Every KalaPlate recipe

503 recipes · page 8 of 11

• Pan con Tomate with Jamón and Soft-Boiled Egg

  Spanish · Breakfast

  A protein-packed Spanish breakfast: crisp toasted bread rubbed with garlic and ripe tomato, draped with salty jamón serrano and topped with a jammy soft-boiled egg. Simple, generous and built around real protein.

• Paneer Butter Masala with Naan

  Indian · Main

  A rich, restaurant-style North Indian curry of pan-seared paneer simmered in a silky tomato, cashew and cream sauce, served with warm naan. Built around a generous amount of paneer so each serve delivers over 30 g of protein.

• Paneer Tikka Skewers with Mint Yoghurt

  Indian · Main

  Cubes of paneer and capsicum marinated in spiced yoghurt, threaded onto skewers and grilled until charred, served with a fresh mint yoghurt dip. Allow 20 minutes to marinate (up to 2 hours). A high-protein vegetarian snack.

• Paprika Chicken & Smokey White Bean Stew

  Mediterranean · Main

  Melina's version of a HelloFresh night that earned a permanent spot — golden smoked-paprika chicken thighs on a smokey white bean, capsicum and spinach stew, finished with fetta, pepitas and lemon. One pan, about half an hour.

• Pasta e Fagioli with Borlotti Beans and Rosemary

  Italian · Soup

  A hearty vegan Italian soup of soft borlotti beans, small pasta and fragrant rosemary in a tomato-rich broth. Built on three cans of beans plus ditalini, it delivers a genuine 22 g of plant protein per serve and stands up as a full dinner with crusty bread.

• Peach and Burrata Salad

  Mediterranean · Salad

  Ripe peach with torn burrata, rocket, basil and pistachios, finished with balsamic.

• Peanut butter & berry protein yoghurt bowl

  American · Snack

  Thick protein yoghurt swirled with peanut butter, finished with chia, hemp and a handful of fresh berries — a five-minute bowl that eats like dessert and works like fuel.

• Peanut Butter and Banana on Wholegrain Toast

  Australian / modern · Snack

  Peanut butter on hot wholegrain toast with banana sliced over it. Sixteen grams of protein and the snack that has held up since school.

• Peanut Butter & Chocolate Cookies

  World · Dessert

  Easy little cookies for colder days — a nutritious, lightly sweet treat to see you through between meals. About 147 calories each.

• Peanut Butter No-Bake Cookies

  American · Dessert

  Sweet, nutty, chewy no-bake cookies made with just 7 ingredients. An easy dessert or anytime treat that's vegan and gluten-free.

• Roasted Peanuts and Dark Chocolate

  Australian / modern · Snack

  A handful of salted roasted peanuts and a few squares of dark chocolate, eaten together. It is barely a recipe and it is the most reliable four o'clock snack there is.

• Penne alla Puttanesca with Tuna

  Italian · Main

  A punchy, salty-savoury Roman-style pasta built on olives, capers and anchovy, with canned tuna stirred through to make it a proper protein-packed dinner. Fast, cheap and deeply flavoured.

• Perfect Acai Bowl

  American · Breakfast

  Acai blended thick with banana and berries, spooned into a bowl and topped with fruit, nuts and seeds. Needs a powerful blender and very little time.

• Perfect Guacamole

  World · Dip

  Simply Recipes' classic guacamole — ripe avocado, lime and chile, mashed chunky and bright. One of the internet's most-made versions.

• Peruvian Arepas with Black Beans, Avocado and Queso Fresco

  Peruvian · Main

  Golden pan-cooked maize arepas split and stuffed with cumin-spiced black beans, soft scrambled egg, creamy avocado and crumbly white cheese. A hearty Andean-style breakfast that lands over 20 g of protein per serve thanks to the beans, eggs and queso fresco.

• Peruvian Beef Empanadas with Cumin and Olive

  Peruvian · Main

  Golden baked empanadas stuffed with a savoury cumin-spiced beef, sweet onion, olives and hard-boiled egg. A Peruvian street snack that packs over 18 g of protein per serve.

• Piri Piri Chicken with Charred Lemon and Potatoes

  Portuguese · Main

  A proper Portuguese-style spatchcocked chicken smothered in a smoky, garlicky piri piri marinade, roasted alongside crisp potatoes with charred lemon halves squeezed over at the end. High protein, full meal, big flavour.

• Pizza Salad with Chicken and Tomato Parmesan Vinaigrette

  Italian-American · Salad

  Everything you actually like about a supreme pizza, in a bowl: olives, capsicum, red onion, mozzarella and oregano, with a blended fresh-tomato vinaigrette standing in for the sauce. Chicken makes it a meal. Nothing here needs more than a knife.

• Pork & Cabbage Yakisoba with Tangy Sauce

  Japanese · Main

  Springy wheat noodles tossed with tender pork, sweet cabbage and a glossy tangy-sweet sauce built from Worcestershire, soy and a splash of vinegar. A fast, satisfying weeknight main that comes together in one big pan.

• Portuguese Scrambled Eggs with Chorizo, Potato and Parsley

  Portuguese · Breakfast

  A hearty Portuguese-style breakfast scramble known as 'ovos mexidos'. Crisp cubes of potato and smoky chorizo are folded through soft, creamy scrambled eggs and finished with a generous handful of fresh parsley. Built around plenty of eggs and cured sausage, it delivers over 30 g of protein per serve to start the day well.

• Poulet Basquaise with Rice

  French · Main

  A rustic French Basque braise of chicken thighs simmered with capsicum, tomato and smoky chorizo, served over fluffy white rice. Comforting, generous and full of gentle heat.

• Pozole Rojo

  Mexican · Soup

  A soul-warming Mexican soup of tender pork simmered in a deep red chilli broth with hominy, finished with a heap of crunchy cabbage, radish and lime. Hearty enough to be dinner on its own.

• Prawn and haloumi souvlaki bowls with lemony couscous

  Greek / Mediterranean · Main

  A bright Greek-style bowl of char-grilled garlicky prawns and golden haloumi over lemony couscous, with a crunchy cucumber-tomato salad and cool yogurt dressing. This is the week's treat night — a proper taverna feast at home.

• Prosciutto & Egg Breakfast Panini

  Italian-American · Breakfast

  A pressed breakfast sandwich done properly: folded omelette, salty prosciutto and melting mozzarella between sourdough, weighted in the pan until the outside crackles.

• Provençal Ratatouille with White Beans & Crusty Bread

  French · Main

  A generous French vegetable stew of eggplant, zucchini, capsicum and tomato simmered slow with garlic and herbs, then bulked out with creamy cannellini beans for real staying power. Served with thick slabs of warm crusty bread to mop up every last bit — a proper vegan dinner.

• Pudim de Leite (Brazilian Baked Caramel Custard)

  Brazilian · Dessert

  The Sunday dessert of every Brazilian family: a dense, smooth condensed-milk custard baked in a caramel-lined tin and turned out so the caramel runs down the sides. Everything but the caramel goes in a blender.

• Pulled Pork Breakfast Burrito

  American / BBQ · Main

  Scrambled eggs, pulled pork and melting cheddar rolled into a tortilla and pressed seam-down until it browns. Made to be eaten with one hand.

• Punjabi Chana Masala with Basmati Rice

  Indian · Main

  A hearty, home-style chickpea curry simmered in a spiced onion-tomato masala, served over fluffy basmati rice. Built entirely around chickpeas so it delivers real plant protein — a satisfying, fully vegan dinner.

• Quark and Berry High-Protein Pot with Toasted Seeds

  Polish · Snack

  A Polish-style twaróg (quark) pot whipped smooth with a little honey and vanilla, layered with tangy berries and topped with a crunch of toasted pumpkin and sunflower seeds. Creamy, tart and genuinely filling, with over 20 g of protein per serve from the quark alone.

• Quinoa Breakfast Cookies

  American · Breakfast

  Cooked quinoa and oats bound with maple syrup into soft, carrot-cake-spiced cookies. Vegan.

• Quinua con Leche, Canela y Manzana (Peruvian Quinoa Porridge)

  Peruvian · Breakfast

  A comforting Peruvian breakfast porridge of creamy quinoa simmered in milk with cinnamon and grated apple. Boosted with milk powder so each bowl delivers over 18 g of protein to start the day right.

• Ravioli Soup

  Italian-American · Soup

  A light, creamy broth of blended roasted tomato and onion, with chicken sausage through it and mini ravioli dropped in at the end. Comforting without being heavy.

• Restaurant-Style Salsa

  World · Dip

  Ree Drummond's blender salsa — canned tomatoes, chile, lime and cilantro pulsed to that just-right restaurant texture in minutes.

• Rhubarb Custard Tea Cake

  World · Dessert

  A buttery tea cake with a ribbon of vanilla custard through the middle and tart rhubarb baked on top, finished with a dusting of sugar. Made for a slow afternoon and a pot of tea.

• Peanut Butter Rice Cakes with a Vanilla Protein Shake

  Australian / modern · Breakfast

  Rice cakes and peanut butter is a two-minute breakfast that never quite holds you until lunch on its own. The shake alongside is what makes it a meal — vanilla, cold milk, and a spoon of cinnamon.

• Rice Cakes with Peanut Butter

  Australian / modern · Snack

  Two rice cakes, a thick spread of peanut butter, a dusting of cinnamon. Ninety seconds, nine grams of protein, and the snack that stops the four o'clock biscuit.

• Ricotta and Spinach Breakfast Frittata

  Italian · Breakfast

  A soft, high-protein Italian frittata built on eggs, fresh ricotta and parmesan, folded through wilted spinach. Cooked on the stovetop then finished under the grill for a golden, just-set top — a proper savoury breakfast that keeps you full.

• Ricotta and Honey on Wholegrain Crackers

  Australian / modern · Snack

  Ricotta spooned onto wholegrain crackers with honey and cinnamon — a sweet snack that is mostly protein, and takes three minutes.

• Ricotta and Honey Toast with Almonds

  Australian / modern · Breakfast

  Sweet without being a dessert: fresh ricotta spread thick on sourdough, honey run over the top, toasted almonds and a dusting of cinnamon. It tastes like something from a cafe and takes five minutes.

• Ricotta, Tomato and Black Pepper on Sourdough

  Australian / modern · Breakfast

  The savoury half of the ricotta breakfast: whipped ricotta on hot sourdough, ripe tomato, olive oil and enough cracked pepper to make it interesting.

• Risoto de Quinoa (Quinoa Risotto with Carrot and Zucchini)

  Brazilian · Main

  Quinoa cooked the way rice is in a risotto — toasted in the pan first, then liquid added and stirred until creamy, with grated vegetables that disappear into it. Ready in half the time a real risotto takes.

• Roast Pumpkin and Beetroot Salad with Salmon

  American · Salad

  Pumpkin and beetroot roasted together with cinnamon and a spoon of maple until the edges caramelise, over spinach with fetta and pepitas, and salmon on top. The cinnamon is not a mistake — it is what makes this taste like autumn rather than just like roast vegetables.

• Roasted Carrot and Chickpea Salad with Steak and Chimichurri

  Brazilian · Salad

  Chimichurri is a parsley pesto with no cheese and no nuts, and it belongs on beef. Here it goes over carrots roasted until they collapse, crisp chickpeas and rocket, with rare steak sliced across the top. Four ingredients in the sauce, all of them in the fridge already.

• Roasted pumpkin and feta quinoa bowl

  Modern Australian · Main

  Sweet roasted pumpkin, salty feta and fluffy quinoa with a lemony dressing and toasted seeds. Fresh, filling and colourful.

• Salmon en Papillote with Fennel, Lemon and New Potatoes

  French · Main

  Salmon fillets baked in parchment parcels with thinly sliced fennel, lemon and a splash of white wine, served alongside buttery boiled new potatoes. The steam trapped in the paper keeps the fish moist and perfumes it with anise and citrus — a classic French method that needs nothing more than an oven and a saucepan.

• Salmon Salad with Creamy Herb Dressing

  American · Salad

  Baked salmon flaked through crisp vegetables with a creamy dill and lemon dressing. About thirty minutes, and good cold.

• Salpicão de Frango (Brazilian Chicken, Apple and Carrot Salad)

  Brazilian · Salad

  The salad on every Brazilian Christmas table and most Sunday ones: shredded chicken with apple, carrot, corn and raisins in a light yoghurt dressing. Made from a leftover roast in ten minutes.

• Salt & Chilli Edamame

  Japanese · Snack

  Steaming-hot soybean pods tossed in flaky sea salt and chilli flakes — the classic Japanese izakaya snack, built entirely around protein-rich edamame so a single bowl actually keeps you going.