Indholdsfortegnelse for March 2018 i Taste.com.au

new • buk choy• cabbage• carrots• cauliflower• English spinach• French shallots• sweet potatoes now • avocados• corn• cucumbers• eggplants• figs• grapes• green beans• plums• pumpkin• snake beans be quick • blackberries• capsicums• okra• peaches• raspberries• watermelon pesto carrots Preheat the oven to 200°C/180°C fan forced. Toss 12 baby carrots with 1 tbs olive oil, 1 crushed garlic clove and a little balsamic vinegar. Season. Place on a lined baking tray with lemon slices and fresh rosemary sprigs. Roast for 30 minutes or until carrots are tender. Dollop basil pesto onto a platter. Top with roasted carrots and lemon slices. Drizzle with balsamic glaze. Top with toasted pine nuts and fresh parsley sprigs. blackberry brie Preheat oven to 180°C/160°C fan forced. Place a wheel of brie on a lined baking tray.…

Matt Preston COOK THE COVER JUDGE “The spun toffee element of this recipe was tricky, but these entries really nailed it.” cook the cover:aecember winners “ It was truly a fun and enjoyable experience.” “ I had so much fun cooking up my trifle and it won a lot of hearts at our Fishing Club Chrissy party. Thanks to everyone for the huge smile you’ve put on my face.” “ I had so much fun (and made so much mess!) making spun to f fee for the first time.” The winners will each receive a $1,000 gift card thanks to CSR Sugar. EMAIL tastemag@news.com.au SHARE #cookedwithtaste TO ENTER our Cook the Cover comp this month, see p16.…

Success has many fathers and so it is with the vastly popular Caesar salad. In fact, there are almost as many stories about its origin as there are versions of it! the least contentious claim for its invention is that it became famous at Caesar’s Place in Tijuana, Mexico. Cesare ‘Caesar’ Cardini was an Italian migrant who moved to California at the age of 20. He had a French restaurant in San Diego and, when Prohibition started to bite and thirsty Americans flocked to the Mexican border town of Tijuana so they could booze and gamble legally, he opened Caesar’s Place on the main strip. It was an instant hit. It was at this restaurant, loved by the Hollywood elite like Cary Grant, WC Fields, Charlie Chaplin and Jean Harlow,…

pink bircher fruit pizza  serves 6 | prep 15 mins (+ 10 mins chilling time) 240g (2 cups) bircher and quinoa muesli 80g ( 1 /2 cup) white chia seeds 60g ( 1 /2 cup) frozen raspberries 250ml (1 cup) boiling water 2 tbs coconut oil 1 tsp acai and berries superfruits powder, plus extra, to serve 250g tub coconut yoghurt Figs, quartered, to serve Green grapes, sliced, to serve Blueberries and raspberries, to serve Freeze-dried strawberries, crushed, and edible flowers, to decorate (optional) Honey, to drizzle 1 Line a pizza tray or large baking tray with baking paper. Place the muesli, chia seeds, frozen raspberries, boiling water, coconut oil and acai powder in a food processor. Process until the mixture comes together to form a dough. Turn the dough…

Louise Q What’s the best way to peel tomatoes? Place the tomatoes in a heatproof bowl and add enough boiling water to cover (you can cut small crosses in the bases beforehand, but it’s not essential). Set aside for 30-60 seconds, until the skins start to soften. Remove and set aside to cool slightly or transfer to a bowl of chilled water. Use your fingers to peel away the skins – they should come off quite easily, particularly if the tomatoes are ripe. Another method is to roast the tomatoes until the skins start to wrinkle. Cool slightly, then slip off the skins. This will also intensify the tomato flavour of your dish. Marion Q Why is my rice always gluggy? There are a few simple steps to stop the…

recently, we surveyed over 11,000 Aussies for our biggest-ever health study – the Great Australian Health Survey 2017, in association with Freedom Foods. Of all the results, one of the most significant was that only 7 per cent of those surveyed are getting their recommended daily intake of two serves of fruit and five serves of vegies. Why is this so concerning? Because it means that most Australians are missing out on the wonderful, and essential, benefits that fruit and vegetables provide for our general health and wellbeing. Here’s why you need your daily serves: Weight control: the dietary fibre in vegies, in particular, helps fill you up so you’re less likely to overeat or snack between meals. Chronic disease prevention: fruit and vegies are rich in antioxidants that protect…

rice crackers sure have come a long way, with a huge range of new flavour combos and healthy additions now on the shelves. So this month, we’ve nibbled on dozens of packets to bring you our five favourites, all of which fall on the healthy side of the spectrum. Eatrite. Wholegrain Brown Rice Tamari Seaweed Crackers, 100g, $4.07 Made from just brown rice, soy and seaweed, and 97% fat free, these super-tasty sweet and salty bites are our healthy snack of choice. Sakata Wholegrain Original, 90g, $2.56 A good all-rounder, these are made from wholegrain rice and are flecked with linseeds, sesame seeds and chia to give your snacking an easy fibre boost. They’re perfect with big-flavoured dips. Fantastic Goodies Seeds and Grains, 100g, $2.75 With a delicious mix of…

pumpkin chai doughnuts  makes 24 | prep 15 mins | cooking 15 mins 340g (2 1 /4 cups) plain flour 3 tsp baking powder 2 tsp ground cinnamon 1 /2 tsp ground ginger 1 /4 tsp ground nutmeg 155g ( 3 /4 cup, firmly packed) brown sugar 200g ( 3 /4 cup) pureed cooked pumpkin 250ml (1 cup) milk 60g unsalted butter, melted, cooled Maple syrup, to serve topping 100g ( 1 /2 cup) caster sugar 90g ( 1 /2 cup) vanilla chai tea powder 60g unsalted butter, melted 1 Preheat oven to 180°C/160°C fan forced. Lightly grease two 12-hole non-stick doughnut pans with 7cm-diameter rings. Sift flour, baking powder, cinnamon, ginger and nutmeg into a large bowl. Stir in brown sugar. Make a well in the centre. 2 Combine…

Making dinner can be the best part of your day? That’s the question we asked on Facebook recently, and the strength of responses really surprised us, ranging from “I love it” and “Is there a bottle of wine involved?”, to “Eating dinner is the best time”, and many, many others who yelled “FALSE!”. The number one hurdle? You guessed it – time! One poor, suffering person had given up dinner altogether and would rather eat bread and peanut butter. Come on, dear tasties. It’s time to win back your weeknight fun. Our 30-minute Issue is your lifeline to freedom for weeknights, entertaining and wondrous desserts, with plenty of super budget options to choose from, too. As for our amazing low-cal vego quiche on the cover... step back from that peanut…

We love quiche! Sure, this 70s classic hit a bit of a speed bump for a few decades, but with a magic recipe it’s the perfect food, from the crumbly crust to the creamy egg filling. Our healthy makeover expert, Louise Keats, takes it to another level for 2018, adding seedy crunch to the crust and caramelised vegies to the filling. You must try this! Michelle Southan let’s go! asparagus & baby beet quiche serves 8 | prep 20 mins (+ 20 mins freezing/standing time) | cooking 1 hour 55g ( 1 /2 cup) quinoa flakes 80g ( 1 /2 cup) sunflower seeds 60g ( 1 /3 cup) tamari almonds 100g ( 2 /3 cup) plain flour 100g butter, chilled, chopped 1 egg 1 tbs chilled water Baby beetroot leaves,…

quick vegie, prosciutto & rice one-pot  serves 4 | prep 10 mins | cooking 10 mins it’s a blitz! Leftovers shine in this family-friendly one-pot. crisper raid • 1 bunch asparagus, green beans or broccolini, trimmed, cut into quarters• 250g cherry tomatoes• 50g baby spinach or kale pantry raid • 2 x 250g pkts microwave long-grain white rice• 1 tbs olive oil• 2 garlic cloves, crushed• 1½ tsp smoked paprika• 750ml (3 cups) vegetable or chicken stock, warmed fridge raid • 100g prosciutto, bacon or pancetta• 500g chopped roasted vegetables (such as sweet potato, zucchini and onion)• 150g (1 cup) frozen peas, corn or broad beans• 80g (1 cup) shredded parmesan 1 Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place prosciutto in a single…

vegan tacos with orange salsa  serves 6 | prep 15 mins | cooking 5 mins 60ml ( 1 /4 cup) vegetable oil 2 tbs Mexican spice mix 2 tbs fresh lime juice 750g firm tofu, sliced 1 red onion, finely chopped 1 large orange, segmented, chopped 1 cup chopped fresh coriander 18 soft mini tortillas 2 avocados, sliced Baby cos lettuce, vegan mayonnaise, chilli sauce, fresh baby herbs and lime halves, to serve 1 Preheat a barbecue grill or chargrill pan over high heat. Combine the oil, spice mix and 1 tbs lime juice in a small bowl. Brush the tofu all over with the mixture. Cook for 2 minutes. Brush the tofu again. Turn and cook for a further 2 minutes or until tofu is golden. 2 Meanwhile, combine…

My secret ingredients are gin and plenty of fresh chilli. they say that a Bloody Mary is an excellent hangover cure. I can’t vouch for that, but I do know that this drink is a fantastic way to get the party started. It’s got a fiery kick from the chillies and pepper, and a touch of tartness from the lemon. I’ve swapped some of the vodka for gin, so you get a lovely hit of juniper, too. If you can get to a specialist herb store, pick up some native Mountain Pepperleaf and use it instead of the black pepper. It’s less intense than the more common native pepperberry and works incredibly well in this drink. I’ve swapped the traditional celery leaves for a salt rim to give an extra…

strawberries vs raspberries Raspberries have around twice the calories and sugar of strawberries, but they also have over twice the fibre, as well as more manganese and calcium. Strawberries are a richer source of vitamin C, while raspberries contain more of the antioxidants lutein and zeaxanthin, which support eye health. The healthiest choice is including both fruits in your diet. winner: it’s a tie cauliflower cheese vs mashed potato Cauliflower cheese has about 25 per cent more calories than mashed potato, as well as over 50 per cent more fat. But with those extra cals comes over twice the protein and folate, and five times the calcium and vitamin C. Plus, cauliflower is of research interest for its possible link to reduced cancer risk. Go sparingly with the cheese sauce…

Matt Matt Preston and Michelle Southan have taken all the great elements of a classic Caesar salad and turned them into bite-sized Caesar Lettuce Cups, p82. They’re quick, fuss-free and perfect for a weekend barbecue or to serve with evening drinks. Louise Our gorgeous cover recipe this month is Louise Keats’ Asparagus & Baby Beet Quiche, p14. Make the pastry and prep the veg ahead for an easy weeknight dinner that’ll knock your family’s socks off. It’s also the perfect crowd-pleaser for a long, lazy lunch. Michelle Learn the secret to crispy, crunchy tempura with Michelle Southan’s simple step-by-step guide. Enjoy Prawn & Vegetable Tempura, p110, as a starter with dipping sauce or serve it up for dinner with steamed rice or udon noodle soup. Marion Give finger food fusion…

“ I’ll be looking for golden pastry and a smooth, well-set filling.” matt preston CELEBRITY JUDGE MAKE OUR COVER RECIPE FOR YOUR CHANCE TO WIN! We have three LG 39L NeoChef™ Smart Inverter Microwave Convection Ovens to give away. This do-it-all oven can cook, reheat, defrost and even fry foods, thanks to the innovative Healthy Fry feature. Plus, it’s super-easy to clean. ENTRIES CLOSE 7 MARCH two ways to enter email it: Send a photo of your creation, with your name, address and telephone number to us at tastecookandwin@news.com.au share it: Post the photo on Facebook, Instagram or Twitter, with #tastemagcover in the message, and make sure the post is public so we can see the picture! Terms and conditions: Entries open 00:01 (AEDT) 08/02/18 and close 23:59 (AEDT)…

chocolate crackle bars  makes 15 | prep 20 mins (+ 10 mins freezing time) 70g (2 cups) puffed rice 30g (1 cup) quinoa puffs 30g ( 1 /2 cup) moist coconut flakes 150g medjool dates, pitted, finely chopped 100g 85% dark chocolate, melted, plus extra, to drizzle 1 tbs coconut oil, melted 1 Grease a 16 x 26cm slice pan and line with baking paper, allowing the long sides to overhang. Combine the puffed rice, quinoa puffs and coconut flakes in a large bowl. Add the dates and mix well. 2 Make a well in the centre. Add melted chocolate and coconut oil. Stir to combine. Transfer to prepared pan. Use the back of a spoon to press firmly into pan. Place in the freezer for 10-15 minutes, until firm.…

“These little Asian-inspired tostadas are a one-bite delight! With a combination of sweet-and-sour caramel, fresh Asian herbs, spicy chilli and crunchy wonton they’re an explosion of texture and flavour. And the best part? Most of the recipe can be made in advance for stress-less entertaining.”Marion Grasby hot & sour salmon wonton tostadas  serves 10 (makes 20) | prep 20 mins | cooking 10 mins 45g ( 1 /4 cup, lightly packed) brown sugar 70g ( 1 /4 cup) tamarind puree 1 tbs fish sauce 1 lime, rind finely grated, juiced 20 wonton wrappers Vegetable oil, to deep-fry 250g hot-smoked salmon or trout, coarsely flaked 2 French shallots, finely chopped 20g ( 1 /4 cup) shredded coconut, toasted 4 kaffir lime leaves, stems removed, thinly sliced 3 tbs finely chopped fresh…

Haven’t tried your hand at tempura before? You’re in for a nice surprise. The batter is simple – give it a light touch and keep it cool, and you’ll reap the rewards. Then, just dip and fry for a crunchy, salty and very addictive snack. Michelle Southan “Tempura is a great technique to add to your skill set. Once you’ve nailed it, you’ll be looking to coat everything.” let’s go! prawn & vegetable tempura serves 6 | prep 15 mins | cooking 15 mins 115g ( 3 /4 cup) plain flour 35g ( 1 /4 cup) cornflour Pinch of bicarbonate of soda 250ml (1 cup) iced water 1 egg, lightly whisked 3 ice cubes 1.5L (6 cups) vegetable oil, to deep-fry 250g sweet potato, peeled, thinly sliced 1…

La La Land Vermentino 2017 $18 This easy-drinking, Italian-style white variety from north-eastern Victoria is brimming with citrus, pear and peach, with a lovely bright finish. If you’re a fan of pinot grigio, you can enjoy this fanciful friend any night of the week. Alkoomi White Label Sauvignon Blanc 2017 $15 Estate-grown, cool-climate sauvignon blanc for $15? This unbelievable-value wine comes from WA and delivers flavour, elegance and style in abundance. Dominated by passionfruit and pink grapefruit it’s crisp, fresh and lingering. I Am George Shiraz Cabernet 2016 $19.99 Confident and bold, this wine is laden with dark berries, soft but stylish tannins and comforting warmth. Enjoy with seared beef and grilled vegies for a midweek feast on a budget.…

slice right They say good things come in threes and the Zyliss Control 3-piece Starter Set, valued at $179.95, is no exception. It includes a 20cm chef’s knife, 14cm utility knife and 9cm paring knife to cover all your slicing and dicing needs. The knives are made from high-quality, rust-resistant German steel with precision points on the blades for ultimate control. They also feature contoured handles to fit all hand sizes, with non-slip grip points. For more info, go to cg.dksh.com.au fired up Barbecue, grill, roast and bake with the Ziggy Twin Grill with Cart by Ziegler and Brown, valued at $668. This twin-burner gas barbecue features two separate heat zones so you can cook your steak and veg on different heat settings without the fear of overcooking. Once you’re…