Innehållsförteckning för August 2019 från Taste.com.au

Here it is. Our annual taste magazine baking issue! The edition pored over like no other. And no doubt, poured over as well! It definitely happens at our place; every baking issue ends up smothered in flour, speckled with chocolate and smeared with buttery fingerprints. But also, there’s a strange phenomenon I’ve noticed every year. The more splattered the issue gets, the happier our household tends to be. And apparently it’s not just those perfect brownies and luscious slices stimulating our happiness dopamines. Scientists are reporting that baking gives us a good dose of self-raising emotional wellbeing. A recent study, published in The Journal of Positive Psychology, showed one in three people use baking to de-stress. It seems that the state of mind achieved in methodically following a baking recipe…

Slow-cooker Cambodian chicken curry This aromatic winter meal will warm you up from head to toe. “Put this on at midday, went out and played an afternoon gig and came home to the smell of curry. I followed the recipe exactly. Really enjoyed it, and so simple.” KAT77 “I have made this a couple of times, definitely added to my favourites!” LIESAP Milo bliss balls Coconut and oats make these a delicious on-the-go snack. “Very yummy, great snack. Incredibly easy. I would love to rate higher than five stars!” EMILYKATECHIMP “I will be making them again as they are a great treat when you’re watching your weight and you just want that one sweet fix.” DEZRA444 Healthier turkey chilli con carne This better-for-you version will become a firm family favourite.…

ZUCCHINI RAVIOLI with chicken, ricotta & spinach Before you baulk at making ravioli, try this simple, healthy twist. Swap out the pasta for thin slices of zucchini. What’s inside? A chicken filling flavoured with parmesan, lemon and parsley. Cooked in a tomato and garlic sauce, and with three types of cheese, this Italian-inspired bake is a rich, warming winner any night of the week. It's low-cal too! bolognaise meat loaf serves 6 | prep 15 mins | cooking 1 hour 10 mins 100g short cut angel hair pasta 100g pancetta slices, chopped 1 brown onion, coarsely chopped ½ cup fresh basil leaves, plus extra leaves, to serve 25g ( 1 /3 cup) finely grated parmesan, plus extra, to serve 50g (½ cup) coarsely grated mozzarella 50g (½ cup) rolled oats…

Surely it should be simple to discover who invented baklava. And on the face of it, it is. The grand imperial kitchens at the Topkapı Palace in Istanbul seem to be the place where trays of these crispy, flaky layers of wafer-thin pastry sandwiching a nut filling originated. Visit the Turkish palace today and you’ll find these grand kitchens lining a 170m-long courtyard. The main imperial kitchen opens onto three hubs: the pantry, the dedicated royal kitchen (the emperor demanded more than 60 dishes at every meal) and, most important for our story, the Helvâhâne. This was the confectionary house where six master chefs and more than 100 apprentices made the syrups, pastry and fillings that would come together in the famous imperial baklava. Even before the grand kitchens you…

Globe artichokes originate from the thistle family and if left to grow, the bud will flower. This vegie is often thought to be a challenge to prepare, but a little practise and effort will reap rewards. choose Veg that is firm and heavy with tightly packed green, purplish leaves. Early season produce is smaller and often the tastiest. cook Peel away the tough outer leaves, trim the stem and use a spoon to remove the inner leaves and hard centre. Gently steam or boil the hearts, halve lengthwise, brush with olive oil and barbecue or braise. store Best eaten on the day they are bought or store in a sealable plastic bag in the fridge for a few days. eat with • garlic butter • hollandaise sauce • lemon, olive oil, mint and…

Flaky pastry and Baileys custard will melt in your mouth. there is something so delicious and feel-good about crisp, buttery pastry filled with a rich and creamy custard. I grew up going to the bakery after school and getting a treat, and often a custard tart would be my first choice. This month I have decided to add a slightly grown-up twist to the classic with a hint of Baileys Irish Cream in the custard. Based on cream and eggs, the liqueur dials up the decadence and sweetness of the filling. Making your own pastry makes all the difference to these baked goodies. The addition of an egg yolk in the sweet shortcrust pastry gives it an even shorter, flakier melt-in-the-mouth finish. Keep your custard tarts in the fridge for…

healthier minestrone with power greens It’s the bone-in hock that makes this soup ultra-rich, smoky and full of flavour. serves 6 | prep 10 mins | cooking 1 hour 45 mins 1 tbs extra virgin olive oil 1 leek, trimmed, thinly sliced 2 garlic cloves, crushed 1 (about 1kg) smoked ham hock 1.5L (6 cups) chicken stock 2 dried or fresh bay leaves 2 large fresh rosemary sprigs 400g can cannellini beans, rinsed, drained 80g (1 cup) Barilla Chickpea Casarecce 1 /2 bunch cavolo nero (Tuscan cabbage), coarsely chopped 1 large zucchini, chopped Basil pesto, fresh basil leaves and finely grated parmesan, to serve 1 Heat the oil in a large casserole dish over medium heat. Add the leek and garlic. Cook, stirring, for 3 minutes or until softened. Add…

The Black Chook NV Sparkling Shiraz, $20 Sourced from McLaren Vale and Langhorne Creek fruit, this wine is carefully blended, resulting in a rich and luscious palate laced with purple jubes and baking spices. The fruit gives way to a fresh and dry finish. DRINK IT WITH tray bakes, smoked meats, berry or chocolate desserts. Brown Brothers 2014 Patricia Noble Riesling, $36 (375ml) Baked treats need a luscious wine to match. This delicious late harvest riesling shines, with lashings of marmalade, honey-roasted apricots, toffee and lemon zest in every sip, without a cloying finish. DRINK IT WITH cakes, biscuits, tarts, cheese platters. Happs 2017 Preservative Free Red, $22 A vegan-friendly medium-bodied wine. Dark purply-red in colour, it’s brimming with cherries, plums and raspberries, and has no added sulphur dioxide. Versatile…

Michelle Q Are all measuring spoons the same? One of the most common mistakes made when buying measuring equipment starts with the spoon measuring set. Many people don’t realise that in Australia a tablespoon holds 4 teaspoons or 20ml, whereas in the UK, NZ and the US, 1 tablespoon is 3 teaspoons and 15ml. This may not seem like a big difference but when you are adding ingredients such as baking powder or bicarbonate of soda, this can have a big impact on the end result. So when buying measuring spoons, check the ml on the tablespoon to ensure you get the correct set. need a little help? If you have a question for one of our foodies, send it to tastemag@ news.com.au. Chrissy Q Can I substitute coconut sugar…

This cake has the WOW factor for every baker out there: layers of malted cheesecake, crumbly clusters of Milo, hot chocolate syrup and drizzles, topped with toasty jumbo marshmallows!Michelle Southan let’s go! 300g unsalted butter, at room temperature 315g (1 1 /2 cups) caster sugar 1 tbs vanilla extract 4 eggs, at room temperature 450g (3 cups) self-raising flour 200g sour cream 185ml ( 3 /4 cup) milk 7-8 jumbo marshmallows 100g dark cooking chocolate, coarsely chopped 125ml ( 1 /2 cup) thickened cream 1 tbs glucose syrup milo crumble 75g ( 1 /2 cup) self-raising flour 60g butter, chopped 70g ( 1 /2 cup) Milo 55g ( 1 /4 cup, firmly packed) brown sugar 30g ( 1 /4 cup) almond meal hot chocolate syrup 2 tbs cocoa powder 1…

HONEY TO THE BEE Williams Sonoma is buzzing with excitement over its newly released baking tins. The Nordic Ware Honeycomb Cake Pan, Magnolia Bundt Pan and Beehive Cakelet Pan join the ranks of their gorgeous range. Get as busy as a bee this month and bake your heart out! Australian stores also stock Maya Sunny Honey from Mudgee to drizzle over your cute creations. Visit williams-sonoma.com.au. AUSTRALIA’S FAVOURITE DISH News just in… a nationwide poll of Aussies has rated a comfort classic as number one. The survey created by Australia’s Best Recipes asked voters to nominate their fave dish from a shortlist. A whopping 40 per cent chose a potato bake studded with bacon, garlic and a lux sour cream and cheese sauce – yum! Find the recipe at bestrecipes.com.au/verycreamypotatobake.…

indian-spiced fish pie “A few extra spices take fish pie to a whole new level. The creamy curry filling is incredibly satisfying and the delicate, crispy crunch of filo makes it even more special.” Marion Grasby serves 6 | prep 20 mins | cooking 35 mins 2 potatoes (about 350g), peeled, cut into 3cm cubes 50g butter 1 onion, thinly sliced 2 tsp garam masala (see tip) 1 tsp ground turmeric 1½ tsp curry powder 40g (¼ cup) plain flour 500ml (2 cups) milk 200ml thickened cream 400g skinless white fish fillets, cut into bite-sized chunks 400g skinless salmon fillets, cut into bite-sized chunks 2 tbs chopped fresh coriander leaves 9 filo sheets 1 Preheat oven to 180°C/160°C fan forced. Cook the potato in a saucepan of salted boiling water…

awesome antioxidants Sweet potato is low GI, contains more dietary fibre than regular potato and is loaded with immune-boosting antioxidant carotenoids. Its high soluble fibre content has known cholesterol-reducing properties and can assist weight management by increasing satiety. Chickpeas add a dose of vegan-friendly protein, fibre and disease-fighting antioxidants, mainly found in the outer layer. super salmon Salmon is rich in polyunsaturated omega-3 fatty acids, with multiple health benefits, including promoting heart health and reducing inflammation. The active compound in turmeric (curcumin) also offers anti-inflammatory and antioxidant benefits. Frozen peas are a freezer hero, with an impressive 5g protein per ½ cup serve. They’re also packed with the soluble fibre pectin. legume love This tray bake has over three serves of veg per person. Chicken tenderloins are low fat, high…

apple & cinnamon custard cake serves 12 | prep 40 mins (+ cooling) | cooking 1 hour 25 mins 2 (about 400g) Granny Smith apples, peeled, cut into 1cm pieces, plus 1 apple, extra 1 tbs fresh lemon juice 1 tsp cornflour 155g ( 3 /4 cup) raw caster sugar, plus 2 tsp, extra 200g unsalted butter, at room temperature 2 tsp vanilla extract 3 eggs 265g (1 3 /4 cups) self-raising flour 55g ( 1 /2 cup) almond meal 1 tsp ground cinnamon 80ml ( 1 /3 cup) milk 1 tbs demerara sugar, plus extra, to serve (optional) Whipped cream, to serve cinnamon custard 250ml (1 cup) milk 1 tsp ground cinnamon 1 tsp vanilla extract 2 egg yolks 2 tbs raw caster sugar 1 tbs cornflour 1 To…

the invading Berbers of North Africa and the Arabs from the Middle East were known as the Moors, and they transformed the region’s cuisine. Their culinary influence around the Mediterranean lives on and is as bright and vibrant as ever. The Moors brought exotic spices, fruit, vegetables and nuts to the Iberian Peninsula, southern Italy and Sicily. They managed to combine the indigenous produce and ingredients with their own imported techniques, flavourings, ingredients and spicing to form the exotic and full-flavoured cuisine that we know today. Big, bold-flavoured dishes were created by combining the sun-soaked flavours of cumin, cardamom, saffron, coriander, ginger, apricot, watermelon and pomegranate with the existing produce of the region. Moorish is a collection of recipes designed for the home cook, steeped in authenticity and inspired by…

Nutterly delicious This is your next dose of feel-good indulgence: Shelby’s Dipped & Dusted Almonds. Take the modest base of roasted almonds, the sweet harmonies of smooth chocolate or silky yoghurt, the unique flavours of espresso, raspberry, cinnamon or matcha, and you have a match made in heaven. They contain no refined sugar or gluten, and nothing artificial. Plus, they’re low GI, a great source of healthy fat and contain less than 6g sugar per serve. Find them at supermarkets nationally or at shelbyshh.com for $3. HOT STUFF Australians are a nation of hot chip lovers. In fact, we eat 73 billion individual chips every year, according to Birds Eye. It’s not surprising, really. Those crispy, crunchy, fluffy-on-the-inside morsels are practically irresistible. And now, thanks to the masters of the…

SUPER SPREAD Made from pure roasted peanuts, the new Mayver’s Unsalted Peanut Butter in either Tasty or Dark Roasted Smunchy (smooth and crunchy) packs a protein punch. Visit mayvers.com.au. MEALS ON THE GO The 470ml stainless steel Thermos Vacuum Insulated Food Jar keeps contents hot for seven hours or cold for nine. Use it for everything from soup to fruit salad. Visit thermos.com.au. CHEESE, PLEASE! Expertly crafted for generations from the milk of Holstein Friesian dairy cattle, Frico Edam is soft and creamy, and perfect on sandwiches. Visit mayers.com.au or frico.com. ONLY NATURAL Grown organically from seed, with no artificial colours, flavours or preservatives, Seeds of Change Mediterranean Style Brown Rice is the delicious and healthy choice for dinner. Visit seedsofchange.com. BOOST YOUR DISH WITH PORK POWER Pork mince adds…

our winner HELEN AGOSTINO, ACT “This is what f want to see on the table. Melty cheese with bubbly and tender beef peeking through. Top job eelen!” Matt Preston COOK THE COVER JUDGE 6 prize ✔ Smart, connected Thermomix TM5. ✔ Cook-Key wireless device to help you create thousands of recipes using guided cooking. ✔ Wholefood Child cookbook by Louise Keats for Thermomix.…

everyone adores a cauliflower schnitzel! this vegan bolognaise gets five stars on taste.com.au trend alert: everyone is loving lemon pie maker nutella doughnuts The best kind of mouthful – cinnamon sugar-coated mini doughnuts with a choc-hazelnut centre – made in your pie maker. makes 10 | prep 5 mins | cooking 30 mins 225g (1 1 /2 cups) plain flour 140g ( 2 /3 cup) caster sugar, plus 100g ( 1 /2 cup), extra 2 tsp baking powder 125g butter, melted, plus 50g, extra 130g ( 1 /2 cup) sour cream 2 eggs, lightly whisked 80g ( 1 /4 cup) Nutella 1 tsp ground cinnamon join the pie maker craze with these babies – so hot right now! 1 Place the flour, sugar and baking powder in a large bowl…

“It’s the countdown to chow down! Set the timer and bust out these flavour-packed weeknight wonders before hunger takes over.” Michelle Southan chilli jam pork with beans & basil Time flies so fire up your frying pan over high heat and let the hot oil make quick work of this stir-fry! serves 4 | prep & cooking 10 mins 3cm-piece fresh ginger 1 garlic clove 1 tbs peanut oil 500g pork mince 1 red onion 200g green beans 250g pkt microwave 90-second jasmine rice 85g ( 1 /4 cup) Ayam Thai Chilli Jam 2 tbs light soy sauce 125ml ( 1 /2 cup) chicken stock 55g ( 1 /3 cup) roasted peanuts 1 long fresh red chilli Fresh Thai basil sprigs, to serve 1 Place a large frying pan over…

Surrender to the sweetest of toast toppings! Combine 185g (¾ cup) mascarpone and 1 tbs honey in a small bowl. Toast 4 thin slices of rye sourdough then spread with the mascarpone mixture. Top with 125g hulled and sliced strawberries. Sprinkle with finely chopped pistachios and small mint leaves, and drizzle with more honey, if you like. BEST OF AUGUST fruit  apple blood orange cumquat lemon mandarin Seville orange strawberry vegies  beetroot broad bean brussels sprout cabbage cauliflower fennel garlic globe artichoke leek parsnip potato rhubarb silverbeet herbs  chamomile dill marjoram mint oregano parsley…

classic cheese soufflé  serves 4 | prep 15 mins | cooking 40 mins → Melted butter, to grease → Dried (packaged) breadcrumbs, to dust → 50g butter → 40g ( 1 /4 cup) plain flour → 250ml (1 cup) milk → 120g (1 1 /2 cups) coarsely grated vintage cheddar → 4 eggs, separated 1 Preheat oven to 190°C/170°C fan forced. Place a baking tray in the oven to heat. Grease a 1.5L (6 cup) ovenproof dish with butter. Dust with the breadcrumbs. 2 Heat the butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until it bubbles and comes away from the side. 3 Remove from heat. Gradually whisk in half the milk until mixture is smooth. Gradually whisk…

strawberry cheesecake french toast serves 4 | prep 20 mins | cooking 20 mins 1 Combine cream cheese, 1 tbs caster sugar and one-third of the strawberries in a bowl. Cut brioche into 8 slices. Spread half the slices with the mixture, leaving a 1cm border around edges. Top with remaining brioche slices. 2 Combine remaining caster sugar and strawberries with 125ml ( 1 /2 cup) water in a small saucepan. Stir over medium heat for about 10 minutes or until sugar has melted and strawberries break down and form a sauce. Remove from heat. Set aside to cool slightly. 3 Meanwhile, whisk together eggs, milk and cream in a large bowl. Place brioche sandwiches in a shallow baking dish large enough to hold them in a single layer. Pour…

the time until lunch can drag, and we all know the 3pm slump. Snacks are a necessity (to stay sane) but they’re not all made equal. We stocked the taste HQ snack cupboard with healthier bites – dodging high fat, sugar and sodium – to help tide you (and the kids) over until dinner. Plus, they’re nut and refined sugar free. Messy Monkeys Apple Pie Snack Bars, $5.50 (8 pack) Full of fibre and surprisingly satisfying, these are just what we want from a healthier apple pie impersonator (including no added sugar). They’re not overly sweet and have pleasant pops of puffed rice, hints of cinnamon and a chewy texture. The Happy Snack Company Crunchy Roasted Chickpeas Lightly Salted, $5.30 (6 pack) These legumes have a five-star health rating, and…

Cauliflower is becoming increasingly popular as people come up with new and delicious low-carb ways to use this versatile brassica. Think beyond boiled cauliflower with white sauce to a healthy cauliflower rice, a garlic-roasted side or a grain-free pizza crust. Being a good source of protein, vitamins, minerals, fibre and antioxidants, it’s fantastic to include in your diet and a great vegetable to grow at home. step-by-step cauliflower Cauliflower does best in a garden that receives at least six hours of sunshine a day and has well-drained soil. Sow cauliflower seed into trays of seed-raising mix, keep moist then transplant the seedlings into the vegie patch when they’re around 7cm high. Before planting the seedlings, enrich the soil by first digging in some organic soil improver. Feed the cauliflower plants…

golden syrup & jam roly-polies serves 6 | prep 25 mins | cooking 35 mins 225g (1½ cups) self-raising flour 115g ( 3 /4 cup) plain flour 1 tbs caster sugar 100g butter, chilled, finely chopped 125ml (½ cup) milk 1 egg yolk 90g ( 1 /3 cup) raspberry jam 160ml ( 2 /3 cup) apple juice 3 tbs golden syrup 60g ( 1 /3 cup, lightly packed) brown sugar Vanilla custard, to serve 1 Preheat oven to 180°C/160°C fan forced. Grease a 1.5L (6 cup) rectangular ovenproof dish. 2 Combine the flours and caster sugar in a large bowl. Use your fingertips to rub 75g butter into the flour mixture until resembles fine crumbs. Make a well in the centre. Whisk milk and egg yolk in a jug. Add…

Earlier this year, thanks to our wonderful partnership with MasterFoods, all of us here at taste.com.au had the rare opportunity to live a long-held dream. For well over a decade now we have wanted to send out a call to Aussies, from all cultural backgrounds, to share their most treasured family recipes so we could preserve them. We called these dishes forever recipes, because so often they are handed down, generation to generation – sometimes to the letter and other times with each person adding their own modern touch of genius that captures the times. The response was overwhelming. We were flooded with recipes, each with a unique and beautiful story about family, often cherished recipes from childhood, literally capturing the flavour of the time. Many of them, hand-scribed with…