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contents
S TICKY SWEET
this month
regulars
6 editor’s letter 12 cover recipe
9 must-see videos
10 our top meals at
a glance 19 you said it what’s hot
16 cook & win
20 news
3
this month
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easy weeknights.
eatreal Real food.
165
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Vanilla slice
with hon comb crunch November 2019 59
Recipe Michelle Southan 33 cook it now! A knockout 59 eat real A sushi doughnut that
Photography Brett Stevens
Styling David Morgan selection of easy weeknight meals runs rings around the standard rolls.
Food preparation Tessa Immens you can whip up in just 17 minutes! 60 in season The best tasting
40 marion’s express Introducing produce right now, pineapples
On the cover
→ toffee macadamia vanilla slice
the perfect party guest, Marion Grasby’s
lamb rogan josh samosas.
42 emergency dinners Call off
and a fresh coconut breakfast bowl.
62 spring to life Nutritionist Chrissy
Freer’s flavoursome and healthy recipes
with honeycomb crunch pages 12-14 the dinner search party and silence the have less than 500 cals per serve.
alarms! You can avoid a mealtime 69 healthy showdown Louise
→ new 10-min dinners pages 42-46 meltdown by following Michelle Keats balances your food choices.
→ make it now for christmas Southan’s 10-minute winners. 71 skinny sweets A superfood
pages 40, 80, 82-85, 104-110, 123 49 full of beans! If you thought soft-serve with acai swirl will cool you
→ 500 calorie winners pages 33-38, baked beans were only for jaffles and down without loads of calories.
62-66
toast, you won’t bean-lieve the new world 74 health report Essential food
of dinners you can whip up with a can. and nutrients for peak brain performance.
95
no-churn coconut
77 caesar salad sticks We’ve 92 frozen fantasy Do you want to 123 colour your ice cubes Amp
redesigned the classic into an easy-to- build a snow cone? Enter a frosty dream up your cocktails with fruity coolers.
prepare morsel for one-handed socialising world of ice-cream cakes and treats. 124 find it, love it Great products.
when there’s a glass in the other! 101 summer fresh We’re excited 126 top drops And our pairing notes.
78 naughty & nice The girls from about our new cookbook. Get a sneak 127 q&a Freezer-friendly finger food.
empanada, Michelle and Louise, offer two peak at this top 100 collection, full of fresh 129 grow your own! Yellow zucchini
versions of the Latin American street snack. ingredients at their peak. 130 win it! This month’s great prizes.
One is naughty and the other nice – 112 retro revival Matt Preston and 131 aisle watch Hummus.
you could fall for both. Michelle Southan’s lip-smacking teriyaki 135 bake me happy! Orange and
82 make ahead party food The skewers with roasted green chilli and pistachio tarts to end on a sweet note.
social season is here and our prep-ahead garlic paste will help you celebrate! 136 recipe index
canapés will keep you out of the kitchen. 116 make the perfect pavlova
90 take these… make this! A masterclass on perfecting meringue with
subscribe now
Go troppo for lamingtons spiked with five takes on toppings including custard and
22 mag offer Bonus gift.
Malibu, cream, chocolate and pineapple. roasted rhubarb or caramel cheesecake.
134 iPad/tablet Great price.
magazine
EDITORIAL
editor-in-chief Brodee Myers
brodee.myerscooke@news.com.au
editor & books editor Cassie Mercer
contact us!
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food director Michelle Southan
creative director Giota Letsios
food editors Miranda Payne & Katrina Woodman
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(02) 8045 4891 art director Natasha Barisa
senior food consultant Alison Adams
chief subeditor Alex McDivitt
Locked Bag 5030 subeditor & digital producer Shelley Sing
Alexandria NSW 2015 nutrition editor Chrissy Freer
editorial coordinator Elizabeth Hayes
multimedia/video Jade Dunn & Mim Stacey
DIGITAL
head of product & strategy Clementine Levingston
facebook.com/taste.com.au
online editor Laura Simpson
senior producers Rosalie Gordon & Rebecca Nittolo
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@taste_team managing director, national sales Lou Barrett
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TOP-RATED
RECIPE
COLLECTIONS
Mini okonomiyaki
Need a vegetarian
finger food option?
Try these Japanese
pancake bites.
Iced VoVo
cheesecake pops
Cool off with layers
of berry and coconut
with the biscuit fave
as a crumb.
our top meals
at a glance Make menu planning easy with fresh ideas that everyone will love.
17 mins low cal GF low fat
Ricotta lemon & herb chicken p27 Garlic prawn lettuce cups p45
only
360
cals
teriyaki
party
Cheat’s eggplant parmi p46 Lamb rogan josh samosas p41 Street-style chicken skewers p114
Sour cream & quince quiche p29 One-pan zucchini spag bol p35 Tandoori paneer with salad & raita p38
Super-seed schnitzel p36 Miso-sriracha glazed pork p34 Mini beef Wellingtons p85 Healthy fish nacho bowl p37
a fresh
fiesta!
Smashed avocado nachos p102 Vegan tacos p66 Prawn bites with goddess dip p89
let’s go! 1 Preheat oven to 220°C/200°C fan forced. 5-10 minutes or until the custard thickens
PISTACHIO HONEYCO B
PREPARATION
1. Preheat oven to 180°C or 160°C fan forced. Line a tray with baking paper.
2. Heat oil in a frying pan over medium to high heat. Add onions and cook for 2 minutes or until softened.
Add zucchini and cook for 2 minutes. Add beans and sauce and stir to combine.
Cook for 5-6 minutes and until zucchini has softened.
3. Meanwhile, cut the tops off the mini cob loaves and hollow out the insides. Place on prepared tray with tops.
Bake for 10 minutes or until crunchy.
4. Evenly divide pizza cheese into cooked rolls and spoon in hot vegetable mixture.
Top with grated parmesan cheese and basil leaves to serve.
Go Vegan: Substitute pizza and parmesan cheese with vegan cheese.
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Terms and conditions: Entries open 00:01 (AEDT) 17/10/2019 and close 23:59 (AEDT) 20/11/2019. Open to Australian residents only. Winners determined 14:00
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Get busy making our vanilla slice with honeycomb crunch
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EASY
AS
PASTRY
November 2019 25
CREA Y
DRESSING
ON TOP
26 November
this month
the cooled potato, beans, avocado, radish, onion, gherkin, corn plus extra sprigs, to serve
kernels and dill on a serving platter. Drizzle over the mayonnaise 20g (1 ⁄4 cup) finely grated parmesan
mixture and sprinkle with tamari almond to serve. 1 tbs extra virgin olive oil, plus extra, to drizzle
PER SERVE • 7g protein • 17.6g fat (2g saturated fat) • 23.6g carb 1 lemon, rind finely grated, plus extra wedges, to serve
• 6.6g dietary fibre • 295 Cals (1234kJ) 1.8kg whole chicken
tips! 1 Preheat oven to 180°C/160°C fan forced. Line a baking tray with
Prepare the potatoes and beans up to 1 day ahead and chill baking paper. Combine ricotta, herbs, parmesan, oil and lemon rind
until required. in a bowl. Season.
Use up vegetables you have in the crisper, such as broccoli 2 Place chicken, breast-side down, on a work surface. Use kitchen
instead of beans. scissors to cut along either side of backbone. Discard backbone. Turn
For a lower carb salad, swap the potato for roasted chicken over and push down to flatten. Carefully slide your fingers
sweet potato wedges. between skin and breast meat to form 2 pockets, taking care not to
tear skin. Gently push ricotta mixture between skin and breast meat.
3 Drizzle the extra oil over the chicken and rub to coat. Season.
Place the chicken, breast-side up, on the prepared tray. Roast for
40-45 minutes or until chicken is cooked through and skin is golden.
Set aside for 10 minutes to rest. Cut chicken into portions and serve
with extra lemon wedges and herb sprigs.
every barbie needs PER SERVE • 59.6g protein • 53.4g fat (18g saturated fat)
• 0.6g dietary fibre • 731 Cals (3057kJ)
• 2.5g carb
28 November
this month
serves 6 | prep 30 mins (+ 1 hour chilling & 1 hour freezing) cooking 1 hour
and sugar in a bowl until smooth. Add the cream and vanilla. Beat
until combined and thickened slightly. Place 2 tbs water in a small 3 eggs, lightly whisked Prosciutto slices,
microwave-safe bowl and sprinkle over the gelatine. Set aside 235g (1 cup) sour cream to serve
for 2-3 minutes or until gelatine softens. Place in the microwave and 125ml (1 ⁄ 2 cup) milk sour cream pastry
microwave on High for 20 seconds or until hot. Whisk with a fork to 120g pkt quince paste 120g unsalted butter, chopped,
dissolve the gelatine. Set aside to cool slightly. Add to the cream 120g blue cheese at room temperature
cheese mixture and beat to combine. Pour over the cooled base 5 small fresh lemon thyme sprigs, 65g (1 ⁄4 cup) sour cream
and smooth the surface. Place in the fridge for 2 hours or until set. leaves picked 1 egg
4 To make the topping, combine the passionfruit juice, passionfruit Baby rocket leaves, to serve 300g (2 cups) plain flour
seeds, sugar and 80ml (3 ⁄4 cup) water in a small saucepan. Cook,
stirring, over low heat for 3 minutes or until the sugar has dissolved. 1 To make pastry, use electric beaters to beat butter, sour cream and
Set aside. Place 2 tbs water in a small microwave-safe bowl and egg in a large bowl until just combined. Add flour. Beat until just comes
sprinkle over the gelatine. Set aside for 2-3 minutes or until together. Turn onto a lightly floured surface. Knead until smooth.
gelatine softens. Place in the microwave and microwave on High for Shape into a rectangle. Wrap in plastic wrap. Place in fridge for 1 hour.
20 seconds or until hot. Use a fork to whisk until gelatine dissolves. 2 Preheat oven to 180°C/160°C fan forced. Roll out dough between
Stir into passionfruit mixture. Transfer the mixture to a jug and place 2 sheets of baking paper until big enough to line an 11.5 x 35cm fluted
in the fridge, stirring occasionally, for 30 minutes or until cooled tart tin with removable base. Trim excess. Place in freezer for 1 hour.
and thickened to the consistency of thickened cream. Pour the 3 Line pastry with a sheet of baking paper. Fill with pastry weights or
topping over the cheesecake, and place in the fridge for rice. Bake for 12-15 minutes or until firm. Remove paper and weights.
30 minutes or until set. Bake for a further 10 minutes or until pastry is dry to touch. Set aside.
5 Cut the cheesecake slice into bars to serve. 4 Whisk together egg, sour cream and milk in a jug. Season. Place
quince in a microwave-safe bowl. Place in microwave and microwave
tips! on Medium for 1 minute or until just runny.
We used beetroot powder to tint the base ‘passionfruit purple’ 5 Reduce oven to 170°C/150°C fan forced. Sprinkle pastry with cheese.
just for fun, so feel free to leave it out. You can find beetroot powder Pour over egg mixture. Reserve 1 tbs quince. Drizzle remaining quince
at health food stores and selected supermarkets. over tart. Top with thyme. Bake for 30-35 minutes or until just set. Set
You’ll need about 1 cup of passionfruit pulp to extract 1 ⁄ 2 cup of aside to cool slightly. Top with reserved quince, rocket and prosciutto.
juice. Use the back of a spoon to press through a sieve to separate PER SERVE • 20.7g protein • 46.7g fat (27.9g saturated fat) • 47.1g carb
the seeds. Remember to reserve the seeds for the topping. • 3.2g dietary fibre • 695 Cals (2904kJ)
700g fresh ricotta 1 Place ricotta in a bowl and sift the icing 4 Top with scoops of gelato and sprinkle
45g (1 ⁄4 cup) icing sugar sugar over the top. Add the vanilla and with crumbs, if using. Cut into wedges
1 tsp vanilla extract lime rind. Stir until combined. and serve immediately.
1 tbs finely grated lime rind 2 Lay a crepe on a large serving plate.
400g pkt (8) frozen crepes, thawed Spread with a slightly heaped 1 ⁄ 3 cupful of tips!
3 large mangoes, thinly sliced ricotta mixture. Top with an eighth of the If you can’t find mango toasted coconut
500ml ctn mango toasted coconut gelato mango slices. gelato, use mango gelato or sorbet.
(see tip) 3 Continue layering crepes, ricotta and Golden Gaytime Crumbs are available
Streets Golden Gaytime Crumbs, to serve mango. Cover loosely with plastic wrap and from selected supermarkets. Alternatively,
(optional, see tip) place in the fridge for 1 hour or until firm. substitute toasted shredded coconut.
RECIPE TRACY RUTHERFORD PHOTOGRAPHY GUY BAILEY STYLING KRISTEN WILSON FOOD PREPARATION TESSA IMMENS
secret tip!
ingredient
quick pickle
2
LOW-
CAL
CUTLETS
November 2019
cook it now!
SPEEDY
SPAG
frying-pan bolognaise with zucchini spaghetti
BOL
serves 4 | prep & cooking 17 mins
1 brown onion, quartered 1 Place onion, carrot and 3 Stir in the pasta sauce. Cook,
1 carrot, peeled, quartered garlic in a food processor. covered, for 2 minutes. Gently stir
2 garlic cloves, peeled secret Process until finely in the zucchini spaghetti. Cook,
2 tbs extra virgin olive oil ingredient chopped. Heat 1 tbs oil covered, for a further 2 minutes
1 ⁄ 2 tsp dried oregano
1 Zucchini spaghetti is in a deep, ovenproof or until just tender. Remove the
leaves a gluten-free noodle frying pan over high pan from heat. get ahead!
500g lean beef mince option packed heat. Add onion mixture 4 Preheat the oven grill to high. Make the bolognaise
1 tbs tomato paste with fibre. and 1 tsp dried oregano. Sprinkle bolognaise with remaining (but don’t add the
500g jar gluten-free tomato Cook, stirring occasionally, dried oregano and mozzarella. zucchini spaghetti)
or bolognaise pasta sauce for 3 minutes or until softened. Grill for 2-3 minutes or until cheese up to 2 days ahead.
2 x 250g pkt zucchini spaghetti 2 Add the beef and remaining oil. is golden and melted. Top with Reheat bolognaise
100g (1 cup) coarsely grated Cook, breaking up any lumps fresh oregano, if using. before continuing
mozzarella with a wooden spoon, for 3 minutes PER SERVE • 38.5g protein • 22.5g fat with the rest of
Fresh oregano leaves, or until browned. Stir in tomato paste (7.5g saturated fat) • 15.5g carb step 3 (adding the
to serve (optional) for 1 minute or until combined. • 7g dietary fibre • 430 Cals (1798kJ) zucchini spaghetti).
35g (1 ⁄ 3 cup) mixed seeds (chia, hemp 3 garlic cloves, crushed with paper towel. Wipe the pan
and sesame seeds) 2 x 250g pkt cauliflower rice clean with paper towel.
50g (1 ⁄4 cup) polenta 1 large lemon, rind finely 3 To make parmesan cauliflower
20g ( ⁄4 cup) finely grated
1 grated, halved rice, heat oil in pan over high heat.
parmesan 25g (1 ⁄ 3 cup) finely Add shallot and garlic. Cook, stirring,
1 egg
secret grated parmesan for 1 minute or until aromatic. Add
2 tsp arrowroot
ingredient cauliflower rice. Cook, stirring, for
Chia seeds have the
(tapioca flour) 1 Combine the seeds, 1 minute or until coated. Add lemon
highest plant content
2 large (about 300g polenta and parmesan on rind and juice of 1 lemon half. Cook,
of omega-3
each) chicken a plate. Season. Lightly stirring occasionally, for 2 minutes
fatty acids.
breasts, halved whisk egg, 1 tbs water and or until tender. Stir in parmesan
diagonally arrowroot in a shallow bowl. until combined. Season.
2 tbs extra virgin olive oil Dip chicken pieces in egg then in 4 Serve the parmesan cauliflower use it up!
Steamed green beans, the seed mixture, pressing to coat. rice with the super seed schnitzels, These mixed seeds
to serve 2 Heat the oil in a large non-stick green beans, remaining lemon half are a nutritious
parmesan cauliflower rice frying pan over medium heat. Cook and extra shallot, if using. addition to salads.
1 tbs extra virgin olive oil the chicken, turning, for 6-7 minutes PER SERVE • 46g protein • 27g fat Or you can scatter
3 green shallots, thinly sliced, or until golden and just cooked (6g saturated fat) • 14.5g carb over muesli or add
plus extra, to serve (optional) through. Transfer to a plate lined • 7g dietary fibre • 500 Cals (2092kJ) to cookie dough.
swap it!
secret
ingredient
HEALTHY
CHIPS
& DIP!
November 2019
cook it now!
CURRY
IN A
FLURRY!
tandoori paneer with salad & raita
serves 4 | prep & cooking 17 mins
2 tbs tandoori paste 1 Lebanese cucumber, halved, Add paneer mixture and remaining tip!
130g ( ⁄ 2 cup) Greek-style yoghurt
1 sliced diagonally oil. Cook, stirring, for 2 minutes. Add a can of drained
200g pkt paneer, cut 8 mini pappadums, Add 2 tbs water and cook for chickpeas along with
into 2cm pieces microwaved a further minute or until golden the paneer in step
1 ⁄ 2 tbs coconut oil
1
secret Lemon wedges, to serve and heated through. 2 for an extra serve
1 large red onion,
ingredient 3 Meanwhile, combine the mint of veg and low-fat
halved, thinly sliced
Paneer is an acid-set 1 Combine the tandoori and the remaining yoghurt in plant protein.
1 large red capsicum,
cheese that doesn’t paste and 1 tbs yoghurt a bowl. Season.
deseeded,
melt, so is great in a bowl. Add the 4 Divide the rice, spinach, cucumber
thinly sliced
in curries. paneer. Stir to coat. and paneer among serving plates.
1 ⁄ 3 cup fresh mint leaves, 2 Heat 1 tbs coconut oil Serve with raita, pappadums and
finely chopped in a non-stick frying pan over lemon wedges.
250g pkt microwave brown, medium-high heat. Cook onion PER SERVE • 18.5g protein • 17.5g fat
red and wild rice, cooked and capsicum, stirring occasionally, (11g saturated fat) • 35.5g carb
120g baby spinach for 5 minutes or until softened. • 10.5g dietary fibre • 434 Cals (1815kJ)
FREEZE
AHEAD
L
See our wine
suggestion
on page 126
Marion Grasby
herb raita
6
1
2 tips!
November 2019 43
-
44 November 2019
garlic prawn lettuce cups
serves prep & cooking
1 5
2
6
3
HANDS
ON
DINNER
November 2019 45
cook it now!
400g jar Barilla Olive 16 slices (about 500g) 1 tbs olive oil 60g Mexican-flavoured
pasta sauce chargrilled eggplant 300g can corn kernels vintage cheddar
200g piece mozzarella 30g (1 ⁄4 cup) MasterFoods 300g beef mince 2 tomatoes
1 ⁄ 2 cup fresh basil leaves, Garlic & Herb Schnitzel Mix 420g can Heinz Beanz Creationz 4 brioche burger buns
plus extra leaves, 20g (1 ⁄4 cup) pre-shredded Fiery Mexican Style Beanz 1 lime
to serve parmesan ½ tsp Mexican chilli powder Fresh coriander leaves,
1 avocado to serve
1 Preheat grill on high. Lightly grease a small shallow baking tray
or ovenproof frying pan and place under the grill to warm. 1 Heat the oil a large frying pan over high heat. While the pan
2 Spoon pasta sauce into a microwave-safe bowl. Cover. heats up, drain the corn.
Microwave on High for 1 minute or until warmed through. 2 Once the pan is hot, add the beef and cook, stirring with a wooden
3 While pasta sauce heats up, thinly slice the mozzarella spoon to break up any lumps, for 3 minutes or until browned. Add the
and shred the basil. corn, beans and chilli powder. Stir to combine. Reduce heat to low
4 Once the tray or pan is warm, carefully remove from oven and and cook for 5 minutes or until thickened slightly.
place 4 eggplant slices in the base. Top each slice with one-quarter 3 Meanwhile, halve the avocado and slice flesh. Thinly slice
of the pasta sauce, one-quarter of the mozzarella and one-third of the cheese and tomatoes.
the basil. Repeat layering 3 more times, finishing with mozzarella. 4 Split the buns. Halve the lime. Squeeze 1 lime half over the beef
Sprinkle with the schnitzel mix and parmesan. Season. mixture, season and stir to combine. Spoon beef mixture onto bun
5 Grill for 5 minutes or until warmed through and golden on top. bases. Top with the avocado, cheese, tomato and coriander.
Serve topped with extra basil. Serve with remaining lime half, cut into wedges.
PER SERVE • 16.6g protein • 25.3g fat (9.9g saturated fat) PER SERVE • 33.3g protein • 32.1g fat (11.3g saturated fat)
• 15g carb • 5.7g dietary fibre • 368 Cals (1540kJ) • 43.4g carb • 8.9g dietary fibre • 629 Cals (2630kJ)
australiasbestrecipes.com/budgetclub
Best Recipes
bestrecipesau
taste better with
HEINZ BAKED BEANZ
November 2019
Oh, where have ou beanz?
That all-time favourite, Heinz Beanz is back.
So, let’s bring on the beans!
EDITOR-IN-CHIEF
CE LE B R A T IN G 15 0 Y E A R S O F H E I NZ B E A N Z
November 2019
miso bean bolognaise
serves prep cooking
3
1
5
2
November 2019
layered bean & tortilla bake with guacamole
serves prep cooking
simple guacamole 3 5
November 2019
bean & potato bake
serves prep cooking
tuscan chicken
5
1
PICK YOUR BAKE
spanish chorizo
3
american bacon & sour cream
4
creamy mushroom
November 2019
one-pot french-style mustard chicken with beans
serves prep cooking
1
3
November 2019
cook it now!
1 tbs chipotle in adobo sauce, finely chopped 2 x 300g cans Heinz Beanz 100g yellow cherry tomatoes,
finely chopped 1 tbs chopped fresh in tomato sauce halved
10 mini flour tortillas coriander leaves 2 x 250g pkt microwave Fresh coriander sprigs and lime
80g (1 cup) coarsely grated 1 ⁄ 2 red onion, finely long grain white rice wedges, to serve
light cheddar chopped 200g roasted red Sliced long fresh green chilli,
150g thick natural yoghurt 1 tbs fresh lime juice pepper strips to serve (optional)
1 Combine beans, corn, capsicum and chipotle in a large bowl. 1 Preheat oven to 220°C/200°C fan forced. Heat the oil
2 To make tomato salsa, combine salsa ingredients in another bowl. in a 5cm‑deep, 26cm heavy‑based flameproof ovenproof dish
3 Use an 11cm round pastry cutter to cut 4 discs from 4 tortillas. Place with a lid over medium heat. Add the haloumi slices and cook
tortilla discs in the microwave and microwave on High for 20 seconds for 1‑2 minutes each side or until golden. Transfer to a plate.
to soften slightly then press into holes of a pie maker. Close the pie 2 Add the beans, white rice, roasted red pepper strips and chicken
maker and cook for 3 minutes or until tortillas start to become firm. stock to the pan. Cover with a lid and bake for 15‑20 minutes or
4 Spoon some of the bean mixture into the taco cups. Sprinkle with until the rice is heated through and liquid absorbed. Stir through
some cheese. Close the pie maker and cook for a further 8 minutes the spinach and top with the fried haloumi slices. Bake, uncovered,
or until cheese is melted and golden. Transfer to a plate and cover for a further 5‑6 minutes or until the haloumi slices start to melt
with foil to keep warm. Repeat with remaining tortillas, bean mixture and spinach wilts.
and cheese to make 10 taco cups in total. 3 Top with the red onion and cherry tomato. Drizzle over
5 Top each taco cup with yoghurt, salsa and chilli. Season and the extra oil and scatter over the coriander and chilli, if using.
serve with lime wedges. Serve with lime wedges.
SUSHI doughnut
59
in season in season
BEST OF
NOVEMBER
fruit
vegies
herbs
60 November 2019
eat real
PINEAPPLE
KNOW-HOW
Pineapple screams hot
weather with its sweet
flesh and intoxicating
aroma. Grown in Far North
Queensland, the fruit can
be bought all year round
in Australia. Packed with
health benefits such as
high levels of vitamin C
and fibre, it’s delicious
to enjoy fresh or as a
tangy addition to curries,
fish, cakes and desserts.
choose Fruit heavy for its size
without soft spots or bruises.
cook In a tangy salsa with chilli,
lime and coriander or a spicy fried
rice served in a pineapple shell.
store For a day or two in the
fruit bowl. Remove the flesh and
store in an airtight container in
the fridge for 2-3 days.
eat with • brandy • rum
• caramel • coconut • chilli
• ginger • rice • ham
• lime • pork • prawns
spring to life
Packed with fresh produce and under 500 calories, nutritionist
Chrissy Freer’s meals will make you want to be healthy!
full of veg
The secret to a healthy frittata is to load it with vegies and keep the
cheese content down. Strong cheese is ideal as you only need a
little. Roast pumpkin adds natural sweetness, plus a good dose of
carotenoids lutein and zeaxanthin (for eye health and slowing the
development of macular degeneration). Sprinkling with seeds
adds important minerals, such as iron, calcium and zinc.
500g butternut pumpkin, peeled, 75g soft goat’s cheese, crumbled 4 x 120g skinless 100g baby kale or mixed
deseeded, cut into 1.5cm pieces 8 eggs salmon fillets baby salad leaves
1 large red capsicum, deseeded, 2 tbs milk 2 bunches broccolini, 4 radishes, thinly sliced
cut into 1.5cm pieces 1 ⁄ 4 cup chopped fresh basil leaves, trimmed, halved 1 tbs almond spread
1 large red onion, cut plus extra baby leaves, to serve 1 tsp extra virgin 2 tsp rice wine vinegar
into thin wedges 150g mixed cherry tomatoes, olive oil 2 tsp pure maple syrup
1 bunch asparagus, trimmed, halved 1 ⁄ 2 tbs fresh lemon
1 1 tsp finely grated
cut into 1cm lengths 1 tbs sunflower and pumpkin seeds juice fresh ginger
150g (1 cup) frozen green peas Salad leaves, to serve 2 large zucchini, peeled Red-vein sorrel leaves,
into ribbons to serve (optional)
1 Preheat oven to 200°C/180°C fan forced. Line a large baking tray
with baking paper. Place pumpkin, capsicum and onion on prepared 1 Preheat a barbecue grill or chargrill pan on high. Lightly spray
tray. Spray lightly with olive oil. Roast for 25-30 minutes or until the salmon and broccolini with olive oil. Cook the salmon for
golden and tender. Set aside to cool. 2-3 minutes each side or until cooked to your liking. Cook the
2 Meanwhile, place asparagus and peas in a steamer basket over broccolini for 2 minutes each side or until bright green and
a saucepan of boiling water. Cover and steam until just tender. just tender.
Refresh under cold running water. Drain well. 2 Meanwhile, combine the olive oil and 2 tsp lemon juice
3 Reserve 1 tbs goat’s cheese. Place remaining goat’s cheese in in a large bowl. Add the zucchini ribbons and toss to coat.
a large bowl with eggs, milk and basil. Whisk to combine. Season. Season well. Add the kale and radish. Gently toss to combine.
Add all the roast vegetables and stir to combine. 3 Place the almond spread, rice wine vinegar, maple syrup,
4 Reduce oven to 180°C/160°C fan forced. Line base and side of ginger and remaining lemon juice in a small bowl. Mix until
20cm round cake pan with baking paper. Pour mixture into prepared well combined and smooth.
pan, evenly distributing veg. Top with tomato, cut-side up, and seeds. 4 Divide the zucchini salad and grilled broccolini among serving
Bake for 45 minutes or until puffed and firm. Set aside for 10 minutes plates. Top with the salmon and drizzle over the almond dressing.
to cool. Top with extra basil and reserved cheese. Serve with salad. Sprinkle with sorrel leaves to serve, if using.
PER SERVE • 17g protein • 11g fat (3.5g saturated fat) • 12g carb PER SERVE • 31.5g protein • 21g fat (3.5g saturated fat) • 8g carb
• 5.5g dietary fibre • 225 Cals (942kJ) • 5g dietary fibre • 360 Cals (1505kJ)
vegan tacos
serves prep cooking
1 3
2
tip!
66
THE TRUTH ABOUT
HEALTHY EATING
6 episode podcast
TASTE.COM.AU/PODCAST
LISTEN NOW
eat real
HEALTHY
showdown
Louise Keats chooses the healthier options in our monthly food and drink battle.
Brands vary, but beef sausages typically have double the fat
and roughly 40 per cent more calories than beef mince.
Sausages have more iron and zinc, but they also have over
mince 10 times the salt of mince. There’s over 50 per cent more
vs protein in mince, plus more magnesium and potassium. Beef
mince is the more natural option. National food standards
beef say sausages need to comprise only 50 per cent meat flesh,
and they often contain fillers, flavours and preservatives. But
using preservatives in fresh mince is forbidden. Choose mince
or buy quality sausages with less salt and minimal additives.
WINNER: beef mince
WINNER: cashews
November 2019 taste magazine 69
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RECIPE KERRIE RAY PHOTOGRAPHY VANESSA LEVIS STYLING KRISTEN WILSON FOOD PREPARATION BREESA SWANN
November 2019
dairy-
i can eat that?
71
wait,youmean
superfood soft serve with acai swirl
serves prep
4
2
72
eat our wa to
BRAIN
From preventing Alzheimer’s to treating depression,
w
we take a look at the top nutrients for brain performance.
hy does India have such brain ageing at The University of Melbourne.
low rates of Alzheimer’s And it’s not only food that is being
disease? It may come investigated in this field, but food-derived
down to the country’s supplements too. One recent study,
high intake of the spice published in The Journal of Prevention of
turmeric, which has recently been hailed by Alzheimer’s Disease, found that cognitive
the King George’s Medical University in India function improved in a group of elderly
as a ‘protective shield’ against dementia people who were given a multinutrient
and a tool for slowing the progress of the supplement for two months.
disease. That’s just one of the many findings So, what does this all mean for the
in neuro-nutrition, a new field of research majority of us? “There’s a lot you can
that has gathered pace in the past few do to boost your brain health,” says
years as scientists discover the magnitude Professor Philip Beart, PhD of The Florey
of food’s effect on the brain’s ageing Institute of Neuroscience and Mental Health
and other functions. in Victoria, adding that a big factor is
“What we eat is the foundation on managing inflammation, which occurs
which our body and brains are built,” says with forms of brain injury or dysfunction,
Edward Hill, a researcher in nutrition and including ageing.
“If you keep the inflammatory cells healthy epigallocatechin gallate monounsaturated fatty
then you have a good chance of reducing (found in green tea) acids (found in olive oil,
dysfunction,” he explains. “And a lot of these The cardiovascular benefits of EGCG are nuts, avocado)
good foods are anti-inflammatory.” well known, but its positive effects on These healthy fatty acids support the brain’s
Here are the best nutrients for brain brain cells are a more recent discovery. attention network and help with cognition,
performance according to science, and A 2017 review of green tea and its effects according to research conducted by
how to start loading up on them today. on cognition, mood and brain function the University of Illinois.
supported its beneficial effects. Two
curcumin or three cups a day are ideal. quercetin
(found in turmeric) (found in lettuce,
You can use turmeric in cooking or take fisetin apple, onion)
it as a supplement for its antioxidant (found in strawberries) It’s also in berries, broccoli, tomatoes and
and anti-inflammatory effects. “Curcumin This molecule is a plant polyphenol from guavas. “In the longer term, in rodent models,
is a free-radical scavenger,” Hill says. the flavinoid group. “It travels into the brain, it’s benefitted cognition, learning and
“Free radicals in our body cause damage where it blocks oxidative stress and memory,” explains Beart.
and increase the likelihood of inflammatory inflammation,” Beart says.
diseases, such as Alzheimer’s.” resveratrol
lutein (found in red wine)
docosahexaenoic acid (found in leafy green veg) Antioxident-rich resveratrol “is associated
(found in fish and fish oil) Lutein is a pigment in edible leaves, with clearance of beta-amyloid, a protein
Ageing is linked to lower brain levels broccoli and egg yolks that has linked with Alzheimer’s,” Hill says.
of the omega-3 fatty acid DHA, according a protective role. A team at the University
to UK-based nutrition professors Ricardo of Illinois in the US found that daily leafy
Uauy and Alan Dangour. Supplementing with greens help preserve ‘crystallised more Check out our healthy
top picks at taste.com.au/
fish oil has its health benefits, however it’s intelligence’ (the ability to use skills online top100healthyfoods2019
best to obtain omega-3 through your diet. acquired over a lifetime).
November 2019 77
naughty
Michelle Southan and Louise Keats take a trip to Latin America,
"Shorton sharing their recipes for baked empanadas. Will you opt for
work but wholemeal pastry full of veg or chicken parcels with all the extras?
full of
flavour!"
FREEZE
indulgent
AHEAD
light
November 2019 79
Shortcut
ingredients
make these
spicy bites
extra easy!
RECIPES LOUISE KEATS, MICHELLE SOUTHAN PHOTOGRAPHY VANESSA LEVIS STYLING MICHELLE NOERIANTO FOOD PREPARATION KERRIE RAY
or entertaining
I always look
for easy dishes
and finger food
to make ahead and
reheat on the day, so
all the work is done
before the first bottle cheat’s chicken enchilada empanadas
of bubbles is opened! makes 24 | prep 30 mins (+ cooling) | cooking 35 mins
These tasty empanadas and cumin. Cook, stirring, for 1 minute or until well
do just that. They’ve got 1 tbs olive oil combined and aromatic. Add the taco sauce and
a spicy chicken filling 1 small red onion, finely chopped coriander. Cook, stirring occasionally, for 3 minutes
wrapped in golden 1 ⁄ 2 small red capsicum, or until the mixture thickens. Remove from heat
and crisp pastry. deseeded, finely chopped and set aside to cool slightly.
I have given these 125g can black beans, secret 3 Use an 11cm round pastry cutter to cut 24 discs
tasty turnovers a bit of rinsed, drained ingredient
Mexican flare and added
a couple of shortcuts to shredded 1 half of each pastry disc. Top with the cheese. Fold
make it even quicker 1 tsp ground cumin pastry in half to enclose the filling. Use a fork to
by using a bought 200g jar Old El Paso press down edges to seal. Transfer to prepared tray.
taco sauce and a Hot Taco Sauce 4 Lightly brush the tops of the empanadas with egg
barbecue chicken. yolk. Use the tip of a knife to pierce the top of each
Empanada fillings plus extra sprigs, to serve empanada a few times (this helps steam escape).
are endless. You can Bake for 20-25 minutes or until golden. Set aside
replace the barbecue 2 egg yolks, lightly whisked to cool slightly.
chicken with cooked beef 200g (2 cups) coarsely grated jalapeño cheddar 5 Top with sour cream, avocado, chilli and
or pulled pork, or even or mozzarella extra coriander. Season and serve.
try using up leftover Sour cream, sliced avocado and thinly sliced PER SERVE (2)• 14.6g protein• 34.5g fat (16.7g saturated fat)
roast vegies. long fresh red chilli, to serve • 39g carb • 3.7g dietary fibre • 531 Cals (2218kJ)
So, as the festive
season draws near, 1 Preheat oven to 200°C/180°C fan forced. tips!
make a batch or two Line 2 baking trays with baking paper. Swap barbecue chicken for pulled pork or lamb.
of these and pop them in 2 Heat the oil in a large frying pan over medium-high Cool empanadas at end of step 3 and freeze for up
the freezer and you will heat. Add the onion and capsicum. Cook, stirring, for to 3 months. Brush with egg yolk and cook from frozen
always be prepared! 3-4 minutes or until softened. Add beans, chicken for 25-30 minutes or until golden and cooked through.
hen
L
making
pastry, use
wholemeal
spelt flour, if possible.
This ancient grain is a
richer source of protein,
fibre, calcium, iron and vegetarian spelt empanadas
zinc than regular white makes 14 | prep | cooking 45 mins
flour. Many people find
it easier to digest too. 1 tbs extra virgin olive oil coarse crumbs. Add egg and cold water. Process until
I love to use parsley just comes together. Turn onto a lightly floured surface.
wherever I can. It packs secret Knead gently until just smooth. Halve and wrap in
a healthy punch full of 1 small carrot, peeled, ingredient
betacarotene and folate. finely chopped
Gram-for-gram, it has
more than twice the finely chopped 2-3 minutes or until softened. Add carrot and potato.
vitamin C of oranges! 2 garlic cloves, crushed Cook, stirring, for 3-4 minutes or until softens.
We’re so fortunate that 1 tsp ground cumin 3 Stir in garlic, cumin, paprika and cinnamon. Cook,
most Aussie butter comes 2 tsp smoked paprika stirring, for 1 minute. Add 60ml (1 ⁄4 cup) water. Simmer
from grass-fed cows, ½ tsp ground cinnamon for 5-10 minutes or until liquid reduces and vegetables
even if it doesn’t say so 11 ⁄ 2 tbs chopped raisins are soft. Remove from heat. Stir in raisins, egg, olive
on the label, which makes 2 boiled eggs, chopped and parsley. Season well. Set aside to cool completely.
it more nutrient dense 8 green Sicilian olives, pitted, chopped 4 Preheat oven to 180°C/160°C fan forced. Line 2 large
than imported options. 21 ⁄ 2 tbs chopped fresh continental parsley leaves baking trays with baking paper. Roll out 1 dough
In moderation, natural fats Chimichurri, to serve (recipe at taste.com.au/chimichurri) portion to about 3mm thick. Use a round 11cm pastry
play an important role in wholemeal spelt pastry cutter to cut 7 discs from dough. Spoon 1 heaped
supporting our health, 235g (1½ cups) wholemeal spelt flour tablespoonful of mixture onto centre of each disc.
which is why I’m happy 1 tsp baking powder Brush edge of discs with water. Bring edges together
to include butter here. 150g butter, chilled, chopped and pinch to seal. Place on prepared trays. Reroll and
Onion and garlic are 1 egg repeat with remaining dough and filling to make
good for gut health as 1 tbs cold water 14 empanadas in total. Bake for 20-25 minutes or
they’re high in inulin (a until lightly puffed and golden. Serve with chimichurri.
prebiotic that supports 1 To make pastry, place flour, baking powder and PER SERVE (1) • 4.2g protein• 20.4g fat (7.6g saturated fat)
good bacteria in the gut). butter in a food processor. Process until resembles • 14.4g carb • 3.2g dietary fibre • 262 Cals (1097kJ)
FREEZE
AHEAD
tips!
mini churros with burnt salted caramel sauce
makes prep cooking
3
1 tip!
lemony pancake stacks with curd & raspberries
makes prep cooking
1
3
tip!
weekend
prawn bites with green goddess dip herby polenta chips with
makes 24 | prep 10 mins (+ cooling) | cooking 30 mins
gorgonzola dipping sauce
300g sweet potato, scrubbed, 1 ⁄2cup fresh continental makes 24 chips | prep 15 mins (+ 20 mins cooling & 4 hours chilling)
cut into 3mm slices parsley leaves cooking 1 hour 5 mins
1 tbs olive oil 1 lemon, rind finely grated,
2 avocados, halved 2 tsp juiced 1L (4 cups) chicken stock cup finely chopped
1 ⁄4
70g (1 ⁄4 cup) whole 12 medium peeled cooked 170g (1 cup) instant fresh chives
egg mayonnaise prawns, deveined, polenta, plus extra, 4 fresh rosemary sprigs
2 anchovies, chopped halved lengthways to dust 100g gorgonzola, chopped
2 tbs chopped fresh Finely chopped fresh jalapeño 70g (1 cup) finely grated 125ml (1 ⁄ 2 cup) thickened cream
tarragon leaves chilli and lemon wedges, parmesan 65g (1 ⁄4 cup) sour cream
1 ⁄4 cup chopped fresh chives to serve
1 Grease a 30 x 20cm slice pan and line with baking paper,
1 Preheat oven to 200°C/180°C fan forced. Grease a baking tray allowing the paper to overhang the long sides.
and line with baking paper. Place the sweet potato slices on 2 Bring stock to boil in a saucepan over medium-high heat. Add
prepared tray. Drizzle over the oil and season with salt. Roast, polenta in a thin, steady stream, stirring constantly with a wooden
turning halfway through, for 30 minutes then set aside on spoon, until incorporated. Reduce heat to low and cook, stirring
tray to cool. constantly, for 3-5 minutes or until mixture thickens and polenta is
2 Place the avocado flesh, mayonnaise, anchovy, tarragon, soft. Stir in parmesan and chives. Season. Pour polenta mixture into
chives, parsley, lemon rind and juice in a food processor prepared pan and smooth the surface. Set aside for 20 minutes to
and process until well combined. Season. cool. Cover and place in the fridge for 4 hours or overnight to set.
3 Arrange the sweet potato slices on a serving platter. Dollop with 3 Preheat oven to 200°C/180°C. Grease a large baking tray and line
the green goddess dip and top with the prawn halves. Sprinkle with baking paper. Turn set polenta onto a board and cut into
with jalapeño and serve with lemon wedges. 24 chips. Dust with extra polenta. Place on prepared tray and spray
with oil. Add rosemary. Bake, turning chips halfway through, for 1 hour.
tips! 4 Place gorgonzola, thickened cream and sour cream in a food
Roast the sweet potato slices up to 2 days ahead and store processor and pulse until smooth. Season and transfer to a small
in an airtight container in the fridge. serving bowl. Serve with hot polenta chips and rosemary.
You can also make the green goddess dip up to 2 days ahead.
Cover and store in the fridge until required. tips!
Buy the prawns on the day of serving. Prepare them a few hours Make the polenta up to end of step 2 up to 2 days ahead. Cover
ahead, cover with plastic wrap and place in the fridge until you are and store in the fridge. Continue with step 3 one hour before serving.
ready to assemble the bites. Sauce can be made up to 2 days ahead. Cover and store in fridge.
300ml
ctn thickened cream
440g
can
6
large
pineapple lamingtons
slices
dark chocolate,
cut into
shards,
to decorate
50g
dark
pineapple
lollies,
chocolate, to decorate
¹⁄4 cup
Malibu Caribbean Rum
with Coconut Flavour
90 taste magazine November 2019
weekend
…make this!
pineapple
lamington loaf
serves 8 | prep 20 mins (+ 6 hours chilling)
tip!
We used lamingtons from
a cake shop that were about
a 7cm square and 5cm tall.
November 2019 93
94 November 2019
no-churn coconut & white
chocolate sleigh ride cones
makes prep
tips!
November 2019 95
snowball vanilla & marshmallow ice-cream tart
serves prep
1
2
4
3 tip!
THROW
A SNOW
BALL!
96 November 2019
November 2019 97
98 November 2019
let-it-go blueberry, lychee & vanilla ice-cream cake
serves prep cooking
3
7
4
8
9
1
5
tips!
2
A SLICE
FOR
OLAF!
November 2019 99
h
November 2019 101
k s h e d Av oc a
Sm a d ol
330g gluten-free plain corn chips To make the salsa, preheat a barbecue grill or chargrill pan over medium-high
4 large avocados, roughly mashed heat. Spray the corn with olive oil. Grill for 10-12 minutes or until tender. Transfer
2 long fresh red chillies, deseeded, to a plate for 5 minutes to cool slightly. Cut the corn from the cobs. Place in a
finely chopped bowl. Add the shallot, jalapeño, coriander, cumin seeds, lime juice and oil.
2 tbs fresh lime juice Season. Toss to combine.
200g feta, crumbled into Meanwhile, preheat oven to 180°C/160°C fan forced. Place the corn chips
large pieces on a large baking tray in a single layer and bake for 3-5 minutes or until
1 cup fresh coriander leaves warmed through.
Lime wedges, to serve Mix together the mashed avocado, chilli and lime juice in
a bowl. Season.
i s ls Transfer corn chips to a serving platter. Serve with the smashed avocado,
2 corncobs, husks and silk removed corn salsa, feta, coriander and lime wedges.
2 green shallots, thinly sliced
1 fresh green jalapeño chilli,
deseeded, finely chopped
1 ⁄4 cup chopped fresh
’
coriander leaves
2 tsp cumin seeds, toasted
11 ⁄ 2 tbs fresh lime juice
1 tbs extra virgin olive oil The perfect starter
to let guests dig
PER SERVE in! Serve with
margaritas for
868 66.1g 21.3g 17.7g 44.4g full effect.
500g chicken mince Combine the chicken, beans, kaffir lime leaves, shallot, breadcrumbs,
100g green beans, finely chopped coriander, curry paste and 1 egg in a bowl. Season. Mix until well combined.
4 kaffir lime leaves, finely chopped Preheat oven to 220°C/200°C fan forced. Line 2 baking trays with baking
2 green shallots, finely chopped paper. Lightly whisk the remaining egg in a bowl.
50g (1 cup) panko breadcrumbs Cut the pastry sheets in half. Place one-sixth of the chicken mixture along
1 ⁄4 cup chopped fresh coriander centre of each piece of pastry. Brush 1 long edge with whisked egg. Fold
2 tbs Thai green curry paste pastry over filling, pressing to seal. Cut each roll into 6 pieces. Place half the rolls,
2 eggs seam-side down, on the prepared trays. Brush the pastry with egg. Use a small
3 sheets frozen puff pastry, sharp knife to pierce the tops a few times to allow steam to escape. Sprinkle with
just thawed sesame seeds. Bake for 25 minutes or until cooked through
2 tbs black and white sesame seeds and golden. Repeat with the remaining sausage rolls.
Sweet chilli sauce, to serve Meanwhile, to make the herb salad, combine the ’
i s l Thai basil, coriander, shallot and chilli in a bowl. Add
1⁄ 2 cup small fresh Thai basil leaves the lime juice and toss until well combined.
1⁄ 2 cup fresh coriander leaves Serve the sausage rolls with the herb salad and sweet
1 purple shallot chilli sauce drizzled over. Add a squeeze
1 long fresh green chilli, of lime to the
thinly sliced sweet chilli sauce
1 ⁄ 2 lime, juiced PER SERVE (1) to balance the
sweetness, if
89 4g 2g 4g 8g you like.
Jan
Blinis are the perfect base for savoury canapes. These spiced cherries
provide just the right amount of sweetness to balance the cheese.
28 30 mins (+ 1 hour standing) 1 hour
150g (1 cup) plain flour Whisk the flours, yeast and salt in a bowl. Make a well in the centre. Add the
75g (1 ⁄ 2 cup) spelt flour egg yolk, milk and butter. Whisk until the mixture comes together. Cover with
1 tsp instant yeast plastic wrap. Set aside for 45-60 minutes or until bubbles appear on the surface.
Pinch of salt Lightly whisk the egg white. Gently fold through the mixture.
1 egg, separated Meanwhile, to make the ginger-spiced cherries, place all the ingredients in a
310ml (11⁄4 cups) milk, warmed small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar has
1 tbs melted butter, plus extra, dissolved. Cover and simmer for 5 minutes. Uncover. Simmer for 30 minutes or
to grease until reduced and sticky. Set aside to cool.
Soft goat’s cheese, to serve Brush a non-stick frying pan with extra butter. Place over medium heat.
Baby herbs, to serve Place 2 tsp blini mixture in pan. Repeat to make 6 blinis. Cook for 1-2 minutes
i -s i i s or until bubbles appear on the surface. Turn and cook for a
320g (2 cups) cherries, further 2 minutes or until cooked through. Transfer to a plate.
halved, pitted Repeat with butter and remaining blini mixture. ’
45g (1⁄4 cup, lightly packed) Serve the blinis with the ginger-spiced cherries and
brown sugar goat’s cheese, sprinkled with the baby herbs.
1 tbs balsamic vinegar
1 ⁄ 2 tsp ground cinnamon Get creative with
1 ⁄ 2 tsp ground ginger different toppings!
Pinch of allspice PER SERVE (1) Try crème fraîche,
hot smoked trout
74 2.8g 1.7g 2.8g 9.1g and fish roe.
12 round 22cm rice paper wrappers To make the tofu sauce, place all the
2 avocados, thinly sliced ingredients in a blender and blend until ’
24 fresh coriander sprigs smooth. Set aside.
24 large fresh mint leaves Dip 1 rice paper wrapper in cold water
300g red cabbage, finely shredded for 10-20 seconds or until starts
2 large carrots, cut into to soften. Drain on a clean tea towel. Place Shiro (white)
matchsticks on a work surface. Top with 2 avocado miso paste adds an
2 Lebanese cucumbers, deseeded, slices, 2 coriander sprigs, 2 mint leaves, umami flavour that
cut into matchsticks a little cabbage, carrot, cucumber, bean works well with the
100g bean sprouts, trimmed sprouts and shallot. Fold in ends and roll up honey and ginger.
3 green shallots, thinly firmly to enclose. Repeat with the remaining
sliced diagonally wrappers and serve with tofu sauce on the
s side as a dipping sauce.
150g silken tofu
70g (1 ⁄4 cup) natural smooth
peanut butter
2 tbs rice wine vinegar
1 tbs shiro miso paste
3 tsp honey
3 tsp finely grated fresh ginger PER SERVE
2 tsp tamari
1 small garlic clove, crushed 503 28g 6g 14g 41g
★★★★★
Whatshallicook
250g strawberries Lightly grease a 7.5cm-deep, 11 x 21cm (base measurement) loaf pan. Line with
125ml (1 ⁄ 2 cup) white rum plastic wrap, allowing wrap to overhang the long sides. Hull half the strawberries.
70g (1⁄ 3 cup) caster sugar Puree hulled strawberries and rum until smooth. Strain puree, discarding seeds.
2 tbs fresh lime juice Combine caster sugar, lime juice and 125ml (1⁄ 2 cup) water in a saucepan. Stir over
250g pkt sponge finger biscuits low heat until sugar dissolves. Stir in puree until combined. Remove from heat.
300ml ctn double cream, To make the cheesecake filling, use electric beaters to beat cream cheese,
whipped caster sugar and lime rind in a bowl for 3 minutes or until fluffy. Beat in ricotta
Crushed freeze-dried strawberries and lime juice until smooth.
and lime zest, to serve Place 2 tbs water in a small heatproof bowl. Sprinkle with gelatine. Stir until well
Icing sugar, to dust combined. Place bowl inside larger heatproof bowl. Pour boiling water into
s illi larger bowl until reaches halfway up smaller bowl. Set aside, stirring occasionally,
250g cream cheese, for 5 minutes or until gelatine dissolves. Add to cream
at room temperature cheese mixture. Beat until combined.
70g (1⁄ 3 cup) caster sugar Use electric beaters to beat the cream in a bowl until
1 tsp finely grated lime rind soft peaks form. Fold into the cream cheese mixture ’
250g fresh ricotta then fold in the extra cream.
60ml (1⁄4 cup) fresh lime juice Spread a quarter of the cheesecake filling over
1 tsp gelatine powder prepared pan. Dip 6 sponge fingers, 1 at a time, into
300ml ctn thickened cream, strawberry mixture until softened. Place, in 2 rows, over Go freestyle and try
plus 80ml (1⁄ 3 cup), extra cheesecake filling in pan. Spread with another layer layering this dessert
of cheesecake filling. Repeat layers, finishing with a layer of in serving glasses.
cheesecake filling. Cover with overhanging plastic wrap.
Place in the fridge for 4 hours or overnight to chill.
Invert cheesecake onto a plate. Pipe double cream
on top. Decorate with remaining whole strawberries,
freeze-dried strawberries and lime zest. Dust with icing sugar.
● t i ●l l i ● lt f ● make ahead ●f l
SOY-
SATIONAL
SAUCE!
street-style chicken skewers
serves prep cooking
japanese salad
teriyaki sauce
5
6
WITH
GARLIC
SAUCE
L
make the perfect
pavlova
mini pavs
Michelle Southan
116
ou’ll need…
118
weekend
let’s go!
mini pavlovas
makes 4 | prep 30 mins (+ cooling) | cooking 1 hour 30 mins
120
121
Cook the perfect meal
USING YOUR
Visit taste.com.au/alexaskill
123
find it
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cardamom and Egyptian peppermint, and a single cup of Eloments tea provides over 40 per cent of
the recommended daily intake of vitamins B1, B2, B3, B5, B6, B7, B9, C and zinc. Try a nourishing cuppa
in one of five fantastic flavours: Ceylon Breakfast, Double Lemon, Summer Orange, Egyptian Mint
and Bourbon Vanilla. Pick up a box at supermarkets, independent grocers or eloments.com.
FEELING FLAT?
JUST ADD FROTH
Australia is a nation of almond milk lovers. We consume a
whopping 25 million litres every year! However, it does not
a frothy latte make. Introducing Coles’ new Barista Almond Milk,
created especially for those in search of that creamy texture.
This almond milk, the only blend formulated specifically for froth,
is part of a new range of Coles brand plant-based milks, among
the ranks of oat, soy and coconut. Find it at Coles for $3.50.
PERFECT PORTION
Who doesn’t love an ice-cream when the weather is fine! What we
don’t always love are those extra calories. You can have both
with a Halo Top ice-cream – it’s only 80-110 calories per stick.
In Strawberry Cheesecake, Birthday Cake, Sea Salt Caramel and
Peanut Butter Swirl, each pop also has 4-6g protein. Find them in
supermarket freezers for $9 (four pack). Go to halotop.com.au.
COMPILED BY ELIZABETH HAYES, IMOGEN RAFFERTY. ALL PRICES ARE APPROXIMATE AND A GUIDE ONLY.
dress it up
The timeless love story between olive oil and vinegar meets
tempting flavours in Oli & Vine’s new salad dressings. They’re
rich in flavour and have no artificial colours or flavours.
Try Rich Balsamic with Turkish Fig and Sweet Honey;
Creamy Ranch with Roasted Garlic and Fragrant Herbs; Sweet
Mango with Tropical Coconut and Infused Chilli; or Smokey
Chipotle with Zesty Lime and Fragrant Herbs. Available at
selected supermarkets for $5. oliandvine.com.au.
top drops
Drinks editor Jane Thomson picks and pairs wines for entertaining.
PERFECT ELON
FOR & PEACH
STEAKS BLOSSO
IT'S A FRESH
PARTY IN A &
GLASS! FRUITY
Miranda
Q What is the best
party food to make
ahead and freeze?
Cook canapés
with pastry
from frozen.
NEW!
HANDS-FREE COOKING
With step-by-step audio
and voice-controlled recipes
*Available on a monthly subscription of only $0.99 per month. Apple, the Apple logo, iPhone
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win it!
CHECK OUT THIS MONTH’S GREAT GIVEAWAYS!
To enter, visit taste.com.au/win.
TOAST
OF THE
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Inspired by the Big Apple, Sunbeam’s sleek
TOWN
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The 1.5L kettle boasts a powerful 2400 watt
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has nine browning settings, so you can breakfast
just the way you like it. Plus, both light up when
boiling or toasting. Go in the running to win the
pair, valued at $338. Visit sunbeam.com.au.
PREP
WITHOUT
PLASTIC Ditch the plastic containers with this Bento Glass prize
pack from Eco Meal Prep. It includes three snack-size
boxes and three meal-size boxes, valued at $100. Each
container is made from thermal shock-resistant glass, is
guaranteed to be leakproof, and is dishwasher, freezer,
microwave and oven safe. The containers feature all-the-
way-up dividers to keep food separated, so no droopy
salads or soggy meals. Go to ecomealprep.com.au.
REDUCE
FOOD
WASTE
I mix a salad dressing with As a side with barbecued I love a generous spread
lemon juice, warm water lamb and a beetroot, mint on Lebanese bread with
and chopped fresh herbs. and pomegranate salad. felafel and zingy tabouli.
Kewpie Mayonnaise
is a flavoursome and
versatile condiment
for everything from
sushi and salmon to
salads and sandwiches
Now it’s available with
a hefty dose of sriracha
chilli sauce in the mix.
Visit oriental.com.au.
Organic sun-ripened
tomatoes enriched with
aromatic, peppery basil
and garlic make this
Generous lashings of fruit and a rich, sauce the easy answer
velvety texture make Liberté yoghurt to coat your favourite
a pure indulgence. With only nine per pasta shapes, or use as a
cent fat, you’ll feel great about every base for tray bakes. See
spoonful. Head to liberteyoghurt.com.au. seedsofchange.com.au.
subscribe now
& RECEIVE A SERVING BOARD!
BONUS
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citrusy zing
gluten-free pastry
3
4
recipe index
KEY: → quick → easy → healthy → vegetarian → super veg → low calorie → gluten free → low fat
check food labels carefully. If you think we’ve mislabelled a recipe, please let us know. Nothing in this magazine should be taken as medical or health advice.
will suit all persons living with a particular allergy or other dietary restriction. We advise anyone with food allergies or special dietary requirements to always
While we have taken care in the preparation of this magazine to try to make sure the recipes and dietary labels and information are accurate, not all recipes
STARTERS & VEGETARIAN MEAT SWEET THINGS
LIGHT MEALS ∙ Cheat’s eggplant ∙ American bacon & sour cream ∙ Cheat’s mango pancake
∙ Blue cheese & quince parmigiana 46 bean & potato bake 54 ice-cream stack 30
sour cream quiche 29 ∙ Creamy mushroom bean ∙ Frying-pan bolognaise ∙ Gluten-free orange curd
∙ Caesar salad sticks 77 & potato bake 54 with zucchini spaghetti & pistachio tarts 135
∙ Cheat’s chicken enchilada ∙ Fully loaded vegan potato 35 ∙ Lemony pancake stacks
empanadas 80 salad 27 ∙ Mexican sloppy joes with curd & raspberries 88
∙ Colourful ice cubes 123 ∙ Layered bean & tortilla bake 46 ∙ Let-it-go blueberry, lychee
∙ Fresh coconut breakfast with guacamole 53 ∙ Miso & sriracha-glazed pork & vanilla ice-cream cake 99
bowl 60 ∙ Miso bean bolognaise with quick pickle ∙ Mini churros with burnt
∙ Herby polenta chips with 52 34 salted caramel sauce 86
gorgonzola dipping sauce ∙ One-pan Mexican haloumi ∙ Spanish chorizo bean ∙ Mini pavlovas 116
89 & rice bake 56 & potato bake 54 ∙ No-churn coconut & white
∙ Lamb rogan josh samosas 41 ∙ Spring vegetable, basil chocolate sleigh ride
∙ Mini beef Wellingtons 85 & goat’s cheese frittata with cones 95
∙ Pie maker taco cups seeds 65 ∙ Passionfruit jelly cheesecake
56 ∙ Tandoori paneer with salad slice 29
∙ Prawn bites with & raita 38 ∙ Pineapple lamington
green goddess dip 89 ∙ Vegan tacos loaf 91
∙ Rainbow rice paper rolls 66 ∙ Snowball vanilla &
108 marshmallow ice-cream
∙ Spelt, cherry & goat’s tart 96
cheese blinis 106 ∙ Strawberry daiquiri
∙ Smashed avocado nachos POULTRY cheesecake 110
102 ∙ One-pot French-style ∙ Superfood soft serve with
∙ Sushi doughnut 59 mustard chicken with acai swirl 72
∙ Thai green curry sausage beans 55 ∙ Vanilla slice with
rolls 104 ∙ Ricotta, lemon & herb- honeycomb crunch 12
∙ Vegetarian spelt empanadas SEAFOOD stuffed chicken 27
81 ∙ Garlic prawn lettuce cups ∙ Street-style chicken
45 skewers 114
∙ Healthy fish nacho bowl ∙ Super seed schnitzel with
37 parmesan cauliflower rice
∙ Salmon & zucchini salad with 36
almond dressing ∙ Tuscan chicken bean
65 & potato bake 54