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THE CHECKOUT

S T 0 *N J U 3. 2 $

SAVING YOU MONEY

Z $3 .9 9

+ NOVEMBER 2017 + AUS $3.20 + ISSUE 136

BEST-EVE

R

MINI Q U IC H E S p30

IMPRESS FOR LESS EASY FOOD FOR A CROWD Italian classics Mexican snacks Tempting trifles

172

RECIPES & TIPS

10 WAYS WITH...

EMBER YOU R NOVpla nner meal

LEMON CURD SALTED PEANUT BU TRIFLES, p24

$2.80 a serve

TTER

TABLE CHAR-GRILLED VEGE FOCACCIA, p42

$3.50 a serve

RY COCONUT & RASPBER, p28 BUTTERCREAM CAKE

$2

a serve

PP 100007524 ISSN 1833-7651


contents look inside contents look inside contents look inside contents look

From the Editor I

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To access some of our favourite recipes from this issue online, as well as additional kitchen tips and tricks, look out for the Food To Love stamp throughout this issue of recipes+

n the blink of an eye a year can pass – it’s hard to believe the festive season is just around the corner again! The windows of the major department stores have started to sparkle with Christmas glitter, and we find ourselves thinking about pre-ordering hams and turkeys, and wondering how we’re going to be able to afford presents, food and festive fun for the approaching December deadline. With the party season getting into full swing, the main focus, as always, is on food. What’s for dinner? What will I make for the school fete? What can I prepare ahead for this weekend’s gathering? With this in mind, I’ve decided to dedicate this issue to entertaining on a budget and getting organised for Christmas (go on, give yourself a gold star!). We have punch for a crowd (p14) to quench everyone’s thirst, plus some pretty tasty finger food like our amazing cover recipe, Bacon & Egg Bread Quiches (p30), and quick Mexican quesadillas (p10). We also feature make-ahead magic – check out our mighty meatloaves (p6). Finally, let me dangle the Christmas carrot so you’re really prepared for Santa – be tempted by our trifles (p22) and freezer pleaser fruit cake (p79), not to mention our Christmas curds (p66), which you can give as extra-special gifts. For now, I’m off to write my shopping list and start stocking up so I can also manage my Christmas moneybox. And remember, all you need is love, and a little Christmas cake to make your world go round.

FAMILY 6 Magic meatloaf Cheap and cheery 10 Mexican wave Quesadillas 4 ways 14 Retro punch Family-friendly mocktails 18 Italian bake Easy Rosemary Focaccia 20 Pop art Popcorn creations for kids 22 Trifles revisted New favourite flavours 26 Tea party Have your cake and eat it! 30 Cook the cover Best-ever Bacon & Egg Bread Quiches

BUDGET 33 39 45 51

Week 1 Creamy Fish Curry with Tomato Week 2 Baked Salami & Tomato Risotto Week 3 Zucchini & Quinoa Slice Week 4 Japanese Pancake with Fried Noodles

SPECIAL DIETS 58 Vegetarian Tantalising and tasty Thai 64 Gluten-free Fabulous finger food

HERE TO HELP 5 Social buzz What you posted on our Facebook page

55 Get puzzling Food for thought 66 Fun cooking 10 ways with curd 70 In season Spotlight on tomatoes 72 Fast 4 Colourful coleslaw 74 Cake of the month Chocolate Swiss Roll 76 Try this Easy Italian classics 79 Freezer Stained Glass Fruit Cake 81 Let’s Ask Amanda How; Reader Recipe Stuffed Tomatoes

79 Take 5 Chocolate Puddings

AMANDA KELLY-LENNON, EDITOR

COVER RECIPE

p15

p45

p75

p59

BACON & EGG BREAD QUICHES RECIPE AMANDA LENNON PHOTOGRAPHY ROB SHAW

$2.55

a serve

STYLING JANE COLLINS FOOD PREPARATION REBECCA CLANCY

NOVEMBER 2017

recipes+ 3


at a glance index at a glance index at a glance index at a glance index at a glance

YOUR NOVEMBER

p13

RECIPES MAINS

LIGHT MEALS & SIDES

8 Bacon-wrapped Meatloaf 39 Baked Salami & Tomato Risotto ✚

34 Beef & Mushroom Omelette 53 Beef & Udon Stir-fry 11 Cajun Steak & Bean Quesadillas

35 Chicken Laksa 47 Chilli Tuna Spaghetti 46 Chipotle Chicken with Mango

33 Creamy Fish Curry with Tomato ✚

52 Creamy Spinach Pasta Bake 35 Crispy Fish Finger Wraps 51 Japanese Pancake with 7 34 7 71 13 41 10 40 53 8 52 41 71 46 77 40 47 45

Fried Noodles ✚ Lasagne Meatloaf Leek Pie with Fetta Salad Moroccan Turkey Meatloaf Pakoras with Tomato & Mint Salsa Pork & Avocado Quesadillas Pork Campagnola Pumpkin & Zucchini Quesadillas Salmon Rissoles Sausages with Lemon Couscous Southern Glazed Meatloaf Spicy Chicken Wraps Teriyaki Vegetable Omelettes Tomato Fish Stew Tuna & Bacon Crunch Salad Veal Parmigiana Vietnamese Beef Salad White Bean & Vegetable Salad Zucchini & Quinoa Slice ✚

4 recipes+

NOVEMBER 2017

7 Apricot Glaze 30 Asparagus Bread Quiches 30 Bacon & Egg Bread 42 72 13 16 73 19 16 30 81 30 70 71 15 72 73

Quiches ✚ Char-grilled Vegetable & Parmesan Focaccia ✚ Coleslaw Pasta Salad Corn Quesadillas Mixed Citrus Punch Rainbow Slaw Rosemary Focaccia Sparkling Raspberry Punch Spinach & Egg Bread Quiches Stuffed Tomatoes Sun-dried Tomato & Salami Bread Quiches Tomato Passata Tomato & Mint Salsa Tropical Punch Vietnamese Chicken Coleslaw Warm Potato & Red Cabbage Coleslaw

22 Mixed Berry Trifles 25 Passionfruit & Mango 67 69 20 69 23 24 66 69

BAKING 27 Chocolate & Cherry Loaf 54 Chocolate & Fig Twists with 82 82 75 27 28 82 28

SWEETS 66 Basic Lemon Curd 67 Caramel Curd 21 Caramel Peanut Popcorn Cheesecake 27 Caramel Sauce 27 Cherry Cream 68 Chocolate & Cherry Curd 67 Coconut & Lime Curd 28 Coconut Buttercream 21 Cookie Marshmallow Popcorn Pops 68 Dairy-free Curd 77 Frozen Tiramisu 80 Jelly Frog Ponds 68 Mango Curd

Trifles Passionfruit & Vanilla Curd Pineapple & Mint Curd Popcorn Rocky Road Raspberry Curd Salted Caramel Banoffee Trifles Salted Peanut Butter Trifles ✚ Summer Berry Curd Unicorn Curd

48 36 82 79

Orange Cream Cheese Choc-caramel Puddings Chocolate Puddings Chocolate Swiss Roll Cinnamon Pecan Tea Cake Coconut & Raspberry Buttercream Cake ✚ Hazelnut Puddings Mango & Blueberry Upside-down Cake Mini Chocolate Pavlovas Queen of Puddings Raspberry Puddings Stained Glass Fruit Cake

SPECIAL DIETS 65 Crumbed Calamari with Garlic Mayonnaise

61 Cucumber Salad 65 Garlic Mayonnaise 61 Green Vegetable Curry 65 59 62 59 59

with Cucumber Salad Mini Ham & Fetta Quiches Pad Thai Sauce Spring Rolls with Chilli Jam Tofu & Cashew Pad Thai Tom Yum

✚ AS FEATURED ON THE COVER

p48

OUR RECIPES How we test them We use Standard Metric Measures. All measures are level. 1 tablespoon = 20ml 1 teaspoon = 5ml 1 cup liquid = 250ml ● We use 59-60g eggs. ● Oven temperatures are given for conventional ovens and reduced by 20°C for fan-forced (convection) cooking. However, as ovens vary by at least 10°C, check manufacturer’s handbook for recommendations. ● We also use an 800-watt microwave oven. ●

How we cost them Costs per serve (in A$) as printed throughout the magazine are guides only. Prices were recorded at supermarkets and at suburban butchers and greengrocers as we went to press. ● Costings for major food items are based on the best buys after comparing major or home brands. Costings for all ingredients and fresh produce, when in season, are only for the quantity needed for each recipe. ● All prices quoted for recipes are subject to GST and also price increases. ●

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Social BUZZ

on the web

Each month you upload it, we love it! Here, we put the digital into print and showcase what’s trending Like us on Facebook facebook.com/recipesplusmag

“I just made your Cheese, Zucchini & Cornmeal Loaf (March issue) into mini loaves to use as a dinner side. Thanks for a great recipe!” Bronwyn White

Our Cheese, Zucchini & Cornmeal Loaf (right) and Bronwyn’s mini loaves (above).

CHEERS, BRON!

THIS MONTH’S PRIZE!

Bronwyn wins a stylish prize pack from the Alfi® range, RRP $179.98. Included are the Hotello 600ml Vacuum Insulated Carafe and 750ml flowMotion Glass Carafe. This gorgeous and practical duo is of the highest quality. To find out more, visit thermos.com.au

JESS’ SUCCESS “Today is Monday!! Monday is lemon chicken!!! Thank you.”

Jessica Rowe of Studio 10, nailed our October cover recipe, Lemon Chicken, and posted it on Instagram.

POST YOUR PHOTOS ON OUR FACEBOOK PAGE FOR THE OPPORTUNITY TO WIN AN AMAZING PRIZE!

NOVEMBER 2017

recipes+ 5


family budget family budget family budget family budget family budget

Meatloaf for a crowd This family favourite is just the ticket if you have a lot of hungry mouths to feed 6 recipes+

NOVEMBER 2017


family budget family budget family budget family budget family budget Lasagne Meatloaf SERVES 6 PREP 20 minutes COOK 55 minutes COST $3.45 a serve 60g butter, chopped ⅓ cup plain flour 2 cups milk 750g pork and veal mince ½ cup tomato passata (Italian cooking sauce) 1 onion, finely grated ⅓ cup packaged dried breadcrumbs 1 egg, at room temperature 3 fresh lasagne sheets, halved crosswise ¾ cup grated tasty cheese 250g cherry tomatoes 1 cup basil leaves ½ cup shaved parmesan Basil pesto, to serve (optional)

1 Preheat oven to 200ºC/ 180ºC fan-forced. Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper, allowing paper to overhang for handles. 2 To make bechamel sauce, melt the butter in a saucepan over moderate heat. Add flour; cook and stir for 1 minute or until thick. Remove from heat; gradually stir in milk until smooth. Return to heat; cook and stir for 3 minutes or until sauce boils and thickens. Reduce heat; simmer for 3 minutes.

3 Combine the mince, passata, onion, breadcrumbs and egg in a large bowl. Press a third of mince mixture into prepared pan. Top with 2 pieces of lasagne, overlapping to fit. Repeat layers twice more, then top with bechamel sauce. Sprinkle with cheese. 4 Bake for 45 minutes or until cooked and

PHOTOGRAPHY ROB SHAW

golden brown. Combine tomatoes, basil and parmesan in a bowl. Slice meatloaf. Serve with tomato salad and pesto (if using).

BUDGET TIP Use chicken mince instead of pork and veal mince

Moroccan Turkey Meatloaf SERVES 6 PREP 30 minutes + cooling COOK 55 minutes COST $3.35 a serve ½ cup couscous ½ cup boiling water 2 tablespoons vegetable or olive oil 1 onion, finely chopped 2 tablespoons Moroccan seasoning mix 750g turkey mince 1 egg, at room temperature ⅓ cup chopped dried apricots ¼ cup chopped pistachios, plus extra, to serve (optional) 2 tablespoons chopped parsley, plus ¼ cup extra 1 quantity Apricot Glaze (recipe, right) 400g can chickpeas, rinsed 2 Lebanese cucumbers, chopped Thin strips of lemon zest

1 Preheat oven to 200ºC/ 180ºC fan-forced. Line a baking tray with baking paper. Combine couscous and the boiling water in a large heatproof bowl. Cover with plastic food wrap; set aside for 5 minutes. Fluff up grains with a fork.

stir onion for 5 minutes or until soft. Add Moroccan seasoning; cook and stir for 30 seconds or until fragrant. Cool.

3 Add onion mixture, mince and egg to couscous; mix well. Transfer to a large sheet of baking paper; flatten to a 30cm x 20cm rectangle. Scatter over apricots, pistachios and chopped parsley. Starting from the long edge, roll up to form a log, pinching ends together to seal. Transfer to prepared tray. Brush half the Apricot Glaze over meatloaf. Bake, basting occasionally with remaining Apricot Glaze, for 45 minutes or until glazed and cooked. 4 Combine chickpeas, cucumber, zest, extra parsley, remaining oil and extra pistachios (if using) in a bowl. Slice the meatloaf. Serve with cucumber salad.

Apricot Glaze MAKES 1 quantity PREP 5 minutes ½ cup apricot jam 2 tablespoons brown sugar 2 tablespoons lemon juice

2 Meanwhile, heat 1 tablespoon of oil in a frying pan over moderate heat. Cook and

Whisk jam, sugar and juice in a small bowl.

NOVEMBER 2017

recipes+ 7


Southern Glazed Meatloaf SERVES 6 PREP 20 minutes + soaking COOK 55 minutes COST $3.40 a serve + SERVING SUGGESTION Combine 2 cups shredded red cabbage, 1 cup shredded carrot, 1 shredded green-skinned apple, ½ cup snow peas sprouts, ¼ cup mung bean sprouts and ½ cup French salad dressing in a bowl.

BUDGET WINNER

$3 A SERVE

2 slices white bread, crusts removed ¼ cup milk 750g beef mince ¼ teaspoon cayenne pepper 2 tablespoons chopped parsley 1 onion, finely grated 1 carrot, finely grated 2 eggs, at room temperature ½ cup grated tasty cheese 2 tablespoons smoky barbecue sauce, plus ¾ cup extra ¾ cup freshly squeezed orange juice ¼ cup firmly packed brown sugar Oven-baked potato chips, to serve

Bacon-wrapped Meatloaf

Arrange bacon, overlapping slightly across the pan, to line base and side, allowing excess to overhang.

1 Preheat oven to 180ºC/ 160ºC fan-forced. Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.

SERVES 6 PREP 20 minutes COOK 1 hour 10 minutes

2 Combine minces, carrot, zucchini, onion,

2 Place bread and milk in a large bowl;

garlic, egg and breadcrumbs in a large bowl. Spoon into prepared pan; level surface. Fold bacon ends over mince mixture to cover. Cover with foil; bake for 50 minutes.

stand for 5 minutes to soak. Add mince, pepper, parsley, onion, carrot, eggs, cheese and barbecue sauce to bread mixture; mix well. Transfer to prepared pan; level surface. Cover with foil; bake for 40 minutes.

10 slices streaky bacon 500g beef mince 320g sausage mince 1 carrot, grated 1 zucchini, grated 1 onion, finely chopped 1 clove garlic, crushed 1 egg, at room temperature ½ cup packaged dry breadcrumbs ⅓ cup tomato sauce ⅓ cup barbecue sauce 2 tablespoons brown sugar 1 tablespoon wholegrain mustard ¼ cup water Mashed potato, to serve

3 Meanwhile, whisk tomato and barbecue sauces, sugar, mustard and the water in a small saucepan. Uncover meatloaf; drain any pan juices into sauce mixture. Cook and whisk over low heat for 3 minutes or until heated and combined. Reserve half of the sauce. Brush some of the remaining sauce over meatloaf; bake, uncovered, basting with remaining sauce occasionally, for a further 20 minutes or until glazed. 4 Slice meatloaf. Serve with mashed

1 Preheat oven to 200ºC/ 180ºC fan-forced. Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.

8 recipes+

NOVEMBER 2017

potato and reserved sauce.

3 Meanwhile, combine extra barbecue sauce, juice and sugar in a small saucepan; cook and stir over low heat for 2 minutes or until sugar dissolves. Increase heat; simmer for 3 minutes or until mixture reduces slightly. 4 Increase oven temperature to 200ºC/ 180ºC fan-forced. Drain excess pan juices from meatloaf into sauce mixture; stir to combine. Brush meatloaf with three-quarters of the sauce. Bake meatloaf, uncovered, for a further 15 minutes or until cooked and glazed. Slice meatloaf. Serve with potato chips, coleslaw (see tip) and remaining sauce.


family budget

MEATLOAF TIPS & TRICKS + CHOOSE IT Full best results, use a full-fat type of mince. + MAKE IT The meatloaves here can be made a day ahead. To reheat, place in an oven preheated to 180ºC/ 160ºC fan-forced for 15 minutes or until heated. + TRY IT Use leftover meatloaf as a sandwich filling.

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A PANASONIC STEAM COMBI MICROWAVE

Do you have a favourite microwave recipe? Share it with us and you could win the revolutionary NN-CS894S Panasonic Steam Combi Microwave, RRP $1279. With the power to also steam, bake and grill, this microwave offers amazing versatility for modern kitchens. Check out panasonic.com.au. Send your entry to Panasonic Recipe Competition, recipes+, Level 1, 54 Park Street, Sydney, NSW 2000 or email recipesplus@bauer-media.com.au with Panasonic Recipe Competition in the subject line. Include your full name, address and phone number.

Terms & Conditions: Competition opens 23/10/2017 at 00.01 (AEDT) and closes 26/11/2017 at 23:59 (AEST). Open to Australian residents. Entrants under the age of 18 years must have prior parental or legal guardian consent to enter. One entry permitted per person. This is a game of skill; chance plays no part in determining the winner. For full terms and conditions, go to http://www.bauer-media.com.au/terms/competition-terms. Please see contents page for location of Bauer Media’s privacy notice. If you do not want your information given to any organisation not associated with this promotion, please indicate this clearly on your entry. The Promoter is Bauer Media Pty Ltd (ABN 18 053 273 546).

NOVEMBER 2017

recipes+ 9


Make it… Mexican Head south of the border and let the fresh flavours in our quesadillas play with your palate

BUDGET WINNER

$3.40 Pumpkin & Zucchini Quesadillas SERVES 4 PREP 15 minutes COOK 20 minutes 500g pumpkin, thinly sliced 2 zucchini, cut into ribbons 1 tablespoon vegetable or olive oil, plus 2 tablespoons extra 8 large flour tortillas 1½ cups shredded pizza cheese 2 green onions, thinly sliced Tomato salsa (see tip), to serve Lemon wedges, to serve

1 Heat a char-grill pan over moderately high heat. Brush the pumpkin and 10 recipes+

NOVEMBER 2017

A SERVE zucchini with oil. Cook pumpkin and zucchini, in batches, for 2 minutes each side or until browned and tender.

2 Place 4 tortillas on a clean work surface. Top evenly with pumpkin, zucchini, cheese and onion, then remaining tortillas. Press edges to seal.

3 Heat half the extra oil in a large frying pan over moderate heat. Cook quesadillas, in batches, for 2 minutes each side or until golden brown and heated. Cut into wedges. Serve with tomato salsa (if using) and lemon wedges.

SERVING SUGGESTION To make tomato salsa, combine 2 chopped tomatoes, ½ chopped onion, 1 tablespoon chopped parsley and 1 tablespoon lemon juice


family easy

Cajun Steak & Bean Quesadillas SERVES 4 PREP 15 minutes COOK 15 minutes COST $3.50 a serve 300g beef rump steak, trimmed 1 tablespoon Cajun seasoning Cooking oil spray 420g can corn kernels, drained 400g can butter beans, rinsed 1 red capsicum, finely chopped 1 onion, finely chopped 4 large flour tortillas 1 cup grated tasty cheese Ÿ cup coriander leaves 2 tablespoons vegetable or olive oil Red cabbage salad (see tip), to serve ½ cup sour cream, to serve

1 Heat a char-grill pan over moderately high heat. Rub beef all over with Cajun

seasoning. Spray with oil. Add to grill; cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.

2 Meanwhile, combine corn, beans, capsicum and onion in a bowl.

3 Place tortillas on a clean work surface. Top with corn mixture, beef, cheese and coriander. Fold over ends, then roll up to enclose filling. 4 Heat half the oil in a large frying pan over moderate heat. Cook quesadillas, in batches, for 2 minutes each side or until golden brown and heated, adding remaining oil to pan when necessary. Cut into wedges. Serve with red cabbage salad (if using) and sour cream.

SERVING SUGGESTION Make a salad of shredded red cabbage, coriander leaves and lime juice

NOVEMBER 2017

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QUESADILLA TIPS & TRICKS + HOW TO COOK As well as a frying pan, you can also cook quesadillas in a sandwich press or oven preheated to 180ยบC/160ยบC fan-forced for 5 minutes or until golden brown and heated. + MIX IT UP Quesadillas are a great way to use up leftovers, such as tomato, shredded cooked chicken, cooked sausages and spinach leaves. + SEAL IT For best results, always press edges of tortillas together, after sandwiching with filling, to ensure quesadillas are sealed before cooking. + MAKE IT Quesadillas are best made just before serving.

12 recipes+

NOVEMBER 2017


family budget

Pork & Avocado Quesadillas SERVES 4 PREP 15 minutes COOK 15 minutes COST $3.50 a serve 1 tablespoon vegetable or olive oil 1 red onion, finely chopped 400g pork and veal mince 1 tablespoon Mexican seasoning 2 cloves garlic, crushed 4 large flour tortillas ½ cup grated tasty cheese ½ red capsicum, finely chopped 1 avocado, sliced ¼ cup chopped coriander, plus extra leaves, to serve ½ cup sweet chilli sauce ½ cup sour cream Lime wedges, to serve

1 Heat oil in a large frying pan over moderate heat. Cook and stir onion for 2 minutes or until soft. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Add the seasoning and garlic; cook and stir for 30 seconds or until fragrant. 2 Place tortillas on a clean work surface. Top with the mince mixture, cheese, capsicum, avocado and coriander; fold over ends, then roll up to enclose filling.

3 Preheat a sandwich press. Cook quesadillas, in batches, for 3 minutes or until golden brown and heated. Cut parcels in half. Sprinkle with extra coriander. Drizzle with sweet chilli sauce. Serve with sour cream and lime wedges.

PHOTOGRAPHY ROB SHAW

HEALTH BITE Add extra vegetables, such as grated carrot, grated zucchini and drained canned corn kernels, to mince mixture

Corn Quesadillas SERVES 4 PREP 10 minutes COOK 20 minutes COST $3.45 a serve 8 large flour tortillas 240g creamy fetta, mashed 420g can corn kernels, drained ½ cup drained char-grilled capsicum, thinly sliced 2 tablespoons chopped jalapeño chilli slices ⅓ cup coarsely chopped coriander 40g butter 40g baby spinach leaves 1 lime, cut into wedges

1 Place half the tortillas on a clean work surface. Spread with cheese. Top with the corn, capsicum, chilli and coriander, then the remaining tortillas. Press edges firmly to seal. 2 Heat half the butter in large frying pan over moderate heat. Cook quesadillas, one at a time, for 2 minutes each side or until golden brown and heated, adding remaining butter to pan when necessary. Cut into wedges.

3 Serve quesadillas with spinach leaves and lime wedges. NOVEMBER 2017

recipes+ 13


BUDGET WINNER

$1.55 A SERVE

14 recipes+

NOVEMBER 2017


family entertaining

Pack a punch When entertaining, it’s important to offer some non-alcoholic drinks. Our family-friendly punches will keep everyone happy

Tropical Punch

TIPS & TRICKS

SERVES 6 (Makes 2 litres) PREP 5 minutes 1 cup ice cubes 1 mango, finely chopped 500g pineapple, finely chopped 250g strawberries, quartered ⅓ cup mint leaves 1 litre tropical fruit juice, chilled 3 cups dry ginger ale, chilled

1 Combine the ice cubes, mango,

+ STOCK UP Look out for canned

pineapple, strawberries and mint in a large glass serving bowl or jug.

+ BE PREPARED Make sure you

2 Add the juice and ginger ale;

fill ice-cube trays and freeze up to a day ahead. + HEAD COUNT Estimate about 1½ to 2 cups of punch per person.

stir to combine.

fruit and juices when on special.

DIY IDEA Use peaches or necatrines instead of mango NOVEMBER 2017

recipes+ 15


Sparkling Raspberry Punch SERVES 10 (Makes 3 litres) PREP 10 minutes + cooling + 1 hour to chill COOK 20 minutes COST $1.60 a serve 1 litre (4 cups) water 250g frozen raspberries, plus ⅓ cup extra, to serve 1 cup caster sugar 2 tablespoons lemon juice 1½ cups ice cubes 1.5 litres (6 cups) sparkling mineral water, chilled

sugar in a medium saucepan; cook and stir over low heat for 3 minutes or until sugar dissolves. Increase heat; bring to the boil. Reduce heat; simmer for 15 minutes or until reduced slightly. Remove from heat; add juice. Cool. Push through a sieve into a large jug; chill for 1 hour or until cold.

Mixed Citrus Punch SERVES 6 (Makes 2 litres) PREP 10 minutes + 2 hours to freeze COOK 5 minutes COST $2 a serve

2 Place ice in a large serving bowl or jug. 1 Line an oven large tray with baking paper. Place grapefruit, lemon and lime slices on prepared tray; freeze for 2 hours.

Add the mineral water, raspberry mixture and extra raspberries; stir to combine.

2 Whisk sugar and the water in a small 1 ruby red grapefruit, scrubbed, sliced 2 lemons, scrubbed, sliced 2 limes, scrubbed, sliced 1 cup caster sugar 1 cup water 1 cup ice cubes 3 cups soda water, chilled 3 cups ruby red grapefruit juice, chilled ½ cup lemon juice, chilled

saucepan over low heat; cook and stir for 3 minutes or until sugar dissolves..

3 Place the ice in a large glass serving bowl or jug. Add the frozen citrus slices, soda water and juices; stir to combine.

DIY IDEAS Omit lemon. Use oranges instead

16 recipes+

NOVEMBER 2017

DIY IDEA Omit raspberries. Use blueberries instead. Omit sparkling water. Use sparkling apple juice instead

PHOTOGRAPHY PHILLIP CASTLETON, MIKE NEWLING & JOHN PAUL URIZAR

1 Combine the water, raspberries and


family entertaining

NOVEMBER 2017

recipes+ 17


18 recipes+

NOVEMBER 2017


family sides

Bread winner Entertaining? Serve this Italian classic with olive oil and balsamic vinegar for dipping, or with an antipasto platter

Rosemary Focaccia SERVES 8 PREP 20 minutes + 2 hours to prove COOK 15 minutes COST 85¢ a serve 4½ cups bread flour 1½ tablespoons dried yeast 1 teaspoon caster sugar ¼ cup light olive oil, plus 1 tablespoon extra 1¼ cups warm water ⅓ cup rosemary sprigs 1 teaspoon sea salt flakes

1 Combine the flour, yeast and sugar in a large bowl. Make a well at centre. Whisk oil and the warm water in a jug. Add water mixture to flour mixture; mix well. Mix to form a dough.

smooth and elastic. Place dough in a lightly oiled bowl. Cover with plastic food wrap; place in a warm, draught-free area for 1 hour or until doubled in size.

3 Punch down dough, then transfer to a lightly oiled oven tray. Press out with your fingers into a large rectangle about 1cm thick. Place in a warm, draught-free area for a 1 hour or until risen. 4 Preheat oven to 240ºC/220ºC fan-forced. Using your fingers, make small dents all over top of dough. Sprinkle with rosemary and sea salt flakes; drizzle with extra oil. Bake for 15 minutes or until golden brown.

2 Turn the dough out onto a lightly floured work surface; knead until

PHOTOGRAPHY ANDRE MARTIN

MAKE AHEAD You can make focaccia up to a day ahead. Store in an airtight container, or label, date and freeze for up to 1 month. Thaw in the fridge. For best results, toast, to serve

FOCACCIA TIPS & TRICKS + FLOUR Bread flour is a plain flour that has extra protein added, also known as “00” flour. If unavailable, you can use plain flour. + PROVING For best results, half-fill a kitchen sink with warm water, then stand dough in a heatproof bowl in the prepared sink to rise. + DIY IDEAS You can omit rosemary and instead add 1 teaspoon of dried thyme or oregano to flour mixture in step 1. Try pressing sliced black olives into the top of the dough before baking.

NOVEMBER 2017

recipes+ 19


BUDGET WINNER

80¢ A SERVE

Top of the

POPS

Turn popcorn into fun party treats the kids will love and want to share with their friends

MAKE-AHEAD TIPS & TRICKS + POPCORN ROCKY ROAD You can make this up to 3 days ahead. Store in an airtight container in a cool, dark place.

+ COOKIE MARSHMALLOW POPCORN POPS This can be made up to a day ahead. Store in an airtight container in a cool, dark place.

+ CARAMEL PEANUT POPCORN CHEESECAKE You can make this up to 2 days ahead. Store in an airtight container in the fridge.

20 recipes+

NOVEMBER 2017

Popcorn Rocky Road

prepared tray. Chill for 30 minutes or until firm. Break chilled chocolate popcorn into pieces.

SERVES 12 PREP 20 minutes + 3 hours 30 minutes to chill

2 Line a 30cm x 20cm (base

2 cups unsalted popcorn 375g milk chocolate, melted, plus 400g extra, melted, reserving ¼ cup 250g packet pink and white marshmallows, halved 180g packet soft raspberry lollies ¾ cup roasted salted cashews

measurement) slice pan with baking paper, extending paper at long sides for handles. Arrange marshmallows, raspberry lollies and cashews in prepared slice pan. Drizzle with extra melted chocolate. Press the popcorn pieces over the top. Drizzle with reserved melted chocolate. Chill for 3 hours or until firm.

1 Line an oven tray with baking paper. Combine the popcorn and melted chocolate in a large bowl. Spread over

3 Using a large knife, cut rocky road into pieces to serve.


family kids

Caramel Peanut Popcorn Cheesecake Cookie Marshmallow Popcorn Pops MAKES 10 PREP 20 minutes + cooling + 1 hour to chill COOK 10 minutes COST $1.75 each 1 tablespoon vegetable or sunflower oil ¼ cup popping corn kernels 250g packet pink and white marshmallows 90g chopped butter, at room temperature 175g packet Oreos, coarsely crushed 10 strong drinking straws

1 Heat oil in a large heavy-based saucepan over moderately high heat. Add popping corn kernels. Cover with a tight-fitting lid. Cook, covered, for 3 minutes or until all of the kernels have popped. Remove from heat. Cool.

SERVES 12 PREP 30 minutes + cooling + 45 minutes to stand + 6 hours to chill COOK 15 minutes COST $2 a serve 1 tablespoon vegetable or peanut oil ¼ cup popping corn kernels ½ cup coarsely chopped peanuts ½ teaspoon sea salt flakes ⅔ cup caster sugar, plus ½ cup extra 50g butter, chopped 2 tablespoon golden syrup 100g dark eating chocolate, melted, plus 100g extra, melted 3 teaspoons gelatine powder 2 tablespoons boiling water 500g cream cheese, at room temperature 1 teaspoon vanilla essence 1 cup thickened cream

PHOTOGRAPHY RODNEY MACUJA

2 Combine the marshmallows and butter in a medium saucepan; cook and stir for 3 minutes or until melted and combined. Combine popcorn and the marshmallow mixture in a large bowl. Add the crushed Oreos; mix well.

3 Line an oven tray with baking paper. Using damp hands, shape ⅓-cup measure of mixture into a round, then shape onto the end of a straw. Transfer to prepared tray. Repeat with remaining mixture and straws to make 10 in total. Chill for 1 hour or until firm.

1 Heat oil in a large heavy-based saucepan over moderately high heat. Add popping corn kernels. Cover with a tight-fitting lid. Cook, covered, for 3 minutes or until all the kernels have popped. Remove from heat. Cool. Stir chopped peanuts and sea salt flakes through popcorn. Line a 20cm springform pan with baking paper.

2 Place the sugar, butter and golden syrup in a medium heavy-based saucepan; cook and stir over low heat for 3 minutes or until sugar dissolves. Increase heat. Bring to the boil. Reduce heat. Simmer for 5 minutes or until mixture is a rich caramel colour. Remove from heat. Allow bubbles to subside. Stir caramel through popcorn until coated. Reserve ½ cup of popcorn mixture. Using a spoon, press the remaining popcorn mixture firmly over base of prepared pan; level surface. Set aside 30 minutes to set. Top with melted chocolate. Set aside for a further 15 minutes to set.

3 Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Whisk until dissolved. Combine cream cheese, extra sugar and essence in a food processor; process until smooth. Add cream and gelatine mixture to cream cheese mixture; pulse to combine. Add the extra melted chocolate; pulse to combine. 4 Pour cream cheese mixture over chocolate in pan; level surface. Chill for 6 hours or until firm.

5 Serve topped with reserved caramel popcorn.

NOVEMBER 2017

recipes+ 21


Tempting

trifles We’ve given this favourite retro dessert a modern twist

Mixed Berry Trifles SERVES 4 PREP 15 minutes + cooling + 15 minutes to chill COOK 5 minutes COST $3 a serve 300g frozen mixed berries ¼ cup icing sugar, plus ¼ cup extra 1 tablespoon freshly squeezed orange juice, plus 1 tablespoon extra 250g tub light spreadable cream cheese, at room temperature 6 sponge finger biscuits (savoiardi), halved lengthwise

1 Combine berries and icing sugar in a saucepan over low heat; cook and stir for 5 minutes or until berries are soft. Drain berries; reserve syrup. Stir juice through syrup; cool.

2 Meanwhile, using an electric mixer beat cream cheese and extra icing sugar in a bowl until smooth and creamy. Fold through extra juice.

3 Place cooled syrup in a shallow dish. Dip biscuit slices into syrup mixture. Arrange in 4 x 1-cup serving glasses. Top with cream cheese mixture, then the berries. Chill for 15 minutes before serving.

TRIFLE TIPS & TRICKS + MAKE AHEAD All of these trifles can be made up to 2 hours ahead.

+ TRY IT Use a variety of cakes and biscuits to create the crumb layer. + SERVE IT For an on-trend look, use a variety of vintage serving glasses.

22 recipes+

NOVEMBER 2017


family sweets

MAKE AHEAD

PHOTOGRAPHY DAVID HAHN, RODNEY MACUJA & ROB SHAW

You can make toffee (Step 1) up to a day ahead. Store in an airtight container in a cool, dark place

Salted Caramel Banoffee Trifles SERVES 4 PREP 20 minutes + 30 minutes to stand + 15 minutes to chill COOK 10 minutes COST $3.40 a serve 1 cup caster sugar ¼ cup water 140g plain sweet biscuits, broken 50g butter, melted 200g caramel Top’n’Fill ½ teaspoon sea salt flakes 2 bananas, sliced ½ cup thickened cream, whipped 2 tablespoons grated dark chocolate

1 Line an oven tray with baking paper. To make toffee, place sugar and the water in a small saucepan; cook and stir over low heat for 3 minutes or until sugar dissolves. Increase heat. Bring to the boil. Reduce heat; simmer for 5 minutes or until a rich caramel colour. Remove from heat. Allow bubbles to subside. Pour caramel onto prepared tray. Set aside for 30 minutes to set. Break into pieces.

small microwave-safe bowl. Microwave on High (100%) in 20-second bursts, stirring between each, until runny.

3 Spoon half of the biscuit crumb mixture into 4 x 1½-cup serving glasses. Top with half the salted caramel mixture, then half the banana and half the cream. Repeat layers; chill for 15 minutes. 4 Serve the trifles topped toffee pieces

2 Meanwhile, place biscuit pieces in a

and grated chocolate.

food processor; process until finely crushed. Add butter; pulse until just combined. Place caramel and salt in a

NOVEMBER 2017

recipes+ 23


Salted Peanut Butter Trifles SERVES 6 PREP 20 minutes + 30 minutes to stand COOK 10 minutes 1 cup salted peanuts 1 cup caster sugar ¼ cup water 250g cream cheese, at room temperature ½ cup icing sugar 1 cup crunchy peanut butter ½ cup thickened cream, whipped ½ x 300g store-bought mud cake, icing layer removed, cake broken into small pieces 1 cup chocolate sauce 100g pretzels, broken

BUDGET WINNER

$2.80 A SERVE

MAKE AHEAD You can make peanut brittle (Step 1) up to a day ahead. Store in an airtight container in a cool, dark place 24 recipes+

NOVEMBER 2017

1 Line an oven tray with baking paper. To make peanut brittle, spread peanuts over prepared tray. Place caster sugar and the water in a small saucepan; cook and stir over low heat for 3 minutes or until sugar dissolves. Increase heat. Bring to the boil. Reduce heat; simmer for 5 minutes or until a rich caramel in colour. Remove from heat. Allow bubbles to subside. Pour caramel over peanuts. Set aside for 30 minutes to set. Break into pieces.

2 Using an electric mixer, beat cream cheese and icing sugar in a large bowl until smooth. Add the peanut butter; beat until just combined. Fold through the whipped cream.

3 Place the mud cake in the base of 6 x 1½-cup serving glasses. Top with peanut cream mixture, then chocolate sauce. Serve sprinkled with pretzels and peanut brittle.


family sweets

Passionfruit & Mango Trifles

1 Fold the whipped cream and custard together in a large bowl.

SERVES 4 PREP 10 minutes + 15 minutes to chill COST $3.10 a serve

2 Spoon half the custard mixture into

300ml thickened cream, whipped 250ml thick vanilla custard 125g white chocolate macadamia biscuits, broken 425g can mango slices in syrup, drained, thinly sliced 1 passionfruit, pulp removed

4 x 1-cup serving glasses. Top with half the biscuit pieces, then half the mango slices. Repeat layers.

3 Top with passionfruit pulp. Chill for 15 minutes before serving.

IN SEASON You can replace canned mango with 1 fresh mango

NOVEMBER 2017

recipes+ 25


Planning an afternoon tea party? With our selecton of bakes, you’ll be able to sit back and relax with your friends

BUDGET WINNER

$1.95 A SERVE

CAKE TIPS & TRICKS + MAKE AHEAD All cakes can be made a day ahead. Store in an airtight container in the fridge. + REDUCE IT Remember that if you have a fan-forced oven you need to reduce the conventional oven temperature by 20ºC. + COOL IT Always cool cakes completely before cutting and icing.

HEALTH BITE This cake is suitable for people who have an egg allergy 26 recipes+

NOVEMBER 2017


family baking Chocolate & Cherry Loaf SERVES 12 PREP 25 minutes + 15 minutes to chill + cooling COOK 45 minutes 3 cups plain flour ½ cup cocoa powder 2 teaspoons bicarbonate of soda 1 teaspoon table salt 2 cups caster sugar 2 cups cold water ⅔ cup vegetable or sunflower oil 2 tablespoons white vinegar 2 teaspoons vanilla essence 1 cup cream, at room temperature 200g dark eating chocolate, finely chopped 1 quantity Cherry Cream (recipe, below) 100g cherries, to serve (optional)

1 Preheat oven to 180ºC/160ºC fan-forced. Grease and line two 21cm x 11cm (base measurement) loaf pans with baking paper, extending paper at long sides for handles. 2 Sift flour, cocoa powder, bicarbonate of soda and salt into a large bowl. Stir in sugar. Make a well at centre. Whisk the water, oil, vinegar and essence in a jug. Add to flour mixture; mix well. Spoon into prepared pans; level surfaces. Bake for 45 minutes or until a skewer inserted at centres comes out clean. Cool in pans.

3 Meanwhile, to make ganache, combine the cream and chocolate in a large microwave-safe jug. Microwave on High (100%) in 30-second bursts, stirring between each, until smooth. Chill, stirring occasionally, for 15 minutes or until cold.

4 Place one cake on a serving platter, Top with Cherry Cream, then remaining cake. Spread ganache over the top. Serve with cherries (if using).

Cherry Cream PHOTOGRAPHY ROB SHAW

MAKES 1 quantity PREP 5 minutes 300ml cream 1 tablespoon icing sugar 400g can black stoneless cherries, drained, chopped

Cinnamon Pecan Tea Cake SERVES 12 PREP 30 minutes + cooling COOK 1 hour COST $2.05 serve 185g butter, at room temperature 1½ cups caster sugar 3 eggs, at room temperature 3 cups plain flour 1½ teaspoons baking powder 1½ teaspoons bicarbonate of soda 1½ cups sour cream, at room temperature ½ cup raw sugar ½ cup finely chopped toasted pecans, plus ½ cup extra, to serve 2 teaspoons ground cinnamon 2 teaspoons vanilla essence 1 quantity Caramel Sauce (recipe, right)

1 Preheat oven to 180ºC/160ºC fan-forced. Grease a 12-cup bundt pan. Using an electric mixer, beat butter and caster sugar in a large bowl until pale and creamy. Add eggs, one by one, beating until combined.

2 Fold in the flour, baking powder and Using an electric mixer, beat cream and icing sugar in a large bowl until soft peaks form. Fold cherries through.

bicarbonate of soda, alternately with sour cream until well combined.

3 Combine raw sugar, pecans, cinnamon and essence in a bowl. Sprinkle a third of the pecan mixture over base of prepared pan. Spoon over a third of the cake batter; level surface. Repeat layers twice more. Bake for 1 hour or until a skewer inserted at centre comes out clean. Stand cake in pan for 5 minutes, then turn out onto a wire rack to cool completely. 4 Pour Caramel Sauce over cooled cake. Serve sprinkled with extra pecans.

Caramel Sauce MAKES 1 quantity PREP 5 minutes COOK 10 minutes 1 cup firmly packed brown sugar 90g butter, chopped ½ cup cream 2 teaspoons vanilla essence Combine sugar, butter, cream and essence in a medium heavy-based saucepan; cook and stir over low heat for 3 minutes or until sugar dissolves. Increase heat. Bring to the boil. Reduce heat; simmer for 3 minutes or until sauce thickens slightly.

NOVEMBER 2017

recipes+ 27


family baking

Mango & Blueberry Upside-down Cake SERVES 12 PREP 30 minutes COOK 1 hour 30 minutes COST $2.35 a serve

Coconut & Raspberry Buttercream Cake SERVES 12 PREP 30 minutes + cooling COOK 1 hour 50 minutes COST $2 a serve 250g butter, at room temperature 2 cups caster sugar 4 eggs, at room temperature 1 teaspoon vanilla essence 1 teaspoon coconut essence 3 cups plain flour 3 teaspoons baking powder 1 cup coconut milk 1 quantity Coconut Buttercream (recipe, right) 50g raspberries, crushed, plus 50g extra, to serve 1½ cups shredded coconut, toasted Coconut flakes, to serve

50 minutes or until a skewer inserted at centre comes out clean. Stand cake in pan for 5 minutes, then transfer to a wire rack to cool completely.

3 Spoon a quarter of the Coconut Buttercream into a separate bowl; fold through crushed raspberries. Using a large serrated knife, cut cake in half horizontally. Place one piece of cake on a serving platter. Top with raspberry buttercream mixture. Top with remaining cake. Spread remaining Coconut Buttercream over cake to cover. Press shredded coconut around edge of cake. Serve topped with coconut flakes and the extra raspberries.

Coconut Buttercream MAKES 1 quantity PREP 5 minutes

60g butter, at room temperature, plus 300g extra ¼ cup firmly packed brown sugar 2 mangoes, thinly sliced 125g blueberries ¾ cup caster sugar 2 eggs, at room temperature 2 teaspoons vanilla essence 2 cups plain flour 1 teaspoon baking powder ¾ teaspoon table salt

1 Preheat oven to 180ºC/160ºC fan-forced. Grease and line the side and base of a 22cm (base measurement) round cake pan with baking paper. 2 Combine the butter and brown sugar in a small saucepan; cook and stir over low heat for 2 minutes or until sugar dissolves. Pour into base of prepared pan; tilt to cover base evenly. Arrange mango evenly over the top. Fill any gaps between mango with blueberries.

1 Preheat oven to 160ºC/140ºC fan-forced. Grease and line base and side of a 20cm (base measurement) round cake pan with baking paper. Using an electric mixer, beat butter and sugar in a large bowl until pale and creamy. Add eggs, one by one, beating until combined. Beat in essences.

2 Fold in flour and baking powder, alternately with coconut milk. Pour into prepared pan; level surface. Bake for 1 hour

28 recipes+

NOVEMBER 2017

250g butter, at room temperature 3 cups icing sugar, sifted 1 tablespoon milk 1 teaspoon coconut essence ½ cup desiccated coconut Using an electric mixer, beat butter in a large bowl until as pale as possible. Gradually add icing sugar, beating until light and fluffy. Beat in milk and essence. Fold in coconut.

3 Using an electric mixer, beat extra butter and caster sugar in a large bowl until pale and creamy. Add eggs, one by one, beating until combined. Beat in essence. Fold in flour, baking powder and salt. Carefully spoon batter over fruit in prepared pan; level surface. Bake for 1 hour 25 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes, then turn upside down onto a serving plate to serve.


Forget flavourless diet food and instead eat a variety of delicious p healthyy meals with our wholesome low-calorie recipes.

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cook the cover

Our mouth-watering mini quiches are ideal as a snack, lunch-box treat or finger food at your next party

Bacon & Egg Bread Quiches SERVES 6 (Makes 12) PREP 20 minutes COOK 20 minutes COST $2.55 a serve 12 slices white bread Cooking oil spray 2 teaspoons vegetable or olive oil 1 onion, finely chopped 150g diced bacon, chopped 125g can corn kernels, drained 4 eggs, at room temperature 1 cup cream ⅔ cup grated pizza cheese 1 tablespoon finely chopped flat-leaf parsley

2 Meanwhile, heat oil in a large frying pan over moderate heat. Add onion; cook and stir for 2 minutes or until soft. Add bacon; cook and stir for 3 minutes or until browned. Add corn; cook and stir for a further 3 minutes or until the corn is golden brown.

3 Spoon bacon mixture into bread shells. Whisk eggs and cream in a jug. Pour over bacon mixture. Top with cheese. Bake for 15 minutes or until just set at centres. Stand in tray for 5 minutes, then transfer to a wire rack. Serve sprinkled with parsley.

1 Preheat oven to 180ºC/160ºC fan-forced.

TOP TIPS

Grease a 12-hole (⅓-cup) muffin tray. Using a rolling pin, roll bread to flatten. Trim crusts. Using a 12cm round cookie cutter, cut a disc from each slice of bread. Press a bread disc into each prepared hole; pinch edges together slightly to create a four-leaf clover shape (see right). Spray bread with oil. Bake for 5 minutes or until lightly toasted.

This recipe is best made with fresh bread, as it’s easier to roll out. Process the leftover bread crusts to make breadcrumbs

AS SEEN ON OUR COVER!

30 recipes+

NOVEMBER 2017

+ SPINACH & EGG BREAD QUICHES Omit bacon and corn. Thaw a 250g packet chopped frozen spinach. Using hands, squeeze out any excess liquid. Combine spinach and 100g smooth ricotta in a bowl. Spoon into bread cases. Continue recipe as in step 3.

+ ASPARAGUS BREAD QUICHES Omit corn. Add ½ bunch thinly sliced asparagus spears to bacon in step 2.

+ SUN-DRIED TOMATO & SALAMI BREAD QUICHES Omit bacon and corn. Use 80g finely chopped salami and ½ cup finely chopped sun-dried tomatoes instead. Reduce cooking time in step 2 to 2 minutes.

Pinch edges of bread rounds to make four-leaf clover shapes.

RECIPE AMANDA LENNON PHOTOGRAPHY ROB SHAW STYLING JANE COLLINS FOOD PREPARATION REBECCA CLANCY

Make a crust

TRY THESE TOO…


PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP

YOUR NOVEMBER meal planner WEEK

1

WEEK

2

PU SH LL OP OU PI T & NG KE EP

24 EASY

family recipes for every day of the week

WEEK 1 CREAMY FISH CURRY WITH TOMATO PAGE 33

WEEK 2 WEEK

3

WEEK

4

BAKED SALAMI & TOMATO RISOTTO PAGE 39

WEEK 3 ZUCCHINI & QUINOA SLICE PAGE 45

WEEK 4 JAPANESE PANCAKE WITH FRIED NOODLES PAGE 51

Find us on Facebook facebook.com/recipesplusmag NOVEMBER 2017

recipes+ 31


HALLOUMI so many ways to cook it


weekday cooking weekday cooking weekday cooking weekday cooking

BUDGET MEAL

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

PLANNER WEEK 1

MONDAY ...........................................$14.00 Creamy Fish Curry with Tomato TUESDAY .......................................... $13.60 Leek Pie with Fetta Salad WEDNESDAY.................................. $13.80 Beef & Mushroom Omelette THURSDAY ........................................$14.00 Chicken Laksa

All recipes in this week’s planner are on the table in 30 minutes or less, feature nutrition counts and cost from just $3.40 a serve

FRIDAY ..................................................$14.00 Crispy Fish Finger Wraps ★★★★★★★★★★★★★★★★

TOTAL

$69.40

★★★★★★★★★★★★★★★★ SAVING YOU MONEY @ THE CHECKOUT

MONDAY Creamy Fish Curry with Tomato SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 1970kJ; 27g fat (10g sat); 16g protein; 41g carbohydrate; 7g fibre a serve COST $3.50 a serve 400g firm white boneless fish fillets 1 teaspoon ground turmeric ½ teaspoon salt 1 tablespoon vegetable or peanut oil 1 onion, thinly sliced 2 cloves garlic, crushed ½ cup Korma curry paste 2 tomatoes, chopped 400ml light coconut milk ½ cup water 3 cups cooked long-grain white rice Coriander sprigs and lime cheeks, to serve (optional)

1 Place fish in a shallow bowl; sprinkle over combined turmeric and salt. Turn to coat.

2 Heat oil in a large saucepan over moderate heat. Cook and stir onion for 2 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Add korma paste and tomato; cook and stir for 2 minutes or until tomato is very soft. Add coconut milk and the water. Bring to a simmer.

3 Add fish; simmer, covered, for 5 minutes or until fish is cooked (flakes easily when tested with a fork). Serve curry with rice, coriander and lime cheeks (if using).

BUDGET TIP Omit fish. Use chicken thigh fillets instead NOVEMBER 2017

recipes+ 33


TUESDAY

WEDNESDAY

Leek Pie with Fetta Salad

Beef & Mushroom Omelette

SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION 2450kJ; 27g fat (14g sat); 17g protein; 41g carbohydrate; 9g fibre a serve COST $3.40 a serve

SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 2110kJ; 28g fat (11g sat); 18g protein; 39g carbohydrate; 8g fibre a serve COST $3.45 a serve

80g butter 1 leek, pale section only, chopped 2 cloves garlic, sliced ½ cup reduced-fat thickened cream 1 sheet reduced-fat frozen puff pastry, thawed 150g reduced-fat fetta, crumbled ½ red onion, thinly sliced ¼ cup oregano leaves 2 teaspoons vegetable or olive oil 2 teaspoons finely grated lemon zest

2 tablespoons peanut or vegetable oil 400g beef rump steak, thinly sliced 250g mixed mushrooms, thickly sliced 4 green onions, thinly sliced 2 cloves garlic, crushed 2 tablespoons oyster sauce 8 eggs, at room temperature 2 teaspoons soy sauce 2 tablespoons water 50g baby spinach leaves

1 Melt butter in a saucepan over moderate heat. Cook and stir leek for 3 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Add cream; heat for 2 minutes or until simmering. Cool slightly. 34 recipes+

NOVEMBER 2017

2 Meanwhile, preheat oven to 200ºC/180ºC fan-forced. Line an oven tray with baking paper. Cut pastry in half; join short ends together to form a rectangle. Place on prepared tray; score pastry, 1cm from edge, to form a border.

3 Spread cooled leek mixture over pastry, within border. Bake for 10 minutes or until pastry is puffed and golden. Combine fetta, onion, oregano and oil in a bowl. Serve pie topped with fetta salad and zest.

1 Heat a wok or large frying pan over high heat. Add 2 teaspoons of the oil; swirl to coat surface. Stir-fry beef, in batches, for 2 minutes or until browned. Transfer to a heatproof plate. 2 Add 2 teaspoons of remaining oil to wok; stir-fry mushroom for 2 minutes

or until browned. Add the onion and garlic, stir-fry for 30 seconds or until fragrant. Return beef to wok. Add oyster sauce; stir-fry for 1 minute. Transfer to a heatproof bowl. Wipe wok clean.

3 Whisk eggs, soy sauce and the water in a large jug. For each omelette, heat 1 teaspoon of remaining oil in wok over high heat. Pour in a quarter of the egg mixture, tilting wok to make a 20cm omelette; cook for 1 minute or until set. Slide onto a serving plate. Repeat to make 4 omelettes in total. Top each omelette with a quarter of the beef mixture and a quarter of the spinach. Fold omelette to enclose filling.


weekday cooking

PHOTOGRAPHY MARK CHEW, DAVID HAHN, WILLIAM MEPPEM & JAMES MOFFATT

THURSDAY

FRIDAY

Chicken Laksa

Crispy Fish Finger Wraps

SERVES 4 PREP 10 minutes COOK 5 minutes NUTRITION 2110kJ; 29g fat (14g sat); 16g protein; 48g carbohydrate; 8g fibre a serve COST $3.50 a serve

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2010kJ; 22g fat (10g sat); 16g protein; 43g carbohydrate; 7g fibre a serve COST $3.50 a serve

200g dried rice stick noodles 2 teaspoons vegetable or peanut oil ½ cup laksa paste 2 cloves garlic, crushed 2 x 400ml cans light coconut milk 3 cups boiling water 2 large salt-reduced chicken stock cubes 300g chicken breast fillets, sliced thinly 1 bunch buk choy, leaves separated, roughly chopped 200g snow peas, trimmed, sliced lengthways 1 tablespoon fish sauce 1 cup bean sprouts, trimmed 4 green onions, sliced diagonally ¼ cup mint leaves ¼ cup Thai basil leaves 1 fresh long red chilli, thinly sliced (optional)

1 Place noodles in a large heatproof bowl. Cover with boiling water; stand for 5 minutes. Stir with a fork to separate strands. Drain. 2 Meanwhile, heat a wok over high heat. Add oil; swirl to coat surface. Stir-fry laksa paste and garlic for 30 seconds or until fragrant. Add coconut milk, the water and crumbled stock cubes. Bring to a simmer. Add chicken, buk choy and snow peas to soup. Simmer, stirring occasionally, for 3 minutes or until chicken is cooked. Remove from heat; stir through fish sauce.

3 Place noodles in serving bowls; ladle soup over. Top with bean sprouts, green onion, mint and basil. Serve with chilli (if using).

3 tomatoes, cut into thin wedges 1 Lebanese cucumber, halved lengthwise, sliced ¼ cup coriander leaves 2 tablespoons lemon juice ½ cup packaged dried breadcrumbs 40g sachet fajita spice mix 400g firm white boneless fish fillets, cut into strips 1 tablespoon vegetable or peanut oil 8 light flour tortillas, heated ½ cup extra-light sour cream

1 Place tomato, cucumber, coriander and juice in a bowl; toss to combine. 2 Combine breadcrumbs and fajita mix in a plastic food storage bag. Add fish strips. Seal; shake to coat. Heat the oil in a

large frying pan over moderate heat. Cook fish, in batches, for 5 minutes or until golden brown and cooked (fish flakes easily when tested with a fork). Drain on paper towel.

3 Top each tortilla with tomato mixture, fish and a dollop of sour cream.

SHOPPING LIST REMINDER Pearl River Bridge Superior Light Soy Sauce

NOVEMBER 2017

recipes+ 35


weekend cooking

Fit for royalty Named in honour of Queen Victoria, this dessert has stood the test of time

Queen of Puddings SERVES 6 PREP 15 minutes + 10 minutes to stand COOK 45 minutes NUTRITION 1546kJ; 17g fat (8g sat); 6g protein; 43g carbohydrate; 2g fibre a serve COST $2.45 a serve 2 cups soft fresh breadcrumbs 1 tablespoon caster sugar, plus ¾ cup extra 1 teaspoon vanilla essence 2 teaspoons finely grated lemon zest 2½ cups skim milk 60g butter 4 eggs, separated ¼ cup raspberry jam, warmed

36 recipes+

NOVEMBER 2017

1 Preheat oven to 180ºC/160ºC fan-forced. Grease 6 x ¾-cup ovenproof ramekins; place on an oven tray.

ramekins. Bake for 30 minutes. Carefully spread jam over top of hot puddings.

4 Using an electric mixer, beat egg whites 2 Combine the breadcrumbs, sugar, essence and zest in a large heatproof bowl. Heat the milk and butter in a saucepan over moderate heat for 3 minutes or until almost boiling; pour over bread mixture. Stand for 10 minutes. Stir in egg yolks.

3 Divide the pudding mixture evenly among the prepared

in a large, dry, clean bowl until soft peaks form. Gradually add extra sugar, beating until thick and glossy and sugar dissolves. Spoon meringue over puddings; bake for a further 10 minutes or until lightly golden.


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weekday cooking

BUDGET MEAL

PLANNER WEEK 2

All recipes in this week’s planner are on the table in 30 minutes or less, feature nutrition counts and cost from just $3.45 a serve

MONDAY

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

MONDAY ...........................................$14.00 Baked Salami & Tomato Risotto TUESDAY ..........................................$14.00 Vietnamese Beef Salad WEDNESDAY.................................. $13.80 Salmon Rissoles THURSDAY ........................................ $13.80 Teriyaki Vegetable Omelettes FRIDAY ..................................................$14.00 Pork Campagnola

Baked Salami & Tomato Risotto

★★★★★★★★★★★★★★★★

TOTAL

$69.60

★★★★★★★★★★★★★★★★ SAVING YOU MONEY @ THE CHECKOUT

SERVES 4 PREP 5 minutes COOK 25 minutes NUTRITION 2231kJ; 25g fat (12g sat); 47g carbohydrate; 15g protein; 8g fibre a serve COST $3.50 a serve 2 teaspoons vegetable or olive oil 100g sliced salami, chopped 1 onion, finely chopped 2 cloves garlic, crushed 1 cup arborio rice 400g can diced tomatoes 2 cups boiling water 1 large chicken stock cube 250g cherry tomatoes, halved ⅓ cup pitted black olives ⅓ cup freshly grated parmesan 2 tablespoons chopped flat-leaf parsley

1 Preheat oven to 200ºC/ 180ºC fan-forced. Heat oil in a large flameproof ovenproof baking dish. Cook and stir salami, onion and garlic for 2 minutes or until onion is soft. 2 Add rice; cook and stir for 2 minutes or until well coated. Add canned tomatoes, the water, crumbled stock cube and cherry tomatoes. Bring to the boil. Cover tightly with foil; bake for 20 minutes or until rice is tender.

BUDGET TIP Omit olives. Use 100g diced bacon instead of salami

3 Stir in olives, cheese and parsley.

NOVEMBER 2017

recipes+ 39


TUESDAY

WEDNESDAY

Vietnamese Beef Salad

Salmon Rissoles

SERVES 4 PREP 15 minutes + standing COOK 5 minutes NUTRITION 1371kJ; 21g fat (12g sat); 34g carbohydrate; 15g protein; 8g fibre a serve COST $3.50 a serve

SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 2011kJ; 25g fat (12g sat); 47g carbohydrate; 15g protein; 8g fibre a serve COST $3.45 a serve

4 cloves garlic, crushed 2 teaspoons fish sauce 400g beef rump steak, thinly sliced 1 butter lettuce, leaves torn 250g cherry tomatoes, halved 1 Lebanese cucumber, chopped 1 red onion, thinly sliced ½ cup mint leaves 1 tablespoon vegetable or peanut oil, plus 1 tablespoon extra 1 tablespoon white wine vinegar ¼ cup roasted salted peanuts, chopped

1 Combine garlic and fish sauce in a large glass bowl. Add beef; toss to combine. Set aside for 5 minutes to marinate. 40 recipes+

NOVEMBER 2017

2 Meanwhile, combine the lettuce, tomato, cucumber, onion, mint, oil and vinegar in a bowl. Divide among the serving plates.

3 Heat a wok or large frying pan over high heat. Add extra oil; swirl to coat surface; stir-fry beef, in batches, for 2 minutes or until cooked. Top salad on plates with beef. Serve sprinkled with peanuts.

BUDGET TIP

3 cups store-bought frozen mashed potato, thawed 415g can pink salmon, drained, flaked 1 cup soft fresh breadcrumbs 2 green onions, chopped Grated zest and juice of 1 lemon 1 egg, at room temperature ½ cup plain flour ¼ cup vegetable or sunflower oil ½ cup tartare sauce, to serve Mixed salad leaves, to serve

1 Combine mashed potato, salmon, breadcrumbs, onion, zest, juice and egg in a large bowl. Shape into 8 oval patties.

2 Place flour in a shallow dish. Omit beef. Dust patties in flour to lightly Use chicken coat, shake off any excess. Heat breast instead oil in a large frying pan over

high heat. Cook patties, in batches, for 2 minutes each side or until golden brown. Drain on paper towel.

3 Serve rissoles with tartare sauce and salad leaves.

BUDGET TIP Instead of store-bought mashed potato, make your own using 3 large all-rounder potatoes (such as desiree)


weekday cooking

PHOTOGRAPHY DAVID HAHN, CATH MUSCAT & BRETT STEVENS

THURSDAY

FRIDAY

Teriyaki Vegetable Omelettes

Pork Campagnola

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2231kJ; 25g fat (12g sat); 47g carbohydrate; 15g protein; 8g fibre a serve COST $3.45 a serve

SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 2131kJ; 23g fat (11g sat); 41g carbohydrate; 15g protein; 7g fibre a serve COST $3.50 a serve

1 tablespoon vegetable or peanut oil, plus 1 tablespoon extra 1 bunch baby choy sum, coarsely chopped 410g can baby corn spears, drained, halved lengthwise 100g snow peas, sliced lengthwise 2 green onions, sliced 1 clove garlic, crushed 8 eggs, at room temperature 2 tablespoons water 1 cup bean sprouts â…“ cup teriyaki sauce

½ cup plain flour 1 tablespoon smoked paprika 400g pork sizzle steaks 2 tablespoons light olive oil 2 tomatoes, sliced 375g jar tomato passata (Italian cooking sauce) 1 cup reduced-fat grated tasty cheese Mixed green salad, to serve

Transfer to a heatproof bowl. Wipe wok clean.

2 Whisk eggs and the water in a jug. For each omelette, heat 1 teaspoon of the extra oil in wok over high heat. Pour in a quarter of the egg mixture, tilting to make a 20cm omelette; cook for 1 minute or until just set. Slide onto a serving plate. Repeat with remaining extra oil and egg mixture to make 4 omelettes in total.

1 Combine flour and paprika in a shallow dish. Dust the pork in flour mixture, shaking off any excess.

3 Top each omelette with 1 Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Stir-fry the choy sum, corn and snow peas for 2 minutes or until choy sum wilts. Add the onion and garlic; stir-fry for 30 seconds or until fragrant.

a quarter of the choy sum mixture. Top with bean sprouts, then drizzle with teriyaki sauce. To serve, fold omelette to enclose the filling.

3 Preheat an oven-grill to high. Top pork with tomato slices. Drizzle with passata; sprinkle with cheese. Grill for 4 minutes or until golden brown. 4 Serve with salad.

SHOPPING LIST REMINDER

2 Heat oil in a large ovenproof frying pan over high heat. Cook pork for 1 minute each side or until browned.

Real Foods Original Corn Thins

NOVEMBER 2017

recipes+ 41


weekend cooking

Italian fave

If friends are dropping by, have a go at making your own focaccia

Char-grilled Vegetable & Parmesan Focaccia SERVES 6 PREP 30 minutes + 1 hour to prove COOK 15 minutes NUTRITION 1981kJ; 21g fat (10g sat); 48g carbohydrate; 12g protein; 8g fibre a serve COST $3.50 a serve 2 cups plain flour 1 sachet (7g) dry yeast 1 teaspoon white sugar 1 cup warm water 2 teaspoons light olive oil, plus 1 tablespoon extra 1 cup freshly grated parmesan 400g jar mixed char-grilled vegetables 1 cup chopped flat-leaf parsley 1 cup slivered almonds, toasted

1 Combine flour, yeast and sugar in a large bowl. Make a well at centre. Combine the water and oil in a jug. Add water mixture to flour mixture; mix well. Turn dough out onto a lightly floured work surface; knead briefly. Place dough in a lightly oiled bowl. Cover with plastic food wrap; stand in a warm, draught-free area for 1 hour or until doubled in size. 2 Preheat oven to 220ยบC/200ยบC fan-forced. Line 2 oven trays with baking paper. Divide dough into 2 equal portions. Roll each dough portion out to a 30cm x 20cm rectangle. Scatter parmesan over one side of each dough rectangle. Top with char-grilled vegetables, parsley and almonds. Fold dough over to enclose the filling; press edges to seal.

3 Place focaccia on prepared trays. Brush tops with extra oil. Using a sharp knife, cut slits into top of each focaccia, about 2cm apart. Bake for 15 minutes or until focaccia is golden brown.

42 recipes+

NOVEMBER 2017


Chocolate Gingerbread Men EDITORIAL Editor Amanda Kelly-Lennon alennon@bauer-media.com.au Chief Sub-Editor Lyn Justice Senior Designer Meng Koach Recipe Coordinator Rebecca Balkin Coordinator Gemma Harland Pre-Press Scott Hassan READER INQUIRIES Level 1, 54 Park Street, Sydney, NSW 2000 Phone (02) 8622 9266 recipesplus@bauer-media.com.au ADVERTISING Brand Manager Isabella Severino (02) 8116 9389 NSW Head of Direct Sales Brigitte Guerin (02) 9282 8249 Vic Head of Direct Sales Christine Lester (03) 9823 6382 Qld Head of Sales Judy Taylor (07) 3101 6636 SA Sales Manager Ben Wiles (03) 9823 6387 WA Sales Manager Nicky Simpson 0414 298 725 PRODUCTION INQUIRIES production@recipesplus.com.au BAUER MEDIA Chief Executive Officer Paul Dykzeul Publisher Jo Runciman Marketing/Associate Publisher Sally Eagle Director of Sales Paul Gardiner Sales Director, Vic, SA, WA Jaclyn Clements Director of Brands Jane Serember Commercial Manager Lucille Charles Syndication Inquiries syndications@bauer-media.com.au Published by Bauer Media Limited (ACN 053 273 546), part of the Bauer Media Group, 54-58 Park Street, Sydney NSW 2000. The trademark is the property of Bauer Consumer Media Limited and is used under licence. © 2017. All rights reserved. National distribution by Gordon and Gotch Australia Pty Ltd., 1300 650 666.

DECEMBER JOLLY CHRISTMAS FOOD TO SHARE ON SALE NOVEMBER 27 Ho, ho, ho!

• Festive brunch • Christmas on a budget • Celebrate Aussie style • Party food Privacy notice: This issue of magazine is published by Bauer Media Pty Ltd (Bauer). Bauer may use and disclose your information in accordance with our Privacy Policy, including to provide you with your requested products or services and to keep you informed of other Bauer publications, products, services and events. Our Privacy Policy is located at www.bauer-media.com.au/privacy/ It also sets out how you can access or correct your personal information and lodge a complaint. Bauer may disclose your personal information offshore to its owners, joint venture partners, service providers and agents located throughout the world, including in New Zealand, USA, the Philippines and the European Union. In addition, this issue may contain Reader Offers, being offers, competitions or surveys. Reader Offers may require you to provide personal information to enter or to take part. Personal information collected for Reader Offers may be disclosed by us to service providers assisting Bauer in the conduct of the Reader Offer and to other organisations providing special prizes or offers that are part of the Reader Offer. An opt-out choice is provided with a Reader Offer. Unless you exercise that opt-out choice, personal information collected for Reader Offers may also be disclosed by us to other organisations for use by them to inform you about other products, services or events or to give to other organisations that may use this information for this purpose. If you require further information, please contact Bauer’s Privacy Officer either by email at privacyofficer@bauer-media.com.au or mail at Privacy Officer Bauer Media Pty Ltd, 54 Park Street, Sydney NSW 2000.

NOVEMBER 2017

recipes+ 43


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weekday cooking

BUDGET MEAL

PLANNER WEEK 3

All recipes in this week’s planner are on the table in 30 minutes or less, feature nutrition counts and cost from just $3.40 a serve

MONDAY Zucchini & Quinoa Slice SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION 1988kJ; 23g fat (11g sat); 24g carbohydrate; 16g protein; 9g fibre a serve COST $3.45 a serve + LEFTOVERS Use as a lunchbox filler.

2 Whisk eggs, flour and milk in a large bowl. Add the zucchini, cheese, quinoa, tomato and parsley; stir to combine. Pour into prepared dish; level surface. Bake for 20 minutes or until just set at centre.

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

MONDAY ........................................... $13.80 Zucchini & Quinoa Slice TUESDAY .......................................... $13.80 Tuna & Bacon Crunch Salad WEDNESDAY..................................$14.00 Chipotle Chicken with Mango THURSDAY ........................................ $13.60 White Bean & Vegetable Salad FRIDAY .................................................. $13.60 Chilli Tuna Spaghetti ★★★★★★★★★★★★★★★★

TOTAL

$68.80

★★★★★★★★★★★★★★★★ SAVING YOU MONEY @ THE CHECKOUT

3 Cut into squares. Serve slice with salad vegetables.

5 eggs, at room temperature ½ cup self-raising flour 1 cup skim milk 3 zucchini, grated 1 cup reduced-fat grated tasty cheese ⅓ cup quinoa, rinsed ¼ cup finely chopped semi-dried tomatoes ¼ cup chopped flat-leaf parsley Mixed salad vegetables, to serve

1 Preheat oven to 220ºC/200ºC fan-forced. Grease and line a 26cm x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

NOVEMBER 2017

recipes+ 45


TUESDAY

WEDNESDAY

Tuna & Bacon Crunch Salad

Chipotle Chicken with Mango

SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 2345kJ; 29g fat (11g sat); 45g carbohydrate; 16g protein; 9g fibre a serve COST $3.45 a serve

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2011kJ; 29g fat (12g sat); 43g carbohydrate; 15g protein; 8g fibre a serve COST $3.50 a serve

300g sourdough bread, torn into small pieces 2 tablespoons vegetable or olive oil 2 rashers bacon, rind removed ½ iceberg lettuce, cut into wedges 425g can tuna in springwater, drained, flaked 250g cherry tomatoes, halved ½ avocado, sliced 50g reduced-fat fetta, crumbled ¼ cup flat-leaf parsley leaves ⅔ cup buttermilk 1 clove garlic, crushed 1 teaspoon Worcestershire sauce

2 teaspoons vegetable or olive oil 1 onion, finely chopped 2 cloves garlic, crushed 35g sachet chipotle seasoning mix 425g can baked beans in barbecue sauce 2 cups shredded cooked chicken 1 mango, chopped 1 avocado, chopped ½ cup coriander leaves ½ red onion, thinly sliced 1 tablespoon lime juice, plus extra lime halves, to serve 1 fresh long red chilli, sliced (optional) 8 large tortillas, heated ½ cup extra-light sour cream, to serve (optional)

1 Preheat oven to 180ºC/160ºC fan-forced. Place bread pieces on an oven tray. Drizzle with oil; toss to combine. Push bread to one side of tray; spread bacon on other side. Bake for 10 minutes 46 recipes+

NOVEMBER 2017

or until bread is golden brown and bacon is crisp.

2 Arrange lettuce wedges on a large serving platter. Top with bread, bacon, tuna, tomato, avocado, fetta and parsley.

3 Whisk buttermilk, garlic and Worcestershire sauce in a jug. Drizzle half of the dressing over salad. Serve salad with remaining dressing.

LEFTOVERS Store lettuce in a plastic food storage bag in the fridge for up to 3 days

1 Heat oil in a large saucepan over moderate heat. Cook and stir onion and garlic for 3 minutes or until soft. Add seasoning mix; cook and stir for 30 seconds or until fragrant. Reduce heat. Add the baked beans and chicken; cook and stir for 2 minutes or until heated. 2 Meanwhile, combine the mango, avocado, coriander, red onion, juice and chilli (if using) in a bowl.

3 Divide chicken mixture between tortillas. Top with mango mixture. Serve with sour cream and lime halves.


weekday cooking

PHOTOGRAPHY ANDREW LEHMANN, ROB SHAW & JOHN PAUL URIZAR

THURSDAY

FRIDAY

White Bean & Vegetable Salad

Chilli Tuna Spaghetti

SERVES 4 PREP 15 minutes COOK 5 minutes NUTRITION 1998kJ; 27g fat (10g sat); 31g carbohydrate; 16g protein; 9g fibre a serve COST $3.40 a serve

SERVES 4 PREP 5 minutes COOK 15 minutes NUTRITION 2098kJ; 29g fat (12g sat); 45g carbohydrate; 16g protein; 7g fibre a serve COST $3.40 a serve

1 large zucchini, sliced lengthwise 1 small eggplant, sliced lengthwise 1 red capsicum, thickly sliced 2 cured chorizo sausages, sliced Cooking oil spray 400g can cannellini beans, rinsed 2 celery stalks, thinly sliced 150g rocket salad mix 2 tablespoons light olive oil 1 tablespoon red wine vinegar 1 teaspoon honey

1 Heat a char-grill pan over high heat. Spray zucchini, eggplant, capsicum and chorizo with oil. Char-grill vegetables and chorizo, in batches, for 2 minutes or until browned and tender. Transfer to a heatproof bowl. 2 Add cannellini beans, celery, rocket salad mix, oil, vinegar and honey; toss to combine.

SAVE TIME Use bought char-grilled vegetables

300g spaghetti 425g can tuna in oil, drained, reserving oil, flaked 2 tomatoes, chopped 1 fresh long red chilli, sliced 2 tablespoons lemon juice 100g baby spinach leaves â…“ cup shaved parmesan, to serve

1 Cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain. Return to pan.

2 Add the tuna, reserved oil, tomato, chilli and juice to pasta; cook and toss for 2 minutes or until heated. Add the spinach; toss for 1 minute or until it wilts.

3 Serve topped with parmesan.

SHOPPING LIST REMINDER Brancourts Sweetened Condensed Milk Squeeze Pack

NOVEMBER 2017

recipes+ 47


weekend cooking

Pav heaven This favourite Aussie dessert just got even better!

Mini Chocolate Pavlovas SERVES 4 PREP 20 minutes + cooling COOK 35 minutes COST $3 a serve 4 egg whites 1 cup caster sugar 2 tablespoons cocoa powder 1 tablespoon cornflour 1 teaspoon white vinegar ¼ cup hazelnuts 300ml thickened cream, whipped 125g raspberries 150g Dr. Oetker Milk Easy Choc

48 recipes+

NOVEMBER 2017

1 Preheat oven to 150ºC/130ºC fan-forced. Grease and line 2 oven trays with baking paper. Using an electric mixer, beat egg whites in a small bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating until sugar dissolves. Beat in cocoa, cornflour and vinegar, scraping down sides of bowl with a spatula.

the spoon, spread meringue into 12cm nests, leaving a small indent in each centre. Bake for 10 minutes.

3 Meanwhile, spread hazelnuts onto the second tray. Bake for 10 minutes or until skins split and loosen. Wrap hazelnuts in a clean tea towel and rub well to remove the skins. Roughly chop.

2 Using a large metal spoon, dollop 4 large mounds of chocolate meringue onto one of the prepared trays. Using the back of

4 Reduce the oven temperature to 120ºC/100ºC fan-forced. Bake meringues for a further 25 minutes or until firm to touch. Turn oven off; let meringues cool completely in the oven with the door slightly ajar. Top meringue nests with a dollop of cream, then scatter with raspberries and hazelnuts. Using a fork, drizzle tops of nests with chocolate sauce.


Christmas baking made Easy.

Dr. Oetker Easy Choc is a delicious milk chocolatey covering in a microwavable pot. Simply melt in the microwave and it is ready to dip, drizzle and cover! Perfect for creating your Christmas treats!

DrOetkerBakingAUNZ

For this recipe please visit www.oetker.com.au

.


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weekday cooking

BUDGET MEAL

PLANNER WEEK 4

All recipes in this week’s planner are on the table in 30 minutes or less, feature nutrition counts and cost from just $3.40 a serve

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

MONDAY ...........................................$14.00 Japanese Pancake with Fried Noodles TUESDAY ..........................................$14.00 Spicy Chicken Wraps WEDNESDAY.................................. $13.80 Creamy Spinach Pasta Bake THURSDAY ........................................$14.00 Beef & Udon Sitr-fry

Japanese Pancake with Fried Noodles

FRIDAY .................................................. $13.60 Sausages with Lemon Couscous ★★★★★★★★★★★★★★★★

SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 2011kJ; 29g fat (16g sat); 48g carbohydrate; 15g protein; 7g fibre a serve COST $3.50 a serve

TOTAL

$69.40

★★★★★★★★★★★★★★★★ SAVING YOU MONEY @ THE CHECKOUT

⅔ cup plain flour ⅔ cup water 4 eggs, lightly whisked 1 zucchini, grated 1 small carrot, grated 4 green onions, thinly sliced, plus extra, to serve 150g savoy cabbage, shredded, plus 50g extra 2 tablespoons vegetable or peanut oil 4 rashers bacon, rind removed, chopped 2 tablespoons mayonnaise ⅓ cup okonomiyaki sauce (see tip) 100g packet fried noodles Pickled ginger and sliced nori, to serve (optional)

1 Sift flour into a large bowl. Make a well at centre. Add the water and egg; whisk until smooth. Stir through zucchini, carrot, onion and cabbage until just combined (don’t over-mix). 2 Heat oil in a large frying pan over moderate heat. Add cabbage mixture; press down with a spatula to flatten. Cook for 3 minutes or until golden brown underneath. Top with bacon, then carefully turn pancake. Cook for a further 3 minutes or until bacon is crisp.

3 Slide pancake onto a large heatproof serving plate. Drizzle over mayonnaise and okonomiyaki. Top with fried noodles, extra cabbage and extra onion. Serve with pickled ginger and nori (if using).

TOP TIP Okonomiyaki sauce is available from Asian supermarkets. If you can’t find it, it’s easy to make your own. Simply whisk 2 tablespoons tomato sauce, 3 teaspoons Worcestershire sauce and 1 teaspoon soy sauce in a jug NOVEMBER 2017

recipes+ 51


TUESDAY

WEDNESDAY

Spicy Chicken Wraps

Creamy Spinach Pasta Bake

SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 2121kJ; 27g fat (11g sat); 42g carbohydrate; 15g protein; 8g fibre a serve COST $3.50 a serve

SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION 2001kJ; 24g fat (11g sat); 45g carbohydrate; 17g protein; 9g fibre a serve COST $3.45 a serve

1 tablespoon vegetable or olive oil 1 teaspoon ground coriander 1 teaspoon ground cumin 400g chicken breast fillets, coarsely chopped 8 bamboo skewers, soaked 8 light flour tortillas, heated ⅔ cup light hummus 50g mixed lettuce leaves 1 carrot, thinly sliced lengthwise 1 cucumber, thinly sliced lengthwise ⅔ cup reduced-fat grated tasty cheese Lemon wedges, to serve

1 Combine oil, coriander and cumin in a bowl. Add chicken; toss to coat. Thread chicken onto skewers.

52 recipes+

NOVEMBER 2017

2 Heat a large frying pan over moderate heat. Add skewers; cook and turn for 8 minutes or until browned and cooked.

3 Spread tortillas with hummus. Top with lettuce, carrot, cucumber, cheese and a chicken skewer. Serve with lemon wedges.

TOP TIP Use a vegetable peeler to cut carrot and cucumber into thin ribbons

300g small shell pasta 2 x 250g packets frozen chopped spinach, thawed 2 x 300g packets silken firm tofu, drained 1 clove garlic, crushed 1 tablespoon vegetable or peanut oil ½ cup reduced-fat grated tasty cheese 100g mixed salad leaves, to serve

1 Cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain; return to pan.

2 Meanwhile, using hands, squeeze excess liquid from spinach. Place the spinach, tofu, garlic and oil in a food processor; process until smooth.

3 Preheat an oven-grill to high. Add tofu mixture to pasta; cook and stir over low heat for 3 minutes or until heated. Spoon into a 2-litre ( 8-cup) ovenproof dish; scatter with cheese. Place under grill; cook for 5 minutes or until golden brown. Serve with salad leaves.


weekday cooking

PHOTOGRAPHY PHILLIP CASTLETON, ANDREW LEHMANN, DEAN WILMOT & JOHN PAUL URIZAR

THURSDAY

FRIDAY

Beef & Udon Stir-fry

Sausages with Lemon Couscous

SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 2281kJ; 27g fat (14g sat); 48g carbohydrate; 15g protein; 9g fibre a serve COST $3.50 a serve

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2011kJ; 26g fat (11g sat); 41g carbohydrate; 15g protein; 7g fibre a serve COST $3.40 a serve

440g packet fresh udon noodles 1 tablespoon vegetable or peanut oil 400g beef mince 1 tablespoon grated ginger 2 cloves garlic, crushed 4 green onions, thinly sliced ¼ cup hoisin sauce 1 tablespoon salt-reduced soy sauce 1 tablespoon tomato paste 1½ cups boiling water 1 large salt-reduced chicken stock cube 2 large tomatoes, halved, thinly sliced 2 tablespoons coriander leaves

1¼ cups couscous 1 teaspoon ground cumin 1 teaspoon ground coriander Finely grated zest and juice of 1 lemon 1 cup boiling water 1 large salt-reduced chicken stock cube ½ cup coriander leaves ⅓ cup slivered almonds, toasted ¼ cup currants 8 thin lamb sausages Harissa, to serve (optional)

1 Place noodles in a large heatproof bowl. Cover with boiling water; stand for 5 minutes or until tender.

Stir with a fork to separate strands. Drain.

2 Meanwhile, heat a wok or large frying pan over moderate heat. Add oil; swirl to coat surface. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned.

3 Add the ginger, garlic and onion; stir-fry for 30 seconds or until fragrant. Add hoisin sauce, soy sauce and tomato paste; stir-fry for 1 minute or until combined. Add the water and crumbled stock cube. Bring to the boil. Reduce heat; simmer for 3 minutes or until the sauce thickens slightly. Add noodles and tomato; stir-fry for 1 minute or until heated. Serve sprinkled with coriander.

1 Place couscous, cumin, ground coriander and juice in a heatproof bowl. Stir in the boiling water and crumbled stock cube. Cover with plastic food wrap. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Add the

zest, coriander leaves, almonds and currants; mix well.

2 Meanwhile, heat a char-grill pan over moderate heat. Add sausages; cook and turn for 5 minutes or until browned and cooked.

3 Serve sausages with couscous and harissa (if using).

SHOPPING LIST REMINDER CSR Gluten-free Pure Icing Sugar

NOVEMBER 2017

recipes+ 53


Do the twist Easy and fun to make, these will be the talk of your party!

Chocolate & Fig Twists with Orange Cream Cheese MAKES 40 PREP 20 minutes + cooling COOK 30 minutes NUTRITION 455kJ; 4g fat (2g sat); 19g carbohydrate; 1g protein; 1g fibre a serve COST 50¢ each 250g dried figs, finely chopped ¾ cup freshly squeezed orange juice 150g dark eating chocolate, chopped 3 sheets frozen puff pastry, thawed 2 tablespoons milk 1 tablespoon caster sugar 1 teaspoon ground cinnamon 250g extra-light cream cheese, at room temperature 1 tablespoon honey 2 teaspoons finely grated orange zest

1 Place figs and juice in a small saucepan over low heat; cook and stir for 10 minutes or until figs are soft and liquid is reduced. Remove from heat. Add the chocolate; stir until melted. Cool.

MAKE AHEAD You can make these twists up to 2 days ahead. Store in an airtight container in a cool place

54 recipes+

NOVEMBER 2017

2 Preheat oven to 200ºC/180ºC fan-forced. Line 2 oven trays with baking paper. Place pastry sheets on a clean work surface; spread fig mixture over two pastry sheets. Stack pastry on top of each other, finishing with a plain pastry sheet. Cut pastry stack in half, then each half into 20 thin strips. Holding a pastry strip at each end, twist to create spirals; repeat with remaining pastry strips. Place on prepared trays.

3 Brush pastry twists with milk, then dust with combined sugar and cinnamon. Bake for

18 minutes or until puffed and golden brown. Cool on trays.

4 To make Orange Cream Cheese, whisk the cream cheese, honey and zest in a bowl. Serve twists with Orange Cream Cheese.

PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP

weekend cooking


fun stuff puzzle

Food for thought Test your foodie knowledge with our quick quiz and find-a-word FIND-A-WORD

QUICK QUIZ 1 The Italian biscuit biscotti

6 Rösti, a savoury pancake

is baked three times. True or false? 2 The term agemono, translated in English as deep-fried food, comes from what language? a) Italian b) Spanish c) Japanese d) Chinese 3 The name of which French pastry means “flash of lightning”? a) croissant b) eclair c) macaron d) pain au chocolat 4 Was the traditional Bakewell tart given its name because of the specific way it must be baked or because of where it was first created? 5 Which relative of the leek and onion family is sometimes referred to as “the stinking rose”?

made from roughly grated potatoes, originated in which country? a) Germany b) India c) Switzerland d) Spain 7 In the 1800s, the filling of a pecan pie was sometimes made using pumpkin. True or false? 8 Yufka pastry is customarily used to make which Turkish staple food? 9 Which stone fruit was first found in China and considered a type of cultivated peach? a) plum b) nectarine c) cherry d) apricot 10 As a nation, the United Kingdom has the highest rate of food consumption in the world. True or false?

S P A N A K O P I T A F P P C

U P O M E G R A N A T E P U A

G H N L M O M A D R A C R O S

A G S P E A C N T N K E O S H

R G U A R N I O U F W I S N E

C M N A M R T T C O O P C E W

O I M A A P B A L O O K I K C

O U N M D R I F C H N R U C R

K E A N I N I N C H I U T I E

I T V T A L E B S C I L T H A

E Z T O U M M R O R E P O C M

S L I A L A O T F E A G S C U

E A C F L C T N K E M P A O F

M E A T B A L L S T E W E N O

S T R A T T U N L A W B P G T

GOOD TO EAT All except one of the delicious food words listed below can be found in the grid here. The words can appear across, down, diagonally, backwards or forwards, but are always in a straight line. The food item that is not hidden in the grid is the mystery name. Solution below.

BEEF RENDANG CARDAMOM CASHEW CREAM CAULIFLOWER CHICKEN SOUP CINNAMON CLOVE COCONUT GNOCCHI KIDNEY BEAN

KOFTA KUMARA LAMB CHOPS LEEK MEATBALL STEW PARSNIP MASH PEANUT BRITTLE PEAS

POLENTA CHIPS POMEGRANATE PROSCIUTTO RICOTTA SPANAKOPITA SUGAR COOKIES TAMARIND TOFU WALNUT TARTS

ANSWERS 1 False. Biscotti, in Italian, means “twice baked”. 2c Japanese. 3b Eclair. 4 Where it was created: Bakewell, England. 5 Garlic. 6c Switzerland. 7 True. Usually made from corn syrup, the filling of this dessert was once thickened using pureed pumpkin. 8 Gozleme. It can be made in both sweet and savoury varieties. 9b Nectarine. 10 False. A study has found that the US has the highest calorie consumption per capita. MYSTERY WORDS Kidney bean. NOVEMBER 2017

recipes+ 55


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healthy vegetarian healthy vegetarian healthy vegetarian healthy vegetarian

Make it‌

Thai

58 recipes+

NOVEMBER 2017

We show you how easy it is to cook this popular Asian cuisine at home


healthy vegetarian healthy vegetarian healthy vegetarian healthy vegetarian Tofu & Cashew Pad Thai SERVES 4 PREP 20 minutes COOK 15 minutes NUTRITION 2231kJ; 35g fat (12g sat); 45g carbohydrate; 17g protein; 9g fibre a serve COST $3.50 a serve 300g dried egg noodles 1 tablespoon vegetable or peanut oil, plus 2 teaspoons extra 4 eggs, lightly whisked 220g mini tofu puffs 100g enoki mushrooms, trimmed 100g shiitake mushrooms, torn 8 green onions, cut into 2cm lengths 1 red capsicum, thinly sliced 1 bunch broccolini, cut into 4cm lengths 1 quantity Pad Thai Sauce (recipe, right) ⅓ cup unsalted cashews ½ cup bean sprouts 1 fresh long red chilli, sliced ¼ cup coriander sprigs

1 Place the noodles in a large heatproof bowl. Cover with boiling water; stand for 5 minutes or until tender. Stir with a fork to separate strands. Drain; refresh under cold water. Using kitchen scissors, snip into shorter lengths.

4 Top noodle mixture with tofu puffs

2 Heat a wok or large frying pan over

Pad Thai Sauce

moderately high heat. Add oil; swirl to coat surface. Add egg; tilt to cover base and side of wok. Cook for 1 minute or until just set. Slide onto a chopping board. Roll up to form a log; thinly slice.

3 Add extra oil to wok. Stir-fry tofu puffs for 3 minutes or until golden brown. Transfer to a heatproof plate. Add enoki and oyster mushrooms and onion to wok; stir-fry for 2 minutes or until mushroom is tender. Add capsicum and broccolini; stir-fry for 2 minutes or until capsicum is tender. Add noodles and Pad Thai sauce; stir-fry for 2 minutes or until heated.

and the sliced omelette. Serve sprinkled with cashews, bean sprouts, chilli and coriander sprigs.

MAKES 1 quantity PREP 5 minutes ⅔ cup boiling water 1 large vegetable stock cube ¼ cup sweet chilli sauce 2 tablespoons tamarind puree ¼ cup salt-reduced soy sauce 2 tablespoons fish sauce ¼ cup lime juice 2 tablespoons brown sugar Whisk the boiling water, crumbled stock cube, sweet chilli sauce, tamarind puree, soy sauce, fish sauce, juice and sugar in a jug.

Tom Yum SERVES 4 PREP 15 minutes COOK 15 minutes NUTRITION 2001kJ; 31g fat (11g sat); 41g carbohydrate; 17g protein; 9g fibre a serve COST $3.50 a serve 250g dried rice stick noodles 1 bunch baby buk choy 2 teaspoons vegetable or peanut oil 250g firm tofu, drained, cut in half horizontally 2 cloves garlic, crushed 2 teaspoons minced lemongrass 2 teaspoons sambal oelek 1.25 litres (5 cups) boiling water 3 large vegetable stock cubes 3 teaspoons soy sauce 2 teaspoons brown sugar 1 teaspoon finely grated lemon zest 1 red capsicum, thinly sliced 1 carrot, thinly sliced into long matchsticks ⅓ cup coriander leaves Lime wedges, to serve (optional)

a fork to separate strands. Drain; refresh under cold water. Using kitchen scissors, snip into shorter lengths. Place in serving bowls.

2 Meanwhile, cut buk choy in half crosswise to separate stems from leaves. Cut stems into long strips and shred leaves. Heat oil in a large frying pan over moderate heat. Add tofu; cook for 2 minutes each side or until golden brown. Transfer to a chopping board; slice.

3 Add garlic, lemongrass and sambal oelek to pan; cook and stir for 1 minute or until fragrant. Transfer to a large saucepan. Add the boiling water, crumbled stock cubes, soy sauce, sugar and zest. Bring to the boil. Add buk choy stems, capsicum and carrot. Reduce heat; simmer for 2 minutes or until tender. Add buk choy leaves; simmer for 2 minutes or until leaves wilt. 4 Using tongs, top noodles with

1 Place noodles in a large heatproof bowl. Cover with boiling water; stand for 5 minutes or until tender. Stir with

vegetables and tofu. Ladle over the hot broth. Serve with coriander and lime wedges (if using).

NOVEMBER 2017

recipes+ 59


60 recipes+

NOVEMBER 2017


healthy vegetarian

Green Vegetable Curry with Cucumber Salad SERVES 4 PREP 15 minutes COOK 25 minutes NUTRITION 2271kJ; 39g fat (14g sat); 41g carbohydrate; 17g protein; 9g fibre a serve COST $3.45 a serve 3 teaspoons vegetable or peanut oil 1 red onion, thinly sliced ⅓ cup green curry paste 1 fresh long green chilli, sliced 2 kaffir lime leaves, torn 1 cinnamon stick 1 cup boiling water 2 large salt-reduced vegetable stock cubes 600g orange sweet potato, coarsely chopped 400g cauliflower, cut into small florets 1 choko, sliced 2 x 270ml cans light coconut milk 1 tablespoon brown sugar ⅓ cup roasted peanuts ¼ cup coriander leaves 3 cups cooked long-grain white rice, to serve 1 quantity Cucumber Salad (recipe, right), to serve

1 Heat oil in a large saucepan over moderately high heat. Add onion; cook and stir for 2 minutes or until soft. Add the curry paste; cook and stir for 30 seconds or until fragrant.

2 Add chilli, lime leaves and cinnamon stick. Stir in the water and crumbled stock cubes. Bring to the boil. Add orange sweet potato. Reduce heat; simmer, covered, for 10 minutes or until orange sweet potato is tender.

3 Add the cauliflower, choko, coconut milk and sugar. Simmer for 12 minutes or until vegetables are tender. Top with peanuts and coriander. Serve curry with rice and Cucumber Salad.

Cucumber Salad SERVES 4 PREP 10 minutes ¼ cup lime juice 1 Lebanese cucumber, finely chopped 1 cup finely chopped pineapple 2 tablespoons shredded coconut, toasted ¼ cup torn mint leaves Combine the juice, cucumber, pineapple, coconut and mint in a bowl.

THAI INGREDIENTS + FISH SAUCE This adds a strong fish-flavoured taste to dishes. It’s quite salty so don’t season with salt without tasting first. + SAMBAL OELEK A spicy paste made from chillies, this is great in marinades and sauces. Once opened, store in the fridge for up to 3 weeks. + KAFFIR LIME LEAVES Sold in small packets at most greengrocers and Asian supermarkets, these have an intense lime

fragrance and taste. Store in the fridge in resealable food storage bags for up to a week. Use in stir-fries, fried rice and curries. + TAMARIND PUREE Available in small jars at most major supermarkets and Asian supermarkets, tamarind puree adds a slightly sour taste to curries and stir-fries. Once opened, store in the fridge for up to 3 weeks. + TOFU Made from soy beans, tofu adds a protein hit to meat-free meals.

NOVEMBER 2017

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healthy vegetarian

Spring Rolls with Chilli Jam SERVES 4 PREP 10 minutes + cooling COOK 45 minutes NUTRITION 1671kJ; 16g fat (8g sat); 21g carbohydrate; 12g protein; 3g fibre a serve 100g vermicelli noodles 250g cherry tomatoes, halved 1 fresh long red chilli, finely chopped 2 tablespoons caster sugar 1 tablespoon white vinegar 400g button mushrooms, thickly sliced Cooking oil spray Âź cup oyster sauce 1 bunch English spinach leaves, chopped 150g firm tofu, drained, chopped 8 frozen spring roll wrappers, thawed 1 egg white, lightly whisked Vegetable oil, to deep-fry

2 To make chilli jam, combine tomato, chilli, sugar and vinegar in a saucepan over moderately high heat. Bring to the boil. Reduce heat; simmer for 30 minutes or until sauce has thickened slightly. Cool.

3 Heat a large frying pan over moderate heat. Spray mushroom with oil. Add mushroom to pan; cook and stir for 5 minutes or until tender. Add oyster sauce and spinach; cook and stir for 1 minute or until spinach wilts. Stir in noodles and tofu. Place spring roll wrappers on a clean work surface with a corner facing you. Divide mushroom mixture evenly along the centres of wrappers. Fold bottom corner over filling, then fold in sides. Brush edges with egg white; roll up firmly to enclose filling.

TOP TIPS You will need 2 cups of spinach leaves. We used 21cm square spring roll wrappers, but you can use any size. Don’t over-fill rolls as they may split during cooking

4 Pour enough of the oil into a large bowl. Cover with boiling water; stand for 2 minutes or until tender. Stir with a fork to separate strands. Drain; refresh under cold water. Using kitchen scissors, snip into shorter lengths.

BUDGET WINNER

$3.15 A SERVE

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heavy-based saucepan to reach a depth of 5cm. Heat over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil). Deep-fry rolls, in batches, for 3 minutes or until golden brown. Drain on paper towel. Serve with chilli jam.

PHOTOGRAPHY PHILLIP CASTLETON, ANDRE MARTIN, ROB SHAW & DEAN WILMOT

1 Place the noodles in a large heatproof


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Gluten-free finger food

It’s time to party with our feel-good snacks that are suitable for most diets

BUDGET WINNER

$1.45 A EACH

GLUTEN-FREE TIPS & TRICKS + CHECK IT Always read labels to ensure all ingredients are gluten-free.

+ MAKE IT To make your own gluten-free breadcrumbs, you’ll need to process 1 slice of day-old gluten-free bread per ½ cup of crumbs required. + PATCH IT Gluten-free pastry is crumbly by nature. If pastry tears or cracks when lining pans, gently patch with small pieces of leftover pastry.

64 recipes+

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healthy special diets Mini Ham & Fetta Quiches MAKES 12 PREP 25 minutes + 30 minutes to chill COOK 25 minutes 100g cold butter, chopped ¾ cup gluten-free plain flour ½ cup rice flour, plus extra, to dust ½ teaspoon salt 1 egg, lightly whisked, plus 4 extra 2 tablespoons vegetable or olive oil ½ cup pure cream 1 tablespoon finely chopped chives 250g ham, chopped 200g reduced-fat fetta, crumbled ¼ cup reduced-fat grated tasty cheese

1 To make pastry, place the butter, flours and salt into a food processor; pulse until mixture resembles fine breadcrumbs. Add egg; process until combined. With motor running, gradually add oil until dough comes together. Turn out onto a lightly floured work surface; knead until smooth. Wrap in plastic food wrap; chill for 30 minutes. 2 Preheat oven to 200ºC/180ºC fan-forced.

PHOTOGRAPHY JAMES MOFFATT & STUART SCOTT

Grease a 12-hole (⅓-cup) muffin tray. Roll pastry out between 2 sheets of baking paper until 5mm thick. Using an 8cm round cookie cutter, cut 12 discs from pastry. Press pastry discs into prepared holes. Bake for 10 minutes or until golden brown.

3 Whisk extra eggs, cream and chives in a jug. Divide ham, fetta and tasty cheese between pastry shells. Top with egg mixture. Bake for a further 15 minutes or until just set at centres. Stand in tray for 5 minutes, then transfer to a wire rack to cool.

MAKE AHEAD Quiches can be made up to a day ahead. Store in an airtight container in the fridge

Crumbed Calamari with Garlic Mayonnaise SERVES 4 PREP 15 minutes COOK 10 minutes COST $3.45 a serve 600g cleaned squid hoods ¾ cup gluten-free plain flour 2 eggs, at room temperature 1 tablespoon water 3 cups soft fresh gluten-free breadcrumbs Vegetable oil, to deep- fry 1 quantity Garlic Mayonnaise (recipe, right), to serve Lemon wedges, to serve

1 Pat squid dry with paper towel. Cut into 1-cm thick rings. Place flour in a large bowl. Whisk eggs and the water in a bowl. Place breadcrumbs on a large flat plate. Toss calamari rings in flour, then dip into egg, draining off excess. Add to breadcrumbs; press calamari into crumbs to coat evenly. Place on an oven tray. 2 Pour enough oil into a large heavy-based saucepan to reach a depth of 5cm. Heat over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil). Deep-fry calamari, in batches, for 2 minutes or until golden brown and cooked. Using a

slotted spoon, transfer the calamari to paper towel to drain.

3 Serve calamari with Garlic Mayonnaise and lemon wedges.

Garlic Mayonnaise MAKES 1 quantity PREP 5 minutes 1 egg yolk 1 tablespoon lemon juice 1 teaspoon gluten-free Dijon mustard 2 cloves garlic, crushed ⅔ cup light olive oil 1 tablespoon water Place the egg yolk, juice, mustard and garlic in a food processor; process until combined. With the motor running, add oil in a slow, steady stream until mixture is thick. Add the water; pulse to combine.

SAVE TIME Use 2 cups of all-purpose gluten-free rice crumbs instead of processing bread to make crumbs NOVEMBER 2017

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10

here to help fun cooking here to help fun cooking here to help fun cooking

ways with… curd This Christmas, give something homemade, like our pots of flavour

1

Basic Lemon Curd MAKES 2½ cups PREP 5 minutes COOK 15 minutes ¾ cup caster sugar ¾ cup lemon juice 3 eggs, lightly whisked 1 teaspoon cornflour 80g chilled butter, cubed

1 Combine sugar, juice, egg and cornflour in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Cook and whisk for 8 minutes or until mixture starts to thicken.

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2 Add butter, cube by cube, whisking constantly and making sure the butter is melted and combined between batches; cook for 5 minutes or until curd is thick. Remove from heat. Remove bowl from saucepan.

3 Spoon into sterilised jars. Label, date and chill for up to 4 weeks. Once opened; chill for up to 4 days, ensuring you use a clean spoon, each time, to remove curd from jar.

1 Summer Berry Curd MAKES 2½ cups PREP 10 minutes COOK 15 minutes 200g frozen mixed berries, thawed + 1 quantity Basic Lemon Curd (recipe, left)

1 Blend berries until almost smooth. 2 Make the Basic Lemon Curd, as recipe directs, reducing lemon juice to 1 tablespoon and adding the berry puree in step 1.


RECIPES ELIZABETH FIDUCIA PHOTOGRAPHY ROB SHAW STYLING JANE COLLINS FOOD PREPARATION REBECCA CLANCY

here to help fun cooking here to help fun cooking here to help fun cooking

2 Coconut & Lime Curd

3 Passionfruit & Vanilla Curd

MAKES 3 cups PREP 5 minutes COOK 15 minutes

MAKES 2½ cups PREP 5 minutes COOK 15 minutes

1 quantity Basic Lemon Curd (recipe, left) + ¼ cup lime juice + ½ cup coconut cream

1 quantity Basic Lemon Curd (recipe, left) + 3 passionfruit, pulped + 1 teaspoon vanilla bean paste

Make Basic Lemon Curd, as recipe directs, omitting lemon juice and adding lime juice and coconut cream in step 1.

Make Basic Lemon Curd as recipe directs, omitting lemon juice and adding the passionfruit pulp and vanilla bean paste in step 1.

4 Caramel Curd MAKES 2½ cups PREP 5 minutes COOK 15 minutes 1 quantity Basic Lemon Curd (recipe, left) + ¾ cup Caramel Top’n’Fill + ½ teaspoon salt Make the Basic Lemon Curd, as recipe directs, reducing lemon juice to 1 tablespoon and adding the caramel and salt in step 1.

3

2

4

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6

5 7

5 Chocolate & Cherry Curd MAKES 2½ cups PREP 10 minutes COOK 15 minutes 420g can black stoneless cherries, drained + 1 quantity Basic Lemon Curd (recipe, p66) + 2 tablespoons cocoa powder, sifted

6 Mango Curd

7 Dairy-free Curd

MAKES 3 cups PREP 5 minutes COOK 15 minutes

MAKES 2½ cups PREP 5 minutes COOK 15 minutes

1 Blend cherries until almost smooth. Strain through a sieve; discard solids.

1 quantity Basic Lemon Curd (recipe, p66) + 1 cup mango puree

1 quantity Basic Lemon Curd (recipe, p66) + ⅓ cup dairy-free margarine + ½ teaspoon salt

2 Make Basic Lemon Curd, as recipe

Make Basic Lemon Curd, as recipe directs, reducing lemon juice to 1 tablespoon and adding the mango puree in step 1.

directs, reducing lemon juice to 1 tablespoon and adding the cherry puree and cocoa powder in step 1.

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NOVEMBER 2017

Make Basic Lemon Curd, as recipe directs, using dairy-free margarine instead of butter and adding the salt.


here to help fun cooking

9 Unicorn Curd MAKES 2½ cups PREP 5 minutes COOK 15 minutes 1 quantity Basic Lemon Curd (recipe, p66) + ¼ cup freshly squeezed orange juice + coloured sprinkles, to layer

10 Pineapple & Mint Curd MAKES 2⅔ cups PREP 10 minutes COOK 15 minutes 1 cup crushed pineapple, drained + ⅓ cup loosely packed mint leaves + 1 quantity Basic Lemon Curd (recipe, p66)

1 Make Basic Lemon Curd, as recipe directs, omitting lemon juice and using orange juice instead.

1 Blend pineapple and mint until almost smooth.

2 Layer curd and sprinkles in jars.

2 Make Basic Lemon Curd, as recipe directs, reducing lemon juice to 1 tablespoon and adding the pineapple mixture in step 1.

8 9

10

CURD TIPS & TRICKS 8 Raspberry Curd MAKES 2½ cups PREP 5 minutes COOK 15 minutes 1 quantity Basic Lemon Curd (recipe, p66) + 125g raspberries Make Basic Lemon Curd, as recipe directs, reducing lemon juice to ¼ cup. Add the raspberries at the end of cooking in step 1.

+ CHOOSE IT Use a heatproof bowl that sits snuggly in a saucepan without the base of the bowl touching the water. + WATCH IT When making curd, it needs to be constantly stirred. If overheating, remove the bowl from the saucepan occasionally. + STERILISE IT Wash jars and lids in warm, soapy water. Place on an oven tray in an oven preheated to 100ºC/80ºC fan-forced for 10 minutes or until dry.

NOVEMBER 2017

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Ripe & ready As summer beckons, get cooking with fragrant tomatoes

BUDGET WINNER

85¢ A CUP

Tomato Passata MAKES 1.5 litres (6 cups) PREP 15 minutes COOK 45 minutes 1kg ripe tomatoes, coarsely chopped 2 tablespoons olive oil 1 onion, sliced

1 Place tomato in a large heavy-based saucepan over moderate heat. Cover; cook, stirring occasionally, for 10 minutes or until pulpy. Strain through a sieve into a large bowl, pressing with a spatula to remove as much liquid as possible; discard solids.

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NOVEMBER 2017

2 Heat oil in a large saucepan over moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add the tomato puree. Bring to the boil. Reduce heat; simmer for 30 minutes or until mixture thickens.

3 Pour into sterilised bottles or jars. Label, date and seal, then store in a cool, dark place away from direct sunlight for up to 6 weeks. Once opened, store in the fridge for up to 3 days.

TOMATO KNOW-HOW + BUYING Look for evenly coloured fruit without any soft or discoloured patches. If buying vine-ripened tomatoes, they should be attached to the stems. + USING Tomatoes can be eaten fresh in salads and salsa, or cooked in sauces, casseroles and pasta dishes. + STORING Keep tomatoes at room temperature for up to 4 days.


here to help in season Pakoras with Tomato & Mint Salsa SERVES 4 PREP 20 minutes COOK 10 minutes COST $2.45 a serve

Tomato Fish Stew SERVES 6 PREP 15 minutes COOK 25 minutes COST $3.50 a serve 1 tablespoon light olive oil 3 celery stalks, finely chopped 3 cloves garlic, crushed 1 onion, finely chopped 2 large tomatoes, coarsely chopped 2 x 400g cans cherry tomatoes 1 cup boiling water 1 large vegetable stock cube 2 x 400g cans cannellini beans, rinsed 600g firm white boneless fish fillets, cut into 4cm pieces ½ cup coarsely chopped flat-leaf parsley

1 cup chickpea flour 1 teaspoon mild curry powder ½ teaspoon salt ¼ teaspoon baking soda ½ cup cold water 1 onion, thinly sliced 4 silverbeet stems, white stalks removed, leaves shredded 250g cauliflower, cut into small florets 400g can chickpeas, rinsed Vegetable oil, to deep-fry 1 quantity Tomato Salsa (recipe, right) Lime wedges, to serve (optional)

1 Sift the flour, curry powder, salt and baking soda into a large bowl. Make a well at centre. Gradually whisk in the water until smooth. Stir in onion, silverbeet, cauliflower and chickpeas.

2 Pour enough oil into a large heavy-based saucepan to reach a depth of 5cm. Heat over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil). Deep-fry tablespoon quantities of the batter, in batches, for 2 minutes or until golden brown and cooked. Drain on paper towel.

3 Serve pakoras with Tomato Salsa and lime wedges (if using).

Tomato & Mint Salsa MAKES about 1½ cups PREP 10 minutes 3 tomatoes, seeds removed, finely chopped 1 Lebanese cucumber, seeds removed, finely chopped ½ white onion, finely chopped ¼ cup finely chopped mint leaves 2 teaspoons lemon juice Combine the tomato, cucumber, onion, mint and juice in a bowl.

1 Heat oil in a large saucepan over moderate heat. Add the celery, garlic and onion; cook and stir for 3 minutes or until onion is soft.

PHOTOGRAPHY ROB SHAW & JOHN PAUL URIZAR

2 Add chopped tomato, cherry tomatoes, boiling water, crumbled stock cube and beans. Bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until mixture thickens slightly.

3 Add fish to pan; simmer for 10 minutes or until the fish is cooked (flakes easily when tested with a fork). Serve the stew sprinkled with parsley.

TOP TIP Serve with a mixed green salad, mashed potato or steamed broccoli NOVEMBER 2017

recipes+ 71


2

Coleslaw Pasta Salad

READY IN 20 MINUTES 150g spiral pasta + 3 cups shredded green cabbage + 1 red capsicum, thinly sliced + 1 green capsicum, thinly sliced + 1 onion, halved, thinly sliced + 1 carrot, cut into matchsticks + ½ cup mayonnaise + 2 tablespoons wholegrain mustard + 2 tablespoons red wine vinegar Cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain; refresh under cold water. Place pasta in a large bowl. Add cabbage, capsicum, onion and carrot to pasta. Whisk the mayonnaise, mustard and vinegar in a bowl. Add mayonnaise mixture to pasta mixture; toss to combine. Serves 6

Twist on coleslaw There’s nothing beige about our coleslaw. It’s bursting with goodness and colour

1

Vietnamese Chicken Coleslaw READY IN 15 MINUTES

2 cups cooked shredded chicken + 3 cups shredded Chinese cabbage (wombok) + 2 carrots, cut into matchsticks + 2 cups snow pea sprouts + 4 green onions, thinly sliced + ½ cup mint leaves + 2 tablespoons fish sauce + ¼ cup lemon juice + 2 tablespoons rice wine vinegar + 1 teaspoon caster sugar + 1 clove garlic, crushed + 1 fresh long red chilli, finely chopped

72 recipes+

NOVEMBER 2017

Place chicken, wombok, carrot, snow pea sprouts, onion and mint leaves in a large bowl. Whisk fish sauce, juice, vinegar, sugar, garlic and chilli in a jug. Add half the dressing to chicken mixture; toss to combine. Serve coleslaw with the remaining dressing. Serves 4


here to help fast 4

4

Warm Potato & Red Cabbage Coleslaw

READY IN 25 MINUTES 500g chat (baby) potatoes, cut into wedges + 100g green beans, cut into 3cm pieces + ¼ red cabbage, shredded + 4 celery stalks with leaves, thinly sliced diagonally + ½ cup Greek-style natural yoghurt + ⅓ cup chopped mint + 1 tablespoon lemon juice Cook potato in a saucepan of boiling water for 8 minutes or until just tender, adding beans during last minute of cooking. Drain. Place in a large bowl. Add cabbage, celery and celery leaves to potato mixture. Whisk yoghurt, mint and juice in a bowl. Add to potato mixture; toss to combine. Serves 4

PHOTOGRAPHY RODNEY MACUJA & ROB SHAW

3

Rainbow Slaw READY IN 15 MINUTES

125g snow peas + 1 large carrot, coarsely grated + ½ red onion, finely chopped + 2 cups shredded green cabbage + 1 cup shredded red cabbage + 1 yellow capsicum, thinly sliced + 1½ tablespoons rice wine vinegar + 1 tablespoon vegetable or peanut oil + 2 teaspoons minced ginger + 2 teaspoons sesame oil Place snow peas in a heatproof bowl. Cover with boiling water; stand for 2 minutes. Drain; refresh under cold water, then cut into matchsticks. Place in a large bowl, along with the carrot, onion, cabbage and capsicum. Whisk vinegar, vegetable oil, ginger and sesame oil in a bowl. Add to cabbage mixture; toss to combine. Serves 6

NOVEMBER 2017

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Cake of the

MONTH

Just follow our easy step-by-step guide to create this centrepiece

SWISS ROLL TIPS & TRICKS + BEAT IT You need to beat the egg mixture until it doubles in volume and holds its shape when the beaters are lifted. The mixture should be light and well aerated. + ROLL IT Rolling the sponge while it’s still hot prevents it from cracking. + TRY IT For a vanilla Swiss roll, omit the cocoa powder and add a few drops of vanilla essence to egg mixture in step 1. Use raspberry jam instead of strawberry jam. + MAKE IT Swiss roll can be made up to a day ahead. Store in an airtight container in the fridge.

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NOVEMBER 2017


here to help cook like a star

STEP A

STEP B

STEP C

STEP D

STEP E

STEP F

Chocolate Swiss Roll

PHOTOGRAPHY ROB SHAW

SERVES 8 PREP 25 minutes + 30 minutes to stand COOK 15 minutes COST $2 a serve 3 eggs, at room temperature ¾ cup caster sugar, plus 1 tablespoon extra ⅔ cup self-raising flour 1 tablespoon cocoa 2 tablespoons warm milk ½ cup strawberry jam ½ cup thickened cream, whipped Icing sugar, to dust 50g raspberries 50g blueberries

1 Preheat the oven to 180ºC/160ºC fan-forced. Grease and line a 32cm x 26cm (top measurement) Swiss roll pan with baking paper, snipping corners of paper to fit pan (STEP A). Using an electric mixer, beat eggs in a large bowl until pale and creamy. Gradually add sugar; beat for 10 minutes or until thick and pale.

Place a clean tea towel on a clean work surface; sprinkle tea towel with extra caster sugar. Turn cake out onto sugar on towel; gently peel away paper on top (STEP D).

4 Working quickly, trim edges of cake, then roll up using the tea towel as a guide to form a log (STEP E). Stand for 30 minutes or until cold.

2 Sift flour and cocoa together onto a piece of baking paper (STEP B); add to egg mixture. Gently fold the flour mixture through the egg mixture, along with milk. Pour into prepared pan (STEP C), using a spatula to spread.

5 Unroll cake to sit flat. Spread with jam and cream (STEP F). Roll up, without tea towel, to form a log. Transfer to a serving platter. Dust with icing sugar. Serve topped with raspberries and blueberries.

3 Bake for 15 minutes or until sponge springs back when lightly touched. NOVEMBER 2017

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ITALIAN INGREDIENTS + OLIVE OIL Although light olive oil

A taste of Italy

Go on a holiday in your kitchen by cooking up these two Italian classics

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NOVEMBER 2017

is lighter in taste and colour than regular olive oil, it’s not lighter in kilojoules. Use light olive oil to pan-fry and in baked goods, and regular olive oil for salad dressings. + PASSATA Super versatile, this tomato sauce is great as a topping on chicken or veal, in pasta dishes like lasagne or spread over pizza bases. + MOZZARELLA This classic Italian cheese is traditionally made from buffalo milk, although it can also be made from sheep’s, goat’s or cow’s milk. + COFFEE ESPRESSO Meaning “made to order”, espresso is usually a concentrated style of coffee. You can use finely ground whole coffee beans or instant coffee granules to make our tiramisu.


here to help try this Veal Parmigiana

Frozen Tiramisu

SERVES 4 PREP 15 minutes + 15 minutes to chill COOK 10 minutes COST $3.50 a serve

SERVES 10 PREP 25 minutes + cooling, + 1 hour to chill + 6 hours to freeze COOK 10 minutes

⅓ cup plain flour 2 eggs, lightly whisked 2 cups dried packaged breadcrumbs ¼ cup freshly grated parmesan 2 tablespoons chopped flat-leaf parsley 4 thin veal steaks 1 tablespoon light olive oil, plus 1 tablespoon extra 2 finger eggplants, sliced lengthwise 400ml bottle tomato passata (Italian cooking sauce) ½ cup grated mozzarella Basil leaves, to serve (optional) Potato chips, to serve (optional) Mixed salad, to serve (optional)

1 Grease and line an oven tray with baking paper. Place the flour, egg and breadcrumbs into 3 separate shallow dishes. Stir parmesan and parsley through breadcrumbs. Coat veal in flour, shaking off any excess. Dip into egg, then breadcrumb mixture to lightly coat. Transfer to prepared tray. Cover with plastic food wrap; chill for 15 minutes.

4 egg yolks 2 eggs, at room temperature ½ cup caster sugar 300ml cream, plus ⅓ cup extra 250g cream cheese, at room temperature 2 tablespoons coffee-flavoured liqueur 100g dark eating chocolate, grated coarsely, plus 100g extra ½ x 450g packet (1) rectangular un-filled sponge cake ⅓ cup espresso coffee, cooled ¼ cup boiling water

1 Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Combine egg yolks, eggs and sugar in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Using an electric mixer, beat mixture for 5 minutes or until thick and creamy. Remove from heat; cool.

2 Using an electric mixer, beat cream, cream cheese and liqueur in a bowl until soft peaks form. Fold egg mixture through cream cheese mixture. Chill for 1 hour or until cold.

3 Meanwhile, heat chocolate and extra a cream in a small saucepan over low heat for 5 minutes or until melted and smooth.

4 Trim edges of sponge cake. Split in half horizontally, then trim the two pieces of sponge to fit in the prepared pan. Whisk coffee and the boiling water in a small heatproof bowl. Brush sponge cake pieces with coffee mixture. Spread half the cream cheese mixture into prepared pan; level surface. Top with half of the chocolate mixture, then a piece of sponge cake. Repeat layers, finishing with the remaining piece of sponge cake. Cover with foil; freeze for 6 hours or overnight or until firm. Remove from pan; turn out onto a serving plate. Remove and discard paper. Slice and serve sprinkled with extra grated chocolate.

2 Preheat an oven-grill to high. Grease a 2-litre (8-cup) ovenproof dish. Heat oil in a large frying pan over moderate heat. Cook veal for 2 minutes each side or until golden brown. Transfer to prepared dish.

BUDGET WINNER

$2 A SERVE

3 Meanwhile, heat a char-grill pan over high heat. Brush eggplant with extra oil. Add eggplant to grill; cook for 2 minutes each side or until browned and tender. 4 Top veal with eggplant, then tomato

PHOTOGRAPHY ROB SHAW

passata. Sprinkle with mozzarella. Place under grill; cook for 3 minutes or until the cheese melts. Scatter with basil leaves (if using). Serve with potato chips and salad (if using).

DIY IDEA Use pounded chicken breast fillets instead of veal

MAKE AHEAD Tiramisu can be made up to 3 days ahead. Sprinkle with chocolate before serving

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OUT NOW $45

AVAILABLE WHERE ALL GOOD BOOKS ARE SOLD AND AT AWWCOOKBOOKS.COM.AU


here to help freezer

’Tis the season Start baking your Christmas cakes now, then freeze for the big day

Stained Glass Fruit Cake SERVES 16 PREP 30 minutes COOK 1 hour 30 minutes + cooling COST $1.55 a serve

PHOTOGRAPHY JOHN PAUL URIZAR

150g glacé figs, chopped 150g glacé pears, chopped 150g glacé apricots, chopped 125g glacé pineapple, plus 125g extra ¾ cup green and red glacé cherries, plus ¼ cup extra ¼ cup glacé ginger, finely chopped ⅔ cup Brazil nuts, chopped, plus ⅓ cup extra ¾ cup walnuts, chopped, plus ⅓ cup extra ½ cup blanched almonds 50g butter, at room temperature ¼ cup firmly packed brown sugar 2 eggs, at room temperature ¼ cup plain flour ¼ cup self-raising flour 2 tablespoons freshly squeezed orange juice, plus 2 tablespoons extra 150g candied celmentines, halved ¼ cup orange marmalade, warmed

1 Preheat oven to 150ºC/130ºC fan-forced. Grease a 21cm x 11cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Place fig, pear, apricot, pineapple, green and red cherries, ginger, Brazil nuts, walnuts and almonds in a large bowl; stir to combine. 2 Using an electric mixer, beat butter and sugar in a small bowl until pale and creamy. Add eggs, one by one, beating until combined. Stir in combined sifted flours, then juice. Add the fruit mixture to the butter mixture; mix well. Spoon into prepared pan; level surface.

3 Combine the celmentines, extra pineapple, extra cherries, extra Brazil nuts and extra walnuts in a bowl. Press fruit mixture on top of cake mixture in pan.

Bake for 1½ hours or until a skewer inserted at centre comes out clean.

4 Whisk marmalade and extra juice in a small bowl. Brush marmalade mixture over the top of hot cake. Cover with lightly greased foil. Cool cake completely in pan.

TOP TIPS Glacé fruit is available from most health food stores. Omit figs, pears and clementines. Add extra apricot and pineapple

FREEZER TIPS & TRICKS + TO FREEZE Wrap cake in baking paper, then a double layer of plastic food wrap. Label, date and freeze for up to 3 months. + TO THAW Place cake in the fridge overnight.

TEAM PICK!

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product round-up

NOVEMBER SHOPPING BASKET Cruising the supermarket aisles is fun… check out these great finds SUPERIOR LIGHT SOY SAUCE Use Pearl River Bridge Superior Light Soy Sauce as a dipping sauce with your favourite Asian snacks, or add it to stir-fries and marinades for an extra flavour infusion. It’s so versatile! To find out more about the Pearl River Bridge range of sauces, call (03) 9489 4544 or visit au.pearlriverbridge.com

DR. OETKER IS READY TO ROLL HEALTHY SNACK Don’t confuse CORN THINS® with rice cakes. Being made primarily of corn, CORN THINS® taste delicious, like healthy popcorn squished into a crispbread. The perfect snack for the whole family. RRP $2 for a 150g pack. Find out more at cornthins.com

Looking for creative inspiration? Dr. Oetker Ready to Roll Icing is an easy way to decorate your cupcakes and get creative this festive season. The new fondant Inspirations pack contains three colours – red, green and white (3 x 125g). Available from Woolworths and Coles. Find out more at oetker.com.au

MEET ME AT THE SHOPS GREEN FROGS ARE BACK! Just as I was humming Kermit the Frog’s famous solo, The Rainbow Connection, there was a knock at my door and a box from Allen’s Lollies was delivered. Having a sweet tooth, I couldn’t wait to open the parcel to discover what treasures it held. Much to my delight – and the rest of the recipes+ team – it contained several bags of frogs, and a press release stating that Allen’s Green Frogs are back from extinction! Well, as a loyal and longstanding Kermit the Frog fan, this was great news. Make sure you support the return of Allen’s Green Frogs by hopping into your nearest Coles or IGA supermarket to buy a pack or two for just RRP $2.99 each. Then have a go at making my Jelly Frog Ponds (recipe below).

Jelly Frog Ponds 18 Allen’s Green Frogs, plus 6 extra + 1½ tablespoons gelatine powder + 3 cups boiling water + ⅔ cup light lime cordial + Whipped cream, to serve + 100’s & 1000’s, to sprinkle

THE ICING ON THE CAKE

NO MORE MESSY TINS

CSR Pure Icing Sugar is finely ground 100% pure cane sugar that gives a firm set. This makes it ideal for use in hard-set icings, such as royal and flat icing. It’s also perfect for piping and to make decorative icings. Check out csrsugar.com.au

Use Brancourts Sweetened Condensed Milk to make a smoothie or bake a cake. It pours with ease from its resealable squeeze pack, then the rest can be stored in the fridge for later use. No more messy tins! RRP $3.39. For recipes and more, check out brancourtdairyrecipes.com.au

80 recipes+

NOVEMBER 2017

Place 6 x ¾-cup plastic or glass cups on an oven tray. Place 3 frogs in the base of each cup. Sprinkle gelatine over boiling water in a heatproof jug; stir until gelatine dissolves. Transfer to a large heatproof jug. Add cordial; stir to combine. Cool slightly. Pour cordial mixture into prepared cups. Chill for 2 hours or until set. Top with whipped cream and an extra frog. Serve sprinkled with 100’s & 1000’s. Serves 6


here to help reader rewards

LET’S ASK AMANDA HOW!

reader Cath READER Our shares her favourite RECIPE budget-friendly meal

This month, editor Amanda Kelly-Lennon gives some egg-cellent tips on eggs!

Q

I often make recipes that ask for egg whites only, but I don’t like throwing away the yolks. What can I use the yolks for and how do I store them? Annette Gregory, Townsville, Qld

PHOTOGRAPHY ROB SHAW STYLING JANE COLLINS FOOD PREPARATION REBECCA CLANCY RECIPE ADAPTED BY recipes+

A

Budget-friendly eggs are an amazingly versatile ingredient. Egg whites can be beautifully whipped into a meringue to create a stunning dessert, or used to make a healthy omelette. Egg yolks are the basis for mayonnaise, lemon curd (see p66), hollandaise sauce and custards. Once separated, store yolks in an ice-cube tray and freeze for up to 2 months. Make sure they’re well covered in plastic food wrap to prevent freezer burn, then simply place the tray in the fridge overnight so they thaw completely. As we come into the Christmas season, save egg yolks to use to bind the stuffing for your turkey, in a dipping cocktail sauce to serve with prawns, or to make a delicious brandy sauce to drizzle over your Christmas pudding!

CONGRATS, ANNETTE

ANNETTE WINS a BBQ Buddy prize pack, RRP $150, from Bunnings. Featuring high-quality barbecue tools and accessories, it’s designed to be functional, easy to use and affordable. Annette will soon be crowned barbecue queen in her family! Available from bunnings.com.au Have a question for Amanda about cooking? Send it, along with your full name and town or suburb, to recipesplus@bauer-media.com.au for your chance to have it published and win a prize.

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“This is such a simple recipe to make for the family.”

Stuffed Tomatoes

– CATH BURGES, BUNBURY, WA

SERVES 4 PREP 20 minutes + cooling COOK 35 minutes 4 large equal-sized tomatoes ⅓ cup soft fresh breadcrumbs, plus 2 tablespoons extra 200g sausage mince 1 onion, finely grated 2 cloves garlic, crushed 2 tablespoons finely chopped flat-leaf parsley 1 egg, lightly whisked 1 tablespoon light olive oil, plus 1 tablespoon extra Mixed green salad, to serve

1 Preheat oven to 180ºC/160ºC fan-forced. Line an oven tray with baking paper. Slice tops from tomatoes; reserve. Using a teaspoon, remove seeds and flesh from tomatoes, leaving a 2cm-thick shell; reserve.

Spoon mince mixture into tomato shells. Place on prepared tray. Drizzle with oil. Top with extra breadcrumbs and the reserved tomato lids. Drizzle with extra oil. Bake for 35 minutes or until cooked. Serve with salad.

2 Combine breadcrumbs, mince, onion, garlic, parsley, egg and reserved tomato flesh in a bowl.

AMAZING PRIZE CATH WINS a Décor Thermostone prize pack, RRP $152.93. It includes the entire Décor Thermostone range, plus oven mitts and a refillable oil sprayer. Cath will now be able to cook and serve, then store, freeze and reheat, all from the one dish, thanks to Décor Thermostone’s clever airtight and leak-proof lid. Visit decor.com.au Send your Reader Recipe to: recipes+, Level 1, 54 Park Street, Sydney, NSW 2000 or email recipesplus@bauer-media.com.au. Please include your address and daytime phone number.

CONGRATS, CATH

NOVEMBER 2017

recipes+ 81


here to help take 5

Choco-licious Using just five ingredients, this decadent sweet treat will be an instant hit

Chocolate Puddings SERVES 4 PREP 10 minutes COOK 15 minutes 80g butter, at room temperature ⅓ cup caster sugar ½ cup self-raising flour, sifted 2 tablespoons cocoa, sifted, plus extra, to dust 1 egg, lightly whisked

1 Preheat oven to 180ºC/160ºC fan-forced. Grease 4 x 1-cup ramekins. 2 Using an electric mixer, beat butter and sugar in a bowl until pale and creamy. Fold through flour, cocoa and egg until just combined. Spoon into prepared ramekins.

3 Bake for 15 minutes or until puddings spring back when lightly touched. Serve dusted with extra cocoa powder.

TOP TIP Serve pudding with vanilla ice-cream or whipped cream

TRY THESE TOO!

82 recipes+

NOVEMBER 2017

PHOTOGRAPHY MYLES NEW

+ CHOC-CARAMEL PUDDINGS Omit the caster sugar. Use brown sugar instead. + HAZELNUT PUDDINGS Omit cocoa powder. Add hazelnut meal instead. Omit caster sugar. Use brown sugar instead. + RASPBERRY PUDDINGS Omit cocoa powder. Add ¼ cup lightly crushed frozen raspberries instead.


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