Upload
jungabochoy
View
217
Download
1
Embed Size (px)
Citation preview
8/10/2019 Super Food Ideas - September 2014 AU.pdf
1/100
ver-the-tophoccy cakesake fakery
pace party
meatballs7-layer
dipfamous
Surprise
!
Easypinat
acake
Celebrate!
Piata partycake, p24
Piac
a twist
tballs
D
SPSI
AMACAKEPARIDE
3
6
Withthis
sophis
chocoAmaz
eyou
-
OPENFOR
AGROWN-U
P
VERSION
MIDWEEK
DINNERS
SPRING
SIDES
Plus...
AMAZINGCAKESANDPARTYIDEAS
33
MINCEMAINS6
OPENF
OR
AGRO
WN-UP
VERSI
ON
Simple dips Spring recipes Fun cake fakery Show-stopping chocolate cakesPlus
8/10/2019 Super Food Ideas - September 2014 AU.pdf
2/100
8/10/2019 Super Food Ideas - September 2014 AU.pdf
3/100
weekdays47 Our main of the month
Super-easy Italian chicken.
49 Midweek meals
10 time-saving dinners.
58 Goodness me!
Nutritious, delicious sides.
62 The originals
Two classic recipes for the files.
checkout11 Checkout
Get-ahead baking tips.
12 Your food ideas
Whats on your plate?
13 Blast from the past
Theres a bear in there!
14Kims kitchen
Lets get this party started!
16 In season spring
Make the seasons best with
fresh ideas and recipes.
22Super spy
5 cake mixes, baked and rated!
24Hidden treasure
Our two surprise cover cakes
share one secret lollies inside.
28Kitchen files
Colour your world.
32 The gold standard
Over-the-top choc desserts?
Tick. Easy to make? Tick!
On the cover32 Impress guests with a show-
stopping chocolate dessert.
84Kids wont believe their eyes
with these savoury cakes.
74 A space party out of this world.
66Best mince recipes ever!
Cover recipesPiata party cake and Chocolate piata party cake
Recipes Kim Coverdale PhotographyGuy Bailey
Styling Fiona Sinclair Food preparation
Claire Brookman & Amira Georgy
64 Roll with it
Just because youre eating
gluten-free doesnt mean you
cant make your own pasta.
66 Best recipes mince
Five fabulous weeknight meals
starring our fave and yours.
Chocolatepiatapartycake,p26
sophisticated
chocolateversion
yourfriends!
Over-the-topchoccycakes
Cakefakery
Spaceparty
Piataparty
cake, p24
withatwistmeatballs
7-layerdip
famous
Surpr
ise!
Easy
pinata
cake
Celebrate!
MIDWEEK
DINNERS
SPRING
SIDES
Plus...
CAKESAND
PARTYIDEAS
33
MINCE
MAINS6
OPEN
FOR
AGRO
WN-UP
VERSION
Simpledips Spri
ngrecipes Funca
ke f akery
Plus
65DIYGFpasta
74Alien invasion
52Havingaball
6 This month
The Eds lunar lunacy.
8 Index
Whats cookin this month.
contents
SEPTEMBER 2014 super food ideas 3
September
8/10/2019 Super Food Ideas - September 2014 AU.pdf
4/100
nextmonth October 2014 issue on sale September 4 (Australia)
LOW FAT LOW SAT FAT LOWER SODIUM LOW KILOJOULE
Main meal < 15g < 6g < 600mg < 2000kJ
Side dish < 8g < 3g < 400mg < 1000kJ
Light meal < 10g < 4g < 400mg < 1500kJ
Snack/dessert < 5g < 2g < 200mg < 600kJ
Nutrition know-how
contains no wheat,oats, rye or barley.
low saturated fat, high fibre, lower
sodium with heart-friendly fats.
low saturated fat,
high fibre (not for desserts), lower
sodium with lower-GI carbs.
contains foods with slowly
digested carbohydrate(s), which
produce a lower rise in your blood
sugar level. saturated fat
must be < 6g; kilojoules < 3000kJ;
sodium < 800mg. contains> 5g of fibre per main meal.
For Super Food Ideasrecipe success:
We use Australian standard measures.
In liquid measures, 250ml = 1 cup.
Dry ingredients should be
measured in level 1 cup, 12cup,13cup and 14 cup measures.
1 tablespoon = 20ml (note NZ,
US and UK tablespoon = 15ml).
1 teaspoon = 5ml.
We use 59g to 60g eggs.
We use 1000-watt microwaves,
unless otherwise specified.
Email questions about our recipes
contents
weekend cooking73 Our sweet of the month
Its a slice! No, its fairy bread!
Hang on, its gluten free?
74 Blast off!
Treat your little aliens to an
intergalactic party! With rocket
hot dogs, little green men and
a man-on-the-moon cake, the
countdown has started!
84 Cake fakery
Sssh! Its pseudo sushi, sham
hamburger and a pizza cake.
92 Best recipes dips
Easy savouries for the parents
at the kids party dip in!
98 The last bite
Minty morsels of chocolate
cheesecake Ill have two!
regulars andcompetitions12 Write to us and win!
23 WIN one of two Panasonic
Steam Combi Microwaves
62 WIN a gastronomic
holiday for two to the
south of France!
72 Supershelf
90 Subscription offer
96 Puzzles
97 Supershelf
98Mintymorsels
84Itsapizza
cake!
44Choc and awe!
4 super food ideas SEPTEMBER 2014
productof the
monthPerfect Italiano Perfect Bakes
72
8/10/2019 Super Food Ideas - September 2014 AU.pdf
5/100
ADVERTISEMENT
The All-New Mazda3 makes driving a joy with outstandingfuel economy, sophisticated design and advanced safety
We know you cant put too much importance on
safety, which is why Mazda3 integrates the very
latest in safety features.
Smart technology like the Active Driving
Display that projects important information into
your line of sight and Blind Spot Monitoring
that works like an extra pair of eyes to sense
vehicles not seen by external mirrors are just
some of the advanced safety features available
in the All-New Mazda3. They can help you
recognise potential hazards and avoid collisions.
The new-generation engine cuts fuel
consumption by up to 25 per cent over previous
models, and clever features like i-stop save you
even more fuel by turning off the engine when you
stop, and restarting the instant you want to go.
With safety and efficiency taken to new
levels, we know youll love the All-New Mazda3.
The Mazda3 range includes all these
impressive safety features as standard:
s !IRBAGS 323 Front, side and curtain
(front and rear)
s !NTILOCK BRAKING SYSTEM !"3s %MERGENCY "RAKE !SSIST %"!
s %LECTRONIC "RAKEFORCE $ISTRIBUTION
%"$
s $YNAMIC 3TABILITY #ONTROL $3#
s 4RACTION #ONTROL 3YSTEM 4#3
s %MERGENCY 3TOP 3IGNAL %33
s (ILL ,AUNCH !SSIST (,!
Begin your next great drive at your Mazda
Dealer OR !LL.EW-AZDACOMAU
Above and below: The sleekbody combines lightness
and rigidity, making it bothsafe and efficient; Active
Driving Display lets youkeep your eyes on the road.
8/10/2019 Super Food Ideas - September 2014 AU.pdf
6/100
With his fifth birthday just on the
horizon, I ask my youngest,
Roo, what kind of birthday
theme he would like. A space party,
Mama. So far so good, we have one in
this very issue on page 74. And
everyone has to come as a planet. Tricky,
but a bit of papier-mch and some
rings fashioned from clever cardboardery
should sort this out. With a cake of the
solar system. Stumped. How on earth
(pardon the pun) will I achieve this?
First port of call is the internet. Here
I find all manner of square, flat cakes
covered in black icing (not such an
appetising colour) with badly cut out
fondant circles for the planets. There are
also wonky layer cakes with rough-hewn
3D circles perched precariously on the
edges. Looks like something I made,
and not in a good way.
While assessing the gravity of thethemed-party universe I come to realisethat its just a case of one small step
this month
Next, I corner my food team,
who have spent years putting into
practice my crazy cake ideas (see
the fun fake cakes on page 84 to
appreciate just how well theyre able
to turn loony ideas into reality). We
workshop structure with pieces of
wire and polystyrene balls, watch
them fall to the ground and Google
some more. Then its back to the
drawing board, again. And again...
Im still no closer to creating the
perfect solar-system cake. Its not
that Im giving up, exactly; Im just
hoping I can convince Roo that he
shouldnt be an astronomer, that he
doesnt need a solar-system cake,
but instead should be an astronaut
and blast off to the sky in a lunar
module. We have just the cake for
that on page 82 a perfectly formed,
Editor Rebecca Cox, [email protected]
Food EditorKim Coverdale, [email protected]
Deputy Food Editor Claire Brookman,
Art Director Sarah Cooper, [email protected]
Senior Designer Brydie Noonan,
[email protected] sub-editor Cara Zaetta-Thomas,
Senior sub-editor Matilda Duffecy,
Recipe AnalysisSusanna Holt
Reader & editorial enquiries
Rosalie Gordon, [email protected]
Ph: (02) 8045 4891 Fax: (02) 8062 2884
Advertising sales
National Sales Director Paul Blackburn
Ph: (02) 8045 4666, [email protected]
Head of Sales & Strategy Food Nicole Bence
Ph: (02) 8045 4935, [email protected]
New South Wales
Group Sales Director Belinda Miller
Ph: (02) 8045 4651, [email protected].
Group Sales Director Rachael Delalande
Ph: (02) 8045 4657, [email protected]
Group Sales Director Sam Tomlinson
Ph: (02) 8045 4676, [email protected]
Victoria
Vic Sales DirectorKim Carollo Ph: (03) 9292 3204
Group Sales Directors
Sally Paterson Ph: (03) 9292 3217,
Astrid White Ph: (03) 9292 3222,
Lisa Mikkelsen Ph: (03) 9292 3206
Queensland
Queensland Sales Director Rose Wegner
Ph: (07) 3666 6915, [email protected]
South Australia
SA Account Manager Maree Maresco
Ph: (03) 9292 2749, [email protected]
Advertising Creative
Advertising Creative Director Richard McAuliffe
Advertising Creative ManagerZoe Tack
Advertising Copy EditorBrooke Lewis
Commercial Integration
Commercial Integration Manager Nicole Harris,
Ph: (02) 8045 4734, [email protected]
Commercial Integration Executive Angela Apostolakis
Ph: (02) 8045 4744, [email protected]
Production Director Mark Moes
Production Manager Neridah Burke
Advertising Production
Katie Nagy, [email protected]
Marketing Director Diana Kay
Brand Manager Renee Gangemi
Marketing Assistant Lucy Johnston
National Circulation ManagerDanielle Stevenson
Group Circulation Manager Food Sheri Mohamed
Chief Executive Officer Nicole Sheffield
Group Publisher FoodFiona Nilsson
Commercial Director Prue Cox
Phone Customer Service: 1300 656 933
International: (+61 2) 9282 8023
Mail GPO Box 4093,
Sydney NSW 2001
Email [email protected]
Subscriptions
Super Food Ideasis published by NewsLifeMedia Pty Ltd (ACN 088 923 906),2 Holt Street, Surr y Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiaryof News Limited (ACN 007 871 178). Copyright 2014, NewsLifeMedia Pty Ltd. Allrights reserved. Pre- press by News PreMedia. Printed by Hannanprint, 8 PriddleStreet, Warwick Farm NSW 2170 under ISO14001 Environmental Certification.Paper fibre is sourced from certified forests and controlled sources. Distributedby Gordon & Gotch, Unit 2, Bldg 2B, MFive Industry Park, 1 Moorebank Ave,Moorebank, NSW 2170. Tel: (02) 8706 1704. Nutrition and health advice containedin Super Food Ideasis of a general nature only and does not constitute medical or
dietetic advice. Readers should seek advice from a health professional to ensurechanges to their diet and lifestyle are suitable for t heir individual circumstances.
Environment
ISO 14001
6 super food ideas SEPTEMBER 2014
Double-takecake fakery: Pseudosushi cakes, p86.
Thefinalfrontier:Planetcakepops,p81.
Man-on-the-mooncake,
p82onegiantleap
foroureditor.
8/10/2019 Super Food Ideas - September 2014 AU.pdf
7/100
Lightly Driedherbs stay freshfor 4 weeks.
No waste!
8/10/2019 Super Food Ideas - September 2014 AU.pdf
8/100
index
SIDES,ST
ARTERS&
LIGHTMEALS
Chunky coriander
and cashew dip
94
Chargrilled spring
vegetables
60
Crunchy roast potato
and tomato salad
58
Carrot and beetroot
slaw with fennel
dressing
61
Cob loaf dip
92
Hummus
94
Grapefruit andcelery salad
61
Seven-layer dipFetta cheeseand herb dip
95
Mandarin asparagusand baby beetrootsalad
59 93
Japanese-style beefwith miso mash anddaikon salad
54
Individual meat pies
66
Lamb chop andartichoke casserole
Ham, mushroomand ricotta calzone
50
Lamb and pine nutmeatballs withparsley salad
52
Boeuf bourguignon
62
Beef and baconrissoles
69
Grans cottage pieBalsamic beef withzucchini and beansalad
20
Classic crumbedcutlets
63
Spring lambwith skordalia
19
Spaghettiand meatballs
67
Thai pork lettucecups with nam jim
Louises lasagne
70
Sticky ribs withdirty rice
57
51
68
BEEF,PORK&
LAMB
55
8 super food ideas SEPTEMBER 2014
8/10/2019 Super Food Ideas - September 2014 AU.pdf
9/100
Chicken, apricot andpearl couscous tagine
54
Chunky chicken andcorn soup with fried
chorizo
Chicken involtiniwith soft polenta
47 50
POULTRY
Mushroom, fettaand mint tart
56
Gluten-free pasta withnapoletana sauce
65VEGETARIAN
Poached salmonwith grilled baby cos
18
Hot and sourfish parcels with
cucumber salad
53
FISH
&
SEAFOOD
Chocolate coconutBounty tart
40
Chocolate andsalted peanutcaramel layer cake
34
Choc-mint cheesecakebrownie bites
98
Chocolate honeycombroulade with whitechocolate sauce
42
Hazelnut swirl ice-cream sundae cake
44
Gooey chocolatelava cake withraspberry sauce
38
Flourless brandychocolate cake withcherry syrup
36
SWEETS
Planet cake pops
81
Meatball meteors
76
Space punch
76
Martian crackers
76
Sham hamburgercake
88
Pseudo sushi cakes
86
Rocket dogs
80
Gluten-free fairybread slice
73
Coco Pops bear
13
Man-on-the-mooncake
Chocolatenoodle aliens
78
Its a pizza cake
84 82PARTYFOOD
Gluten-free pasta
64
SOMETHINGEXTRA
COVERRECIPE
Piata party cake
and Chocolate
piata party cake
24 26
SEPTEMBER 2014 super food ideas 9
8/10/2019 Super Food Ideas - September 2014 AU.pdf
10/100
Thebestblogs
allinonespotVisittheVoicesof201
4websitetodiscoverKidspotsTop
100Australianbloggers.Gotokidspot.com.
au/voices-of-2014
BeinspiredbyAustraliaswealthofbloggin
gtalent
andviewexclusivecontentacrossthecateg
oriesofPersonal
&Parenting,Food&Wellbeing,andBeauty&
Lifestyle.
Followthejourneyassomeo
fourbestlocaltalents
competetobecrownedtheultimateVoiceof2014.
Presentedby
Presented bySupported by
8/10/2019 Super Food Ideas - September 2014 AU.pdf
11/100
checkoutFresh recipes for spring, colourful kitchen ideas and the best chocolate cakes ever!
SEPTEMBER 2014 super food ideas 11
Planning a fabulous do
or just in the mood to
make a celebration cake?
Our food editor, Kim, has
some top ideas for your
show-stopping cakes (see
recipes, p32), and some
expert get-ahead tips to
save your baking bacon!
t8IFOXPSLJOH PVU XIBU ZPVSF HPJOH
to make, read all the way through the
recipes to make sure you have enough
time. Some special-occasion recipes
need to be started the day before.
Cheesecakes, jelly desserts and
even the simplest choc-ripple
DBLF XPOU CF TFU PS cakey
JG ZPV EPOU HJWF JU UIF SJHIU
amount of time in the fridge.
t#SJOH JOHSFEJFOUT TVDI BT CVUUFS BOE
eggs to room temperature for maximum
volume and creaminess in cake batters.
t-JLF B HPPE DBTTFSPMF NVE DBLFT
improve when made the day before.
Make the Flourless brandy chocolate
cake with cherry syrup (p36) ahead
to give you more time on the day.
t'PS NZ )B[FMOVU TXJSM JDFDSFBN
sundae cake (p44), make the ice-cream
B EBZ BIFBE TPJUT SFBEZ GPS BTTFNCMJOH
t*G ZPVSF VTJOH B EFDPSBUJOH
UFDIOJRVF ZPVWF OFWFS USJFE CFGPSF
such as chocolate curls or shards(p36 and p40) practice it the day before.
5IBU XBZ UIFSF XPOU CF BOZ MBTUNJOVUF
QBOJD JG JU EPFTOU XPSL PVU
8/10/2019 Super Food Ideas - September 2014 AU.pdf
12/100
Email us at:[email protected]
Follow us onInstagram:
@superfoodideas
Like us at:facebook.com/superfoodideas
Follow uson twitter:
@superfoodideas
Follow us at:pinterest.com/superfoodideas
Write to us at:Super Food Ideas,
NewsLifeMedia, Level 1Locked Bag 5030,
Alexandria, NSW 2015
food ideasLike something? Hate something?
Cooked something? Took a pictureof it? We love all your feedback!
your
Letters, Locked Bag 5030, Alexandria NSW 2015,or email us at [email protected]. Lettersmay be edited. This months published readers allreceive a copy of Karl Stefanovics new cookbook,Karl Cooks($29.99, Hachette), which is full ofsimple, delicious recipes that anyone can cook.Entries open 17/08/14 and close 03/10/14. Australian residents only.Winners selected 04/10/14 at NewsLifeMedia. Total prize pool
com.au. For the NewsLifeMedia Privacy Policy, see p96.
Proof of the puddingWhen my six-year-old daughter
saw the Toblerone brownie pudding (July,
p28) on the July cover, she requested
it for our weekly Fancy Dessert Sunday.
All I had to buy was the Toblerone, so it
was very pocket-friendly. The pudding
was incredibly easy to make (my children
enjoyed breaking up the chocolate and
burying it in the pudding). The top was
chewy, and the centre gooey and luscious.
It was sweet, but thats just how we like our
treats. Instead of making the honey nougat
ice-cream, we used vanilla ice-cream and
custard. It made such a generous serving,
I shared it with my neighbours my
Raelene Risby, via Instagram
from May 2011 onwards, for $2.49 on iTunes. Visit appstore.com/superfoodideas.
Creative cook
I made the Slow-cooker
Linda Anderson, via Instagram
WINTER WONDER
The day I bought the July
Yumforallthefamily
Thisisjustthekindofweekly
treatwecouldeateveryday!
Over-the-topchoccycakes
CakefakerySpaceparty
withatwist
meatballs
7-layerdip
famous
Surpris
e!
Easypi
nataca
ke
Celebrate!
MIDWEEK
DINNERS
SPRING
SIDES
Plus...
AMAZINGCAKES ANDPARTYIDEAS
33
MINCE
MAINS6
OPEN
FOR
AGRO
WN-UP
VERSI
ON
Simpledips Springrecipes Funcake
fakery
Plus
8/10/2019 Super Food Ideas - September 2014 AU.pdf
13/100SEPTEMBER 2014 super food ideas 13
checkoutblast from the past
Get your paws on this easy party
cake from November 2006. Its so
cute we can hardly bear to slice it!
Coco Pops bearServes 10
Prep 1 hour 15 minutes (plus
cooling time) Cook55 minutes
Youll need a 26cm round cake board.
2 x 340g packets White Wings Classics
Golden Buttercake cake mix
3 cups Coco Pops
2 blue Smarties
2 white choc melts
120g packet black licorice strap
1 red Smartie
Buttercream icing
250g unsalted butter, at room
temperature, chopped
3 cups pure icing sugar, sifted
2 tablespoons cocoa powder, sifted
2 to 3 tablespoons milk
1Preheat oven to 160C/140C fan forced.
Grease a 7cm-deep, 20cm round (base)
cake pan. Line base with baking paper.
Grease 3 x -cup-capacity
muffin holes.
2In a large bowl, prepare
cake mixes following packet
directions. Fill muffin holes
full. Spread remaining
batter into cake pan. Smooth
surface. Bake muffins for
20 minutes and cake for
50 to 55 minutes or until a skewer inserted
into the centre comes out clean. Cool
in pans for 5 minutes. Turn out onto
wire racks to cool completely.
3Meanwhile, make Buttercream icingUsing
an electric mixer, beat butter until pale and
fluffy. Add icing sugar, cup at a time, and
beat well. Add cocoa powder and beat well.
Add enough milk to make icing spreadable.
4Trim top of cake to sit flat, then place on
board. Spread icing over top and side of
cake. Trim top of muffins to sit flat. Cut a
quarter from 2 muffins and discard, then
position as ears. Place third muffin
on cake as nose. Spread most of the
icing over top and side of nose and ears.
5Press Coco Pops over cake, ears and
nose. Cover centre of ears with a little
more icing, leaving a 1cm border.
6Use a dot of icing to attach blue
Smarties to choc melts and position as
eyes. Cut out a triangle from the licorice
and place on nose. Cut remaining licorice
into two 10cm-long, thin strips. Position
as a mouth. Position red Smartie to make
a tongue. Serve.
RECIPESFRO
M THE
VAULT
SEPTEMBER 2014 super food ideas 13
We love a decorated cake at Super Food Ideas,
so we thought wed share a few of our all-time faves
Sunflower cakeJune 2004
Party pigNovember2006
Flying rocketSeptember2010
the jungleMarch 2009
Icing on the cake2004-2010
8/10/2019 Super Food Ideas - September 2014 AU.pdf
14/100
checkoutfood eds picks
5 for a pack of. kki-k.com.au.
ipes and Spots cupcake stand,$4.95. Visit sweetthemes.com.au.
Make biscuits a 3Dintergalactic treat
Rocket cookiecutter pack,$15.95. Visit
Party time!
Visit papereskimo.com.
k onfetti
groundis from
ore &ned by
Coolwith
198 form), youof 7cm
yl decalsr ownmpack
oore
wallpaper.com.au.
Foodteamspick!
Salute the flagsBrighten up your tablewith Floral Fiesta food
flags, $12.95 for 24.Visit larkstore.com.au.
14 super food ideas SEPTEMBER 2014
8/10/2019 Super Food Ideas - September 2014 AU.pdf
15/100
Maxwell & Williams earthcollection is made from stonewareand is available at leading homewares and department stores.
www.maxwellandwilliams.com.au | find us on facebook
8/10/2019 Super Food Ideas - September 2014 AU.pdf
16/100
Lamb, seafood, eggs,
potato, cottage or
cream cheese, lettuce.
Finely chop sprigs,
stir into cream cheese,
spread onto mini toasts and top with
smoked salmon and a squeeze
of lemon juice.
Prosciutto or pancetta,
eggs, fetta, cheddar,
chicken, lemon juice.
Grill trimmed asparagus
spears and serve with
shaved prosciutto and gooey poached
eggs, or bake into a puff-pastry tart
with grated cheddar.
Mint, chilli, lemon,
ricotta, pine nuts,
prosciutto, basil.
Halve lengthways, seed,
then stuff with a mixture
of ricotta, chilli and herbs. Sprinkle with
breadcrumbs and bake. Or stuff the flowers
with goats cheese, then batter and deep-fry.
springMake the most of springs bountiful produce with the freshest ingredients and flavours
IN SEASON:
Recipes & food preparation Claire BrookmanPhotography Guy BaileyStyling Jenn TolhurstWords Cara Zaetta-Thomas
16 super food ideas SEPTEMBER 2014
DSimilar in appearance to fennel fronds,
you can find soft, feathery sprigs of dill
in supermarkets throughout the year.
With quite a strong flavour, dill should
be used sparingly, and is best added to
cooked dishes at the end of the cooking
time as it loses its potency when heated.
Store fresh dill wrapped in damp paper
towel in a plastic bag in the fridge for
up to one week.
sA very good source of vitamin C and fibre,
asparagus is available year round, but is
at its best in spring. Look for bright green
asparagus with firm, crisp stems and tightly
closed tips. Before cooking, remove the
woody base by snapping the stem rather
than cutting it it should break where it
starts to get tough. Asparagus is best stored
in a sealed plastic bag in the vegetable
crisper in the fridge for up to one week.
ZuZucchinis are not only good for you
theyre low in saturated fat and sodium,
and very low in cholesterol but theyre
also extremely versatile. Try them roasted
or fried, stuffed and baked, or grated
into mince mixtures. Choose zucchini
with bright, shiny skins, that are between
10 to 15 centimetres in length they
do grow bigger, but become seedy,
watery and tough.
Dill
Asparagus
Zucchini
Greenbeans
Mint
P : P : P :
k s: k s: k s:
8/10/2019 Super Food Ideas - September 2014 AU.pdf
17/100
8/10/2019 Super Food Ideas - September 2014 AU.pdf
18/100
Poached salmonwith grilled baby cosServes6
Prep30 minutes Cook20 minutes
2 rye mountain bread wraps
Olive oil cooking spray cup dry white wine
teaspoon black peppercorns
1 small lemon, sliced
4 (200g each) salmon fillets, skin on
2 cups (300g) fresh broad beans (see note)
1 avocado, sliced
250g baby roma tomatoes, halved
2 tablespoons fresh dill leaves
2 cos lettuce hearts, halved lengthways
Vinaigrette dressing
2 teaspoons wholegrain mustard
1 tablespoon white wine vinegar2 tablespoons extra virgin olive oil
1Preheat oven to 200C/180C fan-forced.
Lightly grease a baking tray. Cut bread
into 12 long, thin triangles. Spray with
oil. Season with salt and pepper. Bake for
4 to 5 minutes or until golden and crisp.
Transfer to a wire rack to cool.2Meanwhile, place wine, peppercorns,
lemon slices and 1 litre cold water in a
large, deep frying pan over medium heat.
Bring to a simmer. Reduce heat to low. Add
salmon. Cook, covered, for 10 minutes or
until cooked to your liking. Using a spatula,
remove salmon from liquid. Remove and
discard skin. Flake into large pieces.
3 Bring a saucepan of water to the boil over
high heat. Add broad beans. Cook for 3 to
4 minutes or until just tender. Drain. Refresh
in a bowl of chilled water. Drain. Pat dry withpaper towel. Peel beans and discard skins.
4 Make Vinaigrette dressingWhisk
mustard, vinegar and oil together in
a bowl. Season with salt and pepper.
5Place avocado, tomato, dill, flaked
salmon, broad beans and vinaigrette
in a bowl. Gently toss to combine. Heata chargrill pan over medium-high heat.
Chargrill cut sides of lettuce for 1 to
2 minutes or until charred. Transfer
to a serving plate. Top with salmon
mixture. Serve with crisps.
NUTRITION: (per serve) 1911kJ; 31.7g fat;
7.4g sat fat; 31.8g protein; 7.3g carbs; 5g
18 super food ideas SEPTEMBER 2014
fresh broad bean pods.
with grilled baby cos
$7.06per serve
8/10/2019 Super Food Ideas - September 2014 AU.pdf
19/100
free
SEPTEMBER 2014 super food ideas 19
in season spring greens
fresh pea pods.
Spring lamb with skordaliaServes 4
Prep 30 minutes (plus 1 hour
marinating time)
Cook35 minutes
6 garlic cloves
2 tablespoons roughly chopped
fresh oregano leaves
2 teaspoons finely grated
lemon rind
cup extra virgin olive oil
4 lamb leg steaks
cup fresh peas (see note)
1 bunch asparagus, trimmed,
cut into 4cm lengths
1 (250g) large desiree potato
2 tablespoons lemon juice
1 Lebanese cucumber, sliced
1 bunch radishes, sliced
cup fresh flat-leaf parsley leaves
1Crush 4 garlic cloves. Combine with
oregano, lemon rind and 2 tablespoons
oil in a glass or ceramic dish. Add lamb
steaks. Turn to coat. Marinate in the fridge
for up to 1 hour.
2Meanwhile, bring a large saucepan of
water to the boil over high heat. Add peas
and asparagus. Cook for 3 to 4 minutes
or until just tender. Using a slotted spoon
transfer veg to a bowl of chilled water to
refresh. Drain. Pat dry with paper towel.
3Add potato and remaining whole
peeled garlic cloves to boiling water.
Cook for 25 minutes or until tender.
Drain. Set aside until cool enough to
handle. Peel potato. Roughly chop potato
and garlic. Press potato and garlic through
a fine sieve into a bowl. Stir in 1 tablespoon
lemon juice, 2 tablespoons remaining oil
and 2 tablespoons warm water, adding
more warm water if necessary to form
a thick spreadable mash.
4Heat a chargrill pan over medium-high
heat. Cook steaks for 2 to 3 minutes each
side for medium, or until cooked to your
liking. Transfer to a plate. Cover loosely
with foil. Rest for 5 minutes. Slice.
5Combine cucumber, radish, asparagus
and peas in a bowl. Add parsley and toss
with remaining oil and lemon juice. Divide
skordalia between serving plates. Top
with sliced steak and salad. Serve.
NUTRITION: (per serve) 1712kJ; 23.3g fat;
5g sat fat; 36 .7g protein; 10.7g carbs; 4.8g
fibre; 105mg chol; 105mg sodium.
Spring lamb with skordalia
$4.86per serve
8/10/2019 Super Food Ideas - September 2014 AU.pdf
20/100
Balsamic beef withzucchini and bean saladServes 4
Prep 20 minutes (plus 1 hour
marinating time) Cook8 minutes
4 garlic cloves, crushed
cup balsamic vinegar
cup extra virgin olive oil
4 (200g each) beef porterhouse steaks
4 zucchini
200g green beans, trimmed, halved1 teaspoon lemon zest
2 tablespoons lemon juice
cup roughly chopped walnuts, toasted
50g reduced-fat fetta, crumbled
cup fresh mint leaves
Crusty bread, to serve
1Place garlic, vinegar and 2 tablespoons
oil in a glass or ceramic dish. Add steaks.
Turn to coat. Cover. Refrigerate for
up to 1 hour.
2Meanwhile, using a vegetable peeler,
cut zucchini into ribbons. Place in a glass
or ceramic bowl. Add beans, lemon zest,
lemon juice and remaining oil. Season with
salt and pepper. Set aside for 30 minutes.
3Heat a chargrill pan over medium-high
heat. Cook steaks for 3 to 4 minutes eachside for medium, or until cooked to your
liking. Transfer to a plate. Cover loosely
with foil. Rest for 5 minutes.
4Add walnuts, fetta and mint to zucchini.
Toss to combine. Serve steaks with zucchini
and bean salad, and crusty bread.
NUTRITION: (per serve) 3790kJ; 58.5g fat;
17g sat fat; 55.9g protein; 35.5g carbs; 8g
fibre; 118mg chol; 580mg sodium.
Balsamic beef withzucchini and bean salad
in season spring greens
$6.46per serve
.!)+2! $+'!/ ".+) !*0.!/
++' %* +%(%*# 30!. 1*0%( 0!*!.
.%* *".5 0$%*(5 /(%! #.(%
* "%*!(5 $+,,! 0+)0+
,++* +2!. .0%$+'! .%66(!
3%0$ .! 3%*! 2%*!#. !40. 2%.#%*
+(%2! +%( * ".!/$ /%( (!2!/
0!) .++(% "(+.!0/ .+!//
3%0$ ,.)!/* +(%2! +%( 0+/0!
,%*! *10/ * ,!!(! #.(%
(+2!/ +// 0$+1#$ ,/0
get more
TASTE THE DIFFERENCE EVERY
TIME WITH BARILLA PASTA
8/10/2019 Super Food Ideas - September 2014 AU.pdf
21/100
8/10/2019 Super Food Ideas - September 2014 AU.pdf
22/100
Weve found the perfect pie to celebrate the
business end of the footy season. The Beef,
Onion & Shiraz Pie, $13 for two, from the
Heston for Coles range, has a luscious
Australian beef filling and buttery pastry.
The range, which includes burgers, sausages
and ribs, is available at selected Coles stores.
Check out SodaStreams
new single-serve recyclable
capsules. Each box contains
eight different flavours,
$9.95, including a selection
from the new Naturals
range. And at only $1.25
per litre of flavoured
carbonated water, the
capsules are great value,
too. Find the SodaStream
range at major retailersthroughout Australia.
The latest on what the teams eating,buying and loving this month
super
When rice isleft to cool at
room temperature, bacterial growth isaccelerated and it cant be destroyedwhen reheated. Store cooked rice in thefridge for no more than 2 to 3 days.
spy
If our Family Cookbook feature
in the August issue inspired
you to start collecting
treasured heirloom recipes,
take a look at My Family
Cookbook, ($39.95, Suck UK).
It has template pages for
recipes and pictures, as well
as cooking guides and tables.
For stockists, visit until.com.au
or call (02) 9119 8700.
our own Dinner in a Dash($29.99,
HarperCollins) to the test by whipping
up the Spaghetti with pea pesto &
crispy bacon (p151). Despite not owning
a food processor to make the pesto, a
bit of elbow grease did the trick. The
dish was a definite crowd-pleaser and
has since become a weeknight staple.
...Keptit
...Cookedit
...Learntit
Its not too late to become
a Dine at Mine host to raise
funds for Camp Quality.
Whether you host brunch, a
barbie or dinner, guests simply
donate what they would have
spent dining out. The campaign runs through August
and is a fantastic way to get everyone together to
support children with cancer. Register as a host at
dineatmine.org.au or call 1300 730 787.
...Hostedit
...Triedit
...Fizzedit
22 super food ideas SEPTEMBER 2014
8/10/2019 Super Food Ideas - September 2014 AU.pdf
23/100
New to Coles,Create &
Bake Chocolate Baking
Mix, $2.75, is fluffy, rises
evenly and has a more-ish,
spoon-licking chocolate flavour.
In this range you can also buy
an icing mix packet and cute
White Wings Milk
Chocolate Cake, $4.99,
is so light and fluffy
that it definitely hit
our sweet spot. It rises
perfectly, has a rich chocolate
flavour and the icing is nice
and thick. It is slightly darker
in colour than the other mixes
but still remains a stand out.
At the dearer end of the
market is Donna Hay Ultimate
Chocolate Baking Mix, $6.99.
It has all the homemade
qualities you would expect,
including a sponge-like texture, and
natural chocolate flavour and colour.
Theres also the extra cost of buyingsingle cream to make the ganache.
debate
cake
Betty Crocker Devils
Food Cake Mix, $2.59,
is moist, dense and
decadent. It has
an even rise and
consistency, and when
topped with the ready-to-go
frosting it looks like every
chocoholics heaven (despite
what the name suggests). It
also works with either the oil
and water in the ingredients
or the suggested alternative
of melted butter and milk.
Greens Classic
Chocolate
Cake, $2.65,
has a rich
chocolate taste and a
crumblier crumb. Its
a great base for creating
special kids party cakes,
as it holds its shape well
and works every time.
2
4
5
3
Want to make one of our amazing
kids cakes (p84) but not a keen
baker? Heres our guide to five
fab packet mixes that really
hit our sweet spot
1
Win one of two Panasonic SteamCombi Microwave Ovens, eachvalued at $769. This versatileoven has a huge 27-litre capacityand can steam, grill, microwaveand even roast or bake! Plus,the flatbed design means thatits a breeze to clean.
To enter, tell us, in 25 words orless, what is your favourite typeof cake. Email your answer and
contact details to [email protected], with Panasonic inthe subject, by September 3, 2014.Visit superfoodideas.com.au forfull terms and conditions.See p96 for the NewsLifeMedia
Write in and WIN!
SEPTEMBER 2014 super food ideas 23
the great
8/10/2019 Super Food Ideas - September 2014 AU.pdf
24/10024 super food ideas SEPTEMBER 2014
top of cake. Top with 1 cut cake. Spread
2 tablespoons icing over top of cake. Top
with remaining cut cake. Spread top and
inside the hole with cup icing. Spoon
enough assorted lollies into the centre of
cake to fill to the top of the hole. Top with
remaining cake. Spread remaining
buttercream icing over top and side of cake.
8Combine Nerds, choc chips, and
hundreds and thousands in a bowl. Press
all over top and side of cake to cover.Serve (see notes).
Piata party cakeServes 20
Prep 1 hour Cook 1 hour 20 minutes
Youll need 2 x 7cm-deep, 20cm round
cake pans.
500g butter, softened
1 cups caster sugar
1 tablespoons vanilla extract
6 eggs
4cups self-raising flour
1 cups milk
2 cups assorted lollies (see notes)
141.7g packet Wonka Rainbow Nerds
2 x 150g tubs rainbow choc chips
2 tablespoons hundreds and thousands
Vanilla buttercream icing
250g butter, softened
2 teaspoons vanilla extract
3 cups icing sugar mixture, sifted
1Preheat oven to 180C/160C fan-forced.
Grease 2 x 7cm-deep, 20cm round cake
pans. Line base and sides with 2 layers
of baking paper.
2Using an electric mixer, beat the
butter, the sugar and the vanilla for
5 minutes or until light and fluffy. Add
3 eggs, 1 at a time, beating until just
combined after each addition. Gradually
beat in the flour and the milk, in
batches, until just combined.
3Divide mixture evenly between prepared
pans. Bake for 40 minutes or until a skewer
inserted into the centre of 1 cake comes
out clean. Stand in pans for 10 minutes.
Turn, top-side up, onto baking paper-lined
wire racks. Cool completely.
4Repeat process with remaining butter,sugar, vanilla, eggs, flour and milk, to
make another 2 cakes.
5Make Vanilla buttercream icingUsing
electric mixer, beat butter and vanilla for
5 to 7 minutes or until light and fluffy.
Gradually beat in sugar, 1 tablespoon
at a time, until well combined.
6Trim tops of cakes so they are flat and
the same thickness. Cut a 10cm round
from the centre of 2 cakes (see notes).
Remove and discard centres.
7Place 1 whole cake on a serving plate.Spread cup of buttercream icing over
+ !+.0! 0$! '! 3! 1/!
)%401.! +" / %*%/ '%00(!/
.!'(!/ !./ * /,.%*'(!/
(! 0$! '!/ +* 0+, +" !$
+0$!. !"+.! 100%*# 0$! .+1*/
/+ 0$0 0$! $+(!/ .! %* !40(5 0$!
/)! ,+/%0%+* +* +0$ '!/
'! %/ !/0 //!)(! *
!+.0! +* 5 +" /!.2%*#
hidden treasureThree, two, one surprise! Bring on the wow factor with these show-stopping cakes
i i i
8/10/2019 Super Food Ideas - September 2014 AU.pdf
25/100SEPTEMBER 2014 super food ideas 25
cover recipe
Piata party cake
To watch the piata
cake come to life, simply
scan this QR code with
your smartphone or
mobile device.
8/10/2019 Super Food Ideas - September 2014 AU.pdf
26/10026 super food ideas SEPTEMBER 2014
6Trim tops of cakes so they are flat
and the same thickness. Cut a 10cm
round from the centre of 2 cakes (see
notes). Remove and discard centres.
7Place 1 whole cake on a serving
plate. Spread cup of buttercream
icing over top of cake. Top with 1 cutcake. Spread 2 tablespoons icing over
top of cake. Top with remaining cut
cake. Spread top of cake and inside
the hole with cup icing. Spoon
enough assorted chocolates into centre
of cake to fill to the top of the hole.
Top with remaining cake. Spread
remaining buttercream icing over
the top and side of cake.
8Combine white and brown sprinkles,
and Choco Crispies in a bowl. Press all
over top and side of cake to cover.Serve (see notes).
Chocolate piataparty cakeServes 20
Prep 1 hour
Cook 1 hour 20 minutes
Youll need 2 x 7cm-deep, 20cm
round cake pans.
500g butter, softened
1 cups caster sugar
1 tablespoons vanilla extract
6 eggs
4cups self-raising flour
1 cups milk
2 cups assorted chocolates
(see notes)
2 tablespoons white and brown
sprinkles (see notes)
3 x 120g packets Creative
Kitchen Choco Crispies
mixed (see notes)
Chocolate-peanut buttercream icing
250g butter, softened
cup smooth peanut butter
2 cups icing sugar mixture, sifted
cup cocoa powder
1Preheat oven to 180C/160C fan-forced.
Grease 2 x 7cm-deep, 20cm round cake
pans. Line base and sides with 2 layers
of baking paper.
2Using an electric mixer, beat the
butter, the sugar and the vanilla for
5 minutes or until light and fluffy. Add
3 eggs, 1 at a time, beating until just
combined after each addition. Gradually
beat in the flour and the milk, in
batches, until just combined.
3Divide mixture evenly between
prepared pans. Bake for 40 minutes
or until a skewer inserted into the centre
of 1 cake comes out clean. Stand cakes
in pans for 10 minutes. Turn, top-side
up, onto baking paper-lined wire racks.Cool completely.
4Repeat process with remaining butter,
sugar, vanilla, eggs, flour and milk, to
make another 2 cakes.
5Make Chocolate-peanut buttercream
icingUsing electric mixer, beat butter
for 5 to 7 minutes or until light and
fluffy. Add peanut butter. Beat until
well combined. Sift icing sugar and
cocoa together into a bowl. Gradually
beat cocoa mixture into peanut butter
mixture, 1 tablespoon at a time, beatinguntil well combined.
! 1/! )%401.! +" .+3* / *
%*%/ (0!/!./ $++(0!+2!.!
,!*10/ $++(0! 1((!0/ 3$%0!
$++(0!+0! !..%!/ * .!0%2!
%0$!* $++ .%/,%!/ $++ .%/,%!/
* ! "+1* %* 0$! '! !+.0%*#
%/(! +" 0$! /1,!.).'!0 +1 * 1/!
+0$!. $++(0! /,.%*'(!/ %" 5+1 ,.!"!.
! 1/! )%401.! +" $+(!00!/
3$%0! +((. /,.%*'(!/ * /)((
.+1* 3$%0! /,.%*'(!/
(! 0$! '!/ +* 0+, +" !$
+0$!. !"+.! 100%*# 0$! .+1*/ /+
0$0 0$! $+(!/ .! %* !40(5 0$! /)!
,+/%0%+* +* +0$ '!/
'! %/ !/0 //!)(! *
!+.0! +* 5 +" /!.2%*#
i i i
8/10/2019 Super Food Ideas - September 2014 AU.pdf
27/100
Chocolate piataparty cake
cover recipe
SEPTEMBER 2014 super food ideas 27
8/10/2019 Super Food Ideas - September 2014 AU.pdf
28/100
2
28 super food ideas SEPTEMBER 2014
The kitchen is the heart of your
home, a place for the family to cook,
eat and catch up. What better place
to give your creativity free rein?
colourme
happy
3
1SEEING
THE LIGHT
Clean lines and white finishes
add the illusion of space to small rooms and
reflect the light from outside. Bring the
sunshine in by other means a big, bold
pendant light in buttercup yellow adds a warm
glow, as well as a soft note to hard edges.
2ACCENT ON ACCESSORIES
Make your kitchen a reflection of your life
and personality by displaying objects picked
up on your travels, family treasures and quirky
containers. Pull the look together by keeping
the colour palette spare a collection of
mismatched vases in tones of white, for
instance, or by using a single signature colour.
3OPEN PLANNING
Soften a wall of white cupboards with an
inset shelf to display favourite or frequently
used items. Give the kitchen a pop of colour
by painting the interior your white china will
look fabulous against it. Or keep them white
and display your most colourful platters,
teapots and bowls.
4SHINE THE LIGHT
White-on-white tiling especially with
offset edges like those here adds texture and
a subtle pattern of light to kitchen walls. T iles
are so practical, too, for fast and easy cleaning,
when used as an all-over splashback in this way.
LighttouchAdd a ray ofsunshine tobright white1
4
8/10/2019 Super Food Ideas - September 2014 AU.pdf
29/100
1BOLDLY GO
Make a feature of hardworking kitchen
cabinets with a bright treatment. Cabinetry
is the dominant feature of your kitchen and,
because of that, we often tend to keep them
subtle. But why not make a statement by
adding a stronger colour to the mix?
Companies such as Laminex create custom
MDF cabinetry in bold tones, or a coat of
bright paint can do the trick, too.
2HOT HARDWARE
Updating your sink hardware can
completely change the look of your kitchen.
Its not only shapes that have been given a
makeover these days: taps are available in
the full spectrum of colours, including edgy
matt-black options, as seen here. You can
even do a quick update yourself with spray
paint. Ask at your local hardware shop for the
best product to use.
3LET IN THE LIGHT
Natural light improves the look and
atmosphere of any space, so maximise
where you can. Whether youre playing with
colour or staying neutral, natural light adds
immediate warmth. If youre renovating,
see if you can do a window splashback; if not,
a cleverly placed mirror can work wonders!
4FREEZE FRAME
Giving your windows a bold frame draws
the eye to a beautiful outlook and adds
another dimension to the room. The black
surround in this kitchen makes the window
the focus, framing the garden setting beyond
like a picture, as well as tying in with the
benchtops. A lick of paint is all you need.
5MORE THE MERRIER
Dont be restricted by the number of
colours you use; adding a third hue to the mix
can have a softening effect, as well as adding
drama. The bold use of green, black and grey
here pulls together the garden and interior.
Greenforgo Inspired by the garden, bring natures colours inside
checkoutkitchens
2
3
1
4
5
SEPTEMBER 2014 super food ideas 29
8/10/2019 Super Food Ideas - September 2014 AU.pdf
30/100
2
1ON THE TILES
Think outside the square when it comes
to tiling a feature wall. Rather than sticking to
the one colour, draw in your favourite hues
for a personality-packed kitchen. Check out
this cool space that breaks tile rules with
sneaky pops of colour among the white. You
could also play with tile textures to add
another layer of interest.
2ALL IN THE DETAIL
If your kitchen needs a colour update
but you dont want to go all out, tie in little
details that will transform the space. A kettle
in red, a blender in pink, a bold splashback
these are all additions that will give a kitchen
a facelift without breaking the budget. Add
brightness in a way that suits you best.
3GRAPHIC DESIGN
A kitchen with a pared-back palette
instantly benefits from bold graphics.
A colourful print or poster breaks up plain
walls and gives a kitchen a vibrant focal
point. If youre hesitant about making
a commitment to a big kitchen revamp,
this is a great option, as you can rotate
artworks or just update your space when
you find another piece you love.
4LOVELY LAMP
Lighting often gets forgotten, and it
can make such a difference. Whether it be
a hanging pendant or a freestanding floor
lamp, a statement piece transforms a space.
If you have room to spare, a colourful floor
lamp adds a sculptural element; if not, use
down-lights inset or hanging to highlight
individual areas of the kitchen.
Punchypops
1
Highlight your kitchen with funky graphic details
3
4
30 super food ideas SEPTEMBER 2014
P
HOTOGRAPHYSHARYN
CAIRNS
8/10/2019 Super Food Ideas - September 2014 AU.pdf
31/100
Get the look!checkoutkitchens
Punchypops
Greenforgo
Lighttouch
INSPIRINGHOMESWITHHEART
WIN!A$10,000KITCHENMAKEOVER*
WEVE SEENTHE LIGH TF OR EVERYRO OM IN T
HE H OUSE
NAILING
Ourguidehanging
BUILD
FLATPAC
KITCH
IN4DA
Howtochooanarchitecta
whatitllc
Createaspacethatwoforthewholefam
*CONDITIONS
OpenforInspection
Yourchance
tostepinside
ourpages!
aplacetocal
SEPTEMBER 2014 super food ideas 31
GoldenMarguerite
StrawberryFie
lds
OlympiaGreen
Love these kitchens? Heres
how to re-create the look
Dream weaverDandi woven bowls arehandmade in Africa, so eachone is unique. $50 for amedium (30.5cm x 7cm)bowl. Visit couani.com.au.
Ho suffEssteele 1.9Lwhistlingkettle in red,$55. Visitpetersofkensington.com.au.
Suny sideDulux paintin GoldenMarguerite,$46.45/litre. Visitdulux.com.au.
Shie oArcher 1 Lightfloor lamp inred, $249. Visitbeaconlighting.com.au.
Juicy fruiHaymes paintin StrawberryFields, $38.95/
litre. Visithaymespaint.com.au.
Ligher shadeDania brushedaluminium pendantlamp in Luminous
Yellow, $59.Visit shelights.com.au.
Daily gridMaxwell & WilliamsBrighton 22cmpepper mill inred, $19.95. Visitmaxwellwilliams.com.au.
Si pretyFreedom Splaybar stool inblack, $89.Visit freedom.com.au.
Whie wayScanpan Impact24cm/1.5 litre taginein white, $179. Visitscanpan.com.au.
Tap io iIkea Ringskrsingle-lever kitchenmixer tap in black,$79. Visit ikea.com.au.
Phoo fiishLaminexs ColourPalette range inOlympia Green,from $73/m2. Visitlaminex.com.au.
8/10/2019 Super Food Ideas - September 2014 AU.pdf
32/100
8/10/2019 Super Food Ideas - September 2014 AU.pdf
33/100SEPTEMBER 2014 super food ideas 33
this month chocolate desserts
8/10/2019 Super Food Ideas - September 2014 AU.pdf
34/100
Chocolate and saltedpeanut caramel layer cakeServes 16
Prep 25 minutes (plus cooling and
standing time) Cook35 minutes
250g butter, softened
cup caster sugar
2 teaspoons vanilla essence
3 eggs
2 cups self-raising flour
cup cocoa powder
cup milk
180g dark chocolate, melted
Milk chocolate ganache
2 x 220g blocks milk chocolate, chopped
cup thickened cream
Salted peanut caramel
380g jar caramel spread (see note)
cup roasted peanuts, chopped
teaspoon sea salt
1Preheat oven to 180C/160C fan-forced.
Grease two 6cm-deep, 20cm round
34 super food ideas SEPTEMBER 2014
cake pans and line bases and sides with
baking paper.
2Using an electric mixer, beat butter,
sugar and vanilla for 5 minutes or until
light and fluffy. Add eggs, 1 at a time,
beating until just combined after each
addition. Add the flour, cocoa and milk.
Beat to combine. Add remaining flour,
cocoa and milk, beating until just
combined. Beat in melted dark chocolate.
Divide mixture evenly between prepared
pans, spreading tops to level.
3Bake for 30 to 35 minutes or until
a skewer inserted in the centre of cakes
comes out clean. Stand in pans for
15 minutes. Turn cakes, top-side up,
onto wire racks to cool completely.
4Meanwhile, make Milk chocolate
ganachePlace chocolate and cream
in a microwave-safe bowl. Microwave
on HIGH (100%) for 1 to 2 minutes,
stirring with a metal spoon halfway
through cooking, or until smooth.
Set aside for 20 minutes or until mixture
is thick and spreadable.
5Make Salted peanut caramelCombine
caramel, peanuts and salt in a bowl.
6Split each cake in half horizontally.
Place 1 cake half on a plate. Spread
cup ganache over cake. Top with of
the caramel mixture. Place second cake
half on top of caramel. Continue layering
with cake halves, ganache and caramel
mixture, finishing with a layer of cake.
Spread remaining ganache over top of
cake. Spoon over remaining caramel
mixture. Serve immediately.
.)!( /,.! * ! "+1* %*
0$! &) %/(! 0 /1,!.).'!0/
/! /0.%#$0!#! '*%"! 0+ 10
0$! '! " 5+1 1/! .! '*%"!
%0 3%(( )'! 0$! '! .1)(!
8/10/2019 Super Food Ideas - September 2014 AU.pdf
35/100SEPTEMBER 2014 super food ideas 35
this month chocolate desserts
$1.08per serve
Chocolate and salted
peanut caramel layer cake
8/10/2019 Super Food Ideas - September 2014 AU.pdf
36/100
Flourless brandy chocolatecake with cherry syrupServes 16
Prep 20 minutes (plus cooling time)
Cook 1 hour 15 minutes
200g butter, chopped
180g block dark chocolate, chopped
1 teaspoon instant coffee powder
2 tablespoons Dutch-processed cocoa
2 tablespoons brandy
4 eggs, separated
1 cup caster sugar
2 teaspoons vanilla extract
2 cups hazelnut meal
300ml thickened cream, whipped
Dark chocolate curls (see above),to decorate
Cherry syrup
415g can stoneless black cherries in syrup
1 teaspoon caster sugar
1 tablespoon brandy
1Preheat oven to 180C/160C fan-forced.
Grease a 6cm-deep, 22cm round (base)
springform pan. Line base and side with
baking paper.
2Place butter, chocolate, coffee powder,
sifted cocoa and brandy in a saucepan overmedium heat. Cook, stirring occasionally,
for 5 minutes or until melted and smooth.Set aside for 10 minutes.
3Using an electric mixer, beat egg
yolks, sugar and vanilla together for
5 to 7 minutes or until thick (mixture will
appear dry at first). Transfer to a large
bowl. Fold in chocolate mixture and
hazelnut meal. Clean bowl and beaters.
4Using an electric mixer, beat egg whites
to soft peaks. Fold the egg white into
chocolate mixture. Fold in remaining egg
white. Pour mixture into prepared pan.
5Bake for 45 to 50 minutes or until askewer inserted in centre of cake comes
out with moist crumbs clinging. Leavecake to cool completely in pan.
6Make Cherry syrupDrain cherries over
a saucepan. Halve cherries and set aside.
Add sugar and brandy to syrup. Place
saucepan over high heat. Bring to the
boil. Reduce heat to medium-low. Simmer
for 20 minutes or until mixture thickens
slightly. Set aside to cool completely.
Add cherries. Stir to combine.
7Transfer cake to a plate. Dollop with
whipped cream. Spoon over the cherry
syrup and top with chocolate curls.Serve immediately.
Chocolate curlsIts easy to make chocolate curls for
an impressive cake decoration. All
you need is a dry marble or other cold
surface, a large straight-edged knife
and roughly chopped chocolate or
melts. We used x 375g packet of
dark chocolate melts for this recipe.
Melt chocolate in a heatproof
bowl over a saucepan of simmering
water (make sure water doesnt touch
base of bowl) or in a microwave,
stirring until smooth.
Spread melted chocolate over
marble surface until 3mm thick. Set
aside until just set but not hard.
Holding the knife at a 45-degree
angle towards you, carefully scrape
chocolate into curls. (If the chocolate
cracks, it has set too hard; just stand
it in a warm place to soften slightly.)
Store curls in an airtight container
in a cool, dry place for up to 2 weeks.
36 super food ideas SEPTEMBER 2014
8/10/2019 Super Food Ideas - September 2014 AU.pdf
37/100
8/10/2019 Super Food Ideas - September 2014 AU.pdf
38/100
Gooey chocolate lava cakewith raspberry sauceServes 10
Prep 20 minutes (plus cooling time)
Cook40 minutes
50g butter, softened
cup caster sugar
2 teaspoons vanilla extract
cup milk
2 eggs
cup plain flour
1 teaspoon baking powder
cup almond meal
1 tablespoon cocoa powder
100g dark chocolate, melted
Cocoa powder and vanilla ice-cream, to serve
Raspberry sauce3 cups fresh or frozen raspberries
cup icing sugar mixture, sifted
2 tablespoons orange liqueur
1Preheat oven to 180C/160C fan-forced.
Grease a 6cm-deep, 20cm round (base)springform pan. Line base and side with
baking paper (see note).
2Using an electric mixer, beat butter,
sugar, vanilla and 1 tablespoon of the
milk until thick and pale. Add eggs, 1 at
a time, beating until combined. Add flour,
baking powder, almond meal, cocoa and
remaining milk. Beat until just combined.
Add melted chocolate. Beat to combine.
Pour mixture into prepared pan.
3Bake for 30 to 35 minutes or until top
of cake is firm, but wobbles slightly inthe centre. Cool in pan for 30 minutes.
4Meanwhile, make Raspberry sauceMash
raspberries in a bowl. Transfer to a saucepan
over medium-high heat. Stir in icing sugar
until combined. Bring to the boil. Boil,
stirring constantly, for 2 minutes or untilthickened slightly. Strain. Stir in liqueur.
5Carefully transfer cake to a plate (base of
cake will be quite wobbly). Dust well with
cocoa powder. Serve with vanilla ice-cream
of the springform pan over before
lining to make it easier to slide the
cake onto a serving plate. Not all
springform pans let you do this.
38 super food ideas SEPTEMBER 2014
8/10/2019 Super Food Ideas - September 2014 AU.pdf
39/100
this month chocolate desserts
SEPTEMBER 2014 super food ideas 39
$1.83per serve
Gooey chocolate lava cakewith raspberry sauce
8/10/2019 Super Food Ideas - September 2014 AU.pdf
40/100
Chocolate coconutBounty tartServes 12
Prep 30 minutes (plus 10 minutes
refrigerating time and 2 hours
setting time)
Cook35 minutes
250g packet Chocolate Ripple biscuits
75g butter, melted
225g packet moist coconut flakes
cup desiccated coconut
395g can sweetened condensed milk
1 egg, lightly beaten
1 teaspoon vanilla extract
220g block milk chocolate, chopped
180g block dark chocolate, chopped
100g butter, chopped
300ml tub thickened cream, whipped
Chocolate shards
x 180g block white chocolate, chopped
x 40g packet roasted coconut chips,
roughly broken
x 180g block dark chocolate, chopped
1Preheat oven to 180C/160C fan-forced.
Grease a 3cm-deep, 24cm round loose-based
fluted flan tin.
2Using a food processor, process biscuits
to fine crumbs. Add butter. Process until
combined. Press biscuit mixture over base
and side of prepared tin. Place tin on a
shallow baking tray with sides. Refrigerate
for 10 minutes.
3Combine coconut flakes, coconut,
condensed milk, egg and vanilla in a bowl.
Mix well. Spoon mixture over biscuit base,
gently pressing to compact (see note). Bake
for 30 minutes or until top of filling
is golden. Set aside to cool.
4Place milk and dark chocolate, and
butter in a microwave-safe bowl.
Microwave on MEDIUM-HIGH (75%) for
1 to 2 minutes, stirring halfway through
cooking, or until smooth. Pour mixture
over coconut filling, gently spreading
to level. Set aside for 2 hours.
5Make Chocolate shardsLine 2 baking
trays with baking paper. Place white
chocolate in a small microwave-safe bowl.
Microwave on HIGH (100%) for 1 minute
or until smooth. Thinly spread chocolate
onto 1 prepared tray. Stand for 1 minute.
Sprinkle with the coconut chips. Repeat
the process with the dark chocolate and
remaining coconut chips on remaining
prepared tray. Refrigerate both trays for
20 minutes or until chocolate is hard.
Break chocolate into shards.
6Transfer tart to a plate. Dollop with
whipped cream. Decorate with chocolate
shards. Serve immediately.
40 super food ideas SEPTEMBER 2014
coconut filling over the base, as the
crumb mixture may lift slightly.
8/10/2019 Super Food Ideas - September 2014 AU.pdf
41/100SEPTEMBER 2014 super food ideas 41
this month chocolate desserts
$2.27per serve
Chocolate coconutBounty tart
8/10/2019 Super Food Ideas - September 2014 AU.pdf
42/100
Chocolate honeycomb rouladewith white chocolate sauceServes 8
Prep 25 minutes (plus cooling
time) Cook15 minutes
5 eggs
cup caster sugar
2 tablespoons cocoa powder
2 tablespoons plain flour x 180g block dark chocolate, melted
2 tablespoons milk
Extra 2 teaspoons cocoa powder
300ml thickened cream
2 x 50g Violet Crumble bars,
roughly chopped
White chocolate sauce
180g block white chocolate, chopped
cup thickened cream
1Preheat oven to 180C/160C fan-forced.
Grease a 2cm-deep, 23cm x 33cm bakingtray. Line base and sides with baking paper,
extending paper 1cm above edges of tray.
2Using an electric mixer, beat eggs and
sugar for 8 to 10 minutes or until mixture
is thick and creamy (mixture should form
ribbons when falling from beaters). Sift over
cocoa and flour. Fold in until just combined.
Add dark chocolate and milk. Fold in until
combined. Spoon mixture into prepared
tray and gently spread to level.3Bake for 10 to 13 minutes or until sponge
is just firm to the touch. Sift extra cocoa
powder onto a large sheet of baking
paper. Turn out sponge immediately
onto prepared paper. Peel away baking
paper from top of sponge and discard.
Trim edges of sponge, if needed. Keeping
sponge on dusted paper, roll up from
1 short side. Cover with a tea towel and
set aside to cool completely.
4Meanwhile, make White chocolate
saucePlace chocolate and cream ina microwave-safe bowl. Microwave on
HIGH (100%) for 30 seconds to 1 minute
or until smooth, stirring to combine
(see note). Set aside for 15 minutes.
5Using an electric mixer, beat cream
until soft peaks form. Fold through
the Violet Crumble.
6Unroll sponge. Spread cream mixture
over sponge, leaving a 2cm border at
the short end furthest away from you.Using paper as a guide, carefully roll up
sponge to enclose cream. Transfer to a
plate, seam-side down. Drizzle with some
of the chocolate sauce. Sprinkle remaining
Violet Crumble over sauce. Serve roulade
42 super food ideas SEPTEMBER 2014
microwaving white chocolate and
cream, as you dont want to overheat
the chocolate and cause it to seize.
8/10/2019 Super Food Ideas - September 2014 AU.pdf
43/100SEPTEMBER 2014 super food ideas 43
this month chocolate desserts
$1.78per serve
Chocolate honeycombroulade with whitechocolate sauce
8/10/2019 Super Food Ideas - September 2014 AU.pdf
44/100
Hazelnut swirl ice-cream
sundae cake
Serves 20
Prep 35 minutes (plus cooling time
and 4 hours freezing time)
Cook2 hours
250g butter, chopped
180g block dark chocolate, chopped
cup milk
1 cups caster sugar
cup brown sugar
1 cups self-raising flour
1 cup plain flour
cup Dutch-processed cocoa
2 eggs, lightly beaten
Shaved dark and white chocolate,
to decorate (see notes)
Hazelnut swirl ice-cream
2 litres vanilla ice-cream
cup chocolate-hazelnut spread
cup skinless hazelnuts, toasted,
chopped
Chocolate ganache
180g block dark chocolate, chopped
cup thickened cream
1Make hazelnut swirl ice-creamPlace
ice-cream in a large bowl, reserving
container. Set aside for 10 minutes to
soften slightly. Add hazelnut spread and
hazelnuts, folding to create a marbled
effect. Return ice-cream mixture to
container. Freeze for 4 hours or until frozen.
2Meanwhile, place butter, chocolate,
milk, 1 cup cold water, caster sugar and
brown sugar in a large saucepan over
medium heat. Cook, stirring occasionally,
for 15 to 20 minutes or until melted and
smooth. Remove from heat. Set aside for
30 minutes to cool.
3Preheat oven to 160C/140C fan-forced.
Grease a 6cm-deep, 22cm round cake
pan. Line base and side with 2 layers
of baking paper.
4Sift self-raising and plain flours , and cocoa
over chocolate mixture. Whisk to combine.
Add egg. Whisk to combine. Pour mixture
into prepared cake pan. Bake for 1 hour
40 minutes or until a skewer inserted into
the centre of cake comes out clean. Cool
completely in pan.
5Make chocolate ganachePlace chocolate
and cream in a microwave-safe bowl.
Microwave on HIGH (100%) for 1 minute,
stirring with a metal spoon halfway
through cooking, or until smooth and
combined. Set aside for 15 minutes or until
mixture has thickened slightly.
6Trim top of cake to level. Place, trimmed-
side down, on a serving plate. Leaving a 2cm
border, scoop out a 1.5cm-deep indent in
top of cake to hold the ice-cream. Drizzle
cake with the ganache, allowing it to drip
down side. Scoop ice-cream (see notes). Pile
ice-cream scoops into indent. Drizzle with
remaining ganache. Decorate with shaved
chocolate. Serve immediately.
44 super food ideas SEPTEMBER 2014
! 1/! 2!#!0(! ,!!(!. 0+ /$2!
0$! $++(0!
+1 * /++, %!.!) %* 2*!
* ,(! +* 0.5 (%*! 3%0$ '%*#
,,!. !01.* 0+ ".!!6!. 1*0%( .!-1%.!
8/10/2019 Super Food Ideas - September 2014 AU.pdf
45/100SEPTEMBER 2014 super food ideas 45
this month chocolate desserts
$0.98per serve
Hazelnut swirl ice-creamsundae cake
8/10/2019 Super Food Ideas - September 2014 AU.pdf
46/100
Apple, the Apple logo and iPad are trademarks of Apple Inc., registered in the US and other countries. App Store is a service mark
of Apple Inc. *Free issue only available with the purchase of a one-year subscription, consisting of 11 issues.
Over-the-topchoccy cakesCake fakerySpace party
Piata partycake, p24
withatwist
meatballs7-layerd
ipfamous
Surprise
!
Easyp
inatacake
Celebrate!
MIDWEEKDINNERS
SPRING
SIDES
Plus...
AMAZINGCAKESANDPARTYIDEAS
33
MINCE
MAINS6
OPENF
OR
AGROW
N-UP
VERSIO
N
Simple dips Spring recipes Fun cake fakery Show-stopping chocolate cakesPlus
Love this app!! Love the feature of cook mode and favourites makes
things easy to find again. Very happy to continue to use this app and very
happy with the pricing of in-app purchases : ) Happy Customer
SUBSCRIBEfor one year and get your first iPad edition FREE*!
weekdays
Vegie-packedsides,midweekmealsandchee
sychicken!
RECIPE
AMIRAGEORGY
PHOTOGRAPHY
GUYBAILEY
STYLING
KRISTINEDURAN-THIESSEN
FOOD
PREPARATION
ADAMC
REMONA
Chickeninvoltini
withsoftpolenta
Serves4
Prep20min
utes
Cook 25min
utes
Youllneedu
nwaxed kitch
en string.
1(300g)eggpla
nt
2tablespoonse
xtravirginoliv
eoil
4x200gchicke
nbreastfillets
1cupgratedm
ozzarella
540gjartomato,
onion andgarlic
pastasauce
3cupschicken
stock
cupinstantpo
lenta
1Cut eggplant
lengthwaysinto
8x5mm-
thickslices.Bru
shbothsides of
eggplant
with 1tablespo
on oil.Heat ala
rgefrying
Chickeninvol
tini
withsoftpol
enta
SEPTEMBER
2014 superfoo
dideas47
Use ameat m
allet
orrolling pin
toflatten ch
icken.
pan overmediu
m-highheat. A
dd eggplant.
Cook,inbatche
s,for2minutes e
achside
oruntilgolden.
Transferto apla
te.
2Cut eachchic
kenbreastinha
lf
horizontallyto
form2thinfille
ts.Oneat
atime,place e
achfilletbetwe
en2sheets
ofplasticwrap.
Poundgentlyu
ntil5mm
thick (seenote
).Topwith eggp
lant and
mozzarella.Roll
upto enclosefi
lling.Tie
withkitchenst
ringtosecure.
3Heatremaini
ng oilinfryingp
an over
medium-highhe
at. Addchicken
.Cookfor
4minutes,turn
ing occasionall
y, oruntil
browned all ove
r. Addpastasau
ce andcup
coldwater.Cov
er.Bringto asi
mmer.Reduce
heattomedium
-low.Simmerf
or 10minutes
oruntilchicken
iscookedthrou
gh.
4Meanwhile,p
lacestockina
saucepan
overhighheat
.Bringtotheb
oil.Reduce
heattolow.Gr
aduallystirinp
olenta.
Cook,stirringc
onstantly,for5
to
6minutesorun
tilpolentahas
softened.
Seasonwithpe
pper.
5Transferchick
ento aboard.
Remove
string and disca
rd.Slicechicken
intorounds.
Servechicken a
ndsaucewithp
olenta.
NUTRITION: (p
erserve)2465k
J;20.1gfat;
7gsatfat;59g
protein;41.5g
carbs;6.9gfib
re;
149mgchol; 1
640mgsodium
.
$4.30perse
rve
ONE YEAR
ONLY$14.99
DOWNLOAD FROM APPSTORE.COM/SUPERFOODIDEAS
8/10/2019 Super Food Ideas - September 2014 AU.pdf
47/100
weekdaysVegie-packed sides, midweek meals and cheesy chicken!
Chicken involtiniwith soft polentaServes 4
Prep 20 minutes
Cook 25 minutes
Youll need unwaxed kitchen string.
1 (300g) eggplant
2 tablespoons extra virgin olive oil
4 x 200g chicken breast fillets
1 cup grated mozzarella
540g jar tomato, onion and garlic pasta sauce
3 cups chicken stock
cup instant polenta
1Cut eggplant lengthways into 8 x 5mm-
thick slices. Brush both sides of eggplantwith 1 tablespoon oil. Heat a large frying
Chicken involtiniwith soft polenta
SEPTEMBER 2014 super food ideas 47
or rolling pin to flatten chicken.
pan over medium-high heat. Add eggplant.
Cook, in batches, for 2 minutes each side
or until golden. Transfer to a plate.
2Cut each chicken breast in halfhorizontally to form 2 thin fillets. One at
a time, place each fillet between 2 sheets
of plastic wrap. Pound gently until 5mm
thick (see note). Top with eggplant and
mozzarella. Roll up to enclose filling. Tie
with kitchen string to secure.
3Heat remaining oil in frying pan over
medium-high heat. Add chicken. Cook for
4 minutes, turning occasionally, or until
browned all over. Add pasta sauce and cup
cold water. Cover. Bring to a simmer. Reduce
heat to medium-low. Simmer for 10 minutesor until chicken is cooked through.
4Meanwhile, place stock in a saucepan
over high heat. Bring to the boil. Reduce
heat to low. Gradually stir in polenta.
Cook, stirring constantly, for 5 to6 minutes or until polenta has softened.
Season with pepper.
5Transfer chicken to a board. Remove
string and discard. Slice chicken into rounds.
Serve chicken and sauce with polenta.
NUTRITION: (per serve) 2465kJ; 20.1g fat;
7g sat fat; 59g protein; 41.5g carbs; 6.9g fibre;
149mg chol; 1640mg sodium.
$4.30per serve
8/10/2019 Super Food Ideas - September 2014 AU.pdf
48/100
FROM PRODUCERS STEVEN SP I ELBERG AND OPRAH WINFREY
IN CINEMAS AUGUST 14 2014 Dreamworks IIDistribution oo., LLC
inTO CELEBRATE THE RELEASE OF
The Hundred Foot Journey,WE ARE GIVING YOU THE CHANCE
TO A GOURMET HOLIDAY
FOR 2 TO THE SOUTH OF FRANCE!For details on how to enter
and full Terms & Conditions, visit
www.taste.com.au/hundredfootjourney
8/10/2019 Super Food Ideas - September 2014 AU.pdf
49/100
midweek mains
1Make step 2 of Ham, mushroom
and ricotta calzone, p50. Divide
dough into quarters. Wrap in
plastic wrap, then foil. Freeze
for up to 1 month. Thaw in fridgeovernight. Complete recipe.
2Make steps 2 and 3 ofLamb
and pine nut meatballs, p52
(without cooking). Place in an
airtight container. Refrigerate for
up to 3 days or freeze for up to
2 months. Thaw in fridge overnight.
Complete recipe.
3Make Lamb chop and artichoke
casserole, p51. Cool completely.
Transfer to an airtight container.
Refrigerate for up to 3 days. Reheat
in a large saucepan over medium
heat until hot.
Sunday prep
RecipesHeidi Flett Photography Guy Bailey & Andrew Young
Styling Kristine Duran-Thiessen, Michelle Noerianto & Jenn Tolhurst
Food preparation Cynthia Black, Claire Brookman & Lucy Busuttil
Stuck for weeknight dinner inspiration? Look no
further, these delish dishes will see you through
midweek
meals
SEPTEMBER 2014 super food ideas 49
8/10/2019 Super Food Ideas - September 2014 AU.pdf
50/100
Chunky chicken and cornsoup with fried chorizoServes 4
Prep20 minutes Cook40 minutes
2 tablespoons extra virgin olive oil
1 brown onion, finely chopped
2 celery stalks, cut into 2cm pieces
1 carrot, cut into 2cm pieces
2 garlic cloves, crushed
3 rindless shortcut bacon rashers,
trimmed, chopped
200g chicken thigh fillets, cut into 2cm pieces
500g desiree potatoes, peeled, grated
1 litre salt-reduced chicken stock
310g can creamed corn
2 teaspoons finely chopped fresh thyme leaves
100g green beans, trimmed, sliced
cup light thickened cooking cream
120g chorizo sausage, finely choppedExtra light thickened cream, fresh flat-leaf
parsley leaves and warm tortillas, to serve
1Heat oil in a large saucepan over high heat.
Add onion, celery, carrot, garlic and bacon.
Cook, stirring, for 5 minutes or until onion
has softened and bacon is crisp. Add chicken.
Cook, stirring, for 4 minutes or until lightly
browned. Add potato. Cook, stirring, for
1 minute. Stir in stock and 3 cups cold water.
2Cover. Bring to the boil. Reduce heat
to medium-low. Simmer, covered, for20 minutes or until potato is tender. Add
corn, thyme, beans and cream. Simmer,
stirring, for 5 minutes or until beans are
tender. Season with salt and pepper.
3Meanwhile, cook chorizo in a non-stick
frying pan over medium-high heat, stirring,
for 3 to 4 minutes or until crisp. Transfer to
a plate lined with paper towel to drain.
4Ladle soup among serving bowls. Drizzle
with extra cream, sprinkle with chorizo and
parsley, and serve with warm tortillas.
NUTRITION: (per serve) 2956kJ; 37.6g fat;
13.8g sat fat; 31.1g protein; 57.6g carbs;
8g fibre; 90mg chol; 1912mg sodium.
Ham, mushroom andricotta calzoneServes 4
Prep 25 minutes (plus 30 minutes
proving time) Cook20 minutes
100g cup mushrooms, sliced
cup fresh ricotta
1 cups pizza cheese
75g leg ham slices, sliced
1 teaspoon dried oregano
500g jar tomato and basil pasta sauce
Baby rocket, to serve
Pizza dough
2 teaspoons dried yeast
teaspoon sea salt
1cups (250g) bread and pizza flour
2 teaspoons olive oilExtra flour, for dusting
1Preheat oven to 220C/200C fan-forced.
Line 2 baking trays with baking paper.
2Make pizza doughCombine 170ml warm
water, yeast and salt in a jug. Stir with a
fork until well combined. Sift flour into
a large bowl. Make a well in the centre.
Add yeast mixture and oil. Mix until a soft
dough forms. Turn out dough onto a lightly
floured surface. Knead for 5 minutes or
until elastic. Place in a large, lightly greased
bowl. Cover with plastic wrap. Set aside
in a warm place for 30 minutes or until
dough has doubled in size.
3Meanwhile, place mushroom, ricotta,
cheese, ham and oregano in a bowl. Mix
well to combine. Cover. Chill until needed.
4Punch down dough. Divide into quarters.
On a lightly floured surface, roll out
1 portion to a 20cm round. Brush edge withwater. Spread ricotta mixture over half
the round. Fold over dough to enclose filling.
Crimp edges to seal. Place on 1 prepared tray.
Repeat with remaining dough and filling.
5Bake for 10 minutes. Swap tray positions.
Bake for a further 5 minutes until golden.
6Meanwhile, place pasta sauce in a saucepan
over medium heat. Cook, stirring, for
5 minutes or until hot. Divide among serving
plates. Top with calzone. Serve with rocket.
NUTRITION: (per serve) 2370kJ; 22.1g fat;
11.7g sat fat; 28.6g protein; 61.1g carbs;6.4g fibre; 32mg chol; 1470mg sodium.
Chunky chicken and cornsoup with fried chorizo
50 super food ideas SEPTEMBER 2014
Ham,
calzone
$4.02per serve
$2.77per serve
8/10/2019 Super Food Ideas - September 2014 AU.pdf
51/100
midweek mains
Lamb chop andartichoke casseroleServes 4
Prep 15 minutes
Cook 1 hour 20 minutes
2 tablespoons olive oil
6 lamb forequarter chops, trimmed
2 brown onions, halved, sliced
2 carrots, sliced
2 garlic cloves, crushed
1 teaspoon dried oregano
teaspoon dried rosemary
1 tablespoon plain flour
2 cups salt-reduced beef stock
2 x 400g cans cherry tomatoes in juice
170g jar marinated artichoke
pieces, drained
400g can cannellini beans, drained, rinsed
2 tablespoons lemon juice
cup fresh flat-leaf parsley leaves
and steamed white rice, to serve
1Preheat oven to 200C/180C fan-forced.
2Heat oil in a 10-cup-capacity flameproof
baking dish over medium heat. Cook
lamb chops, in batches, for 2 to 3 minutes
each side or until browned all over.
Transfer to a plate.
3Add onion and carrot to dish. Cook,
stirring, for 5 minutes or until onion is
softened. Add garlic, oregano and
rosemary. Cook, stirring, for 1 minute or
until fragrant. Add flour. Cook for 1 minute.
Gradually add stock, stirring constantly,
until smooth. Add tomato, artichoke, beans
and lemon juice. Return chops to pan.
4Cover tightly with foil. Bake for50 minutes. Remove foil. Bake for a further
20 minutes or until thickened slightly.
Sprinkle with parsley and serve with rice.
NUTRITION: (per serve) 3118kJ; 26.3g fat;
6.5g sat fat; 41.4g protein; 81.9g carbs;
11.5g fibre; 81mg chol; 775mg sodium.Lamb chop andartichoke casserole
SEPTEMBER 2014 super food ideas 51
one
pot$6.05per serve
cutlets to save about $3.70 in total.
Use chicken stock instead of beef.
budget
8/10/2019 Super Food Ideas - September 2014 AU.pdf
52/100
8/10/2019 Super Food Ideas - September 2014 AU.pdf
53/100
Hot and sour fish parcelswith cucumber saladServes 4
Prep 15 minutes
Cook 20 minutes
1 long green chilli, seeded, chopped
4 green onions, thinly sliced
2 tablespoons lemongrass paste (see note)
1 garlic clove, crushed
teaspoon ground turmeric
1 tablespoon fish sauce
4 x 150g firm white fish fillets
250g cherry tomatoes, thinly sliced
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 Lebanese cucumber, halved lengthways,
seeded, thinly sliced
cup chopped roasted peanuts
Steamed jasmine rice, to serve
Dressing
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon caster sugar
SEPTEMBER 2014 super food ideas 53
Hot and sour fish parcelswith cucumber salad
1 Preheat oven 180C/160C fan-forced.
Cut 4 x 20cm lengths of baking paper. Cut
4 x 30cm lengths of foil.
2 Combine chilli, onion, lemongrass, garlic,
turmeric and fish sauce in a glass or ceramic
bowl. Stir to combine. Place 1 piece of
baking paper on 1 piece of foil. Top with
1 fish fillet and of the chilli mixture. Top
with of the tomato slices. Fold over sides
of foil and paper to enclose filling. Place on
a baking tray, seam-side up. Repeat with
remaining fish, chilli mixture and tomato.
3 Bake for 15 to 20 minutes or until
fish is cooked through.
4 Meanwhile, make DressingPlace
lime juice, fish sauce and sugar in
a small screw-top jar. Secure lid.
Shake until sugar has dissolved.
5 Combine herbs, cucumber and
peanuts in a bowl. Remove fish from
parcels and transfer to shallow bowls.
Pour over any cooking juices. Top with salad
and drizzle with dressing. Serve with rice.
NUTRITION: (per serve) 2206kJ; 8.6g fat;
1.5g sat fat; 41.1g protein; 65.9g carbs;
be found in the fruit and vegetable
section of large supermarkets.
midweek mains
$4.56per serve
8/10/2019 Super Food Ideas - September 2014 AU.pdf
54/10054 super food ideas SEPTEMBER 2014
Chicken, apricot andpearl couscous tagineServes 4
Prep15 minutes
Cook40 minutes
2 tablespoons extra virgin olive oil
600g chicken thigh fillets, cut into
3cm pieces
2 brown onions, thinly sliced
2 garlic cloves, crushed
1 large green chilli, finely chopped
1 tablespoon fresh ginger, grated
2 tablespoons Moroccan seasoning paste
1 litre salt-reduced chicken stock
15 dried apricots
x 350g jar pitted green olives,
drained
250g packet pearl couscous
cup fresh coriander leavescup natural flaked almonds,
lightly toasted
1 Heat the oil in a large heavy-based
saucepan over medium heat. Cook
chicken, in batches, for 2 to 3 minutes
or until browned. Transfer to a plate.
2Heat remaining oil in pan. Add onion.
Cook, stirring, for 5 minutes or until
softened. Add garlic, chilli and ginger.
Cook for 1 minute or until fragrant.
Add seasoning paste. Cook, stirringfor 30 seconds.
3Add stock, apricots and olives. Bring to the
boil. Return chicken to pan. Cover with lid.
Reduce heat to low. Simmer for 20 minutes.
Remove lid. Add couscous. Cook, uncovered,
for 10 minutes or until couscous is tender.
Season with salt and pepper.
4 Serve tagine sprinkled with coriander
leaves and flaked almonds.
NUTRITION: (per serve) 2984kJ; 26.2g fat;
5.2g sat fat; 41.4g protein; 75.5g carbs;
5.4g fibre; 130mg chol; 1201mg sodium.
Japanese-style beef with misomash and daikon saladServes 4
Prep 15 minutes (plus 30 minutes
marinating time) Cook25 minutes
cup Japanese barbecue marinade
and stir-fry sauce800g beef rump steak, trimmed
750g orange sweet potato,
peeled, roughly chopped
40g butter
2 tablespoons miso paste
3 green onions, thinly sliced
Daikon salad
1 teaspoon salt
2 tablespoons rice wine vinegar
2 teaspoons caster sugar
150g daikon (white radish), peeled,
cut into thin ribbons (see note)1 carrot, cut into thin ribbons
1 Lebanese cucumber, cut into thin ribbons
cup fresh coriander leaves
1 tablespoon sesame seeds, toasted
1Place marinade in a shallow glass or
ceramic dish. Add steak. Turn to coat. Cover.
Refrigerate for 30 minutes.
2 Meanwhile, place sweet potato in a large
saucepan. Cover with cold water. Bring to
the boil over high heat. Cook for 15 minutes
or until tender. Drain well. Return to
saucepan. Add butter and miso paste.
Using a potato masher, mash until smooth.
Fold in green onion.
3Heat a large non-stick frying pan over
medium-high heat. Drain steak from
marinade. Discard marinade. Cook for
4 minutes each side for medium or until
cooked to your liking. Transfer to a plate.Cover loosely with foil. Rest for 5 minutes.
4Meanwhile, make Daikon saladWhisk
salt, vinegar and sugar in a large bowl. Add
veg, coriander and sesame seeds. Toss to
coat. Slice steak. Serve with mash and salad.
NUTRITION: (per serve) 2297kJ; 19.5g fat;
8.6g sat fat; 45.6g protein; 43.1g carbs;
8.6g fibre; 132mg chol; 1564mg sodium.
Japanese-style beefwith miso mash anddaikon salad
Chicken, apricotand pearlcouscous tagine
to cut the vegetables into ribbons.
$4.69per serve
$5.54per serve
8/10/2019 Super Food Ideas - September 2014 AU.pdf
55/100
8/10/2019 Super Food Ideas - September 2014 AU.pdf
56/100
Mushroom, fetta and mint tart
Serves 4
Prep10 minutes Cook 45 minutes
3 sheets frozen reduced-fat puff
pastry, partially thawed60g