Innholdsfortegnelse for April 2019 i Taste.com.au

hen it comes to the pleasure of food and family, for me nothing but nothing beats Easter. What I love most is that, unlike the manic rush of Christmas, the pressure’s off. You have time to plan, dream and savour every dish. More and more, this is something I relish almost as much as the dishes themselves. Easter favourites from the taste.com.au archives that always make my short list include: One-pan slow-roasted leg of lamb with scalloped potatoes, and the Raspberry and chocolate hot cross bun pudding, which everyone loves. But the real fun is always the new recipes. No wonder every Easter issue of taste.com.au in my bookcase is dog-eared, full of scribbled notes. Every now and then a new recipe jumps straight into the winner’s circle and this…

Anzac biscuits You just can’t beat an Anzac biscuit. Whip up a batch today. “These may be our go-to Anzac recipe. I shredded coconut, incorporated the golden syrup with the melting butter, and used 2 tbs of mix for each biscuit.” RHIANB “This taste recipe is my favourite. I prefer my Anzac biscuits on the soft/chewy side, and these came out well.” HAPPYCHAP One-pan caprese chicken This super-easy one-pan dinner is ready in a flash, and low-cal too. “This meal was delicious, easy and mouth watering. Served with green beans and some crusty bread – yum!” RJC5155 “This recipe is easy to put together and the results are tasty and filling without being heavy. I followed the recipe and I don’t think I would change anything next time. Love it.”…

SPICY THAI PRAWNS WITH LOW GI GINGER RICE serves 4 | prep 20 mins | cooking 20 mins 1 cups SunRice Low GI White Rice, rinsed 4cm piece fresh ginger, peeled, cut into matchsticks ¼ cup Thai red curry paste 1 red capsicum, sliced 1kg medium green banana prawns, peeled (tails intact), deveined 165ml can coconut milk 2 tsp grated palm sugar 2 tsp fish sauce 2 tsp lime juice 1 Lebanese cucumber, peeled into ribbons 200g green beans, trimmed, halved lengthways, steamed 2 tbs fried shallots Fresh coriander leaves, to serve Lime wedges, to serve 1 Cook SunRice Low GI White Rice following packet directions. Transfer to a heatproof bowl. Add ginger. Stir to combine and set aside to cool. 2 Meanwhile, heat a wok over medium heat. Add…

This old-timer has had a blushing makeover! Place 1 peeled and chopped beetroot, 1 cup water, ½ cup red wine vinegar, 1 tbs caster sugar, 1 tsp salt, 5 fresh thyme sprigs and a bay leaf in a medium saucepan. Bring to the boil. Reduce heat and simmer for 3 minutes. Set aside to cool slightly. Add 4 peeled hard-boiled eggs. Cover and place in the fridge overnight. Drain the eggs from the liquid and carefully slice in half. Use a teaspoon to remove the cooked egg yolk. Mix yolk with 3 tbs mayonnaise, 1 tsp Dijon mustard, 3 finely chopped cornichons and 1 tsp chopped fresh chives. Season. Pipe or spoon mixture back into egg cavities. Sprinkle with extra chopped chives and fresh dill sprigs.…

heart healthy & gluten-free This quiche is packed with protein-rich ingredients. We swapped cream with yoghurt to reduce the fat, and added edamame – rich in protein, dietary fibre, folate and the mineral manganese, which is essential for healthy bones. Salmon adds a good dose of heart-healthy omega-3 fatty acids, while eggs are one of the few dietary sources of vitamin D, also essential for bone health. low-cal cantonese Turn san choy bau into a substantial salad bowl. Swap pork for chicken breast mince, which is both low in saturated fat and an excellent source of quality protein. Team it with salad vegies such as carrot, packed with the antioxidant beta-carotene – essential for healthy skin, nails and hair – and baby gem, which contains five times more vitamin C…

You’ll need to be fast to grab these sweet gems before they’re all gone! Heat 200g dark chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring occasionally, for 3-5 minutes or until melted. Place four 7.5cm-diameter egg rings on a baking paper-lined tray. Spoon 2 tsp of the chocolate into each ring. Use the back of a teaspooon to spread chocolate evenly across the base. Sprinkle generously with hundreds and thousands. Place tray in the freezer for 5 minutes or until chocolate is set. Gently remove freckles from egg rings and store in an airtight container. Repeat process with remaining chocolate, reheating if necessary, to make 10 freckles. Entertaining is easy with these tempting new ideas.…

Brownies taste better the next day. Cool completely in the pan then remove and place, uncut, in an airtight container overnight. To freeze, wrap cooled uncut brownies in 2 layers of foil and 1 layer of plastic wrap. Freeze for up to 4 months. Slice brownies just before serving, as cutting cracks the top. If you need to cut them ahead of time, dust with icing sugar to disguise the cracks. To cut through the crust neatly, slice brownies on a chopping board using a serrated knife.…

tatsoi, also called spoon mustard, is a tangy Asian green that is delicious served raw, lightly steamed or sauteed. Its round crinkly leaves are a great source of vitamins and minerals, as well as antioxidants and fibre. It’s super quick and easy to grow your own tatsoi at home, so you can have a constant supply of this versatile leafy green for salads, stir-fries or as a mustardy substitute for spinach. step-by-step to growing tatsoi Compact tatsoi can be grown in a vegetable patch or in pots. Find a spot in either full sun or part shade and enrich the soil by digging in some organic soil improver, or use a good quality potting mix. Seeds can be sown 6mm deep, directly where they are to grow. Keep moist and…

Giant cheese ball Say cheese to this ball of goodness covered in bacon and pistachios! How to: make caramel Learn how to make this sticky and sweet dessert from condensed milk. Pavlova fingers These decorative desserts are a dreamy cross between pav and eclair. How to: make fish stock Put prawn shells and fish bones to use in this base for seafood dishes. Garlic bread cob loaf dip Coated in garlic butter, this cob holds a creamy three-cheese dip. How to: make ricotta cheese Grab milk, cream and lemon juice to make this fresh Italian cheese.…

tip 1 Use your hand to press the plastic wrap into the glass or ceramic bowl, keeping it as wrinkle-free as possible. Use a piece of plastic wrap large enough so it will cover the top of the cheesecake filling in step 5. tip 2 Use the back of a spoon to press the crackle mixture into the side of the bowl to create an even coating. Use gentle, but firm, pressure to avoid crushing the mix. Look for even coverage and leave top edge rough. tip 3 Gelatine is easy to use once you know how! While you add it to warm water, heating the gelatine slightly allows it to dissolve. Use a fork to whisk to avoid lumps. Don’t overheat as it will inhibit its setting ability. tip…

THE NEW BUZZ Caterpillar crumpets for brekky? How about grubs and mash for dinner? It might not sound appealing, but entomophagy, the scientific term for eating insects, is making waves in the food world – and for good reason. Recent studies show a global shift to an ento/plant-based diet would cut up to 70 per cent of greenhouse gas emissions by 2050. Bug-based products are already appearing in UK supermarkets, and Australia is feeling the buzz too, with at least 10 start-ups creeping into the world of entomophagy. COTTONTAIL CROCKERY Make Easter lunch extra special this year with the playful new Damask Bunny Range from Williams Sonoma. The vintage-style pieces feature an adorable woodland bunny against a blue backdrop. The range is microwavable; oven and dishwasher safe; and starts at…

one-pan fish with beans & tomatoes serves 4 | prep & cooking 17 mins 4 x 150g thick white fish fillets 1 tbs olive oil 2 small pre-trimmed leeks, thinly sliced 1-2 garlic cloves, crushed 1 tbs pine nuts 1 tbs baby capers, drained 200g small cherry tomatoes 400g can cannellini beans, rinsed, drained 50g baby spinach 1-2 tbs fresh lemon juice, plus lemon wedges, to serve secret ingredient Baby capers add a piquant flavour to dishes with a lemony olive essence. 1 Season the fish. Heat half of the oil in a large non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. 2 Add the remaining oil to the…

The simplest desserts are the best. Preheat oven to 180°C/160°C fan forced. Slice 2cm off the top of 4-6 pink lady apples, remove core and place in a lightly greased baking dish. Rub 1 tbs butter into 2 1 /2 tbs plain flour until it resembles breadcrumbs. Add 2 tbs rolled oats, 2 tbs finely chopped dark chocolate, 2 tbs brown sugar, 1 /4 tsp cinnamon and 2 tbs chopped pecans. Stir to combine. Fill apples with crumble mixture and pile on top. Bake for 45 minutes or until tender. Serve with ice-cream and melted chocolate, if desired. BEST OF APRIL fruit apple grapefuit (yellow) lemon lime mandarin pear quince tamarillo vegies Asian greens broccolini brussels sprouts cabbage carrot cauliflower French shallots ginger parsnip sweet potato herbs chilli kaffir lime…

“Hello gooey caramel goodness.” “A tasty way to boost your daily greens.” Work, rest and par-tay over these dreamy mousse pots! growing up I remember eating chocolate mousse for special occasions, so this classic dessert brings back many delicious memories for me. I like to use milk chocolate when making mousse because it gives the dessert a lightness, which means you can enjoy more (shhh…!) I also add a touch of icing sugar to the egg whites to help stabilise them. The end result is glossy white clouds that will keep your mousse lighter and fluffier. The addition of five Mars bars meant I could have the yummy milk nougat flavours with the addition of a little gooey caramel. Okay, so I added an extra drizzle of caramel sauce to…

no bake chocolate cheesecake serves 12 | prep & cooking 25 mins (+ 1 hour freezing & overnight chilling) 55g ( 1 /3 cup) pistachio kernels 60g ( 1 /3 cup) pepitas 70g ( 1 /2 cup) pecans 2 tsp raw cacao 140g (about 6) pitted medjool dates Low-fat Greek yoghurt and pomegranate seeds, to serve (optional) filling 3 tsp gelatine powder 250g light cream cheese, at room temperature, chopped 500g plain quark yoghurt 35g ( 1 /3 cup) raw cacao, plus extra 1 tsp, to dust 60ml ( 1 /4 cup) maple syrup, plus extra 1 tbs, to serve 2 tsp vanilla bean paste 1 Grease and line base of a 22cm springform pan with baking paper. Place pistachios, pepitas and pecans in the bowl of a food processor…

The caramels of yesteryear are choc-full of nostalgia for me, and I’ve recreated my favourite, the Caramac, for your pleasure. As it turns out, I’m not the only fan... It started simply enough: Darren Purchese and I were chatting on the MasterChef set about our favourite chocolate bar from when we were kids. The stand-out was the Caramac, a thin but very more-ish bar of caramel chocolate first made in 1959. It had the same delicious mild caramel flavour as a mouthful of cream and caramel from a 70s banoffee pie, or perhaps an Indian kulfi ice-cream you eat after a particularly epic curry. Could we recreate that elusive flavour as a tart filling? Darren started experimenting in his pastry lab and I started researching. The Caramac packaging lists condensed…

DAIRY BOOST There’s no two ways about it: natural yoghurt is good for you. It’s full of gut-loving, immune system-supporting probiotics. Plus, it’s high in protein, calcium and a range of other body-boosting essential nutrients. Now, thanks to Evia – Australia’s own home-grown company – natural yoghurt is even better for you. Evia has added Hemp Seed Oil to a range of fresh new flavours: natural, mango, and blackberry acai, enriching their creamy yoghurt with essential fatty acids, magnesium, zinc, vitamin E and iron. Find them at Harris Farm Markets nationally, from $2.70. Tea therapy Pukka’s new expertly blended Turmeric Active is made to reduce inflammation and protect muscles. It’s a warm, spicy hug of invigorating turmeric, ginger, galangal, nettle and celery seed; made for active bodies. Pukka’s Lean Matcha…

of good STOCK All-Australian, big on flavour and now in new-look packs, Massel’s certified organic liquid stocks contain just 330mg of sodium. Visit massel.com.au SPICE IT UP When planning your Easter feast, add a little spice to the proceedings with a hint of cinnamon. Lift lamb to new heights of flavour and boost your Easter baking. Visit masterfoods.com.au Chefs’ secret Soft and low in protein, Lighthouse Biscuit, Pastry & Cake Plain Flour produces expert baking results. Visit lighthousebaking.com.au HOT (OR COLD) RIGHT NOW The 470ml Thermos Food Jar comes with a spoon and keeps its contents hot for seven hours or cold for nine – perfect for everything from soup to fruit salad. Visit thermos.com.au grain power Stay energised long after your meal with SunRice Low GI White Rice. It…

CLASSIC MELTING MOMENTS BISCUIT ¼ cup (60g) caster sugar 250g softened butter 1 tsp vanilla essence 1¾ cups (265g) Lighthouse Biscuit, Pastry & Cake Plain Flour (sifted) FILLING 60g unsalted butter 1 cup (160g) icing sugar 2 tsp lemon juice 2 tsp grated lemon rind 1. Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. 2. Combine the sugar, butter and vanilla essence in a medium mixing bowl. Beat with an electric mixer until light and fluffy. Add sifted flour and continue to mix until mixture comes together and a soft dough forms. 3. Rub flour into hands. Roll teaspoons of dough into balls and place 5cm apart on baking tray. Flatten slightly with a fork. 4. Bake for 15-20 minutes or until slightly golden. Allow…

rocket Espresso Milano brings Italian-style espresso to your home with the Appartamento domestic model. Sleek and contemporary, the appliance has a small footprint designed especially for city living. All Rocket machines are handcrafted in Milan to an optimised design, delivering powerful steam and quality extraction. With plenty of handy accessories, the Appartamento is the finest in home espresso machines. For more information, visit espressocompany.com.au. “I’ll be looking for a well structured bowl with definition, glossy chocolate drizzle and luscious dollops of cream.” matt preston CELEBRITY JUDGE SEND IN YOUR ENTRIES BY 10 APRIL Terms and conditions: Entries open 00:01 (AEDT) 14/03/19 and close 23:59 (AEDT) 10/4/19. Open to Australian residents only. Winners determined 14:00 (AEDT) 11/4/19 at NewsLifeMedia Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’ names published…

zucchini & broccoli couscous with barbecued prawns serves 4 | prep & cooking 20 mins 2 large zucchini, trimmed 300g head of broccoli, coarsely chopped 40g ( 1 /4 cup) pistachio kernels 1 small garlic clove ½ cup fresh mint leaves ½ cup fresh coriander leaves 1 lemon, rind finely grated, juiced 500g green prawns, peeled, deveined, tails intact 2 tbs sriracha chilli sauce, plus extra, to serve 2 tsp honey 1½ tbs aïoli 1 tbs tahini secret ingredient Healthy tahini adds a nutty flavour to dishes. 1 Roughly chop the zucchini. Place in a food processor and process until finely chopped. Transfer to a bowl. Place broccoli in processor with pistachios, garlic, 1/3 cup of the mint and 1/3 cup of the coriander. Process until finely chopped. Add to…

choose Bright green bunches with firm stems. cook So versatile it can be steamed, stir-fried, braised and chargrilled. Wrap bunches in bacon, drizzle with olive oil and roast. Top with parmesan and a squeeze of lemon. store Sealed in the crisper for a few days. pair with• Asian sauces • garlic • almond • lemon • chilli • soft cheese • anchovy • lamb…

Chrissy Freer’s passion for nutrition, healthy eating and good food is focused on helping others adopt eating habits that simply become a way of life. Inflammation is on the increase, making it a contributor to fatigue and joint pain. The good news is diet can be a therapeutic tool, helping to soothe inflammation and promote wellbeing. Acute inflammation is the body’s natural response to an infection caused by bacteria or injury, usually presenting itself as heat or pain, or more visibly, as swelling and redness. This is good inflammation, or what’s known as the body’s ‘immune response’ – when immune cells are sent to the site of illness to fight invading bacteria or a virus, and should resolve quickly when the body is working as it should. Chronic or ‘silent’…

boiled potato vs boiled spaghetti Gram for gram, boiled spaghetti has more than twice the calories of boiled peeled potato, but also twice the protein. Spaghetti has more fibre, but if you leave the skin on, potato ends up with more. Potatoes have 10 times the potassium, twice the folate and more vitamin C, plus they’re not processed. When cooked then cooled, both have more resistant starch – a special prebiotic that supports gut health. winner: boiled potato fennel vs brussels sprouts Brussels sprouts have around 50 per cent more calories than fennel, but with those extra cals comes three times the protein, twice the fibre and folate, more than eight times the vitamin C and iron, plus fewer natural sugars. Brussels sprouts also have around 30 per cent more…

Soaking the cashews first creates a rich sauce. You can add more or less water depending on how thick you like it. This light and creamy chicken and ravioli has all the components of a sure-fire hit at the dinner table! healthy salmon pasta bake serves 6 | prep 20 mins | cooking 25 mins 300g wholemeal penne pasta 500g cauliflower, cut into florets 1 tbs olive oil 1 brown onion, finely chopped 2 large garlic cloves, crushed 2 x 400g cans cherry tomatoes 2 tsp balsamic vinegar 415g can red salmon, drained, flaked 60g baby spinach 100g fresh ricotta, crumbled 30g shredded parmesan Fresh basil leaves, to serve 1 Preheat oven to 200°C/180°C fan forced. Cook the pasta in a large saucepan of boiling water for 7 minutes, adding…

Tuck into this ball of Baileys goodness with your favourite bikkies. assorted biscuits, to serve 125g icing sugar 500g cream cheese, at room temperature 60ml Baileys Irish Cream liqueur 125g honey roasted macadamia nuts, roughly chopped 80g white chocolate, melted, cooled 125g mixed berries 125g dark chocolate, finely chopped baileys cheesecake ball Our cheesecake ball is easy to make ahead – but with a dash of whiskey cream liqueur, this party treat is strictly for adults only! serves 8 | prep 15 mins (+ 3 hours chilling) 1 Use electric beaters to beat the cream cheese and icing sugar together in a bowl until light and fluffy. Beat in the Baileys and melted white chocolate. 2 Form the cream cheese mixture into a ball in the bowl and place in…

De Bortoli La Bohème Act Four 2017 Syrah Gamay, $22 Deliciously soft and plush, with abundant red berries and lovely notes of spice – it’s light and fresh as well as being generous. Gamay adds brightness and crunch to shiraz. A real lip-smacker of a red! DRINK IT WITH braises and pasta dishes. Sticky barbecue meatballs with greens p44 Pfeiffer Wines Rutherglen Muscat NV, $20 Drink this muscat from the Rutherglen region with baked goods. It has a lovely hit of dark caramel, orange and spice. With this consistently awarded Aussie fortified, you can have your cake and drink it too. DRINK IT WITH fruit cake or crème brûlée. Chocolate sponge with caramel & figs p99 Alkoomi White Label 2018 Riesling, $21 Seafood, salads and lighter fare at Easter are…

Michelle Q I’m feeding a crowd over Easter but don’t want to have to make dessert too. Any suggestions? How about a decadent chocolate platter where everyone can help themselves? I like to get blocks of good quality white, milk and dark chocolate and break into pieces. Arrange on a big board along with fresh figs, fresh berries, halved passionfruit, roasted plain nuts, slices of store-bought choc nougat and Corinthian wafers. Or try our dessert platter at taste.com.au/dessertplatter. Alison Q What causes chocolate to ‘bloom’ and is it safe to eat? Chocolate ‘blooms’ due to a humidity or temperature change. Sugar rises to the surface and discolours the chocolate. While it doesn’t look very appealing, it is in fact still safe to eat. I prefer to melt any chocolate that…

meringues with maltesers & chocolate mousse makes 6 | prep 30 mins (+ cooling) | cooking 1 hour 30 mins 3 egg whites, at room temperature 165g ( 3 /4 cup) caster sugar 60g dark chocolate, melted 140g dark chocolate, chopped 400ml thickened cream Maltesers, coarsely chopped, to decorate 1 Preheat the oven to 120°C/100°C fan forced. Line a baking tray with baking paper. Draw six 10cm-diameter circles on the baking paper and invert onto tray. 2 Use electric beaters to beat the egg whites until firm peaks form. Gradually add sugar, 1 tablespoon at a time, beating well between additions, until sugar has dissolved. 3 Spoon meringue onto the prepared tray and spread, using the circles as a guide. Drizzle over melted chocolate and use a flat-bladed knife to…