Innholdsfortegnelse for October 2017 i Super Food Ideas

HE LOVED IT!” “AS YOU CAN SEE, Birthday bonanza I just wanted to let you know that I made the Fairy Bread Cheesecake (June 2017, p92) for my son’s third birthday last month. As you can see, he loved it – what an absolute winner! It looks very impressive but is so easy to make. Thanks again for another winning recipe. Monica Earl, via email Super fan I have been purchasing Super Food Ideas since the first issue. I’ve read every issue from start to finish. I scrapbook my favourite recipes and pass on what is left to my family and friends who do the same. But the 2017 July issue will be staying in my kitchen because there is not one recipe I don’t want to try.…

1 The sweetest thing If there’s one thing our food team is always in need of (especially when they’re testing our kids’ party cakes, see p22), it’s sugar! The new bold packaging from CSR makes it easier to spot on supermarket shelves and the inside is still full of the same natural product CSR has been known for since 1855. With prices starting from $1.50, you’ll find the range at Coles and Woolworths. 2 Birthday bash Complete any kids’ party with this too-cute tropical watermelon Island Paradise Pinata, $12. Fill it with your favourite lollies and confetti, hang it from a tree and… well, you know the drill… whack it till your heart’s content (or at least till you get through to the lollies)! Find it at Kmart stores and…

CHOCOLATE CRACKLE FRECKLE CAKE SERVES 24 PREP 1 HOUR 45 MINUTES (PLUS COOLING AND REFRIGERATION) COOK 45 MINUTES YOU’LL NEED A 26CM ROUND CAKE BOARD OR SERVING PLATE, AND 2 BAMBOO SKEWERS FOR THIS RECIPE. 3¾ cups self-raising flour 2 cups caster sugar ¾ cup cocoa powder 1¾ cups milk 6 eggs 250g butter, melted, cooled ½ cup rice bubbles 2 tablespoons desiccated coconut Chocolate Crackles 4 cups rice bubbles 1½ cups desiccated coconut 1¼ cups icing sugar mixture ¹/ ³ cup cocoa powder 250g copha, chopped 100’s and 1000’s, to decorate Copha Buttercream Icing 250g copha, chopped, softened 250g unsalted butter, softened 6 cups icing sugar mixture 1¼ cups cocoa powder ½ cup milk, warmed To Decorate 2 raspberry lollies 2 licorice allsorts ¼ cup 100’s and 1000’s 2…

CORN, BACON AND FETTA PASTA SALAD SERVES 4 PREP 10 MINUTES COOK 10 MINUTES 250g dried rigatoni pasta 2 corn cobs, husk and silk removed 125g middle bacon rashers, trimmed 3 green onions, thinly sliced 70g fetta, crumbled 60g baby salad leaves ¼ cup lemon juice 2 tablespoons extra virgin olive oil 1 Cook pasta following packet directions until tender, adding the corn in the last 5 minutes of cooking time. Drain. Rinse under cold water. Transfer corn to a board. Return pasta to pan. Using a sharp knife, remove kernels from cobs. Add to pasta. Toss to combine. 2 Meanwhile, heat a frying pan over medium high heat. Add bacon. Cook, turning, for 3 to 4 minutes or until crisp. Transfer to a board. Roughly chop. 3 Add bacon,…

SWEET POTATO PATTIES WITH KACHUMBER SERVES 4 PREP 20 MINUTES (PLUS COOLING AND REFRIGERATION) COOK 1 HOUR 10 MINUTES KACHUMBER IS AN INDIAN SALAD, SIMILAR TO A SALSA, SERVED AS A REFRESHING SIDE DISH TO SPICY CURRIES AND OTHER INDIAN DISHES. 1kg orange sweet potatoes 5cm piece fresh ginger, finely grated ½ cup roughly chopped fresh coriander leaves ½ teaspoon dried chilli flakes 2 teaspoons ground cumin ½ cup plain flour 1½ teaspoons curry powder 2 cups fresh breadcrumbs ¹/³ cup vegetable oil 60g baby spinach ¾ cup plain Greek-style yoghurt Kachumber 2 tomatoes, chopped 1 Lebanese cucumber, chopped 1 green capsicum, chopped 1 small red onion, chopped 2 tablespoons lemon juice 2 tablespoons chopped fresh mint leaves 1 Preheat oven to 200°C/180°C fan forced. 2 Using a small knife,…

SPICY CHICKEN PUFFS WITH PONZU DIPPING SAUCE SERVES 8 (MAKES 24) PREP 30 MINUTES (PLUS 10 MINUTES COOLING) COOK 25 MINUTES YOU’LL NEED AN 8CM ROUND CUTTER FOR THIS RECIPE. 2 teaspoons sesame oil 250g chicken mince 1cm piece fresh ginger, finely grated 1 small garlic clove, crushed 1 green onion, finely chopped ¼ long red chilli, finely chopped 1½ tablespoons Obento Ponzu Sauce 1 tablespoon sweet chilli sauce 2 teaspoons fish sauce 1 tablespoon finely chopped fresh coriander leaves, plus extra sprigs to serve 3 sheets frozen puff pastry, partially thawed 1 egg, lightly beaten 1 tablespoon sesame seeds Ponzu Dipping Sauce ½ cup Obento Ponzu Sauce 2 green onions, thinly sliced ¾ long red chilli, finely chopped 2 teaspoons sesame oil 2 teaspoons fish sauce 1 Heat…

GRIZZLY CHOCOLATE BEAR CAKE SERVES 24 PREP 45 MINUTES (PLUS 15 MINUTES REFRIGERATION) YOU’LL NEED A 25CM ROUND CAKE BOARD OR SERVING PLATE FOR THIS RECIPE. 2 x 600g chocolate mud cakes with icing 600g white chocolate mud cake with icing 1½ x 453g tubs milk chocolate frosting, chilled 3 Oreo cookies 2 mini Oreo cookies 2 milk chocolate digestive biscuits 1 Kingston biscuit 2 brown M&M’s Minis 7cm piece licorice strap 1 Place 1 chocolate mud cake on cake board or serving plate. Top with white chocolate mud cake, followed by remaining chocolate mud cake. Lightly press top of cake stack to secure. Reserve 1 tablespoon of frosting. Spread remaining frosting over cake to cover. Refrigerate for 15 minutes to allow frosting to firm up slightly. Using a palette…

YAKITORI CHICKEN WINGS MAKES 12 PREP 10 MINUTES (PLUS 4 HOURS REFRIGERATION AND STANDING) COOK 35 MINUTES ¹/ ³ cup Obento Yakitori Sauce for marinating 2 garlic cloves, crushed 4cm piece fresh ginger, finely grated 1 green onion, finely chopped, plus extra sliced to serve 12 (700g) chicken nibbles ½ teaspoon sesame seeds 1 Place yakitori sauce in a jug. Add garlic, ginger and onion. Stir to combine. Place chicken, in a single layer, in a glass or ceramic baking dish. Pour over sauce mixture. Turn to coat. Cover. Refrigerate for 4 hours or overnight, if time permits, turning chicken occasionally. 2 Preheat oven to 200°C/180°C fan-forced. 3 Remove chicken from fridge. Stand at room temperature for 15 minutes. Bake chicken in marinade for 25 minutes, turning halfway through. Sprinkle…

SIX-YEAR-OLDS AREN’T THE TOUGHEST CROWD TO PLEASE Kids’ party cakes, they’re a bit like kids; you either love them or… well, you know. I really enjoy making them even though I’ve had some spectacular fails, and no, I’m not talking about my children! Why I like it is still a mystery to me; I’m not at all crafty and have learnt my limitations after years of wonky hems and badly glued craft projects that stick to the table rather than together. But decorating birthday cakes for my children just gives me such a great sense of achievement. And they give the kids so much joy – even the ones that don’t work. One year, I tried my hand at fondant to make my oldest, Asher, a Minecraft cake. It seemed…

Perfecting picnics With the warmer weather settling in, pack your picnic blanket, a basket full of goodies and take your dining outdoors with our cheap and cheerful ideas for how to throw a picnic without breaking the bank. 1 GAME PLAN Set out a list of things you need to buy and things you can bring from home. Switch out wasteful disposable plates, cutlery, napkins and cups for the real ones from home – just be sure to tightly pack any glassware and tableware to avoid breakages. Look out for things you already have in the fridge and pantry such as that half-full jar of olives or leftover nuts you can toss into a salad. 2 SWAP AND SAVE A supermarket price survey by CHOICE, Australia’s leading, unbiased consumer website,…

5 plan-ahead ideas to keep you sane on the day 1 WHAT TIME? Morning parties (10am till noon) are good for under sevens so they can recover from the excitement in the afternoon. For older kids with more stamina, start at 2pm. That way you don’t have to provide lunch and it gives you more time to get ready. 2 HOW MANY? Keep parties manageable by inviting one friend for every year of age. For example, six kids for a sixth birthday party, and so on. Send invites 10 days ahead with RSVPs due four days prior, so you can chase up any stragglers. Make sure to ask if any of the kids have food allergies (see box, right). 3 FOOD IDEAS: Fairy bread and chocolate crackles are a must…

CRISP GLAZED SALMON WITH TOMATO & WITLOF SALAD SERVES 4 80g Kewpie Mayonnaise 2 tbs wholegrain mustard 1 tbs white (shiro) miso paste 2 tsp mirin 2 tsp soy sauce 4 x 150g salmon fillets (skin on), pin-boned 1/4 cup (35g) plain flour Salt flakes, to scatter 2 tbsp extra virgin olive oil 2 baby cos lettuce, leaves separated 6 small heirloom tomatoes, sliced 1 witlof (Belgian endive), leaves separated Lemon wedges and micro shiso, to serve Preheat grill to high. Combine Kewpie Mayonnaise, mustard, miso paste, mirin and soy sauce in a bowl. Set aside. Place the salmon on a plate and dust with flour to coat, then scatter with salt flakes. Heat the oil in a large non-stick frypan over medium-high heat. Add fish, skin-side down, and cook…

TOFU RICE BOWL WITH SATAY DRESSING SERVES 4 PREP 20 MINUTES COOK 5 MINUTES YOU’LL NEED A JULIENNE PEELER FOR THIS RECIPE. ½ cup crunchy peanut butter ¹/³ cup coconut milk 1 teaspoon soy sauce 1 tablespoon sweet chilli sauce 1 tablespoon lime juice 2 long red chillies, finely chopped 150g green beans, trimmed, halved lengthways 1 Lebanese cucumber 3½ cups cold cooked long-grain white rice 200g Thai tofu, cubed 1¹/³ cups finely shredded red cabbage ¹/³ cup roughly chopped roasted peanuts 1 Whisk peanut butter, coconut milk, soy sauce, sweet chilli sauce, lime juice, 1 tablespoon warm water and ½ the chilli in a bowl until combined. 2 Cook beans in a saucepan of boiling water for 30 seconds or until just tender. Refresh under cold water. Drain. 3…

ONE-PAN BALSAMIC CHICKEN WITH CAPSICUM RISONI SERVES 4 PREP 10 MINUTES COOK 25 MINUTES 2 tablespoons extra virgin olive oil 600g chicken thigh fillets, trimmed, cut into 4cm pieces 2 tablespoons balsamic vinegar 2 garlic cloves, crushed 1 medium red onion, halved, cut into thin wedges 1 green capsicum, thinly sliced 1 red capsicum, thinly sliced 1 cup dried risoni 400g can diced tomatoes 70g fetta cheese, crumbled ¼ cup shredded fresh basil 1 Heat ½ the oil in a large heavy-based deep frying pan or flameproof casserole dish over medium-high heat. Cook chicken, stirring, for 4 to 5 minutes or until browned. Add vinegar. Bring to the boil. Transfer to a heatproof bowl. 2 Heat remaining oil in same pan. Add garlic, onion and capsicum. Cook, stirring, for 5…

GLUTEN AND EGG-FREE UNICORN CUPCAKE LOLLY CUPS MAKES 12 PREP 1 HOUR 15 MINUTES (PLUS COOLING AND 2 HOURS STANDING) COOK 25 MINUTES YOU’LL NEED 12 PLASTIC CUPS AND A SMALL PAINT BRUSH FOR THIS RECIPE. 1¹/ ³ cups buckwheat flour ¼ cup cocoa powder ½ cup caster sugar 60g dark chocolate, finely chopped ½ cup light-flavoured extra virgin olive oil 2 teaspoons vanilla extract ²/ ³ cup milk 1 teaspoon bicarbonate of soda 1 tablespoon apple cider vinegar Pure icing sugar, for dusting 300g white ready-to-roll icing Gluten-free edible gold glitter, to decorate 8 cups assorted gluten and egg-free lollies, to serve Buttercream 250g unsalted butter, softened 3 cups gluten-free icing sugar mixture 2 tablespoons milk Pink, yellow, green and blue food colouring gel 1 Preheat oven to 180°C/160°C…

LAYERED LASAGNE COB DIP SERVES 8 PREP 20 MINUTES (PLUS 5 MINUTES STANDING) COOK 50 MINUTES 2 tablespoons extra virgin olive oil 1 small brown onion, chopped 2 garlic cloves, crushed 350g beef mince 400g jar tomato pasta sauce ¼ cup chopped fresh basil leaves, plus extra leaves to serve 200g cream cheese, softened ¾ cup sour cream 1 cup grated mozzarella 1 large cob loaf 2 tablespoons finely grated parmesan 1 Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper. 2 Heat ½ the oil in a large frying pan over medium high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add mince. Cook, breaking up lumps with a wooden spoon,…

Kim’s baking tips: + Make sure all ingredients are at room temperature before starting. + Measure dry ingredients in measuring cups and wet ingredients in measuring jugs. + To preheat to correct temperature, turn oven on 20 minutes before baking cakes. + When making two cakes (either packet or homemade), make them in one large bowl. + Grease cake pans with melted butter or spray oil before lining with baking paper. + Bake cakes on the same shelf in the oven to ensure even cooking. + When baking more than one cake, swap positions after two-thirds of cooking time. FOR THE DRAGON 1 FIND THE FRIENDLY DRAGON TEMPLATE AT SUPERFOODIDEAS.COM.AU. TRIM 4CM FROM EACH SHORT SIDE OF LARGE LOAF TO FORM THE LEGS. 2 PLACE PIECES ON BOARD, TRIMMING TO…

Canned goodness Not just for vegetarians, TCC Coconut Juice for Cooking is a great substitute for chicken or beef stock, and adds a fragrant coconut aroma and sweetness to a variety of dishes. It’s incredibly versatile and can be used in stir-fries, soups, marinades or any dish requiring stock. Visit oriental.com.au. Family winner On those hectic nights when there’s no time to cook, look to Barilla to save the day. For a delicious pasta meal the whole family will love, toss a jar of Barilla Red Wine & Garlic Sauce with perfectly cooked al dente Barilla Fusilli, and serve with a simple salad. Find the full Barilla range at supermarkets. Dear diary Help fight breast cancer by purchasing the 2018 Australian Women’s Health Diary, $18.95. Now in its 20th edition,…

SIDES, STARTERS & LIGHT MEALS BEEF, PORK & LAMB NIBBLES VEGETARIAN CHICKEN FISH & SEAFOOD COVER RECIPES SWEETS…

Sunny side up Not only are eggs cheap as chips and incredibly versatile – you can boil, scramble, fry, bake or poach them – they’re also a powerhouse of nutrition, containing the highest-quality protein of all food sources and 11 different vitamins and minerals. No wonder they have their own World Egg Day on October 13! Get cracking with these four eggceptional recipes. COCONUT MILK With so many people opting for non-dairy milk alternatives, it’s good to have another option to try. With its light coconut taste and similar consistency to cow’s milk, coconut milk is the new kid on the block. Unlike the canned coconut milk we use in cooking, this one comes in a carton and is available sweetened or unsweetened. Check it out in our Choc-coco Quinoa…

“Watermelon boat of all kinds of fruit!” Ann Drake “I make my spinach dip and bring bread rolls or a French stick to eat it with. I always have cabanossi, cheeses and biscuits, too.” Bec Giarratano “Roast chicken, crusty bread, salad and brie.” Kate Kleemann “A quiche or Chang’s noodle salad.” Allicia Rae “Sausages, bread and tomato sauce – it’s all you need!” Josie Edwards “Chicken salad sandwich, fruit platter and peanut butter cookies.” Sharon Voican “Zucchini slice – it’s always a winner.” Leanne Evans “Bacon and egg pie.” Georgina Anderson “Lemon coconut cake.” Kelly Boxsell “Fish and chips, salad and lime.” Mary McGrath “Devilled eggs.” Pam Shelton “Homemade fried rice.” Lynne Foreman…

What should I serve? Ask the parents what their child can and can’t eat. They’re likely to have a recipe you can make on the day, or see if they want to bring food along that’s safe to eat. What else will it affect? Think about the games e.g.if a child has an egg allergy, don’t use egg cartons. Create inclusive activities so they don’t feel left out and have non-edible treats as prizes or in loot bags. What are the signs? Ask the parents to go through their safety plan so you can recognise and respond to an allergic reaction. Some children require an adrenaline shot (EpiPen) with severe reactions. Often parents stay at the party, but if they don’t, get their mobile number just in case.…

SPICED CHICKEN KOFTA WITH AVOCADO SERVES 4 PREP 20 MINUTES COOK 10 MINUTES YOU’LL NEED 8 METAL OR PRE-SOAKED BAMBOO SKEWERS FOR THIS RECIPE. 1 medium red onion 500g chicken mince ½ cup fresh breadcrumbs 1 egg, lightly beaten ¹/³ cup finely chopped fresh coriander leaves ¹/³ cup finely chopped fresh flat-leaf parsley leaves 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano ¼ cup extra virgin olive oil 2 avocados, halved 1 long green chilli, thinly sliced, plus extra to serve (optional) ¼ cup lemon juice 4 tomatoes, cut into wedges Extra ½ cup fresh flat-leaf parsley leaves 1 Thinly slice ½ the onion. Finely chop remaining half. Place mince, breadcrumbs, egg, fresh coriander, chopped parsley, cumin, ground coriander, oregano and finely chopped onion in a…

PANTRY PANTRY Olive oil cooking spray Extra virgin olive oil (320ml) Vegetable oil (100ml) Risoni pasta (220g) Rigatoni pasta (250g) Long-grain white rice (1¼ cups uncooked) White quinoa (1 cup) Chicken-style stock powder (1 teaspoon) Brown sugar (1 tablespoon) Caster sugar (260g) Plain flour (125g) Self-raising flour (300g) Cocoa powder (1½ tablespoons) Vanilla extract (1 teaspoon) Flaked almonds (2 tablespoons) Roasted peanuts (50g) Walnuts (35g) Honey (¹/³ cup) Crunchy peanut butter (1 cup) Chargrilled capsicum (½ x 260g jar) Cherry tomatoes in juice (2 x 400g cans) Diced tomatoes (400g can) Sun-dried tomatoes in oil (¹/ ³ cup drained) Panko breadcrumbs (1½ cups) Coconut milk (880ml) Unsweetened coconut milk (½ x 1 litre carton and 2 tablespoons) CONDIMENTS & SAUCES Balsamic vinegar (2 tablespoons) Basil pesto (1 tablespoon) Fish sauce…