Innehållsförteckning för November 2016 från Taste.com.au

This month marks 10 amazing years of taste.com.au, but the thing we really want to celebrate is YOU. The first thing that needs to be said is, “You rock!” Let’s start with the meals and recipes you cook from Taste every year – a whopping 562 million. That’s a lot of grateful faces and happy stomachs around your table! I hope you’re feeling the love. Then there are all your ratings, comments and reviews, which number around 227,600. Every word you write makes the recipe even more valuable. I can honestly say we learn from you all the time, especially from those brilliant twists and ‘ah-ha’ moments where you’ve made a recipe healthier or gluten-free, or smuggled in a load of vegies. We love your generosity in taking the time…

For our very first issue, we created a divine Salted Caramel Popcorn Mud Cupcake recipe for the cover. So, to celebrate 10 years of Taste, we’ve reinvented that recipe to create a truly spectacular three-tiered cake, using caramel and peanut butter. Michelle Southan let’s go! choc caramel popcorn celebration cake serves 16 | prep 1 hour (+ cooling time) | cooking 1 hour 5 mins 450g (3 cups) self-raising flour 50g ( 1 /3 cup) plain flour 240g (1 1 /2 cups, lightly packed) brown sugar 85g ( 3 /4 cup) roasted almond meal 1 1 /2 tsp bicarbonate of soda 300g butter, melted 80ml ( 1 /3 cup) milk 5 eggs 380g can Caramel Top ‘n’ Fill, whisked until smooth 60ml ( 1 /4 cup) pouring cream…

“ Just made this for dinner and it was really yummy! So quick and tasty. Will definitely make it again.” reneebrime radded “My new go-to chicken pie recipe; pastry is easy, delicious and has the perfect texture… It also freezes well.” emilylahey “This slice is absolutely divine! Will definitely be making it again.” mia_catieadded “ EXTREMELY lemony. Loved by the kids and has been put in the “MUST MAKE AGAIN” list. A definite must try yyyyyuuuuuummm.” Kkreations “I made this cheesecake for a dinner party. It was an absolute hit. Great recipe and easy enough to make in under 30 minutes.” Kkreations…

for as long as humans have been robbing nests and grinding stuff into rudimentary flour, there have been pancakes. For, unlike braises and stews, all they need to cook on is a bake stone at the side of a fire pit or other primitive hearth. Domesticate something you can milk – preferably cow, sheep or goat – and suddenly you have the pancakes we know and love today. The universal appeal of this most basic batter has made it a staple in kitchens around the world. Being adopted as a symbol by various religions, whether as the pre-Lent luxury of Shrove Tuesday pancakes in England or Russia’s Maslenitsa blini, as the hallmark of Candlemas or a traditional Hanukkah treat, has only cemented its place. Even before this, those golden round…

honey peach & passion crumble serves 6 | prep 15 mins | cooking 45 mins This summery take on the classic crumble is a one-pot, dairy-free wonder. Sweet baked fruit covered in an extra-crunchy topping — it’s simply peachy! 1kg peaches, cut into thin wedges 3 passionfruit, pulp removed 1 /2 tsp vanilla bean paste 80ml ( 1 /3 cup) honey 75g ( 3 /4 cup) rolled oats 40g ( 1 /2 cup) quinoa flakes 20g ( 1 /3 cup) flaked coconut 40g ( 1 /4 cup) natural sliced almonds 45g ( 1 /4 cup) wholemeal spelt flour 1 tsp ground cinnamon 40g solidified coconut oil Low-fat Greek yoghurt or coconut yoghurt, to serve (optional) Extra passionfruit pulp, to serve (optional) 1 Preheat oven to 180°C/160°C fan forced. Place the…

“ These recipes can easily be doubled or tripled to cater for more guests if you’re having a larger gathering.”Michelle Southan beery bloody marys serves 6 | prep 5 mins 180ml vodka 750ml (3 cups) tomato juice 90ml fresh lemon juice Worcestershire sauce, to season Tabasco sauce, to season Lemon wedges, to serve Sea salt flakes, to serve Ice cubes, to serve 750ml btl beer Crisp bacon, to serve Celery leaves, to serve Stuffed olives, to serve 1 Combine the vodka, tomato juice and lemon juice in a jug. Season with Worcestershire sauce, Tabasco sauce and pepper, to taste. 2 Rub a lemon wedge around the rim of 6 tall glasses. Dip rims in sea salt flakes. Place ice in the glasses. Divide the tomato mixture among glasses. Top with…

“This is best with really fresh seafood – you know it’s good when it smells like the ocean! Serve as a starter or increase the quantities to feed a crowd.” Justine Scho field you’ll need… seafood platter with olive sauce vierge serves 6 | prep 30 mins (+ 1 hour freezing time) | cooking 40 mins 1 (about 1kg) live mud crab 12 large green prawns, halved lengthways, deveined 12 fresh scallops on the half shell 12 fresh mussels, scrubbed, debearded 6 freshly shucked oysters Crusty bread, to serve olive sauce vierge 1 /2 tsp coriander seeds, toasted, crushed 1 French shallot, very thinly sliced 1 garlic clove, very thinly sliced 2 long fresh green chillies, finely chopped 100g green olives, pitted, finely chopped 185ml ( 3 /4 cup)…

Champagne Bollinger Special Cuvee NV RRP $115 Sweetie darling, nothing says ‘party’ like Bolly! The high percentage of pinot noir and attention to detail make Bollinger one of the finest champagnes. Henschke Johann’s Garden 2015 RRP $56 The 20th anniversary release of this blend (70% grenache, 25% mataro and 5% shiraz) comes from the oldest, most celebrated vines. Perfect for marking an occasion. Brown Brothers Patricia Chardonnay 2011 RRP $41.90 In honour of the late family matriarch, Patricia Brown, this special chardonnay is sure to delight with its refined notes of stone fruit and lemon curd.…

blueberry vs pomegranate Gram for gram, pomegranates have 25 per cent more sugar and 50 per cent more calories than blueberries, but with those extra cals comes over three times the fibre, calcium and potassium. The bright colour of each fruit is your clue that they’re both rich sources of polyphenols. Your best bet here is variety, which will give you access to a broader range of micronutrients. winner: it’s a tie bellini vs mimosa According to the official bartenders’ recipe, a Bellini is two-thirds prosecco and one-third fresh peach puree, while a Mimosa is half champagne and half orange juice. The Bellini has about 20 per cent more calories and one-third extra alcohol, but on the upside it has less sugar. The Mimosa is a better source of vitamin…

2006 Taste.com.au launches in November with 10,000 recipes 2007 16,600 members in just 3 months and is the 10th most popular lifestyle website 2008 Taste becomes Australia’s favourite lifestyle website 2009 Over 132,000 members and 16,000+ recipes. Shopping list tool added 2010 First two recipe apps are launched on iTunes – Winter and Christmas 2011 iTunes app released with 22,000 recipes 2012 The website gets a fresh makeover. Nearly 4m Aussies turn to Taste for Christmas 2012 2013 Taste magazine launches, followed by the monthly cookbook series 2014 Taste and Coles join forces to launch recipe-to-cart online shopping 2015 The website has 1 million members. Taste is most-read food magazine on the newsstands 2016 New apps launched, with Cook Modes and Smart Timer…

tip 1 Use the back of a spoon to create indents on each layer of frosting. Spoon Top ‘n’ Fill in the indents, so that when you cut the cake later, there are hidden pockets of caramel. tip 2 Use a large palette knife to press the frosting into the layers on the side of the cake. Make sure you completely coat the outside of the cake so it’s evenly covered from top to bottom. tip 3 A clever way to get a smooth, flat finish on your frosting is to lightly scrape it with the removable metal base of a straight-edged tart tin. Do the sides first and then smooth the top. tip4 To get a sharp edge on the top of the cake, chill the iced cake until…

“The winner had defined layers, neat chocolate work and a real lickable quality.” Matt Preston COOK THE COVER JUDGE MAJOR PRIZE WINNER “ It was such an easy–to–follow recipe that tasted just divine!” RUNNER-UP PRIZE WINNERS TO ENTER our Cook the Cover comp this month, see p17.…

piña colada pops Blend 225g chopped fresh pineapple, 400ml coconut milk and grated rind of 1 lime until smooth. Stir in 1 /2 cup Malibu. Add 2 tsp toasted shredded coconut to each mould. Half-fill with liquid. Repeat with more coconut and remaining liquid. Add paddle-pop sticks. Freeze until frozen. sangria pops Combine 1 1 /2 cups red wine and 1 1 /2 cups lemonade in a jug. Divide 36 red grapes and 12 long, thin strips of orange rind among the moulds. Pour in the wine mixture. Add paddle-pop sticks. Freeze until frozen. mojito pops Combine 2 cups soda water, 1 /2 cup lime cordial and 1 /2 cup white rum in a jug. Press 12 thin lime slices onto the side of the moulds (2 per mould). Add…

“Preparing a feast for friends? Take it up a notch by serving my ultimate slow–roasted lamb — incredibly tender, pull–apart meat that’s deeply infused with a riot of Indian spices and aromatic flavours.”Marion Grasby you’ll need… slow-roasted indian lamb serves 6 | prep 40 mins (+ overnight marinating time) | cooking 3 hours 25 mins 6 garlic cloves, coarsely chopped 2 tbs finely grated fresh ginger 1 long fresh red chilli, coarsely chopped 1 tbs garam masala 1 /2 tsp turmeric 2 1  /2 tsp sea salt flakes 2 long fresh green chillies, coarsely chopped 1.2kg boneless lamb shoulder 60ml ( 1 /4 cup) vegetable oil 2 brown onions, finely chopped 6 ripe tomatoes, chopped 1 tbs ground cumin, plus 1 /2 tsp, extra 1 tbs ground coriander…

piñata ice-cream cones makes 8 | prep 20 mins | cooking 1 hour 8 Woolworths Select Mini Waffle Cones 2 egg whites, at room temperature 100g ( 1 /2 cup) caster sugar 60g dark chocolate, melted, cooled Assorted lollies, for filling 150g dark choc melts, melted Chocolate sprinkles, to decorate 1Preheat oven to 140°C/120°C fan forced. Trace circles around the open ends of the cones on a sheet of baking paper, allowing 5cm between each. Place paper, ink-side down, on a large greased baking tray. 2 Use electric beaters to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Spoon the cooled, melted chocolate over…

“ Make sure your entry is well–covered with creamy frosting, loads o f toppings and sticky popcorn.” matt preston CELEBRITY JUDGE bake our epic Choc Caramel Popcorn Celebration Cake and enter this month’s Cook the Cover competition for your chance to win one of three Whirlpool Induction Ovens AKZM8920HIX, valued at $2,199, to make your next baking adventure even easier. This oven is the first to integrate induction technology and delivers tender dishes in half the time of normal ovens, simplifying the cooking experience and saving energy, too. It features an induction grill; Ready2Cook system so there’s no need to preheat; Cook3, which allows three dishes to be cooked simultaneously; 30 pre-set cooking programs; and Star Clean for easy cleaning. So, celebrate with us and you could be enjoying a…

Winners Lemon & Earl Grey Tart (August 2016, p100) 5-ingredient Spanish Chicken (August 2016, p50) star bakers JOANNA PEAT Rhubarb & Rosewater Pie (August 2016, p86) @GFBAKINGWITHLIBBY Matcha & Mandarin Bundt Cake (August 2016, p104) ANDREW WRATTEN Cherry Ripe Cupcakes (August 2016, p14)…

TOP 10 weeknight hits We’ve given 10 of your favourite dinners a modern spin, including chicken satay skewers. Here, we’ve teamed them with a colourful raw salad, keeping the meal light and fresh. The punchy homemade satay sauce is ready in minutes – just blitz all the ingredients in a food processor until smooth. Swap the vegies according to what’s in season.…

  “ I’ve pumped up all the elements here.” “Syrupy berries, velvety ice-cream, chocolate, toffee. Enough said!” My aim was to create a great balance of flavours and textures. the base of my sundae is a gorgeous, rich ice-cream that’s infused with lemon thyme and bay leaves. The herbs add a subtle aromatic note, which works really well because the ice-cream is rich in fat from the pure cream and large quantity of egg yolks. It’s definitely going to be one of the creamiest ice-creams you’ll ever eat! The strawberries complement it perfectly and help to bring out the flavours. For me, a sundae isn’t complete without chocolate sauce. Here, I’m going with a dark, slightly bitter choc-malt ganache. If you can’t find malt extract, use golden syrup instead…

“People often question the combination of fruit and meat, but it’s simply delicious. Trust me on this one! This dish ticks all the boxes for flavour - sweet, spicy, salty, sour and simply superb - and it’s super easy. No barbecue? Bake the skewers at 160°C/140°C fan forced for 20 minutes or until cooked through.”Georgia Barnes spicy grilled chicken skewers with red papaya salad serves 4 | prep 15 mins (+ 1 hour marinating time) | cooking 10 mins GRAB 400ml can coconut milk, plus extra, to serve 2 tbs green curry paste 500g chicken thigh fillets, trimmed, cut into strips 1 /2 ripe red papaya, deseeded, peeled, sliced 1 /2 red onion, cut into thin wedges 1 /2 cup fresh coriander leaves, plus extra leaves, to serve 1 lime,…

“Mustard fruits is an old Italian condiment of whole fruits preserved in a sweet, mustard-spiced syrup. I have added walnuts to the mix for a bit of crunch and, for a French touch,I’ve served it with baked brie.” Manu Feildel “Traditionally,this is made with fresh fruits that soak in syrup for a few days. I’ve used dried fruits because they absorb liquid more readily and speed up the process.” baked brie with candied mustard fruits serves 4 as a starter | prep 10 mins (+ cooling time) | cooking 1 hour 20 mins 200g wheel good-quality brie 2 sprigs fresh rosemary Sliced baguette or sourdough, to serve candied mustard fruits 430g (2 cups) caster sugar 300ml white wine 200ml water 100ml white wine vinegar 1 tsp yellow mustard seeds…