Innholdsfortegnelse for November 2017 i Super Food Ideas

OUR FAMILY ISN’T ALONE IN OUR LOVE FOR CHICKEN Chicken Tuesday; although these two words really don’t rhyme, it’s midweek poetry in our house with one night’s dinner sorted. A roasted chook (in the oven, upside down to keep the breast moist, for an hour at 220°C), served with oven-roasted chips, frozen peas, and gravy. The kids love it and so do the adults. If I’m feeling inspired, I avoid the chips and gravy, and add avocado and lemon oil to the plate instead. It’s on high rotation (every Tuesday, as the name suggests) and leftover wings go in the lunchbox the next day. Our family isn’t alone in our love for the bird. In August, on taste.com.au, the number-one ingredient searched for was chicken. It’s no surprise, really, as…

How can I help my kids the morning of the exam? A good breakfast is imperative! Check the time and place of the exam and what they need to bring, and don’t be late! Any tips for the exam? Coach kids to tackle the easiest questions first and if a question is too hard, to leave it and go back if there’s time at the end. What about when the exam is over? Once pens are down, and the exam is done, don’t let them torment themselves by rehashing everything they imagine they did wrong. Also, if your child doesn’t do well, or isn’t working as well as they can, remind them (and yourself) that there are other ways to succeed – you don’t fail life just because you fail…

1 Sipping pretty If the barbecue recipes in this issue aren’t enough to get you excited about dining alfresco (see p24), these cute-as Sunnylife Fruit Sippers, $19.95 each, certainly will. Shaped like novelty fruit, it’ll be bottoms-up with one of these in your hand and a sausage sizzle in the other. Find them at sunnylife.com.au. 2 Hot stuff From the same people who brought you the iconic yellow and orange tins comes this red one! A mix of different chilli varieties, KEEN’S Chilli Blend, $3.69, is perfect for whenever you want to add a fiery kick. We’ve been adding it to family favourites chilli con carne and nachos. Find it at Woolworths. 3 Tropical living Your guests will be green with envy when you serve up your favourite side in…

EASY SINGAPORE NOODLE SALAD SERVES 6 PREP 10 MINUTES COOK 5 MINUTES 440g packet shelf fresh Singapore noodles 1 small head broccoli, cut into small florets 150g green beans, trimmed, halved ¹/ ³ cup salt-reduced soy sauce 2 tablespoons rice wine vinegar 2 tablespoons brown sugar 2 teaspoons curry powder 2 small carrots, peeled into ribbons ½ cup bean sprouts, trimmed 3 green onions, thinly sliced 1 Cook noodles following packet directions, adding broccoli and beans in the last 1 minute of cooking time. Drain. Refresh under cold water. Drain well. Transfer to a large bowl. 2 Whisk soy sauce, vinegar, sugar and curry powder together in a jug. Season with pepper. 3 Add carrot, bean sprouts and onion to noodle mixture. Add dressing. Toss to combine. Serve. NUTRITION: (per…

CHARRED CAULIFLOWER WITH TAHINI, HARISSA HONEY SAUCE AND PRESERVED LEMONS SERVES 6 PREP 25 MINUTES COOK 35 MINUTES 2 large heads cauliflower ¼ cup harissa paste ¹/ ³ cup honey 1 tablespoon olive oil, plus extra for frying 1 teaspoon ground cinnamon ¹/ ³ cup tahini ½ cup plain Greek-style yoghurt (see notes) Good squeeze of lemon juice 6 small preserved lemons, seeded, thinly sliced into rounds Generous handful toasted flaked almonds ½ small bunch fresh flat-leaf parsley, roughly chopped 1 Cut away any outer leaves from cauliflower. Cut each cauliflower into 4 slices of equal thickness. On the slices cut from the outer edges, trim and shave away enough of the curves to create flat surfaces, so that the slices cook evenly. 2 Combine harissa, honey, olive oil…

GLUTEN-FREE FRUIT MINCE PREP 20 MINUTES (PLUS STANDING) MAKES 3 CUPS YOU’LL NEED TO START THIS RECIPE AT LEAST 1 WEEK IN ADVANCE. 1½ cups sultanas 1 cup dried pitted dates, chopped ½ cup dried apricots, chopped ½ cup currants 2 teaspoons finely grated orange rind ¼ cup orange juice ¼ cup brandy 1½ teaspoons mixed spice 1 cinnamon stick 1 star anise ½ cup pure maple syrup 1 Place all ingredients in an airtight container. Stir to combine. Secure lid. Store in a cool, dark place for at least 1 week, stirring every 2 days, to allow flavours to develop (see notes). NUTRITION: (per cup) 3344kJ; 1.5g fat; 0.5g sat fat; 6.4g protein; 176.4g carbs; 15.9g fibre; 0mg chol; 58mg sodium. GLUTEN-FREE STEAMED PUDDING WITH SPICED POMEGRANATE SYRUP…

Bare grills Barbecues are quick, easy and good for you! Lean cuts of beef and lamb, and chicken breast, are perfect on the barbie. Marinating your meat has also been shown to reduce the amount of charring, helping prevent the formation of hetercyclic amine (compounds that have been linked to cancer). Luckily, we have plenty of marinating ideas on p24 for you try, including these four recipes. TAHINI Once a specialist ingredient found in health food stores, tahini has very much hit the mainstream. Made from ground sesame seeds, it has a creamy consistency and a mild nutty taste. The seed paste can separate from the oil when it’s stored, so stir it well before using. Tahini is the base for many Middle Eastern dips, including hummus, and is great…

Barbie world Barbecue season is officially here, but before you start sweeping the patio and firing up the grill, check out our best tips and tricks for easy barbecuing 1 PRIMP ÕNÕ PREP Before you start loading up the barbecue, make sure it’s been thoroughly cleaned. Scrub and wipe down the grates and hot plate using a wire brush and damp cloth. Remember to properly preheat the barbecue for optimum cooking temperatures and to kill any lingering bacteria. Be sure to also use oil or cooking spray to ensure nothing sticks. 2 ALL-ROUNDER As well as steaks, sausages and burgers, use your barbecue to cook vegetables and sides. Thread pieces of capsicum, zucchini, onion and eggplant onto skewers, or barbecue cauliflower steaks or slices of haloumi. And it’s not just…

ONE-POT COQ AU VIN SERVES 4 PREP 15 MINUTES COOK 1 HOUR ¾ cup dry red wine 4 garlic cloves, thinly sliced 1 tablespoon balsamic vinegar 1 tablespoon fresh thyme leaves 600g red-skinned potatoes, roughly chopped 1 large red onion, cut into wedges 200g button mushrooms 9 rashers streaky bacon, rind removed, halved crossways 6 skinless chicken thigh cutlets 300g green beans, steamed Chopped fresh flat-leaf parsley leaves, to serve 1 Preheat oven to 220°C/200°C fan-forced. 2 Combine wine, ½ cup water, garlic, vinegar and ½ the thyme in a baking dish. Add potato, onion and mushrooms. Season with salt and pepper. Bake for 20 minutes. 3 Meanwhile, arrange 3 pieces of bacon, slightly overlapping, on each piece of chicken. 4 Place chicken on vegetables. Bake for a further 40…

PANTRY PANTRY Almond spread (½ cup) Baking powder (1½ teaspoons) Brown sugar (1 tablespoon) Cannellini beans (400g can) Chickpeas (400g can) Cornflour (2 tablespoons) Dried breadcrumbs (¾ cup) Dried wagon wheel pasta (1½ cups) Extra virgin olive oil (320ml) Flour tortillas (4) Jasmine rice (1½ cups uncooked) Light coconut milk (400ml can) Maple flavoured syrup (285ml) Mixed olives (²/ ³ cup) Olive oil cooking spray Pickled jalapeños (2 tablespoons) Plain flour (425g) Red kidney beans (400g can) Salt-reduced chicken stock (1 litre) Slivered almonds (½ cup) Tomato purée (410g can) Traditional rolled oats (4 cups) Tuna in olive oil (425g can) Unsweetened almond milk (1 cup) Vanilla extract (1 tablespoon) Vegetable oil (145ml) Whole roasted peppers (330g jar) DRIED HERBS & SPICES All-purpose seasoning (1½ tablespoons) Dried red chilli flakes…

4-INGREDIENT JAM MACAROONS MAKES 24 PREP 20 MINUTES (PLUS 40 MINUTES STANDING AND COOLING) COOK 20 MINUTES 395g can sweetened condensed milk 3 cups shredded coconut ¼ cup raspberry jam 100g dark chocolate, melted 1 Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. 2 Place condensed milk and coconut in a bowl. Mix well to combine. Spoon level tablespoons of mixture onto prepared trays. Make a small indent into the top of each mound. Spoon ½ teaspoon jam into each hole. Bake for 18 minutes or until golden. Stand on trays for 20 minutes. Transfer to a wire rack lined with baking paper to cool completely. 3 Drizzle chocolate over macaroons. Stand for 20 minutes or until set. Serve. NUTRITION: (each) 565kJ; 7.3g fat;…

Dinner dash Make no-fuss Japanese-style curry at home with S&B Golden Curry Sauce Mix, $4.95, available in mild, medium-hot and hot. Quick and easy to prepare, just stir-fry meat and vegies of your choice, then add the sauce mix and water. Serve with rice for a super-easy dinner. Go to oriental.com.au. Sweet snacking Sunbeam Australian Sultanas, $3.85, are sun-dried for at least 12 days before being harvested to develop their super-sweet flavour. Great for snacking and adding to your baking, they’re also an essential ingredient in fruit mince (check out our recipe on p88). Visit sunbeamfoods.com.au. Slip and slurp Made from the finest Australian organic wheat flour, Hakubaku Organic Somen Noodles, $3.70, are a must-have in every pantry. Similar in size to vermicelli noodles, they cook in under two minutes…

ALL-TIME FAVOURITE BANANA BREAD!” “I HAVE FOUND MY Top banana! I think I have found my all-time favourite banana bread recipe. The Chai Banana Bread with Sticky Honey and Hazelnut Topping (July 2017, p88) is so good I don’t think it will make it to my husband’s staff room meeting tomorrow! Thank you, SFI. Alexis Briffa, via Instagram Ed says: We think it might be our new all-time favourite, too! Two for one Thanks so much for another crowd-pleasing recipe, Super Food Ideas! I just served up the Spanakopita Pasta Bake (August 2017, p38) with the bean and tomato salad to my family for dinner. Even my five-year-old fussy eater went back for a second helping. I’m taking the leftovers to a barbecue this weekend. Kell Tilley, via…

3 ways to help ease school exam anxiety 1 BE PREPARED Most children will feel anxious around test time. They want to perform well and are aware that they’ll be evaluated. Help them by setting up useful study habits such as creating a routine that allows time for study, reviewing class notes, quizzing friends in group study, and minimising distractions (especially screen time). 2 UNDER PRESSURE Pressure can help exam performance to a certain extent, but when it’s too intense it can override our ability to think, learn and respond the way we need to. Let your children know you trust in their ability to do their best and you’ll be proud of them – and love them – no matter how they do. Before the test, you might like…

“Fresh corn still with the husk on. I barbecue until it’s charred on the outside, then peel and eat. Have it plain or add grated parmesan, fresh coriander and lime – delicious!” Stephanie Pamela Canales “Chargrilled eggplant for baba ghanoush dip.” Julie Jurss “I like to make potato and bacon kebabs. I wrap boiled potatoes in streaky bacon and put it on skewers. I drizzle them with a honey mustard dressing and barbecue them until the bacon is crispy. Chunks of onion and green capsicum can be put between the potatoes, too.” Denise Jeffreys “Thinly sliced potato for yummy crunchy chips.” Kath Linke “Dim sims are yummy on the barbecue.” Amanda Camp “Corn on the cob, zucchini drizzled with olive oil and sprinkled with dried oregano, or asparagus with olive…

SESAME AND LIME SOBA NOODLE SALAD SERVES 6 PREP 10 MINUTES COOK 5 MINUTES 270g dried soba noodles 200g sweet solanato tomatoes, halved 150g snow peas, trimmed, thinly sliced 3 green onions, thinly sliced ¹/ ³ cup roughly chopped fresh mint leaves, plus extra sprigs to serve 2 tablespoons sesame oil ²/ ³ cup lime juice 2 teaspoons caster sugar 1 long red chilli, finely chopped 1 avocado, sliced 1 teaspoon sesame seeds, toasted 1 Cook noodles following packet directions. Drain. Rinse under cold water. Drain well. Transfer to a large bowl. Add tomato, snow peas, onion and ¾ of the mint. 2 Whisk oil, lime juice, sugar and chilli together in a jug. Add to noodle mixture. Season with salt and pepper. Gently toss to combine. 3 Transfer noodle…

SMOKED TROUT BLINIS MAKES 20 PREP 15 MINUTES 205g packet mini blinis 2 x 80g packets garlic and herb cheese 200g smoked trout slices, thickly sliced Fresh dill sprigs, to serve 1 Heat blinis following packet directions. 2 Spread each blini with cheese. Top with smoked trout and dill. Season with salt and pepper. Serve. NUTRITION: (each) 325kJ; 5.3g fat; 2.5g sat fat; 3.6g protein; 3.9g carbs; 0.4g fibre; 10mg chol; 144mg sodium. PROSCIUTTO AND MARINATED FETTA BLINIS MAKES 20 PREP 15 MINUTES 205g packet mini blinis 10 slices prosciutto, halved 180g tub semi-dried tomatoes, drained 320g tub marinated fetta, drained, crumbled Fresh flat-leaf parsley leaves, to serve 1 Heat blinis following packet directions. 2 Top each blini with prosciutto, tomatoes and fetta. Season with salt and pepper. Serve topped…

CAMPFIRE S’MORES MAKES 12 PREP 1 HOUR COOK 5 MINUTES 190g packet choc chip cookie thins 12 vanilla marshmallows 24 pretzel sticks 24 mini vanilla marshmallows ¼ cup Nutella 2 x 30g Flake bars (see notes) Buttercream 250g unsalted butter, softened 3 cups icing sugar mixture 1 tablespoon milk Yellow and red gel food colouring (see notes) 1 Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Place ½ the cookies, flat-side up, on prepared tray. Top each with 1 marshmallow. Bake for 5 minutes or until marshmallows are puffed. Remove from oven and immediately top each with 1 remaining cookie, flat-side down, lightly pressing to secure. Set aside. Cut 6 pretzel sticks in half. Push 2 mini marshmallows onto the cut end of each pretzel stick.…

RIBBON CAKE SERVES 12 PREP 30 MINUTES (PLUS COOLING) COOK 25 MINUTES 250g butter, softened 1 cup caster sugar 1 teaspoon vanilla extract 3 eggs 2 cups self-raising flour ½ cup sour cream 2 tablespoons cocoa powder, sifted 2 tablespoons milk Pink liquid food colouring ½ cup raspberry jam Icing flowers, to decorate Buttercream Frosting 250g butter, softened 3 cups icing sugar mixture, sifted ¹/³ cup milk 1 teaspoon vanilla extract 2 tablespoons cocoa powder, sifted Pink liquid food colouring 1 Preheat oven to 180°C/160°C fan-forced. Grease 3 x 4cm-deep, 20cm round cake pans. Line bases with baking paper. 2 Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add…