Indholdsfortegnelse for July 2021 i Taste.com.au

Oh, slow cooking, how we love you. Let us count the ways. You’re easygoing. You don’t waste a thing, not even time. We give you a little, you do the rest. You cut our clean-up, and you fill the house with deliciousness. It has to be said, you’re magic. This month’s cover star, Slow-cooked beef stroganoff bake, is the perfect case in point (page 12). Sure, beef strog can always be cooked the fast way, and usually is. But cook it low and slow and something happens – an amazing alchemy. It’s not just the tenderness of the beef, the whole dish is transformed, including the luscious richness of the sauce (and nothing soaks it up better than those pasta pillows!). But don’t stop there. This issue has a whole…

got bigger fish to air fry? It’ll be a breeze with the Philips Airfryer XXL! This clever gadget uses hot air to cook your favourite fried food with a fraction of the added oil, so you can stay on track with your health while still enjoying the winter comfort food you love! Plus, this model is family-sized, so you can bake, grill or roast up to six portions at once. For your chance to win one, make our cover recipe, take a photo and share it with us. Check out our best air fryer recipes at taste.com.au/airfryer. “I want to see rich, meaty Stroganoff sauce and a generous pile of golden pasta pillows!” SEND IN YOUR ENTRIES BY 11 JULY two ways to enter email it: Send a photo of…

“Toss those fall-apart tender pork chunks through a fragrant, spiced Thai curry sauce and you’ve got yourself an absolute winner!”Marion Grasby slow-roasted pork belly red curry serves 6 | prep 10 mins (+ cooling) | cooking 1 hour 50 mins GF 1kg piece pork belly 2 tsp sea salt 1 tbs vegetable oil 1½ tbs gluten-free Thai red curry paste 125ml (½ cup) coconut milk 150g green beans, cut into 5cm pieces 2 tsp fish sauce, plus extra, to serve (optional) 2 tsp caster sugar, plus extra, to serve (optional) 4 kaffir lime leaves, thinly sliced Fresh coriander and Thai basil leaves, to serve Steamed rice, to serve 1 Preheat oven to 150°C/130°C fan forced. Use a sharp knife to score the pork skin about 1cm apart. Pat dry with…

SCAN THE QR CODE FOR MORE PASTA BAKE RECIPES TO MAKE. mexican chicken pasta bake serves 4 | prep 15 mins (+10 mins standing) | cooking 55 mins 250g dried macaroni pasta 1 tbs extra virgin olive oil 1 small red onion, finely chopped 1 small red capsicum, deseeded, finely chopped 2 garlic cloves, crushed 120g sachet Mexican spice seasoning ½ barbecued chicken, skin and bones removed, meat shredded 400g can crushed tomatoes 420g can black beans, rinsed, drained 170g (1½ cups) Mexican cheese blend 80g Danish feta, crumbled Sour cream, to serve Thinly sliced jalapeños, to serve (optional) 1 Preheat oven to 200°C/180°C fan forced. Grease an 18 × 22cm (base measurement) baking dish. Cook the pasta in a large saucepan of salted boiling water until just al dente.…

legume lift The addition of Legumes (such as chickpeas) is a great way to reduce the meat required for this recipe. It also adds an extra serve of veg and boosts the fibre content. Trim all visible fat on the lamb to further reduce the saturated fat content. kernel of truth This creamy, crunchy corn topping is actually low in fat! Even better, it boosts the veg, fibre and protein content of the dish. While corn is a starchy veg, it has a low-GI content, so doesn’t cause sudden spikes in blood sugar levels, and is also a good source of B vitamins. Choose turkey breast mince for a lean, high-protein filling. SCAN THE QR CODE FOR MORE SAVOURY PIE RECIPES. lean-y zucchini Keep the fat and calorie content down…

apple & cinnamon scroll custard pudding serves 6-8 I prep 10 mins (+10 mins cooling) I cooking 30 mins 1 Preheat oven to 180°C/160°C fan forced. Grease a 4.5cm deep, 1.5L (6 cup) baking dish. 2 Cut the brioche swirls in half horizontally. Spread the dulce de leche over the bottom halves. Arrange bottom halves, spread side up, over the base of the prepared dish. Evenly spoon the apple over the top and sprinkle with cinnamon. 3 Pour over the custard. Arrange brioche tops over the top. Sprinkle with pecans. Bake, covering loosely with foil halfway through cooking, if necessary, to prevent overbrowning, for 30 minutes or until custard is set around the edge but still soft in the centre. 4 Set pudding aside for 10 minutes to cool slightly.…

Curry in A HURRY Keen on a curry that’s mild enpugh for the kids? S&B Japanese Style Mild Curry Sauce with Vegetables has a slightly sweet, mellow flavour, without the fiery chilli. Simply heat and serve over rice or noodles. Available in supermarkets for $2.80. nuts about it Peanuts and chocolate together in a jar? Sounds like heaven to us. Pic’s Peanut & Chocolate Butter literally melts in your mouth - try it in your next batch of cookies or slathered on fresh apple slices or banana. Available from supermarkets for $9. PLUM FIND Try a true taste of the Australian bush with this new Kakadu Plum Co. Cold Pressed Extra Virgin Olive Oil in Native Tasmanian Pepper. At just $17.95, you can drizzle it over a salad, dip crusty…

Michelle Q I’m making a steamed pudding that calls for a trivet. What does that mean? Can I use something else? A trivet is a small metal rack that fits inside your saucepan to slightly elevate steamed puddings when submerged in water. It allows water to surround the pudding, completely, which ensures even cooking. It also stops the base of the pudding sinking to the bottom of the pot, which can cause the direct heat of the stove to overcook it. If you don’t have a trivet, try an upturned saucer - it works just as well. Marion Q I’m keen to experiment with chai in my next winter dessert. Do you have any suggestions? I would suggest loading up a winter pudding with all the warming spices commonly used…

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LUNCH BOX WINNER These easy speedy mini frittatas are perfect for lunch boxes or a vegie-ful afternoon snack. Plus, you’ve probably got the ingredients to make them in the fridge already! SCAN THE QR CODE TO WATCH THE RECIPE VIDEO. Everyone’s favourite slice meets traditional Greek spinach and feta pie. Topped with crisp golden pastry, this super-easy dinner will be a hit with the whole family. SCAN THE QR CODE TO WATCH THE RECIPE VIDEO. Clever ingredients make this incredible dessert as easy as one, two, three steps! Spoons at the ready – you’ll want to dive straight into the lush condensed-milk filling. SCAN THE QR CODE TO WATCH THE RECIPE VIDEO.…

One-pan creamy Tuscan salmon You can’t beat this one-pan winner. ***** I made this for dinner tonight… it was so good! Amazingly quick and easy. I added a squeeze of lemon juice and served it on a bed of egg noodles. I would happily pay big money for this at a restaurant! @JENNIFER1ONE Simply yummmm. @ALWAYSHUNGRY2 Haloumi Lasagne Layers of cheesy goodness. ***** Amazing!!! Mine came out in 2 batches as I used kale as a substitute. Witt be making this for the family again as they loved it!!! @ATRIKOULIS Super easy and tasty! Great vegetarian alternative to lasagne, the haloumi is an amazing addition. @S.HEN Lemon ricotta dessert cake Beautifully baked lemon dessert. ***** What a winner! Easy and delicious. Everyone loved it. @STARVICK This was so good. Simple…

This cheat’s risotto is just as cheesy, creamy and comforting as the traditional, with none of the standing and stirring! creamy chicken alfredo in a mug $2.17 per serve serves 4 | prep 5 mins | cooking 15 mins Q E 320g fresh fettuccine 330ml (1⅓ cups) chicken stock 250ml (1 cup) thickened cream 2 tsp Dijon mustard 3 green shallots, thinly sliced 100g shredded barbecued chicken 40g butter, cut into cubes 1 Divide the pasta among four 375ml (1½ cup) microwave-safe mugs. Pour over the chicken stock. Cover with plastic wrap. Microwave all 4 mugs on High for 8 minutes or until the stock has absorbed. 2 Meanwhile, whisk cream and mustard together in a jug. 3 Carefully uncover mugs. Divide shallot, chicken and butter among the mugs. Pour…

pressure cooker BONE BROTH Brown 1.5kg chicken wings in a 3L pressure cooker over medium heat. Add 2 carrots, coarsely chopped, 1 brown onion, quartered, half a celery heart, 1 bulb garlic, halved, half a bunch fresh continental parsley, 6 fresh thyme sprigs, 3 fresh bay leaves, 1 tbs black peppercorns and 2 tbs apple cider vinegar. Pour over 2½ litres water. Bring to the boil. Skim scum from surface. Close the lid and bring to high pressure over high heat. Reduce heat to Low and cook for 5 hours. Remove from heat and allow steam to release naturally. Strain mixture into a large bowl. Discard solids. Cool quickly by placing the bowl in a sink filled with iced water.…

pear & raspberry oat crumble serves 6 | prep 10 mins (+5 mins standing) | cooking 1 hour LF 4 large pears, peeled, cored, cut into 1.5cm pieces 2 tbs pure maple syrup 1 tsp vanilla bean paste 1 tbs wholemeal spelt flour 250g (2 cups) frozen raspberries Greek yoghurt, to serve (optional) crumble 45g (¼cup) wholemeal spelt flour % tsp baking powder 90g (1 cup) rolled oats 2 tbs pure maple syrup 1 tsp vanilla bean paste 1½ tbs olive oil spread 1 Preheat oven to 190°C/170°C fan forced. Lightly grease a 1L (4-cup) baking dish. 2 Combine the pears, maple syrup, vanilla, flour and raspberries in a large bowl. Gently toss to combine. Transfer to prepared dish. Cover dish tightly with foil. Place on a large baking…

Cheesecake is one of my favourite desserts, and I loved the unbeatable choc-orange hit of a Jaffa. This combo cake has a creamy chocolate centre and a buttery chocolate biscuit crust. Top it with a bold Jaffa design and you’ve got a sure-fire jaw-dropping dessert! Baked cheesecakes can be made well in advance, just store in the fridge up to 3 days ahead. If you do, wait until you’re ready to serve before popping the Jaffas on top. The texture of cheesecake gets creamier as it comes to room temperature, so take it out of the fridge up about 30 minutes before serving. Enjoy! Michelle Southan grab these… let’s go! jaffa chocolate cheesecake serves 12 I prep 30 mins (+ cooling & chilling) I cooking 1 hour 20 mins 125g…

Shelling peas is a wonderfully relaxing task – especially with your own home-grown peas. Freshly picked peas are tender and sweet, and are delicious in risotto, savoury pastries, soups, salads and fritters. They’re easy to grow and, being a climbing veg, take up little horizontal space. July is perfect for sowing climbing peas, and in only 10-12 weeks you can be picking your own. step-by-step climbing peas ✫ Climbing peas can be grown in a sunny vegie patch with well-drained soil. They’ll need a trellis to climb on, up to 2m tall. ✫ Before sowing, first enrich the soil by digging in some organic soil improver. ✫ Sow seed 25mm deep into damp soil, direct where the plants are to grow. ✫ To prevent seeds from rotting, do not water…

To enter, visit taste.com.au/win butter up! Ever dreamed about a lifetime supply of peanut butter? This prize pack from Mayver’s will have you spooning, spreading and licking peanut butter for months to come. It’s loaded with stacks of your nutty favourites like crunchy and smooth (in the standard and new mega jars!), almond butter, and a hazelnut, cashew and cacao blend. There’s also new Probiotic and Omega-3 enriched butters. See them at mayvers.com.au. 4-in-1 cooker If you enjoy being creative in the kitchen but struggle with storage space, the new multifunction cooking pot from Morphy Richards is what you need. With four interchangeable cooking accessories, you can grill, slow cook, stew, fry and even fondue your way to a host of delicious meals - all in the one pot! Its…

pear & chocolate fudge pudding with honeycomb crumble serves 8 | prep 20 mins | cooking 1 hour 30 mins 100g (½ cup) caster sugar 2 whole star anise 1 cinnamon stick ¼ tsp vanilla bean paste 4 beurre bosc pears, peeled, stems in tact, 50g butter, melted, cooled, plus extra, to grease 115g (¾ cup) self-raising flour 100g dark chocolate, finely chopped 35g (⅓ cup) cocoa powder 200g (1 cup, firmly packed) brown sugar 1 egg, lightly whisked 80ml (⅓ cup) milk 310ml (1¼ cups) boiling water Pure icing sugar, to dust (optional) Vanilla ice cream or whipped cream, to serve Honeycomb, crushed, to serve 1 Place the caster sugar, star anise, cinnamon stick and vanilla bean paste in a saucepan. Cover with 1.5L (6 cups) water. Cook, stirring,…

“Stroganoff is one of my favourites, and this warming twist with golden stuffed pasta is five-star. Make the beef up to three months ahead, thaw, reheat, top with pasta and bake. Enjoy!”Michelle Southan let’s go! 500ml (2 cups) beef stock 10g dried porcini mushrooms 20g butter 60ml (¼ cup) olive oil 450g mixed mushrooms, sliced 75g (½ cup) plain flour 1.5kg beef chuck steak, trimmed, cut into 4cm pieces 1 onion, finely chopped 1 carrot, peeled, finely chopped 2 garlic cloves, crushed 1 tbs sweet paprika 2 tbs tomato paste 1 tbs Worcestershire sauce 65g (¼ cup) sour cream 2 tbs chopped fresh continental parsley 375g pkt fresh ricotta and spinach agnolotti 100g (1 cup) grated 3-cheese blend Micro herbs, to serve (optional) slow-cooked beef stroganoff bake serves 6…

I must confess, I’m guilty of criminally underrating the humble potato. It seems like such a reliable individual, but I know it can also be sexy. Sure, the basics can be turned into the best version of themselves; think of the pleasure of a really buttery, satin-smooth mashed potato, the joy of perfectly crunchy chips or the ethereal lightness of potato gnocchi as it evaporates in your mouth. But isn’t there more we can do with them? Especially as we know the internet has a bit of a “thing” for potatoes at the moment – the spud has been one of our most-searched ingredients on taste.com.au, up 33 per cent over the past year. “It seems there is a boundless desire for ways to turn the Clark Kent of the…

BEST OF JULY fruit avocado kiwi fruit oranges pears pineapples quince vegies carrot celery potato radish shallot herbs dill mint oregano parsley rosemary haloumi hasselback broccoli Trim the base of a head of broccoli to sit flat. Wash under cold running water then transfer to a heatproof bowl. Cover. Microwave on High for 216 minutes or until just tender. Set aside to cool slightly. Transfer to a tray lined with baking paper. Cut 3 slits in broccoli, taking care not to cut all the way through. Cut 100g haloumi into three 1cm-thick slices. Place haloumi into slits. Drizzle with 1 tbs olive oil. Season. Bake at 200°C/180°C fan forced for 20 minutes or until golden. Sprinkle with 2 tsp dukkah. Bake for a further 5 minutes. Drizzle with olive oil…

SCAN THE QR CODE FOR OUR BEST SEASONAL SOUP RECIPES. spicy black bean & corn soup with chilli serves 4 | prep 15 mins cooking 8 hours 15 mins V LC GF 220g (1 cup) dried black beans, rinsed, drained 2 tsp extra virgin olive oil 1 large brown onion, finely chopped 2 celery sticks, finely chopped 2 garlic cloves, crushed 2 tsp ground cumin 2 tsp sweet paprika ½ tsp dried chilli flakes 400g can crushed tomatoes 1.25L (5 cups) water 300g sweet potato, peeled, chopped 1 large sweet corn cob, kernels removed 2 tbs chopped fresh coriander leaves 1 long fresh green chilli, deseeded, finely chopped Lime wedges, to serve 1 Place black beans in a large saucepan. Cover with enough cold water to come 5cm above…

air fryer BLOOMING ONION Peel a brown onion. Make 10 cuts, from the top to about 1cm from the base. Gently loosen onion segments to ‘petals’. Whisk 1 egg and ¼ cup milk in a jug. Combine ⅓ cup plain flour, 1 tsp sweet paprika, 1 tsp garlic powder and 1 tsp onion powder in a small bowl. Place onion in a bowl and sift over some flour mixture, filling any gaps. Shake off excess and reserve. Drizzle egg mixture over the onion and into the gaps. Sprinkle with remaining flour mixture. Spray with olive oil. Cook in an air fryer at 180°C, spraying with oil halfway through, for 15 minutes or until golden and crisp. Top with sour cream, sweet chilli sauce and chopped fresh chives. Serve.…

neapolitan zebra cake serves 8-10 | prep 30 mins (+ cooling & setting) | cooking 1 hour 15 mins 300g (2 cups) plain flour, plus 1 tbs extra ½ tsp baking powder ¼ tsp bicarbonate of soda 190g unsalted butter, at room temperature 355g (1⅔ cups) caster sugar 5 eggs 235g (1 cup) sour cream 2 tsp vanilla extract 1½ tbs cocoa powder, sifted 1 tbs Queen Strawb’ry & Cream flavouring Pink Liquid food colouring, to tint 80g (⅓ cup) white chocolate melts chocolate glaze 180g block dark chocolate, chopped 125ml (½ cup) thickened cream 1 tbs glucose syrup, or Light corn syrup 1 Preheat oven to 160°C/140°C fan forced. Lightly grease a 7cm-deep, 14 × 24cm loaf pan. Line with baking paper, allowing the 2 long sides to overhang.…

CRISPY ZOODLE topper Preheat oven to 200°C/180°C fan forced. Spray 2 baking trays with oil. Combine 1½ cups panko breadcrumbs and ⅓ cup finely grated parmesan on a plate. Place ½ cup plain flour on a separate plate. Whisk 2 eggs in a shallow dish. Chop a 250g pkt zucchini noodles into about 12cm pieces. Toss the noodles in the flour, shaking off excess, then in the egg, allowing excess to drip off. Toss through the parmesan mixture to coat. Arrange in a single layer on the prepared trays. Spray with oil. Bake, turning halfway through cooking, for 10 minutes or until golden and crispy. Season. Serve on top of your favourite tomato soup, drizzled with cream.…

Mr. Riggs 2019 Cold Chalk Chardonnay, $30 Crisp, minerally, cool-climate chardonnay is the perfect foil to creamy comfort foods. A glass of this elegant drop from the Adelaide Hills paired with a cheesy bake might just be the antidote to a cold and rainy night. DRINK IT WITH cheesy bakes, salmon. La Resistance 2018 Organic Rouge, $30 A classic grenache shiraz blend produced by one of the largest organic vineyards in the Côtes Du Rhône region in France. Expect bold flavours of mulberry and cherry, with a bouquet garni of herbs in the background. DRINK IT WITH vegetarian bakes and pies. Harewood Estate 2018 Cabernet Merlot, $21 This elegant, food-friendly red hails from the cool Great Southern region of WA. A blend of cabernet sauvignon and merlot, it’s delicately perfumed,…