Innholdsfortegnelse for #88 i taste.com.au Cookbooks

This year's recipe collection is packed with so many favourites that choosing just one cover recipe felt impossible. The solution? Our first-ever double cover featuring the two new desserts our team loves most! The bejewelled Rocky road ice-cream trifle on the front looks and tastes incredible, but guess what? It's layers and layers of hacks - we're talking store-bought ice-cream, sorbet and lollies. You just have to make the jelly, fill your trifle bowl and let the freezer do the rest! Find the recipe on p79. The Choc pistachio trifle on the back cover is a bit more involved, but worth every minute in the kitchen for its show stopper qualities! The recipe is on p59. Get the party started with tasty morsels in the Finger food chapter (p9) and…

Layered pasta salad SERVES 8 | PREP 30 MINS | COOKING 10 MINS Ingredients 315g (3 cups) dried elbow pasta 2 tsp extra virgin olive oil 4 middle bacon rashers, chopped ½ small red cabbage, chopped 420g can corn kernels, drained 2 baby gem lettuces, shredded 2 large tomatoes, finely chopped 1 continental cucumber, finely chopped 65g (¾ cup) coarsely grated cheddar 2 green shallot, thinly sliced Creamy mustard dressing 235g (1 cup) sour cream 250g (1 cup) mayonnaise 1 cup fresh continental parsley leaves, chopped 2 tbsp fresh lemon juice 1 tbsp wholegrain mustard Method 1. Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and refresh under cold running water. 2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the bacon, stirring occasionally, for 5 minutes or until golden. Drain…

Swedish meatball sausage rolls MAKES 48 | PREP 30 MINS | COOKING 25 MINS Ingredients 2 slices white bread, crust removed, bread torn 60ml (¼ cup) milk 1 brown onion, grated 500g pork and beef mince 1 egg, lightly whisked, plus extra 1, lightly whisked ¼ tsp ground nutmeg 1 tsp ground allspice 50g (⅓ cup) dried cranberries 2 tbsp finely chopped fresh continental parsley leaves, plus extra, to serve 60ml (¼ cup) thickened cream 3 sheets frozen puff pastry, just thawed (see tip), halved Whole cranberry sauce, to serve Creamy gravy 5Gg butter, chopped 2 tbsp plain flour 330ml (1⅓ cups) beef stock 80ml (⅓ cup) thickened cream Method 1. Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper. 2. Place the bread in a small bowl and pour over the milk. Set aside for 5 minutes to soak.…

Choc pistachio trifle SERVES 10 | PREP 1 HOUR 30 MINS (+ 3 HOURS 50 MINS CHILLING & 15 MINS SETTING) COOKING 10 MINS Ingredients 600g pkt bought dark chocolate mud cake 80g pistachio kernels, finely chopped 125g pkt Loacker Quadratini Double Choc wafers 100g Nestlé White Choc Melts, melted Green liquid food colouring, to tint 150g Nestlé Dark Choc Melts, melted 300ml ctn thickened cream Pistachio custard 2 tsp vanilla extract 410ml (1⅔ cups) milk 500ml (2 cups) thickened cream 70g (⅓ cup) caster sugar 70g (½ cup) cornflour 2 egg yolks 50g unsalted butter, chopped 200g jar smooth pistachio spread Green liquid food colouring, to tint Chocolate mousse 180g dark chocolate, chopped 40g unsalted butter 2 eggs, separated 2 tbsp caster sugar 300ml thickened cream Chocolate drizzle 50g dark chocolate, chopped 2 tbsp thickened cream Method 1. To make the custard,…

Apple & sage pork with thyme salt crackling SERVES 8 | PREP 35 MINS (+ 30 MINS COOLING & 10 MINS RESTING) COOKING 2 HOURS Ingredients 25g butter 1 French shallot, finely chopped 1 large Granny Smith apple, peeled, cut into 2cm pieces 1 tbsp brown sugar 1 tbsp chopped fresh sage leaves 60g (1 cup) fresh breadcrumbs 2kg rolled pork loin 1 tbsp sea salt flakes 1 tsp finely chopped fresh thyme leaves Roasted baby carrots (see tip) and gravy, to serve Method 1. Melt the butter in a frying pan over medium-high heat. Add the shallot and apple. Cook, stirring, for 3 minutes or until golden. Add the sugar and 1 tbsp water. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil, then reduce the heat to low. Simmer for 5 minutes…

Gingerbread martini MAKES 4 | PREP 20 MINS (+ 1 HOUR CHILLING & SETTING) | COOKING 5 MINS Ingredients 3 white chocolate melts, melted 12 small gingerbread men biscuits 12 chocolate wafer rolls 400ml Baileys Irish Cream liqueur 80ml (⅓ cup) vodka Ice cubes, to serve 125ml (½ cup) thickened cream, whipped to soft peaks Spiced syrup 70g (⅓ cup) caster sugar 2 tbsp golden syrup 2cm-piece fresh ginger, peeled, sliced 1 cinnamon stick 2 whole cloves Method 1. To make the spiced syrup, combine the sugar, golden syrup and 80ml (⅓ cup) water in a small saucepan. Stir over low heat until the sugar dissolves. Add the ginger, cinnamon and cloves. Simmer for 5 minutes, then pour the syrup into a heatproof jug or bowl. Place in the fridge for 1 hour or until chilled. Strain and discard the…