Innholdsfortegnelse for April 2016 i Super Food Ideas

pearl couscous with lemon mackerel  serves 4 | prep 10 mins | cooking 25 mins 200g (1½ cups) pearl couscous 1 ½ tbs extra virgin olive oil 1 red onion, finely chopped 2 garlic cloves, finely chopped Pinch saffron 125ml (½ cup) white wine 400g can cherry tomatoes 3 tsp fresh thyme leaves 3 x 115g cans King Oscar Skinless Mackerel Fillets Lemon Flavour, drained Fresh continental parsley, finely chopped, and extra thyme leaves, to serve Lemon cheeks, to serve 1 Cook the pearl couscous following the packet instructions. Drain. 2 Meanwhile, heat oil in a large frying pan over high heat. Add the onion and garlic. Reduce heat to low and cook, stirring often, for 10 minutes or until soft but not coloured. Add the saffron and wine. Simmer…

Proud as punch My 10-year-old son, Oliver, did a fantastic job of making your Chilli, Pea, Bacon and Fetta Pasta (p35) from the November 2015 issue, for a family barbecue. Thank you for giving our children the confidence to cook in the kitchen. He was very proud of himself! Kylie Scrown, via email LIKE MOTHER, LIKE DAUGHTER I was able to share my joy of cooking with my two-year-old daughter when together we made the Ham, Cheese and Pineapple Scrolls and the Cheesy Vegemite Scrolls (p26) from the Jan/Feb issue. The recipe was so easy and my daughter loved putting the pineapple and cheese on top! We can’t wait to make a sweet version using Nutella. Linda Eagland, via Facebook Top of the evening I was late home and left…

Kim says: Try our time-saving kitchen shortcuts to take the heat out of the kitchen. Plus, we flashback to 2006 TIME SAVERS The food team share their smartest ways to save time in the kitchen. Prep and go: Remove midweek prep by chopping vegies on the weekend. Place in clear re-usable containers and stack in the fridge. Quick cook: Cut a chicken breast in half horizontally to make two thin fillets. The chicken cooks much faster. Snap to it: Place steak and marinade in a snap-lock bag and freeze. Remove in the morning and place in the fridge – when you’re home from work, dinner’s ready to go. Base is best: Make a classic beef and vegetable casserole and freeze in portions. Defrost and use in pot pies or as…

Claire says: There’s nothing fishy about fish: it’s good for you, quick to cook and delicious when you make one of our recipes. Turns out we’re not eating enough. Why not ‘scale’ it up? Hooked on fish Fresh fish can cost a bit but canned salmon and tuna are budget-friendly and are easy to include in midweek meals. Fish is low in fat, a source of protein and contains omega-3 fatty acids and essential vitamins and minerals such as iron, zinc, iodine and vitamin B12. Barbecuing, steaming, baking and pan frying retain fish’s nutritional value. Just don’t add too much oil or butter. FROZEN VEGIES We all need to eat more vegies, and frozen vegetables are a handy way to achieve it (see p55 for fab recipe ideas). They’re just…

1 Bowl them over with metallic eggs and sweet flowers Spray-paint eggs with gold, bronze or copper paint (available from art stores or hardware stores). Spray-paint one side of the egg first, allow to dry, then turn over and paint the other side. Arrange the eggs in a glass compote dish, or shallow bowl, with sprigs of flowers. We used elderflowers, but you can use any small flowers. 2 They’ll be all ears for these cute bunny napkin holders Cut Easter bunny shapes out of metallic cardboard. We used an embellished gold card; you can find something similar at craft shops, or create your own with glitter and glue. Tie the bunny and a small rose to the napkin with a length of matching metallic ribbon – we also found…

Kim says: Late heading home and no time to shop? Raid your pantry, fridge and freezer, to make magic out of everyday staples! TUNA, BEAN AND ROASTED TOMATO FATTOUSH THE INFO + CLASSIC MAKEOVER + HIGH FIBRE SERVES 4 PREP 5 MINUTES COOK 25 MINUTES 150g green beans, trimmed, halved1 Lebanese cucumber, peeled into ribbons2 tablespoons red wine vinegar500g cherry tomatoes2 red capsicum, thickly slicedOlive oil cooking spray2 large pita breads2 tablespoons extra virgin olive oil1 teaspoon sumac (see Kim’s tip)400g can four bean mix, drained, rinsed425g can tuna in oil, drained, flaked intolarge pieces2 green onions, chopped1 cup fresh flat-leaf parsley leaves 1 Preheat oven to 200ºC/180ºC fan-forced. Line a large baking tray with baking paper. 2 Place green beans and cucumber in a large glass or ceramic bowl.…

ROASTED PUMPKIN, MUSHROOM AND QUINOA TRAY BAKE THE INFO +HIGH FIBRE+ LOW SATURATED FAT+ VEGETARIAN SERVES 4 PREP 15 MINUTES (PLUS 5 MINUTES STANDING) COOK 40 MINUTES ¼ cup extra virgin olive oil1 small brown onion, finely chopped3 garlic cloves½ cup white quinoa, rinsed1 cup salt-reduced vegetable stock2 tablespoons finely chopped freshflat-leaf parsley leaves2 tablespoons finely chopped fresh chives80g reduced-fat fetta, crumbled8 flat BBQ mushrooms, stems removed500g Kent pumpkin, cut into thin wedges¼ cup loosely packed fresh sage leaves1 teaspoon coriander seeds, crushed1 long red chilli, thinly slicedBaby rocket, to serve 1 Preheat oven to 220°C/200°C fan-forced. 2 Heat 2 teaspoons of the oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Crush 1 garlic clove. Add to onion. Cook for 1…

CLEVER SHORTCUTS. A BIT OF MULTI-TASKING. 15-MINUTE DINNERS? NO PROBLEM AT ALL!Nagi »» Nagi says: This has most of the crunch and all the flavour of fried schnitzel, with a fraction of the kJs and time! The secret is using mayonnaise to make the panko stick to the veal – plus it adds flavour! SHORTCUT VEAL SCHNITZEL THE INFO + SUPER FAST SERVES 4 PREP 5 MINUTES COOK 10 MINUTES 600g baby potatoes4 (120g each) uncrumbed veal schnitzel1 teaspoon mustard powder3 teaspoons whole-egg mayonnaise¾ cup panko breadcrumbs1 tablespoon extra virgin olive oil30g butter, softened3 tomatoes, cut into wedges1 tablespoon chopped fresh flat-leafparsley, to serve 1 Cook potatoes in a large saucepan of boiling water for 5 to 8 minutes or until just tender. Drain. Cover to keep warm. 2 Meanwhile,…

SMOKED SALMON BAGEL PIZZA THE INFO + ENTERTAINING SERVES 4 (AS A LIGHT MEAL) PREP 30 MINUTES (PLUS 1 HOUR PROVING) COOK 15 MINUTES 1¹/ ³ cups Lighthouse Bread & Pizza Plain Flour, plus extra for dusting 1½ teaspoons instant dried yeast ½ teaspoon salt 150ml warm water 2 teaspoons extra virgin olive oil, plus extra to serve 1 tablespoon sesame seeds 1½ teaspoons poppy seeds 125g cream cheese, softened 1 tablespoon chopped fresh dill, plus extra sprigs to serve 200g thinly sliced smoked salmon ¼ small red onion, finely chopped 1 tablespoon baby capers, rinsed ¼ lemon, peeled, finely chopped 50g baby rocket 1 Combine flour, yeast and salt in a bowl. Add water and oil. Stir to combine. Turn dough onto a lightly floured surface. Knead until dough…

Claire says: With a chewy centre and crisp edge, this gluten-free slice holds true to the traditional Anzac biscuit. I just made it gluten free and added a chocolatey drizzle GLUTEN-FREE ANZAC SLICE THE INFO + CLASSIC MAKEOVER + GLUTEN FREE + KID FRIENDLY SERVES 24 PREP 15 MINUTES (PLUS COOLING) COOK 35 MINUTES 1½ cups brown rice flour 1½ cups gluten-free quinoa flakes (see Claire’s tip) 1 cup firmly packed brown sugar 1 cup desiccated coconut 200g butter, chopped 2 tablespoons golden syrup ½ teaspoon bicarbonate of soda 1½ tablespoons cocoa powder 1 Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. 2 Combine the brown rice flour, quinoa flakes, sugar…

Try it with turkey! Steggles Turkey mince is a great alternative to chicken in any meal. It’s low in fat, high in protein, iron and vitamin B6. For healthy, tasty meals that your family will love every day of the week, try it with turkey. Available from Coles. A light touch If you want to let the food shine, choose Cobram Estate Light Flavour Extra Virgin Olive Oil. The delicate flavour of this Australian oil is so versatile and won’t overpower your culinary creations. It’s the ideal cook’s companion, whether you’re stir-frying, barbecuing, baking, sautéing or roasting. Tired of being tired? Iron is difficult for the body to absorb – that’s where Floradix Herbal Iron Extract can be of assistance. Floradix contains a source of iron balanced with a range…

Occasionally I cook something amazing without a recipe. It does happen once in a blue moon. The stars align (to keep the cosmic metaphor going) and the throw-together of seemingly unrelated ingredients creates something surprisingly good. Most other nights, not so good. My always-on-hand ingredients are frozen peas and broad beans, parmesan, canned chickpeas, fetta, lemon, extra virgin olive oil, bacon and eggs. The peas frozen together in one big lump usually require a bashing and the parmesan has matured for the worse (maybe I should have wrapped it a bit more securely), but nonetheless they’re all there. So on those nights when there’s no time to shop, that’s what I have to work with. Combined in different proportions and ways, I end up with a salty, eggy, legumey mess…

With a focus on favourite family dinners, we revisit and reinvent the recipes that never go out of style. Sweet or savoury, you’re in for a treat Look out for: Everything tastes better with mash on top and our eight shepherd’s pies prove it! Weeknight inspiration is often found on the side. Our sensational side dishes are all designed to be drizzled and devoured. PLUS, our Mother’s Day lunch will show how much you care, Nagi takes fried chicken on a trip around the world, sample classic family desserts, and make Nonna’s gnocchi.…

ASIAN From Japanese to Malaysian, we celebrated all our favourite Asian meals with easy recipes that could be made at home from scratch. NOODLES What would Asian cooking be without oodles of noodles? We learnt all about the different varieties as well as cooking tips and quick recipe ideas. SWEETS Even after 10 years, we still have fond memories of this Rich Chocolate Easter Egg Tart. It makes the perfect finish to an Easter feast. Find the recipe on taste.com.au .…

Red delicious apples These fellas certainly live up to their name with their crisp texture and sweet, juicy flesh. They’re the perfect eating apple, but can also be used in cooking for sweet and savoury dishes. PERFECT PARTNERS: Vanilla, cinnamon, pork, walnuts, fetta, custard, rhubarb. QUICK IDEA: Toss apple wedges, shredded smoked chicken, rocket, toasted walnuts and goats cheese in a bowl. Drizzle with a maple and mustard dressing. Cauliflower In recent years it’s been promoted from a cheese-sauced side dish to the star of the table. Cauliflower rice, pizza bases and steaks are just some of the new ideas that have become family favourites. PERFECT PARTNERS: Bacon, parmesan, pine nuts, cream, cumin, tahini, lemon. QUICK IDEA: Toss roasted cauliflower florets with baby spinach, pine nuts and pomegranate seeds. Drizzle…

1 Freezer pleasers Before the mercury drops too low, try Bulla’s fun new fusion ice-cream flavours. Inspired by fairy bread (pictured), and cookies and cream, there’s also chocdipped strawberry and chocolate ice-creams in a delicious biscuit crumb. Free from artificial flavours and colours, they make a great midweek sweet. $6.19 for a pack of six at supermarkets. 2 Full as a goog! Breakfast just got a whole lot more warm and fuzzy with these cute Davis & Waddell Critters boiled egg cosies, $5.99 each. There are three designs to choose from or dial up the adorable with colour-matched dotty egg cups. Visit davisandwaddell.com.au for stockist information. 3 Club veg Although the new superfood deli crisps, $4.95, from the Vege Chip Company are free from gluten, nuts, egg, soy, MSG and…

IN THE FRIDGE BaconButterCheese (parmesan,tasty and fetta)ChickenEggsMayonnaiseMinceSausagesSteakYoghurt, plain FRUIT AND VEG ApplesBeansBroccoliCapsicumCucumberFresh herbsGarlicGingerLemonsLettuceMushroomsOnionsPotatoesPumpkinRocketSpinachSweet potatoTomatoesZucchini IN THE PANTRY BreadCanned legumesCanned soupCanned tunaCapersCornflourCouscousDried breadcrumbsDried herbs andspicesDried lentilsMaple syrupNuts and seedsOils and vinegarsPappadumsPastaPestoPlain flourRiceStock cubes andliquid stockTomato pasteWorcestershiresauce IN THE FREEZER Fresh breadcrumbsFrozen chipsFrozen pastryFrozen vegetables Our best storage tips: + Store items in clear labelled jars and containers in groups such as flours, pasta, rice, sugars, so it’s easy to spot what you have. + Remember to put an expiry date on items that you have transferred to jars or containers so you know when to use them by. + Cut out and keep any cooking instructions you might need – stick them to the back of the jar or pop them inside.…

POLENTA CRESPELLE WITH RICOTTA AND SPINACH THE INFO + VEGETARIAN SERVES 4 PREP 20 MINUTES COOK 30 MINUTES CRESPELLE ARE THIN ITALIAN PANCAKES. THIS DISH IS CALLED FAZZOLETTI DI CRESPELLE IN ITALIAN, WHICH MEANS CRESPELLE ‘HANDKERCHIEFS’, BECAUSE OF THE WAY THEY’RE FOLDED. ¾ bunch fresh chives¾ cup plain flour2 tablespoons polenta2 eggs1½ cups milk1 cup grated parmesan100g butter, melted4 green onions, roughly chopped300g baby spinach¼ teaspoon dried chilli flakes500g fresh ricotta300ml pure cream 1 Finely chop ²/ ³ of the chives. Roughly chop remaining chives and set aside. Place finely chopped chives, flour, polenta, eggs, milk, ½ the parmesan and 1 tablespoon of the melted butter in a food processor. Process until smooth. Transfer to a large jug or bowl. Season with salt and pepper. 2 Heat 1 teaspoon of…

Claire says: When getting to the supermarket is out of the question, turn to these recipes – odds are you already have the ingredients MICROWAVE CORN AND ASPARAGUS RISOTTO THE INFO + LOW SATURATED FAT+ MICROWAVE SERVES 4 PREP 15 MINUTES COOK 25 MINUTES 1 litre salt-reduced chicken stock1 small brown onion, finely chopped2 garlic cloves, crushed1 tablespoon fresh lemon thyme leaves2½ tablespoons extra virgin olive oil2 cups arborio rice1 cup boiling water420g can corn kernels, drained1 bunch asparagus, trimmed,quartered crossways500g sliced chicken breast50g baby rocket 1 Place stock in a microwave-safe jug. Microwave on HIGH (100%) for 2 minutes or until hot. Cover to keep warm. 2 Combine the onion, garlic, thyme leaves and 2 tablespoons oil in a 2.2 litre-capacity, microwave rice cooker (see Claire’s tip). Microwave, uncovered,…

SLOW-COOKER INDIAN-STYLE ROAST BEEF THE INFO + ENTERTAINING + HIGH IN IRON + SLOW COOKER SERVES 6 PREP 20 MINUTES (PLUS 1 HOUR REFRIGERATION) COOK 20 MINUTES PLUS 8 HOURS ON LOW (OR 4 HOURS ON HIGH) 1.5kg beef blade roast 2 tablespoons rogan josh curry paste 1 cup beef stock 1 cinnamon stick 2 sprigs fresh curry leaves Plain yoghurt and warmed naan bread (see note), to serve Pickled Cucumber Rice 3 teaspoons vegetable oil 3 brown onions, halved, thinly sliced 2 teaspoons yellow mustard seeds 5 fresh curry leaves 3cm piece fresh ginger, grated 2 garlic cloves, crushed 2 cups basmati rice 3 cups chicken stock 2 Lebanese cucumbers, peeled into ribbons ¼ cup white vinegar ¹/ ³ cup roughly chopped fresh mint leaves 1 Place beef on…

Claire says: Feeling plucky? Why not rock the henhouse this Easter by making these easy chocolatey chickadee ‘tweets’? CHOCOLATE EASTER EGG CHICKS THE INFO + JUST 6 INGREDIENTS + KID FRIENDLY MAKES 12 PREP 40 MINUTES (PLUS 20 MINUTES STANDING) ¼ cup milk chocolate melts 3 musk sticks 12 Turkish delight chocolate Easter eggs (see Claire’s tips) 24 candy eye balls 2 licorice allsorts (see Claire’s tips) 24 natural sliced almonds 1 Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring halfway through with a metal spoon, for 1 minute or until melted and smooth. 2 Cut 36 x 5mm-thick slices and 12 x 3mm-thick slices from the musk sticks. Place 3 x 5mm-thick slices on a flat surface to form a triangle. Drizzle with a little melted…

Hopefully you’ve become as big a fan of Nagi from RecipeTin Eats as we have. Not only is she passionate and filled with a never-ending well of ideas, she’s also funny, practical and talented. Her 15-minute marvels, p60, need some multi-tasking and a rethink about the ingredients you use, but once you’ve mastered the concept, you’re set. Imagine being able to get dinner on the table in just a quarter of an hour! Set your stopwatch and get cooking. We thought we’d make it official! Look out for our new Tested and Trusted logo on features. They’re tested by us, so you can trust our recipes work.…

SIDES, STARTERS, SNACKS & SALADS BEEF, PORK & LAMB Serve this caramelised pork with peas, roasted potato and apple wedges for an easy Easter main. VEGETARIAN FISH & SEAFOOD CHICKEN SWEETS COVER RECIPE With layers of shortbread, cheesecake, chocolate and vanilla pudding, and whipped cream, this dessert really is better than Brad Pitt!…

Ferrero Rocher has your Easter styling sorted. Hop to it! Make Easter magical Set the scene for a fabulous Easter with these inspirational ideas. • A rustic bird’s nest is a creative way to deliver Ferrero Eggs. It’s a nice take-home gift, too. • Are you planning an Easter feast with family and friends? Make it even more delicious with beautiful table settings. Try some sweet bunny-ear rings for your napkins and scatter the table with gold – a few Ferrero Rocher chocolates. Have a Ferrero Rocher Bunny waiting to be enjoyed in an Easter nest teacup or go all out and dazzle guests with the mouth-watering Grand Ferrero Rocher (pictured left). It’s irresistible. • For more styling ideas, visit ferrerochocolates.com.au.…

Expert advice: “Substituting ingredients in recipes can lead to big savings over time. Use the ‘same colour, same texture’ principle as a guide for making the swap. For example, spinach is interchangeable with kale, as is sour cream for Greek yoghurt. Always use what you already have at home first, and then shop for whichever is the better deal.” Swap and save When payday seems a very long way off or if you’re just keeping to a tight budget, food can be a major expense. These ‘swap and save’ ideas help you trim your grocery bill without sacrificing on taste. 1 CHICKEN With a little more fat and more flavoursome meat, chicken thighs are a great alternative to breast (if you’re reducing your saturated fat, just trim them). When it…

1 Coles Milk Chocolate, 200g, $2.50 This chocolate is part of the Fairtrade Cocoa Program, which means the cocoa is sustainably sourced. Plus, it has no artificial colours or preservatives, so you can enjoy it (relatively) guilt free. 2 Lindt Excellence Extra Creamy Milk Chocolate, 100g, $3 With its delicate super-smooth texture, this luscious chocolate almost melts in your fingers! It has a mild flavour and a lovely creamy finish. 3 Whittaker’s Creamy Milk Chocolate, 200g, $3.79 If you don’t like your chocolate super sweet, this block is for you. It has less sugar than other milk chocolate and with 33 per cent cocoa, it has a more intense flavour. 4 Moser Roth Finest Milk Chocolate, 125g, $2.79 Smooth, silky and oh-so creamy, this chocolate from Aldi ticks all the…

EGYPTIAN SPICED FISH WRAPS THE INFO + KID FRIENDLY+SUPER EASY SERVES 4 PREP 15 MINUTES COOK 15 MINUTES 1 small red onion, very thinly sliced1 teaspoon sumac2 teaspoons red wine vinegar²/ ³ cup plain flour45g packet pistachio dukkah600g skinless firm white fish fillets(see note)Extra virgin olive oil, for shallow frying4 large pita breads200g tub pumpkin hummus1 bunch rocket, trimmed250g cherry tomatoes, halved¹/ ³ cup plain reduced-fat Greek-style yoghurtFresh coriander sprigs, to serve 1 Combine onion, sumac and vinegar in a bowl. Season with salt and pepper. Set aside. Place flour in a separate bowl. Season with salt and pepper. Place dukkah in another separate shallow bowl. Cut fish into 2cm-wide strips. 2 Add enough oil to a medium frying pan to come 5mm up the side of pan. Heat over…

SUPER-EASY SMOKY CREAMED CORN THE INFO + GLUTEN FREE+ HIGH FIBRE+ JUST 6 INGREDIENTS+ VEGETARIAN SERVES 4 PREP 5 MINUTES COOK 10 MINUTES 500g frozen corn kernels1 garlic clove, crushed300ml light thickened cream for cooking2 tablespoons chopped freshflat-leaf parsley leaves¼ cup grated parmesan½ teaspoon smoked paprika 1 Heat a large frying pan over high heat. Add frozen corn. Cook, stirring occasionally, for 4 to 5 minutes or until corn is charred and just tender. Add the garlic. Cook for 1 minute or until fragrant. 2 Reduce heat to medium. Add the cream. Cook, stirring, for 1 minute or until cream is heated through. Remove from heat. Season well with salt and pepper. Stir in the chopped parsley. 3 Transfer to a serving bowl. Sprinkle with grated parmesan and paprika. Serve.…

Amira says: Give simple snags a Middle Eastern makeover in this super-quick, budget-friendly salad. It’s loaded with flavour and plenty of vegies, too LAMB SAUSAGE, CHICKPEA AND BABY PEPPER SALAD THE INFO + HIGH FIBRE SERVES 4 PREP 15 MINUTES COOK 10 MINUTES 4 lamb, mint and rosemary sausages(see Amira’s tips)150g tub fetta-stuffed baby peppers in oil(see Amira’s tips)2 tablespoons red wine vinegar2 teaspoons wholegrain mustard2 x 400g cans chickpeas, drained, rinsed425g can baby beetroot, drained, halved80g baby spinach1 large carrot, cut into matchsticks 1 Heat a barbecue grill or chargrill pan on medium heat. Cook sausages, turning, for 10 minutes or until browned and cooked through. Transfer to a board. Cool for 2 minutes. Thickly slice diagonally. 2 Drain peppers, reserving 2 tablespoons oil. Whisk reserved oil, vinegar and…

‘BETTER THAN BRAD PITT’ FIVE-LAYER DESSERT THE INFO  SERVES 12 PREP 20 MINUTES (PLUS COOLING, AND 4 HOURS AND OVERNIGHT REFRIGERATION) COOK 35 MINUTES YOU’LL NEED TO START THIS RECIPE ONE DAY AHEAD. 125g butter, softened 1 cup plain flour 1 cup pecans, finely chopped, plus extra to serve 250g cream cheese, softened 1 cup icing sugar mixture 300ml thickened cream 200g block dark chocolate, chopped 3 cups milk 100g packet vanilla instant pudding mix (see notes) 180g block white chocolate, chopped 300ml thickened cream, whipped, and cocoa powder, to serve 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 17cm x 25cm base (8-cup-capacity) baking dish. Using an electric mixer, beat butter for 5 minutes or until light and fluffy. Add flour and pecans. Beat on low speed until…

‘When I was growing up, every school holidays I would spend a few nights with my nanna, Peg. We’d arrive on Sunday afternoon and Nanna would already be busy preparing a roast with all the trimmings for the whole family. She reserved Monday night for my ‘favourite’ meal, tuna mornay – I suspect she had me confused with one of my siblings or cousins because I was never really a fan of this dish. But I stayed silent and ate every morsel because I knew her Pineapple Carrot Cake was for dessert, and the thought of missing out was more painful than a few bites of cheesy tuna and pasta! Since she’s passed, I’ve loved recreating her famous recipes, including this cake, and I’ve even made her tuna mornay!’ Rosalie…