Creamy Wheat

creamy wheat, looking for these recipes? check this for 4 best creamy wheat: One-pot creamy chicken and leek,Healthier creamy chicken noodle soup,Creamy chicken and greens pasta,Creamy spinach, cheese and garlic gozleme

Healthier creamy chicken noodle soup

Image credit: Brett Stevens –


  • 100g dried rice vermicelli noodles
  • 2 teaspoons extra virgin olive oil
  • 2 (about 400g) small chicken breast fillets
  • 4cm-piece fresh ginger, peeled, julienned
  • 2 garlic cloves, crushed
  • 2 tablespoons yellow curry paste
  • 400g sweet potato, peeled, cut into 1.5cm pieces
  • 1.5L (6 cups) Massel salt reduced chicken style liquid stock
  • 270ml can light coconut cream
  • 1 tablespoon light soy sauce
  • 1/2 wombok (Chinese cabbage), thinly shredded
  • 2 green shallots, trimmed, very finely sliced
  • Fresh coriander sprigs, to serve
  • Long fresh red chilli, sliced, to serve (optional)


  • Step 1
    Place the noodles in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 5-7 minutes or until tender. Drain.
  • Step 2
    Meanwhile, heat the oil in a wok over medium-high heat. Season the chicken and cook for 6 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
  • Step 3
    Add the ginger and garlic to the wok and stir-fry for 1 minute or until softened. Add the curry paste and stir-fry for 30 seconds or until aromatic. Add the sweet potato, stock and coconut cream. Bring to the boil and then reduce heat to low. Simmer for 15-20 minutes to allow the flavours to develop. Stir in the soy sauce.
  • Step 4
    While the soup is simmering, slice the chicken. Divide the cabbage and noodles among serving bowls. Pour over the soup and top with sliced chicken, shallot, coriander and chilli, if using.

One-pot creamy chicken and leek

Image credit: Vanessa Levis –


  • 2 tablespoons plain flour
  • 4 (about 1.4kg) chicken marylands, skin on
  • 2 tablespoons olive oil
  • 225g speck, rind removed, cut into 1cm strips
  • 250g small button mushrooms
  • 2 leeks, trimmed, cut into 2cm‑thick slices
  • 6 fresh thyme sprigs, plus extra, to serve
  • 2 garlic cloves, crushed
  • 125ml (1/2 cup) dry white wine
  • 250ml (1 cup) Massel chicken style liquid stock
  • 250ml (1 cup) thickened cream
  • Cooked risoni pasta, to serve (optional)


  • Step 1
    Preheat the oven to 180C/160C fan forced. Place the flour in a sealable plastic bag and season. Add the chicken and toss until well coated.
  • Step 2
    Heat the oil in a large flameproof dish or deep, ovenproof frying pan over medium-high. Add the chicken and cook for 4-5 minutes each side or until golden. Transfer to a plate and set aside.
  • Step 3
    Add the speck, mushroom, leek and thyme to the dish, and cook, stirring occasionally, for 4-5 minutes or until the leek has softened. Add garlic and cook, stirring, for 30 seconds or until aromatic. Pour in white wine and cook, stirring, for 3-4 minutes or until the wine has reduced and almost evaporated. Stir in stock and cream, and bring to the boil. Remove from heat and return the chicken to the pan, skin‑side up.
  • Step 4
    Bake for 45 minutes or until chicken is cooked through. Sprinkle with extra thyme sprigs and serve with risoni, if desired.

Creamy spinach, cheese and garlic gozleme

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  • 375g frozen spinach, thawed, squeezed of excess moisture
  • 2 1/2 cups grated pizza cheese
  • 1/3 cup MasterFoodsⓇ Garlic Kebab Sauce, plus 1/4 cup extra
  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • 6 square lavash flatbread wraps
  • Lemon wedges, to serve (optional)


  • Step 1
    Preheat a sandwich press to high (see note).
  • Step 2
    Combine spinach, cheese, sauce and 1/2 the parsley in a bowl. Season with salt and pepper. Place 1 wrap on a flat surface. Leaving a 1cm border, Cover half of wrap with one-sixth of the spinach mixture. Fold wrap over to enclose.
  • Step 3
    Place wrap in sandwich press. Grill for 1 minute or until browned and cheese has just melted. Transfer to a tray. Cover to keep warm. Repeat with remaining spinach mixture and wraps.
  • Step 4
    Meanwhile, combine extra sauce, remaining parsley and 2 teaspoons water in a bowl. Season with salt and pepper.
  • Step 5
    Halve gozleme. Serve gozleme with sauce mixture and lemon wedges, if using.

Creamy chicken and greens pasta

Image credit: Jeremy Simons –


  • 350g spelt pasta
  • 1 bunch broccolini, cut into thirds
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 3 green shallots, trimmed, sliced
  • 2 garlic cloves, crushed
  • 2 zucchini, shredded
  • 250g light cooking cream
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 250g barbecued chicken, skin removed, shredded
  • Fresh continental parsley or chervil sprigs, to serve
  • Finely grated parmesan, to serve


  • Step 1
    Cook the pasta in a large saucepan of boiling water following the packet directions, adding broccolini and asparagus to the pan for the last 3 minutes of cooking. Drain and return to the pan.
  • Step 2
    Meanwhile, heat a non-stick frying pan over medium heat. Spray with oil. Cook shallot, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds. Add the zucchini and cook for 1 minute.
  • Step 3
    Stir in cream and stock. Simmer for 2 minutes. Add chicken, season well and stir to combine. Add the chicken mixture to the pasta. Toss to combine. Divide among serving bowls. Season with pepper and sprinkle with herbs and parmesan.

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