Innholdsfortegnelse for August 2016 i Super Food Ideas

“SHE TRIES TO REDIRECT MY ENERGIES TO TASKS I’M MORE SUITED TO. LIKE EATING.” Every issue I go to one or two of our food shoots. I wish I could say it’s because my creative input is so valued but the truth is that I’m somewhat of a liability. As with most things, my Food Director, Kim, puts up with my presence in that way you do a small boisterous child doing craft who’s full of enthusiasm but not necessarily blessed with the fine motor skills and patience needed. And as any good parent would in that situation, she tries to redirect my energies to tasks I’m more suited to. Like eating. This month I headed off to the one-pot shoot (Still the One, p24) to add my two-cents worth.…

Embrace no-fuss, everyday healthy cooking as we make the most of delicious wholefoods and fresh ingredients in our September issue Don’t miss: Midweek dinners are a breeze with these spring super bowls, including a saucy Coconut Satay Chicken Noodle Bowl, and fresh, crunchy Spicy Lamb Meatball and Pineapple Bowl. We’re making Malaysian home-cooking easy with our crowd-pleasing recipes and ingredient guide. PLUS, crack the secrets of baking with olive oil, go lentil as anything and be inspired by healthy meals using ingredients from the supermarket!…

“‘Everything Pie’, which is just quiche, with every single vegetable grated. It’s always good!” Amanda Casalanguida “Bubble and squeak!” Kym Antonini “I made lasagne last night and used all the random vegies left in crisper before I shopped at the farmers’ markets.” Cindy Rickard “Cottage Pie; I even made one for dinner tonight. Yum!” Bec Edwards “Soup, soup, soup! I make the best soup from vegies leftover in the crisper.” Raewyn Roxburgh “I do a Greek vegie bake, and serve it with a chicken maryland basted in oil, garlic and lemon.” Tracey Maddicks “I make coconut vegetable curry with my leftovers.” Nanna Lee “I throw lots of vegies into bolognese.” Maggie Hicks “Quiche, fried rice, vegie bake, stir-fry – it depends on what combination I have leftover.” Sarah Taylor…

In a nutshell We’ve always loved them for their brilliant crunch and flavour, but in the not too distant past, nuts were considered by many to be a fairly unhealthy food (they were even likened to potato chips!). Not so, say nutrition experts! Nuts have a variety of health benefits and as long as the nuts are natural and unsalted, they can be enjoyed as a healthy snack or part of a meal. Get started and go nuts with these recipes! LSA A mixture of ground linseeds (also known as flaxseeds), sunflower seeds and almonds, LSA contains fibre, protein, vitamins, minerals and healthy fats – unsaturated fats from the almonds and sunflower seeds, and omega-3 fats from the linseeds. It’s great added to smoothies or sprinkled over cereal or fruit…

1 Quick dish If you’re in need of a speedy dinner, Al & Dan’s home-style magic meatballs, $8.50, are just the ticket (they’re ready in just two minutes!). Choose from grass-fed beef with mushroom or free-range chicken with Thai herbs. With ‘hidden’ vegies, they’re great in pasta dishes and soup, in mini-sliders or on a toothpick with salsa. Find them in the freezer section at Woolworths. 2 Choc-a-holic When the bell chimes chocolate o’clock, treat yourself to Moser Roth finest Madagascan vanilla white chocolate, $2.79. Incredibly creamy and made from sustainably sourced cocoa, Moser Roth is Germany’s number-one selling premium chocolate block range. Find it at Aldi. 3 Soup season Nothing says winter warmer quite like a big bowl of soup, and the new addition to the Pitango range, Mediterranean…

“Keep a pack of disinfectant wipes handy for quick clean ups.” Ali Lowe (mum of two) “Get a magnetic strip for your knives and mount it on the wall. That way you can chuck the bulky knife block and keep the knives out of the drawers.” Jo Walsh (mum of three) “Regular purges are a must. Odd-shaped baking dishes, extra saucepans, weird silicon things you haven’t used – get rid of them because you won’t even miss them.” Rebel Wylie (mum of four) “Put a toddler latch on your fridge!” Lana Hallowes (mum of two) “Wash as you go to avoid a chaotic mess at the end of dinner prep.” Kylie Matthews (mum of two)…

Get ahead: + FOR MONDAY’S DINNER: Make the Zucchini Slice Fritters with Avocado Chilli Salsa (right) to the end of step 3. Store in an airtight container between layers of baking paper. Refrigerate for up to 3 days. Reheat in the oven at 180°C for 10 to 15 minutes or until warmed. + FOR WEDNESDAY’S DINNER: Make the Wok-seared Chilli Plum Steaks with Corn Fried Rice ( p43 ) to the end of step 1. Cover the steak. Place the remaining sauce in an bowl. Cover. Refrigerate for up to 1 day. + FOR THURSDAY’S DINNER: Follow step 2 of the Pork Cutlets with Braised Lentils ( p44 ). Cover. Refrigerate for up to 1 day. + FOR FRIDAY’S DINNER: Make the Veal Steak Sandwich with Caponata ( p45 )…

ALMOND MAPLE CHIA PUDDING THE INFO + DAIRY FREE + GLUTEN FREE + HEART FRIENDLY SERVES 2 PREP 5 MINUTES (PLUS OVERNIGHT REFRIGERATION) WE ADDED A LAYER OF CHOCOLATE CHIA PUDDING (SEE RECIPE, RIGHT). 2 cups unsweetened almond milk ¹/ ³ cup chia seeds 2 teaspoons stevia ¹/ ³ cup maple syrup 1 Place milk, chia seeds, stevia and maple syrup in a small bowl. Stir well to combine. Cover. Refrigerate overnight. Serve. NUTRITION: (per serve) 1458kJ; 12g fat; 1.2g sat fat; 7.1g protein; 50.1g carbs; 11.3g fibre; 0mg chol; 235mg sodium. COCONUT CHIA PUDDING THE INFO + DAIRY FREE + GLUTEN FREE + HIGH FIBRE + LOWER SODIUM SERVES 2 PREP 5 MINUTES (PLUS OVERNIGHT REFRIGERATION) WE SERVED THIS LAYERED WITH A LITTLE ALMOND MAPLE CHIA PUDDING (SEE RECIPE,…

Menu DRINK Lime and Coconut Caipirinha MAINS Lemon and Garlic Chicken Skewers with Caramelised Pineapple Salted Beef Skewers Slow-cooked Sweet Onion Pork Ribs Tomato and Chilli Fish Stew SIDES Black Beans with Chorizo Cheesy Bread Puffs CONDIMENTS Aji Sauce Chimichurri Tomato and Onion Salsa WITH COFFEE Brigadeiros LIME AND COCONUT CAIPIRINHA THE INFO + CLASSIC MAKEOVER SERVES 8 PREP 10 MINUTES ¼ cup brown sugar 2 tablespoons fresh mint leaves, torn 6 limes, cut into wedges 1 cup coconut flavoured white rum 2½ cups chilled soda water Crushed ice and fresh mint sprigs, to serve 1 Place sugar, mint and ½ the lime wedges in a 1.5-litre-capacity jug. Using the end of a wooden spoon or rolling pin, pound the mixture until the mint and lime are crushed and sugar…

Claire says: + Waffle makers vary in size, so yours may make more or fewer waffles. They also vary in temperature, so you may need to adjust the heat level and cooking time. We used round, square and flower-shaped waffle makers for these recipes. + Make sure your waffle maker is properly heated up before adding the batter. + To ensure even cooking, distribute the batter evenly in the waffle maker, and don’t over-fill. PEANUT BUTTER AND BERRY WAFFLES SERVES 6 PREP 20 MINUTES COOK 40 MINUTES 1¹/ ³ cups self-raising flour 1 tablespoon caster sugar 2 eggs 1¹/ ³ cups milk 80g butter, melted 1 teaspoon vanilla extract 1 cup peanut butter chips (see note) 6 scoops vanilla ice-cream, to serve 2 tablespoons granulated nuts, to serve Icing sugar,…

SIDES, STARTERS & SALADS FISH & SEAFOOD VEGETARIAN CHICKEN SOMETHING EXTRA BEEF, PORK & LAMB SWEETS COVER RECIPE Tender slow-cooked beef in a rich red wine and tomato gravy – what could be better? Topped with hearty, cheesy dumplings, this generous one pot is the ultimate winter warmer.…

Kim says: A hearty beef and red wine stew is hard to beat, particularly when it’s topped with cheesy fluffy dumplings. This is comfort food at its most comforting CLASSIC BEEF AND RED WINE STEW WITH CHEESY DUMPLINGS THE INFO + CLASSIC UPDATE + HIGH IN IRON + ONE POT SERVES 6 PREP 25 MINUTES (PLUS 5 MINUTES STANDING) COOK 2 HOURS 50 MINUTES 1kg beef chuck steak, trimmed, cut into 4cm pieces 2 tablespoons plain flour ¼ cup extra virgin olive oil 2 carrots, chopped 2 celery stalks, chopped 1 large brown onion, chopped 2 dried bay leaves 2 garlic cloves, crushed 1 cup red wine 400g can tomato puree 1 cup beef stock 3 sprigs fresh thyme Roughly chopped fresh flat-leaf parsley, to serve Cheesy Dumplings 1¼ cups…

Are you game to try this in your spag bol? SIGNATURE INGREDIENTS: SWEET CHILLI SAUCE SULTANAS CURRY POWDER KECAP MANIS BLACK COFFEE ANCHOVIES PRAWNS SRIRACHA WONTONS SOUR CREAM MARS BAR! 3% of entries were vegetarian 1.5 per cent were gluten free 8% of entries were handwritten You used: Food processor Thermomix Slow-cooker Pressure cooker Dream Pot Wooden ice-cream sticks! The name game What isn’t in this Spag Bol? The Unspoken National Dish Friday Night Relaxed and Happy Spag Bol Spag Bol Spring Roll Not Your Mum’s Spaghetti The Mother of all Bolognese Bottomless Pit Bolognese Secret Weapon Bolognaise Sonya’s Saucy Bolognese Asian Touch Spag Bol Spag’eedy Bolognese 30 MINS THE SHORTEST SPAG BOL COOKING TIME 5 HOURS THE LONGEST SPAG BOL COOKING TIME…

Winter strawberries We’re lucky that areas such as Queensland and Western Australia are warm enough to grow strawberries in winter. The beautiful fruit is always delicious on its own, but it’s also great in a warming winter dessert. PERFECT PARTNERS: Cream, vanilla, orange, balsamic vinegar, banana, ricotta, chocolate. QUICK IDEA: Cook strawberries with seeds of a vanilla bean, orange rind and juice, icing sugar and a dash of balsamic vinegar for 6 minutes or until very soft. Serve with waffles, pancakes or French toast. LemonWith its uplifting colour and bright, zesty flavour, lemon is a great addition to winter meals. Choose bright, plump lemons that feel heavy for their size. PERFECT PARTNERS: Lime, honey, chicken, seafood, coconut, ginger, butter, dill, lamb. QUICK IDEA: Stir finely grated lemon rind, lemon juice…

Kim says: Check out the casserole toppings that top our list, and see what we’ve been making, growing and eating this month SOAK UP THE FLAVOURS OF CHEESY, CARBY TOPPING YOUR CASSEROLE WITH A TOP GEAR Take your stews and casseroles up a notch with these top toppings:: Dumplings, scrolls and scones: The fabulous thing about these fluffy puffs is that as they cook, they soak up all the luscious flavours. Crumbles: Adding flavour and texture, try breadcrumbs, blue cheese, spices, nuts and seeds. Bread: You can keep it simple with just sliced crusty bread and cheese, or add another dimension by using flavoured bread, such as garlic bread, rosemary panini or an olive baguette. Herbs and citrus: Adding freshly chopped herbs and zested lemon or orange adds brightness to…

Kim says: We all know one-pot wonders are the ultimate when it comes to convenience (less washing up – hurrah!) and these all-in-one dishes are so clever you don’t even need sides! ALL-IN-ONE-PAN BEEF STROGANOFF THE INFO + HIGH IN IRON + ONE POT + SUPER EASY SERVES 4 PREP 15 MINUTES COOK 25 MINUTES 2 tablespoons extra virgin olive oil 600g beef rump steak, trimmed, thinly sliced 1 large brown onion, halved, cut into thick wedges 200g cup mushrooms, halved 2 garlic cloves, crushed 1 tablespoon smoked paprika, plus extra to serve 2 tablespoons Worcestershire sauce 2 tablespoons tomato paste 3 cups salt-reduced beef stock 300g dried angel hair pasta 2 zucchini, cut into ribbons ²/ ³ cup sour cream ¼ cup chopped fresh flat-leaf parsley, to serve 1…

CRISPY CAULIFLOWER PIZZA WITH ALMONDS THE INFO + VEGETARIAN SERVES 4 PREP 15 MINUTES (PLUS 10 MINUTES STANDING) COOK 35 MINUTES ½ (500g) cauliflower head ¼ cup almond meal 1 egg white, lightly beaten ½ teaspoon garlic powder ½ cup grated tasty cheese 1½ teaspoons chopped fresh thyme leaves 2 tablespoons natural sliced almonds ½ teaspoon finely grated lemon rind 2 tablespoons finely grated parmesan 1 Place cauliflower in a food processor. Process until finely chopped (you’ll need 3 cups in total). Transfer to a microwave-safe bowl. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 5 minutes or until tender. 2 Spoon cauliflower into a sieve lined with muslin (or a thin tea towel). Set sieve over a bowl or large jug. Gather sides of muslin together and…

CORN AND SPLIT PEA SOUP WITH FETTA AND TOMATO DAMPER THE INFO + VEGETARIAN SERVES 8 PREP 15 MINUTES COOK 25 MINUTES 2 tablespoons extra virgin olive oil, plus extra to drizzle 1 brown onion, roughly chopped 3 garlic cloves, roughly chopped 1½ teaspoons salt 1 cup yellow split peas, rinsed, drained 1½ teaspoons smoked paprika 500g frozen corn kernels 1.25 litres boiling water 40g butter, chopped 100g fetta, crumbled 2 long green chillies, thinly sliced Fetta and Tomato Damper 2 cups self-raising flour 1 teaspoon caster sugar 1 teaspoon salt 1 cup chopped canned tomatoes (see notes) 2 tablespoons extra virgin olive oil 50g fetta, crumbled 1 Preheat oven to 210°C/190°C fan-forced. Line a baking tray with baking paper. 2 Heat the oil in a large saucepan over medium-high…

ALMOND MILK THE INFO + DAIRY FREE + VEGAN MAKES 2 CUPS PREP 10 MINUTES (PLUS OVERNIGHT SOAKING) 1 cup natural almond kernels 1 Place almonds in a glass or ceramic bowl. Cover with water. Cover with plastic wrap. Stand in a cool place overnight to soak. 2 Drain almonds and rinse well under cold running water. Drain again. Place almonds in a blender. Add 2 cups water. Blend on the highest speed for 1 to 2 minutes or until almost smooth. 3 Line a sieve with a piece of muslin. Set over a bowl or large jug. Strain almond mixture through the lined sieve. Gather muslin together and twist to strain as much liquid as possible. Discard solids. Serve chilled (see Claire’s tips). CASHEW MILK THE INFO + DAIRY…

Surprise inside Add a delicious, gooey centre to your baking with Dr. Oetker Surprise Inside Cupcake Centres, $4.99. After baking, insert the nozzle into the middle of your cupcake and squeeze in the filling – how easy is that? Available in salted caramel, rich chocolate and zesty lemon. For more information, visit oetker.com.au. Souped up For a flavour-packed meal with lots of vegies, check out Campbell’s Simply Soup range, $4.40. It’s the perfect heat-and-eat soup to keep in the pantry. Best blend for winter Boost soups, salads and stir-fries with McKenzie’s SuperBlend range, $5.49. Available in three different varieties – Fibre, Protein and Energy – each pack includes grains and legumes such as lentils, quinoa, pearl barley, freekeh and beans, and are ready in only 15 minutes. Find them at…

“IT WAS AMAZING, MOIST AND VERY MOREISH!” Vegan friendly This is the second time I’ve made the Basbousa Middle Eastern Semolina Slice (May, p90) and my word it is amazing! It is so moist and very moreish, and not to mention, it’s vegan, too! Fantastic recipe SFI. Jillian Watt, via Facebook A LOVE OF COOKING I learnt to rely on Super Food Ideas magazine to introduce me to new foods and show me how to cook them. I taught my children to cook through these magazines and we gained many years of side-by-side cooking. Thank you for bringing variety, fun, excitement and occasionally entertainment (when things went haywire) to our household. We love food and food loves us all thanks to your magazine. Lynne Sheedy, via email Morning…

Waste not, want not Australians throw away up to 20 per cent of the food we buy Ð that means one out of every five grocery bags ends up in the bin. Not only does that cost us thousands of dollars each year, itÕs a waste of the resources used to grow them, and it adds to landfill. Here are our tips to go waste-free.. 1 PLANNING IS KEY A waste-free kitchen starts at the supermarket. Plan your weekly meals and buy only what you need. Don’t be tempted by specials unless it’s a product you use regularly, otherwise it will languish in the cupboard. And do a regular check of what’s at home to stop you from doubling up on products. 2 USE IT UP One of the simplest…

STEP 1: Tell the kids you’re going to make dinner and hope that they won’t destroy the house for ten minutes. STEP 2: Heat oil in frying pan, add onion and cook until warm and soft. Stand and consider making pasta from scratch like you used to. Laugh at the absurd thought. STEP 3: Add mince and try to remove any lumps.* Drain excess fat to give the appearance that you’re watching your fat intake, although you’re secretly eating a funsize Picnic you found in a kid’s lolly bag. STEP 4: Add Leggo’s Bolognese Pasta Sauce and mentally thank them for including three serves of veggies in each jar, allowing you to skip the ‘shred hidden vegetables’ step. Remove crying child from leg and assure them that dinner won’t be…

1 Belmont Biscuit Co 40% Chocolate Chip Cookies, $3.49 Soft and chewy with a golden crisp bottom, these cookies, from Aldi, are bursting with choc chips (they are the number one ingredient listed after all!) that melt in your mouth after every bite. 2 Green’s Chunkies Choc Chunk, $4.07 Although these cookies might be slightly smaller in size, we just ate more of them! Buttery and with a golden, crisp edge, they make a great lunchbox treat for the littlies. 3 Fox’s Chunkie Cookies Milk Chocolate Chunks, $4.40 These cookies have a similar oaty taste to Anzac biscuits but have a soft texture, so you get the best of both worlds in one! The choc chip chunks are so gooey and we love the homemade, slightly imperfect, shape. 4 Coles…

5 hacks to... help keep your kitchen tidy 1 CLEAR THE DECKS Keep the kitchen bench free of clutter – find a place in the cupboards for any appliances that currently take up space and make it part of your daily routine to clear the countertops. 2 USE THE RULE OF FIVE Every time you have five minutes, bring the Rule of Five into action. That is, enter the kitchen and put one thing away, throw one thing away, recycle one thing, clean one thing and tidy one thing. You’ll find that you have less ‘stuff’ which ultimately, will make life simpler. 3 MAKE THE KITCHEN ALL ABOUT FOOD Discourage your family from making the kitchen the dumping ground for their life admin. School notes, bills and junk mail should…

PORK AND SPINACH RAMEN THE INFO + ASIAN + LOW FAT + LOW SATURATED FAT SERVES 4 PREP 15 MINUTES COOK 20 MINUTES 1 litre chicken stock 2cm piece fresh ginger, thinly sliced 2 tablespoons soy sauce 1 tablespoon mirin 1 carrot, cut into matchsticks 100g fresh shiitake mushrooms, thinly sliced 270g packet dried ramen noodles (see notes) 350g pork fillet, thinly sliced 2 tablespoons white miso paste (see notes) 100g baby spinach 2 green onions, thinly sliced 1 long red chilli, thinly sliced 4 soft-boiled eggs, halved, to serve 1 Place stock, ginger, soy sauce, mirin and 2 cups water in a large saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes. 2 Strain stock into a large bowl or…

“FANCY 5-STAR CHICKEN DINNERS? SIGN ME UP!” I’ve always loved cooking with the humble chicken breast – there’s so much you can do with it! Here, I’ve taken inspiration from a few of my restaurant favourites to create five elegant dinners – perfect for when friends come over. »» Nagi says: Hearty, filling and nourishing. Now THIS is what I call a salad! Did you ever think a salad could scream comfort food like this one? WINTER HARVEST CHICKEN SCHNITZEL SALAD THE INFO + ENTERTAINING + HIGH FIBRE SERVES 4 PREP 25 MINUTES COOK 25 MINUTES 1 red onion, cut into wedges 2 parsnips, peeled, cut into 1cm-thick batons 200g Brussels sprouts, halved 1 bunch Dutch (baby) carrots, trimmed, scrubbed 2 tablespoons honey ¹/ ³ cup extra virgin olive oil…

SPICY PRAWN AND SLAW TACOS THE INFO + CLASSIC UPDATE SERVES 4 PREP 10 MINUTES COOK 15 MINUTES 8 mini flour tortillas 2 tablespoons rice flour 1 tablespoon Mexican seasoning 1 long red chilli, finely chopped 500g peeled green prawns ¼ cup vegetable oil ¼ cup whole-egg mayonnaise ¼ cup sour cream 1 tablespoon lime juice 2 cups finely shredded red cabbage (see note) 125g can corn kernels, drained, rinsed 1 carrot, cut into matchsticks ½ cup fresh coriander leaves Lime wedges, to serve 1 Heat a large non-stick frying pan over high heat. Cook tortillas, 1 at a time, for 10 seconds each side or until lightly browned and heated through. Transfer to a plate. Cover to keep warm. 2 Combine rice flour, seasoning and ½ the chilli in…

CARAMEL PUPCAKES THE INFO + KID FRIENDLY MAKES 12 PREP 1 HOUR (PLUS COOLING) COOK 25 MINUTES 125g unsalted butter, softened 1 teaspoon vanilla extract ½ cup brown sugar 2 eggs ½ cup milk 1½ cups self-raising flour ¼ teaspoon salt 6 jersey caramels 6 wild raspberry thickshake lollies (see note) 12 milk chocolate-coated sultanas 24 brown M&M’s 76g packet choc and caramel flavoured writing icing Buttercream 125g unsalted butter, softened 1½ cups icing sugar mixture, sifted 1 tablespoon milk 1 tablespoon caramel spread ½ teaspoon vanilla extract 1 tablespoon cocoa powder, sifted 1 Preheat oven to 180°C/160°C fan-forced. Line a 12-hole (¹/ ³ cup-capacity) muffin pan with paper cases. 2 Using an electric mixer, beat butter, vanilla, brown sugar, eggs, milk, flour and salt on low speed until combined.…