Innholdsfortegnelse for July 2017 i Super Food Ideas

“IT LOOKED JUST LIKE THE PICTURE!” Picture perfect What a surprise to find my eleven-year-old son had left me a message in my recently purchased May issue of Super Food Ideas. The requested Easy No-stir Mac and Cheese (p61) was a particular hit and looked just like the picture! I also made the Mustard Pork with Garlic Butter Vegetables (p30) as we all love the idea of a one-pan dinner (especially with three boys who don’t relish washing up). So very glad I bought your magazine. Karen Dunn, via email Eyes on the pies I received my June 2017 issue of Super Food Ideas today and made the Upside-down Family Meat Pie (p48) for my family. What a delicious and easy recipe. Not to mention it cost less than $10…

Load ’em up Increasing the amount of fruit and vegetables we eat is one of the simplest ways to improve our health and reduce the incidence of obesity and lifestyle diseases, such as heart disease and type 2 diabetes. With an array of winter produce available (check out what’s in season on p12) and lots of delicious dinner recipes full of vegetables, we’re making it easier for you to get your five a day. NUTRITIONAL YEAST, also called savoury yeast, is made by culturing yeast in glucose and then deactivating it. Available from health food stores, its the secret ingredient in vegan and dairy-free diets to make food taste ‘cheesy’. Sprinkle on mashed potato, roasted potato, pasta and even popcorn, or see how we used it in our Dairy and…

Frozen assets Keep portioned out leftovers and fresh fruit and vegetables in the freezer for those hectic nights when you’re too busy to cook. 1 LEFTOVERS Store leftovers in airtight containers and freeze in individual portions. Don’t forget to label and date them! Only defrost food in the fridge or microwave otherwise bacteria can form, leading to foodborne diseases. Leftovers can be reheated in the microwave, oven or stovetop. 2 HERBS To freeze fresh herbs such as mint, rosemary and thyme, chop, place into an ice cube tray and top with olive oil or butter. Once frozen, they’ll be ready to use straight away in your winter soups, stews and casseroles. 3 FRUITS For fruits such as strawberries, blueberries and raspberries, arrange on a tray and freeze to retain their…

Amira says: For busy families, the slow cooker can be a life-saver. Put it to work with these five super-simple soups + We used a 5.5-litre slow cooker. Slow cooker sizes vary between brands and models, so check yours before cooking and always follow the manufacturer’s instructions. + Adding dairy, such as cream and cheese, too early to the slow cooker can cause it to curdle. It’s best to add it in the last 15 minutes of cooking. + Get ahead by chopping ingredients, such as vegetables and meat, the night before cooking. Store them in the fridge overnight and take the meat out 20 minutes before cooking. SLOW-COOKER BROCCOLI AND 3-CHEESE SOUP SERVES 6 PREP 10 MINUTES COOK 6 HOURS AND 5 MINUTES YOU’LL NEED A 5.5-LITRE SLOW COOKER.…

SAUSAGES WITH ONION AND MUSTARD GRAVY SERVES 4 PREP 10 MINUTES COOK 30 MINUTES 8 thick beef sausages 20g butter 3 brown onions, thickly sliced 2 garlic cloves, crushed 1 tablespoon brown sugar 1 tablespoon red wine vinegar 1½ tablespoons plain flour ½ cup red wine 1½ cups beef stock 1 tablespoon wholegrain mustard 2 teaspoons Dijon mustard Mashed potato and 2 cups steamed peas, to serve 1 Preheat oven to 100°C/80°C fan-forced. 2 Heat a large frying pan over medium heat. Add sausages. Cook, turning occasionally, for 8 minutes or until browned all over and cooked through. Transfer to a baking tray. Place in the oven to keep warm. 3 Return pan to medium-low heat. Melt butter. Add onion and garlic. Cook, stirring occasionally, for 15 minutes or until…

LOADED BACON AND SMOKED CHEDDAR MASH SERVES 8 PREP 10 MINUTES COOK 20 MINUTES 2kg sebago potatoes, peeled, chopped 1 garlic clove, quartered 1 tablespoon extra virgin olive oil 3 middle bacon rashers, trimmed, finely chopped 75g butter, chopped ¹/ ³ cup milk, warmed 1½ cups grated smoked cheddar 2 green onions, finely chopped 1 Place potato and garlic in a large saucepan. Cover with water. Bring to the boil over high heat. Reduce heat to medium-high. Boil for 15 minutes or until tender. 2 Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring occasionally, for 6 to 8 minutes or until crisp. Transfer to a plate lined with paper towel. 3 Drain potato. Return to pan over low heat. Mash until smooth. Add 50g…

“IS THERE ANYTHING BETTER AT WARMING YOURHEART THAN MASH?” Every year, Gemma two doors down, Georgia across the road, and I do a big extended family dinner together. Although we eat together in our street a lot – Friday-evening drinks often turn into pizza and movie nights, and more than one kid’s party has ended up going late into the evening with lots of food foraging along the way – this particular dinner is plotted and planned. Grandparents, aunts and uncles are all invited. We even bring out the cloth serviettes. Gemma and I do most of the cooking as Georgia hosts, and this year I decided to get ahead. I took the Friday off work to shop and prep, planning to cook beef brisket in the slow cooker overnight.…

We know you crave a less harried and hurried life, so we’re setting you up with bigger and better recipes. Think super-sized pasta bakes and slow-cooked feasts that will feed a crowd and leave enough for leftovers. Don’t miss: Menestra – a bowl of beans and greens – is a favourite in Italian homes and for good reason: it’s inexpensive, good for you and can be easily adapted with ingredients you already have on hand. Plus, we give pasta salad five new hot ’n’ cold looks, cheesecake gets some fab flavour mash-ups, and we share our gooey frying-pan Nutella scrolls recipe.…

5 ways make meal to planning … stress-free 1 ASK THE FAMILY Before you sit down to come up with a plan that ticks all the budget, health and time-saving boxes, make sure it also has the family’s tick of approval. Ask your kids to write down a list of their favourite meals and use it when devising your menu. There’s no advantage to a plan if no-one eats it! 2 SHOP AT HOME FIRST It’s amazing how many meals and ingredients we already have sitting in our pantry, fridge and freezer. Do an inventory to take stock of the food you have, then incorporate them in your meal plan and only shop for extra ingredients you need. 3 PLAN FOR SAVINGS Make use of supermarket specials by planning meals…

“I always have individual serves of soup in the freezer for my lunches in winter. I also have single serve meals such as savoury mince, spag bol and curried sausages.” Tammy Noble “I pulled pumpkin soup out of the freezer for dinner tonight. I also have sausage rolls, lasagne and spag bol ready to go.” Cherie Fletcher “I prepare ham/mushroom/cheese/tomato toasties. I put them frozen in the sandwich press and they cook perfectly for lunch.” Michele David “I always have chilli frozen, ready to reheat. I make a double or sometimes triple batch and have it there just in case.” Esther Navarro “Homemade lasagne. I always make two or three at a time. ” Kelly Harris “I always have lasagne and spag bol in the freezer. Then all you need…

BEEF, SPECK AND CABBAGE STOUP WITH MICROWAVE CAULIFLOWER MASH SERVES 4 PREP 30 MINUTES COOK 2 HOURS 2 tablespoons plain flour 500g beef chuck steak, trimmed, cut into 3cm pieces 2 tablespoons extra virgin olive oil 100g speck, cut into 1cm pieces 4 eschalots, peeled (see note) 200g swiss brown mushrooms, halved 1 carrot, thickly sliced diagonally 4 sprigs fresh thyme, plus extra to serve 2 dried bay leaves 2 cups red wine 1½ cups beef stock 1 cup roughly shredded green savoy cabbage Microwave Cauliflower Mash 500g cauliflower, cut into florets 2 cream delight potatoes, peeled, chopped ¹/ ³ cup sour cream 40g butter, chopped 1 Preheat oven to 180°C/160°C fan-forced. 2 Place flour in a large bowl. Season with salt and pepper. Add beef. Toss to coat.…

With a nod to an unctuous Moroccan tagine, the spice mix is mild and the turmeric produces a gorgeous golden colour in the onions when the chicken is cooked. Ground ginger withstands higher cooking temperatures than fresh ginger, without changing its flavour. LEMON CHICKEN WITH GOLDEN ONIONS AND GREEN OLIVES SERVES 6 PREP 25 MINUTES (PLUS 4 HOURS REFRIGERATION) COOK 1 HOUR 10 MINUTES 3 garlic cloves, crushed 1 teaspoon ground cumin ½ teaspoon chilli powder 2 teaspoons ground turmeric ½ teaspoon freshly ground black pepper 1 handful fresh coriander leaves and stems, chopped, plus extra sprigs to serve 1 handful fresh flat-leaf parsley leaves, chopped ¼ cup lemon juice ½ cup olive oil 4 skinless chicken thigh cutlets 4 chicken drumsticks, skin removed 5 medium brown onions, thinly sliced…

Use your noodle Keep a few packets of Hakubaku Organic Noodles, $4, in the pantry for when you’re stuck for dinner ideas. Made from organic wheat flour, there are five varieties available – ramen, soba, udon, somen and cha soba – and they’re perfect for stir-fries, broths and salads. Find them at Coles and Woolworths. Catch of the day From patties to pasta bakes, the dinner possibilities are endless with a can of tuna. Sirena has added three new flavours – peppercorn, smoked infused oil, and teriyaki – to its handy 95g range, $2.75. Find them at Coles and Woolworths. For recipe ideas, visit sirena.com.au. Same same, but different Wattle Valley Foodstore’s range of chunky and delish dips, $4, have been given a fab new look. With the same flavours…

BAKLAVA-STYLE RICOTTA CIGARS MAKES 20 PREP 30 MINUTES (PLUS COOLING) COOK 35 MINUTES 80g packet pistachio kernels ¼ cup walnuts ¹/ ³ cup skinless hazelnuts 250g fresh ricotta, crumbled ¹/ ³ cup dark choc chips ½ cup honey 3 teaspoons finely grated orange rind ½ teaspoon mixed spice ¼ cup dried cranberries 3 fresh medjool dates, seeded, finely chopped 375g packet filo pastry 150g butter, melted 1 teaspoon rosewater essence Icing sugar, to serve 1 Place pistachios, walnuts and hazelnuts in a frying pan over medium-high heat. Cook, tossing occasionally, for 5 minutes or until toasted. Set aside to cool completely. Roughly chop. 2 Preheat oven to 200°C/180°C fan-forced. Grease an 20cm x 30cm slice pan. 3 Place ricotta, choc chips, 2 tablespoons honey, orange rind, mixed spice, cranberries, dates…

SPICED BUTTERSCOTCH FIG PUDDING SERVES 12 PREP 20 MINUTES (PLUS COOLING) COOK 1 HOUR 20 MINUTES 350g dried figs (see notes) 1 granny smith apple, peeled, cored, finely chopped 1 teaspoon bicarbonate of soda 125g butter, softened 1 cup firmly packed brown sugar 3 eggs 1½ cups self-raising flour 1 teaspoon ground nutmeg, plus extra to sprinkle 250g tub mascarpone, to serve Butterscotch Sauce ¾ cup firmly packed brown sugar 300ml thickened cream 75g butter, chopped 1 teaspoon finely grated orange rind 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper. 2 Make Butterscotch Sauce Combine sugar, cream and butter in a small saucepan. Stir over low heat for 3 to 4 minutes or until sugar has dissolved.…

“I cook a few things to freeze on the weekend and get them out on the day we want to eat it. That’s as far as I go with my planning.” Leah “On Sunday morning I force the family to give me ideas, write a shopping list and shop in the arvo. Then I send the husband to the supermarket through the week for random things I’ve forgotten. Repeat the following week.” Claire “I draw up a menu plan for midweek with the help of the family. As my three kids are older, they have to nominate which night they’ll cook, and then I choose a recipe they’ll be able to make. I cook on the other night and Friday is FFY (fend for yourself!).” Marg “I make a plan…

1 On a roll It’s no secret that when it comes to gluten-free bread and rolls, the taste can be hit or miss. Thankfully, the new Helga’s Gluten Free Gourmet Rolls, $6.99, look and taste pretty much like a regular roll without the gluten. Available in traditional white and five seeds, find them at Coles and Woolworths. 2 Keeping it real Couldn’t get out from under the covers and now you’re running late? Try the new Uncle Tobys Oats Nature’s Mix, $5.49, which is ready in 90 seconds. Made from wholegrain oats, dried fruit and nuts, there’s no added sugar, making them healthy, too. With three varieties in each pack of eight, you can find them at Coles and IGA. 3 True blue classics Take a trip down memory lane…

Get ahead: + FOR MONDAY’S DINNER: Make step 2 of the Indonesian Fried Tofu with Peanut Sauce (Tahu Goreng). Cool sauce. Spoon into an airtight container. Refrigerate for up to 3 days. + FOR TUESDAY’S DINNER: Make step 2 of the One-pan Country Chicken Pie. Cool chicken mixture. Spoon into an airtight container (or cover pan). Refrigerate for up to 2 days. + FOR THURSDAY’S DINNER: Make One-pot Lasagne Soup up to the end of step 2. Cool soup. Ladle into an airtight container. Refrigerate for up to 3 days. Reheat in a pan over medium heat until heated through. MEAT-FREE MONDAY EVERYONE WILL GO NUTS FOR THIS INDONESIAN FRIED TOFU DISH INDONESIAN FRIED TOFU WITH PEANUT SAUCE (TAHU GORENG) SERVES 4 PREP 20 MINUTES COOK 35 MINUTES 1½ cups…

ROASTED WINTER VEGETABLE SALAD SERVES 4 PREP 20 MINUTES (PLUS 10 MINUTES STANDING) COOK 35 MINUTES 1 bunch baby beetroot, peeled, halved 2 carrots, peeled, sliced diagonally 2 parsnips, peeled, sliced diagonally Olive oil cooking spray ¼ cup pecans 2 teaspoons maple syrup 2 tablespoons orange juice 2 teaspoons balsamic vinegar 1 tablespoon extra virgin olive oil 80g red leaf mixed salad (see note) 50g mild creamy blue cheese, crumbled 1 Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. 2 Place beetroot, carrot and parsnip on prepared tray. Spray with oil. Season with salt and pepper. Roast for 30 minutes or until tender. Combine pecans and maple syrup in a bowl. Add to baking tray. Bake for a further 5 minutes or until pecans are golden…

EASY SLOW-COOKED BEEF AND GUINNESS BRISKET SERVES 8 PREP 20 MINUTES COOK 4 HOURS 40 MINUTES 2 tablespoons extra virgin olive oil 1.5kg piece beef brisket 1 leek, trimmed, halved, chopped 2 carrots, diced 3 hickory smoked middle bacon rashers, trimmed, finely chopped ¼ cup tomato paste 3 sprigs fresh thyme 2 garlic cloves, crushed 2 dried bay leaves 375ml bottle Guinness 1 cup beef stock Garlicky Cauliflower and Pesto Swirl Mash (see p71 ), to serve Buttered Beans 50g butter 2 small red chillies, finely chopped 400g green beans, trimmed ¼ cup chopped fresh flat-leaf parsley leaves 1 tablespoon chopped fresh dill 1 Preheat oven to 160°C/140°C fan-forced. 2 Heat ½ the oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook beef for 5 minutes…

ROASTED RHUBARB AND CUSTARD TART SERVES 8 PREP 20 MINUTES (PLUS COOLING AND REFRIGERATION) COOK 1 HOUR 8 stalks rhubarb, trimmed ¾ cup caster sugar 1 cinnamon stick 2 star anise Crème Pâtissière 1 vanilla bean, split ½ teaspoon ground cinnamon 1½ cups milk 3 egg yolks ½ cup caster sugar ¹/ ³ cup plain flour Pastry 125g chilled butter, chopped 1 cup plain flour, plus extra for dusting ¹/ ³ cup almond meal ¼ cup icing sugar mixture 1 egg yolk 1 Make Crème Pâtissière Using a small, sharp knife, scrape seeds from vanilla bean. Combine the vanilla bean and seeds, cinnamon and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture just comes to a simmer. Cover. Set aside for 5…