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33
Celebrate! Over-the-top
AMAZ ING C AK E ES AND S P AR T TY Y ID E EA S
choccy cakes Cake fakery Space Sp ace party
Plu P luss... MIDWEEK DINNERS MINCE MAINS
6
SPRING SIDES
s e ! e k k a c r r p r p a t S u p i n a i
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a y e r l s 7 u o m a f a
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F O R N U P - U O P E W N A G A G R O R S R S I O N V E
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M I I D DW E D I IN N N E N R E M I IN C N M AI N N S P PR I R I N G N G S I I D DE S E S
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Simple dips ● Spring recipes ● F Fun un cake cake fak fakery ery ● Show-stopping chocolate cakes
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A M C A K A Z I N G E S A P A R I D T Y N D E A S
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contents
September 33
r a t e ! b r le b C e e p o p h e - t o t h
AND CAK E S AN CAK RTY PARTY PA IDEAS IDE AS
e r r- O v e c a k e s c c y y c h o c c h fa k e r r y C a k e fa p a r r t y p a a c e p a S p
C ho co co la l a te te piñ piñat at a a pa p a rt rt y y ca ca ke , p2 p26 6
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K E K M I D W E E D I N N E R S NC E M I NC N S A I N MA M
6
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O R P F O F U E N N - U O P R O W I O N G S I O A V E R
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Cover recipes Piñata party cake and Chocolate piñata party cake Recipes Kim Coverdale Photography Photography Guy Bailey Styling Fiona Sinclair Food preparation Claire Brookman & Amira Georgy
On the cover 32 32 Impress guests with a showstopping chocolate dessert. 84 Kids 84 Kids won’t believe their eyes with these ‘savoury’ cakes. 74 A space party out of this world. 66 Best 66 Best mince recipes ever!
74
Alien invasion
6 This month The Ed’s lunar lunacy.
8 Index What’s cookin’ this month.
52 a ball Having
checkout 11 Checkout Get-ahead baking tips.
12 Your food ideas What’s on your plate?
13 Blast from the past There’s a bear in there!
14 Kim’s kitchen Let’s get this party started!
16 In season – spring Make the season’s best with fresh ideas and recipes.
65
22 Super spy 5 cake mixes, baked and rated!
24 Hidden treasure Our two surprise cover cakes share one secret – lollies inside.
28 Kitchen files Colour your world.
32 The gold standard Over-the-top choc desserts? Tick. Easy to make? Tick!
DIY GF pasta
weekdays 47 Our main of the month Super-easy Italian chicken.
49 Midweek meals 10 time-saving dinners.
58 Goodness me! Nutritious, delicious sides.
62 The originals Two classic recipes for the files.
64 Roll with it… i t… Just because you’re eating gluten-free doesn’t mean you can’t make your own pasta.
66 Best recipes – mince Five fabulous weeknight meals starring our fave and yours.
SEPTEMBER 2014
super food ideas 3
contents
44
Choc and awe!
For Super Food Ideas recipe success: We use Australian standard measures. In liquid measures, 250ml = 1 cup.
Dry ingredients should be 1 measured in level 1 cup, ⁄ 2 cup, 1 1 ⁄ 3 cup and ⁄ 4 cup measures. 1 tablespoon = 20ml (note NZ, US and UK tablespoon = 15ml). 1 teaspoon = 5ml. We use 59g to 60g eggs. We use 1000-watt microwaves, unless otherwise specified. Email questions about our recipes to
[email protected]
Nutrition know-how contains no wheat, oats, rye or barley. low saturated fat, high fibre, lower sodium with heart-friendly fats. low saturated fat,
84 It ’s a pizza
high fibre (not for desserts), lower sodium with lower-GI carbs. contains foods with slowly
cake!
digested carbohydrate(s), which produce a lower rise in your blood sugar level.
saturated fat
must be < 6g; kilojoules < 3000kJ; sodium < 800mg.
contains
> 5g of fibre per main meal.
98
L OW OW FAT FAT
L OW OW SAT SAT FA FATT
L OWE OWER R SOD SODIU IUM M
L OW OW KIL KILOJ OJOU OULL E
Main meal
< 15g
< 6g
< 600mg
< 200 0kJ
Side dish
< 8g
< 3g
< 400mg
< 100 0kJ
Light meal
< 10g
< 4g
< 400mg
< 1500 kJ
< 2g
< 200mg
< 600kJ
Snack/dessert < 5g
Minty morsels
weekend cooking 73 Our sweet of the month
92 Best recipes – dips
It’s a slice! No, it’s fairy bread!
Easy savouries for the parents
Hang on, it’s it ’s gluten free?
at the kids’ party – dip in!
74 Blast off!
98 The last bite
Treat your little aliens to an
Minty morsels of chocolate
intergalactic party! With rocket
cheesecake – I’ll have two!
hot dogs, little green men and a man-on-the-moon cake, the countdown has started!
84 Cake fakery Sssh! It’s pseudo sushi, sham hamburger and a pizza cake.
regulars and competitions 12
Write to us and win!
23 WIN one of two Panasonic Steam Combi Microwaves
prod pr oduct uct of the
month
Perfect Italiano Perfect Bakes
62 WIN a gastronomic holiday for two to the south of France! 72 Supershelf 90 Subscription offer 96 Puzzles 97 Supershelf
h October 2014 issue on sale September 4 (Australia) n e x t m on t h 4 super food ideas
SEPTEMBER 2014
72
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this thi s mo mon nth While assessing the gravity of the themed-party universe I come to realise that it’s just a case of one small step…
ith his fifth birthday just on the horizon, I ask my youngest,
Next, I corner my food team, who have spent years putting into
W
practice my crazy cake ideas (see
Roo, what kind of birthday
theme he would like. “A space party,
the fun fake cakes on page 84 to
Mama.” So far so good, we have one in
appreciate just how well they’re able
this very issue on page 74. “And
to turn loony ideas into reality). We
everyone has to come as a planet.” Tricky,
workshop structure with pieces of
but a bit of papier-mâché and some
wire and polystyrene balls, watch
rings fashioned from clever cardboardery
them fall to the ground and Google
should sort this out. “With a cake of the
some more. Then it’s back to the
solar system.” Stumped. How on earth
drawing board, board, again. And again...
(pardon the pun) will I achieve this? this? First port of call is the internet. Here
I’m still no closer to creating the perfect solar-system cake. It’s not
Editor Rebecca Cox,
[email protected] Food Editor Kim Editor Kim Coverdale, kim .coverdale@new
[email protected] s.com.au Deputy Food Editor Claire Brookman,
[email protected] Art Director Sarah Cooper,
[email protected] Senior Designer Brydie Noonan,
[email protected] Chief sub-editor Cara Zaetta-Thomas,
[email protected] Senior sub-editor Matilda Duffecy,
[email protected] Recipe Analysis Susanna Analysis Susanna Holt Reader & editorial enquiries enquiries Rosalie Gordon,
[email protected] Ph: (02) 8045 4891 Fax: (02) 8062 2884 Advertising sales National Sales Director Paul Blackburn Ph: (02) 8045 4666,
[email protected] Head of Sales & Strategy – Food Nicole Bence Ph: (02) 8045 4935,
[email protected] New South Wales Group Sales Director Belinda Miller Ph: (02) 8045 4651,
[email protected]. Group Sales Director Rachael Delalande Ph: (02) 8045 4657,
[email protected] Group Sales Director Sam Tomlinson Ph: (02) 8045 4676,
[email protected]
I find all manner of square, flat cakes
that I’m giving up, exactly; I’m just
covered cov ered in black icing (not such an
hoping I can convince Roo that he
appetising colour) with badly cut out
shouldn’t be an astronomer astronomer,, that he
Victoria Vic Sales Director Kim Director Kim Carollo Ph: (03) 9292 3204 Group Sales Directors
fondant circles for the planets. There are also wonky layer cakes with rough-hewn
doesn’t need a solar-system cake, but instead should be an astronaut
Sally Paterson Ph: (03) 9292 3217, Astrid White Ph: (03) 9292 3222, Lisa Mikkelsen Ph: (03) 9292 3206
3D circles perched precariously on the
and blast off to the sky in a lunar
edges. Looks like something I made,
module. We have just the cake for
Queensland Queensland Sales Director Rose Wegner Ph: (07) 3666 6915,
[email protected]
and not in a good way.
that on page 82 – a perfectly formed,
South Australia SA Account Manager Maree Maresco Ph: (03) 9292 2749,
[email protected] Advertising Advertising Advertising Advertising
T he f inal f rontier: P lanet cake pops , p81 .
Creative Creative Director Richard McAuliffe Creative Manager Zoe Manager Zoe Tack Copy Editor Brooke Editor Brooke Lewis
Commercial Integration Commercial Integration Manager Nicole Harris, Ph: (02) 8045 4734,
[email protected] Commercial Integration Executive Angela Apostolakis Ph: (02) 8045 4744,
[email protected] Production Director Mark Moes Production Manager Neridah Burke Advertising Production Production Katie Nagy,
[email protected] Marketing Director Diana Kay Brand Manager Renee Gangemi Marketing Assistant Lucy Johnston National Circulation Manager Danielle Manager Danielle Stevenson Group Circulation Manager – Food Sheri Mohamed
on c ake, M an - on-t he - mo ea p l t n a i g e n o p 8 2 – for our ed itor.
Chief Executive Officer Nicole Sheffield Group Publisher – Food Fiona Food Fiona Nilsson Commercial Director Prue Cox
Environment ISO 14001
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[email protected] Email is published by NewsLifeMedia Pty Ltd (ACN 088 923 906), Super Food Ideas is
Double-take cake fakery: Pseudo sushi cakes, p86.
6 super food ideas
SEPTEMBER 2014
2 Holt Street, Surr (ACN y Hills 007 NSW871 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited 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. 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 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 t heir individual circumstances.
Lightly Dried herbs stay fresh for 4 weeks. No waste!
index S L A E M T H G I L 61 & S Carrot and beetroot Rslaw with fennel E dressing T R A T S , S E D I S
60 Chargrilled spring vegetables
Grapefruit and celery salad
B M A L & K R O P 20 , F EBalsamic beef with Ezucchini and bean Bsalad
8 super food ideas
Boeuf bourguignon
Individual meat pies
Japanese-style beef with miso mash and daikon salad
67
19
SEPTEMBER 2014
Spring lamb with skordalia
63 Classic crumbed cutlets
52 Lamb and pine nut meatballs with parsley salad
57 Sticky ribs with ‘dirty rice’
58 Crunchy roast potato and tomato salad
59
62
54
Spaghetti and meatballs
Cob loaf dip
Mandarin asparagus and baby beetroot salad
66
70 Louise’s lasagne
Hummus
Beef and bacon rissoles
92
94
69
50 Ham, mushroom and ricotta calzone
Chunky coriander and cashew dip
61
95 Fetta cheese and herb dip
94
93
Seven-layer dip
68 Gran’s cottage pie
51 Lamb chop and artichoke casserole
55 Thai pork lettuce cups with nam jim
D O O F A E S & H S I F
Y R T L U O P
Hot and sour fish parcels with cucumber salad
Poached salmon with grilled baby cos
S T E E W S 34
98 Choc-mint cheesecake brownie bites
Chocolate and salted peanut caramel layer cake
40 Chocolate coconut ‘Bounty’ tart
D O O F Y T R A P
Chocolate honeycomb roulade with white chocolate sauce
N A I R A T E G E V
Flourless brandy chocolate cake with cherry syrup
76
Sham hamburger cake
Space punch
Mushroom, fetta and mint tart
Planet cake pops
V O C
50 Chunky chicken and corn soup with fried chorizo
A R T X E G N I H T E 64 M O S Gluten-free pasta
44
38 Gooey chocolate lava cake with raspberry sauce
Hazelnut swirl icecream sundae cake
84 It’s a pizza cake
81
E P I C E R R E 88
56
73 Gluten-free fairy bread slice
Meatball meteors
Chicken involtini with soft polenta
36
76
76
47
65
Gluten-free pasta with napoletana sauce
13 Coco Pops bear
Martian crackers
Chicken, apricot and pearl couscous tagine
42
78
Chocolate noodle aliens
54
18
53
82
Man-on-the-moon cake
86 Pseudo sushi cakes
80 Rocket dogs
Piñata party cake and Chocolate piñata party cake
24
26
SEPTEMBER 2014
super food ideas 9
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Supported by
Presented by
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Fresh recipes for spring, colourful kitchen ideas and the best chocolate cakes ever!
Planning a fabulous do or just in the mood to make a celebration cake? Our food editor, Kim, has some top ideas for your show-stopping cakes (see recipes, p32), and some expert get-ahead tips to save your baking bacon! t 8IFO XPSLJOH PVU
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to make, read all the way through the recipes to make sure you have enough time. Some special-occasion recipes need to be started the day before. Cheesecakes, jelly desserts and even the simplest choc-ripple DBLF XPOU CF TFU PS cakey JG ZPV EPOU HJWF JU UIF SJHIU amount of time in the fridge. t #SJOH JOHSFEJFOUT
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eggs to room temperature for maximum volume vol ume and creaminess creami ness in cake batters. t -JLF
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improve when made the day before. Make
the
Flourless
brandy chocolate
cake with cherry syrup (p36) ahead to give you more time on the day. t 'PS
NZ
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sundae cake (p44), make the ice-cream B EBZ BIFBE TP JUT SFBEZ G PS BTTFN CMJOH t *G
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(p36 and p40) practice it the day before. 5IBU XBZ UIFSF XPOU CF BOZ MBTUNJOVUF QBOJD JG JU EPFTOU XPSL PVU
L E P S E R C E I L U J Y H P A R G O T O H P
SEPTEMBER 2014
super food ideas 11
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Like something? Hate something? Cooked something? Took a picture of it? We love all your feedback!
food ideas Proof of the pudding
WINTER WONDER The day I bought the July
When my six-year-old daughter
saw the Toblerone brownie pudding (July, p28) on the July cover, she requested it for our weekly ‘Fancy Dessert Sunday’. All I had to buy was the Toblerone, so it was very pocket-friendly. The pudding was incredibly easy to make (my children enjoyed breaking up the chocolate and burying it in the pudding). The top was chewy, and the centre gooey and luscious. It was sweet, but that’s just how we like our treats. Instead of making the honey nougat ice-cream, we used vanilla ice-cream and custard. It made such a generous serving, I shared it with my neighbours – my
Raelene Risby, via Instagram Creative cook
m i i y ly a m h e f f a m f f or a ll t t h Y u m
I made the Slow-cooker
Linda Anderson, via Instagram
Letters, Locked Bag 5030, Alexandria NSW 2015, or email us at
[email protected]. Letters may be edited. This month’s published readers all receive a copy of Karl Stefanovic’s new cookbook, Karl Cooks ($29.99, ($29.99, Hachette), Hachette), which is full of simple, delicious recipes that anyone can cook.
33
a t e ! le br a C e e
AMAZIN ZING G CAK ES CAK E S AND PAR PA RTY IDEA ID EAS S
t op op h e t Ov er - t h Ov k e s c a ak y c ho cc y c h a k k er y ke f f a Ca C a ke par t y a c c e par S p pa
lu s ... P u EEK DWE MI DW RS NER INNE DIN CE INCE MIN S INS MAIN MA
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NG SPRING SPRI IDE ES SID
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O R P F O F U E N W N - U O P R O I O N R O S R S R A G V E
ly k y d o f w e e k n d h e k i i n j s t t t h i s j u h i i s T h t r r e a a t w e c o u ld e e a a t e e v v e r r y y d a a y y! !
Entries open 17/08/14 and close 03/10/14. Australian residents only. Winners selected 04/10/14 at NewsLifeMedia. Total prize pool com.au. For the NewsLifeMedia Privacy Policy, see p96.
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from May 2011 onwards, for $2.49 on iTunes. Visit appstore.com/superfoodideas.
checkout blast checkout blast from the past
O M R E CIP E S F R
T A U L V T H E
Get your paws on this easy party cake from November 2006. It’s so cute we can hardly ‘bear’ to slice it! Coco Pops bear
Grease 3 x ¹⁄ ³-cup-capacity muffin holes.
Serves 10 Serves 15 minutes (plus Prep 1 hour 15 Prep
2 In
cooling time)
cake mixes following packet directions. Fill muffin holes
Cook 55 minutes Cook
You’ll need a 26cm round cake board.
2 x 340g packets White Wings Classics
R A Z I R U L U A P
N H O J & S N O M I S Y M E R E J , A R A E M ’ O K R A M , Y E L N R A E D N E B
Golden Buttercake cake mix 3 cups Coco Pops
²⁄ ³ full. Spread remaining batter into cake pan. Smooth surface. Bake muffins for
2 blue Smarties
20 minutes and cake for
2 white choc melts 120g packet black licorice strap
50 to 55 minutes or until a skewer inserted into the centre comes out clean. Cool
position as ears. Place third muffin on cake as nose. Spread most of the
1 red Smartie Buttercream icing 250g unsalted butter, at room temperature,, chopped temperature
in pans for 5 minutes. Turn out onto wire racks to cool completely completely.. 3 Meanwhile, make Buttercream icing Using icing Using an electric mixer, beat butter until pale and
icing over top and side of nose and ears. 5 Press Coco Pops over cake, ears and nose. Cover centre of ears with a little more icing, leaving a 1cm border.
3 cups pure icing sugar, sifted 2 tablespoons cocoa powder, sifted 2 to 3 tablespoons milk
fluffy. Add icing sugar, ½ cup at a time, and beat well. Add cocoa powder and beat well. Add enough milk to make icing spreadable.
6 Use
4 Trim
and place on nose. Cut remaining licorice
& N E S D U N K Y H T A K
top of cake to sit flat, then place on
a dot of icing to attach blue Smarties to choc melts and position as eyes. Cut out a triangle from the licorice
1 Preheat
oven to 160°C/140°C fan forced. Grease a 7cm-deep, 20cm round (base)
board. Spread icing over top and side of cake. Trim Trim top of muffins to sit flat. Cut a
into two 10cm-long, thin strips. Position as a mouth. Position red Smartie to make
cake pan. Line base with baking paper.
quarter from 2 muffins and discard, then
a tongue. Serve.
Icing Ici ng on the th e cak c ake e 2004-2010
Y H P A R G O T O H P
A S O R A L Y L I R R I K
a large bowl, prepare
We love a decorated cake at Super Food Ideas, so we thought we’d share a few of our all-time faves
Party pig pi g
Flying rocket
November 2006
September 2010
Sunflower Sunf lower cak c ake e June 2004
the jungl jun gle e
March 2009
E P I C E R
SEPTEMBER 2014 2014 2014 super food ideas 13
checkout food checkout food ed’s picks
od o o F o
s t t e a m ’ s k ! pi c k
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Make biscuits a 3D intergalactic treat ‘Rocket’ cookie cutter $15.95.pack, Visit Visit papereskimo.com.
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14 super food ideas
SEPTEMBER 2014
ipes and Spots’ cupcake stand, $4.95. Visit sweetthem sweetthemes.com.au. es.com.au.
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IN SEASON:
spring
Make the most of spring’s bountiful produce with the freshest ingredients and flavours Recipes & food preparation Claire BrookmanPhotography BrookmanPhotography Guy BaileyStyling BaileyStyling Jenn TolhurstWords TolhurstWords Cara Zaetta-Thomas
D
Similar in appearance to fennel fronds, you can find soft, feathery sprigs of dill
A very good source of vitamin C and fibre, Zucchinis are not only good for you – s Zu asparagus is available year round, but is they’re low in saturated fat and sodium,
in supermarkets throughout the year.
at its best in spring. Look for bright green
and very low in cholesterol – but they’re
With quite a strong flavour, dill should be used sparingly, and is best added to
asparagus with firm, crisp stems and tightly closed tips. Before cooking, remove the
also extremely versatile. Try them roasted or fried, stuffed and baked, or grated
cooked dishes at the end of the cooking time as it loses its potency when heated. Store fresh dill wrapped in damp paper
woody base by snapping the stem rather than cutting it – it should break where it starts to get tough. Asparagus is best stored
into mince mixtures. Choose zucchini with bright, shiny skins, that are between 10 to 15 centimetres in length – they
towel in a plastic bag in the fridge for up to one week.
in a sealed plastic bag in the vegetable crisper in the fridge for up to one week.
do grow bigger, but become seedy, watery and tough.
P :
Lamb, seafood, eggs, potato, cottage or
cream cheese, lettuce.
k s:
P :
Prosciutto or pancetta, eggs, fetta, cheddar cheddar,,
chicken, lemon juice.
Finely chop sprigs, stir into cream cheese,
k s:
Grill trimmed asparagus spears and serve with
P :
Mint, chilli, lemon, ricotta, pine nuts,
prosciutto, basil.
k s:
Halve lengthways, seed, then stuff with a mixture
spread onto mini toasts and top with smoked salmon and a squeeze
shaved prosciutto and gooey poached eggs, or bake into a puff-pastry tart
of ricotta, chilli and herbs. Sprinkle Sp rinkle with breadcrumbs and bake. Or stuff the flowers
of lemon juice.
with grated cheddar.
with goat’s cheese, then batter and deep-fry.
Green beans
Dill
Asparagus
Zucchini
Mint
16 super food ideas ideas SEPTEMBER 2014
in season spring greens
G bs
It’s hard to think of the humble green bean
B bs
Best podded and shelled, broad beans
are best stored uncut in the fridge for
without conjuring up the notion of the
have a slightly buttery, walnut-like
two to three days.
perfect salad Niçoise – crisp green beans, potatoes, salty anchovies, tender tuna,
flavour and go particularly well with mint. They’re great when smashed with
black olives and gooey soft-boiled egg.
peas and mint, or crushed into a pesto.
Vitamin-packed green beans can be used in a multitude of dishes. Choose Choo se beans that
Broad beans also add great texture to soups, stews and risot tos. Store them
are bright green, crisp and firm. Store in
in their pods in a plastic bag in the fridge
a plastic bag in the fridge for up to a week.
for up to one week.
Radishes, red onions,
P :
hazelnuts, sesame seeds, waxy potatoes, butter, olive oil.
k s:
Stir-fry with pork fillet, red
P :
Mint, dill, lamb, peas,
tomatoes, parmesan, fetta, avocado, almonds.
k s:
Place slices of cooked rump
onion, garlic, and soy and oyster sauces. Or serve ser ve steamed or blanched teamed with pan-fried salmon and chives.
steak, broad beans, grated cheddar and tomatoes on flour tortillas. Fold over, then chargrill to make quesadillas.
M
o
We all know that lamb and mint are a
Rich and buttery, with a smooth texture,
P :
Salmon, chicken, crab, prawns, dill, lemon
juice, fetta, fett a, tomato. Combine with red onion,
k s:
tomato, coriander, chilli
and lime to make a chunky salsa.
Ps
Fresh or frozen, these little green bliss balls are a staple of the veg world. They’re great in soups, tossed in salads or served with green beans and sweet corn as a three-veg mix. Fresh peas need to be frozen or used as soon s oon as possible, as they begin converting their sugar into starch as soon as they’re they ’re picked.
P :
Mint, leek, ham, fish,
match made in heaven – think roast lamb
there are very few of us who don’t love
potato, sweet corn,
with mint sauce, or Greek-style lamb with a
avocado. They are a good source of fibre
green beans, or just serve them on their
minty tzatziki. With a distinctive, refreshing flavour, fresh mint is best stored wrapped
and rich in vitamin C – cut in half and remove the seed, then fill with your
own with a big dollop of butter. Mash with fetta, use in
in damp paper towel in a plastic bag in the fridge for up to one week.
favourite ingredients for a healthy lunch option. Whole, ripe avocados
minty pea soups or smash and serve with crumbed fish fingers.
k s:
Lamb, peas, beetroot, pineapple, fetta,
P :
cucumber, chocolate.
k s:
Bake in pasties with onion, peas, thickly
sliced ham and ricotta. Or try in a salad with watermelon and fetta.
Broad beans
Peas
Hass avocado
SEPTEMBER 2014
super food ideas 17
$7.06
per serve
with grilled baby cos
Poached salmon with grilled baby cos
1 Preheat
oven to 200°C/180°C fan-forced.
4
Make Vinaigrette dressing Whisk dressing Whisk
Lightly grease a baking tray. Cut bread into 12 long, thin triangles. Spray with
mustard, vinegar and oil together in a bowl. Season with salt and pepper. 5 Place
2 rye mountain bread wraps
oil. Season with salt and pepper. Bake for 4 to 5 minutes or until golden and crisp.
Olive oil cooking spray ½ cup dry white wine ½ teaspoon black peppercorns
Transfer to a wire rack to cool. 2 Meanwhile, place wine, peppercorns, lemon slices and 1 litre cold water in a
in a bowl. Gently toss to combine. Heat a chargrill pan over medium-high heat. Chargrill cut sides of lettuce for 1 to
1 small lemon, sliced 4 (200g each) salmon fillets, skin on 2 cups (300g) fresh broad beans (see note)
large, deep frying pan over medium heat. Bring to a simmer. Reduce heat to low. Add salmon. Cook, covered, for 10 minutes or
2 minutes or until charred. Transfer to a serving plate. Top with salmon mixture. Serve with crisps.
1 avocado, sliced
until cooked to your liking. Using a spatula,
NUTRITION: (per ser ve) 1911kJ; NUTRITION: 1911kJ; 31.7g fat;
250g baby roma tomatoes, halved 2 tablespoons fresh dill leaves
remove salmon from liquid. Remove and discard skin. Flake into large pieces.
7.4g sat fat; 31.8g protein; 7.3g carbs; 5g
2 cos lettuce hearts, halved lengthways Vinaigrette dressing 2 teaspoons wholegrain mustard 1 tablespoon white wine vinegar
3
2 tablespoons extra virgin olive oil
paper towel. Peel beans and discard skins.
Serves 6 Prep 30
minutes
Cook 20
minutes
18 super food ideas SEPTEMBER 2014
Bring a saucepan of water to the boil over high heat. Add broad beans. Cook for 3 to 4 minutes or until just tender. Drain. Refresh in a bowl of chilled water. Drain. Pat dry with
avocado, tomato, dill, flaked salmon, broad beans and vinaigrette
fresh broad bean pods.
in season spring greens
Spring lamb with skordalia
1 Crush
Serves 4 Serves
oregano, lemon rind and 2 tablespoons
a thick spreadable mash.
Prep 30 minutes (plus 1 hour Prep
oil in a glass or ceramic dish. Add lamb steaks. Turn to coat. Marinate in the fridge
4 Heat
marinating time) Cook 35 minutes Cook
for up to 1 hour.
side for medium, or until cooked to your
6 garlic cloves 2 tablespoons roughly chopped
2 Meanwhile,
bring a large saucepan of water to the boil over high heat. Add peas
liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes. Slice.
and asparagus. Cook for 3 to 4 minutes
5 Combine
2 teaspoons finely grated lemon rind
or until just tender. Using a slotted spoon transfer veg to a bowl of chilled water to
and peas in a bowl. Add parsley and toss with remaining oil and lemon juice. Divide
½ cup extra virgin olive oil
refresh. Drain. Pat dry with paper towel.
skordalia between serving plates. Top
4 lamb leg steaks ½ cup fresh peas (see note)
3 Add
potato and remaining whole peeled garlic cloves to boiling water.
with sliced steak and salad. Serve.
1 bunch asparagus, trimmed,
Cook for 25 minutes or until tender.
5g sat fat; 36 .7g protein; 10.7g 10.7g carbs; 4.8 g
cut into 4cm lengths 1 (250g) large desiree potato 2 tablespoons lemon juice
Drain. Set aside until cool enough to handle. Peel potato. Roughly chop potato and garlic. Press potato and garlic through
fibre; 105mg chol; 105mg sodium.
1 Lebanese cucumber, sliced
a fine sieve into a bowl. Stir in 1 tablespoon
1 bunch radishes, sliced ¼ cup fresh flat-leaf parsley leaves
lemon juice, 2 tablespoons remaining oil and 2 tablespoons warm water, adding
fresh oregano leaves
$4.86
per serve
4 garlic cloves. Combine with
more warm water if necessary to form a chargrill pan over medium-high heat. Cook steaks for 2 to 3 minutes each
cucumber, radish, asparagus
NUTRITION: (per serve) 1712kJ; NUTRITION: 1712kJ; 23.3g fat;
fresh pea pods.
free
Spring lamb with skordalia
SEPTEMBER 2014
super food ideas 19
in season spring greens
$6.46
per serve
Balsamic beef with zucchini and bean salad
Balsamic beef with zucchini and bean salad Serves 4 Serves
1 Place
garlic, vinegar and 2 tablespoons
oil in a glass or ceramic dish. Add steaks. Turn to coat. Cover. Refrigerate for
4 garlic cloves, crushed
up to 1 hour. 2 Meanwhile, using a vegetable peeler, cut zucchini into ribbons. Place in a glass
¹⁄ ³ cup balsamic vinegar ¹⁄ ³ cup extra virgin olive oil
or ceramic bowl. Add beans, lemon zest, lemon juice and remaining oil. Season with
4 (200g each) beef porterhouse steaks 4 zucchini
salt and pepper. Set aside for 30 minutes. 3 Heat a chargrill pan over medium-high
200g green beans, trimmed, halved 1 teaspoon lemon zest 2 tablespoons lemon juice
heat. Cook steaks for 3 to 4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover loosely
¹⁄ ³ cup roughly chopped walnuts, toasted 50g reduced-fat fetta, crumbled ½ cup fresh mint leaves
with foil. Rest for 5 minutes. 4 Add walnuts, fetta and mint to zucchini. Toss to combine. Serve steaks with zucchini
Crusty bread, to serve
and bean salad, and crusty bread.
Prep 20 minutes (plus 1 hour Prep marinating time)
Cook 8 minutes Cook
NUTRITION: (per serve) 3790kJ; 58.5g fat; NUTRITION: fat; 17g 17 g sat fat; 55.9g protein; 35.5g carbs; 8g fibre; 118mg 118mg chol; 580m g sodium.
get more .!)+2! $+'!/ ".+) !*0.!/ċ ++' %* +%(%*# 30!. 1*0%( 0!*!.ċ .%*ċ *ġ".5 0$%*(5 /(%! #.(% * "%*!(5 $+,,! 0+)0+ċ ,++* +2!. .0%$+'!ċ .%66(! 3%0$ .! 3%*! 2%*!#.Č !40. 2%.#%* +(%2! +%( * ".!/$ /%( (!2!/ċ đ 0!) .++(% "(+.!0/ċ .+!// 3%0$ ,.)!/*Č +(%2! +%(Č 0+/0! ,%*! *10/ * ,!!(! #.(% (+2!/ċ +// 0$+1#$ ,/0ċ
TASTE THE DIFFERENCE EVERY TIME WITH WIT H BARILLA BARILL A PAST PASTA A
WHY IS BARILLA SO DI DIFFEREN FFERENT T TO OTH THER ER PASTA?
FROM ITALY TO YOUR TABLE TASTE THE DIFFERENCE EVERY TIME
super spy The latest on what the team’s eating, buying buy ing and loving this month month
i e t st d .. o t . H
It’s not too late to become a Dine at Mine host to raise funds for Camp Quality. Whether you host brunch, a barbie or dinner, guests simply donate what they would have
spent dining out. The campaign runs through August and is a fantastic way to get everyone together to support children with cancer. Register as a host at dineatmine.org.au or call 1300 730 787.
it .C o o ok e d t .. C our own Dinner in a Dash ($29.99, HarperCollins) to the test by whipping up the Spaghetti with pea pesto & crispy bacon (p151). Despite not owning a food processor to make the pesto, a bitt of elb bi elbow ow gre grease ase did the tri trick ck.. The The dish was a definite crowd-pleaser and has since become a weeknight staple.
it n t t a e r n ...L e
When rice is left to cool c ool at
it ...Fizz e d t Check out SodaStream’ SodaStrea m’s s new single-serve recyclable capsules. Each box contains eightt different flavours eigh fl avours,, $9.95, including a selection from the new Naturals range. And at only $1.25 per litre of f lavoured carbonated water, the capsules are great value, too. Find the SodaStream range at major retailers throughout Australia. 22 super food ideas SEPTEMBER 2014
room temperature, bacterial growth is accelerated and it can’t be destroyed when reheated. Store cooked rice in the fridge for no more than 2 to 3 days.
i d e ti .. r r e . T
We’ve found the perfect pie to celebrate the business end of the footy season. The Beef, Onion & Shiraz Pie, $13 for two, from the Heston for Coles range, has a luscious Australian beef filling and buttery pastry. The range, which includes burgers, sausages and ribs, is available at selected Coles stores. s tores.
...K e p t ti
If our Family Cookbook feature in the August issue inspired you to start collecting treasured heirloom recipes, take a look at My Family Cookbook , ($39.95, Suck UK).
It has template pages for recipes and pictures, as well as cooking guides and tables. For stockists, visit until.com.au or call (02) 9119 8700.
1
the great debate
ca c ake
Betty Crocker Devil’s Food Cake Mix, $2.59, is moist, dense and decadent. It has an even rise and
consistency, and when topped with the ready-to-go frosting it looks like every
Want to make one of our amazing kids’ cakes (p84) but not a keen baker? Here’s our guide to five fab packet mixes that really hit our sweet spot
chocoholic’s heaven (despite what the name suggests). It also works with either the oil and water in the ingredients or the suggested alternative of melted butter and milk.
White Wings Milk Green’s Classic
Chocolate Cake, $4.99,
Chocolate
is so light and fluffy
Cake, $2.65,
that it definitely hit
has a rich chocolate taste and a
our sweet spot. It rises perfectly, has a rich chocolate
crumblier crumb. It’s
flavour and the icing is nice
a great base for creating
and thick. It is slightly darker
special kids’ party cakes,
in colour than the other mixes
as it holds its shape well
but still remains a stand out.
2 3 and works every time.
Write in and WIN!
New to Coles, Create &
Bake Chocolate Baking
Win one of two Panasonic Steam Combi Microwave Ovens, each valued at $769. This versatile oven has a huge 27-litre capacity
Mix, $2.75, is fluffy, rises evenly and has a more-ish, spoon-licking chocolate flavour. G N I T N I R P F O E M I T T A T C E R R O C – Y L N O E D I U G A E R A S E C I R P
4
and can steam, gr ill, microwave microwave and even roast or bake! Plus, the flatbed design means that it’s a breeze to clean. To enter, tell us, in 25 words or less, what is your favourite type of cake. Email your answer and contact details to sficompetitions@ sficompetitions@ news.com.au, with ‘Panasonic’ in the subject, by September 3, 2014. Visit superfoodideas.com.au for full terms and conditions. See p96 for the NewsLifeMedia
In this range you can also buy an icing mix packet and cute
At the dearer end of the market is Donna Hay Ultimate
Chocolate Baking Mix, $6.99. It has all the ‘homemade’
N O D R O G E I L A S O R
S D R O W
qualities you would expect, including a sponge-like texture, and
5
natural chocolate flavour and colour. There’s also the extra cost of buying single cream to make the ganache. SEPTEMBER 2014 super food ideas
23
hidden treasure Three, two, one… surprise! Bring on the wow factor with these show-stopping cakes Piñata party cake Serves 20 Prep 1
hour
Cook 1
hour 20 minutes
You’ll need 2 x 7cm-deep, 20cm round cake pans.
500g butter, softened
i i i
1½ cups caster sugar 1½ tablespoons vanilla extract 6 eggs 4²⁄ ³ cups self-raising flour 1½ cups milk 2 cups assorted lollies (see notes) 141.7g packet Wonka Rainbow Nerds 2 x 150g tubs rainbow choc chips 2 tablespoons hundreds and thousands Vanilla buttercream icing 250g butter, softened 2 teaspoons vanilla extract 3 cups icing sugar mixture, sifted 1 Preheat
oven to 180˚C/160˚C fan-forced. Grease 2 x 7cm-deep, 20cm round cake pans. Line base and sides with 2 layers
Y G R O E G A R I
of baking paper.
M A & N A M K O O R B E R I A L C
2 Using
an electric mixer, beat ½ the butter, ½ the sugar and ½ the vanilla for 5 minutes or until light and fluffy. Add 3 eggs, 1 at a time, beating until just combined after each addition. Gradually
N O I T A R A P E R P D O O F
beat in ½ the flour and ½ the milk, in batches, until just combined. 3 Divide mixture evenly between prepared pans. Bake for 40 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand in pans for 10 minutes. Turn, top-side up, onto baking paper-lined
R I A L C N I S A N O I F
wire racks. Cool completely.
G N I L Y T S
4 Repeat
process with remaining butter, sugar, vanilla, eggs, flour and milk, to make another 2 cakes.
top of cake. Top with 1 cut cake. Spread
5 Make
Vanilla buttercream icing Using icing Using electric mixer, beat butter and vanilla for 5 to 7 minutes or until light and fluffy.
2 tablespoons icing over top of cake. Top with remaining cut cake. Spread top and inside the hole with ¼ cup icing. Spoon
Gradually beat in sugar, 1 tablespoon at a time, until well combined. 6 Trim tops of cakes so they are flat and
enough assorted lollies into the centre of cake to fill to the top of the hole. Top with remaining cake. Spread remaining
.!'(!/Č !./ * /,.%*'(!/ċ
the same thickness. Cut a 10cm round from the centre of 2 cakes (see notes). Remove and discard centres. 7 Place 1 whole cake on a serving plate. Spread ¼ cup of buttercream icing over
buttercream icing over top and side of cake. 8 Combine Nerds, choc chips, and hundreds and thousands in a bowl. Press all over top and side of cake to cover. Serve (see notes).
/+ 0$0 0$! $+(!/ .! %* !40(5 0$! /)! ,+/%0%+* +* +0$ '!/ċ
24 super food ideas ideas SEPTEMBER 2014
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Y E L I A B Y U G Y H P A R G O T O H P
E L A D R E V O C M I K S E P I C E R
cover recipe
Piñata party cake
To watch the piñata cake come to life, simply scan this QR code with your smartphone or mobile device.
SEPTEMBER 2014
super food ideas 25
Chocolate piñata party cake Serves 20 Prep 1
hour
Cook 1
hour 20 minutes
i i
You’ll need 2 x 7cm-deep, 20cm
i
round cake pans.
500g butter, softened 1½ cups caster sugar 1½ tablespoons vanilla extract 6 eggs 4²⁄ ³ cups self-raising flour 1½ cups milk 2 cups assorted chocolates (see notes) 2 tablespoons white and brown sprinkles (see notes) 3 x 120g packets Creative Kitchen Choco Crispies mixed (see notes) Chocolate-peanut buttercream icing 250g butter, softened ¾ cup smooth peanut butter 2 cups icing sugar mixture, sifted ¼ cup cocoa powder 1 Preheat
oven to 180˚C/160˚C fan-forced. Grease 2 x 7cm-deep, 20cm round cake pans. Line base and sides with 2 layers of baking paper. 2 Using an electric mixer, beat ½ the butter, ½ the sugar and ½ the vanilla for 5 minutes or until light and fluffy. Add 3 eggs, 1 at a time, beating until just combined after each addition. Gradually beat in ½ the flour and ½ the milk, in batches, until just combined.
6 Trim
3 Divide
and the same thickness. Cut a 10cm
mixture evenly between
tops of cakes so they are flat
prepared pans. Bake for 40 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand cakes
round from the centre of 2 cakes (see notes). Remove and discard centres. 7 Place 1 whole cake on a serving
đ ! 1/! )%401.! +" .+3* Ē/ *
in pans for 10 minutes. Turn, top-side up, onto baking paper-lined wire racks. Cool completely.
plate. Spread ¼ cup of buttercream icing over top of cake. Top with 1 cut cake. Spread 2 tablespoons icing over
$++(0!ġ+0! !..%!/ * .!0%2!
4 Repeat
top of cake. Top with remaining cut
%/(! +" 0$! /1,!.).'!0ċ +1 * 1/!
sugar, vanilla, eggs, flour and milk, to make another 2 cakes. 5 Make Chocolate-peanut buttercream
cake. Spread top of cake and inside the hole with ¼ cup icing. Spoon enough assorted chocolates into centre
+0$!. $++(0! /,.%*'(!/Č %" 5+1 ,.!"!.ċ
icing Using electric mixer, beat butter icing Using for 5 to 7 minutes or until light and fluffy. Add peanut butter. Beat until
of cake to fill to the top of the hole. Top with remaining cake. Spread remaining buttercream icing over
.+1* 3$%0! /,.%*'(!/ċ
well combined. Sift icing sugar and cocoa together into a bowl. Gradually beat cocoa mixture into peanut butter mixture, 1 tablespoon at a time, beating until well combined.
the top and side of cake. 8 Combine white and brown sprinkles, and Choco Crispies in a bowl. Press all over top and side of cake to cover. Serve (see notes).
0$0 0$! $+(!/ .! %* !40(5 0$! /)! ,+/%0%+* +* +0$ '!/ċ
process with remaining butter,
26 super food ideas SEPTEMBER 2014
Ē %*%/Č (0!/!./Č $++(0!ġ+2 $++(0!ġ+2!.! !.! ,!*10/Č $++(0! 1((!0/Č 3$%0! %0$!* $++ .%/,%!/ċ $++ .%/,%!/ * ! "+1* %* 0$! '! !+.0%*#
đ ! 1/! )%401.! +" $+(!00!/Č 3$%0! +((. /,.%*'(!/ * /)(( đ (! 0$! Ă '!/ +* 0+, +" !$ +0$!. !"+.! 100%*# 0$! .+1*/Č /+
đ '! %/ !/0 //!)(! * !+.0! +* 5 +" /!.2%*#ċ
cover recipe
Chocolate piñata party cake
SEPTEMBER 2014
super food ideas 27
h c h gh h t t t ou c L i i g Add a ray of sunshine to bright white
1
c o ol l o o u u r r m e e
1
SEEING
THE LIGHT Clean lines and white finishes add the illusion of space to small rooms and reflect the light from outside. Bring the sunshine in by other means – a big, bold pendant light in buttercup yellow adds a warm glow, as well as a soft note to hard edges.
2
ACCENT ON ACCESSORIES Make your kitchen a reflection of your life
happy
The kitchen is the heart of your home, a place for the family to cook, eat and catch up. What better place to give your creativity free rein?
and personality by displaying objects picked up on your travels, family treasures and quirky containers. Pull the look together by keeping the colour palette spare – a collection of mismatched vases in tones of white, for instance, or by using a single signature colour.
3
OPEN PLANNING Soften a wall of white cupboards with an
inset shelf to display favourite or frequently used items. Give the kitchen a pop of colour by painting the interior – your white china will look fabulous against it. Or keep them white and display your most colourful platters, teapots and bowls.
4
SHINE THE LIGHT White-on-white tiling – especially with
offset edges like those here – adds texture and
4
a subtle pattern of light to kitchen walls. T iles are so practical, too, for fast and easy cleaning, when used as an all-over splashback in this way.
2 3
S E N W O D N H O J Y H P A R G O T O H P
N A M D L E F Y L L A S & Y C E F F U D A D L I T A M S D R O W
28 super food ideas ideas SEPTEMBER 2014
checkout kitchens checkout
go n f f or go G r r e e n
Inspired by the garden, bring nature’s colours inside
BOLDLY GO Make a feature of hardworking kitchen
makeover these days: taps are available in the full spectrum of colours, including edgy
4
cabinets with a bright treatment. Cabinetry
matt-black options, as se en here. You can
the eye to a beautiful outlook and a dds
is the dominant feature of your kitchen and,
even do a quick update yourself with spray
another dimension to the room. The black
because of that, we often tend to keep them
paint. Ask at your loc al hardware shop for the
surround in this kitchen makes the window
subtle. But why not make a statement by
best product to use.
the focus, framing the garden setting beyond
1
adding a stronger colour to the mix?
LET IN THE LIGHT Natural light improves the look and
FREEZE FRAME Giving your windows a bold frame draws
like a picture, as well as tying in with the
MDF cabinetry in bold tones, or a coat of
3
bright paint can do the trick, too.
where you can. Whether you’re playing with
5
2
colour or staying neutral, natural light adds
colours you use; adding a third hue to the mix
immediate warmth. If you’re renovating,
can have a softening effect, as well as adding
completely change the look of your kitchen.
see if you can do a window splashback; if not,
drama. The bold use of green, black and grey
It’s not only shapes that have been given a
a cleverly placed mirror can work wonders!
here pulls together the garden and interior.
Companies such as Laminex create custom
HOT HARDWARE Updating your sink hardware can
atmosphere of any space, so maximise
benchtops. A lick of paint is all you need.
MORE THE MERRIER Don’t be restricted by the number of
4 3 2
1 5
L L E
W L A W S K E R E D Y H P A R G O T O H P
SEPTEMBER 2014 super food ideas
29
1
2
3
4
s p s po p y h y po c h n c u n P u
Highlight your kitchen with funky graphic details details that will transform the space. A kettle
this is a great option, as you can rotate
in red, a blender in pink, a bold splashback –
artworks or just update your space when
to tiling a feature wall. Rather than sticking to
these are all additions that will give a kitchen
you find another piece you love.
the one colour, draw in your favourite hues
a facelift without breaking the budget. Add
for a personality-packed kitchen. Check out
brightness in a way that suits you best.
4
this cool space that breaks tile rules with sneaky pops of colour among the white. You
3
can make such a difference. Whether it be
could also play with tile textures to add
instantly benefits from bold graphics.
lamp, a statement piece transforms a space.
another layer of interest.
A colourful print or poster breaks up plain
2
walls and gives a kitchen a vibrant focal
If you have room to spare, a colourful floor lamp adds a sculptural element; if not, use
point. If you’re hesitant about making
down-lights – inset or hanging – to highlight
but you don’t want to go all out, tie in little
a commitment to a big kitchen revamp,
individual areas of the kitchen.
1
ON THE TILES Think outside the square when it comes
ALL IN THE DETAIL If your kitchen needs a colour update
30 super food ideas ideas SEPTEMBER 2014
GRAPHIC DESIGN A kitchen with a pared-back palette
LOVELY LAM P LOVELY Lighting often gets forgotten, and it
a hanging pendant or a freestanding floor
G N I T N I R P F O E M I T T A T C E R S R O N C R I A – C Y L N N Y O R E A D H I S U
Y G H A P A E R R G A O S T E C O I H R P P
checkout kitchens checkout
Get the look!
Love these kitchens? Here’s how to re-create the look
s p s po p y h y po c h n c u n P u
Ho suff su ff Essteele 1.9L whistling kettle in red, $55. Visit petersof kensington. com.au.
Daily grid Maxwell & Williams ‘Brighton’ 22cm pepper mill in red, $19.95. Visit maxwellwilliams. com.au.
Shiee o Shi Archer ‘1 Light’ floor lamp in red, $249. Visit beaconlighting. com.au.
Juicyy frui Juic f rui Haymes paint in ‘Strawberry Fields’, $38.95/ litre. Visit haymespaint. com.au.
ds ld e l ie F i err y F S tra w b
L i i g gh h t t t ou c c h h
Suny side Dulux paint in ‘Golden Marguerite’, $46.45/litre. Visit dulux.com.au.
Ligher Ligh er shad sh ade e Dream Drea m weaver
Go l ld e d n e n M a ar r g u g ue r e ri i t t e e
‘Dandi’ woven bowls are handmade in Africa, so each one is unique. $50 for a medium (30.5cm x 7cm) bowl. Visit couani.com.au.
Dania brushed aluminium pendant lamp in ‘Luminous Yellow’, $59. Visit shelights. com.au.
go n f f or go G r r e e n Whie way Si prety Freedom ‘Splay’ bar stool in black, $89. Visit freedom. com.au.
Scanpan ‘Impact’ 24cm/1.5 litre tagine in white, $179. Visit scanpan.com.au.
Tap io i
O l ly m y p m i p i a Gr e a e e en n
Phoo fii fi ish sh
Ikea ‘Ringskär’ single-lever kitchen
Laminex’s Colour Palette range in ‘Olympia Green’,
mixer tap in black, $79. Visit ikea.com.au.
from $73/m 2. Visit laminex.com.au.
INSPIRINGHOMESWITHHEART
n f f o r e n O p p e t i i o n e c c t In s p e e ur c ur c h a n c Yo id e in s s id ep in s t t ep t o s ge s! p a age r p o u r
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WIN! A$10,000 KITCHEN MAKEOVER* HE H T HE RO O OM IN T ER Y Y R E V ER GH T…F O R E V E L I L IGH T H H E EE N N T ’VE S S EE W E W E’VE
SEPTEMBER 2014
OUS OU S E
super food ideas 31
*CONDITIONS APPLY
the gold standard Need a dessert to wow a crowd? These chocolate extravaganzas are sure to impress, and they’re surprisingly easy to make, too! Recipes Recipes Kim Coverdale CoverdalePhotography Photography Al Richardson RichardsonStyling Styling Jenn J enn Tolhurs olhurst tFood preparation preparation Amira Georgy
32 super food ideas
SEPTEMBER 2014
this month chocolate desserts
SEPTEMBER 2014
super food ideas 33
Chocolate and salted peanut caramel caramel layer cake cake
cake pans and line bases and sides with
Set aside for 20 minutes or until mixture
Serves 16 Serves
baking paper. 2 Using an electric mixer, beat butter,
is thick and spreadable. 5 Make Salted peanut caramel Combine caramel Combine
Prep 25 minutes (plus cooling and Prep
sugar and vanilla for 5 minutes or until
caramel, peanuts and salt in a bowl.
standing time)
light and fluffy. Add eggs, 1 at a time, beating until just combined after each
6 Split
addition. Add ½ the flour, cocoa and milk.
¼ cup ganache over cake. Top with ¼ of
Beat to combine. Add remaining flour, cocoa and milk, beating until just
the caramel mixture. Place second cake half on top of caramel. Continue layering
combined. Beat in melted dark chocolate.
with cake halves, ganache and caramel
Divide mixture evenly between prepared pans, spreading tops to level.
mixture, finishing with a layer of cake. Spread remaining ganache over top of
3 Bake
cake. Spoon over remaining caramel
Cook 35 minutes Cook
250g butter, softened ¾ cup caster sugar 2 teaspoons vanilla essence 3 eggs 2 cups self-raising flour ¼ cup cocoa powder ²⁄ ³ cup milk 180g dark chocolate, melted Milk chocolate ganache 2 x 220g blocks milk chocolate, chopped ²⁄ ³ cup thickened cream Salted peanut caramel 380g jar caramel spread (see note)
for 30 to 35 minutes or until
a skewer inserted in the centre of cakes comes out clean. Stand in pans for
each cake in half horizontally. Place 1 cake half on a plate. Spread
mixture. Serve immediately.
15 minutes. Turn cakes, top-side up, onto wire racks to cool completely. make Milk chocolate ganache Place chocolate and cream ganache Place in a microwave-safe bowl. Microwave
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½ cup roasted peanuts, chopped ½ teaspoon sea salt
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1 Preheat
on HIGH (100%) for 1 to 2 minutes, stirring with a metal spoon halfway
oven to 180˚C/160˚C fan-forced.
Grease two 6cm-deep, 20cm round
34 super food ideas
SEPTEMBER 2014
4 Meanwhile,
through cooking, or until smooth.
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this month chocolate desserts
$1.08 per serve
Chocolate and salted peanut caramel layer cake
SEPTEMBER 2014
super food ideas 35
Chocolate curls It’s easy to make chocolate curls for an impressive cake decoration. All you need is a dry marble or other cold surface, a large straight-edged knife and roughly chopped chocolate or melts. We used ½ x 375g packet of dark chocolate melts for this recipe. Melt chocolate in a heatproof bowl over a saucepan of simmering water (make sure water doesn’t touch base of bowl) or in a microwave, stirring until smooth. Spread melted chocolate over marble surface until 3mm thick. Set aside until just set but not hard. Holding the knife at a 45-degree angle towards you, carefully scrape chocolate into curls. (If the chocolate cracks, it has set too hard; just stand it in a warm place to soften slightly.) Store curls in an airtight container in a cool, dry place for up to 2 weeks.
Flourless brandy chocolate cake with cherry syrup Serves 16 Serves time) Prep 20 minute s (plus cooling time) Prep 15 minutes Cook 1 hour 15 Cook
200g butter, chopped 180g block dark chocolate, chopped 1 teaspoon instant coffee powder 2 tablespoons Dutch-processed cocoa 2 tablespoons brandy 4 eggs, separated 1 cup caster sugar 2 teaspoons vanilla extract 2 cups hazelnut meal 300ml thickened cream, whipped Dark chocolate curls (see above), to decorate Cherry syrup
for 5 minutes or until melted and smooth. Set aside for 10 minutes.
out with moist crumbs clinging. Leave cake to cool completely in pan.
3 Using
6 Make
415g can stoneless black cherries in syrup 1 teaspoon caster sugar 1 tablespoon brandy
yolks, sugar and vanilla together for 5 to 7 minutes or until thick (mixture will appear dry at first). Transfer to a large
a saucepan. Halve cherries and set aside. Add sugar and brandy to syrup. Place saucepan over high heat. Bring to the
1 Preheat
oven to 180˚C/160˚C fan-forced. Grease a 6cm-deep, 22cm round (base)
bowl. Fold in chocolate mixture and hazelnut meal. Clean bowl and beaters. 4 Using an electric mixer, beat egg whites
boil. Reduce heat to medium-low. Simmer for 20 minutes or until mixture thickens slightly. Set aside to cool completely.
springform pan. Line base and side with baking paper. 2 Place butter, chocolate, coffee powder, sifted cocoa and brandy in a saucepan over medium heat. Cook, stirring occasionally,
to soft peaks. Fold ½ the egg white into chocolate mixture. Fold in remaining egg white. Pour mixture into prepared pan. 5 Bake for 45 to 50 minutes or until a skewer inserted in centre of cake comes
Add cherries. Stir to combine. 7 Transfer cake to a plate. Dollop with whipped cream. Spoon over the cherry syrup and top with chocolate curls. Serve immediately.
36 super food ideas
SEPTEMBER 2014
an electric mixer, beat egg
Cherry syrup Drain syrup Drain cherries over
this month chocolate desserts
$1.40 per serve
Flourless brandy chocolate cake with cherry syrup
SEPTEMBER 2014
super food ideas 37
Gooey chocolate lava cake with raspberry sauce
¼ cup icing sugar mixture, sifted 2 tablespoons orange liqueur
4 Meanwhile, make Raspberry sauce Mash sauce Mash
Prep 20 minutes (plus cooling time) Prep
1 Preheat
until combined. Bring to the boil. Boil,
Cook 40 minutes Cook
Grease a 6cm-deep, 20cm round (base) springform pan. Line base and side with
stirring constantly, for 2 minutes or until thickened slightly. Strain. Stir in liqueur.
baking paper (see note).
5 Carefully
2 teaspoons vanilla extract ½ cup milk 2 eggs
2 Using
cake will be quite wobbly). Dust well with cocoa powder. Serve with vanilla ice-cream
¾ cup plain flour
a time, beating until combined. Add flour, baking powder, almond meal, cocoa and remaining milk. Beat until just combined.
Serves 10 Serves
50g butter, softened ¾ cup caster sugar
1 teaspoon baking powder ½ cup almond meal 1 tablespoon cocoa powder 100g dark chocolate, melted Cocoa powder and vanilla ice-cream, to serve Raspberry sauce 3 cups fresh or frozen raspberries 38 super food ideas
SEPTEMBER 2014
oven to 180˚C/160˚C fan-forced.
an electric mixer, beat butter, sugar, vanilla and 1 tablespoon of the milk until thick and pale. Add eggs, 1 at
Add melted chocolate. Beat to combine. Pour mixture into prepared pan. 3 Bake for 30 to 35 minutes or until top of cake is firm, but wobbles slightly in the centre. Cool in pan for 30 minutes.
raspberries in a bowl. Transfer to a saucepan over medium-high heat. Stir in icing sugar
transfer cake to a plate (base of
of the springform pan over before lining to make it easier to slide the cake onto a serving plate. Not all springform pans let you do this.
this month chocolate desserts
$1.83 per serve
Gooey chocolate lava cake with raspberry sauce
SEPTEMBER 2014
super food ideas 39
Chocolate coconut ‘Bounty’ tart
3 Combine
coconut flakes, coconut,
or until smooth. Thinly spread chocolate
Serves 12 Serves
condensed milk, egg and vanilla in a bowl. Mix well. Spoon mixture over biscuit base,
onto 1 prepared tray. Stand for 1 minute. Sprinkle with ½ the coconut chips. Repeat
10 minutes Prep 30 minutes (plus 10 Prep
gently pressing to compact (see note). Bake
the process with the dark chocolate and
refrigerating time and 2 hours setting time)
for 30 minutes or until top of filling is golden. Set aside to cool.
remaining coconut chips on remaining prepared tray. Refrigerate both trays for
Cook 35 minutes Cook 35
4 Place
20 minutes or until chocolate is hard.
250g packet Chocolate Ripple biscuits
butter in a microwave-safe bowl. Microwave on MEDIUM-HIGH (75%) for
Break chocolate into shards. 6 Transfer tart to a plate. Dollop with
1 to 2 minutes, stirring halfway through
whipped cream. Decorate with chocolate
cooking, or until smooth. Pour mixture over coconut filling, gently spreading
shards. Serve immediately.
75g butter, melted 225g packet moist coconut flakes ¾ cup desiccated coconut 395g can sweetened condensed milk 1 egg, lightly beaten 1 teaspoon vanilla extract 220g block milk chocolate, chopped 180g block dark chocolate, chopped 100g butter, chopped 300ml tub thickened cream, whipped Chocolate shards ½ x 180g block white chocolate, chopped ½ x 40g packet roasted coconut chips, roughly broken ½ x 180g block dark chocolate, chopped 1 Preheat
oven to 180˚C/160˚C fan-forced.
Grease a 3cm-deep, 24cm round loose-based fluted flan tin. 2 Using a food processor, process biscuits to fine crumbs. Add butter. Process until combined. Press biscuit mixture over base and side of prepared tin. Place tin on a shallow baking tray with sides. Refrigerate for 10 minutes.
40 super food ideas
SEPTEMBER 2014
milk and dark chocolate, and
to level. Set aside for 2 hours. 5 Make
Chocolate shards Line shards Line 2 baking trays with baking paper. Place white chocolate in a small microwave-safe bowl. Microwave on HIGH (100% (100%)) for 1 minute minu te
coconut filling over the base, as the th e crumb mixture may lift slightly slightl y.
this month chocolate desserts
$2.27 per serve
Chocolate coconut ‘Bounty’ tart
SEPTEMBER 2014
super food ideas 41
Chocolate honeycomb roulade with white chocolate sauce
extending paper 1cm above edges of tray.
HIGH (100%) for 30 seconds to 1 minute
2 Using
Serves 8 Serves
an electric mixer, beat eggs and sugar for 8 to 10 minutes or until mixture
or until smooth, stirring to combine (see note). Set aside for 15 minutes.
Prep 25 minutes (plus cooling Prep
is thick and creamy (mixture should form
5 Using
time)
ribbons when falling from beaters). Sift over cocoa and flour. Fold in until just jus t combined. Add dark chocolate and milk. Fold in until
until soft peaks form. Fold through ½ the Violet Crumble. 6 Unroll sponge. Spread cream mixture
combined. Spoon mixture into prepared
over sponge, leaving a 2cm border at
2 tablespoons plain flour ½ x 180g block dark chocolate, melted 2 tablespoons milk
tray and gently spread to level. 3 Bake for 10 to 13 minutes or until sponge
the short end fur thest away from you. Using paper as a guide, carefully roll up
is just firm to the touch. Sift ex tra cocoa
sponge to enclose cream. Transfer to a
Extra 2 teaspoons cocoa powder 300ml thickened cream 2 x 50g Violet Crumble bars,
powder onto a large sheet of baking paper. Turn out sponge immediately onto prepared paper. Peel away baking
plate, seam-side down. Drizzle with some of the chocolate sauce. Sprinkle remaining Violet Crumble over sauce. Serve roulade
Cook 15 minutes Cook
5 eggs ¹⁄ ³ cup caster sugar 2 tablespoons cocoa powder
roughly chopped White chocolate sauce 180g block white chocolate, chopped ½ cup thickened cream 1 Preheat
oven to 180˚C/160˚C 180˚C /160˚C fan-forced. Grease a 2cm-deep, 23cm x 33cm baking tray. Line base and sides with baking paper, 42 super food ideas
SEPTEMBER 2014
an electric mixer, beat cream
paper from top of sponge and discard. Trim edges of sponge, if needed. Keeping sponge on dusted paper, roll up from 1 short side. Cover with a tea towel and set aside to cool completely. 4 Meanwhile, make White chocolate sauce Place sauce Place chocolate and cream in a microwave-safe bowl. Microwave on
microwaving white chocolate and cream, as you don’t want to overheat the chocolate and cause it to seize.
this month chocolate desserts
$1.78 per serve
Chocolate honeycomb roulade with white chocolate sauce
SEPTEMBER 2014
super food ideas 43
Hazelnut swirl ice-cream
1 Make
hazelnut swirl ice-cream Place ice-cream Place ice-cream in a large bowl, reserving
5 Make
minutes (plus cooling time time Prep 35 minutes Prep
container. Set aside for 10 minutes to soften slightly. Add hazelnut spread and
Microwave on HIGH (100%) for 1 minute, stirring with a metal spoon halfway
and 4 hours freezing time)
hazelnuts, folding to create a marbled
through cooking, or until smooth and
Cook 2 hours Cook
effect. Return ice-cream mixture to container. Freeze Freeze for 4 hours or until frozen.
combined. Set aside for 15 minutes or until mixture has thickened slightly.
2 Meanwhile,
6 Trim
sundae cake Serves 20 Serves
250g butter, chopped 180g block dark chocolate, chopped ½ cup milk
place butter, chocolate,
chocolate ganache Place ganache Place chocolate and cream in a microwave-safe bowl.
top of cake to level. Place, trimmed-
milk, 1 cup cold water, caster sugar and brown sugar in a large saucepan over
side down, on a serving plate. Leaving a 2cm border, scoop out a 1.5cm-deep indent in
medium heat. Cook, stirring occasionally,
top of cake to hold the ice-cream. Drizzle
for 15 to 20 minutes or until melted and smooth. Remove from heat. Set aside for
cake with ½ ½ the ganache, allowing it to drip down side. Scoop ice-cream (see notes). Pile
30 minutes to cool.
ice-cream scoops into indent. Drizzle with
2 eggs, lightly beaten
3 Preheat
Shaved dark and white chocolate, to decorate (see notes) Hazelnut swirl ice-cream
remaining ganache. Decorate with shaved chocolate. Serve immediately.
pan. Line base and side with 2 layers of baking paper.
1½ cups caster sugar ½ cup brown sugar 1½ cups self-raising flour 1 cup plain flour ¼ cup Dutch-processed cocoa
2 litres vanilla ice-cream ²⁄ ³ cup chocolate-hazelnut spread ²⁄ ³ cup skinless hazelnuts, toasted, chopped
oven to 160˚C/140˚C fan-forced. Grease a 6cm-deep, 22cm round cake
4 Sift
self-raising and plain flours , and cocoa over chocolate mixture. Whisk to combine. Add egg. Whisk to combine. Pour mixture
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Chocolate ganache
into prepared cake pan. Bake for 1 hour 40 minutes or until a skewer inserted into
180g block dark chocolate, chopped ¹⁄ ³ cup thickened cream
the centre of cake comes out clean. Cool Co ol completely in pan.
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44 super food ideas
SEPTEMBER 2014
* ,(! +* 0.5 (%*! 3%0$ '%*#
this month chocolate desserts
$0.98 per serve
Hazelnut swirl ice-cream sundae cake
SEPTEMBER 2014
super food ideas 45
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Celebrate!
AMAZ ING ING C AK E ES A AND S P AR T Y Y ID E AS
Over-the-top choccy cakes Cake fakery Space party
Plus... Plus. .. MIDWEEK DINNERS MINCE
6MAINS SPRING SIDES
Love this app!! Love the feature of ‘cook’ mode and ‘favourites’ makes things easy to find again. Very happy to continue to use this app and very happy with the pricing of in-app purchases : – ) Happy Customer
r i s e !
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i p d i
r d y e r a y l a u s 7 - l o u a m o f a
O R P F O N F - U O P E O W N N R S I O A G E V R
Piñata party cake, p24
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Plu s Simple dips ● Spring recipes ● Fun cake fakery ● Show-stopping chocolate cakes Plu
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weekdays Vegie-packed sides, midweek meals and cheesy chicken!
$4.30
A N O M E R C M A D A
per serve
Chicken involtini with soft polenta
N O I T A R A P E R P D O O F
N E S S E I H T N A R U D E N I T S I R K G N I L Y T S
Y E L I A B Y U G Y H P A R G O T O H P
Y G R O E G A R I M A E P I C E R
Chicken involtini with soft polenta
pan over medium-high heat. Add eggplant.
4 Meanwhile,
Cook, in batches, for 2 minutes each side or until golden. Transfer to a plate.
over high heat. Bring to the boil. Reduce heat to low. Gradually stir in polenta.
2 Cut
You’ll need unwaxed kitchen string.
each chicken breast in half horizontally to form 2 thin fillets. One at a time, place each fillet between 2 sheets
Cook, stirring constantly, for 5 to 6 minutes or until polenta has softened. Season with pepper.
1 (300g) eggplant 2 tablespoons extra virgin olive oil 4 x 200g chicken breast fillets
of plastic wrap. Pound gently until 5mm thick (see note). Top with eggplant and mozzarella. Roll up to enclose filling. Tie
5 Transfer
1 cup grated mozzarella
with kitchen string to secure.
NUTRITION: (per serve) 2465kJ; 20.1g NUTRITION: 20.1g fat;
540g jar tomato, onion and garlic pasta sauce 3 cups chicken stock
3 Heat
7g sat fat; 59g protein; 41.5g carbs; 6.9g fibre;
¾ cup instant polenta eggplant lengthways into 8 x 5mmthick slices. Brush both sides of eggplant
4 minutes, turning occasionally, or until browned all over. Add pasta sauce and ¾ cup cold water. Cover. Bring to a simmer. Reduce heat to medium-low. Simmer for 10 minutes
with 1 tablespoon oil. Heat a large frying
or until chicken is cooked through.
Serves 4 Prep 20 Cook 25
minutes
minutes
1 Cut
remaining oil in frying pan over medium-high heat. Add chicken. Cook for
place stock in a saucepan
chicken to a board. Remove string and discard. Slice chicken into rounds. Serve chicken and sauce with polenta.
149mg chol; 1640mg sodium.
or rolling pin to flatten chicken.
SEPTEMBER 2014
super food ideas 47
FROM PRODUCERS STEVEN SPIELBERG AND OPRAH WINFREY
in
TO CE LEB RATE TH E RE LEAS E OF
The Hundred Foot Journey, WE ARE GI GIVI VING NG YOU TH THE E CHA NC E TO
A G OU RM RMET ET HO LI LIDA DAY Y
FOR 2 TO THE SOUTH OF FRANCE!
For details detail s on how to t o enter ent er and full fu ll Terms Terms & Condit Conditions, ions, visit v isit
www.taste.com.au/ hundredfootjourney
IN CINEMAS AUGUST AUGUST 14
© 2014 2014 Dream reamwork work s II Dis II Distrib tributio ution n o , LLC
midweek mains
Sunday prep
1and ricotta calzone, p50. p50. Divide Make step 2 of Ham, mushroom
dough into quarters. Wrap in plastic wrap, then foil. Freeze for up to 1 month. Thaw in fridge overnight. Complete recipe. Make steps 2 and 3 of Lamb of Lamb and pine nut meatballs, p52 p52
2 (without cooking). Place in an
airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw in fridge overnight. Complete recipe.
3casserole, p51. p51. Cool completely. Make Lamb chop and artichoke
Transfer to an airtight container.
k w e e k d w m i i d
Refrigerate for up to 3 days. Reheat in a large saucepan over medium heat until hot.
meals Stuck for weeknight dinner inspiration? Look no further, these delish dishes will see you through Recipes Recipes Heidi Flett Photography Guy Bailey & Andrew Young Young Styling Styling Kristine Duran-Thiessen, Michelle Noerianto & Jenn Tolhurst Cynthia Black, Claire Brookman & Lucy Busuttil Food preparation preparation
SEPTEMBER 2014 2014 super food ideas
49
$2.77
$4.02
per serve
per serve Ham, calzone
Chunky chicken and corn soup with fried chorizo
Chunky chicken and corn soup with fried chorizo
corn, thyme, beans and cream. Simmer, stirring, for 5 minutes or until beans are tender. Season with salt and pepper.
1 Preheat
3 Meanwhile,
2 tablespoons extra virgin olive oil
cook chorizo in a non-stick non-s tick frying pan over medium-high heat, stirring,
water, yeast and salt in a jug. Stir with a fork until well combined. Sift flour into
1 brown onion, finely chopped
for 3 to 4 minutes or until crisp. Transfer to
a large bowl. Make a well in the centre.
2 celery stalks, cut into 2cm pieces 1 carrot, cut into 2cm pieces
a plate lined with paper towel to drain. 4 Ladle soup among serving bowls. Drizzle
Add yeast mixture and oil. Mix until a soft dough forms. Turn out dough onto a lightly
2 garlic cloves, crushed
with extra cream, sprinkle with chorizo and
floured surface. Knead for 5 minutes or
3 rindless shortcut bacon rashers, trimmed, chopped
parsley, and serve with warm tortillas.
until elastic. Place in a large, lightly greased bowl. Cover with plastic wrap. Set aside
200g chicken thigh fillets, cut into 2cm pieces 500g desiree potatoes, peeled, grated 1 litre salt-reduced chicken stock
13.8g sat fat; 31.1g protein; 57.6g carbs; 8g fibre; 90mg chol; 1912mg 1912mg sodium.
in a warm place for 30 minutes or until dough has doubled in size. 3 Meanwhile, place mushroom, ricotta,
310g can creamed corn 2 teaspoons finely chopped fresh thyme leaves
Ham, mushroom and ricotta calzone
cheese, ham and oregano in a bowl. Mix well to combine. Cover. Chill until needed.
100g green beans, trimmed, sliced ½ cup light thickened cooking cream
Serves 4 Serves
4 Punch
Serves 4 Serves Prep 20 minutes Prep
Cook 40 minutes Cook 40
NUTRITION: (per serve) 2956kJ; 37.6g NUTRITION: 37.6g fat;
Prep 25 minutes (plus 30 minutes Prep
proving time) time) Cook 120g chorizo sausage, finely chopped Cook 20 minutes Extra light thickened cream, fresh flat-leaf 100g cup mushrooms, sliced parsley leaves and warm tortillas, to serve ½ cup fresh ricotta
oven to 220°C/200°C 220°C/ 200°C fan-forced. Line 2 baking trays with baking paper. 2 Make pizza dough Combine dough Combine 170ml warm
down dough. Divide into quarters. On a lightly floured surface, roll out 1 portion to a 20cm round. Brush edge with water. Spread ¼ ricotta mixture over half the round. Fold over dough to enclose filling.
1 Heat
oil in a large saucepan over high heat. Add onion, celery, carrot, garlic and bacon.
1½ cups pizza cheese 75g leg ham slices, sliced 1 teaspoon dried oregano
Crimp edges to seal. Place on 1 prepared tray. Repeat with remaining dough and filling. 5 Bake for 10 minutes. Swap tray positions.
Cook, stirring, for 5 minutes or until onion
500g jar tomato and basil pasta sauce
Bake for a further 5 minutes until golden.
has softened and bacon is crisp. Add chicken. Cook, stirring, for 4 minutes or until lightly
Baby rocket, to serve Pizza dough
6 Meanwhile,
browned. Add potato. Cook, stirring, for 1 minute. Stir in stock sto ck and 3 cups cold water. 2 Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for
2 teaspoons dried yeast ½ teaspoon sea salt 1²⁄ ³ cups (250g) bread and pizza flour 2 teaspoons olive oil
5 minutes or until hot. Divide among serving plates. Top with calzone. Serve with rocket.
20 minutes or until potato is tender. Add
Extra flour, for dusting
6.4g fibre; 32mg chol; 1470mg sodium.
50 super food ideas
SEPTEMBER 2014
place pasta sauce in a saucepan s aucepan over medium heat. Cook, stirring, for
NUTRITION: (per serve) 2370kJ; 22.1g fat; NUTRITION: 11.7g 11. 7g sat fat; 28.6g protein; pro tein; 61.1g 61.1g carbs;
midweek mains
Lamb chop and artichoke casserole Serves 4 Prep 15 minutes Cook 1
hour 20 20 minutes
2 tablespoons olive oil 6 lamb forequarter chops, trimmed 2 brown onions, halved, sliced 2 carrots, sliced 2 garlic cloves, crushed 1 teaspoon dried oregano ½ teaspoon dried rosemary 1 tablespoon plain flour 2 cups salt-reduced beef stock 2 x 400g cans cherry tomatoes in juice 170g jar marinated artichoke pieces, drained 400g can cannellini beans, drained, rinsed 2 tablespoons lemon juice ¼ cup fresh flat-leaf parsley leaves and steamed white rice, to serve 1 Preheat
oven to 200˚C/180˚C fan-forced.
2 Heat
oil in a 10-cup-capacity flameproof baking dish over medium heat. Cook lamb chops, in batches, for 2 to 3 minutes each side or until browned all over. Transfer to a plate. 3 Add
onion and carrot to dish. Cook,
stirring, for 5 minutes or until onion is softened. Add garlic, oregano and rosemary. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook for 1 minute. Gradually add stock, stirring constantly, until smooth. Add tomato, artichoke, beans and lemon juice. Return chops to pan. 4 Cover
tightly with foil. Bake for 50 minutes. Remove foil. Bake for a further
$6.05
one pot
per serve
20 minutes or until thickened slightly. Sprinkle with parsley and serve with rice. NUTRITION: (per serve) 3118kJ; NUTRITION: 3118kJ; 26.3g fat; 6.5g sat fat; 41.4g protein; 81.9g carbs; 11.5g fibre; 81mg chol; 775mg sodium.
Lamb chop and artichoke casserole
bud b udge gett cutlets to save about $3.70 in total. Use chicken stock instead of beef.
SEPTEMBER 2014
super food ideas 51
Lamb and pine nut meatballs with parsley salad
Parsley salad ½ cup fresh mint leaves, roughly chopped
food processor. Pulse for 30 seconds or until a rough paste forms. Spoon into a large bowl.
Serves 4
¼ cup currants
2 cups fresh flat-leaf parsley leaves l eaves 4 green onions, thinly sliced 250g cherry tomatoes, quartered
Add mince and currants. Season with salt and pepper. Mix well. Using 2 tablespoons of mixture at a time, roll into balls. Place on
1 brown onion, roughly chopped 2 garlic cloves, roughly chopped 1 cup fresh flat-leaf parsley leaves,
1 teaspoon ground cumin 2 tablespoons lemon juice ¼ cup extra virgin olive oil
prepared tray. Bake for 25 minutes or until golden and cooked through. 4 Meanwhile, make Parsley salad Place
1
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
mint, parsley, green onion, tomato, cumin, lemon juice and olive oil in a large bowl. Stir to combine. Season with salt and pepper.
1 teaspoon ground cinnamon ¾ cup (80g) pine nuts 600g lamb mince
2 Place
5 Serve
200g tub hummus
3
Lebanese bread, to serve
breadcrumbs, cinnamon and pine nuts in a
Prep 20
minutes
Cook 25
minutes
roughly chopped ½ cup fresh mint leaves ½ cup fresh breadcrumbs
currants in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain well.
meatballs with hummus, parsley salad and Lebanese bread. NUTRITION: (per serve) 3819kJ; NUTRITION: 3819kJ; 48.5g fat;
Place onion, garlic, parsley, mint,
8.1g sat fat; 47.1g protein; 68g carbs; 9.7g fibre; 90mg chol; 992mg sodium.
$6.07
per serve
Lamb and pine nut meatballs with parsley salad
52 super food ideas
SEPTEMBER 2014
midweek mains Hot and sour fish parcels with cucumber salad
1
Preheat oven 180˚C/160˚C fan-forced.
Cut 4 x 20cm lengths of baking paper. Cut
Prep 15 minutes
4 x 30cm lengths of foil. 2 Combine chilli, onion, lemongrass, garlic,
Cook 20
turmeric and fish sauce in a glass or ceramic
Serves 4 minutes
NUTRITION: (per serve) 2206kJ; 8.6g fat; NUTRITION: 1.5g sat fat; 41.1g protein; 65.9g carbs;
1 long green chilli, seeded, chopped 4 green onions, thinly sliced 2 tablespoons lemongrass paste (see note)
bowl. Stir to combine. Place 1 piece of baking paper on 1 piece of foil. Top with
be found in the fruit and vegetable
1 fish fillet and an d ¼ of the chilli mixture. Top
section of large supermarkets.
1 garlic clove, crushed ½ teaspoon ground turmeric 1 tablespoon fish sauce
with ¼ of the tomato slices. Fold over sides side s of foil and paper to enclose filling. Place on
4 x 150g firm white fish fillets 250g cherry tomatoes, thinly sliced 1 cup fresh mint leaves
remaining fish, chilli mixture and tomato. 3 Bake for 15 to 20 minutes or until fish is cooked through.
1 cup fresh coriander leaves
4
1 Lebanese cucumber, halved lengthways, seeded, thinly sliced ¼ cup chopped roasted peanuts
a small screw-top jar. Secure lid. Shake until sugar has dissolved.
Steamed jasmine rice, to serve Dressing 2 tablespoons lime juice 2 tablespoons fish sauce 1 tablespoon caster sugar
a baking tray, seam-side up. Repeat with
Meanwhile, make Dressing Place Dressing Place lime juice, fish sauce and sugar in
Combine herbs, cucumber and peanuts in a bowl. Remove fish from parcels and transfer to shallow bowls. 5
Pour over any cooking juices. Top with salad and drizzle with dressing. Serve with rice.
Hot and sour fish parcels with cucumber salad
$4.56
per serve
SEPTEMBER 2014
super food ideas 53
$5.54
per serve
$4.69
per serve
Japanese-style beef with miso mash and daikon salad
Chicken, apricot and pearl couscous tagine
Chicken, apricot and pearl couscous couscous tagine
3 Add
stock, apricots and olives. Bring to the boil. Return chicken to pan. Cover with lid.
1 Lebanese cucumber, cucumber, cut into thin ribbons ½ cup fresh coriander leaves
Serves 4 Serves
Reduce heat to low. Simmer for 20 minutes.
1 tablespoon sesame seeds, toasted
Prep 15 minutes Prep Cook 40 minutes Cook 40
Remove lid. Add couscous. Cook, uncovered, for 10 minutes or until couscous is tender.
1 Place
2 tablespoons extra virgin olive oil
Season with salt and pepper.
ceramic dish. Add steak. Turn to coat. Cover.
600g chicken thigh fillets, cut into 3cm pieces
4
Serve tagine sprinkled with coriander leaves and flaked almonds.
Refrigerate for 30 minutes. 2 Meanwhile, place sweet potato in a large
2 brown onions, thinly sliced 2 garlic cloves, crushed 1 large green chilli, finely chopped
NUTRITION: (per serve) 2984kJ; 26.2g fat; NUTRITION: 5.4g fibre; 130mg chol; 1201mg 1201mg sodium.
saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain well. Return to
Japanese-style beef with miso mash and daikon salad
saucepan. Add butter and miso paste. Using a potato masher, mash until smooth. Fold in green onion.
15 dried apricots ½ x 350g jar pitted pitt ed green olives,
Serves 4 Serves
3 Heat
drained 250g packet pearl couscous
marinating time)
1 tablespoon fresh ginger ginger,, grated 2 tablespoons Moroccan seasoning paste 1 litre salt-reduced chicken stock
¼ cup fresh coriander leaves
5.2g sat fat; 41.4g protein; 75.5g carb s;
minutes (plus 30 minutes Prep 15 minutes Prep Cook 25 minutes Cook
¹⁄ ³ cup Japanese barbecue marinade and stir-fry sauce
marinade in a shallow glass or
a large non-stick frying pan over medium-high heat. Drain steak from marinade. Discard marinade. Cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate.
¹⁄ ³ cup natural flaked almonds, lightly toasted
800g beef rump steak, trimmed 750g orange sweet potato,
1
Heat ½ the oil in a large heavy-based saucepan over medium heat. Cook
40g butter 2 tablespoons miso paste
veg, coriander and sesame seeds. Toss to coat. Slice steak. Serve with mash and salad.
chicken, in batches, for 2 to 3 minutes
3 green onions, thinly sliced
NUTRITION: (per serve) 2297kJ; 19.5g NUTRITION: 19.5g fat;
or until browned. Transfer to a plate. 2 Heat remaining oil in pan. Add onion.
Daikon salad 1 teaspoon salt
8.6g sat fat; 45.6g protein; 43.1g 43.1g carbs;
Cook, stirring, for 5 minutes or until softened. Add garlic, chilli and ginger. Cook for 1 minute or until fragrant. Add seasoning paste. Cook, s tirring for 30 seconds.
2 tablespoons rice wine vinegar 2 teaspoons caster sugar 150g daikon (white radish), peeled, cut into thin ribbons (see note) 1 carrot, cut into thin ribbons
peeled, roughly chopped
54 super food ideas
SEPTEMBER 2014
Cover loosely with foil. Rest for 5 minutes. 4 Meanwhile, make Daikon salad Whisk salad Whisk salt, vinegar and sugar in a large bowl. Add
8.6g fibre; 132mg chol; 1564mg sodium.
to cut the vegetables into ribbons.
midweek mains Thai pork lettuce cups with nam jim
1 Make
Nam jim Combine jim Combine coriander, chilli, garlic, sugar, fish sauce and lime juice in
or until soft. Drain. Refresh under cold
Serves 4 Serves 10 minutes Prep 15 minutes (plus 10 Prep
a glass bowl. Set aside. 2 Preheat oven to 200˚C/180˚C fan-forced.
Using kitchen scissors, roughly chop noodles. Add cucumber, tomato, onion,
standing time)
Line a roasting pan with baking paper. Heat
coriander and mint leaves.
Cook 30 minutes Cook
oil in a large frying pan over medium-high heat. Add pork. Cook for 5 minutes each side
4 Thinly
or until browned. Transfer to prepared pan.
Toss gently to combine. Serve pork and
100g vermicelli noodles 2 Lebanese cucumbers, halved lengthways, thinly sliced
Roast for 20 minutes or until juices run clear when pieced with a skewer. Transfer pork to
noodles in lettuce cups with remaining nam jim on the side.
a plate. Cover with foil to keep warm.
NUTRITION: (per serve) 1604kJ; 11.2g NUTRITION: 11.2g fat;
250g cherry tomatoes, quartered 3 green onions, thinly sliced ½ cup fresh coriander leaves
3 Place
1.7g 1.7 g sat fat; 33.9g protein; 34.7g carbs;
2 tablespoons vegetable oil 500g pork fillet, trimmed
noodles in a heatproof bowl. Cover with boiling water. Stand for 10 minutes
water. Drain. Transfer to a large bowl.
slice pork. Add to bowl with noodles. Toss gently. Drizzle with nam jim.
4g fibre; 59mg chol; 1609mg sodium.
½ cup fresh mint leaves Butter lettuce leaves, to serve Nam jim ¼ cup coriander stems (root attached), washed, finely chopped 1 large red chilli, seeded, finely chopped 1 garlic clove, crushed ¼ cup brown sugar ¼ cup fish sauce ¼ cup lime juice
$6.34
per serve
Thai pork with nam jim
SEPTEMBER 2014
super food ideas 55
$2.97 per serve
Mushroom, fetta and mint tart
Mushroom, fetta and mint tart
2
Place 1 pastry sheet on each prepared tray. Cut 8 x 3cm-wide strips from remaining pastry sheet. Place 1 strip along 1 edge of
mushroom has softened. Remove lid. Cook for a further 5 minutes or until liquid has almost evaporated. Transfer to a
pastry square on each tray. Repeat with
heatproof bowl. Set aside to cool slightly.
remaining strips, overlapping at the corners, to form a border. Using a sharp knife, score
5 Whisk
pastry squares along inside of the borders.
½ the mushroom mixture into the centre
Lightly score pastry centres at 1cm intervals. 3 Bake for 15 to 20 minutes or until golden.
of 1 pastry square. Pour over ½ the egg mixture. Top with ½ the fetta. Repeat
If pastry puffs up in centre, gently push
with remaining pastry square, mushroom
down with a folded tea towel. Set aside. 4 Meanwhile, melt butter in a large
mixture, egg mixture and fetta. 6 Reduce oven to 200˚C/180˚C fan-forced.
saucepan over medium heat. Add
Bake tarts for 20 minutes or until filling is set
Baby rocket, to serve Extra fresh mint leaves, to serve
mushroom and oregano. Cook, stirring, for 5 minutes or until mushroom is coated
and cheese is golden. Stand for 5 minutes. Serve with rocket and extra mint leaves. NUTRITION: (per serve) 2746kJ; 38.7g NUTRITION: 38.7g fat;
Preheat oven to 220˚C/200˚C fan-forced. Line 2 baking trays with baking paper.
in butter. Add garlic. Cook for 1 minute or until fragrant. Cover pan. Cook for 10 minutes, stirring occasionally, or until
Serves 4 Prep 10
minutes
Cook 45
minutes minutes
3 sheets frozen reduced-fat puff pastry, partially thawed 60g butter 500g button mushrooms, halved 1 teaspoon dried oregano 2 garlic cloves, crushed 2 eggs ¼ cup pure cream ¼ cup fresh mint leaves, roughly chopped 60g reduced-fat fetta, crumbled
1
56 super food ideas
SEPTEMBER 2014
eggs, cream and mint in a jug. Season with salt and pepper. Spoon
21.3g sat fat; 19.5g protein; 54.6g carbs; 5.5g fibre; 165mg chol; 824mg sodium.
midweek mains Sticky ribs with ‘dirty rice’ Serves 4 Prep 10 Cook 1
minutes
hour 30 30 minutes
½ cup tomato passata ¼ cup tomato sauce ¹⁄ ³ cup brown sugar 1 garlic clove, crushed 1½ tablespoons worcesters worcestershire hire sauce 2 teaspoons dijon mustard 1.8kg American-style pork ribs Coleslaw, to serve ‘Dirty rice’ 20g butter 1 cup basmati rice ½ teaspoon Mexican chilli powder 1 teaspoon ground turmeric ½ teaspoon salt ½ cup frozen corn kernels 2 green onions, thinly sliced 2 tablespoons roughly chopped fresh coriander leaves 1 Preheat
oven to 200°C/180°C fan-forced.
Line a large roasting pan with baking paper. 2 Combine passata, tomato sauce, sugar, garlic, worcestershire sauce and mustard in a bowl. Place ribs in prepared pan. Brush ribs all over with marinade. Cover tightly with foil. Bake for 40 minutes. Remove foil. Turn ribs over. over. Baste with pan juices. Bake, uncovered, for a further 40 minutes, basting halfway through with pan juices. 3 Meanwhile, make ‘Dirty rice’ Melt rice’ Melt butter in a large saucepan over medium heat. Add rice, chilli powder, turmeric and salt. Cook, stirring, for 1 minute or until rice is coated in spices. Add corn and 1.5 litres cold water.
$7.56
per serve
Sticky ribs
Bring to the boil. Reduce heat to low. Cook, covered, for 20 minutes or until water is absorbed and rice is tender. Remove from heat. Stir in onion and coriander. 4
Cut ribs into pieces. Serve ribs with
‘Dirty rice’ and coleslaw. NUTRITION: (per serv e) 4171kJ; NUTRITION: 4171kJ; 50.1g fat; 11.7g sat fat; 49.6g protein; 74.6g carbs; 8.8g fibre; 125mg chol; 1133mg sodium.
Try using filtered water to cook your rice. The Brita 3-Way Water Filter Dispenser has levers for
SEPTEMBER 2014
super food ideas 57
goodness me! Load up your plate with these recipes and your heart will sing. Full of flavour and healthy to boot, these sides are packed with vegies per serve. Recipes & food preparation preparation Claire BrookmanPhotography Photography Guy BaileyStyling Styling Jenn Tolhurst Tolhurst
1
Crunchy roast potato and tomato salad
Roast for 40 to 45 minutes or until golden
Place watercress on a platter. Top with
and tender, adding tomatoes for the last 5 minutes of cooking time. Remove from oven. Stand for 10 minutes to cool slightly.
the roast potatoes and tomatoes, then scatter over the broad beans. Drizzle over the dressing. Serve.
4 (1kg) desiree potatoes, roughly chopped
3 Meanwhile,
NUTRITION: (per serve) 1118kJ; 6.3g fat; NUTRITION:
Olive oil cooking spray 250g baby roma truss tomatoes 2 cups (300g) fresh broad beans
water to the boil over high heat. Add broad beans. Cook for 3 to 4 minutes or until just tender. Drain. Refresh in a bowl
Serves 4 Prep 30
minutes
Cook 45
minutes minutes
(see note)
bring a large saucepan of
0.9g sat fat; 10.6g protein; 35.5g carbs; 10.7g fibre; 0mg chol; 120mg sodium.
of chilled water. Drain. Pat dry with paper
2 tablespoons white balsamic vinegar 1 tablespoon extra virgin olive oil
towel. Peel broad beans and discard skins. 4 Place vinegar and oil in a bowl. Whisk
2 cups (1 bunch) trimmed
to combine. Season with salt and pepper.
1kg unpodded fresh broad beans.
watercress watercre ss sprigs 1 Preheat
oven to 200°C/180°C fan-forced.
Line a large baking tray with baking paper. Place potato 2
on prepared tray. Lightly spray with oil. Season with salt and pepper.
$4.42
per serve
free Crunchy roast potato and tomato salad
58 super food ideas
SEPTEMBER 2014
sides sides healthy eating
2
Mandarin, asparagus and baby beetroot salad
1 Preheat
oven to 200°C/180°C fan-forced. Wash beetroot and pat dry. Place in
5
a baking dish. Cover tightly with foil. Roast for 40 to 45 minutes or until skin peels away from beetroot when rubbed.
Place rocket on a platter. Top with beetroot, asparagus, mandarin, sprouts and fetta. Drizzle with dressing. Serve.
4 (1 bunch) baby beetroot, trimmed 3 mandarins 1½ tablespoons extra virgin olive oil
Set aside until cool enough to handle. 2 Wearing rubber gloves, peel and halve each beetroot, quartering any larger ones.
NUTRITION: (per serve) 688kJ; 9g fat; NUTRITION:
2 bunches asparagus, trimmed, cut into 4cm lengths 120g baby rocket
3 Juice
Serves 4 Serves Prep 20 minutes (plus cooling Prep time)
Cook 45 minutes Cook
½ cup crunchy combo sprouts (see note), rinsed 50g reduced-fat fetta, crumbled
Peel remaining mandarins, removing all the white pith, and divide into segments.
2.1g sat fat; 7.6g protein; 10.7g carbs; 5.5g fibre; 3mg chol; 227mg sodium.
1 mandarin (you’ll need ¼ cup juice). Place juice in a bowl. Add oil. Season S eason with salt and pepper. Whisk to combine. 4 Place
asparagus in a heatproof bowl. Cover with boiling water. Stand for 4 minutes or until bright green and tender. Drain.
combo sprouts in the chilled vegetable section at supermarkets.
$3.98
per serve
Mandarin, asparagus and baby beetroot salad
As well as adding bright, vibrant colour to your meals, all contain three por tions of vege per serve.
K i m
3
Chargrilled spring vegetables
Make Lemon dressing Place dressing Place lemon juice, oil and chives in a bowl. bowl . Whisk to 1
5 Add
combine. Season with salt and pepper. 2 Trim spring onion bulbs, leaving 3cm of stalk attached. Halve lengthways.
Arrange on a platter. Serve.
4 bulbs (1 bunch) spring onions Olive oil cooking spray 12 Dutch (baby) carrots, trimmed,
3 Heat
11.5g fibre; 0mg chol; 115mg sodium.
halved lengthways 3 zucchini, thinly sliced lengthways 300g broccoli, cut into small florets
occasionally, for 6 to 8 minutes or until softened and charred. Transfer to a heatproof bowl. Cover to keep warm.
vegetables, including asparagus,
200g green beans, trimmed 60g baby spinach Lemon dressing
4 Lightly
eggplant, red onion and capsicum.
2 tablespoons lemon juice
and charred. Add to carrot mixture.
1 tablespoon extra virgin olive oil 1 tablespoon finely chopped fresh chives
Repeat process with beans, cooking for 2 to 3 minutes or until softened and charred. Add to carrot mixture.
Serves 4 Prep 15
minutes
Cook 15 minutes
a barbecue plate or chargrill pan over medium-high heat. Lightly spray carrots and onion with oil. Cook, turning
spray zucchini and broccoli with oil. Cook, turning occasionally, for 3 to 4 minutes or until softened
dressing and spinach to carrot mixture. Gently toss to combine. NUTRITION: (per serve) 669kJ; 7.1g fat; NUTRITION: 0.9g sat fat; 8.1g protein; 10g carbs;
get more
đ Top with some crumbled fetta or soft goat’s cheese, or dollop over some thick Greek-style yoghurt. đ For extra crunch, add toasted pine nuts, hazelnuts or flaked almonds.
$3.20
per serve
gluten free Chargrilled spring vegetables
60 super food ideas
SEPTEMBER 2014
7
sides healthy eating sides
Carrot and beetroot slaw with fennel dressing
$2.08
per serve
$3.60
no-cook
per serve
+
20 mins
Grapefruit and celery salad
4
Grapefruit and celery salad
5
Serves 4
Carrot and beetroot beetr oot slaw slaw with fennel dressing
Prep 20
Serves 4
minutes
½ bunch (5 stalks) celery, trimmed 3 ruby red grapefruit
Prep 20
1 tablespoon extra virgin olive oil ¼ teaspoon caster sugar ½ green oak leaf lettuce, roughly torn
4 beetroot (300g each), washed, trimmed, peeled ¼ cup roughly chopped pecans
to a bowl. Continue process with beetroot,
1 large avocado, sliced 4 green onions, sliced
2 tablespoons sultanas 2 cups fresh flat-leaf
placing in a separate bowl to the carrot. 3 Add pecans, sultanas and parsley to
parsley leaves Fennel dressing
carrot. Pour over dressing. Toss until well combined. Add beetroot (see notes).
stalks into thin ribbons. Place in a bowl
1½ teaspoons fennel seeds
Gently toss to combine. Serve.
of iced water. Stand for 5 minutes or until crisp. Finely chop any remaining celery.
2 teaspoons Dijon mustard ¼ cup apple cider vinegar
NUTRITION: (per serve) 1304kJ; 13.4g fat; NUTRITION:
2 Peel
1½ tablespoons extra virgin
0mg chol; 301mg sodium.
1
Using a vegetable peeler, peel celery
each grapefruit and segment.
minutes minutes
4 large carrots
1.3g sat fat; 7.1g protein; 32.3g carbs; 15g fibre;
olive oil
Squeeze membrane over a bowl to catch juice (you’l (you’lll need need 2 tablesp tablespoons oons juice juice). ). Discard Discard
Make Fennel dressing Place dressing Place fennel
membrane. Add oil and sugar to juice. Season
1
with salt and pepper. Whisk to combine. 3 Place lettuce on a platter. Top with
seeds in a mortar. Pound with a pestle until crushed (see notes). Whisk mustard,
đ +1 * (/+ ,(! "!**!( /!!/ %*
celery, avocado, onion and grapefruit. Drizzle with dressing. Serve.
crushed fennel seeds, vinegar and oil together in a small bowl. Season with salt and pepper. 2 Using the grater attachment on a food processor, coarsely grate carrot. Transfer
,+1* 3%0$ .+((%*# ,%* 1*0%( .1/$!ċ đ $! #.0! !!0.++0 3%(( 0%*0 0$!
NUTRITION: (per serve) 1005kJ; 18.4g fat; NUTRITION: 3.6g sat fat; 2.9g protein; 16.4g carbs; 4.5g fibre; 0mg chol; 105mg sodium.
/*,ġ(+' #ċ ., %* 0! 0+3!( *
+0$!. %*#.!%!*0/ ,%*'Č /+ %0 &1/0 !"+.! /!.2%*#ċ
SEPTEMBER 2014
super food ideas 61
What a classic Boeuf bourguig bourguignon non Serves 4 Serves
Prep 15 minutes Prep
Cook 1 hour 45 minutes Cook
2 tablespoons plain flour 800g beef chuck steak, trimmed,
Rich and hearty, these two popular dishes have stood the test of time
2 Heat
2 tablespoons oil in a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 5 minutes or until browned all over. Transfer to a heatproof bowl. Cover to keep warm.
cut into 3cm cubes ¼ cup extra virgin olive oil 20g butter
3 Heat butter and remaining oil in pan.
8 eschalots, eschalots, peeled
Add garlic, thyme and bay leaf. Cook, stirring, s tirring,
100g middle bacon rashers, trimmed, chopped 2 garlic cloves, crushed
for 1 minute. Return beef to pan. Add wine. Bring to the boil. Reduce heat to low. Simmer for 3 minutes or until reduced by half.
2 sprigs fresh thyme
4 Add
1 dried bay leaf 1 cup red wine
heat to low. Simmer, covered, for 1 hour. Uncover.. Stir in mushrooms. Simmer Uncover
2½ cups beef stock
for a further 30 minutes or until beef
200g button mushrooms mushrooms,, halved
is tender. Season with salt and pepper.
Fluffy mashed potato (see recipe, opposite) and steamed green beans, to serve
5 Serve
Add eschalots and bacon. Cook, stirring, for 5 minutes or until eschalots eschalots start to soften. sof ten.
flour in a large snap-lock bag.
Add beef. Seal bag. Toss to coat.
Set the glorious south of is France, is all Thein Hundred Foot Journey about good food, culture and friendship. To celebrate its release, the movie is giving away a gastronomic holiday for two to the south of France. The prize includes return flights from any Australian capital city, accommodation, hotel transfers and spending money. To enter, and for full terms and conditions, visit visit taste.com.au/ hundredfootjourney and tell us in
stock. Bring to the boil. Reduce
boeuf bourguignon with Fluffy mashed potato and green beans. NUTRITION: (per serve) 2980kJ; 37g NUTRITION: 37g fat;
1 Place
Write in and WIN!
13.1g 13. 1g sat fat; 53.5g protein; 25.8g carbs;
Entries open 07/08/14 and close 24/09/14. Australian residents only. Winners selected 25/09/14. Total prize value up to $12,000. For the NewsLifeMedia Privacy Policy, see p94.
6g fibre; 151mg chol; 1230mg sodium.
$4.66 per serve
62 super food ideas SEPTEMBER 2014
Boeuf bourguignon
$4.27 per serve
Classic crumbed cutlets
D R O F S E N R A E B M Z K L O U J O R B G E N I R L I Y A T L S C & G H N C U R O U Y H C W L E L R A D H N A A R Y A S H P N A R O I T G A O T R A O H P E P R P A D S O
O O R F A L N Y E L I I R R B ’ R I O K H S A E P R I A C S E R &
Classicic crumbed cutlets Class cut lets
2 Combine
breadcrumbs and parsley on a plate. Place flour on another plate.
F Fluff luffyy mas ma shed potato
Prep 20 minutes (plus 20 minutes Prep
Whisk egg and 1 tablespoon cold water in a shallow bowl. One at a time, coat
refrigeration time)
Cook 35 minutes Cook
each cutlet in flour, shaking off excess.
800g cream delight potatoes,
12 (480g) lamb cutlets, French trimmed tri mmed 2 cups fresh breadcrumbs
Dip in egg. Press in breadcrumbs. Place on a plate. Cover with plastic wrap.
peeled, chopped 40g butter
1 tablespoon finely chopped
Refrigerate for 20 minutes.
½ cup milk
fresh flat-leaf parsley leaves ¼ cup plain flour
3 Pour
oil into a large frying pan to cover base. Heat over medium heat. Cook
1 Place
2 eggs, lightly beaten
cutlets, in batches, for 5 minutes each side
Cover with cold water. Bring to the boil
Vegetable oil, for shallow-frying Vegetable Fluffy mashed potato (see recipe, right),
for medium or until cooked to your liking. Transfer to a plate lined with paper towel.
over high heat. Boil for 12 to 15 minutes or until potato is very tender. Drain.
4 Serve
Using back of a wooden spoon, push potato through a fine sieve over a bowl. Add butter and milk. Season with salt and pepper. Stir to combine. Serve.
Serves 4 Serves
steamed peas, gravy and lemon wedges, to serve
cutlets with Fluffy mashed potato, peas, gravy and lemon wedges. NUTRITION: (per serve) 2881kJ; NUTRITION: 2881kJ; 34.3g fat;
1 Using
the heel of your hand, gently flatten meat on each cutlet.
12.3g sat fat; 35.2g protein; 55.5g carbs;
Serves 4 Serves
Prep 10 minutes Cook Prep Cook 15 minutes
potato in a large saucepan.
5g fibre; 173mg chol; 575mg sodium. SEPTEMBER 2014
super food ideas 63
roll with it… Even if you’re gluten-free, you can still make awesome fresh pasta Gluten-free pasta Serves 4 Serves Prep 25 minutes (plus 30 minutes Prep resting time) You’ll Yo u’ll need a pasta past a machine for this recipe.
1½ cups brown rice flour (see notes) ½ cup tapioca starch (see notes) 1 tablespoon xanthan gum (see notes) 4 eggs 1 tablespoon extra virgin olive oil Extra brown rice flour, to dust 1 Place
brown rice flour, tapioca starch, xanthan gum, eggs and olive oil in a food processor. Process until a dough just forms (do not over-process). Shape mixture into a ball. Knead on a lightly floured surface for 30 seconds until smooth. Wrap in plastic wrap. Rest dough for 30 minutes at room temperature. 2 Divide dough into 8 equal portions (see notes). Using the palm of your hand, flatten 1 portion until 2cm thick. Dust dough with extra flour. Set pasta machine on the thickest setting. Feed dough through machine while turning handle. Fold each short end of dough into the centre to form a smaller rectangle. Repeat process twice or until surface of dough comes out smooth. 3 Reduce
the width of machine rollers by 1 setting. Lightly dust dough with extra flour. Feed dough through machine. Repeat until dough is 1.5mm thick. Using the cutting attachment, cut pasta to your desired thickness. Lightly dust with extra flour. Place under a damp tea towel until ready to use. Repeat with remaining dough portions. Use immediately with your favourite sauce, or see recipe, opposite.
đ .+3* .%! ý+1. * 4*0$* #1) .! 2%((! ".+) (.#! /1,!.).'!0/ * $!(0$ "++ /0+.!/ċ ,%+ /0.$ %/ 2%((! ".+) /+)! (.#! /1,!.).'!0/Č $!(0$ "++ /0+.!/ * /%* "++ /$+,/ċ đ %2%%*# 0$! +1#$ %*0+ /)((!. ,+.0%+*/ )'!/ %0 )1$ !/%!. 0+ $*(!ċ
64 super food ideas ideas SEPTEMBER 2014
T S R U H L L O T N N E J G N I L Y T S
L L A W G I A R C Y H P A R G O T O H P
Y G R O E G A R I M A N O I T A R A P E R P D O O F & E P I C E R
homemade gluten-free pasta homemade
FOLLOW THIS RECIPE, STEP BY STEP! Download our iPad edition to get the step-by-ste step-b y-step p instruc instruction tion for this recipe. Only $2.49 for a single issue or $14.9 $14.99 9 for for a 12-mo 12-mont nt subscription. Visit appstore.com/ superfoodideas.. superfoodideas
ONLY $2.49
budget friendly
$1.04
per serve
Gluten-free pasta with napoletana sauce
Gluten-free Gluten-free pasta with napoletana sauce
1 tablespoon finely chopped fresh
2 Bring
Simmer for 15 minutes. Stir in basil. Season with salt and pepper. 3 Meanwhile, cook pasta in a large saucepan of lightly salted water for
Prep 10
minutes
basil leaves 1 quantity gluten-free pasta (see recipe, opposite)
Cook 25
minutes
Finely grated parmesan and extra
Serves 4
1 tablespoon extra virgin olive oil 1 brown onion, finely chopped
fresh basil leaves, to serve
to the boil. Reduce heat to low.
2 to 3 minutes or until just tender. Drain. Return to pan. Add sauce. Toss to
2 garlic cloves, crushed 1 tablespoon gluten-free tomato paste 2 x 410g cans crushed tomatoes
1 Heat
oil in a saucepan over medium heat. Add onion. Cook for 5 minutes or until tender. Add garlic and tomato paste. Cook for 1 minute. Add tomatoes, ½ cup
combine. Divide pasta among plates. Serve sprinkled with parmesan and basil leaves.
Pinch of sugar
cold water and sugar. Stir to combine.
7.6g fibre; 195mg chol; 968mg sodium.
NUTRITION: (per serve) 2343kJ; 18.6g NUTRITION: 18.6g fat; 4.8g sat fat; 16.3g protein; 78.4g carbs;
SEPTEMBER 2014
super food ideas 65
Sweepie77
$2.10 each
Individual meat pies
e
is a favourite for good reason – here’s why!
Individual meat pies Recipe #2541 Recipe
Tempest Submitted by by Mrs Tempest
Makes 4 Makes Prep 20 minutes Prep
Cook 50 minutes Cook 50
1 tablespoon vegetable oil 1 large brown onion, chopped
a wooden spoon, for 5 minutes or until
5 Place
browned. Add stock and soy sauce. Stir
Bake for 20 to 25 minutes or until golden
to combine. Bring to a simmer. Reduce heat to low. Cook, stirring occasionally, for 10 minutes.
and puffed. Serve.
3 Blend
cold water in a small bowl. Add to mince mixture. Cook for 2 minutes or until
2 teaspoons cornflour 2 sheets frozen f rozen shortcrust pastry, partially thawed
for 15 minutes. 4 Preheat oven to 220˚C/200˚C fan-forced. Place an oven tray in oven. Grease
1 sheet frozen puff pastry pastry,, partially thawed
4 x 4cm-deep, 1-cup- capacity pie dishes. Cut shortcrust pastry sheets in half diagonally. Line base and sides of dishes
1 Heat
oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened and starting to brown. 2 Add mince. Cook, breaking up with 66 super food ideas
SEPTEMBER 2014
3318kJ; 43.5g fat; NUTRITION: (each) 3318kJ; NUTRITION:
cornflour with 1 tablespoon
500g beef mince 1 cup beef stock 1 teaspoon soy sauce
1 egg, lightly beaten
pie dishes on hot tray in oven.
N O I T A R A P E R P D O O F
D R O F S E R E B Z L U J
mixture bubbles and thickens. Cool in pan
with pastry. Trim edges. Fill with mince mixture. Brush edges of pies with egg. Cut puff pastry into 4 squares. Cover tops of pies. Press edges to seal. Brush tops with egg. Cut a small slit in pastr y tops.
H C R U H C L A H A R A S
Kim says:
I substituted beef mince for the chuck chuc k steak in the original recipe to turn t hese delicious pies into a speedy weeknight meal. I also reduced the amount of stock to create a lovely thick sauce.
G N I L Y T S
G N U O Y W E R D N A Y H P A R G O T O H P
Spaghetti and meatballs
2 Heat
Recipe #1082 Recipe
over medium-high heat. Cook meatballs, in batches, until browned all over.
Submitted by by Marie
Serves 4 Serves Prep 30 minutes Prep 30
Cook 45 minutes Cook
oil in a large heavy-based saucepan
3 Return
meatballs to pan. Add pasta
500g beef mince 1 small zucchini, grated
sauce. Toss gently to combine. Bring to a simmer. Reduce heat to low. Simmer,
1 small carrot, grated
covered, for 25 to 30 minutes or until
½ small red capsicum, finely chopped 4 button mushrooms, finely chopped
meatballs are cooked through. 4 Meanwhile, cook pasta in a large
2 green onions, thinly sliced
saucepan of boiling salted water
1 egg, lightly beaten ¹⁄ ³ cup grated parmesan
following packet directions. Drain well. 5 Divide spaghetti among 4 bowls and top
1 tablespoon dried parsley
with meatballs and sauce. Sprinkle with
1½ tablespoons vegetable stock powder 1½ cups fresh f resh breadcrumbs 2 tablespoons olive oil
extra parmesan and basil leaves. Serve.
700g tomato pasta sauce
6.2g fibre; 160mg chol; 1590mg sodium.
NUTRITION: (per serve) 3818kJ; 31.9g NUTRITION: 31.9g fat; 10.3g sat fat; 50. 3g protein; 101.4g carbs;
Kim says: With over 40 comments to date on bestrecipes.com.au, on bestrecipes.com.au, these meatballs are clearly a winner! Lots of members added to this recipe, as it’s very forgiving. To make the meatballs their own, some members added vegetables for health value, while others gave an extra flavour hit with garlic and chilli.
375g dried spaghetti Extra grated parmesan and fresh basil leaves, to serve
1 Combine
mince, zucchini, carrot, capsicum, mushroom, green onion, egg, parmesan, parsley, stock powder and breadcrumbs in a large bowl. Season with salt and pepper. Shape level tablespoons of mince mixture into balls.
$3.43
per serve
Spaghetti and meatballs
Samm
SEPTEMBER 2014
super food ideas 67
Gran’s cottage pie
1 Preheat
Recipe #15413 Recipe
Grease a 2-litre-capacity baking dish.
Submitted by by Nissy11:11
2 Heat
oven to 200˚C/180˚C fan-forced.
budg bu dget et
Serves 8 Serves
oil in a large, deep frying pan on medium-high heat. Add onion, carrot,
about $6.60 in total. Boil 1.25kg
Prep 15 minutes Prep
celery and capsicum. Cook, stirring, for
peeled, chopped potatoes and
Cook 1 hour 20 minutes Cook
5 minutes or until onion softens. Add mince. Cook, breaking up with a wooden
2 peeled garlic cloves until tender. tender.
spoon, for 7 minutes or until browned.
milk. Season with salt.
1 tablespoon olive oil 1 brown onion, chopped 1 carrot, chopped
1 4 cup Mash with 30g butter and ⁄
Add stock cubes, cornflour, curry powder, soy sauce, tomato paste, Worcestershire
2 stalks celery, chopped 1 small red capsicum, chopped
sauce and 2 cups cold water. Bring to a
1kg beef mince
simmer. Reduce heat to medium-low. Simmer, uncovered, for 20 to 25 minutes
2 beef stock cubes, crumbled ¼ cup cornflour
or until thickened.
1 teaspoon curry powder
3 Transfer
1 tablespoon soy sauce 1 tablespoon tomato paste 1 tablespoon Worceste Worcestershire rshire sauce
with milk. Bake for 40 minutes or until golden. Serve.
Kim says:
meat mixture to prepared dish. Top with mashed potato. Brush
2 x 475g tubs mashed potato
NUTRITION: (per serve) 1676kJ; 19.4g fat; NUTRITION:
with garlic (see budget tip) 2 tablespoons milk
7.5g sat fat; 29.8g protein; 24.4g carbs;
Many of the reviewers said that they added a sprinkling of grated cheese over the top for the last few minutes of cooking. Delicious!
3.5g fibre; 102mg chol; 516mg sodium.
$3.06
per serve
Gran’s cottage pie
Vacant Visitor 68 super food ideas
SEPTEMBER 2014
Paula65
$2.61 per serve
Beef and bacon rissoles
Beef and bacon rissoles Recipe #4576 Recipe
Mashed potato, steamed beans and Dutch (baby) carrots, to serve
Submitted by by Bob G
Serves 4 Serves Cook 25 Cook 25 minutes
Combine mince, bacon, egg, carrot, onion, garlic, breadcrumbs,
500g lean beef mince 2 middle bacon rashers, trimmed, finely chopped
soy sauce, worcestershire sauce, tomato sauce, chilli powder and coriander in a large bowl. Season with salt and
1 egg, lightly beaten 1 carrot, grated 1 brown onion, grated
pepper. Divide mixture into 8 rissoles. Refrigerate for 30 minutes. 2 Heat oil in a large frying pan over
1 garlic clove, crushed
medium-low heat. Cook rissoles, in
²⁄ ³ cup dried breadcrumbs 2 tablespoons soy sauce
2 batches, for 6 minutes each side or until browned and cooked through.
2 teaspoons worcestershir worcestershire e sauce 2 tablespoons tomato sauce ¼ teaspoon chilli powder 2 tablespoons finely chopped fresh coriander
3 Serve
2 tablespoons vegetable oil
9.5g fibre; 140mg chol; 1526mg sodium.
Prep 15 minutes (plus refrigeration Prep refrigerat ion time)
1
with mashed potato, and steamed green beans and carrots. NUTRITION: (per serve) 2540kJ; 25.5g fat; NUTRITION: fat; 7.6g sat fat; 43.5g protein; 44.8g carbs;
Kim says:
Keep these rissoles handy in the freezer. To freeze, place uncooked rissoles between sheets of baking paper in an airtight container.. They’ll ke ep for up container to 2 months. You could also serve them on a bun with salad.
SEPTEMBER 2014
super food ideas 69
Louise’s lasagne Recipe #7414 Recipe
Submitted
by Keeleygrace by Serves 6 Serves Prep 25 minutes Prep 25 Cook 1 hour 15 minutes Cook
1 tablespoon olive oil 700g lean beef mince 1 brown onion, chopped 2 garlic cloves, crushed 2 x 400g cans diced tomatoes ¹⁄ ³ cup tomato paste 1 tablespoon dried oregano 2 teaspoons dried basil ½ teaspoon dried rosemary 12 dried instant lasagne sheets Salad leaves, to serve Cheese sauce 60g butter ¹⁄ ³ cup plain flour 3 cups milk 1½ cups grated tasty cheese ½ cup grated parmesan 1 Preheat
oven to
200˚C/180˚C fan-forced. Grease a 2-litre-capacity rectangular baking dish. 2 Heat
oil in a large deep frying pan over high heat.
$3.19
Add mince. Cook, stirring,
per serve
for 5 minutes or until browned. Add onion and garlic. Cook for 2 minutes or until onion
Louise’s lasagne
softens. Add diced tomato, tomato paste and dried herbs. Season. Bring to a simmer. Reduce heat to medium-low. Cook for 10 to
4 Place
12 minutes or until thickened slightly. 3 Meanwhile, make Cheese sauce Melt sauce Melt butter in a saucepan over medium heat.
prepared dish to cover. Top with ¹⁄ ³ of the meat mixture and ¼ of the cheese sauce. Repeat layering twice more. Place
Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add milk, stirring constantly. Return to medium heat.
remaining 3 lasagne sheets over the top to cover. Spread with remaining cheese sauce. Sprinkle with remaining tasty
Cook, stirring constantly, for 6 to 7 minutes or until mixture bubbles and thickens. Add 1 cup grated tasty cheese chee se and ¼ cup grated parmesan. Stir until smooth. Season with salt and pepper.
cheese and parmesan. 5 Bake for 45 minutes or until golden. Serve.
70 super food ideas
SEPTEMBER 2014
3 lasagne sheets in base of
NUTRITION: (per serve) 3463kJ; 37.3g NUTRITION: 37.3g fat; 20.2g sat fat; 51.1g protein; 70.7g carbs; 2.4g fibre; 137mg chol; 615mg sodium.
Kim says:
I always stand my lasagne for at least 15 minutes before serving. This allows the liquid to settle and soak into the pasta, making it less messy to cut and serve.
ozharvest rescues good quality surplus food and redistributes it to vulnerable australians. Every $1 donated donated means tha that t OzHarvest can deliver the equivalent of two nutritious meals to Australians in need.
$1
2 meals
donate at at www.ozharvest www.ozharvest.org .org or or call us on 1800 108 006
of the
month
shelf Check out these products in shops and supermarkets
Bowled Bow led over Red, green and blue – vibrant colours bring fresh life to familiar objects in the new Maxwell & Williams ‘Earth’ range of dinnerware. The earthy texture of fine stoneware with its flash of bright glaze makes this range beautifully simple for everyday use. Visit maxwellwilliams.com.au maxwellwilliams.com.au..
Try Perfect Italiano for a perfect bake A unique blend of three cheeses – Cheddar for full flavour, flavour, easy-melt Mozzarella for stretch, and Parmesan for bite – Perfect Italiano Perfect Bakes is perfect for pasta and vegetable
GO BANANAS! Do you always seem to have leftover bananas going brown in the fruit bowl? Lighthouse has the answer! This Quickbread Banana Base Mix is a quick and easy was to turn them into something delicious for tea or the lunchbox. Just add mashed bananas, give it a quick hand-mix, then bake and voilà! The The all-natural Lighthouse Quickbread range is available in the flour aisle at Woolworths. Visit lighthousebaking.com.au .
bakes, and lasagne. It adds a superior flavour and a delicious golden crust every time.
Need inspiration? Visit perfectitaliano.com.au for delicious pasta bake recipe ideas
Starstruck It’s so important to use the right butter for the right recipe. Western Star Original butter is rich and creamy, and its saltiness helps bring out other flavours in savoury dishes. When cooking desserts and cakes, the delicate taste of Western Star Chef’s Choice premium pre mium cultured cultured butter butter compleme complements nts sweet sweet flavours. flavours.
weekend
Party time! A super space theme for the kids, plus knockout cake fakery and dips
$0.26
per piece
Gluten-free fairy bread slice
Y G R O E G A R I M A N O I T A R A P E R P D O O F
T S R U H L O T N N E J G N I L Y T S
L L A W G I A R C Y H P A R G O T O H P
H T I D E R E M M I K E P I C E R
fairy nice You don’t need a magic spell to make this party favourite gluten free! Gluten-free fairy bread slice
1 Preheat
oven to 180°C/160°C fan-forced. Grease a 1.5cm-deep, 26cm x 38cm (base) baking tray. Line base and sides with baking
milk. Stir until smooth. Remove from heat. Stand for 10 minutes or until slightly thickened. Spread evenly over cooled slice.
paper, extending 2cm above edges of pan. 2 Using an electric mixer, beat butter and
Sprinkle with hundreds and thousands. Set aside for 30 minutes or until set.
125g unsalted butter butter,, softened ¾ cup caster sugar
sugar until light and fluffy. Add vanilla. Beat until combined. Add eggs, 1 at a time,
5 Cut
1 teaspoon vanilla extract 2 eggs 1¼ cups gluten-free
beating until just combined. Sift flour and custard powder over butter mixture. Add buttermilk. Stir until smooth and combined.
each portion in half to form triangles. Serve.
self-raising flour ¼ cup gluten-free custard powder ¾ cup buttermilk
3 Spoon
22mg chol; 62mg sodium.
¼ cup gluten-free hundreds and
centre of slice comes out clean and top
thousands (see notes) Chocolate icing
springs back when touched. Cool in pan for 5 minutes (see notes). Turn out onto
50g unsalted butter, chopped 175g gluten-free milk chocolate melts 1½ cups pure icing sugar, sifted 2 tablespoons Dutch-processed cocoa powder
a wire rack to cool completely. 4 Meanwhile, make Chocolate icing Place icing Place butter and chocolate in a saucepan over low heat. Stir for 2 minutes or until melted
¼ cup milk
and smooth. Add icing sugar, cocoa and
Makes 32 pieces Makes 32 Prep 25 minutes (plus 30 minutes Prep setting time)
Cook 20 minutes Cook 20
mixture into prepared pan. Gently spread with a spatula to level. Bake for 15 minutes or until a skewer inserted into
slice crossways into 4 equal pieces. Cut each piece into 4 equal portions. Cut NUTRITION: (per piece) 606kJ; 6.6g fat; 4.6g NUTRITION: sat fat; 1.6g protein; 19.9g carbs; 0.1g fibre;
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+10 3.) /(%! +*0+ ,.!,.! 0.5ċ ++(ċ 1.* +2!.ċ 10 * /!.2!ċ
SEPTEMBER 2014 2014 super food ideas
73
You’re on to the right stuff with these fun ideas for a space-age kids’ party that are simply out of this world! Recipes Recipes Gemma LuongoPhotography Photography Julie Crespel Crespel Styling Styling Jenn Je nn Tolhurs olhurst tFood preparation preparation Amira Georgy
74 super food ideas
SEPTEMBER 2014
friends over space party
SEPTEMBER 2014
super food ideas 75
2 Heat
oil in a large, deep non-stick frying
pan over medium heat. Add meatballs and cook, turning, for 3 to 4 minutes or until golden. Transfer to a large plate. Add tomatoes, sugar and ¹⁄ ³ cup cold water to pan. Season with salt and pepper. Stir to combine. Bring to a simmer. 3 Return
meatballs to pan. Simmer
for 6 to 8 minutes or until meatballs are cooked through and sauce has thickened slightly. Divide among small serving bowls or plates. Sprinkle with chopped parsley. Serve. NUTRITION: (per serve) 502kJ; 4.3g fat; NUTRITION: 1.5g sat fat; 11.8g protein; 8.4g carbs; 1.3g fibre; 28mg chol; 152mg sodium.
Space punch Serves 8 Serves Prep 15 minutes Prep
4 cups (1 litre) pineapple juice,
$1.10
chilled
per serve
3 cups soda water, chilled 1 large apple 700g seedless watermelon 1 Combine
Meatball meteors
pineapple juice and soda
water in a jug or punch bowl. 2 Cut apple lengthways into 1cm-thick slices. Using a 4cm star-shaped cookie cutter, cut stars from apple slices. Using a melon baller, scoop balls from watermelon. 3 Add
melon planets and apple stars to the
juice mixture. Serve. S erve.
Meatball meteors
menu Drink Space punch Savoury Meatball meteors Martian crackers Rocket dogs Sweet Chocolate noodle aliens Planet cake pops Man-on-the-moon cake
Serves 8 Serves
Martian crackers
Prep 25 minutes (plus 30 minutes Prep
Makes 16 Makes
refrigeration time)
20 minutes Prep 20 Prep
Cook 15 minutes Cook
400g lean beef mince 1 small brown onion, coarsely grated
You’ll need 32 decorative toothpicks.
1 small carrot, coarsely grated 2 tablespoons plain flour
¹⁄ ³ cup hummus ½ Lebanese cucumber, cucumber, cut into
1 tablespoon tomato sauce 1 tablespoon barbecue sauce 2 teaspoons olive oil
16 thin rounds 3 bocconcini, cut into 16 thin rounds 8 cherry tomatoes,
400g can diced tomatoes 1 teaspoon caster sugar 1 tablespoon chopped fresh flat-leaf parsley leaves
16 plain rice crackers
halved horizontally 1 Place
crackers on a serving platter.
Spread hummus over crackers. 2 Top
1 Place
76 super food ideas
SEPTEMBER 2014
mince, onion, carrot, flour, tomato
each cracker with 1 slice sli ce of cucumber, 1 slice of bocconcini and
sauce and barbecue sauce in a large bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mixture into balls. Place meatballs on a baking tray lined with
1 tomato half, cut-side down. Secure with 2 toothpicks. Serve.
baking paper. Refrigerate for 30 minutes.
3mg chol; 64mg sodium.
NUTRITION: (each) 143kJ; NUTRITION: 143kJ; 2g fat; 0.8g sat fat; 1.7g protein; 2.4g carbs; 0. 2g fibre;
friends over space party
Space punch
$0.41
per serve
15 mins
$0.29 each
SEPTEMBER 2014
super food ideas 77
time plan
1 day ahead Make steps 1 and 2 of the Man-on-the-moon cake. Once cooled, place in an airtight container. Make Planet cake pops. Store in an airtight container at room temperature. Make Chocolate noodle aliens. Store in an airtight container.
4 hours before kids arrive Make step 1 of Meatball meteors. Complete Man-on-themoon cake. Make steps 1 and 2 of the Rocket dogs. Cover and refrigerate.
1 hour before kids arrive Make Space punch, omitting the soda water. Make Martian crackers.
Just before serving Complete Meatball meteors. Complete Rocket dogs. Add soda water to punch.
with food colouring. Add noodles. Mix until well combined. 2 Working quickly, form 2 tablespoons
$0.61 each
of noodle mixture into a mound on Chocolate noodle aliens
prepared tray. Repeat with remaining mixture. Place 3 same-coloured M&Ms in yellow, orange and blue in a row on each mound to form eyes (see notes). Use red, blue and yellow writing icing
Chocolate noodle aliens
to dot pupils on eyes. Use black icing to draw a squiggly mouth under the eyes. Place in the fridge for 15 minutes
Makes 16 Makes
to set. Serve.
15 minutes Prep 30 minutes (plus 15 Prep
NUTRITION: (per piece) 1056kJ; 13.3g NUTRITION: 13.3g fat;
setting time)
10.6g sat fat; 1.6g protein; 33.4g carbs; 0.3g
Cook 5 minutes Cook
fibre; 10mg chol; 95mg sodium.
3 cups (500g) white chocolate melts Green gel food colouring (see notes) 2 x 100g packets fried noodles 48 x M&Ms (see notes) Red, blue, yellow and black writing icing, to decorate
đ ! 1/! #!( "++ +(+1.%*# "+. 0$%/ .!%,! 0+ ,.!2!*0 0$! $++(0! ".+) /!%6%*#ċ " 5+1 $2! 0+ 1/! (%-1% "++ +(+1.%*#Č +*(5 1/! 0%*5 .+,ċ đ ! 1/! 5!((+3Č +.*#! *
1 Line
a baking tray with baking paper.
Place chocolate melts in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until melted and smooth. Tint melted chocolate green 78 super food ideas
SEPTEMBER 2014
(1! Ē/ċ đ " 0$! *++(! )%401.! /!0/ 0++ -1%'(5ČČ )!(0 (%00(! !40. 3$%0! -1%'(5 $++(0! * 1/! %0 0+ 00$ 0$! !5!/ 0+ 0$! (%!*/ċ
friends over space party
SEPTEMBER 2014
super food ideas 79
Rocket dogs
(see notes). Brush pastry with egg.
Makes 8
3 Bake
the frankfurts for 12 to 15 minutes or
You’ll need 8 bamboo chopsticks or
until the pastry is puffed and the frankfurts are just heated through (see notes). Set
skewers and 16 patty pan paper cases
aside on tray for 2 minutes to cool slightly. s lightly.
for this recipe.
4 Carefully
Prep 15 minutes
Cook 15 minutes
1 sheet frozen puff pastry, partially thawed 8 frankfurts
insert 1 bamboo chopstick or skewer through the centre of 2 upturned paper cases, then lengthways through the
1 egg, lightly beaten 100g Colby cheese, cut into
centre of 1 frankfurt. Finish with a cheese triangle. Repeat with remaining chopsticks
8 x 3cm-thick triangles
or skewers, paper cases, frankfurts and cheese. Serve immediately.
1 Preheat
oven to
NUTRITION: (each) 1094kJ; 17.2g fat; NUTRITION:
220°C/200°C fan-forced.
6.1g sat fat; 13.2g protein; 13.3g carbs;
Line a large baking tray with baking paper. 2 Cut pastry lengthways into
0.3g fibre; 57mg chol; 736mg sodium.
8 x 2.5cm-thick strips. Wrap a strip around each frankfurt in a spiral pattern,
đ (%*# 0$! 3.,,! ".*'"1.0/
stretching the pastry, if
!*/1.!/ 0$0 0$! ,/0.5 .!)%*/ %*
necessary. Place on
,(! 3$!* '%*#ċ
prepared tray, making sure the ends of the pastry are
3%0$ 0$! ,/0.5 !*/ 1*!.*!0$
đ + *+0 +2!.++' 0$! ".*'"1.0/ +. 0$!%. /'%*/ 3%(( /,(%0ċ
underneath the frankfurts
$0.65 each
Rocket dogs
80 super food ideas
SEPTEMBER 2014
friends over space party
Planet cake pops Makes 16 Makes
Small white and green star sprinkles, to decorate
batches, transfer chocolate to a mug and remelt, if necessary. Working quickly, dip cake
freezing time) Cook Cook 5 minutes
1 Break
cake, including icing, into pieces.
balls into melted chocolate, turning to coat. Gently tap on the side of the mug to remove
You’ll need 16 white lollipop sticks and a
Place in a food processor. Process to fine
excess chocolate. Roll in sprinkles to decorate.
25cm block of polystyrene for this recipe. Before you begin, make sure you have
crumbs. Transfer to a bowl. Add frosting. Stir until well combined. Line a large baking tray
Insert cake pops into polystyrene to stand upright. Freeze for 30 minutes or until firm.
enough enoug h space in your freezer freez er..
with baking paper. Roll level tablespoons of
3 Using
450g iced chocolate mud cake ¼ cup ready-made milk chocolate frosting
mixture into balls. Place on prepared baking tray. Freeze for 30 minutes or until firm.
separate coloured strips, trimming lengths to fit around cake pops. Spoon extra
1 tablespoon orange sprinkles
2 Place sprinkles, and hundreds and
melted chocolate into a snap-lock bag. Snip
1 tablespoon yellow sprinkles 1 tablespoon blue sprinkles
thousands in separate shallow dishes. Place melts in a microwave-safe bowl. Microwave
off 1 corner, then pipe a little chocolate along 1 side of 1 coloured strip. Secure
1 tablespoon purple sprinkles
on MEDIUM (50%) for 1 to 2 minutes, stirring
around 1 cake pop. Repeat with remaining
1 tablespoon purple hundreds and thousands 1 tablespoon green hundreds and thousands 275g white chocolate melts
every 30 seconds with a metal spoon, until melted and smooth. Dip each lollipop stick in melted chocolate to 2cm deep. Push
strips. Secure stars onto plain cake pops using a little melted chocolate. Serve.
Extra 100g white chocolate melts, melted
dipped end of each lollipop halfway into
8.8g sat fat; 1.7g protein; 38.4g carbs;
2 rainbow sour straps, to decorate
each cake ball. Return to tray. Working in
0.1g fibre; 18mg chol; 107mg sodium.
hour Prep 1 hour 30 minutes (plus 1 hour Prep
scissors, cut sour straps into
NUTRITION: (each) 1213kJ; NUTRITION: 1213kJ; 14.3g fat;
$0.75 each
Planet cake pops
SEPTEMBER 2014
super food ideas 81
Man-on-the-moon cake
1 Preheat
Serves 16
Using extra butter, grease the base and side of a 2-litre (8-cup-capacity) ovenproof glass bowl (see note). Cut two 5cm x 30cm
onto a wire rack to cool completely. 3 Meanwhile, Meanwhile, make Frosting Using Frosting Using an electric mixer, beat butter in a small bowl
stand or board for this recipe.
strips from baking paper. Line base and side of bowl with the paper strips so they
until light and fluffy. Gradually add icing sugar until well combined. Tint frosting
250g butter, softened and chopped, plus extra, to grease
form a cross, then fill in the gaps with extra baking paper, cutting to fit.
grey with black food colouring. 4 Place cake on a cake stand or board.
1½ cups caster sugar 2 teaspoons vanilla essence 4 eggs
2 Using
an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each
Spread frosting all over cake. Push white chocolate melts and choc bits, flat-side up, into the frosting to form craters. Top with
3 cups self-raising flour 1 cup milk Blue food colouring
addition. Sift flour over butter mixture. Add milk. Stir until well combined. Divide mixture evenly among 3 bowls. Tint 1 batch
astronauts. Serve.
12 white chocolate melts,
bright blue with blue food colouring. Tint
82mg chol; 384mg sodium.
to decorate 10 white choc bits
second batch pale blue with blue food colouring. Leave third batch plain. Place
Small toy astronauts, to decorate Frosting 100g butter, softened 1 cup icing sugar mixture, sifted
alternate spoonfuls of the 3 batches into prepared bowl. Using a skewer, swirl together to create a marble effect. Bake for 1 hour 15 minutes or until a skewer
Black gel food colouring
inserted into the centre comes out clean.
Prep 1 Cook 1
hour 30 minutes hour 15 15 minutes
You will need a 25cm round cake
82 super food ideas
SEPTEMBER 2014
oven to 170°C/150°C fan-forced.
Cool cake in bowl for 10 minutes. Turn out
NUTRITION: (per serve) 1733kJ; 21.5g fat; NUTRITION: 13.9g sat fat; 5g protein; 51g carbs; 1g fibre;
bowl for this recipe. You could use a pudding basin and trim the top of the cake to form a dome.
N O O L L A B W O L L E Y M C 0 9
: S E G U A A P . M G O N I C . N E A L P L E O
D N
. L A D U L A A P R & E O M E C , R A A L L E M , E + O D L L H A C R , E I X M E E L A M
: O S R T F U E A L N A O E R T T N S I
A N R D A U T O S O E T K S A K C N A M H C 4 T 2 H D T I N W A
friends over space party
$0.95
per serve
Man-on-themoon cake
SEPTEMBER 2014
super food ideas 83
cake fakery Keep everyone guessing by serving one of these fabulous ‘savoury’ cakes at your next kid’s party – go faux mo! Recipes & food preparation preparation Sarah HobbsPhotography Photography Guy BaileyStyling Styling Fiona Sinclair
Homemade butter cake
It’s a pizza cake
If you prefer to make your own cake,
Serves 20
centre comes out clean. Stand St and for 10 minutes. Turn out onto a wire rack to cool.
replace 1 q uantity of packet cake with
Prep 30
minutes
3 Meanwhile, make
1 quantity of this recipe.
Cook 45
minutes
125g butter, softened
2 x 340g packets golden butter cake mix
an electric mixer, beat butter in a bowl for 8 to 10 minutes or until pale. Gradually add
1 teaspoon vanilla extract
Yellow and brown gel food colourings
sugar, beating to combine. Beat in vanilla.
¾ cup caster sugar 2 eggs, lightly beaten 1½ cups self-raising flour, sifted
255g jar strawberry fruit spread (see note) 100g piece white chocolate 6 green jubes, halved crossways
4 Using
½ cup milk
4 strawberry sour straps
Place cake on a board or plate. Spread top
1 Using
6 black jelly beans, halved Buttercream icing
and side with icing. Leaving a 1cm border, spread fruit spread over top of cake. Using
and sugar until light and fluffy. Add eggs,
125g unsalted butter butter,, softened
a vegetable peeler, peel chocolate into curls.
1 at a time, beating after each addition.
1½ cups icing sugar mixture
Sprinkle evenly over spread. Top with jubes.
Stir in flour and milk until combined. 2 Follow baking directions in recipe.
½ teaspoon vanilla extract
6 Using
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 28cm round (base) cake pan. Line base and side with baking paper.
pepperoni. Add jelly beans for olives. Serve.
an electric mixer, beat butter, vanilla
1
variation
Buttercream icing Using icing Using
yellow and brown food colourings, tint icing to make a ‘pizza base’ colour. 5 Using a serrated knife, level top of cake.
a 3cm round cutter, cut sour straps into discs. Scatter over pizza to resemble
2 Prepare 1 4 cup self-raising flour. Replace and ⁄ 1
with ⁄ 4 cup cocoa powder.
cake mix following packet directions. Pour batter into prepared
fruit spread, not jam, as it ’s a brighter
pan. Smooth top with a spatula. Bake for
red. You could use jam, if you prefer.
45 minutes or until a skewer inserted into
84 super food ideas
SEPTEMBER 2014
sweets party sweets party cakes
It’s a pizza cake
SEPTEMBER 2014
super food ideas 85
Pseudo sushi cakes
shape. Spread the top and sides of each
Makes 18 sushi pieces
cake with icing. Coat the sides of each cake
Prep 30 minutes
with coconut. Using 1 colour for each cake, arrange the nerds over the top of each
Cook 20 minutes
You’ll also need green and white paper patty pans for for this recipe.
cake. Using scissors, cut the green stripe
340g packet golden butter cake mix 1 cup desiccated coconut
from each rainbow sour strap. Wrap 1 green stripe around each cake,
141.7g packet Wonka Rainbow Nerds
gently pressing into icing to
45g packet Wonka Neon Nerds 6 rainbow-coloured sour straps
secure. Place cakes on a platter. 6 Reserve 2 tablespoons remaining
4 orange jubes, thickly sliced
icing. Spread top of each cupcake
3 green jubes, halved, thinly sliced Green gel food colouring
with remaining icing. Sprinkle with coconut. Arrange the orange and green
¼ cup chocolate-hazelnut spread, to serve
jubes on the centre centre of of each each cake, cake, pressing pressing
2 strawberry sour straps Buttercream icing 125g unsalted butter, softened
gently to secure. Transfer to platter. 7 Using green food colouring, tint reserved icing green. Place in a small snap-lock bag.
1½ cups icing sugar mixture
Snip off 1 corner. Pipe into a bowl to
½ teaspoon vanilla extract
resemble wasabi. Place choc-hazelnut spread in a small bowl to resemble soy
1
Preheat oven to 180°C/160°C fan-forced.
sauce. Cut strawberry straps into thin strips
Line 12 holes of a ¹⁄ ³-cup-capacity muffin
to resemble pickled ginger. Place in a bowl.
pan with green and white paper cases. Grease 6 holes of a ¾-cup-capacity mini
Arrange cakes to resemble sushi. Serve.
loaf pan. Line bases and 2 long sides of each hole with baking paper, extending paper 2cm above edge of pan.
the purple Nerds from the rainbow
2 Prepare
packet, and only use the pink Nerds
cake mix following packet directions. Divide batter evenly among prepared holes of pans. Bake for 20 minutes or until a skewer inserted into centre of cakes comes out clean. Stand for 5 minutes. Turn onto a wire rack to cool. 3 Meanwhile,
make Buttercream icing Using icing Using an electric mixer, beat butter in a bowl for 8 to 10 minutes or until pale. Gradually add sugar, beating to combine. Beat in vanilla. 4 Place coconut on a small plate. Divide the nerds into separate colours (see note). 5 Using a serrated knife, trim the top of each loaf cake to create a slight dome
86 super food ideas
SEPTEMBER 2014
from the neon packet.
sweets party sweets party cakes
Pseudo sushi cakes
SEPTEMBER 2014
super food ideas 87
Sham hamburger cake
evenly between 2 prepared pans. Bake for
cloud lollies to resemble
Serves 20
45 minutes or until a skewer inserted into
tomato slices.
centre of cakes comes out clean. Stand for 10 minutes. Turn out onto a wire rack to cool.
7 Using
You’ll need three 7cm-deep, 20cm round cake pans.
3
2 x 340g packets golden butter cake mix 370g packet moist chocolate cake mix
following packet directions. Pour batter into remaining prepared pan. Bake for
knife, round top and bottom edges to create a patty shape.
Brown gel food colouring
45 minutes or until a skewer inserted
Place on top of the cloud lollies.
Yellow gel food colouring Green gel food colouring
into centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack to cool.
8 Dust
10 red cloud lollies
4 Meanwhile,
to form a 2mm-thick disc. Trim
Pure icing sugar, for dusting 125g yellow ready-to-roll coloured
Using an electric mixer, beat butter in a bowl for 8 to 10 minutes or until pale.
to a 20cm square. Drape fondant over chocolate cake to form cheese.
Gradually add sugar, beating to combine.
9 Using
1 tablespoon Rice Bubbles Buttercream icing 250g unsalted butter, softened
Beat in vanilla. 5 Using brown and yellow food colourings, tint ²⁄ ³ of the icing light brown, to make
of remaining golden butter cake to form a dome shape. Spread top and side with remaining icing. Carefully place over the
3 cups icing sugar mixture
the colour of the bun. Using green food
fondant to form the burger bun top.
1 teaspoon vanilla extract
colouring, tint remaining icing green. 6 Using a large serrated knife, level top
Sprinkle with rice bubbles. Serve.
1 Preheat
of 1 golden butter cake. Place on a plate.
Prep 30
minutes
Cook 45
minutes
icing (see note)
oven to 180°C/160°C fan-forced.
Prepare moist chocolate cake mix
make Buttercream icing icing
large serrated knife, level top of the chocolate cake. Using a small serrated
a flat surface with icing sugar. Roll out yellow fondant
small serrated knife, trim top
Grease three 7cm-deep, 20cm round
Spread top and side with light brown icing
(base) cake pans. Line bases and sides with baking paper.
to form the bun base. Place the green icing in a piping bag fitted with a 1.5cm-fluted
brand of ready-to-roll yellow icing, available in the cake-decor cake-decorating ating
Prepare golden butter cake mixes following packet directions. Divide batter
nozzle. Pipe swirls over the top edge of the cake to resemble lettuce leaves. Top with
section of the supermarket.
2
88 super food ideas
SEPTEMBER 2014
sweets party sweets party cakes
Sham hamburger cake
SEPTEMBER 2014
super food ideas 89
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Photography Photography Andrew Young Young Styling Jenn Tolhurs olhurstt Food preparation Cynthia Black
Cob loaf dip
NUTRITION: (per serve) 1798kJ; 25.8g fat; 15.8g NUTRITION: 15.8g
Recipe #3863 Recipe
medium-high heat until browned. Drain on paper towel.
Submitted by by Kylez19
3 Cut
76mg chol; 871mg sodium.
Serves 10 Serves
reserve. Remove bread from centre of loaf and reserve, leaving a 1cm-thick shell. Place
Prep 15 minutes Prep
50 minutes Cook 1 hour 50 Cook
a 3cm-thick slice off top of loaf and
4 middle bacon rashers, chopped
shell on a large baking tray lined with
450g cob loaf
baking paper. Chop bread trimmings and loaf top into large chunks. Set aside.
250g grated tasty cheese 250g tub light sour cream 250g cream cheese, softened 2 x 125g cans creamed corn
4 Combine
tasty cheese, sour cream, cream cheese, corn, onion and bacon in a bowl.
4 green onions, chopped Cucumber sticks, to serve
Season with pepper. Spoon mixture into shell. Bake for 1½ hours or until heated through. Add reserved chopped bread to
1 Preheat
tray. Bake for a further 15 minutes or until golden. Stand cob for 10 minutes. Serve
2 Cook
oven to 150˚C/130˚C fan-forced.
bacon in a large frying pan over
Cherylwk
$1.34
per serve
Cob loaf dip
92 super food ideas
SEPTEMBER 2014
with toasted bread and cucumber sticks.
sat fat; 17.4g protein; 31.3g carbs; 2.4g fibre;
Kim says:
I reduced the amount of onion slightly and fried off the bacon to give it extra crunch and flavour. This recipe has been saved by more than 1,000 members!
$1.76
per serve
Seven-layer dip
Uolsen
Seven-layer dip
1 Place
Recipe #10432 Recipe
1 avocado
and chilli in a bowl. Mash with a fork until smooth and combined. 2 Combine sour cream and mayonnaise
1 tablespoon lemon juice 1 garlic clove, crushed 1 small red chilli, finely chopped
in a separate bowl. 3 Spread refried beans over the base of a large serving bowl. Cover with
1 cup sour cream
the avocado mixture, then layer with
½ cup mayonnaise 435g can refried beans
salsa, sour cream mixture, chopped tomato, green onion, and finally
This layered dip is definitely a
375g jar chunky tomato salsa 4 large tomatoes, seeded, finely chopped 4 green onions, finely chopped 2 cups grated tasty cheese
with grated tasty cheese. 4 Serve dip with corn chips.
try mixing some taco seasoning with the sour cream, which is
NUTRITION: (per serve) 1940kJ; 35.7g fat; NUTRITION:
an idea suggested by another
Corn chips, to serve
58mg chol; 676mg sodium.
Serves 10 Serves
Submitted by by Bel_83
Prep 25 minutes Prep
avocado, lemon juice, garlic
15.5g sat fat; 12g protein; 21g carbs; 5.4g fibre;
Kim says:
winner! Next time I’m going to
Best Recipes member.
SEPTEMBER 2014
super food ideas 93
$0.25 per tablespoon
$0.58 per tablespoon
Hummus
Takes 10 mins
Chunky coriander and cashew dip
Chunky coriander and cashew dip
Hummus
Recipe #11888 Recipe
Submitted by by Waterwisp
Submitted by by Jackz
Recipe #10872 Recipe
Makes ¾ cup Makes
Makes 2½ cups Makes
Prep 10 minutes Prep
Prep 10 minutes Prep
2 cups roughly chopped fresh coriander leaves ½ cup dry-roasted unsalted cashews
400g can chickpeas, drained, rinsed 2 garlic cloves, peeled, quartered ¼ teaspoon salt
1 tablespoon finely grated parmesan ½ teaspoon dried chilli flakes
1 cup tahini ¾ cup lemon juice
2 tablespoons semi-dried tomatoes 1 tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil ¼ teaspoon paprika
Grissini, halved grape tomatoes and green beans, to serve
Extra olive oil and paprika, grilled Lebanese bread, cucumber sticks, halved radishes and Dutch (baby) carrots, to serve
1 Place
coriander, cashews, parmesan, chilli, tomatoes and oil in a small food processor. Process until finely chopped
chickpeas, garlic, salt, tahini, lemon juice, oil and paprika in i n a food processo processor. r.
and combined, adding 1 to 2 tablespoons
Process until smooth and combined.
cold water to form a coarse paste. Season with salt and pepper.
2 Transfer
2 Serve
dip with grissini, tomatoes and green beans.
Serve with bread, cucumber, radish and carrots.
NUTRITION: (per NUTRITION: (per tablespoon) 319kJ; 6.5g
NUTRITION: (per tablespoon) 294kJ; 5.9g fat; NUTRITION:
fat; 1.1g 1.1g sat fat; 1.9g protein; 2. 2g carbs;
0.7g sat fat; 2.2g protein; 1.4g carb s; 1.5g fibre;
0.8g fibre;
