Innholdsfortegnelse for #86 i taste.com.au Cookbooks

After a day cooking in the test kitchen all I really want is an easy dinner to feed the family. I don't need any more dishes - trust me! Whether on the stovetop, in the oven or slow cooker, there are so many things to love about using just one piece of cookware or a single appliance to get dinner done. Less washing up is high on the priority list to make midweek meals go smoothly. By their very nature, one pots are also easier and less hands on. There are not multiple pots and pans bubbling away that you've got to keep track of. Plenty of these recipes can be made ahead and frozen too - an absolute lifesaver at the end of a busy day. Keep an eye…

Meaty parmigiana SERVES 6 PREP 15 MINS COOKING 55 MINS Ingredients 750g pork and veal mince 1 zucchini, coarsely grated 1 egg, lightly whisked 1 tbsp tomato paste 2 tsp Worcestershire sauce 1 tsp Italian dried mixed herbs 1 small brown onion, finely chopped 2 garlic cloves, crushed 60g (1 cup) panko breadcrumbs 500ml (2 cups) tomato pasta sauce ¼ cup shredded fresh basil leaves, plus extra small leaves, to serve 55g (¾ cup) pre-grated pizza cheese 300g green beans, steamed Method 1. Preheat the oven to 180°C/160°C fan forced. Grease a 2L (8 cup) metal oval baking dish. 2. Place the mince, zucchini, egg, tomato paste, Worcestershire sauce, dried herbs, half the onion and garlic, and two-thirds of the breadcrumbs in a large bowl. Season and mix well to combine. Press the mince mixture into the prepared dish. Bake for 20…

Creamy salmon & risoni SERVES 4 | PREP 10 MINS | COOKING 20 MINS Ingredients 50g butter 1 small brown onion, finely chopped 2 garlic cloves, crushed 1 tbsp plain flour 500ml (2 cups) milk 500ml (2 cups) chicken stock 305g (1½ cups) dried risoni pasta 150g (1 cup) frozen peas 2 tbsp store-bought basil pesto 1 tbsp fresh lemon juice (see tip) 415g can red salmon, drained, skin and bones removed, flaked 60g baby spinach ¼ cup small fresh basil leaves Finely grated lemon rind, to serve Method 1. Melt the butter in a large, shallow flameproof casserole dish over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the garlic. Cook for 30 seconds or until aromatic. Stir in the flour. 2. Gradually stir in the milk and stock. Bring to the boil, stirring occasionally…

Pork belly in apricot sauce SERVES 8 | PREP 10 MINS | COOKING 4 HOURS ON HIGH (OR 8 HOURS ON LOW) Ingredients 125ml (½ cup) apricot nectar 125ml (½ cup) tomato sauce 1 tbsp Worcestershire sauce 2 tbsp sherry vinegar 45g (¼ cup) dark brown sugar 2 tsp onion powder 1 tsp dried oregano leaves 1 tsp freshly ground black pepper 1 tsp salt 1.4kg piece boneless pork belly Steamed green beans, halved asparagus and strips of lemon rind, to serve Method 1. Combine the apricot nectar, tomato and Worcestershire sauces, vinegar, sugar, onion powder, oregano, pepper and salt in a bowl. 2. Score the pork rind in a diamond pattern (see tip). Pour half the sauce mixture into a slow cooker. Add the pork, rind-side down, then pour over the remaining sauce. Cover and cook on High for…

Easy vegetarian enchilada rice bake SERVES 4 | PREP 20 MINS | COOKING 15 MINS Ingredients 1 tbsp vegetable oil 1 red capsicum, deseeded, cut into strips 1 green capsicum, deseeded, cut into strips 1 red onion, cut into wedges 40g pkt Mexican seasoning 400g can black beans, rinsed, drained 145g (1 cup) frozen corn kernels 500g jar tomato pasta sauce 2 x 250g pkt microwave long-grain white rice, warmed 65g (¾ cup) coarsely grated cheddar 4 flour tortillas, cut into quarters Sour cream, to serve ½ avocado, finely chopped Method 1. Heat the oil in a large ovenproof frying pan over medium-high heat. Add the red and green capsicum and onion. Cook, stirring, for 6-8 minutes or until softened slightly. 2. Reserve ½ tsp seasoning. Add the remaining seasoning to the pan along with the black beans and corn. Cook, stirring,…