Indholdsfortegnelse for #89 i taste.com.au Cookbooks

This is the season of backyard barbecues, casual drinks, family get-togethers, picnics and pool parties. With each event there's usually a feast and we all need to share the load. When asked to bring a plate, my mind always starts to race. Which dish is best to take? What will everyone love? We've put together a collection of party inspiration so you go from empty-handed to asked back every time! These dishes are all winners, designed to travel well and be fuss free when you arrive. Just follow our tips on each recipe about what elements to make when, so you won't be running around stressed at the last minute. Plus, there are packing tips to stop your creation deteriorating on the journey over. Before deciding what to make, turn…

Spinach & ricotta pull-apart sunshine pie SERVES 8 | PREP 30 MINS | COOKING 35 MINS Ingredients 250g pkt frozen spinach, thawed, excess liquid squeezed 200g fresh ricotta 120g goat's cheese, crumbled 100g cheddar, coarsely grated 3 green shallots, finely chopped 3 eggs 2 sheets good-quality frozen puff pastry, just thawed (we used Carême All Butter Puff Pastry for extra flaky layers) Method 1. Preheat oven to 220°C/200°C fan forced. 2. Combine the spinach, ricotta, goat's cheese, cheddar and shallot in a large bowl. Add 2 eggs. Season with pepper and stir until well combined. 3. Cut a 24.5cm disc from each pastry sheet. Place 1 disc on a large sheet of baking paper. Spoon the spinach mixture onto the centre, leaving a 1.5-2cm border. Lightly whisk the remaining egg in a bowl and brush the…

This is delicious, everyone loved it. Very creamy texture, will definitely make again and again. TAMBURG Jersey Caramel slice MAKES 25 | PREP 30 MINS (+ 5 HOURS CHILLING & COOLING) | COOKING 5 MINS Ingredients 335g butternut snap biscuits 100g butter, melted 55g (¼ cup) caster sugar 500g cream cheese, at room temperature, chopped 300ml ctn thickened cream 2 tsp vanilla extract 180g white chocolate, melted 2 tbsp boiling water 3 tsp gelatine powder 150g Jersey Caramels, chopped, plus extra, sliced, to decorate 55g (¼ cup, firmly packed) brown sugar Method 1. Grease a 20cm (base size) square cake pan. Line the base and sides with baking paper, allowing the paper to overhang the sides. 2. Place the biscuits in a food processor and process until finely crushed. Add the butter. Process until combined. Transfer the mixture to the…

So tasty and easy, plus guests loved it! YAMOO Red baba ghanoush with quick flatbread SERVES 6 | PREP 30 MINS (+ 30 MINS COOLING) | COOKING 45 MINS Ingredients 2 (about 750g) eggplants 2 large capsicums 60g (½ cup) walnuts, plus extra, to serve 2½ tbsp hulled tahini 2 garlic cloves, chopped 2 tsp ground cumin ½ tsp dried chilli flakes, plus extra, to serve 60ml (¼ cup) fresh lemon juice 1 tbsp extra virgin olive oil, plus extra, to drizzle Sweet paprika, to serve (optional) Herb flatbread 375g (2½ cups) self-raising flour 1 cup firmly packed fresh mixed herb leaves (such as basil and continental parsley) 2 green shallots, thinly sliced 1 tsp sea salt flakes 350g (1⅓ cups) Greek-style yoghurt 1 tbsp extra virgin olive oil, plus extra, to brush Method 1. Preheat a barbecue grill or chargrill pan on medium-high.…

Burghul salad (kisir) SERVES 6 | PREP 35 MINS Ingredients 170g (1 cup) fine white burghul (see tip) 2 tbsp extra virgin olive oil 60ml (¼ cup) fresh lemon juice 1½ tbsp red pepper paste (see tip) 2 ripe tomatoes, finely chopped 1 small brown onion, finely chopped 1 green capsicum, deseeded, cut into 1cm pieces ½ bunch green shallots, thinly sliced 1 bunch fresh continental parsley, stems trimmed, finely chopped Cos lettuce leaves and lemon wedges, to serve Method 1. Place the burghul in a heatproof bowl and cover with boiling water. Set aside for 20 minutes or until tender and the water is absorbed. Use a fork to fluff up and separate the grains. Transfer to a large bowl. 2. Place the oil, lemon juice and red pepper paste in a jar. Season. Seal, then shake to…