Innholdsfortegnelse for June 2017 i Super Food Ideas

DINNER IN A BOWL TAKES THE CLASSICS AND GIVES THEM A SPIN As you can see from my picture, I’m not what anyone would call a ‘beach bunny’. I do like to be beside the seaside on a winter’s day, all rugged up, staring off into the dark horizon like a character from a Gothic novel. But even I’m feeling the cold this winter. It just seemed to come on so quickly! No time to bring the heaters out from under the house, or pull the pullovers down from the top of the wardrobes. So to warm myself up, I’ve taken to the kitchen – having the oven on makes the whole house feel toasty, even if I am just making toast! For some reason, it’s the classics that we…

Beat the winter chill with steaming pots of soups, stews and ‘stoups’. What’s a stoup, you ask? Hearty like a stew, comforting like a soup, stoups are the best of both. Plus, you can make them ahead and freeze for later. Don’t miss: All it takes to make this family of cute waddling penguins is a packet of assorted creams and a bit of creativity. Cool, right? With the days at their shortest, we know you’re even more pressed for time. With lots of one-pot wonders and slow-cooker soups on the back burner, you’ll never be short of dinner ideas.…

6 good things... about having a big family 1 NAME CALLING Parents of large families get to eliminate the agonising decision of which names to cull from their potential names list… by using them all.. 2 GOT MILK? Forget thinking up creative ways to use leftovers or sniffing food to see if it’s gone off. With an army of little people munching their way through the fridge and pantry, nothing goes to waste. 3 NOBODY IS EVER BORED There’s never a dull moment in large families. While there’s sure to be someone getting on somebody’s nerves, equally there’s a chance that there’s someone else willing to play. 4 CHEAPER BY THE DOZEN Two-for-one deals, group discounts, holiday specials, bulk buys, capped enrolment fees… these are all part of the sweet…

Think green Reduce your carbon footprint, while saving your pennies, with our top tips for a greener, more environmentally conscious kitchen 1 REDUCE, REUSE, RECYCLE If you have room for more than one bin in your kitchen, separate your waste from recyclable items to reduce the amount of rubbish ending up in landfill. When given a choice, opt for unpackaged produce at the supermarket to avoid added plastic. It also means you can buy the amount you need. 2 GET GROWING You don’t need a backyard to grow your own produce. Create a mini indoor garden by planting herbs in old milk cartons or empty cans. Keeping fresh herbs on hand means you can pick and use when you need them, and not watch them moulder in the crisper. 3…

MAPLE-ROASTED PEAR AND SWEET POTATO SALAD SERVES 6 PREP 20 MINUTES COOK 35 MINUTES 2 buerre bosc pears, halved, cored, cut into thick wedges 1 red onion, halved, cut into wedges ¼ cup maple syrup 2 tablespoons extra virgin olive oil ½ medium orange sweet potato, peeled into thin ribbons ½ cup walnuts, roughly chopped 4 rashers streaky bacon 1 tablespoon red wine vinegar 1 teaspoon wholegrain mustard 60g baby rocket 60g blue cheese, crumbled 2 tablespoons roughly chopped fresh chives 1 Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. 2 Place pear and red onion on prepared tray. Drizzle with maple syrup and ½ the oil. Season with salt and pepper. Roast for 20 minutes, turning halfway through cooking. 3 Sprinkle sweet potato and…

MINI SWEET PIES MAKES 18 PREP 1 HOUR 30 MINUTES (PLUS 30 MINUTES REFRIGERATION AND 20 MINUTES FREEZING) COOK 40 MINUTES YOU’LL NEED A 5CM AND 7CM ROUND COOKIE CUTTER, AND A 1CM PLAIN PIPPING NOZZLE FOR THIS RECIPE. 2 cups plain flour ½ cup almond meal ¹/ ³ cup icing sugar mixture 150g butter, chilled, chopped 2 eggs 1½ tablespoons caramel spread 1½ tablespoons chopped pecans 1½ tablespoons strawberry jam 1½ tablespoons lemon curd ¼ cup demerara sugar 6 mini vanilla meringues 1 Place flour, almond meal, icing sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add 1 egg. Process until mixture comes together and forms a ball. Turn pastry out onto a lightly floured surface. Knead until smooth. Cover in plastic wrap. Refrigerate…

DAIRY-FREE CHOC-HAZELNUT FUDGE SLICE MAKES 24 SQUARES PREP 15 MINUTES (PLUS OVERNIGHT REFRIGERATION) COOK 5 MINUTES 120g packet skinless hazelnuts 1½ cups (290g) medjool dates, pitted, halved ½ cup gluten-free almond spread ¹/ ³ cup gluten-free cocoa powder 2 teaspoons vanilla extract 1 Place hazelnuts in a large frying pan over medium heat. Cook, tossing, for 3 to 4 minutes or until golden and toasted. Transfer to a bowl. Cool completely. 2 Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with baking paper, extending paper 2cm above edges on all sides. Place dates, almond spread, hazelnuts, cocoa and vanilla in a food processor. Process until mixture comes together and starts to clump. Press mixture into prepared pan. Smooth top. Cover. Refrigerate overnight or until firm. 3 Remove fudge…

BREVILLE SCRAPER BEATER MIXER IN DRAGON FRUIT (LEM250DGF), $249. ON SHOW: Whisk attachment (included). A versatile appliance that makes light work of food prep, this mixer makes a stylish stand in any kitchen. Available at Harvey Norman. MORE THAN JUST A MIXER Unleash your domestic goddess with this all-in-one appliance that has a powerful motor, generous 6.7-Litre stainless-steel bowl and five bowl tools that make it a baker’s best friend. KENWOOD CHEF SENSE XL MIXER IN BLUE (KVL6100B), $799. ON SHOW: Power whisk attachment and 6.7L XL stainless steel bowl (included). KENWOOD CHEF SENSE XL MIXER IN YELLOW (KVL6100Y), $799. ON SHOW: Food processor attachment (sold separately, $169). The Kenwood Chef Sense XL is more than just a powerful mixer. It has 20-plus attachments that can be bought separately to…

“I have six kids and the meal they all like is ham and cheese on flat bread turned into pizza. Doing bulk mince in the slow cooker is great for getting a few meals like tacos and shepherd’s pie.” Renee Howard “I prepare ingredients for different slow-cooker meals and put them in bags in the fridge.” Tamra Orlea “I have seven kids aged between five and 11 years old. When we go on holidays we usually do hamburgers, a barbecue, pasta bake, or baked potatoes with fillings.” Cassandra Toppenberg “Wraps with fillings, spaghetti bolognese, tacos, hot dogs, macaroni cheese, lasagne and garlic bread.” Vicky Harris…

“Plastic wrap – wash it, dry it out on your dish rack and either reuse it or save it for the soft plastic recycling bins at Coles and Woolies. The same goes for cereal liners, zip-lock bags, pasta packets, and fruit and vegetable bags.” Nicole Gorring “Any unwanted fruit and vegetable scraps that my guinea pigs are allowed to eat, I give to them.” Miranda Farrar “I reuse plastic cutlery from takeaway for school lunches. It also avoids the dreaded “I lost it at school” scenario that plays out when I’ve bought cutlery and containers from the shops!” Francesca Porter “I feed egg shells and food scraps to my chooks.” Nicole Kerr I use coffee grounds for my garden, then use the empty coffee container to grow herbs.” Amy Greger…

PRAWN COCKTAIL DINNER BOWL SERVES 4 PREP 20 MINUTES COOK 15 MINUTES 1 tablespoon red wine vinegar ¹/ ³ cup extra virgin olive oil ¹/ ³ cup lemon juice 3 small zucchini, peeled into ribbons ¹/ ³ cup small fresh mint leaves 1 garlic clove, crushed 1 mini baguette, thinly sliced diagonally (8 slices) 750g large green prawns 2 teaspoons smoked paprika 3 cups finely shredded cos lettuce 2 small avocados, halved Cornichons, to serve Marie Rose Sauce (see note) 1 tablespoon lemon juice Pinch of cayenne pepper 1½ tablespoons tomato sauce 2 teaspoons Worcestershire sauce ¹/ ³ cup whole-egg mayonnaise 1 Combine vinegar, ½ the oil and ½ the lemon juice in a large bowl. Add zucchini. Stir to coat. Stand, uncovered, for 15 to 20 minutes. Stir in…

MOROCCAN CHICKEN AND ALMOND PIE (B’STILLA) SERVES 4 PREP 15 MINUTES (PLUS 15 MINUTES COOLING) COOK 55 MINUTES 1 tablespoon extra virgin olive oil 800g chicken thigh fillets, roughly chopped 1 brown onion, roughly chopped 2 garlic cloves, crushed 1 teaspoon ground ginger ½ teaspoon saffron threads 2 teaspoons ground cinnamon, plus extra to serve 1 cup chicken stock ¼ cup almond kernels, toasted, finely chopped 1 tablespoon icing sugar mixture, plus extra to serve 12 sheets filo pastry 60g butter, melted ½ cup roughly chopped fresh coriander leaves 1 egg, lightly beaten Salad leaves, to serve 1 Heat oil in a large frying pan over high heat. Add ½ the chicken. Cook, turning occasionally, for 5 minutes or until golden and just cooked through. Transfer to a bowl.…

Dairy-free delish Can’t stomach dairy? Don’t have a cow, man! CoCo Joy’s Coconut Milk is free of dairy, lactose, soy and gluten, as well as being low in fat and non-genetically modified. Available in 330ml bottles, choose from cinnamon, chocolate, vanilla and coffee. Visit cocojoy.com.au for stockists. Hot stuff Spice up weeknight meals with ease by adding a dash of ABC Extra Hot Chilli Sauce 335ml, $2.80. Made with fresh red chillies and garlic, this fiery sauce elevates dishes from not to hot. Use it as a dipping sauce for meats and vegies, or add to stir-fries. For recipe ideas, visit asianinspirations.com.au. Mix and match Quench your thirst with the new Barker’s New Zealand Squeezed Fruit Botanical Premium Crafted Cordials, $6. With 25 per cent less sugar compared to their…

“I HAD TO MAKE THESE CUTE CAKES!” The burgers are better I had to make these cute Mini Sweet Cake Burgers and Fries (March 2017, p86) once I saw them. Miss Two had fun sprinkling on the sesame seeds (and eating the leftover coloured snakes). I was surprised how good all the flavours tasted together, too. Jessica Garner, via Instagram No-squeal meal After seeing the vegetarian recipe for Spinach and Ricotta Zucchini Cannelloni (March 2017, p36), I knew we had to try it. It was simple to make and absolutely delicious. Even my ‘confirmed carnivore’ husband loved it. Thank you for putting together such a consistently great range of recipes – it’s like getting a present in my letterbox each month! Dariel Hodgins, via email Free at last…

Gut feeling Dietary fibre helps keep our digestive system working (if you know what we mean!) as well as assisting in preventing bowel cancer. Bowel Cancer Australia recommends eating five serves a day of non-starchy vegetables, plus grains and legumes. Studies show garlic, milk and calcium probably have a protective effect, too. Or just add a couple of our recipes to your repertoire. EDAMAME is Japanese for ‘beans on the branch’ and is a popular dish of hot, salted young soybeans in the pod. It’s also what we call the young soybeans themselves. You’ll find them frozen in their pods at the supermarket. Super simple to prepare – just steam, or boil in salted water – they’re good for you, too, as they’re high in protein and soluble fibre, which…

BALINESE BEEF CURRY SERVES 4 PREP 20 MINUTES COOK 2 ½ HOURS 1 tbs oil 1.5kg gravy beef, cut into 3cm pieces 1 large onion, thinly sliced 2 long fresh red chillies, finely chopped 1 French shallot, finely chopped 2 garlic cloves, chopped 3cm-piece ginger, peeled, chopped 4cm-piece lemongrass, sliced 4 kaffir lime leaves, sliced ¼ tsp turmeric ½ tsp salt ¼ tsp ground black pepper 2 tbs oil 200ml coconut milk 4 tbs ABC Sweet Soy Sauce Kecap Manis 30g cashews, processed until ground Fried shallots, steamed white rice and lime wedges, to serve 1 Heat the oil in a large heavy-based frying pan over medium heat. Cook the beef, in batches, until well browned. Transfer to a flameproof casserole dish. 2 Add the onion to the frying pan…

Kim says: + FOR MONDAY’S DINNER: Make Spinach, Ricotta and Broccoli Pasta Bake up to the end of step 5. Cover with plastic wrap and store in the fridge for up to 1 day. + FOR THURSDAY’S DINNER: Make Upside-down Family Meat Pie up to the end of step 2. Cool mince mixture and store in an airtight container in the fridge for up to 2 days. + FOR FRIDAY’S DINNER: Make Lamb Madras Sausages up to the end of step 2. Cool sausage mixture and store in an airtight container in the fridge for up to 1 day. MEAT-FREE MONDAY IT’S STILL CHEESY, BUT THE NEW PASTA BAKE IS FULL OF GREEN GOODNESS, TOO SPINACH, RICOTTA AND BROCCOLI PASTA BAKE SERVES 6 PREP 20 MINUTES (PLUS 10 MINUTES STANDING)…

SMOKY BARBECUE MEATBALLS WITH CHEESY MASH SERVES 4 PREP 30 MINUTES COOK 45 MINUTES 3 garlic cloves 500g pork and veal mince 1 cup fresh breadcrumbs 1 egg, lightly beaten 2 teaspoons finely chopped fresh thyme leaves, plus extra to serve ²/ ³ cup grated vintage cheddar 800g cream delight potatoes, peeled, roughly chopped 2 tablespoons extra virgin olive oil 1 brown onion, finely chopped 1 tablespoon plain flour 1½ cups salt-reduced chicken stock 1 tablespoon tomato paste 1 teaspoon dijon mustard ½ cup smoky barbecue sauce Extra 4 fresh thyme sprigs ¼ cup milk 20g butter 200g steamed green beans, to serve 1 Crush 2 garlic cloves. Combine mince, breadcrumbs, egg, crushed garlic, thyme and 2 tablespoons cheddar in a bowl. Season with salt and pepper. Roll level…

WARM ORANGE AND POMEGRANATE RED WINE SANGRIA SERVES 8 (MAKES ABOUT 2 1/4 LITRES) PREP 10 MINUTES (PLUS 20 MINUTES STANDING) COOK 5 MINUTES 750ml bottle dry red wine (see notes) 2 cups pomegranate juice 1½ cups orange juice ½ cup caster sugar ½ cup brandy 2 small oranges, thinly sliced into rounds ¹/ ³ cup pomegranate seeds 1 Place wine, pomegranate and orange juice, sugar, brandy and 1½ cups water in a large saucepan over medium heat. Bring to a simmer, stirring occasionally. Remove from heat. Add orange slices and pomegranate seeds. Stand for 20 minutes. 2 Serve in warmed glasses. SPICED PEAR MULLED WHITE WINE SERVES 8 (MAKES ABOUT 2 1/4 LITRES) PREP 10 MINUTES (PLUS 20 MINUTES STANDING) COOK 5 MINUTES 2 cups cloudy pear juice ½…

SLOW-COOKED BEEF AND PANCETTA RAGU SERVES 8 PREP 20 MINUTES COOK 3 HOURS 35 MINUTES 2 tablespoons extra virgin olive oil 1.25kg gravy beef, trimmed, cut into 3cm pieces 1 large brown onion, chopped 2 medium carrots, finely chopped 2 celery stalks, finely chopped 1 red capsicum, finely chopped 100g pancetta, finely chopped 3 sprigs fresh rosemary 4 sprigs fresh thyme 2 garlic cloves, crushed 2 tablespoons plain flour ¾ cup red wine ¹/ ³ cup tomato paste 1 cup beef stock 410g can crushed tomatoes 750g dried pappardelle pasta 50g butter, chopped Grated parmesan and chopped fresh flat-leaf parsley leaves, to serve 1 Heat ½ the oil in a large heavy-based flameproof casserole dish over medium-high heat. Cook the beef, in 3 batches, for 6 minutes or until browned…

PREPARING THE PAN TO MAKE THE CAKE BREAD-SHAPED, WE USED THESE EASY TRICKS: 1 Cut a 90cm length of foil. Fold lengthways into quarters. Cut a 90cm length of baking paper. Fold in half lengthways. Place foil strip on top of baking paper. 2 Fold baking paper over foil to enclose (this gives the baking paper more stability). Line the sides of the pan, overlapping the strip along 1 side. 3 Cut 2 x 90cm lengths of foil. Place on top of each other. Fold in half lengthways. Starting at 1 short end, fold foil over 2cm. Keep folding until you get to the end. 4 Place 1 piece, 10cm from 1 corner, between the pan and baking paper strip. Repeat on opposite side. Place remaining piece in centre on…