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Super Food Ideas – April 2014 - FiLELiST

Super Food Ideas – April 2014 - FiLELiST

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WorldMags.net

april

87

Lamb
goes native

Cover recipe

Gigantic lamington,
page 12
Recipe
Kim Coverdale
Photography
Craig Wall
Styling
Jenn Tolhurst
Food Preparation
Claire Brookman

On the cover

12 BIG cake-shop favourites – try
our Gigantic lamington for size!
28 Home-grown ingredients – try
the best Australia has to offer.
56 Classic steak and kidney pies.
59 Plus sides to top them off.
77 The ultimate Easter treat
– triple-choc hot cross buns!

52

up front

Fast & fresh

6 Index
What’s cookin’ this month.
Get your highlighter out and
start planning your meals!

8 This month
A note from our editor.

10 Your food ideas
What’s on your mind?
Write in and let us know!

12 Think big!
Super-sized versions of our
favourite cake shop classics.
Kim is a big fan of Australia’s
dinkum fare.

25 Super spy
What we’ve found on our
food travels this month.

26 5 kitchen makeovers
Smart, simple, stress-free design
ideas for happy cooking.

product
of the

45

Pasta pronto

18 Kim’s kitchen

4

month

liGHTHOUSE CakE, SpOnGE
and STEamEd bUn flOUr

28 Home grown
Advance Australia’s fare
with these bonzer recipes.

38 Care package
Golden syrup Anzac cheesecake
– we salute you!

55 10-minute desserts
Quick fixes for sweet cravings.

56 The original
Classic steak and kidney pies.

weekdays
45 Our main of the month
Eggplant, fetta and sausage
pasta – ready in 30 minutes!

47 10 midweek meals
Midweeks meals are a breeze
with this month’s top 10!

WorldMags.net

59 Pie pals
Super sides to top them off.

63 bestrecipes.com.au
Our besties share five of their
finest family favourites.

68 Cloud nine
The fluffiest pavlova ever!
april 2014 super food ideas

3

com. unless otherwise specified. with this new special-purpose self-raising flour. Sponge & Steamed Bun Self Raising Flour Lighthouse brings another baker’s secret to your kitchen.net 15 I do d-éclair! of the month 90 Final flourish 84 Sunday best healthy kids 71 Banana and carrot muffins Add native flavours to a classic lamb roast and wow the crowd. kilojoules contains > 5g of fibre per main meal low fat low sat fat lower sodium Main meal < 15g < 6g < 600mg < 2000kJ Side dish < 8g < 3g < 400mg < 1000kJ Light meal < 10g < 4g < 400mg < 1500kJ < 2g < 200mg Snack/dessert < 5g low Kilojoule < 600kJ . that has been producing quality baking products for the home cook since 1865. 250ml = 1 cup.net with lower-GI carbs. high fibre. We use 1000 watt microwaves. flufy cakes. 72 Flip out! These savoury pancakes will make dinnertime stacks of fun! 75 Golden goodness Lighthouse Cake. lower sodium 1 tablespoon = 20ml (note NZ. No-fuss baked treats for kids. 1⁄3 cup and 1 ⁄4 cup measures. WA. We use 59g to 60g eggs. contains foods with slowly digested carbohydrate(s).au 92 Chocolate.au WorldMags. lower sodium with heart-friendly fats. 78 Tastes just like home Three supermarket favourites to make from scratch. made to create light. fibre (not for desserts). weekend cooking 77 Triple-choc hot cross buns Nothing succeeds like excess – and these beauties prove it. hot & cold Martha’s chocolate recipes are tempting at any temperature. 1 teaspoon = 5ml. In liquid measures. US and UK tablespoon = 15ml). Lighthouse is a venerable Australian company based in Fremantle. high Dry ingredients should be measured in level 1 cup. low saturated fat. sponges and authentic Asian-style steamed buns. lighthousebaking. next month Unwrapped – the best choc biccies that money can’t buy! regulars and competitions 10 43 81 83 91 Write to us and win! Subscribe and save! WIN a SodaStream pack! Supershelf Puzzles May 2014 issue on sale April 10 (Australia) Nutrition know-how For Super Food Ideas recipe success: We use Australian standard measures. which Saturated fat must be < 6g. rye or barley. < 3000kJ.com. produce a lower rise in your blood sugar level. 98 Last bite Gluten-free Anzac biscuits get a quinoa makeover. Email questions about our recipes to superfoodideas@news. contains no wheat. sodium < 800mg. oats. 1⁄2 cup.contents WorldMags. low saturated fat.

WorldMags.net EAT WELL .net .WorldMags. BE WELL .

WorldMags. pork and fennel rigatoni Cottage pie 79 pork and fennel sausages 66 Quiche lorraine .net 88 Beer-baked sweet onions Chunky vegetable pancake parcels 88 Oven-roasted tomatoes with wild herb salt BeeF. starters & light meals index 65 50 Classic red winemarinated steak with creamy mash 74 Mexican pancakes 49 Sumac lamb with cauliflower fritters WorldMags. POrK & lamB 72 51 Baked lamb kibbeh 74 Hawaiian pancake melts 6 super food ideas Tomato ‘relish’ Best ever grilled lamb chops with lemon myrtle butter Honey-glazed lamb with mint and macadamia crumble 56 Steak and kidney pies april 2014 64 Meatloaf in BBQ sauce 88 lemon myrtle dampers 59 Mushy pea mash 52 89 roast vegetable and quinoa salad roast potato and pea salad 28 86 67 Slow-cooked boneless leg of lamb 61 53 Barbecued steak and mushroom stacks Garlic mashed potato and gravy Crunchy thick-cut potato chips 60 roasted cabbage with fennel and walnut salt 60 61 VegetariaN sides.net 45 Eggplant.

net Gluten-free quinoa anzac biscuits Enormous neenish tart 97 Hot fudge over vanilla ice-cream 75 17 14 Super-sized vanilla slice 90 Mango and passionfruit trifle cake 98 The ultimate chocolate-filled biscuit 78 Semi-dried tomatoes 94 White chocolate hot cocoa with coconut and rum april 2014 super food ideas 7 . carrot and cinnamon muffins 34 38 77 71 55 Spiced pear and ginger cheesecakes 94 Dark chocolate hot cocoa 80 Ginger beer 30 Choc-macadamia biscuits 15 Jumbo chocolate éclair 68 Super-fluffy marshmallow pav 94 Milk chocolate and peanut butter hot cocoa WorldMags. chorizo and potato gratin 63 72 Creamy chicken and mushroom pancakes Creamy tarragon chicken 52 Warm chicken and artichoke pasta salad SWEETS 48 Banana caramel bread and butter puddings Baked alaska with chocolate cake and chocolate ice-cream 95 Hot cocoa ice pops Golden syrup apple pie Golden syrup anzac cheesecake 97 16 Molten bittersweet chocolate cake pink mega-meringue SOmEThing ExTRa Triple-choc hot cross buns Banana.Crispy-skinned barramundi with garlic and herb oil Barbecued honey prawns with pineapple salad 54 Ginger-poached salmon with udon noodles cOvER REciPE 32 36 Gigantic lamington 12 POULTRY FiSh & SEaFOOd WorldMags.net 48 Chicken and prosciutto meatloaf Chicken stroganoff 97 55 50 Chicken.

com.com. paul. as consumers. ever. where you can order the best tasting chicken and salad roll you’re likely to eat.au Recipe Analysis Susanna Holt Reader & editorial enquiries Rosalie Gordon. They were the biggest (pardon the pun) hit at the oice.com. I love that when you’re in the country the milk bar is where you get your hamburger and a banging Greek salad. Printed by Hannanprint. katie.au Senior Designer Brydie Noonan.au Group Sales Director Sam Tomlinson Ph: (02) 8045 4676.net this month It’s a true-blue food fest that celebrates both diversity and ENORMOUSNESS! hat do you love about Australia? I love that at the cake shop. sam. so it’s really traditional).coverdale@news.com.com.harris@news. WorldMags. NewsLifeMedia Pty Ltd.com. We also wanted to address the fact that. lynne. rebecca.blackburn@news.au Food Editor Kim Coverdale.com.duffecy@news.griffith-pecset@news. Paper fibre is sourced from certified forests and controlled sources.au Production Director Mark Moes Production Manager Neridah Burke Advertising Production Katie Nagy. 1 Moorebank Ave. if you DIY you get a sense of achievement and you can save good money as well! Can’t wait to hear what you think of the issue and to see your versions of our cake shop classics made HUGE (p12). that is! That’s why in this issue you’ll find a classic meat pie (mind you.au Commercial Integration Commercial Integration Manager Nicole Harris. Warwick Farm NSW 2170 under ISO14001 Environmental Certification.au South Australia SA Account Manager Maree Maresco Ph: (03) 9292 2749.robinson@news. MFive Industry Park.com.WorldMags. kim. rose.miller@news.com.au Commercial Integration Executive Caitlin Griffith-Pecset Ph: (02) 8045 4744.com.au New South Wales NSW Sales Director Paul Blackburn Ph: (02) 8045 4666. Reply Paid 1224.com. claire.au Marketing Director Diana Kay Brand Manager Renee Gangemi Marketing Assistant Lucy Johnston Senior Manager Circulation and Subscriptions Danielle Stevenson Senior Circulation Executive – Food Sheri Mohamed Chief Executive Officer Nicole Sheffield Group Publisher – Food Fiona Nilsson Commercial Director Miffy Coady General Manager Commercial Development Marcus Williams Environment ISO 14001 Subscriptions Phone Customer Service.au Group Sales Director Nicole Bence Ph: (02) 8045 4935. and that the takeaway at the little place on the south coast full of fibro shacks.au Victoria Vic Sales Director Kim Carollo Ph: (03) 9292 3204 Group Sales Directors Sally Paterson Ph: (03) 9292 3217.cox@news. 2 Holt Street. Rebecca rebecca Cox.testoni@news. it’s steak and kidney.au Ph: (02) 8045 4891 Fax: (02) 8062 2884 Advertising sales National Advertising Director Prue Cox prue. Readers should seek advice from a health professional to ensure changes to their diet and lifestyle are suitable for their individual circumstances.noonan@news.com. caitlin. Bldg 2B.net . I love that people come together in the same ways as our food – crossing over and creating new cultures and ideas. Queen Victoria Building NSW 1229 Email newslifemedia@subscribenow.au Deputy Food Editor Claire Brookman. 8 Priddle Street. more and more.bence@news. and kids and dogs going wild.com. We wanted our very first Australianthemed issue to be about more than warm and fuzzy reminiscences about iconic dishes. W kibbeh.com. Lisa Mikkelsen Ph: (03) 9292 3206 Queensland Queensland Sales Director Rose Wegner Ph: (07) 3666 6915.com. brydie.cox@news. One way to achieve both those things is to cook from scratch and that’s why this issue we’ve introduced a new feature: Homemade (p78). Distributed by Gordon & Gotch. maree. 1300 656 933 (+61 2) 8296 5424 Fax: (+61 2) 9279 3161 Mail NewsLifeMedia. Copyright 2014.brookman@news. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178). bronwyn. belinda. Nutrition and health advice contained in Super Food Ideas is of a general nature only and does not constitute medical or dietetic advice.au Art Director Sarah Cooper.au Sub-editor Matilda Duffecy.au Deputy Editor Lynne Testoni.maresco@news.nagy@news. NSW 2170.cooper@news. does a great toastie and an even better falafel roll. Surry Hills NSW 2010. Ph: (02) 8045 4734. After all.com. if you make your own cooking staples – such as sausages or semi-dried tomatoes – you know exactly where they came from and precisely what’s in them. I also love it when we can look back again at some old-time recipes – the ones worth revisiting. matilda.au Group Sales Director Belinda Miller Ph: (02) 8045 4651.au Western Australia WA Advertising Representative Bronwyn Robinson (08) 9326 9806. Pre-press by News PreMedia. nicole. I love that you’re likely to find a can’t-resist chocolate éclair nestled next to the Vietnamese proprietor’s banh mi section.com. sumac lamb and Mexican and Italian-inspired dishes.wegner@news.com. Astrid White Ph: (03) 9292 3222. the classic pie sits right up next to the best-selling Thai green chicken curry one. Tel: (02) 8706 1704. All rights reserved. nicole. Editor Editor Rebecca Cox.com. we want to buy local and eat fresher. Jaycos. superfoodideas@news. Plus.com. Unit 2.au Super Food Ideas is published by NewsLifeMedia Pty Ltd (ACN 088 923 906). Moorebank. sarah.tomlinson@news.

net s dishes es lik ike e this this Tha haii Be Beef ef and Ric ice e Salad Hundreds ds of grains. Millions of possibilities. poss WorldMags.net . fragrant and full of flavour WorldMags.Fresh.

There was a perfect example in the February ’14 issue – I already had every ingredient.au Follow us on Instagram: @superfoodideas ‘Like’ us at: facebook. trees and worms” be on the weekly menu! amanda Bianchi. NSW 2015 Email us at: superfoodideas @news. I’ve cancelled my fitness classes to focus on cooking my family good food from your magazine – and saving money doing it. I made it for a luncheon I had while I was at my folks’ place in Port Macquarie on a holiday. This month’s published readers all receive a classic roasting set from Stanley Rogers Kitchen. sharpener and chopping board. worth $62 each. Alexandria. thanks to the Super Food Ideas digital edition. . via email 10 super food ideas april 2014 WorldMags.com. Letters may be edited.com/ superfoodideas your food ideas Like something? Hate something? Cooked something? Want to tell us something? We love all your feedback! Top cob I tried the Bacon. NewsLifeMedia. I have been working full time. p77) and it was just divine. As an avid reader of SFI. Alexandria NSW 2015. I served it with vermicelli noodles and broccoli. with all the utensils you need! Jos Crothers. I’ve never had this problem with SFI. via email Techno-logic The iPad I received for Christmas is being well used in the kitchen. too! Write in and WIN! Send letters and a phone number to: SFI/Readers’ Letters. cook’s knife. If you suspect a child has swallowed the battery or placed one in their nose.net Write to us at: Super Food Ideas. via email Family focus I am writing to thank you. which were distributed as a gift with purchase with Super Food Ideas in November 2008 and February 2009. Locked Bag 5030. Everyone loved it and wanted to know how to make it. I’m excited! Belinda Mickaelian. Level 1 Locked Bag 5030. Do not let the child eat or drink and do not induce vomiting. I was so excited! I love going through every page and the ‘cook mode’ feature makes the recipes so easy to follow. however. we have limited access to some of the more ‘unique’ ingredients found in many recipes. I came to the realisation that my life was unbalanced and way too busy. Get ready to master the art of roasting.au. all available exclusively from Coles. basil and spinach cob loaf dip (Feb ’14. Life had been so busy that I noticed I had four unread issues of your magazine on my iPad. It was so easy and got lots of comments on Facebook! IMporTaNT NoTICe We have become aware that the battery in the promotional kitchen timers (pictured below).WorldMags. except the peppercorns. teaching fitness after work three times a week and am now studying at university. via email personal touch Thank you for such a wonderful magazine! Living in western Queensland. I was reading a friend’s copy of the magazine the other day and when I saw the advertisement for the iPad edition. or email: superfoodideas@news. immediately go to a hospital emergency room. to make my version of ‘non-Sichuan’ Sichuan chicken stir-fry (p32). The set contains a deep roasting pan. and now my kids are requesting “Mum’s chicken. Debbie Huddy.com/ superfoodideas Follow us on twitter: @superfoodideas Follow us at: pinterest. It’s fantastic value and such a user-friendly tool. Call the Poisons Information Centre on 13 11 26 for additional treatment information. can be removed easily from the battery component.net What to do Please be careful to keep the timer out of the sight and reach of children and consider taping the battery cover to ensure the battery is secure. I just wish I could do the crossword on the iPad.com.

WorldMags.net Learn Spanish To discover delicious dishes like this Seafood Paella visit sunrice.com.WorldMags. Millions of possibilities.net .au Hundreds of grains.

WorldMags.net

think big!

We love our ‘big things’ in this country, so what better way to celebrate our
first Australian-themed issue than with giant versions of cake shop classics?
Photography Craig Wall Styling Kristine Duran-Thiessen

Food preparation Adam Cremona

Gigantic lamington

1 Preheat oven to 170˚C/150˚C fan-forced.

4 Using a serrated knife, cut cakes in half

Serves 20
Prep 1 hour Cook 1 hour 40 minutes
(plus cooling time)
12 eggs
2 cups caster sugar
1 cup plain flour
1 cup cornflour
1 cup strawberry jam
300ml tub thickened cream, whipped
225g packet moist coconut flakes,
roughly chopped
Chocolate icing
3 cups icing sugar mixture
1½ tablespoons Dutch-processed
cocoa powder
¹⁄ ³ cup boiling water

Grease a 6cm-deep, 22cm-square cake pan.
Line base and sides with baking paper.
2 Using an electric mixer, beat half the eggs
and half the sugar together for 8 to 10
minutes or until thick and creamy (mixture
should form ribbons when dripping off the
beaters). Triple-sift half the flour and half
the cornflour together. Sift flour mixture
over egg mixture. Fold gently until just
combined. Pour mixture into prepared pan.
3 Bake for 50 minutes or until golden
and cooked through. Turn sponge cake,
top-side up onto a wire rack lined with
baking paper. Cool completely. Repeat
with remaining eggs, sugar, flour and
cornflour to make a second sponge cake.

horizontally. Place 1 cake half on serving
plate. Spread with ¹⁄³ cup jam. Top with
¹⁄³ of cream. Top with a second cake half.
Repeat layering with remaining cake halves,
jam and cream, finishing with cake on top.
5 Make Chocolate icing Sift icing sugar
and cocoa in a bowl. Add boiling water,
stirring, to make a thick, spreadable icing,
adding extra boiling water if necessary.
6 Working on one side at a time, carefully
spread icing all over cake. Sprinkle with
coconut, pressing to secure. Refrigerate
until set. Serve.

12 super food ideas

April 2014

NUTRITION: (per serve) 1681kJ; 11.9g fat;
7.2g sat fat; 5.6g protein; 69g carbs;
0.9g fibre; 128mg chol; 80mg sodium.

WorldMags.net

photos Getty imaGes

Recipes Kim Coverdale

this month big cakes

WorldMags.net

Styling jenn tolhurSt Food preparation claire brookman

cove
r rec
ipe

$0.63

per serve

photography craig wall

Gigantic
lamington

WorldMags.net

april 2014 super food ideas

13

WorldMags.net
Super-sized vanilla slice
Serves 16
Prep 20 minutes (plus 5 hours
refrigeration)
Cook 45 minutes (plus cooling time)
You’ll need two 22cm-square cake pans
for this recipe
3 sheets frozen puff pastry, partially thawed
2½ cups caster sugar
1²⁄ ³ cups cornflour
1½ cups vanilla custard powder
2 litres milk
125g butter, chopped
4 egg yolks, lightly beaten
2 teaspoons vanilla bean paste
Passionfruit icing
2¾ cups pure icing sugar, sifted
2 passionfruit
20g butter, melted
1 Preheat oven to 200˚C/180˚C fan-forced.

Line 3 large baking trays with baking paper.
Place 1 pastry sheet on each tray. Bake, 1

tray at a time, for 8 to 10 minutes or until
golden, puffed and cooked through. Cool
slightly, then gently flatten pastry using
your hands. Trim each sheet to a 21.5cm
square. Cool completely.
2 Meanwhile, grease two 6cm-deep,
22cm-square cake pans. Line base and
sides with baking paper, extending paper
2cm above edges of pans.
3 Place half the sugar, cornflour and custard
powder in a large, heavy-based saucepan
over medium heat. Gradually add half the
milk, stirring constantly, until smooth and
combined. Add half the butter. Cook,
stirring constantly, for 10 to 15 minutes or
until mixture simmers and thickens. Remove
from heat. Stir in half the yolks and half the
vanilla. Place 1 sheet of pastry in base of
1 prepared pan. Spoon hot custard over
pastry. Top with a second pastry sheet.
4 Place remaining sugar, cornflour and
custard powder in a large, heavy-based
saucepan over medium heat. Gradually

add remaining milk, stirring constantly,
until smooth and combined. Add
remaining butter. Cook, stirring constantly,
for 10 to 15 minutes or until mixture
simmers and thickens. Remove from heat.
Stir in remaining yolks and remaining
vanilla. Place remaining sheet of pastry
in the base of remaining prepared pan.
Spoon hot custard over pastry in pan.
5 Set pans aside for 30 minutes to cool.
Refrigerate for 4 hours or until cold and firm.
6 Make Passionfruit icing Place icing sugar,
passionfruit and butter in a heatproof
bowl over a pan of simmering water. Stir
over heat until smooth and combined.
Remove from heat. Carefully turn
pastry-topped vanilla slice onto a serving
plate. Carefully turn remaining slice on
top, pastry-side up. Spread with icing.
Refrigerate for 1 hour or until set. Serve.
NUTRITION: (per serve) 2373kJ; 18.2g fat; 10.7g
sat fat; 6.7g protein; 95g carbs; 1.1g fibre; 82mg
chol; 231mg sodium.

$1.10

per serve

Super-sized
vanilla slice

14 super food ideas

april 2014

WorldMags.net

Microwave on HIGH (100%) for 1 to 2 minutes. Reduce heat to medium. Cook. Transfer to a wire rack to cool.4g carbs.94 per serve Jumbo chocolate éclair WorldMags. Place pastry base on serving plate. Stir in flour. thinly sliced 1 Preheat oven to 220˚C/200˚C fan-forced. chopped Extra 20g butter. NUTRITION: (per serve) 1326kJ. Cover with pastry top. 101mg chol. $0. levelling top with a spatula and rounding ends. chopped 250g strawberries. until smooth.net april 2014 super food ideas 15 . 96mg sodium.5g protein. 16. Serve.2g fat. Bring to a simmer. beat cream and icing sugar together until stiff peaks form. Simmer for 1 minute. 3 Place flour mixture in bowl of an electric mixer. stirring halfway through with a metal spoon. soft in humid weather.this month big cakes WorldMags. Crisp in the oven. chopped ¾ cup plain flour 3 eggs 2 cups thickened cream 2 teaspoons icing sugar mixture 150g dark chocolate. hulled. Dollop with whipped cream and top with strawberries. 1 at a time. Line a large baking tray with baking paper.net Jumbo chocolate éclair Serves 12 Prep 15 minutes (plus refrigeration time) Cook 45 minutes (plus cooling time) 65g butter. 6 Place chocolate and butter in a heatproof. Remove and discard any uncooked dough in centre (see note). 4. 5 Using an electric mixer. 4 Bake for 10 minutes. for 2 minutes or until mixture comes away from the side of the pan. Reduce temperature to 200˚C/180˚C fan-forced. 2 Place butter and ¾ cup cold water in a saucepan over medium-high heat. microwave-safe bowl. then allow to cool again before filling. Refrigerate for 10 minutes or until top is firm.3g sat fat. 7 Split éclair in half horizontally. 26. Spoon mixture onto baking tray to form an 8cm x 30cm rectangle. 0. Add eggs. Set aside to cool for 5 minutes. 16.9g fibre. Spread top with chocolate mixture. stirring. beating on low speed until well combined after each addition. Bake for a further 30 minutes or until pastry is golden and puffed.

38mg sodium. cornflour and vinegar. Serve meringue with mixed berries and whipped cream. Serves 12 Prep 10 minutes Cook 1 hour 15 minutes (plus cooling time) 6 egg whites 1½ cups caster sugar 2 teaspoons vanilla extract 2 teaspoons cornflour 1 teaspoon white vinegar Rose pink food colouring Large pink and white sprinkles. Turn off oven. Scatter with sprinkles. 35mg chol. 31. 2 Using an electric mixer.WorldMags. to serve Trace a 20cm circle onto a sheet of baking paper.2g fibre.4g carbs. 1 tablespoon at a time. Cool meringue completely in oven with door ajar. beat egg whites until just firm peaks form. Line a large baking tray with the baking paper. using the traced shape as a guide. Add enough pink food colouring to tint meringue pale pink. to decorate Mixed berries and whipped cream.3g fat. 3 Spoon meringue onto prepared tray. 4 Bake for 1 hour to 1 hour 15 minutes or until meringue is just firm to the touch but not browned.net Pink mega-meringue 1 Preheat oven to 120˚C/100˚C fan-forced.4g sat fat. 1. 6. NUTRITION: (per serve) 923kJ.net . Beat until just combined. Pink megameringue $0.45 per serve 16 super food ideas april 2014 WorldMags. 10. Run a fork around side and top of meringue to create ridges. traced-side down. 2. beating until sugar is dissolved after each addition.8g protein. Gradually add sugar. Add vanilla.

Add gelatine to milk mixture. 5 Spread jam over base of pastry case. make Mock cream Place sugar and milk in a heatproof. Whisk with a fork until gelatine has dissolved. Refrigerate for 20 minutes. Knead gently until just smooth. Refrigerate while preparing icing. Cool in tin.this month big cakes WorldMags. Spread chocolate icing over half the tart.70 per serve Enormous neenish tart WorldMags. microwave-safe bowl. tinting mixture pale pink with food colouring. 23. Serve. 51mg chol. Grease a 4cm-deep. Serves 16 Prep 40 minutes (plus 50 minutes refrigeration time) Cook 20 minutes (plus cooling time) 1¾ cups plain flour ¹⁄ ³ cup almond meal ¹⁄ ³ cup icing sugar mixture 150g butter. Microwave on MEDIUM (50%). Sprinkle gelatine over boiling water in a heatproof jug.5cm (base) round loose-based fluted flan tin. 165mg sodium. 2 Preheat oven to 200˚C/180˚C fan-forced. Cool to room temperature. 18. Trim excess. Cool for 5 minutes. Gradually beat in gelatine mixture until well combined. chopped 2 egg yolks 1 tablespoon iced water ¾ cup raspberry jam Mock cream ¹⁄ ³ cup caster sugar ¼ cup milk ¾ teaspoon gelatine powder 1½ tablespoons boiling water 180g butter. levelling top with a spatula. Shape into a disc. Fill with ceramic pie weights or uncooked rice.8g fibre. Using an electric mixer. Add egg yolks and water.net april 2014 super food ideas 17 .3g sat fat. 11. Top with mock cream. 4 Meanwhile. Stir well to combine. Refrigerate for 30 minutes or until firm. chilled. 6 Make Icing Place half the icing sugar in a bowl. icing sugar and butter until fine crumbs. for 20 to 30 seconds or until sugar is dissolved. Roll pastry between 2 sheets of baking paper until 3mm thick. process flour.6g fat. Line pastry with baking paper. spreading to level. 3g protein. Remove weights and baking paper. Bake for a further 10 minutes or until golden and cooked through. NUTRITION: (per serve) 1628kJ. 3 Place prepared tin on a baking tray. Turn dough onto a lightly floured surface. Set aside for 10 minutes or until set. Wrap in plastic wrap. Spread pink icing over other half of tart. 54g carbs. $0. Add cocoa powder and half the boiling water. softened 1½ teaspoons vanilla extract Icing 3 cups icing sugar mixture 1 tablespoon Dutch-processed cocoa powder ¼ cup boiling water Rose pink food colouring almond meal. beat butter and vanilla until light and fluffy. Repeat with remaining icing sugar and boiling water in a separate bowl. adding extra water if needed.net Enormous neenish tart 1 Using a food processor. Bake for 10 minutes. 0. Process until dough just comes together. Line prepared tin with pastry.

it’s best served rare to medium-rare as overcooking will make it dry and tough. such as steaming or pan-frying. such as chilli. so use quick methods of cooking.net it’s hot cross bun time! Did you know that piping the cross onto bread was said to ward off evil spirits and stop the buns going mouldy? We love Bakers Delight Traditional hot cross buns. Its firm. Hop to it! From bangers to burgers. curry pastes and capers. so pair it with other strong flavours. It’s easy to over-cook and toughen the tender flesh. crayfish are WA’s most valuable species of seafood and are exported widely. It has red flesh with a firm. dense texture. It’s great for the barbecue. white flesh is suitable for pan-frying and steaming. NSW Sydney Rock Oysters Smaller than Pacific oysters.cooking know-how WorldMags. Delicately sweet-flavoured. HoT ToPIC VIC TAS Scallops Tasmania is our main producer of scallops. WorldMags. barbecued or baked. which is why the majority of it is exported to Japan for sashimi. Sydney Rocks have creamy flesh and are lovely freshly shucked in their own briny juices. such as garlic. much loved in Chinese cuisine. Its mildly flavoured flesh can become tough when cooked at home. iron and zinc. as if you need an excuse to eat them! food preparation adam Cremona Crayfish Also known as Western rock lobsters. NT QLD Prawns Banana. Unless you know how. stir-frying and barbecuing. red wine and rosemary. Banana prawns are mildest in flavour while King and Tiger prawns are stronger tasting with firmer flesh. This lean protein has the Heart Foundation tick of approval and is a source of omega-3. It’s particularly good served raw. slightly gamy taste.net kim’s kitchen Check out these kangaroo burgers from our Oc tober 2012 issue. crayfish can be steamed. but because the meat has so little fat. it’s best left to the experts. but is best cooked rare to medium. Pricey to buy. Kangaroo has quite a rich. SA 18 super food ideas april 2014 Abalone Abalone is among our most sought-after (and expensive!) species of seafood.50 for six. so make the most of each state’s offering . as it can dry out quickly. SFI team loves Southern Bluefin Tuna Southern Bluefin tuna is found off Port Lincoln. soy sauce. and goes really well with bold flavours. there’s a huge range of kangaroo cuts available at your local supermarket. you won’t find many recipes for it in SFI! WA photography (burger) Craig wall styling Jenn TolhursT What a catch! The Australian coastline is home to fantastic seafood. King and Tiger prawns are the most common varieties found here. It’s ideal for pan-frying. p24! Food editor Kim Coverdale celebrates Australia’s bounty – from the ocean to the outback Barramundi The Aboriginal name for this native fish translates as ‘large-scaled silver fish’. $6. with $1 from every halfdozen sold going to a children’s hospital in every state.

more than 16. product of the year Celebrating 27 years of discovering the best new products. a panel of national retailers.000 australian grocery buyers also had their say.com.au WorldMags. judged 130 entries across 43 categories to compile the 2014 Product of the Year winners.net introducing. including Today co-host Lisa Wilkinson and Inside Out editor Claire Bradley. visit productoftheyear. read on to learn more about a select group of 2014 winners.. Categories range from healthy pantry staples to pet care. providing feedback via an online study conducted by nielsen research. still fulfilling those objectives. to be eligible for the shortlist in the 2014 Product of the Year awards. as well as reward manufacturers for their quality and innovation.net . consumer researchers and media representatives. Read on to find just a few of the innovative products deemed best in show in 2014. the awards are now the largest independent consumer-voted product accolades in australia. the Product of the Year awards were originally founded in France in 1987 to both guide consumers to the best household products on the market. the awards in focus meet the judges how it works now held in 38 countries around the globe.advertisement WorldMags. giving consumers a complete list of reputable household products to include in their next weekly shop.. For the complete list of winners. the Product of the Year Awards have again unveiled a trolley-load of local family favourites in Australia. the product must have been launched in australia within the preceding 12-month period.

Big W. Curash. making them perfect for those bigger ‘Oh-no!’ messes at change time. For the love of baby’s skin. Curash is a trademark of Church & Dwight (Australia) Pty Ltd.com/curash . winner baby wipes category * WorldMags.net survey of more than 16. making them suitable for newborns and even the most sensitive skin. Freecall 1800 222 099.000 people by Nielsen research * CDC0102/SFI facebook.net NEW The new Curash Fragrance Free JUMBO Wipes are extra large – almost double the size of the standard Curash wipe. Available at Woolworths. Priceline & selected pharmacies. These super thick and super soft wipes are available in the most popular Curash variant. They’re also paediatrician and dermatologist tested and help protect against nappy rash.WorldMags. Fragrance Free.

net survey of more than 16.WorldMags.000 people by Nielsen research * .net winner pet care category * WorldMags.

Inc. Survey 16. Priceline.* Available from selected Woolworths.com. Nair is a trademark of Church & Dwight Co.. Nair info line Freecall 1800 222 099.net N E W *Winner Hair Removal Category. Big W.277 people by Nielsen. Voted Product of the Year 2014.000 people by Nielsen research * .au CWN0104_SFI winner hair removal category * WorldMags.WorldMags. For totally touchable skin nair. Chemist Warehouse and Pharmacies nationally.net survey of more than 16.

000 people by Nielsen research * .net winner healthy pantry staple category * WorldMags.WorldMags.net survey of more than 16.

net survey of more than 16.000 people by Nielsen research * .WorldMags.net winner household cleaning category * WorldMags.

.Cooked with it words matilda duffecy photography guy bailey After experimenting with native herbs and spices. We also loved the mouth-tingling poppin’ rockin’ Easter Bunny.com. $4. we spied a pulled-pork and macaroni cheese version at a bar in Bondi – a far cry from the baked bean ones we used to eat after school. from Coles. buying and loving this month .com. infused with popping candy! Visit aldi..com. it also recently won a consumer-voted award for product of the Year 2014.au for all the other winners. .99. it’s antibacterial..au).Sipped it Here’s cheers to Aussie innovation! Brown Brothers Cienna is a subtle red wine made from a grape bred by scientists at the CSIRO specifically to create a lighter flavour ideal for hotter days. $16.WorldMags.com. or to flavour stews and fish.” Four Kitchens ($45. Did you know that australian company Breville introduced the ‘Cut-n-Seal’ technology which transformed toasted sandwiches into jaffles all the way back in 1974? proud! WorldMags.Sco f fed it The Moser roth chocolate eggs. disappeared in an instant.. For every winning dish.. .. Visit brownbrothers.29/ 147g.net The latest on what the team’s eating.. a chef has made 10 mistakes to get there.Read it Sydney chef and My Kitchen Rules regular Colin Fassnidge has a more modest side when it comes to his first cookbook: “Recipe books are a collection of rectified mistakes. Ebury Illustrated) is a collection of his favourite recipes.com..au.au. It’s great in desserts and hot drinks. with fillings such as Ganache and Hazelnut Nougat Crème..90 per bottle... au) and Outback Spirit (outback spirit. . $4.Pumped it The food team loves the fruity scent. so it makes a great pre-cooking wash. .Tasted it Jaffles have been making a comeback. For those enjoying our all-Aussie issue.. $3. From Herbie’s Spices (herbies.99.net april 2014 super food ideas 25 . and not just at nanna’s house! recently. food ed Kim discovered a love of wattleseed. Check out productoftheyear. why not try his Wallaby with wild garlic! .

Look for matching containers to group your spices.com.net PhotograPhy iStock by getty imageS (blackboard) craig Wall Styling VaneSSa colyer tay corner store If you need help getting your pantry organised. and kMix kettle in Passion Pink. 4 clutter buster Make the most of the cupboards under your bench with a carousel shelf unit. creative ideas Words Matilda Duffecy 2 boldly go Give your kitchen a new lease of life with a splash of colour. $119. Available at major electrical retailers.au for details. Visit hsw. $100. From $379. 5 tap into trends Nothing dates a space like tired fittings and fixtures.net makeovers Jazz up the heart of your home with these simple. Visit porterspaints.com.com. For lots of helpful storage options. Perfect for weekly meal planning. Ikea Rationell corner base cabinet carousel. . cereals and flours together in their own spot. $139. WorldMags. Painting your cabinet doors or splashback with a bold tone is a quick and easy way to make a room more cheerful. Visit brita. This year’s look is strong purple. $39.80 per litre.au for details. The new Brita 3 Way Water Filter range offers four sleek Euro-designed taps that provide instant filtered and tap water. Or add a brightly coloured appliance for an instant refresh. Kenwood kMix hand mixer in Sunkissed Yellow.au. keep an eye out for shelving that comes with individual compartments. for quick and easy access.5 in the kitchen WorldMags. check out your local Howards Storage World. These handy rotating shelves will ensure that ingredients don’t get lost in those dark corners and you won’t have to fossick around blindly for pesky packets or rarely used utensils. 1 3 paint it black Turn a wall or cupboard door into a giant shopping list with a coat of blackboard paint. Replacing your old taps is one of many simple ways to modernise your kitchen instantly. plus extra creative space for the kids! Porter’s Paints chalkboard paint in Chalkboard Black.

the benefits of using filtered water in your cooking. Vegetables are bursting with colour and flavour. There are four models to choose from to suit your kitchen. restaurateur and MasterChef judge – knows aroma and crema of your coffee. Now you can enjoy hardware and appliance retailers. clearer.” iNNOVatiON One lever for BRITA® filtered water and the other lever for your unfiltered hot/cold water. Filtered water serves many functions in cooking: it makes rice fluffier and whiter. coffee.ADVERTISEMENT WorldMags. It also improves the flavour. easy to install.net “For great-tasting brita® FiltereD Water” Gary Mehigan.com. • Easy to change the filter yourself. you can replace your existing tap and have filtered water at your fingertips. the importance of filtered water as a key ingredient in cooking. • Kit includes water filter. tea and coffee. visit www. tea and drinks. 3-Way SyStem FeatureS: • European designed and manufactured. • Innovative 3-Way Dispenser allows filtered or unfiltered water. The filter extremely cost-effective option. The taller ones are great for filling up large saucepans and there is also a compact model. No fuss and no clutter! Style Sophisticated European design and quality. With no drilling of your benchtop. For more information or stockist details. Available at leading and the other lever for your unfiltered hot/cold water.net Filter & Filter Head . of veggies. the BRITA® 3-Way Water Filter Dispenser. restaurateur and MasterChef judge says: “Rice is fluffier and naturally whiter. BRITA® Water Filter Dispensers not only look installation-ready kit with everything good. Improves the taste. You sits below the sink and delivers great-tasting water for six months. Now there’s eaSy The essential ingredient for you an even easier way to get filtered water. boosts the aroma of pasta 3-Way Water Filter Dispensers and helps retain the colour and flavour Gary Mehigan – leading chef. Pasta smells and tastes fantastic. leading chef. they are clever and easy to use: you have one lever for filtered water you need to install. You get great-tasting filtered water without don’t have to drill your benchtop as BRITA®’s 3-Way Water Filter Dispenser any bottle waste and it comes in an replaces your existing tap.au WorldMags. taSte Cleaner. aroma and quality of water. • Filter change reminder.brita. great-tasting water. • Cost-effective. thanks to BRITA®’s new 3-Way and your kitchen. all components and a BRITA® dispenser. Square Neck Swan Neck 90° Neck 45° Neck Available at leading hardware and appliance retailers. Simply replace your existing tap with a BRITA® Water Filter Dispenser is also an 3-Way Water Filter Dispenser for filtered water at your fingertips.

WorldMags.net

home grown

We’ve taken some of our best loved Australian ingredients and created
dishes dedicated to showcasing their unique flavours and textures
Recipes Kim Coverdale & Tracey Meharg Photography Guy Bailey Styling Jenn Tolhurst & Kristine Duran-Thiessen
Food preparation Adam Cremona & Sarah Mayoh

Best ever grilled lamb chops
with lemon myrtle butter
Serves 4
Prep 10 minutes Cook 20 minutes
(plus 5 minutes resting time)
600g baby chat potatoes
2 large carrots, peeled, sliced diagonally
1 cup frozen peas
80g butter, softened
2 teaspoons dried lemon myrtle
2 teaspoons dijon mustard
8 (150g each) lamb loin chops
1 tablespoon olive oil

mixture to vegetables in pan. Toss carefully
to coat. Cover to keep warm. Season
with salt and pepper.
3 Meanwhile, preheat grill to high. Place chops
on a wire rack set over a large baking tray.
Brush chops on both sides with oil. Season
with salt and pepper. Place chops under grill,
5cm away from heat. Grill for 4 minutes.
Turn. Grill for a further 4 minutes for medium
or until cooked to your liking. Cover loosely
with foil. Set aside for 5 minutes to rest.
4 Serve chops with vegetables and
remaining lemon myrtle butter.

1 Place potatoes in a saucepan. Cover with

sat fat; 38.9g protein; 27.6g carbs; 8.5g fibre;

cold water. Bring to the boil over high
heat. Reduce heat to medium. Cook for
12 minutes, adding carrot for the last
4˛minutes of cooking time and peas for
the last 1 minute of cooking time. Drain.
Return to pan. Cover to keep warm.
2 Combine butter, lemon myrtle and
mustard together in a small bowl. Season
with salt and pepper. Add half the butter

131mg chol; 505mg sodium.

NUTRITION: (per serve) 2490kJ; 34.6g fat; 17.7g

28 super food ideas

April 2014

WorldMags.net

make ahead
butter (beginning of step 2) up
to 2 days ahead. Cover and store
in the fridge.

ingredients australian produce

WorldMags.net

$4.75

per serve

35 mins

Best ever grilled lamb chops
with lemon myrtle butter

WorldMags.net

April 2014 super food ideas

29

WorldMags.net
Choc-macadamia biscuits

4 Spoon level tablespoons of mixture,

Makes 24
Prep 10 minutes
Cook 20 minutes (plus cooling)
1 cup macadamia nut halves
125g unsalted butter, softened
½ cup caster sugar
1 egg
½ teaspoon vanilla essence
1 teaspoon ground cinnamon
1¹⁄ ³ cups self-raising flour
50g milk chocolate, melted, to drizzle

4cm apart, onto prepared trays. Bake
for 18 to 20 minutes or until light golden.
Cool on trays for 5 minutes. Transfer to
wire rack to cool completely.
5 Drizzle biscuits with melted chocolate.
Set aside for 30 minutes to set. Serve.
NUTRITION: (each) 602kJ; 9.7g fat; 3.9g sat fat;
1.8g protein; 12.4g carbs; 0.8g fibre; 16mg chol;
66mg sodium.

1 Preheat oven to 180°C/160°C fan-forced.

Place macadamia nuts on a baking tray.
Roast for 3 to 5 minutes or until light
golden. Allow to cool completely.
2 Reduce oven to 160°C/140°C fan-forced.
Line 2 large baking trays with baking paper.
3 Using an electric mixer, beat butter and
sugar until light and fluffy. Add egg, vanilla
and cinnamon. Beat until just combined.
Add flour and macadamia nuts. Using a
wooden spoon, stir until well combined.

30 super food ideas

April 2014

WorldMags.net

storage tip
These biscuits can be stored in
an airtight container at room
temperature for up to 3 days.

variation
biscuits by decreasing the amount
of flour to 11⁄4 cups and adding
11⁄2 tablespoons cocoa powder.

35 per serve Choc-macadamia biscuits WorldMags.ingredients australian produce WorldMags.net April 2014 super food ideas 31 .net $0.

Place fish.8g protein.2g fat. thinly sliced 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh flat-leaf parsley leaves 1 small lemon. stirring. 6g sat fat. Add garlic. 4 Heat remaining oil in a small saucepan over medium heat. 275mg sodium.net . Season with salt and pepper. 6. 1 Preheat oven to 220°C/200°C fan-forced. Remove pan from heat. Cook.WorldMags. Bake for 12 minutes. 108mg chol. on top of vegetables on tray. halved crossways 400g tomato medley mix 200g green beans. rind zested into fine strips. 3. Toss to coat. skin-side down. Line a large baking tray with baking paper.6g fibre. Drizzle with 1 tablespoon oil. Add chives and parsley. juiced is very crispy around edges and centre is just starting to crisp. This will help prevent the fillet from curling up while cooking. 3 Meanwhile. Cook for 2 minutes or until skin 32 super food ideas April 2014 skin. 2 Place vegetables on prepared tray. use a large sharp knife to make shallow cuts crossways. trimmed. 40. about 1cm apart. Cook for 1 minute.net Crispy-skinned barramundi with garlic and herb oil Serves 4 Prep 15 minutes Cook 18 minutes 1 bunch broccolini. heat a large non-stick frying pan over high heat. 5 Serve barramundi and vegetables drizzled with warm garlic and herb oil. skin scored (see note) 2 garlic cloves. 35.9g carbs. WorldMags. Bake for 4 minutes or until fish is just cooked through and vegetables are tender. trimmed ²⁄ ³ cup Australian extra virgin olive oil 4 (150g each) boneless barramundi fillets with skin on. Add fish. along the length of each fillet. Season with salt and pepper. Add lemon zest and juice. for 1 minute or until fragrant (do not brown). skin-side up. NUTRITION: (per serve) 2239kJ.

75 per serve free Takes 33 mins Crispy-skinned barramundi with garlic and herb oil WorldMags.ingredients australian produce WorldMags.net $7.net April 2014 super food ideas 33 .

baking powder. lightly beaten 3 teaspoons white sugar Golden syrup apples 25g butter 1 tablespoon brown sugar ²⁄ ³ cup golden syrup 7 (1. WorldMags. Add egg and water. cored. Press ²⁄³ of dough into a 2cm-thick disc. Add sugar. Stir to combine. Add cinnamon and cornflour mixture to apple mixture.net Golden syrup apple pie Serves 8 Prep 30 minutes (plus 30 minutes refrigeration) Cook 55 minutes (plus cooling and standing time) 2½ cups plain flour 1 teaspoon baking powder 1 teaspoon fine sea salt 170g unsalted butter.net . butter and caster sugar together until fine crumbs form. salt. chopped 2 tablespoons caster sugar 1 egg (see notes) 2 tablespoons chilled water ¹⁄ ³ cup almond meal 1 egg white. deep frying pan over medium heat. Wrap separately in plastic wrap.WorldMags. peeled. Blend cornflour with 2 teaspoons cold water in a small bowl.2kg) granny smith apples. Wrap in plastic wrap. thinly sliced 1 tablespoon cornflour ½ teaspoon ground cinnamon 34 super food ideas April 2014 1 Make Golden syrup apples Melt butter in a large. chilled. Stir until smooth. Knead until dough comes together and is smooth. Place dough on a flat surface. for 4 minutes or until apples are just tender and all their natural juices are released. Cool to room temperature (see notes). Process until mixture just comes together (dough will still look crumbly). Refrigerate for 20 minutes. Press remaining ¹⁄³ of dough into a 2cm-thick disc. Cook for 1 minute or until sauce is very thick and coats the apples. syrup and apple. Transfer apples to a bowl. Cook. stirring occasionally. 2 Process flour.

Remove pastry 20 minutes before rolling. Reduce temperature to 180°C/160°C fan-forced. 22cm (top). Fold the overhanging pastry up and over to seal the edge. Place a baking tray on the lowest shelf. separately. NUTRITION: (per serve) 2255kJ.ingredients australian produce WorldMags. 13.net April 2014 super food ideas 35 . Line a 18cm (base). make ahead made the day before.6g protein. stir a pinch of cinnamon into the white sugar before sprinkling it over the top of the pie. $2. Bake for 25 minutes or until golden and bubbling. Serve with ice-cream. in the fridge. 22cm round. Using the tip of a knife. Fill with cooled apple mixture. 4cm-deep pie plate with pastry (do not trim excess pastry). Place over apples in plate. 4. as the crust will become soggy and messy if the apples are still warm. 25cm round. 7. Sprinkle base with almond meal.1g carbs. Stand the pie for 20 minutes before serving. 5 Bake pie on the hot tray in the oven for 20 minutes. 59mg chol.6g fat. • If you’d like to add a bit of extra favour to your apple pie. Roll out smaller dough disc between sheets of baking paper to a 3mm-thick. 74. if desired. 335mg sodium. score pastry a few times at the centre. 23. • It’s best to use an egg straight from the fridge for this recipe to make sure the pastry stays cold.6g sat fat. Store. • Make sure the cooked apples are completely cooled before flling the pie base. Brush top of pie with egg white and sprinkle with white sugar (see notes).2g fibre. 4 Roll out the larger dough disc between sheets of baking paper to a 4mm-thick.10 per serve Golden syrup apple pie WorldMags.net 3 Preheat oven to 200°C/180°C fan-forced. custard or cream.

peeled. 2 Meanwhile. place remaining honey and 2 tablespoons cold water in a small pan over medium heat. Stand for 5 minutes. Place prawns in a glass or ceramic bowl. Toss well to coat. leaving tails intact. finely chopped 2cm piece fresh ginger. cut into thin matchsticks ¹⁄ ³ cup Australian blue gum honey 2 teaspoons vegetable oil 1 teaspoon sesame seeds. quartered. Using a small sharp knife. thinly sliced ¹⁄ ³ cup fresh coriander leaves 1 Peel and devein prawns. being careful not to cut all the way through. WorldMags. finely diced 2 green onions. peeled. cut a slit along the back of each prawn. Add garlic. Bring to the boil.net Barbecued honey prawns with pineapple salad Serves 4 Prep 20 minutes (plus 5 minutes standing time) Cook 10 minutes 750g medium green prawns 1 garlic clove.net . finely diced 36 super food ideas April 2014 1 Lebanese cucumber. cored. ginger and 1 tablespoon honey. toasted 250g pineapple.WorldMags.

net Reduce heat to low. 28. 158mg chol. 1. Toss to combine. 3 Heat a barbecue or hot plate over medium-high heat. Cook prawns for 2 minutes each side or until charred and prawns are cooked through. cucumber. Drizzle with oil.6g fibre. Transfer to a bowl. 0. 22. green onion and coriander in a bowl.8g protein. NUTRITION: (per serve) 986kJ.ingredients australian produce WorldMags. Add sesame seeds and warm honey sauce. Serve prawns topped with pineapple salad.net Barbecued honey prawns with pineapple salad April 2014 super food ideas 37 . Season with salt and pepper.4g fat. 4 Combine pineapple. 3.95 free per serve 35 mins WorldMags.4g sat fat. $4.3g carbs. 441mg sodium. Simmer for 2 minutes.

stirring for 5 minutes or until smooth. softened ²⁄ ³ cup caster sugar 1 teaspoon vanilla extract 3 eggs Golden syrup caramel 60g butter ¼ cup brown sugar ¹⁄ ³ cup golden syrup 2 tablespoons thickened cream and coconut in a bowl.2g fibre. Bring to the boil. Cool for 20 minutes. for 5 minutes or until melted and smooth. Stand for 5 minutes. brown sugar and golden syrup in a small saucepan over medium heat. 5. beat cream cheese. 5 Remove cheesecake from pan. 21. Cover. Refrigerate overnight. Drizzle golden syrup caramel over centre of cheesecake. golden syrup-topped cheesecake is our salute to the tradition of the Anzac biscuit as we mark the centenary of WWI Recipe Kim Coverdale Photography Craig Wall Styling Jenn Tolhurst Food preparation Claire Brookman Golden syrup Anzac cheesecake Serves 16 Prep 20 minutes Cook 55 minutes (plus standing and refrigeration time) You’ll need to start this recipe 1 day ahead 1¼ cups traditional rolled oats ¾ cup plain flour ¹⁄ ³ cup desiccated coconut 75g butter ¼ cup golden syrup ¹⁄ ³ cup brown sugar 500g cream cheese. 1. stirring. Grease and line the base of a 20cm-round (base) springform pan. beating until just combined.2g carbs.8g sat fat. 211mg sodium. leaving a 1cm border around top edge of pan. Stand cheesecake and sauce at room temperature for 10 minutes. make Golden syrup caramel Place butter. 80mg chol. golden syrup and brown sugar in a small saucepan over medium heat.anzac day cheesecake WorldMags. levelling top with spatula. Add butter mixture to coconut mixture. NUTRITION: (per serve) 1435kJ. sugar and vanilla until light and fluffy. Add eggs. Turn oven off.net care package This rich. Transfer to a bowl. Cool at room temperature. 13. Cook. Cool cheesecake in oven for 1 hour with door slightly ajar. 34. Cook. Stand for 2 minutes. Place pan on baking tray. flour 1 $0. 1 at a time. Serve. Stir in cream.58 per serve Golden syrup Anzac cheesecake 38 super food ideas april 2014 WorldMags. Refrigerate overnight.net . Simmer for 2 minutes.1g fat. 1 Preheat oven to 150˚C/130˚C fan-forced. 2 Combine rolled oats.5g protein. 4 Meanwhile. Press mixture over base and side of prepared pan. 3 Using an electric mixer. Bake for 50 minutes or until filling is just set (cake will wobble slightly in the centre). Place butter. Pour mixture into pan. Remove from heat. Mix well to combine.

Using the latest technology. packed with antioxidants. you’ll love what you can create with some liquid gold.redisland. then Red Island Extra Virgin Olive Oil is for you. We’ve put together some fabulous recipes using extra virgin olive oil on the following pages. vitamin E and healthy monounsaturated fats.com . Red Island Extra Virgin Olive Oil is one of the healthiest oils available. A number of studies have shown that extra virgin olive oil can positively affect blood pressure and boost immune systems. unrefined olive oil every time. treat family and friends to this delicious feast and watch eyes light up as you serve the Anzac cake! Extra virgin olive oil is fresh. sunny Mediterranean-style environment in Southern Australia is ideal for growing rich flavoursome olives.WorldMags. heaLthy & deLiciOus Natural. delicious. WorldMags. versatile and packed with health benefits.net advertisement GOLD It’s a favourite in stir-fries and dressings. many olive oils – labelled simply as ‘Olive Oil’ – have been processed and refined before being shipped to our shores. but did you know you can also use Red Island Extra Virgin Olive Oil in pastry and dessert? These holidays. cholesterol-free. The warm. just an extra drizzle over a dish before serving can take a meal from everyday to sensational. Red Island harvests their plump olives and presses them within 12 hours of picking so all the goodness is locked into the bottle straight away. and Australian extra virgin olive oils are among the highest quality in the world. Bursting with flavour. By purchasing Red Island Extra Virgin Olive Oil you’re getting freshly harvested.net www. In contrast. GO FOr GOLd If you’re looking for great quality Aussie extra virgin olive oil at a great price. From savoury tarts to a mouth-watering twist on a traditional Anzac biscuit.

5 Carefully remove tart cases from tins. Bake for 10 minutes. fetta and asparagus tarts serves 4 prep 20 minutes (plus 30 minutes cooling time) Cook 20 minutes 250g packet truss cherry tomatoes. a little mustard and a dash of maple syrup. sweet times Use Red Island Extra Virgin Olive Oil in place of butter or vegetable or canola oil in muffins. Trim edge. Repeat with remaining dough. crumbled 1½ tablespoons chopped fresh basil leaves 1 tablespoon lemon juice extra small basil leaves. chopped anchovies and sliced fresh chilli in ¹⁄³ cup of Red Island Extra Virgin Olive Oil for a few minutes or until garlic goes clear. 11cm-round (base) fluted loose-based flan tins with olive oil. Mix well to combine and knead gently.WorldMags. to serve Extra virgin olive oil pastry ¹⁄³ cup red island extra virgin olive oil 1 egg. Prick base with a fork. Spoon cream cheese mixture into cases. Add oil mixture. Toss through cooked spaghetti and serve with shaved parmesan. trimmed. cut into thirds ½ cup light spreadable cream cheese 50g reduced-fat fetta. Roll ¼ of the dough between 2 sheets of baking paper until 3mm thick and large enough to line the base and side of 1 prepared tin. Stir well.net .net Super ideas roasted tomato. egg. Grease 4. spaghetti Make a quick sauce to serve with spaghetti: gently fry crushed garlic. 2cm-deep. dressing Combine Red Island Extra Virgin Olive Oil with balsamic vinegar. Remove from heat and toss through ¼ cup each of chopped fresh parsley and basil. Bake for 10 minutes or until golden. Season. Shape into a disc. 4 Combine cream cheese. WorldMags. Make a well. 2 Preheat oven to 200˚C/180˚C fan-forced. Place tins on a baking tray. Cover with plastic wrap. Line pastry with baking paper. Bake for 15 minutes. Serve sprinkled with extra basil leaves. adding asparagus in the last 5 minutes of cooking. Remove weights or rice and baking paper. 3 Meanwhile. Place flour in a large bowl. lightly beaten ¼ cup chilled water 1 tablespoon lemon juice 2 cups plain flour 1 Make Pastry Whisk oil. Fill with ceramic pie weights or uncooked rice. perfect finish Drizzle some Red Island Extra Virgin Olive Oil over barbecued seafood and vegetables just before serving for extra flavour. unpeeled 2 tablespoons red island extra virgin olive oil 1 bunch asparagus. fetta and chopped basil in a bowl. Refrigerate for 30 minutes. water and lemon juice in a jug. marinade Add some freshly chopped rosemary and garlic to Red Island Extra Virgin Olive Oil to marinate chicken or lamb. place tomato and garlic on a starter Serve a small bowl of Red Island Extra Virgin Olive Oil with a bowl of dukkah and dip warm crusty bread in the oil then the dukkah. Drizzle with remaining oil and lemon juice. cut into small portions 1 garlic clove. Squeeze garlic from skin and add to mixture. Top with tomatoes and asparagus.

bruised 8 small pickling onions. juice.WorldMags. orange rind. to learn more about red island extra virgin Olive Oil. rosemary. onion and potatoes.com WorldMags. 3 Garnish chicken with extra fresh rosemary and serve with beans. Cook for a further 20 to 25 minutes or until chicken is browned and cooked through. to serve advertisement 1 Preheat oven to 200˚C/180˚C fan-forced. cook potatoes in a saucepan of boiling water for 8 to 10 minutes or until just tender. to garnish steamed green beans and roasted chat potatoes. 2 Meanwhile. Add to chicken and season with sea salt and pepper.net red island extra virgin Olive Oil and rOsemary chicken serves 4 Prep 10 minutes cook 50 minutes 8 chicken thigh cutlets 6 sprigs fresh rosemary. Drizzle with extra virgin olive oil. Season with salt and pepper and roast for 30 minutes.net . garlic and onion in a roasting pan. Place chicken. halved ¼ cup red island extra virgin Olive Oil 500g chat potatoes extra fresh rosemary. visit www. basting chicken and potatoes with the extra virgin olive oil. torn 5 long strips orange rind 2 tablespoons orange juice 4 garlic cloves. Drain and gently crush.redisland.

coconut. Stand cake in pan for 10 minutes. almond meal and flour.adVertISement WorldMags. Stir in oats. Line base and sides with 2 layers of baking paper. 4 Bake for 1 hour or until a skewer inserted into centre of cake comes out clean. top-side up. 20cm-round cake pan with olive oil. chilled. onto a wire rack. WorldMags. vanilla and golden syrup in a bowl. Stir in cinnamon. 5 Drizzle cake with extra golden syrup. Serve warm or cold with double cream. sugar. Sprinkle top evenly with crumble. look out for the red Island australian made olive oil bottles in supermarkets and specialty stores around australia. Turn. to serve Crumble topping 25g butter. eggs. brown sugar.net Warm anzac crumble cake Serves 10 Prep 20 minutes cook 1 hour ²⁄ ³ cup red Island extra Virgin Olive Oil 3 eggs ¾ cup caster sugar 2 teaspoons vanilla extract ¼ cup golden syrup 1 teaspoon ground cinnamon ¹⁄ ³ cup almond meal 1¾ cups self-raising flour extra golden syrup and double cream. Pour mixture into prepared pan. flour. 3 Whisk oil. ginger and cinnamon together in a bowl. chopped 2 tablespoons brown sugar 2 tablespoons plain flour 2 tablespoons shredded coconut ½ teaspoon ground ginger ½ teaspoon ground cinnamon ¼ cup rolled oats 1 Preheat oven to 180˚C/160˚C fan-forced.net . 2 Make Crumble topping Rub butter. Grease a 6cm-deep.

net * Ofer ends April 9. every one of which includes 300+ easy and accessible everyday recipes and ideas! • Enjoy convenient and free delivery to your home or ofce • Manage your subscription online.net Never miss an issue of Australia’s top-selling food magazine! Why subscribe? • Never miss a jam-packed issue. 2014 .com. anytime Visit magsonline.au/sfi/M1404SFD or call 1300 656 933 and quote M1404SFD WorldMags.Subscribe now! WorldMags.

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Transfer sausage meat to a plate lined with paper towel. Cook for 1 to 2 minutes WorldMags. following packet directions. Drain. 87. 11. Simmer. Carefully wipe pan clean. cook pasta in a large saucepan of boiling salted water. Return to pan.11 per serve 30 mins Eggplant. 8. Season well with salt and pepper. Stand for 5 minutes. 57mg chol. plus practical pasta to please Eggplant. Top with remaining ricotta. 2240mg sodium. 5 Add sausage meat and eggplant to tomato mixture. for 2 minutes or until golden. until just tender. Add passata and 1 cup cold water. Spray eggplant with oil. Serve. 29. for 5 minutes or until softened.6g protein. Pat dry with paper towel. Transfer to a plate. stirring occasionally. cut into small cubes 2 teaspoons salt 450g Italian-style pork and fennel sausages (see note) 1½ tablespoons olive oil Olive oil cooking spray 1 small red onion.net Recipe Jo Anne CAlAbriA photogRaphy Guy bAiley Styling SArAh o’brien Food pRepaRation ClAire brookmAn Recipes to keep your week on track.1g carbs. Add $4.1g sat fat. Heat 2 teaspoons oil in a large frying pan over medium heat. stirring frequently. 3 Reduce heat to medium‑low. Toss to combine. then slice diagonally and toss into the tomato sauce in step 3.8g fat. Remove sausage meat from casings (see note).weekdays WorldMags. Add onion. Cook. Cook sausage meat for 3 to 4 minutes or until browned and cooked through. finely chopped 700g bottle tomato passata 400g dried rigatoni 250g fresh ricotta. Discard casings. pork and fennel rigatoni eggplant to pan.3g fibre.net or until heated through. stirring. 32. Sprinkle with salt. Add to pasta with half the ricotta. Cook. 4 Meanwhile. for 10 minutes or until sauce thickens. pork and fennel rigatoni Serves 4 Prep 10 minutes Cook 20 minutes 1 (280g) eggplant. crumbled 1 Place eggplant on a plate. april 2014 super food ideas 45 . cook the sausages whole. 2 Rinse eggplant under cold water. Divide pasta among bowls. NUTRITION: (per serve) 3176kJ. Break sausage meat into small pieces. Add remaining oil to pan. Return pan to heat.

WorldMags.net WorldMags.net .

to the end of step 2. p48. Refrigerate for up to 2 days. 3 Make Chicken stroganof. Transfer sauce to an airtight container. while still keeping it simple Recipes Cathie Lonnie Photography Guy Bailey Styling Kristine Duran-Thiessen Food preparation Adam Cremona WorldMags. Cover.midweek mains WorldMags.net midweek meals Plan ahead to make your weekly menu sing with fresh flavours. p49. refrigerate for up to 1 day. Refrigerate for up to 2 days. aPril 2014 super food ideas 47 .net Sunday prep 1 2 Make step 2 of Chicken and prosciutto meatloaf. Transfer to an airtight container. p48. Cool. Make yoghurt sauce (step 4) for Sumac lamb with cauliflower fritters.

WorldMags. crushed 200g button mushrooms. thinly sliced 1 brown onion. Serve with steamed rice (see note).9g carbs. Cook. Add chicken. . Transfer to a bowl. slightly overlapping. 2 Heat remaining oil in pan. to serve Cook.8g fibre. sugar and remaining barbecue sauce in a small 48 super food ideas april 2014 bowl. Grease a 6cm-deep. chives and 2 tablespoons barbecue sauce in a bowl. breadcrumbs. 40. 28. Cover with foil. for 1 minute. capsicum. Bake for 25 minutes. fettuccine or other long. Or serve the stroganoff with a crisp green salad. Bake for a further 15 to 20 minutes or until sauce caramelises and meatloaf is cooked through.net add greens when returning the chicken to the pan in step 2. WorldMags.6g protein. 138mg chol.6g protein. 9cm x 19cm (base) loaf pan. Bring to the boil.4g fibre. sliced 1 teaspoon sweet paprika 1 tablespoon tomato paste 1 tablespoon worcestershire sauce 1 cup chicken stock ¾ cup sour cream 100g baby spinach Steamed white long-grain rice. Season with salt and pepper. 2 Combine mince. finely chopped ½ small red capsicum. Add paprika. finely chopped 1 egg. Simmer for 5 to 7 minutes or until chicken is cooked through. 14g sat fat. garlic and mushroom. for 5 minutes or until onion is softened and mushroom is browned. Line base and sides of pan with prosciutto slices. Stand for 5 minutes before slicing.65 per serve Chicken stroganoff Chicken and prosciutto meatloaf Chicken and prosciutto meatloaf Serves 4 Prep 10 minutes Cook 45 minutes 8 thin slices prosciutto 500g chicken mince ½ small brown onion.9g fat. Cook. Add tomato paste. 3 Stir in sour cream and spinach. stirring. 1384mg sodium. 60. wide pastas. 5. Serve meatloaf with steamed potatoes and beans. worcestershire sauce and stock. 42. 154mg chol. 3. stirring. onion. Cook for 1 to 2 minutes or until heated through. egg. Carefully turn meatloaf onto a baking paper-lined baking tray. lightly beaten ²⁄ ³ cup fresh breadcrumbs 2 tablespoons finely chopped fresh chives ¹⁄ ³ cup barbecue sauce 2 tablespoons tomato sauce 1 tablespoon brown sugar Steamed chat potatoes and green beans. thinly sliced 2 garlic cloves. Add onion. Return chicken to pan. to serve 1 Preheat oven to 200ºC/180ºC fan-forced.4g carbs. 3. 11. Press meatloaf mixture into prepared pan.57 per serve 35 mins $3. 49. Brush meatloaf with sauce mixture. NUTRITION: (per serve) 2906kJ. 4 Meanwhile. for 5 minutes or until browned. Chicken stroganoff Serves 4 Prep 15 minutes Cook 20 minutes 2 tablespoons olive oil 600g chicken breast fillets.net $2. Season with salt and pepper. 1 Heat 1 tablespoon oil in a large frying pan over medium-high heat. stirring.9g fat. combine tomato sauce. 490mg sodium.6g sat fat. NUTRITION: (per serve) 2013kJ.

the cauliflower. finely chopped (see note) Olive oil cooking spray 8 (800g) lamb chump chops 1 teaspoon sumac Olive oil. Serve lamb with fritters. Heat over medium-high heat. 3. 157mg chol. 3 Meanwhile.net Repeat 3 more times. yoghurt. april 2014 super food ideas 49 . Season with salt and pepper.9g fat. Cover loosely with foil. Season with salt and pepper. lightly beaten ½ medium cauliflower. deep frying pan to come 1cm up side of pan. NUTRITION: (per serve) 2436kJ.midweek mains WorldMags. 335mg sodium. cumin. Sprinkle lamb with sumac. Gradually whisk egg mixture into flour mixture to form a smooth batter. Drop 1 level tablespoon of batter into pan. Cover with foil to keep warm. 42g protein. Repeat with remaining batter.95 per serve 30 mins Sumac lamb with cauliflower fritters Serves 4 Prep 15 minutes Cook 15 minutes ¾ cup plain flour 1 teaspoon ground cumin ½ teaspoon ground turmeric ¼ cup finely chopped fresh coriander leaves 1 egg. Cook fritters for 2 to 3 minutes each side or until golden and cooked through.3g fibre. Whisk to combine. Heat over medium-high heat. to serve 1 Combine flour. 2 Lightly spray a frying pan or chargrill pan with oil. 33. for shallow frying 1 cup plain Greek-style yoghurt Baby rocket and cherry tomatoes.net Sumac lamb with cauliflower fritters $3. Transfer to a plate. for medium. Stir in cauliflower. or until cooked to your liking. Set aside for 5 minutes to rest. rocket and tomatoes. cut into large florets and remove and discard the stems. 4 Combine yoghurt and remaining coriander in a small bowl. WorldMags. add enough oil to a large. Transfer to a plate lined with paper towel.7g carbs. Cook lamb for 3 to 4 minutes each side. 26. Place egg and ¾ cup cold water in a jug. turmeric and half the coriander in a bowl.2g sat fat. 12.

Turn to coat. 110mg chol. Transfer to a bowl. 2 Add butter to frying pan.net $4. 3 Spoon the chicken mixture into four 1½-cup-capacity ovenproof dishes. Add buttermilk and butter. Cover. for 5 minutes or until browned. 22. Stand for 5 minutes before serving. Drain. Add the eschalot. Refrigerate for 10 minutes. Bring to the boil. Sprinkle over the chicken mixture. 131mg chol. uncovered. chorizo and potato gratin Classic red wine-marinated steak with creamy mash Serves 4 Prep 10 minutes Cook 25 minutes ½ cup red wine 2 garlic cloves. Chicken. Gradually stir in the stock. 28. cut into 1cm pieces 2 tablespoons plain flour 2 cups chicken stock 1 medium zucchini.15 Classic red wine-marinated steak with creamy mash per serve $3. Cover to keep warm. rosemary and oil in a ceramic dish.1g fat. 2 Meanwhile. 36. Season with salt and pepper.4g sat fat. peeled. NUTRITION: (per serve) 2199kJ. Stir to combine. chopped ¾ cup buttermilk 25g butter. Return the chicken and chorizo to the pan with zucchini and half the thyme. Heat over medium-high heat. Season with salt and pepper. pan with oil. Bring to the boil over medium-high heat. finely chopped 2 medium desiree potatoes. Add steak. Cook. Remove from heat. parmesan and remaining thyme in a bowl. cut into 1cm pieces 500g chicken thigh fillets. chopped Olive oil cooking spray Steamed broccoli and baby carrots. stirring.90 per serve Chicken.9g fibre. Cook over medium-high heat for 1 minute or until melted. celery and potato. 4 Bake for 15 to 20 minutes or until chicken is cooked through and breadcrumbs are golden. 35g carbs. steamed broccoli and carrots.1g fat. Heat over medium-high heat. Serve steak with mash.2g sat fat. for 5 minutes or until browned. chorizo and potato gratin Serves 4 Prep 15 minutes Cook 35 minutes Olive oil cooking spray 1 chorizo sausage. 8. Boil. Cook for 3 to 4 minutes each side. 1194mg sodium. Combine breadcrumbs. chopped 4 eschalots. Drain steak from marinade.5g protein. stirring. WorldMags. Mash potato until smooth. for 15 minutes or until tender. Drain any excess fat from pan. 19. Lightly spray a large frying pan with oil. Cook chorizo and chicken. 3.net . Mash until combined. for 1 minute. Add the flour. to serve 1 Combine wine. Cook. place potato in a large saucepan.WorldMags. 9. 42. Place dishes on a large baking tray. garlic. cut into 1cm pieces 1 tablespoon finely chopped fresh thyme 1 cup fresh breadcrumbs ¹⁄ ³ cup finely grated parmesan NUTRITION: (per serve) 1944kJ. thinly sliced 2 celery stalks. 8. Cover with cold water.5g fibre.2g carbs. 50 super food ideas april 2014 3 Lightly spray a barbecue or chargrill 1 Preheat oven to 200ºC/180ºC fan-forced. for medium. crushed 1 tablespoon chopped fresh rosemary 1 tablespoon olive oil 4 x 150g beef rump steaks 1kg coliban or sebago potatoes. or until cooked to your liking. stirring. 320mg sodium.8g protein. cut into 3cm pieces 20g butter.

Top evenly with cooked mince mixture. crushed 600g lamb mince 1 medium brown onion. Add garlic. bread. Using clean hands. avocado and red onion. 7.midweek mains WorldMags. 2 Meanwhile. coriander. Top with coriander leaves. pressing with the back of a spoon to remove any excess moisture. Cook.net april 2014 super food ideas 51 . diced tomato. 93mg chol. 45. 4 Bake for 20 to 25 minutes or until browned and cooked through. 10. Serve with yoghurt. Drain through a fine sieve. Stand for 15 minutes. smooth top to enclose filling. to serve 1 Preheat oven to 200°C/180°C fan-forced. for 2 to 3 minutes or until mince has browned.5g sat fat. $3. WorldMags. 200g of the mince and half the onion. toasted 1 teaspoon ground allspice 2 tablespoons finely chopped fresh coriander leaves ½ teaspoon sumac Plain yoghurt.5g fat. Set aside to cool completely. Lebanese bread and lemon wedges. Place burghul in a heatproof bowl. Using a wet knife. Brush kibbeh with remaining oil. Press half the mixture over base of prepared pan. cut through surface of kibbeh to form diamond shapes. Season with salt and pepper. 70. stirring with a wooden spoon to break up any lumps. heat 1 tablespoon oil in a frying pan over medium-high heat.7g protein.net Baked lamb kibbeh Serves 4 Prep 15 minutes (plus 15 minutes standing time) Cook 30 minutes 1 cup burghul (cracked wheat) ¼ cup olive oil 1 garlic clove.4g fibre. 656mg sodium.15 per serve Baked lamb kibbeh NUTRITION: (per serve) 3397kJ.7g carbs. Cover with boiling water. sumac. cucumber. 3 Place remaining mince and onion in a large bowl. 35. Drop spoonfuls of remaining uncooked mince mixture over filling. Using wet hands. lemon and salad (see note). Drizzle with olive oil and lemon juice. Add burghul. Lightly grease a 19cm x 29cm slice pan. Season with salt and pepper. Stir in pine nuts and half the allspice. finely chopped ¼ cup pine nuts. mix well for 1 to 2 minutes or until combined. remaining allspice and 1 cup cold water.

Toss gently to combine. it retains all of its nutrients. for 10 to 12 minutes 52 super food ideas april 2014 Warm chicken and artichoke pasta salad or until water has been absorbed and quinoa is tender.net add greens trimmed and halved green beans to the pasta for the last 3 minutes of cooking time.4g protein. drained.2g Serves 4 Prep 15 minutes Cook 15 minutes 375g dried rigatoni 340g jar marinated artichoke hearts. onion. chopped 150g fetta. Add quinoa and cumin. 9. Season with salt and pepper. 3 Meanwhile. 30. 2 Add artichoke. Warm chicken and artichoke pasta salad NUTRITION: (per serve) 3188kJ. thinly sliced 2 tablespoons olive oil 1 cup quinoa. As the oil is cold pressed.net $2. Serve. NUTRITION: (per serve) 1301kJ. 0mg chol. Drain. Drizzle salad with vinegar. Place in a large bowl.95 $4.5g fibre. thinly sliced 1 medium red onion. zucchini. Add roasted vegetable mixture and spinach. 9. oil and mustard in a small bowl. Simmer. 8. 12.9g carbs. . Add dressing to salad. tomatoes and garlic on prepared tray. covered. Place fennel. Reduce heat to low.5g protein. quartered 1 large zucchini. Toss gently to combine. halved. 1 Cook pasta in a large saucepan of boiling salted water. cut into 3cm pieces 250g cherry tomatoes 2 garlic cloves.3g fat. Lightly grease a large baking tray. chicken. Remove from oven. 74. 6. 2 Roast for 20 to 25 minutes or until vegetables are tender. 120mg sodium. Toss to combine. Whisk to combine. cut into thin wedges 1 yellow capsicum. sat fat.76 per serve per serve 40 mins 30 mins Roast vegetable and quinoa salad Roast vegetable and quinoa salad Serves 4 Prep 15 minutes Cook 25 minutes 2 baby fennel. torn ¼ cup lemon juice 2 tablespoons olive oil 1 teaspoon dijon mustard 2 tablespoons Australian extra virgin olive oil (see note) 88mg chol.6g sat fat. bring 2 cups cold water to the boil in a saucepan over high heat. quartered 2 cups sliced cooked chicken 200g semi-dried tomatoes. olive oil production follows strict industry guidelines.WorldMags. 4 Place quinoa in a large bowl. until tender. tomato. 35. 37. parsley and basil to the hot pasta. guaranteeing its purity and quality.4g fat. crumbled 1 cup fresh flat-leaf parsley leaves ¾ cup fresh basil leaves. 964mg sodium.2g carbs. capsicum.8g fibre. Serve. following packet directions. Drizzle with oil. 1. Season with salt and pepper. fetta. WorldMags. rinsed 1 teaspoon ground cumin 150g baby spinach ¼ cup red wine vinegar 1 Preheat oven to 200°C/180°C fan-forced. Toss gently to combine. 3 Place lemon juice. Toss gently to combine.

3. 44g protein. Remove from heat. Add lemon juice. Cook for 1 to 2 minutes each side or until golden. 24.8g carbs. thinly sliced 2 tablespoons lemon juice 100g chargrilled red capsicum. or until cooked to your liking. stirring. Transfer to a plate. Transfer to a plate.net . stirring. to serve Season with salt and pepper.midweek mains WorldMags. 116mg chol. 4 Place steaks on serving plates. Cover to keep warm. Spread steaks with mustard. 3 Add haloumi to frying pan.net Barbecued steak and mushroom stacks Serves 4 Prep 10 minutes Cook 20 minutes Olive oil cooking spray 4 x 150g beef rump steaks 1 tablespoon wholegrain mustard 25g butter 4 portobello mushrooms 150g haloumi 2 garlic cloves. capsicum. Cook mushrooms for 2 to 3 minutes each side or until tender.4g fat. Transfer to a plate.55 per serve 30 mins Barbecued steak and mushroom stacks WorldMags.6g pan with oil. Cover loosely with foil. $4. 3g fibre. for medium. 13. Top with mushrooms and haloumi. finely chopped 2 tablespoons finely chopped fresh flat-leaf parsley leaves 1 tablespoon chopped fresh tarragon Mixed salad leaves. melt butter in a large frying pan over medium-high heat. 839mg sodium. Set aside for 5 minutes to rest. Cook. 1 Lightly spray a barbecue or chargrill NUTRITION: (per serve) 1666kJ. sat fat. Cook for 3 to 4 minutes each side. Add garlic to pan. Heat over medium-high heat. for 1 minute. Serve with salad leaves. Cook. parsley and tarragon. 2 Meanwhile. for 1 minute. Drizzle with capsicum mixture.

reserving 1½ cups poaching liquid. 1253mg sodium. covered. thinly sliced 4 x 150g skinless salmon fillets 1 bunch broccolini. 3 Return reserved liquid to pan over high heat. for 2 to 3 minutes or until separated. Bring to the boil. You can find it in the Asian food aisle of the supermarket. Reduce heat to low.7g sat fat. 2. ginger 4 Meanwhile.90 per serve Ginger-poached salmon with udon noodles Ginger-poached salmon with udon noodles Serves 4 Prep 10 minutes Cook 20 minutes 4 cups chicken stock ¼ cup soy sauce ¼ cup mirin 5cm piece fresh ginger. Divide noodles among serving bowls. 2 Add broccolini to poaching liquid. 35. Bring to the boil. 78mg chol. .net Takes $3. mirin. Transfer to a plate. roughly chopped 440g packet fresh udon noodles 2 small carrots ½ cup fresh coriander leaves 54 super food ideas april 2014 1 Combine stock. Boil for 2 to 3 minutes or until reduced slightly. carrots into thin ribbons. Drizzle with reduced poaching liquid. Cook. 3. Cook. uncovered. for 1 to 2 minutes or until just tender.4g carbs. carefully transfer salmon fillets to a plate. Add noodles to liquid. carrot and salmon. soy sauce. Top with broccolini. Add salmon.7g fat. Serve topped with coriander and remaining chilli. trimmed. Cook. using a vegetable peeler. for 5 to 7 minutes or until just cooked through. 36. WorldMags.midweek mains WorldMags. thinly sliced 1 long red chilli.8g fibre. cut and half the chilli in a large saucepan over medium-high heat.6g protein.net ingredient sweet Japanese rice wine used for cooking. NUTRITION: (per serve) 1670kJ. Drain noodles. covered. Cover loosely with foil to keep warm. 11. Using a slotted spoon.

chopped 1 tablespoon maple syrup 2 teaspoons cinnamon sugar ½ cup thickened cream. 177mg chol.1g carbs. 65.74 per serve 10 mins midweek desserts If you’re running late.net $1. Fold in whipped cream. 95mg chol. Transfer to a bowl. 371mg sodium. Transfer to a bowl.77 Spiced pear and ginger cheesecakes Banana caramel bread and butter puddings per serve $1.7g fat. Top with half the cream cheese mixture and pears. 2 Whisk eggs. whipped Chopped crystallised ginger. melted 3 eggs 1 cup milk 1 tablespoon caster sugar 1 teaspoon vanilla bean paste ¹⁄ ³ cup toffee dessert sauce 4 scoops vanilla ice-cream Icing sugar mixture. Sprinkle with remaining biscuit.5g fat. NUTRITION: (per serve) 2537kJ. 2.9g fibre. 12g protein. Serve topped with crystallised ginger. microwave oven. NUTRITION: (per serve) 2223kJ. Dollop with remaining cream cheese mixture. 2 Drain pears. aprIl 2014 super food ideas 55 . cut into 2cm pieces 25g butter. these fast fixes mean you don’t have to miss the sweet train Spiced pear and ginger cheesecakes Serves 4 Prep 10 minutes ½ x 250g packet ginger nut biscuits 825g can pear halves in syrup 250g block cream cheese.net 1 Divide bread among 4 x 1-cup-capacity greased heatproof.2g fibre. to serve WorldMags. Microwave on HIGH (100%) for 6 to 7 minutes or until custard is set (see note). microwave-safe dishes.midweek desserts Recipes Kim meredith photogRaphy Andrew Young & guY BAileY styling SArAh o’Brien & KriStine durAn-thieSSen Food pRepaRation heidi Flett & AdAm CremonA WorldMags. milk. Divide mixture evenly among dishes. 332mg sodium.6g sat fat. Banana caramel bread and butter puddings Serves 4 Prep 3 minutes Cook 7 minutes ½ x 500g loaf banana bread. reserving ¹⁄³ cup of syrup. 7. sugar and vanilla together in a bowl. 35. 4 Spoon half the chopped biscuit among 4 x 1½-cup-capacity serving glasses. Dust with icing sugar.5g protein. cinnamon sugar and reserved syrup together until smooth and combined. Gently push bread down into egg mixture to cover. 27. 14. Serve. to serve 1 Process biscuits until roughly chopped. 59.9g sat fat.3g carbs. Drizzle each with melted butter. 1. maple syrup. Drizzle each with 2 teaspoons toffee sauce. 3 Cover each with plastic wrap. 4 Top puddings with ice-cream and remaining toffee sauce. 23. 3 Process cream cheese.

medium-high heat. Serve with mixed salad and tomato sauce. Line tins with pastry. Trim excess. Trim excess. Bake for 10 minutes or until golden.3g fibre. cut into thin wedges 700g beef chuck steak.4g sat fat. Bring to boil. Stand for 5 minutes. Brush edges with egg.5cm (base) pie tins. 56 super food ideas april 2014 4.net Originals Steak and kidney pies $3. .4g fat. Add onion. Cool for 20 minutes. Spoon cooled filling into pastry case. Cook.net variation steps 1 and 2. 45. 3 Preheat oven to 200°C/180°C fan-forced. Simmer. stirring. cut into 3cm pieces 200g lamb kidneys. Cook. Bake for 20 to 25 minutes or until golden and puffed. for 2 to 3 minutes or until browned. Bake for 10 minutes. Line base and side with 1 sheet shortcrust pastry. 326mg chol. Simmer. WorldMags. 30 minutes or until beef is tender and gravy has thickened. Place over filling. Place baking tray in oven. Add garlic and mixed herbs. crushed ½ teaspoon dried mixed herbs ¼ cup plain flour 2 cups beef stock 1 tablespoon worcestershire sauce 2 sheets frozen shortcrust pastry. Brush with 2 small slits in top for 30 to 35 minutes or until golden and puffed. stirring occasionally. to serve kidney. Place a baking tray in oven. 1 Heat oil in a heavy-based saucepan over NUTRITION: (per serve) 3786kJ. partially thawed Mixed salad and tomato sauce.the WorldMags.9g carbs. Brush top of pies with egg.3g protein. Serve. 65. 2 Add flour. Preheat oven to 200°C/ 180°C fan-forced. Fill with ceramic weights or uncooked rice. Add beef and 16. Press edges together with a fork to seal. Seal edge with fork. Reduce heat to low. Remove weights. Cut shortcrust pastry sheets in half diagonally. Cook for 5 minutes or until softened. Trim. for 1 minute. Cover. Cook for 1 minute. Stir in stock and worcestershire sauce. Grease a 23cm (top) ovenproof pie dish. Cut puff pastry into 4 squares. Brush edge of case with filling. stirring occasionally. uncovered. partially thawed 1 egg. Line with baking paper. cut into 2cm pieces 2 garlic cloves. Cool. lightly beaten 1 sheet frozen puff pastry. Trim. trimmed.12 each the power of pie Tuck into this old-style tucker – individual steak and kidney pies – or make a big one! Recipe Claire Brookman Photography Craig Wall Styling Jenn Tolhurst Food preparation Cynthia Black Steak and kidney pies Serves 4 Prep 25 minutes Cook 3 hours 5 minutes 2 tablespoons olive oil 1 large brown onion. for 2 hours. trimmed. Spoon cooled filling into cases. Remove lid. 4 Place tins on hot tray in oven. 54. 1680mg sodium. Grease four 7. Season.

sweeteners and preservatives. Add cumin and cook for 30 seconds. Cook. finely chopped 2 teaspoons ground cumin 150g packet baby spinach leaves 1½ cups Vaalia natural Low Fat probiotic Yoghurt 80g low-fat fetta. • It contains a a special combination of three probiotics for a healthy digestive system. fetta. Vaalia Low Fat Natural Probiotic Yoghurt is great for marinating meat. sliced 2 tablespoons chopped fresh dill pita chips and baby (dutch) carrots.advertisement WorldMags.net Dip in You won’t be able to resist double dipping into this tempting healthy dip made with Vaalia Low Fat Natural Probiotic Yoghurt Spinach dip Makes about 2 cups prep 10 minutes cook 5 minutes 2 teaspoons light olive oil 2 garlic cloves. Add garlic. Cook’s note: You can serve this with rice crackers for a gluten-free alternative. Cook for 1 minute or until aromatic. Set aside to cool slightly. crumbled 2 green onions. in salad dressings. Season with pepper. • Free from artificial colours. tossing the spinach. sauces or in sweet treats. trimmed. Serve with pita chips (see note) and baby carrots. for 3 minutes or until wilted. 2 Combine spinach mixture. yoghurt. Finely chop. Add spinach. Cover and store in fridge for 1 hour to allow the flavour to develop. WorldMags.net . to serve 1 Heat oil in a non-stick frying pan over medium-high heat. onion and dill in a serving bowl. be happy on the inside • Creamy and tangy.

there’s a reason the classics are classics. an Australian record! The range has since been extended with a selection of easy-to-drink wines for every occasion.houghton-wines. the Classic range features some standout everyday favourites including the refreshing White Classic. Houghton White Classic became an enduring best seller after the first vintage in 1937.au Enjoy Houghton wines responsibly WorldMags. an iconic car or your favourite song. They’re the trustworthy things of beauty and substance that we keep coming back to when we want something we know we can rely on – and wine is no exception.net advertisement . Houghton Wines has become a legendary West Australian brand that has well and truly stood the test of time. www. lively Brut-style Sparkling Classic. Houghton is one of Australia’s most well-loved and trusted labels and its Classic range comprises a selection of wines that are great value.WorldMags.com. easy to drink and ideal for every occasion. Whether it’s a great book.net classic times Make everyday life a special occasion this season with the Houghton Classic range of refreshingly easy-to-drink wines. The classic West Australian family Epitomising Houghton’s trademark vibrant flavours. and has since produced 76 consecutive vintages. The makings of a classic With a winemaking history going back more than 175 years. easy drinking Red Classic and luscious Sweet Classic.

WorldMags.4g sat medium-high heat.WorldMags. 0.6g protein. Add peas. 1mg Kim chol.87 per serve Mushy pea mash pie pals In this. Spoon into a bowl. Mash with a potato masher until combined and roughly mashed. drizzle 2 Transfer peas to a food processor. Cook for 5 minutes or until fat. 1 Place stock in a saucepan over NUTRITION: (per serve) 468kJ. Add milk and reserved stock. Drain. 7. reserving ¼ cup stock. our Australian issue. Season with salt and pepper. it seems only fitting to celebrate the humble meat pie! Here are five fabulous side dishes designed to let the pie shine Recipes & food preparation Claire Brookman Photography Guy Bailey Styling Sarah O’Brien 1 Mushy pea mash tender.net AprIl 2014 super food ideas 59 .net sides pies $0. Drizzle with oil and sprinkle with chilli flakes. Add Serves 4 Prep 5 minutes Cook 7 minutes 2 cups chicken stock 500g packet frozen peas 1 tablespoon milk 2 teaspoons extra virgin olive oil ¼ teaspoon dried chilli flakes milk and reserved stock. Serve. You can dollop them. transfer cooked peas to a heatproof bowl. 7. Variation: For a chunky pea mash.3g fibre. 2. 10.2g carbs.9g fat. Process until almost smooth. 155mg sodium. Bring to the boil.

WorldMags. 4. Spray well with oil. Add flour.9g protein. peeled. sat fat.9g fat.net $1. place cabbage on board. Bring to the boil. Toss for 1 minute or until excess liquid has evaporated. stirring occasionally. 36. Cook for 15 minutes or until tender. peeled ½ cup light sour cream 50g butter 1 tablespoon olive oil 1 brown onion. 6. 5. roughly mash. 0mg chol. Mash until smooth. Place in a bowl. stirring. Season with salt and pepper. NUTRITION: (per serve) 453kJ. 2 Meanwhile. Add sour cream sat fat.73 per serve Garlic mashed potato and gravy $1. Season with pepper. 60 super food ideas april 2014 37mg chol.5g protein. 8. 9. Stir. Reduce heat to medium-low. 3 Add thyme.4g fibre. 3 Roughly chop walnut mixture. Simmer. Roast 25 to 30 minutes or until golden and tender. Cook. Cool. Slowly add wine and stock.7g fat.9g carbs. Add onion. Return to pan over low heat. chopped 3 garlic cloves.36 per serve free Roasted cabbage with fennel and walnut salt 2 Garlic mashed potato and gravy Serves 4 Prep 20 minutes Cook 40 minutes 1kg cream delight potatoes. Serve cabbage sprinkled with fennel and walnut salt. 230mg sodium. WorldMags.net . for 20 minutes or until golden and tender. Cover to keep warm. Bake for 5 minutes or until walnuts are golden. for 10 minutes or until thickened. in a single layer. Stir until smooth. Bring to the boil over high heat. Using a potato masher. if desired. Cover with cold water.2g carbs. 1 Place potato and garlic in a large NUTRITION: (per serve) 1646kJ. stirring.3g saucepan. Cook. Add salt. 11. coreside down. thinly sliced 2 sprigs fresh thyme 2 tablespoons plain flour ¼ cup white wine (see note) 1¾ cups beef stock and half the butter. heat oil and remaining butter in a saucepan over medium heat. Serve mash drizzled with gravy. Strain gravy through a fine sieve over a jug. Place. trimmed Olive oil cooking spray ½ teaspoon sea salt 1 Preheat oven to 200°C/180°C fan-forced. 800mg sodium. 2 Meanwhile. free 50 mins 3 Roasted cabbage with fennel and walnut salt Serves 4 Prep 15 minutes Cook 35 minutes 2 tablespoons walnuts ½ teaspoon fennel seeds 900g small red cabbage. halved. Remove from heat. for 4 to 5 minutes or until bubbling and browned. Cut into 2cm-thick slices. Place walnuts and fennel seeds on a baking paper-lined baking tray. Drain.3g replaced with 1⁄4 cup extra beef stock. 0.9g fibre. Cook for 1 minute or until fragrant. on a large greased baking tray. Season with salt and white pepper. 4. 20.

5cm-thick chips.7g fat. 4.7g carbs. fibre. Serve. Cut potatoes into 1. 1.91 Crunchy thick-cut potato chips per serve $2. Cut each slice into 1. Spoon over onion mixture. 0. halved 1 tablespoon fresh oregano leaves 1 Place onion. 3.2kg red delight potatoes. Toss for 30 seconds to 1 minute or until excess liquid has evaporated. Sprinkle with oregano.net sides pies $0. Season with salt and pepper. vinegar. 37. April 2014 super food ideas 61 . NUTRITION: (per serve) 280kJ.1g sat fat. 1.4g 1 Preheat oven to 200°C/180°C fan-forced. Place potato in a large saucepan. 6. Set aside for 30 minutes to allow flavours to develop. Drizzle with remaining oil.net 1 tablespoon extra virgin olive oil 2 x 250g punnets cocktail truss tomatoes.7g protein.7g carbs. finely diced 2 tablespoons red wine vinegar 1 teaspoon caster sugar WorldMags. sugar and half the oil in a bowl. Gently toss to combine. Remove from heat. 5 Tomato ‘relish’ Serves 4 Prep 10 minutes (plus 30 minutes standing time) Cook 15 minutes ½ small red onion. 3 Bake. Place tomato on tray. Cover with cold water. 0mg chol. 130mg sodium. NUTRITION: (per serve) 845kJ.WorldMags. to serve Transfer potato to a greased baking tray. Cool for 10 to 15 minutes. Season with salt and pepper. peeled Olive oil cooking spray 2 tablespoons self-raising flour ½ teaspoon sweet paprika Sea salt. 4. Boil for 3 minutes or until just tender. Spray with oil. Drain. Sprinkle with flour and paprika. 2 Return to pan over low heat. Spray well with oil. 3 Transfer tomato to a platter. 185mg sodium. 0mg chol. preheat oven to 200°C/180°C fan-forced. Season well with salt and pepper.6g sat fat. Reduce heat to medium. cut-side up. 1. Bring to the boil over high heat. 0. 2 Meanwhile.3g protein. Line a large baking tray with baking paper. for 30 to 35 minutes or until golden and crisp.6g fibre. Serve sprinkled with sea salt.20 per serve free 55 mins Tomato ‘relish’ 4 Crunchy thick-cut potato chips Serves 4 Prep 20 minutes Cook 45 minutes (plus cooling time) 1. turning chips and spraying with oil halfway through cooking. Roast for 12 to 15 minutes or until just softened and lightly caramelised.2g fat.5cm-thick slices.

WorldMags.net COOK YOUR THING WITH OUR FAMILY THING It’s a family thing. WorldMags.net .

Spoon sauce over chicken.net April 2014 super food ideas 63 . Serve with steamed beans and roast potatoes (see box. PhotograPhy Craig Wall Styling Jenn TolhursT Food PreParation Claire Brookman 148mg chol. you can substitute with chicken stock. Slice chicken and place on serving plates. 185mg sodium.WorldMags. stirring. Cover with a lid and simmer for 10 to 12 minutes or until chicken is cooked through. 5.8g fibre. Cook for 5 minutes.au. 3 Bring sauce in the pan to the boil. 10. for 1 minute. 28.9g protein.2g medium heat.9g carbs.com. Reduce heat to low. 1 Heat oil in a large frying pan over NUTRITION: (per serve) 2449kJ. check out Crispy roasted baby potatoes (recipe #8676) to serve with the chicken. right). Season well with salt and pepper.3g fat. finely chopped 1 teaspoon dried tarragon 4 x 180g chicken breast fillets ²⁄ ³ cup dry white wine ½ cup thickened cream Steamed beans and roast potatoes. If you prefer not to use wine.05 per serve free Creamy tarragon chicken WorldMags. Stir for 2 minutes or until sauce thickens slightly.net fml fvuie Get hooked on classics from bestrecipes. Add onion. Cook. 45. 27. sat fat. $3. Add the wine and bring to the boil. garlic and tarragon. sliced 1 garlic clove. Add cream. Recipe #15317 Submitted by Chel085 Serves 4 Prep 15 minutes Cook 25 minutes 1 tablespoon olive oil 4 green onions. For a great five-star recipe. Every one’s a winner! Creamy tarragon chicken 2 Add chicken to pan. to serve Turn chicken over. This recipe uses dried tarragon but you could use the same amount of fresh tarragon instead. Transfer chicken to a plate.

3. Reduce heat to low. lightly beaten ½ cup milk Mashed potato and steamed broccolini.1g sat fat. 44. basting meatloaf with sauce. Spoon mixture into prepared pan. 4 Remove foil from pan. curry powder and egg in a bowl. Season with salt and pepper. Carefully drain and discard pan juices. Gradually stir in milk and ¹⁄³ cup cold water until well combined.70 per serve Meatloaf in BBQ sauce Meatloaf in BBQ sauce Recipe #2480 Submitted by Kazzablues Serves 6 Prep 20 minutes Cook 1 hour 5 minutes 1kg beef mince 1 cup fresh breadcrumbs 1 brown onion. Serve meatloaf. Bake for 30 minutes. sliced. 1 cup cold water. vinegar. Simmer for 5 minutes. Stand in pan for 5 minutes. 5 Carefully strain sauce into a heatproof jug. finely chopped 2 teaspoons curry powder 1 egg. Transfer meatloaf to a plate.5cm x 20cm (base) loaf pan.net Beth65 $1. Return to oven. breadcrumbs. 11. mashed potato and steamed broccolini.WorldMags. 138mg chol. 716mg sodium. or until meatloaf is browned and cooked through. make Sauce Place brown sugar. 22g fat. 41g carbs. Grease a 9cm-deep.2g fibre. Cover with foil. NUTRITION: (per serve) 2290kJ. Mix well to combine. with sauce. 11. onion. lemon juice and butter in a saucepan over medium-high heat. worcestershire sauce. 2 Place mince. pressing with the back of spoon to level. WorldMags.net . Bring to the boil. Bake for 35 minutes. Pour sauce over meatloaf in pan. tomato sauce. to serve Sauce ¼ cup brown sugar ½ cup tomato sauce ¼ cup worcestershire sauce 64 super food ideas April 2014 2 tablespoons cider vinegar 2 tablespoons lemon juice 25g butter 1 Preheat oven to 180˚C/160˚C fan-forced. 3 Meanwhile.5g protein.

corn. 2 Add mince. crushed 750g beef mince 250g button mushrooms. diced 1 carrot. stirring with a wooden spoon to break up lumps. You could make cute individual pies that the kids will love by spooning the mixture into six 1½-cup-capacity ovenproof dishes. sliced 310g can corn kernels. Bring to the boil. peeled. parsley and thyme. Return to pan over low heat. chopped over medium-high heat. peeled. stirring. Bake for 40 to 45 minutes or until topping is golden. Season with salt and pepper. Simmer for 25 minutes.WorldMags.12 per serve Cottage pie Annab Cottage pie 1 Heat oil in a large. Add to mince mixture. Cook for 1 minute. Cook potato and pumpkin in a saucepan of boiling water. Cook.2g Kim says: The addition of pumpkin in the topping gives it a lovely sweet flavour. worcestershire sauce. stirring occasionally. April 2014 super food ideas 65 . Cook. deep frying pan 5 Spoon mince mixture into an 8-cup- Recipe #6264 Submitted by Pamella Serves 6 Prep 20 minutes Cook 1 hour 25 minutes 2 tablespoons olive oil 1 brown onion. chopped 30g butter.net NUTRITION: (per serve) 2057kJ. Reduce heat to low. for 10 minutes or until potato is tender. tomato paste. Mash until smooth. capacity ovenproof dish. WorldMags. Season with salt and pepper. chopped 350g pumpkin. Drain. diced 1 garlic clove. Add butter. Stir well to combine. apera.net $3. Stir in remaining stock. 21. 4 Meanwhile. 3 Blend cornflour with 2 tablespoons stock in a jug. Stand for 5 minutes before serving. 8. for 8 minutes or until browned. Cover.1g fat. Add garlic. Add onion. celery and carrot. drained ¹⁄ ³ cup tomato paste 1 tablespoon worcestershire sauce 2 tablespoons dry apera (sherry) ¼ cup chopped fresh parsley 1 teaspoon fresh thyme leaves 2 tablespoons cornflour 1½ cups beef stock Topping 850g potatoes. Dollop with topping. Add mushroom. chopped 2 celery stalks. make Topping Preheat oven to 180˚C/160˚C fan-forced. for 5 minutes or until onion is softened.

8g fibre. Stand for 10 minutes.1g protein.4g Place a baking tray in oven. gradually add milk and egg until mixture just comes together. 66 super food ideas April 2014 217mg chol.net This recipe was originally made with ham and bacon but we decided to just use crispy bacon – yum! The self-raising flour in the pastry gives it a light texture when cooked. Place in prepared dish. 1026mg sodium. Grease a 24cm (top) pie dish. Pour over bacon mixture. Refrigerate while preparing filling. stirring.WorldMags. 4 Combine bacon. for 5 to 6 minutes or until golden. so it won’t split or curdle when you heat it. recommends Bulla’s Cooking light thickened cream is made with heating in mind. Roll out until 3mm thick and large enough to line base and side of prepared dish. Season with salt and pepper. WorldMags. 24. 1 Preheat oven to 180˚C/160˚C fan-forced. to serve Filling 2 teaspoons olive oil 6 middle bacon rashers. . 3 Make Filling Heat oil in a frying pan over medium-high heat. 2. Add bacon. trimmed.net Quiche Lorraine $1. 24. Cook. chilled. Transfer to a plate lined with paper towel. Trim edge. 5 Bake for 50 minutes to 1 hour or until pastry is golden and filling has set. With motor operating. 12. onion and tasty cheese in a bowl. Press dough into dish.40 per serve Quiche Lorraine Recipe # 16323 Submitted by Steve Ovenden Serves 6 Prep 20 minutes Cook 1 hour 10 minutes 1 cup plain flour ¾ cup self-raising flour 40g butter. NUTRITION: (per serve) 1907kJ. sat fat. Using a food processor. chopped ¹⁄ ³ cup milk 1 egg Salad. thinly sliced ½ cup grated tasty cheese 4 eggs ½ x 300ml tub Bulla thickened light cooking cream 2 tablespoons grated parmesan process flours and butter together until mixture resembles breadcrumbs.6g fat. 33g carbs. Whisk eggs and cream together in a bowl. Serve with salad. diced 3 green onions. 2 Turn dough onto a lightly floured surface. Sprinkle with parmesan.

$5.au member and cooked the lamb on a bed of rosemary instead of chopping it. as a commenter suggested. 2 Rub mustard and honey all over lamb.WorldMags.4g 1 Place rosemary in the bowl of a 5. with sauce and Recipe #3197 Submitted by AngelDust Serves 4 Prep 10 minutes Cook 8 hours 1 bunch fresh rosemary 1 cup chicken stock 2 tablespoons wholegrain mustard 1 tablespoon honey 1kg boneless leg of lamb Steamed carrots.6g fat.67 per serve Chrisd Slow-cooked boneless leg of lamb WorldMags. 24. 9. I followed the variation from a bestrecipes. Add stock to bowl.net April 2014 super food ideas 67 . sliced. steamed carrots.net Slow-cooked boneless leg of lamb 3 Serve lamb. to serve NUTRITION: (per serve) 2638kJ. The vegies get a bit of extra flavour that way. Place on rosemary. Cook for 8 hours. or until lamb is tender. Turn slow cooker on low. I also added stock to create a delicious sauce. Season with salt and pepper. peas and cauliflower. Cover. peas and cauliflower.com. turning halfway through cooking.5-litre slow cooker.

recommends The new Bulla Whipping Cream is made to whip faster and hold its peaks longer than regular cream. firm peaks form. It whips up in 90 seconds! Whip up your family thing in less than 90 seconds WorldMags. 26mg chol. sliced 1 banana.4g fibre. Spoon meringue onto prepared tray. 8. until sugar is dissolved after each addition. Top with strawberries and banana. Cool in oven.net . Serve. hulled.9g protein. 1 tablespoon at a time. Drizzle with passionfruit. with door ajar. 1.3g carbs. Line a baking tray with the baking paper.net $0. 4 Using an electric mixer. beat cream until Using a pencil. Dollop onto pavlova. Cool completely at room temperature. Smooth edges using a spatula. NUTRITION: (per serve) 921kJ. 37mg sodium. Add cornflour.4g sat fat. 2. Turn oven off.8g fat. 3 Bake for 1½ hours or until firm but not browned. beat egg whites just until firm peaks form. 2 Using an electric mixer. 32. halved 1 Preheat oven to 120˚C/100˚C fan-forced. mark a 20cm circle on a sheet of baking paper. Gradually beat in sugar. using circle as a guide. for 1 hour. Beat for 30 seconds. pencil-side down.WorldMags. sliced 2 passionfruit.85c per serve Super-flufy marshmallow pav cloud nine This lusciously fluffy pavlova will be the silver lining of your day Recipe Kim Coverdale Photography Craig Wall Styling Jenn Tolhurst Food preparation Claire Brookman Super-fluffy marshmallow pav Serves 12 Prep 25 minutes Cook 1 hour 30 minutes (plus cooling time) 6 egg whites 1½ cups caster sugar 2 teaspoons cornflour 1 teaspoon vanilla extract 1 teaspoon white vinegar 300ml tub Bulla Whipping thickened cream 250g strawberries. vanilla and vinegar. 5.

WorldMags.WorldMags.net It’s a family thing.net .

net .net WorldMags.WorldMags.

Serve. 4 Spoon mixture evenly among paper cases. carrot and cinnamon muffins Makes 10 muffins Prep 25 minutes Cook 17 minutes 1 medium ripe banana.4g protein. beat banana. mashed 2 eggs ¼ cup extra light olive oil ½ cup buttermilk ½ cup firmly packed brown sugar 1 teaspoon vanilla bean paste 1¼ cups self-raising flour 1 teaspoon ground cinnamon 1 cup coarsely grated carrot 2 tablespoons pumpkin seeds (pepitas) 1 2 Recipe Kim meredith photogRaphy Andrew Young Styling mArie-hÉlÈne ClAuzon Food pRepaRation CYnthiA BlACK 1 Preheat oven to 180°C/160°C fan-forced. Sprinkle with pumpkin seeds. 4.8g fibre. Stand muffins in pan for 5 minutes. 3 Sift flour and cinnamon over the banana mixture. eggs. Fold until just combined. $0. Line 10 holes of a 12-hole. 32mg chol. Turn out onto a wire rack to cool. 8. warm in a 160°C/140°C fan-forced oven for 10 minutes before serving. oil.54 each 42 mins NUTRITION: (each) 857kJ.4g sat fat.net healthy Kid-friendly muffins and oh-so-easy pancakes Banana. ¹⁄³-cup-capacity muffin pan with paper cases. buttermilk. Add carrot.3g fat. Banana. sugar and vanilla bean paste on high speed for 1 to 2 minutes or until creamy. Pack them still frozen in a lunchbox and they should thaw out by lunchtime. 1. 27. carrot and cinnamon mufns freezer tip to 3 months.8g carbs. storage tip Store muffins in an airtight container for up to 3 days. Bake for 15 to 17 minutes or until muffins spring back when lightly touched. If desired. 1.net april 2014 super food ideas 71 . 126mg sodium. 2 Using an electric mixer.WorldMags. WorldMags.

3 Make the Filling Melt the butter in a large frying pan over medium-high heat. stirring.2g fat. Serve sprinkled with extra parsley. Cook. Pour ¼ cup batter into pan. Roll up to enclose filling. Swirl to cover base. Add mushroom. Gradually stir in cream and stock.60 per serve flip out! Turn a breakfast favourite into a fun dinner option. Remove from heat.7g sat fat.9g fibre. Transfer to a plate. 39. Repeat with remaining pancakes and filling. Make a well in centre. Add chicken. Pour milk mixture into flour mixture. Turn and cook for 2 minutes or until cooked through. These savoury pancakes combine flip-tastic appeal and kid-friendly flavours for a great midweek meal! Recipes Cathie Lonnie Photography Guy Bailey Styling Julz Beresford Food preparation Adam Cremona Creamy chicken and mushroom pancakes Serves 4 Prep 20 minutes Cook 50 minutes 1 cup plain flour 1¼ cups milk 2 eggs 20g butter. Cook. Cool for 5 minutes. Chunky vegetable pancake parcels Serves 4 (makes 8 parcels) Prep 10 minutes Cook 20 minutes 1 cup plain flour 1¼ cups milk 2 eggs 20g butter. plus extra to serve ¹⁄ ³ cup finely grated parmesan 1 Combine flour and a pinch of salt in a bowl. Whisk milk and eggs in a jug. 20cm x 30cm ovenproof dish. sliced 2 tablespoons plain flour ¾ cup pure cream 72 super food ideas april 2014 ½ cup salt-reduced chicken stock 1½ cups shredded cooked chicken 2 tablespoons chopped fresh flat-leaf parsley leaves. Repeat with remaining batter to make 8 pancakes. Whisk until smooth. Add flour. NUTRITION: (per serve) 2630kJ. Grill for 5 minutes or until cheese is melted and golden. cut into 1cm pieces 1 medium zucchini. peeled. Place 1 pancake on flat surface. for 1 minute. finely chopped 150g button mushrooms.net . Place in a greased 8cm-deep. stirring occasionally. melted ¾ cup béchamel sauce (see note) ¾ cup grated pizza cheese 2 tablespoons chopped fresh chives Filling 20g butter 2 medium potatoes. Top with cheese. stirring occasionally. Cook. Add onion. 29g protein. for 3 to 4 minutes or until softened. Cook for 2 to 3 minutes or until bubbles appear on surface. cut into small florets ½ cup chicken stock ½ cup tomato passata WorldMags. cut into 1cm pieces 200g butternut pumpkin. Bring to a simmer. 4 Preheat grill to medium-high. Cook. stirring. Cover with foil to keep warm. for 5 minutes or until mushroom is tender. Reduce heat to low.net Creamy chicken and mushroom pancakes $2. peeled. 38g carbs. Brush pan with a little melted butter. melted Filling 20g butter 1 small brown onion. 2. 450mg sodium. for 5 minutes or until slightly thickened and chicken is heated through. Top with ¼ cup filling. 2 Heat an 18cm-round (base) non-stick frying pan over medium heat.WorldMags. Stir in parsley. cut into 1cm pieces ¼ small cauliflower. 22. 218mg chol.

4 Preheat oven to 180ºC/160ºC fan-forced. 26. 5g fibre.net Chunky vegetable pancake parcels pancakes and filling. uncovered. for 5 minutes or until stock has evaporated and vegetables are tender.net $2. Cool for 5 minutes. Pour milk mixture into flour mixture.4g protein. Brush pan with a little melted butter.22 per serve 30 mins 1 Combine flour and a pinch of salt in a bowl. Whisk until smooth.savoury pancakes kids WorldMags. Cover with foil to keep warm. Bake for 5 to 10 minutes or until heated through and cheese is golden. stirring occasionally. Top with ¼ cup filling. Transfer to a plate. stirring. Serve parcels sprinkled with chives. Place 1 pancake on a flat surface. Turn and cook for 2 minutes or until cooked through. Cook. Reduce heat to medium. Bring to the boil. Cook for 2 to 3 minutes or until bubbles appear on surface. Add potato and pumpkin. Simmer. Remove from heat. for 3 to 4 minutes or until lightly browned. Swirl to cover base. Fold sides of pancake over to enclose filling and form a square parcel.5g sat fat. Cook. 143mg chol. Pour ¼ cup batter into pan. Repeat with remaining batter to make 8 pancakes. april 2014 super food ideas 73 . NUTRITION: (per serve) 2222kJ. Add zucchini and cauliflower. Make a well in centre. béchamel sauce available in the pasta sauce aisle of the supermarket. 20cm x 30cm ovenproof dish. Repeat with remaining WorldMags. for 3 minutes. Drizzle béchamel sauce over parcels and sprinkle with cheese.7g fat. 21. Whisk milk and eggs in a jug. 3 Make Filling Melt butter in a large frying pan over medium-high heat. Place in a greased 8cm-deep. 787mg sodium. 2 Heat an 18cm-round (base) non-stick frying pan over medium heat. 13. Add stock and passata. 50g carbs.

7g sat fat. Add ¾ cup cold water. 10.net . Swirl pan to cover base. guacamole and sour cream. Turn. Simmer. for 5 minutes or until mixture is thick.6g protein. for 5 minutes or until browned. 879mg sodium.45 per serve Hawaiian pancake melts Mexican pancakes Hawaiian pancake melts Serves 4 Prep 15 minutes Cook 30 minutes 1¾ cups plain flour 1½ cups milk 2 eggs 20g butter. stirring.savoury pancakes kids WorldMags. lime juice and remaining coriander in a bowl. drained 1 Combine flour and a pinch of salt in a bowl. 4g fibre. Place pancakes on plates.8g sat fat. Cover to keep warm. Add seasoning mix. mashed 1 medium tomato. Serve. Mexican pancakes Serves 4 Prep 15 minutes Cook 30 minutes Olive oil cooking spray 400g beef mince 30g packet reduced-salt taco seasoning mix 1 cup self-raising flour 1 cup milk 1 egg ¹⁄ ³ cup finely chopped fresh coriander 20g butter. Cook for 3 to 4 minutes or until bubbles appear on surface. 52. for 1 minute. Cover with foil to keep warm.10 per serve $3. Heat over high heat. combine flour and a pinch of salt in a bowl. Remove from heat. Cook. Pour ¼ cup batter into pan. 2 Heat an 18cm-round (base) non-stick frying pan over medium heat. Cover with foil to keep warm. 32. Repeat with remaining batter to make 12 pancakes. 4 Grill pancake stacks for 5 minutes or until cheese is golden. 34.9g fat. Whisk milk and eggs in a jug. Cook for 2 to 3 minutes or until bubbles appear on surface. Transfer to a plate. to serve breaking up mince with a wooden spoon. melted 1 cup grated mozzarella 150g shaved leg ham. 1 Lightly spray a medium frying pan with 14. shredded 225g can pineapple pieces. Brush pan with a little melted butter. Transfer to a plate. Line a large baking tray with foil.9g fibre.1g protein. Pour ¹⁄³ cup batter into pan. Cook for 2 to 3 minutes or until golden and cooked through. NUTRITION: (per serve) 2399kJ. 3 Preheat grill to medium-high. Whisk milk and egg in a jug. Turn. Whisk until smooth.6g carbs. Sprinkle with 1 tablespoon cheese. Pour milk mixture into flour mixture. 151mg chol. Repeat to make 4 stacks of pancakes. melted 1 large avocado. Sprinkle with 1 tablespoon cheese. 31. uncovered. Top with ¼ of the ham and pineapple.3g carbs. 18. Bring to the boil.net $2. WorldMags. 2 Meanwhile. Whisk until smooth. 136mg chol. Top with another pancake and 1 tablespoon cheese. Brush pan with a little melted butter. Make a well in centre.1g fat. 2. Top with another 74 super food ideas april 2014 pancake to make a stack of 3 pancakes. 965mg sodium. Add mince. 3 Heat a large non-stick frying pan over medium heat. Make a well in centre. 28. Pour milk mixture into flour mixture. Swirl pan to cover base. oil. Stir in half the chopped coriander. tomato. Reduce heat to medium. Cook for 1 to 2 minutes or until golden and cooked through. 4 Combine avocado. Top with mince mixture. Place 1 pancake on prepared tray. finely chopped 1 tablespoon lime juice ¼ cup sour cream Extra fresh coriander leaves. NUTRITION: (per serve) 2091kJ. Repeat with remaining batter to make 4 pancakes. Cook. Serve topped with extra coriander.

net April 2014 super food ideas 75 . Cook. or until melted. Stir with a wooden spoon until combined. NUTRITION: (each) 541kJ.net golden goodness This traditional Anzac treat gets a gluten-free makeover with quinoa flakes Recipe Kim Meredith Photography Al Richardson Styling Kristine Duran-Thiessen Food preparation Adam Cremona Gluten-free quinoa Anzac biscuits 2 Place butter and golden syrup in a small Makes 24 Prep 20 minutes Cook 20 minutes (plus 10 minutes standing and cooling time) 125g butter. swapping trays halfway through cooking. Add butter mixture and hot water. $0. 1.gluten-free baking WorldMags. or until golden. for 3 to 4 minutes. 7. 8mg chol. Bake for 15 minutes.7g sat fat. Transfer to a wire rack to cool. 3 Combine flour. Flatten slightly with a fork.6g fat. 4cm apart. 1 Preheat oven to 180°C/160°C fan-forced.2g protein. quinoa flakes. chopped 2 tablespoons golden syrup 1 cup gluten-free self-raising flour 1 cup quinoa flakes 1 cup desiccated coconut ½ cup flaked almonds ¾ cup firmly packed brown sugar 2 tablespoons hot water saucepan over medium heat. almonds and sugar in a large bowl.28 each free Gluten-free quinoa Anzac biscuits WorldMags. Stand on trays for 5 minutes. 14. stirring. 1g fibre. Line 2 baking trays with baking paper. 93mg sodium. 4.3g carbs. 4 Roll level tablespoonfuls of mixture into balls. Set aside for 5 minutes. coconut. Serve. Place on trays.

HURRY.au . Over 80 recipes and more than 150 pages. Karen Martini. Matt Moran and many more! Starlight receives no government funding. DON’T MISS OUT! Available wherever books are sold or buy nowWorldMags. Impacting the lives of over 130. Neil Perry. Peter Gilmore.DINNERTIME! WorldMags. Matt Preston. Guy Grossi.net AUSTRALIA’S FAVOURITE CHEFS MAKE DINNER FOR THE STARLIGHT CHILDREN’S FOUNDATION A GREAT GIFT IDEA! Only $29.starlight.95 ) (plus P&H Beautiful modern design. Maggie Beer. Starlight is the only children’s charity to have a permanent presence in every major paediatric hospital in Australia.org. Your cookbook purchase will help make a diference to the hospital experience for sick kids who need it most.net at shop.000 children and their families every year. LIMITED EDITION COOKBOOK TO SUPPORT SERIOUSLY ILL CHILDREN Includes family friendly recipes from over 50 chefs including Adriano Zumbo.

Set aside in a warm place for 1 hour or until doubled in size. Cook for a further 20 minutes or until the buns are golden-brown and cooked through. Turn buns. Cover. Cover. Cool. 5 Make Paste for crosses Combine flour.4g carbs. Set aside in a warm place for 10 minutes or until foamy. cocoa and mixed spice into a bowl. chilled. Cover. 1. chopped 1 egg.2g fibre. 6 Make Glaze Sprinkle gelatine and sugar over boiling water in a heatproof jug. egg and remaining sugar. warmed ¼ cup raw caster sugar 3 cups plain flour ¼ cup cocoa powder 1½ teaspoons mixed spice 60g butter. Roll into 16 equal-sized balls. plus decadent chocolate! 1 Grease a 6cm-deep. milk and 1 tablespoon sugar in a bowl. Reduce heat to 180°C/160°C fan-forced. 5g protein. Brush tops with gelatine mixture. Whisk to dissolve yeast. Make a well in the centre. sugar and 2 tablespoons of cold water in a bowl. Serve. Set aside in a warm place for 30 minutes or until dough has almost doubled in size.net A Sunday roast to make you the hostess with the mostest. Knead to combine. Rub in butter until mixture resembles fine breadcrumbs. 20mg chol. 2 Sift flour. Stir with a fork until gelatine has dissolved. Add yeast mixture. Turn dough onto a lightly floured surface. Recipe Claire Brookman photogRaphy andrew Young Styling Sarah o’Brien Food pRepaRation heidi Flett Triple-choc hot cross buns $0. Transfer to a lightly oiled bowl.WorldMags. 30. Stir to combine.2g sat fat.net april 2014 super food ideas 77 . lightly beaten ¹⁄ ³ cup dark choc chips ¹⁄ ³ cup white choc chips Paste for crosses ¼ cup plain flour 1 teaspoon raw caster sugar Glaze 1 teaspoon gelatine powder 2 teaspoons raw caster sugar 1 tablespoon boiling water square cake pan. onto a wire rack. 4. Place in prepared pan. Knead for 5 minutes or until smooth. Add the combined choc chips. Spoon the paste into a snap-lock bag and seal the bag. 7g fat. Snip 1 corner from bag. NUTRITION: (each) 867kJ. Bake for 10 minutes. 3 Punch dough down. Knead for 1 minute.35 each Triple-choc hot cross buns WorldMags. 23cm (base) Makes 16 Prep 15 minutes (plus standing time) Cook 30 minutes 7g sachet dry yeast 1 cup milk. preheat the oven to 200°C/180°C fan-forced. Pipe crosses onto the top of each bun. 4 Meanwhile. 49mg sodium. top-side up. Turn onto a floured surface. Place yeast.

Line 2 large baking trays with baking paper.WorldMags. . Turn tomatoes. turn them over for 30 minutes of cooking time to drain. Place a wire rack onto each tray. 1 Preheat oven to 120˚C/100˚C fan-forced. Seal. Bake for 1 hour.net too much liquid.16 per cup Semi-dried tomatoes free tastes just like home Have your kitchen humming with homemade flavours and make your favourites from scratch! Recipes Kim Coverdale Photography Guy Bailey Styling Kristine Duran-Thiessen Food preparation Sarah Mayoh Semi-dried tomatoes Makes 3 cups Prep 20 minutes Cook 6 hours 30 minutes (plus cooling time) 2kg small roma tomatoes 1 teaspoon dried oregano ½ teaspoon dried thyme 2 teaspoons sea salt Olive oil Place on prepared racks. 2 Cut tomatoes in half lengthways. swapping trays after 2 hours (see note). Turn. Using a small sharp knife. remove core and seeds. skin-side down. 3 Bake tomatoes for 1½ hours. 4 Transfer to an airtight container. Season well with pepper. Stand for 30 minutes to cool.net $6. Refrigerate and use within 2 weeks. Bake for a further 4 hours or until tomatoes have collapsed and dried out. thyme and salt. 78 super food ideas April 2014 WorldMags. Pour over enough oil to cover tomatoes. Sprinkle evenly with oregano.

turning.98 each free WorldMags. Follow the recipe from step 2.7g sat fat. 1/2 teaspoon dried oregano and 1/2 teaspoon sea salt together in a food processor. 3 Bring a large deep frying pan of water to the boil. 99mg sodium. for 5 minutes or until browned and cooked through. Roll each sausage up in a piece of plastic wrap.5g carbs. 34mg chol. NUTRITION: (each) 543kJ. onion. 8. 2 garlic cloves. paprika. variation 500g regular beef mince (see note). quartered 1 teaspoon paprika ¼ teaspoon sea salt 2 tablespoons flat-leaf parsley leaves 500g pork mince (see note) 1 tablespoon olive oil Shape each portion into a long. 0. 13. because the fat in it helps prevent the sausages from drying out during cooking. Season with pepper. Cook for 2 to 3 minutes.homemade favourites WorldMags. Repeat with remaining sausages. thin sausage shape. mince rather than lean mince. garlic. Add mince. turning. in plastic. Carefully remove from pan. Makes 8 Prep 20 minutes Cook 12 minutes ½ teaspoon fennel seeds 1 small brown onion. 1 Using a food processor. process the fennel seeds. Cut plastic from sausages and discard. salt and parsley until finely chopped. twisting the ends to seal tightly.2g fat. Process until just combined.net Pork and fennel Takes 32 mins April 2014 super food ideas 79 . $0. 1 teaspoon paprika. chopped 2 garlic cloves. 2. 0.net Pork and fennel sausages 2 Divide mince evenly into 8 portions. 1 brown onion. 4 Heat oil on a barbecue hotplate or frying pan over medium-high heat. until mince changes colour.3g protein. Season with pepper.4g fibre. Add half the sausages. Cook sausages. 2 tablespoons fresh basil leaves.

Set aside overnight at room temperature. Repeat process with remaining extra sugar and ginger for the next 3 days. Cover with a tea towel.WorldMags. leave a space of about 5cm from the top of the bottle to allow the ginger beer to expand. 0mg chol. sugar. Stir in 1 teaspoon extra sugar and ½ teaspoon extra ginger. 3 Line a fine sieve with muslin. • Open the bottles every couple of days to ease the pressure build-up. 80 super food ideas April 2014 0g sat fat.05g protein.75 litres cold water in a large saucepan. NUTRITION: (per cup) 728kJ. 0. Stand overnight. Use within 2 weeks. ginger and Refrigerate. Seal. WorldMags. • When flling bottles. Stir over medium-high heat until sugar dissolves. 0. Whisk with a fork to dissolve yeast. Cover with tea towel. Stir into warm sugar syrup.2mg sodium. 0. Set aside in a cool place for 3 to 4 days. Use plastic bottles to prevent the bottles from breaking.15 per cup ingredients Ginger beer Ginger beer 1 Make Starter Place yeast. 0.04g fibre. 45. Divide mixture among three 2-litre-capacity plastic bottles (see notes). Stir in lemon juice.3g carbs. Strain yeast mixture (see notes). 2 Make Ginger beer Place sugar and 3.02g fat.net budget $0. strained warm water in a jar. Makes 5 litres Prep 20 minutes (plus standing time) Cook 5 minutes You’ll need to start this recipe 8 days ahead and you’ll need a 20cm-square piece of muslin cloth Starter ½ teaspoon dry yeast 1 teaspoon caster sugar ½ teaspoon ground ginger 1 cup warm water Extra 1 tablespoon caster sugar Extra 2 teaspoons ground ginger Ginger beer 4 cups caster sugar ¼ cup lemon juice.net • Keep the paste that’s left in the muslin to use as another starter. .

peeled and sliced. • Colourful pastas: kids will love them! • One-pot stop: deliciously simple pasta bakes • Edible Mother’s Day gifts: sweet ideas for Mum • Cute colourful cannoli to cap off a meal variation Quick ginger beer Makes 2 litres You’ll need a 20cm-square of muslin Combine 1 cup caster sugar.com.au.net next month Pasta lovers rejoice! Our May issue’s packed with easy recipes to thrill the whole family. Add 1 teaspoon dry yeast. Pour mixture into a 2-litrecapacity plastic airtight bottle. Stand overnight at room temperature. email your answer. Use within 1 week. tell us. Discard solids. valued at $116. Refrigerate until chilled. address and phone number to sficompetitions@ news. with your full name. Add 1.90 each! To win. in 25 words or less.5 litres boiling water and 1⁄4 cup lemon juice.homemade favourites WorldMags. Line a fine sieve with muslin. or topped with chilled soda water. To enter the competition.net . Seal. 2 teaspoons ground ginger and a 5cm piece fresh ginger. in a large glass bowl. Write in and WIN! Write in for your opportunity to win one of five fantastic SodaStream packs including one Source Element Drinks Maker and one 500ml bottle of Ginger Ale syrup. Stand for 10 minutes. WorldMags. privacy notice. Serve ginger beer as is. your favourite creative flavour combo with a fizzy drink. Whisk to dissolve. with ‘SodaStream’ in the * for terms and conditions. Stir to dissolve sugar. Strain mixture through muslin into a large jug. Cover loosely with plastic wrap.

net .net WorldMags.WorldMags.

Great Dream cream New Bulla Whipping Thickened Cream whips up to double its volume in just 90 seconds and holds its peaks longer than regular cream.net 83 super food ideas april 2014 . Fun on the run Mamee’s Little Monster Snacks are just the thing for hungry kids aged one to five.net shelf Check out these great new products in shops and supermarkets Show it off Present your creations to their best advantage with the Maxwell & Williams Banquet range of serving platters.com. WorldMags. these ceramic dishes with stands make an elegant centrepiece for the table.au. which makes it perfect for entertaining.au. It’s divine dolloped over a pavlova or served with cakes or scones. Whether you’re serving up a fabulous dessert or salad.WorldMags.com. or when you need to get dessert on the table fast. Visit bullacream. Pasta pronto The Smart Pasta range offers cholesterol-lowering and Visit vettapasta. or displaying a beautiful pavlova.

Make Roast potato and pea salad to the end of step 2. Just before serving Complete Roast potato and pea salad. Native nuts and herbs take a leg of lamb with easy trimmings to the next level! Recipes Claire Brookman Photography Craig Wall Styling Kristine Duran-Thiessen Food preparation Claire Brookman 30 minutes before serving Make Oven-roasted tomatoes with wild herb salt.38 per serve Roast potato and pea salad $0. 4 hours ahead Make Lemon myrtle dampers. Sunday best Get your family together for a classic Sunday roast with a twist.83 per serve $1.81 per serve 25 mins Oven-roasted tomatoes with wild herb salt 84 super food ideas april 2014 WorldMags.net . Make Beer-baked sweet onions.WorldMags.net time plan 1 day ahead Make Mango and passionfruit trifle cake. $1. 2 hours ahead Make Honey-glazed lamb with mint and macadamia crumble.

net menu Mains Honey-glazed lamb with mint and macadamia crumble Sides Lemon myrtle dampers Roast potato and pea salad Beer-baked’ sweet onions Oven-roasted tomatoes with wild herb salt Dessert Mango and passionfruit trifle cake Honey-glazed lamb with mint and macadamia crumble Lemon myrtle dampers $4.50 per serve $0.entertaining sunday roast WorldMags.net april 2014 super food ideas 85 .30 per roll WorldMags.

for 1 hour 30 minutes for medium or until cooked to your liking. Simmer. Cook. Season with salt and pepper. Stand for 15 minutes. Cook bacon.8g protein. for 3 to 4 minutes or until bubbling. Slowly add stock.5g sat fat.1g fat.50 per serve Honey-glazed lamb with mint and macadamia crumble Honey-glazed lamb with mint and macadamia crumble Serves 6 Prep 15 minutes Cook 1 hour 45 minutes (plus standing time) 1. 4 Skim fat from roasting pan. Sprinkle over lamb. 3 Meanwhile. Add to macadamias in bowl.net $4. NUTRITION: (per serve) 2315kJ. Transfer lamb to a plate. 800mg sodium. heat a frying pan over medium heat. WorldMags. Place pan over high heat. Bring to the boil. Season with salt and pepper.8kg leg of lamb ¹⁄ ³ cup honey ¼ teaspoon dried mint leaves ½ cup macadamia nuts. basting with the remaining honey mixture every 20 minutes. Brush half the honey mixture all over lamb. for 3 to 4 minutes or until golden and crisp. finely chopped 2 tablespoons plain flour 2 cups chicken stock 2 tablespoons chopped fresh mint 86 super food ideas April 2014 1 Preheat oven to 180°C/160°C fan-forced. stirring occasionally. for 4 to 5 minutes or until toasted. Cover loosely with foil. 40. Place lamb in pan. trimmed. Place honey and dried mint in a small bowl. 35. 5 Toss fresh mint through macadamia mixture.5g carbs. Add oil to pan. Serve lamb sliced and drizzled with gravy. stirring. 1g fibre. Reduce heat to medium-low. 137mg chol. stirring occasionally. for 10 minutes or until slightly thickened. Transfer to a bowl. leaving ¼ cup juices in pan. Lightly grease a large.WorldMags. Add flour. Stir well to combine. stirring until smooth. Cook macadamias. roughly chopped 2 teaspoons extra virgin olive oil 2 middle bacon rashers. stirring occasionally.net . flameproof roasting pan. 20. 2 Roast lamb. Increase heat to medium-high. Season with salt and pepper. 11.

entertaining sunday roast WorldMags.net april 2014 super food ideas 87 .net Beer-baked sweet onions Oven-roasted tomatoes with wild herb salt Honey-glazed lamb with mint and macadamia crumble Roast potato and pea salad WorldMags.

Season with salt and pepper.8g fibre. available from Coles supermarkets. Lemon myrtle dampers Serves 6 Prep 20 minutes Cook 15 minutes 2 cups self-raising flour ½ teaspoon sea salt 50g butter. 1. 0mg chol. for dusting Softened butter.83 per serve Beer-baked sweet onions $1. Make a well in centre of flour mixture.net $0.8g protein. 1. 0. NUTRITION: (per serve) 214kJ. 330mg sodium. Cover pan tightly with foil. sticky dough. 0. chopped ½ teaspoon dried lemon myrtle (see note) ¾ cup milk Extra milk. Stir in lemon myrtle.4g sat fat.1g fat. 0mg chol. Roast onions for a further 10 minutes or until skins are crisp. for brushing Extra plain flour. 3. Using fingertips. Season with pepper. Place in a roasting pan.81 per serve Takes 25 mins Oven-roasted tomatoes with wild herb salt Beer-baked sweet onions Oven-roasted tomatoes with wild herb salt Serves 6 Prep 10 minutes Cook 1 hour 10 minutes 6 medium red onions. 2 Lightly grease a baking tray. 0g sat fat. Sift flour and salt into a large bowl.5g carbs. 7. Knead lightly for 1 minute or until just smooth. with truss still attached. 3 Roast tomatoes for 20 minutes or until just softened and skins are starting to split. 2 Place tomatoes. Spirit brand wild herb salt. 0. Serve. WorldMags. Sprinkle with herb salt. drizzling with remaining beer halfway through cooking. Shape dough into 6 balls. rub butter into flour mixture until mixture resembles fine crumbs. Trim the base of 1 onion to sit flat. Using the knife. Using a small sharp knife. Add milk. 2 Drizzle each onion with 1 tablespoon beer. 54mg sodium. on prepared tray. unpeeled 6 small dried bay leaves 1 cup beer Serves 6 Prep 5 minutes Cook 20 minutes 2 x 275g punnets baby roma truss tomatoes 1 tablespoon extra virgin olive oil 1 teaspoon wild herb salt (see note) 1 Preheat oven to 180¡C/160¡C fan-forced. 3 Turn dough out onto a lightly floured surface. Add butter.1g fat. 1. chilled. 1 Preheat oven to 180¡C/160¡C fan-forced. Serve. cut a cross in the top of onion. Repeat with remaining onions and bay leaves. Roast for 1 hour or until onions are tender. Drizzle with oil.WorldMags. Stir to form a soft.6g protein. 0.9g fibre. 88 super food ideas april 2014 Line a large baking tray with baking paper.net .4g carbs. carefully open up the top of the onion and insert 1 bay leaf. 3 Remove foil. NUTRITION: (per serve) 164kJ. to serve 1 Preheat oven to 200¡C/180¡C fan-forced.

Reduce heat to medium. or until golden and tender. Grease a large baking tray. Toss to combine.9g sat fat. Cook sugar snap peas for 3 minutes or until bright green and just tender. peeled. in a single layer. Drain.2g protein. pea mixture and onion in a large bowl. Stir until sugar has dissolved. Return to pan.entertaining sunday roast WorldMags. Roast potato and pea salad Serves 6 Prep 15 minutes Cook 1 hour 10 minutes 1kg red delight potatoes. Dust with a little extra flour. Serve immediately. Serve warm or at room temperature with butter. sugar and remaining oil in a small bowl. Toss to coat.net Roast potato and pea salad $1. adding frozen peas for the last 1 minute of cooking. Add dressing just before serving.9g fat. Bring to the boil over high heat. 4 Bring a saucepan of water to the boil over high heat.9g carbs.3g sat fat. Warm in the oven just before serving with the roast lamb. 1. 5 Bake for 15 minutes or until rolls sound hollow when tapped on top. trimmed ½ cup frozen peas 2 green onions. Roast for 40 to 50 minutes. Cook for 10 minutes or until potato is almost tender. Brush with a little extra milk. on prepared baking tray. 16. 6. storage tip Make dampers a day ahead and store in an airtight container. 0mg chol. thinly sliced diagonally 1 Preheat oven to 180°C/160°C fan-forced. Cook.9g fat. tossing over low heat for 30 seconds or WorldMags. 10. Drain well. 1. turning halfway through cooking.net until potato is dry and edges are rough. cut into large pieces 1 tablespoon plain flour ¼ cup extra virgin olive oil 2 tablespoons white wine vinegar 1 teaspoon wholegrain mustard Pinch of caster sugar 200g sugar snap peas. mustard. 4. 65mg sodium. place vinegar.4g protein. 23g carbs. 2 Place potato in a large saucepan. Add flour. 9. april 2014 super food ideas 89 . Cover with cold water.9g fibre. Cut shallow slits across the top of each ball. Add 2 tablespoons oil. 3 Meanwhile. Spirit brand lemon myrtle.30 per serve Lemon myrtle 4 Place on prepared tray.38 per serve $0. 5 Combine potato. Season with salt and pepper. available from Coles supermarkets. 5. NUTRITION: (per serve) 1355kJ. Toss to coat. Place. NUTRITION: (per serve) 898kJ.2g fibre. 35.

52mg chol. 12. lightly pressing to secure to side of pan. 21. 49. slightly flatten reserved cake pieces. Use 1½ pieces of cake to line the base of a 7cm-deep. Stir to dissolve crystals. Carefully spoon and spread half the custard over jelly. 6 Using an electric mixer. Cover surface with plastic wrap. 1. Carefully remove cake from pan and place on a plate. Top with strawberries and remaining passionfruit pulp. Cook. Using a rolling pin. Reserve remaining pieces of cake. 5 Spoon half the jelly onto the cake layer in the pan. WorldMags. 2 Meanwhile.4g carbs. Refrigerate for 1 hour. Remove from heat. Cover surface of custard with plastic wrap. Freeze for 10 minutes or until just firm. thickly sliced 1 Place jelly crystals in a heatproof bowl. Stir in 2 tablespoons passionfruit pulp. Freeze for 10 minutes or until just firm. Cut each piece in half lengthways. Set aside for 15 minutes to cool slightly. 5.5g sat fat. Refrigerate for a further 30 minutes or until just starting to set (jelly should 90 super food ideas april 2014 have a thick. beat remaining cream until stiff peaks form. hulled. 4 Cut remaining whole sponge in half horizontally. Add boiling water.5cm round springform pan. NUTRITION: (per serve) 1732kJ. trimming to fit. Stir in 200ml cold water. 3 Trim dark edges from sponge cakes and discard.77 per serve Mango and passionfruit trifle cake Mango and passionfruit trifle cake Serves 8 Prep 45 minutes (plus refrigeration and freezing time) Cook 10 minutes (plus cooling time) You’ll need to start making this recipe 1 day ahead of serving 85g packet mango jelly crystals 1 cup boiling water 4 passionfruit ¹⁄ ³ cup custard powder ¼ cup caster sugar ½ cup milk 1½ cups thickened cream 450g packet unfilled double rectangular sponge slab (see note) ½ x 250g punnet strawberries. Freeze for 10 minutes or until just firm. Spoon remaining jelly over cake. 382mg sodium.net $1. Carefully spoon and spread remaining custard over jelly.9g protein. Place pan over medium heat. Add ½ cup cream and remaining milk. lightly pressing and trimming cake to fit. Dollop with whipped cream. Line side of pan with 10 pieces of cake (discard 2 remaining pieces). syrupy consistency). from Woolworths. Top custard with remaining cake. Refrigerate overnight. Cut 1 sponge cake horizontally into 3 even layers. Cut each piece crossways into 3 pieces (you should have 12 pieces). Serve. used were 4cm thick. Cook. stirring constantly. for 2 minutes. sugar and ¼ cup milk in a medium saucepan. Whisk until smooth. combine custard powder.net . stirring constantly.5g fat. 18. for 5 minutes or until custard comes to the boil.entertaining sunday roast WorldMags.2g fibre.

for oneself Spill the beans Humour Before (poetic) Sales agent Large lake Slump Gallivant (about) Long steady look Scolding Nip (of spirits) Cotton fabric Quarried Celebrities Destructive cigarette component Chocolate block Most peculiar Soccer keeper Stinging insect Blister-like pouch Adjust Tough (skin) Speared Solution: 23 24 25 27 28 30 31 34 36 38 40 42 45 46 50 52 54 55 60 62 64 65 67 68 69 70 71 73 75 76 77 79 80 82 83 85 86 Fame Motorway off-ramp Terrace Individual Container for boiling Curved lines Bank vault Worked (dough) Befuddle Pitcher Frustrating View Sprite Mob crime boss Summon Tiny muscular contraction Sprinted Pronouncing Kick the bucket Egyptian cobra Glossy silk Recorded (program) Chapter in history Catch (criminal) Takes (child) unlawfully Removed sum owing … & fork Seven-day periods Parent Porridge flake Set out Brother’s daughters In flames Horse-drawn freight vehicle Mature Lunched Metal-toothed fastener Alters (text) Charged particle Ailing Whiffy That man’s Obedient Made unclean Expenditure First Greek letter Gold bricks Argument Punt Stupid Fencing blade Pimple condition The .... 15 17 18 19 21 20 26 27 22 23 24 25 28 29 32 33 34 30 31 35 36 37 39 40 43 41 44 38 42 45 46 47 48 49 50 51 52 53 55 57 56 59 54 61 63 64 65 66 67 68 69 71 78 75 76 1 2 3 4 5 6 7 8 10 11 12 14 15 20 21 22 5 9 11 13 16 17 18 19 20 26 29 62 70 72 74 DOWN 1 32 33 35 36 37 58 60 ACROSS 73 77 79 39 41 42 43 80 81 82 84 83 87 85 44 46 47 48 86 88 89 90 49 51 91 March issue’s solutions Issue 155. Crossword (below right): Pomelos 7 4 5 8 6 2 3 9 1 6 3 2 1 5 9 7 4 8 8 1 9 3 7 4 6 2 5 4 2 3 5 9 6 1 8 7 1 7 6 2 4 8 5 3 9 9 5 8 7 1 3 2 6 4 3 9 7 4 2 5 8 1 6 2 6 1 9 8 7 4 5 3 Sudoku To solve the Sudoku game. You can gain access to your personal information by contacting our privacy officer.net puzzles 1 2 3 4 5 9 11 6 7 8 Crossword 10 12 13 16 14 When the crossword is complete.. 3 8 3 2 6 8 7 3 6 4 5 3 7 9 8 1 5 3 3 7 5 9 6 9 3 2 2 3 1 9 7 1 WorldMags.au or send to Locked Bag 5030.net 53 55 56 57 58 59 61 63 66 69 71 72 74 78 80 81 84 87 88 89 90 91 Evasive foot movement Kitbag Eradicate Dance to jazz Coffee house Womb Fringed cord Poke (in the ribs) Catered for Neutral Stone builder Commended (for bravery) Carolled Job opening Rend Suitable Stir-fried noodle dish ... and to improve our products and services. the coloured boxes spell out a mystery word. please contact our privacy officer privacy@newslifemedia.. every vertical column and in every 3 x 3 box. or promotions which may be of interest to you. of iniquity Requirement Eye lustfully Sponge lightly Amphitheatre centre Corn on the . We or any of our Australian related companies may be in touch by any means (including email or SMS) at any time to let you know about goods. every number from 1 to 9 must appear in a square in every horizontal row. services.. . This company is part of a global media and entertainment company.. Manage. . Issue 155. to process your competition entries. We may also share your information with other persons or entities who assist us in providing our services. Sudoku (below left). 5 8 4 6 3 1 9 7 2 4 NewsLifeMedia Privacy Notice NewsLifeMedia collects your personal information to assist us in providing the goods or services you have requested. We would like to share your information with these overseas-related companies so that they can contact you with special offers.WorldMags. of Capri april 2014 super food ideas 91 .. Thai Tattooing colorant Watch covertly Alas Sinful place. running competitions or with other companies who provide prizes for competitions or reader offers. If you would prefer us not to.com. Alexandria 2015.

chocolate is NOT JusT a FLAVOuR but a full-on sensation — creamy. rich and iNTOXicATiNG WorldMags. FROZEN or suspended DELiciOusLy in between. DREAMy.net .WorldMags.net MELTED.

P97 WorldMags.WorldMags.net From the kitchens of Martha Stewart Baked alaska with chocolate cake and cHOcOlaTe ice-cream.net april 2014 super food ideas 93 .

cook. Reduce heat to low. cook. for 5 minutes or until mixture thickens slightly. Reduce heat to low. cook for 2 to 3 minutes or until just heated through (don’t boil). 94 super food ideas april 2014 WorldMags. cook for 2 to 3 minutes or until just heated through (don’t boil).net White chocolate hot cocoa with coconut and rum DaRK chocolate hot cocoa milK chocolate and peanut butter hot cocoa White chocolate hot cocoa With coconut and rum milk chocolate and peanut butter hot cocoa dark chocolate hot cocoa ServeS 6 (Makes 3½ cups) ServeS 6 (Makes 3½ cups) PreP 5 minutes PreP 5 minutes PreP 5 minutes 2 cups milk Cook 8 minutes Cook 8 minutes ServeS 6 (Makes 3½ cups) Cook 8 minutes 1 cup milk 2 cups milk 1 cup thickened cream 270ml can coconut milk 1 cup thickened cream 150g dark chocolate. Whisk until melted and combined. Whisk in nutmeg. Reduce heat to low. Whisk until dissolved. stirring. for 5 minutes or until mixture thickens slightly. coconut milk and cream in a saucepan over medium-low heat. stirring. Serve. Whisk in rum.net . add chocolate. add chocolate. stirring. cook. Serve. add chocolate. for 5 minutes or until mixture thickens slightly. chopped 2 tablespoons brown sugar 150g white chocolate. Serve. 1 Place milk and cream in a saucepan over medium-low heat. chopped ¼ cup smooth peanut butter Large pinch of ground nutmeg 1 Place milk and cream in a saucepan over medium-low heat. 2 add sugar. chopped 1 cup thickened cream 150g milk chocolate. Whisk until melted and combined. 1 tablespoon rum 1 Place milk.WorldMags. cook for 2 to 3 minutes or until just heated through (don’t boil). 2 add peanut butter. Whisk until melted and combined. whisking until smooth.

WhItE chocolate with coconut and rum ICE POP WorldMags. Serve immediately. Freeze overnight or until firm. Cool for 10 minutes. 3 Carefully remove ice pops from moulds.net MarTHa sTeWarT chocolate Dark chocolate ICE POP MIlk chocolate and peanut butter ICE POP Hot cocoa ice pops Makes 12 PreP 7 minutes (plus overnight freezing time) cook 8 minutes (plus cooling time) You’ll need 12 x 1/3-cup-capacity ice-cream moulds for this recipe. Seal with lids and insert sticks into each mould. or White chocolate hot cocoa with coconut and rum (see recipes opposite) 1 Make Hot cocoa of your choice following instructions opposite. or Milk chocolate and peanut butter hot cocoa. 2 Divide cooled mixture evenly among 12 x π-cup-capacity ice-cream moulds.WorldMags. 1 quantity Dark chocolate hot cocoa.net april 2014 super food ideas 95 .

MARTHA STEWART chocolate WorldMags.net .net Molten bittersweet chocolate cake 96 super food ideas april 2014 WorldMags.

chopped 2 teaspoons vanilla extract Vanilla ice-cream. 1 teaspoon salt Repeat layering with remaining cake 1 cup vegetable oil rounds and ice-cream. cocoa. medium-high speed for 5 minutes or until Cook’s note You can also use a kitchen pale and thick. WorldMags. © (2014) All rights reserved.com. Serve immediately. 4 In a clean bowl. As seen in Martha Stewart Living® magazine. beat egg whites on medium-high speed.net Molten bittersweet chocolate cake Makes 8 PreP 20 minutes (plus 1 hour refrigeration) Cook 15 minutes Sink a fork into these warm cakes to find a soft and gooey filling. Divide evenly among prepared ramekins until ƒ full. at room temperature 8 Preheat oven to 250°C/230°C fan-forced. Bake for into a bowl. Gradually add oil mixture then sugar if you prefer. Gently fold in remaining whites. to serve 1 Place cream and butter in a saucepan over medium-low heat. cook’s note Sauce can be refrigerated in an airtight container for up to 1 week. stirring. cook’s note Uncooked cakes can be refrigerated for up to 2 days. Cook. 5 minutes or until stiff peaks form. Sift flour and salt into another bowl. Place 1 dish on 1 cake and cut Cakes around base to form a round. Beat to combine. 8 large egg whites. chopped 160g dark chocolate. Turn onto serving plates. Using an electric mixer. mixture into yolks. Line with plastic wrap. Place 1π cups plain flour 1 cake round in the base of each prepared 1 cup Dutch-processed cocoa powder dish. 3 Using an electric mixer. Mix π of the whites into cake batter. Repeat. beat egg yolks on 2 minutes or until meringue browns lightly. 5 Preheat oven to 200°C/180°C fan-forced. for 12 to 14 minutes or until just set. sifted ½ teaspoon salt 170g dark chocolate. chopped ²⁄³ cup firmly packed dark brown sugar ½ cup caster sugar ½ cup glucose syrup 1 cup Dutch-processed cocoa powder. Refrigerate for at least 1 hour (see note). Cover with plastic ²⁄³ cup warm water wrap. Line base and sides with baking paper. Add chocolate and vanilla. Serve immediately. stirring. trimming to fit. Mix oil. 10 Using a spatula. 2 Make Cakes Sift 1π cups sugar.WorldMags. Whisk 1 Preheat oven to 180°C/160°C fan-forced. Stand for 3 minutes. bicarbonate of soda and salt completely with meringue. dishes. Spread evenly using a spatula. up in a thick layer of meringue. blowtorch to brown the meringue. Top each with another cake round. cover each cake baking powder.net april 2014 super food ideas 97 . gradually adding remaining ® cup sugar until soft peaks form.5 litres) chocolate ice-cream overhang. ƒ-cup-capacity ramekins. 2 teaspoons vanilla extract 7 Uncover the cakes. Cook. water and vanilla in a jug. Bring to a simmer. beat mixture for extending paper 2cm above edges. Serve immediately over ice-cream. sugar Pinch of cream of tartar and cream of tartar in a heatproof bowl over a saucepan of simmering water. flour. Add sugars and glucose. to make 18 rounds. 4 Fold egg mixture into chocolate mixture. for 5 minutes or until sugars dissolve. Freeze cakes until required. Spoon π cup 2 teaspoons baking powder ice-cream over cake. chopped 5 large eggs. Turn out onto a 6 large eggs. For more from Martha Stewart visit marthastewart. smoothing surface to 2 teaspoons bicarbonate of soda level. constantly for 2 minutes or until sugar Grease two 28cm x 36cm baking trays. Fold in flour. at room temperature ¾ cup caster sugar ½ cup plain flour Pinch of salt 1 Grease and flour eight x 5cm-deep. Freeze for at least 4 hours or overnight. 2 Place butter and chocolate in a saucepan over medium-low heat. Place on a baking tray. 1π-cup-capacity caramelises and inside remains brilliantly chilly. Inc. separated baking-paper-lined tray. Reduce speed to low. using 2 cups caster sugar remaining cake. hot fudge over vanilla ice-creaM Makes 800ml PreP 5 minutes Cook 8 minutes Warm. 3 Whisk eggs and sugar together in a bowl for 4 minutes or until pale and thick. baked alaska with chocolate 5 Divide batter between prepared baking cake and chocolate ice-creaM trays. 2 cups caster sugar 9 Make Meringue Place egg whites. Cool in pan for Cook 30 min u tes ( p l u s freez i n g a n d c ool i n g t i m e) 10 minutes. Turn onto baking-paper-lined Ice-cream in an oven? As long as it’s bundled wire racks to cool. 185g butter. dissolves and mixture is warm to the touch. Reheat over low heat before using. dark fudge is a perfect match for pale scoops of mild vanilla ice-cream. until smooth. 2 Whisk in cocoa powder and salt. Bake serves 12 for 20 to 25 minutes until cakes are set and PreP 40 minutes spring back when touched. on tray. Remove plastic MerINGUe wrap. the outside 6 Grease six 9cm-deep. at room temperature. Bake cakes. 1¼ cups thickened cream 60g unsalted butter. Stir until melted. leaving a 4cm 6 cups (1. Reprinted with permission from Martha Stewart Living Omnimedia.

Refrigerate for 30 minutes. Stand on trays for 5 minutes. Refrigerate for 10 minutes or until firm. for 7 to 8 minutes. Microwave on MEDIUM (50%) for 1 minute.8g protein. or until melted and smooth. 7. Process until dough comes together. Set aside for 1 hour or until set (see note).7g fat.8g carbs. Pour 1 tablespoon melted chocolate over each biscuit to cover.3g sat fat. Dip the sides of each biscuit in chocolate mixture and place on rack. 27. Line 2 large baking trays with baking paper. microwave‑safe bowl. Shape into 2 discs. refrigerate until firm). here’s our homage to the ever-popular Tim Tam Recipe Claire Brookman Photography Craig Wall Styling Jenn Tolhurst Food preparation Cynthia Black The ultimate chocolate-filled biscuit Makes 25 Prep 1 hour (plus 1 hour refrigeration and 1 hour standing time) Cook 16 minutes (plus cooling time) 1¾ cups plain flour ¾ cup brown sugar ¼ cup Dutch-processed cocoa powder 180g butter.WorldMags. Process until mixture resembles fine breadcrumbs. 2. Place squares. Wrap in plastic wrap. Add egg and milk. microwave‑safe bowl. Cool for 10 minutes. 74mg sodium. chilled. 3 Bake biscuits. the biscuits in the fridge to set.net the last bite Inspired by an Aussie favourite. 5 Place milk chocolate and remaining dark chocolate in a heatproof. chopped 1 Place flour. Add vanilla and melted chocolate. sugar. 2 Preheat oven to 180°C/160°C fan‑forced. on prepared trays. 4 Place 50g dark chocolate in a heatproof. stirring halfway through with a metal spoon. Place on a wire rack set over a baking tray lined with baking paper. beat icing sugar and remaining butter until light and fluffy. Divide dough in half. 2cm apart. Knead dough until smooth. Using an electric mixer.8g fibre.54 each The ultimate chocolate‑filled biscuit 98 super food ideas aprIl 2014 WorldMags. or until melted and smooth. Serve. Transfer to a wire rack to cool completely. cut out squares (if dough becomes too soft. chopped ¾ cup icing sugar mixture ½ teaspoon vanilla extract 220g milk chocolate. Sandwich biscuits together using 1½ teaspoons chocolate mixture. Refrigerate 20 minutes. 0. Repeat with remaining dough disc to make a total of 50 squares. 20mg chol. Using a 4cm‑square cookie cutter. Roll 1 dough disc between 2 sheets of baking paper until 5mm thick. $0. chopped 1 egg 1½ tablespoons milk 250g dark chocolate. 11. stirring every 30 seconds with a metal spoon. Turn out onto a lightly floured surface. cocoa and 125g butter in a food processor. Microwave on MEDIUM (50%) for 2 to 3 minutes.net . NUTRITION: (each) 940kJ. Beat until just combined (don’t overbeat). 1 tray at a time.

Use ofer code SFI25 at tasteplanner.96 every 4 weeks. diet and allergies.com.4 N 9 / LY w ee k Create personalised meal plans and smart shopping lists based on your favourite ingredient.au planner *Discount will be applied to the frst 3 payments following any free trial period you have been granted.97 every 4 weeks for the frst 3 payments ($17.net . At the end of the discounted period.au WorldMags. Your credit or debit card will be charged $5. shop & cook based on your favourite ingredients $1 O . Full terms & conditions available at tasteplanner.com. Ofer code valid until 31 May 2014. you will be charged $7.WorldMags.net 25%O for 1 2 FF wee ks * Plan.91 in total).

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