Innholdsfortegnelse for August 2017 i Super Food Ideas

“GREAT FOR FEEDING ANY EXTRA KIDS WHO END UP STAYING” Big really is better it turns out. That doesn’t mean having eight kids, as they did on Eight is Enough (my favourite show of 1979) but it does mean making super-sized meals. The great benefit of a recipe that feeds eight (p38) is that, for little or no extra effort, you end up with double the regular recipe. This really comes in handy at our house when I’m feeding those extra kids who are having such a good time at the play date they stay for dinner. It’s also fab when there’s just the usual number of people eating and you can freeze the leftovers for another day. Plus, it comes in handy when you’re entertaining. I’ve probably skited to…

“SHE WAS SO HAPPY, IT MADE ME CRY!” Fantastic fox I finished the Fergus the Fox Cake (September 2015, p92) last night for my granddaughter’s birthday. It was in a past issue my daughter-in-law gave me and I decided to make it my ‘project recipe’. Mine’s not as good as the picture in your magazine, but she was so happy, it made me cry! Thank you for sending me the template and for producing such a great magazine! Lisa Redmond, via email Ed says: We think it’s just as good as ours, Lisa! Thanks for sharing. Mad for meatballs At the age of 85, I am still a very enthusiastic cook and love the recipes in Super Food Ideas. I was tempted by the Hearty Goulash Meatball Soup (June,…

Don’t miss: Is your food processor sitting proudly on the bench or hiding at the back of the cupboard? Our special feature will inspire you to dust it off, get out all the attachments and cook one of these healthy dishes. For too long muffins have been relegated to the lunchbox or the cafe, so we’ve sent them off to be rehabbed and they’ve come back demanding we treat them with respect. Yes, chef!…

Penny-pinching pantry Keep these four versatile and low-cost staples in your pantry and you’ll always have something to put on the table without breaking the bank 1 CANNED GOODS That can that’s lurking at the back of the pantry is a great base for lots of meals. Add a can of lentils to spinach, tomatoes, penne, olives and extra virgin olive oil, or to cooked rice with caramelised onion and top with a fried egg. Cook diced tomatoes and cannellini beans with spices, crack a couple of eggs on top and finish in the oven. Turn a can of chickpeas into curry with curry paste, coconut cream, potatoes and coriander. 2 STOCK Powdered stock and stock cubes take up very little space and can be a secret flavour bomb. Fry…

Ross Dobson’s love affair with food started at a young age when he was inspired by his culturally diverse neighbours and the unpretentious family food they would share together, from dolmades to pilaf to the best-ever fried rice. Now a widely published food writer with 15 books to his name, including King of the Grill and Food Plus Beer, Ross Dobson is once again sharing his favourite type of dishes – good, honest food that can be shared at any time – in one handy cookbook. This intriguing dish is often said to be one of South Africa’s national dishes. Bobotie combines flavours that at first seem… well… just wrong. But, when cooked, this initial feeling of trepidation gives way to a feeling that you are eating something wonderfully old-fashioned…

BORLOTTI BEAN AND PROSCIUTTO SOUP SERVES 8 PREP 15 MINUTES (PLUS OVERNIGHT SOAKING) COOK 1 HOUR YOU’LL NEED TO START THIS RECIPE 1 DAY AHEAD. 1 cup dried borlotti beans 2 tablespoons extra virgin olive oil 6 slices prosciutto, finely chopped 1 brown onion, finely chopped 2 celery stalks, trimmed, finely chopped 2 green zucchini, finely chopped 1 carrot, finely chopped 4 garlic cloves, crushed ½ cup dry apera (sherry) 2 litres chicken stock 400g can diced tomatoes 1 cup finely shredded fresh basil leaves Finely grated parmesan and Rosemary and Sea Salt Flatbread (see recipe, right), to serve 1 Place the beans in a large glass or ceramic bowl. Cover with cold water. Cover. Set aside overnight to soak. 2 Drain beans. Place in a large saucepan. Cover…

INDONESIAN BRAISED PORK (BABI KECAP) SERVES 4 PREP 15 MINUTES COOK 1 HOUR 45 MINUTES 1 tablespoon peanut oil 1 red onion, finely chopped 3 garlic cloves, finely chopped 1 tablespoon finely chopped ginger 1 long red chilli, chopped 1kg boneless, trimmed, pork shoulder, cut into 4cm pieces ¹/ ³ cup ABC Sweet Soy Sauce Kecap Manis 3 cups salt-reduced chicken stock 1 tablespoon dark soy sauce 1 tablespoon brown sugar 1 stem lemongrass, bruised 2 fresh bay leaves 1 ½ tablespoons tamarind puree Steamed rice, sliced cucumber, chopped tomato, sliced green shallots, to serve 1 Heat the oil in a large saucepan over medium high heat. Add the onion, garlic, ginger and chilli. Stir for 1-2 minutes or until aromatic. Add the pork and cook, stirring, for 2 minutes…

4 reasons to … give the gift of time 1 QUALITY NOT QUANTITY According to childhood expert and researcher Dr Kristy Goodwin just 15 minutes of one-on-one time each day can be beneficial for your child. “Children need relationships and a sense of attachment to thrive for optimal development,” says Goodwin. Giving your child your full presence and undivided attention is one of the best gifts you can give. 2 DEVICE ADVICE Turning our attention away from digital devices and towards our children is the best way to create genuine bonding experiences. Plan a time when the whole family will go ‘offline’ and stick to it. The more you do this as a family, the more your kids will value and appreciate this time. 3 BRAIN POWER Think the key…

Twice as nice Italians may be famous for their pizza and pasta, but don’t overlook their menestra. A bowl of beans and greens, menestra is inexpensive, versatile, and most importantly, good for you. Beans are packed with fibre and protein, and are low GI. Leafy greens, on the other hand, are bursting with vitamin C, folate and antioxidants, and have almost no kilojoules. So, together, they’re unstoppable. BUCKWHEAT FLOUR Don’t let the name fool you because buckwheat flour isn’t actually made from wheat at all and is, in fact, milled from the seeds of a plant related to rhubarb and sorrel. High in protein and soluble fibre, it has a nutty, earthy flavour and is used as a gluten-free alternative in pancakes, muffins and soba noodles. Find it in health…

“A packet of dried porcini mushrooms... risotto in a flash!” Maria Dimauro “All kinds of pulses and lentils as they’re so versatile. I also have pickled vegetables as they’re great to add to salads when you only have a few fresh ingredients.” Faith Rose Chappelle “French onion soup mixes are great for casseroles or added to mince with an egg to make meatballs and burgers.” Sue Connelly “Cocoa, biscuits, desiccated coconut and condensed milk to make cookies and truffles. I also use tomatoes in dishes such as pasta sauce, curries and soup.” Maggie Hicks “Long-life thickened cream and pasta so I can throw together a creamy pasta.” Bec Giarratano “Flour, long-life milk, eggs, oil and salt. That’s all I need to make my Yorkshire puddings.” Kim Stevens “Canned tomatoes, curry…

PUCKER-UP LEMON ROAST LAMB SERVES 6 PREP 20 MINUTES (PLUS 10 MINUTES STANDING) COOK 4 HOURS 15 MINUTES (OR 1 HOUR 15 MINUTES IN THE PRESSURE COOKER, SEE BOX RIGHT) 2 tablespoons extra virgin olive oil 1.5kg leg of lamb 1 red onion, cut into wedges 1 bulb garlic, halved crossways 2 lemons, quartered ½ cup dry white wine ¾ cup chicken stock Large pinch of sugar 2 sprigs fresh rosemary 1 teaspoon sea salt 1 teaspoon cracked black pepper ¼ cup lemon juice Dill and Tomato Risoni 2 cups dried risoni 200g tomato medley, halved 200g fetta, crumbled ½ cup pitted Sicilian olives, halved ¹/ ³ cup fresh dill sprigs 60g baby rocket 1 Heat oil in a large heavy-based flameproof casserole dish over medium-high heat. Cook lamb…

TIRAMISU HOT CHOCOLATE SERVES 8 PREP 10 MINUTES COOK 10 MINUTES 1 litre milk 1 litre thickened cream 2 x 200g blocks dark chocolate, chopped ¹/ ³ cup marsala 1 tablespoon instant espresso coffee powder Whipped cream (optional) and grated dark chocolate, to serve 1 Place milk, cream, chopped chocolate, marsala and coffee powder in a saucepan over medium-high heat. Cook, whisking constantly, for 10 minutes or until chocolate is melted and mixture is well combined and heated through. 2 Pour mixture among warmed serving glasses. Dollop with whipped cream, if using, and sprinkle with grated chocolate. Serve. NUTRITION: (per serve) 3354kJ; 61.7g fat; 40.8g sat fat; 10.6g protein; 42.6g carbs; 0.1 fibre; 144mg chol; 109mg sodium. WHITE-CHOC HOT CHOCOLATE SERVES 8 PREP 10 MINUTES COOK 10 MINUTES 1 litre…

»» Louise says: This cake is perfect for birthdays. Made with zucchini, banana, and extra virgin olive oil, it’s packed with plenty of goodness, so I feel relaxed about my kids having double serves on their special day. However, being two layers, each slice can really serve two, so you might like to serve thinner wedges. TWO-LAYER CHOCOLATE CAKE SERVES 12 ACTIVE TIME 20 MINUTES TOTAL TIME 3 HOURS 20 MINUTES 200g raw cashews, for cashew icing 400g water, for soaking Cake 250g zucchini, cut into 3cm to 4cm pieces 200g banana, broken into pieces 150g pure maple syrup 100g brown sugar 230g extra virgin olive oil 4 eggs 100g milk 450g wholemeal self-raising flour ½ teaspoon baking powder 60g raw cacao powder Chocolate Cashew Icing 80g brown sugar 60g…

CHEESECAKE-STUFFED PANCAKES WITH STRAWBERRY SAUCE SERVES 4 (MAKES 12) PREP 15 MINUTES COOK 40 MINUTES 1½ cups self-raising flour ½ cup caster sugar 1¼ cups milk 2 eggs 250g cream cheese, softened 1 teaspoon finely grated orange rind ¹/ ³ cup thickened cream ¹/ ³ cup orange juice 250g strawberries, hulled, halved 20g butter, melted 1 Combine flour and ½ the sugar in a bowl Make a well in the centre. Whisk milk and eggs together in a jug. Pour milk mixture into flour mixture. Whisk until smooth. Stand for 10 minutes. 2 Meanwhile, using an electric mixer, beat cream cheese, orange rind and ½ the remaining sugar until smooth. Beat in cream until combined. 3 Combine orange juice and remaining sugar in a small saucepan over medium heat.…

“Reading and discussing books is when we have our one-on-one time.” Louise “Going to the playground. The trip there (either on the scooter or bike) and then running around with a ball in the park is something we all love. Then we often grab a smoothie afterwards.” Mel “Bushwalking, baking or rockpooling.” Fiona “Washing the dishes after dinner! I know it’s boring but it’s a chance to stand together and talk about our days.” Marg “Having a coffee and a babycino with the youngest while the older kids are at school.” Claire “My kids are spread out in age, but we find UNO is a winner among everyone.” Jo…

Get ahead: + FOR MONDAY’S DINNER: Follow steps 2, 3 and 4 without covering and baking. Cover with plastic wrap and refrigerate for up to 2 days. Stand at room temperature for 20 minutes. Complete recipe, from the end of step 4. + FOR TUESDAY’S DINNER: Follow steps 1 and 2. Refrigerate chicken for up to 2 days or freeze for up to 1 month. Place pickled vegetables in an airtight container. Refrigerate for up to 3 days. + FOR WEDNESDAY’S DINNER: Follow step 1. Place meatballs in an airtight container between sheets of baking paper. Refrigerate for up to 2 days. + FOR THURSDAY’S DINNER: Follow step 1. Store potato in an airtight container in the fridge for up to 3 days. + You can make the recipe to…

PROSCIUTTO, PEAR AND ROCKET PIZZAS SERVES 8 (MAKES 4 SMALL PIZZAS) PREP 25 MINUTES COOK 15 MINUTES 150g tub fig and walnut paste (see note) 1 cup pizza cheese 150g thinly sliced prosciutto, torn 1 large pear, halved, cored, thinly sliced 60g baby rocket Pizza Dough 1½ cups plain flour, plus extra for dusting 7g sachet instant dry yeast Large pinch of caster sugar 2 tablespoons extra virgin olive oil ²/ ³ cup warm water 1 Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper. 2 Make Pizza Dough Combine flour, yeast and sugar in a bowl. Season with salt and pepper. Make a well. Add oil and warm water. Mix well to form a soft, sticky dough. Turn dough out onto a lightly floured surface.…

The pumpkin eater If you thought sliced bread was impressive, wait until you try the new Abbott’s Village Bakery Harvest Pumpkin & Sunflower Seed bread, $3.40. A simple way to jazz up sandwiches, the bread can also be turned into crunchy croutons for your winter soups. Find it at Coles and Woolworths. The olive branch Transform pasta salads, homemade pizza and cheese boards with Sandhurst Australian Pitted Kalamata Olives, $4.39. Sourced from Aussie farms and grown in a grove on the outskirts of Adelaide, they’re ripened under the sun to develop their distinctive flavour. Find them at supermarkets. Kitchen staple So much more than just a breakfast option, a tub of Tamar Valley Dairy Greek Style All Natural Yoghurt, $6.92 for 1kg, can also be used in cakes, dressings and…