Innholdsfortegnelse for November 2019 i Super Food Ideas

One of our favourite issues to put together each year is November, our annual quick and easy cooking special. All of us love a recipe challenge, and it’s not just the food team. Sarah, our creative director, is intent on making sure that everything looks appetising and delicious, inspiring you to make it. Chief sub editor Leigh ensures that we communicate exactly why it is that we chose these recipes to put in the mag, and why you should cook them. Of course our fabulous foodies, led by food director Claire, do the real heavy lifting for this and every issue, and we don’t just mean carrying the shopping! After heading to the supermarket to do research, hunting down the latest products that save time and effort on the pans,…

“I HAD A BAKING DAY TODAY!... TURNED OUT AMAZING!” TWICE AS NICE I had a baking day today! I made a batch of Choc-chip Brownie and Peanut Butter Cookies (August 2015, p84) to share with my daughters for their busy work week ahead. I also made the cover recipe from the same issue: One-pan Sticky Chicken with ‘Fried’ Rice. Both turned out amazing! Rita Legge, via email ROASTY GOODNESS My husband and my 14-year-old never eat Brussels sprouts, but I love them, so I thought I’d make the Crispy Bacon and Cheese Brussels Sprouts (July 2019, p50) to have with Sunday roast. They absolutely loved it! It’ll be a regular side dish for Sunday roasts from now on! Natalie Box, via email A LITTLE BIT COUNTRY Canberra’s been freezing and…

“REDUCE THE SALT YOU COOK WITH AND GIVE MEALS A FLAVOUR BOOST USING SPICES AND HERBS INSTEAD.”Claire Brookman, Food Director Eating too much salt is not good for you, increasing risk of heart attack, stroke, dementia and kidney disease. Food high in potassium, such as avocado, leafy greens or sweet potato, helps remove extra sodium from your body. But you can also simply choose to cook with less salt! Instead, boost flavour with other ingredients including vegies, citrus zest and juice, spices and fresh herbs. See our low-sodium recipes (right) to get started. DAIRY BY THE NUMBERS... Australian dietary guidelines recommend we include dairy in our diets to get a range of benefits. Guidelines recommend that adults eat 2 SERVES of dairy (or dairy-free alternatives) per day. 1 serve of…

NO-COOK HAM AND PINEAPPLE ‘FRIED RICE’ SERVES 4 PREP 15 MINUTES 2 x 250g packets microwave coconut, chilli and lemongrass basmati rice 200g sliced leg ham, torn ½ pineapple, peeled, roughly chopped into 2cm pieces 260g jar chargrilled red capsicum, drained, roughly chopped ½ small red onion, thinly sliced 125g snow peas, shredded ¾ cup fresh coriander sprigs 2 tablespoons sweet chilli sauce 1½ tablespoons lime juice, plus extra lime wedges to serve 3 teaspoons kecap manis 2 teaspoons sesame oil 1 garlic clove, crushed Sesame seeds, to serve 1 Microwave rice following packet directions. 2 Place warm rice, ham, pineapple, capsicum, onion, snow peas and half the coriander in a bowl. Toss to combine. 3 Place sweet chilli sauce, lime juice, kecap manis, sesame oil and garlic in a…

CRANBERRY AND FIG FRUIT MINCE MAKES 2 3/4 CUPS PREP 10 MINUTES (PLUS STANDING TIME) YOU’LL NEED TO START THIS RECIPE AT LEAST 1 WEEK AHEAD. 1 cup sultanas 1 cup dried figs, finely chopped ½ cup dried pitted prunes, finely chopped ½ cup currants ½ cup dried cranberries 2 teaspoons finely grated orange rind ½ cup tawny fortified wine 1½ teaspoons mixed spice 1 cinnamon stick 1 star anise ²/³ cup dark brown sugar 1 Place all ingredients in an airtight container. Stir to combine. Secure lid. Store in a cool, dark place for at least 1 week, stirring every 2 days, to allow flavours to develop (see notes). NUTRITION: (per batch) 10440kJ; 5.9g fat; 1.57g sat fat; 18.47g protein; 542.2g carbs; 57.5g fibre; 0mg chol; 200.83mg sodium. Cook’s…

Go with the grain Tilda s Pure Basmati Rice is a healthy super grain’ that’s low GI and naturally gluten-free. To ensure the utmost quality of the rice, Tilda mills all grains then rejects inferior ones to produce a richer basmati that relies on nature for its special characteristics. Plus, the convenient rice pouch takes a fast two minutes to heat up – ready to serve. The perfect balance What do you do when you love meat but know you need to eat more vegies? Perfectly Balanced has the answer! Adding sweet potato and kale to prime Australian beef gives their classic-style meatballs a fresh, delicate flavour. Find them at Woolworths and visit perfectly balanced.com.au for more info. A lighter bite These tasty thins are made using a delicious mix…

NO NEED TO CHANGE THE WAY YOU COOK OR COMPROMISE FLAVOUR #1 INGREDIENT HACKS As you look through the mag you’ll see that we’ve called out all kinds of clever shortcuts we’ve used in recipes for dinner (p20) and dessert (p66). #2 NO-COOK COOKING When even a shortcut takes too long, the recipes on p40 can be ready in a flash – just assemble and serve! #3 GET-AHEAD GIFTING If you like to make Christmas presents to add a personal touch, get ahead of the mad rush with our seven festive and fabulous recipes, starting on p60.…

LOOKING SHARP Pocket knives are by their very definition handy, but now they’re also cute and more personal with designs specifically for foodies! In the latest limited edition range of their iconic Swiss army knife, Victorinoxhas launched 10 Food of the World designs created by fans from across the globe. Each one has seven tools, including scissors and a screwdriver, but only weighs 21g and is priced at $52.95. Visit victorinox.com to learn more about the collection. LIVE IT UP For those who aren’t big kombucha fans but are still keen to try a fizzy drink that can do our bodies good, enter Living Soda by Bod. Not only are the drinks sugar-free, but each bottle has a dose of probiotics for improved gut health. The Living range is made…

CHOC-CHIP PEANUT BUTTER CHEESECAKE SLICE SERVES 20 PREP 30 MINUTES (PLUS COOLING AND REFRIGERATION) COOK 25 MINUTES INGREDIENT HACK: COOKIE DOUGH 450g packet chocolate chip cookie dough 500g cream cheese, softened 395g can sweetened condensed milk 2 teaspoons vanilla extract 2 tablespoons boiling water 3 teaspoons gelatine powder ½ cup smooth peanut butter, warmed (see note) Caramel syrup, to serve 1 Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides. 2 Using ½ teaspoon dough at a time, roll into 24 balls. Reserve remaining dough. Place balls on prepared baking tray. Flatten slightly. Bake for 8 to 10 minutes or until golden.…

With the cost of living increasing, particularly in our capital cities, we know that many Australians are feeling the pinch. Australia’s Best Recipes (bestrecipes.com.au/budgetclub) have thousands of recipes from savvy home cooks to help stretch your food dollar further. That’s why we’re partnering with them and coming up with five recipes a month that are easy on the wallet. This issue you’ll find great ideas for cooking with sausages, p34.…

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 and1/4 cup measures 1 tablespoon = 20ml (note NZ, US and UK tablespoon = 15ml) 1 teaspoon = 5ml We use 59-60g 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 ingredients (ie, wheat,…

MANGO AND CREAM CREPES SERVES 4 PREP 10 MINUTES 425g can mango slices in syrup 1 cup thickened cream 1 tablespoon icing sugar mixture 8 ready-made fresh crepes Icing sugar mixture, to serve 1 Drain mango, reserving 1 tablespoon syrup. Using an electric mixer, beat cream and sugar until soft peaks form. 2 Place 1 crepe on a flat surface. Brush crepe with a little reserved mango syrup. Spoon 2 tablespoons cream mixture onto crepe 8cm in from edge closest to you. Top cream mixture with 1 mango slice. Fold in sides and roll up to enclose filling. Place on a plate. Repeat with remaining ingredients. 3 Serve mango and cream crepes dusted with icing sugar. NUTRITION: (per serve) 2454kJ; 32.4g fat; 18g sat fat; 6.9g protein; 67.8g carbs; 1.5g…