Indholdsfortegnelse for July 2018 i Taste.com.au

Creamy potato bake Prosciutto and parmesan give this favourite side an extra hit of flavour. Ice-cube tray sausage rolls We’ve got a genius way to make super-easy cheat’s sausage rolls. Mars bar slice Get a quick refresher on how to make this classic kid’s treat. How to: steak Learn how to cook your steaks to perfection – and when to turn them. How to: prepare citrus Our step-by-step guide to zesting, juicing and segmenting citrus. How to: beef stock Rich, homemade stock from scratch is even easier with this how-to.…

“For a crispy topping, try toasting a handful of pumpkin seeds in a little brown sugar and sriracha. Sprinkle over the top of pureed soups for extra crunch and spice.” Michelle “I love cheesy croutons! Cubes of sourdough tossed with oil, garlic and grated parmesan, baked until golden and crisp. Great with minestrone or with gruyère for French onion soup.” Miranda “I like a kale and coriander pesto, but you can use whichever herbs or greens you have on hand. It adds instant colour, flavour and a nutrient boost to any soup.” Louise…

Easy slow-cooker lasagne Let the slow cooker do all the hard work for this crowd-pleasing dish. “I licked the slow cooker clean and I don’t usually even like mince. Making it again this week!” JESSE3479 “I’ve been trying out a few different ones and this turned out great. It was firm enough to see layers and yet moist. I was doubtful, but it has won me over.” ORDINARYGIRL Chocolate crazy cake This ridiculously easy cake has no eggs or butter! “This cake is crazy. Crazy easy that is. I didn’t make all the decorations, but it was a hit even though I did a simpler version.” FOODSLED “The best chocolate cake I’ve made. Moist and moreish. Great treat for a coffee, and my husband and kids loved a small piece…

growing up in an Italian family, food was never far away. Being surrounded by friends and family, sitting at long tables crowded with our favourite dishes was the norm. From an early age, I loved spending hours in the kitchen with my parents and grandparents, exploring traditional recipes and flavours. Summers would see the entire extended family come together to make the year’s passata, and we’d spend a day in June turning an entire locally bred pig into salumi, prosciutto and capocollo. With this deep respect of food, four hungry boys and a few chooks in the backyard, nothing was ever wasted. For its ability to connect, nourish, entertain and sustain, food was, and still is, a treasured part of the Demaio life. Yet, as a doctor, I’ve seen the…

vegan blueberry crumble  serves 6 | prep 15 mins | cooking 25 mins 3 x 125g punnets blueberries, plus extra, to serve 1 tsp finely grated orange or lemon rind 2 tsp maple syrup 80g ( 1 /2 cup) wholemeal spelt flour 1 tbs sesame seeds 1 /2 tsp ground cinnamon 1 /2 tsp baking powder 2 tbs coconut sugar 3 tbs cashew spread 1 tbs solidified coconut oil 45g ( 1 /3 cup) rolled spelt or rye flakes 40g ( 1 /4 cup) chopped salted cashews Coconut yoghurt or ice-cream, to serve 1 Preheat the oven to 180°C/160°C fan forced. Lightly grease a round 2L baking dish. 2 Combine the blueberries, citrus rind and maple syrup in the prepared dish. 3 Place the flour, sesame seeds, cinnamon, baking powder,…

✓ Kids hungry before dinner? Put a plate of chopped vegies on the table for them to munch on. They’re likely to eat more vegies this way, rather than serving the veg as part of their meal. ✓ Add veg to your breakfast. Having a green smoothie is a great way to reach your daily quota. ✓ From tomato sauce to pesto, make your own healthy sauces. ✓ Batch-cook and freeze vegie soups. ✓ Hide vegetables in classic dishes, such as spag bol and lasagne. ✓ Mix it up! Think five serves of veg instead of five veg a day. One serve may include a few different vegies. ✓ Put snackable vegies in a bowl on the benchtop and watch them disappear!…

“Everyone needs a recipe like this. It’s super simple, and you may well have most of the ingredients on hand. You can also use frozen raspberries or other berries, too, if you have them in the freezer.”Michelle Southan …makethis! choc-chunk pear & raspberry cobbler  serves 6 | prep 15 mins | cooking 50 mins 1 Preheat the oven to 200°C/180°C fan forced. Place the pear, cornflour, 200g raspberries, 1 /4 cup sugar and 1 /2 tsp mixed spice in a bowl. Gently stir to combine. Spoon two-thirds of the mixture into a 1.5L (6 cup) baking dish or ovenproof frying pan. 2 Combine the self-raising flour, 80g chocolate and remaining 1 /4 cup sugar and 1 /2 tsp mixed spice in a bowl. Make a well in the centre. Slowly…

Innocent Bystander 2017 Pinot Noir, $25 We should all be drinking more pinot noir – it’s so reliably brilliant with full-flavoured food! This one is a riot of cherries and cranberries, and deliciously velvety in the mouth. DRINK IT WITH Mushroomy dishes, duck, pasta with meaty ragu or charcuterie. Teusner The Independent 2015 Shiraz Mataro, $27 Spice up your winter with this bold shiraz blend that rises to new heights of peppery warmth thanks to the mataro. The ultimate chilli-chocolate flavour combo – in a wine. DRINK IT WITH Chargrilled, wood-roasted or barbecued foods; stews and braises. Katnook Founder’s Block 2016 Shiraz, $20 A slinky little number that’s both sexy and restrained at a drinkable price. Juicy black fruit nicely balances earthy undertones and the finish is smooth and silky.…

berry nutella hand pies makes 8 | prep 30 mins (+ 15 mins chilling time) | cooking 20 mins 150g (1 cup) plain flour 2 tbs icing sugar 30g (¼ cup) cocoa powder, plus extra, to dust 125g unsalted butter, chilled, chopped 1½ tbs iced water 35g cream cheese, cut into 8 cubes 1 tbs Nutella, plus extra, warmed, to drizzle 125g punnet fresh raspberries 1 egg yolk, lightly whisked 2 tbs demerara sugar Roasted hazelnuts, crushed, to serve 1 Process flour, icing sugar, cocoa and butter in a food processor until the mixture resembles fine breadcrumbs. Add water and process until dough just comes together. Divide dough in half. Shape into 2 discs, wrap in plastic wrap and place in the fridge for 15 minutes. 2 Preheat oven to…

The one dish everyone’s crazy for this winter is my own personal obsession – soup! So, for this month’s cover star, we wanted to create one that’s really special, something super-hearty and soul-nourishing to really push it to the limits. Then it hit us: a rich, thick, tomatoey brew of cheesy garlicky wonder. It had to be lasagne soup – in a garlic bread cob! And here’s how it works. Everyone gets their own cob, with a garlic-brushed cheesy crust. Soft curly lasagne sheets mingle with rich meaty soup. The insides of the cob are turned into garlic croutons. And we’ve even included everyone’s lasagne favourite – chewy, crispy edges – by grilling the sheets with more cheese as soup toppers. It’s the ultimate crowd-pleaser in one delicious edible bowl,…

When a friend told me about the soup in a cob she enjoyed in San Francisco recently, it got me thinking. What if we put the flavours of lasagne in a soup (minus the fiddly layering bit), then served it up in a garlic bread cob? We tried it and it’s an absolute winner – I hope you love it, too! Michelle Southan let’s go! 80g chopped kale 380g curly lasagne sheets 280g (2 2 /3 cups) grated 4-cheese blend 145ml olive oil 1 large brown onion, finely chopped 6 large garlic cloves, crushed 800g lean beef mince 2 x 700ml btl tomato passata 1.5L (6 cups) chicken stock 2 dried bay leaves 4 small (about 18cm) cob loaves Finely grated parmesan, to serve lasagne soup in a cheesy garlic…

“On weeknights, I dish this up by the bowlful with a big dollop of yoghurt, but you could also serve it as part of an Indian banquet feast for friends.” Marion Grasby indian chana masala  serves 4 | prep 10 mins | cooking 20 mins 2 tbs vegetable oil 1 tsp yellow mustard seeds 1 brown onion, thinly sliced 3 garlic cloves, finely chopped 1 tbs grated fresh ginger 1 tbs garam masala 1 /2 tsp turmeric 1 /4 tsp chilli powder (see tips) 400g can diced tomatoes 2 x 400g cans chickpeas, rinsed, drained 50g baby spinach, plus extra, to serve Natural yoghurt and lemon wedges, to serve 1 Heat the oil in a large saucepan over medium heat. Cook the mustard seeds and onion, stirring, for 4 minutes…

Eat ingredients, not products – a long ingredient list on a food label is never a good sign. Learn to love vegies – buy the ones you like and pile up your plate. Eat a wide range of fruit, vegetables, nuts, seeds and pulses. Break up with sugar. Get smart about fats – essential fats are important for heart health. Cook and eat with family and friends – food is a great way to connect. Watch your portion sizes – serve less, return for more.…

taramasalata vs tzatziki Taramasalata (fish roe dip) often has more than twice the calories of tzatziki and over three times the fat. It also has more salt and less calcium. Many brands have canola oil as their main ingredient and are less than 15 per cent fish roe. Tzatziki tends to have more sugar than taramasalata, but overall, it’s still the better choice. Whichever you choose, make it at home so you can skip the additives. winner: tzatziki hot chocolate vs vanilla latte Brands vary, but full-cream hot chocolate has approximately double the calories and fat of a sachet-made vanilla latte. But with those extra cals comes around three times the protein, from the real milk. Hot chocolate is a more natural option, particularly if you choose a less-processed raw…

Amp up the flavour of your next chicken soup with this Asian twist, including mushrooms and pak choy. asian chicken noodle soup  serves 6 | prep 15 mins | cooking 2 hours 10 mins 1.3kg whole chicken, patted dry 6 green shallots, trimmed, cut into 5cm lengths, plus extra, thinly sliced, to serve 50g piece fresh ginger, thickly sliced 4 garlic cloves, crushed 4 star anise 1 cinnamon stick 125ml ( 1 /2 cup) light soy sauce 125ml ( 1 /2 cup) Chinese cooking wine 125g dried egg noodles 150g fresh shiitake mushrooms 150g oyster mushrooms, cleaned, halved if large 1 bunch pak choy, trimmed, leaves separated 1 long fresh red chilli, thinly sliced 1 Place the chicken in a large heavy-based saucepan or stockpot. Add the shallot, ginger, garlic,…

WINDOWSILL herbs Looking for easy flavour boosts? Growing herbs in pots is the answer. Indoor pots are perfect for winter, as long as they get plenty of bright light. Parsley, sage, rosemary and thyme are good starter herbs, but also consider coriander, oregano, basil, chervil, tarragon and mint. Because they’ll be inside, you need to start with mature plants. Plant them in pots with a 10cm diameter across the top and draining holes at the bottom, using good-quality organic potting mix rather than garden soil. Water them once a week, and voila! Healthy homegrown herbs at the ready.…

Snow peas are little pods of pure health! They’re rich in dietary fibre and vitamins, have a delicious nutty flavour and add a satisfying crunch to salads and stir-fries. Plus, they’re super-easy to grow at home, whether in pots or your vegie patch. So, flex your green thumb and soon you'll be munching on fresh, homegrown snow peas. step-by-step snow peas If you’re going down the vegie patch path, get your snow peas off to a good start. Grab your garden gloves, pick a sunny day and mix some rich organic soil improver into the soil. Next, really get your hands dirty: plant your Yates Climbing Snow Peas seeds 25mm deep in moist soil, next to a tripod or trellis (up to 2 metres tall) for the plants to climb.…

Matt Matt Preston and Michelle Southan delve into the many delights and regional variations of lasagne. Their Calabrian Lasagne, p84, is inspired by a recipe Matt enjoyed at a colleague’s home and skips the bechamel for more time-efficient mozzarella pieces. Marion Marion Grasby takes a street food favourite and adapts it into a super comforting, family-friendly chickpea curry with her Indian Chana Masala, p44. On the table in just 30 minutes, it uses lots of pantry favourites and is easy to whip up for a weeknight. Louise Louise Keats boosts the vegie count and the antioxidants with her version of Shepherd’s Pie, p51. With colourful, nutrient-dense sweet potatoes and purple carrots, her recipe keeps all the rich flavour of this traditional favourite with none of the guilt. Chrissy Snuggle up…

Simplify your life with a little tech help in the kitchen. Whether you’re making speedy midweek meals or feasts for friends, the Whirlpool 60cm Induction Cooktop, 60cm Pyrolytic Oven and Stainless Steel Dishwasher will all streamline the process. Each offers flexibility, from the cooktop’s ability to merge cooking zones to the adjustable racks on the dishwasher and the oven’s ability to cook three separate dishes at once. 3 PRIZES TO BE WON! › 1st prize: Whirlpool Induction Cooktop, $2499 › 2nd prize: Whirlpool 60cm Pyrolytic Oven, $1499 › 3rd prize: Whirlpool Dishwasher, $926 “ I’ll be looking for a neatly hollowed cob and luscious soup.” matt preston CELEBRITY JUDGE two ways to enter email it: Send a photo of your creation, with your name, address and telephone number to us…

My shepherd’s pie comes with all the traditional touches. shepherd’s pie has always been a fabulous go-to comfort food. Traditionally made with good-quality lamb mince and topped with creamy, fluffy mashed potato, the idea was to take advantage of the leftovers from your Sunday roast. It’s now a pub favourite with many devout fans so I don’t like to tamper with the key elements too much, but I have boosted the rich and comforting flavours. I’ve topped the mash with two types of cheese, including a smoked cheddar, for a delicious savoury twist. The red wine is a must-have ingredient for added richness in the mince filling – and topping it off with slices of pan-fried pancetta provides a lovely crispy, salty contrast to the smoothness of the cheesy mash.…

Leftover risotto is a delicious blessing. In just a short while you can turn it into a decadent starter or light lunch. It’s worth making the risotto just for the leftovers! My food philosophy is to keep things simple so you can make healthy, sustainable and delicious food, quickly and easily. 1. classic risotto  serves 4 | prep 15 mins | cooking 50 mins A generous splash of olive oil 50g butter 2 brown onions, finely chopped 500g (2 1 /2 cups) arborio or vialone nano rice 250ml (1 cup) white wine 1-1.5L (4-6 cups) chicken or vegetable stock Finely grated parmesan, to serve 1 Heat the olive oil and butter in a large heavy-based saucepan over medium-low heat, add the onion and cook for 10 minutes or until softened.…

BRODEE: We all know we should eat more greens and veg, but looking at the statistics, we’re doing pretty poorly, aren’t we? CHRISSY: We sure are. The stats from taste’s 2017 Great Australian Health Survey of more than 11,000 people are a serious wake-up call. Only one in 10 of those we surveyed are getting their recommended daily intake (RDI) of five serves of vegies. What’s even more concerning, the 2014-15 Australian National Health Survey found that young people have the worst intake overall. Only 3.2 per cent of people aged 18-24 are meeting the guidelines for both fruit and vegies. Also, just 5.4 per cent of children aged two to 18 are reaching their RDI and this group has an average intake of just 1.9 serves of vegies per…

One of the hassles of making lasagne is making both bolognaise and bechamel. This fantastic recipe simplifies the meat sauce, adds cold cuts to the mix and uses eggs instead of bechamel. That’s actually one of the ways they make their lasagne down in Calabria and the result has all the meaty richness of the original (as you are about to find out). First, let’s look at the rich history of the king of pasta bakes. The original, called “lasanis” by the Romans, was squares of pasta cut into strips as wide as “three fingers” according to an ancient recipe I uncovered. The strips (or “bed of towels”) were layered with caseum grattatum (grated cheese) between. However, the ancient Greeks saw the origins of lasagne differently, claiming the Romans stole…

Up the wow factor of any meal with this cheesy roasted whole cauliflower. Preheat oven to 180°C/160°C fan forced. Place 1 trimmed cauliflower head on a lined baking tray. Drizzle with 2 tbs olive oil. Cover with foil, tucking in edges to enclose. Roast for 45 minutes. Remove the foil and roast for a further 45 minutes. Sprinkle with 1 /4 cup shredded parmesan and 1 /2 cup coarsely grated cheddar, piling the cheeses high and pressing down slightly. Roast for 15 minutes or until cheese is golden. Season and top with micro herbs. Check out our how-to video at taste.com.au/videos…

beef pot roast serves 6 | prep 15 mins (+ 15 mins standing time) | cooking 3 1 /2 hours 1.5kg beef bolar blade or beef silverside roast 1 tbs olive oil 100g pancetta slices, finely chopped 2 brown onions, halved, cut into thin wedges 1 long fresh red chilli, finely chopped 2 garlic cloves, crushed 500ml (2 cups) Tooheys Old beer 250ml (1 cup) passata 4 fresh thyme sprigs 2 fresh or dried bay leaves 2 tsp brown sugar 1 bunch baby carrots, peeled, trimmed Steamed broccolini and mashed potato, to serve 1 Preheat oven to 160ºC/180ºC fan forced. Place the beef on a clean chopping board. Season – this helps caramelise the meat during browning. 2 Heat the oil in a large flameproof casserole dish over medium-high heat.…

Stock is a key ingredient in many of your soups, stews and sauces. But how do you know what’s best for your bisque or the most delicious choice for your casserole? Here, we take stock of liquid stock – so you can properly stock your pantry. Campbell’s Sustainable Fish Stock, 500ml, $6.60 Branded with the Marine Stewardship Council tick of approval, this fish stock is made from haddock and cod, among other varieties. It’s the perfect seafood staple when you don’t have time to make stock yourself. Momo’s Meals Free Range Beef Stock, 500ml, $6.50 This fully loaded stock is made from beef bones and fresh vegies that have been roasted and simmered for more than 12 hours for a deep, flavourful stock. Carrot, onion, red wine, tomato paste and…