Innholdsfortegnelse for April 2018 i Super Food Ideas

Sometimes my lack of organisation is a good thing, or so I tell myself. Faced with the scant remains of last week’s shop, I had to cook something the kids would eat. Regular readers will know I’m blessed with one picky child and one good eater. I always have frozen bolognese for the tricky guy, but I don’t think it’s fair to my good eater to make him eat the same restricted diet. What to make out of those sad-sack ingredients that cooks while the spag bol is defrosting What if I turned 2-minute noodles into a creamy, cheesy pasta-style dish? My gluggy bland concoction left a lot to be desired but then Food Editor Claire her hands on the idea, adding peas for goodness lemon for brightness, and the…

Start ’em young I’m not sure what age your average reader is, but my five-year-old loves your magazine. She has big plans to open a café one day called Lola’s Café Here she is during her nightly reading time – she was also writing a large list for her father and nan to help her prepare for Christmas! Gemma Whinray, via Facebook A home truth I really enjoyed your ‘note from the editor’ (October, 2017) where you didn’t pretend to know it all when it came to cooking. I enjoy making my daughter’s birthday cakes, but remember one that was nearly pitched out the window in frustration. So, thanks for being honest and remember, never compare yourself with others – we are all unique! Barbara Handasyde, via email Banish…

THAI-STYLE BREAKFAST OMELETTES SERVES 4 PREP 20 MINUTES COOK 10 MINUTES 8 eggs 2 tablespoons lime juice 1½ tablespoons fish sauce 1 long red chilli, thinly sliced 1½ tablespoons vegetable oil 100g cup mushrooms, thinly sliced 1 medium red capsicum, thinly sliced 2 medium tomatoes, roughly chopped 150g green beans, trimmed, halved lengthways 1 cup bean sprouts, trimmed ½ cup fresh coriander leaves 1 Whisk eggs, lime juice, fish sauce, ¼ cup water and ½ the chilli in a large jug. 2 Heat 2 teaspoons of oil in a medium non stick frying pan over medium high heat. Cook mushroom and capsicum, stirring, for 5 minutes or until golden and tender. Add tomato. Cook, stirring, for 2 minutes or until slightly softened. 3 Meanwhile, place green beans in a heatproof…

PANTRY Brown sugar (2 teaspoons) Caster sugar (1½ tablespoons) Chickpeas (2 x 400g cans) Diced tomatoes (800g can) Dried curly fettuccine (350g) Extra virgin olive oil (350ml) Hulled tahini (¹/ ³ cup) Jasmine rice (1 cup) Lemon pepper tuna (3 x 95g cans) Medium-grain brown rice (1½ cups) Olive oil cooking spray Pitted Sicilian olives (230g jar) Plain flour (2 tablespoons) Roasted pepper strips (½ x 310g jar) Sesame oil (1 teaspoon) Toasted muesli (2 cups) Tuna in oil (425g can) Vanilla bean paste (2 teaspoons) Vegetable oil (150ml) Wasabi peas (¹/ ³ cup) White quinoa ( 3/4 cup) DRIED HERBS & SPICES Dried chilli flakes (½ teaspoon) Dried oregano (1 teaspoon) Ground allspice (1 teaspoon) Ground cumin (1 teaspoon) Ground ginger (½ teaspoon) Mild curry powder (1 tablespoon) Mixed…

ROAST LAMB WITH DATE STUFFING AND MINT COUSCOUS SERVES 6 PREP 25 MINUTES (PLUS STANDING) COOK 1 HOUR 10 MINUTES YOU NEED UNWAXED KITCHEN STRING FOR THIS RECIPE. 40g butter 1 red onion, finely chopped 1 long red chilli, finely chopped 1½ teaspoons ground allspice 75g baby spinach 2 tablespoons lemon juice 150g fresh dates, pitted, finely chopped ²/ ³ cup fresh breadcrumbs ¹/ ³ cup pine nuts, toasted 1.2kg easy-carve leg of lamb (see notes) 2 tablespoons extra virgin olive oil 1 cup chicken stock 1 cup couscous ¹/ ³ cup pomegranate seeds (see notes) ²/ ³ cup fresh mint leaves 1 Preheat oven to 200°C/180°C fan-forced. 2 Melt butter in a frying pan over medium heat. Add ½ the onion. Cook, stirring, for 3 to 4 minutes or…

FUSS FREE Ready in under a minute, Dr. Oetker Easy Choc, $4, removes all the hassle of melting chocolate. Simply microwave the pot and use as a dip for strawberries and marshmallows, or drizzle over cupcakes and cakes (like we did on p74). Available in milk and white choc at supermarkets. OH, SUGAR! Combining the light honey flavour of raw sugar with fine sugar crystals, CSR Raw Caster Sugar, is a must-have in any baker’s pantry. The smaller crystals dissolve quickly and evenly during cooking, giving your baked goods a light golden finish and caramelised flavour. For more info, visit csrsugar.com.au. SWEET SUBSTITUTE Not just for vegetarians, TCC Coconut Juice for Cooking is a great substitute for chicken or beef stock, and adds a fragrant coconut aroma and sweetness to…

BREAKFAST When the morning scramble is getting the better of you, choose from one of our quick and easy ideas. VEGETARIAN SIDES, STARTERS & LIGHT MEALS FISH & SEAFOOD Whether it’s the ease of opening a can of tuna, or creating something more special to serve guests, there’s nothing fishy about these recipes. CHICKEN ON THE COVER It’s super speedy, easy on the wallet, and we know the kids love it. It’s 2-minute noodles, but not as you know it! What’s not to love? BEEF, PORK & LAMB “For the meat-lovers, we’ve got tender roasts, speedy pastas, beefy pastries and thrifty meals.” SWEETS From an irresistible caramel cake overflowing with Easter eggs to seriously cute chick cupcakes, your long weekend of baking’s sorted! “For a real kick, I love adding…

Don’t miss: Not only are frozen vegies good for you, there’s so much you can do with them, too, from a tomatoey mixed bean casserole to Thai-style fried rice. And they’re just side dishes! PLUS, cookie dough gets some sweet mashups, and treat Mum on her special day to a strawberry cake that also happens to be gluten and dairy-free. Frozen assets FROZEN VEGIES GET A FAB MAKEOVER WITH OUR SIDE DISHES THAT ARE SET TO IMPRESS!…

5 ways to... raise confident kids Parents play a crucial role in helping their children become happy, self-assured and successful. Kidspot asked Melbourne psychologist Andrew Fuller to share his best tips on creating and building confidence. 1 DON’T rescue kids who are struggling with a new activity. This sort of intervention undermines a child’s confidence in their own ability. Trust in your child’s abilities and show them that you do! 2 ASK your child for help. Requesting their assistance tells a child that you regard them as capable and competent. Letting your children cook with you is a good place to start. 3 TRUST your own intuition. Kids can be perceptive and they’ll pick up on your self-doubt (even if you’re trying to hide it) and learn from your behaviour.…

CHICKEN AND CORN RAMEN BOWL SERVES 4 PREP 15 MINUTES COOK 20 MINUTES 2 tablespoons salt-reduced soy sauce 4cm piece fresh ginger, thinly sliced 2 garlic cloves, thinly sliced 2 x 72g packets chicken-flavoured 2-minute noodles 1 large carrot, cut into matchsticks 300g broccoli, cut into small florets 100g snow peas, trimmed, halved lengthways 125g can corn kernels, drained 1 cup sliced cooked chicken 1 Lebanese cucumber, seeded, cut into matchsticks 4 soft-boiled eggs, peeled, halved 1 Place 1½ litres water in a large saucepan over medium-high heat. Add soy sauce, ginger, garlic and chicken flavour sachets from noodles. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes to allow flavours to develop. Remove from heat. Strain over a large bowl. Discard garlic and ginger. Return…

MINI EASTER JELLY PAVLOVAS MAKES 18 PREP 20 MINUTES (PLUS COOLING) COOK 1 HOUR YOU’LL NEED A LARGE PIPING BAG AND A 1.5CM FLUTED PIPING NOZZLE FOR THIS RECIPE. PAVLOVAS ARE BEST MADE ON THE DAY OF SERVING. 6 egg whites ½ teaspoon cream of tartar 85g packet strawberry jelly crystals 85g packet lemon jelly crystals 85g packet orange jelly crystals 600ml thickened cream 2 teaspoons icing sugar, plus extra to serve ½ cup frozen raspberries, thawed 2 x 125g packets candy coated Easter eggs, to decorate 1 Arrange 3 racks in the oven (see notes). Preheat oven to 120°C/100°C fan forced. Grease 3 large baking trays. Line with baking paper. 2 Using an electric mixer, beat 2 egg whites, pinch of cream of tartar and strawberry jelly crystals together…

Cracked open Not sure what the difference is between organic eggs and free-range? Don’t scramble your brain trying to work it out! We run you through the most common egg carton labels with this guide on how to read the fine print FREE-RANGE EGGS In April 2017, the Australian government introduced a new information standard regarding free-range eggs. The three main rules specify that hens have meaningful and regular access to an outdoor area during daylight hours while laying eggs; are able to roam and forage outdoors; and are subject to a stocking density of no more than 10,000 hens per hectare. Under the standards, free-range eggs must also display the stocking density on their packaging. Check this number, as many farmers choose to follow the voluntary CSIRO Model Code…

Claire says: It’s easy to cook nutritious and delicious meals from the pantry. Also, Easter is the season for enjoying treats, just make sure you don't fill your basket with too many chocolate eggs! Pantry picks When thinking of cooking from the pantry, unhealthy, processed foods may come to mind but it doesn’t have to be so Our pantry dinners show you how to make delicious and healthy meals. Bites with benefits: Combine pantry staples tuna and beans with avo and kale to make this standout, seriously healthy meal. Find the recipe at taste.com.au. TUNA + AVOCADO + KALE Canned tuna contains omega-3 fat, vitamins and minerals, and is a good source of protein, perfect to keep in your desk drawer for those days you forget your lunch. Available year…

COMFORTING CLASSICS As the weather cools down, it’s time to turn to those super-satisfying family favourites, from slow-cooked casseroles to cheesy pasta bakes and creamy risottos. What’s the essential ingredient they all share? That handy pantry staple – no-fuss, flavour-boosting stock, such as Massel Liquid Stock. This convenient cook’s shortcut is made with premium natural ingredients and is both gluten-and preservative-free. SHARE AND WIN We’re looking for your best original recipe using liquid stock. Share it in our Home Cook Hero competition and you could win $1,500. Plus, if you use Massel Liquid Stock in your recipe you’ll also go into the draw to win $1,000! HOW TO ENTER Simply visit bestrecipes.com.au, register your details, and submit an original recipe and photo by April 4, 2018. If you’re looking for…

SESAME CHICKEN AND QUINOA SALAD SERVES 4 PREP 10 MINUTES (PLUS COOLING) COOK 15 MINUTES ¾ cup white quinoa 2 cups shredded cooked chicken ¼ red cabbage, finely shredded 2 carrots, finely grated 2 green onions, thinly sliced diagonally 2 teaspoons sesame seeds, toasted 2 tablespoons salt-reduced soy sauce 2 tablespoons rice wine vinegar 1 tablespoon vegetable oil 1 teaspoon sesame oil 2 teaspoons brown sugar ¹/ ³ cup wasabi peas 1 Place quinoa and 1½ cups cold water in a medium saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed and quinoa is tender. Set aside to cool. 2 Combine quinoa, chicken, cabbage, carrot, onion and sesame seeds in a bowl. Season with pepper.…

GRILLED CHICKEN WITH GREEN TAHINI SERVES 4 PREP 15 MINUTES COOK 10 MINUTES 4 chicken breast fillets 2 medium zucchini, peeled into ribbons 1½ tablespoons extra virgin olive oil 2 garlic cloves, chopped ²/ ³ cup fresh coriander leaves ²/ ³ cup fresh flat-leaf parsley leaves 1 teaspoon ground cumin ¹/ ³ cup hulled tahini ¹/ ³ cup lemon juice 100g mixed salad leaves 1 avocado, thickly sliced 200g tomato medley, sliced 4 slices crusty sourdough, to serve 1 Cut each chicken breast in half horizontally to form thin fillets. Drizzle zucchini and chicken with oil. Heat a large chargrill pan over high heat. Cook the zucchini for 1 minute each side or until charred, then cook chicken for 3 to 4 minutes each side or until browned and cooked…

SAUSAGE, RADICCHIO AND ROCKET WITH RAG PASTA SERVES 4 PREP 10 MINUTES COOK 5 MINUTES 375g fresh lasagne sheets, roughly torn 500g Italian-style sausages 1 radicchio lettuce, roughly torn 1 bunch rocket, trimmed, roughly torn ¼ cup extra virgin olive oil 2 tablespoons balsamic vinegar ¼ cup shaved parmesan, to serve 1 Cook lasagne sheets following packet directions. Drain. 2 Meanwhile, squeeze sausage mince from casings. Break up mince into coarse pieces. 3 Heat a large frying pan over high heat. Add sausage mince. Cook, stirring, for 2 to 3 minutes or until browned and cooked through. Add radicchio, rocket, oil and vinegar. Cook, tossing, for 1 minute or until heated through. Remove from heat. 4 Add pasta to sausage mixture Gently toss to combine. Divide evenly among serving bowls.…

»» Liliana says: You can use good quality store-bought shortcrust pastry. However, making your own is simple. Homemade always tastes that little bit more satisfying, too. This pastry can be used for most tarts. It’s simple and beautifully crisp. The key to making pastry dough is to keep all ingredients as cold as possible. I even store my flour in the fridge. Also, the dough should not be over-worked, it just needs to come together. The less you handle it, the better it will turn out. BASIC SHORTCRUST PASTRY MAKES THIS RECIPE MAKES ENOUGH PASTRY TO LINE 1 X 23CM ROUND OR SQUARE TART/PIE TIN, 1 X 12CM X 35CM RECTANGULAR PAN OR 6 X 10CM ROUND TART PANS. PREP 10 MINUTES (PLUS 30 MINUTES REFRIGERATION) 300g plain flour 60g…

GLUTEN-FREE AND DAIRY-FREE CHOC-CHERRY SLICE SERVES 24 PREP 20 MINUTES (PLUS COOLING AND REFRIGERATION) COOK 20 MINUTES 1 cup buckwheat flour ¹/ ³ cup brown sugar 5¼ cups desiccated coconut ²/ ³ cup coconut oil, melted ½ cup frozen cherries, thawed 320g can sweetened condensed coconut milk (see notes) 200g packet red glacé cherries, thinly sliced Topping 200g dairy-free dark chocolate, chopped (see notes) 1 tablespoon coconut oil 1 Preheat oven to 180°C/160°C fan forced. Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. 2 Place buckwheat flour, brown sugar, ¼ cup desiccated coconut and ½ the coconut oil in a bowl. Stir until well combined. Press coconut mixture evenly over the base of prepared pan. Bake for…

SMOKED TROUT FISH CAKES WITH CUCUMBER SALSA SERVES 4 PREP 30 MINUTES (PLUS REFRIGERATION) COOK 30 MINUTES 750g desiree potatoes, peeled, halved 250g hot-smoked ocean trout (see note) ¼ cup whole-egg mayonnaise 1 lemon, zested, juiced, plus extra lemon wedges, to serve 1 cup plain flour 2 eggs, lightly beaten 2 cups panko breadcrumbs Vegetable oil, for shallow-frying 1 bunch broccolini, trimmed 1 bunch asparagus, trimmed 175g green beans, trimmed Cucumber Salsa ½ bunch fresh flat-leaf parsley, leaves picked, chopped ¼ cup finely chopped cornichons 1 eschalot, finely chopped 1 lemon, juiced 1 Lebanese cucumber, seeded, finely chopped ¹/ ³ cup extra virgin olive oil 1 Place potato in a large saucepan. Cover with cold water. Add a pinch of salt. Bring to the boil over medium heat. Cook for…