Innholdsfortegnelse for August 2018 i Super Food Ideas

“WE’VE UPDATED YOUR FAVOURITES WITH A MODERN TWIST” When our first issue hit the checkouts 20 years ago, the world was very different. We all did a ‘big shop’ on Thursday night or Saturday morning; the same stuff went into those trolleys week after week; and dinner was a version of a dish we’d grown up eating. These days we shop more often, and more widely. We try to be a bit healthier; cutting down sugar and carbs, going meat-free, adding more wholefoods, and different cuisines. Deep down, though, many of us still love those classic recipes. That’s why in this issue we’ve updated your faves from taste.com.au, using suggestions from your comments, and giving them a modern twist. We kick things off with a vegetarian lasagne on p34 made…

I do love a slice – and we know you do too. So simple, so delicious! They’re always among our most-requested and most popular recipes. So, when we sat down to think of the best way to celebrate our 20th birthday, the solution was simple – and so much fun! We took our favourites and made them into these two new slices to rule them all! One is our four fave baked slices, all worked out so you can make them at the same time, and the other is four fab no-bake slices. Our favourites are there, from indulgent baked Chocolate Caramel Slice to unassuming Lemon Slice. Everyone will find their happy place with one of these crowd pleasers.…

“THIS IS DEFINITELY A NEW FAVOURITE” DO THE TWIST Your Spaghetti Bolognese Pie (June 2018, p37) was super easy to make and was an interesting twist on the normal spaghetti bolognese. My fussy six-year-old son asked for seconds. This is definitely a new favourite in our time-poor household. Kylie Howard, via Facebook INSPIRING READING I’d realised my meals had become very repetitive and boring and I wasn’t enjoying cooking anymore. So today, I bought myself a Super Food Ideas again. My mojo is back! Thanks for the amazing inspiration! Zyah Harding, via email EASY PEASY JAPAN-EASY I had a really busy day so I needed something easy and this Beef Soboro (May 2018, p52) came to mind. I added extra greens as a way to sneak some vegetables into my…

“THE BEST WAY TO DEAL WITH COLDS AND FLUS IS TO AVOID GETTING RUN DOWN.”Claire Brookman, Food Editor Eating lots of one particular ingredient won’t magically give you immunity to illness this winter, but eating a variety of a number of foods may help. Keep up your five serves of vegetables by loading soups and stews with lots of vegies and pulses. Use garlic and ginger as a base, as they have good immune-boosting credentials. The ingredients in these three dishes might help, too. CRUNCHY SILVERBEET SLAW THE INFO + HIGH FIBRE + LOW SATURATED FAT + VEGETARIAN + LOWER SODIUM…

Q & A We asked our Facebook friends Do you plan out your meals? Why/why not? “Yes! We go to a farmers’ market on Sunday morning and then plan a week’s meals around the seasonal fresh produce we buy!” Kylie White “Definitely! I’m a planner purely because I love routine, but it’s also the best way of tracking expenses.” Christine Gale “Yep. I work almost full time so it’s easier for me when I get home to know exactly what needs to be done. Plus, the kids know what’s coming up, so it stops them from asking me what’s for dinner? as soon as I come in the door!” Rebecca Webber “Never. I keep plenty on hand and make whatever strikes my fancy.” Vicki Gillespie “When I do plan it…

MASHED POTATO AND BACON BAKE SERVES 6 PREP 20 MINUTES (PLUS STANDING) COOK 55 MINUTES 2kg sebago potatoes, peeled, roughly chopped 2 garlic cloves, peeled 80g butter, softened 200g middle bacon rashers, trimmed, chopped 250g cream cheese, chopped, softened ½ cup milk 3 green onions, thinly sliced, plus extra, sliced, to serve ½ cup grated perfect bakes cheese mix 1 Preheat oven to 200°C/180°C fan forced. Grease a 5cm deep, 25cm round baking dish. 2 Place potato and garlic in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 15 minutes or until tender. Drain. Return potato and garlic to pan. Toss over low heat for 1 to 2 minutes or until excess water has evaporated. 3 Meanwhile, melt…

Lucky dip From cheeky dip to delicious dinner, Wattle Valley Foodstore’s range of hand-cut Chunky & Delish dips, $5.06, will complement any occasion or meal. With a twist on the familiar, they make every meal, occasion and day tastier.facebook.com/WattleValley/ Living the pie life Herbert Adam’s new Wine Infusions pie range, $6.30, is handcrafted with divine combinations, wrapped in golden flaky pastry. Available nationally in major retailers in three varieties – slow-cooked beef with shiraz and cracked pepper, slow-cooked beef with caramelised onion and cabernet sauvignon, and slow-cooked beef with portobello mushroom and merlot. Marvellous mash-up Can’t decide between rich, fudgy chocolate brownie or a creamy cheesecake for dessert? Now you no longer have to! Sara Lee’s new Brownie & Cheesecake, $7.49, dessert will hit both your cravings at once. Plus,…

DAIRY-FREE MOCHA FROZEN DESSERT SERVES 12 PREP 30 MINUTES (PLUS COOLING AND FREEZING) COOK 1 MINUTE 30 SECONDS YOU’LL NEED TO START THIS RECIPE THE DAY BEFORE SERVING. 1½ tablespoons instant coffee powder ¼ cup boiling water 300g dairy-free dark chocolate, chopped 3 x 1-litre tubs Weis frozen dairy-free simply coconut dessert 8 ice-cream wafers ½ teaspoon Dutch-processed cocoa 1 tablespoon coffee beans and 1 tablespoon coconut flakes, to serve 1 Grease a 9cm-deep, 11.5cm x 20cm (base) loaf pan. Line the base and sides with baking paper, extending the paper 2cm above edges of pan. 2 Place coffee powder in a small bowl. Add boiling water. Stir until dissolved. Set aside to cool completely. 3 Grease 3 large baking trays. Mark 2 x 11cm x 20cm rectangles on 3…

#1 WHEN ASKED, I’m fond of saying that my favourite food group is slice. But that’s not why it’s gracing our cover. We wanted something that captured what we stand for: a little bit old school, a little bit new. That’s why we chose traditional slices and gave them a twist. #2 ON THE COVER are four baked classics including my all-time fave, chocolate caramel slice, all made in one pan! If you prefer a no-bake slice (rocky road, anyone?), on p10 you’ll find four of those, also all made in one pan!…

STARTERS, SIDES & LIGHT MEALS Mashed potato mash-up and our best-ever potato bakes, these sides are talented enough to star as the main attraction! FISH & SEAFOOD Fishy favourites to make weeknight meals work VEGETARIAN Hearty comfort food that brings out the best in vegies, tofu and pulses. CHICKEN We know you love chicken and with these nine dishes, you’ll adore it even more. BEEF, PORK & LAMB From speedy midweek meals to delicious dishes good enough for guests, meat your dinner! THE COVER Four slices in just one pan. With a bit of prep and a lot of spoon licking, you’ll feel the fourth! SWEETS These thoroughly modern sweets give more than a passing nod to the retro classics. Dairy-free Mocha Frozen Dessert SOMETHING EXTRA MEAL PLANNER Recipes with…

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 gluten-containing…

2-4 CLOVES A DAY OF GARLIC has immune boosting allicin (as well as vitamins and minerals), which has been shown to have anti-viral and anti-bacterial properties. AN ORANGE A DAY… may keep the doctor away as it has 53mg of vitamin C, and we need just 30. 200g OF YOGHURT has enough probiotics, which line your gut and help keep it free from harmful bacteria. TURMERIC has a high level of curcumin, which has antioxidant effects. 50g OF SWEET POTATO a source of beta-carotene, which the body converts to vitamin A for strong immunity.…

DO YOUR RESEARCH Get the family involved – if the kids choose the recipes they’re more likely to eat the food. Flip through cookbooks, magazines and trawl through the web for inspiration. Look for fresh versions of old standbys and new recipes you want to try. Check your fridge, freezer and pantry first for any produce you want to use and keep the list on hand as you search. MIXING IT UP Plan a week at a time. Allow space between meals with similar flavours or ingredients. Make it easier for the cooks by noting any nights you won t be home for dinner, days when you’ll have a busy afternoon and what the budget allows. Keep seasonal ingredients in mind and even check the weather forecast so you don’t…

BEEF STEAK WITH SATAY SAUCE AND SPROUT SALAD SERVES 4 PREP 15 MINUTES (PLUS STANDING) COOK 25 MINUTES 400ml can coconut milk 1½ tablespoons Thai red curry paste 1½ tablespoons smooth peanut butter 2 teaspoons fish sauce 2 teaspoons caster sugar 2 teaspoons tamarind purée ½ cup roasted unsalted peanuts, finely chopped, plus extra to serve 1 tablespoon kecap manis 1 tablespoon peanut oil 700g beef rump steak, trimmed 200g mixed baby tomatoes, halved 1 Lebanese cucumber, roughly chopped 60g baby spinach ¾ cup bean sprouts, trimmed ²/ ³ cup fresh coriander leaves Lime wedges, to serve 1 Bring coconut milk to the boil in a medium saucepan over medium heat. Add paste. Cook, stirring occasionally, for 5 minutes. Stir in peanut butter, fish sauce, sugar, tamarind and peanuts. Cook,…

COCONUT ALMOND CAKE WITH HONEY-GLAZED PLUMS SERVES 8 PREP 15 MINUTES (PLUS COOLING) COOK 1 HOUR 5 MINUTES ¾ cup (150g) solid coconut oil (should be similar consistency to soft butter) ¾ cup (105g) coconut sugar 3 eggs ½ cup (125ml) coconut milk 1 teaspoon vanilla essence 1 cup (100g) almond meal ½ cup (45g) desiccated coconut ½ cup (55g) White Wings Coconut Flour 2 teaspoons gluten-free baking powder 2 tablespoons honey 4 small ripe plums, halved, stones removed ¾ cup (200g) coconut yoghurt (substitute thick natural yoghurt) 1 Preheat the oven to 170°C. Grease a 20cm springform cake pan and line the base with baking paper. 2 Place coconut oil and coconut sugar in a large bowl and beat with electric beaters until combined. Add eggs, 1 at a…

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! make-ahead monday LAMB MEATBALL TAGINE SERVES 4 PREP 20 MINUTES COOK 25 MINUTES 500g lamb mince ¾ cup fresh breadcrumbs 1 egg, lightly beaten 1 brown onion, finely chopped 2 tablespoons extra virgin olive oil 2 garlic cloves, crushed 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric ½ teaspoon…

4 BEST-EVER SLICES IN ONE PAN SERVES 48 PREP 1 HOUR 30 MINUTES (PLUS REFRIGERATION AND COOLING) COOK 45 MINUTES 8 choc ripple biscuits 1 quantity Raspberry Jam Coconut Slice (right) 1 quantity Chocolate Caramel Slice (right) 1 quantity Apple Crumble Slice (right) 1 quantity Choc-coconut Slice (opposite) 1 Grease a 3cm-deep, 25cm x 37.5cm baking tray. Cut choc ripple biscuits in half. 2 Follow step 1 of all slice recipes, standing choc ripple biscuits upright and cut side down between each base to keep the bases separate, trimming biscuits where necessary. Refrigerate for 20 minutes. 3 Preheat oven to 180°C/160°C fan forced. Follow step 2 of all slice recipes. 4 While the base is baking, follow steps 3 and 4 of Apple Crumble Slice. 5 After the base has…

BEETROOT The more colourful a vegetable is, the more antioxidants it has – no surprise this is in the top 10 most powerful. SILVERBEET A nutrient powerhouse vegetable, particularly vitamins A, B6, C and K. It's also high in folate and fibre. APPLE CIDER VINEGAR The acetic acid found in vinegar has shown some good effects in helping to regulate blood sugar.…

NOW WITH ADDED YUM Kim says: You’ll never find my pantry without a ‘healthy’ stash of chocolate (purely for research purposes, of course!), and my latest favourite is the new Cadbury Dairy Milk Picnic block 180g, $4.99. This family-sized chocolate block is inspired by the flavours of a Picnic bar, so think peanuts, caramel and crème. I love a row or two as a cheeky sweet treat but also as a cake topper or in my rocky road. You’ll find it at all major supermarkets. JAPAN-EASY Amira says: I keep a bottle of Kikkoman Teriyaki Marinade and Stir-fry Sauce, $3.47, in my kitchen at all times. Whether I want a quick marinade for chicken, a speedy glaze for salmon fillets, a stir-fry sauce for beef or a flavour…

VEGETARIAN KUNG PAO CAULIFLOWER SERVES 4 PREP 20 MINUTES COOK 15 MINUTES 1 large cauliflower, cut into large florets 4 long red chillies 2 teaspoons cornflour ¹/ ³ cup vegetable stock 2 tablespoons soy sauce 1 tablespoon hoisin sauce 1 tablespoon shao hsing (Chinese rice wine) 2 tablespoons peanut oil 1 red capsicum, thinly sliced 2 garlic cloves, crushed 3cm piece fresh ginger, finely grated ½ teaspoon Szechuan peppercorns, crushed 4 green onions, thinly sliced Steamed jasmine rice, to serve 2 tablespoons unsalted roasted peanuts, chopped 1 Place cauliflower florets in a large microwave-safe bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 4 minutes or until just tender. Drain well. 2 Finely chop 2 chillies. Place cornflour in a large bowl. Gradually stir…

PISTACHIO AND ROSE BOMBE ALASKA ICE-CREAM CAKE SERVES 12 PREP 1 HOUR (PLUS OVERNIGHT FREEZING) COOK 25 MINUTES YOU’LL NEED TO START THIS RECIPE A DAY AHEAD. YOU’LL ALSO NEED A KITCHEN BLOWTORCH FOR THE MERINGUE. 6 eggs 1 cup caster sugar ½ cup self-raising flour ½ cup plain flour ½ cup cornflour 2 litres vanilla ice-cream ¼ cup rosewater 80g packet pistachio kernels, toasted, roughly chopped Rose pink liquid food colouring Meringue Topping 6 egg whites 1½ cups caster sugar 1 Preheat oven to 180°C/160°C fan-forced. Grease 2 x 22cm round (base) cake pans. Line bases and sides with baking paper. 2 Using an electric mixer, beat eggs and sugar for 10 minutes or until thick and creamy. Sift flours 3 times. Sift over egg mixture. Fold until just…

Jacqueline Alwill, a nutritionist, author and founder of Brown Paper Nutrition, is committed to improving the health of individuals through food. An advocate of wholesome products, Alwill created this recipe using White Wings Coconut Flour. Made from pure coconut, this flour is naturally gluten free, and a source of fibre and protein. It’s part of White Wings’ new specialty flour range, which includes Wholesome Blend Plain and Self Raising flours, which are a combination of wheat, coconut, oat and millet flours. For more details, visit whitewings.com.au . AVAILABLE IN THE BAKING AISLE AT WOOLWORTHS AND INDEPENDENT RETAILERS.…