Innholdsfortegnelse for #68 i taste.com.au Cookbooks

“More than just the tip of an iceberg!” Let’s face it, the iceberg lettuce has been the go-to green for an Aussie salad for way too long. That’s why, at taste.com.au, we are giving it a toss! Instead, we want to give you a huge boost of inspiration to make your salads sing – whether they’re a weekday side, the main event or a show-off entertainer. This cookbook brings you salads for one or two, salads for the health-conscious, easy mix-ups for those short on time, pasta and meat creations that fill you up, and platters that are designed to impress any house guest. Think of super veg bowls teeming with healthy greens and grains, and pasta and rice sensations sprinkled with salad vegies in a kaleidoscope of colour. And,…

7-layer pasta primavera salad “We mixed it all together, so it didn’t look like the picture, but the flavours were great.” Cam Ter serves 8 | prep 20 mins | cooking 20 mins 4 bunches asparagus, trimmed, diagonally cut into thirds 230g (1½ cups) frozen peas 270g (3 cups) dried farfalle (bow tie) pasta 500g zucchini, cut into 5mm rounds 1 tsp dried oregano leaves ½ tsp dried chilli flakes 2 tbs extra virgin olive oil 80g baby spinach 40g (½ cup) shaved parmesan creamy lemon dressing 240g (1 cup) whole-egg mayonnaise 200ml tub sour cream 1 lemon, rind finely grated, juiced 2 tsp Dijon mustard 1 Cook the asparagus in a large saucepan of salted boiling water for 3 minutes or until just tender. Use a slotted spoon to…

vegan roasted cauliflower salad  serves 4 | prep 10 mins | cooking 25 mins 1.2kg cauliflower, cut into small florets 185ml (¾ cup) vegan buffalo wing sauce 150g mixed salad leaves 2 Lebanese cucumbers, halved lengthways, sliced 1 avocado, cut into wedges 95g (1 cup) lightly salted roast chickpeas ranch dressing 125ml (½ cup) vegan aïoli 1 tsp chopped fresh dill, plus extra, to serve 1 Preheat oven to 220°C/200°C fan forced. Place the cauliflower and half the buffalo sauce on a large baking tray and toss to coat. Roast, turning once, for 20-25 minutes or until tender. 2 To make the dressing, whisk the aïoli, dill and 1 tbs water in a bowl until smooth. 3 Pour remaining buffalo sauce over the cauliflower and toss to coat. Arrange salad…

creamy salmon potato salad serves 8 | prep 30 mins | cooking 20 mins 1.5kg kipfler potatoes, unpeeled 300g green beans, cut into 3cm pieces 1 small red onion, cut into very thin wedges 1 lemon, rind finely grated 300g ctn sour cream 260g (1 cup) Greek-style yoghurt 110g jar capers, drained, finely chopped 2 tbs chopped fresh dill, plus extra sprigs, to serve 100g baby spinach, plus extra, to serve 2 x 150g pkt hot-smoked salmon 4 radishes, very thinly sliced 2 hard-boiled eggs, cut into wedges 1 Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 15-20 minutes or until just tender. Drain and set aside to cool. Cut crossways into 2cm-thick slices.…

cajun barramundi & corn salad “This was a nice, light meal. The mango is a good combo with the spice rub on the fish.” pclark” serves 4 | prep 10 mins | cooking 10 mins 1½ tbs chopped fresh thyme leaves 3 tsp smoked paprika 3 tsp ground cumin 1 lemon, rind finely grated, juiced 4 (about 125g each) barramundi fillets, skin on 2 corncobs 2 bunches asparagus, trimmed 1 long fresh red chilli, deseeded, finely chopped 2 tsp extra virgin olive oil 1 butter lettuce, leaves torn 1 fresh mango, peeled, cut into cubes ½ cup fresh mint leaves 1 Combine the thyme, paprika, cumin and lemon rind on a large plate. One at a time, place the barramundi fillets in the spice mixture, turning and pressing firmly to…