Innehållsförteckning för October 2015 från Taste.com.au

as long as you have your health” is something my Nanna used to say – and how true it is! Health is everything – it’s the glow in your cheeks and the bounce that puts your feet on the floor every morning. It’s how you look and feel, how much energy you have, and how resilient you are, emotionally and physically. This comes down to that other truth Nannas say: “You are what you eat!” Ever since taste.com.au stormed into Aussie kitchens, we’ve been about healthier and better-for-you options. But now we’re turning up the dial with a big vision to make Australia healthier – and that means you. So what’s happening? First of all, there’s our new Health Council – a team of Australia’s leading health experts. From this…

manu’s steak with red wine & shallot butter serves 4 | prep 15 mins (+ 30 mins chilling time) | cooking 10-25 mins 1 1  /2 tbs vegetable oil4 (250g each) scotch fillet or rump steaks20g unsalted butterChopped fresh continentalparsley, to serveSteamed green beans, to serve red wine & shallot butter 100ml red wine1 large French shallot, finely chopped100g unsalted butter, at roomtemperature, chopped1 tbs chopped continental parsley 1 For the red wine and shallot butter, place the wine and shallot in a saucepan over medium heat. Simmer for 4 minutes or until reduced to 1 tbs. Immediately transfer the shallot mixture to a bowl to prevent it from evaporating further. Set aside to cool. 2 Add the butter to the cool shallot mixture. Whisk to combine. Add the…

garlic prawn fattoush serves 4 | prep 10 mins cooking 5 mins Cook prawns following the barbecue directions on the packet. Arrange the prawns, tomato, rice chips, cucumber, and shallot on a serving plate. Drizzle with the dressing and sprinkle with coriander sprigs and sumac. 2 x 300g pkt fresh John West Garlic prawns 50g Sunrice Brown Rice Chips Wild Rice Sumac, to sprinkle 350g cherry tomato medley, halved 1 green shallot, thinly sliced 2 tbs Birch & Waite Greek Lemon Dressing…

Dress up the classic with créme fraîche and baked nut crumble. this isn’t your traditional cheesecake – it has a twist on it to make it feel a little ‘lighter’, but it’s certainly not any healthier! It’s the perfect dessert for the transition between spring and summer as the weather gets warmer – it’s not too heavy but still utterly delicious! You can use any in-season fruit to macerate – you don’t have to use mixed berries. I like to dress it up and down, depending on whether I’m entertaining or just indulging with the family at home – it’s simple enough to throw together and still looks a little bit fancy. This is a bit of a restaurant-style deconstructed dessert, but don’t let that intimidate you – it’s actually…

“This is a refreshing pickle with authentic flavours to awaken the palate!” Michelle Southan smashed cucumber pickle serves 4 | prep 10 mins (+ 1 hour 15 mins standing time) 2 (about 300g) Lebanese cucumbers, trimmed 3 tsp sea salt flakes, plus a pinch, extra 1 long fresh red chilli, deseeded, sliced 3cm piece fresh ginger, cut into matchsticks 2 garlic cloves, finely grated 2 tsp Chinese black vinegar or cider vinegar 2 tsp white sugar 1 tsp Yeos’s Sesame Oil 1 Use a rolling pin to smash the cucumber. Coarsely chop and place in a bowl. Sprinkle with the salt. Set aside, stirring occasionally, for 1 hour to draw out the juices. Rinse and pat dry with paper towel. Place in a serving bowl. 2 Add the chilli, ginger,…

“Forget about staying neat and tidy with this dish – I’m all about getting stuck in!” Michelle Southan you’ll need You’re just six easy steps away from sticky rib perfection! let’s go! spicy pineapple & hoisin barbecue ribs serves 6 | prep 10 mins (+ 5 mins resting time) | cooking 2 hours 25 mins 500ml (2 cups) hot water 3 American pork rib racks spicy pineapple & hoisin glaze 125ml ( 1 /2 cup) pineapple juice 80ml ( 1 /3 cup) Lee Kum Kee Hoisin Sauce 70g ( 1 /3 cup, firmly packed) brown sugar 2 tbs soy sauce 2 tsp Chinese five spice 2 tsp Sriracha Hot Chili Sauce 1 For the glaze, combine the pineapple juice, hoisin, sugar, soy sauce, five spice and sriracha in a small…

Myth ‘NEGATIVE-CALORIE FOODS’ LIKE CELERY BURN MORE ENERGY THAN YOU CONSUME. Busted!Associate Professor Tim Crowe says… If only it was as simple as eating your way to thinness, but there is no such thing as a negative-calorie food. If it did exist, negative-calorie food would make your body use more calories than are contained in the nutrients in the food. Celery is the ‘pin-up’ for negative-calorie food, however, despite comprising about 95 per cent water, even a humble stick of celery contains a small amount of calories from carbohydrate (about 6 calories). There is definitely an energy cost to your body in chewing and digesting food, but that only equals about 10 per cent of the energy in the food. This energy cost is called the thermic effect of food;…

juicy start We love waking up to fresh juice, and the new Breville Citrus Press, $129.95, will help you get the most out of all types of citrus fruit. It holds the fruit in place with the lever and the fins work quickly to extract every last drop. With a quiet motor, it’s perfect for early morning juicing! See breville.com.au for more info. fizz whiz Introducing the first soundless, one-touch SodaStream, with a choice of three fizz levels. The new SodaStream Power, $199, makes it easy to customise sparkling water at home. Fill the bottle with water, attach it to the machine and push the button – it uses a refillable CO ² carbonator to infuse the water with bubbles. The SodaStream pack includes two Fuse 1L bottles, $21.95, and…

cola vs black coffee Coffee is the clear winner, particularly if you don’t add sugar! Cola has 43 times more calories than the same volume of long black. A can of cola contains about ten teaspoons of sugar and virtually no nutrients. Coffee is a source of potassium and vitamin B3, however, it has more caffeine, which can impair nutrient absorption – a cup of long black has ten times more caffeine than a cup of cola. winner: black coffee red cabbage vs savoy cabbage These are both low in calories and high in fibre, however savoy cabbage has 25 per cent fewer calories than red, thanks to its slightly lower sugar content. It also has more vitamin K and has been found to have higher anti-inflammatory benefits. However, red…

spiderweb cupcakes makes 12 | prep 30 mins (+ cooling & setting time) cooking 25 mins 150g butter, at room temperature 2 tbs caster sugar 80ml ( 1 /3 cup) honey 2 tsp vanilla bean paste 2 eggs 150g (1 cup) self-raising flour, sifted 70g ( 1 /2 cup) cornflour, sifted 160ml ( 2 /3 cup) milk 350g pkt Queen Butter Cream Icing 80-100ml milk, extra Orange and black food colouring, to tint 1 Preheat oven to 180°C/160°C fan forced. Line twelve 80ml ( 1 /3 cup) muffin pans with paper cases. 2 Use electric beaters to beat butter, sugar and honey in a large bowl until pale and creamy. Add vanilla and beat until well combined. Add eggs, 1 at a time, beating well after each addition. 3 Use…

Manu For an easy, gourmet dinner in a flash, Manu Feildel’s Steak with Red Wine & Shallot butter, p42, is just the ticket. Katrina Your inspiration for weeknight dinners is here with Katrina Woodman’s top recipes, including low-cal Broccoli & Bacon Pizza, p32. Marion Learn the trick to creating Marion Grasby’s fresh, fragrant and spicy Malaysian Banana Leaf Fish, p106. Michelle Love succulent, Sticky Pork Ribs? Food Director Michelle Southan has a guide to home-cooked ribs you’ll love, p110. Chrissy Barbecue Power Salads are on the menu with nutritionist Chrissy Freer’s super-healthy recipes, p50. Colin Dessert cravings? Colin Fassnidge’s rich Cheesecake Mousse with Crumble & Berries, p84, is not to be missed! Louise Louise Fulton Keats shares her lighter Frozen Strawberry Cheesecake, with a better-for-you twist, p85. Matt Matt Preston…

This gorgeous sunshine pie is my secret weapon for spring picnics! If there’s one dish that’s guaranteed to please everyone, it’s that classic combo of pastry, spinach and ricotta… and then I add gooey melted cheddar and a little hit of goat’s cheese for extra indulgence! This pie is just as good at room temperature as it is hot from the oven, and it’s also the perfect recipe to make ahead and freeze – just defrost, then reheat in the oven to crisp up the buttery pastry, ready for everyone to pull off a tasty petal or two. Michelle Southan let’s go! spinach & ricotta pull-apart sunshine pie serves 4-6 | prep 30 mins | cooking 35 mins 1 Preheat the oven to 220°C/200°C fan forced. Combine the spinach, ricotta,…

yorkshire pudding with roast vegies serves 4 | prep 10 mins | cooking 45 mins 3 truss tomatoes, cut into wedges 1 large zucchini, halved lengthways, sliced 1 /2 tsp fennel seeds 2 tbs extra virgin olive oil 100g shredded mozzarella Fresh basil leaves, to serve Balsamic vinegar (optional), to drizzle batter 150g (1 cup) plain flour 4 eggs, lightly whisked 250ml (1 cup) milk 2 tbs chopped fresh basil 1 Preheat oven to 220°C/200°C. Line a baking tray with baking paper. Place tomato and zucchini in a single layer on prepared tray. Sprinkle with fennel. Drizzle with 1 tbs of the oil. Toss to combine. Season. Roast for 20 minutes or until vegies are starting to collapse. 2 For the batter, place the flour in a bowl. Make a…

For an easy gourmet barbecue starter, preheat a barbecue on high. Remove the stem from 12 portobello mushrooms. Cut a 150g pkt Castello Creamy White cheese into 12 wedges. Place a piece of cheese in the cavity of each mushroom. Top each with 2-3 small sprigs of fresh thyme. Cut 12 prosciutto slices in half lengthways. Wrap each mushroom with 2 pieces of prosciutto. Cook on the barbecue, with the hood closed, for 10-15 minutes or until golden and bubbling.…

use your noodle Create your own authentic Korean Japchae (‘jap’ means mix, and ‘chae’ means veg) with Sempio Sweet Potato Noodles, $1.99 – or use them as a tasty alternative to egg, rice or wheat noodles in soups, salads and stir-frys! the sweet stuff Get a taste of the exotic with the new CSR Sugars of the World, $4.99. Experiment with different varieties in your favourite recipes – try agave in healthier baking, or switch up your crumble with coconut blossom! See sugarsoftheworld.com.au for more – find them at Coles and Woolworths. hot to trot Love the flavour of hot sauce, but don’t want the heat to overpower your meals? Cholula Hot Sauce, $5.30, enhances the natural flavours of everything including rice, eggs, soups, seafood and more. We love that…

“My go-to snacks are a handful of almonds, or a wholegrain crispbread topped with avocado and sliced tomato.” Chrissy “I’m a tropical fruit kind of girl so I love snacking on chunks of pineapple, mango or papaya.” Marion “I’m not really the healthiest person but if I fancy a snack that’s good for me it would be carrot sticks with homemade hummus!” Manu “I love combining almond butter with ground cinnamon and spreading it on grainy toast – it’s tasty and healthy!” Katrina…

all set to cook the Spinach & Ricotta Pull-apart Sunshine Pie? Cook your version and share a picture of your creation and you could win one of five Tefal ActiFry Express XLs, valued at $429.95 each. The Tefal ActiFry Express XL is a secret weapon for healthier cooking – you can still have the chips, crispy chicken, risottos and curries that you love, but without the excess fat and oil. The aerodynamic air flow and electronic temperature control means you can set it and forget it and the 1.5kg capacity feeds up to six people. Terms and conditions: Entries open 00:01 (AEST) 17/09/15 and close 23:59 (AEDT) 14/10/15. Open to Australian residents only. Winners determined 14:00 (AEDT) 16/10/15 at NewsLifeMedia Pty Ltd, 2 Holt Street, Surry Hills, NSW 2010. Winners’…

the meatball is a culinary idea that has found a home in cultures all around the world, perhaps as the bakso of Indonesia, the bun cha of Vietnam, the lion’s head dumplings of Shanghai or the rissoles of England. Köttbullar even become the national dish of Sweden, where the meatballs are served with creamy gravy and a dollop of lingonberry jam. The meatballs most of us know come with a tomato sauce, and it was in the US where the meatball and tomato sauce first met. About 4 million Italians immigrated to America from 1880 to 1920. Italian migrants from Naples and Sicily took pizza, marinara sauce (what the Neapolitans called simple tomato sauce) and the unadorned Sicilian meatball to the New World. These would become the staples of the…

Shop now! Find all the recipe ingredients at Coles. “I’ve spiced up my marinade with loads of chilli and ginger to make sure it packs a punch. The cucumber balances out the spice really well, but if you like it milder,just use less chilli.” Curtis Stone piri piri chicken burger serves 4 | prep 15 mins (+ 30 mins marinating time) | cooking 10 mins 6 long fresh red chillies, coarsely chopped 6 garlic cloves, coarsely chopped 4cm piece ginger, peeled, coarsely chopped 2 tbs lemon juice 1 1  /2 tsp sea salt flakes 185ml ( 3 /4 cup) olive oil, plus extra, to brush 8 (about 100g each) boneless skinless chicken thigh fillets, trimmed, pounded to an even thickness 190g ( 3 /4 cup) whole egg mayonnaise 125ml…

white chocolate & raspberry monkey bread serves 12 | prep 30 mins (+ 2 hours proving time) | cooking 35 mins 100g ( 1 /2 cup) caster sugar 1 /2 tsp ground cinnamon 160g ( 1 /2 cup) raspberry jam 125g fresh raspberries 100g white chocolate, coarsely chopped 150g (1 cup) icing sugar mixture 10g butter 1 tbs boiling water Freeze-dried strawberries, crushed, to decorate Freeze-dried pomegranate kernels, to decorate dough 125ml ( 1 /2 cups) milk, warmed 2 tsp (7g/1 sachet) instant dried yeast 70g ( 1 /3 cup) caster sugar 2 eggs 375g (2 1 /2 cups) bread flour Pinch of salt 120g unsalted butter, at room temperature, chopped 1 For the dough, whisk the milk, yeast and 1 tbs of the sugar in a jug. Set aside…

With so many health myths and half-truths out there, it’s sometimes difficult to separate fact from fiction – that’s why we’ve set up the taste.com.au Health Council. Chaired by Editor-in-Chief Brodee Myers-Cooke, it features experts sharing the latest research in the worlds of food, nutrition and health, translating the science into the know-how you need to be healthier every day. We’ve kicked it off with our 30 Days of Healthy Dinners challenge (go to taste.com.au/30healthydays for more info). Now, we bust five of health’s biggest food myths. But first, meet our experts… meet our experts Dr Catherine Itsiopoulos Dr Catherine Itsiopoulos is based at LaTrobe University in Melbourne where she is Head of Department and Associate Professor in Dietetics and Human Nutrition. Associate Professor Tim Crowe Associate Professor Tim Crowe…

Pressman’s Mid Apple Cider $16.05 (6 pack) This crisp apple cider is light in alcohol and calories, but big in real apple flavour – ideal for a barbecue. Battle of Bosworth Puritan Shiraz 2015 $20 Certified organic and with no added preservatives, this McLaren Vale Shiraz is generous with the dark fruit. It’s delicious with a grilled steak. Dominique Portet Fontaine Sauvignon Blanc 2014 $22 A classy Aussie drop in the French style, this has sophisticated tropical fruit flavours – ideal for entertaining.…

Everyone had their blindfolds firmly in place for our relish testing this month! There was no peeking as we sampled jar after jar of delicious relishes of all kinds and flavours. We dipped and dolloped chunks of bread into the preserves and came up with the five winners that tantalised our tastebuds and left us hungry for more. Always Fresh Artisan Collection Spicy Tomato Relish 230g $4.95 Peppery and slightly salty – delish!” was how one of our testers rated this one. It has a nice chilli kick for those who like it hot. Beerenberg Balsamic Beetroot Relish 280g $6.30 This has a nice sharp balsamic flavour, perfect with the earthiness of the beetroot. Our tasters particularly liked the jammy texture and sweet finish. Podravka Mild Vegetable Relish 350g $4.48…

heaven’s sake Make your own authentic teriyaki chicken or sukiyaki (Japanese hot pot) with Obento Cooking Sake. This rice-based cooking wine tastes great in a dipping sauce or used in a marinade – it will enhance the flavour of meat, chicken, fish and vegetables. the secret chef Meet your new best friend in the kitchen – the Tefal Cuisine Companion. It saves time and space, replaces up to 10 appliances, and prepares and cooks irresistible meals. Visit cuisinecompanion.com.au for more information and recipe ideas. GO CRACKERS Take a cheese platter from ordinary to extraordinary with Waterthins Natural Fine Wafer Crackers. Thin enough to melt in your mouth, but tough enough to hold cheese, Waterthins have a variety of crackers to suit any platter. Visit waterthins.com.au for details. make it better…