taste com au 2020-10

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sweet potato noodles

FOOD MAG OF THE YEARW

IN $3000 !

COO

K

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125RECIPES IDEAS

OCTOBER 2020

BURRITO FLAVOURDORITOS-CRU BED

See page 19

d

YUM!

Spring

GREEN LABEL EDITION

WAYS TO

20 fresh dinners

9 amazing bakes

49 save waste save $$

Your family could be losing $195 a month by wasting food.

FIGHTLET’S

www.fightfoodwaste.orgJOIN THE MOVEMENT

6 editor’s letter 9 you said it10 must-see videos

12 our top meals at a glance

16 cook the cover 19 cook & win

21 cook the cover winner

24 first taste

28 what’s hot

contents

this monthregulars

REEN ABEL ED TION

3

STICKY salmon noodles

dinner

easy weeknight

revolution!

eat real

EASY felafel & feta sub

Real food.

October 2020 59

39 dinner revolution! Get dinner

done in a flash with these meals, ready

in just 20 minutes. Salmon noodles

and more really hit the spot.

46 marion’s express Marion

Grasby makes Chinese barbecue pork

using a secret ingredient to get that

amazing red colour, without using dye.

48 emergency dinners Need food

fast? We’ve got hearty salads in just

10 minutes – all you have to do is choose.

54 let’s twist! Make bright vegan

Mediterranean-stuffed capsicums then

mix it up times two to dish up a meal

everyone will enjoy.

.COM .AU



IN $3000 !

COO

K

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125RECIPES IDEAS

OCTOBER 2020


See page 19

d

YUM!

Spring

GREEN LABEL EDITION

WAYS TO

20fresh dinners

9amazing bakes


59 eat real Easy felafel & feta sub.

60 in season Asparagus puffs

and papaya are in the spring spotlight.

62 super vego Make healthy and

low-cal dishes that are fresh and filling.

68 5 lunches for $30 Prep ahead

with our shopping list and easy plan,

then enjoy lunchbreaks with ease.

79 wait, you mean I can eat that? Cannellini beans in a cake!

81 healthy showdown Louise

Keats helps you make healthier choices.

82 waste not, want not We’ve got

plenty of tips to help you use up all the

food you have in the fridge and pantry.

Recipe Michelle Southan

Photography Jeremy Simons

Styling Emma Knowles

Food preparation Kerrie Ray

On the cover→ popcorn chicken with crunchy

sweet potato noodles pages 16-18

→ cook the cover win $3000! page 19

→ 20 fresh dinners pages 16-18, 34, 35,

39-44, 46-47, 48-52, 54-57, 62-66, 94, 104-108

→ 9 amazing bakes pages 34, 36, 79-80,

95, 97-103, 135

this month

taste magazine October 2020

4

taste life food meets life

how to freeze VEGIES

121 October 2020

caesar salad BURGER

October 2020 85

fun cookingfun projects

subscribe now 26 mag offer Bonus gift.

77 iPad/tablet Great price.

85 fun cooking Caesar salad burger.

86 so hot! right now Matt Preston

makes spinach and ricotta triangles

super easy with a jaffle maker. You’ll

discover that a filo toastie is a revelation!

90 don’t waste it, cook it! Vegie

peels, leftover fruit peel and other edible

odds and ends get turned into delicious

and ingenious ways to minimise your

food waste.

97 biscuit tin treats The humble

store-bought biscuit gets its time to shine

in these desserts that use them in new

and fun ways, including a hidden cookie

cake with caramel sauce.

104 mash up! Take a zucchini slice

and stuff it full of ham and cheese

croissants for a fully loaded bake you

can enjoy for breakfast, lunch or dinner.

111 ikaria: food of greece Greek chef Meni Valle helps us

experience the food of Ikaria, an island

in the Aegean, with her new cookbook.

Enjoy heavenly Greek food without

leaving your place.

118 take these… make this! We’re taking inspiration from tiramisu

for a frozen, creamy coffee-flavoured

dessert that’s loaded with KitKats

and uses only six ingredients!

121 taste life How to freeze vegies

122 find it, love it Great products.

125 top drops Sustainable wines.

126 q&a How to reduce food waste.

127 grow your own! Add colour

to your cooking with rainbow silverbeet.

129 win it! This month’s great prizes.

131 aisle watch Our favourite

ice-cream sandwiches.

135 bake me happy! Apple slice.

136 recipe index

happy halloween!

October 2020 taste magazine

5


6

ay back, in those first days

of Covid-19, we started using

a saying: “When the going gets

tough, the tough ask Nana.” It’s

been our touchstone for the past six months.

From recipes, videos and features, whenever

we’re brainstorming what you really need,

we’ve channelled our inner-Nana and her

wisdom, savvy and resourcefulness.

I can see my Grandy now, pointing to the

greenest part of my plate, telling me to eat my

vegies. I wanted her rosy cheeks, so I ate up.

This Green Label Edition is a long way

from her overcooked brussels sprouts. But

Grandy’d be right onto Michelle’s veg-packed

dinners (p48) and Chrissy’s super veg meals

(p62). And Nana knows as much about

naughty as she does nice. So I am sure she

would love the wicked biscuit tin treats (p97).

When Nana talked about “balance” she

meant extra dollops of cream. Maybe this was

the real secret to my Grandy’s rosy glow?

Glow like Nana

FOR ALL THE LATEST FOOD AT YOUR FINGERTIPS

WHAT'S NEW

DINNER.COM.AU


dinner

easy weeknight

revolution!

caesar salad BURGER

October 2020 85

fun cookingfun projects FUN COOKING

to use up any leftover produce you may have

on hand and help cut down on kitchen waste.

EDITORIALeditor-in-chief Brodee Myers [email protected]

group commissioning editor Cassie Mercer

food director Michelle Southan

creative director Giota Letsios

art director Natasha Barisa

food editors Gemma Luongo & Tracy Rutherford

senior food consultant Alison Adams

chief subeditor Alex McDivitt

subeditors & digital producers Jodi De Vantier & Natasha Shaw

nutrition editor Chrissy Freer

editorial coordinator Elizabeth Hayes

multimedia/video Jade Dunn & Mim Stacey

DIGITALdigital director Laura Simpson

digital content manager Rebecca Nittolo

senior producers

social media editor Stephanie Hua

head of product & strategy Clementine Levingston

senior product manager Courtney Meijer

ADVERTISINGmanaging director, national sales Lou Barrett

general manager, newsamp Renee Sycamore

nsw network partnerships director Cody Pearson

nsw network partnerships managers Melanie Giordano,

Donna Hodges & Cassandra Writer

(02) 8045 4734 [email protected]

nsw network partnerships specialists Pamela Jap, Anna Steele

& Lucy Tootill (02) 8045 4674 [email protected]

vic network partnerships director Eugene Loane


vic network partnerships manager Charmaine Wu


vic network partnerships specialist Tatiana Sumpter


qld network partnerships director Allie Hansen


sa head of network partnerships Kathy Badman


wa group sales director Marissa McNish

0434 308 904 [email protected]

ADVERTISING – CREATIVE head of creative Richard McAuliffe

head of creative operations Eva Chown

head of art Karen Ng

head of content Brooke Lewis

senior art director Anthony Macarounas

senior content writers Rosie Double, Annette Farnsworth,

Tiffany Pilcher & Colin Sevitt

creative producers Sarah Mury, Candice Shields & Kristie Walden

PRODUCTIONproduction manager Chrissy Fragkakis

MARKETING & CIRCULATIONgeneral manager marketing & commercial – Food Corp

Rachael Delalande

marketing manager – Food Corp Carmen Hubble

commercial director – Food Corp Oliver Vickers-Price

senior commercial integration manager – Food Corp

Adelaide Johnson

commercial integration manager – Food Corp Tessarne Rowley

marketing and partnerships coordinator – Food Corp

Holly Berckelman

managing director – commercial content Mike Connaghan

managing director – food & travel Fiona Nilsson

director of communications Sharyn Whitten

general manager – retail & circulation Brett Willistast

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(02) 8045 4891

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Magazine Brand of the Year 2017


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Editor of the Year – Consumer 2017

MUMBRELLA PUBLISH AWARDS 2019

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IN $3000 !

COO

K

THE CO

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125RECIPES IDEAS

OCTOBER 2020

BURRITO FLAVOUR

See page 19

d

YUM!

Spring

GREEN LABEL EDITION

WAYS TO

20fresh dinners

9 amazing bakes

49save waste save $$

.COM .AU



IN $3000 !

COO

K

THE CO

VER

125RECIPES IDEAS

OCTOBER 2020


See page 19

d

YUM!

GREEN LABEL EDITION

WAYS TO

20 fresh dinners

9 amazing bakes


touchkeep in

@LJACOB

@HUNGRYHIPPO89

@CLEVERK

@SHAWNSALAD

@BOBZY

@LORRAINE295

you said it... Here are some of the dishes getting

rave reviews on taste.com.au this month.

#cookedwithtaste [email protected]

SEND US YOUR PICS

this month


Learn how to make the ultimate

drinkable dessert just by

combining Nutella and Baileys.

This deliciously creamy martini

will be your new Friday night fave.

food being forgotten in the fridge

and going to waste. Plus, it’ll

be a quick heat-and-eat meal

later with these great tips.

Skip the chips and use

pasta shells instead for a

nifty nacho cup twist you can

cook in the air fryer. Watch our

video for the step-by-step.

INICHEESYSNACK

CREA YDREA Y

ARTINI

LESS WASTE HERE!

EASY bitesMaking okonomiyaki savoury pancakes the traditional way can be tricky. Our muffin pan version is easy Japanesey!

Muffin pan okonomiyaki puffsmakes 12 | prep 10 mins | cooking 15 mins

5 eggs2 tbs peanut oil2 tbs tonkatsu sauce, plus extra, to drizzle2 tbs milk200g pkt coleslaw mix2 green shallots, thinly sliced150g (1 cup) self-raising flourKewpie Mayonnaise, to drizzle and to serve

1 Preheat oven to 220°C/200°C fan forced. Grease 12 muffin pan holes and line the bases with baking paper. Place in the oven to preheat slightly.2 Whisk together the eggs, oil, tonkatsu sauce and milk in a large bowl until combined. Add coleslaw mix and half the shallot. Stir to combine. Scatter over flour and a pinch of salt. Stir until just combined. 3 Carefully remove hot pan from oven. Divide mixture among prepared holes. Bake for 15 minutes or until puffed and golden. Set aside in the pan for 5 minutes to cool slightly.4 Use a small knife to run around side of puffs to release from pan then transfer to a serving plate. Drizzle over extra tonkatsu sauce and mayonnaise. Sprinkle with remaining shallot. Serve warm with more mayonnaise on the side.

KEWPIE ADVERTISING FEATURE

• Visit kewpiemayomadebetter.com.au

DO YOURSELF A FLAVOURCreated in 1925 and made with twice the amount of egg yolks than traditional European recipes, Kewpie Mayonnaise is perfect in sushi rolls and sandwiches, plus as a dressing and dipping sauce.

our top meals

Looking for fresh, vegie-packed meal ideas? Start your search here!

Low-cal chickpea pancakes p66

One-pan teriyaki beef & rice p43

Vegetable muffin frittata p73

Spinach & ricotta filo jaffles p88

at a glance

Sticky salmon noodles p44

speedystir-fry

Sticky chicken crunchy noodle salad p52

donein 10

20 mins easy easy low cal

easy

healthy low calvego GF20 mins easy healthy vego GF

10 mins


12

Tuna mornay rissoles p41 Vegetable peel & feta loaf p94

Chicken & sweet potato soup p76

Bocconcini pasta salad p35

Vegan sweet potatoes p66

Creamy pesto gnocchi salad p52

Vegan mushroom pasta p40

Salmon cauliflower rice salad p51

Cheat’s chicken stroganoff p42

Vegan spring quinoa pilaf p65Vegan Mediterranean-stuffed capsicum p57

Use-it-all beetroot & prawn stir-fry p94

no waste winner

quick prep

easy vego

20 mins easy vego

20 mins easy

20 mins easyhealthy vego low cal

healthy vego low cal GF

10 mins low caleasy GF

10 mins easy

10 mins easy low cal GF

easy

easy vego low cal

easy vego

this month


13


16

cook the covercorn chip crumb bring a fun Mexican salad

“This is a fiesta of sweet potato

noodles circling a vibrant salad

and starring succulent chicken

bites coated in corn chips.”

Michelle Southan

1 corncob

1 tbs olive oil

3 mini capsicums, deseeded,

cut into strips

Vegetable oil, to shallow-fry

1-1.2kg sweet potato, peeled, cut into

noodles using a spiraliser to make

700g noodles

250g pkt microwave long-grain rice 1 ⁄4 cup finely chopped fresh coriander

leaves, plus extra leaves, to serve

2 green shallots, sliced crossways

1 avocado, thinly sliced

Sour cream, to serve

Tabasco Chipotle Pepper Sauce,

to serve (optional)

Charred lime wedges, to serve

chipotle slaw

100g red cabbage, shredded

1 tbs chipotle taco sauce

2 tsp fresh lime juice

crunchy popcorn chicken

400g chicken thigh fillets, trimmed,

cut into 2cm pieces

125ml (1 ⁄2 cup) buttermilk

170g pkt Doritos Nacho Cheese

corn chips, coarsely chopped

75g (1 ⁄2 cup) plain flour

2 eggs, lightly whisked

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let’s go!popcorn chicken with crunchy sweet potato noodlesserves 4 | prep 45 mins (+ 4 hours marinating) | cooking 35 mins

1 To make the crunchy popcorn chicken,

place the chicken in a glass or ceramic bowl.

Pour over the buttermilk. Cover with plastic

wrap and place in the fridge for 4 hours

or overnight to marinate.

2 Meanwhile, place the corncob in a

microwave-safe bowl. Add 1 tbs water.

Cover with plastic wrap and microwave

on High for 3 minutes.

3 Heat the olive oil in a frying pan over

medium-high heat. Add the capsicum

and cook for 3-4 minutes or until slightly

charred. Transfer to a bowl. Add the corncob

to the pan and cook, turning, for 4-5 minutes

or until charred. Transfer to a chopping

board and use a sharp knife to cut down

the length of the cob, close to the core,

to remove the kernels.

4 Add enough vegetable oil to a frying pan

to come 2cm up the side of the pan. Heat

over medium-high heat. Add the sweet

potato noodles, in batches, and cook for

3-5 minutes or until crisp. Transfer to a

tray lined with paper towel to drain.

5 Preheat oven to 180°C/160°C fan forced.

Line a baking tray with baking paper.

Place the corn chips in a food processor

and pulse until coarsely chopped. Transfer

to a plate. Place the flour on a separate

plate. Place the egg in a shallow bowl.

6 Drain the chicken, discarding the

buttermilk. Coat the chicken, in batches,

in the flour and shake off the excess. Dip in

the egg then place in the corn chips,

pressing to coat. Transfer to prepared

tray. Spray with oil. Bake for 15 minutes

or until golden.

7 While the popcorn chicken cooks, warm

the rice following packet directions. Transfer

to a bowl. Add the coriander and shallot.

Toss until well combined.

8 To make the chipotle slaw, place

all the ingredients in a bowl. Toss

until combined.

9 Arrange the sweet potato noodles

around the edge of a serving plate. Place

the rice mixture in the centre. Top with some

of the chicken, capsicum, corn, avocado and

chipotle slaw. Dollop with sour cream and

drizzle over chipotle pepper sauce, if using.

Sprinkle with extra coriander and serve with

lime wedges and the remaining toppings.

cook & win!


18

here’s how

tip 3Fry your noodles in batches so they cook

evenly and won’t go soggy. Drain each fried

batch on a baking tray lined with paper

towel. Mare sure you spread them out

slightly on the tray so they stay super crisp.

tip 6Arranging the rice mixture in a circle in the

centre of the serving plate will ensure that

the noodles remain in a perfect decorative

ring and will also stop them from moving

around on the plate.

tip 2Lay the corn flat on a chopping board to

remove the kernels. This trick will help you

cut off more kernels during each slice of

the knife and also stops the kernels from

spilling everywhere while you cut.

tip 5When crumbing the chicken pieces, it’s best

to organise your ingredients in a production

line from left to right. This will save you

time and fuss, and will make the whole

crumbing process much easier.

tip 4Using the pulse button to process the corn

chips gives you the perfect crumb texture –

some finer pieces and some still coarse and

crunchy. If you don’t ‘pulse’ the chips they

can easily process into a fine dust.

tip 1Placing the chicken in a bowl and covering

with buttermilk is a fantastic way of using

a mild acid to tenderise the meat. The

buttermilk also helps keep the chicken

moist while it’s cooking.

With a few tricks you’ll be able to prep and

arrange this chicken salad to perfection.

this month


19

It’s the time of year when we all start to crave lighter and

fresher food again as the sunshine beckons us outside! Soak

up the sun with a serving of our Mexican-inspired burrito

salad on the cover. It’s an absolute crunch fest with corn

chip-crumbed chicken bites on top of fried sweet potato

noodles. But before you chow down on this show-stopping

chicken salad, take a picture of your crispy creation. Share

it with us and you could win an amazing $3000 cash prize!

share it: Post the photo on our

Facebook page, or Instagram or Twitter,

with #tastemagcover in the message, and

make sure the post is public so we can see it!

email it: Send a photo of your

creation, with your name, address

and telephone number to us at

[email protected]

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Cook our Doritos crumbed-popcorn chicken with sweet potato noodles and share a pic for a chance to win $3000 cash!

coverthe

&

“I want to see golden popcorn chicken sitting on deliciously crunchy sweet potato noodles.”

matt preston CELEBRITY JUDGE

SEND IN YOUR ENTRIES BY 4 OCTOBER

.COM .AU



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OCTOBER 2020


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SUPER EASY

BIG BUDGET ISSUE

pantry pastasfreezer faveswinter puds

OURTOPRATED

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our winnerJODY TROOD, VIC

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Weekly menu planning ideas

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Family dinner recipes for $10 or less

Money-saving offers from across the web

CHECK OUT OUR BUDGET CLUB EVERY WEDNESDAY FOR:

australiasbestrecipes.com/budgetclub

Grab the popcorn and settle in with our taste.com.au YouTube channel! Check out our new series Taste vs Takeaway. Plus, watch our latest Taste Challenge video.

watchon YouTube!

AT YOUTUBE.COM/TASTECOMAU

SUBSCRIBE NOW!

Our newest series pits a taste recipe

made by food director Kim Coverdale

against takeaway – we order and

the clock starts ticking. Each dish is

It’s taste challenge time!

We put food director

Michelle Southan to work to

see what crazy amazing martini

FIRST

Here’s the fun foodie stuff that’s good to know this month.

Halloween might be different this

year, but have fun at home with this

spook-tacular kitchen fiend, Gracula

the garlic twist crusher, $18, from

Ototo. BPA free and dishwasher safe,

we think crushing garlic may become

an obsession! From ototodesign.com.

How do you cut onions without crying? Food director Michelle

Southan and social media editor Steph Hua take the Ultimate

Onion Cutting Challenge to find out! Watch them put various

methods to the test to work out how to do it without shedding a

CRY E AN… ONION?

YAYTO GARLIC

CLOVES!

CRUSH IT!

24 taste magazine October 2020

We recently asked on Facebook ‘what

ingredient are you always throwing out?’

and there were definitely some that hit the

bin more than others. The most common

foods getting tossed were celery, spinach,

mixed lettuce bags, avocado, watermelon,

coriander, cabbage and pumpkin. If you

find yourself often tossing these common

ingredients, head to page 126 to see our

food team’s tips to help you use it all up.

CHUCK IT!

Welcome to a new age of cooking, with

the Cook4Me+ Connect Multicooker, $499,

from Tefal. Just connect it to your phone

via bluetooth and you can set it to work

from anywhere – not just the kitchen! You

might never have to do the cooking again

– isn’t that a thought! It has a 6L capacity

and six multi-cook functions. Find more

details at harveynorman.com.au.

Turn up the grill – Beerenberg has a

new mustard that’s bound to be a hit this

barbie season. The BBQ Onion Mustard,

combines a sweet and tangy mustard

with the flavour of smoky onions. It’s just

begging to be slathered on snags, steak or

chops! Available for $4 from independent

NEW BARBIE MATE!

cooker ofthe future

CO

MP

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ED

BY

ELIZ

AB

ET

H H

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this month

25 October 2020 taste magazine

TO SUBSCRIBE go to magsonline.com.au/p/M2010TCA

WHY SUBSCRIBE?

ALREADY A SUBSCRIBER?

subscribe + RECEIVE A BONUS GIFT

HURRY! OFFER ENDS 7 OCTOBER

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IN $3000 !

COO

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OCTOBER 2020


See page 19

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Spring

GREEN LABEL EDITION

WAYS TO

20 fresh dinners

9 amazing bakes


OR CALL 1300 656 933 AND QUOTE M2010TCA

today!

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fresh & fabulous

latest and greatest

WHAT’S

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BOOZY CHOC

FILLING

33

crispy fried cauliflowerCoated in panko breadcrumbs and served with mayo

and tonkatsu, these bites are a tempting vego snack.

serves 4 | prep 35 mins (+ 20 mins marinating) | cooking 15 mins

1 tbs light soy sauce

1 tbs cooking sake

1 tsp finely grated fresh ginger1 ⁄2 cauliflower, cut

into florets

75g (11 ⁄2 cups) panko

breadcrumbs


2 eggs

Peanut oil, to deep-fry

Tonkatsu sauce, thinly sliced

green shallots, Kewpie

Mayonnaise and lemon

wedges, to serve

1 Combine the soy sauce, sake and ginger in a shallow dish. Add

the cauliflower and toss to coat. Set aside, turning occasionally,

for 20 minutes to marinate.

2 Place the breadcrumbs on 1 large plate and place the flour on

another. Place eggs in a shallow dish and lightly whisk to combine.

3 Drain the cauliflower, discarding the marinade. Working in

batches, place the cauliflower in the flour and toss to coat.

Shake off excess then dip in the egg to coat then in breadcrumbs,

pressing firmly to coat. Transfer to a plate.

4 Pour enough oil into a large wok or saucepan to come one-third of

the way up the side of the wok or pan. Heat over medium-high heat

until 180°C on a cook’s thermometer. Working in batches of about

4-5 pieces (don't overcrowd the pan), deep-fry the cauliflower,

turning, for 5 minutes or until golden. Use a slotted spoon to

transfer the cauliflower to a tray lined with paper towel to drain.

5 Transfer fried cauliflower to a serving dish. Season with salt.

Drizzle over tonkatsu and sprinkle with shallot. Serve immediately

with mayonnaise and lemon wedges.

PER SERVE • 9g protein • 29g fat (5.2g saturated fat) • 31g carb

• 2.3g dietary fibre • 428 Cals (1791kJ)

tip!To make it Southern fried cauliflower, ditch the tonkatsu

and serve with Kewpie Mayonnaise Sriracha Flavour.

sticky japanese salmon tray bakeThis easy fish dish is drizzled with a delectable maple,

soy and mirin sauce.

serves 4 | prep 10 mins | cooking 45 mins

500g small sweet potatoes,

cut into wedges

2 tbs mirin

2 tbs maple syrup

2 tbs soy sauce

1 tbs fresh lime juice

4 (about 600g) skinless

salmon fillets

1 bunch asparagus,

trimmed, halved

lengthways if thick

1 bunch broccolini, trimmed

200g grape tomatoes

2 tsp sesame seeds, toasted

Steamed white rice,

to serve

1 Preheat oven to 200°C/180°C fan forced. Line a large baking

tray with baking paper. Arrange the sweet potato on prepared tray.

Spray with oil and bake for 30 minutes or until tender.

2 Meanwhile, combine the mirin, maple syrup and soy sauce in a

small saucepan over medium heat. Bring to the boil and simmer for

3-5 minutes or until reduced by half. Transfer to a heatproof bowl.

Set aside, stirring occasionally, until slightly cooled. Stir in lime juice.

3 Move the sweet potato to the edges of the tray and place the

salmon in the centre. Drizzle one-third of the mirin mixture over

the salmon. Arrange the asparagus, broccolini and tomatoes

around the salmon.

4 Bake for 15 minutes, drizzling the remaining mirin mixture

over the salmon every 5 minutes. Sprinkle with sesame seeds

and serve with rice.

PER SERVE • 39.3g protein • 26.4g fat (5.8g saturated fat) • 64.1g carb


All sorts of vegies roast well, so use up what you have

on hand – consider carrots, baby potatoes and pumpkin.


34

bocconcini & tomato pasta saladServe this simple pasta salad in a glass dish to show off

all those layers and coat in pesto aïoli dressing.


300g dried spiral pasta

3 zucchini, thinly sliced

lengthways

150g basil pesto dip

170g (2 ⁄3 cup) aïoli

60g baby rocket

2 x 220g tubs bambini

bocconcini, drained

200g red grape tomatoes, halved

200g yellow grape tomatoes,

halved

2 x 260g jars chargrilled red and

yellow capsicum, drained,

coarsely chopped2⁄3 cup fresh basil leaves

2 tbs pine nuts, toasted

1 Cook the pasta in a large saucepan of salted boiling water

until al dente. Drain. Refresh under cold running water. Drain well.

2 Meanwhile, spray a chargrill pan with oil and heat over high

heat. Cook the zucchini for 1-2 minutes on each side or until

charred and tender. Transfer to a plate.

3 Combine the pesto dip, aïoli and 1-2 tbs water (enough to

make a pourable dressing) in a small bowl. Season.

4 Place the pasta in the base of a glass serving bowl. Top with

layers of rocket, bocconcini, all tomatoes, zucchini, capsicum,

pesto dressing and basil. Top with pine nuts to serve.



Wrap any leftover basil in dry paper towel and place in a

sealable plastic bag. Keep in the fridge for up to 3 days. Chop

and sprinkle the basil into soups, salads or include in sandwiches.

Don't peel the zucchini before you thinly slice it. There are

loads of nutrients in the skin, so don't throw it out!

easy chicken chow meinAdd zucchini noodles to the Asian classic and you’ll have

a healthier, lighter weeknight winner.


2 tbs peanut oil

500g chicken thigh fillets,

trimmed, thinly sliced

250g broccoli, tops cut into

florets, stems finely sliced

4 garlic cloves, thinly sliced

1 long fresh red chilli, deseeded,

finely chopped, plus extra,

finely chopped, to serve

1 ⁄4 small red cabbage, sliced

250g zucchini noodles

110g (2 cups) trimmed

bean sprouts

75g (1 ⁄2 cup) roasted unsalted

cashew nuts

2 tbs gluten-free soy sauce

2 tsp sesame oil

Fresh coriander sprigs, to serve

1 Heat half the peanut oil in a large wok over high heat. Stir-fry

half the chicken for 2-3 minutes or until golden. Transfer to a plate.

Repeat with remaining chicken.

2 Heat the remaining peanut oil in the wok. Stir-fry the broccoli,

garlic and chilli for 2 minutes or until tender crisp. Add the

cabbage and zucchini noodles. Stir-fry for 1 minute or until

just tender.

3 Return the chicken to the wok along with the bean sprouts,

cashews, soy sauce and sesame oil. Stir-fry for 1 minute or until

combined. Serve sprinkled with coriander and extra chilli.



Many people toss away the broccoli stem, but you can eat it too.

Make sure it’s finely sliced so it cooks in the same time as the florets.

work too. Just increase the cooking time slightly until tender.

October 2020 taste magazine 35

this month

4-ingredient passionfruit & lemon condensed milk sliceWith just 15 minutes prep, four ingredients and an overnight

chill, this slice will be your new afternoon tea go-to.

makes 18 | prep 15 mins (+ cooling & overnight chilling) | cooking 15 mins

14 plain digestive biscuits

2 x 395g cans sweetened condensed milk

125ml (1 ⁄2 cup) fresh passionfruit pulp

185ml (3 ⁄4 cup) fresh lemon juice, strained

1 Preheat oven to 180°C/160°C fan forced. Line a 19 x 29cm

slice pan with baking paper, allowing the paper to overhang

the 2 long sides.

2 Reserve 2 biscuits then arrange the remaining biscuits over the

base of prepared pan, filling the gaps with the reserved biscuits,

cut to fit.

3 Whisk together the condensed milk, passionfruit pulp and

lemon juice in a bowl until well combined. Pour over the biscuit

layer. Bake for 15 minutes or until the edges are slightly bubbling

and the top layer is set. Set aside to cool to room temperature

then place in the fridge overnight to chill. Cut into pieces to serve.

Watch our step-by-step

video, so you perfect this

delightful treat every

time. Go to taste.com.au/

passionfruitslice.

baileys mousse cakeChocolate, Baileys and cream make pure mousse magic!

serves 10 | prep 25 mins (+ cooling & 6 hours chilling) | cooking 25 mins

100g butter, chopped

70g (1 ⁄3 cup, firmly packed)

brown sugar

50g Lindt Excellence 70% Cocoa

Dark chocolate, chopped

75g (1 ⁄2 cup) self-raising flour


2 tbs dark cocoa powder,

plus extra, to dust

1 egg, lightly whisked

300ml thickened cream, whipped

mousse

80ml (1 ⁄3 cup) Baileys Irish

Cream liqueur

3 tsp gelatine powder

3 eggs, at room temperature,

separated

200g Lindt Excellence Extra

Creamy Milk chocolate,

melted, cooled

300ml thickened cream,

whipped

1 Preheat oven to 160°C/140°C fan forced. Grease a 20cm

springform pan and line the base and side with baking paper.

2 Combine the butter, sugar and dark chocolate in a small

saucepan over low heat. Cook, stirring occasionally, for 3 minutes

or until melted and smooth. Set aside to cool slightly.

3 Meanwhile, sift the self-raising and plain flours and cocoa into a

bowl. Make a well in the centre. Stir in butter mixture and whisked egg.

Transfer to prepared pan. Bake for 25 minutes or until the cake springs

back when lightly touched. Set aside in the pan to cool completely.

4 To make the mousse, pour Baileys into a microwave-safe bowl.

Sprinkle with the gelatine (if gelatine settles on top, use a fingertip

to gently push under but do not stir). Set aside for 2-3 minutes to

soften. Microwave on High for 20 seconds or until hot. Use a fork

to whisk until gelatine dissolves. Set aside to cool slightly.

5 Use electric beaters to beat egg whites in a large bowl until soft

peaks form. Place milk chocolate in another large bowl. Add the egg

yolks and stir until just combined. Use a large metal spoon to fold

egg white through the chocolate mixture. Fold in the cream. Pour over

the Baileys mixture and fold to combine. Pour mousse mixture over

the cooled cake in the pan. Place in the fridge for 6 hours or until set.

Decorate with dollops of cream and dust with extra cocoa to serve.

36

this month


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dinner

easy weeknight

revolution!

vegan mushroom cacciatore pasta serves prep & cooking

1

2 3

secret ingredient

QUICK ' EATY'

PASTA

tuna mornay rissolesserves prep & cooking

1 3

CANNED TUNA HACK

secret ingredient

cheat’s one-pot chicken stroganoff serves prep & cooking

2

3

secret ingredient

SPEEDY CREA Y CHICKEN

one-pan teriyaki beef & rice serves prep & cooking

1

2

3

time saver!

secret ingredient

INCE STIR-FRY

STAR

ONLY NEED 5

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sticky salmon noodles serves prep & cooking

1

2 3

secret ingredient

Deliciously juicy and tender, put Marion Grasby’s barbecue pork on

the menu at your place. And with her tips, leftovers won’t go to waste!

EXPRESSarion’s


“Making this Chinese classic is easier than

you think! I use beetroot juice as a natural

way to get that signature red. And the secret

to making it super juicy and tender is to use

shoulder instead of fillet.” Marion Grasbychinese barbecue pork steaks serves 6 I prep 15 mins (+ overnight marinating & 10 mins resting)

cooking 40 mins

1.5kg boneless pork shoulder

Steamed rice, blanched Asian

greens and sliced cucumber,

to serve

marinade

60ml (1 ⁄4 cup) hoisin sauce

60ml (1 ⁄4 cup) Chinese

cooking wine

60ml (1 ⁄4 cup) honey

60ml (1 ⁄4 cup) soy sauce

60ml (1 ⁄4 cup) beetroot juice

(see tip)

2 tbs oyster sauce

55g (1 ⁄4 cup, firmly packed)

brown sugar

3 garlic cloves, finely grated

1 tsp sea salt flakes1 ⁄2 tsp Chinese five spice

1 Slice the pork lengthways into 3 long pieces.

2 To make the marinade, combine all ingredients in a large bowl. Add

pork. Mix until well coated. Cover. Place in fridge overnight to marinate.

3 Preheat oven to 180°C/ 160°C fan forced. Line a roasting pan with

foil. Place a baking or roasting rack on top of the foil. Remove the pork

from the marinade and transfer to the rack, reserving the marinade.

4 Pour water into the bottom of the roasting pan (make sure the

water level is below the pork). Roast for 20 minutes.

5 Meanwhile, pour the reserved marinade into a small saucepan.

Bring to a simmer over medium heat. Cook for 5 minutes or until

thickened slightly. Pour half the sauce into a serving bowl (to serve

with the pork). Reserve the remaining sauce in the pan (for basting).

6 Brush pork with half the reserved sauce in pan, turning over to baste

both sides. Return to oven for 20 minutes or until cooked through.

Brush with remaining sauce. Set aside for 10 minutes to rest before

slicing. Serve with rice, greens, cucumber and sauce on the side.



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Beetroot juice makes a great natural food colouring.

Here, it turns the pork that signature Chinese barbecue

red. It’s a handy way to use up beetroot bulbs.

Alternatively, use red food colouring.

If you’re serving less than 6 people, freeze leftover

cooked pork for up to 2 months. Thaw in the fridge

overnight then heat and serve as is or slice and add to

stir-fries, fried rice or wonton noodle soups. For more

leftover pork ideas, go to taste.com.au/leftoverpork.

$3.90per serve15

prep in

See our wine suggestion on page 125L

dinner revolution


CRISPYPU PKIN

BITES

dinners

DONE INmain meal salads

Michelle Southan

48

October 2020 49

HONEY SOY

CHICKEN

50

salmon cauliflower rice saladserves prep & cooking

honey harissa dressing

1

2

3

4

5

SPICY CITRUS SAUCE

October 2020 51

sticky chicken crunchy noodle saladserves 4 I prep & cooking 10 mins

1 baby cos lettuce

1 tbs peanut oil

500g chicken mince

125ml (1 ⁄2 cup) Ayam Honey and

Soy Marinade and Sauce

250g pkt qukes (baby cucumbers)

1 avocado

1 carrot

1 long fresh red chilli (optional)

100g pkt fried noodles

80ml (1 ⁄3 cup) Kewpie Japanese

Dressing Roasted Sesame

Fresh coriander sprigs,

to serve

1 Heat a large frying pan over high heat.

2 While the pan heats up, separate the lettuce leaves and wash

well. Arrange on a serving platter.

3 Pour the oil into the hot pan. Add the chicken and cook, stirring

occasionally, for 3-4 minutes or until the chicken changes colour.

Add the sauce and cook, tossing, for 2-3 minutes or until any excess

liquid has evaporated and the sauce coats the chicken. Remove

from heat and set aside to cool slightly.

4 Meanwhile, thickly slice the qukes diagonally. Peel and thinly

slice the avocado. Peel then shred the carrot into long strips and

thinly slice the chilli, if using.

5 Arrange the chicken mixture, cucumber and carrot on the platter.

Scatter over the noodles. Top with the avocado and drizzle over

the sesame dressing. Sprinkle with coriander and chilli, if using.



gnocchi saladserves 4 I prep & cooking 10 mins

55g (1 ⁄4 cup) bought basil pesto

125ml (1 ⁄2 cup) buttermilk

500g pkt pumpkin gnocchi

55g (1 ⁄3 cup) pine nuts

40g butter

250g cherry tomatoes

1 small red onion

100g Castello Fetta Cubes in Oil

60g baby rocket

1 2 3 Pour the boiling water into a large saucepan over high heat.

(Don’t fill too high or it will take too long to boil again.) Add the

gnocchi and cook until the gnocchi rise to the surface. Drain well.

4 Meanwhile, place the pine nuts in the hot frying pan and cook,

tossing, for 1-2 minutes or until lightly toasted. Remove from pan.

5 Add the butter and gnocchi to the pan. Cook, tossing, for

5 minutes or until crisp.

6 While gnocchi cooks, halve the tomatoes and thinly slice the onion.

Divide among serving plates. Add feta and rocket. Toss to combine.

7 Add gnocchi. Gently toss. Top with pesto dressing and pine nuts.



$4.20per serve

$5.45per serve

10mins10

product watch


52

dinner revolution

*Available on a monthly subscription of only $0.99 per month. Apple, the Apple logo, iPhone and iPod touch are trademarks of Apple Inc., registered in the U.S. and other countries. App

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54

LET'S TWIS T!

TAKE THIS Vegan Mediterranean-stuffed capsicums Pile on

CHEESYVEGAN

One amazing dinner. Three clever ways.


dinner revolution

Start with vego-filled capsicums then melt over feta and mozzarella

or add crispy chorizo to make a delicious dinner to suit everyone!

stuffed caps

cheese and grill Spice it up with fried chorizo

EATY

BASE RECIPE

PREP IN 10 INS

FLAT!

56 October 2020

YOUR GUIDE TO SINGLE SERVE TWISTS


dinner revolution

vegan mediterranean-stuffed capsicums serves 4 I prep 10 mins I cooking 40 mins

4 x 200g capsicums (2 yellow, 2 red)

450g pkt microwave brown rice, warmed

400g can black beans, rinsed, drained

60g (1 ⁄3 cup) semi-dried tomato strips

in oil, undrained

1 small zucchini, coarsely grated

1 ⁄3 cup chopped fresh continental

parsley leaves and stems

1 tbs finely grated lemon rind

2 green shallots, finely chopped

2 garlic cloves, crushed

60ml (1 ⁄4 cup) vegan vegetable stock

60ml (1 ⁄4 cup) avocado oil

Bought vegan basil pesto, to serve

TWIST 2 - make it meaty

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1 Preheat oven to 200°C/180°C fan forced.

Use a small sharp knife to cut the tops

off the capsicums, reserving the lids.

Use a teaspoon to scoop out the seeds

and remove the membranes. Arrange

the capsicum shells, cut-side up, in a

small roasting pan.

2 Combine the rice, beans, tomato strips,

zucchini, parsley, lemon rind, shallot,

garlic and stock in a large bowl. Season.

3 Divide the rice mixture among the

capsicum shells, pressing down lightly

as you fill. Place reserved lids on top.

Drizzle over the oil. Cover with foil.

Bake for 25 minutes. Remove the foil

and bake for a further 15 minutes or until

the capsicum shells are just tender. Top

filling with pesto and replace lids to serve.

$5.45per serve

TWIST 1 - cheese please

to use the whole vegetable, top and all.

IX IN CHORIZO CHUNKS

FETA & OZZA

GRILL

10prep in

THE TRUTH ABOUT

HEALTHY EATING

6 episode podcast

LISTEN NOW

TASTE.COM.AU/PODCAST

eat real

EASY felafel & feta sub

Real food.

October 2020 59

in seasonproduce is delicious

fruit

vegies

herbs

BEST OF OCTOBER

cheesy asparagus puffs

EASY PASTRY SNACK

60 October 2020

PAPAYAKNOW-HOW

Not to be confused with

its yellow-fleshed cousin

pawpaw, papaya has red

flesh, is firmer and

has a much sweeter and

mellow flavour. It’s

delicious, nutritious

and is an easy way to

add an instant touch of

the tropics to a dish.

choose Pick fruit that yields to

a gentle pressure and has yellow-

green skin – this means it’s ripe.

serve Add to sweets like fruit

parfait, smoothies and sorbet, or on

cheesecakes or tarts. It also works

in savoury dishes that have Asian,

South Pacific or Mexican flavours,

so try it in a salsa or salad paired

with fish, duck, pork or chicken.

store Keep ripe fruit in the fridge

and consume within one to two days.

Unripe fruit is best kept at room

temperature to allow it to ripen.

Speed it up by placing in a

paper bag with a banana.

eat with • lime • coconut

• pineapple • coriander • mint

• chilli • fish sauce • fish • pork

• brown sugar • honey

• cashews • ginger


eat real

low-cal dishes

ONLY 355 CALS A SERVE

vegoSUPER

October 2020

62

ASIAN TOFU

FILLING

October 2020 63

USE UP VEG YOU

HAVE

October 2020

64

GLUTEN-FREE

WINNER

vegan spring quinoa pilafserves prep cooking

1

2

3

October 2020 65

vegan miso-stuffed sweet potatoes serves 4 I prep 15 mins I cooking 50 mins

4 small (about 200g each)

scrubbed sweet potatoes

11 ⁄2 tbs mirin

1 tbs miso paste

2 tsp salt-reduced soy sauce

1 tsp sesame oil

250g firm tofu, cut into 1cm cubes

145g (1 cup) podded

frozen edamame1 ⁄4 small red cabbage,

shredded

4 green shallots, thinly sliced

2 tsp finely grated fresh ginger

2 tsp toasted sesame seeds

1 Preheat oven to 200°C/180°C fan forced. Use a fork or skewer to

prick sweet potatoes all over. Place on a baking tray and roast, turning

once, for 50 minutes or until tender when pierced with a skewer.

2 Meanwhile, combine mirin, miso, soy sauce and oil in a small

bowl. Lightly spray a non-stick wok with olive oil and heat over

high heat. Stir-fry tofu, in 2 batches, for 2-3 minutes or until golden.

Transfer to a plate. Reduce heat to medium-high and spray wok with

a little more oil. Add edamame, cabbage, shallot and ginger. Stir-fry

for 2 minutes or until just tender. Return tofu to the wok with half

the miso mixture and stir-fry for 1 minute or until heated through.

3 Cut a slit in each potato. Use a fork to lightly mash flesh. Spoon

filling into each potato. Top with remaining miso mixture and sesame.

PER SERVE • 18g protein • 10.3g fat (1.4g saturated fat) • 39.4g carb


loaded low-cal chickpea pancakesserves 4 I prep 15 mins (+ 30 mins resting) I cooking 25 mins

120g chickpea (besan) flour

250ml (1 cup) warm water

2 zucchini, halved lengthways,

cut into 5mm-thick slices

1 large red capsicum, deseeded,

thickly sliced

250g button mushrooms, halved

200g peeled pumpkin, thinly sliced

1 tbs extra virgin olive oil

4 eggs

80g (1 ⁄3 cup) hummus

80g baby spinach

Sriracha chilli sauce, to serve

Fresh micro herbs or

baby rocket, to serve

(optional)

1 Place the flour and a large pinch of salt in a bowl. Gradually

whisk in the warm water until smooth. Set aside for 30 minutes

to thicken slightly. Transfer to a jug.

2 Preheat a barbecue grill or chargrill pan on medium-high. Lightly

spray zucchini, capsicum, mushroom and pumpkin with olive oil. Grill

capsicum, mushroom and pumpkin for 2-3 minutes each side and

zucchini for 1-2 minutes each side or until tender and lightly charred.

3 Heat 1 tsp oil in a non-stick frying pan over high heat. Add a quarter

of the pancake mixture, swirling to coat base. Cook for 1-2 minutes or

until bubbles appear. Flip. Cook for 1-2 minutes or until golden. Repeat

with remaining oil and pancake mixture to make 4 pancakes in total.

4 Meanwhile, lightly spray a large non-stick frying pan with olive oil.

Heat over medium-high heat. Fry eggs until cooked to your liking.

5 Spread 1 tbs hummus over each pancake. Top each with the

spinach, grilled vegetables and an egg. Drizzle over the sriracha

and sprinkle with micro herbs or rocket, if using.

PER SERVE • 19g protein • 20.5g fat (3.4g saturated fat) • 22.6g carb


Using the sweet potato, skin and all, means

virtually nothing gets thrown away! Just make

sure to wash it well before roasting.

eat real


66

TRY THIS!

NEED A

BREKKIE?

October 2020

68

clever prep-ahead

lunchesfor $30

October 2020 69

roasted vegetablesprep cooking

1

2

poached chicken breastprep cooking

1

2

WHAT TO DO ON SUNDAY

1 2

34

5

6

base recipes

the supermarket

fruit & vegetables

deli counter

fridge

other

pantry items

SHOPPING LIS T

October 2020

70

October 2020

71

creamy roast veg & chicken saladserves prep

QUICK, HEALTHY

LUNCH

12

ONDAY

sunday prep

October 2020

72

vegetable muffin frittata serves prep cooking

CHEESY VEGO BAKE

TUESDAY

1

2

October 2020

73

smashed chickpea & avocado wrap serves prep

READY IN

5 INS

WEDNESDAY

1

2

sunday prep

October 2020

74

sweet potato patties serves prep cooking

PACKED WITH VEG

THURSDAY

1

2

3

4

sunday prep

October 2020

75

chicken & sweet potato soup serves prep cooking

CHUNKY, LOW-CAL

SOUP

FRIDAY

1

2

sunday prep

October 2020

76

TO SUBSCRIBEVISIT magsonline.com.au/p/M2010TCA or CALL 1300 656 933 and QUOTE M2010TCA

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125RECIPES IDEAS

OCTOBER 2020

DORITOS-CRU BED

See page 19

d

Spring

GREEN LABEL EDITION

WAYS TO

20 fresh dinners

9 amazing bakes


.COM .AU


IN $3000 !

COO

K

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VER

125RECIPES IDEAS

OCTOBER 2020

DORITOS-CRU BED

See page 19

d

Spring

GREEN LABEL EDITION

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20 fresh dinners

9 amazing bakes


.COM.AU



IN $3000 !

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125RECIPES IDEAS


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YUM!

Spring

GREEN LABEL EDITION

20fresh dinners

9amazing bakes


WHAT’S INSIDE• satisfying mains all under 500 cals

• healthy family favourites

• seafood sensations

• hearty vego options

• expert tips and nutritional info

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cannellini beans

wait, you mean i can eat that?

ONLY 238 CALS

October 2020

79

cannellini bean cake with ricotta creamserves prep cooking

1

2

3

4

80

pumpkin

vs

Chicken breast with skin on has over twice the fat of skinless

and about 20 per cent more calories. Mainstream nutrition

advice has, until recently, suggested skinless is healthier to

reduce fat intake. But as nutritional tides have eased against

fat – particularly from unrefined, natural sources – and

encouraged a nose-to-tail approach, you may decide to

leave skin on. Taste not waste: Eating chicken with skin on is

best for saving food waste, and may have other benefits too,

if your medical condition allows. It’s a source of collagen,

which may improve skin, joint and gut health. If you’ve been

medically advised to reduce fat intake, opt for skinless.

There are differences across varieties, but pumpkin

is the overall winner. Potatoes have almost twice the

calories and a higher glycaemic index – although there

are exceptions, such as the low-GI Carisma potato. Plus,

pumpkin is a richer source of calcium, vitamin B3 and

betacarotene (potato has none). However, potato has

fibre, potassium and folate. Taste not waste: There’s

no need to peel either vegetable. Reduce waste and eat

the cooked skin of both for extra goodness. And don’t

toss the pumpkin seeds. They’re lovely roasted and you’ll

get an extra serving of iron, zinc and other minerals.

showdownHEALTHY

Louise Keats chooses the healthier options in our monthly food battle.

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Both are white breads, but sourdough wins the health

contest. The long fermentation process means sourdough

has a lower glycaemic index than regular white. The

fermentation also makes the bread more digestible. Plus,

it helps reduce the phytates in the flour that can interfere

with nutrient absorption. But watch out – these benefits

only exist for true sourdough, not those with artificial

sourdough flavour added. Taste not waste: Whichever

you choose, freeze sliced bread and thaw just what you

need. Stale bread can be whizzed into breadcrumbs.

chicken breast skin on

vsskinless

WINNER: pumpkin

WINNER: chicken breast skin on

white sourdough

bread

vsregular

white bread

WINNER: white sourdough bread


eat real

id you know that one-third

of all food produced in

Australia is thrown out?

In fact, it’s been estimated

that, on average, every

Aussie throws away around

300kg of food every year – that adds up to

around $3800 in groceries per household.

And if all that’s not frightening enough,

it’s also been predicted that food waste is

responsible for more than five per cent of

Australia’s global greenhouse emissions.

The good news is that we can turn a lot

of this around. Just a few easy changes

and regular small habits can make a

huge difference. It’s all about how you

can buy, prepare and dispose of food to

make a real difference. Here are some

achievable tips to help you curb food

wastage in your household.

plan your mealsWrite a shopping list and buy only what you

need. This is both a great way to minimise

waste and slash your shopping bill. Being

organised also allows you to make better

food choices and reduce the need for

takeaway or processed foods.

TRY THIS Check your fridge and pantry

before shopping to incorporate what you

already have into your weekly menu.

store it rightWhen selecting fresh food, such as meat,

dairy products or bagged vegetables and

salad, always check the use-by date.

Make sure to store it correctly to get

the most value and nutrients.

TRY THIS Avoid washing salad greens

and vegetables before you store them

in the fridge as the extra moisture attracts

Don’t let what’s left in your fridge and pantry be thrown

away – there are plenty of easy ways to use it up!

WAS TE NOT, WANT NOT

D


unwanted nasties like bacteria. Instead,

wash just before using.

Green veg is best kept in the crisper, either

in a bag or a reusable container with air

vents, so it can breathe a little. Check your

fridge is at the optimal temperature of 3-4°C.

Fresh fruit past its prime can still be used.

The simplest way to keep apples and

bananas is to chop and freeze in containers

– squeeze a little lemon juice over the apple

before freezing. You could turn apples and

pears into purees and freeze for a later use;

simmer softened berries with some chia

seeds and a little honey to make jam; or

use overripe bananas to bake bread

or healthy muffins.

love your leftoversAlmost half of all leftovers end up in the bin.

Instead of ditching, keep them for a quick

and easy lunch the next day or freeze

for another meal when you’re too busy

to cook. Leftovers are also a great way to

save money, especially if you batch cook.

TRY THIS Cool the food before freezing

and place it in portion-sized airtight

containers, or wrap individual items

(such as muffins) in plastic wrap to prevent

freezer burn. Make sure to label food with its

name and date of freezing, so you know what

is what and how long it has been stored for.

You can also freeze leftovers of many

uncooked fresh foods, such as milk, butter,

herbs, cheese, some vegetables and even

yoghurt. (See page 121 for more on how to

freeze veg.) For example, chop leftover

herbs and freeze in ice cube trays with a

little water to add to stews and soups; or

freeze grated cheese in small sealable bags

for up to four months. Food best kept out of

the freezer includes leafy veg, hard-boiled

eggs or egg-based sauces. You can freeze

nuts too. Their high oil content means they

can go off quickly, so wrap pecans, peanuts,

almonds, walnuts, cashews, pine nuts,

pistachios and macadamias in plastic

wrap then store in a bag in the freezer.

use it allRegularly we only make use of part of an

ingredient and simply discard the rest. But

more often than not the entire food is edible.

TRY THIS Beetroot leaves and parsley

leaves make delicious salad additions.

Broccoli stems

can be processed

into crumbs and

steamed to make

broccoli ‘rice’.

Make a simple

vegetable stock

without the sodium

of commercial stocks

with carrot peelings,

celery ends, onion skins

and herb stalks. Simply place in

a saucepan, cover with cold water

and simmer for 20-30 minutes.

Add some black peppercorns or

bay leaves for extra flavour, if you like.

Aquafaba (the liquid from canned

legumes, such as chickpeas) can be used

as a vegan alternative to egg whites.

Citrus rinds can be peeled into

strips and added to oil to create

a flavoured oil for salad dressing.

Join Eat Real Unwrapped on Facebook. Go to taste.com.au/facebookgroups.

more online

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eat real


Search choosewisely.org.au to find eating spots that care about animal welfare and are serving cage-free eggs.

GOOD EGGS.

choosewisely.org.au | @RSPCAchoosewisely | #RSPCAchoosewisely

caesar salad BURGER

October 2020 85

fun cookingfun projects

FILO PASTRY HACK

the market for appliances has gone crazy!

“Posting images of what you can make in a sold-out product is a bit mean, so I tried a jaffle maker, which is far more common.”

SO HOT!spinach and ricotta


spinach & ricotta filo jaffles makes prep cooking

1

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LOW- CAL

EAL

Use it all

cook it!

S & LEAVES

GO IN

don’t waste it,

BAKE THOSE VEG

PEELS!

EDIBLE BANANA

SKINS


92

BAKE A WHOLE

ON

serves 4 I prep 20 mins | cooking 15 mins

500g bunch beetroot

2 tbs vegetable oil

500g medium green

prawns, peeled,

tails intact

2 garlic cloves, crushed

2 bunches broccolini,

halved lengthways

125ml (1 ⁄2 cup) hoisin sauce

1 tbs chilli jam

3 green shallots, thinly sliced

Steamed rice, to serve

1 Separate the beetroot bulbs from the leaves and stems.

Scrub the bulbs then cut into matchsticks. Wash the

stems and leaves well then coarsely chop.

2 Heat half the oil a wok or large frying pan over high heat.

Add the prawns and half the garlic. Cook, stirring occasionally,

for 4 minutes or until just cooked through. Remove the prawns

from the wok and set aside.

3 Add the remaining oil to the wok. Add the beetroot matchsticks

and remaining garlic. Cook, stirring occasionally, for 3 minutes or

until the beetroot starts to soften slightly. Add the beetroot stems,

leaves, broccolini, hoisin sauce, chilli jam, half the shallot and

125ml (1 ⁄2 cup) water. Toss to combine. Cook, tossing occasionally,

for 6 minutes or until the broccolini and beetroot are tender.

4 Return the prawns to the wok and toss to combine. Sprinkle

rice with the remaining shallot and serve with the stir-fry.



vegetable peel & feta loafserves 8 I prep 20 mins I cooking

225g (11 ⁄2 cups) self-

raising flour

1 tsp baking

powder

3 eggs

125ml (1 ⁄2 cup)

milk

2 tsp sea salt

flakes

200g (2 cups) scrubbed

and potato), coarsely chopped

1 cup chopped fresh

parsley leaves

and stems,

plus extra

leaves, to serve

Cubes in Brine

1 Preheat oven to 180°C/160°C fan forced. Grease the base and

sides of a 11 x 21cm loaf pan and line with baking paper.

2 Sift the flour and baking powder into a large bowl.

Add the eggs, milk and salt. Stir to combine.

3 Add the peelings, parsley, shallot and thyme. Mix until just

combined. Gently fold in the feta. Spoon into the prepared pan.

Bake for 40-45 minutes or until a skewer inserted into the centre

comes out clean. Top the loaf with extra parsley, if using, and serve.



Hold onto those beetroot leaves and stems.

Use them instead of leafy greens like spinach, buk

choy or chard. They can be eaten raw or steamed.

product watch

Use vegie peels in loaves like this. Or make

crisps by tossing in olive oil with salt and roasting

until crispy. Wash and scrub veg before peeling.

Don’t have parsley? Use any soft herbs, such as chives or dill.


94

banana skin pickle makes 2 cups I prep 20 mins | cooking 20 mins

3 whole banana skins,

trimmed

380g (about 2) green apples,

cored

1 brown onion

185ml (3 ⁄4 cup) white vinegar

110g (1 ⁄2 cup) white sugar

1 tbs coriander seeds

2 tsp yellow mustard seeds

1 tsp garam masala

1 tsp sea salt flakes

½ tsp dried chilli flakes

Cheese and crackers,

to serve (optional)

1 Cut the banana skin, apple and onion into 1cm pieces then

transfer to a saucepan.

2 Add the vinegar, sugar, coriander seeds, mustard seeds, garam

masala, salt and chilli. Place over medium-high heat. Stir until the

sugar dissolves. Simmer for 15 minutes or until the apple is tender

and almost all the liquid is absorbed.

3 While hot, spoon pickle into sterilised jars. Seal and store in the

fridge for up to 3 months. Serve with cheese and crackers, if you like.

whole lemon coconut cakeserves 8-10 I prep 20 mins (+ cooling) I cooking 1 hour 20 mins

240g (about 2-3) lemons

60ml (1 ⁄4 cup) milk

3 eggs

100g salted butter, melted

1 tsp vanilla extract

225g (11 ⁄2 cups) self-raising flour

155g (3 ⁄4 cup) caster sugar

65g (3 ⁄4 cup) desiccated

coconut

250g tub mascarpone

60ml (1 ⁄4 cup) honey or

golden syrup

30g (1 ⁄2 cup) toasted

coconut flakes

1 Place the lemons in a small saucepan and cover with cold water.

Bring to the boil over medium-high heat then cover and cook for

40 minutes or until softened. Use a slotted spoon to remove lemons

and set aside to cool slightly. Cut in half and discard any seeds.

2 Preheat oven to 180°C/160°C fan forced. Grease the base and side

of a 20cm round cake pan. Line base and side with baking paper.

3 Place the lemon halves and milk in a food processor and process

until smooth. Add the eggs, butter, vanilla, flour, sugar and coconut.

Pulse until the cake mixture is smooth.

4 Spoon the cake mixture into the prepared pan and bake for

35-40 minutes or until a skewer inserted into the centre comes out

clean. Set aside in the pan for 15 minutes to cool slightly before

turning onto a wire rack to cool completely.

5 Use a wooden spoon or spatula to beat the mascarpone in a

bowl until a spreadable consistency. Spread over the top of the

cake. Drizzle over the honey or golden syrup and sprinkle with

the coconut flakes to serve.Serve this condiment with

cheese and crackers, a curry or

spread on a sandwich with your

favourite deli meat and cheese.uses it all – minus the pips! Substitute 1 orange or

2-3 limes per lemon (you need 240g fruit in total).

the environment! It contains various vitamins,

potassium and fibre. Plus, it saves on food waste.


fun cooking

Visit us at www.kidspotkitchen.com.au

Teaching kids that smart, healthy eating starts in the kitchen

kingston cakesee page 103

How do you make the perfect

favourite biscuit even better?

We’ve cracked the secret!

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biscuit tin treats

fun cooking

97

What’s better than

a biscuit? A biscuit

with another one

hidden inside!

Flavoured with

peanut butter, these

are so more-ish.

98

oreo-stuffed cookiesmakes prep

cooking

1

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4

5

tip!

OREOSURPRISE INSIDE!

fun cooking

99

broken biscuit rocky rollmakes prep cooking

1

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CHEWY, CRUNCHY

SLICE


100

Use scissors dipped

in icing sugar to

cut the marshmallows

and lollies to stop

them sticking.


fun cooking

CHOC GANACHE

CENTRE

102

kingston cakeserves prep cooking

whipped chocolate ganache

coconut caramel sauce

1

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4

5

103

mash up!

CROISSANTS We’ve invented the ultimate all-rounder to feed your gang

– ham and cheese croissants baked in a vegie slice!

What happens when you take zucchini slice and cross it with ham and cheese croissants? Answer: next level delicious! It’s a fully loaded bake that will fill everyone up in no time.

When I think of croissants, there’s nothing nicer than a warm ham and cheese pastry fresh from

the bakery. When I was set this challenge, I just knew I had to add them to everyone’s favourite

savoury bake – the zucchini slice. Combining these two winners makes for one epic and easy

meal you can eat for breakfast, lunch or dinner.

We’ve used small store-bought croissants to make busy meal times even quicker and simpler.

Plus, they’re the ideal size to fit into the dish, so you still get to enjoy a good amount of zucchini slice

with each piece. And with a quick prep time of just 15 minutes, this might just become a new family

go-to or for when you need to bring a plate!

Michelle Southan

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grab these…

eggs

all-butter

croissants

mozzarella

sliced ham

self-raising

flour

grated zucchini

cheddar

chives

shredded

zucchini

See our wine suggestion on page 125L


let’s go!1 Preheat oven to 180°C/160°C fan forced.

Grease a 5cm-deep, 18 x 28cm ovenproof

dish. Line base and sides with baking paper,

allowing paper to overhang the long sides.

2 Slice croissants in half horizontally,

without slicing all the way through. Open

each croissant up. Divide mozzarella, ham

and shredded zucchini among croissants.

Fold croissants closed to enclose the filling.

3 Whisk eggs and flour together in a large

bowl. Add the grated zucchini, cheddar

and chives. Season and stir to combine.

4 Pour half the egg mixture into the

prepared dish. Spread evenly to cover

the base. Arrange the filled croissants

upright in the dish, at slight angles. Spoon

the remaining egg mixture in between the

croissants. Bake for 30-35 minutes or

until the slice is set (cover with foil

if the croissants start to brown

too quickly). Season and serve.

PER SERVE • 23.5g protein • 22.6g fat

(12.6g saturated fat) • 32.9g carb


2 x 190g pkt (8 small) all-butter

croissants

200g mozzarella, thinly sliced

150g sliced leg ham

4 zucchini, 2 shredded into long

thin strips, 2 coarsely grated

6 eggs, lightly whisked

150g (1 cup) self-raising flour

80g (1 cup) coarsely grated cheddar

2 tbs finely chopped fresh chives

ham & cheese croissant zucchini slice serves 8 I prep 15 mins I cooking 35 mins

fun cooking


With a little extra know-how you’ll be

perfecting this savoury slice straightaway!

fun cooking


108

tip 5Take care when arranging the filled

croissants, cut-side up, in dish. Nestling them

in at a slight angle will help keep the filling in.

tip 6Spooning the remaining zucchini mixture

in between the croissants ensures the

croissants will bake all together as a slice.

tip 4Make sure to cover the base of the

prepared dish by using a large spoon to

spread half of the egg mixture evenly.

tip 3To save on prep time, use clean kitchen

scissors to finely snip the chives directly

into the egg mixture.

tip 2After combining all of the eggs in a bowl,

gradually whisk in the flour until it’s well

combined. This ensures the mixture is smooth.

tip 1Use a serrated bread knife to slice croissants

in half horizontally, starting from the point

of 1 end. Don’t slice all the way through.

here’s how

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exclusive extract

food of greeceikaria

111

The beautiful Greek Island of Ikaria in the Aegean Sea is considered

a ‘Blue Zone’, the term used to describe the regions that the world’s

longest-living people call home. The food is not processed and is still

prepared and eaten as it was 60 years ago. Fresh, local produce is made

into nutritious meals prepared from scratch and eaten at the dinner table

with family and friends.

I learned from the locals that olive oil and fresh, seasonal vegetables are

of the utmost importance. Olive oil is the cornerstone of the Mediterranean

diet – an everyday food. The Ikarian diet is also rich in wholegrains, nuts and

fish. They have a small amount of meat, but vegetable and bean dishes are

often the main meal, rather than served as a side. Salads are part of every

meal, and fruit always follows. You eat only until you’re almost full. People

have a glass or two of wine, but with a meal and with company.

These recipes are the ones I cooked alongside Ikarian women. I love the way

they talk about their recipes: ‘a pinch’ of this, ‘a handful’ of that or ‘that is how my

mother made it’. This, for me, is the essence of Greek cuisine: cooking intuitively,

with knowledge passed down from one generation to the next. These are

not complicated recipes requiring hours and hours in the kitchen. I hope

they inspire you to bring a bit of Ikaria into your home.

the food of Ikaria encapsulates the Mediterranean diet: pure, honest and using seasonal ingredients. This produces mouth-watering, nourishing and nutritious dishes.

Meni Valle

112

SI PLE FILO

DOUGH

113

SWEETDOUGHBALLS

115

salata tabouli (tabouli salad)This simple salad is not only healthy but super delicious,

and dreamy with a dollop of Greek yoghurt, if you like.

45g (1 ⁄4 cup) fine burghul

3 tomatoes, finely chopped1 ⁄4 cup sliced green shallots

3 cups fresh continental parsley,

finely chopped 1 ⁄4 cup fresh mint leaves,

finely chopped

1 pomegranate (optional)

1 cucumber, deseeded,

finely chopped (optional)

60ml (1 ⁄4 cup) olive oil

60ml (1 ⁄4 cup) fresh

lemon juice or

white vinegar

1 In a large bowl soak the burghul with enough hot water to cover.

Set aside for 30 minutes or until all the water is absorbed. Drain

excess water.

2 Place the tomato, shallot and herbs in a serving bowl and

add the burghul. Combine gently with a fork.

3 If you’d like to add pomegranate to the salad, deseed it by first

rolling it on a board to loosen the arils. Cut in half. Over a bowl,

hold 1 of the halves, cut-side down, and tap the skin with a spoon to

release the arils. It will probably splatter juice, so be gentle and

place some paper towel down to catch any juice. Repeat with the

remaining half. Add the pomegranate arils along with the cucumber,

if using, to the salad.

4 Mix together the olive oil and lemon juice or vinegar in a small

bowl. Drizzle over the salad and stir to combine. Season then place

in the fridge for 1-2 hours and serve chilled.

tip!It’s important to chop the vegetables and herbs as finely

as you can. Make sure to use a good sharp knife for the

tomatoes and shallots to keep them in good shape.

kolokithai pita (zucchini pie)This open pie is similar to a galette: the more rustic it

looks the better. You can use other fillings, if you prefer.

4 large zucchini

1 small handful of combined

fresh continental parsley, mint

leaves and dill, finely chopped

250g (11 ⁄3 cup) crumbled feta

4 eggs1 ⁄2 tsp ground nutmeg

Olive oil, to brush

filo dough

500g (31 ⁄3 cups) plain flour

1 tsp table salt

60ml (1 ⁄4 cup) olive oil

1 tbs white wine vinegar

250ml (1 cup) lukewarm

water

Cornflour, to dust

1 Cut off the zucchini ends. Grate into a large colander.

2 To make the dough, place the flour in a bowl with the salt.

Make a well in the centre. Pour in the oil and vinegar. Start mixing,

adding lukewarm water until mixture resembles a soft dough.

Tip dough onto a floured surface. Knead lightly until smooth.

Place back in the bowl and cover with a tea towel. Allow it to

rest for an hour while you make the filling.

3 Preheat oven to 180°C/160°C fan forced. Squeeze out liquid from

the zucchini. Combine the zucchini, herbs, feta and eggs in a bowl.

Season and add the nutmeg.

4 Halve the dough (reserve half for another use). Place on a surface

dusted with cornflour. Divide dough into 3 balls. Roll 1 ball of dough

out into a dinner plate-sized round. Brush with oil. Set aside. Roll out

another piece of dough to the same size. Place on first piece. Brush

with oil. Repeat with last ball. Roll this stack of dough into a large

circle and place on an oiled 32cm round baking tray. Spoon filling

into the middle, leaving a large border. Fold edges over part of the

filling, crimpling as you go. Brush edges with oil. Bake for about

30 minutes or until golden and firm. Serve at room temperature.


116

loukoumades (honey doughnuts)The Monastery of Theoktistis is high in the mountains.

In the magical atmosphere, among the forest and

the sounds of nature, it’s a perfect place to enjoy

a coffee and loukoumades. One plate won’t be enough.

600g (4 cups) plain flour, sifted

2 tsp (7g sachet) dried yeast

1 tbs honey, plus 350g

(1 cup), extra

500ml (2 cups) lukewarm water

Oil, to deep-fry

115g (1 cup) crushed

walnuts

Ground cinnamon,

to serve

1 In a large bowl combine flour and a pinch of salt. Make a well in the

centre. Place yeast in a small cup, add the honey and a little of the

lukewarm water. Stir until dissolved. Pour this into the flour mixture,

adding the remaining lukewarm water slowly while mixing with a

wooden spoon. (The dough will be thick and sticky.) Cover and allow

to sit in a warm place for about 1-2 hours or until it has doubled in size.

2 Half-fill a deep saucepan with oil and heat to 180°C on a cook’s

thermometer. If you do not have a thermometer, simply drop a

little of the dough mixture into the oil. If the oil begins to bubble

immediately and the dough turns golden, the oil is ready.

3 Take some of the dough mixture with a tablespoon and, using

another tablespoon, push it off the spoon and into the hot oil.

Cook a few doughnuts at a time, but be careful that you do not

overcrowd the pot; the oil will cool and the doughnuts will not cook

as they should. You will know that the doughnuts are cooked when

they rise to the top and are golden brown. Remove them carefully

and place on paper towel to drain any excess oil. Continue cooking

until all the dough has been used.

4 Serve the doughnuts warm with the extra honey, crushed walnuts

and a sprinkling of cinnamon.

yemista lahanika (stuffed vegies)Yemista is a favourite dish all over Greece. The filling is

often made with mince, but here we added mushrooms.

4 potatoes

2 fresh green banana chillies

7 tomatoes

2 zucchini, 1 whole, 1 grated

2 red onions, 1 whole,

1 finely chopped

60ml (1 ⁄4 cup) olive oil,

plus extra, to drizzle

2 garlic cloves, finely diced

220g (1 cup) short-grain rice

1 tbs tomato paste

1 carrot, peeled, grated

100g finely chopped

mushrooms 1 ⁄4 cup finely chopped fresh

continental parsley1 ⁄4 cup finely chopped

fresh mint leaves

2 tbs finely chopped fresh dill

Feta and fresh bread, to serve

1 Preheat oven to 180°C/160°C fan forced. Peel and cut potatoes

into wedges. Set aside in a bowl of water so they do not discolour.

2 Cut tops off chillies and reserve. Discard seeds. Place chilli shells

in a baking dish.

3 Cut tops off tomatoes and zucchini. Reserve. Scoop tomato flesh into

a bowl and mash slightly. Finely chop the zucchini flesh. Add tomato

and zucchini shells, and whole onion to dish. Drain potato. Add to dish.

4 Pour oil into a frying pan over high heat. Saute chopped onion until

soft. Add garlic. Saute for 2 minutes. Add rice. Stir to coat. Add tomato

and zucchini flesh, tomato paste, grated zucchini, carrot, mushroom and

500ml (2 cups) water. Season. Simmer for 5-6 minutes. Stir in herbs.

5 Fill chilli, tomato and zucchini shells with rice mixture. (Only fill to

three-quarters as rice will expand in oven.) Replace tops and arrange

in dish. Mix remaining filling with 125ml (1 ⁄2 cup) water. Pour over potato.

6 Drizzle extra oil over veg. Sprinkle with salt. Cover with foil. Bake for

50 minutes. Remove foil. Cook for 15-20 minutes or until golden and

cooked through. (If it looks dry, add water.) Serve with feta and bread.


fun cooking

ice-cream cake

take these…

118

…make this!

frozen kitkat tiramisu serves prep

119 October 2020

When you become a Cupcakes 4 a Cure host, you’ll not only share your deliciousbaking with family and friends, you’ll raise funds for childhood cancer research.Call or email us for your host pack and bake a difference today!

Bake for kids with cancer

Call 1800 651 158 or email [email protected]

taste life food meets life

how to freeze VEGIES

121 October 2020

find itLOVE ITDiscover the latest products and supermarket treasures.

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.

HOORAY! The newest chip on the block is here! Made

with Aussie brown rice, SunRice Brown Rice

Chips are gluten free and very more-ish.

They don’t have any preservatives or artificial

colours and flavours. Try all three flavours:

Smokehouse BBQ & Paprika, Sea Salt, and Wild

Rice. Grab a packet at supermarkets for $4.99.

For more information, go to sunrice.com.au.

that the sun is out! And we’re always a sucker for any product that lets us relive childhood faves! So, we’re stoked Streets have made Paddle Pop Rainbow and Bubble O’Bill available in 1L tubs! They’re just the right size for the family to enjoy. Scoop colourful swirls and caramel flavours true to the classic Rainbow Paddle Pop or sink a spoon into the Bubble O’Bill for a choc caramel combo with bubble gum-flavoured candy pieces. Pick up a tub from supermarkets for $8.

We’re totally obsessed with the air fryer, the

appliance must-have – just check out all our

recipes at taste.com.au/airfryer! Time to add

one to your kitchen, we say. Harris Scarfe has

a great range, so you can cook speedy fries,

spring rolls or even a whole chicken, while

using less fat and oil. It’s the ultimate

in guilt-free cooking and it’s handy for meals

and snacks for the whole family, especially on

busy weeknights. Go to harrisscarfe.com.au.

T.G.I Fry-yay!


MIGHTY MINIS

Add mid-century glam to your

Refrigerator from Smeg. It makes a statement with its curvaceous retro styling, but it’s practical too – it has a 135L capacity and lots of shelving options. Also find it in sleek black

Rich and creamy, your

favourite blue cheese

is now available in

snack size! Castello

Mini Cheeses come

in an convenient pack of five individually

wrapped portions. Eat as is to stave off the 3pm

munchies or add one or two to a small cheese

board. The bitey mini cheeses pair well with

sweet crackers, honey and fresh blueberries.

Pop some in your basket and head out for a

spring picnic! Find packs in supermarkets for $5.

E UP

BUT TER FOR

VEGANS!

in red

LOVE THE BABY

BLUES!

taste life


Listen to the #1 Australian podcast*

The daily news headlines in under 7 minutes with Bronte Coy and Andrew Bucklow from news.com.au

From The Newsroom

top drops

Ham & cheese croissant zucchini slice p107

Creamy pesto & pumpkin gnocchi salad p52Vegan miso-stuffed sweet potatoes p66

Raidis Estate 2020 The Kid Riesling, $22Raidis Estate’s sustainable wine practices

include using goats in its vineyards to reduce

weeds, adding organic matter and limiting

the need for chemical sprays. It’s bursting

Cullen Wines 2020 Dancing in the Moonlight, $25Certified biodynamic since 2008, Cullen

is a carbon-neutral winery and an Aussie

leader in sustainable production. This

deliciously dry, crisp rosé is loaded with

Spring Seed Wine Co. 2019 Poppy Pinot Grigio, $20It’s been 25 years since this vineyard

became certified organic and this delightful

pinot grigio, from McLaren Vale’s first organic

grower, is brimming with pear and citrus. The

Chinese barbecue pork steaks p47

Gemtree 2019 Dragon’s Blood Shiraz, $15This popular McLaren Vale shiraz was

certified biodynamic in 2017 and hasn’t

looked back. Packed with bright, juicy red

berry flavours, it’s easy to see why it’s a fave!

GREATWITH

CHEESE

ANARO ATIC

DROP

FRESH &

ZIPPY

FULL BODIED

FLAVOUR

Drinks editor Jane Thomson picks and pairs sustainable wines.


taste life

MattQ What are some

clever ways I can use

celery leaves instead

of tossing them?

Use small green leaves

as a garnish or in a

salad. Also chop and

stir young (lighter green)

leaves into scrambled

eggs – great if you’re

serving with salty bacon

or smoked salmon.

Throw darker leaves

and celery trimmings

into a stock, or a

minestrone or ribollita,

at the start of cooking.

Also add them to a

green juice – darker

leaves are stronger, so

balance with other big

flavours like ginger.

We asked our foodies for their tips on what to

do with the ingredients we all waste the most.&

need a little help? If you have a question

for one of our foodies,

send it to tastemag@

news.com.au

TracyQ Are there any tricks

to ripening avocados

and stopping them

browning once cut?

Don’t you love those

avocado memes?

Thursday 9am: not ripe

Friday 9am: not ripe

Saturday 9am: not ripe

Sunday 9am: ripe

Sunday 9.01am: rotten

This is how it feels,

anyway! Your best bet

is to buy avocados

slightly underripe, then

be vigilant. To speed

up ripening, place the

avocado in a paper

bag with a banana.

This might shave a day

or two off the ripening

time. Lemon juice helps

prevent browning once

cut. If storing a cut half,

leave the stone in and

seal the cut surface

with plastic wrap.

MichelleQ What is the best way

to store fresh coriander

so it lasts longer

in the fridge?

As soon as you get

the coriander home

from the shops, remove

its plastic sleeve and

wrap in damp paper

towel – just damp, not

too wet. Then simply

store it in a sealable

plastic bag in the fridge.

It will stay fresh for up

to a week. Another

method is to place the

root stems in a jar of

water, cover the jar with

a plastic bag and store

it in the fridge. These

methods also work for

keeping parsley fresh.

AlisonQ Is it true that you

can use watermelon

rind in recipes rather

than throw it away?

Watermelon rind

makes a great pickle

for soft oozy cheese

or a ploughman’s

lunch. Chop or slice

watermelon rind (leave

the slightest blush of

flesh, if you like). Soak

in a bowl of salted

water overnight. Drain,

rinse well then cook in

boiling water for about

10 minutes. Drain.

Place equal amounts

of caster sugar, apple

cider vinegar and

water in a saucepan

Add aromatics, like

cinnamon, star anise

or orange rind. Simmer

until reduced by half.

Add rind. Simmer for

30 minutes or until

translucent. Store

in sterilised jars

unopened for six

months. Once open,

use within six weeks

and store in the fridge.

ChrissyQ Can you use fresh

pumpkin seeds? If so,

how? And is there a

variety that’s better?

Roasted pumpkin

seeds make a delicious

and healthy snack

or addition to salads.

Any pumpkin will do.

The seeds have a

creamy outer shell and

bright green kernel

(pepita) inside. Both

are edible, but you

may wish to remove

the tougher shell on

the seeds of larger

pumpkins (place

in a tea towel and

bash with a mallet).

To prepare, scoop out

the seeds with a spoon,

rinse thoroughly to

remove any flesh, then

dry. Place on a baking

tray, drizzle over oil

and season with salt,

pepper and whatever

dried spices or fresh

herbs you like. Roast

at 180°C/ 160°C fan

forced for 10 minutes

or until golden. FO

OD

PH

OT

OG

RA

PH

Y G

ET

TY

IM

AG

ES

we’re here to help

Eat the


126

grow your own!Add colour to your cooking and garden with rainbow silverbeet.

Eat from leaf tip to stem and it’ll grow back, so you can pick more!

WO

RD

S A

NG

IE T

HO

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S P

HO

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GR

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AL

AM

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Do you often end up with half a

bag or bunch of leafy greens

wilting because you didn’t use

it all? It’s time to grow your own!

Start by planting colourful silverbeet at

home, so you can harvest leaves when you

need them. Plus, almost all of the plant is

edible, from the top of the leaf to the base of

the crisp stem, so there’s no waste. It’ll grow

back too, so you’ll have an ongoing supply

of more leafy stems for future picking. It’s

an awesome way to bring a pop of healthy

colour to your cooking and your garden!

step-b -step silverbee tSilverbeet can be grown in either

a vegetable patch or in pots.

Find a spot in full sun or part shade and

enrich the soil by digging in organic soil

improver or use a good-quality potting mix.

Seed can be sown 10mm deep, directly

where the plants are to grow.

Keep moist and seedlings will pop up

in five to seven days.

Feed the plants every fortnight with

a nitrogen-rich complete fertiliser to help

promote lots of healthy green leaf growth.

Leaves can be picked from around eight

weeks by pulling (rather than cutting) the

stalks, starting with the outside leaves.

handy tipsMake successive sowings every

few months from spring to autumn

to ensure an ongoing supply.

Watch out for caterpillars, which love

to devour leaves, and control with an

organic caterpillar spray.


taste life

EXCLUSIVE OFFER FOR TASTE:

for more info

For silverbeet recipes, visit taste.com.au/silverbeet.

more online

win it!Check out this month’s great giveaways!

TO ENTER, VISIT TASTE.COM.AU/WIN

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Enjoy the spring sunshine, but make sure you’re equipped to stay

cool! This Thermos prize pack, worth $108, includes a 355ml Thermos

FUNtainer Stainless Steel Water Bottle with vacuum insulation and an

18-can Thermos Trailsman, so drinks stay cold while in transit. Comes

with a built-in bottle opener! Check out more at thermos.com.au.

blend up a storm

Cold

$400. There’s one in

up for grabs! It has a

make hot soup. Plus,

perfect potsAdd elegance to your kitchen with a touch of Fig,

the newest colour from Le Creuset. The winner

of this prize pack will receive four Stoneware

Mini Casseroles in Fig, valued at $148. These

little dishes are perfect for serving individual

pies or puds, or for dips and olives on a nibbles

platter. Visit lecreuset.com.au for the full range.

IGHTY OTOR

POWER

BAG & BOT TLE CO BO

OVEN TO

TABLE

taste life

129 October 2020

starlight.org.auDONATE NOW

While hospital is Ruby’s life, Starlight helps her

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helps sick kids just be kids. That’s the power of happy.

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Our monthly guide to the supermarket gems down every aisle.

CO

MP

IL

ED

BY

ELIZ

AB

ET

H H

AY

ES

. P

RIC

ES

AR

E C

OR

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AT

TIM

E O

F P

UB

LIS

HIN

G.

MichelleMix vanilla

ice-cream and

Biscoff Spread.

What’s our favourite ice-cream hack?AlisonRoll scoops in

biscuit crumbs

and coconut.

TracyLayer it in

sponge cake

with caramel.

We ate it. We rate it.

Bulla Creamy Classics Neapolitan, $8.50

Bulla has boosted

the childhood classic

ice-cream flavour – and

we love it! Strawberry

and vanilla ice-cream

is nestled between rich

chocolate cookies for

the ultimate combo.

Oreo Frozen Oreo Cookie Sandwich, $8.50

Cookie and cream lovers this

is for you! Ice-cream loaded with

crushed Oreos and sandwiched

between two jumbo Oreo

biscuits – it’s a giant frozen

Oreo, and that’s fine by us!

Tasmanian Mint with Chocolate Fudge, $8.60

This is a little bit fancy.

Crisp Tassie mint ice-cream

between two double

chocolate chip cookies

makes a very cool and

indulgent after-dinner mint.

Peters Maxibon Honeycomb Flavour, $8.40

ice-cream sandwich

or choc-covered

ice-cream? Maxibon it!

We love the honeycomb

flavour. Packed with choc

pieces, it’s a cracking twist

on the original vanilla

Maxibon. There are three

other flavours to try too.

Springtime means you’ve definitely got a good

excuse to eat more ice-cream! This month

at taste HQ we have been trying a freezer

full of delicious and convenient ice-cream

sandwiches. Here are our top frosty sambos.

ICE-CREA SANDWICHES

TWOIN ONE

LUXETREAT BUDGET

OPTION

Coles Ice Cream Sandwich Cookies & Cream, $2.90

Each of these treats

costs less than 75c, so

this classic ice-cream

sarni is saving you

money, right?!

COOKIELOVERS

THROW BACK


Visit your newsagent and buy a magazine to enter

$50,000YOU COULD WIN!

Your Newsagent, Your Community HeartbeatT&Cs apply, see http://www.nationalnewsagentweek.com.au/terms-and-conditions for full T&Cs. Commences 12:01am AEST/AEDST on 31/08/20 and ends with the last mail received on 12/10/20 and closes for online entry at 11:59pm on 27/09/20 AEST/AEDST. AU residents 18+. Drawn at Greeneagle Distribution & Fulfilment, Unit 5/9 Fitzpatrick Street, Revesby, NSW, 2122 at 11:00am AEST/AEDST. Winners published at: http://www.nationalnewsagentweek.com.au by 23/10/20. Prize: opportunity to participate in an online envelope pick to win $50k or $1k. Promoter is XChangeIT Newsagents Pty Limited (ABN 20 096 662 421) of Suite 13, 38-46 Albany Street, St Leonards, NSW, 2065. Authorised under permits: NSW LTPS/20/42613, ACT TP20/00356, SA T20/322.

www.nationalnewsagentweek.com.au

FROM 19TH - 26TH SEPTEMBER

EssentialsFill your kitchen with this month’s selection of great products.

For all advertising enquiries, call (02) 8045 4734.

Simple pleasurePeanut butter fans are sure to go nuts for the latest addition to Bega’s range. Bega Simply Nuts is made from 100 per cent Aussie peanuts, a pinch of sea salt and … that’s it! Go to begapeanutbutter.com.au/simply-nuts.

taste sensationThai tom yum soup is a real classic, and it makes for a quick and easy dinner too! Valcom Authentic Thai Tom Yum Paste will ensure you get the right ratio of spicy and sour. Add it to prawns and vegies or be inspired at asianinspirations.com.au/cuisine/thai-recipes.

cooking with airNow you can deliver all the flavour and none of the guilt. The Westinghouse dark stainless steel oven with AirFry allows you to make healthier, tasty meals for the entire family – right in your oven. Go to westinghouse.com.au.

jewel of the kitchenSwiss Diamond Hard Anodised cookware is non stick and twice as strong as stainless steel! Grab a pan or two and watch your recipes shine. Buy the range online at harrisscarfe.com.au.

crunch timeMcCain Pub Style Extra Crispy chips are crunchy on the outside, fluffy on the inside and have a tasty seasoning. Just add steak and salad. Visit mccain.com.au.

soy goodTo create Indonesian-style dishes at home, you need an authentic sweet soy sauce. ABC Sweet Soy Sauce Kecap Manis is made with all-natural, sun-dried palm sugar to give your dishes a rich, savoury yet sweet flavour. Visit www.asianinspirations.com.au/abc-sweet-soy-sauce/.

warm welcomeBlack Swan Warming dips can be served as is or heated up in the microwave. They make a delish addition to an antipasto platter. Try both flavours – Leek & Bacon and Spinach, Mozzarella & Haloumi. Visit blackswan.com.au.

Cook the perfect meal

Visit taste.com.au/alexaskill

USING YOUR

For more information, go to taste.com.au/alexaskill

spring picnic

happy!bake me

apple & ricotta slice serves prep

cooking

1

2

3

4

SPICED FRUIT

FILLING

135

STARTERS & LIGHT MEALS

∙ Banana skin pickle 95

∙ Bocconcini & tomato

pasta salad 35

∙ Cheesy asparagus puffs

60

∙ Creamy pesto & pumpkin

gnocchi salad 52

∙ Crispy fried cauliflower

34

∙ Poached chicken breast

70

∙ Roasted vegetables 70

∙ Salata tabouli (tabouli

salad) 116

∙ Spinach & ricotta

filo jaffles 88

∙ Vegetable peel &

feta loaf 94

recipe index

VEGETARIAN∙ Cheesy-stuffed capsicums

57

∙ Easy felafel & feta sub

59

∙ Kolokithai pita

(zucchini pie) 116

∙ Loaded low-cal

chickpea pancakes

66

∙ Smashed chickpea &

avocado wrap 74

∙ Sweet potato patties

75

∙ Vegan Mediterranean-

stuffed capsicums 57

∙ Vegan miso-stuffed sweet

potatoes 66

∙ Vegan mushroom

cacciatore pasta

40

∙ Vegan spring quinoa pilaf

65

∙ Vegetable muffin frittata

73

∙ Yemista lahanika

(stuffed vegies) 117POULTRY∙ Cheat’s one-pot chicken

stroganoff 42

∙ Chicken & sweet potato

soup 76

∙ Creamy roast veg & chicken

salad 72

∙ Easy chicken chow mein

35

∙ Popcorn chicken with

crunchy sweet potato

noodles 16

∙ Sticky chicken crunchy

noodle salad 52

MEAT∙ Chinese barbecue pork

steaks 47

∙ Chorizo-stuffed

capsicums 57

∙ Caesar salad burger

85

∙ Ham & cheese croissant

zucchini slice 107

∙ One-pan teriyaki beef

& rice 43

SWEET THINGS∙ 4-ingredient passionfruit

& lemon condensed milk

slice 36

∙ Apple & ricotta slice 135

∙ Baileys mousse cake 36

∙ Broken biscuit rocky

roll 100

∙ Cannellini bean cake with

ricotta cream 80

∙ Frozen KitKat

tiramisu 118

∙ Kingston cake 103

∙ Loukoumades (honey

doughnuts) 117

∙ Oreo-stuffed cookies 99

∙ Whole lemon coconut

cake 95

Wh

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did you know?

SEAFOOD∙ Salmon cauliflower rice

salad 51

∙ Sticky Japanese salmon

tray bake 34

∙ Sticky salmon noodles

44

∙ Tuna mornay rissoles

41

∙ Use-it-all beetroot &

prawn stir-fry 94

.COM .AU



IN $3000 !

COO

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125RECIPES IDEAS


See page 19

d

YUM!

Spring

GREEN LABEL EDITION

20 fresh dinners

9 amazing bakes


KEY: → low calorie→ easy→ quick → low fat→ gluten free→ vegetarian → super veg→ healthy


136

taste life

giant mango weis bar

ICE-CREAM CAKES PREP-IN-10 PASTAS FESTIVE BAKES

ASDON’T

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8 OCT

NEXT MONTH IN

WE’VE GOT THE COOLEST IDEAS IN TOWN

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taste com au 2020-10

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