Innehållsförteckning för May 2021 från Taste.com.au

Sip it, gulp it, and by all means, slurp it! Here comes Soup Season. I don’t know about you, but I can’t wait to get started. To me, soups are the ultimate cosy food. I love everything about soups – the whole ritual. Chopping. Sizzling. The glug of the stock pouring in. Popping on the lid. And, best of all, the house exploding with aromas, all to the soundtrack of the bubbling pot. Top of this month’s list is our cover star, roast pumpkin minestrone. In a genius twist, Michelle’s taken the comfort of slow-roasted pumpkin soup, crossed it with minestrone and topped it with pot sticker chicken tortellini. Heavenly and highly slurpable, it could also win you $5000 in cash, thanks to Massel! (See page 15.) Talking about genius…

feed your soul and your family with a big bowl of vegie-ful roast pumpkin minestrone soup with pot sticker chicken tortellini! Make sure you snap a picture of your nourishing creation and enter it in this month’s Cook the Cover comp for your chance to win an incredible $5000, thanks to Massel. “A rich, shiny soup is a must. Top of with deeply caramelised pumpkin and golden tortcllini and we’ll have a winner!”matt preston CELEBRITY JUDGE SEND IN YOUR ENTRIES BY 9 MAY two ways to enter email it: Send a photo of your creation, with your name, address and telephone number to us at tastecookandwin@news.com.au or share it: Post the photo on our Facebook page, or on Instagram or Twitter, with #tastemagcover in the message, and make sure the…

SERVES 4 PREP 10 mins COOK 20 mins 1 tsp cumin seeds 1 tsp coriander seeds ¾ tsp sea salt flakes Pinch of turmeric 1 (about 600g) cauliflower, trimmed, cut into florets Raita (see tip) or coconut yoghurt, to serve Extra virgin olive oil, to drizzle Fresh mint leaves, to serve 1 Combine the cumin, coriander, salt and turmeric in a mortar. Crush with a pestle to a coarse mixture. Transfer to a bowl. Add the cauliflower and toss to coat. 2 Place half the coated cauliflower in single layer on the grill of the air fryer. Cook at 180°C for 8 minutes or until tender. Transfer to a serving bowl and cover to keep warm. Repeat with the remaining coated cauliflower. 3 Place the raita or yoghurt in a…

EASY-AS BEANS That’s using your bean! Aussie company Able Foods’ new baked beans come in easy-to-open stand-up microwavable pouches, accessible for people with disabilities to heat and serve. The range comes in four flavours: Tomato, Hot Chilli, Cheesy Tomato, and Smokey BBQ. Pick up a pouch at Coles for $2.50. pasta power We’re always on the lookout for groceries that help make eating well easy, and San Remo’s new Performance Pasta range has it covered! These nifty noodles come in two varieties: Pasta Pro, which is packed with protein to fuel your workouts and recovery, and Fibre Fest, with more than twice the fibre of regular pasta, plus added probiotic fibre. Find them in independent supermarkets for $4.20. GO WITH THE GRAIN Now everyone can enjoy Australia’s favourite breakfast with…

harvesting your own carrots is so rewarding. Topweight carrots are one of the most popular varieties, with a tapered shape, a sweet and earthy flavour and vibrant colour. Blitzed into soup, baked into moist carrot cake or in salads, carrots are a top source of vitamins and minerals – and so easy to grow! step-by-step carrots * Choose a spot in your vegie patch that receives at least six hours of sunshine a day and has soft, well-drained soil. * Sow carrot seeds 6mm deep in rows directly where you intend them to grow. * It’s important to keep the soil moist while the seed germinates and seedlings establish. Laying a plank of wood, piece of cardboard or shade cloth over the rows will help retain soil moisture. Water each…

Family favourite chicken rissoles just got even better, with a crispy bacon coating and a creamy Caesar salad base. Best of all, this dinner winner is on the table in just 25 minutes! Fluffy as a cloud, these Japanese pancakes make a show-stopping breakfast – or dessert! Serve them with ice-cream and lashings of maple syrup for the ultimate treat. Roll up, roll up! Two childhood party favourites combine in this colourful, crackly, crunchy Swiss roll style dessert with a sweet white chocolate surprise inside.…

One-pot Normandy chicken A super easy family dinner winner. ***** “Very tasty sauce for so few items.” @GAVJEFF “My kids really enjoyed this meal. It was delicious.” @JAMOSA “Very happy with this recipe. Took it to work for lunch and had many requests for the recipe.” @EMILY.JANE_ Slow cooker satay pork ALL it takes is 15 minutes prep! ***** “This was so easy and so tasty. I put it on at lunch and the house smelled like a restaurant.” @KARENNOX “Very happy with this recipe. Yum, yum, yum!” @ACGRE088 “Made this today and it was delicious! Will definitely make again.” @JWAT Crustless baked lemon cheesecake Light and bright for afternoon tea. ***** “This cheesecake was Just superb. Will make it again.” @LEHA123123 “Better than store-bought cheesecake. Just divine!” @ARUNASAMUEL32 “Wow!…

Pre-chopped veg saves on prep time and bacon adds plenty of flavour to classic pumpkin soup. japanese chicken ramen soup serves 4 | prep & cooking 10 mins Q E 30g pkt S&B Japanese Instant Aka Miso Soup 375ml (1½ cups) vegetable stock 3cm piece ginger, peeled, cut into matchsticks 150g (1 cup) podded frozen edamame 4 x 120g ramen noodle cakes 2 barbecued chicken breasts Sesame seeds, toasted, to serve Gourmet Garden Lightly Dried Chilli, to serve 1 Put the kettle on. While the kettle boils, empty the 3 sachets of miso soup into a large saucepan. Add the stock, ginger and 500ml (2 cups) tap water. Cover. Bring to boil over high heat. Add the edamame and cook for 2 minutes or until just tender. 2 While the…

SERVES 6 PREP 10 mins (+ resting) COOK 1 hour 10 mins 1kg pork belly, scored, patted dry 2 tbs maple syrup 2 tsp wholegrain mustard, plus extra, to serve 2 tsp apple cider vinegar 2 tsp finely chopped fresh rosemary, plus extra sprigs, to serve 1 Season pork rind well with salt, rubbing into the scores. Arrange on the grill of an air fryer. Cook at 200°C for 20 minutes or until the rind starts to crackle. 2 Meanwhile, combine the maple syrup, mustard, vinegar and rosemary in a bowl. 3 Reduce air fryer to 180°C. Roast the pork for a further 30 minutes or until the rind is well crackled and the flesh is tender. Brush with the maple syrup mixture. Cook for 10 minutes or until the…

vegetarian slow cooker rice frittata serves 6-8 | prep 30 mins | cooking 2 hours 40 mins E V 110g (½ cup) medium-grain calrose rice 1 tbs olive oil 1 small brown onion, finely chopped 1 red capsicum, deseeded, coarsely chopped 2 garlic cloves, crushed 60g baby spinach 6 eggs, Lightly whisked 100g mixed red and yellow grape tomatoes, halved 100g marinated Persian feta, drained, crumbled 1 Place rice in a saucepan of boiling water and cook for 10 minutes or until just tender. Drain. 2 Meanwhile, heat the oil in the flameproof bowl of a 5L (20 cup) slow cooker or a Large, deep frying pan over medium heat. Cook the onion, stirring, for 3 minutes or until softened. Add capsicum and garlic. Cook, stirring, for 2 minutes or…

strawberry cheesecake tacos makes 12 | prep 20 mins | cooking 20 mins E 1 Preheat oven to 180°C/160°C fan forced. Use a round 8cm-diameter pastry cutter to cut 3-4 discs from each tortilla (see tip). Sift the sugar and cinnamon onto a plate. 2 Brush both sides of 6 tortilla discs with the butter. Dip into the sugar mixture. Turn to coat. Place upright between holes of an upturned muffin pan. Bake for 8 minutes or until golden. Set aside for 3 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with the remaining butter, discs and sugar mixture to make 12 taco shells. 3 Spoon the icing into a sealable plastic bag and snip off 1 corner, 1cm from end. Pipe the icing…

Leeuwin Estate 2020 Art Series Riesling, $23 It’s not hard to see why this Margaret River wine has such a cult following. This zingy and fragrant riesling is bursting with the flavours of freshly squeezed Lemon and Lime and has a dry, Lingering finish. DRINK IT WITH chicken curry, salmon. French-style salmon & potatoes p48 Mr. Riggs 2019 Montepulciano d’Adelaide, $30 Rich, meaty braises and roasts need a big-bodied wine, and this bottle is just the ticket. It’s a bold Italian-Style red with all the generous flavours of Italy you’d expect, made right here under the Australian sun. DRINK IT WITH Lamb dishes, pasta. Slow roasted Mediterranean lamb p57 Silkwood Estate 2020 The Bowers Pinot Noir, $20 Made for autumn feasting, this bright pinot noir is ripe with the flavours…

We ate it. We rate it. FROZEN DESSERTS After a Long chilly day, we love nothing more than to cosy up on the couch with a bowl of no-effort dessert. We raided the freezer aisle for the best frozen pies and puddings for a quick fix when sweet cravings call. Nanna’s Blackberry & Apple Pies, $4 Sweet and jammy, these crispy mini pies are highly snackable. Heat ‘em up or devour them cold, but beware – you won’t be able to stop at just one! Sara Lee Sticky Date Pudding, $4 This frozen version of the treasured Aussie dessert has a soft, moist texture, topped with a luscious toffee sauce that reminds us of childhood. Nanna’s Frozen Apple Crumble, $4 This nostalgic crumble really is just like the one your…

pink lemonade scones makes 12 | prep 10 mins | cooking 15 mins Butter, to grease 450g (3 cups) self-raising flour 1 tsp rose pink liquid food colouring, to tint 250ml (1 cup) lemonade 600ml ctn pouring cream Raspberry jam, to serve Pure icing sugar and fresh raspberries, to decorate 1 Preheat oven to 220°C/200°C fan forced. Grease a baking tray with butter. Sift the flour into a large bowl. Make a well in the centre. Combine the food colouring and lemonade in a jug. 2 Add lemonade mixture and 250ml (1 cup) cream to flour. Use a flat-bladed knife to stir until a sticky dough forms (do not overmix). 3 Turn dough onto a Lightly floured surface. Sprinkle with flour. Use clean hands to gently press dough into a…

“This creamy, mildly spiced curry is a huge crowd-pleaser in my house. I love that most of the ingredients are simple pantry items, but the flavour is complex and comforting.”Marion Grasby Vietnamese chicken curry serves 4 | prep 15 mins | cooking 50 mins GF 1 tbs vegetable oil 1 brown onion, finely chopped 4 garlic cloves, finely chopped 2 lemongrass stalks, bruised, pale part finely chopped 2 tbs mild curry powder 250ml (1 cup) gluten-free chicken stock 400ml can coconut milk 8 chicken drumsticks 3 medium potatoes, peeled, cut into 3cm pieces 2 carrots, peeled, cut into 3cm pieces 2 tbs fish sauce, plus extra, to taste Fresh coriander Leaves, to serve Steamed rice, to serve 1 Heat the oil in a Large stockpot over medium-high heat. Add the…

Carrots and frozen peas once ruled supreme as the king and queen of Aussie veg, but in the last few years they’ve been replaced by broccoli, zucchini and cauliflower which are Australia’s three most-searched veg. Now, Michelle Southan and I are on a mission to give carrots a makeover! There are so many great ways to use carrots that are more than just steaming, grating them into coleslaw or cooking them with butter, honey and coriander seeds. Think of a roast carrot hummus, a sauce for fish made from slowly cooking lots of grated carrots in lots and lots of butter, carrot chutney, carrot ‘bacon’ in a vegan Caesar salad, or even batons of pickled carrot with roast pork or in a banh mi. You can also candy threads of carrot…

SERVES 4 PREP 20 mins (+6 hours chilling) COOK 20 mins 2 chicken drumsticks, skin removed 2 chicken thigh cutlets, skin removed 250ml (1 cup) buttermilk 100g (⅔ cup) self-raising flour 1 tsp garlic powder 1 tsp onion flakes 1 tsp smoked paprika 200g red cabbage, thinly shredded 200g green cabbage, thinly shredded 1 carrot, coarsely grated 2 green shallots, finely chopped ⅓ cup coarsely chopped mint leaves 90g (⅓ cup) light Greek-style yoghurt 1 tbs Dijon mustard 1 garlic clove, crushed 1 Using a sharp knife, make 2 slits (to the bone) through the thickest part of the chicken drumsticks and cutlets. Place in a bowl and cover with buttermilk. Cover and chill for 6 hours or overnight. 2 Combine flour, garlic powder, onion flakes and paprika in a…

Chrissy Q How can I make a creamy vegan soup without using dairy? It’s simple to make a creamy and nutritious blended vegan soup. I like to add a can of cannellini beans or a handful of rolled oats in the last 10 minutes of cooking time. Or try adding ½ cup cashews (soaked in water for 2 hours) or silken tofu when you’re ready to blend. Process until smooth for a rich finish (and a boost of dietary fibre). Coconut milk also adds instant creaminess to any type of soup. Marion Q I love making Asian soups and would like to make and freeze a stock base. What aromatics do you add to your stock? Lots of fresh ginger, green shallots and star anise. But don’t stop there! If…

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