Page 1

Y H OD LT FO EA LY H MI

THE CHECKOUT

FA

SAVING YOU MONEY

+SEPTEMBER 2016 + FACEBOOK.COM/RECIPESPLUSNZ

SPRING-CLEAN YOUR DIET! Thinner dinners Flourless cakes Low-fat sweets Gluten-free bread

MAKE THESE PROTEIN-PACKED FRITTATAS, p21

175 RECIPES

TIPS & IDEAS

CHICKEN SALAD WITH YOGHURT, P70

$3.45

a serve

KALE & RICOTTA STRUDEL, P53

HAZLENUT & BANANA CAKES, P27

$1.30 each

$3.40 a serve

SEPTEMBER 2016 $4.50


contents look inside 29

26

48

55

66

FAMILY 5 10 12 14 16 18 21 22

Thinner dinners Light but luscious Easy omelettes Savoury and sweet Fast Fridays Better than takeaways Green vegies Given the yum factor Baked ricotta So easy to make Moon Festival Asian-inspired banquet Cover recipe Family fun with frittatas Calcium-rich food Give your kids the best start in life 24 Chocolate fix Guilt-free sweets 26 Flourless cakes Ready, set, bake! 29 Strawberrries We make them shine

BUDGET 32 Week 1 Biryani with Pumpkin & Lamb 36 Week 2 Chicken & Asparagus Salad 40 Week 3 Quinoa & Ricotta Mushrooms 44 Week 4 Bruschetta Chicken

From the Editor

HEALTHY

H

ello, spring! Welcome to our ‘Spring Clean Your Diet’ issue of recipes + where we leave behind a lot of that heavy winter food for another year. Pack up the slowcooker and casserole dish and grab out the microplane and wok to prepare for fresh spring produce; grab out a steamer to lightly cook the likes of asparagus and beans for seasonal sides. As we remove the heavy duvets and blankets along with the thick winter jackets, why not remove a layer of kilos while we’re at it? To start, kick the day off with a balanced breakfast – try your hand at our sensational smoothies and juices (page 62 and page 64) as well as calcium-rich Bircher Muesli (page 22). Our opening feature has seven delicious dinners with an emphasis on lowering the fat intake but retaining the delicious flavour. Set up the kids for a wholesome day with our healthy lunch boxes (page 58) featuring Cheesy Sausage Rolls, and Apple and Apricot Pikelets. It wouldn’t be spring without the arrival of fresh strawberries and we welcome them into a chewy, moreish meringue; we present them on a creamy rice pudding, and encase them in crispy filo pastry (page 29). It’s not exactly ‘spring cleaning’, but life is all about balance after all. Enjoy! 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 boxes throughout this issue of recipes+

EDITOR

48 Gluten-free Beautiful breads for all 52 Vegetarian Nuts take centre stage 57 Makeover Chilli Con Carne

HERE TO HELP 58 Kids’ lunch boxes Make them healthier 61 Freezer Maple Syrup Biscuits for Dad 62 Fun cooking 5 ways with smoothies 64 Fun cooking 5 ways with juices 66 Treats Bliss out with bliss balls 68 Cake of the month Father’s Day Marshmallow Mud Cake

70 Fast 4 Yay for yoghurt! 72 Social buzz What you said on Facebook 73 Reader recipe The Alkaliser Salad 74 Take 5 Raspberry Panna Cotta

Like us on Facebook facebook.com/recipesplusnz SEPTEMBER 2016

recipes+ 3


index at a glance

YOUR SEPTEMBER

14

RECIPES... LIGHT MEALS & SIDES

MAINS 46 20 8 7 32 44 45 36 37 33 13 19 45 45 13 42 38 33 5 42 6 34 34 41 40 6 7 8 41 37 70 43 38 20 21

Beef & Basil Stir-fry Beef & Black Bean Stir-fry Beef & Ricotta Lasagne Beef Pot Pies Biryani with Pumpkin & Lamb ✚ Bruschetta Chicken Cauliflower & Mushroom Stir-fry Chicken & Asparagus Salad ✚ Chicken Chow Mein Chickpea Pancakes with Grilled Chicken Fish Sliders Green Chicken Curry Ham & Tomato Omelette Hoisin Turkey in Lettuce Cups Hoki Fillets & Hand-cut chips Kale & Mushroom Omelette Mexican Beef Fajitas Minestrone with Spelt Pasta Mixed Herb Lamb Cups Mixed Green Vegetable & Tofu Stir-fry Paprika Chicken Poached Chicken & Kale Salad Pork with Chilli & Coconut Relish Pumpkin & Cauliflower Cannelloni Quinoa & Ricotta Stuffed Mushrooms Soy Beef with Pawpaw Salsa Spring Green Risotto Thai Beef Salad Thai Green Tofu with Noodles Tuna & Bean Fattoush Chicken Salad with Yoghurt Dressing ✚ Vegetarian Polenta Stack ✚ Vietnamese Meatball Salad Vietnamese Rice Paper Rolls Zucchini, Pumpkin & Bacon Frittatas with Roasted Tomato Salsa ✚

✚ AS FEATURED ON THE COVER

4 recipes+

SEPTEMBER 2016

59 Apple & Apricot Pikelets 23 Bacon, Egg & Bean Potatoes 16 Baked Ricotta with 15 22 58 59 15 10 71 11 15 30 23 16 14 73 59

Seeded Crispbread Bean Thai Fish Cakes Bircher Muesli Cheesy Sausage Rolls Corn & Zucchini Muffins Cucumber Pickles French Omelette Mint Raita Omelette & Ham Roll Pea Crostini Roasted Tomato Salsa Salmon Croquettes Seeded Crispbread Silverbeet Pies The Alkaliser Salad Vegetable Fried Rice

SWEETS & DRINKS 67 65 67 66 65 24 25 64 74 71 62 63 62 74 74 62 74 63

Apricot & Honey Balls Beetroot & Parsley Juice Bliss Balls Cacao Bliss Balls Carrot, Orange & Sweet Potato Juice Chocolate Cups Chocolate Mousse Citrus Blast Coconut Panna Cotta Fruit in Spiced Syrup with Yoghurt Honey, Mango & Passionfruit Smoothie Mocha Smoothie Nutty Banana Smoothie Panna Cotta with Blueberry Sauce Panna Cotta with Raspberry Sauce Peach, Banana & Coconut Smoothie Rosewater Panna Cotta Rosewater, Raspberry & Strawberry Smoothie

65 Silverbeet, Kale 11 30 67 64

& Ginger Juice Souffle Jam Omelette Strawberry Rice Puddings Tahini Balls Tropical Juice

29

BAKING 35 Banana Bread 28 Chocolate Espresso 39 25 61 68 27 27 46 29 71 30

Dessert Cake Date & Honey Cheesecake Fudge Brownies Maple Syrup Biscuits Marshmallow Mud Cake Mini Hazelnut & Banana Cakes ✚ Orange, Ricotta & Almond Cake Peach Streusel Slice ✚ Strawberries & Cream Meringue Stack Yoghurt, Date & Walnut Scones Strawberry Strudels

HEALTHY 50 Banana & Maple Bread 50 Blueberry Bread & Butter Pudding

57 Chilli Con Carne 51 Chorizo, Fennel 49 49 53 55 53 54 54 54 55

& Caraway Ring Cinnamon Swirl Loaf Garlic Bread Kale & Ricotta Strudel ✚ Hazelnut Pesto Pecan Felafels with Fattoush Salad Pepita Tempeh with Satay Sauce Satay Sauce Quinoa Salad with Toffee Walnuts Roast Vegetable Tart with Hazelnut Pesto

Like us on Facebook facebook.com/recipesplusnz

OUR RECIPES How we test them We use Standard Metric Measures. All measures are level. ● 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 NZ$) 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 price increases. ●


family budget

Thinner dinners These seven wonders will have you feeling lighter in no time

Mixed Herb Lamb Cups PHOTOGRAPHY JASON HAMILTON & STUART SCOTT

SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 945kJ; 11g fat (3g sat); 26g protein; 2g carbohydrate; 2g fibre a serve COST $3.90 a serve 500g lamb rump steaks, fat trimmed, thinly sliced Cooking oil spray 1 clove garlic, finely chopped 1 tablespoon lemongrass paste 1 tablespoon minced ginger 1 long fresh red chilli, seeded, finely chopped 1 lemon, zest finely grated, juiced 2 teaspoons fish sauce ⅓ cup basil leaves

⅓ cup coriander leaves 8 iceberg lettuce leaves, to serve

Remove from heat. Add basil, mint and coriander; toss to combine.

1 Heat a wok over high heat. Spray the

3 Serve lamb mixture in lettuce leaves.

lamb with oil; stir-fry, in batches, for 2 minutes or until browned. Transfer to a heatproof plate.

2 Add garlic, lemongrass, ginger and chilli to wok; stir-fry for 1 minute or until fragrant. Return lamb to wok. Add the zest, juice and fish sauce; stir-fry for 30 seconds or until heated and combined.

BUDGET TIP

Omit mint and coriander. Increase basil to ½ cup

SEPTEMBER 2016

recipes+ 5


Soy Beef with Pawpaw Salsa SERVES 4 PREP 15 minutes + 15 minutes to marinate COOK 20 minutes NUTRITION 963kJ; 4g fat (1g sat); 28g protein; 18g carbohydrate; 3g fibre a serve COST $3.95 a serve ¼ cup light soy sauce 2 teaspoons honey 4 cloves garlic, crushed 4 x 120g beef scotch fillet steaks 8 baby potatoes ½ pawpaw, finely chopped 1 red onion, finely chopped 2 tablespoons chopped coriander 1 small fresh red chilli, thinly sliced 2 tablespoons lime juice, plus wedges, to serve

Paprika Chicken SERVES 4 PREP 15 minutes + 15 minutes to marinate COOK 35 minutes NUTRITION 1523kJ; 10g fat (3g sat); 31g protein; 33g carbohydrate; 4g fibre a serve COST $3.50 a serve

a shallow glass bowl. Add beef; turn to coat to marinate. Cover with plastic food wrap; chill for 15 minutes to marinate.

1 tablespoon lemon juice 2 cloves garlic, crushed 1 teaspoon sweet paprika ½ teaspoon ground cinnamon 4 chicken thigh fillets, fat trimmed 1 onion, finely chopped Cooking oil spray 1 cup basmati rice 2 cups chicken stock ⅓ cup coarsely chopped raisins 1 cup chopped coriander leaves, plus extra sprigs, to serve 125g cherry tomatoes, quartered 95g low-fat natural yoghurt

2 Meanwhile, place potatoes in a saucepan; cover with cold water. Bring to the boil over high heat. Boil for 10 minutes or until tender. Drain; slice. Season.

1 Combine juice, garlic, paprika and cinnamon in a shallow glass bowl. Add chicken; turn to coat. Cover with plastic food wrap; chill for 15 minutes to marinate.

3 Combine pawpaw, onion, coriander, chilli and juice in a glass bowl.

2 Meanwhile, heat a large saucepan over

1 Whisk soy sauce, honey and garlic in

4 Heat a char-grill pan over a high heat. Add beef; 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. Serve beef with salsa, lime wedges and potatoes.

6 recipes+

SEPTEMBER 2016

moderate heat. Spray onion with oil; cook and stir for 5 minutes or until soft. Add rice; stir to coat. Add the stock and raisins. Bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until rice is tender (craters will appear on surface). Remove from heat. Stand, covered, for 5 minutes (don’t lift lid). Stir with a fork. Stir through coriander. Season.

3 Heat a char-grill pan over moderate heat. Spray chicken with oil. Grill chicken for 3 minutes each side or until cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.

4 Arrange chicken, tomato and extra coriander sprigs on plates. Serve with rice mixture and yoghurt.

TIPS & TRICKS + TAKE IT DOWN Where possible, reduce your intake of carbohydrates, such as noodles, rice, pasta and bread. + MAKE IT LEAN Choose both meat and poultry that is low in fat – the cost may vary. + REDUCE IT Try to use low-fat and reduced-fat dairy. + SWAP IT Use cooking oil spray instead of oil.


family budget

Spring Green Risotto SERVES 4 PREP 15 minutes COOK 40 minutes NUTRITION 1681kJ; 7g fat (2g sat); 14g protein; 54g carbohydrate; 7g fibre a serve COST $3.45 a serve 1.5 litres (6 cups) chicken stock 20g reduced-fat margarine 1 leek, pale section only, thinly sliced 2 cloves garlic, crushed 1⅓ cups arborio rice 1 cup frozen peas 100g green beans, halved 1 zucchini, thinly sliced ½ cup chopped flat-leaf parsley 2 tablespoons freshly grated parmesan 40g baby rocket, to serve (optional)

1 Pour stock in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cover to keep hot. 2 Melt margarine in a large heavy-based saucepan over moderate heat. Add leek and garlic. Cook and stir for 5 minutes or until soft. Add rice. Stir for 1 minute or until grains are well coated. Gradually add a ladleful (about ½ cup) of hot stock to rice mixture, stirring constantly until all liquid is absorbed. Continue adding stock, 1 ladleful at a time, stirring constantly until all liquid is absorbed before adding more. This will take about 25 minutes. Rice should be tender but still firm to the bite.

3 Add peas, beans and zucchini to risotto; cook and stir for 5 minutes or until vegetables are tender. Remove from heat; stir through parsley and parmesan. Season. Serve with baby rocket (if using).

Beef Pot Pies SERVES 4 PREP 15 minutes COOK 1 hour 25 minutes NUTRITION 1812kJ; 11g fat (3g sat); 45g protein; 33g carbohydrate; 7g fibre a serve COST $3.90 a serve 600g beef blade steak, trimmed, cut into 2cm pieces Cooking oil spray 1 onion, finely chopped 1 clove garlic, crushed 1 tablespoon plain flour 1½ cups beef stock 2 tablespoons tomato paste 2 teaspoons Worcestershire sauce 400g can brown lentils, rinsed 1 tablespoon chopped flat-leaf parsley 4 sheets filo pastry Mashed potato, to serve (optional)

1 Heat a large frying pan over high heat. Spray beef with oil; cook and stir, in batches, for 2 minutes or until browned. Transfer to a heatproof plate. Add onion and garlic to pan; cook and stir for 2 minutes or until soft. 2 Stir in flour; cook and stir for 1 minute or until combined. Add the stock, tomato paste and Worcestershire sauce. Bring to the boil. Return beef to pan; stir to combine.

Reduce heat; simmer, covered, for 1 hour or until meat is tender. Add lentils and parsley.

3 Preheat oven to 180ºC/160ºC fan-forced. Grease 4 x 1-cup ramekins. Place prepared ramekins on an oven tray. Spoon beef mixture into ramekins. Spray each filo sheet with oil; scrunch. Place filo on top of beef filling. Bake for 15 minutes or until golden brown. Serve with mashed potato (if using).

MAKE AHEAD

You can make this recipe to the end of step 3 up to 2 days ahead SEPTEMBER 2016

recipes+ 7


family budget

Thai Beef Salad SERVES 4 PREP 15 minutes COOK 10 minutes + 5 minutes to rest NUTRITION 935kJ; 4g fat (1g sat); 28g protein; 15g carbohydrate; 6g fibre a serve COST $3.85 a serve

BUDGET WINNER

$3.25 Beef & Ricotta Lasagne

A SERVE

1 Heat a chargrill pan over moderately

SERVES 6 PREP 20 minutes COOK 1 hour 35 minutes NUTRITION 1802kJ; 10g fat (4g sat); 36g protein; 40g carbohydrate; 8g fibre 1 onion, finely chopped 2 cloves garlic, crushed Cooking oil spray 400g lean beef mince 1¾ cups beef stock 400g can diced tomatoes 425g can kidney beans, rinsed 2 tablespoons tomato paste 1 tablespoon chopped oregano 300g low-fat Greek-style natural yoghurt 1 egg, lightly whisked 100g low-fat fresh ricotta ¼ teaspoon ground nutmeg ½ cup reduced-fat tasty cheese ⅓ cup freshly grated parmesan 6 dried lasagne sheets Mixed salad, to serve

1 Preheat oven to 200ºC/180ºC fan-forced. Heat a large frying pan over moderate heat. Spray onion and garlic with oil; add to pan; cook and stir for 3 minutes or until soft. Add mince; cook, stirring to break up

8 recipes+

SEPTEMBER 2016

500g beef rump steak, trimmed Cooking oil spray 250g grape tomatoes, halved 3 Lebanese cucumbers, sliced 8 spring onions, thinly sliced ⅓ cup mint leaves ⅓ cup coriander leaves, plus ¼ cup extra, to serve 2 tablespoons sweet chilli sauce 2 tablespoons lemon juice 2 teaspoons fish sauce 2 teaspoons brown sugar

lumps, for 5 minutes or until browned. Add the stock, tomatoes, beans, tomato paste and oregano. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 30 minutes or until mixture thickens. Season.

2 Meanwhile, whisk yoghurt, egg, ricotta and nutmeg in a bowl. Combine tasty cheese and parmesan in a bowl. Grease a 2-litre (8-cup) ovenproof dish. Line base with 2 lasagne sheets.

high heat. Spray beef 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 Combine tomato, cucumber, onion, mint and coriander in a large bowl. 3 Whisk the sweet chilli sauce, juice, fish sauce and sugar in a small bowl. Add dressing and beef to cucumber mixture; toss to combine. Serve salad sprinkled with extra coriander.

3 Spoon half the mince mixture over lasagne sheets in prepared dish. Top with a third of the cheese mixture. Repeat layers, finishing with lasagne sheets. Pour over yoghurt mixture; level surface. Top with remaining cheese mixture. Bake for 55 minutes or until bubbling and golden. Stand for 5 minutes. Cut lasagne into pieces. Serve with salad.

DIY IDEA

Omit beef. Use 500g chicken breast fillets instead. The cost and cooking time may vary


ADVERTISING PROMOTION

“I love using Real Stock for its convenience and the flavour it adds” – Manu Feildel

OVEN-BAKED CHICKEN RISOTTO SERVES 4 INGREDIENTS 1 tablespoon olive oil 1 medium onion, finely chopped 100g bacon, sliced 500g chicken thigh fillets, thinly sliced 2 cloves garlic, crushed 1 teaspoon lemon rind 1 tablespoon fresh rosemary, finely chopped ½ teaspoon dried chilli flakes (optional) 2 cups Arborio rice 2 tablespoons tomato paste 1 litre (4 cups) Campbell’s Real Stock – Chicken grated parmesan, to serve

METHOD 1 Preheat oven to 180°C. Heat oil in a large, flameproof, ovenproof dish over medium heat. Cook onion and bacon for 2 minutes. Add chicken and cook for 3-4 minutes, then add garlic, lemon rind, rosemary and chilli. Cook for a further 2 minutes. 2 Add rice and cook, stirring, for 1 minute. Mix tomato paste and Campbell’s Real Stock in a jug, stirring to combine. Pour over rice. Bake, covered, for 35 minutes or until rice is just tender and liquid has almost been absorbed. 3 Stir through parmesan and serve.


Easy omelettes Learn how to crack the technique of this budget-inspired, protein-packed meal

BUDGET WINNER

$2.10 A SERVE

French Omelette

A

B

SERVES 2 PREP 5 minutes COOK 5 minutes 3 eggs, lightly whisked 1 tablespoon water 15g butter 1 tablespoon chopped flat-leaf parsley

1 Whisk egg and the water in a jug. 2 Melt butter in a frying pan over moderately high heat. Add egg and tilt to cover base. Cook for 2 minutes or until set underneath (step A). Turn; cook for a further minute.

3 Sprinkle top of omelette with parsley. Fold omelette over to form a semicircle (step B). Slide onto a serving plate. 10 recipes+

SEPTEMBER 2016

OMELETTE TIPS & TRICKS + STORE IT Keep eggs in the carton in the fridge. Bring them to room temperature before using. + TEST IT Place an egg in a glass of water; if it floats, discard it.

+ USE IT For best results, use a non-stick frying pan. Always use non-stick cooking utensils and hand-wash in warm, soapy water to prevent scratching the non-stick surface.


family try this

Souffle Jam Omelette SERVES 2 PREP 10 minutes COOK 10 minutes COST $3 a serve 3 eggs, separated 1 tablespoon caster sugar 1 tablespoon cream 2 teaspoons plain flour 1 teaspoon finely grated lemon zest 15g butter 2 tablespoons raspberry jam Icing sugar, to dust

1 Preheat oven to 190ºC/170ºC fan-forced. Whisk egg yolks, caster sugar, cream, flour and zest in a bowl.

PHOTOGRAPHY RICHARD MORTIMER

2 Using an electric mixer, beat egg whites in a large, dry, clean bowl until soft peaks form. Using a large metal spoon, gently fold egg yolk mixture through egg white until just combined. 3 Melt butter in a large ovenproof frying pan over low heat. Add egg mixture; cook for 1 minute. Bake for 6 minutes or until risen and golden brown. Transfer to a heatproof serving plate. Spread with jam. Fold omelette in half to form a semicircle. Serve dusted with icing sugar.

DIY IDEA

Use 2 tablespoons of chocolate hazelnut spread instead of jam

Omelette & Ham Roll SERVES 4 PREP 10 minutes COOK 10 minutes COST $3.40 a serve 150g fresh ricotta ¼ cup freshly grated parmesan 1 clove garlic, crushed 1 tablespoon vegetable or olive oil 8 eggs, lightly whisked 150g baby rocket leaves 5 slices shaved leg ham, cut into thin strips

1 Combine ricotta, parmesan and garlic in a bowl. 2 Heat oil in a large pan over moderate heat. Add egg and tilt to cover the base.

Cook for 4 minutes or until set underneath. Turn; cook for a further minute. Slide onto a large heatproof plate.

3 Add rocket to pan; cook and stir for 3 minutes or until it wilts. Cool slightly. Using hands, squeeze excess liquid from rocket. Chop. 4 Spread omelette with ricotta mixture. Top with ham, then rocket. Roll omelette up to form a log and enclose filling. Cut into slices to serve. SEPTEMBER 2016

recipes+ 11


Friday light Swap out the takeaways with these healthier options for an easy dinner

12 recipes+

SEPTEMBER 2016


family friendly

Hoki Fillets & Hand-Cut Chips SERVES 4 PREP 15 minutes COOK 35 minutes + TOP TIP To add some extra flair to the tartare sauce, add 1 tablespoon of chopped capers and garnish with ¼ cup of chopped fennel fronds. 2 cups waxy potatoes cut into wedges 6 Sealord Hoki Potato Crumb Fillets Canola oil, for frying chips TARTARE SAUCE 2 egg yolks ½ teaspoon dijon mustard 1 clove garlic 1 cup canola oil 1 pinch sugar 1 tablespoon chopped gherkins 2 tablespoons lemon juice ¼ cup parsley or dill fronds LEMON SALT ¼ cup flaky sea salt Zest 1 lemon

1 Cook potatoes in a pot of salted water until al-dente or just firm to the bite then refresh in cold water and leave to cool.

2 Preheat oven to 200˚C (190˚C fanbake). Place fish fillets on a lined baking tray and cook according to packet instructions. 3 To make tartare sauce, place egg yolks, dijon mustard and garlic in a food processor and blend until emulsified. Slowly add oil in a thin stream until you get a thick and creamy consistency.

4 Season and add the remaining tartare sauce ingredients. Taste and add more lemon juice or seasoning if required.

5 Place cooled potatoes in a deep frying pan with enough oil to cover halfway up the potatoes. Fry until brown and crunchy, string occasionally.

6 To make lemon salt, place zest and salt in a mortar and pestle and grind until mixed.

Fish Sliders SERVES 4 PREP 10 minutes COOK 18 minutes 6 Sealord Hoki Tempura Battered fillets 1½ cups finely shredded red cabbage 1½ cups finely shredded green cabbage 6 tablespoons tomato sauce 6 tablespoons mayonnaise 12 slider buns, halved

1 Preheat oven to 200˚C (190˚C fanbake).

7 To serve, place fish and chips in a cone

Place fish fillets on a lined baking tray and cook according to packet instructions.

of newspaper or on a plate. Dollop with a generous tablespoon of tartare and sprinkle with lemon salt and pepper.

2 Combine red and green cabbage together in a bowl.

3 Mix together tomato sauce and mayonnaise in another bowl. 4 When the fish is cooked, remove and place buns in oven to warm for a few minutes. 5 Cut the fillets in half and arrange one piece in each bun with some coleslaw and a good dollop of tomato mayonnaise.

SEPTEMBER 2016

recipes+ 13


EAT YOUR

greens Make meals healthier by adding lots of green vegetables like these!

Silverbeet Pies SERVES 8 PREP 15 minutes COOK 25 minutes COST $3 a serve 2 teaspoons vegetable or olive oil 1 large bunch silverbeet (1.5kg), white stems removed, leaves shredded 1 onion, finely chopped 2 cloves garlic, crushed 2 tablespoons finely chopped mint 2 tablespoons finely chopped dill 2 teaspoons finely grated lemon zest 180g reduced-fat feta, crumbled 420g low-fat fresh ricotta 2 eggs, lightly whisked 16 sheets filo pastry Cooking oil spray

1 Heat half the oil in a large saucepan over moderate heat. Add silverbeet; cook, shaking pan occasionally for 2 minutes or until wilted. Remove from heat. Transfer silverbeet to a heatproof bowl; cool. Wipe pan clean.

2 Heat remaining oil in saucepan over moderate heat. Add onion; cook and stir for 3 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Using hands, squeeze excess liquid from silverbeet. Place in a large bowl. Add onion mixture, mint, dill, zest, cheeses and egg; mix well. Season. 3 Preheat oven to 180ยบC/160ยบC fan-forced. Grease 8 x 10cm (top measurement) pie plates. Place prepared plates on oven trays. For each pie, place a sheet of pastry on a flat surface; spray with oil. Top with another sheet of pastry. Starting from short edge; fold into thirds. Spray with oil. Line plates with pastry, letting tips extend above rim.

4 Spoon spinach mixture into prepared pastry cases; level surfaces. Fold pastry tips over filling; spray with oil. Bake for 15 minutes or until pastry is golden brown. 14 recipes+

SEPTEMBER 2016


family light meals

BUDGET WINNER

$2

Pea Crostini

A SERVE

PHOTOGRAPHY RODNEY MACUJA, ANDRE MARTIN, BRETT STEVENS, IAN WALLACE, DEAN WILMOT

SERVES 8 PREP 10 minutes COOK 5 minutes 1 tablespoon vegetable or olive oil, plus 2 tablespoons extra 2 leeks, pale section only, thinly sliced ¼ cup water 1 cup frozen peas ¼ cup freshly grated parmesan 4 mint leaves, chopped, plus extra, to serve ½ baguette, cut into 8 slices, toasted Snow pea sprouts, to serve

1 Heat oil in a large saucepan over moderate heat. Cook and stir leek for 2 minutes or until tender. Add the water. Bring to the boil. Reduce heat; simmer for 3 minutes or until liquid evaporates.

2 Meanwhile, cook peas in a saucepan of boiling water for 3 minutes or until tender. Drain. Reserve 2 tablespoons of peas.

3 Add peas to leek in pan; mix well. Place pea mixture in a food processor; process until chopped. Add extra oil; pulse until almost smooth. Add parmesan and mint; process until combined. Season.

4 Spoon mixture onto toasted slices. Serve topped with extra mint leaves, snow pea sprouts and reserved peas.

Bean Thai Fish Cakes SERVES 4 (Makes 20) PREP 15 minutes COOK 15 minutes + 10 minutes to chill COST $3.45 a serve 600g firm white fish fillets, chopped 1½ tablespoons water 2 tablespoons Thai red curry paste 1 tablespoon fish sauce 250g green beans, chopped in 5mm lengths 2 tablespoons vegetable or peanut oil Cucumber Pickles (recipe, below), to serve

GOING GREEN + BEANS are a great budget-friendly vegie. Use them in stir-fries, patties and salad. + PEAS are an excellent source of folic acid. Use in dips, curries, soups and pasta dishes. + SILVERBEET is a good source of fibre and vitamin A. Use in curries, stir-fries and pie and quiche fillings.

1 Process fish until smooth. Transfer to a large bowl. Add the water, curry paste and fish sauce; mix well. Add beans; mix well. Using damp hands, shape mixture into 20 balls. Chill for 10 minutes.

2 Heat oil in a large frying pan over moderate heat. Cook fish cakes, in batches, for 2 minutes each side or until golden brown and cooked. Transfer to a serving plate. Serve with Cucumber Pickles.

Cucumber Pickles 2 Lebanese cucumbers, thinly sliced 1 spring onion, finely chopped ⅓ cup white vinegar 2 tablespoons caster sugar 1 fresh small red chilli, seeded, sliced Combine cucumber, onion, vinegar, sugar and chilli in a bowl.

SEPTEMBER 2016

recipes+ 15


family sides

STEP-BY-STEP

Baked ricotta Homemade snacks just got tastier with this creamy cheese and crispbread combo

Seeded Crispbread SERVES 4 PREP 15 minutes COOK 15 minutes + cooling 1 cup wholemeal flour ½ cup sesame seeds ½ cup flax seeds ½ cup pumpkin seeds 1 teaspoon baking powder 1 teaspoon salt ¼ cup water ½ cup vegetable or rice bran oil

RICOTTA TIPS & TRICKS B

+ MAKE AHEAD Store ricotta in an

1 Preheat oven to 180ºC/160ºC fan-forced. Combine flour, seeds, baking powder and salt in a large bowl. Add the water and oil; mix to form a dough. Roll out dough between two sheets of baking paper until about 3mm thick.

airtight container in the fridge for up to 3 days. Store crispbread in an airtight container in a cool, dark place for up to 1 week. + DIY IDEA Spice things up by adding ½ teaspoon of dried chilli flakes to ricotta in step 1.

2 Peel off top layer of paper. Transfer dough on paper to an oven tray. Using a large, sharp knife, score top of dough into 4cm squares on the diagonal (step C). Bake for 15 minutes or until golden brown. Cool on tray (crisps will firm). Break into pieces to serve (step D).

Baked Ricotta with Seeded Crispbread SERVES 4 PREP 25 minutes COOK 25 minutes COST $3.15 a serve 250g fresh ricotta 1 egg, at room temperature ¼ cup freshly grated parmesan, plus ¼ cup extra 1 tablespoon chopped dill, plus extra sprigs, to serve 1 quantity Seeded Crispread (recipe right), to serve Mixed baby salad leaves, to serve

1 Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 1-cup

16 recipes+

SEPTEMBER 2016

ovenproof dish with baking paper (step A). Combine ricotta, egg, parmesan and dill in a large bowl. Season.

2 Spoon ricotta mixture into prepared dish; level surface (step B). Sprinkle with extra parmesan. Bake for 25 minutes or until golden brown. 3 Serve ricotta on Seeded Crispbread with mixed baby salad leaves and extra dill sprigs.

C

D

PHOTOGRAPHY ROB SHAW

A


Subscribe

Your favourite RECIPES MAG!

to

FA

M

EA

IL Y

LS

+ JULY 2016 + FACEBO OK.COM

THE CHECKOUT

THE CHEC KOUT

SYMEA EAILY

SAV ING YOU MO NEY

SAVING YO U MO NE Y

M FA

HUNDREDS OF GREAT RECIPES & COOKING TIPS DELIVERED RIGHT TO YOUR HOME EVERY MONTH! SY

CO OK I

+ AUGUST 2016 + FACE

NG

BOOK.COM/RE CIPE SPLU

Relaxing TV dinners Cooking for 1 made eas y Hearty beef simmers Winter baking

/RECIPESPLUSNZ

SNZ

170

Stunning soups & sides Comforting casseroles Fuss-free burritos Warming desserts

RECIPES

10 WAYS

with porridge

TIPS & IDEAS

180

10 WAYS WITH HOT CHOCOLATE

RECIPESS TIPS & IDEA

BAKE THIS… LATTICE-TOPPED SPINACH & EGG PIE, p3 0

LASAGNE SCROLLS TO MAKE AHEAD, p17

ONLY

$3.50 a serve

SAGE TUSCAN SAU SOUP, P5

$2.35

a serve

D CAKE HUMMINGBIR TLE, P68 WITH BRIT

$46.95 fo

$3.50 3.50 a serve

r 1 Year (12 issues)

GERS WITH LENTIL BUR CE, P49 TAHINI SAU

$3.35

a serve

$1.15

a serve

CREAMY CHICKEN GRATINS, P5

Subscriber benefits: NEVER MISS an issue More than 100 delicious, affordable, family-friendly recipes each month

CHEESY PUMPKIN & CUMIN LOAF, P52

$1.05

a serve

CHOCOLATE ECLAIRS, P74

Subscriber rates: $11.95 every 3 issues via direct debit – just $3.98 an issue! $46.95 for 12 issues – saving $7 off the retail cover price!

FREE DELIVERY to your home every month

Hurry, offer ends on September 25, 2016! TERMS AND CONDITIONS: This offer is valid to all New Zealand subscriptions quoting M1609RCZ by phone or online at www.magshop.co.nz before September 25, 2016. Subscriptions on direct debit will continue

until we are advised of cancellation. This subscription offer cannot be used in conjunction with any other offer. For full subscription terms and conditions visit magshop.co.nz

www.magshop.co.nz/RecipesNZ/M1609RCZ

0800 magshop 0800 624 746

Quote M1609RCZ


Over the moon Create a magical Asian-inspired festival of your own with these flavour-packed dishes

MOON FESTIVAL DID YOU KNOW? + ORIGINS The Moon Festival had its origins in ancient China to celebrate the harvest. Today, it’s celebrated across modern Asia, including New Zealand. + FOOD FESTIVITY This year the festival will be observed from September 15 to 17, when friends and loved ones will reunite to joyfully share food at lavish Asian banquets.

18 recipes+

SEPTEMBER 2016

ANCIENT CELEBRATION

The traditions of the Moon Festival arise from the observation of the moon and the impact it had on local agriculture


family celebration

A

B

C

BUDGET WINNER

$3

A SERVE

Green Chicken Curry

PHOTOGRAPHY PHILLIP CASTLETON, ELLA BRODIE-REED & ROB SHAW

SERVES 6 PREP 30 minutes COOK 20 minutes 12 coriander roots 3 fresh small green chillies, finely chopped 3 lemongrass stalks, pale section only, thinly sliced 1 teaspoon ground turmeric 1 teaspoon finely grated lime zest 4 shallots, finely chopped 4 cloves garlic, finely chopped 10 whole white peppercorns ½ teaspoon coriander seeds 2 x 270ml cans coconut cream ¼ cup coconut oil 2 tablespoons fish sauce 650g chicken thigh fillets, coarsely chopped 270ml coconut milk 1 cup chicken stock 400g eggplant, cubed ½ cup loosely packed Thai basil 2 kaffir lime leaves, torn, plus extra small leaves, to serve 1 tablespoon sambal paste 2 fresh long red chillies, sliced, to serve 2 tablespoons fried shallots, to serve Cooked basmati rice, to serve Lime cheeks, to serve (optional)

1 Scrape out layer from coriander roots (step A). Place in a bowl of cold water for 5 minutes to soak. Drain; finely chop. Using a mortar and pestle, gently pound chilli to make a paste. Add the coriander root, lemongrass, turmeric, zest, eschalots and garlic; pound until almost smooth.

Add peppercorns; pound until finely crushed. Add coriander seeds; pound until well combined (step B). Set aside.

2 Combine the coconut cream and coconut oil in a large saucepan over moderate heat. Bring to a simmer. Simmer for 5 minutes or until mixture thickens slightly and oil comes to the surface (step C). 3 Add curry paste to coconut mixture. Increase heat. Bring to the boil. Reduce heat; simmer for 5 minutes or until fragrant. Add the fish sauce and chicken; cook and stir for 3 minutes or until chicken changes colour. Stir in coconut milk and stock. Add eggplant; simmer for 5 minutes or until chicken is cooked. 4 Stir the basil, torn lime leaves and sambal paste through curry. Sprinkle with extra lime leaves, chilli and fried shallots. Serve curry with rice and lime cheeks (if using).

BUDGET TIP

Use regular basil instead of Thai basil leaves

SEPTEMBER 2016

recipes+ 19


family celebration

A Beef & Black Bean Stir-fry

A

B

C

SERVES 4 PREP 15 minutes COOK 10 minutes COST $3.90 a serve 500g beef rump steak ¼ cup chicken stock ¼ cup black bean sauce 2 tablespoons soy sauce ½ teaspoon sesame oil 440g packet hokkien noodles 1 tablespoon vegetable or peanut oil 1 onion, thinly sliced 1 red capsicum, sliced 1 bunch broccolini, halved, trimmed 1 tablespoon hot chilli sauce 2 cloves garlic, finely chopped 2 spring onions, shredded, to serve

B

Vietnamese Rice Paper Rolls SERVES 4 (Makes 16) PREP 25 minutes + cooling COOK 15 minutes COST $3.70 a serve 100g dried vermicelli noodles 300g pork fillet 2 tablespoons hoisin sauce 1 tablespoon vegetable or peanut oil 16 x 22cm round rice paper sheets 16 cooked, peeled prawns, halved lengthwise 1 red capsicum, sliced 1 carrot, cut into matchsticks 1 small bunch mint, leaves picked 1 small bunch coriander, leaves picked ⅓ cup sweet chilli sauce 1 teaspoon sesame oil 1 tablespoon soy sauce 1 tablespoon lemon juice 1/4 cup water

1 Place noodles in a heatproof bowl. Cover with boiling water; stand for 3 minutes or until tender. Stir with a fork to separate strands. Drain; refresh under cold water. Using kitchen scissors, snip noodles into short lengths (step A). 20 recipes+

SEPTEMBER 2016

2 Combine pork and hoisin sauce in a glass bowl. Heat oil in a frying pan over moderate heat. Cook pork for 4 minutes each side or until cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice. Cool.

3 For each roll, briefly dip a rice paper sheet into a shallow dish of warm water until pliable (step B). Place on a clean work surface. Top with 2 prawn halves, 2 pork slices and a 16th each of the noodles, capsicum, carrot, mint and coriander (step C). Fold in sides; roll up firmly to enclose filling. Place a couple of mint leaves on the open edge of the paper to decorate; roll up to enclose. Repeat to make 16 rice paper rolls in total. 4 Combine chilli sauce, sesame oil, soy sauce, lemon juice and water in a saucepan over low heat. Increase heat. Bring to the boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool. Serve rolls with dipping sauce.

1 Using a sharp knife, cut beef into thin slices (step A). Whisk stock, black bean sauce, soy sauce and sesame oil in a bowl. Place noodles in a heatproof bowl. Cover with boiling water; stand for 3 minutes or until tender. Stir with a fork to separate strands. Drain. 2 Heat a wok over moderately high heat. Add half the oil; swirl to coat surface. Stir-fry beef, in batches, for 2 minutes or until browned (step B). Transfer to a heatproof plate. Add remaining oil to wok; stir-fry onion and capsicum for 2 minutes or until tender. Add broccolini; stir-fry for 30 seconds or until just tender. Add chilli sauce and garlic; stir-fry for 30 seconds or until fragrant.

3 Return beef to the wok; stir-fry for 2 minutes or until heated. Add noodles; stir-fry for 2 minutes or until heated. Serve sprinkled with spring onion.


cook the cover protein-packed

Frittata fun These colourful flavour-filled bites will be a hit with the whole family

AS SEEN ON OUR COVER!

Zucchini, Pumpkin & Bacon Frittatas with Roasted Tomato Salsa

RECIPE AMANDA LENNON PHOTOGRAPHY RODNEY MACUJA STYLING JANE COLLINS FOOD PREPARATION REBECCA CLANCY

SERVES 6 PREP 20 minutes + 10 minutes to stand COOK 35 minutes NUTRITION 1871kJ; 28g fat (13.5g sat); 38.5g protein; 8.5g carbohydrate; 2.5g fibre a serve COST $3.25 a serve 140g pumpkin, finely chopped 120g diced lean bacon Cooking oil spray 1 zucchini, coarsely grated 60g baby spinach leaves, shredded 8 eggs, at room temperature 2 cloves garlic, crushed ⅔ cup reduced-fat thickened cream ⅔ cup extra-light grated cheese ⅓ cup chopped flat-leaf parsley 120g reduced-fat feta, cubed Roasted Tomato Salsa (recipe, right), to serve

1 Preheat oven to 220ºC/200ºC fan-forced. Grease a 6-hole (¾-cup) Texas muffin tray. Line an oven tray with baking paper. Combine pumpkin and bacon on prepared tray. Spray with oil. Bake, stirring occasionally,

for 15 minutes or until pumpkin is tender. Remove from oven.

Roasted Tomato Salsa

2 Using hands, squeeze excess liquid from zucchini. Add zucchini and spinach to oven tray; stir until spinach wilts.

MAKES 1 cup PREP 5 minutes COOK 10 minutes

3 Reduce oven temperature to 160ºC/ 140ºC fan-forced. Whisk eggs, garlic, cream and half the grated cheese in a large jug. Stir in parsley. Spoon the roasted bacon mixture into prepared holes.

4 Pour egg mixture over bacon mixture; stir to distribute. Top with feta (pressing into mixture) and remaining cheese. Bake for 35 minutes or until just set at centre. Stand in pan for 10 minutes. Transfer to a wire rack. Cool slightly. Serve topped with Roasted Tomato Salsa.

125g cherry tomatoes 125g baby yellow tomatoes, halved Cooking oil spray 1 tablespoon balsamic vinegar 2 tablespoons chopped flat-leaf parsley

1 Preheat oven to 220ºC/200ºC fan-forced. Combine tomatoes in an ovenproof dish. Spray with oil. Drizzle with balsamic vinegar. 2 Roast for 10 minutes or until slightly collapsed. Transfer to a heatproof bowl. Add parsley; toss to combine. Season.

SEPTEMBER 2016

recipes+ 21


Healthy BONES

There’s nothing better than setting your kids up on a healthy path for life

CALCIUM CRUSADERS + YUMMY YOGHURT Just ⅓ cup of yoghurt has 250mg of calcium! The daily recommended intake for children from 4 to 12 years is 1000mg. + MAGICAL MILK A 125ml glass of milk has 160mg of calcium. Serve milk with each meal to meet the daily recommended intake (see above). + SAY CHEESE Add cheese to sandwich fillings or serve as a snack with rice crackers. Aim for 3 serves of soy or dairy products a day. + MORE BEANS Serve beans for breakfast or add them to taco fillings. + SUPER SALMON Canned salmon is a great source of calcium, especially if you use the bones! Just be careful if serving to younger children. A 100g serve has 225mg calcium.

22 recipes+

SEPTEMBER 2016

Bircher Muesli SERVES 4 PREP 15 minutes + 4 hours to chill COST $3.40 a serve + MAKE AHEAD Muesli can be made up to 1 day ahead. If mixture becomes too thick, add a little milk to thin it. 1 cup traditional rolled oats 1 cup unsweetened apple juice 1 cup mixed frozen berries, thawed, plus extra, to serve 1 red-skinned apple, unpeeled, cored, finely chopped ½ cup no-fat vanilla yoghurt ¼ cup sultanas 2 tablespoons sunflower seeds 1 tablespoon honey, plus extra, to serve

1 Combine oats and juice in a large bowl. Cover with plastic food wrap; chill for 4 hours or until oats are tender.

2 Add the berries, apple, yoghurt, sultanas, sunflower seeds and honey to oat mixture; mix well. Drizzle with extra honey. Serve topped with extra berries.


family kids

BUDGET WINNER

$3

A SERVE

Bacon, Egg & Bean Potatoes

SERVES 4 PREP 10 minutes COOK 1 hour 10 minutes + DIY IDEA Try using small orange sweet potatoes instead of regular potatoes. Cooking time and price will vary. 4 x 200g all-rounder potatoes (such as desiree) 220g can baked beans in tomato sauce, warmed 1 cup grated tasty cheese 1 teaspoon vegetable or olive oil 2 bacon rashers, rind removed, chopped 1 onion, finely chopped 2 eggs, lightly whisked ⅓ cup sweet chilli sauce (optional) 2 tablespoons chopped flat-leaf parsley

1 Preheat oven to 200ºC/180ºC fan-forced. Line an oven tray with baking paper. Scrub potatoes; prick several times with a fork. Place on prepared tray. Bake for 1 hour or until tender. Cool slightly.

2 Cut potatoes in half lengthwise. Return to tray. Using a teaspoon, scoop out potato flesh, leaving a 2cm-thick shell. Fill potato shells with baked beans and cheese. Bake for 10 minutes or until golden brown.

PHOTOGRAPHY ROB SHAW

3 Meanwhile, heat oil in a large frying pan over high heat. Add bacon and onion; cook and stir for 3 minutes or until bacon is crispy. Add eggs; cook and stir for 2 minutes or until lightly scrambled.

4 Top potatoes with scrambled egg mixture. Drizzle with chilli sauce (if using). Serve sprinkled with parsley.

Salmon Croquettes SERVES 4 (Makes 16) PREP 30 minutes + 2 hours to chill COOK 20 minutes COST $3.45 a serve + BUDGET TIP Use regular dried breadcrumbs instead of panko. + MAKE AHEAD Croquettes can be made up to 1 day ahead. Deep-fry just before serving. 60g butter, chopped 1 onion, finely chopped ½ cup plain flour, plus ½ cup extra ¾ cup milk 2 x 185g cans pink salmon, drained, skin discarded, flaked 1 tablespoon chopped dill, plus extra sprigs, to serve 2 teaspoons finely grated lemon zest 2 tablespoons lemon juice, plus wedges, to serve 2 eggs, lightly whisked 1½ cups panko (dried Japanese breadcrumbs) Vegetable oil, to deep-fry ½ cup mayonnaise

1 Melt butter in a heavy-based saucepan over moderate heat. Add onion; cook and stir for 1 minute or until soft. Add flour; cook and stir for 1 minute or until combined. Remove from heat. Gradually whisk in milk. Return saucepan to heat; cook and stir for 4 minutes or until sauce comes to

the boil. Reduce heat; simmer, stirring, for 1 minute or until sauce thickens. Cool slightly. Cover sauce directly with plastic food wrap; chill for 30 minutes.

2 Add the salmon, dill, zest and juice to cold white sauce. Cover with plastic food wrap; chill for 1 hour or until quite firm. 3 Shape 2-tablespoon quantities of salmon mixture into ovals. Place extra flour, egg and breadcrumbs in 3 separate shallow bowls. Dip croquettes into flour to coat, then egg, then breadcrumbs. Chill for 30 minutes or until firm.

4 Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry croquettes, in batches, for 3 minutes or until golden and cooked. Using a slotted spoon, transfer to paper towel. Sprinkle with extra dill sprigs. Serve with lemon wedges and mayonnaise. SEPTEMBER 2016

recipes+ 23


FIX THE

craving

Dreaming of a chocolate snack? Then turn that wish into guilt-free fare with these lower-fat treats

Chocolate Cups MAKES 12 PREP 15 minutes + 1 hour to chill COOK 10 minutes NUTRITION 576kJ; 2g fat (neg sat); 1.5g protein; 27g carbohydrate; neg fibre each COST $1.85 each 1 egg white, lightly whisked ¼ cup caster sugar 2 tablespoons plain flour 2 tablespoons cocoa powder, sifted 30g reduced-fat margarine, melted 2 tablespoons flaked almonds 1 litre raspberry sorbet

1 Line 2 oven trays with baking paper. Grease a 12-hole (⅓-cup) muffin tray. Using a pencil and a 12cm plate as a guide, mark 6 x 12cm discs on each piece of paper. Turn paper, pencil-side down, onto trays. Whisk egg white, sugar, flour, cocoa powder and margarine in a bowl. Cover with plastic food wrap; chill for 1 hour.

2 Preheat oven to 180ºC/160ºC fan-forced. Spoon 2-teaspoon quantities of batter onto each prepared disc on tray; spread to cover disc. Scatter with almonds. Bake, in batches, for 5 minutes or until a pale golden brown. Working quickly, while biscuits are still hot, remove from tray and press each one into prepared muffin hole, almond-side up. Cool completely in holes (baskets will firm).

3 Place baskets on a serving platter. Serve filled with sorbet.

24 recipes+

SEPTEMBER 2016

MAKE AHEAD

You can make these baskets up to 2 days ahead. Store in an airtight container in a cool, dark place


family sweets BUDGET WINNER

80¢

A PIECE

Fudge Brownies

MAKE AHEAD

MAKES 10 PREP 20 minutes COOK 30 minutes NUTRITION 699kJ; 4g fat (2g sat); 4g protein; 27g carbohydrate; 2g fibre each + MAKE AHEAD Brownies can be made up to 3 days ahead. Store in an airtight container in a cool, dark place. 100g dark chocolate, finely chopped 1 cup firmly packed brown sugar ½ cup cocoa powder, sifted, plus extra, to dust ½ cup boiling water 2 egg yolks ½ cup plain flour 4 egg whites, at room temperature

1 Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 20cm (base measurement) square cake pan with baking paper.

2 Combine chocolate, sugar, cocoa

PHOTOGRAPHY JOHN PAUL URIZAR

powder and the boiling water in a large bowl. Stand for 2 minutes. Stir until smooth. Add egg yolks and flour; stir until well combined.

3 Using an electric mixer, beat egg whites in a large, dry, clean bowl until firm peaks form. Fold egg white mixture through chocolate mixture. Pour into prepared pan; level surface.

4 Bake for 30 minutes or until a skewer inserted at centre comes out clean. Cool completely in pan (brownie will firm). Cut into squares. Serve dusted with extra cocoa powder.

You can make the mousse up to 1 day ahead Chocolate Mousse SERVES 6 PREP 20 minutes + 2 hours to chill NUTRITION 795kJ; 5g fat (2g sat); 8g protein; 25g carbohydrate; 3g fibre a serve COST $3.40 a serve 2 teaspoons gelatine powder 2 tablespoons boiling water 420g low-fat vanilla-flavoured yoghurt, at room temperature 75g dark chocolate (70% cocoa solids), melted ⅓ cup cocoa powder, sifted 2 egg whites, at room temperature ⅓ cup caster sugar ⅓ cup frozen raspberries, thawed ⅓ cup frozen blueberries, thawed

1 Place 6 x 1-cup serving glasses on an oven tray. Sprinkle gelatine over the boiling water in a small heatproof jug. Stir until gelatine dissolves. Cool slightly.

2 Whisk ½ cup of the yoghurt with melted chocolate in a bowl. Add remaining yoghurt and cocoa powder; whisk until combined. Add gelatine mixture to chocolate mixture; whisk until combined.

3 Using an electric mixer, beat egg whites in a large, dry, clean bowl until soft peaks

form. Gradually beat in sugar, 1 tablespoon at a time, until sugar dissolves and soft peaks form. Gently fold egg white mixture into chocolate mixture until just combined. Spoon into prepared glasses. Cover with plastic food wrap; chill for 2 hours or until set.

4 Serve mousse topped with raspberries and blueberries.

TIPS & TRICKS TO REDUCE THE FAT + SWAP IT Use reduced-fat dairy where possible. Use yoghurt instead of full-fat cream. + CHANGE IT Simply make the serving sizes smaller. + MIX IT Use a combination of melted dark chocolate and cocoa powder where possible.

SEPTEMBER 2016

recipes+ 25


FLOURLESS

cakes Forget flour – cakes based on nut meals and meringue give a beautiful texture and memorable taste

TEAM PICK!

BUDGET WINNER

$1.15

A SERVE

Orange, Ricotta & Almond Cake: recipe over the page

26 recipes+

SEPTEMBER 2016


family baking

Orange, Ricotta & Almond Cake

RECIPES TESSA IMMENS PHOTOGRAPHY RODNEY MACUJA STYLING ANNETTE FORREST FOOD PREPARATION WENDY QUISUMBING

SERVES 12 PREP 30 minutes COOK 50 minutes + cooling + TOP TIP The caramel will continue to darken in the pan while baking, so it’s crucial to add the orange slices as soon as it starts to change colour around the edges. ¾ cup caster sugar, plus 1 cup extra ¼ cup water 2 oranges, 1 thinly sliced into rounds, 1 zest finely grated and ¼ cup juice 125g butter, at room temperature 3 eggs, separated 2 cups ground almonds 250g fresh ricotta Low-fat greek-style natural yoghurt, to serve

1 Preheat oven to 180ºC/160ºC fan-forced. Grease and line the base and sides of a 20cm square cake pan with baking paper. Stir sugar and the water in a large frying pan over low heat until sugar dissolves. Simmer over high heat for 4 minutes or until just starting to turn golden around the edges. Add orange slices, in a single layer. Cook for 2 minutes each side or until soft but still hold their shape and caramel is thick and golden. Arrange orange slices over base of cake pan and pour over caramel.

2 Using an electric mixer, beat butter, ¾ cup of the extra sugar and the zest in a bowl until pale and creamy. Add egg yolks, one by one, beating between each addition until well combined. Add almond meal; beat to just combine. Using a large metal spoon, fold through ricotta and juice.

3 Using an electric mixer, beat egg whites in a large, dry, clean bowl until soft peaks form. Gradually beat in remaining extra sugar, 1 tablespoon at a time, until dissolved and mixture is smooth and glossy. Using a large metal spoon, fold meringue into batter in 2 batches until just combined. Spoon batter into prepared pan; level surface. Bake for 40 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes, then turn out onto a rack lined with baking paper to cool completely. Serve with yoghurt.

Mini Hazelnut & Banana Cakes MAKES 12 PREP 15 minutes COOK 20 minutes + cooling COST $1.30 each + TOP TIP You will need 1 large banana. + NO MINI PANS? You can also make these in a 12- hole (⅓-cup) muffin tray lined with paper patty cases.

¾ cup mashed ripe banana (see tip), plus 1 extra, thinly sliced 3 eggs, at room temperature ½ cup chocolate hazelnut spread, melted, plus ¼ cup extra ¼ cup maple-flavoured syrup 1¾ cups ground hazelnuts 2 tablespoons cocoa powder, sifted 1 teaspoon baking powder

1 Preheat oven to 180ºC/160ºC fan-forced. Grease a 12-hole (¼-cup) straight-sided cheesecake tray with removable bases. Line sides with strips of baking paper.

2 Process the banana and eggs until smooth. Add the hazelnut spread and maple-flavoured syrup; process to combine. Add hazelnut meal, cocoa powder and baking powder; process until combined. Pour into a large jug.

3 Pour batter into prepared holes. Bake for 20 minutes or until a skewer inserted into centres comes out clean. Stand cakes in tray for 5 minutes, then transfer to a wire rack to cool completely. Spread extra melted hazelnut spread over top of cooled cakes. Serve topped with extra sliced banana.

TIPS & TRICKS + FLOUR Omitting flour and adding ground nuts to cake batters changes the baked texture. + MAKE AHEAD You can bake these cakes up to 1 day ahead. + STORING For best results, store these cakes in an airtight container in a cool, dark place.

SEPTEMBER 2016

recipes+ 27


family baking

Chocolate Espresso Dessert Cake SERVES 12 PREP 30 minutes COOK 1 hour + cooling COST $1.45 a serve + TOP TIP This cake will rise up like a souffle. Make sure your baking paper collar comes above the edges as instructed. 60g butter 175g dark chocolate, chopped 6 eggs, separated ½ cup caster sugar, plus ½ cup extra 2 tablespoons instant espresso coffee granules, plus 2 teaspoons extra 2 tablespoons boiling water, plus 1 tablespoon extra ½ teaspoon fine sea salt ½ cup salted caramel sauce 600ml thickened cream ⅓ cup icing sugar Cocoa powder, to dust

1 Preheat oven to 180ºC/160ºC fan-forced. Grease and line base and sides of a 22cm (base measurement) round cake pan with baking paper, extending paper 4cm

28 recipes+

SEPTEMBER 2016

above sides of pan. Place butter in a small saucepan; cook and stir over low heat for 2 minutes or until melted. Add chocolate; cook and stir for 3 minutes or until melted and smooth.

2 Using an electric mixer, beat egg yolks and sugar on high speed in a large bowl for 4 minutes or until thick and pale. Dissolve coffee granules in the boiling water. Gradually add coffee and salt to melted chocolate mixture; beat until combined. 3 In a separate clean, dry bowl, using electric mixer, beat egg whites to soft peaks. Gradually beat in extra sugar, 1 tablespoon at a time, until sugar dissolves and mixture is thick and glossy. Using a

large metal spoon, fold meringue into chocolate mixture, in batches, to combine. Pour mixture into pan. Bake for 50 minutes or until crumbs cling to skewer inserted in the centre. Cool completely in pan on a wire rack. The cake will sink significantly in the centre while cooling.

4 Dissolve extra coffee in extra water. Place in a small saucepan with caramel sauce over low heat; cook and stir for 2 minutes or until smooth and combined (don’t boil or coffee will become bitter). Using an electric mixer, beat cream in a bowl until soft peaks form. Beat in icing sugar. Spoon large spoonfuls of cream into centre of cooled cake. Serve drizzled with caramel sauce. Dust with cocoa powder.


family in season

Strawberry FIELDS

It’s time to go berry picking and whip up these dazzling desserts

BUDGET WINNER

$1.25

Strawberries & Cream Meringue Stack MAKES 12 PREP 30 minutes + cooling COOK 3 hours + MAKE AHEAD Meringue discs can be stored in airtight containers for up to 2 days. Assemble stack up to 1 hour before serving. Cornflour, to dust, plus 3 teaspoons extra 6 egg whites, at room temperature 1½ cups caster sugar 2 cups thickened cream 2 teaspoons vanilla essence 500g strawberries, thinly sliced 120g frozen raspberries, thawed Icing sugar, to dust

1 Preheat oven to 120ºC/100ºC fan-forced. Grease 2 oven trays. Tear 2 large sheets of baking paper. Using a pencil and a 20cm plate as a guide, mark a 20cm disc on each

piece of paper. Place paper, pencil-side down, onto prepared trays; dust with a little cornflour. Shake away any excess.

2 Using an electric mixer, beat 2 egg whites in a dry, clean bowl until soft peaks form. Gradually beat in ½ cup of the sugar until sugar dissolves and mixture is thick and glossy. Stir in 1 teaspoon of the extra cornflour. Divide mixture between oven trays, spreading to cover marked discs. Bake for 1 hour or until firm and dry; cool in oven with door ajar.

A SERVE

3 Repeat process twice more with the remaining egg whites, sugar and extra cornflour. You will have 6 meringue discs in total.

4 Using an electric mixer, beat cream and essence in a large bowl until soft peaks from. Peel away paper from meringues. Layer meringues with cream mixture and half the strawberries on a large serving plate. Serve topped with remaining strawberries and raspberries. Dust with sifted icing sugar, to serve.

SEPTEMBER 2016

recipes+ 29


family in season

Strawberry Rice Puddings 2 cups light coconut milk 1 cup skim milk ¼ cup caster sugar 1 teaspoon vanilla bean paste ⅓ cup arborio rice ¼ cup flaked coconut, toasted, to serve 125g strawberries, halved, to serve

1 Whisk coconut milk, milk, sugar and vanilla in a saucepan over moderate heat for 3 minutes or until almost boiling.

2 Stir in rice. Bring to the boil. Reduce heat; simmer, stirring, for 25 minutes or until rice is creamy and tender. Cool slightly. Spoon into 4 x ½-cup heatproof serving glasses. Chill for 2 hours or until cold.

3 Serve topped with toasted coconut and strawberries.

BUDGET TIP

Strawberry Strudels SERVES 6 PREP 15 minutes COOK 15 minutes COST $2.35 a serve + DIY IDEA For a nutty taste, toss strawberries with ⅓ cup of ground almonds (almond meal). Sprinkle tops with flaked almonds before baking. 8 sheets filo pastry Cooking oil spray 300g fresh low-fat ricotta 2 tablespoons brown sugar 500g strawberries, chopped 2 tablespoons caster sugar Low-fat vanilla ice-cream, to serve

1 Preheat oven to 220ºC/200ºC fan-forced. Grease and line two oven trays with baking paper. Stack half the pastry sheets on a clean work surface, spraying between sheets with oil. Repeat with remaining pastry sheets and cooking oil spray to make a second stack. Cut each stack in 3 to create 6 rectangles in total. 2 Combine ricotta and brown sugar in a large bowl. Spread ricotta mixture onto centre of each pastry rectangle, leaving a 2cm border. Top with strawberries.

Omit vanilla bean paste. Use 1 teaspoon 3 Fold in sides, then roll up to enclose of vanilla essence filling and form a parcel. Place, seam-side down, onto prepared trays. Spray tops instead 30 recipes+

SEPTEMBER 2016

with oil. Sprinkle with caster sugar. Bake for 15 minutes or until pastry is golden brown.

4 Serve strudels with ice-cream.

STRAWBERRY KNOW-HOW + BUYING Look for firm berries without soft or discoloured patches. Always check bases of punnets for any excess juice. + STORING Store in the punnet in the fridge for up to 3 days. + USING Wash and remove hull (green leaves) before eating strawberries raw or cooking them. + EATING Strawberries also go with allspice, almonds, blueberries, cinnamon, chocolate, coconut milk, cream cheese, hazelnuts, oranges, raspberries, rosewater and vanilla.

PHOTOGRAPHY ROB SHAW & JOHN PAUL URIZAR

SERVES 4 PREP 5 minutes + 2 hours to chill COOK 30 minutes COST $2.65 a serve


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 SEPTEMBER 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

BIRYANI WITH LAMB & PUMPKIN PAGE 32

WEEK 2

WEEK

3

WEEK

4

CHICKEN & ASPARAGUS SALAD PAGE 36

WEEK 3

QUINOA & RICOTTA MUSHROOMS PAGE 40

WEEK 4

GRILLED CHICKEN BRUSCHETTA PAGE 44

Find us on Facebook facebook.com/recipesplusnz SEPTEMBER 2016

recipes+ 31


BUDGET MEAL

PLANNER WEEK 1

All meals in this week’s planner are from The Australian Women’s Weekly’s cookbook Diabetes Food For Life. They’re on the table in 30 minutes or less, feature nutrition counts and cost from just $3.45 a serve

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

MONDAY Biryani with Pumpkin & Lamb

$14.00

TUESDAY Chickpea Pancakes with Grilled Chicken

$ 14.00

WEDNESDAY $ 13.80 Minestrone with Spelt Pasta THURSDAY $ 14.00 Poached Chicken & Kale Salad FRIDAY Pork with Chilli & Coconut Relish

$ 14.00

★★★★★★★★★★★★★★★★

TOTAL

$69.80

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

MONDAY Biryani with Pumpkin & Lamb SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION 2086kJ; 11.8g fat (3g sat); 31.8g protein; 63g carbohydrate; 5g fibre a serve COST $3.50 a serve 2 teaspoons olive oil 1 onion, chopped finely 1 eggplant, cut into 2cm pieces 1 clove garlic, crushed 2 teaspoons ground coriander 2 teaspoons ground cumin ¼ teaspoon ground turmeric ½ teaspoon ground cardamom 1 cinnamon stick 1⅓ cups basmati rice 300g pumpkin, cut into 1.5cm pieces 2 cups salt-reduced chicken stock 400g lean lamb rump steak

32 recipes+

SEPTEMBER 2016

1 tablespoon coriander leaves 2 tablespoons no-fat greek-style yoghurt

1 Heat oil in a medium saucepan over high heat. Add onion; cook, stirring, for 2 minutes or until lightly browned. Add eggplant; cook, stirring occasionally, for 3 minutes or until browned. Add garlic, spices and rice; cook, stirring, for 1 minute or until fragrant. Stir in the pumpkin and stock. Bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender.

2 Meanwhile, cook lamb on a heated, oiled grill plate (or grill or barbecue) over medium-high heat for 3 minutes each side or until cooked to your liking. Remove from heat; stand, covered, for 5 minutes. Slice on the diagonal; reserve any meat juices. 3 Top rice mixture with lamb and coriander and drizzle with any meat juices. Serve with yoghurt.


weekday cooking

PHOTOGRAPHY LOUISE LISTER STYLING ANNETTE FORREST NOTE: RECIPES IN THIS WEEK’S PLANNER HAVE BEEN DOUBLED TO SERVE 4.

TUESDAY

WEDNESDAY

Chickpea Pancakes with Grilled Chicken SERVES 4 PREP 15 minutes COOK 15 minutes NUTRITION 1550kJ; 15.4g fat (2.5g sat); 24.9g protein; 29.4g carbohydrate; 5.5g fibre a serve COST $3.50 a serve ½ cup chickpea (besan) flour ½ cup plain flour ½ teaspoon caster sugar pinch of salt 1⅓ cups water 250g chicken breast fillets 1 tablespoon olive oil 2 tablespoons hummus 60g baby spinach leaves 1 large carrot, cut into long, thin slices 1 Lebanese cucumber, thinly sliced lengthways ⅓ cup no-fat Greek-style yoghurt 1 teaspoon cumin seeds, toasted, crushed lightly

1 Sift together flours, sugar and the pinch of salt into a medium bowl; gradually whisk in the water until mixture is smooth.

2 Season chicken with extra salt and pepper; cook on heated oiled grill plate (or grill or barbecue), over medium heat, for 3 minutes each side or until cooked through. Remove from heat; stand, covered, for 5 minutes. 3 Heat 2 teaspoons of the oil in a 22cm (base measurement) non- stick frying pan. Pour a quarter of pancake mixture into pan; tilt to cover base. Cook for 2 minutes or until bubbles appear on surface. Turn; cook pancake until browned lightly. Repeat with remaining oil and batter. Cut chicken into slices. Place pancakes on plates, spread with hummus; top with spinach, carrot, cucumber, chicken and yoghurt. Serve sprinkled with cumin seeds.

Minestrone with Spelt Pasta SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION 1153kJ; 6.9g fat (1.5g sat); 11.7g protein; 36.8g carbohydrate; 10.6g fibre a serve COST $3.45 a serve 1 tablespoon olive oil 300g fennel, coarsely chopped 1 onion, coarsely chopped 2 trimmed sticks celery, coarsely chopped 1 carrot, coarsely chopped 2 cloves garlic, crushed 2 sprigs thyme 2 litres (8 cups) water 2 x 400g cans no-added-salt diced tomatoes 150g dried spelt pasta 2 x 400g cans four bean mix, rinsed 175g cavolo nero, chopped coarsely ⅓ cup freshly grated parmesan 1 tablespoon thyme leaves

1 Heat oil in a large saucepan over medium heat. Cook fennel, onion, celery and carrot, stirring occasionally, for 6 minutes or until onion is soft.

2 Add garlic and thyme to pan; cook, stirring, for 2 minutes. Add the water, tomatoes and pasta; bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes. Remove thyme sprigs. 3 Add beans and cavolo nero; simmer, uncovered, for 2 minutes or until cavolo nero is just wilted. Season with pepper. Top with cheese and thyme leaves to serve.

TOP TIP

No cavolo nero? Use kale instead SEPTEMBER 2016

recipes+ 33


weekday cooking

THURSDAY

FRIDAY

Poached Chicken & Kale Salad

Pork with Chilli & Coconut Relish

SERVES 4 PREP 5 minutes COOK 25 minutes NUTRITION 1944kJ; 21.6g fat (4.3g sat); 34.1g protein; 30.1g carbohydrate; 6g fibre a serve COST $3.50 a serve

SERVES 4 PREP 10 minutes + 15 minutes to cool COOK 20 minutes NUTRITION 1860kJ; 7.9g fat (2.1g sat); 40.7g protein; 48.6g carbohydrate; 5.3g fibre a serve COST $3.50 a serve

⅔ cup brown rice 3 cups water 400g chicken breast fillets 200g baby kale 1 bunch asparagus, halved lengthways 1 tablespoon olive oil 2 tablespoons red wine vinegar 2 teaspoons lemon juice 1 clove garlic, crushed 2 teaspoons Dijon mustard ¼ teaspoon salt 2 tablespoons finely chopped fresh dill 3 spring onions, thinly sliced 250g cherry tomatoes, halved 1 medium avocado, thinly sliced

1 Combine rice and the water in a small saucepan; bring to the boil. Boil, uncovered, for 25 minutes or until rice is tender; drain.

34 recipes+

SEPTEMBER 2016

2 Meanwhile, half-fill a small saucepan with water; bring to the boil. Add chicken, return to the boil. Reduce heat; simmer, covered, for 10 minutes or until chicken is cooked through. Transfer to a plate; cover, stand for 5 minutes, then shred chicken coarsely. 3 Pour boiling water over kale and asparagus in a medium heatproof bowl; stand for 1 minute, drain. Refresh in a bowl of iced water; drain.

4 To make dressing, combine oil, vinegar, juice, garlic, mustard, salt and dill in a small bowl. Season with pepper. Combine chicken, rice, kale, asparagus, onion, tomato and avocado in a serving bowl. Drizzle with dressing; toss gently.

2 teaspoons rice bran oil 1 red onion, finely chopped 1 clove garlic, crushed 2 teaspoons grated ginger 2 teaspoons shredded coconut 1 tomato, seeded, finely chopped ½ fresh long green chilli, finely chopped 1 tablespoon lime juice 1 tablespoon marmalade 400g piece pork fillet 1 cup basmati rice 120g green beans 120g broccolini, trimmed 2 tablespoons chopped coriander leaves Lime wedges, to serve

stirring, for 3 minutes. Add half the garlic and half the ginger; cook, stirring, for 30 seconds. Add coconut; cook, stirring, for 1 minute. Transfer mixture to a medium heatproof bowl; cool for 15 minutes. Add tomato, chilli and lime juice to bowl; mix well.

1 Preheat oven to 220ºC/ 200ºC fan-forced. Line an oven tray with baking paper.

4 Microwave rice, beans and broccolini, separately, until just tender. Drain. Stir coriander into relish. Serve pork with beans, broccolini and relish; accompany with rice and lime.

2 Heat oil in a frying pan over medium heat. Add onion; cook,

3 Combine marmalade, remaining ginger and remaining garlic in a small bowl. Spread marmalade mixture over pork; place on tray. Roast for 15 minutes or until cooked. Remove from heat; stand, covered, for 5 minutes, then slice thickly.


weekend cooking

Loafing around Make a batch of this scrumptious sweet fix to enjoy during the week!

MAKE AHEAD

Bake banana bread up to 3 days ahead. Store in an airtight container, or label, date and freeze for up to 3 months Banana Bread SERVES 8 PREP 30 minutes COOK 1 hour NUTRITION 2218kJ; 23.7g fat (2.4g sat); 12.9g protein; 62.3g carbohydrate; 6.2g fibre a serve COST $1.85 a serve 2 cups white spelt flour 1 cup wholemeal spelt flour ½ cup ground almonds 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1½ teaspoons baking powder 1 teaspoon baking soda 2 large very ripe bananas ½ cup soy milk ½ cup vegetable oil 200g silken tofu ½ cup pure maple syrup 1 teaspoon vanilla extract

¼ cup sparkling apple juice 1 tablespoon pure maple syrup extra ½ cup coarsely chopped walnuts

1 Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 12cm x 24cm loaf pan with baking paper.

2 Sift flours, ground almonds, cinnamon, nutmeg, baking powder and soda into a large bowl. Blend or process one banana, milk, oil, tofu, syrup and extract until smooth. Finely chop remaining banana.

Add wet ingredients to dry ingredients; mix well, then gently stir in the finely chopped banana and apple juice. Pour mixture into pan.

3 Bake for 1 hour or until a skewer inserted into the centre comes out clean (cover with foil if the bread is over-browning during cooking). Stand in pan for 5 minutes; turn bread, top-side up, onto a wire rack. Brush with extra syrup; sprinkle with nuts.

SEPTEMBER 2016

recipes+ 35


BUDGET MEAL

PLANNER WEEK 2 All recipes in this week’s menu are on the table in 30 minutes or less, are low-fat and cost from just $3.45 a serve

MONDAY Chicken & Asparagus Salad SERVES 4 PREP 10 minutes COOK 5 minutes NUTRITION 936kJ; 5g fat (2g sat); 34g protein; 3g carbohydrate; 4g fibre a serve COST $3.50 a serve 2 bunches asparagus, cut into 5cm lengths diagonally 3 cups shredded skinless cooked chicken 250g cherry tomatoes, halved 100g rocket leaves 2 tablespoons fat-free French salad dressing 2 tablespoons lemon juice 3 teaspoons wholegrain mustard 1 clove garlic, crushed 50g reduced-fat feta, crumbled 1 tablespoon pine nuts, toasted (optional), to serve

1 Cook asparagus in a large saucepan of boiling salted water for 1 minute or until just tender. Drain; refresh under cold water. Drain. Transfer to a large bowl.

2 Add the chicken, tomato and rocket to asparagus in bowl; toss to combine. 3 Whisk dressing, juice, mustard and garlic in a jug. Add dressing to chicken mixture; toss to combine. Serve sprinkled with feta and pine nuts (if using).

36 recipes+

SEPTEMBER 2016

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

MONDAY $14.00 Chicken & Asparagus Salad TUESDAY Chicken Chow Mein

$ 14.00

WEDNESDAY Tuna & Bean Fatoush

$ 13.80

THURSDAY $ 14.00 Vietnamese Meatball Salad FRIDAY Mexican Beef Fajitas

$ 13.80

★★★★★★★★★★★★★★★★

TOTAL

$69.60

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


weekday cooking

PHOTOGRAPHY CATH MUSCAT & ROB SHAW

TUESDAY

WEDNESDAY

Chicken Chow Mein

Tuna & Bean Fattoush

SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 1032kJ; 14g fat (3g sat); 22g protein; 9g carbohydrate; 3g fibre a serve COST $3.50 a serve

SERVES 4 PREP 10 minutes COOK 5 minutes NUTRITION 1651kJ; 5g fat (1g sat); 42g protein; 34g carbohydrate; 12g fibre a serve COST $3.45 a serve

2 cloves garlic, crushed 1 fresh long red chilli, chopped Cooking oil spray 400g extra-lean chicken mince 2 cups shredded Chinese cabbage (won bok) 2 spring onions, thinly sliced 80g packet instant chicken noodle soup 1 carrot, thinly sliced 2 tablespoons kecap manis ¼ cup unsalted cashews, toasted, chopped ⅔ cup bean sprouts ¼ cup light soy sauce, to serve

2 slices sourdough bread, torn 1 tablespoon sumac 1 clove garlic, crushed Cooking oil spray 400g can four-bean mix, rinsed 400g can chickpeas, rinsed 250g cherry tomatoes, halved 425g can tuna in springwater, drained, flaked 125g baby rocket leaves 1 tablespoon lemon juice

1 Heat a wok over high heat. Spray garlic and chilli with oil; stir-fry for 30 seconds or until fragrant. Add mince; stir-fry, stirring to break up lumps, for 5 minutes or until browned. 2 Add cabbage and half the

onion; stir-fry for 1 minute or until cabbage begins to wilt. Add the soup mix and carrot; stir-fry for 2 minutes or until carrot is just tender. Add the kecap manis; stir-fry for a further minute or until heated and combined.

3 Top with cashews, bean sprouts and remaining onion. Serve with soy sauce.

1 Preheat oven 200ºC/180ºC

DIY IDEA

Use pork mince instead of chicken mince

fan-forced. Line an oven tray with baking paper. Combine bread, half the sumac and the garlic in a bowl. Spray with oil; toss to combine. Scatter bread over prepared tray; bake for 5 minutes or until golden brown.

2 Meanwhile, combine beans, chickpeas, tomato, tuna and rocket in a serving bowl. 3 Add bread to tuna mixture, along with juice; toss to combine. Serve sprinkled with remaining sumac.

BUDGET TIP

Use regular white bread instead of sourdough bread SEPTEMBER 2016

recipes+ 37


weekday cooking

THURSDAY

FRIDAY

Vietnamese Meatball Salad

Mexican Beef Fajitas

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 1828kJ; 14g fat (5g sat); 31g protein; 42g carbohydrate; 4g fibre a serve COST $3.50 a serve

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2930kJ; 11g fat (4g sat); 49g protein; 80g carbohydrate; 14g fibre a serve COST $3.45 a serve

2 tablespoons white vinegar 2 tablespoons fish sauce 2 tablespoons water 1 tablespoon lemon juice 1 carrot, finely chopped 2 cloves garlic, crushed 500g lean pork mince 1 egg white, lightly whisked ¼ cup finely chopped mint, plus ½ cup leaves extra 2 green onions, finely chopped 200g dried rice stick noodles Cooking oil spray 1 cup bean sprouts 1 baby cos lettuce, leaves separated

400g beef rump steak, fat trimmed, thinly sliced 35g packet taco seasoning mix Cooking oil spray 1 red onion, cut into thin wedges 1 red capsicum, thinly sliced 400g can red kidney beans, rinsed 8 small light flour tortillas, heated, to serve ⅔ cup reduced-fat grated tasty cheese ⅓ cup extra-light sour cream ½ cup coriander leaves

1 Whisk vinegar, fish sauce, the water and juice in a small saucepan; cook and stir over moderate heat for 2 minutes or until heated. Add carrot and half the garlic. Bring to the boil. Reduce heat; simmer

38 recipes+

SEPTEMBER 2016

for 2 minutes or until reduced slightly. Remove from heat. Cool.

2 Combine mince, egg white, mint, onion and remaining garlic in a bowl. Using damp hands, roll into balls. Place noodles in a 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 noodles into shorter lengths. 3 Heat a frying pan over moderate heat. Spray meatballs with oil. Cook and turn for 6 minutes or until cooked. Arrange noodles, sprouts, lettuce, extra mint and meatballs on a platter. Drizzle with half the dressing. Serve with remaining dressing.

2 Add beans and remaining seasoning to pan; cook and stir for 3 minutes, mashing up beans with the back of the spoon, until heated. Return beef mixture to pan; cook and stir for 2 minutes or until heated and combined. 3 Place tortillas on a flat work bench. Top with beef mixture, cheese, sour cream and coriander. Fold tortillas to enclose filling.

1 Combine beef and half the seasoning in a bowl. Spray with oil. Heat a frying pan over moderate heat. Add beef, onion and capsicum; cook and stir for 4 minutes or until browned. Transfer to a heatproof bowl.

For more dinner ideas, go to


weekend cooking

Dream date Enjoy this decadent cake without too much guilt!

Date & Honey Cheesecake SERVES 10 PREP 20 minutes + 2 hours 15 minutes to chill COOK 30 minutes NUTRITION 989kJ; 10g fat (4g sat); 6g protein; 21g carbohydrate; 2g fibre a serve COST $2 a serve 60g almond bread, crushed 2 tablespoons reduced-fat margarine, melted 500g reduced-fat cream cheese ¼ cup honey 1 egg, lightly whisked 1 tablespoon brown sugar 1 teaspoon finely grated lemon zest ½ cup chopped pitted dried dates 8 strawberries, halved, to serve

1 Preheat oven to 180ºC/160ºC fan-forced. Grease and line base and sides of a 20cm round springform pan with baking paper. Place on an oven tray.

2 Combine almond bread and margarine in a bowl. Press almond mixture firmly over base of prepared pan. Chill for 15 minutes or until firm. 3 Using an electric mixer, beat cream cheese, honey, egg, sugar and zest in a large bowl until smooth and combined. Stir in dates. Pour cream cheese mixture over prepared base; level surface. Bake for 30 minutes or until just set at centre. Turn oven off. Cool cheesecake in oven with door slightly ajar. Chill for 2 hours or until firm. 4 Serve the cheesecake topped with halved strawberries.

MAKE AHEAD

This cheesecake can be made up to 2 days ahead. Store in an airtight container in the fridge SEPTEMBER 2016

recipes+ 39


BUDGET MEAL

PLANNER WEEK 3

All meals in this week’s planner are on the table in 30 minutes or less, are meat-free and cost from just $3.45 a serve

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

MONDAY Quinoa & Ricotta Stuffed Mushrooms

$ 13.80

TUESDAY Pumpkin & Cauliflower Cannelloni

$ 14.00

WEDNESDAY $14.00 Thai Green Tofu with Noodles THURSDAY Mixed Green Vegetable & Tofu Stir-fry

$ 13.80

FRIDAY $ 14.00 Kale & Mushroom Omelette ★★★★★★★★★★★★★★★★

TOTAL

$69.60

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

MONDAY Quinoa & Ricotta Stuffed Mushrooms SERVES 4 PREP 15 minutes COOK 15 minutes NUTRITION 944kJ; 7g fat (2g sat); 20g protein; 12g carbohydrate; 7g fibre a serve COST $3.45 a serve 8 x 150g flat mushrooms, stems removed Cooking oil spray ⅓ cup quinoa, rinsed 500g fresh low-fat ricotta 1 egg, at room temperature 1 tablespoon finely chopped chives ½ cup chopped char-grilled marinated capsicum Pinch of dried chilli flakes, to serve

40 recipes+

SEPTEMBER 2016

1 Preheat oven to 220ºC/200ºC fan-forced. Line a baking tray with baking paper. Place mushrooms on prepared tray; spray with oil. Bake for 10 minutes or until just tender. 2 Meanwhile, cook the quinoa in a saucepan of boiling water for 10 minutes or until tender. Drain;

refresh under cold water. Transfer the quinoa to a bowl.

3 Add ricotta, egg and chives to quinoa in bowl; mix well. Spoon ricotta mixture into mushrooms. Bake for 5 minutes or until heated. Top mushrooms with capsicum. Serve sprinkled with chilli flakes.


weekday cooking

PHOTOGRAPHY RODNEY MACUJA & ROB SHAW

TUESDAY

WEDNESDAY

Pumpkin & Cauliflower Cannelloni

Thai Green Tofu with Noodles

SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION 1639kJ; 11g fat (4g sat); 20g protein; 46g carbohydrate; 9g fibre a serve COST $3.50 a serve

SERVES 4 PREP 20 minutes COOK 10 minutes NUTRITION 1885kJ; 24g fat (14g sat); 15g protein; 40g carbohydrate; 5g fibre a serve COST $3.50 a serve

300g pumpkin, finely chopped 400g cauliflower, cut into small florets ¼ cup water ¼ teaspoon ground nutmeg 2 tablespoons chopped raisins 700ml bottle passata (Italian cooking sauce) 1 cup boiling water 1 salt-reduced vegetable stock cube 4 fresh lasagne sheets, cut in half 300g fresh low-fat ricotta ⅓ cup shaved parmesan ¼ cup basil leaves, to serve

185g dried rice stick noodles 2 teaspoons vegetable or peanut oil, plus 1 teaspoon, extra 300g firm tofu, drained, cut into 2cm pieces ¼ cup Thai green curry paste 270ml can light coconut cream 2 tablespoons brown sugar 100g snow peas 2 spring onions, sliced ⅓ cup chopped coriander leaves 1 teaspoon finely grated lemon zest 1 tablespoon lemon juice

1 Preheat oven to 220ºC/200ºC fan-forced. Grease a 30cm x 20cm (base measurement) ovenproof dish. Place dish on an oven tray. Combine pumpkin, cauliflower and the water in a microwavesafe dish. Microwave, covered,

on High (100%) for 5 minutes. Stand for 1 minute. Drain.

2 Using a fork, mash pumpkin mixture until almost smooth. Add nutmeg and raisins; mix well. 3 Combine passata, boiling water and crumbled stock cube in a heatproof jug. Pour 1 cup of passata mixture over base of prepared dish. Place lasagne sheets on a flat work surface. Spread 2 tablespoons of pumpkin mixture along long edge of pasta sheet. Top with 1 tablespoon of ricotta. Roll up to form a log. Place, seam-side down, in prepared dish. Pour over remaining passata mixture. Bake for 15 minutes or until tender. Serve sprinkled with parmesan and basil.

1 Place noodles in a heatproof bowl. Cover with boiling water; stand for 10 minutes or until tender. Stir with a fork to separate strands. Drain.

pan over high heat. Add oil; swirl to coat surface. Stir-fry tofu, in batches, for 1 minute or until browned. Drain on paper towel.

3 Add extra oil to wok; stir-fry curry paste for 30 seconds or until fragrant. Add coconut cream and sugar. Bring to the boil. Reduce heat; simmer for 3 minutes or until sauce thickens slightly.

4 Add noodles, snow peas, onion, coriander, zest and juice to wok; stir-fry for 2 minutes or until heated and combined.

2 Heat a wok or large frying SEPTEMBER 2016

recipes+ 41


weekday cooking

THURSDAY

FRIDAY

Mixed Green Vegetable & Tofu Stir-fry

Kale & Mushroom Omelette

SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 918kJ; 9g fat (2g sat); 17g protein; 11g carbohydrate; 8g fibre a serve COST $3.45 a serve

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 1200kJ; 19g fat (8g sat); 23g protein; 10g carbohydrate; 3g fibre a serve COST $3.50 a serve

2 cloves garlic, crushed 2 tablespoons ginger, thinly sliced 1 fresh long red chilli, thinly sliced Cooking oil spray 1 bunch asparagus, trimmed, cut in half lengthwise 2 zucchinis, thickly sliced 150g sugar snap peas 1 bunch broccolini, chopped 200g firm tofu, finely chopped ¼ cup salt-reduced light soy sauce 1 tablespoon honey 1 teaspoon cornflour 2 tablespoons water 4 eggs, at room temperature 1 tablespoon sesame seeds, toasted

20g reduced-fat margarine 200g Swiss brown mushrooms, thinly sliced 1 bunch kale, stems discarded, leaves shredded 2 cloves garlic, crushed 8 eggs, at room temperature ¼ cup lite cream 100g reduced-fat feta, crumbled ⅓ cup freshly grated parmesan ¼ teaspoon sweet paprika ⅓ cup tomato chutney, to serve

1 Heat a wok over moderately high heat. Spray garlic, ginger and chilli with oil; stir-fry for 42 recipes+

SEPTEMBER 2016

1 minute or until fragrant. Add asparagus, zucchini, sugar snap peas and broccolini; stir-fry for 5 minutes or until tender. Add tofu; stir-fry for 2 minutes.

2 Add soy sauce, honey and combined cornflour and water; stir-fry for a further minute or until sauce boils and thickens. Transfer to a serving dish. 3 Meanwhile, heat a large non-stick frying pan over moderate heat. Pan-fry eggs for 3 minutes or until cooked to your liking. 4 Top stir-fry with eggs. Serve sprinkled with sesame seeds.

1 Preheat an oven-grill to high. Melt margarine in a large frying pan over high heat. Add mushroom; cook and stir for 3 minutes or until just tender. Add kale and garlic; cook and stir for 1 minute or until kale wilts. Season.

2 Whisk eggs and cream in a large jug. Pour into pan. Sprinkle with feta and parmesan. Reduce heat; cook for 4 minutes or until just set at centre. Place the omelette under grill; cook for 2 minutes or until golden brown.

3 Sprinkle the omelette with paprika. Serve with tomato chutney.

For more quick meals, go to


weekend cooking

Stack it up

Entertaining? Impress your guests with this stunning colourful creation

Vegetarian Polenta Stack SERVES 4 PREP 30 minutes + 1 hour to chill COOK 30 minutes NUTRITION 1862kJ; 9g fat (4g sat); 27g protein; 55g carbohydrate; 12g fibre a serve COST $3.50 a serve 3½ cups boiling water, plus 1 cup extra 3 chicken stock cubes ¾ cup instant polenta ½ cup freshly grated parmesan, plus ⅓ cup extra 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 cloves garlic, sliced Cooking oil spray 2 tablespoons tomato paste 400g can diced tomatoes 400g can brown lentils, rinsed ¼ cup chopped basil, plus extra leaves, to serve 1 eggplant, cut into 1cm-thick slices 2 zucchinis, cut into 1cm-thick slices 20g baby spinach leaves

1 Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper. Place boiling water and crumbled stock cubes in a saucepan. Bring to the boil. Reduce heat; gradually whisk in polenta. Cook and stir for 5 minutes or until mixture is quite thick. Stir in parmesan. Season. Pour into prepared pan; level surface. Chill for 1 hour or until set. 2 Meanwhile, heat a large, deep frying pan over moderate heat. Spray onion, carrot, celery and garlic with oil; cook and stir for 5 minutes or until carrot is tender. Stir in tomato paste; cook for 30 seconds or until combined. Add diced tomatoes and extra boiling water. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 10 minutes or until

sauce thickens slightly. Add lentils and basil; stir to combine. Season.

3 Preheat oven to 180ºC/160ºC fan-forced. Grease and line an oven tray with baking paper. Heat a char-grill pan over high heat. Spray eggplant and zucchini with oil. Grill for 2 minutes each side or until tender. Transfer to a heatproof plate.

4 Remove polenta from pan. Trim edges; cut into 8 rectangles. Place half the polenta on prepared tray. Top with eggplant and zucchini. Top with half the lentil mixture. Top each with remaining polenta, remaining lentil mixture and extra parmesan. Bake for 10 minutes or until golden brown and heated. Serve with spinach and extra basil.

SEPTEMBER 2016

recipes+ 43


BUDGET MEAL

PLANNER WEEK 4

All recipes in this week’s planner are on the table in 30 minutes or less, are gluten-free and cost from just $3.50 a serve

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

MONDAY Bruschetta Chicken

$14.00

TUESDAY Cauliflower & Mushroom Stir-fry

$ 14.00

WEDNESDAY Ham & Tomato Omelette

$14.00

THURSDAY Hoisin Turkey in Lettuce Cups

$ 14.00

FRIDAY Beef & Basil Stir-fry

$ 14.00

★★★★★★★★★★★★★★★★

TOTAL

$70.00

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

MONDAY Bruschetta Chicken SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 1574kJ; 22g fat (6g sat); 40g protein; 2g carbohydrate; 2g fibre a serve COST $3.50 a serve 4 x 150g single chicken breast fillets Cooking oil spray 4 tomatoes, finely chopped 1 red onion, finely chopped 1 tablespoon balsamic vinegar 100g baby rocket leaves ⅓ cup basil leaves

1 Preheat a char-grill pan over high heat. Spray chicken with oil. Add to pan; cook for 4 minutes each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. 2 Meanwhile, combine tomato, onion and vinegar in a glass bowl. 3 Place rocket on serving plates. Top with chicken and tomato mixture. Serve sprinkled with basil.

44 recipes+

SEPTEMBER 2016


weekday cooking

PHOTOGRAPHY DAVID HAHN, RODNEY MACUJA & ROB SHAW

TUESDAY

WEDNESDAY

THURSDAY

Cauliflower & Mushroom Stir-fry

Ham & Tomato Omelette

Hoisin Turkey in Lettuce Cups

SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 1130kJ; 12g fat (2g sat); 23g protein; 10g carbohydrate; 8g fibre a serve COST $3.50 a serve

SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 978kJ; 16g fat (6g sat); 18g protein; 3g carbohydrate; 1g fibre a serve COST $3.50 a serve

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 1731kJ; 17g fat (4g sat); 23g protein; 39g carbohydrate; 2g fibre a serve COST $3.50 a serve

500g cauliflower, cut into small florets 6 eggs, lightly whisked Cooking oil spray 200 button mushrooms, finely chopped 1 red capsicum, thinly sliced 1 carrot, coarsely grated 200g shaved leg ham, chopped 2 spring onions, thinly sliced 1 tablespoon tamari Coriander leaves, to serve

6 eggs, 2 whole, 4 separated ¼ cup lite cream, plus ¼ cup extra Cooking oil spray 100g shaved leg ham ½ cup reduced-fat grated tasty cheese 125g cherry tomatoes, halved 1 tablespoon dijon mustard 1 tablespoon finely chopped chives

2 teaspoons vegetable or peanut oil 2 spring onions, sliced, plus 1 extra, to serve 1 fresh long red chilli, thinly sliced 2 cloves garlic, crushed 500g turkey or chicken mince 1 tablespoon minced ginger 200g green beans, cut in half ¼ cup gluten-free hoisin sauce 1 tablespoon tamari 2 teaspoons sesame oil 8 butter lettuce leaves 2 cups cooked long-grain white rice, to serve

1 Place cauliflower in the bowl of a food processor; process until finely chopped. 2 Heat a non-stick wok or frying pan over moderately high heat. Add egg; tilt to cover base. Cook for 1 minute or until golden brown underneath. Slide onto a chopping board. Roll up to form a log; slice.

3 Spray cauliflower with oil. Add to wok; stir-fry for 3 minutes or until almost tender. Add mushroom, capsicum and carrot to wok; stir-fry for 5 minutes or until cauliflower is tender. 4 Add the ham, onion and tamari; stir-fry

1 Preheat oven to 180ºC/160ºC fan-forced. Whisk the 2 whole eggs, the 4 yolks and the cream in a large bowl. Using an electric mixer, beat egg whites in a large, clean, dry bowl until soft peaks form. Using a large metal spoon, gently fold egg white mixture into egg yolk mixture until just combined. 2 Heat a large non-stick ovenproof frying pan over moderate heat; spray with oil. Pour in egg mixture. Top with ham, cheese and tomato. Cook for 3 minutes or until golden brown underneath. Bake for 10 minutes or until just set at the centre.

3 Whisk extra cream and mustard in a small bowl. Sprinkle omelette with chives. Serve with mustard cream.

1 Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Add onion, chilli and garlic; stir-fry for 1 minute or until fragrant. Add mince; stir-fry, stirring to break up lumps, for 6 minutes or until browned. 2 Add ginger, beans, hoisin sauce, tamari and sesame oil; stir-fry for 2 minutes or until beans are almost tender. 3 Spoon stir-fry into lettuce leaves. Sprinkle with extra spring onion. Serve with rice.

for 1 minute or until heated and combined. Serve topped with coriander.

SEPTEMBER 2016

recipes+ 45


weekend cooking

FRIDAY

Peach Streusel Slice SERVES 12 PREP 10 minutes COOK 35 minutes + cooling NUTRITION 1383kJ; 18g fat (5g sat); 7g protein; 31g carbohydrate; 4g fibre a serve COST $1.60 a serve

Beef & Basil Stir-fry SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 1145kJ; 6g fat (4g sat); 35g protein; 16g carbohydrate; 5g fibre a serve COST $3.50 a serve 400g beef stir-fry strips Cooking oil spray 200g green beans, halved 1 red capsicum, sliced 227g can water chestnuts, rinsed, thickly sliced 4 spring onions, cut into 5cm lengths, plus 1 extra, sliced, to serve ¼ cup gluten-free black bean sauce 2 tablespoons tamari 2 tablespoons water ¼ cup basil leaves

1 Spray beef with oil. Heat a wok or large frying pan over high heat. Stir-fry beef, in 2 batches, for 1 minute or until browned. Transfer to a heatproof plate. 46 recipes+

SEPTEMBER 2016

2 Add beans and capsicum to the wok; stir-fry for 2 minutes or until the beans are almost tender. 3 Return beef to wok, along with chestnuts, onion, black bean sauce, tamari and the water; stir-fry for 2 minutes or until heated. Serve sprinkled with basil and extra onion.

1⅓ cups quinoa flour 1 cup ground almonds 3 teaspoons gluten-free baking powder 1 teaspoon xanthan gum ¾ cup firmly packed brown sugar ½ teaspoon ground cinnamon ½ teaspoon ground ginger ½ cup quinoa flakes 185g butter, at room temperature, chopped 1 egg, at room temperature 410g can peach slices in natural syrup, drained well Icing sugar, to dust Whipped cream, to serve (optional)

1 Preheat oven to 180ºC/160ºC

For more tasty stir-fries, go to

fan-forced. Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Place quinoa flour, ground almonds, baking powder, xanthan gum, brown sugar, cinnamon and

ginger in the bowl of a food processor; process until combined.

2 Add quinoa flakes and butter; process until mixture resembles coarse crumbs. Transfer a third of the mixture to a bowl; set aside. 3 Add egg to remaining mixture in food processor; pulse until mixture comes together. Transfer mixture to a large bowl; bring together with hands. Press mixture over base of prepared pan; level surface. Top with peach slices, overlapping slightly in rows, then reserved quinoa mixture. Bake for 35 minutes or until golden brown. Cool completely in pan (slice will firm).

4 Cut slice into 12 pieces. Dust with sifted icing sugar. Serve with whipped cream (if using).

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

weekday cooking


sneak peek

RECIPES+ NEW ZEALAND Editor Nick Russell Editorial assistant Fiona Williams Commercial director Paul Gardiner Group sales director Stuart Dick Commercial brand manager Kath Gola Assistant brand manager Bridget Hewitt Classified advertising sales Kim Chapman

OCTOBER

Chief executive officer Paul Dykzeul Publisher – premium/specialist titles Brendon Hill Production co-ordinator Clare Pike Printer Webstar Distribution Gordon & Gotch RECIPES+ AUSTRALIA Editor Amanda Lennon Art Directors Luke Atkinson & Jason Steel Chief Sub-Editor Lyn Justice Recipe Coordinator Rebecca Balkin Recipe Assistant Gemma Harland NEW ZEALAND ADVERTISING ENQUIRIES Kath Gola (09) 308 2723 Editorial enquiries Postal address: Recipes Plus, Private Bag 92512, Wellesley Street, Auckland 1141. Street address: Bauer Media, Shed 12, 90 Wellesley Street, Auckland. email: recipesplusnz@ bauermedia.co.nz. Subscription enquiries Auckland subscribers ph: (09) 308 2721 or call tollfree on: 0800 MAGSHOP (0800 624 746), fax: (09) 308 2769, or email: magshop@magshop.co.nz or visit: magshop. co.nz. Please advise change of address as soon as possible. Bulk/corporate subscriptions contact corporates@magshop.co.nz or phone (09) 308 2700. Advertising enquiries Auckland: Kath Gola, ph: (09) 308 2723, email: kgola@bauermedia.co.nz. Classified advertising sales: Kim Chapman, ph: (07) 578 3646. Advertising Sales Wellington & Christchurch: Ros Ellison, ph: 021 626 669, email: rellison@bauermedia.co.nz. recipes+ (ISSN 1833-7651) is subject to copyright in its entirety. The contents may not be reproduced in any form, either in whole or in part, without the written permission of the publisher. All rights reserved in material accepted for publication, unless initially specified otherwise. All letters and other material forwarded to the magazine will be assumed intended for publication unless clearly labelled ‘Not for Publication’. Opinions expressed in the magazine are not necessarily those of Bauer Media Group (NZ) LP. No responsibility is accepted for unsolicited material. This magazine is subject to NZ Press Council procedures. A complaint must first be directed in writing to the editor’s email address. If not satisfied with the response, the complaint may be referred to the Press Council, PO Box 10-879, The Terrace, Wellington 6143. Or use the online complaint form at presscouncil.org.nz. Please include copies of the article and all correspondence with the publication.

COOK THE CLASSICS SPECIAL ON SALE SEPTEMBER 26

Spider truffle pops

What’s on the menu

• Halloween treats for the kids • 7 ways with patties • Picnic food for the family • 10 ways with hummus SEPTEMBER 2016

recipes+ 47


GLUTEN-FREE…..

breads Try your hand at these beautiful baked goodies for a crowd to enjoy

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

+ BUY IT Gluten-free products are available at most major supermarkets and health food outlets. + MAKE IT Gluten-free breads are best eaten on the day they’re made. + XANTHAN GUM This is used in gluten-free baking to give a texture similar to that of non-gluten free products containing wheat. You’ll find it at most major supermarkets and health food stores.

48 recipes+

SEPTEMBER 2016


healthy special diets

BUDGET WINNER

$1.20 EACH

Cinnamon Swirl Loaf SERVES 8 PREP 15 minutes COOK 1 hour 20 minutes + cooling NUTRITION 1667kJ; 17g fat (2g sat); 5g protein; 56g carbohydrate; 2g fibre a serve COST $1.35 a serve

PHOTOGRAPHY IAN HOFSTETTER, RODNEY MACUJA & BRETT STEVENS

1½ cups gluten-free plain flour, plus extra, to dust ½ cup buckwheat flour 3 teaspoons gluten-free baking powder 1 teaspoon xanthan gum (see tip) ½ teaspoon salt ¼ cup caster sugar, plus 1½ tablespoons extra 1 cup low-fat milk ½ cup vegetable or sunflower oil 2 teaspoons ground cinnamon 1 cup pure icing sugar, sifted 20g butter, at room temperature 1 tablespoon boiling water

1 Preheat oven to 160ºC/140ºC fan-forced. Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Sift flours, baking powder, xanthan gum and salt into a large bowl. Stir in caster sugar. Whisk milk and oil in a jug. Make a well at centre of flour mixture. Add milk mixture to flour mixture; stir until combined (don’t over-mix). 2 Lightly dust a sheet of baking paper with extra gluten-free flour. Roll out dough to a 25cm x 20cm rectangle. Combine extra caster sugar and the cinnamon in a bowl. Sprinkle cinnamon sugar over dough. Roll up from one long side to form a log. Transfer dough to prepared pan.

3 Bake loaf for 1 hour 20 minutes or until golden brown. Stand in pan for 5 minutes, then transfer to a wire rack to cool completely. 4 Combine icing sugar, butter and the boiling water in a heatproof bowl. Drizzle icing over cooled bread.

Garlic Bread SERVES 6 PREP 15 minutes COOK 1 hour 25 minutes + cooling NUTRITION 1963kJ; 30g fat (6g sat); 6g protein; 41g carbohydrate; 2g fibre a serve 1½ cups gluten-free plain flour ½ cup brown rice flour 3 teaspoons gluten-free baking powder 1 teaspoon xanthan gum ½ teaspoon salt 1 tablespoon caster sugar 1 cup low-fat milk ½ cup vegetable or light olive oil 90g butter, at room temperature 4 cloves garlic, crushed 1 tablespoon finely chopped flat-leaf parsley 2 teaspoons dried chilli flakes

1 Preheat oven to 160ºC/140ºC fan-forced. Grease and line an oven tray with baking paper. Sift flours, baking powder, xanthan gum and salt into a large bowl. Stir in sugar.

2 Whisk milk and oil in a jug. Make a well at the centre of flour mixture. Add milk mixture to flour mixture; stir to combine (don’t over-mix).

3 Shape dough into a long log. Place on prepared tray. Bake for 1¼ hours or until golden brown and sounds hollow when lightly tapped. Transfer to a wire rack to cool completely. Combine butter, garlic, parsley and chilli in a bowl. 4 Using a large serrated knife, cut loaf into 1.5cm-thick slices, about three-quarters of the way through the bread. Spread butter mixture between slices. Wrap in foil. Place on an oven tray. Bake for 8 minutes or until butter is melted.

SEPTEMBER 2016

recipes+ 49


Blueberry Bread & Butter Pudding SERVES 6 PREP 15 minutes + 30 minutes to stand COOK 40 minutes NUTRITION 2317kJ; 16g fat (7g sat); 14g protein; 86g carbohydrate; 3g fibre a serve COST $2.25 a serve 510g loaf gluten-free white bread, cut into 12 slices 25g butter, at room temperature 4 eggs, at room temperature ¾ cup caster sugar 2 teaspoons vanilla essence 1½ cups almond milk 300ml lite cream ½ cup frozen blueberries, thawed ¼ cup apricot jam, warmed

1 Grease a 2-litre (8-cup) ovenproof dish. Spread one side of each bread slice with butter. Cut each slice in half diagonally. Arrange bread triangles in prepared dish. 2 Whisk eggs, sugar, essence, milk and cream in a large bowl. Strain egg mixture through a fine sieve over bread slices in dish. Stand for 30 minutes to soak. Sprinkle with blueberries, placing some berries between bread layers.

3 Preheat oven to 170ºC/150ºC fan-forced. Bake for 40 minutes or until just set at the centre. Brush top with jam to serve.

DIY IDEAS

You can replace blueberries with canned black pitted cherries 50 recipes+

SEPTEMBER 2016

Banana & Maple Bread SERVES 8 PREP 15 minutes COOK 55 minutes NUTRITION 1828kJ; 21g fat (5g sat); 8g protein; 52g carbohydrate; 3g fibre a serve COST $1.55 a serve 125g butter, at room temperature ½ cup caster sugar 2 eggs, lightly whisked 2 tablespoons gluten-free maple-flavoured syrup 2 large overripe bananas, mashed ¾ cup gluten-free self-raising flour ¼ cup gluten-free plain flour ¼ cup rice flour ½ teaspoon baking soda ¾ cup walnuts, chopped ⅓ cup honey, to serve

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

extending the paper at long sides for handles. Using an electric mixer, beat butter and sugar in a bowl until light and fluffy. Add the eggs and maple-flavoured syrup; beat until combined.

2 Fold in banana, then combined sifted flours and baking soda. Fold in half the walnuts. Spoon into prepared pan; level surface. Sprinkle top with remaining walnuts. 3 Bake for 55 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes, then turn out onto a wire rack. Serve with honey.


healthy special diets

Chorizo, Fennel & Caraway Ring SERVES 8 PREP 10 minutes COOK 1 hour 30 minutes + 10 minutes to stand NUTRITION 2625kJ; 34g fat (4g sat); 9g protein; 70g carbohydrate; 1g fibre a serve COST $1.85 a serve 3 cups gluten-free plain flour 1 cup quinoa flour 1½ tablespoons gluten-free baking powder 1 teaspoon xanthan gum ½ teaspoon salt 2 tablespoons caster sugar 2 cups low-fat milk 1 cup vegetable or light olive oil 2 tablespoons fennel seeds 1 tablespoon caraway seeds

1 cured gluten-free chorizo, finely chopped Butter and tomato chutney, to serve (optional)

1 Preheat oven to 160ºC/140ºC fan-forced. Grease a 24cm (base measurement) ring pan. Sift flours, baking powder, xanthan gum and salt into a large bowl. Stir in sugar. Make a well at centre.

2 Whisk milk and oil in a jug. Add milk mixture to flour mixture; stir gently until

combined (don’t over-mix). Combine the fennel and caraway seeds in a bowl.

3 Add chorizo and half the combined seeds to bread mixture; fold to combine. Spoon mixture into prepared pan; level surface. Sprinkle with remaining combined seeds. Bake for 1½ hours or until a skewer inserted at centre comes out clean. Stand in pan for 10 minutes, then turn out onto a wire rack. Serve with butter and tomato chutney (if using).

SEPTEMBER 2016

recipes+ 51


Totally nuts Add extra protein and healthy fats to your diet with these wholesome meals

TIPS & TRICKS ABOUT NUTS + PEANUTS Although classified as a nut, peanuts are technically a legume. They grow underground, as opposed to tree nuts. + ALMONDS Available all year round, almonds are used extensively in Middle Eastern cookery and are a symbol of beauty in China. “Activated” almonds are almonds that have been soaked overnight to soften the skin and make them easier to digest. + WALNUTS They’re an excellent source of omega-3 fatty acids, which act as an anti-inflammatory. Eating walnuts daily may improve brain health. + PECANS Native to Mexico and southern USA, pecans are high in antioxidants. Although called and classified as a nut, pecans are technically a fruit. + HAZELNUTS With the skin on, hazelnuts are very high in fibre. They’re used extensively in Middle Eastern cuisine. Hazelnut oil is great in salad dressings.

52 recipes+

SEPTEMBER 2016


healthy vegetarian

Kale & Ricotta Strudel

RECIPES & FOOD PREPARATION REBECCA CLANCY

PHOTOGRAPHY ROB SHAW

STYLING ANNETTE FORREST

SERVES 6 PREP 10 minutes COOK 25 minutes NUTRITION 1675kJ; 25g fat (8g sat); 18g protein; 20g carbohydrate; 4g fibre a serve COST $3.40 a serve 350g bunch kale, leaves shredded 500g fresh low-fat ricotta ¾ cup freshly grated parmesan ½ cup blanched almonds, toasted, finely chopped, plus 1 tablespoon extra ⅓ cup chopped currants 2 tablespoons finely chopped flat-leaf parsley 1 egg, lightly whisked 8 sheets filo pastry 75g butter, melted ⅓ cup almond meal (ground almonds) 80g mixed salad leaves, to serve

1 Place kale in a large heatproof bowl. Cover with boiling water; stand for 2 minutes or until kale wilts. Drain; refresh under cold water. Using hands, squeeze excess liquid from kale. Chop. Transfer kale to a large bowl. Add ricotta, parmesan, almonds, currants, parsley and egg; mix well. Season. 2 Stack pastry on a clean, flat work surface, brushing between sheets with some of the melted butter and sprinkling with some of the almond meal. Spoon ricotta mixture along one long edge, leaving a 2cm border. Fold in ends; roll up tightly to form a log. Place, seam-side down, on prepared tray. Brush top with any remaining melted butter. Sprinkle with extra chopped almonds. Bake for 25 minutes or until golden. 3 Slice strudel. Serve with salad leaves. For more nutty meals, go to

Pecan Felafels with Fattoush Salad SERVES 4 PREP 20 minutes COOK 10 minutes NUTRITION 3761kJ; 63g fat (4g sat); 25g protein; 48g carbohydrate; 20g fibre a serve COST $3.45 a serve 400g can chickpeas, rinsed 2 cups frozen broad beans, thawed, shelled 2 cloves garlic, crushed ½ cup pecans, toasted, plus 1 cup extra 1 cup firmly packed flat-leaf parsley, plus ⅓ cup, coarsely chopped, extra 3 teaspoons ground cumin 1½ tablespoons plain flour ½ cup dried packaged breadcrumbs 1 Lebanese bread ¾ cup olive oil 2 tomatoes, coarsely chopped 2 baby cos lettuces, cut into wedges 2 Lebanese cucumbers, halved lengthwise, thickly sliced 6 spring onions, thinly sliced ½ cup mint leaves, coarsely chopped ¼ cup lemon juice Lemon wedges, to serve

1 Place chickpeas, broad beans, half the garlic, the pecans, parsley, cumin, flour

and breadcrumbs in the bowl of a food processor; process until combined. Shape into 12 patties. Place on an oven tray.

2 Meanwhile, preheat oven to 180ºC/ 160ºC fan-forced. Place the bread on an oven tray. Bake, turning halfway through cooking, for 5 minutes or until toasted. Cool slightly. Break into pieces. Set aside. 3 Heat ¼ cup of the oil in a large frying pan over moderate heat. Cook felafels for 3 minutes each side or until golden. Drain on paper towel. 4 Combine toast pieces, tomato, lettuce, cucumber, onion, mint, extra parsley and extra pecans in a large bowl. Whisk remaining ½ cup of oil, juice and remaining garlic in a bowl. Add the oil mixture to the bread mixture; toss to combine. Serve salad with felafels and lemon wedges.

SEPTEMBER 2016

recipes+ 53


Quinoa Salad with Toffee Walnuts SERVES 4 PREP 15 minutes COOK 25 minutes NUTRITION 4300kJ; 60g fat (5g sat); 29g protein; 60g carbohydrate; 19g fibre a serve COST $3.50 a serve

Pepita Tempeh with Satay Sauce SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 4303kJ; 55g fat (10g sat); 36g protein; 91g carbohydrate; 8g fibre a serve COST $3.50 a serve ¾ cup panko breadcrumbs 2 tablespoons pepitas (pumpkin seeds), chopped 2 tablespoons sunflower seeds, chopped 2 egg whites, lightly whisked 250g packet tempeh, cut into 2cm-thick slices Vegetable oil, to shallow-fry 1 bunch bok choy, quartered lengthwise, steamed, to serve Satay Sauce (recipe, right), to serve 1⅓ cups cooked long-grain white rice, to serve 1 long fresh red chilli, thinly sliced 1 tablespoon crushed nuts (peanuts)

1 Combine breadcrumbs, pepitas and sunflower seeds on a large flat plate. Place egg white in a bowl. Dip tempeh in egg, allowing any excess to drip off, then press into breadcrumb mixture to lightly coat. Place on a plate. Repeat process to double-crumb tempeh.

2 Heat oil in a large deep frying pan to reach a depth of 3cm (oil is ready when a 54 recipes+

SEPTEMBER 2016

cube of bread crisps quickly without absorbing any oil). Shallow-fry tempeh, in batches, for 2 minutes each side or until golden. Drain on paper towel.

3 Serve tempeh with bok choy, Satay Sauce and rice. Sprinkle with chilli and crushed nuts.

Satay Sauce MAKES 1 cup PREP 5 minutes COOK 5 minutes ⅓ cup smooth peanut butter ¾ cup coconut milk ½ cup water 1 tablespoon brown sugar 1 tablespoon soy sauce 2 teaspoons fish sauce Whisk peanut butter, coconut milk, the water, sugar, soy sauce and fish sauce in a small saucepan over low heat for 5 minutes or until heated and combined.

1 cup walnuts, plus ½ cup extra ¼ cup maple-flavoured syrup 1¾ cups quinoa, rinsed 1 litre (4 cups) water ½ baguette, chopped 2 tablespoons linseeds 2 tablespoons vegetable or olive oil, plus 2 tablespoons extra 60g baby rocket leaves 1 carrot, coarsely grated 1 beetroot, peeled, coarsely grated 1 small avocado, halved, flesh coarsely scooped 400g can chickpeas, rinsed 1 red onion, halved, thinly sliced 2 tablespoons lemon juice 2 cloves garlic, crushed

1 Preheat oven to 180ºC/160ºC fan-forced. Line 2 oven trays with baking paper. Combine the walnuts and maple-flavoured syrup in a small bowl. Transfer to one of the prepared trays. Bake for 10 minutes or until golden. Cool.

2 Meanwhile, place quinoa and the water in a saucepan. Bring to the boil over high heat. Reduce heat; simmer, covered, for 12 minutes or until water is absorbed. Drain. 3 Place the bread, linseeds and extra walnuts in a food processor; process until coarsely chopped. Transfer to a bowl. Add oil; toss to combine. Scatter over remaining prepared tray; bake for 10 minutes or until golden.

4 Add the rocket, carrot, beetroot, avocado, chickpeas, onion, bread mixture and toffee walnuts to the quinoa. Add extra oil, juice and garlic; toss to combine.


healthy vegetarian

BUDGET WINNER

Roast Vegetable Tart with Hazelnut Pesto SERVES 6 PREP 20 minutes + 30 minutes to chill COOK 35 minutes NUTRITION 2629kJ; 50g fat (10g sat fat); 14g protein; 25g carbohydrate; 8g fibre a serve 1 cup plain flour ½ cup hazelnut meal (ground hazelnuts) 125g chilled butter, chopped 1 egg yolk 1-2 tablespoons chilled water 300g pumpkin, peeled, cut into 3cm pieces 1 eggplant, cut into 3cm pieces 2 zucchini, cut into 2cm pieces 1 large flat mushroom, cut into 3cm wedges 2 tablespoons vegetable or olive oil 2 teaspoons thyme leaves 250g vine-ripened cherry tomatoes Hazelnut Pesto (recipe, right), to serve

1 Preheat oven to 200ºC/180ºC fan-forced. Place flour, hazelnut meal and butter in a food processor; process until coarse crumbs form. Add egg yolk and enough of the chilled water for the mixture to just

come together when processed. Turn out onto a lightly floured work surface; knead briefly. Shape into a disc. Cover with plastic food wrap; chill for 15 minutes.

2 Roll out pastry between sheets of baking paper until large enough to line a 35cm x 11cm (base measurement) loose-based tart pan. Line pan with pastry; trim edges. Chill for 15 minutes. 3 Place pumpkin, eggplant, zucchini and mushroom in a large bowl. Add oil and thyme. Season; mix well. Place on a large oven tray. Roast for 35 minutes or until tender, adding tomatoes during last 10 minutes of roasting.

4 Meanwhile, line pastry with baking paper. Cover with dried beans, rice or pie weights. Bake for 15 minutes. Remove

$3.25 A SERVE

weights and paper. Bake for a further 5 minutes or until just coloured.

5 Spoon two-thirds of the pesto over base of tart shell. Top with the roasted vegetable mixture. Serve with remaining Hazelnut Pesto.

Hazelnut Pesto MAKES ½ cup PREP 5 minutes ½ cup skinned hazelnuts, roasted 2 cups loosely packed basil leaves ½ cup freshly grated parmesan ⅓ cup light olive oil Process hazelnuts in a food processor until finely chopped. Add the basil, parmesan and oil; process until almost smooth. Season.

SEPTEMBER 2016

recipes+ 55


LY 9 N O .9 $6

NEW ZEALAND WOMAN’S WEEK LY

0 8 tried &

tested recipes

KITCHEN COMPANION

Delicious, quick & eassy recipes by NICI WICKES

ON SALE NOW Available from all leading retailers.


healthy makeover

Feeling chilli

Make a batch of this favourite savoury mince to enjoy as a reduced-fat main meal or to have as a trusty stand-by

Chilli Con Carne SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION 1377kJ; 5g fat (1g sat); 34g protein; 27g carbohydrate; 12g fibre a serve TRADITIONAL COMPARISON 2170kJ; 16g fat (7 sat); 19g protein; 41g carbohydrate; 9g fibre a serve COST $3.50 a serve + MAKE AHEAD Chilli can be made up to 3 days ahead. Store in the fridge, or label, date and freeze for up to 3 months. Thaw in the fridge overnight. To reheat, microwave on High (100%) in 1- minute bursts, stirring between each, until heated. 1 onion, finely chopped Cooking oil spray 1 tablespoon Mexican chilli seasoning 400g extra-lean beef mince 700ml bottle passata (Italian cooking sauce) 1 salt-reduced beef stock cube 1 cup water 400g can red kidney beans, rinsed 1½ cups frozen peas, corn & carrot mix, thawed 4 light white tortillas, heated (optional) Mixed salad, to serve

1 Spray onion with oil. Heat a saucepan

PHOTOGRAPHY DEAN WILMOTT

THIS IS HOW WE DID IT + SERVE IT Our chilli is accompanied by an undressed mixed salad for extra fibre, and light torillas, to further bulk up the meal. It could also be served with steamed vegetables. + CHOOSE IT We used extra-lean mince, which has a lot less fat than

regular mince. However, the price does vary. + USE IT Omitting oil and using cooking oil spray instead also cut the fat content. + BULK IT We added extra protein without the fat by bulking up our chilli with canned beans.

over high heat. Add onion; cook and stir for 3 minutes or until soft. Add seasoning and mince; cook, stirring to break up lumps, for 5 minutes or until browned.

2 Stir in passata, crumbled stock cube and the water. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 8 minutes or until sauce thickens. Add beans and frozen vegie mix; cook and stir for 3 minutes or until heated and combined. 3 Serve with tortillas (if using) and salad. SEPTEMBER 2016

recipes+ 57


Make it healthier Send the kids off to school with a nutritious lunch that also tastes delicious

Cheesy Sausage Rolls SERVES 4 (Makes 16) PREP 20 minutes COOK 25 minutes NUTRITION 749kJ; 7g fat (2g sat); 12g protein; 12g carbohydrate; 2g fibre a serve COST $3 a serve + MAKE AHEAD Sausage rolls can be made up to 2 days ahead. Store in airtight containers in the fridge, or label, date and freeze for up to 2 months. Thaw in the fridge overnight. Bring to room temperature before serving. 2 sheets reduced-fat frozen puff pastry, thawed 125g frozen chopped spinach, thawed 300g pork mince ¾ cup grated low-fat tasty cheese ½ red capsicum, finely chopped 1 cup soft fresh wholegrain breadcrumbs 2 egg whites 1½ tablespoons freshly grated parmesan Reduced-sugar tomato sauce, to serve

1 Preheat oven to 210ºC/190º fan-forced. Grease and line an oven tray with baking paper. Cut each pastry

58 recipes+

SEPTEMBER 2016

sheet in half. Using hands, squeeze excess liquid from spinach.

2 Combine pork, spinach, tasty cheese, capsicum, breadcrumbs and one of the egg whites in a large bowl. Divide mixture into 4 portions. Arrange a portion of pork mixture along centre of each piece of pastry. Roll pastry over filling to form a log. 3 Using a sharp knife, cut each log into 4 pieces; place on prepared tray. Brush tops with remaining egg white. Sprinkle with parmesan. Bake for 25 minutes or until golden brown and cooked. Serve with tomato sauce.

SHOPPING LIST REMINDER Tasti Smooshed Wholefood Balls are a yummy lunch box filler with no added sugar and a 4-star health rating.


here to help lunch boxes BUDGET WINNER

$1.95 EACH

Corn & Zucchini Muffins MAKES 12 PREP 10 minutes COOK 25 minutes NUTRITION 936kJ; 7g fat (1g sat); 9g protein; 28g carbohydrate; 2g fibre each + MAKE AHEAD Muffins can be made up to 2 days ahead. Store in an airtight container in the fridge, or label, date and freeze for up to 2 months. 2 cups self-raising flour 1 cup plain flour 2 medium zucchinis, grated ¾ cup grated low-fat tasty cheese 125g can creamed corn 1¼ cups low-fat milk ¼ cup canola oil 2 eggs, lightly whisked

1 Preheat oven to 180ºC/160ºC fan-forced. Line a 12-hole (⅓-cup) muffin pan with muffin cases. Sift flours into a large bowl.

Using hands, squeeze excess liquid from zucchini. Add to flour in bowl, along with ½ cup of the cheese. Make a well at the centre.

2 Whisk creamed corn, milk, oil and eggs in a jug. Add milk mixture to flour mixture; stir to combine (don’t over-mix). 3 Spoon mixture into prepared holes. Sprinkle with remaining cheese. Bake for 25 minutes or until a skewer inserted at centre comes out clean.

Vegetable Fried Rice SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 1039kJ; 5g fat (1g sat); 9g protein; 36g carbohydrate; 4g fibre a serve COST $3.45 a serve + MAKE AHEAD Rice can be made up to 2 days ahead. Store in an airtight container in the fridge. + TOP TIP You will need to cook ⅔ cup of long-grain rice. 2 teaspoons vegetable oil 3 eggs, lightly whisked 3 spring onions, thinly sliced 1 large carrot, coarsely grated 100g button mushrooms, thinly sliced ½ cup frozen peas, thawed 1 tablespoon salt-reduced soy sauce 2 cups cold cooked long-grain rice (see tip)

1 Heat a wok or large frying pan over

Add egg; tilt to cover base. Cook for 1 minute or until golden underneath. Transfer to a chopping board. Roll up to form a log; thinly slice.

2 Add onion, carrot and mushroom to pan; stir-fry for 3 minutes or until just tender. Add peas, soy sauce, cooked rice and egg strips; stir-fry for a further 2 minutes or until heated and combined.

moderate heat. Add oil; swirl to coat surface.

PHOTOGRAPHY PHILLIP CASTLETON & IAN HOFSTETTER

Apple & Apricot Pikelets MAKES 18 PREP 15 minutes COOK 15 minutes NUTRITION 253kJ; 1g fat (neg sat); 2g protein; 9g carbohydrate; 2g fibre each COST $2 each + MAKE AHEAD Pikelets can be made up to 3 days ahead. Store in an airtight container in the fridge, or label, date and freeze for up to 2 months. 1 cup self-raising flour ¼ teaspoon ground cinnamon 1 green-skinned apple, peeled, grated ¼ cup diced dried apricots 2 tablespoons golden syrup ⅔ cup low-fat milk 1 egg, lightly whisked 20g butter, melted

1 Sift the flour and cinnamon into a large bowl. Add apple and apricots; stir to combine.

2 Whisk golden syrup, milk and egg in a jug. Pour milk mixture into flour mixture; stir to combine. 3 Heat a non-stick frying pan over moderate heat. Brush with butter. To cook 3 pikelets at a time, spoon 3 heaped tablespoons of batter around edge of pan, allowing room for spreading. Cook for 1 minute or until golden underneath. Turn; cook for a further minute. Transfer to a heated plate. Repeat with remaining melted butter and batter.

SEPTEMBER 2016

recipes+ 59


product round-up

SEPTEMBER SHOPPING BASKET Cruising the supermarket aisles is fun… check out these great finds

SUPER STOCK Want more flavour in your meals? Swap out water for stock for a deeper, richer flavour. Campbell’s Real Stock makes your meals even tastier with 100% natural ingredients. RRP $4.49 for 1 litre. Available in your local supermarket.

BEAUTIFUL BEETS LeaderBrand’s Pure’n Ezy beetroot is 100% grown, packaged and cooked in NZ. The pouch packaging locks in the flavour and nutrition, ready for you and your family to enjoy straight from the bag. Available in the fresh produce section of your local supermarket.

TASTE THE RAINBOW Featuring six show-stopping layers of rainbow vanilla sponge, fresh cream and covered in rainbow sequins, this cake will be the star of the party. Short of looking at the end of every rainbow, visit The Cheesecake Shop today! RRP $58.90. thecheesecakeshop.co.nz

FANTASTIC FILLETS If you’re having trouble getting your little ones to eat fish, try Sealord Lemon Pepper Crumb fish fillets for a superfast and tasty dinner option. Make dinner time fun by getting the kids involved with making their own fish tacos... even the pickiest kids will be asking for more!

60 recipes+

SEPTEMBER 2016


here to help freezer Maple Syrup Biscuits MAKES 16 PREP 20 minutes + 30 minutes to chill COOK 10 minutes 125g butter, at room temperature ½ cup caster sugar 1 egg yolk 2 cups plain flour 1 teaspoon baking soda ¼ cup maple-flavoured syrup

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

Fatherly LOVE

2 Roll out dough until about 5mm thick. Using 8cm alphabet cookie cutters, cut out “D” and “A” letters from dough. Transfer to prepared trays. 3 Bake for 8 minutes or until golden brown. Cool on trays (biscuits will firm). + TO FREEZE Label, date and freeze dough for up to 2 months. + TO THAW Thaw in fridge overnight. + TO PREPARE Bring dough to room temperature; continue recipe from step 2.

PHOTOGRAPHY JOHN PAUL URIZAR

Make Dad his very own biscuits this Father’s Day. To save time, the dough can be made in advance and frozen

Grease and line 2 oven trays with baking paper. Using an electric mixer, beat butter and sugar in a bowl until creamy. Beat in egg yolk. Sift flour and soda over butter mixture. Add maple-flavoured syrup; mix well. Knead briefly. Shape into a disc. Wrap in plastic food wrap; chill for 30 minutes.

SEPTEMBER 2016

recipes+ 61


1 Honey, Mango & Passionfruit Smoothie

2 Peach, Banana & Coconut Smoothie

SERVES 2 PREP 10 minutes COST $3.45 a serve

SERVES 2 PREP 10 minutes COST $3.40 a serve

+ 1¼ cups milk + 425g can mango slices in syrup, drained, 2 slices reserved, finely chopped, to garnish + 1 tablespoon honey + 2 large scoops frozen passionfruit sorbet + 2 passionfruit, pulp removed + Ground nutmeg, to sprinkle

+ 410g can peaches in syrup, drained + 1 banana + ½ cup coconut-flavoured yoghurt + 1¼ cups light coconut milk, chilled + 1 tablespoon honey, plus extra, to serve + 2 tablespoons shredded coconut, toasted, to serve

1 Place milk, mango, honey, sorbet and

1 Place peaches, banana, yoghurt, coconut

passionfruit in the jug of a blender; blend until smooth. Pour into serving glasses.

milk and honey in the jug of a blender; blend until smooth.

2 Serve smoothie topped with reserved

2 Pour into serving glasses. Drizzle with

chopped mango and nutmeg.

extra honey. Serve sprinkled with coconut.

62 recipes+

SEPTEMBER 2016

3 Nutty Banana Smoothie SERVES 2 PREP 10 minutes COST $3.50 a serve + 2 large bananas, frozen, plus 1 extra + 1½ cups almond milk, chilled + ¼ cup cashew butter + 2 tablespoons maple-flavoured syrup + ½ cup vanilla-flavoured yoghurt + Hard-set chocolate topping , to drizzle

1 Place bananas, almond milk, cashew butter, maple-flavoured syrup and yoghurt in the jug of a blender; blend until smooth. 2 Cut extra banana into slices. Pour smoothie into serving glasses. Top with banana. Drizzle with chocolate.

RECIPES WENDY QUISUMBING PHOTOGRAPHY ROB SHAW STYLING ANNETTE FORREST FOOD PREPARATION REBECCA CLANCY

5

ways with… smooth


here to help fun cooking

ies

Whip up a colourful drink for an instant pick-me-up to help you kick start spring

4 Mocha Smoothie SERVES 2 PREP 10 minutes COST $3.40 a serve + 1 tablespoon instant coffee, plus 1 teaspoon extra, to serve + 400ml chocolate-flavoured milk + 8 ice cubes + 3 large scoops low-fat vanilla ice-cream, plus 2 extra scoops, to serve + 2 tablespoons chocolate topping

1 Place the coffee, milk, ice cubes and ice-cream in the jug of a blender; blend until smooth. 2 Drizzle inside of serving glasses with chocolate topping. Pour smoothie into glasses. Top with extra ice-cream. Sprinkle with extra coffee.

5 Rosewater, Raspberry & Strawberry Smoothie SERVES 2 PREP 10 minutes COST $3.50 a serve + 250g strawberries, halved, plus 4 extra, sliced, to serve + ½ cup frozen raspberries, plus extra, to serve + ½ cup strawberry-flavoured yoghurt + 1½ cups low-fat milk + 1 tablespoon honey + 1¼ teaspoons rosewater essence

1 Place strawberries, raspberries, yoghurt, milk, honey and essence in the jug of a blender; blend until smooth. 2 Pour into serving glasses. Garnish with sliced strawberries and extra raspberries.

TIPS & TRICKS + CHOOSE IT Always use quality fruit and vegetables. Canned fruit can be substituted for fresh fruit when it’s not in season. + USE IT Ensure that blender blades are sharp for a smooth texture, and always clean well after each use.

SEPTEMBER 2016

recipes+ 63


5

ways with… juices Our quirky flavour combinations not only taste great but are good for you, too

2 Citrus Blast 1 Tropical Juice

TIPS & TRICKS

SERVES 2 PREP 10 minutes

+ BALANCE IT Don’t overdo it.

+ 300g pineapple, peeled, chopped + ½ pawpaw, peeled, chopped + 3 passionfruit, pulped

Juices contain a lot more fruit and vegetables than can be eaten whole. Also, be aware that some fruits are very high in sugars, and some vegetables are high in carbohydrates.

64 recipes+

SEPTEMBER 2016

COST $3.30 a serve

Using an electric juicer, juice pineapple and pawpaw. Pour into a jug. Stir through passionfruit.

SERVES 2 PREP 10 minutes COST $3.30 a serve + 2 oranges, peeled, seeds removed, chopped + 1 lemon, peeled, seeds removed, chopped + 1 ruby red grapefruit, peeled, seeds removed, chopped + 4 mandarins, peeled, seeds removed, segmented Using an electric juicer, juice oranges, lemon, grapefruit and mandarins. Pour into a jug.


here to help fun cooking

BUDGET WINNER

3 Beetroot & Parsley Juice SERVES 2 PREP 10 minutes COST $3.45 a serve + 1 beetroot, peeled, chopped + 2 celery stalks, plus extra, to garnish + 2 pears, unpeeled, cored + 2 green-skinned apples, unpeeled, cored + 1 cup lightly packed chopped flat-leaf parsley leaves and stems Using an electric juicer, juice beetroot, celery, pears, apples and parsley. Pour into a jug. Garnish with extra celery stalk.

$3.25 4 Silverbeet, Kale & Ginger Juice SERVES 2 PREP 10 minutes COST $3.35 a serve

A SERVE

5 Carrot, Orange & Sweet Potato Juice SERVES 2 PREP 10 minutes

+ ½ bunch silverbeet leaves and stems, chopped + ½ bunch kale, chopped + 4cm piece ginger, peeled, chopped + 3 pears, unpeeled, cored

+ 1kg carrots, peeled + 2 oranges, peeled, seeds removed, chopped + 250g orange sweet potato, peeled, chopped

Using an electric juicer, juice silverbeet, kale, ginger and pears. Pour into a jug.

Using an electric juicer, juice carrots, oranges and sweet potato. Pour into a jug.

SEPTEMBER 2016

recipes+ 65


Total bliss Here’s how to satisfy that sweet tooth craving in minutes

Cacao Bliss Balls MAKES 16 PREP 15 minutes + 15 minutes to stand + 30 minutes to chill COST 80c each 1 cup fresh pitted dates, chopped 1 cup roasted unsalted cashews ½ cup blanched almonds ½ cup traditional rolled oats ½ cup desiccated coconut, plus ⅓ cup extra, to coat ½ cup cacao powder, sifted, plus 1 tablespoon extra 1 tablespoon coconut oil

1 Place dates in a heatproof bowl. Cover with boiling water; stand for 15 minutes or until soft. Drain. 2 Combine cashews, almonds and oats in a food processor; process until finely chopped. Add dates, desiccated coconut, sifted cacao powder and oil; process until mixture comes together. 3 Using damp hands, roll mixture into 16 balls. Combine the extra desiccated coconut and extra cacao powder on a large flat plate. Roll balls in coconut mixture to coat. Place on a plate. Chill for 30 minutes or until firm. 66 recipes+

SEPTEMBER 2016


here to help treats

Bliss Balls MAKES 25 PREP 20 minutes + 30 minutes to chill COST 80c each

PHOTOGRAPHY BEN DEARNLEY ANDRE MARTIN, STUART SCOTT & JOHN PAUL URIZAR

⅔ cup blanched almonds ½ cup unsalted raw cashews 10 fresh dates, pitted, chopped ½ cup dried apricots 2 tablespoons linseeds ¼ cup black chia seeds 2 tablespoons maple-flavoured syrup 1 teaspoon finely grated lemon zest ½ cup desiccated coconut, toasted

Tahini Balls MAKES 16 PREP 15 minutes + 30 minutes to chill COOK 5 minutes COST 90c each

1 Place the almonds and cashews in a food processor; process until finely chopped. Add the dates, apricots, linseeds, chia seeds, maple-flavoured syrup and zest; process until mixture comes together.

1 cup raisins ¼ cup freshly squeezed orange juice ⅓ cup water 1 cup traditional rolled oats ⅔ cup blanched almonds, toasted ¼ cup firmly packed brown sugar ¼ cup tahini 2 tablespoons honey, warmed 1 teaspoon ground cinnamon 40g butter, melted 1 cup shredded coconut, toasted

2 Using damp hands, roll mixture into

1 Combine raisins, juice and the water in

25 balls. Place on a large flat plate. Roll balls in coconut to coat. Place on a plate; chill for 30 minutes or until firm.

a saucepan. Bring to the boil over high heat. Reduce heat; simmer for 5 minutes or until raisins are plump. Remove from heat; cool slightly. Drain raisins; reserving 2 tablespoons of cooking liquid.

TIPS & TRICKS + PROCESS IT For even bliss balls, make sure the mixture is well combined and finely chopped. + COAT IT Try coating balls in chia seeds instead of coconut. + MAKE AHEAD Bliss balls can be made up to 4 days ahead. Store in an airtight container in the fridge.

2 Place oats and almonds in a food processor; process until finely chopped. Add the raisins, reserved cooking liquid, sugar, tahini, honey, cinnamon and butter; process until mixture comes together. 3 Using damp hands, roll mixture into 16 balls. Place shredded coconut on a large flat plate. Roll balls in coconut to coat. Transfer to a plate; chill for 30 minutes or until firm.

BUDGET WINNER

60¢ EACH

Apricot & Honey Balls MAKES 20 PREP 15 minutes + 45 minutes to chill 1 cup dried apricots 2 tablespoons honey, warmed ¼ cup light coconut cream 25g butter, melted ½ cup shredded coconut, plus 1 cup extra to coat

1 Place apricots, honey, coconut cream, butter and coconut in a food processor; process until mixture comes together. Transfer mixture to a bowl; chill for 30 minutes or until firm. 2 Using damp hands, roll mixture into 20 balls. Place extra coconut on a large flat plate. Roll balls in coconut to coat. Transfer to a plate; chill for 15 minutes or until firm.

TOP TIP

Store coconut in the freezer for a longer shelf life SEPTEMBER 2016

recipes+ 67


CAKE OF THE MONTH

Father’s Day Marshmallow Mud Cake

Dripping with fudge sauce and layered with marshmallow cream, this rich chocolate cake will make Dad smile!

Marshmallow Mud Cake SERVES 24 PREP 30 minutes + 3 hours to chill + cooling COOK 2 hours 20 minutes COST $1.35 a serve

1 Preheat oven to 180ºC/160ºC fan-forced. Grease and line 3 x 22cm round (base measurement) springform cake pans. For each cake, using 1 cake mix, 3 eggs, 125g butter and ¾ cup milk, prepare cakes following packet instructions. Bake each cake for 45 minutes or until a skewer inserted at centre comes out almost clean (crumbs will still cling to skewer slightly). Cool in pans. Using a large serrated knife, level tops of cakes. Return 2 cakes to prepared pans.

68 recipes+

SEPTEMBER 2016

2 Place biscuits in a food processor; process to form fine crumbs. Add extra melted butter; pulse until combined. Spread 2 tablespoons of chocolate sauce over top of each cake in pans. Top with biscuit mixture; level surfaces. Chill for 30 minutes or until firm. 3 Combine cream cheese, marshmallows, sugar, sour cream and essence in a saucepan; cook and stir over moderate heat for 5 minutes or until melted and smooth. Sprinkle gelatine over the boiling water in a small heatproof jug. Stir until gelatine dissolves. Cool. Whisk gelatine mixture into marshmallow mixture until combined. Pour evenly over top of each cake in pans. Chill for 2 hours or until firm. 4 Remove cakes from pans. Stack cakes on a large serving plate, drizzling between each cake with a little of the remaining chocolate sauce. Top with reserved chocolate cake. Drizzle cake with half the remaining chocolate sauce. Roughly crush reserved biscuits; sprinkle over the cake. Top with marshmallows. Chill cake for 30 minutes or until firm. Serve drizzled with the remaining chocolate sauce.

PHOTOGRAPHY ROB SHAW

3 x 540g packets chocolate fudge cake mix 9 eggs, at room temperature 375g butter, at room temperature, plus 150g, melted, extra 2¼ cups milk 250g packet wheatmeal biscuits, reserving 2 biscuits 2 cups chocolate sauce 750g cream cheese, at room temperature, chopped 200g white marshmallows, halved, plus extra, to decorate ½ cup caster sugar ⅓ cup extra-light sour cream 2 teaspoons vanilla essence 3 teaspoons gelatine powder ⅓ cup boiling water


here to help cook like a star

TIPS & TRICKS + TRADITION FACTOR This decadent layered cake has its origins in the US, where it’s known as a S’mores Cake. + LEVEL IT To make equal layers, make sure you trim the tops of cakes so they sit flat. + DRIZZLE IT To help make the fudge sauce easy to pour over the cake, microwave it on High (100%) in 15-second bursts or until warm and runny. + MAKE AHEAD You can make this cake up to 3 days ahead. Store in an airtight container in the fridge.

SEPTEMBER 2016

recipes+ 69


Culture club Yoghurt is a smooth operator that will help you have dishes done and dusted in minutes!

1

Chicken Salad with Yoghurt Dressing Ready in 20 minutes

+ 4 chicken steaks + 2 lemons, juiced, zest finely grated, plus 2 tablespoons lemon juice extra + ¼ cup vegetable or olive oil + 250g truss baby tomatoes, snipped into 4 portions + 3 lebanese cucumbers, cut into thin ribbons + ⅓ cup dill sprigs + ½ cup greek-style natural yoghurt + Mixed salad leaves and crusty bread, to serve Combine chicken, zest, juice and oil in a large bowl. Heat a large frying pan over moderate heat. Add chicken; cook for 3 minutes each side or until golden and cooked. Transfer to a heatproof plate. Cover with foil to keep warm. Add tomatoes to pan; cook for 2 minutes or until tender. Transfer to a large heatproof bowl. Add the cucumber and dill; toss to combine. Whisk yoghurt and extra juice in a jug. Add yoghurt mixture to cucumber mixture; toss to combine. Serve chicken with cucumber salad, salad leaves and bread. Serves 4

70 recipes+

SEPTEMBER 2016


here to help fast 4

2

Mint Raita

Ready in 10 minutes

PHOTOGRAPHERS SCOTT HAWKINS, ROB SHAW & JOHN PAUL URIZAR

+ 200g Greek-style natural yoghurt + ½ bunch mint, leaves picked, finely chopped, plus extra leaves, to serve + ¼ cup finely chopped coriander + juice of 1 lime + 2 cloves garlic, crushed + 1 small fresh green chilli, seeded, finely chopped + 1 teaspoon ground cumin + ½ teaspoon salt Combine yoghurt, mint, coriander, juice, garlic, chilli, cumin and salt in a large bowl. Garnish with extra mint. Makes 1½ cups

3

Fruit in Spiced Syrup with Yoghurt

Ready in 10 minutes

+ 2 oranges + ¼ cup honey, plus extra, to drizzle + 1 cinnamon stick + 3 green cardamom pods, bruised + 1 whole star anise + 250g strawberries, halved + 400g vanilla-flavoured yoghurt + 1 tablespoon finely chopped unsalted pistachios Peel and segment oranges, catching juice in a saucepan. Add enough water to make ¼ cup of liquid. Add honey, cinnamon, cardamom pods and star anise. Bring to the boil over high heat. Reduce heat; simmer for 5 minutes or until syrupy. Cool. Drain; discard solids. Combine orange segments and strawberries in a glass bowl; pour over cooled syrup. Top with yoghurt. Drizzle with extra honey. Serve sprinkled with pistachios. Serves 4

4

Yoghurt, Date & Walnut Scones Ready in 30 minutes

+ 2 cups self-raising flour + 30g butter, chilled, chopped + ½ cup dried, pitted, chopped dates + ¼ cup walnuts, toasted, chopped + ¼ cup firmly packed brown sugar + ¾ cup milk, plus 1 tablespoon extra + 1 egg, at room temperature + 1 cup vanilla-flavoured yoghurt + 50g honeycomb chocolate bar, crushed + Icing sugar, to dust Preheat oven to 220ºC/200ºC fan-forced. Grease and line an oven tray with baking paper. Sift flour into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Add dates, walnuts and sugar; stir. Whisk milk and egg in a small jug. Make a well at centre of flour mixture. Add the milk mixture. Using a round-bladed knife in a cutting motion, mix to form a soft, sticky dough. Turn out onto a lightly floured work surface; knead briefly. Roll out until about 2cm thick. Using a floured 5cm round cookie cutter, cut out scones from dough. Arrange scones, side by side, on prepared tray. Brush tops with extra milk. Bake for 12 minutes or until scones sound hollow when lightly tapped. Transfer to a wire rack to cool. Combine yoghurt and honeycomb in a bowl. Split scones. Serve sandwiched with yoghurt mixture and sprinkled with sifted icing sugar. Makes 12 SEPTEMBER 2016

recipes+ 71


on the web

Social BUZZ

Each month you upload it, we love it! Here, we put the digital into print and showcase what’s trending

GREAT ISSUE!

Your June issue… well, where to start. I cooked the Beef & Cheese Pot Pies for the men’s lunch, and they loved them. The Curried Carrot & Corriander Puree was nice as a dip, and the Roast Carrot Soup was great for the cold days we had. Now, the man who won’t eat cooked dates, absolutely loved the Sticky Date Scrolls! The Veal Stroganoff was also a hit. Last of all, I must mention the Coffee Wallnut Scrolls. Great issue. Well done! BARBARA

THOMAS via facebook

Like us on Facebook facebook.com/recipesplusnz 72 recipes+

SEPTEMBER 2016

THIS WAS MY ATTEMPT AT THE VANILLA SLICE WITH CHOCOLATE ICING IN YOUR JUNE ISSUE. IT TASTED AS GOOD AS IT LOOKS AND WAS EATEN IN A MOMENT. MY FAMILY AND I LOVED THIS RECIPE AND I’LL BE MAKING IT AGAIN. CHERYL MIRABITO

Above: The Vanilla Slice with Chocolate Icing from our June issue and (right) Cheryl’s lovely slice


here to help reader rewards

READER RECIPE

OUR READER RECIPE WINNER REBECKA DARLINGDARREN SAYS, “THIS SALAD HAS DARK LEAFY GREENS AND GREEN VEGETABLES THAT HELP WITH INFLAMMATION”

The Alkaliser Salad SERVES 2 PREP 15 minutes COOK 5 minutes 500g broccoli, cut into small florets 50g baby rocket leaves ½ Lebanese cucumber, sliced 1 red-skinned apple, unpeeled, cored, cut into wedges ½ onion, finely chopped ¼ cup flaked almonds, toasted 2 teaspoons coconut oil ½ teaspoon ground turmeric 1 tablespoon macadamia oil 1 tablespoon lemon juice Sea salt flakes, to season 60g feta, crumbled

1 Cook broccoli in a saucepan of boiling water for 3 minutes or until just tender. Drain; refresh under cold water. Place in a bowl. Add rocket, cucumber, apple, onion and almonds; mix well. 2 Meanwhile, heat coconut oil in a small frying pan over moderate heat. Add turmeric; cook for 15 seconds. Remove from heat. Stir in macadamia oil and juice. 3 Add turmeric mixture to broccoli mixture. Season with sea salt flakes; toss to combine. Serve topped with feta.

SEPTEMBER 2016

recipes+ 73


here to help take 5

Get set With just five ingredients, this stunning dessert will take centre stage

Panna Cotta with Raspberry Sauce SERVES 4 PREP 15 minutes + 3 hours 15 minutes to chill COST $3.25 a serve

1 Place 4 x ½-cup dariole moulds on an oven tray. Chill for 15 minutes. Whisk yoghurt and honey in a bowl. Sprinkle gelatine over ¼ cup boiling water in a small heatproof jug. Stir until gelatine dissolves. Cool slightly. Add gelatine mixture to yoghurt mixture; mix well.

74 recipes+

SEPTEMBER 2016

2 Pour yoghurt mixture into prepared moulds. Cover with plastic food wrap; chill for 3 hours or overnight until set. 3 To make raspberry sauce, combine ¾ cup of the raspberries, the icing sugar and 2 tablespoons water in a food processor; process until almost smooth. Add remaining raspberries; stir to combine.

4 Briefly dip base of moulds into a bowl of boiling water, then invert into a serving glass. Drizzle with raspberry sauce.

TRY THESE, TOO! + ROSEWATER PANNA COTTA Omit honey. Add 1 tablespoon sifted icing sugar to yoghurt in step 1, along with 1 teaspoon rosewater essence.

+ COCONUT PANNA COTTA Replace the vanilla yoghurt with coconut yoghurt.

+ PANNA COTTA WITH BLUEBERRY SAUCE Replace raspberries with blueberries.

PHOTOGRAPHY CATH MUSCAT

400g vanilla yoghurt 2 tablespoons honey 3 teaspoons powdered gelatine 1 cup frozen raspberries, thawed 2 tablespoons icing sugar


FRIENDS TO LUNCH

FAMILY

TO DINNER

FOOD

TO LOVE PARTNERED WITH

20,000 TRUSTED RECIPES FROM NZ’S FAVOURITE MAGAZINES NEW ZEALAND


thecheesecakeshop.co.nz

Open 7 Days

|

Celebrations

|

Weddings

|

Office Parties

|

Family Gatherings

|

Birthdays

issue 96 September 2016 ✛ BEEF POT PIES ✛ FRENCH OMELETTE ✛ GREEN CHICKEN CURRY ✛ BIRCHER MUESLI ✛ STRAWBERRY STRUDELS ✛ BANANA & MAPLE BREAD ✛ PP 100007524 ISSN 1833-7651

Our delicious NEW cakes... The party show off!

 
Read more
Read more
Similar to
Popular now
Just for you