Innehållsförteckning för Issue #24 2019 från Eat Well

Mulled wine, also known as glöggor Glühwein, originated in the 2nd century CE when the Romans began heating their wine to fortify themselves against the harsh European winters. The Romans began adding spices to their heated wine to further support their bodies and add taste. As the Romans conquered much of Europe in the following century the practice of mulling wine spread with their empire. Sweden was where mulled wine really became popular and included varieties such as claret (wine, sugar, honey and spices) and lutendrank (wine, milk and spices). Today, a nice mulled wine is a lovely winter indulgence to share. You can use red or white wine but be sure to heat it slowly and don’t bring it to the boil. What you add is really up to…

Grilled Salmon with Apple Salad Recipe / Lee Holmes for Modi® Apples Serves: 2 2 salmon fillets 4 tbsp olive oil Sea salt & pepper 2 Modi® apples, thinly sliced ½ red onion, thinly sliced ½ cup flat-leaf parsley, leaves finely chopped Juice 1 lemon Coat salmon fillets with 2 tbsp olive oil and season with sea salt and pepper. Heat frypan over medium heat and add both salmon fillets skin side down. Cook for 5 mins until skin is crisp. Turn salmon fillets and cook for further 3 mins on other side. Add apple slices to bowl along with red onion, flat-leaf parsley, lemon juice and 2 tbsp olive oil. Season with sea salt and pepper. Mix together until well combined. Serve salad on plate and top with piece…

Fantastic Prawn, Coriander, Chilli, Lime & Peanut Pesto Hokkien Noodles Recipe / Fantastic Fresh Noodles Serves: 4 450g Fantastic Fresh Hokkien Noodles 1 clove garlic, roughly chopped 1 long red chilli, deseeded & chopped 2 cups coriander leaves ½ cup roasted peanuts ½ tsp fish sauce 1½ tbsp lime juice cup peanut oil 300g cooked prawns, peeled Prepare noodles according to instructions, drain and keep warm in large mixing bowl. Place garlic, chilli, 1½ cups of coriander leaves, peanuts, fish sauce and lime juice together in food processor and blitz to fine crumb. While food processor is going, slowly add oil until pesto is smooth paste or consistency of your liking. Add ¼ cup pesto, cooked prawns and remaining coriander to the noodles, tossing to combine. Divide noodles between 4…

Cannelloni Ricotta & Spinach Recipe / Dario di Clerico, That’s Amore Cheese Serves: 4 Extra-virgin olive oil 1 onion, diced 1L passata 2 handful basil, leaves picked 300g fresh spinach, chopped Pinch nutmeg Salt & pepper, to taste 1 egg 500g That’s Amore Traditional Ricotta 100g That’s Amore Caciocavallo, grated 16 cannelloni tubes 125g That’s Amore Fior di Latte Green salad, to serve Preheat oven to 190°C. Heat olive oil and cook onion until soft. Add passata and half of basil leaves and simmer for 30 mins. Place spinach in large frypan with dash of olive oil and cook over low heat. Add nutmeg, salt and pepper to taste, cover and cook for 5 mins or until spinach has cooked down. Set aside to cool. Squeeze moisture out of spinach,…

Chicken Teriyaki Recipe / Pearl River Bridge Serves: 3–4 450g chicken thighs, boneless & skin on Pinch salt 4 tbsp mirin (Japanese sweet rice wine) 1 tbsp sugar Teriyaki Sauce 2 tbsp Pearl River Bridge Superior Light Soy Sauce White sesame seeds, to garnish Steamed rice, to serve Lightly season both sides of chicken thighs with salt. Heat non-stick skillet on high heat, pan-fry chicken thighs (skin side down) until lightly brown and skin becomes crispy. Turn and cook other side until cooked through. Turn off heat, remove chicken from skillet and set aside. Combine all ingredients of teriyaki sauce in skillet and simmer on medium heat until sauce thickens. Reduce heat to medium low, add cooked chicken thighs to skillet and coat evenly with sauce. Cook for 1–2 mins.…

Luca Ciano, from the company of the same name, says that to really understand passata we must first understand why passata was created in the first place. “And you don’t need to be a chef to understand,” Ciano says. “True passata is just crushed tomatoes. “It’s quite simply a way to preserve the excess tomatoes of summer for the rest of the year,” he says. “Then through the year when tomatoes are not good or not growing, any family can grab a bottle and they can simply and easily use that as a base for whatever dishes they want to make,” he adds. In days gone by Stefano Angelini of Euro Store Australia happily recalls his childhood in Italy to give us an idea of this preserving necessity back in…

Steamed Greens with Brown Rice, Tahini & Lemon Recipe / Adam Guthrie I love eating simply. This is truly my favourite dinner; I could eat it every night. It’s so quick and easy to make and is absolutely delicious. Serves: 4 8 baby bok choy, sliced in 4 lengthways 4 cups broccoli, cut into florets 2 zucchinis, cut into batons 2 cups cooked brown rice 1 cup tahini 2 lemons, cut in half Salt & pepper, to taste Steam vegetables for a few mins until bright green and al dente. Place cooked rice and steamed vegetables into four bowls and top with ¼ cup of tahini each, lemon juice and salt and pepper. Gluten-Free Chocolate Cake with Caramel Frosting Recipe / Lisa Guy Tahini is a good source of beneficial…

Pea soup goes back to Anglo-Saxon times and a dish known as “pease pottage” was a standard of the medieval menu. This was usually made using dried peas (you will find these in your supermarket today), probably because drying peas was a way to store the crop and have it available across the year. In medieval times, pease pottage was popular with both rich and poor though they did enjoy it a little differently. For the wealthy, a pea soup would be made with white wine and spices. Peasants made themselves a humbler but possibly more appealing version using salt, garlic and raw onion. If you’re using dried peas to make your soup, the process of cooking them leads to a naturally thick base and reports are that the medieval…

Baking is a form of cooking that uses prolonged heat and we know that ovens date back at least 6500 years. Although baking has been around for millennia, the appearance of ovens in homes for domestic baking probably only occurred around 400–500 years ago. While, traditionally, baked goods were thought of as flour-based, and often sweet, the modern oven is used to enhance the flavour and aroma of savoury dishes without the need for oil. If you are making something of the “sweet” variety, of course you can make healthy choices by using non-white flours and sugar alternatives. Bake up some delicious, healthy beauties using these recipes: Vegan Pumpkin & Zucchini “No-Pasta” Lasagne; Sticky Baked Tempeh with Asian Greens & Brown Rice; Baked Sweet Potato Hash Browns; Miso-Glazed Eggplant with…

At its most basic, risotto is a rice dish infused with the flavour of the stock used in its cooking, plus parmesan and any of an unlimited number of ingredients. The humidity of the Mediterranean is suited to growing the shorter-grained rices and in the region of Milan, where slow cooking was a favourite, these short-grain rices combined with slow-cooking principles to develop what we know as risotto. Risotto can be made with almost anything you can think of and we’ve put together a tantalising gathering of deliciously healthy options. Try any or all of these: Pea, Mint & Ginger; Pumpkin, Basil & Buckwheat; Chicken & Spinach; Barley, White Bean & Mushroom; Zucchini, Ricotta & Lemon; and even Sweet Quinoa & Cacao. Pea, Mint & Ginger Risotto Recipe / Adam…

Green Matcha Chia Pudding Recipe / Cabot Health Cleanse Serves: 1 ½ cup coconut or almond milk 2 tbsp hemp seeds 1 small banana 1 pitted Medjool date ½ tsp matcha powder 1 scoop Ultimate Body Cleanse powder 2 tbsp chia seeds Berries, to serve In blender, combine all ingredients except chia seeds and berries and blend until smooth. Transfer to bowl or jar and stir through chia seeds. Cover and allow to set in fridge for 2 hours or overnight. Top with berries and serve. Apple Cinnamon Porridge Recipe / Cabot Health Cleanse Serves: 1 ¼ cup quinoa flakes 1 tbsp LSA ¼ cup chopped pecans or walnuts 1 tbsp chia seeds 1 tsp honey 1 small apple, cored & diced ½ tsp cinnamon ¾ cup almond or macadamia…

The Bare Bird Chicken Breast with Msabaha, Chickpea & Pomegranate Salad Recipe / Raymond Capaldi for The Bare Bird Serves: 4 4 The Bare Bird chicken breasts 50g ground turmeric 200mL olive oil 400g msabaha sauce 1 tin chickpeas (or 300g of dried chickpeas, soaked) 12 Medjool dates 2 red chillies Seeds 1 pomegranate 2 stalks fresh dill 2 stalks fresh oregano Sumac & cumin (optional) Rub chicken breasts with turmeric and olive oil and leave to marinate at least 1 hour (marinating overnight will result in deeper flavour). Add msabaha sauce to base of pan, layer chickpeas over top and bring to boil. Add chicken breasts, dates and chillies to pan and place tray in fan-forced oven at 180°C for 30–40 mins. Remove from oven, top with pomegranate seeds,…

Using cheese in your cooking doesn’t mean creating a gooey mess or reverting to old favourites like “mac and cheese”. The unique characteristics of an individual cheese can enhance the flavour and texture of many dishes, both savoury and sweet. Take advantage of the delightful versatility of cheese with dishes like Haloumi & Herb Salad; Mozzarella & Tomato Chicken; Warm Caprese Salad with Prosciutto & Olives; Healthy Loaded Fries; Chicken, Brie & Chive Sourdough Toasties; Mushroom & Lentil Lasagne; and Parmesan & Rosemary Biscuit. Mushroom & Spinach Brown Rice Risotto Recipe / Georgia Harding Whenever I cook rice for a curry, I always cook extra and make this delicious risotto for dinner the next night. It has a nutty yet authentic flavour and is much quicker and easier to make…

Amazon Power Açai with Fruit Recipe / Amazon Power Serves: 1 200g Amazon Power Pure Pulp Açai (2 sachets) ½ banana 50g coconut water Toppings Kiwi fruit, sliced Pear, sliced Berries Mix Amazon Power Açai, banana and coconut water in blender or hand mixer until creamy and smooth. Serve in bowl with your choice of toppings. Amazon Power Açai Smoothie Recipe / Amazon Power Serves: 1 300g Amazon Power Original Açai (1½ sachet or 4 scoops of the 1kg tub) 25g strawberries 25g blueberries 100g watermelon cubes Mix Amazon Power Açai, strawberries, blueberries and watermelon in blender or hand mixer until creamy and smooth. Amazon Power Açai Berry Bowl Recipe / Amazon Power Serves: 1 300g Amazon Power Original Açai (1½ sachet or 4 scoops of the 1kg tub) 100g…

Coco Tribe Coco Tribe’s delicious and healthy products bring people together through good food and good times. Using only a handful of organic plant-based ingredients, Coco Tribe makes a natural yoghurt and ice-cream that feed the body and the soul. W: cocotribe.com.au Manuka honey, a natural cold & flu remedy Manuka honey is a famed antibacterial and renowned as one of nature’s unique superfoods, promoting good health and immunity. HoneyLife uses only “raw” unrefined honey without any heat or chemical process. It is Australian sourced, made and owned. Each batch has been university laboratory tested for MGO active value. W: honeylife.com.au FinalStraw™ FinalStraw™ is the world’s first collapsible reusable straw. Offered in a variety of colours, FinalStraw™ comes in a keychain-sized carrying case made of recycled plastic and features a…

Winter is on its way and, as a season, it’s all about renewal and sustenance. It’s a time of going within, staying warm and nourishing yourself with some healing yet deliciously enjoyable foods. For me, three of those winter favourite foods have to be cabbage, sweet potato and turmeric. Cabbage craving Cabbage is top of the pops as a winter vegetable for me. It’s a wonderful source of fibre, contains a swag of immune-boosting nutrients, is protective of the liver and can even reduce stress and anxiety due to the amino acid L-glutamine assisting the production of the relaxing neurotransmitter, GABA. Fermented cabbage like sauerkraut and kimchi is a perfect way to gain all these benefits and then some. Fermenting food not only preserves it but it adds to its…

Crispy Pork Belly Recipe / Salena Estate Pair this dish with Twisted Sticks Organic Chardonnay. The richness of the Chardonnay will cut through the fattiness of the pork belly, offering satisfaction in every mouthful. Serves: 8 1kg pork belly 1 tbsp oil 1 tbsp salt flakes Freshly ground pepper, to taste Pat pork belly dry with paper towel. With small sharp knife, deeply score rind at 1cm intervals, being careful to not cut into meat. If time allows, leave scored roast uncovered in fridge for 1 hour or overnight. This process further dries the rind and aids the crackling process. When you’re ready to cook, rub pork with oil and salt (more if you like salty crackling), making sure oil and salt penetrate scores. Place roast on wire rack inside…

Crispy Vegetable Pilaf with Chickpeas & Preserved Lemon Recipe / Meg Thompson This is even quicker if you have the rice left over from a previous night and ready to go. Simple with delicious flavours, this dish is full of fibre, protein, magnesium and B vitamins. Serves: 4 80g uncooked brown basmati rice 2 cardamom pods, crushed ¾ cup cooked chickpeas 1 tbsp coconut oil, butter or ghee 25g pistachios, chopped 1 segment preserved lemon, thinly sliced ½ bunch coriander, leaves only Lemon juice, to serve Cook brown basmati via absorption method with cardamom pods. Once ready, fish out cardamom pods and scrape out seeds into rice, discarding husks. Heat frypan on medium-high and add chickpeas and drizzle of oil. Fry chickpeas, stirring frequently until they just begin to gain…

Bubble & Squeak Recipe / Raquel Neofit For me, English food is comfort food, especially bubble and squeak. This dish takes me back to my childhood — granted they were usually frozen, though. This recipe is a great way to use up leftover mashed potato. Serves: 4 80g frozen peas 1 small carrot, chopped 300g mashed potato 3 spring onions, finely chopped Small handful dill, chopped Small handful parsley, chopped Salt & pepper 1 tsp Dijon mustard Handful flour, to dust Olive oil, to fry Steam peas and carrots until just cooked through then allow to cool slightly. Add all ingredients except flour to bowl and mix well. Form into patties the size of an egg ring. Dust with flour, place on plate covered with baking paper, cover and refrigerate…

Chewy Cacao Chip Muesli Bars Recipe / Bake Mixes Makes: 12 bars 1 packet Bake Mixes Chewy Cacao Chip Muesli Bar Mix ⅓ cup + 1 tbsp liquid oil (melted coconut, olive, canola or avocado) ⅓ cup + 2 tbsp liquid sweetener (maple, honey or agave) Preheat oven to 180ºC. Line slice tray (2cm deep) with baking paper. Empty mix into large bowl. Heat oil and sweetener over medium heat until bubbling. Remove from heat. Pour heated syrup over bake mix and mix well with spoon until all ingredients are coated. Press mixture into baking tray and use spoon to ensure mix is very firmly compacted. Bake for 15 mins, or until rich golden brown. Remove from oven and allow to cool completely in fridge before slicing. Store in fridge…

Greek Yoghurt Chia Seed Banana Bread Recipe / Procal Dairies Serves: 8 1½ cups whole wheat self-raising flour 1 cup honey 1 tsp baking soda 3 overripe bananas ½ cup chia seeds 2 eggs, beaten ½ tsp salt 1 tsp vanilla ¼ cup butter ½ cup chopped walnuts (optional) ½ cup Procal Authentic Greek Yoghurt Pre heat oven to 180°C. Grease and flour loaf pan. Combine flour, baking soda, chia seeds and salt into large bowl. In separate bowl, combine butter, Greek yoghurt, honey, overripe bananas, eggs and vanilla. Beat wet ingredients together thoroughly. Combine both wet ingredients and flour mixture. Beat again to create batter. Fold in walnuts to batter. Pour batter into loaf pan. Bake for 1 hour then let cool and serve. Bocconcini Salad Recipe / Procal…

Pumpkins belong to the Cucurbitaceae family and there are many varieties, including Cucurbita pepo, C. moschata or C. maxima. Butternut and Jap (both C. moschata) are the two species most commonly consumed in Australia. The word pumpkin is attributed to American settlers who got the word from the English term of the time for the vegetable, “pompion”. Pumpkins grow as a rambling vine over a large area. These plants were domesticated in Central America as far back as 10,000 years ago and they were taken by Portuguese and Spanish explorers to many parts of the world where they have remained popular ever since. Interestingly, while pumpkin has been consumed for more than 10 centuries it was first cultivated specifically for its seeds, since earlier squash did not contain much flesh…

May 16–20, Noosa, Qld Noosa Food & Wine Festival Do you love good-quality food, wine, beer, music, dancing and mingling with like-minded foodies? If that sounds like your idea of a wonderful day out, head to Noosa Food & Wine Festival. Located on the coast of Queensland, Noosa is blessed with some of Australia’s best beaches, rainforests, chefs and farmers’ markets. Across four delightful days, you’ll forage for native Australian plants and learn firsthand where your lunch flavours originated, socialise with Australia’s best wine and beer makers at Noosa’s newest brewery, join Matt Moran, Alla Wolf-Tasker and other acclaimed chefs in a progressive season lunch and loads more. Grab yourself a ticket; it’s time to add Noosa to your foodie map. noosafoodandwine.com.au May 31-June 2, Melbourne, Vic Melbourne Good Food…