Innehållsförteckning för Issue 46 från Eat Well

Ames Starr Ames Starr is a kitchen creative, food educator, recipe developer and founder of the popular Brisbane plant-based brand Raw & Peace. With a colourful background working in organics and wholefoods since the early 2000s, she is a firm believer that healthy eating can be easy, fun and delicious. Being a true gypsy at heart, Ames’ palate is heavily influenced by her travels. With simple beginnings at Brisbane’s Northey Street Organic Farmers Market in 2010, Ames initially became known for Raw & Peace’s incredible raw vegan treat range. Despite having no formal training, her extensive cooking career has seen her facilitate cooking classes for over a decade, both locally and internationally. She also runs retreats, has trained some of the top chefs in the Asia Pacific region, and in…

Parmesan, Prosciutto & Rocket Pizza Recipe / Naomi Sherman My first experience of this pizza was a variation that I tried with my best friend while on a girls' trip. It was everything you want in a mouthful — salty, tangy, bitter and sweet — and it made such an impression on me that I promised myself I would recreate it when I got home. Using my favourite pizza base, I did just that. Serves: 8 Pizza bases (recipe on page 26) Toppings ½-1 cup marinara pizza sauce, to taste 1 cup grated mozzarella 2 cups fresh baby rocket 85g prosciutto Shaved parmesan 1. See recipe above for pizza bases. 2. Rest dough for 20 mins and then start adding toppings. 3. Preheat the oven to 230°C. 4. Spread the…

Healthy Banana Bread DF V Recipe / Nerada Tea Nerada has given this Aussie classic a healthy makeover, substituting vegetable oil and refined sugar with steamed pumpkin puree and plenty of mashed ripe bananas to make a naturally sweet, dense batter. The result is a deliciously moist loaf that you can enjoy at any time of day. This banana bread freezes well, so they've written this recipe so you can bake two small 500g loaves — one to enjoy warm from the oven and one to slice and pop in the freezer for another time. Perfect for breakfast on the go, lunchboxes, afternoon tea and road trip snacks. Makes: 2 loaves (500g each) 250g pumpkin, chopped 250g mashed banana 40mL rice bran oil or light olive oil 60mL maple syrup…

Cucumbers belong to the Curcubitaceae, or gourd, family. They are believed to be native to India and have been cultivated in western Asia for about 4000 years. Eventually the succulent vegetable spread to the Mediterranean and was especially beloved by the Romans, who introduced it to the rest of Europe. The Spanish then took cucumbers to the “New World and today cucumbers are a global crop. In some parts of the world cucumbers are known as gherkins. It is thought that this derives from the Persian word for cucumber, “angahara”, but in many instances a “gherkin” is synonymous with a pickled cucumber. The two main varieties available in Australia are the Lebanese or continental (telegraph) cucumber. Lebanese cucumbers have a dark, thin skin with white flesh and a crisp texture.…

Baked Cheesy Gnocchi with Pumpkin, Basil & Pine Nuts V Recipe / Grand Italian Serves: 6 500g-600g butternut pumpkin, cut into 2cm cubes Olive oil spray 500g packet Grand Italian Potato Gnocchi 500g packet Grand Italian Pumpkin Gnocchi 2 tbsp olive oil 2 onions, chopped 4 cloves garlic, crushed 1 cup cream ½ cup sour cream ½ cup shredded parmesan 2 cups chopped basil Salt & pepper, to taste 1 cup grated tasty cheese ½ cup pine nuts Extra basil leaves, for garnish 1. Place the pumpkin on a lined tray, spray with oil and bake at 190°C for 25-30 mins until tender. 2. Boil the gnocchi as per the packet instructions, then drain well and place into a 2.5L rectangular baking dish with the cooked pumpkin. 3. Heat the…

Charred Harissa Spatchcock & Whipped Garlic Feta Recipe / Falcon Serves: 4 Harissa 2 tsp cumin seeds 2 tsp coriander seeds 1 tsp smoked paprika 1 tsp fine salt 1 shallot, roughly chopped 4 cloves garlic 6 long red chillies, roughly chopped 100g roasted red capsicums ½ tsp caster sugar 2 tbsp red-wine vinegar ¼ cup extra-virgin olive oil 2 × 600g spatchcock, butterflied 300g Greek feta 3 tbsp thick Greek yoghurt 2 cloves garlic, roughly chopped 100g mixed olives Sea salt & cracked black pepper Guindilla peppers, flatbread, lemon wedges, parsley, to serve 1. For harissa, toast cumin and coriander seeds in a dry frying pan over medium heat until toasted and fragrant. Grind to a powder in a mortar and pestle then transfer to a food processor. Add…

Falafel Okonomiyaki DF V Recipe / Yumi's Serves: 6 300g plain flour 300mL Asian stock such as a mushroom & miso-style broth 400g green cabbage, shredded 6 spring onions, finely sliced 1 packet Yumi’s Sesame Falafel, roughly crumbled 4 eggs 2 tbsp Yumi’s Middle Eastern Hommus Cooking oil spray Okonomiyaki sauce, Kewpie mayonnaise, bonito flakes, aonori (seaweed powder), to serve 1. In a large bowl, whisk together flour and stock. Refrigerate for 1 hour. 2. In another large bowl, combine cabbage, spring onions and falafel. Mix well. Whisk together eggs and hommus, add to the cabbage mixture and toss well to evenly coat. 3. Add the cabbage mixture to the batter and stir until completely mixed. 4. Divide batter into 6 portions. Spray a small frying pan with cooking spray,…

Chicken Korma GF Recipe / Naomi Sherman My whole life, I have told people that curry repulses me. "Just the smell of it makes me ill.” I would declare. Until one day I ate a dish at a book launch that rocked my world. It was delicately scented and flavoured and yet had a complex balance of flavours that I couldn't quite work out. What I discovered was that I don't hate curry … I really hate curry powder. I can't eat spicy food, so this is a very mild, fragrant curry. If you prefer your curry to have a bit more punch, add some extra chilli. Serves: 4 Korma Paste 2 tsp minced garlic 1 tbsp tomato paste 1 shallot 1 tbsp fresh ginger 1 cup coriander, leaves & stems…

Wild Drinks by Australia's top fermentation expert, Sharon Flynn, contains everything you need to know about infusing, brewing and fermenting delicious drinks. Across six lengthy chapters, you'll learn the basics of wild fermentation, the equipment you need, tips and tricks as well as enjoy over 60 recipes. In it, discover drinks made from grain, including farmhouse sake, wild beer and kvass. You can also enjoy recipes for wild apple cider, country wine and wild soda as well as crowd favourites like kombucha, mead and ginger beer. On your journey you'll reduce waste and use fermentation by-products in recipes for crackers, pancakes, risotto and more. The how-to guide Wild Drinks is a perfect jumpingoff point for anyone who is curious to learn more about the magical world of brewing and fermenting…

Spanish Tomato & Butter Beans VG Recipe / Naomi Sherman This dish might be the best baked beans you've ever eaten. Hearty and full of flavour with a sweet, tangy finish, these beans can be served as a delicious meal on toast or as a side dish. They are eaten as a snacking dip in Spain as well, scooped up with some crusty bread. Serves: 4 as a main, 8 as a side 4 tbsp olive oil, divided 1 red onion, diced 3 tsp minced garlic ¼ cup tomato paste 1 tsp smoked paprika 2 × 400g tin white beans (butter beans/cannellini beans) 3 tbsp malt brown vinegar Salt & pepper, to taste ¼ cup chopped parsley 1. Heat 2 tbsp olive oil in a skillet and sauté red onion,…

ARTICLE pantry saviours A well-stocked and smart pantry is key to getting creative and organised in the kitchen. There are so many dishes you can cook with a few basic ingredients. Spice Rack Move over salt and pepper — a carefully provisioned spice rack is an absolute must-have pantry staple. Spices are a great way to add flavour, warmth and depth to really elevate a dish. They are also a great way to limit your daily sodium intake since there are plenty of more exciting and flavourful ways to season dishes rather than table salt. Spices can be used in pretty much anything, from curry pastes and sauces to meat rubs and marinades, or simply sprinkled on vegetables or your morning cereal. So where do you start when browsing the…

Berry & Honeydew Avocado Salad with Tiger Nuts & Vinaigrette Dressing GF V Recipe / Lisa Guy Tiger nuts, also known as earth almonds, aren't actually nuts. They're tubers that have a chewy almond-like taste. Tiger nuts are a good source of protein and beneficial fats along with resistant starch fibre that acts as a prebiotic. Including tiger nuts with meals can help improve satiety and reduce blood-sugar level spikes. Serves: 3-4 4 cups rocket Handful mint, leaves roughly chopped ½ honeydew melon, scooped into balls ½ cup blueberries 1 cup blackberries 1 large avocado, sliced 1 Lebanese cucumber, sliced 80g feta, Crumbled ¼ cup toasted tiger nuts or almonds Vinaigrette Dressing ¼ cup cold-pressed extra-virgin olive oil 2 tbsp lemon juice 2 tbsp chopped mint 2 tsp pure maple…

Greek Lamb Pitas GF Recipe / Naomi Sherman I used to make a version of this lamb in the oven until I realised how easy and super juicy it was in the slow cooker. I love to make a big batch to serve in pita bread when we are all in and out and need to be fed. The leftovers are perfect for lunches or salads too. Serves: 6 2 tbsp olive oil 1½kg boned leg lamb 4-6 rosemary stalks 1 cup chicken stock 3 tsp minced garlic 2 tsp Dijon mustard 1 tbsp honey Juice & zest 1 lemon 1. Heat the olive oil in a large frying pan and brown the leg of lamb on all sides (this adds flavour to the finished dish, so don't skip it). 2.…

Gluten-Free Madeleines GF Recipe / Naomi Sherman Madeleines would have to be one of the prettiest additions to the afternoon tea table. Light and fluffy with a delicate crisp shell, they can be served plain or dipped in chocolate. This gluten-free version is indistinguishable from the original recipe in both flavour and texture and is perfect for those with gluten intolerances. Serves: 36 130g gluten-free plain flour 50g cacao powder 1 tsp baking powder ¾ tsp salt ¼ tsp instant coffee powder 185g butter, plus extra for greasing 4 eggs 215g caster sugar 1 tsp vanilla paste 1. Sift the dry ingredients together in a large bowl. 2. Melt the butter then set aside to let cool 3. Place the eggs, sugar and vanilla into the bowl of a stand mixer…

A major concern regarding sugar-free drinks is that they often contain artificial sweeteners. Artificial sweeteners are sugar substitutes that are produced synthetically, which taste like sugar but without the calories. Artificial sweeteners don't cause sharp spikes in blood-sugar levels like regular sugar, and because they're more potent than regular sugar, you only need to use small amounts. You will commonly find artificial sweeteners in sugar-free beverages like soft drinks, energy drinks, sports drinks, sweetened iced teas, flavoured mineral waters, flavoured milk drinks and malted powder drinks, protein shakes and flavoured latte powders and diet cordials. Not all sugar-free drinks contain artificial sweeteners, so you need to read labels carefully for artificial sweeteners like sucralose, aspartame, acesulfame-potassium or acesulfame K, cyclamate and saccharin. Health effects of artificial sweeteners Artificial sweeteners are…

Coffex Coffee Coffex award-winning coffee is a blend of high-altitude-grown beans, which are fair trade and certified organic. Specially roasted and blended to produce a smooth, medium-bodied espresso, fairness never tasted so good. W: coffex.com.au Falcon Falcon has been producing range cookers in Royal Leamington Spa for more than 190 years and they continue to be built to the highest standards of design, durability and quality. With more than 200 different designs to choose from, there's a Falcon cooker for every kitchen. W: andico.com.au/falcon That's Amore Cheese Burrata is a decadent and divine cheese. This award-winning product has a mozzarella skin in a money bag style filled with strings of stretched curd bathed in cream. Cut through the outer layer of mozzarella and it's obvious why this cheese is called…