Innholdsfortegnelse for #67 i taste.com.au Cookbooks

“ Christmas is the time to celebrate! Now, more than any festive season in recent memory, coming together around the Christmas table with family and friends is so important. Spending time with our loved ones enriches us, and what better way to celebrate that togetherness than with a memorable feast? A glazed ham or roast turkey and a Christmas pud are usually found on most of our dinner tables, and we’ve got you covered there. But in this cookbook, we’ve also taken recipes that are traditional and given them a fresh, Aussie makeover loaded with summer’s best produce. No-one wants to be shackled to the oven while everyone else is enjoying seasonal drinks and nibbles. All our recipes have simple steps designed to help you plan a stress-free meal and…

summer tomato, herbed feta & rice salad “This light and bright salad is a great addition to a Christmas spread. Cook the rice the day before so there is zero cooking required on the day.” Michelle Southan serves 6 (as a side) | prep 25 mins (+ 10 mins pickling) 80g Danish feta, crumbled 70g ( 1 /4 cup) natural yoghurt 1 tbs chopped fresh basil leaves, plus extra, shredded, to serve 1 tbs chopped fresh mint leaves, plus extra, shredded, to serve 1 tbs red wine vinegar 1 tbs extra virgin olive oil 2 tsp fresh lemon juice 600g large mixed tomatoes, sliced 200g cherry tomato medley mix, halved 150g cherry truss tomatoes, halved 75g ( 1 /2 cup) cooked black rice pickled radish 1 tbs red wine vinegar…

spiced rocky road biscuits makes 28 | prep 30 mins (+ cooling) | cooking 30 mins 20g ( 1 /3 cup) mini pink and white marshmallows, halved crossways 35g (¼ cup) finely chopped pecans 100g dark chocolate, finely chopped 300g (2 cups) plain flour 200g (1 cup, firmly packed) brown sugar 35g ( 1 /3 cup) cocoa powder ½ tsp sea salt flakes 3 tsp ground cinnamon ½ tsp ground nutmeg 1 tsp bicarbonate of soda 80ml ( 1 /3 cup) vegetable oil 1 tsp vanilla extract 2 eggs, lightly whisked 60ml (¼ cup) milk 15g pkt freeze-dried strawberries, chopped 1 Preheat oven to 190°C/170°C fan forced. Line 3 baking trays with baking paper. 2 Combine marshmallows, pecans and chocolate in a small bowl and set aside. Combine flour, sugar,…

turkey, brie & apricot sausage roll bites These sausage rolls were absolutely divine for high tea. I made the mix the day before and put them together for a high tea event in the morning.” emily jean makes 42 | prep 40 mins (+ cooling & chilling) | cooking 25 mins 2 tsp extra virgin olive oil 1 brown onion, finely chopped 500g turkey mince 50g brie, chilled, finely chopped 120g ( 1 /3 cup) apricot jam 70g (1 cup) fresh breadcrumbs 1 /3 cup finely chopped fresh thyme leaves 3 sheets frozen butter puff pastry, partially thawed, halved 1 egg, lightly beaten 2 tsp sea salt ½ tsp cracked black pepper 1 Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes…

chocolate caramel gingerbread pie  serves 10 | prep 1 hour (+ cooling, chilling & setting) | cooking 1 hour 15 mins 380g can Nestlé Caramel Top ‘n’ Fill 2 eggs 185ml (¾ cup) cooking cream 100g dark chocolate, melted, cooled 330g pkt royal icing 60ml (¼ cup) fresh lemon juice, strained gingerbread 100g (½ cup, firmly packed) brown sugar 125ml (½ cup) golden syrup 50g butter 340g (2¼ cups) plain flour 75g (½ cup) self-raising flour 1½ tbs ground ginger 1½ tsp mixed spice 1 tsp ground cloves ½ tsp bicarbonate of soda 1 egg, lightly whisked 1 For the gingerbread, place the sugar, golden syrup and butter in a saucepan over low heat. Cook, stirring, for 3-5 minutes or until the butter is melted and the sugar is dissolved.…

pork belly with cherry barbecue sauce  serves 6 | prep 30 mins (+ chilling) | cooking 3 hours 30 mins 1.6kg piece pork belly, rind scored at 1cm intervals 2 tsp olive oil 1½ tbs sea salt 1 orange, juiced cherry barbecue sauce 2 tsp olive oil 1 French shallot, finely chopped 2 small garlic cloves, crushed 120g (¾ cup) frozen pitted sour cherries or frozen pitted cherries 180ml (¾ cup) tomato sauce 80ml ( 1 /3 cup) apple cider vinegar 70g ( 1 /3 cup, firmly packed) brown sugar 1 tbs golden syrup 1 tbs Worcestershire sauce 1 tsp hot English mustard 1 tsp sea salt ½ tsp ground black pepper 1 fresh bay leaf 1 Place the pork on a plate. Rub 1 tsp oil into the pork…

One month ahead: At the end of step 2 after the first prove, wrap the uncooked dough in plastic wrap and gently knead. Place in an airtight container and freeze. Alternatively, bake the dough to the end of step 4. Cool completely. Wrap tightly in plastic wrap and freeze. Two days ahead: Make the cherry syrup and store in an airtight container in the fridge. To serve: if using the uncooked dough, first place in the fridge to defrost overnight, then proceed with the rest of the recipe. If using the frozen cooked babka, defrost at room temperature for 3 hours. Reheat in the microwave on Medium for 2 minutes or until warmed through. Bring the cherry syrup to room temperature before serving with ice-cream or double cream.…