Super Food Ideas – April 2014 -

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contents

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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!

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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

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contents

WorldMags.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.

No-fuss baked treats for kids.

72 Flip out! These savoury pancakes will make dinnertime stacks of fun!

75 Golden goodness

Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour Lighthouse brings another baker’s secret to your kitchen, with this new special-purpose self-raising flour, made to create light, flufy cakes, sponges and authentic Asian-style steamed buns. Lighthouse is a venerable Australian company based in Fremantle, WA, that has been producing quality baking products for the home cook since 1865. lighthousebaking.com.au

92 Chocolate, hot & cold Martha’s chocolate recipes are tempting at any temperature.

98 Last bite

Gluten-free Anzac biscuits get a quinoa makeover.

weekend cooking 77 Triple-choc hot cross buns Nothing succeeds like excess – and these beauties prove it.

78 Tastes just like home Three supermarket favourites to make from scratch.

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. In liquid measures, 250ml = 1 cup.

contains no wheat, oats, rye or barley.

low saturated fat, high

fibre, lower sodium with heart-friendly fats. low saturated fat, high

Dry ingredients should be measured in level 1 cup, 1⁄2 cup, 1⁄3 cup and 1 ⁄4 cup measures.

fibre (not for desserts), lower sodium

1 tablespoon = 20ml (note NZ, US and UK tablespoon = 15ml).

produce a lower rise in your blood sugar level.

1 teaspoon = 5ml.

< 3000kJ; sodium < 800mg.

We use 59g to 60g eggs. We use 1000 watt microwaves, unless otherwise specified. Email questions about our recipes to [email protected]

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with lower-GI carbs.

contains foods

with slowly digested carbohydrate(s), which Saturated fat must be < 6g; 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

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EAT WELL . BE WELL .

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88 Beer-baked sweet onions

Chunky vegetable pancake parcels

88 Oven-roasted tomatoes with wild herb salt

BeeF, 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, starters & light meals

index

65

50 Classic red winemarinated steak with creamy mash

74 Mexican pancakes

49 Sumac lamb with cauliflower fritters

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45 Eggplant, pork and fennel rigatoni

Cottage pie

79 pork and fennel sausages

66 Quiche lorraine

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

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48

Chicken and prosciutto meatloaf

Chicken stroganoff

97

55

50 Chicken, 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, 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

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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

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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, the classic pie sits right up next to the best-selling Thai green chicken curry one. I love that you’re likely to find a can’t-resist chocolate éclair nestled next to the Vietnamese proprietor’s banh mi section, where you can order the best tasting chicken and salad roll you’re likely to eat, ever. I love that when you’re in the country the milk bar is where you get your hamburger and a banging Greek salad; and that the takeaway at the little place on the south coast full of fibro shacks, Jaycos, and kids and dogs going wild, does a great toastie and an even better falafel roll. I love that people come together in the same ways as our food – crossing over and creating new cultures and ideas. I also love it when we can look back again at some old-time recipes – the ones worth revisiting, that is! That’s why in this issue you’ll find a classic meat pie (mind you, it’s steak and kidney, so it’s really traditional),

W

kibbeh, sumac lamb and Mexican and Italian-inspired dishes.

We wanted our very first Australianthemed issue to be about more than warm and fuzzy reminiscences about iconic dishes. We also wanted to address the fact that, more and more, as consumers, we want to buy local and eat fresher. 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). After all, 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. Plus, 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). They were the biggest (pardon the pun) hit at the oice.

Rebecca

rebecca Cox, Editor

Editor Rebecca Cox, [email protected] Deputy Editor Lynne Testoni, [email protected] Food Editor Kim Coverdale, [email protected] Deputy Food Editor Claire Brookman, [email protected] Art Director Sarah Cooper, [email protected] Senior Designer Brydie Noonan, [email protected] Sub-editor Matilda Duffecy, [email protected] Recipe Analysis Susanna Holt Reader & editorial enquiries Rosalie Gordon, [email protected] Ph: (02) 8045 4891 Fax: (02) 8062 2884 Advertising sales National Advertising Director Prue Cox [email protected] New South Wales NSW Sales Director Paul Blackburn Ph: (02) 8045 4666, [email protected] Group Sales Director Belinda Miller Ph: (02) 8045 4651, [email protected] Group Sales Director Nicole Bence Ph: (02) 8045 4935, [email protected] Group Sales Director Sam Tomlinson Ph: (02) 8045 4676, [email protected] Victoria Vic Sales Director Kim Carollo Ph: (03) 9292 3204 Group Sales Directors Sally Paterson Ph: (03) 9292 3217, Astrid White Ph: (03) 9292 3222, Lisa Mikkelsen Ph: (03) 9292 3206 Queensland Queensland Sales Director Rose Wegner Ph: (07) 3666 6915, [email protected] South Australia SA Account Manager Maree Maresco Ph: (03) 9292 2749, [email protected] Western Australia WA Advertising Representative Bronwyn Robinson (08) 9326 9806, [email protected] Commercial Integration Commercial Integration Manager Nicole Harris, Ph: (02) 8045 4734, [email protected] Commercial Integration Executive Caitlin Griffith-Pecset Ph: (02) 8045 4744, [email protected] Production Director Mark Moes Production Manager Neridah Burke Advertising Production Katie Nagy, [email protected] 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, 1300 656 933 (+61 2) 8296 5424 Fax: (+61 2) 9279 3161 Mail NewsLifeMedia, Reply Paid 1224, Queen Victoria Building NSW 1229 Email [email protected] Super Food Ideas is published by NewsLifeMedia Pty Ltd (ACN 088 923 906), 2 Holt Street, Surry Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178). Copyright 2014, NewsLifeMedia Pty Ltd. All rights reserved. Pre-press by News PreMedia. Printed by Hannanprint, 8 Priddle Street, Warwick Farm NSW 2170 under ISO14001 Environmental Certification. Paper fibre is sourced from certified forests and controlled sources. Distributed by Gordon & Gotch, Unit 2, Bldg 2B, MFive Industry Park, 1 Moorebank Ave, Moorebank, NSW 2170. Tel: (02) 8706 1704. Nutrition and health advice contained in Super Food Ideas is of a general nature only and does not constitute medical or dietetic advice. Readers should seek advice from a health professional to ensure changes to their diet and lifestyle are suitable for their individual circumstances.

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Fresh, fragrant and full of flavour WorldMags.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

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Write to us at: Super Food Ideas, NewsLifeMedia, Level 1 Locked Bag 5030, Alexandria, NSW 2015

Email us at: superfoodideas @news.com.au

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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, basil and spinach cob loaf dip (Feb ’14, p77) and it was just divine. I made it for a luncheon I had while I was at my folks’ place in Port Macquarie on a holiday. Everyone loved it and wanted to know how to make it. 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), which were distributed as a gift with purchase with Super Food Ideas in November 2008 and February 2009, can be removed easily from the battery component.

Debbie Huddy, via email

Family focus I am writing to thank you. I have been working full time, teaching fitness after work three times a week and am now studying at university. Life had been so busy that I noticed I had four unread issues of your magazine on my iPad. As an avid reader of SFI, I came to the realisation that my life was unbalanced and way too busy. I’ve cancelled my fitness classes to focus on cooking my family good food from your magazine – and saving money doing it. I’m excited!

Belinda Mickaelian, via email

personal touch Thank you for such a wonderful magazine! Living in western Queensland, we have limited access to some of the more ‘unique’ ingredients found in many recipes; however, I’ve never had this problem with SFI. There was a perfect example in the February ’14 issue – I already had every ingredient, except the peppercorns, to make my version of ‘non-Sichuan’ Sichuan chicken stir-fry (p32). I served it with vermicelli noodles and broccoli, and now my kids are requesting “Mum’s chicken, trees and worms” be on the weekly menu!

amanda Bianchi, via email

Techno-logic The iPad I received for Christmas is being well used in the kitchen, thanks to the Super Food Ideas digital edition. I was reading a friend’s copy of the magazine the other day and when I saw the advertisement for the iPad edition, I was so excited! I love going through every page and the ‘cook mode’ feature makes the recipes so easy to follow. It’s fantastic value and such a user-friendly tool. I just wish I could do the crossword on the iPad, too!

Write in and WIN! Send letters and a phone number to: SFI/Readers’ Letters, Locked Bag 5030, Alexandria NSW 2015, or email: [email protected]. Letters may be edited. This month’s published readers all receive a classic roasting set from Stanley Rogers Kitchen, worth $62 each. The set contains a deep roasting pan, cook’s knife, sharpener and chopping board, all available exclusively from Coles. Get ready to master the art of roasting, with all the utensils you need!

Jos Crothers, via email 10 super food ideas

april 2014

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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. If you suspect a child has swallowed the battery or placed one in their nose, immediately go to a hospital emergency room. Do not let the child eat or drink and do not induce vomiting. Call the Poisons Information Centre on 13 11 26 for additional treatment information.

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To discover delicious dishes like this Seafood Paella visit sunrice.com.au

Hundreds of grains. Millions of possibilities. WorldMags.net

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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.

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photos Getty imaGes

Recipes Kim Coverdale

this month big cakes

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Styling jenn tolhurSt Food preparation claire brookman

cove r rec ipe

$0.63

per serve

photography craig wall

Gigantic lamington

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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

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this month big cakes

WorldMags.net Jumbo chocolate éclair Serves 12 Prep 15 minutes (plus refrigeration time) Cook 45 minutes (plus cooling time) 65g butter, chopped ¾ cup plain flour 3 eggs 2 cups thickened cream 2 teaspoons icing sugar mixture 150g dark chocolate, chopped Extra 20g butter, chopped 250g strawberries, hulled, thinly sliced 1 Preheat oven to 220˚C/200˚C fan-forced.

Line a large baking tray with baking paper. 2 Place butter and ¾ cup cold water in a

saucepan over medium-high heat. Bring to a simmer. Simmer for 1 minute. Reduce

heat to medium. Stir in flour. Cook, stirring, for 2 minutes or until mixture comes away from the side of the pan. Set aside to cool for 5 minutes. 3 Place flour mixture in bowl of an electric mixer. Add eggs, 1 at a time, beating on low speed until well combined after each addition. Spoon mixture onto baking tray to form an 8cm x 30cm rectangle, levelling top with a spatula and rounding ends. 4 Bake for 10 minutes. Reduce temperature to 200˚C/180˚C fan-forced. Bake for a further 30 minutes or until pastry is golden and puffed. Transfer to a wire rack to cool. 5 Using an electric mixer, beat cream and icing sugar together until stiff peaks form. 6 Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave on HIGH

(100%) for 1 to 2 minutes, stirring halfway through with a metal spoon, until smooth. 7 Split éclair in half horizontally. Remove and discard any uncooked dough in centre (see note). Place pastry base on serving plate. Dollop with whipped cream and top with strawberries. Cover with pastry top. Spread top with chocolate mixture. Refrigerate for 10 minutes or until top is firm. Serve. NUTRITION: (per serve) 1326kJ; 26.2g fat; 16.3g sat fat; 4.5g protein; 16.4g carbs; 0.9g fibre; 101mg chol; 96mg sodium.

soft in humid weather. Crisp in the oven, then allow to cool again before filling.

$0.94

per serve Jumbo chocolate éclair

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april 2014 super food ideas

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WorldMags.net Pink mega-meringue

1 Preheat oven to 120˚C/100˚C fan-forced.

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, to decorate Mixed berries and whipped cream, to serve

Trace a 20cm circle onto a sheet of baking paper. Line a large baking tray with the baking paper, traced-side down. 2 Using an electric mixer, beat egg whites until just firm peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition. Add vanilla, cornflour and vinegar. Beat until just combined. Add enough pink food colouring to tint meringue pale pink. 3 Spoon meringue onto prepared tray,

using the traced shape as a guide. Run a fork around side and top of meringue to create ridges. Scatter with sprinkles. 4 Bake for 1 hour to 1 hour 15 minutes or until meringue is just firm to the touch but not browned. Turn off oven. Cool meringue completely in oven with door ajar. Serve meringue with mixed berries and whipped cream. NUTRITION: (per serve) 923kJ; 10.3g fat; 6.4g sat fat; 2.8g protein; 31.4g carbs; 1.2g fibre; 35mg chol; 38mg sodium.

Pink megameringue

$0.45

per serve

16 super food ideas

april 2014

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this month big cakes

WorldMags.net Enormous neenish tart

1 Using a food processor, process flour,

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, chilled, 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, 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, icing sugar and butter until fine crumbs. Add egg yolks and water. Process until dough just comes together, adding extra water if needed. Turn dough onto a lightly floured surface. Knead gently until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm. 2 Preheat oven to 200˚C/180˚C fan-forced. Grease a 4cm-deep, 23.5cm (base) round loose-based fluted flan tin. Roll pastry between 2 sheets of baking paper until 3mm thick. Line prepared tin with pastry. Trim excess. Refrigerate for 20 minutes. 3 Place prepared tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and baking paper. Bake for a further 10 minutes or until golden and cooked through. Cool in tin. 4 Meanwhile, make Mock cream Place sugar and milk in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%), for

20 to 30 seconds or until sugar is dissolved. Sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Add gelatine to milk mixture. Cool to room temperature. Using an electric mixer, beat butter and vanilla until light and fluffy. Gradually beat in gelatine mixture until well combined. 5 Spread jam over base of pastry case. Top with mock cream, spreading to level. Refrigerate while preparing icing. 6 Make Icing Place half the icing sugar in a bowl. Add cocoa powder and half the boiling water. Stir well to combine. Repeat with remaining icing sugar and boiling water in a separate bowl, tinting mixture pale pink with food colouring. Spread chocolate icing over half the tart, levelling top with a spatula. Cool for 5 minutes. Spread pink icing over other half of tart. Set aside for 10 minutes or until set. Serve. NUTRITION: (per serve) 1628kJ; 18.6g fat; 11.3g sat fat; 3g protein; 54g carbs; 0.8g fibre; 51mg chol; 165mg sodium.

$0.70

per serve

Enormous neenish tart

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april 2014 super food ideas

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cooking know-how

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kim’s kitchen

Check out these kangaroo burgers from our Oc tober 2012 issue, 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’. Its firm, white flesh is suitable for pan-frying and steaming, and goes really well with bold flavours, such as chilli, soy sauce, curry pastes and capers.

NT

QLD Prawns

Banana, King and Tiger prawns are the most common varieties found here. Banana prawns are mildest in flavour while King and Tiger prawns are stronger tasting with firmer flesh.

NSW Sydney Rock

Oysters Smaller than Pacific oysters, Sydney Rocks have creamy flesh and are lovely freshly shucked in their own briny juices.

Hop to it! From bangers to burgers, there’s a huge range of kangaroo cuts available at your local supermarket. This lean protein has the Heart Foundation tick of approval and is a source of omega-3, iron and zinc. It’s ideal for pan-frying, stir-frying and barbecuing, but because the meat has so little fat, it’s best served rare to medium-rare as overcooking will make it dry and tough. Kangaroo has quite a rich, slightly gamy taste, so pair it with other strong flavours, such as garlic, red wine and rosemary.

SFI team loves

Southern Bluefin Tuna Southern Bluefin tuna is found off Port Lincoln. It has red flesh with a firm, dense texture. It’s great for the barbecue, but is best cooked rare to medium, as it can dry out quickly. It’s particularly good served raw, which is why the majority of it is exported to Japan for sashimi.

SA

18 super food ideas

april 2014

Abalone Abalone is among our most sought-after (and expensive!) species of seafood, much loved in Chinese cuisine. Its mildly flavoured flesh can become tough when cooked at home. Unless you know how, it’s best left to the experts.

HoT ToPIC

VIC

TAS Scallops

Tasmania is our main producer of scallops. It’s easy to over-cook and toughen the tender flesh, so use quick methods of cooking, such as steaming or pan-frying.

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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, $6.50 for six, with $1 from every halfdozen sold going to a children’s hospital in every state. as if you need an excuse to eat them!

food preparation adam Cremona

Crayfish Also known as Western rock lobsters, crayfish are WA’s most valuable species of seafood and are exported widely. Delicately sweet-flavoured, crayfish can be steamed, barbecued or baked. Pricey to buy, 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, so make the most of each state’s offering

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introducing...

product of the year Celebrating 27 years of discovering the best new products, the Product of the Year Awards have again unveiled a trolley-load of local family favourites in Australia. Read on to find just a few of the innovative products deemed best in show in 2014.

the awards in focus

meet the judges

how it works

now held in 38 countries around the globe, 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, as well as reward manufacturers for their quality and innovation. still fulfilling those objectives, the awards are now the largest independent consumer-voted product accolades in australia.

a panel of national retailers, consumer researchers and media representatives, including Today co-host Lisa Wilkinson and Inside Out editor Claire Bradley, judged 130 entries across 43 categories to compile the 2014 Product of the Year winners. more than 16,000 australian grocery buyers also had their say, providing feedback via an online study conducted by nielsen research.

to be eligible for the shortlist in the 2014 Product of the Year awards, the product must have been launched in australia within the preceding 12-month period. Categories range from healthy pantry staples to pet care, giving consumers a complete list of reputable household products to include in their next weekly shop. read on to learn more about a select group of 2014 winners.

For the complete list of winners, visit productoftheyear.com.au WorldMags.net

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NEW

The new Curash Fragrance Free JUMBO Wipes are extra large – almost double the size of the standard Curash wipe, making them perfect for those bigger ‘Oh-no!’ messes at change time. These super thick and super soft wipes are available in the most popular Curash variant,

Fragrance Free, making them suitable for newborns and even the most sensitive skin. They’re also paediatrician and dermatologist tested and help protect against nappy rash.

Available at Woolworths, Big W, Priceline & selected pharmacies.

Curash. For the love of baby’s skin.

Freecall 1800 222 099. Curash is a trademark of Church & Dwight (Australia) Pty Ltd.

winner baby wipes category

*

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winner pet care category

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N

E

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*Winner Hair Removal Category. Survey 16,277 people by Nielsen.

Voted Product

of the Year 2014.*

Available from selected Woolworths, Big W, Priceline, Chemist Warehouse and Pharmacies nationally. Nair info line Freecall 1800 222 099. Nair is a trademark of Church & Dwight Co., Inc.

For totally touchable skin

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winner household cleaning category

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The latest on what the team’s eating, buying and loving this month

...Pumped it The food team loves the fruity

scent, $4.99, from Coles. it’s antibacterial, so it makes a great pre-cooking wash. it also recently won a consumer-voted award for product of the Year 2014. Check out productoftheyear.com.au for all the other winners.

...Cooked with it

words matilda duffecy

photography guy bailey

After experimenting with native herbs and spices, food ed Kim discovered a love of wattleseed. It’s great in desserts and hot drinks, or to flavour stews and fish. From Herbie’s Spices (herbies.com. au) and Outback Spirit (outback spirit.com.au).

...Sco f fed it The Moser roth chocolate eggs, with fillings such as Ganache and Hazelnut Nougat Crème, $3.29/ 147g, disappeared in an instant. We also loved the mouth-tingling poppin’ rockin’ Easter Bunny, $4.99, infused with popping candy! Visit aldi.com.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. $16.90 per bottle. Visit brownbrothers.com.au.

...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. For every winning dish, a chef has made 10 mistakes to get there.” Four Kitchens ($45, Ebury Illustrated) is a collection of his favourite recipes. For those enjoying our all-Aussie issue, why not try his Wallaby with wild garlic!

...Tasted it Jaffles have been making a comeback, and not just at nanna’s house! recently, 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. 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!

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april 2014 super food ideas

25

5 in the kitchen

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makeovers Jazz up the heart of your home with these simple, creative ideas Words Matilda Duffecy

2

boldly go

Give your kitchen a new lease of life with a splash of colour. Painting your cabinet doors or splashback with a bold tone is a quick and easy way to make a room more cheerful. This year’s look is strong purple. Or add a brightly coloured appliance for an instant refresh. Kenwood kMix hand mixer in Sunkissed Yellow, $139, and kMix kettle in Passion Pink, $119. Available at major electrical retailers.

1

3

paint it black

Turn a wall or cupboard door into a giant shopping list with a coat of blackboard paint. Perfect for weekly meal planning, plus extra creative space for the kids! Porter’s Paints chalkboard paint in Chalkboard Black, $39.80 per litre. Visit porterspaints.com.au for details.

4

clutter buster

Make the most of the cupboards under your bench with a carousel shelf unit. 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. Ikea Rationell corner base cabinet carousel, $100.

5

tap into trends

Nothing dates a space like tired fittings and fixtures. Replacing your old taps is one of many simple ways to modernise your kitchen instantly. The new Brita 3 Way Water Filter range offers four sleek Euro-designed taps that provide instant filtered and tap water. From $379. Visit brita.com.au for details.

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PhotograPhy iStock by getty imageS (blackboard) craig Wall Styling VaneSSa colyer tay

corner store

If you need help getting your pantry organised, keep an eye out for shelving that comes with individual compartments. Look for matching containers to group your spices, cereals and flours together in their own spot, for quick and easy access. For lots of helpful storage options, check out your local Howards Storage World. Visit hsw.com.au.

ADVERTISEMENT

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“For great-tasting brita® FiltereD Water” Gary Mehigan, leading chef, restaurateur and MasterChef judge says: “Rice is fluffier and naturally whiter. Pasta smells and tastes fantastic. Vegetables are bursting with colour and flavour. Improves the taste, aroma and quality of water, tea and coffee.” iNNOVatiON One lever for BRITA® filtered water and the other lever for your unfiltered hot/cold water. With no drilling of your benchtop, you can replace your existing tap and have filtered water at your fingertips. No fuss and no clutter!

Style Sophisticated European design and quality. There are four models to choose from to suit your kitchen. The taller ones are great for filling up large saucepans and there is also a compact model.

taSte Cleaner, clearer, great-tasting water. Filtered water serves many functions in cooking: it makes rice fluffier and whiter, boosts the aroma of pasta

3-Way Water Filter Dispensers

and helps retain the colour and flavour

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aroma and crema of your coffee.

of veggies. It also improves the flavour,

the importance of filtered water as a key ingredient in cooking. Now there’s

eaSy The essential ingredient for you

an even easier way to get filtered water, thanks to BRITA®’s new 3-Way

and your kitchen, the BRITA® 3-Way

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Water Filter Dispenser is also an

3-Way Water Filter Dispenser for filtered water at your fingertips. The filter

extremely cost-effective option. You

sits below the sink and delivers great-tasting water for six months. 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

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hardware and appliance retailers.

the benefits of using filtered water in your cooking, coffee, tea and drinks.

3-Way SyStem FeatureS: • European designed and manufactured. • Cost-effective, easy to install. • Innovative 3-Way Dispenser allows filtered or unfiltered water. • Filter change reminder. • Easy to change the filter yourself. • Kit includes water filter, all components and a BRITA® dispenser.

Square Neck

Swan Neck

90° Neck

45° Neck

Available at leading hardware and appliance retailers. For more information or stockist details, visit www.brita.com.au

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Filter & Filter Head

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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

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

ingredients australian produce

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$4.75

per serve

35 mins

Best ever grilled lamb chops with lemon myrtle butter

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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

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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.

ingredients australian produce

WorldMags.net

$0.35

per serve Choc-macadamia biscuits

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April 2014 super food ideas

31

WorldMags.net Crispy-skinned barramundi with garlic and herb oil Serves 4 Prep 15 minutes Cook 18 minutes 1 bunch broccolini, trimmed, halved crossways 400g tomato medley mix 200g green beans, trimmed ²⁄ ³ cup Australian extra virgin olive oil 4 (150g each) boneless barramundi fillets with skin on, skin scored (see note) 2 garlic cloves, thinly sliced 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh flat-leaf parsley leaves 1 small lemon, rind zested into fine strips, juiced

is very crispy around edges and centre is just starting to crisp. Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked through and vegetables are tender. 4 Heat remaining oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant (do not brown). Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper. 5 Serve barramundi and vegetables drizzled with warm garlic and herb oil. NUTRITION: (per serve) 2239kJ; 40.2g fat; 6g sat fat; 35.8g protein; 6.9g carbs; 3.6g fibre; 108mg chol; 275mg sodium.

1 Preheat oven to 220°C/200°C fan-forced.

Line a large baking tray with baking paper. 2 Place vegetables on prepared tray. Drizzle

with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Bake for 12 minutes. 3 Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin

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April 2014

skin, use a large sharp knife to make shallow cuts crossways, about 1cm apart, along the length of each fillet. This will help prevent the fillet from curling up while cooking.

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ingredients australian produce

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$7.75

per serve

free

Takes 33 mins

Crispy-skinned barramundi with garlic and herb oil

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April 2014 super food ideas

33

WorldMags.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, chilled, chopped 2 tablespoons caster sugar 1 egg (see notes) 2 tablespoons chilled water ¹⁄ ³ cup almond meal 1 egg white, lightly beaten 3 teaspoons white sugar Golden syrup apples 25g butter 1 tablespoon brown sugar ²⁄ ³ cup golden syrup 7 (1.2kg) granny smith apples, peeled, cored, thinly sliced 1 tablespoon cornflour ½ teaspoon ground cinnamon

34 super food ideas

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1 Make Golden syrup apples Melt butter in a large, deep frying pan over medium heat. Add sugar, syrup and apple. Cook, stirring occasionally, for 4 minutes or until apples are just tender and all their natural juices are released. Blend cornflour with 2 teaspoons cold water in a small bowl. Stir until smooth. Add cinnamon and cornflour mixture to apple mixture. Stir to combine. Cook for 1 minute or until sauce is very thick and coats the apples. Transfer apples to a bowl. Cool to room temperature (see notes). 2 Process flour, baking powder, salt, butter and caster sugar together until fine crumbs form. Add egg and water. Process until mixture just comes together (dough will still look crumbly). Place dough on a flat surface. Knead until dough comes together and is smooth. Press ²⁄³ of dough into a 2cm-thick disc. Wrap in plastic wrap. Press remaining ¹⁄³ of dough into a 2cm-thick disc. Wrap separately in plastic wrap. Refrigerate for 20 minutes.

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ingredients australian produce

WorldMags.net 3 Preheat oven to 200°C/180°C fan-forced.

Place a baking tray on the lowest shelf. 4 Roll out the larger dough disc between sheets of baking paper to a 4mm-thick, 25cm round. Line a 18cm (base), 22cm (top), 4cm-deep pie plate with pastry (do not trim excess pastry). Sprinkle base with almond meal. Fill with cooled apple mixture. Roll out smaller dough disc between sheets of baking paper to a 3mm-thick, 22cm round. Place over apples in plate. Fold the overhanging pastry up and over to seal the edge. Brush top of pie with egg white and sprinkle with white sugar (see notes). Using the tip of a knife, score pastry a few times at the centre. 5 Bake pie on the hot tray in the oven

for 20 minutes. Reduce temperature to 180°C/160°C fan-forced. Bake for 25 minutes or until golden and bubbling. Stand the pie for 20 minutes before serving. Serve with ice-cream, custard or cream, if desired. NUTRITION: (per serve) 2255kJ; 23.6g fat; 13.6g sat fat; 7.6g protein; 74.1g carbs; 4.2g fibre; 59mg chol; 335mg sodium.

make ahead made the day before. Store, separately, in the fridge. Remove pastry 20 minutes before rolling.

• It’s best to use an egg straight from the fridge for this recipe to make sure the pastry stays cold. • Make sure the cooked apples are completely cooled before flling the pie base, as the crust will become soggy and messy if the apples are still warm. • If you’d like to add a bit of extra favour to your apple pie, stir a pinch of cinnamon into the white sugar before sprinkling it over the top of the pie.

$2.10

per serve Golden syrup apple pie

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April 2014 super food ideas

35

WorldMags.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, finely chopped 2cm piece fresh ginger, peeled, cut into thin matchsticks ¹⁄ ³ cup Australian blue gum honey 2 teaspoons vegetable oil 1 teaspoon sesame seeds, toasted 250g pineapple, peeled, cored, finely diced

36 super food ideas

April 2014

1 Lebanese cucumber, quartered, finely diced 2 green onions, thinly sliced ¹⁄ ³ cup fresh coriander leaves 1 Peel and devein prawns, leaving tails

intact. Using a small sharp knife, cut a slit along the back of each prawn, being careful not to cut all the way through. Place prawns in a glass or ceramic bowl. Add garlic, ginger and 1 tablespoon honey. Toss well to coat. Stand for 5 minutes. 2 Meanwhile, place remaining honey and 2 tablespoons cold water in a small pan over medium heat. Bring to the boil.

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ingredients australian produce

WorldMags.net Reduce heat to low. Simmer for 2 minutes. 3 Heat a barbecue or hot plate over medium-high heat. Drizzle with oil. Cook prawns for 2 minutes each side or until charred and prawns are cooked through. Transfer to a bowl. Add sesame seeds and warm honey sauce. Season with salt and pepper. Toss to combine. 4 Combine pineapple, cucumber, green onion and coriander in a bowl. Serve prawns topped with pineapple salad. NUTRITION: (per serve) 986kJ; 3.4g fat; 0.4g sat fat; 22.8g protein; 28.3g carbs; 1.6g fibre; 158mg chol; 441mg sodium.

$4.95

free

per serve

35 mins

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Barbecued honey prawns with pineapple salad

April 2014 super food ideas

37

anzac day cheesecake

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care package

This rich, 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, 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. Place butter, golden syrup and brown sugar in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until melted and smooth. Stand for 2 minutes. Add butter mixture to coconut mixture. Mix well to combine. Stand for 5 minutes. Press mixture over base and side of prepared pan, leaving a 1cm border around top edge of pan. 3 Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating until just combined. Pour mixture into pan, levelling top with spatula. Place pan on baking tray. Bake for 50 minutes or until filling is just set (cake will wobble slightly in the centre). Turn oven off. Cool cheesecake in oven for

1 hour with door slightly ajar. Cool at room temperature. Refrigerate overnight. 4 Meanwhile, make Golden syrup caramel Place butter, brown sugar and golden syrup in a small saucepan over medium heat. Cook, stirring for 5 minutes or until smooth. Stir in cream. Bring to the boil. Simmer for 2 minutes. Remove from heat. Cool for 20 minutes. Transfer to a bowl. Cover. Refrigerate overnight. 5 Remove cheesecake from pan. Stand cheesecake and sauce at room temperature for 10 minutes. Drizzle golden syrup caramel over centre of cheesecake. Serve. NUTRITION: (per serve) 1435kJ; 21.1g fat; 13.8g sat fat; 5.5g protein; 34.2g carbs; 1.2g fibre; 80mg chol; 211mg sodium.

1 Preheat oven to 150˚C/130˚C

fan-forced. Grease and line the base of a 20cm-round (base) springform pan. 2 Combine rolled oats, flour

1

$0.58

per serve

Golden syrup Anzac cheesecake

38 super food ideas

april 2014

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GOLD

It’s a favourite in stir-fries and dressings, but did you know you can also use Red Island Extra Virgin Olive Oil in pastry and dessert? These holidays, 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, delicious, versatile and packed with health benefits, and Australian extra virgin olive oils are among the highest quality in the world. Bursting with flavour, just an extra drizzle over a dish before serving can take a meal from everyday to sensational. GO FOr GOLd If you’re looking for great quality Aussie extra virgin olive oil at a great price, then Red Island Extra Virgin Olive Oil is for you. The warm, sunny Mediterranean-style environment in Southern Australia is ideal for growing rich flavoursome olives. Using the latest technology, 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. In contrast, many

olive oils – labelled simply as ‘Olive Oil’ – have been processed and refined before being shipped to our shores. By purchasing Red Island Extra Virgin Olive Oil you’re getting freshly harvested, unrefined olive oil every time. heaLthy & deLiciOus Natural, cholesterol-free, packed with antioxidants, vitamin E and healthy monounsaturated fats, 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. We’ve put together some fabulous recipes using extra virgin olive oil on the following pages. From savoury tarts to a mouth-watering twist on a traditional Anzac biscuit, you’ll love what you can create with some liquid gold.

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www.redisland.com

WorldMags.net Super ideas

roasted tomato, fetta and asparagus tarts serves 4 prep 20 minutes (plus 30 minutes cooling time) Cook 20 minutes 250g packet truss cherry tomatoes, cut into small portions 1 garlic clove, unpeeled 2 tablespoons red island extra virgin olive oil 1 bunch asparagus, trimmed, cut into thirds ½ cup light spreadable cream cheese 50g reduced-fat fetta, crumbled 1½ tablespoons chopped fresh basil leaves 1 tablespoon lemon juice extra small basil leaves, to serve Extra virgin olive oil pastry ¹⁄³ cup red island extra virgin olive oil 1 egg, lightly beaten ¼ cup chilled water 1 tablespoon lemon juice 2 cups plain flour 1 Make Pastry Whisk oil, egg, water and lemon juice in a jug. Place flour in a large bowl. Make a well. Add oil mixture. Season.

Mix well to combine and knead gently. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes. 2 Preheat oven to 200˚C/180˚C fan-forced. Grease 4, 2cm-deep, 11cm-round (base) fluted loose-based flan tins with olive oil. 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. Trim edge. Prick base with a fork. Repeat with remaining dough. Place tins on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until golden. 3 Meanwhile, 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. dressing Combine Red Island Extra Virgin Olive Oil with balsamic vinegar, a little mustard and a dash of maple syrup. perfect finish Drizzle some Red Island Extra Virgin Olive Oil over barbecued seafood and vegetables just before serving for extra flavour. marinade Add some freshly chopped rosemary and garlic to Red Island Extra Virgin Olive Oil to marinate chicken or lamb. spaghetti Make a quick sauce to serve with spaghetti: gently fry crushed garlic, 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. Remove from heat and toss through ¼ cup each of chopped fresh parsley and basil. Toss through cooked spaghetti and serve with shaved parmesan. sweet times Use Red Island Extra Virgin Olive Oil in place of butter or vegetable or canola oil in muffins,

Bake for 15 minutes, adding asparagus in the last 5 minutes of cooking. 4 Combine cream cheese, fetta and chopped basil in a bowl. Squeeze garlic from skin and add to mixture. Stir well. 5 Carefully remove tart cases from tins. Spoon cream cheese mixture into cases. Top with tomatoes and asparagus. Drizzle with remaining oil and lemon juice. Serve sprinkled with extra basil leaves.

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WorldMags.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, torn 5 long strips orange rind 2 tablespoons orange juice 4 garlic cloves, bruised 8 small pickling onions, halved ¼ cup red island extra virgin Olive Oil 500g chat potatoes extra fresh rosemary, to garnish steamed green beans and roasted chat potatoes, to serve

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1 Preheat oven to 200˚C/180˚C fan-forced. Place chicken, rosemary, orange rind, juice, garlic and onion in a roasting pan. Drizzle with extra virgin olive oil. Season with salt and pepper and roast for 30 minutes. 2 Meanwhile, cook potatoes in a saucepan of boiling water for 8 to 10 minutes or until just tender. Drain and gently crush. Add to chicken and season with sea salt and pepper. Cook for a further 20 to 25 minutes or until chicken is browned and cooked through, basting chicken and potatoes with the extra virgin olive oil. 3 Garnish chicken with extra fresh rosemary and serve with beans, onion and potatoes.

to learn more about red island extra virgin Olive Oil, visit www.redisland.com

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adVertISement

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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, to serve Crumble topping 25g butter, chilled, 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. Grease a 6cm-deep, 20cm-round cake pan with olive oil. Line base and sides with 2 layers of baking paper. 2 Make Crumble topping Rub butter, brown sugar, flour, coconut, ginger and cinnamon together in a bowl. Stir in oats. 3 Whisk oil, eggs, sugar, vanilla and golden syrup in a bowl. Stir in cinnamon, almond meal and flour. Pour mixture into prepared pan. Sprinkle top evenly with crumble. 4 Bake for 1 hour or until a skewer inserted into centre of cake comes out clean. Stand cake in pan for 10 minutes. Turn, top-side up, onto a wire rack. 5 Drizzle cake with extra golden syrup. Serve warm or cold with double cream.

look out for the red Island australian made olive oil bottles in supermarkets and specialty stores around australia.

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Recipe Jo Anne CAlAbriA

photogRaphy Guy bAiley

Styling SArAh o’brien

Food pRepaRation ClAire brookmAn

Recipes to keep your week on track, plus practical pasta to please

Eggplant, pork and fennel rigatoni Serves 4 Prep 10 minutes Cook 20 minutes 1 (280g) eggplant, 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, finely chopped 700g bottle tomato passata 400g dried rigatoni 250g fresh ricotta, crumbled 1 Place eggplant on a plate. Sprinkle with

salt. Stand for 5 minutes. Remove sausage meat from casings (see note). Discard casings. Break sausage meat into small pieces. 2 Rinse eggplant under cold water. Pat dry with paper towel. Heat 2 teaspoons oil in a large frying pan over medium heat. Cook sausage meat for 3 to 4 minutes or until browned and cooked through. Transfer sausage meat to a plate lined with paper towel. Carefully wipe pan clean. Return pan to heat. Spray eggplant with oil. Add

$4.11

per serve

30 mins

Eggplant, pork and fennel rigatoni

eggplant to pan. Cook, stirring, for 2 minutes or until golden. Transfer to a plate. 3 Reduce heat to medium‑low. Add remaining oil to pan. Add onion. Cook, stirring frequently, for 5 minutes or until softened. Add passata and 1 cup cold water. Season well with salt and pepper. Simmer, stirring occasionally, for 10 minutes or until sauce thickens. 4 Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to pan. 5 Add sausage meat and eggplant to tomato mixture. Cook for 1 to 2 minutes

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or until heated through. Add to pasta with half the ricotta. Toss to combine. Divide pasta among bowls. Top with remaining ricotta. Serve. NUTRITION: (per serve) 3176kJ; 29.8g fat; 11.1g sat fat; 32.6g protein; 87.1g carbs; 8.3g fibre; 57mg chol; 2240mg sodium.

cook the sausages whole, then slice diagonally and toss into the tomato sauce in step 3.

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midweek mains

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midweek

meals Plan ahead to make your weekly menu sing with fresh flavours, while still keeping it simple

Recipes Cathie Lonnie Photography Guy Bailey Styling Kristine Duran-Thiessen Food preparation Adam Cremona

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Sunday prep

1 2

Make step 2 of Chicken and prosciutto meatloaf, p48. Cover, refrigerate for up to 1 day. Make yoghurt sauce (step 4) for Sumac lamb with cauliflower fritters, p49. Transfer sauce to an airtight container. Refrigerate for up to 2 days.

3

Make Chicken stroganof, p48, to the end of step 2. Cool. Transfer to an airtight container. Refrigerate for up to 2 days.

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$2.57

per serve 35 mins

$3.65

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, finely chopped ½ small red capsicum, finely chopped 1 egg, 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, to serve 1 Preheat oven to 200ºC/180ºC fan-forced.

Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides of pan with prosciutto slices, slightly overlapping. 2 Combine mince, onion, capsicum, egg, breadcrumbs, chives and 2 tablespoons barbecue sauce in a bowl. Season with salt and pepper. Press meatloaf mixture into prepared pan. Cover with foil. Bake for 25 minutes. 4 Meanwhile, combine tomato sauce, sugar and remaining barbecue sauce in a small 48 super food ideas

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bowl. Carefully turn meatloaf onto a baking paper-lined baking tray. Brush meatloaf with sauce mixture. Bake for a further 15 to 20 minutes or until sauce caramelises and meatloaf is cooked through. Stand for 5 minutes before slicing. Serve meatloaf with steamed potatoes and beans. NUTRITION: (per serve) 2013kJ; 11.9g fat; 3.6g sat fat; 40.6g protein; 49.9g carbs; 5.4g fibre; 138mg chol; 1384mg sodium.

Chicken stroganoff Serves 4 Prep 15 minutes Cook 20 minutes 2 tablespoons olive oil 600g chicken breast fillets, thinly sliced 1 brown onion, thinly sliced 2 garlic cloves, crushed 200g button mushrooms, 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, to serve

Cook, stirring, for 5 minutes or until browned. Transfer to a bowl. 2 Heat remaining oil in pan. Add onion, garlic and mushroom. Cook, stirring, for 5 minutes or until onion is softened and mushroom is browned. Add paprika. Cook, stirring, for 1 minute. Add tomato paste, worcestershire sauce and stock. Bring to the boil. Return chicken to pan. Simmer for 5 to 7 minutes or until chicken is cooked through. 3 Stir in sour cream and spinach. Season with salt and pepper. Cook for 1 to 2 minutes or until heated through. Serve with steamed rice (see note). NUTRITION: (per serve) 2906kJ; 28.9g fat; 14g sat fat; 42.6g protein; 60.4g carbs; 3.8g fibre; 154mg chol; 490mg sodium.

fettuccine or other long, wide pastas.

1 Heat 1 tablespoon oil in a large frying

pan over medium-high heat. Add chicken.

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add greens when returning the chicken to the pan in step 2. Or serve the stroganoff with a crisp green salad.

midweek mains

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Sumac lamb with cauliflower fritters

$3.95

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, lightly beaten ½ medium cauliflower, finely chopped (see note) Olive oil cooking spray 8 (800g) lamb chump chops 1 teaspoon sumac Olive oil, for shallow frying 1 cup plain Greek-style yoghurt Baby rocket and cherry tomatoes, to serve

1 Combine flour, cumin, turmeric and half

the coriander in a bowl. Place egg and ¾ cup cold water in a jug. Whisk to combine. Gradually whisk egg mixture into flour mixture to form a smooth batter. Season with salt and pepper. Stir in cauliflower. 2 Lightly spray a frying pan or chargrill pan with oil. Heat over medium-high heat. Sprinkle lamb with sumac. Season with salt and pepper. Cook lamb for 3 to 4 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. 3 Meanwhile, add enough oil to a large, deep frying pan to come 1cm up side of pan. Heat over medium-high heat. Drop 1 level tablespoon of batter into pan.

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Repeat 3 more times. Cook fritters for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Repeat with remaining batter. 4 Combine yoghurt and remaining coriander in a small bowl. Serve lamb with fritters, yoghurt, rocket and tomatoes. NUTRITION: (per serve) 2436kJ; 33.9g fat; 12.2g sat fat; 42g protein; 26.7g carbs; 3.3g fibre; 157mg chol; 335mg sodium.

the cauliflower, cut into large florets and remove and discard the stems.

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Classic red wine-marinated steak with creamy mash

per serve

$3.90

per serve

Chicken, 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, crushed 1 tablespoon chopped fresh rosemary 1 tablespoon olive oil 4 x 150g beef rump steaks 1kg coliban or sebago potatoes, peeled, chopped ¾ cup buttermilk 25g butter, chopped Olive oil cooking spray Steamed broccoli and baby carrots, to serve 1 Combine wine, garlic, rosemary and oil

in a ceramic dish. Season with salt and pepper. Add steak. Turn to coat. Cover. Refrigerate for 10 minutes. 2 Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 15 minutes or until tender. Drain. Mash potato until smooth. Add buttermilk and butter. Season with salt and pepper. Mash until combined. Cover to keep warm. 50 super food ideas

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3 Lightly spray a barbecue or chargrill

1 Preheat oven to 200ºC/180ºC fan-forced.

pan with oil. Heat over medium-high heat. Drain steak from marinade. Cook for 3 to 4 minutes each side, for medium, or until cooked to your liking. Serve steak with mash, steamed broccoli and carrots.

Lightly spray a large frying pan with oil. Heat over medium-high heat. Cook chorizo and chicken, stirring, for 5 minutes or until browned. Transfer to a bowl. Drain any excess fat from pan. 2 Add butter to frying pan. Cook over medium-high heat for 1 minute or until melted. Add the eschalot, celery and potato. Cook, stirring, for 5 minutes or until browned. Add the flour. Cook, stirring, for 1 minute. Gradually stir in the stock. Bring to the boil. Return the chicken and chorizo to the pan with zucchini and half the thyme. Stir to combine. Remove from heat. 3 Spoon the chicken mixture into four 1½-cup-capacity ovenproof dishes. Combine breadcrumbs, parmesan and remaining thyme in a bowl. Sprinkle over the chicken mixture. Place dishes on a large baking tray. 4 Bake for 15 to 20 minutes or until chicken is cooked through and breadcrumbs are golden. Stand for 5 minutes before serving.

NUTRITION: (per serve) 2199kJ; 19.1g fat; 8.2g sat fat; 42.8g protein; 35g carbs; 8.5g fibre; 110mg chol; 320mg sodium.

Chicken, chorizo and potato gratin Serves 4 Prep 15 minutes Cook 35 minutes Olive oil cooking spray 1 chorizo sausage, cut into 1cm pieces 500g chicken thigh fillets, cut into 3cm pieces 20g butter, chopped 4 eschalots, thinly sliced 2 celery stalks, finely chopped 2 medium desiree potatoes, cut into 1cm pieces 2 tablespoons plain flour 2 cups chicken stock 1 medium zucchini, cut into 1cm pieces 1 tablespoon finely chopped fresh thyme 1 cup fresh breadcrumbs ¹⁄ ³ cup finely grated parmesan

NUTRITION: (per serve) 1944kJ; 22.1g fat; 9.4g sat fat; 36.5g protein; 28.2g carbs; 3.9g fibre; 131mg chol; 1194mg sodium.

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midweek mains

WorldMags.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, crushed 600g lamb mince 1 medium brown onion, finely chopped ¼ cup pine nuts, toasted 1 teaspoon ground allspice 2 tablespoons finely chopped fresh coriander leaves ½ teaspoon sumac Plain yoghurt, Lebanese bread and lemon wedges, to serve 1 Preheat oven to 200°C/180°C fan-forced.

Lightly grease a 19cm x 29cm slice pan. Place burghul in a heatproof bowl. Cover with boiling water. Stand for 15 minutes. Drain through a fine sieve, pressing with the back of a spoon to remove any excess moisture. 2 Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add garlic, 200g of the mince and half the onion. Cook, stirring with a wooden spoon to break up any lumps, for 2 to 3 minutes or until mince has browned. Stir in pine nuts and half the allspice. Season with salt and pepper. Set aside to cool completely. 3 Place remaining mince and onion in a large bowl. Add burghul, coriander, sumac, remaining allspice and 1 cup cold water. Season with salt and pepper. Using clean hands, mix well for 1 to 2 minutes or until combined. Press half the mixture over base of prepared pan. Top evenly with cooked mince mixture. Drop spoonfuls of remaining uncooked mince mixture over filling. Using wet hands, smooth top to enclose filling. Using a wet knife, cut through surface of kibbeh to form diamond shapes. Brush kibbeh with remaining oil. 4 Bake for 20 to 25 minutes or until browned and cooked through. Serve with yoghurt, bread, lemon and salad (see note).

$3.15

per serve

Baked lamb kibbeh

NUTRITION: (per serve) 3397kJ; 35.5g fat; 7.5g sat fat; 45.7g protein; 70.7g carbs; 10.4g fibre; 93mg chol; 656mg sodium.

diced tomato, cucumber, avocado and red onion. Drizzle with olive oil and lemon juice. Top with coriander leaves.

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$2.95

$4.76

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, quartered 1 large zucchini, halved, thinly sliced 1 medium red onion, cut into thin wedges 1 yellow capsicum, cut into 3cm pieces 250g cherry tomatoes 2 garlic cloves, thinly sliced 2 tablespoons olive oil 1 cup quinoa, rinsed 1 teaspoon ground cumin 150g baby spinach ¼ cup red wine vinegar 1 Preheat oven to 200°C/180°C fan-forced.

Lightly grease a large baking tray. Place fennel, zucchini, onion, capsicum, tomatoes and garlic on prepared tray. Drizzle with oil. Toss to combine. 2 Roast for 20 to 25 minutes or until vegetables are tender. Remove from oven. 3 Meanwhile, bring 2 cups cold water to the boil in a saucepan over high heat. Add quinoa and cumin. Reduce heat to low. Simmer, covered, for 10 to 12 minutes 52 super food ideas

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Warm chicken and artichoke pasta salad

or until water has been absorbed and quinoa is tender. 4 Place quinoa in a large bowl. Add roasted vegetable mixture and spinach. Toss gently to combine. Drizzle salad with vinegar. Season with salt and pepper. Toss gently to combine. Serve. NUTRITION: (per serve) 1301kJ; 12.3g fat; 1.6g sat fat; 9.5g protein; 35.2g carbs; 8.8g fibre; 0mg chol; 120mg sodium.

1 Cook pasta in a large saucepan of

boiling salted water, following packet directions, until tender. Drain. Place in a large bowl. 2 Add artichoke, chicken, tomato, fetta, parsley and basil to the hot pasta. Toss gently to combine. 3 Place lemon juice, oil and mustard in a small bowl. Season with salt and pepper. Whisk to combine. Add dressing to salad. Toss gently to combine. Serve.

Warm chicken and artichoke pasta salad

NUTRITION: (per serve) 3188kJ; 30.4g fat; 9.2g

Serves 4 Prep 15 minutes Cook 15 minutes 375g dried rigatoni 340g jar marinated artichoke hearts, drained, quartered 2 cups sliced cooked chicken 200g semi-dried tomatoes, chopped 150g fetta, crumbled 1 cup fresh flat-leaf parsley leaves ¾ cup fresh basil leaves, torn ¼ cup lemon juice 2 tablespoons olive oil 1 teaspoon dijon mustard 2 tablespoons Australian extra virgin olive oil (see note)

88mg chol; 964mg sodium.

sat fat; 37.4g protein; 74.9g carbs; 6.5g fibre;

olive oil production follows strict industry guidelines, guaranteeing its purity and quality. As the oil is cold pressed, it retains all of its nutrients.

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add greens trimmed and halved green beans to the pasta for the last 3 minutes of cooking time.

midweek mains

WorldMags.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, thinly sliced 2 tablespoons lemon juice 100g chargrilled red capsicum, finely chopped 2 tablespoons finely chopped fresh flat-leaf parsley leaves 1 tablespoon chopped fresh tarragon Mixed salad leaves, to serve

Season with salt and pepper. Cook for 3 to 4 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. 2 Meanwhile, melt butter in a large frying pan over medium-high heat. Cook mushrooms for 2 to 3 minutes each side or until tender. Transfer to a plate. Cover to keep warm. 3 Add haloumi to frying pan. Cook for 1 to 2 minutes each side or until golden. Transfer to a plate. Add garlic to pan. Cook, stirring, for 1 minute. Add lemon juice, capsicum, parsley and tarragon. Cook, stirring, for 1 minute. Remove from heat. 4 Place steaks on serving plates. Top with mushrooms and haloumi. Drizzle with capsicum mixture. Serve with salad leaves.

1 Lightly spray a barbecue or chargrill

NUTRITION: (per serve) 1666kJ; 24.4g fat; 13.6g

pan with oil. Heat over medium-high heat. Spread steaks with mustard.

sat fat; 44g protein; 3.8g carbs; 3g fibre; 116mg chol; 839mg sodium.

$4.55

per serve 30 mins

Barbecued steak and mushroom stacks

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midweek mains

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Takes

$3.90

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, thinly sliced 1 long red chilli, thinly sliced 4 x 150g skinless salmon fillets 1 bunch broccolini, trimmed, roughly chopped 440g packet fresh udon noodles 2 small carrots ½ cup fresh coriander leaves 54 super food ideas

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1 Combine stock, soy sauce, mirin, ginger

4 Meanwhile, using a vegetable peeler, cut

and half the chilli in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Add salmon. Cook, covered, for 5 to 7 minutes or until just cooked through. Using a slotted spoon, carefully transfer salmon fillets to a plate. Cover loosely with foil to keep warm. 2 Add broccolini to poaching liquid. Cook, covered, for 1 to 2 minutes or until just tender. Transfer to a plate. Add noodles to liquid. Cook, uncovered, for 2 to 3 minutes or until separated. Drain noodles, reserving 1½ cups poaching liquid. 3 Return reserved liquid to pan over high heat. Bring to the boil. Boil for 2 to 3 minutes or until reduced slightly.

carrots into thin ribbons. Divide noodles among serving bowls. Top with broccolini, carrot and salmon. Drizzle with reduced poaching liquid. Serve topped with coriander and remaining chilli. NUTRITION: (per serve) 1670kJ; 11.7g fat; 2.7g sat fat; 36.6g protein; 35.4g carbs; 3.8g fibre; 78mg chol; 1253mg sodium.

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ingredient sweet Japanese rice wine used for cooking. You can find it in the Asian food aisle of the supermarket.

midweek desserts

Recipes Kim meredith

photogRaphy Andrew Young & guY BAileY

styling SArAh o’Brien & KriStine durAn-thieSSen Food pRepaRation heidi Flett & AdAm CremonA

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$1.77

Spiced pear and ginger cheesecakes

Banana caramel bread and butter puddings

per serve

$1.74

per serve

10 mins

midweek desserts If you’re running late, 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, chopped 1 tablespoon maple syrup 2 teaspoons cinnamon sugar ½ cup thickened cream, whipped Chopped crystallised ginger, to serve 1 Process biscuits until roughly chopped.

Transfer to a bowl. 2 Drain pears, reserving ¹⁄³ cup of syrup. 3 Process cream cheese, maple syrup,

cinnamon sugar and reserved syrup together until smooth and combined. Transfer to a bowl. Fold in whipped cream. 4 Spoon half the chopped biscuit among 4 x 1½-cup-capacity serving glasses. Top with half the cream cheese mixture and

pears. Dollop with remaining cream cheese mixture. Sprinkle with remaining biscuit. Serve topped with crystallised ginger. NUTRITION: (per serve) 2537kJ; 35.7g fat; 23.6g sat fat; 7.5g protein; 65.1g carbs; 2.9g fibre; 95mg chol; 332mg sodium.

Banana caramel bread and butter puddings Serves 4 Prep 3 minutes Cook 7 minutes ½ x 500g loaf banana bread, cut into 2cm pieces 25g butter, 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, to serve

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1 Divide bread among 4 x 1-cup-capacity

greased heatproof, microwave-safe dishes. Drizzle each with melted butter. 2 Whisk eggs, milk, sugar and vanilla together in a bowl. Divide mixture evenly among dishes. Drizzle each with 2 teaspoons toffee sauce. Gently push bread down into egg mixture to cover. 3 Cover each with plastic wrap. Microwave on HIGH (100%) for 6 to 7 minutes or until custard is set (see note). 4 Top puddings with ice-cream and remaining toffee sauce. Dust with icing sugar. Serve. NUTRITION: (per serve) 2223kJ; 27.5g fat; 14.9g sat fat; 12g protein; 59.3g carbs; 1.2g fibre; 177mg chol; 371mg sodium.

microwave oven.

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the

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Originals

Steak and kidney pies

$3.12 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, cut into thin wedges 700g beef chuck steak, trimmed, cut into 3cm pieces 200g lamb kidneys, trimmed, cut into 2cm pieces 2 garlic cloves, crushed ½ teaspoon dried mixed herbs ¼ cup plain flour 2 cups beef stock 1 tablespoon worcestershire sauce 2 sheets frozen shortcrust pastry, partially thawed 1 egg, lightly beaten 1 sheet frozen puff pastry, partially thawed Mixed salad and tomato sauce, to serve

kidney. Cook, stirring occasionally, for 2 to 3 minutes or until browned. Add garlic and mixed herbs. Cook for 1 minute. 2 Add flour. Cook, stirring, for 1 minute. Stir in stock and worcestershire sauce. Cover. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, for 2 hours. Remove lid. Simmer, uncovered, 30 minutes or until beef is tender and gravy has thickened. Cool. 3 Preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven. Grease four 7.5cm (base) pie tins. Cut shortcrust pastry sheets in half diagonally. Line tins with pastry. Trim excess. Spoon cooled filling into cases. Brush edges with egg. Cut puff pastry into 4 squares. Place over filling. Press edges together with a fork to seal. Trim excess. Brush top of pies with egg. Season. 4 Place tins on hot tray in oven. Bake for 20 to 25 minutes or until golden and puffed. Serve with mixed salad and tomato sauce.

1 Heat oil in a heavy-based saucepan over

NUTRITION: (per serve) 3786kJ; 45.4g fat;

medium-high heat. Add onion. Cook for 5 minutes or until softened. Add beef and

16.4g sat fat; 54.3g protein; 65.9g carbs;

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4.3g fibre; 326mg chol; 1680mg sodium.

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variation steps 1 and 2. Preheat oven to 200°C/ 180°C fan-forced. Place baking tray in oven. Grease a 23cm (top) ovenproof pie dish. Line base and side with 1 sheet shortcrust pastry. Trim. Line with baking paper. Fill with ceramic weights or uncooked rice. Bake for 10 minutes. Remove weights. Bake for 10 minutes or until golden. Cool for 20 minutes. Spoon cooled filling into pastry case. Brush edge of case with filling. Trim. Seal edge with fork. Brush with 2 small slits in top for 30 to 35 minutes or until golden and puffed. Stand for 5 minutes. Serve.

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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, finely chopped 2 teaspoons ground cumin 150g packet baby spinach leaves 1½ cups Vaalia natural Low Fat probiotic Yoghurt 80g low-fat fetta, crumbled 2 green onions, trimmed, sliced 2 tablespoons chopped fresh dill pita chips and baby (dutch) carrots, to serve

1 Heat oil in a non-stick frying pan over medium-high heat. Add garlic. Cook for 1 minute or until aromatic. Add cumin and cook for 30 seconds. Add spinach. Cook, tossing the spinach, for 3 minutes or until wilted. Set aside to cool slightly. Finely chop. 2 Combine spinach mixture, yoghurt, fetta, onion and dill in a serving bowl. Season with pepper. Cover and store in fridge for 1 hour to allow the flavour to develop. Serve with pita chips (see note) and baby carrots. Cook’s note: You can serve this with rice crackers for a gluten-free alternative.

be happy on the inside • Creamy and tangy, Vaalia Low Fat Natural Probiotic Yoghurt is great for marinating meat, in salad dressings, sauces or in sweet treats. • It contains a a special combination of three probiotics for a healthy digestive system. • Free from artificial colours, sweeteners and preservatives.

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classic times

Make everyday life a special occasion this season with the Houghton Classic range of refreshingly easy-to-drink wines. Whether it’s a great book, an iconic car or your favourite song, there’s a reason the classics are classics. 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. 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, easy to drink and ideal for every occasion.

The makings of a classic

With a winemaking history going back more than 175 years, Houghton Wines has become a legendary West Australian brand that has well and truly stood the test of time. Houghton White Classic became an enduring best seller after the first vintage in 1937, and has since produced 76 consecutive vintages, an Australian record! The range has since been extended with a selection of easy-to-drink wines for every occasion.

The classic West Australian family

Epitomising Houghton’s trademark vibrant flavours, the Classic range features some standout everyday favourites including the refreshing White Classic, lively Brut-style Sparkling Classic, easy drinking Red Classic and luscious Sweet Classic.

www.houghton-wines.com.au

Enjoy Houghton wines responsibly

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sides pies

$0.87

per serve

Mushy pea mash

pie pals In this, our Australian issue, 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. Drain, reserving ¼ cup stock.

You can dollop them, drizzle

2 Transfer peas to a food processor. 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. Process until almost smooth. Season with salt and pepper. Spoon into a bowl. Drizzle with oil and sprinkle with chilli flakes. Serve. Variation: For a chunky pea mash, transfer cooked peas to a heatproof bowl. Add milk and reserved stock. Mash with a potato masher until combined and roughly mashed.

1 Place stock in a saucepan over

NUTRITION: (per serve) 468kJ; 2.9g fat; 0.4g sat

medium-high heat. Bring to the boil. Add peas. Cook for 5 minutes or until

fat; 7.6g protein; 10.2g carbs; 7.3g fibre; 1mg

Kim

chol; 155mg sodium.

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$1.73

per serve

Garlic mashed potato and gravy

$1.36

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, peeled, chopped 3 garlic cloves, peeled ½ cup light sour cream 50g butter 1 tablespoon olive oil 1 brown onion, halved, thinly sliced 2 sprigs fresh thyme 2 tablespoons plain flour ¼ cup white wine (see note) 1¾ cups beef stock

and half the butter. Mash until smooth. Season with salt and white pepper. Cover to keep warm. 2 Meanwhile, heat oil and remaining butter in a saucepan over medium heat. Add onion. Cook, stirring occasionally, for 20 minutes or until golden and tender. 3 Add thyme. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 4 to 5 minutes or until bubbling and browned. Slowly add wine and stock. Stir until smooth. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 10 minutes or until thickened. Strain gravy through a fine sieve over a jug, if desired. Season with salt and pepper. Serve mash drizzled with gravy.

1 Place potato and garlic in a large

NUTRITION: (per serve) 1646kJ; 20.9g fat; 11.3g

saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Using a potato masher, roughly mash. Add sour cream

sat fat; 9.9g protein; 36.2g carbs; 4.4g fibre;

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37mg chol; 800mg sodium.

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, trimmed Olive oil cooking spray ½ teaspoon sea salt 1 Preheat oven to 200°C/180°C fan-forced. Place walnuts and fennel seeds on a baking paper-lined baking tray. Bake for 5 minutes or until walnuts are golden. Cool. 2 Meanwhile, place cabbage on board, coreside down. Cut into 2cm-thick slices. Place, in a single layer, on a large greased baking tray. Spray well with oil. Season with pepper. Roast 25 to 30 minutes or until golden and tender. 3 Roughly chop walnut mixture. Place in a bowl. Add salt. Stir. Serve cabbage sprinkled with fennel and walnut salt. NUTRITION: (per serve) 453kJ; 4.7g fat; 0.3g

replaced with 1⁄4 cup extra beef stock.

sat fat; 5.5g protein; 6.9g carbs; 8.9g fibre; 0mg chol; 230mg sodium.

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sides pies

$0.91

Crunchy thick-cut potato chips

per serve

$2.20

per serve

free

55 mins

Tomato ‘relish’

4

Crunchy thick-cut potato chips

Serves 4 Prep 20 minutes Cook 45 minutes (plus cooling time) 1.2kg red delight potatoes, peeled Olive oil cooking spray 2 tablespoons self-raising flour ½ teaspoon sweet paprika Sea salt, to serve

Transfer potato to a greased baking tray. Spray with oil. Cool for 10 to 15 minutes. Sprinkle with flour and paprika. Season well with salt and pepper. Gently toss to combine. Spray well with oil. 3 Bake, turning chips and spraying with oil halfway through cooking, for 30 to 35 minutes or until golden and crisp. Serve sprinkled with sea salt. NUTRITION: (per serve) 845kJ; 1.2g fat; 0.1g sat fat; 6.7g protein; 37.7g carbs; 4.4g

1 Preheat oven to 200°C/180°C fan-forced.

Cut potatoes into 1.5cm-thick slices. Cut each slice into 1.5cm-thick chips. Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 3 minutes or until just tender. Drain. 2 Return to pan over low heat. Toss for 30 seconds to 1 minute or until excess liquid has evaporated. Remove from heat.

fibre; 0mg chol; 185mg sodium.

5

Tomato ‘relish’

Serves 4 Prep 10 minutes (plus 30 minutes standing time) Cook 15 minutes ½ small red onion, finely diced 2 tablespoons red wine vinegar 1 teaspoon caster sugar

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1 tablespoon extra virgin olive oil 2 x 250g punnets cocktail truss tomatoes, halved 1 tablespoon fresh oregano leaves 1 Place onion, vinegar, sugar and half

the oil in a bowl. Season with salt and pepper. Set aside for 30 minutes to allow flavours to develop. 2 Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place tomato on tray, cut-side up. Drizzle with remaining oil. Season with salt and pepper. Roast for 12 to 15 minutes or until just softened and lightly caramelised. 3 Transfer tomato to a platter. Spoon over onion mixture. Sprinkle with oregano. Serve. NUTRITION: (per serve) 280kJ; 4.7g fat; 0.6g sat fat; 1.3g protein; 3.7g carbs; 1.6g fibre; 0mg chol; 130mg sodium. April 2014 super food ideas

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COOK YOUR

THING WITH OUR FAMILY THING

It’s a family thing.

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fml fvuie Get hooked on classics from bestrecipes.com.au. Every one’s a winner! Creamy tarragon chicken

2 Add chicken to pan. Cook for 5 minutes.

Recipe #15317 Submitted by Chel085 Serves 4 Prep 15 minutes Cook 25 minutes 1 tablespoon olive oil 4 green onions, sliced 1 garlic clove, 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, to serve

Turn chicken over. Add the wine and bring to the boil. Season well with salt and pepper. Reduce heat to low. Cover with a lid and simmer for 10 to 12 minutes or until chicken is cooked through. Transfer chicken to a plate. 3 Bring sauce in the pan to the boil. Add cream. Stir for 2 minutes or until sauce thickens slightly. Slice chicken and place on serving plates. Spoon sauce over chicken. Serve with steamed beans and roast potatoes (see box, right).

1 Heat oil in a large frying pan over

NUTRITION: (per serve) 2449kJ; 27.3g fat; 10.2g

medium heat. Add onion, garlic and tarragon. Cook, stirring, for 1 minute.

sat fat; 45.9g protein; 28.9g carbs; 5.8g fibre;

This recipe uses dried tarragon but you could use the same amount of fresh tarragon instead. If you prefer not to use wine, you can substitute with chicken stock. For a great five-star recipe, check out Crispy roasted baby potatoes (recipe #8676) to serve with the chicken.

PhotograPhy Craig Wall Styling Jenn TolhursT

Food PreParation Claire Brookman

148mg chol; 185mg sodium.

$3.05

per serve

free

Creamy tarragon chicken

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Beth65

$1.70

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, finely chopped 2 teaspoons curry powder 1 egg, lightly beaten ½ cup milk Mashed potato and steamed broccolini, to serve Sauce ¼ cup brown sugar ½ cup tomato sauce ¼ cup worcestershire sauce 64 super food ideas

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2 tablespoons cider vinegar 2 tablespoons lemon juice 25g butter 1 Preheat oven to 180˚C/160˚C fan-forced.

Grease a 9cm-deep, 11.5cm x 20cm (base) loaf pan. 2 Place mince, breadcrumbs, onion, curry powder and egg in a bowl. Season with salt and pepper. Mix well to combine. Gradually stir in milk and ¹⁄³ cup cold water until well combined. Spoon mixture into prepared pan, pressing with the back of spoon to level. Cover with foil. Bake for 30 minutes. 3 Meanwhile, make Sauce Place brown sugar, 1 cup cold water, tomato sauce,

worcestershire sauce, vinegar, lemon juice and butter in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. 4 Remove foil from pan. Carefully drain and discard pan juices. Pour sauce over meatloaf in pan. Return to oven. Bake for 35 minutes, basting meatloaf with sauce, or until meatloaf is browned and cooked through. Stand in pan for 5 minutes. 5 Carefully strain sauce into a heatproof jug. Transfer meatloaf to a plate. Serve meatloaf, sliced, with sauce, mashed potato and steamed broccolini. NUTRITION: (per serve) 2290kJ; 22g fat; 11.1g sat fat; 44.5g protein; 41g carbs; 3.2g fibre; 138mg chol; 716mg sodium.

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$3.12

per serve

Cottage pie

Annab

Cottage pie

1 Heat oil in a large, 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 2 celery stalks, diced 1 carrot, diced 1 garlic clove, crushed 750g beef mince 250g button mushrooms, sliced 310g can corn kernels, 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, peeled, chopped 350g pumpkin, peeled, chopped 30g butter, chopped

over medium-high heat. Add onion, celery and carrot. Cook, stirring, for 5 minutes or until onion is softened. Add garlic. Cook for 1 minute. 2 Add mince. Cook, stirring with a wooden spoon to break up lumps, for 8 minutes or until browned. Add mushroom, corn, tomato paste, worcestershire sauce, apera, parsley and thyme. Stir well to combine. 3 Blend cornflour with 2 tablespoons stock in a jug. Stir in remaining stock. Add to mince mixture. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 25 minutes, stirring occasionally. 4 Meanwhile, make Topping Preheat oven to 180˚C/160˚C fan-forced. Cook potato and pumpkin in a saucepan of boiling water, for 10 minutes or until potato is tender. Drain. Return to pan over low heat. Add butter. Season with salt and pepper. Mash until smooth.

capacity ovenproof dish. Dollop with topping. Bake for 40 to 45 minutes or until topping is golden. Stand for 5 minutes before serving.

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NUTRITION: (per serve) 2057kJ; 21.1g fat; 8.2g

Kim says:

The addition of pumpkin in the topping gives it a lovely sweet flavour. You could make cute individual pies that the kids will love by spooning the mixture into six 1½-cup-capacity ovenproof dishes.

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Quiche Lorraine

$1.40

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, chilled, chopped ¹⁄ ³ cup milk 1 egg Salad, to serve Filling 2 teaspoons olive oil 6 middle bacon rashers, trimmed, diced 3 green onions, 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. With motor operating, gradually add milk and egg until mixture just comes together. 2 Turn dough onto a lightly floured surface. Roll out until 3mm thick and large enough to line base and side of prepared dish. Press dough into dish. Trim edge. Refrigerate while preparing filling. 3 Make Filling Heat oil in a frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 to 6 minutes or until golden. Transfer to a plate lined with paper towel. 4 Combine bacon, onion and tasty cheese in a bowl. Place in prepared dish. Whisk eggs and cream together in a bowl. Season with salt and pepper. Pour over bacon mixture. Sprinkle with parmesan. 5 Bake for 50 minutes to 1 hour or until pastry is golden and filling has set. Stand for 10 minutes. Serve with salad.

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

NUTRITION: (per serve) 1907kJ; 24.6g fat; 12.4g

Place a baking tray in oven. Grease a 24cm (top) pie dish. Using a food processor,

sat fat; 24.1g protein; 33g carbs; 2.8g fibre;

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217mg chol; 1026mg sodium.

WorldMags.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.

recommends Bulla’s Cooking light thickened cream is made with heating in mind, so it won’t split or curdle when you heat it.

WorldMags.net Slow-cooked boneless leg of lamb

3 Serve lamb, sliced, 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, peas and cauliflower, to serve

NUTRITION: (per serve) 2638kJ; 24.6g fat; 9.4g

1 Place rosemary in the bowl of a 5.5-litre

slow cooker. Add stock to bowl. 2 Rub mustard and honey all over lamb.

Place on rosemary. Season with salt and pepper. Cover. Turn slow cooker on low. Cook for 8 hours, turning halfway through cooking, or until lamb is tender.

steamed carrots, peas and cauliflower.

I followed the variation from a bestrecipes.com.au member and cooked the lamb on a bed of rosemary instead of chopping it. I also added stock to create a delicious sauce, as a commenter suggested. The vegies get a bit of extra flavour that way.

$5.67

per serve

Chrisd

Slow-cooked boneless leg of lamb

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$0.85c 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, hulled, sliced 1 banana, sliced 2 passionfruit, halved

1 Preheat oven to 120˚C/100˚C fan-forced.

4 Using an electric mixer, beat cream until

Using a pencil, mark a 20cm circle on a sheet of baking paper. Line a baking tray with the baking paper, pencil-side down. 2 Using an electric mixer, beat egg whites just until firm peaks form. Gradually beat in sugar, 1 tablespoon at a time, until sugar is dissolved after each addition. Add cornflour, vanilla and vinegar. Beat for 30 seconds. Spoon meringue onto prepared tray, using circle as a guide. Smooth edges using a spatula. 3 Bake for 1½ hours or until firm but not browned. Turn oven off. Cool in oven, with door ajar, for 1 hour. Cool completely at room temperature.

firm peaks form. Dollop onto pavlova. Top with strawberries and banana. Drizzle with passionfruit. Serve. NUTRITION: (per serve) 921kJ; 8.8g fat; 5.4g sat fat; 2.9g protein; 32.3g carbs; 1.4g fibre; 26mg chol; 37mg sodium.

recommends The new Bulla Whipping Cream is made to whip faster and hold its peaks longer than regular cream. It whips up in 90 seconds!

Whip up your family thing in less than 90 seconds WorldMags.net

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It’s a family thing.

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healthy Kid-friendly muffins and oh-so-easy pancakes

Banana, carrot and cinnamon muffins Makes 10 muffins Prep 25 minutes Cook 17 minutes 1 medium ripe 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.

Line 10 holes of a 12-hole, ¹⁄³-cup-capacity muffin pan with paper cases. 2 Using an electric mixer, beat banana, eggs, oil, buttermilk, sugar and vanilla bean paste on high speed for 1 to 2 minutes or until creamy. 3 Sift flour and cinnamon over the banana mixture. Add carrot. Fold until just combined. 4 Spoon mixture evenly among paper cases. Sprinkle with pumpkin seeds. Bake for 15 to 17 minutes or until muffins spring back when lightly touched. Stand muffins in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

$0.54 each

42 mins

NUTRITION: (each) 857kJ; 8.3g fat; 1.4g sat fat; 4.4g protein; 27.8g carbs; 1.8g fibre; 32mg chol; 126mg sodium. Banana, carrot and cinnamon mufns

freezer tip to 3 months. Pack them still frozen in a lunchbox and they should thaw out by lunchtime.

storage tip Store muffins in an airtight container for up to 3 days. If desired, warm in a 160°C/140°C fan-forced oven for 10 minutes before serving.

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WorldMags.net Creamy chicken and mushroom pancakes

$2.60

per serve

flip out! Turn a breakfast favourite into a fun dinner option. 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, melted Filling 20g butter 1 small brown onion, finely chopped 150g button mushrooms, sliced 2 tablespoons plain flour ¾ cup pure cream 72 super food ideas

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½ cup salt-reduced chicken stock 1½ cups shredded cooked chicken 2 tablespoons chopped fresh flat-leaf parsley leaves, plus extra to serve ¹⁄ ³ cup finely grated parmesan 1 Combine flour and a pinch of salt in a

bowl. Make a well in centre. Whisk milk and eggs in a jug. Pour milk mixture into flour mixture. Whisk until smooth. 2 Heat an 18cm-round (base) non-stick frying pan over medium heat. Brush pan with a little melted butter. Pour ¼ cup batter into pan. Swirl to cover base.

Cook for 2 to 3 minutes or until bubbles appear on surface. Turn and cook for 2 minutes or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter to make 8 pancakes. 3 Make the Filling Melt the butter in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add mushroom. Cook, stirring occasionally, for 5 minutes or until mushroom is tender. Add flour. Cook, stirring, for 1 minute. Reduce heat to low. Gradually stir in cream and stock. Bring to a simmer. Add chicken. Cook, stirring occasionally, for 5 minutes or until slightly thickened and chicken is heated through. Remove from heat. Stir in parsley. Cool for 5 minutes. 4 Preheat grill to medium-high. Place 1 pancake on flat surface. Top with ¼ cup filling. Roll up to enclose filling. Place in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with remaining pancakes and filling. Top with cheese. Grill for 5 minutes or until cheese is melted and golden. Serve sprinkled with extra parsley. NUTRITION: (per serve) 2630kJ; 39.2g fat; 22.7g sat fat; 29g protein; 38g carbs; 2.9g fibre; 218mg chol; 450mg sodium.

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, melted ¾ cup béchamel sauce (see note) ¾ cup grated pizza cheese 2 tablespoons chopped fresh chives Filling 20g butter 2 medium potatoes, peeled, cut into 1cm pieces 200g butternut pumpkin, peeled, cut into 1cm pieces 1 medium zucchini, cut into 1cm pieces ¼ small cauliflower, cut into small florets ½ cup chicken stock ½ cup tomato passata

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savoury pancakes kids

WorldMags.net

$2.22

per serve

30 mins

1 Combine flour and a pinch of salt in a

bowl. Make a well in centre. Whisk milk and eggs in a jug. Pour milk mixture into flour mixture. Whisk until smooth. 2 Heat an 18cm-round (base) non-stick frying pan over medium heat. Brush pan with a little melted butter. Pour ¼ cup batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until bubbles appear on surface. Turn and cook for 2 minutes or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter to make 8 pancakes. 3 Make Filling Melt butter in a large frying pan over medium-high heat. Add potato

and pumpkin. Cook, stirring, for 3 to 4 minutes or until lightly browned. Add zucchini and cauliflower. Cook, stirring occasionally, for 3 minutes. Add stock and passata. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 5 minutes or until stock has evaporated and vegetables are tender. Remove from heat. Cool for 5 minutes. 4 Preheat oven to 180ºC/160ºC fan-forced. Place 1 pancake on a flat surface. Top with ¼ cup filling. Fold sides of pancake over to enclose filling and form a square parcel. Place in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with remaining

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Chunky vegetable pancake parcels

pancakes and filling. Drizzle béchamel sauce over parcels and sprinkle with cheese. Bake for 5 to 10 minutes or until heated through and cheese is golden. Serve parcels sprinkled with chives. NUTRITION: (per serve) 2222kJ; 26.7g fat; 13.5g sat fat; 21.4g protein; 50g carbs; 5g fibre; 143mg chol; 787mg sodium.

béchamel sauce available in the pasta sauce aisle of the supermarket.

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savoury pancakes kids

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$2.10

per serve

$3.45

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, melted 1 cup grated mozzarella 150g shaved leg ham, shredded 225g can pineapple pieces, drained 1 Combine flour and a pinch of salt in a

bowl. Make a well in centre. Whisk milk and eggs in a jug. Pour milk mixture into flour mixture. Whisk until smooth. 2 Heat an 18cm-round (base) non-stick frying pan over medium heat. Brush pan with a little melted butter. Pour ¼ cup batter into pan. Swirl pan to cover base. Cook for 2 to 3 minutes or until bubbles appear on surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter to make 12 pancakes. 3 Preheat grill to medium-high. Line a large baking tray with foil. Place 1 pancake on prepared tray. Sprinkle with 1 tablespoon cheese. Top with another pancake and 1 tablespoon cheese. Top with another 74 super food ideas

april 2014

pancake to make a stack of 3 pancakes. Top with ¼ of the ham and pineapple. Sprinkle with 1 tablespoon cheese. Repeat to make 4 stacks of pancakes. 4 Grill pancake stacks for 5 minutes or until cheese is golden. Serve. NUTRITION: (per serve) 2091kJ; 18.9g fat; 10.7g sat fat; 28.1g protein; 52.6g carbs; 2.9g fibre; 151mg chol; 879mg sodium.

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, melted 1 large avocado, mashed 1 medium tomato, finely chopped 1 tablespoon lime juice ¼ cup sour cream Extra fresh coriander leaves, to serve

breaking up mince with a wooden spoon, for 5 minutes or until browned. Add seasoning mix. Cook, stirring, for 1 minute. Add ¾ cup cold water. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 5 minutes or until mixture is thick. Remove from heat. Cover to keep warm. 2 Meanwhile, combine flour and a pinch of salt in a bowl. Make a well in centre. Whisk milk and egg in a jug. Pour milk mixture into flour mixture. Whisk until smooth. Stir in half the chopped coriander. 3 Heat a large non-stick frying pan over medium heat. Brush pan with a little melted butter. Pour ¹⁄³ cup batter into pan. Swirl pan to cover base. Cook for 3 to 4 minutes or until bubbles appear on surface. Turn. Cook for 2 to 3 minutes or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter to make 4 pancakes. 4 Combine avocado, tomato, lime juice and remaining coriander in a bowl. Place pancakes on plates. Top with mince mixture, guacamole and sour cream. Serve topped with extra coriander. NUTRITION: (per serve) 2399kJ; 34.1g fat;

1 Lightly spray a medium frying pan with

14.8g sat fat; 31.6g protein; 32.3g carbs;

oil. Heat over high heat. Add mince. Cook,

4g fibre; 136mg chol; 965mg sodium.

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gluten-free baking

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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, 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. Cook, stirring, for 3 to 4 minutes, or until melted. 3 Combine flour, quinoa flakes, coconut, almonds and sugar in a large bowl. Add butter mixture and hot water. Stir with a wooden spoon until combined. Set aside for 5 minutes. 4 Roll level tablespoonfuls of mixture into balls. Place on trays, 4cm apart. Flatten slightly with a fork. Bake for 15 minutes, swapping trays halfway through cooking, or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve. NUTRITION: (each) 541kJ; 7.6g fat; 4.7g sat fat;

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

1.2g protein; 14.3g carbs; 1g fibre; 8mg chol;

Line 2 baking trays with baking paper.

93mg sodium.

$0.28 each

free

Gluten-free quinoa Anzac biscuits

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75

DINNERTIME!

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AUSTRALIA’S FAVOURITE CHEFS MAKE DINNER FOR THE STARLIGHT CHILDREN’S FOUNDATION A GREAT GIFT IDEA!

Only $29.95 )

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Beautiful modern design. Over 80 recipes and more than 150 pages.

LIMITED EDITION COOKBOOK TO SUPPORT SERIOUSLY ILL CHILDREN Includes family friendly recipes from over 50 chefs including Adriano Zumbo, Matt Preston, Guy Grossi, Karen Martini, Maggie Beer, Peter Gilmore, Neil Perry, Matt Moran and many more! Starlight receives no government funding. Your cookbook purchase will help make a diference to the hospital experience for sick kids who need it most. Impacting the lives of over 130,000 children and their families every year, Starlight is the only children’s charity to have a permanent presence in every major paediatric hospital in Australia.

HURRY, DON’T MISS OUT! Available wherever books are sold or buy nowWorldMags.net at shop.starlight.org.au

WorldMags.net A Sunday roast to make you the hostess with the mostest, plus decadent chocolate!

1 Grease a 6cm-deep, 23cm (base)

Makes 16 Prep 15 minutes (plus standing time) Cook 30 minutes 7g sachet dry yeast 1 cup milk, warmed ¼ cup raw caster sugar 3 cups plain flour ¼ cup cocoa powder 1½ teaspoons mixed spice 60g butter, chilled, chopped 1 egg, 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. Place yeast, milk and 1 tablespoon sugar in a bowl. Whisk to dissolve yeast. Cover. Set aside in a warm place for 10 minutes or until foamy. 2 Sift flour, cocoa and mixed spice into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in the centre. Add yeast mixture, egg and remaining sugar. Stir to combine. Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size. 3 Punch dough down. Turn onto a floured surface. Knead for 5 minutes or until smooth. Add the combined choc chips. Knead to combine. Roll into 16 equal-sized balls. Place in prepared pan. Cover. Set aside in a warm place for 30 minutes or until dough has almost doubled in size.

4 Meanwhile, preheat the oven to

200°C/180°C fan-forced. 5 Make Paste for crosses Combine

flour, sugar and 2 tablespoons of cold water in a bowl. Spoon the paste into a snap-lock bag and seal the bag. Snip 1 corner from bag. Pipe crosses onto the top of each bun. Bake for 10 minutes. Reduce heat to 180°C/160°C fan-forced. Cook for a further 20 minutes or until the buns are golden-brown and cooked through. 6 Make Glaze Sprinkle gelatine and sugar over boiling water in a heatproof jug. Stir with a fork until gelatine has dissolved. Turn buns, top-side up, onto a wire rack. Brush tops with gelatine mixture. Cool. Serve. NUTRITION: (each) 867kJ; 7g fat; 4.2g sat fat; 5g protein; 30.4g carbs; 1.2g fibre; 20mg chol; 49mg sodium.

Recipe Claire Brookman

photogRaphy andrew Young Styling Sarah o’Brien

Food pRepaRation heidi Flett

Triple-choc hot cross buns

$0.35 each

Triple-choc hot cross buns

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$6.16 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, skin-side down. Sprinkle evenly with oregano, thyme and salt. Season well with pepper. 3 Bake tomatoes for 1½ hours. Turn. Bake for 1 hour. Turn tomatoes. Bake for a further 4 hours or until tomatoes have collapsed and dried out, swapping trays after 2 hours (see note). Stand for 30 minutes to cool. 4 Transfer to an airtight container. Pour over enough oil to cover tomatoes. Seal. Refrigerate and use within 2 weeks.

1 Preheat oven to 120˚C/100˚C fan-forced.

Line 2 large baking trays with baking paper. Place a wire rack onto each tray. 2 Cut tomatoes in half lengthways. Using a small sharp knife, remove core and seeds. 78 super food ideas

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too much liquid, turn them over for 30 minutes of cooking time to drain.

homemade favourites

WorldMags.net Pork and fennel sausages

2 Divide mince evenly into 8 portions.

Makes 8 Prep 20 minutes Cook 12 minutes ½ teaspoon fennel seeds 1 small brown onion, chopped 2 garlic cloves, 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, thin sausage shape. Roll each sausage up in a piece of plastic wrap, twisting the ends to seal tightly. 3 Bring a large deep frying pan of water to the boil. Add half the sausages, in plastic. Cook for 2 to 3 minutes, turning, until mince changes colour. Carefully remove from pan. Cut plastic from sausages and discard. Repeat with remaining sausages. 4 Heat oil on a barbecue hotplate or frying pan over medium-high heat. Cook sausages, turning, for 5 minutes or until browned and cooked through.

1 Using a food processor, process the

fennel seeds, onion, garlic, paprika, salt and parsley until finely chopped. Season with pepper. Add mince. Process until just combined.

NUTRITION: (each) 543kJ; 8.2g fat; 2.7g sat fat; 13.3g protein; 0.5g carbs; 0.4g fibre;

mince rather than lean mince, because the fat in it helps prevent the sausages from drying out during cooking.

variation 500g regular beef mince (see note), 1 brown onion, 2 garlic cloves, 1 teaspoon paprika, 2 tablespoons fresh basil leaves, 1/2 teaspoon dried oregano and 1/2 teaspoon sea salt together in a food processor. Season with pepper. Follow the recipe from step 2.

34mg chol; 99mg sodium.

$0.98 each

free

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Pork and fennel

Takes 32 mins

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budget

$0.15 per cup

ingredients

Ginger beer

Ginger beer

1 Make Starter Place yeast, sugar, ginger and

Refrigerate. Use within 2 weeks.

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, strained

warm water in a jar. Whisk with a fork to dissolve yeast. Cover with a tea towel. Set aside overnight at room temperature. Stir in 1 teaspoon extra sugar and ½ teaspoon extra ginger. Cover with tea towel. Stand overnight. Repeat process with remaining extra sugar and ginger for the next 3 days. 2 Make Ginger beer Place sugar and 3.75 litres cold water in a large saucepan. Stir over medium-high heat until sugar dissolves. Stir in lemon juice. 3 Line a fine sieve with muslin. Strain yeast mixture (see notes). Stir into warm sugar syrup. Divide mixture among three 2-litre-capacity plastic bottles (see notes). Seal. Set aside in a cool place for 3 to 4 days.

NUTRITION: (per cup) 728kJ; 0.02g fat;

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0g sat fat; 0.05g protein; 45.3g carbs; 0.04g fibre; 0mg chol; 0.2mg sodium.

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• Keep the paste that’s left in the muslin to use as another starter. • When flling bottles, leave a space of about 5cm from the top of the bottle to allow the ginger beer to expand. Use plastic bottles to prevent the bottles from breaking. • Open the bottles every couple of days to ease the pressure build-up.

homemade favourites

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next month

Pasta lovers rejoice! Our May issue’s packed with easy recipes to thrill the whole family. • 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, 2 teaspoons ground ginger and a 5cm piece fresh ginger, peeled and sliced, in a large glass bowl. Add 1.5 litres boiling water and 1⁄4 cup lemon juice. Stir to dissolve sugar. Stand for 10 minutes. Add 1 teaspoon dry yeast. Whisk to dissolve. Cover loosely with plastic wrap. Stand overnight at room temperature. Line a fine sieve with muslin. Strain mixture through muslin into a large jug. Discard solids. Pour mixture into a 2-litrecapacity plastic airtight bottle. Seal. Refrigerate until chilled. Serve ginger beer as is, or topped with chilled soda water. Use within 1 week.

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, valued at $116.90 each! To win, tell us, in 25 words or less, your favourite creative flavour combo with a fizzy drink. To enter the competition, email your answer, with your full name, address and phone number to sficompetitions@ news.com.au, with ‘SodaStream’ in the * for terms and conditions. privacy notice.

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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. Whether you’re serving up a fabulous dessert or salad, or displaying a beautiful pavlova, these ceramic dishes with stands make an elegant centrepiece for the table.

Pasta pronto The Smart Pasta range offers cholesterol-lowering and Visit vettapasta.com.au.

Fun on the run Mamee’s Little Monster Snacks are just the thing for hungry kids aged one to five. 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, which makes it perfect for entertaining, or when you need to get dessert on the table fast. It’s divine dolloped over a pavlova or served with cakes or scones. Visit bullacream.com.au.

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WorldMags.net time plan 1 day ahead

Make Mango and passionfruit trifle cake.

4 hours ahead

Make Lemon myrtle dampers. Make Beer-baked sweet onions. Make Roast potato and pea salad to the end of step 2.

2 hours ahead

Make Honey-glazed lamb with mint and macadamia crumble.

Sunday best Get your family together for a classic Sunday roast with a twist. 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.

Just before serving

Complete Roast potato and pea salad.

$1.38

per serve

Roast potato and pea salad

$0.83

per serve

$1.81

per serve

25 mins

Oven-roasted tomatoes with wild herb salt

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entertaining sunday roast

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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

$0.30 per roll

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$4.50

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) 1.8kg leg of lamb ¹⁄ ³ cup honey ¼ teaspoon dried mint leaves ½ cup macadamia nuts, roughly chopped 2 teaspoons extra virgin olive oil 2 middle bacon rashers, trimmed, finely chopped 2 tablespoons plain flour 2 cups chicken stock 2 tablespoons chopped fresh mint 86 super food ideas

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

Lightly grease a large, flameproof roasting pan. Place lamb in pan. Place honey and dried mint in a small bowl. Stir well to combine. Brush half the honey mixture all over lamb. Season with salt and pepper. 2 Roast lamb, basting with the remaining honey mixture every 20 minutes, for 1 hour 30 minutes for medium or until cooked to your liking. Transfer lamb to a plate. Cover loosely with foil. Stand for 15 minutes. 3 Meanwhile, heat a frying pan over medium heat. Cook macadamias, stirring occasionally, for 4 to 5 minutes or until toasted. Transfer to a bowl. Add oil to pan. Increase heat to medium-high. Cook bacon,

stirring occasionally, for 3 to 4 minutes or until golden and crisp. Add to macadamias in bowl. Season with salt and pepper. 4 Skim fat from roasting pan, leaving ¼ cup juices in pan. Place pan over high heat. Add flour. Cook, stirring, for 3 to 4 minutes or until bubbling. Slowly add stock, stirring until smooth. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened. Season with salt and pepper. 5 Toss fresh mint through macadamia mixture. Sprinkle over lamb. Serve lamb sliced and drizzled with gravy. NUTRITION: (per serve) 2315kJ; 35.1g fat; 11.5g sat fat; 40.8g protein; 20.5g carbs; 1g fibre; 137mg chol; 800mg sodium.

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entertaining sunday roast

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Beer-baked sweet onions

Oven-roasted tomatoes with wild herb salt

Honey-glazed lamb with mint and macadamia crumble

Roast potato and pea salad

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WorldMags.net $0.83 per serve

Beer-baked sweet onions

$1.81

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, 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.

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

Trim the base of 1 onion to sit flat. Using a small sharp knife, cut a cross in the top of onion. Using the knife, carefully open up the top of the onion and insert 1 bay leaf. Place in a roasting pan. Repeat with remaining onions and bay leaves. 2 Drizzle each onion with 1 tablespoon beer. Season with salt and pepper. Cover pan tightly with foil. Roast for 1 hour or until onions are tender, drizzling with remaining beer halfway through cooking. 3 Remove foil. Roast onions for a further 10 minutes or until skins are crisp. Serve. NUTRITION: (per serve) 214kJ; 0.1g fat; 0g sat fat; 1.6g protein; 7.4g carbs; 1.8g fibre; 0mg chol; 54mg sodium.

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Line a large baking tray with baking paper. 2 Place tomatoes, with truss still attached,

on prepared tray. Drizzle with oil. Sprinkle with herb salt. 3 Roast tomatoes for 20 minutes or until just softened and skins are starting to split. Serve. NUTRITION: (per serve) 164kJ; 3.1g fat; 0.4g sat fat; 0.8g protein; 1.5g carbs; 0.9g fibre; 0mg chol; 330mg sodium.

Spirit brand wild herb salt, 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, chilled, chopped ½ teaspoon dried lemon myrtle (see note) ¾ cup milk Extra milk, for brushing Extra plain flour, for dusting Softened butter, to serve 1 Preheat oven to 200¡C/180¡C fan-forced. 2 Lightly grease a baking tray. Sift flour and salt into a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine crumbs. Stir in lemon myrtle. Season with pepper. Make a well in centre of flour mixture. Add milk. Stir to form a soft, sticky dough. 3 Turn dough out onto a lightly floured surface. Knead lightly for 1 minute or until just smooth. Shape dough into 6 balls.

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entertaining sunday roast

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Roast potato and pea salad

$1.38

per serve

$0.30

per serve Lemon myrtle

4 Place on prepared tray. Cut

shallow slits across the top of each ball. Brush with a little extra milk. Dust with a little extra flour. 5 Bake for 15 minutes or until rolls sound hollow when tapped on top. Serve warm or at room temperature with butter. NUTRITION: (per serve) 1355kJ; 16.9g fat; 10.9g sat fat; 6.2g protein; 35.9g carbs; 1.9g fibre;

Spirit brand lemon myrtle, available from Coles supermarkets.

Roast potato and pea salad Serves 6 Prep 15 minutes Cook 1 hour 10 minutes 1kg red delight potatoes, peeled, 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, trimmed ½ cup frozen peas 2 green onions, thinly sliced diagonally 1 Preheat oven to 180°C/160°C fan-forced.

storage tip Make dampers a day ahead and store in an airtight container. Warm in the oven just before serving with the roast lamb.

Grease a large baking tray. 2 Place potato in a large saucepan. Cover

with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 minutes or until potato is almost tender. Drain. Return to pan. Cook, tossing over low heat for 30 seconds or

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until potato is dry and edges are rough. Add flour. Toss to coat. Add 2 tablespoons oil. Toss to coat. Place, in a single layer, on prepared baking tray. Roast for 40 to 50 minutes, turning halfway through cooking, or until golden and tender. 3 Meanwhile, place vinegar, mustard, sugar and remaining oil in a small bowl. Season with salt and pepper. Stir until sugar has dissolved. 4 Bring a saucepan of water to the boil over high heat. Cook sugar snap peas for 3 minutes or until bright green and just tender, adding frozen peas for the last 1 minute of cooking. Drain well. 5 Combine potato, pea mixture and onion in a large bowl. Add dressing just before serving. Toss to combine. Serve immediately. NUTRITION: (per serve) 898kJ; 9.9g fat; 1.3g sat fat; 5.4g protein; 23g carbs; 4.2g fibre; 0mg chol; 65mg sodium. april 2014 super food ideas

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$1.77

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, hulled, thickly sliced 1 Place jelly crystals in a heatproof bowl.

Add boiling water. Stir to dissolve crystals. Stir in 200ml cold water. Refrigerate for 1 hour. Stir in 2 tablespoons passionfruit pulp. Refrigerate for a further 30 minutes or until just starting to set (jelly should 90 super food ideas

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have a thick, syrupy consistency). 2 Meanwhile, combine custard powder,

sugar and ¼ cup milk in a medium saucepan. Whisk until smooth. Add ½ cup cream and remaining milk. Place pan over medium heat. Cook, stirring constantly, for 5 minutes or until custard comes to the boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Cover surface of custard with plastic wrap. Set aside for 15 minutes to cool slightly. 3 Trim dark edges from sponge cakes and discard. Cut 1 sponge cake horizontally into 3 even layers. Use 1½ pieces of cake to line the base of a 7cm-deep, 18.5cm round springform pan, lightly pressing and trimming cake to fit. Reserve remaining pieces of cake. 4 Cut remaining whole sponge in half horizontally. Cut each piece in half lengthways. Cut each piece crossways into 3 pieces (you should have 12 pieces). Line side of pan with 10 pieces of cake (discard 2 remaining pieces), lightly pressing to secure to side of pan. 5 Spoon half the jelly onto the cake

layer in the pan. Freeze for 10 minutes or until just firm. Carefully spoon and spread half the custard over jelly. Freeze for 10 minutes or until just firm. Using a rolling pin, slightly flatten reserved cake pieces. Top custard with remaining cake, trimming to fit. Spoon remaining jelly over cake. Freeze for 10 minutes or until just firm. Carefully spoon and spread remaining custard over jelly. Cover surface with plastic wrap. Refrigerate overnight. 6 Using an electric mixer, beat remaining cream until stiff peaks form. Carefully remove cake from pan and place on a plate. Dollop with whipped cream. Top with strawberries and remaining passionfruit pulp. Serve. NUTRITION: (per serve) 1732kJ; 21.5g fat; 12.5g sat fat; 5.9g protein; 49.4g carbs; 1.2g fibre; 52mg chol; 382mg sodium.

used were 4cm thick, from Woolworths.

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puzzles 1

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9 11

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Crossword

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When the crossword is complete, the coloured boxes spell out a mystery word.

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1 2 3 4 5 6 7 8 10 11 12 14 15 20 21 22

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March issue’s solutions Issue 155, Sudoku (below left). 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, every number from 1 to 9 must appear in a square in every horizontal row, every vertical column and in every 3 x 3 box.

5 8 4 6 3 1 9 7 2

4

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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

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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 ... Thai Tattooing colorant Watch covertly Alas Sinful place, ... of iniquity Requirement Eye lustfully Sponge lightly Amphitheatre centre Corn on the ... Manage, ... 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 ... of Capri

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

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WorldMags.net From the kitchens of Martha Stewart

Baked alaska with chocolate cake and cHOcOlaTe ice-cream, P97

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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, chopped

1 cup thickened cream

150g milk chocolate, chopped

2 tablespoons brown sugar

150g white chocolate, chopped

¼ cup smooth peanut butter

Large pinch of ground nutmeg

1 Place milk and cream in a saucepan over medium-low heat. cook for 2 to 3 minutes or until just heated through (don’t boil). Reduce heat to low. add chocolate. Whisk until melted and combined. cook, stirring, for 5 minutes or until mixture thickens slightly. 2 add peanut butter, whisking until smooth. Serve.

1 Place milk and cream in a saucepan over medium-low heat. cook for 2 to 3 minutes or until just heated through (don’t boil). Reduce heat to low. add chocolate. Whisk until melted and combined. 2 add sugar. Whisk until dissolved. cook, stirring, for 5 minutes or until mixture thickens slightly. Whisk in nutmeg. Serve.

1 tablespoon rum

1 Place milk, coconut milk and cream in a saucepan over medium-low heat. cook for 2 to 3 minutes or until just heated through (don’t boil). Reduce heat to low. add chocolate. Whisk until melted and combined. cook, stirring, for 5 minutes or until mixture thickens slightly. Whisk in rum. Serve. 94 super food ideas

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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. 1 quantity Dark chocolate hot cocoa, or Milk chocolate and peanut butter hot cocoa, or White chocolate hot cocoa with coconut and rum (see recipes opposite)

1 Make Hot cocoa of your choice following instructions opposite. Cool for 10 minutes. 2 Divide cooled mixture evenly among 12 x π-cup-capacity ice-cream moulds. Seal with lids and insert sticks into each mould. Freeze overnight or until firm. 3 Carefully remove ice pops from moulds. Serve immediately.

WhItE chocolate with coconut and rum ICE POP

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MARTHA STEWART

chocolate

WorldMags.net Molten bittersweet chocolate cake

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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. 185g butter, chopped 160g dark chocolate, chopped 5 large eggs, at room temperature ¾ cup caster sugar ½ cup plain flour Pinch of salt

1 Grease and flour eight x 5cm-deep, ƒ-cup-capacity ramekins. 2 Place butter and chocolate in a saucepan over medium-low heat. Cook, stirring, until smooth. 3 Whisk eggs and sugar together in a bowl for 4 minutes or until pale and thick. Sift flour and salt into another bowl. 4 Fold egg mixture into chocolate mixture. Fold in flour. Divide evenly among prepared ramekins until ƒ full. Place on a baking tray. Refrigerate for at least 1 hour (see note). 5 Preheat oven to 200°C/180°C fan-forced. Bake cakes, on tray, for 12 to 14 minutes or until just set. Stand for 3 minutes. Turn onto serving plates. Serve immediately. cook’s note Uncooked cakes can be refrigerated for up to 2 days. hot fudge over vanilla ice-creaM Makes 800ml PreP 5 minutes Cook 8 minutes

Warm, dark fudge is a perfect match for pale scoops of mild vanilla ice-cream. 1¼ cups thickened cream 60g unsalted butter, chopped ²⁄³ cup firmly packed dark brown sugar ½ cup caster sugar ½ cup glucose syrup 1 cup Dutch-processed cocoa powder, sifted ½ teaspoon salt 170g dark chocolate, chopped 2 teaspoons vanilla extract Vanilla ice-cream, to serve

1 Place cream and butter in a saucepan over medium-low heat. Bring to a simmer. Add sugars and glucose. Cook, stirring, for 5 minutes or until sugars dissolve. 2 Whisk in cocoa powder and salt. Add chocolate and vanilla. Stir until melted. Serve immediately over ice-cream.

4 In a clean bowl, beat egg whites on medium-high speed, gradually adding remaining ® cup sugar until soft peaks form. Mix π of the whites into cake batter. Gently fold in remaining whites. baked alaska with chocolate 5 Divide batter between prepared baking cake and chocolate ice-creaM trays. Spread evenly using a spatula. Bake serves 12 for 20 to 25 minutes until cakes are set and PreP 40 minutes spring back when touched. 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. up in a thick layer of meringue, the outside 6 Grease six 9cm-deep, 1π-cup-capacity caramelises and inside remains brilliantly chilly. dishes. Line with plastic wrap, leaving a 4cm 6 cups (1.5 litres) chocolate ice-cream overhang. Place 1 dish on 1 cake and cut Cakes around base to form a round. Repeat, using 2 cups caster sugar remaining cake, to make 18 rounds. Place 1π cups plain flour 1 cake round in the base of each prepared 1 cup Dutch-processed cocoa powder dish, trimming to fit. Spoon π cup 2 teaspoons baking powder ice-cream over cake, smoothing surface to 2 teaspoons bicarbonate of soda level. Top each with another cake round. 1 teaspoon salt Repeat layering with remaining cake 1 cup vegetable oil rounds and ice-cream. Cover with plastic ²⁄³ cup warm water wrap. Freeze for at least 4 hours or overnight. 2 teaspoons vanilla extract 7 Uncover the cakes. Turn out onto a 6 large eggs, at room temperature, separated baking-paper-lined tray. Remove plastic MerINGUe wrap. Freeze cakes until required. 8 large egg whites, at room temperature 8 Preheat oven to 250°C/230°C fan-forced. 2 cups caster sugar 9 Make Meringue Place egg whites, sugar Pinch of cream of tartar and cream of tartar in a heatproof bowl over a saucepan of simmering water. Whisk 1 Preheat oven to 180°C/160°C fan-forced. constantly for 2 minutes or until sugar Grease two 28cm x 36cm baking trays. dissolves and mixture is warm to the touch. Line base and sides with baking paper, Using an electric mixer, beat mixture for extending paper 2cm above edges. 2 Make Cakes Sift 1π cups sugar, flour, cocoa, 5 minutes or until stiff peaks form. 10 Using a spatula, cover each cake baking powder, bicarbonate of soda and salt completely with meringue. Bake for into a bowl. Mix oil, water and vanilla in a jug. 3 Using an electric mixer, beat egg yolks on 2 minutes or until meringue browns lightly. Serve immediately. medium-high speed for 5 minutes or until Cook’s note You can also use a kitchen pale and thick. Reduce speed to low. blowtorch to brown the meringue, Gradually add oil mixture then sugar if you prefer. mixture into yolks. Beat to combine.

cook’s note Sauce can be refrigerated in an airtight container for up to 1 week. Reheat over low heat before using.

As seen in Martha Stewart Living® magazine. Reprinted with permission from Martha Stewart Living Omnimedia, Inc. © (2014) All rights reserved. For more from Martha Stewart visit marthastewart.com.

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the last bite

Inspired by an Aussie favourite, 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, chilled, chopped 1 egg 1½ tablespoons milk 250g dark chocolate, chopped ¾ cup icing sugar mixture ½ teaspoon vanilla extract 220g milk chocolate, chopped 1 Place flour, sugar, cocoa and 125g butter

in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and milk. Process until dough comes together. Turn out onto a lightly floured surface. Knead dough until smooth. Divide

dough in half. Shape into 2 discs. Wrap in plastic wrap. Refrigerate for 30 minutes. 2 Preheat oven to 180°C/160°C fan‑forced. Line 2 large baking trays with baking paper. Roll 1 dough disc between 2 sheets of baking paper until 5mm thick. Using a 4cm‑square cookie cutter, cut out squares (if dough becomes too soft, refrigerate until firm). Place squares, 2cm apart, on prepared trays. Repeat with remaining dough disc to make a total of 50 squares. Refrigerate for 10 minutes or until firm. 3 Bake biscuits, 1 tray at a time, for 7 to 8 minutes. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. 4 Place 50g dark chocolate in a heatproof, microwave‑safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring halfway through with a metal spoon, or until melted and smooth. Cool for 10 minutes. Using an electric mixer, beat icing sugar and remaining butter until light and fluffy. Add vanilla and melted chocolate. Beat until just

combined (don’t overbeat). Sandwich biscuits together using 1½ teaspoons chocolate mixture. Refrigerate 20 minutes. 5 Place milk chocolate and remaining dark chocolate in a heatproof, microwave‑safe bowl. Microwave on MEDIUM (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Place on a wire rack set over a baking tray lined with baking paper. Dip the sides of each biscuit in chocolate mixture and place on rack. Pour 1 tablespoon melted chocolate over each biscuit to cover. Set aside for 1 hour or until set (see note). Serve. NUTRITION: (each) 940kJ; 11.7g fat; 7.3g sat fat; 2.8g protein; 27.8g carbs; 0.8g fibre; 20mg chol; 74mg sodium.

the biscuits in the fridge to set.

$0.54 each

The ultimate chocolate‑filled biscuit

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