Super Food Ideas - September 2014 AU.pdf

8/10/2019 Super Food Ideas - September 2014 AU.pdf

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ver-the-tophoccy cakesake fakery

pace party

meatballs7-layer

dipfamous

Surprise

!

Easypinat

acake

Celebrate!

Piata partycake, p24

Piac

a twist

tballs

D

SPSI

AMACAKEPARIDE

3

6

Withthis

sophis

chocoAmaz

eyou

-

OPENFOR

AGROWN-U

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VERSION

MIDWEEK

DINNERS

SPRING

SIDES

Plus...

AMAZINGCAKESANDPARTYIDEAS

33

MINCEMAINS6

OPENF

OR

AGRO

WN-UP

VERSI

ON

Simple dips Spring recipes Fun cake fakery Show-stopping chocolate cakesPlus


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weekdays47 Our main of the month

Super-easy Italian chicken.

49 Midweek meals

10 time-saving dinners.

58 Goodness me!

Nutritious, delicious sides.

62 The originals

Two classic recipes for the files.

checkout11 Checkout

Get-ahead baking tips.

12 Your food ideas

Whats on your plate?

13 Blast from the past

Theres a bear in there!

14Kims kitchen

Lets get this party started!

16 In season spring

Make the seasons best with

fresh ideas and recipes.

22Super spy

5 cake mixes, baked and rated!

24Hidden treasure

Our two surprise cover cakes

share one secret lollies inside.

28Kitchen files

Colour your world.

32 The gold standard

Over-the-top choc desserts?

Tick. Easy to make? Tick!

On the cover32 Impress guests with a show-

stopping chocolate dessert.

84Kids wont believe their eyes

with these savoury cakes.

74 A space party out of this world.

66Best mince recipes ever!

Cover recipesPiata party cake and Chocolate piata party cake

Recipes Kim Coverdale PhotographyGuy Bailey

Styling Fiona Sinclair Food preparation

Claire Brookman & Amira Georgy

64 Roll with it

Just because youre eating

gluten-free doesnt mean you

cant make your own pasta.

66 Best recipes mince

Five fabulous weeknight meals

starring our fave and yours.

Chocolatepiatapartycake,p26

sophisticated

chocolateversion

yourfriends!

Over-the-topchoccycakes

Cakefakery

Spaceparty

Piataparty

cake, p24

withatwistmeatballs

7-layerdip

famous

Surpr

ise!

Easy

pinata

cake

Celebrate!

MIDWEEK

DINNERS

SPRING

SIDES

Plus...

CAKESAND

PARTYIDEAS

33

MINCE

MAINS6

OPEN

FOR

AGRO

WN-UP

VERSION

Simpledips Spri

ngrecipes Funca

ke f akery

Plus

65DIYGFpasta

74Alien invasion

52Havingaball

6 This month

The Eds lunar lunacy.

8 Index

Whats cookin this month.

contents

SEPTEMBER 2014 super food ideas 3

September


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nextmonth October 2014 issue on sale September 4 (Australia)

LOW FAT LOW SAT FAT LOWER SODIUM LOW KILOJOULE

Main meal < 15g < 6g < 600mg < 2000kJ

Side dish < 8g < 3g < 400mg < 1000kJ

Light meal < 10g < 4g < 400mg < 1500kJ

Snack/dessert < 5g < 2g < 200mg < 600kJ

Nutrition know-how

contains no wheat,oats, rye or barley.

low saturated fat, high fibre, lower

sodium with heart-friendly fats.

low saturated fat,

high fibre (not for desserts), lower

sodium with lower-GI carbs.

contains foods with slowly

digested carbohydrate(s), which

produce a lower rise in your blood

sugar level. saturated fat

must be < 6g; kilojoules < 3000kJ;

sodium < 800mg. contains> 5g of fibre per main meal.

For Super Food Ideasrecipe success:

We use Australian standard measures.

In liquid measures, 250ml = 1 cup.

Dry ingredients should be

measured in level 1 cup, 12cup,13cup and 14 cup measures.

1 tablespoon = 20ml (note NZ,

US and UK tablespoon = 15ml).

1 teaspoon = 5ml.

We use 59g to 60g eggs.

We use 1000-watt microwaves,

unless otherwise specified.

Email questions about our recipes

to [email protected]

contents

weekend cooking73 Our sweet of the month

Its a slice! No, its fairy bread!

Hang on, its gluten free?

74 Blast off!

Treat your little aliens to an

intergalactic party! With rocket

hot dogs, little green men and

a man-on-the-moon cake, the

countdown has started!

84 Cake fakery

Sssh! Its pseudo sushi, sham

hamburger and a pizza cake.

92 Best recipes dips

Easy savouries for the parents

at the kids party dip in!

98 The last bite

Minty morsels of chocolate

cheesecake Ill have two!

regulars andcompetitions12 Write to us and win!

23 WIN one of two Panasonic

Steam Combi Microwaves

62 WIN a gastronomic

holiday for two to the

south of France!

72 Supershelf

90 Subscription offer

96 Puzzles

97 Supershelf

98Mintymorsels

84Itsapizza

cake!

44Choc and awe!

4 super food ideas SEPTEMBER 2014

productof the

monthPerfect Italiano Perfect Bakes

72


5/100

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With his fifth birthday just on the

horizon, I ask my youngest,

Roo, what kind of birthday

theme he would like. A space party,

Mama. So far so good, we have one in

this very issue on page 74. And

everyone has to come as a planet. Tricky,

but a bit of papier-mch and some

rings fashioned from clever cardboardery

should sort this out. With a cake of the

solar system. Stumped. How on earth

(pardon the pun) will I achieve this?

First port of call is the internet. Here

I find all manner of square, flat cakes

covered in black icing (not such an

appetising colour) with badly cut out

fondant circles for the planets. There are

also wonky layer cakes with rough-hewn

3D circles perched precariously on the

edges. Looks like something I made,

and not in a good way.

While assessing the gravity of thethemed-party universe I come to realisethat its just a case of one small step

this month

Next, I corner my food team,

who have spent years putting into

practice my crazy cake ideas (see

the fun fake cakes on page 84 to

appreciate just how well theyre able

to turn loony ideas into reality). We

workshop structure with pieces of

wire and polystyrene balls, watch

them fall to the ground and Google

some more. Then its back to the

drawing board, again. And again...

Im still no closer to creating the

perfect solar-system cake. Its not

that Im giving up, exactly; Im just

hoping I can convince Roo that he

shouldnt be an astronomer, that he

doesnt need a solar-system cake,

but instead should be an astronaut

and blast off to the sky in a lunar

module. We have just the cake for

that on page 82 a perfectly formed,

Editor Rebecca Cox, [email protected]

Food EditorKim Coverdale, [email protected]

Deputy Food Editor Claire Brookman,

[email protected]

Art Director Sarah Cooper, [email protected]

Senior Designer Brydie Noonan,

[email protected] sub-editor Cara Zaetta-Thomas,

[email protected]

Senior sub-editor Matilda Duffecy,

[email protected]

Recipe AnalysisSusanna Holt

Reader & editorial enquiries

Rosalie Gordon, [email protected]

Ph: (02) 8045 4891 Fax: (02) 8062 2884

Advertising sales

National Sales Director Paul Blackburn

Ph: (02) 8045 4666, [email protected]

Head of Sales & Strategy Food Nicole Bence


New South Wales

Group Sales Director Belinda Miller

Ph: (02) 8045 4651, [email protected].

Group Sales Director Rachael Delalande


Group Sales Director Sam Tomlinson


Victoria

Vic Sales DirectorKim Carollo Ph: (03) 9292 3204

Group Sales Directors

Sally Paterson Ph: (03) 9292 3217,

Astrid White Ph: (03) 9292 3222,

Lisa Mikkelsen Ph: (03) 9292 3206

Queensland

Queensland Sales Director Rose Wegner


South Australia

SA Account Manager Maree Maresco


Advertising Creative

Advertising Creative Director Richard McAuliffe

Advertising Creative ManagerZoe Tack

Advertising Copy EditorBrooke Lewis

Commercial Integration

Commercial Integration Manager Nicole Harris,


Commercial Integration Executive Angela Apostolakis


Production Director Mark Moes

Production Manager Neridah Burke

Advertising Production

Katie Nagy, [email protected]

Marketing Director Diana Kay

Brand Manager Renee Gangemi

Marketing Assistant Lucy Johnston

National Circulation ManagerDanielle Stevenson

Group Circulation Manager Food Sheri Mohamed

Chief Executive Officer Nicole Sheffield

Group Publisher FoodFiona Nilsson

Commercial Director Prue Cox

Phone Customer Service: 1300 656 933

International: (+61 2) 9282 8023

Mail GPO Box 4093,

Sydney NSW 2001

Email [email protected]

Subscriptions

Super Food Ideasis published by NewsLifeMedia Pty Ltd (ACN 088 923 906),2 Holt Street, Surr y Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiaryof News Limited (ACN 007 871 178). Copyright 2014, NewsLifeMedia Pty Ltd. Allrights reserved. Pre- press by News PreMedia. Printed by Hannanprint, 8 PriddleStreet, Warwick Farm NSW 2170 under ISO14001 Environmental Certification.Paper fibre is sourced from certified forests and controlled sources. Distributedby Gordon & Gotch, Unit 2, Bldg 2B, MFive Industry Park, 1 Moorebank Ave,Moorebank, NSW 2170. Tel: (02) 8706 1704. Nutrition and health advice containedin Super Food Ideasis of a general nature only and does not constitute medical or

dietetic advice. Readers should seek advice from a health professional to ensurechanges to their diet and lifestyle are suitable for t heir individual circumstances.

Environment

ISO 14001


Double-takecake fakery: Pseudosushi cakes, p86.

Thefinalfrontier:Planetcakepops,p81.

Man-on-the-mooncake,

p82onegiantleap

foroureditor.


7/100

Lightly Driedherbs stay freshfor 4 weeks.

No waste!


8/100

index

SIDES,ST

ARTERS&

LIGHTMEALS

Chunky coriander

and cashew dip

94

Chargrilled spring

vegetables

60

Crunchy roast potato

and tomato salad

58

Carrot and beetroot

slaw with fennel

dressing

61

Cob loaf dip

92

Hummus

94

Grapefruit andcelery salad

61

Seven-layer dipFetta cheeseand herb dip

95

Mandarin asparagusand baby beetrootsalad

59 93

Japanese-style beefwith miso mash anddaikon salad

54

Individual meat pies

66

Lamb chop andartichoke casserole

Ham, mushroomand ricotta calzone

50

Lamb and pine nutmeatballs withparsley salad

52

Boeuf bourguignon

62

Beef and baconrissoles

69

Grans cottage pieBalsamic beef withzucchini and beansalad

20

Classic crumbedcutlets

63

Spring lambwith skordalia

19

Spaghettiand meatballs

67

Thai pork lettucecups with nam jim

Louises lasagne

70

Sticky ribs withdirty rice

57

51

68

BEEF,PORK&

LAMB

55



9/100

Chicken, apricot andpearl couscous tagine

54

Chunky chicken andcorn soup with fried

chorizo

Chicken involtiniwith soft polenta

47 50

POULTRY

Mushroom, fettaand mint tart

56

Gluten-free pasta withnapoletana sauce

65VEGETARIAN

Poached salmonwith grilled baby cos

18

Hot and sourfish parcels with

cucumber salad

53

FISH

&

SEAFOOD

Chocolate coconutBounty tart

40

Chocolate andsalted peanutcaramel layer cake

34

Choc-mint cheesecakebrownie bites

98

Chocolate honeycombroulade with whitechocolate sauce

42

Hazelnut swirl ice-cream sundae cake

44

Gooey chocolatelava cake withraspberry sauce

38

Flourless brandychocolate cake withcherry syrup

36

SWEETS

Planet cake pops

81

Meatball meteors

76

Space punch

76

Martian crackers

76

Sham hamburgercake

88

Pseudo sushi cakes

86

Rocket dogs

80

Gluten-free fairybread slice

73

Coco Pops bear

13

Man-on-the-mooncake

Chocolatenoodle aliens

78

Its a pizza cake

84 82PARTYFOOD

Gluten-free pasta

64

SOMETHINGEXTRA

COVERRECIPE

Piata party cake

and Chocolate

piata party cake

24 26



10/100

Thebestblogs

allinonespotVisittheVoicesof201

4websitetodiscoverKidspotsTop

100Australianbloggers.Gotokidspot.com.

au/voices-of-2014

BeinspiredbyAustraliaswealthofbloggin

gtalent

andviewexclusivecontentacrossthecateg

oriesofPersonal

&Parenting,Food&Wellbeing,andBeauty&

Lifestyle.

Followthejourneyassomeo

fourbestlocaltalents

competetobecrownedtheultimateVoiceof2014.

Presentedby

Presented bySupported by


11/100

checkoutFresh recipes for spring, colourful kitchen ideas and the best chocolate cakes ever!


Planning a fabulous do

or just in the mood to

make a celebration cake?

Our food editor, Kim, has

some top ideas for your

show-stopping cakes (see

recipes, p32), and some

expert get-ahead tips to

save your baking bacon!

t8IFOXPSLJOH PVU XIBU ZPVSF HPJOH

to make, read all the way through the

recipes to make sure you have enough

time. Some special-occasion recipes

need to be started the day before.

Cheesecakes, jelly desserts and

even the simplest choc-ripple

DBLF XPOU CF TFU PS cakey

JG ZPV EPOU HJWF JU UIF SJHIU

amount of time in the fridge.

t#SJOH JOHSFEJFOUT TVDI BT CVUUFS BOE

eggs to room temperature for maximum

volume and creaminess in cake batters.

t-JLF B HPPE DBTTFSPMF NVE DBLFT

improve when made the day before.

Make the Flourless brandy chocolate

cake with cherry syrup (p36) ahead

to give you more time on the day.

t'PS NZ )B[FMOVU TXJSM JDFDSFBN

sundae cake (p44), make the ice-cream

B EBZ BIFBE TPJUT SFBEZ GPS BTTFNCMJOH

t*G ZPVSF VTJOH B EFDPSBUJOH

UFDIOJRVF ZPVWF OFWFS USJFE CFGPSF

such as chocolate curls or shards(p36 and p40) practice it the day before.

5IBU XBZ UIFSF XPOU CF BOZ MBTUNJOVUF

QBOJD JG JU EPFTOU XPSL PVU


12/100

Email us at:[email protected]

Follow us onInstagram:

@superfoodideas

Like us at:facebook.com/superfoodideas

Follow uson twitter:

@superfoodideas

Follow us at:pinterest.com/superfoodideas

Write to us at:Super Food Ideas,

NewsLifeMedia, Level 1Locked Bag 5030,

Alexandria, NSW 2015

food ideasLike something? Hate something?

Cooked something? Took a pictureof it? We love all your feedback!

your

Letters, Locked Bag 5030, Alexandria NSW 2015,or email us at [email protected]. Lettersmay be edited. This months published readers allreceive a copy of Karl Stefanovics new cookbook,Karl Cooks($29.99, Hachette), which is full ofsimple, delicious recipes that anyone can cook.Entries open 17/08/14 and close 03/10/14. Australian residents only.Winners selected 04/10/14 at NewsLifeMedia. Total prize pool

com.au. For the NewsLifeMedia Privacy Policy, see p96.

Proof of the puddingWhen my six-year-old daughter

saw the Toblerone brownie pudding (July,

p28) on the July cover, she requested

it for our weekly Fancy Dessert Sunday.

All I had to buy was the Toblerone, so it

was very pocket-friendly. The pudding

was incredibly easy to make (my children

enjoyed breaking up the chocolate and

burying it in the pudding). The top was

chewy, and the centre gooey and luscious.

It was sweet, but thats just how we like our

treats. Instead of making the honey nougat

ice-cream, we used vanilla ice-cream and

custard. It made such a generous serving,

I shared it with my neighbours my

Raelene Risby, via Instagram

from May 2011 onwards, for $2.49 on iTunes. Visit appstore.com/superfoodideas.

Creative cook

I made the Slow-cooker

Linda Anderson, via Instagram

WINTER WONDER

The day I bought the July

Yumforallthefamily

Thisisjustthekindofweekly

treatwecouldeateveryday!

Over-the-topchoccycakes

CakefakerySpaceparty

withatwist

meatballs

7-layerdip

famous

Surpris

e!

Easypi

nataca

ke

Celebrate!

MIDWEEK

DINNERS

SPRING

SIDES

Plus...

AMAZINGCAKES ANDPARTYIDEAS

33

MINCE

MAINS6

OPEN

FOR

AGRO

WN-UP

VERSI

ON

Simpledips Springrecipes Funcake

fakery

Plus


13/100SEPTEMBER 2014 super food ideas 13

checkoutblast from the past

Get your paws on this easy party

cake from November 2006. Its so

cute we can hardly bear to slice it!

Coco Pops bearServes 10

Prep 1 hour 15 minutes (plus

cooling time) Cook55 minutes

Youll need a 26cm round cake board.

2 x 340g packets White Wings Classics

Golden Buttercake cake mix

3 cups Coco Pops

2 blue Smarties

2 white choc melts

120g packet black licorice strap

1 red Smartie

Buttercream icing

250g unsalted butter, at room

temperature, chopped

3 cups pure icing sugar, sifted

2 tablespoons cocoa powder, sifted

2 to 3 tablespoons milk

1Preheat oven to 160C/140C fan forced.

Grease a 7cm-deep, 20cm round (base)

cake pan. Line base with baking paper.

Grease 3 x -cup-capacity

muffin holes.

2In a large bowl, prepare

cake mixes following packet

directions. Fill muffin holes

full. Spread remaining

batter into cake pan. Smooth

surface. Bake muffins for

20 minutes and cake for

50 to 55 minutes or until a skewer inserted

into the centre comes out clean. Cool

in pans for 5 minutes. Turn out onto

wire racks to cool completely.

3Meanwhile, make Buttercream icingUsing

an electric mixer, beat butter until pale and

fluffy. Add icing sugar, cup at a time, and

beat well. Add cocoa powder and beat well.

Add enough milk to make icing spreadable.

4Trim top of cake to sit flat, then place on

board. Spread icing over top and side of

cake. Trim top of muffins to sit flat. Cut a

quarter from 2 muffins and discard, then

position as ears. Place third muffin

on cake as nose. Spread most of the

icing over top and side of nose and ears.

5Press Coco Pops over cake, ears and

nose. Cover centre of ears with a little

more icing, leaving a 1cm border.

6Use a dot of icing to attach blue

Smarties to choc melts and position as

eyes. Cut out a triangle from the licorice

and place on nose. Cut remaining licorice

into two 10cm-long, thin strips. Position

as a mouth. Position red Smartie to make

a tongue. Serve.

RECIPESFRO

M THE

VAULT


We love a decorated cake at Super Food Ideas,

so we thought wed share a few of our all-time faves

Sunflower cakeJune 2004

Party pigNovember2006

Flying rocketSeptember2010

the jungleMarch 2009

Icing on the cake2004-2010


14/100

checkoutfood eds picks

5 for a pack of. kki-k.com.au.

ipes and Spots cupcake stand,$4.95. Visit sweetthemes.com.au.

Make biscuits a 3Dintergalactic treat

Rocket cookiecutter pack,$15.95. Visit

Party time!

Visit papereskimo.com.

k onfetti

groundis from

ore &ned by

Coolwith

198 form), youof 7cm

yl decalsr ownmpack

oore

wallpaper.com.au.

Foodteamspick!

Salute the flagsBrighten up your tablewith Floral Fiesta food

flags, $12.95 for 24.Visit larkstore.com.au.



15/100

Maxwell & Williams earthcollection is made from stonewareand is available at leading homewares and department stores.

www.maxwellandwilliams.com.au | find us on facebook


16/100

Lamb, seafood, eggs,

potato, cottage or

cream cheese, lettuce.

Finely chop sprigs,

stir into cream cheese,

spread onto mini toasts and top with

smoked salmon and a squeeze

of lemon juice.

Prosciutto or pancetta,

eggs, fetta, cheddar,

chicken, lemon juice.

Grill trimmed asparagus

spears and serve with

shaved prosciutto and gooey poached

eggs, or bake into a puff-pastry tart

with grated cheddar.

Mint, chilli, lemon,

ricotta, pine nuts,

prosciutto, basil.

Halve lengthways, seed,

then stuff with a mixture

of ricotta, chilli and herbs. Sprinkle with

breadcrumbs and bake. Or stuff the flowers

with goats cheese, then batter and deep-fry.

springMake the most of springs bountiful produce with the freshest ingredients and flavours

IN SEASON:

Recipes & food preparation Claire BrookmanPhotography Guy BaileyStyling Jenn TolhurstWords Cara Zaetta-Thomas


DSimilar in appearance to fennel fronds,

you can find soft, feathery sprigs of dill

in supermarkets throughout the year.

With quite a strong flavour, dill should

be used sparingly, and is best added to

cooked dishes at the end of the cooking

time as it loses its potency when heated.

Store fresh dill wrapped in damp paper

towel in a plastic bag in the fridge for

up to one week.

sA very good source of vitamin C and fibre,

asparagus is available year round, but is

at its best in spring. Look for bright green

asparagus with firm, crisp stems and tightly

closed tips. Before cooking, remove the

woody base by snapping the stem rather

than cutting it it should break where it

starts to get tough. Asparagus is best stored

in a sealed plastic bag in the vegetable

crisper in the fridge for up to one week.

ZuZucchinis are not only good for you

theyre low in saturated fat and sodium,

and very low in cholesterol but theyre

also extremely versatile. Try them roasted

or fried, stuffed and baked, or grated

into mince mixtures. Choose zucchini

with bright, shiny skins, that are between

10 to 15 centimetres in length they

do grow bigger, but become seedy,

watery and tough.

Dill

Asparagus

Zucchini

Greenbeans

Mint

P : P : P :

k s: k s: k s:


17/100


18/100

Poached salmonwith grilled baby cosServes6

Prep30 minutes Cook20 minutes

2 rye mountain bread wraps

Olive oil cooking spray cup dry white wine

teaspoon black peppercorns

1 small lemon, sliced

4 (200g each) salmon fillets, skin on

2 cups (300g) fresh broad beans (see note)

1 avocado, sliced

250g baby roma tomatoes, halved

2 tablespoons fresh dill leaves

2 cos lettuce hearts, halved lengthways

Vinaigrette dressing

2 teaspoons wholegrain mustard

1 tablespoon white wine vinegar2 tablespoons extra virgin olive oil

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

Lightly grease a baking tray. Cut bread

into 12 long, thin triangles. Spray with

oil. Season with salt and pepper. Bake for

4 to 5 minutes or until golden and crisp.

Transfer to a wire rack to cool.2Meanwhile, place wine, peppercorns,

lemon slices and 1 litre cold water in a

large, deep frying pan over medium heat.

Bring to a simmer. Reduce heat to low. Add

salmon. Cook, covered, for 10 minutes or

until cooked to your liking. Using a spatula,

remove salmon from liquid. Remove and

discard skin. Flake into large pieces.

3 Bring a saucepan of water to the boil over

high heat. Add broad beans. Cook for 3 to

4 minutes or until just tender. Drain. Refresh

in a bowl of chilled water. Drain. Pat dry withpaper towel. Peel beans and discard skins.

4 Make Vinaigrette dressingWhisk

mustard, vinegar and oil together in

a bowl. Season with salt and pepper.

5Place avocado, tomato, dill, flaked

salmon, broad beans and vinaigrette

in a bowl. Gently toss to combine. Heata chargrill pan over medium-high heat.

Chargrill cut sides of lettuce for 1 to

2 minutes or until charred. Transfer

to a serving plate. Top with salmon

mixture. Serve with crisps.

NUTRITION: (per serve) 1911kJ; 31.7g fat;

7.4g sat fat; 31.8g protein; 7.3g carbs; 5g


fresh broad bean pods.

with grilled baby cos

$7.06per serve


19/100

free


in season spring greens

fresh pea pods.

Spring lamb with skordaliaServes 4

Prep 30 minutes (plus 1 hour

marinating time)

Cook35 minutes

6 garlic cloves

2 tablespoons roughly chopped

fresh oregano leaves

2 teaspoons finely grated

lemon rind

cup extra virgin olive oil

4 lamb leg steaks

cup fresh peas (see note)

1 bunch asparagus, trimmed,

cut into 4cm lengths

1 (250g) large desiree potato

2 tablespoons lemon juice

1 Lebanese cucumber, sliced

1 bunch radishes, sliced

cup fresh flat-leaf parsley leaves

1Crush 4 garlic cloves. Combine with

oregano, lemon rind and 2 tablespoons

oil in a glass or ceramic dish. Add lamb

steaks. Turn to coat. Marinate in the fridge

for up to 1 hour.

2Meanwhile, bring a large saucepan of

water to the boil over high heat. Add peas

and asparagus. Cook for 3 to 4 minutes

or until just tender. Using a slotted spoon

transfer veg to a bowl of chilled water to

refresh. Drain. Pat dry with paper towel.

3Add potato and remaining whole

peeled garlic cloves to boiling water.

Cook for 25 minutes or until tender.

Drain. Set aside until cool enough to

handle. Peel potato. Roughly chop potato

and garlic. Press potato and garlic through

a fine sieve into a bowl. Stir in 1 tablespoon

lemon juice, 2 tablespoons remaining oil

and 2 tablespoons warm water, adding

more warm water if necessary to form

a thick spreadable mash.

4Heat a chargrill pan over medium-high

heat. Cook steaks for 2 to 3 minutes each

side for medium, or until cooked to your

liking. Transfer to a plate. Cover loosely

with foil. Rest for 5 minutes. Slice.

5Combine cucumber, radish, asparagus

and peas in a bowl. Add parsley and toss

with remaining oil and lemon juice. Divide

skordalia between serving plates. Top

with sliced steak and salad. Serve.


5g sat fat; 36 .7g protein; 10.7g carbs; 4.8g

fibre; 105mg chol; 105mg sodium.

Spring lamb with skordalia

$4.86per serve


20/100

Balsamic beef withzucchini and bean saladServes 4

Prep 20 minutes (plus 1 hour

marinating time) Cook8 minutes

4 garlic cloves, crushed

cup balsamic vinegar

cup extra virgin olive oil

4 (200g each) beef porterhouse steaks

4 zucchini

200g green beans, trimmed, halved1 teaspoon lemon zest


cup roughly chopped walnuts, toasted

50g reduced-fat fetta, crumbled

cup fresh mint leaves

Crusty bread, to serve

1Place garlic, vinegar and 2 tablespoons

oil in a glass or ceramic dish. Add steaks.

Turn to coat. Cover. Refrigerate for

up to 1 hour.

2Meanwhile, using a vegetable peeler,

cut zucchini into ribbons. Place in a glass

or ceramic bowl. Add beans, lemon zest,

lemon juice and remaining oil. Season with

salt and pepper. Set aside for 30 minutes.

3Heat a chargrill pan over medium-high

heat. Cook steaks for 3 to 4 minutes eachside for medium, or until cooked to your

liking. Transfer to a plate. Cover loosely

with foil. Rest for 5 minutes.

4Add walnuts, fetta and mint to zucchini.

Toss to combine. Serve steaks with zucchini

and bean salad, and crusty bread.


17g sat fat; 55.9g protein; 35.5g carbs; 8g

fibre; 118mg chol; 580mg sodium.

Balsamic beef withzucchini and bean salad

in season spring greens

$6.46per serve

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TASTE THE DIFFERENCE EVERY

TIME WITH BARILLA PASTA


21/100


22/100

Weve found the perfect pie to celebrate the

business end of the footy season. The Beef,

Onion & Shiraz Pie, $13 for two, from the

Heston for Coles range, has a luscious

Australian beef filling and buttery pastry.

The range, which includes burgers, sausages

and ribs, is available at selected Coles stores.

Check out SodaStreams

new single-serve recyclable

capsules. Each box contains

eight different flavours,

$9.95, including a selection

from the new Naturals

range. And at only $1.25

per litre of flavoured

carbonated water, the

capsules are great value,

too. Find the SodaStream

range at major retailersthroughout Australia.

The latest on what the teams eating,buying and loving this month

super

When rice isleft to cool at

room temperature, bacterial growth isaccelerated and it cant be destroyedwhen reheated. Store cooked rice in thefridge for no more than 2 to 3 days.

spy

If our Family Cookbook feature

in the August issue inspired

you to start collecting

treasured heirloom recipes,

take a look at My Family

Cookbook, ($39.95, Suck UK).

It has template pages for

recipes and pictures, as well

as cooking guides and tables.

For stockists, visit until.com.au

or call (02) 9119 8700.

our own Dinner in a Dash($29.99,

HarperCollins) to the test by whipping

up the Spaghetti with pea pesto &

crispy bacon (p151). Despite not owning

a food processor to make the pesto, a

bit of elbow grease did the trick. The

dish was a definite crowd-pleaser and

has since become a weeknight staple.

...Keptit

...Cookedit

...Learntit

Its not too late to become

a Dine at Mine host to raise

funds for Camp Quality.

Whether you host brunch, a

barbie or dinner, guests simply

donate what they would have

spent dining out. The campaign runs through August

and is a fantastic way to get everyone together to

support children with cancer. Register as a host at

dineatmine.org.au or call 1300 730 787.

...Hostedit

...Triedit

...Fizzedit



23/100

New to Coles,Create &

Bake Chocolate Baking

Mix, $2.75, is fluffy, rises

evenly and has a more-ish,

spoon-licking chocolate flavour.

In this range you can also buy

an icing mix packet and cute

White Wings Milk

Chocolate Cake, $4.99,

is so light and fluffy

that it definitely hit

our sweet spot. It rises

perfectly, has a rich chocolate

flavour and the icing is nice

and thick. It is slightly darker

in colour than the other mixes

but still remains a stand out.

At the dearer end of the

market is Donna Hay Ultimate

Chocolate Baking Mix, $6.99.

It has all the homemade

qualities you would expect,

including a sponge-like texture, and

natural chocolate flavour and colour.

Theres also the extra cost of buyingsingle cream to make the ganache.

debate

cake

Betty Crocker Devils

Food Cake Mix, $2.59,

is moist, dense and

decadent. It has

an even rise and

consistency, and when

topped with the ready-to-go

frosting it looks like every

chocoholics heaven (despite

what the name suggests). It

also works with either the oil

and water in the ingredients

or the suggested alternative

of melted butter and milk.

Greens Classic

Chocolate

Cake, $2.65,

has a rich

chocolate taste and a

crumblier crumb. Its

a great base for creating

special kids party cakes,

as it holds its shape well

and works every time.

2

4

5

3

Want to make one of our amazing

kids cakes (p84) but not a keen

baker? Heres our guide to five

fab packet mixes that really

hit our sweet spot

1

Win one of two Panasonic SteamCombi Microwave Ovens, eachvalued at $769. This versatileoven has a huge 27-litre capacityand can steam, grill, microwaveand even roast or bake! Plus,the flatbed design means thatits a breeze to clean.

To enter, tell us, in 25 words orless, what is your favourite typeof cake. Email your answer and

contact details to [email protected], with Panasonic inthe subject, by September 3, 2014.Visit superfoodideas.com.au forfull terms and conditions.See p96 for the NewsLifeMedia

Write in and WIN!


the great


24/10024 super food ideas SEPTEMBER 2014

top of cake. Top with 1 cut cake. Spread

2 tablespoons icing over top of cake. Top

with remaining cut cake. Spread top and

inside the hole with cup icing. Spoon

enough assorted lollies into the centre of

cake to fill to the top of the hole. Top with

remaining cake. Spread remaining

buttercream icing over top and side of cake.

8Combine Nerds, choc chips, and

hundreds and thousands in a bowl. Press

all over top and side of cake to cover.Serve (see notes).

Piata party cakeServes 20

Prep 1 hour Cook 1 hour 20 minutes

Youll need 2 x 7cm-deep, 20cm round

cake pans.

500g butter, softened

1 cups caster sugar

1 tablespoons vanilla extract

6 eggs

4cups self-raising flour

1 cups milk

2 cups assorted lollies (see notes)

141.7g packet Wonka Rainbow Nerds

2 x 150g tubs rainbow choc chips

2 tablespoons hundreds and thousands

Vanilla buttercream icing


2 teaspoons vanilla extract

3 cups icing sugar mixture, sifted


Grease 2 x 7cm-deep, 20cm round cake

pans. Line base and sides with 2 layers

of baking paper.

2Using an electric mixer, beat the

butter, the sugar and the vanilla for

5 minutes or until light and fluffy. Add

3 eggs, 1 at a time, beating until just

combined after each addition. Gradually

beat in the flour and the milk, in

batches, until just combined.

3Divide mixture evenly between prepared

pans. Bake for 40 minutes or until a skewer

inserted into the centre of 1 cake comes

out clean. Stand in pans for 10 minutes.

Turn, top-side up, onto baking paper-lined

wire racks. Cool completely.

4Repeat process with remaining butter,sugar, vanilla, eggs, flour and milk, to

make another 2 cakes.

5Make Vanilla buttercream icingUsing

electric mixer, beat butter and vanilla for

5 to 7 minutes or until light and fluffy.

Gradually beat in sugar, 1 tablespoon

at a time, until well combined.

6Trim tops of cakes so they are flat and

the same thickness. Cut a 10cm round

from the centre of 2 cakes (see notes).

Remove and discard centres.

7Place 1 whole cake on a serving plate.Spread cup of buttercream icing over

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hidden treasureThree, two, one surprise! Bring on the wow factor with these show-stopping cakes

i i i



cover recipe

Piata party cake

To watch the piata

cake come to life, simply

scan this QR code with

your smartphone or

mobile device.



6Trim tops of cakes so they are flat

and the same thickness. Cut a 10cm

round from the centre of 2 cakes (see

notes). Remove and discard centres.

7Place 1 whole cake on a serving

plate. Spread cup of buttercream

icing over top of cake. Top with 1 cutcake. Spread 2 tablespoons icing over

top of cake. Top with remaining cut

cake. Spread top of cake and inside

the hole with cup icing. Spoon

enough assorted chocolates into centre

of cake to fill to the top of the hole.

Top with remaining cake. Spread

remaining buttercream icing over

the top and side of cake.

8Combine white and brown sprinkles,

and Choco Crispies in a bowl. Press all

over top and side of cake to cover.Serve (see notes).

Chocolate piataparty cakeServes 20

Prep 1 hour

Cook 1 hour 20 minutes

Youll need 2 x 7cm-deep, 20cm

round cake pans.


1 cups caster sugar

1 tablespoons vanilla extract

6 eggs

4cups self-raising flour

1 cups milk

2 cups assorted chocolates

(see notes)

2 tablespoons white and brown

sprinkles (see notes)

3 x 120g packets Creative

Kitchen Choco Crispies

mixed (see notes)

Chocolate-peanut buttercream icing


cup smooth peanut butter

2 cups icing sugar mixture, sifted

cup cocoa powder


Grease 2 x 7cm-deep, 20cm round cake

pans. Line base and sides with 2 layers

of baking paper.

2Using an electric mixer, beat the

butter, the sugar and the vanilla for

5 minutes or until light and fluffy. Add

3 eggs, 1 at a time, beating until just

combined after each addition. Gradually

beat in the flour and the milk, in

batches, until just combined.

3Divide mixture evenly between

prepared pans. Bake for 40 minutes

or until a skewer inserted into the centre

of 1 cake comes out clean. Stand cakes

in pans for 10 minutes. Turn, top-side

up, onto baking paper-lined wire racks.Cool completely.

4Repeat process with remaining butter,

sugar, vanilla, eggs, flour and milk, to

make another 2 cakes.

5Make Chocolate-peanut buttercream

icingUsing electric mixer, beat butter

for 5 to 7 minutes or until light and

fluffy. Add peanut butter. Beat until

well combined. Sift icing sugar and

cocoa together into a bowl. Gradually

beat cocoa mixture into peanut butter

mixture, 1 tablespoon at a time, beatinguntil well combined.

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27/100

Chocolate piataparty cake

cover recipe



28/100

2


The kitchen is the heart of your

home, a place for the family to cook,

eat and catch up. What better place

to give your creativity free rein?

colourme

happy

3

1SEEING

THE LIGHT

Clean lines and white finishes

add the illusion of space to small rooms and

reflect the light from outside. Bring the

sunshine in by other means a big, bold

pendant light in buttercup yellow adds a warm

glow, as well as a soft note to hard edges.

2ACCENT ON ACCESSORIES

Make your kitchen a reflection of your life

and personality by displaying objects picked

up on your travels, family treasures and quirky

containers. Pull the look together by keeping

the colour palette spare a collection of

mismatched vases in tones of white, for

instance, or by using a single signature colour.

3OPEN PLANNING

Soften a wall of white cupboards with an

inset shelf to display favourite or frequently

used items. Give the kitchen a pop of colour

by painting the interior your white china will

look fabulous against it. Or keep them white

and display your most colourful platters,

teapots and bowls.

4SHINE THE LIGHT

White-on-white tiling especially with

offset edges like those here adds texture and

a subtle pattern of light to kitchen walls. T iles

are so practical, too, for fast and easy cleaning,

when used as an all-over splashback in this way.

LighttouchAdd a ray ofsunshine tobright white1

4


29/100

1BOLDLY GO

Make a feature of hardworking kitchen

cabinets with a bright treatment. Cabinetry

is the dominant feature of your kitchen and,

because of that, we often tend to keep them

subtle. But why not make a statement by

adding a stronger colour to the mix?

Companies such as Laminex create custom

MDF cabinetry in bold tones, or a coat of

bright paint can do the trick, too.

2HOT HARDWARE

Updating your sink hardware can

completely change the look of your kitchen.

Its not only shapes that have been given a

makeover these days: taps are available in

the full spectrum of colours, including edgy

matt-black options, as seen here. You can

even do a quick update yourself with spray

paint. Ask at your local hardware shop for the

best product to use.

3LET IN THE LIGHT

Natural light improves the look and

atmosphere of any space, so maximise

where you can. Whether youre playing with

colour or staying neutral, natural light adds

immediate warmth. If youre renovating,

see if you can do a window splashback; if not,

a cleverly placed mirror can work wonders!

4FREEZE FRAME

Giving your windows a bold frame draws

the eye to a beautiful outlook and adds

another dimension to the room. The black

surround in this kitchen makes the window

the focus, framing the garden setting beyond

like a picture, as well as tying in with the

benchtops. A lick of paint is all you need.

5MORE THE MERRIER

Dont be restricted by the number of

colours you use; adding a third hue to the mix

can have a softening effect, as well as adding

drama. The bold use of green, black and grey

here pulls together the garden and interior.

Greenforgo Inspired by the garden, bring natures colours inside

checkoutkitchens

2

3

1

4

5



30/100

2

1ON THE TILES

Think outside the square when it comes

to tiling a feature wall. Rather than sticking to

the one colour, draw in your favourite hues

for a personality-packed kitchen. Check out

this cool space that breaks tile rules with

sneaky pops of colour among the white. You

could also play with tile textures to add

another layer of interest.

2ALL IN THE DETAIL

If your kitchen needs a colour update

but you dont want to go all out, tie in little

details that will transform the space. A kettle

in red, a blender in pink, a bold splashback

these are all additions that will give a kitchen

a facelift without breaking the budget. Add

brightness in a way that suits you best.

3GRAPHIC DESIGN

A kitchen with a pared-back palette

instantly benefits from bold graphics.

A colourful print or poster breaks up plain

walls and gives a kitchen a vibrant focal

point. If youre hesitant about making

a commitment to a big kitchen revamp,

this is a great option, as you can rotate

artworks or just update your space when

you find another piece you love.

4LOVELY LAMP

Lighting often gets forgotten, and it

can make such a difference. Whether it be

a hanging pendant or a freestanding floor

lamp, a statement piece transforms a space.

If you have room to spare, a colourful floor

lamp adds a sculptural element; if not, use

down-lights inset or hanging to highlight

individual areas of the kitchen.

Punchypops

1

Highlight your kitchen with funky graphic details

3

4


P

HOTOGRAPHYSHARYN

CAIRNS


31/100

Get the look!checkoutkitchens

Punchypops

Greenforgo

Lighttouch

INSPIRINGHOMESWITHHEART

WIN!A$10,000KITCHENMAKEOVER*

WEVE SEENTHE LIGH TF OR EVERYRO OM IN T

HE H OUSE

NAILING

Ourguidehanging

BUILD

FLATPAC

KITCH

IN4DA

Howtochooanarchitecta

whatitllc

Createaspacethatwoforthewholefam

*CONDITIONS

OpenforInspection

Yourchance

tostepinside

ourpages!

aplacetocal


GoldenMarguerite

StrawberryFie

lds

OlympiaGreen

Love these kitchens? Heres

how to re-create the look

Dream weaverDandi woven bowls arehandmade in Africa, so eachone is unique. $50 for amedium (30.5cm x 7cm)bowl. Visit couani.com.au.

Ho suffEssteele 1.9Lwhistlingkettle in red,$55. Visitpetersofkensington.com.au.

Suny sideDulux paintin GoldenMarguerite,$46.45/litre. Visitdulux.com.au.

Shie oArcher 1 Lightfloor lamp inred, $249. Visitbeaconlighting.com.au.

Juicy fruiHaymes paintin StrawberryFields, $38.95/

litre. Visithaymespaint.com.au.

Ligher shadeDania brushedaluminium pendantlamp in Luminous

Yellow, $59.Visit shelights.com.au.

Daily gridMaxwell & WilliamsBrighton 22cmpepper mill inred, $19.95. Visitmaxwellwilliams.com.au.

Si pretyFreedom Splaybar stool inblack, $89.Visit freedom.com.au.

Whie wayScanpan Impact24cm/1.5 litre taginein white, $179. Visitscanpan.com.au.

Tap io iIkea Ringskrsingle-lever kitchenmixer tap in black,$79. Visit ikea.com.au.

Phoo fiishLaminexs ColourPalette range inOlympia Green,from $73/m2. Visitlaminex.com.au.


32/100



this month chocolate desserts


34/100

Chocolate and saltedpeanut caramel layer cakeServes 16

Prep 25 minutes (plus cooling and

standing time) Cook35 minutes


cup caster sugar

2 teaspoons vanilla essence

3 eggs

2 cups self-raising flour

cup cocoa powder

cup milk

180g dark chocolate, melted

Milk chocolate ganache

2 x 220g blocks milk chocolate, chopped

cup thickened cream

Salted peanut caramel

380g jar caramel spread (see note)

cup roasted peanuts, chopped

teaspoon sea salt


Grease two 6cm-deep, 20cm round


cake pans and line bases and sides with

baking paper.

2Using an electric mixer, beat butter,

sugar and vanilla for 5 minutes or until

light and fluffy. Add eggs, 1 at a time,

beating until just combined after each

addition. Add the flour, cocoa and milk.

Beat to combine. Add remaining flour,

cocoa and milk, beating until just

combined. Beat in melted dark chocolate.

Divide mixture evenly between prepared

pans, spreading tops to level.

3Bake for 30 to 35 minutes or until

a skewer inserted in the centre of cakes

comes out clean. Stand in pans for

15 minutes. Turn cakes, top-side up,

onto wire racks to cool completely.

4Meanwhile, make Milk chocolate

ganachePlace chocolate and cream

in a microwave-safe bowl. Microwave

on HIGH (100%) for 1 to 2 minutes,

stirring with a metal spoon halfway

through cooking, or until smooth.

Set aside for 20 minutes or until mixture

is thick and spreadable.

5Make Salted peanut caramelCombine

caramel, peanuts and salt in a bowl.

6Split each cake in half horizontally.

Place 1 cake half on a plate. Spread

cup ganache over cake. Top with of

the caramel mixture. Place second cake

half on top of caramel. Continue layering

with cake halves, ganache and caramel

mixture, finishing with a layer of cake.

Spread remaining ganache over top of

cake. Spoon over remaining caramel

mixture. Serve immediately.

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$1.08per serve

Chocolate and salted

peanut caramel layer cake


36/100

Flourless brandy chocolatecake with cherry syrupServes 16

Prep 20 minutes (plus cooling time)


200g butter, chopped

180g block dark chocolate, chopped

1 teaspoon instant coffee powder

2 tablespoons Dutch-processed cocoa

2 tablespoons brandy

4 eggs, separated

1 cup caster sugar


2 cups hazelnut meal

300ml thickened cream, whipped

Dark chocolate curls (see above),to decorate

Cherry syrup

415g can stoneless black cherries in syrup

1 teaspoon caster sugar

1 tablespoon brandy


Grease a 6cm-deep, 22cm round (base)

springform pan. Line base and side with

baking paper.

2Place butter, chocolate, coffee powder,

sifted cocoa and brandy in a saucepan overmedium heat. Cook, stirring occasionally,

for 5 minutes or until melted and smooth.Set aside for 10 minutes.

3Using an electric mixer, beat egg

yolks, sugar and vanilla together for

5 to 7 minutes or until thick (mixture will

appear dry at first). Transfer to a large

bowl. Fold in chocolate mixture and

hazelnut meal. Clean bowl and beaters.

4Using an electric mixer, beat egg whites

to soft peaks. Fold the egg white into

chocolate mixture. Fold in remaining egg

white. Pour mixture into prepared pan.

5Bake for 45 to 50 minutes or until askewer inserted in centre of cake comes

out with moist crumbs clinging. Leavecake to cool completely in pan.

6Make Cherry syrupDrain cherries over

a saucepan. Halve cherries and set aside.

Add sugar and brandy to syrup. Place

saucepan over high heat. Bring to the

boil. Reduce heat to medium-low. Simmer

for 20 minutes or until mixture thickens

slightly. Set aside to cool completely.

Add cherries. Stir to combine.

7Transfer cake to a plate. Dollop with

whipped cream. Spoon over the cherry

syrup and top with chocolate curls.Serve immediately.

Chocolate curlsIts easy to make chocolate curls for

an impressive cake decoration. All

you need is a dry marble or other cold

surface, a large straight-edged knife

and roughly chopped chocolate or

melts. We used x 375g packet of

dark chocolate melts for this recipe.

Melt chocolate in a heatproof

bowl over a saucepan of simmering

water (make sure water doesnt touch

base of bowl) or in a microwave,

stirring until smooth.

Spread melted chocolate over

marble surface until 3mm thick. Set

aside until just set but not hard.

Holding the knife at a 45-degree

angle towards you, carefully scrape

chocolate into curls. (If the chocolate

cracks, it has set too hard; just stand

it in a warm place to soften slightly.)

Store curls in an airtight container

in a cool, dry place for up to 2 weeks.



37/100


38/100

Gooey chocolate lava cakewith raspberry sauceServes 10

Prep 20 minutes (plus cooling time)

Cook40 minutes


cup caster sugar


cup milk

2 eggs

cup plain flour

1 teaspoon baking powder

cup almond meal

1 tablespoon cocoa powder

100g dark chocolate, melted

Cocoa powder and vanilla ice-cream, to serve

Raspberry sauce3 cups fresh or frozen raspberries

cup icing sugar mixture, sifted

2 tablespoons orange liqueur


Grease a 6cm-deep, 20cm round (base)springform pan. Line base and side with

baking paper (see note).

2Using an electric mixer, beat butter,

sugar, vanilla and 1 tablespoon of the

milk until thick and pale. Add eggs, 1 at

a time, beating until combined. Add flour,

baking powder, almond meal, cocoa and

remaining milk. Beat until just combined.

Add melted chocolate. Beat to combine.

Pour mixture into prepared pan.

3Bake for 30 to 35 minutes or until top

of cake is firm, but wobbles slightly inthe centre. Cool in pan for 30 minutes.

4Meanwhile, make Raspberry sauceMash

raspberries in a bowl. Transfer to a saucepan

over medium-high heat. Stir in icing sugar

until combined. Bring to the boil. Boil,

stirring constantly, for 2 minutes or untilthickened slightly. Strain. Stir in liqueur.

5Carefully transfer cake to a plate (base of

cake will be quite wobbly). Dust well with

cocoa powder. Serve with vanilla ice-cream

of the springform pan over before

lining to make it easier to slide the

cake onto a serving plate. Not all

springform pans let you do this.



39/100



$1.83per serve

Gooey chocolate lava cakewith raspberry sauce


40/100

Chocolate coconutBounty tartServes 12

Prep 30 minutes (plus 10 minutes

refrigerating time and 2 hours

setting time)

Cook35 minutes

250g packet Chocolate Ripple biscuits

75g butter, melted

225g packet moist coconut flakes

cup desiccated coconut

395g can sweetened condensed milk

1 egg, lightly beaten

1 teaspoon vanilla extract

220g block milk chocolate, chopped



300ml tub thickened cream, whipped

Chocolate shards

x 180g block white chocolate, chopped

x 40g packet roasted coconut chips,

roughly broken

x 180g block dark chocolate, chopped


Grease a 3cm-deep, 24cm round loose-based

fluted flan tin.

2Using a food processor, process biscuits

to fine crumbs. Add butter. Process until

combined. Press biscuit mixture over base

and side of prepared tin. Place tin on a

shallow baking tray with sides. Refrigerate

for 10 minutes.

3Combine coconut flakes, coconut,

condensed milk, egg and vanilla in a bowl.

Mix well. Spoon mixture over biscuit base,

gently pressing to compact (see note). Bake

for 30 minutes or until top of filling

is golden. Set aside to cool.

4Place milk and dark chocolate, and

butter in a microwave-safe bowl.

Microwave on MEDIUM-HIGH (75%) for

1 to 2 minutes, stirring halfway through

cooking, or until smooth. Pour mixture

over coconut filling, gently spreading

to level. Set aside for 2 hours.

5Make Chocolate shardsLine 2 baking

trays with baking paper. Place white

chocolate in a small microwave-safe bowl.

Microwave on HIGH (100%) for 1 minute

or until smooth. Thinly spread chocolate

onto 1 prepared tray. Stand for 1 minute.

Sprinkle with the coconut chips. Repeat

the process with the dark chocolate and

remaining coconut chips on remaining

prepared tray. Refrigerate both trays for

20 minutes or until chocolate is hard.

Break chocolate into shards.

6Transfer tart to a plate. Dollop with

whipped cream. Decorate with chocolate

shards. Serve immediately.


coconut filling over the base, as the

crumb mixture may lift slightly.




$2.27per serve

Chocolate coconutBounty tart


42/100

Chocolate honeycomb rouladewith white chocolate sauceServes 8

Prep 25 minutes (plus cooling

time) Cook15 minutes

5 eggs

cup caster sugar

2 tablespoons cocoa powder

2 tablespoons plain flour x 180g block dark chocolate, melted

2 tablespoons milk

Extra 2 teaspoons cocoa powder

300ml thickened cream

2 x 50g Violet Crumble bars,

roughly chopped

White chocolate sauce

180g block white chocolate, chopped

cup thickened cream


Grease a 2cm-deep, 23cm x 33cm bakingtray. Line base and sides with baking paper,

extending paper 1cm above edges of tray.

2Using an electric mixer, beat eggs and

sugar for 8 to 10 minutes or until mixture

is thick and creamy (mixture should form

ribbons when falling from beaters). Sift over

cocoa and flour. Fold in until just combined.

Add dark chocolate and milk. Fold in until

combined. Spoon mixture into prepared

tray and gently spread to level.3Bake for 10 to 13 minutes or until sponge

is just firm to the touch. Sift extra cocoa

powder onto a large sheet of baking

paper. Turn out sponge immediately

onto prepared paper. Peel away baking

paper from top of sponge and discard.

Trim edges of sponge, if needed. Keeping

sponge on dusted paper, roll up from

1 short side. Cover with a tea towel and

set aside to cool completely.

4Meanwhile, make White chocolate

saucePlace chocolate and cream ina microwave-safe bowl. Microwave on

HIGH (100%) for 30 seconds to 1 minute

or until smooth, stirring to combine

(see note). Set aside for 15 minutes.

5Using an electric mixer, beat cream

until soft peaks form. Fold through

the Violet Crumble.

6Unroll sponge. Spread cream mixture

over sponge, leaving a 2cm border at

the short end furthest away from you.Using paper as a guide, carefully roll up

sponge to enclose cream. Transfer to a

plate, seam-side down. Drizzle with some

of the chocolate sauce. Sprinkle remaining

Violet Crumble over sauce. Serve roulade


microwaving white chocolate and

cream, as you dont want to overheat

the chocolate and cause it to seize.




$1.78per serve

Chocolate honeycombroulade with whitechocolate sauce


44/100

Hazelnut swirl ice-cream

sundae cake

Serves 20

Prep 35 minutes (plus cooling time

and 4 hours freezing time)

Cook2 hours



cup milk

1 cups caster sugar

cup brown sugar

1 cups self-raising flour

1 cup plain flour

cup Dutch-processed cocoa

2 eggs, lightly beaten

Shaved dark and white chocolate,

to decorate (see notes)

Hazelnut swirl ice-cream

2 litres vanilla ice-cream

cup chocolate-hazelnut spread

cup skinless hazelnuts, toasted,

chopped

Chocolate ganache


cup thickened cream

1Make hazelnut swirl ice-creamPlace

ice-cream in a large bowl, reserving

container. Set aside for 10 minutes to

soften slightly. Add hazelnut spread and

hazelnuts, folding to create a marbled

effect. Return ice-cream mixture to

container. Freeze for 4 hours or until frozen.

2Meanwhile, place butter, chocolate,

milk, 1 cup cold water, caster sugar and

brown sugar in a large saucepan over

medium heat. Cook, stirring occasionally,

for 15 to 20 minutes or until melted and

smooth. Remove from heat. Set aside for

30 minutes to cool.


Grease a 6cm-deep, 22cm round cake

pan. Line base and side with 2 layers

of baking paper.

4Sift self-raising and plain flours , and cocoa

over chocolate mixture. Whisk to combine.

Add egg. Whisk to combine. Pour mixture

into prepared cake pan. Bake for 1 hour

40 minutes or until a skewer inserted into

the centre of cake comes out clean. Cool

completely in pan.

5Make chocolate ganachePlace chocolate

and cream in a microwave-safe bowl.

Microwave on HIGH (100%) for 1 minute,

stirring with a metal spoon halfway

through cooking, or until smooth and

combined. Set aside for 15 minutes or until

mixture has thickened slightly.

6Trim top of cake to level. Place, trimmed-

side down, on a serving plate. Leaving a 2cm

border, scoop out a 1.5cm-deep indent in

top of cake to hold the ice-cream. Drizzle

cake with the ganache, allowing it to drip

down side. Scoop ice-cream (see notes). Pile

ice-cream scoops into indent. Drizzle with

remaining ganache. Decorate with shaved

chocolate. Serve immediately.


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$0.98per serve

Hazelnut swirl ice-creamsundae cake


46/100

Apple, the Apple logo and iPad are trademarks of Apple Inc., registered in the US and other countries. App Store is a service mark

of Apple Inc. *Free issue only available with the purchase of a one-year subscription, consisting of 11 issues.

Over-the-topchoccy cakesCake fakerySpace party

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weekdays

Vegie-packedsides,midweekmealsandchee

sychicken!

RECIPE

AMIRAGEORGY

PHOTOGRAPHY

GUYBAILEY

STYLING

KRISTINEDURAN-THIESSEN

FOOD

PREPARATION

ADAMC

REMONA

Chickeninvoltini

withsoftpolenta

Serves4

Prep20min

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NUTRITION: (p

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$4.30perse

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ONE YEAR

ONLY$14.99

DOWNLOAD FROM APPSTORE.COM/SUPERFOODIDEAS


47/100

weekdaysVegie-packed sides, midweek meals and cheesy chicken!

Chicken involtiniwith soft polentaServes 4

Prep 20 minutes

Cook 25 minutes

Youll need unwaxed kitchen string.

1 (300g) eggplant

2 tablespoons extra virgin olive oil

4 x 200g chicken breast fillets

1 cup grated mozzarella

540g jar tomato, onion and garlic pasta sauce

3 cups chicken stock

cup instant polenta

1Cut eggplant lengthways into 8 x 5mm-

thick slices. Brush both sides of eggplantwith 1 tablespoon oil. Heat a large frying

Chicken involtiniwith soft polenta


or rolling pin to flatten chicken.

pan over medium-high heat. Add eggplant.

Cook, in batches, for 2 minutes each side

or until golden. Transfer to a plate.

2Cut each chicken breast in halfhorizontally to form 2 thin fillets. One at

a time, place each fillet between 2 sheets

of plastic wrap. Pound gently until 5mm

thick (see note). Top with eggplant and

mozzarella. Roll up to enclose filling. Tie

with kitchen string to secure.

3Heat remaining oil in frying pan over

medium-high heat. Add chicken. Cook for

4 minutes, turning occasionally, or until

browned all over. Add pasta sauce and cup

cold water. Cover. Bring to a simmer. Reduce

heat to medium-low. Simmer for 10 minutesor until chicken is cooked through.

4Meanwhile, place stock in a saucepan

over high heat. Bring to the boil. Reduce

heat to low. Gradually stir in polenta.

Cook, stirring constantly, for 5 to6 minutes or until polenta has softened.

Season with pepper.

5Transfer chicken to a board. Remove

string and discard. Slice chicken into rounds.

Serve chicken and sauce with polenta.


7g sat fat; 59g protein; 41.5g carbs; 6.9g fibre;

149mg chol; 1640mg sodium.

$4.30per serve


48/100

FROM PRODUCERS STEVEN SP I ELBERG AND OPRAH WINFREY

IN CINEMAS AUGUST 14 2014 Dreamworks IIDistribution oo., LLC

inTO CELEBRATE THE RELEASE OF

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49/100

midweek mains

1Make step 2 of Ham, mushroom

and ricotta calzone, p50. Divide

dough into quarters. Wrap in

plastic wrap, then foil. Freeze

for up to 1 month. Thaw in fridgeovernight. Complete recipe.

2Make steps 2 and 3 ofLamb

and pine nut meatballs, p52

(without cooking). Place in an

airtight container. Refrigerate for

up to 3 days or freeze for up to

2 months. Thaw in fridge overnight.

Complete recipe.

3Make Lamb chop and artichoke

casserole, p51. Cool completely.

Transfer to an airtight container.

Refrigerate for up to 3 days. Reheat

in a large saucepan over medium

heat until hot.

Sunday prep

RecipesHeidi Flett Photography Guy Bailey & Andrew Young

Styling Kristine Duran-Thiessen, Michelle Noerianto & Jenn Tolhurst

Food preparation Cynthia Black, Claire Brookman & Lucy Busuttil

Stuck for weeknight dinner inspiration? Look no

further, these delish dishes will see you through

midweek

meals



50/100

Chunky chicken and cornsoup with fried chorizoServes 4

Prep20 minutes Cook40 minutes


1 brown onion, finely chopped

2 celery stalks, cut into 2cm pieces

1 carrot, cut into 2cm pieces


3 rindless shortcut bacon rashers,

trimmed, chopped

200g chicken thigh fillets, cut into 2cm pieces

500g desiree potatoes, peeled, grated

1 litre salt-reduced chicken stock

310g can creamed corn

2 teaspoons finely chopped fresh thyme leaves

100g green beans, trimmed, sliced

cup light thickened cooking cream

120g chorizo sausage, finely choppedExtra light thickened cream, fresh flat-leaf

parsley leaves and warm tortillas, to serve

1Heat oil in a large saucepan over high heat.

Add onion, celery, carrot, garlic and bacon.

Cook, stirring, for 5 minutes or until onion

has softened and bacon is crisp. Add chicken.

Cook, stirring, for 4 minutes or until lightly

browned. Add potato. Cook, stirring, for

1 minute. Stir in stock and 3 cups cold water.

2Cover. Bring to the boil. Reduce heat

to medium-low. Simmer, covered, for20 minutes or until potato is tender. Add

corn, thyme, beans and cream. Simmer,

stirring, for 5 minutes or until beans are

tender. Season with salt and pepper.

3Meanwhile, cook chorizo in a non-stick

frying pan over medium-high heat, stirring,

for 3 to 4 minutes or until crisp. Transfer to

a plate lined with paper towel to drain.

4Ladle soup among serving bowls. Drizzle

with extra cream, sprinkle with chorizo and

parsley, and serve with warm tortillas.


13.8g sat fat; 31.1g protein; 57.6g carbs;

8g fibre; 90mg chol; 1912mg sodium.

Ham, mushroom andricotta calzoneServes 4


proving time) Cook20 minutes

100g cup mushrooms, sliced

cup fresh ricotta

1 cups pizza cheese

75g leg ham slices, sliced

1 teaspoon dried oregano

500g jar tomato and basil pasta sauce

Baby rocket, to serve

Pizza dough

2 teaspoons dried yeast

teaspoon sea salt

1cups (250g) bread and pizza flour

2 teaspoons olive oilExtra flour, for dusting


Line 2 baking trays with baking paper.

2Make pizza doughCombine 170ml warm

water, yeast and salt in a jug. Stir with a

fork until well combined. Sift flour into

a large bowl. Make a well in the centre.

Add yeast mixture and oil. Mix until a soft

dough forms. Turn out dough onto a lightly

floured surface. Knead for 5 minutes or

until elastic. Place in a large, lightly greased

bowl. Cover with plastic wrap. Set aside

in a warm place for 30 minutes or until

dough has doubled in size.

3Meanwhile, place mushroom, ricotta,

cheese, ham and oregano in a bowl. Mix

well to combine. Cover. Chill until needed.

4Punch down dough. Divide into quarters.

On a lightly floured surface, roll out

1 portion to a 20cm round. Brush edge withwater. Spread ricotta mixture over half

the round. Fold over dough to enclose filling.

Crimp edges to seal. Place on 1 prepared tray.

Repeat with remaining dough and filling.

5Bake for 10 minutes. Swap tray positions.

Bake for a further 5 minutes until golden.

6Meanwhile, place pasta sauce in a saucepan

over medium heat. Cook, stirring, for

5 minutes or until hot. Divide among serving

plates. Top with calzone. Serve with rocket.


11.7g sat fat; 28.6g protein; 61.1g carbs;6.4g fibre; 32mg chol; 1470mg sodium.

Chunky chicken and cornsoup with fried chorizo


Ham,

calzone

$4.02per serve

$2.77per serve


51/100

midweek mains

Lamb chop andartichoke casseroleServes 4

Prep 15 minutes


2 tablespoons olive oil

6 lamb forequarter chops, trimmed

2 brown onions, halved, sliced

2 carrots, sliced


1 teaspoon dried oregano

teaspoon dried rosemary

1 tablespoon plain flour

2 cups salt-reduced beef stock

2 x 400g cans cherry tomatoes in juice

170g jar marinated artichoke

pieces, drained

400g can cannellini beans, drained, rinsed


cup fresh flat-leaf parsley leaves

and steamed white rice, to serve


2Heat oil in a 10-cup-capacity flameproof

baking dish over medium heat. Cook

lamb chops, in batches, for 2 to 3 minutes

each side or until browned all over.

Transfer to a plate.

3Add onion and carrot to dish. Cook,

stirring, for 5 minutes or until onion is

softened. Add garlic, oregano and

rosemary. Cook, stirring, for 1 minute or

until fragrant. Add flour. Cook for 1 minute.

Gradually add stock, stirring constantly,

until smooth. Add tomato, artichoke, beans

and lemon juice. Return chops to pan.

4Cover tightly with foil. Bake for50 minutes. Remove foil. Bake for a further

20 minutes or until thickened slightly.

Sprinkle with parsley and serve with rice.



11.5g fibre; 81mg chol; 775mg sodium.Lamb chop andartichoke casserole


one

pot$6.05per serve

cutlets to save about $3.70 in total.

Use chicken stock instead of beef.

budget


52/100


53/100

Hot and sour fish parcelswith cucumber saladServes 4

Prep 15 minutes

Cook 20 minutes

1 long green chilli, seeded, chopped

4 green onions, thinly sliced

2 tablespoons lemongrass paste (see note)

1 garlic clove, crushed

teaspoon ground turmeric

1 tablespoon fish sauce

4 x 150g firm white fish fillets

250g cherry tomatoes, thinly sliced

1 cup fresh mint leaves

1 cup fresh coriander leaves

1 Lebanese cucumber, halved lengthways,

seeded, thinly sliced

cup chopped roasted peanuts

Steamed jasmine rice, to serve

Dressing

2 tablespoons lime juice

2 tablespoons fish sauce

1 tablespoon caster sugar


Hot and sour fish parcelswith cucumber salad

1 Preheat oven 180C/160C fan-forced.

Cut 4 x 20cm lengths of baking paper. Cut

4 x 30cm lengths of foil.

2 Combine chilli, onion, lemongrass, garlic,

turmeric and fish sauce in a glass or ceramic

bowl. Stir to combine. Place 1 piece of

baking paper on 1 piece of foil. Top with

1 fish fillet and of the chilli mixture. Top

with of the tomato slices. Fold over sides

of foil and paper to enclose filling. Place on

a baking tray, seam-side up. Repeat with

remaining fish, chilli mixture and tomato.

3 Bake for 15 to 20 minutes or until

fish is cooked through.

4 Meanwhile, make DressingPlace

lime juice, fish sauce and sugar in

a small screw-top jar. Secure lid.

Shake until sugar has dissolved.

5 Combine herbs, cucumber and

peanuts in a bowl. Remove fish from

parcels and transfer to shallow bowls.

Pour over any cooking juices. Top with salad

and drizzle with dressing. Serve with rice.



be found in the fruit and vegetable

section of large supermarkets.

midweek mains

$4.56per serve



Chicken, apricot andpearl couscous tagineServes 4

Prep15 minutes

Cook40 minutes


600g chicken thigh fillets, cut into

3cm pieces

2 brown onions, thinly sliced


1 large green chilli, finely chopped

1 tablespoon fresh ginger, grated

2 tablespoons Moroccan seasoning paste

1 litre salt-reduced chicken stock

15 dried apricots

x 350g jar pitted green olives,

drained

250g packet pearl couscous

cup fresh coriander leavescup natural flaked almonds,

lightly toasted

1 Heat the oil in a large heavy-based

saucepan over medium heat. Cook

chicken, in batches, for 2 to 3 minutes

or until browned. Transfer to a plate.

2Heat remaining oil in pan. Add onion.

Cook, stirring, for 5 minutes or until

softened. Add garlic, chilli and ginger.

Cook for 1 minute or until fragrant.

Add seasoning paste. Cook, stirringfor 30 seconds.

3Add stock, apricots and olives. Bring to the

boil. Return chicken to pan. Cover with lid.

Reduce heat to low. Simmer for 20 minutes.

Remove lid. Add couscous. Cook, uncovered,

for 10 minutes or until couscous is tender.

Season with salt and pepper.

4 Serve tagine sprinkled with coriander

leaves and flaked almonds.



5.4g fibre; 130mg chol; 1201mg sodium.

Japanese-style beef with misomash and daikon saladServes 4


marinating time) Cook25 minutes

cup Japanese barbecue marinade

and stir-fry sauce800g beef rump steak, trimmed

750g orange sweet potato,

peeled, roughly chopped

40g butter

2 tablespoons miso paste

3 green onions, thinly sliced

Daikon salad

1 teaspoon salt

2 tablespoons rice wine vinegar

2 teaspoons caster sugar

150g daikon (white radish), peeled,

cut into thin ribbons (see note)1 carrot, cut into thin ribbons

1 Lebanese cucumber, cut into thin ribbons

cup fresh coriander leaves

1 tablespoon sesame seeds, toasted

1Place marinade in a shallow glass or

ceramic dish. Add steak. Turn to coat. Cover.

Refrigerate for 30 minutes.

2 Meanwhile, place sweet potato in a large

saucepan. Cover with cold water. Bring to

the boil over high heat. Cook for 15 minutes

or until tender. Drain well. Return to

saucepan. Add butter and miso paste.

Using a potato masher, mash until smooth.

Fold in green onion.

3Heat a large non-stick frying pan over

medium-high heat. Drain steak from

marinade. Discard marinade. Cook for

4 minutes each side for medium or until

cooked to your liking. Transfer to a plate.Cover loosely with foil. Rest for 5 minutes.

4Meanwhile, make Daikon saladWhisk

salt, vinegar and sugar in a large bowl. Add

veg, coriander and sesame seeds. Toss to

coat. Slice steak. Serve with mash and salad.



8.6g fibre; 132mg chol; 1564mg sodium.

Japanese-style beefwith miso mash anddaikon salad

Chicken, apricotand pearlcouscous tagine

to cut the vegetables into ribbons.

$4.69per serve

$5.54per serve


55/100


56/100

Mushroom, fetta and mint tart

Serves 4

Prep10 minutes Cook 45 minutes

3 sheets frozen reduced-fat puff

pastry, partially thawed60g

Documents

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