Innholdsfortegnelse for July/August 2023 i Market Magazine

WELCOME If you're anything like me and your weekends see you clocking up more kms than the average Uber driver chasing the kids’ sport, then the June/July school holidays couldn't come soon enough. Two weeks to breathe again. This year, my family and I have been lucky enough to escape the cold and adventure to beautiful Sri Lanka. Surfing and eating, mostly. Of course, we had to visit Pettah Markets in Colombo to see the local fruit and veg. Blessed with great weather and soil, the markets are alive with amazing quality locally grown produce. And a trip down the spice trading street inspired me to lift my currymaking game when I get home. “At this time of year the pressure cooker becomes my best friend I think that's the…

MEAL KIT GOAN VEGETABLE CURRY Recipe page 48 TOP TIP Where yo cook with fresh whole spices. They really flavour a curry. THAI YELLOW BEEF CURRY Recipe page 48 Check these special recipes you can cook from here. Or better still, have the whole kit brought to your door ready to go. Too easy! Visit harrisfarm.com.au/collections/ready-to-cook TOP TIP Be mindful not to overcook the beef – it should remain tender and juicy. CARROT AND ROASTED CHICKPEAS SOUP PREPARATION: 15 minutes COOKING: 40 minutes SERVES: 4 INGREDIENTS 1kg carrots 225gm halloumi cheese 400gm chickpeas 1 brown onion 3 garlic cloves ½ bunch shallots ½ bunch parsley 1 Tbsp zaatar spice 700ml vegetable stock FROM YOUR PANTRY Olive oil Salt and pepper 1 Tbsp red wine vinegar or sherry vinegar METHOD 1.…

WORD SEARCH PUZZLE Look for the words in the list below in the word search grid. Words will read in straight lines, in any direction and letters may be shared. One of the words cannot be found. Can you find which one? Meanwhile, cover the answers! WORD LIST ASTI SPUMANTI BEAUJOLAIS BORDEAUX BURGUNDY CABERNET CHABLIS CHAMPAGNE CHARDONNAY CHIANTI CLARET MADEIRA MERLOT MOSELLE MUSCATEL PINOT NOIR PORT RETSINA RIESLING ROSE SAUTERNE SEMILLON SHERRY SHIRAZ TAWNY TOKAY LETTER SUDOKU Here's a Sudoku with a twist! Instead of numbers, each of the given nine letters must be placed once into each row, column and threeby-three square. When the puzzle is complete, one of the vertical columns will reveal a hidden word. And remember, cover the answers!…

IT'S A SUPER SOUP I'VE DISCOVERED. Now, I'm guessing there's a whole lot of you clever cooks out there who already do this. But for those who don't, let me improve your quickish-meal repertoire and give you a delicious soup idea. I was inspired by our recent Scrappy Soup recipe a couple of issues ago, where you cut up your vegie scraps, cook in oil with onions and garlic, boil in stock, season and blend. Oh, I think I've nearly given the recipe away… but I take any vegies we have, including those I can save by scoring around their good bits, cut them all up, brown together in fresh olive oil with onions and garlic, simmer in stock until cooked, then blend them. From there I go crazy with…

SOURDOUGH WHY THE PASTA IS A FAVE Australians enjoy highly nutritious and easily digestible meals. And it's good to remember that gut health is the most important part of our health, especially today when highly processed foods are so readily available to us. Like sourdough bread, sourdough pasta undergoes a fermentation process that helps breakdown complex carbohydrates and proteins, potentially improving digestibility and increasing nutrient availability. The added benefits of ancient wheat flour make sourdough pasta a pantry staple as it's one of the most effective ways to add nutrition into your family's diets. WAYS YOU CAN EAT IT Sourdough pasta can be used in all pasta dishes, just like regular pasta! It tastes like regular pasta but made with stoneground flour it has its own subtle but flavoursome palate.…

A few weeks ago I had the pleasure of baby sitting my grandchildren during school term. I was so impressed how my daughters-in-law packed their school lunches and snacks – cutting up fruit, snacking carrots, adding beautiful strawberries and cubes of cheese. The very next day I went to a board meeting in the city. There was the usual coffee and tea table but the snacks consisted of little cakes and lollies – you know, the dreaded menthols. Please! Every business meeting I've been to since then, I've observed the same thing! What is this? I'm now on a campaign to get us all in a routine of keeping us healthy. At Harris Farm board meetings we serve coffee and tea, yes. But we also serve freshly squeezed orange or…

It's the best time From the north coast of NSW, Queensland and Coffs Harbour, right now is the fair-dinkum start to the blueberry season. And they've had enough chill to give them their sweetness! Look for the jumbo size crunchy range or the big punnets in HFM especially designed to give you value. The health benefits are terrific too. So eat lots! ENJOY THESE good ideas Include them in pancakes, smoothies and cupcakes. And serve in salads, salsa and crumbles. Gotta love these beaut berries. GREAT! The berries are full of antioxidants and dietary fibre. They help lower blood pressure; reduce the risk of heart disease; may improve brain function; and delay age-related cognitive decline. AVOCADO, LEMON AND BLUEBERRY CAKE (Dairy Free) 1 cup caster sugar 2 small ripe avocados…

MEREDITH DAIRY, nestled between Ballarat and Geelong in Victoria, produces cheeses that make your tastebuds just sing. But knowing about the farm, its origin and sustainable practices, and about its delightful goats and sheep who produce the milk there, makes the tastes even better. MEET THE FARMERS Sandy and Julie Cameron both grew up on farms and always wanted to be farmers. When Sandy, then a vet, met Julie, a nurse, they connected over their love of the land and became farmers. It was tough from the beginning unfortunately, and when the recession hit in the late 80s and early 90s, it fortunately caused them to make a change to their farming practices. Sandy started milking the sheep while Julie made blue cheese. They calculated if they could sell 60…

SPICY COCONUT TOM YUM SOUP WITH PRAWNS PREPARATION: 15 minutes COOKING: 20 minutes SERVES: 4-6 INGREDIENTS 1 Tbsp coconut or vegetable oil 3 cloves garlic, minced 3 eschalots, finely chopped ⅓ cup tom yum paste 3cm piece fresh ginger, peeled, finely chopped 200gm button mushrooms, sliced 6 kaffir lime leaves 1 stalk lemongrass, white base finely chopped (cut remaining stalk into 10cm lengths) 1L chicken stock 1L water 1 Tbsp fish sauce 1 Tbsp brown sugar 1½cups (375ml) coconut milk 400gm deveined, peeled green prawns 2 Tbsp lime juice Lime wedges and fresh coriander leaves, to serve METHOD 1. Heat oil in a large pot over a low– medium heat. Add garlic and eschalots, cook for 5 minutes or until softened. 2. Stir in tom yum paste and ginger. Cook, stirring…