Innholdsfortegnelse for August 2021 i Taste.com.au

Meet your new sous-chef – the Magimix Food Processor is one high-powered multiskilled kitchen gadget! Made in Burgundy in the heart of France, the XL model slices, grates, chops, whisks, blends and can even knead two family-sized loaves in the main bowl. Plus, it has an ultra-quiet motor, built to last for 30 years – so you can keep prepping peacefully for decades to come! SEND IN YOUR ENTRIES BY 8 AUGUST “Wow me with a neat and crunchy spaghetti shell, blistered roast tomatoes and plenty of golden melted cheese!”matt prestonCELEBRITY JUDGE two ways to enter email it: Send a photo of your creation, with your name, address and telephone number to us at tastecookandwln@news.com.au or share it: Post the photo on our Facebook page, or on Instagram or Twitter,…

ANIMAL MAGIC This is breakfast with a difference. Alt Saints, an eco-conscious food brand, have released a new range of nutritious, tasty muesli, packaged with information to improve our understanding of endangered species. Beyond the cute animal graphics on the cereal box, Alt Saints have built an interactive map loaded with animal facts so Aussie kids can learn over breakfast in a fun way. For more info, or to buy a box for brekky, visit altsaints.com. it’s your round! Chocolate beer? You bet! In a fab collaboration with Sydney-based brewery Modus Operandi, Koko Black has released their first-ever brew, a full-bodied choc-hazelnut Belgian stout. Explore more at kokoblack.com. USE YOUR NOODLE If you’re a pasta fanatic, now you can get your noodle on every day in more ways than one.…

turkish spiced lamb & couscous serves 4 | prep & cooking 20 mins Q E $4.06 per serve 200g (1 cup) couscous ¼ tsp ground turmeric 250mL (1 cup) boiling water 2 tbs olive oil 1 red onion, finely chopped 500g Lamb mince 1 tsp ground cumin 1 tsp ground allspice 1 tsp smoked paprika ½ tsp ground cinnamon 70g (⅓ cup) chopped Turkish dried apricots Yoghurt, to serve secret ingredient Couscous only takes 5 minutes to cook, making it perfect for busy nights! 1 cup chopped fresh continental parsley and coriander leaves Slivered almonds and Lemon wedges, to serve 1 STEAM THE COUSCOUS Combine couscous and turmeric in a heatproof bowl.. Season. Combine the water and 2 tsp oil in a jug. Pour over couscous mixture. Cover. Set aside…

WHY WE LOVE ALL-IN-ONE COOKING All-in-one recipes might be cooked on the stovetop, in the oven, in a slow cooker or even on the barbecue, but they all have one thing in common: besides the occasional assistance of a bowl or jug, they’re all cooked in one pot, pan, tray or slow cooker. This way of cooking makes mealtimes more fuss-free. While we have plenty of speedy recipes in this cookbook (like our cheat’s gozleme on page 62), all-in-one cooking lends itself very well to slow cooker dishes and make-ahead meals, too, which is very convenient for busy family lives. All-in-one cooking makes mealtimes easier, because you don’t have to keep track of what’s happening in multiple pans. TRAY BAKE HOW-TOS Baking trays have a large surface area, so it’s easy…

SERVES 4 PREP 20 mins COOK 2 hours 45 mins 2 tbs extra virgin olive oil 750g gravy beef, trimmed 1 large brown onion, finely chopped 2 middle bacon rashers, finely chopped 1 large carrot, finely chopped 1 celery stalk, finely chopped 2 garlic cloves, crushed 125ml (½ cup) dry red wine 2 tbs tomato paste 400g can diced tomatoes 1 chicken stock cube, crumbled 2 dried bay leaves 2 sprigs fresh oregano, plus extra leaves to serve 500g fresh potato gnocchi 100g (1 cup) grated mozzarella 40g (½ cup) finely grated parmesan Salad leaves, to serve 1 Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based ovenproof frying pan over medium-high heat. Cook the beef, in 2 batches, for 5 to 6 minutes or until…

croque madame CREPES Place ½ cup buckwheat flour in a bowl. Make a well in the centre. Whisk ¾ cup milk, ¼ cup water, 1 egg and 10g melted butter in a jug. Pour into the flour. Whisk until smooth. Lightly grease a 20-22cm non-stick frying pan and heat over medium heat. Pour in ¼ cup batter and immediately tilt the pan to cover the base. Sprinkle 1 tbs finely grated gruyère in the centre. Top with 10g shredded baby spinach, 20g shredded sliced ham and a fried egg. Cook until the edge of the crepe is crisp. Fold over edges. Repeat to make 6 crepes. Sprinkle with micro herbs. Season and serve.…

INTERNATIONAL FOODS To celebrate our Mediterranean theme, we’re sharing the taste team’s favourite products. We use these every week in our cooking. Tried and trusted, these staples will add the je ne sais quoi to your cooking that has your family scrambling for seconds. Opa! Antoniou Fillo Pastry, $4 Steph, our Social Media Editor, likes Antoniou’s fillo because it stays moist and turns out crispy and golden every time. Maille Traditional Dijon Mustard, $4.20 This is a pantry must-have for Food Director, Michelle. Smooth and creamy, this mustard lends a mild kick to salad dressings, meat, eggs and sandwiches. Add a touch to creamy dishes for an extra boost of flavour. Aphrodite Halloumi Cheese, $4.80 Handmade the Cyprian way, this salty, more-ish goat and sheep’s milk cheese is extra tasty.…

ALL NATU-ROYAL Made in the style of the brand’s original Vanilla, Queen’s certified Organic Vanilla Extract is smooth and balanced. Ideal for everyday baking, it is a delicious addition to all kinds of cakes and batter-based recipes. Visit queen.com.au. THAT’S A WRAP Super soft and super versatile, Mission Original Wraps will be your new go-to for brekky, lunch and dinner! A good source of plant-based protein with nothing artificial, these softies serve up that classic Mission taste (and won’t split on you). Head to @missionfoodsanz. COFFEE UP Break new ground with illy’s distinctive full-bodied blend of Arabica beans, delivering a smooth, balanced and authentic Italian coffee. Packed in a pressurised can to ensure all those precious aromas and oils are sealed in, Illy guarantees a rich coffee experience. Visit illy.com.au.…

Set it and forget it! This easy crockpot dinner takes the flavours of a French onion soup mix and turns them into a hearty dinner the whole family will love. SCAN THE QR CODE TO WATCH THE RECIPE VID Say cheese! These crispy golden pastries can be made and frozen up to one month ahead – so you can bake a batch whenever cravings strike. SCAN THE QR CODE TO WATCH THE RECIPE VIDEO. Strawberry cake stuffed with Oreos and Nutella? Yes, please. Even better, it’s prepped in five minutes – just throw all your ingredients in the cake pan and bake. Yum! SCAN THE QR CODE TO WATCH THE RECIPE VIDEO.…

JUNE WINNER #tastemagcover Bring on the pommes! It warmed our hearts to see all your wicked Pom Pom Pies. It was a tough call, but Matt Preston has picked his cheesy, meaty, golden winners. our winner PAULA MOSES, WA CHARMAINE SMITH, WA Matt Preston CELEBRITY JUDGE “Both Paula and Charmaine’s pies had beautiful, rich beef filling, great cheese pull and golden pommes. Bravo!”…

SERVES 4 PREP 15 mins COOK 25 mins 3 sheets mountain bread 30g butter, melted 125g fresh ricotta 2 garlic cloves, crushed 100g Danish feta 60g pkt baby spinach leaves, shredded 200g mozzarella, coarsely grated Sumac, to serve (optional) Fresh thyme leaves, to serve (optional) 1 Preheat oven to 200℃/180℃ fan forced. Grease a 21 × 26cm baking tray. Lay a sheet of mountain bread on the tray and brush with melted butter. Lay another sheet on top and brush with butter. 2 Use a fork to mash the ricotta and garlic together until well combined. Season. Scatter over the bread. Crumble over the feta and sprinkle with the spinach and half the mozzarella. 3 Top with the final sheet of bread and press down firmly. Brush with butter. Bake…

SERVES 4 PREP 10 mins COOK 35 mins 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1½ tsp dried oregano leaves 1 lemon, rind finely grated, juiced, plus extra wedges, to serve 800g desiree potatoes, unpeeled, cut into wedges 2 red onions, cut into wedges 2 red capsicums, deseeded, cut into wedges 1 large eggplant (about 500g), cut into wedges 250g cherry truss tomatoes Fresh mint sprigs and Greek-style yoghurt, to serve SPICED CREEK MEATBALLS 500g lamb mince 40g panko breadcrumbs 2 garlic cloves, crushed 1½ tsp ground cumin ½ tsp ground cinnamon 1 egg, lightly whisked 1 Preheat oven to 220°C/200°C fan forced. Grease a large baking tray with sides. 2 Combine the oil, garlic, oregano, lemon rind and 2 tablespoons lemon juice in a large bowl. Add…

hummus vs taramasalata caviar dip WINNER: hummus Two favourite dips: hummus is made from chickpeas and tahini, while taramasalata contains pureed fish roe. Brands vary, however taramasalata tends to have marginally fewer calories and a little more fat. The extra energy in hummus comes from the protein – it has almost twice as much. It also has double the iron and calcium, and half the salt. Taramasalata tends to be made mainly from refined vegetable oil and wheat or potato (many brands only contain around 10 per cent fish roe) with added thickeners, colours and preservatives. Choose a quality brand or, better still, make it yourself so you know exactly what you’re getting. Pistachios have about 10 per cent fewer calories than pine nuts, as well as 30 per cent…

lemon tiramisu serves 8 | prep 15mins (+ overnight chilling) E 1 Use electric beaters to beat the cream, mascarpone, sugar and limoncello, if using, in a bowl until firm peaks form. 2 Place the cordial and 180ml (¾ cup) water in a wide shallow bowl or tray. 3 Dip a biscuit into the cordial mixture, allowing excess liquid to drip back into the bowl. Place into the base of an 18 × 28cm (8 cup) dish. Repeat with half the remaining biscuits. Arrange to make a neat layer over the base of the dish (breaking to fit, if needed). 4 Spread half the mascarpone mixture evenly over the biscuits in the dish. Dot half the Lemon curd over and use a flat-bladed knife to swirl through the mascarpone mixture.…

Beetroot can be so much more than slices in a can! You can enjoy raw grated beetroot as a colourful and vitamin-packed addition to salads, deliciously roasted with other veg, or use them to create your very own pickles, dips and relishes. The roots are tender and sweet, with a mild earthy flavour. It’s easy to grow your own beetroot, and winter is the perfect time to start. step-by-step beetroot ✻ Every beetroot ‘seed’ is a cluster of one to four true seeds in a corky outer coating. Soak in water for 2 hours before sowing to ensure moisture penetrates into the seeds. ✻ Before sowing in a sunny vegie patch, enrich the soil by digging in some organic soil improver. ✻ Sow pre-soaked seeds 12mm deep into damp soil,…

Michelle Q How do I stop my pasta sticking together when I cook it? A lot of people think if you add oil to the water it will stop your pasta from sticking together, however this isn’t the case. The oil sticks to the pasta and gives it a coating, which then stops it from absorbing the flavour of your pasta sauce. Your best bet is to use a large saucepan, even a stock pot, filled with plenty of water that is boiling rapidly. Add plenty of salt as this will enhance the flavour of the pasta. Then slowly add the pasta and stir to keep it moving around in the water. Matt Preston has a great tip I use, which is to add a large glass of cold water…

Vegan chickpea satay curry On the table in Just 30 minutes! ★★★★★ “I loved making this, it was so quick and easy and tasted delicious.” @MHARTIG “Makes really good lunch portions for work.” @PHIL14 “Loved it. Added naan bread, this dish was tasty and filling.” @CADAMS Maltesers slice Four ingredients is all you need. ★★★★★ “This was so easy to make, didn’t take Long at all.” @SALLIEK “Amazing and easy to make.” @SMCLE105 “So easy. Very rich but also very more-ish. Definitely a new favourite.” @TRACEYLEE2 Lemon Crisp custard slice Your new favourite afternoon tea. ★★★★★ “I made this during the week and have to make it again tomorrow, just the best. I shared it around. Twas a massive hit.” @CATHYC6055 “I made this slice recently and we all kept…

french night * Twice-baked, cauliflower souffles * Boeuf bourguignon * Pear tarte tatin with mascarpone turkish night * Cauliflower, fennel & orange salad * Turkish lamb pies * Turkish torte greek night * Greek mezze platter * Greek rice-stuffed chicken rolls * Greek filo & butter pull-apart Spanish night * Ajo bianco * Quick seafood paella * Churros with caramel & chocolate sauce italian night * Mozzarella with figs, prosciutto & honey * Green risotto * Ricotta & berry tiramisu french menu Incredible, rich flavour and indulgence are the makings of proper French feasting. * Twice-baked cauliflower souffles * Boeuf bourguignon * Pear tarte tatin with brown sugar mascarpone SCAN THE QR CODE FOR THE COMPLETE FRENCH DINNER MENU. boeuf bourguignon serves 6 | prep 45 mins(+ 30 mins resting)…

SERVES 8 PREP 20 mins COOK 3 hours 1.5kg piece pork scotch fillet 2 tbs extra virgin olive oil 1 brown onion, diced 2 carrots, diced 4 shortcut bacon rashers, thinly sliced 8 sprigs fresh thyme 2 garlic cloves, quartered 1 tsp sea salt 1 large Granny Smith apple, peeled, diced 1 dried bay leaf 125ml (½ cup) dry white wine 250ml (1 cup) chicken stock 150g button mushrooms, halved ¼ cup chopped fresh continental parsley leaves 400g green beans Store-bought mashed potato, to serve 1 Place the pork on a board. Using kitchen string, tie up at 5cm intervals to secure. 2 Heat the oil in a large flameproof casserole dish over medium heat. Add the onion, carrot and bacon. Cook, stirring, for 6-8 minutes or until the onion…

SERVES 4 PREP 15 mins COOK 20 mins 2 tsp extra virgin olive oil 1 brown onion, finely chopped 1 small red capsicum, diced 2 slices (40g) lean smoked ham, chopped ⅔ cup tomato, olive and chilli stir through pasta sauce 8 eggs 125ml (1½/cup) skim milk 125g tub buffalo mozzarella, sliced Fresh basil leaves and toasted sliced baguette, to serve 1 Heat the oil in a 26cm ovenproof frying pan over medium-high heat. Add the onion. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add the capsicum and ham. Cook, stirring, for 3 minutes or until capsicum is tender. Stir in 2 tablespoons pasta sauce. 2 Whisk the eggs and milk together in a large bowl. Pour over mixture in pan. Lift and tilt pan to…

Artwine 2019 The Real Thing Albariño, $35 Spain and Portugal are home to this crisp, dry white variety (pronounced AL-bah-reen-yo), but now Aussie producers are getting in on the act. This, from the Adelaide Hills, has fresh Lime and juicy ripe peach flavours. Yum! DRINK WITH rich seafood, saganaki. Innocent Bystander 2019 Tempranillo, $25 Originating from Spain, the Mediterranean red grape, tempranillo, produces a juicy, earthy, medium-bodied red. This drop hails from the King Valley and Heathcote regions of Victoria and is deliciously vibrant. DRINK WITH spaghetti pie, vegie moussaka. Colab and Bloom 2020 Rose Tempranillo, $27 Here, tempranillo is used to produce a pale pink rose that is refreshingly dry, tart and a Little savoury. Bursting with redcurrants, strawberries and pink grapefruit, the palate is generously fruity, yet crisp.…

baklava vanilla slice serves 12–15 I prep 30 mins (overnight chilling) cooking 30 mins 55g (⅓ cup) pistachio kernels 85g (⅓ cup) walnuts 2 sheets frozen puff pastry, just thawed 20g butter, melted ½ tsp ground cinnamon 375ml (1½ cups) pouring cream 1 tsp vanilla extract 270g (1¼ cups) caster sugar 375ml (1½ cups) milk 35g (¼ cup) cornflour 6 egg yolks 60ml (¼ cup) fresh lemon juice 2 tbs honey 6 whole cloves 1 cinnamon stick 1½ tbs rosewater 1 Preheat oven to 200°C/180°C fan forced. Grease a 7cm-deep, 9 x 19cm (base measurement) Loaf pan. Line the base and sides with baking paper, allowing the Long sides to overhang. Line 2 large baking trays with baking paper. Coarsely chop half the pistachios and walnuts. Transfer to a bowl…