Innholdsfortegnelse for #53 i taste.com.au Cookbooks

“This big bountiful salad is packed with veg and topped with crunchy herb croutons and crisp beetroot chips to make it really special.” roast pumpkin salad with garlic croutons & maple dressing serves 4-6 | prep 15 mins | cooking 45 mins 150g pkt wild rice 1.5kg kent pumpkin, deseeded, cut into thick wedges 1 red onion, cut into wedges, leaving root intact 4 slices sourdough, torn 45g ( 1 /4 cup) blanched hazelnuts (see top tip) 1 tbs extra virgin olive oil 1 /2 cup chopped fresh continental parsley 1 small garlic clove, very finely chopped 1 bunch broccolini, steamed, halved lengthways Mixed salad leaves, to serve 100g feta, crumbled Beetroot chips, to serve maple dressing 80ml ( 1 /3 cup) extra virgin olive oil 11 /2 tbs maple syrup…

“With just 10 minutes of prep, this easy Mexican mixed bean slow-cooker soup is the perfect set-and-forget midweek meal.” mexican mixed bean slow-cooker soup serves 4 | prep 10 mins | cooking 6 hours 5 mins 1 red capsicum, deseeded, coarsely chopped 300g jar chunky chipotle salsa 30g sachet salt-reduced taco spice mix 400g can diced tomatoes 2 corncobs, husks and silk removed 3 tsp vegetable stock powder 400g can red kidney beans, drained, rinsed 1 tbs brown sugar 400g can black beans, drained, rinsed 1 /4 cup chopped fresh coriander leaves, plus extra sprigs, to serve Sour cream, sliced fresh green chilli, lime wedges and chargrilled tortillas, to serve 1 Place the capsicum, salsa, spice mix, tomato, corn, stock powder, kidney beans, sugar and 1L (4 cups) water in…

“I regularly make these fritters for my lunch — they are so quick and versatile. I often just use any sort of chilli-inspired paste and basil in place of the herbs. I use a non-stick frying pan and don’t use any oil.” Eggkidist thai red curry fritters makes 8 | prep 10 mins | cooking 10 mins 2 corncobs, husks and silk removed 75g ( 1 /2 cup) plain flour 1 /2 tsp baking powder 1 egg 2 tsp red curry paste 4 fresh kaffir lime leaves, finely shredded 2 tbs extra virgin olive oil, Fresh coriander leaves and sweet chilli sauce, to serve 1 Use a sharp knife to remove the corn kernels from the corncobs. 2 Whisk the flour and baking powder in a bowl. Make a well…

“These are both delicious and fun to eat! Dig through the oh-so-cheesy macaroni to reach the tender roasted pumpkin bowls.” mac ’n’ cheese pumpkin bowls serves 4 | prep 15 mins (+ cooling time) | cooking 45 mins 4 small (about 500g each) golden nugget pumpkins (see top tip) 50g butter 2 tbs plain flour 500ml (2 cups) milk 1 /4 tsp ground nutmeg 145g (1 3 /4 cups) coarsely grated cheddar 100g (1 cup) coarsely grated provolone 25g ( 1 /3 cup) finely grated hard cheese, such as parmesan 250g dried small elbow pasta 55g ( 3 /4 cup) fresh breadcrumbs (made from day-old bread) 2 tsp fresh thyme leaves, plus extra sprigs, to serve 2 tbs extra virgin olive oil 1 Preheat the oven to 180°C/160°C fan forced.…

“This is a vegetarian version of coulibiac, which is traditionally a Russian dish of pastry stuffed with salmon, rice and mushrooms.” mushroom & beetroot coulibiac serves 4 | prep 30 mins (+ 20 mins standing time) | cooking 1 1 /2 hours 4 (about 400g) beetroot, trimmed, scrubbed 50g butter, chopped 400g Swiss brown mushrooms, coarsely chopped 1 tbs plain flour 85g ( 1 /3 cup) sour cream, plus 125g ( 1 /2 cup), extra 90g ( 1 /2 cup) burghul (cracked wheat) 250ml (1 cup) boiling water 1 /3 cup chopped fresh continental parsley 1 /3 cup chopped fresh dill 2 sheets frozen puff pastry, just thawed 1 egg Lemon wedges, to serve 1 Preheat the oven to 180°C/160°C fan forced. Place the beetroot in a small baking dish.…