Innholdsfortegnelse for May 2018 i Super Food Ideas

Most shoot days, I stay at the office. It’s not just important editor-type work keeping me here, it’s my team telling me (or perhaps I should say, vigorously insisting), that they really don’t need me at the shoot. No, really. While I know they’re extremely competent and can do it without me, I’m not quite sure why I’m not welcome. Could it be that I have, on the odd occasion, eaten something before it was photographed, “Where did that perfect muffin/schnitzel/pasta bake/fill-in-the-blank go?”. Gulp. Or is it that I am so full of excellent ideas, “Don’t you think that layer cake would look better decorated upside down?”. There was also that one time I helped with the washing up, “Oops, sorry, was that an expensive platter?”. Or maybe it’s just…

FIT FOR A PRINCESS “THE LOOK ON HER FACE WAS JUST AMAZING” I made the Princess Palace Cake (October 2017, p72) for my niece Asher’s fifth birthday. The look of sheer excitement and delight on her face was just amazing. Jess Knight-Batterham, via Instagram COOK THE BOOKS My twin 11-year-old boys and I went on a cooking spree after reading your kid-approved feature in the Jan/Feb issue. They each chose a recipe, wrote a shopping list and our cooking test lab was formed. Thanks SFI for getting us prepared for back to school! Tammi, Nate and Alex Payne, via email PERSONAL TOUCH I came across the Mini Mixed Berry Banana Breads (p32) in your Jan/Feb issue and had to try them straight away. I added my own touch by…

FRESH PRINTS Is your produce going bad before you can get to it? We feel your pain! Luckily, FreshPaper, from $9.95, is here to save the day. Just pop one of the sheets where you normally store your fruit and vege to keep it fresh for twice as long. And now you can do the same for your bread! Get it from freshpaper.com.au. COOKING COMPANION From perfect scones to a winning chicken dinner, even the most amateur of cooks will nail it with Everything I Know About Cooking I Learned From The Country Women’s Association of NSW by the CWA NSW ($16.99, Murdoch Books). Established in 1922, the CWA is the largest women’s organisation in Australia and aims to improve conditions and provide support for country women and children. Available…

BROWN RICE, BROCCOLINI AND AVOCADO SALAD SERVES 4 PREP 10 MINUTES COOK 25 MINUTES 1 cup medium-grain brown rice 2 bunches broccolini, trimmed 60g baby spinach 1 large avocado, thinly sliced 1 tablespoon rice wine vinegar 2 tablespoons gluten-free tamari 2 tablespoons vegetable oil ½ teaspoon sesame oil 1 teaspoon sesame seeds, toasted ½ cup small fresh mint leaves ½ cup fresh coriander leaves 1 long red chilli, seeded, thinly sliced 2 tablespoons natural almond kernels, roughly chopped 1 Cook rice following packet directions (see note). 2 Meanwhile, cook broccolini in a saucepan of boiling, salted water for 2 minutes or until just tender. Drain. Refresh under cold water. Drain well. 3 Place rice and spinach on serving plates. Top with broccolini and avocado. Season with salt and pepper. Whisk…

PANTRY Baby corn spears (410g can) Bicarbonate of soda (½ teaspoon) Brown sugar (2 tablespoons) Caster sugar (¹/ ³ cup plus 1 tablespoon) Chilli-infused extra virgin olive oil (2 teaspoons) Cornflour (1½ teaspoons) Crunchy roasted lightly salted chickpeas (2 x 25g packets) Diced tomatoes (400g can) Dried spaghetti (375g) Extra virgin olive oil (240ml) Four bean mix (400g can) Honey (2 tablespoons) Jasmine rice (2 cups) Kalamata olives (²/ ³ cup) Medium-grain brown rice (1 cup) Natural almond kernels (2 tablespoons) Olive oil cooking spray Pimento-stuffed green olives (¹/ ³ cup) Pistachio kernels (2 tablespoons) Roasted capsicum strips (½ cup drained) Salt-reduced chicken stock (6 cups) Salt-reduced chicken stock powder (½ teaspoon) Self-raising flour (1½ cups) Sesame oil (½ teaspoon) Sun-dried tomato strips (2 tablespoons drained) Tikka masala curry paste…

Sweet touch Made by evaporating water from cane juice until it crystallises, CSR Rapadura Sugar is completely unrefined, and adds a rich, golden colour and caramel flavour to baked goods. Use it in place of white and brown sugars in cakes, or in place of palm sugar in savoury dishes. For more info, vist csrsugar.com.au. Fantasy baking Add a touch of fun to cakes, cupcakes and cookies, with the limited edition Queen Mermaid Magic Flavour for Icing, $2. With a magical flavour and flecked with glitter, simply add a teaspoon to your next batch of icing. Available at Woolworths. For more info, visit queen.com.au. Easy breezy Dr. Oetker Easy Icing, $2.49, is ready-to-use glacé icing that takes the guesswork (and mess!) out of baking. Great for little bakers, simply knead…

Kim says: Imagine having dinner sorted for the whole month and not spending a fortune while you’re at it. Imagine no more – welcome to our new meal planner Keen on beating the kitchen crazies? Then our month of meals is the answer. With clever weekly planning and themed nights, there are more delicious variations to create flavoursome meals from Monday to Friday. We’ve also included some of our popular recipes from taste.com.au, so you can plan away knowing they’re already rated and loved by Aussie cooks. If you can, spend some time prepping ingredients and cooking ahead, and save yourself five days of dinnertime dread!…

meat-free monday SILVERBEET AND DUKKAH BAKED EGGS $14 32 chicken tuesday BUTTER CHICKEN $22 20 wok it wednesday 15-MINUTE HONEY-SOY MEATBALL STIR-FRY $16 96 turbo thursday TERIYAKI BEEF $9 84 fakeaway friday ‘WHAT’S IN THE FRIDGE’ FRIED RICE $10 48 meat-free monday SILVERBEET AND DUKKAH BAKED EGGS SERVES 4 PREP 10 MINUTES COOK 25 MINUTES 1 tablespoon extra virgin olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 400g can diced tomatoes 100g chargrilled red capsicum, chopped 1 bunch silverbeet, stems removed, leaves chopped (see notes) 4 eggs 100g fetta, crumbled 2 tablespoons lemon and herb dukkah (see notes) ¼ cup fresh mint leaves 4 pita breads, chargrilled, to serve 1 Preheat oven to 200°C/180°C fan-forced. 2 Heat oil in a 24cm round (base) flameproof frying pan over…

BREAKFAST VEGETARIAN SIDES, STARTERS AND LIGHT MEALS From Spain to Thailand, travel the world from the comfort of your own kitchen with our quick and easy sides, starters and light meals. CHICKEN Whether it’s stir-fried, baked or braised, versatile chicken will always be a winner with the family. It’s also kind to the wallet! FISH AND SEAFOOD “As the weather cools, there’s nothing more comforting than a hearty lamb tagine or meaty pasta bake” BEEF, PORK & LAMB SWEETS Turn a batch of cookie dough into cheesecake, caramel slice or pudding… we’re not kidding! Or have a go at our allergy-friendly strawberry cake or mousse for Mother’s Day! ON THE COVER Here’s what happens when cheesecake, Baci and brownie combine into one sweet treat! MEAL PLANNER Recipes with this button…

RECIPE KNOW-HOW: We use Australian standard measures. In liquid measures, 250ml = 1 cup. Dry ingredients are measured in level 1 cup, 1/2 cup, 1/3 cup and 1/4 cup measures. 1 tablespoon = 20ml (note NZ, US and UK tablespoon = 15ml). 1 teaspoon = 5ml. We use 59g to 60g eggs. We use 1100-watt microwaves, unless otherwise specified. NUTRITION KNOW-HOW: Heart Friendly: low saturated fat, high fibre, lower sodium with heart-friendly fats. Desserts that are based on low-fat dairy without fruit/grain ingredients don’t need to be high fibre. Diabetes Friendly: low saturated fat, high fibre, lower sodium with lower GI carbs. Healthy: low saturated fat, less than 3000kJ and 800mg sodium per main meal. Vegetarian: no meat, fish or poultry but may contain eggs and/or dairy. Gluten Free: no…

INDEPENDENCE DAY 4 TIPS TO TAKING A STEP BACK Being a parent can be hectic – there’s just so much to do and organise for kids! But if we want our children to become independent, it’s time to put the spoon down. In fact, one of Australia’s leading parenting experts, Dr Michael Grose, says good parenting is all about letting go and handing over responsibility, bit by bit, to our kids. 1 THEIR BEDROOM AND BED? THEY TIDY IT UP It may seem easier to just do it yourself because then you’ll know it’s been done properly, but letting children clean their own room and make their bed gives them a sense of responsibility, self-worth and independence. 2 THEIR PLATE AND SPOON? THEY WASH IT UP Similarly, have your children,…

BEST-EVER MARBLED CHEESECAKE BROWNIE SERVES 15 PREP 25 MINUTES (PLUS COOLING) COOK 50 MINUTES 300g dark chocolate, chopped250g butter, chopped²/ ³ cup caster sugar3 eggs1¼ cups plain flour¹/ ³ cup self-raising flour2 x 143g packets Baci Perugina Original Dark Chocolates, unwrapped Cheesecake Swirl 250g cream cheese, softened¹/ ³ cup caster sugar1 teaspoon vanilla extract1 egg1 Preheat oven to 170°C/150°C fan-forced. Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above all sides. Place dark chocolate and butter in a medium saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until mixture is melted and smooth. Remove from heat. Cool for 10 minutes. 2 Meanwhile, make Cheesecake Swirl Using an electric mixer, beat cream cheese, sugar and vanilla until…

EGGS IN BREAD WITH BLISTERED TOMATOES AND PARSLEY SAUCE SERVES 4 PREP 15 MINUTES COOK 10 MINUTES 2 tablespoons pistachio kernels ²/ ³ cup fresh flat-leaf parsley leaves 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice ¼ teaspoon ground cumin ¼ teaspoon dried chilli flakes 250g cherry truss tomatoes Olive oil cooking spray 4 x 2cm-thick slices white vienna bread 8 eggs 1 Preheat grill on high. Line a baking tray with foil. Place pistachios and parsley in a small food processor. Process until finely chopped. Add oil, lemon juice, cumin and chilli. Process until combined, adding 1 to 2 tablespoons water if mixture is too thick. Season with salt and pepper. 2 Place tomatoes on prepared tray. Spray with oil. Grill for 5 minutes or until skins…

EDIBLE CHOCOLATE CHIP COOKIE DOUGH MAKES 5 CUPS PREP 20 MINUTES 250g butter, softened 1¼ cups firmly packed brown sugar ¼ cup caster sugar 1 teaspoon vanilla extract 2¼ cups plain flour ½ teaspoon table salt 400g dark chocolate, finely chopped 1 Using an electric mixer, beat butter, sugars and vanilla until pale and creamy. 2 Sift flour and salt over butter mixture. Stir until just combined. Add chocolate. Using hands, knead dough to evenly distribute the chocolate (see notes). NUTRITION: (total) 26,237kJ; 320.9g fat; 202.6g sat fat; 51.8g protein; 815.3g carbs; 16.3g fibre; 418mg chol; 3275mg sodium. Cook’s notes: + If the dough seems a little dry, beat in 1 to 2 tablespoons of milk. + To store cookie dough, divide into two portions and shape into discs. Enclose…

mince monday TORTILLA STACK $14 00 chicken tuesday LEMON CHICKEN STIR-FRY $15 80 wok it wednesday VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD $15 60 throwback thursday CRUNCHY BACON-TOPPED TUNA AND RICE BAKE $9 24 fakeaway friday BACON AND EGG PIZZAS $11 68 mince monday TORTILLA STACK SERVES 4 PREP 15 MINUTES COOK 40 MINUTES 1 tablespoon extra virgin olive oil 1 red onion, finely chopped 1 red capsicum, chopped 2 garlic cloves, crushed 500g beef mince 2 tablespoons tomato paste 425g can Mexe beans, drained, rinsed 4 flour tortillas ²/ ³ cup grated cheddar cheese 1 large avocado 1 tablespoon lemon juice ¹/ ³ cup sour cream 80g salad leaves, to serve 1 Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook,…

meat-free monday SPICED COUSCOUS AND CHICKPEA PATTIES WITH CARROT SALAD ........... $8.84 chicken tuesday CREAMY CHICKEN AND PUMPKIN BAKE ...........$15.60 one-pan wednesday ONE-PAN MEXICAN CHICKEN...................... $16.40 turbo thursday ONE-POT SAUSAGE BOLOGNESE................. $11.60 fishy friday SALMON AND LEMON PASTA BAKE ................ $17.76 meat-free monday SPICED COUSCOUS AND CHICKPEA PATTIES WITH CARROT SALAD SERVES 4 PREP 25 MINUTES COOK 20 MINUTES 2 tablespoons currants 2 teaspoons red wine vinegar 1 tablespoon boiling water, plus extra ½ cup ½ cup couscous 1 large red onion, halved 2 x 400g cans chickpeas, drained, rinsed ½ cup fresh flat-leaf parsley leaves 1 teaspoon ground cumin 2 teaspoons ground coriander 1 egg, lightly beaten Vegetable oil, for shallow-frying 2 large carrots, peeled, halved lengthways, very thinly sliced 1 tablespoon extra virgin olive oil ¾ cup plain Greek-style yoghurt, to serve…

LEAN, GREEN EATING MACHINE It’s no secret following a meat-free diet can reap health, environmental and financial benefits, but for some people, going ‘full vegetarian’ can be daunting (hello, bacon!). Follow our beginner’s guide to ease into it BABY STEPS If you’re a newbie to meat-free eating, start by stretching meat meals that you enjoy with lots of vegies and grains. Bulk up spaghetti bolognese with zucchini, carrots and lentils; add spinach, pasta and frozen peas to hearty soups; or mix beans and lentils into pasta bakes. EASY DOES IT Next, start serving one vegetarian meal a week. You may be surprised by how many of your favourite meals, such as fritters, spanakopita and zucchini slice, are already meat-free. Once you’re comfortable with this, challenge yourself to an entire meat-free…

“COOKING FOR PEOPLE WITH FOOD ALLERGIES CAN BE TRICKY. HERE’S WHAT TO CONSIDER”Claire Brookman, Food editor Although we often hear about people having nut allergies, there are more than 170 foods that can trigger severe reactions. These include egg, cow’s milk, sesame, wheat, fish, shellfish, peanuts and tree nuts, such as cashews. There are many substitutes and gluten-free options available these days, but if you want to avoid the most common allergens altogether here are three recipes (see right) that fit the bill. BY THE NUMBERS... 13TH TO 19TH MAY is Food Allergy Awareness Week. AUSTRALIA HAS ONE OF THE HIGHEST RATES of food allergies in the developed world. ONE IN 10 BABIES BORN TODAY WILL DEVELOP a potentially life-threatening food allergy. MORE THAN 650,000+ AUSTRALIANS HAVE BEEN DIAGNOSED with…

SPANISH BAKED CHICKEN WITH CHORIZO RICE SERVES 4 PREP 15 MINUTES COOK 1 HOUR 10 MINUTES 1 brown onion, finely chopped 1 red capsicum, finely diced 1 chorizo, sliced 25g butter 2 tablespoons extra virgin olive oil 2 garlic cloves, crushed 1 tablespoon smoked paprika 8 small chicken thigh cutlets (skin on)1¹/ ³ cups white medium-grain rice400g can crushed tomatoes 1¼ cups chicken stock ½ cup lemon juice, plus extra wedges to serve 1 cup frozen peas Chopped fresh flat-leaf parsley leaves, to serve1 Preheat oven to 200°C/180°C fan-forced. Spread onion, capsicum and chorizo evenly over the base of a 4cm-deep, 23cm x 36cm baking tray. Dot with butter and drizzle with oil. Bake for 20 minutes. Stir in garlic and ½ the paprika. Place chicken, skin-side up, on onion…

BEEF SOBORO SERVES 4 PREP 10 MINUTES COOK 20 MINUTES 2 cups jasmine rice ¼ cup cooking sake 2 tablespoons brown sugar ¼ cup mirin ¼ cup salt-reduced soy sauce 2 tablespoons vegetable oil 650g lean beef mince 4 green onions, thinly sliced 2 bunches broccolini, trimmed 410g can baby corn spears, drained, halved lengthways 1 Cook rice following packet directions. Combine sake, sugar, mirin and soy sauce in a small jug. 2 Heat oil in a wok or large frying pan over high heat. Add mince. Stir-fry for 5 to 7 minutes or until browned. Add sauce mixture and ½ the onion. Bring to the boil. Simmer for 2 minutes or until thickened slightly. 3 Meanwhile, cook broccolini and corn in a saucepan of boiling water for 2 minutes…

ONE-PAN SPICY SAUSAGE PASTA SERVES 6 PREP 20 MINUTES COOK 35 MINUTES 750g thick gourmet beef sausages 1 tablespoon extra virgin olive oil 1 brown onion, finely chopped 3 garlic cloves, crushed 2 tablespoons tomato paste ½ cup red wine 690g jar tomato pasta sauce 2 cups beef stock 500g dried orecchiette pasta 2 cups boiling water 1 large zucchini, diced into 1cm pieces 1 cup grated pizza cheese Fresh flat-leaf parsley leaves, to serve Pangritata 2 tablespoons extra virgin olive oil 2 garlic cloves, finely chopped 1 long red chilli, finely chopped 1½ cups fresh coarse sourdough breadcrumbs 1 lemon, zested 1 Squeeze sausage meat from casing and chop into 3cm pieces. Heat oil in a large, deep (25cm base) flameproof frying pan over high heat. Add onion. Cook,…

GLUTEN AND DAIRY-FREE STRAWBERRY CAKE SERVES 12 PREP 50 MINUTES (PLUS REFRIGERATION AND COOLING) COOK 50 MINUTES 3 cups buckwheat flour 1½ tablespoons gluten-free baking powder 2 cups almond meal 1½ cups caster sugar 4 eggs 1 cup sunflower oil 1½ cups unsweetened almond milk 2 teaspoons vanilla bean paste ¼ cup gluten-free strawberry jam 10g packet freeze-dried strawberries (see notes) Edible rose petals (optional), to serve Frosting 250g Nuttelex dairy-free spread 1 teaspoon vanilla bean paste 3 cups gluten-free icing sugar mixture Pink gel food colouring 1 Preheat oven to 180°C/160°C fan forced. Grease 2 x 6cm deep, 20cm round cake pans. Line bases and sides with 2 layers of baking paper. 2 Sift ½ the flour and ½ the baking powder into a large bowl. Add ½ the…

mince monday BOLOGNESE RICE BAKE.............................$19.04 chicken tuesday CHEESE AND SAGE STUFFED CHICKEN .....$18.80 wok it wednesday HOISIN PORK WITH PAK CHOY AND CASHEWS.. $17.84 turbo thursday ZUCCHINI, BACON AND FETTA SPAGHETTI ....... $8.40 fishy friday SUPER-EASY FISH CAKES WITH AIOLI .....$12.60 mince monday BOLOGNESE RICE BAKE SERVES 4 PREP 15 MINUTES (PLUS 10 MINUTES COOLING AND STANDING) COOK 1 HOUR 20 MINUTES 2 tablespoons extra virgin olive oil 1 brown onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 teaspoon fresh thyme leaves 2 garlic cloves, crushed 500g beef mince ¼ cup tomato paste 400g can diced tomatoes 1 cup salt-reduced beef stock 1½ cups cooked long-grain white rice 4 eggs, lightly beaten 2 tablespoons finely chopped fresh flat-leaf parsley leaves 250g packet perfect bakes cheese…