Innholdsfortegnelse for October 2016 i Super Food Ideas

SIDES, STARTERS & SALADS VEGETARIAN CHICKEN & DUCK FISH & SEAFOOD SOMETHING EXTRA COVER RECIPES BEEF, PORK & LAMB SWEETS…

Eggs-cel yourself! October 14 is World Egg Day, so celebrate by eating this high-quality-protein food, brimming with vitamins, minerals and omega-3 fats. SUPER-QUICK OMELETTE SERVES 1 PREP 5 MINUTES COOK 5 MINUTES 2 teaspoons extra virgin olive oil 2 eggs ½ avocado, diced 25g Greek fetta, crumbled 1 teaspoon chopped fresh dill, plus extra to serve 2 teaspoons lime juice 1 Heat oil in an 18cm (base) non-stick frying pan over medium-high heat. 2 Whisk the eggs with 1 tablespoon cold water in a small jug until well combined. Season with salt and pepper. Pour mixture into prepared pan. Cook for 2 minutes or until almost set. 3 Top half of the omelette with avocado, fetta and dill. Drizzle with lime juice. Fold omelette over to enclose. Transfer to a…

1 Coles Party Beef Pies, $4 When you have a crowd to feed, this pack of 12 party pies will keep the bank account in the black and hungry hordes happy. When cooked, the flaky pastry crisps up nicely, and the tasty meat filling makes it hard to stop at one! 2 Balfours Party Pies, $7.36 Balfours has been making pies since 1853, so this golden oldie knows its stuff! The thick casing around the rich meaty filling prevents it from falling apart after one bite – perfect for double-dipping in sauce. 3 Herbert Adams 6 Hour Slow-Cooked Party Pies, $8.50 These party pies are pretty classy! The tender pulled pork has a sweet smoky barbecue flavour, which goes perfectly with the tangy seasoning on top. Make sure you put…

EASY CORN AND ZUCCHINI FILO SLICE SERVES 6 PREP 25 MINUTES COOK 50 MINUTES 2 corn cobs, husks and silk removed 1 tablespoon extra virgin olive oil 1 small brown onion, finely chopped 4 middle bacon rashers, trimmed, chopped 2 garlic cloves, crushed 2 small zucchini, grated into long, thin strips 10 sheets filo pastry 50g butter, melted 4 eggs, lightly beaten ½ cup smooth ricotta 1 tablespoon plain flour 2 tablespoons grated tasty cheese Chopped fresh flat-leaf parsley, to serve 1 Cook corn in a saucepan of boiling water for 5 minutes or until just tender. Drain. Refresh under cold water. Cool. 2 Meanwhile, heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 6 minutes. Add garlic. Cook for a further 2…

VIETNAMESE LEMONGRASS AND CHILLI STEAMED FISH SERVES 4 PREP 20 MINUTES COOK 25 MINUTES 2 stalks lemongrass (white part only), finely chopped 1 long red chilli, thinly sliced 2 green onions, thinly sliced 2 garlic cloves, finely chopped 4cm piece fresh ginger, peeled, finely grated 2 tablespoons kecap manis 2 x 650g whole snapper, cleaned ¼ cup fresh mint sprigs Steamed jasmine rice, salad (see note) and lime wedges, to serve 1 Preheat oven to 200ºC/180ºC fan-forced. Line 2 large baking dishes with baking paper. 2 Meanwhile, place lemongrass, chilli, onion, garlic, ginger and kecap manis in a small bowl. Stir to combine. 3 Rinse 1 fish under cold water. Pat dry with paper towel. Make 3 shallow cuts into the thickest part of both sides of the fish. Spread…

Get ahead: FOR CHEESEBURGER SKEWERS: Make step 2 of the recipe up to 1 day ahead. Store in an airtight container in the fridge. FOR CHICKEN AND CORN POTSTICKERS: Make step 2 of the recipe up to 1 day ahead. Cover bowl with plastic wrap. Store in the fridge. FOR CRUNCHY-COATED FISH AND ‘CHIPS’: Make the Easy Tartare Sauce up to 2 days ahead. Cover with plastic wrap. Store in the fridge. TINY TACO DIPPING POTS SERVES 8 PREP 20 MINUTES YOU’LL NEED 8 X /2-CUP-CAPACITY CLEAR SERVING CUPS. 2 avocados, roughly chopped 1 green onion, finely chopped 1 tablespoon lime juice ½ cup light sour cream 2 teaspoons salt-reduced taco seasoning 1 tablespoon chopped fresh coriander ½ cup mild tomato salsa 2 tomatoes, seeded, finely diced 1 Lebanese cucumber,…

Get set – yo! With a handy EasiYo Yogurt Maker, $24.99, and sachets, $4.99, you’ll never run out of yoghurt at home again. The variety of flavours, from natural and caramel to a variety of fruits, will keep everyone happy. Plus, there are no artificial colours, flavours or stabilisers. Find the range at Woolworths. Cook, eat, freeze, reheat The new Décor Thermostone range (from 500ml to 3 litres) covers it all. Cook, serve, store, freeze and reheat in dishes that are stylish enough to serve straight to the table. Their innovative Realseal lids are airtight and leak-proof, making them ideal for transporting food, too. Visit decor.com.au. Cake on the run Don’t be caught out without a dessert. The Cheesecake Shop has launched a new range, which includes this Mississippi cake,…

“WATCHING THEM COOK, I WAS SO PROUD THAT THEY WERE BEING ACKNOWLEDGED” You must be so sick of eating spag bol,” they say sympathetically, as I boast to yet another person about how successful our Great Aussie Spag Bol Challenge was, and how much fun we had running it. “Yes,” I say, dissembling, when the truth is that I could eat a bowl right about now, especially if it was one of our four finalists’ versions. The Cook-off was a wonderful day (turn to p14 for the story), with four lovely people, each making their signature bolognese sauce: Melanie’s smoky chorizo and bacon bolognese, served with sliced avocado; Aubrey’s meaty ragu-style sauce, with tiny hand-cut pieces of meat; Lee-Ann’s vegie-packed version that she literally stirred for hours, sometimes with two…

“WE HAD SO MUCH FUN DECORATING THEM TOGETHER” Puppy love I made these RSPCA Caramel Pupcakes (August, p88) with our three-year-old daughter. It was such a great recipe – so light and fluffy, and we had so much fun decorating them together. We love your recipes and can’t wait to try them all each month! Thank you. Daniel Booth, via Email HOOKED ON CLASSICS Back in 2005, I purchased an issue of your magazine and it has been one of my best-ever buys! The nachos recipes and pizza dough instructions are still a big hit even with my super-fussy kids. Thank you for the great content! Karen Cotte, via Facebook Ed says: I’m so glad you still love our recipes after all this time! Making memories I love…

Choy sum Its soft leaves and crunchy stems can all be eaten, and its mild flavour works well in soups, stir-fries, curries and salads. To avoid losing any of the nutrients and vibrant colour, don’t overcook. PERFECT PARTNERS: Chilli, ginger, garlic, sesame oil, oyster sauce, beef, chicken. QUICK IDEA: Stir-fry chopped choy sum in a wok with kecap manis, sambal oelek, sesame oil, ginger, garlic and green onion for a quick side dish. Cos lettuce Believed to be the oldest cultivated lettuce, cos is most famous for its use in the classic caesar salad. Also known as romaine, cos has a slightly sweet flavour and long, crisp leaves. Store in a plastic bag for up to a week in the fridge. PERFECT PARTNERS: Parmesan, chicken, boiled egg, salmon, peas, mayonnaise,…

5 hacks to... make birthday parties fuss-free 1 PARTY THEMES When planning the party, don’t give your child infinite party theme options. This may make it hard for them to choose. Offer a choice of a few you think they’ll like, with some ideas of the sort of things they could do (such as games, type of cake). 2 KNOW YOUR STRENGTHS Are you great at decorations but not so good at food? Good at food but rubbish at games? Know your strengths and plan accordingly: if you aren’t much chop at the decorating, go for pre-made. If baking isn’t your forte, buy a cake. 3 DONÕT FREAK OUT! There will always be one child who feels sick or who has a bathroom-related accident or who cries because they didn’t…

POLKA DOT DEVIL’S FOOD CAKE SERVES 40 PREP 2 HOURS (PLUS REFRIGERATION, COOLING AND SETTING) COOK 1 HOUR 25 MINUTES 3 x 450g ready-made madeira cakes 2 x 180g blocks white chocolate, chopped Red, green, yellow and blue gel food colouring (see Kim’s tips) 3½ cups plain flour 1¼ cups Dutch processed cocoa 3 cups caster sugar 1½ teaspoons baking powder 3 teaspoons bicarbonate of soda 1¼ cups buttermilk ¾ cup vegetable oil 3 eggs ¾ cup hot water 2 teaspoons vanilla bean paste (see Kim’s tips) Pure icing sugar, for dusting 1½ x 1kg packets white Dr. Oetker Ready to Roll Icing Chocolate Ganache 900g dark chocolate, chopped 450ml thickened cream To Decorate Pure icing sugar, for dusting ½ x 1kg packet white Dr. Oetker Ready to Roll Icing…

Get ahead: All these recipes are so easy to prepare, there’s not much you need to do to get ahead. + FOR MONDAY’S DINNER: Slice the red capsicum, discarding seeds and white membrane. Trim and cut the green beans. Place in separate snap-lock bags or airtight containers and refrigerate for up to 2 days. + FOR TUESDAY’S DINNER: Make step 2. Place cooled chicken in an airtight container. Strain stock into a separate airtight container. Refrigerate chicken and stock for up to 3 days. MEAT-FREE MONDAY WITH FRESH INGREDIENTS AS THE STARS, THIS IS A WINNER TERIYAKI TOFU MISO RAMEN SERVES 4 PREP 10 MINUTES COOK 10 MINUTES 5 cups vegetable stock 2 tablespoons soy sauce 1 tablespoon mirin 180g dried ramen noodles (see notes) 1 red capsicum, thinly sliced…

PERSIAN-SPICED FISH WITH QUINOA SALAD SERVES 4 PREP 10 MINUTES COOK 15 MINUTES 1¹/³ cups white quinoa 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon sweet paprika 1 teaspoon ground cinnamon, plus extra to sprinkle ¼ cup extra virgin olive oil 4 x 180g boneless bream fillets, skin on (see notes) ½ cup pistachio kernels, toasted ½ cup currants 1 orange, zested and juiced 1 bunch fresh mint, leaves picked 1½ tablespoons pomegranate molasses (see notes) Plain Greek-style yoghurt, to serve 1 Combine quinoa and 3 cups water in a large saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Cook for 10 minutes or until water is absorbed. Transfer to a sieve. Rinse under cold water. Drain well. Transfer to a large bowl.…

JERK CHICKEN WITH PINEAPPLE AND COCONUT SALSA SERVES 6 PREP 15 MINUTES (PLUS REFRIGERATION) COOK 20 MINUTES 2 small red chillies, finely chopped 1.5cm piece fresh ginger, finely grated 2 garlic cloves, crushed 2 tablespoons brown sugar 1 tablespoon fresh thyme leaves 1 tablespoon ground allspice (see notes) 2 teaspoons finely grated lime rind 2 tablespoons lime juice 1 tablespoon extra virgin olive oil 1 teaspoon sea salt 12 small chicken thigh fillets Steamed white long-grain rice, lime wedges and fresh coriander sprigs, to serve Pineapple and Coconut Salsa ¼ pineapple, peeled, finely diced 2 teaspoons finely chopped pickled jalapeño chillies 1 tablespoon desiccated coconut, toasted (see notes) 1 tablespoon lime juice 2 teaspoons extra virgin olive oil 1 Combine red chilli, ginger, garlic, sugar, thyme, allspice, lime rind and…

MANGO MELBA PAVLOVA SERVES 8 PREP 20 MINUTES COOK 1 HOUR 15 MINUTES (PLUS COOLING) 6 egg whites Pinch of cream of tartar 1½ cups caster sugar 1 teaspoon cornflour 1 teaspoon white vinegar 2 teaspoons vanilla extract 2 mangoes, roughly chopped ¼ cup orange juice (see note) 300ml thickened cream 1 cup fresh or frozen (thawed) raspberries Fresh mint leaves and icing sugar, to serve 1 Preheat oven to 120ºC/100ºC fan-forced. Grease and line a large baking tray with baking paper. 2 Using an electric mixer, beat egg whites and cream of tartar until just-firm peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating between each addition until sugar dissolves. Add cornflour, vinegar and 1 teaspoon vanilla. Beat until just combined. 3 Dollop meringue onto prepared…

HALLOWEEN SPIDER POPS MAKES 22 PREP 1 HOUR (PLUS 20 MINUTES REFRIGERATION) YOU’LL NEED 22 WHITE LOLLIPOP STICKS. 500g ready-made red velvet cake with icing 2 tablespoons desiccated coconut 2 tablespoons chocolate sprinkles 200g packet pretzels ¹/³ cup dark chocolate melts 44 candy eyeballs 1 Break cake, including icing, into fine crumbs. Line a large baking tray with baking paper. Place coconut in a shallow dish and chocolate sprinkles in a separate shallow dish. Taking 1 level tablespoon of crumb mixture at a time and using damp hands, press and roll into balls. Roll half the balls in coconut and half in chocolate sprinkles to coat. Place on prepared tray. 2 Cut the 3 rounded edges from each pretzel. Discard centre pieces. 3 Place chocolate in a microwave-safe bowl. Microwave…

EASIYO – MAKE ONE KILO OF YOGURT IN AS LITTLE AS FIVE MINUTES * SUPER HEALTHY Making your own EasiYo yogurt means you get to eat it when it’s fresh – every spoonful is packed with live cultures that aid digestion and help counteract bad bacteria. It’s also rich in calcium, protein and vitamins. * ALL NATURAL EasiYo yogurt bases, such as EasiYo Unsweetened Greek Style Yogurt, are made with high-quality New Zealand milk powder. You won’t find any added artificial ingredients. * EASY TO MAKE For nutritious, creamy yogurt, all you need is an EasiYo Yogurt Maker and Yogurt Base. It only takes five minutes to prep, then leave overnight to set and you’ll have freshly made yogurt ready for brekkie. * BEST BREAKFASTS For recipe inspiration, visit taste.com.au…

Spoons are down and plating up begins. One by one, each dish is taken in to the judges After months of entering, testing, tasting and waiting, the date for The Great Aussie Spag Bol Challenge has arrived. The night before, the nervous finalists meet up with the SFI team for a lovely dinner, and to suss out their competition. Everyone gets on like a house on fire, laughing and joking the evening away, but today is the cook-off. It’s time to get serious and get cooking. 8:15AM The first two finalists, Melanie Kirkpatrick and Aubrey Bayliss, arrive early. Their recipes take the longest to cook so they need a headstart. They make their way to workstations fitted out with ingredients, cooking utensils and their recipe (just in case!). Hands are…

1 Chip ’n’ dip Ay caramba! Our go-to snacks this month are Ranchero’s new range of Traditionally Stone Pressed Corn Chips, $3.49. They come in two flavours – original and, our fave, the vibrant red chipotle version. Use them to scoop up Ranchero’s new Chunky Salsa Chipotle, $3.99, or Baked Beans Chipotle, $3.99, they’re smokin! Find them at Woolworths. 2 Mama knows best Want to spend less money on shopping, and save time in the kitchen? Who doesn’t?! Michelle Shearer and Karen Swan’s new cookbook, The MamaBake Book, ($24.99, HarperCollins) has the answers, with shopping lists and step-by-step cooking plans, as well as plenty of big-batch recipes designed to make ahead and freeze for busy work nights. 3 Spice trail For the authentic flavour of aromatic Malaysian cooking without the…

“My advice is prep everything beforehand, use disposable everything and, most of all, embrace the chaos.” Kath Ceccato “Don’t organise every minute – give them free time as well. I’ve seen really structured parties abandoned by the kids – they do enough of that at school.” Michelle Walker “Have plenty of rubbish bags/bins around the place for easy clean up.” Niki Best “Have a few games organised like pass the parcel or musical statues. Ask some of the parents to do music and then you have 10 minutes at least to do anything without distraction.” Tash Adams) “Keep it simple. Kids are easily pleased and the same formula that worked for us as kids still works. Fairy bread, two or three party games. As long as there’s cake, it’ll be…

BASIC BUTTER CAKE BATTER PREP 15 MINUTES 500g butter, softened 2½ cups caster sugar 3 teaspoons vanilla extract 8 eggs 6 cups self-raising flour 2 cups milk 1 Using an electric mixer with a large bowl, beat butter, sugar and vanilla until light and fluffy (see notes). Add eggs, 1 at a time, beating after each addition. Stir in flour and milk, in 3 batches, until combined. Continue as per recipe. BUTTERCREAM PREP 10 MINUTES 250g unsalted butter, softened 3 cups icing sugar mixture 2 tablespoons milk 1 Using an electric mixer, beat butter in a bowl until pale and fluffy. Gradually add icing sugar mixture and milk, beating constantly until combined. GALAXY BLAST CAKE SERVES 50 PREP 1 HOUR (PLUS COOLING) COOK 2 HOURS 20 MINUTES YOU’LL NEED A…

EASY BITES TO WHIP UP FOR SURPRISE GUESTS Do your family and friends drop in unannounced? Sometimes my friends don’t even bother knocking on the front door – they just appear on my back deck! So, for all those times, here are my quick back-pocket emergency entertaining recipes. No matter how bare my cupboards are, I always have what I need to make at least one of these in a jiffy! »» Nagi says: Everyone has canned vegies in their cupboard, but many people don’t think about using them to make dips. Beetroot dips can be a bit watery, so I add a touch of mayonnaise and olive oil to make mine creamy. Serve all these dips with corn chips, crackers or vegetable sticks. BEETROOT DIP SERVES 8 (AS NIBBLES)…

CHEESY CHICKEN ENCHILADA BAKE Make this on Sunday night to the end of step 3. Dinner’s sorted for Monday! SERVES 8 PREP 20 MINUTES COOK 1 HOUR 300ml tub sour cream 2 tablespoons chopped fresh coriander leaves 2½ cups grated cheddar cheese 2 tablespoons extra virgin olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 2 teaspoons Mexican chilli powder 2 teaspoons ground cumin 2 x 400g cans chopped tomatoes 3 cups shredded cooked chicken breast 10 flour tortillas Salsa 1 avocado, diced ¹/³ cup fresh coriander leaves ½ small red onion, finely chopped 2 tomatoes, seeded, finely diced 1 tablespoon lime juice 1 Preheat oven to 200°C/180°C fan-forced. Combine sour cream, coriander and ½ cup cheese in a bowl. Season with salt and pepper. 2 Heat…

CARAMELISED ONION AND CHEDDAR DAMPER ROLLS MAKES 12 PREP 15 MINUTES COOK 1 HOUR 5 MINUTES 25g butter, chopped 1 tablespoon extra virgin olive oil 1 brown onion, finely chopped 1 teaspoon chopped fresh thyme leaves 2 teaspoons brown sugar 2 teaspoons balsamic vinegar 3 cups self-raising flour 2 teaspoons salt 1 cup grated vintage cheddar 3 eggs, lightly beaten ¾ cup milk, plus extra for brushing Extra 50g butter, melted, cooled Butter, to serve 1 Heat butter and oil in a large frying pan over medium heat. Add onion and thyme. Cook, stirring occasionally, for 15 minutes or until onion is soft. Add sugar and vinegar. Cook, stirring for 5 to 8 minutes or until mixture is caramelised. Set aside to cool completely. 2 Preheat oven to 190ºC/170ºC fan-forced.…

HAZELNUT MOCHA DOUGHNUTS MAKES 14 PREP 1 HOUR (PLUS 1 HOUR 35 MINUTES STANDING) COOK 30 MINUTES 1 quantity Easy Doughnut Dough (see recipe above) ¼ cup hot espresso coffee Canola oil, for deep-frying 1 cup Nutella ½ cup thickened cream, whipped 125g packet skinless hazelnuts, toasted, roughly chopped 50g chocolate curls 1 tablespoon chocolate silver pearls Chocolate Fudge Icing 200g dark chocolate, chopped ¼ cup thickened cream 1 Make Easy Doughnut Dough using only ¾ cup milk, and adding hot coffee to butter and milk mixture, in step 2. Follow recipe to the end of step 4. 2 Punch down dough. Turn onto a lightly floured surface. Gently knead for 30 seconds or until just smooth. Using a lightly floured rolling pin, roll out dough until 1cm thick. Using…

EGG AND DAIRY-FREE STRAWBERRY ‘MILKSHAKE’ CAKE SERVES 30 PREP 1 HOUR (PLUS COOLING TIME) COOK 50 MINUTES YOU’LL NEED TO CHECK ALL INGREDIENTS PACKAGING CAREFULLY TO MAKE SURE THEY ARE EGG- AND DAIRY-FREE. 4½ cups plain flour 1½ cups caster sugar 1½ cups sunflower oil 1 tablespoon vanilla extract 2 cups rice milk 3 teaspoons bicarbonate of soda ¼ cup apple cider vinegar ½ x 200g bag pink and white marshmallow puffs (see notes) ½ x 170g bag milk bottle lollies 12 jubes, halved (see notes) 2 tablespoons mixed star sprinkles Frosting 375g Nuttelex 4½ cups icing sugar mixture 2 teaspoons Queen Strawb’ry & Cream Flavour for Icing Pink gel food colouring 1 Preheat oven to 180ºC/160ºC fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with…