
  • 135ml thickened/heavy cream

Ingredients

  • Drizzle of olive oil
  • 2 garlic cloves
  • 1 brown onion
  • 500g beef mince
  • 2 tsp italian herbs
  • 2 tbsp tomato paste
  • 400g crushed tomatos (or passata)
  • 1/2 tsp chilli flakes (optional)
  • 1 1/2 tsp cooking salt
  • 1/2 tsp black pepper
  • 1 litre chicken stock/broth
  • 350g fusilli, penne, elbow macaroni (or other short pasta)
  • 180ml thickened/heavy cream

  • Instructions

    1. Sauté – Heat the oil on high heat in a large heavy-based pot. Cook garlic and onion for 1 1/2 minutes.


    2. Cook beef & seasonings – Add beef and cook, breaking it up as you go, until you can no longer see red meat. Add the Italian herbs and cook for 30 seconds, then add tomato paste and cook for 1 minute to cook out the raw flavour.


    3. All in – Add crushed tomato, chicken stock, salt, pepper and red pepper flakes, if using. Stir, then add the pasta.


    4. Cook 15 min – Bring the liquid to a simmer, then cook for 15 minutes, stirring every couple of minutes then more frequently towards the end (ensure pasta doesn't stick to base) until the pasta is just about cooked.


    5. Creamy – Add cream, then simmer for a further 1 to 2 minutes. It will still be quite saucy – this is what you want! Pasta absorbs liquid quickly, so it will still be nice and oozy when you start eating.


    6. Serve – Remove from the stove. Give it a good stir then ladle into bowls. Serve with parmesan and parsley.

Beef Fried Rice

Ingredients

Sauce:

  • 1/4 tbsp dark soy sauce
  • 1/2 tsp light soy sauce
  • 1/2 tbsp oyster sauce
  • 1/4 tbsp Chinese cooking wine
  • Pinch of white sugar
  • Pinch of white or black pepper

Fried Rice:

  • 1/4 tsp sesame oil
  • 1/2 egg
  • 1/2 tbsp oil (neutral oil)
  • 1/5 onion (finely diced)
  • 1/2 garlic clove (finely minced)
  • 60g beef mince
  • 1/2 cup frozen diced carrots, peas, corn
  • 3/4 cup day-old cooked rice (1 cup uncooked rice = 3 cups cooked)
  • 1/5 cup finely sliced green onions

Ingredients

Sauce:

  • 1/2 tbsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tbsp Chinese cooking wine
  • 1/4 tsp white sugar
  • Pinch of white or black pepper

Fried Rice:

  • 1/2 tsp sesame oil
  • 1 egg
  • 1 tbsp oil (neutral oil)
  • 1/4 onion (finely diced)
  • 1 garlic clove (finely minced)
  • 125g beef mince
  • 1 cup frozen diced carrots, peas, corn
  • 1.5 cup day-old cooked rice (1 cup uncooked rice = 3 cups cooked)
  • 1/4 cup finely sliced green onions

Ingredients

Sauce:

  • 3/4 tbsp dark soy sauce
  • 1 1/2 tsp light soy sauce
  • 1 1/2 tbsp oyster sauce
  • 3/4 tbsp Chinese cooking wine
  • 1/3 tsp white sugar
  • Pinch of white or black pepper

Fried Rice:

  • 3/4 tsp sesame oil
  • 1 1/2 eggs
  • 1 1/2 tbsp oil (neutral oil)
  • 1/3 onion (finely diced)
  • 1 1/2 garlic cloves (finely minced)
  • 190g beef mince
  • 1 1/2 cup frozen diced carrots, peas, corn
  • 2 1/4 cup day-old cooked rice (1 cup uncooked rice = 3 cups cooked)
  • 1/3 cup finely sliced green onions

Ingredients

Sauce:

  • 1 tbsp dark soy sauce
  • 2 tsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp Chinese cooking wine
  • 1/2 tsp white sugar
  • 1/8 tsp white or black pepper

Fried Rice:

  • 1 tsp sesame oil
  • 2 eggs
  • 2 tbsp oil (neutral oil)
  • 1/2 onion (finely diced)
  • 2 garlic cloves (finely minced)
  • 250g beef mince
  • 2 cup frozen diced carrots, peas, corn
  • 3 cup day-old cooked rice (1 cup uncooked rice = 3 cups cooked)
  • 1/2 cup finely sliced green onions

  • Instructions

    1. Mix Sauce ingredients in a small bowl, then set aside.


    2. Scramble eggs – Heat sesame oil in a large wok or non-stick pan over medium high heat. Add egg and cook, stirring gently, so it is softly scrambled. Remove onto a plate.


    3. Cook beef – Heat vegetable oil in the same pan over high heat. Add onion and garlic, cook for 30 seconds. Add beef and cook, breaking it up as you go, for 2 minutes or until you no longer see raw beef. Add 2 tablespoons of sauce and cook for 1 minute.


    4. Veg / caramelise beef – Add frozen vegetables and cook for 2 minutes or until the beef gets nicely caramelised – this is the trick to great flavour so do not shortcut this!


    5. Rice & sauce – Add rice and remaining sauce. Toss for 2 minutes until the sauce is well dispersed throughout the rice and the rice grains start to caramelise a bit.


    6. Egg & green onion – Then add scrambled eggs and green onion, give it a quick toss to disperse then divide between bowls. EAT!

Singapore Chicken Vermicelli Noodles

Ingredients

Singapore Noodles Sauce:

  • 1 tbsp light soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 tsp curry powder
  • 1/3 tsp white sugar
  • 1/5 tsp white or black pepper

Chicken:

  • 50g boneless chicken thighs (cut in half lengthways then finely slice)
  • Pinch of cooking salt
  • 1/5 tsp curry powder

Stir Fry Add-Ins:

  • 3/4 tbsp plain oil (canola, veg, peanut)
  • 1 egg (whisked)
  • 30g streaky bacon (chopped)
  • 1/4 brown onion (sliced)
  • 1 garlic clove (minced)
  • 1/3 red capsicum (finely sliced)
  • 25g bean sprouts
  • 15g baby spinach
  • 30g dried vermicelli noodles

Ingredients

Singapore Noodles Sauce:

  • 2 tbsp light soy sauce
  • 2 tbsp Chinese cooking wine
  • 2 tsp curry powder
  • 2/3 tsp white sugar
  • 1/3 tsp white or black pepper

Chicken:

  • 100g boneless chicken thighs (cut in half lengthways then finely slice)
  • Pinch of cooking salt
  • 1/3 tsp curry powder

Stir Fry Add-Ins:

  • 1 1/3 tbsp plain oil (canola, veg, peanut)
  • 1 1/2 egg (whisked)
  • 65g streaky bacon (chopped)
  • 1/3 brown onion (sliced)
  • 2 garlic cloves (minced)
  • 3/4 red capsicum (finely sliced)
  • 50g bean sprouts
  • 30g baby spinach
  • 65g dried vermicelli noodles

Ingredients

Singapore Noodles Sauce:

  • 3 tbsp light soy sauce
  • 3 tbsp Chinese cooking wine
  • 3 tsp curry powder
  • 1 tsp white sugar
  • 1/2 tsp white or black pepper

Chicken:

  • 150g boneless chicken thighs (cut in half lengthways then finely slice)
  • 1/4 tsp cooking salt
  • 1/2 tsp curry powder

Stir Fry Add-Ins:

  • 2 tbsp plain oil (canola, veg, peanut)
  • 2 eggs (whisked)
  • 100g streaky bacon (chopped)
  • 1/2 brown onion (sliced)
  • 3 garlic cloves (minced)
  • 1 red capsicum (finely sliced)
  • 80g bean sprouts
  • 50g baby spinach
  • 100g dried vermicelli noodles

Ingredients

Singapore Noodles Sauce:

  • 4 tbsp light soy sauce
  • 4 tbsp Chinese cooking wine
  • 4 tsp curry powder
  • 1 1/3 tsp white sugar
  • 2/3 tsp white or black pepper

Chicken:

  • 200g boneless chicken thighs (cut in half lengthways then finely slice)
  • 1/3 tsp cooking salt
  • 2/3 tsp curry powder

Stir Fry Add-Ins:

  • 2 1/2 tbsp plain oil (canola, veg, peanut)
  • 2 1/2 eggs (whisked)
  • 130g streaky bacon (chopped)
  • 2/3 brown onion (sliced)
  • 4 garlic cloves (minced)
  • 1 1/3 red capsicum (finely sliced)
  • 100g bean sprouts
  • 65g baby spinach
  • 130g dried vermicelli noodles

  • Instructions

    1. Sauce – Mix the sauce in a small bowl or jug.


    2. Season chicken – Toss the seasoned chicken ingredients in a bowl.


    3. Prepare noodles per the packet directions then drain in a colander (usually says to soak in boiled water for 3 – 5 minutes).


    4. Egg ribbons – Heat a small amount of the oil in a large non stick pan over medium high heat. Pour the egg in a swirl to make a thin omelette. Once the surface is set (literally 30 seconds), slide or flip it onto a cutting board. Cool so you can handle it, roll it up into a cigar then cut into 7mm / 1/3" strips. Separate. Voila! Egg ribbons!


    5. Stir-fry – Heat the remaining oil in the same pan over high heat. Add the bacon and cook for 1 minute. Add the onion and cook until it starts to wilt and the bacon is light golden (about 2 minutes). Add the chicken and cook until the surface is seared. Then add the garlic and capsicum and cook for another 2 minutes until the chicken is cooked.


    6. Noodles – Add (in this order) the baby spinach, bean sprouts, noodles then sauce. Using 2 spatulas, toss well for 1 1/2 minutes or until the sauce stains the noodles. There will be noodle breakage – that's normal.


    7. Finish – Toss through the egg ribbons (gently, just to disperse) then serve immediately!

Bangers & Mash (with Onion Gravy)

Smokey Roasted Tomato Soup

Ingredients

Smoky Roasted Tomatoes:

  • 300g tomatoes (halved, cut a 'V' out of the top to remove the core)
  • 1 garlic clove
  • Drizzle of olive oil
  • Sprinkle of smoked paprika
  • 1/5 tsp cooking salt
  • Sprinkle of black pepper

Soup:

  • Drizzle of olive oil
  • 2/5 garlic clove
  • 1/5 brown onion (diced)
  • 200ml vegetable stock/broth
  • 25ml cream (optional)
  • Roughly chopped fresh basil leaves

Ingredients

Smoky Roasted Tomatoes:

  • 600g tomatoes (halved, cut a 'V' out of the top to remove the core)
  • 2 garlic clove
  • 3/4 tsp olive oil
  • 2/4 tsp smoked paprika
  • 2/5 tsp cooking salt
  • Sprinkle of black pepper

Soup:

  • Drizzle of olive oil
  • 3/4 garlic clove
  • 1/2 brown onion (diced)
  • 400ml vegetable stock/broth
  • 50ml cream (optional)
  • Roughly chopped fresh basil leaves

Ingredients

Smoky Roasted Tomatoes:

  • 900g tomatoes (halved, cut a 'V' out of the top to remove the core)
  • 3 garlic clove
  • 1 1/4 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cooking salt
  • Sprinkle of black pepper

Soup:

  • 1/2 tsp olive oil
  • 1 1/4 garlic cloves
  • 3/4 brown onion (diced)
  • 600ml vegetable stock/broth
  • 75ml cream (optional)
  • Roughly chopped fresh basil leaves

Ingredients

Smoky Roasted Tomatoes:

  • 1.2kg tomatoes (halved, cut a 'V' out of the top to remove the core)
  • 4 garlic clove
  • 1 1/2 tbsp olive oil
  • 1 1/4 tsp smoked paprika
  • 1 tsp cooking salt
  • Sprinkle of black pepper

Soup:

  • 3/4 tsp olive oil
  • 1 1/2 garlic cloves
  • 1 brown onion (diced)
  • 800ml vegetable stock/broth
  • 100ml cream (optional)
  • Roughly chopped fresh basil leaves

  • Instructions

    Roast Tomatoes:

    1. Preheat the oven to 220°C/425°F (200°C fan-forced).


    2. Toss & squidge – Place the tomatoes and unpeeled garlic cloves on a tray. Drizzle/sprinkle with the oil, paprika, salt and pepper. Toss to coat, squidging the cut face of the tomato in the oil on the tray to thoroughly coat. Arrange tomatoes cut face up.


    3. Roast for 40 to 45 minutes or until there is some charring on the tomatoes 


    Soup:

    1. Sauté – Heat the oil in a large pot over medium high heat. Sauté the garlic and onion for 3 minutes or until the onion is translucent.


    2. Tomatoes – Remove the garlic cloves from the baking tray. Scrape all the tomatoes and juices into the pot. Squeeze garlic flesh into the pot. Add vegetable stock.


    3. Blitz with a stick blender until smooth (or do this in a food processor or blender).


    4. Simmer – Bring to a simmer then lower heat to medium and simmer for 10 minutes. Stir in the cream.


    5. Ladle into bowls, drizzle with cream and garnish with basil. Dunk in grilled cheese and enjoy!

Dawn's Receipes

Home Care client Dawn has provided New Aged Care with some of her favourite receipes. She hopes you all enjoy!

Meatballs

   Ingredients

  • 500g minced steak
  • 1/2 tin evaporated milk
  • 1/2 cup finely chopped onion
  • Scant cup of soft breadcrumbs

  • Instructions

    Combine minced steak, evaporated milk, chopped onion and breadcrumbs in a bowl. Add salt & pepper to taste. Mix well, form into small balls (walnut size). Cook in hot oil until browned and cooked. Drain on kitchen paper.

Sweet & Sour Sauce

   Ingredients

  • 440g pineapple pieces
  • Water - add to pineapple liquid to make 1 cup
  • 2 tbsp cornflour
  • 1/2 apple cider vinegar
  • 1/2 cup brown sugar
  • 2 tbsp soy sauce
  • Assorted chopped vegetables (onion, carrot, red & green capsicum)

  • Instructions

    Drain and reserve liquid from pineapple pieces. Combine pineapple liquid with water (to make 1 cup), cornflour, apple cider vinegar, brown sugar, soy sauce, pineapple pieces and assorted chopped vegetables (onion, carrot, red & green capsicum). Bring to a boil and simmer until thick

Tuna Potato Luncheon

   Ingredients

  • 4 eggs
  • 2 tbsp milk
  • Can of chunck style tuna (undrained)
  • 1/2 cup to 1 cup mashed potato
  • 1/2 small onion (chopped)
  • 1 tbsp chopped parsley
  • 2 tbsp butter or margarine

  • Instructions

    Whisk eggs and milk together, then add can of tuna, mashed potato, onion and parsley. Season to taste. Melt butter or margarine in a frying pan, pour in tuna mixture. Cook until set and golden on bottom then place under hot grill to set and brown on top. Cut into wedges and serve