Super Food Ideas - June 2014

WorldMags.
net
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39
june
Primo pasta
Australias top-selling food magazine for 15 years
Secrets of the
slow cooker!
464
RECIPES
& IDEAS!
TIME-SAVER
RECIPES
Our expert
tips & tricks
Tools of
the trade
Your FAQs
11
Winter warmers
stews
22 &Soups,
casseroles
Slow-cooker chilli
con carne with
chocolate p16
Make your own
preserved lemons,
rock cakes and
madeira cake
cheat it goulash
easy
fresh idea
vegie tacos
set and makeahead

forget! comfort
food
Plus Nachos with a twist Country-style cakes Rustic French menu Rhubarb sweets
Cover recipe
Slow-cooker chilli con

carne with chocolate,
page 16
Recipe
Gemma Luongo
Photography
Craig Wall
Styling
Jenn Tolhurst
Food preparation
Heidi Flett
On the cover
16 Slow-cooker chilli con carne

with chocolate.
19 Secrets of the slow cooker. The
ultimate guide to slow cooking.
62 Winter warmers five great
soups from bestrecipes.com.au.
78 Make your own preserve
lemons from scratch.
up front
6
This month
51
Too rice!
25
Take it slow
A note from our editor.
Index
Whats cookin this month.
10 Your food ideas

Whats on your mind?
Write in and let us know!
12 Kims kitchen
Kims wrap of the hottest winter
warmers for your kitchen.
14 Super spy
What weve tried, tasted
and loved this month.
16 The big chilli

Our slow-cooker chilli con carne
has a hint of dark chocolate.
19 The complete guide

to slow-cooker meals
Tips, tools of the trade, plus
eight great recipes!
30 In season cauliflower
Weve given an old-favourite
a modern-day makeover.
weekdays
37 Our main of the month
Chicken, leek and mash pot pies.
38 10 midweek meals
10 terrific ideas for
stress-free weeknights.
47 10-minute desserts
Warming microwave puddings.
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48 Spice up your rice

This popular side dish gets
some serious flavour boosting!
52 Cheat it
Make dinner even easier with
these supermarket shortcuts.
june 2014 super food ideas
contents
WorldMags.net
For Super Food Ideas
recipe success:
We use Australian standard measures.
In liquid measures, 250ml = 1 cup.
Dry ingredients should be

measured in level 1 cup, 12 cup,
3 cup 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
to superfoodideas@news.com.au
76
Nutrition know-how
Magic pudding
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
Saturated fat
sugar level.
must be < 6g; kilojoules < 3000kJ;
contains
sodium < 800mg.
> 5g of fibre per main meal.
86
Vive la France!
low fat
low sat fat lower sodium
Main meal
< 15g
< 6g
< 600mg < 2000kJ
Side dish
< 8g
< 3g
< 400mg < 1000kJ
Light meal
< 10g
< 4g
< 400mg < 1500kJ
< 2g
< 200mg
Snack/dessert < 5g
< 600kJ
78 Lemon aid
healthy kids
57 Gluten-free bubble
and squeak patties
These yummy patties
will be gobbled up fast!
Preserve lemons at home.
58
82 A la carte
Go bananas
Ooh la la! A rustic French feast!
88 Think pink
58 Stack attack
Marthas rosy rhubarb desserts.
Sweet pancakes for kids they

can help cook them, too!
weekend cooking
Five of the best soups from

our besties great for winter!
You can use your slow cooker

to whip up dessert, too!
70 Country comfort
67 Chip n dip
Nachos get a twist with
crispy potato skins instead
of corn chips!
These baked goodies are each

worthy of a blue ribbon!
77 Sweet fancy
next month
june 2014
98 Last bite
69 Slow-cooker quince
62 bestrecipes.com.au
4 super food ideas
low Kilojoule
Totally moreish Afghan biscuits!
Italian coconut macaroons.
regulars and
competitions
10
94
95
96
Write to us and win!

Puzzles
Subscribe and save!
Supershelf
July 2014 issue on sale June 12 (Australia)
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this month
Whether making a slow-cooker meal or a
cheats eat, time is definitely on your side
ur sub-editor, Matilda, is a great

correct time. Ive tried to talk to her
cook and, since working with
about other approaches putting
us, has taken to her slow cooker
the meal on earlier in the evening,
with zeal, bringing in leftovers for lunch,
or turning it on in the morning and
and saving herself money and time in the nishing it of when she gets home
process. Mind you, it took her a while to
but shes been seriously burned
get the hang of this fuss-free appliance
by that risoni incident.
and her adventures with it have been
I love Matildas enthusiasm for the
a source of lots of LOL-ing in the oece.
slow cooker. Shes like many of you
Her rst foray was a chicken casserole.
in that respect, and thats why every
Following her instincts and feeling her
year we create an issue devoted to
way with this fab new toy, she trusted
this life-changing appliance. This
that she had
years feature
She sets her alarm to wake her up at (p19) has lots of
gleaned enough
know-how in her
midnight so she can add ingredients tips and tricks and
time at SFI to guide
to her slow cooker at the right time really delicious
her with the recipe,
recipes the jerk
as she added the risoni and turned the
pork is my favourite, the meat
slow cooker to 10 hours.
literally melts in the mouth.
Ten hours later, as she attempted
Not all of you use slow cookers,
to spoon out the gluggy mess (to this
but every one of you is interested
day she cant describe this process
in saving time in the kitchen. Thats
to us without shuddering), she realised why were also introducing Cheat it
the error of her ways never add
(p52), which uses convenience
pasta or rice at the beginning!
products without compromising on
Not one to give up, but still nding
avour. Fast or slow, at the end of
herself a bit baded by the timing
a busy day (or at midnight, Matilda),
issues, she now sets her alarm to wake were working out the best ways to
her up in the middle of the night so
cheat the clock to give you back as
she can add the ingredients at the
much time as we possibly can.
Rebecca
Rebecca Cox, editor
The Polenta-topped
beef pot pies, p54
,
use a sneaky shortc
ut
to save you time
and money!
Editor Rebecca Cox, rebecca.cox@news.com.au

Food Editor Kim Coverdale, kim.coverdale@news.com.au
Deputy Food Editor Claire Brookman,
claire.brookman@news.com.au
Art Director Sarah Cooper, sarah.cooper@news.com.au
Senior Designer Brydie Noonan,
brydie.noonan@news.com.au
Acting chief sub-editor Sally Feldman,
sally.feldman@news.com.au
Sub-editor Matilda Duffecy, matilda.duffecy@news.com.au
Recipe Analysis Susanna Holt
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ker jerk
The Slow-coo7, doesnt
pork stew, p2nd in terms
jerk you arous delicious!
of flavour. It
6 super food ideas
june 2014
Super Food Ideas is published by NewsLifeMedia Pty Ltd (ACN 088 923 906),
2 Holt Street, Surry Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary
of News Limited (ACN 007 871 178). Copyright 2014, NewsLifeMedia Pty Ltd. All
rights reserved. Pre-press by News PreMedia. Printed by Hannanprint, 8 Priddle
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Paper fibre is sourced from certified forests and controlled sources. Distributed
by Gordon & Gotch, Unit 2, Bldg 2B, MFive Industry Park, 1 Moorebank Ave,
Moorebank, NSW 2170. Tel: (02) 8706 1704. Nutrition and health advice contained
in Super Food Ideas is of a general nature only and does not constitute medical or
dietetic advice. Readers should seek advice from a health professional to ensure
changes to their diet and lifestyle are suitable for their individual circumstances.
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84
32
Bean and
hazelnut mash
Creamy cauliflower
linguine
82
Creamy chicken
and corn soup
Parmesan and
olive palmiers
Potato and
leek soup
Pork, pistachio and

green peppercorn
terrine
50
Super pumpkin
soup
Warm Thai coconut

and lemongrass salad
42
Crispy brussels
sprouts and ancetta
39
33
Saganaki spaghetti
Roasted cauliflower
tacos with spicy
yoghurt
Curly endive salad

with goats cheese
croutons
62
Minestrone soup
49
51
49
Quinoa and
broccolini fried rice
Rice and lentil pilau
31
57
43
Gluten-free bubble
and squeak patties
One-dish herb and

cheese pasta bake
51
41
55
Chunky curried
vegetable pot
82
easy cauliflower rice
SC
28
Slow-cooker Middle
eastern chickpea
stew
Smoky vegetarian
Spanish rice
Spicy tomato
and bean rice
Zucchini and
potato tortilla
poultry
Red-curry salmon
with sesame noodles
84
66
82
63
Fish & seaFood
64
Vegetarian
sides, starters & light meals
index
Welcome to our index! Feast your eyes on

these dishes before turning to the recipe.
Get started on your meal planning!
53
45
SC
Chicken goulash
pie with sour cream
dumplings
24
Slow-cooker
paprika chicken
8 super food ideas
something extra
Caramel chilli
chicken
79
37
Chicken, leek and
mash pot pies
44
Parmesan chicken
with minted
zucchini
Slow-cooker
chicken and
chorizo gumbo
This month, were taking the chill out

of winter with hearty slow-cooker meals
and warming soups. Entertain with French
air and bake blue ribbon-worthy sweets!
Preserved lemons
june 2014
SC
WorldMags.net
22
SC
23
Slow-cooker Italianstyle chicken

noodle soup
52
Beef mac n cheese
pot pies
67
Gluten-free
potato-skin nachos
42
Quick pork and
mustard stew
SC
27
Roast beef with

barnaise sauce
SC
29
Slow-cooker lamb
pot roast with almond
and pomegranate
Hearty beef and

bean soup
SC
SC
Lemon and thyme

lamb with warm
pumpkin salad
SC
26
Slow-cooker
beef daube
40
40
Massaman meatball
curry
54
Polenta-topped
beef pot pies
46
Slow-cooker
beef ragu
25
Try our fab

cover recipe!
carne with chocolate
SC
16
Slow-cooker
marsala-braised pork
with chilli and prunes
SWEETS
Slow-cooker jerk
pork stew
85
65
covEr rEcipE
bEEf, pork & lamb
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77
Afghan biscuits
Apple and rhubarb

crumble
87
Fudgy dark
chocolate mousse
spoons
Italian macaroons
Rainbow pikelets
73
Rock cakes
58
Banana and
vanilla wholemeal
pancakes
60
Lamington
pancakes
59
90
Rhubarb
upside-down cake
Apple and vanilla

custard tea cake
98
47
Quick coconut
cream rice with
kaffir lime
74
72
Rhubarb crumb bars
Buttermilk pancakes
with caramelised
pears
92
Rhubarb tart with
lemon-yoghurt
mousse
69
87
Slow-cooker
poached cinnamon
and vanilla quince
Vanilla and orange

cream brioche cake
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76
Chocolate
self-saucing
pudding
93
47
Microwave lemon
delicious pudding
Madeira cake
93
SC
75
61
Pavlova with
rhubarb and
pistachios
Dishes with the SC symbol

are tailor-made for slow cookers.
You can pop it on in the morning
and come back hours later to nd
a delicious,
hearty
SC
dinner!
Also check
out our tips
and tricks for
slow-cooker
success, p19.
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Write to us at:
Super Food Ideas,
NewsLifeMedia,
Level 1 Locked Bag 5030,
Alexandria, NSW 2015
Email us at:
superfoodideas
@news.com.au
Follow us on
Instagram:
@superfoodideas
Like us at:
facebook.com/
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Follow us
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Follow us at:
pinterest.com/
superfoodideas
your
food ideas
Like something? Hate something? Cooked something?

Want to tell us something? We love all your feedback!
Brads Enormous
neenish tart
Stress reliever
I have been subscribing to Super
Food Ideas for a couple of years and
use the digital version on my iPad.
Cooking is my hobby and when I was
retrenched in December, I turned to
cooking to help me through the stress.
In between the monotony of applying
for jobs and making changes to my
CV, I have been cooking different
dishes from SFI. It has been a huge
help and I just love the Cook Mode
you have incorporated into the app.
Keep up the great work SFI. Ill be
singing your praises. Thank you.
Mike Harris, via email
Top TarT
As a kid, my number one
treat was a neenish tart.
Every now and then, Mum would
surprise me with one from our local
bakery. I had forgotten about them
until the April issue, when I made
your enormous version. It was so easy.
The base turned out perfectly so soft
and crumbly. I switched raspberry
jam for strawberry (personal
preference). It was enjoyed by all and
is a new favourite to make!
Brad Edmunds, via Instagram
New subscriber
Just a quick note to say THANK
YOU to all who put in an epic effort to
produce SFI. I recently subscribed (first
subscription ever!) and I love getting
my delivery I find dozens of recipes to
make for my family of five each month!
Bec Wilkin, via email

10 super food ideas
june 2014
Generation next
Rebeccas Jumbo
chocolate clair
Huge success
I loved the April issue! Im planning
on making the Gigantic lamington (p13),
as well as the Golden syrup apple pie
(p34). My family will be having a very
sweet couple of weeks! I whipped up
the Jumbo chocolate clair (p15) pretty
quickly to celebrate my ninth wedding
anniversary with my husband and my
boys. They really loved it. Next time
I will add tons more fruit loading it
up with kiwi and banana slices!
Rebecca Fauske, via Facebook
I love the different recipes in

your magazine and await the arrival
of it every month to see what I can
produce for the weekly meals. My
20-year-old son has also begun to
get the feel for cooking and as soon
he saw the Golden syrup Anzac
cheesecake (p38), he was extremely
eager to bake it. I let him go free in
the kitchen and the end result was
something to be very proud of. Our
family enjoyed the cheesecake for
two days and the praise for my son
was huge. I want to thank you for
providing these wonderful recipes
to encourage the next generation
to keep cooking.
Angie Holmes, via email

Eds note: How lovely to hear that Brad,
Mike, and Angies son are all getting
into cooking. Thanks to all of you for
writing and letting us know.
WorldMags.net
Write in and WIN!

Send letters and emails with
a phone number and daytime
address to SFI/Readers Letters,
Locked Bag 5030, Alexandria
NSW 2015, or email us at
superfoodideas@news.com.au.
Letters may be edited. This
months published readers
all receive
a copy of
Adam Liaws
great new
book, Asian
After Work
(Hachette),
thats worth
$39.99. In it,
Adam shows
you how to
make quick,
easy Asian
meals that
are full of
flavour, too.
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Its a family thing.
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cooking know-how
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kims kitchen
Food editor Kim Coverdale shares her
top picks for a warm and cosy winter
Old spice trail
Snug as a mug
If you dont have a slow cooker,

go traditional with this Benzer
Marrakesh Tajine (2.5L,
31cm), $149.95. Visit
victoriasbasement.com.
au for details.
Keep your tea as warm as

toast with the Moustache
Hug mug, $9.95 from
Domayne. Visit domayne.
com.au for details.
Food
teams
pick!
Winter blitz
Core-warming
soups will be
super-smooth
with this
Kambrook Power
Drive blender,
$49.95. Visit
kambrook.com.
au for details.
Steling beauty
Take your hot soup,
tea and coffee with
you in this funky
Kullar 600ml steel
vacuum flask, $9.99,
from Ikea. Visit ikea.
com.au for more
information.
Get hot!
Hot mits
Get those hot pots
out of the oven with ease
with the Homemaker red
oven glove and pot holder
set, $5, from Kmart.
If the bite of winters chill has

you a little blue, head to the
kitchen to get all fired up!
Take the plunge

Its a travel mug with
a twist! The Maxwell
& Williams Hot & Cold
travel plunger 400ml,
$24.95, keeps your
drink warm and
includes a plunger
for great-tasting
tea and coffee. Visit
maxwellandwilliams.
com.au.
Retro revival
Serve up your soups and
stews in style with the
Comforts six-piece soup
serving set, $50 from
Davis & Waddell.
Visit davisand
waddell.com.au
for more details.
12 super food ideas
june 2014
On hand
Colectors item
If youre after a high-quality French
ovenproof, flameproof casserole dish
that will last, its worth investing in
a Chasseur 24cm round French oven,
RRP$310, but shop around for value.
Theyre great for slow cooking. We
love Inferno Red! Visit chasseur.com.au.
No room for
a stand mixer?
Whip up a
gorgeous cake
or pudding with
this KitchenAid
nine-speed hand
mixer, $199. Its
ideal for smaller
kitchens. Visit
kitchenaid.com.au
for more details.
Red roaster
The Baccarat Bio Plus
roaster with lid, $79, has
a chemical-free, non-stick
surface and works on all
cooktops, even induction.
And with its see-through
lid you can keep a close
eye on your food! Visit
kitchenwarehouse.com.au
for more information.
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SHOW YOUR BR E AKFAS T
ITS JUST A SPREAD
AWAY FROM PERFECTION
start creating at philly.com.au
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super
spy
WorldMags.net
The latest on what the teams eating,

buying and loving this month
...Found it
Our senior designer,
Brydie, tasked her
mum, Kathy, to find
a retro-look slow
cooker to shoot for
our This Month story
(p19). Kathy hit the
Salvos and hit the
jackpot with this
gorgeous crockpot,
for just $12. It set the
scene perfectly for one
of our fave features.
. .Baked for it
Weve been cooking recipes
like this Apple and vanilla
custard tea cake (p74) for
Australias Biggest Morning
Tea events through May and
June to support the Cancer
Council. To find out how to
host your own, visit biggest
morningtea.com.au,
and look out for our
posts on Facebook,
Instagram and Twitter.
...Read it
The Australian Blue Ribbon
Cookbook, by Liz Harfull
($40, Allen & Unwin), is a
compilation of blue ribbonwinning recipes and the
stories of the cooks who made
them. With lots of historical
tidbits, its a great read as well
as a fab book to cook from!
...Tried it
It was hard to stop at one bite of Fresh
Fodders Smokey Roe Taramosalata. Pale pink
and deliciously creamy, this Greek-style
dip goes down a treat generously dolloped
on crackers or pita bread. Available from
independent grocers for $5.99.
...Sprinkled it
Do you love using

fresh herbs but
hate it when they
wilt in the crisper
drawer? Gourmet
Garden has
released a new
range of lightly
dried, roughly chopped herbs that last in
the fridge for four weeks. Just in time for
our slow-cooker special, theyre a great
way to add a fresh flavour hit to soups
and stews. Along with Aussie organically
grown basil, coriander and parsley, the
range includes ginger and chilli. $2.98
per pouch, or $6.98 for a value pack
of three varieties and a storage caddy,
available from Woolworths.
If youve always wanted a vegie or

herb garden (or even a few pots on
your windowsill) but need help, the
ABC Vegie Guide app is for you.
Lock in your location and it will give
you all the planting and growing tips
you need for your regions climate. Download it on your
iPhone or iPad for info about seasonal planting, harvest
times, best growing conditions and lots more.
14 super food ideas
JUNE 2014
WorldMags.net
words matilda duffecy
...Downloaded it
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THE FIRST AND ONLY

TOOTHPASTE WITH
WorldMags.net
cover recipe
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the big chilli
The brilliant flavours of Mexico spice up a cold winters day!

carne with chocolate
Serves 4
Prep 10 minutes
Cook 8 hours 15 minutes
2 teaspoons olive oil
600g beef chuck steak, trimmed,
cut into 5cm pieces
1 brown onion, nely chopped
2 red banana chillies, seeded, chopped
2 garlic cloves, nely chopped
1 teaspoon ground cumin
teaspoon allspice
teaspoon cayenne pepper
1 cinnamon stick
1 tablespoon plain our
410g can chopped tomatoes and paste
500ml Campbells Real Stock Beef
cup dried red kidney beans, rinsed
30g dark chocolate (70% cocoa), chopped
Fresh coriander leaves, light sour cream
and warmed our tortillas, to serve
2 Add tomato, stock and beans to slow
cooker. Stir to combine. Cover with lid. Cook

on low for 7 to 8 hours (or high for 4 hours),
or until the beef and beans are tender.
3 Remove cinnamon stick and discard.
Remove beef and place on a large plate.
Using 2 forks, coarsely shred beef. Return to
slow cooker. Stir in chocolate. Cover with lid.
Cook on high for a further 3 minutes or until
chocolate melts. Season with salt and pepper.
4 Sprinkle with coriander and serve with
sour cream and warm tortillas.
NUTRITION: (per serve) 2976kJ; 26.1g fat;
11.1g sat fat; 46.6g protein; 65.3g carbs;
ingredient
In Mexican cooking, adding a touch

of dark chocolate to finish a sauce
or mole (pronounced moh-lay) adds
a depth of flavour to savoury dishes.
recommends
Campbells Real Stock uses
only natural ingredients and
is simmered slowly to create
its rich flavour. Its great for
soups, stews and casseroles.
8.8g fibre; 109mg chol; 1211mg sodium.
1 Heat half the oil in a large
Recipe Gemma LuonGo
photogRaphy CraiG waLL
Styling jenn toLhurst
Food pRepaRation heidi Flett
frying pan over medium-high

heat. Add beef. Cook, turning
occasionally, for 5 minutes or
until browned. Transfer to
the bowl of a 5.5-litre slow
cooker. Heat remaining oil
in frying pan over medium
heat. Add onion and chilli.
Cook, stirring occasionally,
for 5 minutes or until onion
is softened. Add garlic, cumin,
allspice, cayenne pepper and
cinnamon. Cook for 1 minute.
Add our, stirring to coat.
Add to slow cooker.
16 super food ideas
june 2014
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1L (4 cups) Campbells Real Stock:

Chicken
Finely grated parmesan (optional),
to serve
Take stock
NEWS LIFE MEDIA CREATIVE SERVICES
Boost the avour of these hearty family favourites

with the all-natural range of Campbells real stock.
real beef burritos
1/4 cup (60ml) olive oil
750g chuck steak or gravy beef,
thinly sliced
1 large onion, nely chopped
2 garlic cloves, crushed
1 tsp Mexican chilli powder
1 tsp ground cumin
2 tbs tomato paste
2 cups (500ml) Campbells Real Stock:
Beef
400g can corn kernels, rinsed, drained
2 tomatoes, quartered, seeds removed,
thinly sliced into strips
1/2 bunch coriander, leaves chopped
6 tortillas, heated or chargrilled
Heat a non-stick frypan over medium
heat. Add 1 tbs oil and cook the beef,
in batches, stirring, until browned.
Transfer beef to a plate and set aside.
Add onion, garlic, Mexican chilli powder
and cumin to pan and cook, stirring, for
2 minutes. Return beef to pan with tomato
paste and cook, stirring, for 2 minutes.
Pour in Campbells Real Stock and

bring to the boil. Reduce heat to low and
simmer for 30 minutes or until the liquid
has almost evaporated. Season to taste.
Meanwhile, combine corn, tomato,
coriander and remaining 2 tbs oil in
a bowl. Season to taste.
To assemble, place a tortilla on a at
surface. Place a little beef just left of
centre. Top with corn salsa and roll into
a burrito. Repeat with remaining tortillas
and serve immediately. Makes 6
oven-baked toMato
& chicken risotto
1 tbs olive oil
1 onion, nely chopped
100g bacon rashers, thinly sliced
500g chicken thigh llets, thinly sliced
1 tsp nely grated lemon zest
1 tbs nely chopped fresh rosemary
1/2 tsp dried chilli akes (optional)
2 cups (440g) arborio rice
2 tbs tomato paste
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Preheat the oven to 180C.

Heat the oil in a large ameproof,
ovenproof dish over medium heat.
Cook the onion and bacon, stirring,
for 2 minutes or until golden.
Add the chicken and cook, stirring,
for 3-4 minutes until golden. Add garlic,
lemon zest, rosemary and chilli, if using,
and cook for a further 2 minutes.
Add the rice and cook, stirring, for
1 minute to coat the grains. Mix the
tomato paste and Campbells Real
Stock in a jug. Pour over rice and stir
gently to combine. Bake, covered,
for 35 minutes or until rice is just tender
and the liquid has almost been absorbed.
Stir through the parmesan, if using, and
serve immediately. serves 4
The real deal

One hundred per cent all-natural
beef or chicken bones, vegetables
and spices, and four hours of gentle
simmering go in to each carton of
Campbells Real Stock. Tasting just
like homemade stock, it adds a
deeper, richer avour to your
favourite meals in minutes. Perfect
in risottos, soups and burritos.
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Dip in
You wont be able to resist double dipping into this tempting

healthy dip made with Vaalia Low Fat Natural Probiotic Yoghurt
Spinach dip
Makes about 2 cups
prep 10 minutes
cook 5 minutes
2 teaspoons light olive oil
2 garlic cloves, finely chopped
2 teaspoons ground cumin
150g packet baby spinach leaves
1 cups Vaalia natural Low Fat
probiotic Yoghurt
80g low-fat fetta, crumbled
2 green onions, trimmed, sliced
2 tablespoons chopped fresh dill
pita chips and baby (dutch) carrots,
to serve
1 Heat oil in a non-stick frying pan over

medium-high heat. Add garlic. Cook for
1 minute or until aromatic. Add cumin
and cook for 30 seconds. Add spinach.
Cook, tossing the spinach, for 3 minutes
or until wilted. Set aside to cool slightly.
Finely chop.
2 Combine spinach mixture, yoghurt,
fetta, onion and dill in a serving bowl.
Season with pepper. Cover and store in
fridge for 1 hour to allow the flavour to
develop. Serve with pita chips (see note)
and baby carrots.
Cooks note: You can serve this with rice
crackers for a gluten-free alternative.
be happy on the inside

Creamy and tangy, Vaalia Low Fat Natural
Probiotic Yoghurt is great for marinating meat,
in salad dressings, sauces or in sweet treats.
It contains a a special combination of three
probiotics for a healthy digestive system.
Free from artificial
colours, sweeteners
and preservatives.
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this month slow cooker
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Slow-cooked casseroles, stews and braises thats what winters all about.
We have all the info and recipes you need for perfect cold-weather cooking
Recipes Gemma Luongo & Kim Coverdale Photography Craig Wall Styling Jenn Tolhurst
Food preparation Heidi Flett & Lucy Nunes
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June 2014 super food ideas
19
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As a time-saving, convenient way
to have food on the table at the end
of the day, slow cookers are hard
to beat. All you need are the right
ingredients and some handy tips.
What meat should I use?
The great thing about slow cooking
is that the tougher (and generally
cheaper!) secondary cuts of meat
work the best. This is because theyre
generally from the harder working
parts of the animal, so the meat tends
to be tougher. They benefit from
being cooked for longer and at lower
temperatures than leaner meat, as
the connective tissue breaks down
to give that deep flavour and rich
texture. The following cuts are ideal.
Lamb: shanks, neck, forequarter
chops, shoulder.
Pork: leg steaks, ribs, shoulder, loin chops.
Beef: chuck, skirt and round steak,
gravy beef, osso buco, silverside.
Chicken: bone-in cuts, or whole chicken.
How about vegetables?

A guiding rule is to make sure you cut
vegetables roughly the same size, so
they cook evenly. Remember that if you
finely chop vegies, particularly onions,
garlic and capsicum, theyll cook down
to form a sauce-like base. However,
if you want your vegies to keep their
shape and bulk, its best to cut them
into larger pieces. The denser, more
fibrous vegetables, such as celery and
root vegetables, including carrots
and potatoes, are ideal for slow cooking.
What else do I need to know?

When adding dried spices or spice
mixes, its best to cook them at the same
time as youre browning and caramelising
your ingredients. If you dont, the spices
will taste raw and not release their
wonderful full flavour and aroma.
Leave seasoning with salt and pepper
until the end of the cooking process,
to ensure the right balance of flavour.
Generally, you need less liquid when
using a slow cooker, as it doesnt reduce
through simmering. Ingredients such
as vegetables also release a lot of liquid.
20 super food ideas
june 2014
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Tools of the trade
These days, there are a number of
different types of slow cooker to choose
from. The SFI food team members are
all big fans of browning ingredients
before the slow cooking begins, as it
caramelises the meat and vegetables,
and releases the aroma and flavour
of spices and aromatics such as garlic
and onion, which means the resulting
flavour and colour are more intense.
The original crockpot is designed
simply to maintain a consistently low
heat, which means youll need to sear
your ingredients in a separate pan
before transferring to the slow cooker.
Other models come with a removable

sear bowl, so you can brown on the
stovetop before transferring the bowl
back to the slow cooker and adding the
remaining ingredients. Some even have
the searing mechanism built in to the
slow cooker, which means you can do
everything in one pan. Whichever style
you have, always make sure you read
the manual carefully before starting,
as different models will vary in their
recommended cooking times, setting
options and litre capacity. Remember
that you should not heat your slow
cooker before youve added your
ingredients, as the bowl might crack.
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get more
Slow cooking in the oven No
slow cooker? All you need is a
large, heavy-based flameproof
pan or casserole with tight-fitting
lid. Brown the ingredients on the
stovetop, add the remaining
ingredients, bring to the boil, then
transfer to a low (150C/130C
fan-forced) oven. You want to
simmer, not boil, so the meat
doesnt toughen. Meat will take
112 to 3 hours to cook, depending
on the size and cut of the pieces.
21
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Slow-cooker chicken
and chorizo gumbo
Serves 6
Prep 15 minutes
1 teaspoon olive oil
6 chicken thigh cutlets, skinless, trimmed
2 chorizo sausages, thinly sliced
1 brown onion, roughly chopped
1 red capsicum, chopped
1 green capsicum, chopped
1 celery stalk, sliced
1 garlic clove, nely chopped
2 cups chicken stock
400g can diced tomatoes
1 teaspoon dried thyme
Large pinch of cayenne pepper (see note)

150g okra, trimmed, thickly sliced
on the diagonal
2 corn cobs, kernels removed
cup medium-grain white rice
Chopped fresh at-leaf parsley leaves,
to serve
1 Heat oil in a large frying pan over
medium-high heat. Add chicken. Cook for

3 minutes each side or until just golden.
Transfer to the bowl of a 5.5-litre slow cooker.
2 Add chorizo to frying pan. Cook for
1 minute each side. Add to slow cooker.
Add onion, capsicum, celery and garlic
to frying pan. Cook, stirring often, for
5 minutes or until softened. Add our.
Cook, stirring, for 1 minute. Transfer to

slow cooker. Add stock, tomato, thyme
and cayenne pepper. Stir to combine.
3 Cover with lid. Cook on low for 4 hours
(or on high for 2 hours). Stir in okra, corn
and rice. Cook, uncovered, on low for a
further 1 hour or until chicken and rice
are tender. Season with salt and pepper.
Sprinkle with parsley. Serve.
NUTRITION: (per serve) 1719J; 17g fat;
Cooks note
If you like your food

spicy, increase cayenne to 14 teaspoon.
Okra (ladies ngers or gumbo)

is a classic ingredient of this dish.
It helps to thicken the sauce.
$3.32
per serve
slow
cooker
Slow-cooker
chicken and
chorizo gumbo
22 super food ideas
june 2014
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$3.31
per serve
slow
cooker
Slow-cooker Italian-style
chicken noodle soup
Serves 4
Prep 15 minutes
1.2kg whole chicken
2 carrots, thickly sliced
2 celery stalks, thickly sliced
2 tomatoes, roughly chopped
2 teaspoons chicken stock powder
1 dried bay leaf
2 fresh at-leaf parsley sprigs
1 cup small dried pasta shells
2 eggs
Finely grated parmesan and
crusty bread, to serve
1 Rinse chicken under cold water. Pat dry
with paper towel. Place chicken, carrot,

celery, tomato, onion, 2 litres cold water,
stock powder and bay leaf in the bowl of
a 5.5-litre slow cooker. Remove leaves from

parsley sprigs and reserve. Add stalks to
the slow cooker. Cover with lid. Cook on
low for 6 hours (or on high for 3 hours).
2 Using tongs, carefully remove chicken
from slow cooker and place on a large
plate. Using a large slotted spoon, remove
and discard the vegetables. Carefully strain
the remaining broth through a large sieve
over a large heatproof bowl (see notes).
Discard any solids. Return broth to slow
cooker bowl. Add pasta. Cover with lid.
Cook on high for a further 15 minutes
or until just tender (see notes).
3 Meanwhile, remove and discard skin
and bones from chicken. Finely shred
meat. Stir into broth. Season with salt
and white pepper.
4 Chop the reserved parsley leaves. Whisk
eggs and parsley together in a jug. Heat
oil in a large frying pan over medium-high
heat. Pour egg mixture into pan. Swirl to
cover the base. Cook for 2 minutes or until
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Slow-cooker
Italian-style
chicken
noodle soup
set. Transfer to a chopping board.

Roughly chop into 1cm-thick slices.
5 Divide soup among serving bowls.
Sprinkle with sliced egg and parmesan.
Serve with crusty bread.
Cooks notes
To make straining the hot broth
easier, ladle it, in batches, from
the slow cooker into a large jug
or bowl instead of pouring straight
from the cooker.
If youre making this ahead of
time, dont add the pasta, as it will
overcook and be too soft. Instead,
cook it in a small saucepan of boiling
water, drain well, then add to the
reheated soup just before serving.
23
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Slow-cooker paprika chicken
Serves 4
Prep 10 minutes
1 tablespoons olive oil
8 chicken drumsticks
1 brown onion, chopped
2 rindless shortcut bacon rashers,
nely chopped
1 large red capsicum, chopped
2 teaspoons sweet paprika
2 tablespoons plain our
410g can crushed tomatoes
cup medium-grain white rice
24 super food ideas
june 2014
150g green beans, trimmed,

cut into 3cm lengths
1 tablespoon sour cream
Chopped fresh at-leaf parsley, to serve
1 Heat 2 teaspoons oil in a large, deep
non-stick frying pan. Cook chicken, in

batches, until browned all over. Transfer
to the bowl of a 5.5-litre slow cooker.
2 Heat remaining oil in pan. Add onion and
bacon. Cook, stirring, for 5 minutes or until
onion is softened. Add capsicum. Cook,
stirring, for 2 minutes. Add garlic and
paprika. Cook for 1 minute or until fragrant.
Add flour. Stir to coat all over. Cook for
1 minute. Add tomato, then stock, stirring
until well combined. Season with pepper.

Carefully transfer to slow cooker.
3 Cover with lid. Cook on low for 3 hours.
4 Increase heat to high. Transfer chicken
to plate. Add rice to slow cooker. Stir
well to combine. Return chicken to slow
cooker. Cook, covered, for 40 minutes
or until rice is just tender.
5 Remove lid. Add beans. Cook for
15 minutes or until rice and beans are
tender. Stir in sour cream. Stand for
5 minutes to allow sauce to thicken.
Serve sprinkled with parsley.
6.9g sat fat; 36.7g protein; 36g carbs;
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Slow-cooker marsala-braised
pork with chilli and prunes
Serves 6
Prep 10 minutes
1kg pork shoulder
1 brown onion, halved, thinly sliced
2 carrots, nely chopped
1 celery stalk, nely chopped
1 cup marsala
1 cup chicken stock
cup pitted prunes
1 small red chilli, seeded, nely chopped
3 fresh thyme sprigs
Soft polenta (see recipe, right) and
steamed broccolini, to serve
1 Heat half the oil in a large frying
pan over medium-high heat. Add pork.

Cook, turning, for 5 minutes or until
browned. Transfer to the bowl of a
5.5-litre slow cooker.
2 Reduce heat to medium. Add onion,
carrot and celery. Cook, stirring
occasionally, for 5 minutes or until
softened. Add garlic. Cook for 1 minute
or until fragrant. Transfer to slow cooker.
Add marsala, stock, prunes, chilli and
thyme. Stir to combine.
3 Cover with lid. Cook on low for
6 to 8 hours (or on high for 4 hours),
removing the lid for the last 1 hour of
cooking. Season with salt and pepper.
Slice pork and serve with polenta and
steamed broccolini.
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Soft polenta Combine 2 cups

chicken stock and 3 cups cold
water in a saucepan over high
heat. Cover with a lid. Bring
to the boil. Gradually stir in
1 cup instant polenta. Reduce
heat to medium-low. Cook,
stirring constantly, for 10 minutes
or until polenta is thick. Stir in
2
3 cup finely grated parmesan.
Season with salt and pepper.
25
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Slow-cooker beef daube
Serves 4
Prep 10 minutes
600g beef chuck steak, trimmed,
cut into 3cm pieces
1 carrot, chopped
1 celery stalk, chopped
1 cups red wine
3 tomatoes, chopped
3 fresh thyme sprigs
7cm strip orange rind
2 dried bay leaves
Mashed potato and steamed
green beans, to serve
get more
Tips for a perfect mash Potatoes

such as sebago or desiree are ideal,
as they will result in a light and fluffy
mash. Dont chop the potatoes too
small or overcook them, as they
will become too watery, creating a
flavourless mash. Once the potatoes
are cooked, drain them well, return
them to the pan over a low heat and
toss them for about 1 minute before
mashing. This allows any excess
moisture to evaporate from the
potatoes. Heating the milk before its
added will help to keep the mash hot
and retain its fluffy texture.
1 Heat half the oil in a large frying pan
over medium-high heat. Add beef.

Cook, turning occasionally, for
5 minutes or until browned. Transfer
2 Heat remaining oil in pan over
medium heat. Add onion, carrot,
celery and garlic. Cook, stirring
occasionally, for 5 minutes or
until softened. Transfer to
the slow cooker.
3 Add wine, tomato, thyme,
orange rind and bay leaves
to slow cooker. Stir to
combine. Cover with lid.
Cook on low for 6 to
8 hours (or on high for
4 hours), removing the lid
halfway through cooking.
4 Remove and discard
thyme, orange rind and
bay leaves. Season with
salt and pepper. Serve
with mashed potato
and green beans.
slow
cooker
$2.95
Slow-cooker
beef daube
per serve
gluten
free
NUTRITION: (per serve) 2064kJ;

17.4g fat; 7g sat fat; 38.3g protein;
24.4g carbs; 7.1g fibre; 106mg chol;
240mg sodium.
Beef daube originates from the Provence

region of France. Its traditionally
cooked in a terracotta pot called a
daubire, from which it gets its name.
26 super food ideas
june 2014
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Slow-cooker
jerk pork stew
Slow-cooker jerk pork stew

Serves 6
Prep 15 minutes
600g pork shoulder,
cut into 2cm pieces
1 red capsicum, chopped
1 green capsicum, chopped
1 garlic clove, nely chopped
3cm piece fresh ginger,
peeled, nely chopped
400g orange sweet potato,
peeled, cut into 3cm pieces
2 tablespoons tomato sauce
1 teaspoon dried thyme

teaspoon allspice
teaspoon ground cinnamon
Pinch of cayenne pepper
Steamed white rice, to serve
Pineapple salsa
medium pineapple, peeled,
cut into 5mm pieces
red onion, nely chopped
2 tablespoons chopped fresh
coriander leaves
1 Heat half the oil in a large non-stick
frying pan over medium-high heat.

Add pork. Cook, stirring occasionally,
for 4 minutes or until browned. Transfer
2 Heat remaining oil in frying pan. Add
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onion and capsicum. Cook, stirring, for

5 minutes or until onion is softened. Add
garlic and ginger. Cook for 1 minute.
Add our. Cook, stirring to coat, for
1 minute. Add vegetable mixture to slow
cooker with sweet potato, stock, tomato
sauce, thyme, allspice, cinnamon and
cayenne pepper. Stir to combine.
3 Cover with lid. Cook on low for 6 hours
(or on high for 3 hours), removing the lid
for the last 1 hour of cooking time. Season
with salt and pepper.
4 Make Pineapple salsa Combine
pineapple, onion and coriander in a bowl.
Serve jerk pork with salsa and rice.
27
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Slow-cooker Middle Eastern
chickpea stew
Serves 4
Prep 10 minutes Cook 6 hours
cup dried chickpeas, rinsed, drained
400g orange sweet potato,
peeled, cut into 3cm pieces
1 large carrot, thickly sliced
cup dried apricots
8 fresh dates, pitted
2 cups vegetable stock
3 teaspoons Moroccan
seasoning paste
2 zucchini, halved lengthways,
thickly sliced
Cooked Israeli (pearl) couscous,
plain yoghurt and fresh
coriander, to serve
Slow-cooker
Middle Eastern
chickpea stew
1 Place chickpeas, sweet potato, onion,
carrot, apricots, dates, stock, tomatoes

and seasoning in the bowl of a 5.5-litre
slow cooker. Stir to combine.
2 Cover with lid. Cook on low for
6 hours (or on high for 3 hours),
adding zucchini halfway
through cooking. Season
3 Serve stew with couscous
and yoghurt. Sprinkle
with coriander.
NUTRITION: (per serve) 1288kJ;
2.8g fat; 0.5g sat fat; 10.7g
protein; 54.4g carbs; 9.5g fibre;
2mg chol; 581mg sodium.
ingredient
Israeli couscous (also known as

pearl couscous) is larger than
regular couscous, with a round
shape. Unlike regular couscous,
it needs to be cooked in boiling
water for 8 to 10 minutes or until
tender. Find it in the rice and
pasta aisle of supermarkets.
28 super food ideas
june 2014
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Slow-cooker
lamb pot roast
with almond and
pomegranate
Slow-cooker lamb pot roast

with almond and pomegranate
Serves 4
Prep 15 minutes
1.2kg easy-carve leg of lamb
1 brown onion,
thinly sliced
3cm piece fresh ginger, peeled,
nely chopped
2 carrots, thickly sliced
1 whole small red chilli
2 teaspoons ground cumin
Large pinch of saffron threads
cup raisins
pomegranate, seeds removed
Cooked quinoa, aked natural almonds,

fresh mint leaves, fresh coriander leaves
and extra pomegranate seeds, to serve
4 Slice lamb. Serve with quinoa, sprinkled
with almonds, mint, coriander and extra

pomegranate seeds.
1 Heat oil in a large frying pan over medium-
7g sat fat; 62.8g protein; 58.2g carbs; 9.1g fibre;
high heat. Add lamb. Cook, turning, for

5 minutes or until browned all over. Transfer
2 Reduce heat to medium. Add onion to
pan. Cook, stirring, for 5 minutes or until
softened. Add garlic and ginger. Cook
for 1 minute or until fragrant. Transfer to
slow cooker. Add tomatoes, carrot, chilli,
cumin, saffron and cup cold water. Stir
to combine. Cover with lid.
3 Cook on low for 6 hours (or on high for
3 hours), adding raisins halfway through
cooking. Season with salt and pepper.
Stir in pomegranate seeds.
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ingredient
Quinoa (pronounced keen-wah)
is a seed that originates in South
America. Low in fat and low GI, it
can be used like rice or couscous,
and triples in size when cooked.
Rinse before cooking to remove
any powdery residue, then cook
following packet instructions. Store
in a sealed container in the pantry.
29
cauliflower
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in season:
Forget the overcooked, soggy cauli of your childhood this versatile vegie
deserves its place centre stage, and we have some great recipe ideas to prove it!
Buying and storing
Uses
The head of the cauliower should be

rm and tightly packed; any soft spots
indicate that the cauliower is not at peak
freshness. If you buy a head with the green
leaves still attached, they should be bright
green without any signs of wilting. Store
cauliower in a plastic bag, stem-side
down, in the crisper section of the fridge
for up to 7 days. Once cut into orets,
cauliower deteriorates quite quickly,
so its best to use within 2 days.
Raw or cooked cauliower makes a great

addition to salads. It crisps up nicely when
roasted, which transforms its slightly harsh
raw avour into something warm, nutty
and sweet. In Lebanese cuisine, cauliower
is often fried and served with a tangy
garlic dip. Its also a popular ingredient in
Indian cooking, as it soaks up spices and
sauces so well. Today, youll nd it on
plenty of contemporary menus, sometimes
roasted whole and served as a modern
take on cauliower cheese, or used to
make pizza bases or mash in place of
potatoes perfect for those following
paleo or low-carb diets.
Recipes kim coverdale
photogRaphy andrew Young styling Fiona Sinclair Food pRepaRation heidi Flett
auliower is a member of the

brassica family, along with vegies
such as cabbage, brussels sprouts
and broccoli. While cauliower cheese is
an indulgent, old-school favourite, new
ways with cauliower have been a little
thin on the ground. Not any longer this
versatile ingredient has a fantastic texture,
which means its great for turning into
rice, a pasta sauce or a taco lling.
30 super food ideas
june 2014
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in season cauliower
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Easy cauliower rice
Serves 4 (as a side)
Prep 10 minutes Cook 25 minutes
1 large head cauliower, trimmed,
cut into orets
1 tablespoon coconut oil (see notes)
2 small red chillies, seeded,
thinly sliced
nely chopped
2 tablespoons desiccated coconut
4 green onions, thinly sliced
2 tablespoons chopped fresh garlic
chives (optional, see notes)
Extra sliced green onion, to serve
1 Using a food processor, process cauliower
orets until very nely chopped.

2 Heat coconut oil in a large, deep frying
pan over medium heat. Add chilli, ginger

and garlic. Cook, stirring, for 2 minutes
or until chilli has softened and mixture
is fragrant. Add cauliower and desiccated
coconut. Cook, stirring occasionally, for
20 minutes or until cauliower is tender
and light golden.
3 Stir in green onions and chives, if using.
Season well with salt and pepper. Serve
sprinkled with extra green onion.
NUTRITION: (per serve) 490kJ; 7g fat; 5.6g sat fat;
5.4g protein; 5.9g carbs; 5.1g fibre; 0mg chol;
Cooks notes
Use extra virgin olive oil if you prefer.
Garlic chives add a lovely fragrance
and favour to this recipe.
variations
Turn this rice into a warm salad
by adding baby spinach or kale,
fresh coriander and mint leaves,
and a good squeeze of lime juice.
This makes a great match for
curries, or as a diferent side dish
for your next barbecue.
96mg sodium.
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31
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Creamy cauliflower linguine
1 Place a large saucepan of water on high
Serves 4
Prep 20 minutes
Cook 30 minutes
2 teaspoons chicken stock powder
1 large head cauliower,
cut into small orets
250g dried linguine
1 tablespoon extra virgin olive oil
1 small brown onion, nely chopped
cup light thickened cream
cup grated parmesan
2 tablespoons chopped fresh at-leaf
parsley leaves
Extra grated parmesan and chopped fresh
at-leaf parsley, to serve
heat. Add stock powder. Stir to combine.

Bring to the boil. Add cauliower. Cook for
5 to 6 minutes or until cauliower is just
tender. Using a slotted spoon, transfer 2 cups
cauliower to a bowl. Cover to keep warm.
2 Continue cooking remaining cauliower
for 2 to 3 minutes or until very tender.
Using a slotted spoon, transfer cauliower
to a food processor. Add 2 tablespoons of
the cooking liquid. Process until a smooth
pure forms. Set aside.
3 Bring remaining cooking liquid to the boil.
Add pasta. Cook for 8 minutes or until tender.
Reserve cup cooking liquid. Drain pasta.
4 Heat oil in a large, deep frying pan
over medium-high heat. Add onion. Cook,
32 super food ideas
june 2014
stirring, for 5 minutes or until softened.

Add garlic. Cook, stirring, for 1 minute
or until fragrant. Add cauliower pure
and reserved orets, reserved cooking
liquid and cream. Stir to combine. Season
well with salt and pepper. Add pasta,
parmesan and parsley to sauce. Toss gently
to combine. Serve immediately (see note)
with extra parmesan and parsley.
5.6g sat fat; 18g protein; 48.7g carbs; 6.6g fibre;
Cooks note The pasta will soak up

the sauce very quickly on standing.
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in season cauliower
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Roasted cauliower tacos

with spicy yoghurt
Serves 4
1 corn cob, husk and silk removed
1 large head cauliower, trimmed,
cut into orets
1 lime, sliced
red onion, cut into thin wedges
cup natural aked almonds
2 tablespoons extra virgin olive oil
3 teaspoons medium Mexican chilli powder
avocado, diced
125g cherry tomatoes, quartered

8 warm wholegrain tortillas, fresh coriander
sprigs and lime wedges, to serve
Spicy yoghurt
cup plain yoghurt
1 to 2 teaspoons extra hot chilli sauce
2 tablespoons chopped fresh coriander leaves
1 Preheat oven to 200C/180C fan-forced.
Line a large baking tray with baking paper.

2 Cut kernels from corn cob, in large
chunks. Place cauliower, corn, lime, onion

and almonds on prepared tray. Combine
oil, garlic and chilli powder in a jug. Pour
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over vegetables on tray. Toss to coat.

3 Roast for 35 minutes, stirring mixture
twice during cooking, or until cauliower
is browned and tender. Discard lime slices.
4 Make Spicy yoghurt Combine yoghurt,
chilli sauce and coriander in a bowl.
5 Fill tortillas with cauliflower mixture,
avocado, tomato and coriander. Drizzle
with spicy yoghurt. Serve with lime wedges.
15g fibre; 7mg chol; 778mg sodium.
33
in season
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Navel oranges
Pink lady
Granny smith
also in season:
Navel oranges
These easy-to-peel
citrus are usually seedless, making them
ideal for kids packed lunches. Their sweet,
juicy esh is delicious in winter salads,
Red delicious
especially paired with fennel and radicchio.
Squeeze the juice over couscous or use it in
dressings. Select oranges with unbruised,
glossy skin. Available from June to October.
Store in the fridge for up to 2 weeks.
Flavour matches: ginger, dark chocolate, duck,
almond, cinnamon, fresh mint, vanilla, pork.
Quick idea: Serve segments with chocolate
mousse or mudcake to cut through the richness.
Apples
English spinach
Whether you eat it raw,

boiled, steamed or sauted, spinach is quick to cook
and delicious combined with a wide range of flavours.
Toss it through pasta and salads, or stir it through a curry,
stir-fry or risotto. Select bright, crisp, tender leaves that
show no sign of wilting. Keep in mind that, when cooked,
a bunch of spinach wilts to about a quarter of its bulk, so factor
that in when buying. If you buy a whole bunch, trim off the roots
and store in the crisper section of the fridge for up to 3 days.
Flavour matches: fetta, ricotta, garlic, eggs, chicken, walnuts.
Quick idea: Wash, drain and chop a bunch of English spinach leaves
and stir through penne pasta with pesto and a squeeze of lemon.
34 super food ideas
MARCH 2014
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StYLING SaraH oBrien
English spinach
PhotoGRAPhY Sam mcadam-cooper
Apples come in a number of

varieties, all varying in skin colour, texture
and avour. The more common varieties are
available all year round, but apples are at their
best and most affordable from autumn through
winter. Choose apples with brightly coloured,
rm, unblemished skin. Cut and/or peeled apples
should be placed in a bowl of cold water with a squeeze
of lemon to stop them from browning. Store whole apples
in the crisper section of the fridge for up to 3 weeks.
Flavour matches: pork, walnuts, fetta, cinnamon, rhubarb.
Quick idea: Pan-fry thickly sliced peeled apple in butter,
sugar and cinnamon until golden. Serve with ice-cream.
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y with a
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ile
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Fruit toast with
Nutella, strawberries,
blueberries and
shaved coconut.
For Nutella ideas, visit

NewWaysWithNutella.com.au
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er
Sally shares h
mato relish
homemade to
Find an
dm
hearty ake Sarahs
potato
dish
Search for Tiffanys

impressive carrot cake
12,000+ recipes shared by everyday cooks

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weekdays
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Spiced-up rice sides and top dishes for a busy week
Chicken, leek
and mash pot pies
Serves 4
500g sebago potatoes, peeled, chopped
300ml tub light cooking cream
80g margarine spread
1 tablespoon olive oil
700g chicken breast llets,
cut into 2cm pieces
2 medium leeks, trimmed,
cut into 2cm-thick slices
2 tablespoons plain our
Olive oil cooking spray
Recipe Jo Anne CAlAbriA
photogRaphy Guy bAiley
Styling Kristine DurAn-thiessen
Food pRepaRation luCy nunes
1 Place potatoes in a large saucepan.
Cover with cold water. Bring to the

boil. Cook for 8 to 10 minutes or
until tender. Drain. Return to the pan.
Season with salt and pepper. Add
2 tablespoons cream and 1 tablespoon
spread. Mash until smooth.
2 Meanwhile, preheat oven to
200C/180C fan-forced. Heat oil
in a non-stick frying pan over
medium-high heat. Cook chicken,
in batches, for 5 minutes or until
browned and just cooked through.
Transfer to a bowl.
3 Reduce heat to low. Add remaining
spread to pan. Add leek. Cook,
covered, for 6 to 8 minutes or
until softened. Add our. Cook,
stirring, for 1 minute. Gradually
add remaining cream, stirring
constantly, for 3 minutes or until
mixture boils and thickens. Return
chicken to pan and combine well.
4 Spoon chicken mixture among
four 2-cup-capacity ovenproof dishes.
Dollop with mash. Spray with oil.
Season with salt and pepper. Place
dishes on a large baking tray. Bake
for 20 to 25 minutes or until potato
is golden and mixture is bubbling
around the edges. Serve.
You could use sweet potato

instead of sebago potatoes
for a avour twist.
$4.66
per serve
Chicken, leek
and mash pot pies

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37
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Sunday prep
Make Slow-cooker beef ragu,

p46. Transfer to an airtight
container. Refrigerate for up to
3 days. To reheat. Place ragu in a
saucepan over medium-low heat.
Cook, stirring occasionally, for
20 minutes or until hot.
Make Lemon and thyme lamb

with warm pumpkin salad, p40,
up to the end of step 3. Allow vegies
to cool. Place in airtight container.
Refrigerate for up to 2 days. Place
crumbed lamb in airtight container.
Refrigerate for up to 2 days.
Make steps 1 and 2 of Parmesan

chicken with minted zucchini,
p44. Cover crumbed chicken with
plastic wrap. Refrigerate up to 2 days.
38 super food ideas
june 2014
Dont let the midweek rush get the better of you!

These 10 dishes promise smooth sailing
Recipes Liz Macri Photography Guy Bailey & Craig Wall Styling Julz Beresford
& Sarah OBrien Food preparation Sarah Allchurch & Claire Brookman
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midweek mains
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Saganaki spaghetti
cup nely shredded fresh

at-leaf parsley leaves
100g fetta, crumbled
Sliced ciabatta bread and lemon
wedges, to serve
Serves 4
Prep 10 minutes
Cook 25 minutes
375g dried spaghetti
1 brown onion,
nely chopped
1 teaspoon dried oregano
3 garlic cloves, thinly sliced
500g cherry tomatoes,
halved
cup tomato pure
700g medium green prawns,
peeled, deveined (tails intact)
1 Cook pasta in a large saucepan of
boiling salted water, following packet

directions, until tender. Drain.
2 Meanwhile, heat oil in a large saucepan
over medium-high heat. Add onion. Cook,
stirring, for 5 minutes or until softened.
Add oregano and garlic. Cook, stirring, for
1 minute or until fragrant. Add tomatoes.
Cook for 5 minutes, stirring occasionally,
or until just starting to soften. Add

tomato pure and 1 cup cold water. Bring
to the boil. Reduce heat to low. Simmer,
stirring occasionally, for 5 to 7 minutes
or until mixture forms a thick sauce.
3 Add prawns. Season with salt and
pepper. Cook, stirring occasionally, for
3 to 4 minutes or until prawns are just
cooked through. Add pasta, parsley and
half the fetta. Toss gently to combine.
Top with remaining fetta. Serve with
bread and lemon wedges.
$4.97
per serve
Takes
35 mins
Saganaki
spaghetti
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39
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Lemon and thyme

lamb with warm
pumpkin salad
Lemon and thyme lamb

with warm pumpkin salad
Serves 4
700g butternut pumpkin, peeled,
cut into 3cm pieces
300g can chickpeas, drained, rinsed
200g grape tomatoes, halved
cup plain our
2 eggs
cup dried breadcrumbs
1 tablespoon nely chopped
fresh thyme leaves
1 tablespoon nely grated lemon rind
8 lamb cutlets
75g baby spinach
2 tablespoons lemon juice
Place pumpkin on a baking tray. Spray with

oil. Toss to coat. Season with salt and
pepper. Bake for 20 minutes, adding
chickpeas and tomatoes to tray for the
last 8 minutes of cooking or until tender.
2 Meanwhile, place flour on a plate. Season
with salt and pepper. Lightly beat eggs in
a shallow bowl. Combine breadcrumbs,
thyme and lemon rind on a plate.
40 super food ideas
june 2014
3 Coat 1 lamb cutlet in flour, shaking
1 Place mince, garlic and coriander in
off excess. Dip in egg mixture. Coat in

breadcrumb mixture. Place on a large
plate. Repeat with remaining cutlets,
flour, egg and breadcrumb mixture.
4 Heat oil in a large frying pan over
medium-high heat. Add cutlets. Cook
for 3 minutes each side for medium or
until cooked to your liking.
5 Place pumpkin mixture in a large bowl.
Add spinach and lemon juice. Toss gently
to combine. Serve lamb with salad.
a bowl. Season with salt and pepper.

Mix well to combine. Roll level
tablespoons of mince mixture into balls.
2 Heat oil in a large saucepan over
high heat. Cook meatballs, in batches,
to a plate. Add paste to pan. Cook,
stirring, for 1 minute or until fragrant.
Stir in coconut milk. Add tomato and
1 cup cold water. Bring to the boil.
3 Return meatballs to pan. Reduce
heat to medium. Simmer, uncovered,
for 10 minutes or until sauce thickens
and meatballs are cooked through.
4 Add sugar snap peas. Season with
salt and pepper. Cook sugar snap peas
for 1 minute or until just tender. Divide
rice among bowls and top with curry.
Serve sprinkled with extra coriander
leaves and peanuts.

Massaman meatball curry

Serves 4
500g beef mince
1 garlic clove, crushed
2 tablespoons chopped fresh coriander leaves
1 tablespoon canola oil
cup massaman curry paste (see note)
1 cup reduced-fat coconut milk
2 tomatoes, roughly chopped
250g sugar snap peas, trimmed
Steamed jasmine rice, extra coriander
leaves and roughly chopped
roasted peanuts, to serve

9.4g sat fat; 38g protein; 64.4g carbs;
Cooks note Its best to add the

curry paste to taste, as diferent
brands will vary in chilli heat.
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midweek mains
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$2.35
per serve
vegetarian
gluten
free
Takes
35 mins
Zucchini and
potato tortilla
You could substitute

the zucchini for sliced
capsicum or leek.
Zucchini and potato tortilla
Serves 4
Prep 15 minutes
Cook 20 minutes
400g sebago potatoes, peeled,
thinly sliced
3 zucchini, thinly sliced diagonally
3 green onions, thinly
sliced diagonally
6 eggs, lightly beaten
100g goats cheese
Extra sliced green onions

and mixed salad, to serve
boiling water for 4 minutes or until just

tender. Drain.
2 Heat oil in a 5cm-deep, 20cm (base) nonstick, flameproof frying pan over mediumhigh heat. Add zucchini. Cook, stirring, for
3 minutes or until softened and light golden.
mixture. Gently shake the pan to allow

egg mixture to spread evenly. Top with
dollops of cheese. Cook, without stirring,
for 5 to 6 minutes or until base and
edges are firm.
4 Meanwhile, preheat grill on mediumhigh. Place pan under grill. Cook for
5 minutes or until top is golden and
set. Cut into wedges. Sprinkle with
extra onion and serve with salad.
3 Add potato, garlic and onion. Season
with salt and pepper. Stir to combine.

Reduce heat to low. Pour egg over potato
1 Cook potato in a large saucepan of
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41
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Quick pork and mustard stew

Serves 4
500g pork scotch llet steaks,
cut into 2.5cm pieces
4 eschalots, sliced
3 shortcut bacon rashers, roughly chopped
300g cream delight potatoes,
cut into 2cm pieces
2 teaspoons dijon mustard
2 teaspoons wholegrain mustard
300ml tub light cooking cream
1 cup salt-reduced chicken stock
1 tablespoon fresh tarragon leaves,
nely chopped
Extra fresh tarragon leaves, steamed green
beans and crusty bread, to serve
1 Heat half the oil in a large saucepan over
medium-high heat. Add pork. Cook, stirring,

to a heatproof bowl. Cover to keep warm.
2 Heat remaining oil in pan over mediumhigh heat. Add eschalots, bacon and potato.
Cook, stirring, for 5 minutes or until starting
to soften. Add mustards, cream and stock.
Bring to the boil. Reduce heat to medium.
Simmer, uncovered, for 10 minutes or until
potato is tender and sauce has thickened.
42 super food ideas
june 2014
3 Return pork to pan. Season with salt and

pepper. Cook 3 minutes or until just cooked
through. Stir in tarragon. Sprinkle with extra
tarragon and serve with beans and bread.
Red-curry salmon
with sesame noodles
Serves 4
cup rice wine vinegar
cup caster sugar
2 Lebanese cucumbers, thinly sliced
1 long red chilli, seeded, thinly sliced
2 tablespoons Thai red curry paste
160ml can coconut milk
4 x 150g skinless, boneless salmon llets
250g packet dried long-life noodles
1 tablespoon peanut oil
cut into matchsticks
1 red capsicum, thinly sliced
2 teaspoons sesame seeds, toasted
1 teaspoon sesame oil
1 Combine vinegar, sugar and 2 tablespoons
Cook, stirring, for 2 minutes or until

sugar dissolves. Transfer to a large bowl.
Add cucumber and chilli. Set aside for
20 minutes (see note).
Line a baking tray with baking paper.
Place a lightly greased wire rack over tray.
Whisk curry paste and coconut milk in
a bowl. Add salmon. Turn to coat. Place
salmon on prepared wire rack. Brush
with any remaining curry mixture. Bake
for 10 minutes or until just cooked.
3 Meanwhile, place noodles in a large,
heatproof bowl. Cover with boiling water.
Stand for 5 minutes or until tender. Drain.
4 Heat a wok over high heat. Add peanut
oil. Swirl to coat. Add ginger and capsicum.
Stir-fry for 1 minute or until fragrant and
soft. Add noodles, sesame seeds and onion.
Stir-fry for 1 minute or until heated through.
Add sesame oil. Toss to combine. Serve
salmon with noodles and cucumber pickle.
9.7g sat fat; 39.1g protein; 78.4 carbs; 2.4g fibre;
Cooks note
If time permits, stand

the cucumber mixture for up to 1 hour.
cold water in a saucepan over low heat.
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midweek mains
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One-dish herb and

cheese pasta bake
Serves 4
Prep 15 minutes
Cook 55 minutes
(plus standing time)
375g dried penne
100g semi-dried tomatoes,
chopped
700g jar tomato pasta sauce
cup chopped fresh basil leaves
cup chopped fresh at-leaf
parsley leaves
2 tablespoons fresh
oregano leaves
cup grated mozzarella
180g tub bocconcini, torn
Extra small fresh basil leaves and
mixed salad leaves, to serve
1 Preheat oven to 200C/180C fan-
forced. Lightly grease a 6cm-deep,

8-cup-capacity ovenproof dish.
2 Place pasta, tomato, pasta sauce,
1 cup cold water, basil, parsley and
half the oregano in prepared dish.
Season with salt and pepper. Stir to
combine. Sprinkle with mozzarella.
Cover dish with greased foil.
3 Bake for 40 minutes. Remove foil. Top
with bocconcini. Bake, uncovered, for
15 minutes or until cheese is golden and
pasta is tender. Stand for 10 minutes.
4 Top pasta bake with remaining
oregano and extra basil leaves.
Serve with salad.
One-dish herb and

cheese pasta bake

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43
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Parmesan chicken
with minted zucchini
Serves 4
cup plain our
cup plain Greek-style yoghurt
1 cup panko breadcrumbs
cup nely grated parmesan
cup nely chopped fresh at-leaf parsley
4 x 125g uncrumbed chicken schnitzels
cup olive oil
4 zucchini, cut into ribbons
400g can cannellini beans, drained, rinsed
cup marinated pitted green olives,
halved lengthways
44 super food ideas
june 2014
2 tablespoons small fresh

mint leaves, torn
60g baby rocket leaves
2 tomatoes, seeded, nely chopped
1 Place flour on a plate. Season with salt
and pepper. Place yoghurt in a shallow

bowl. Combine breadcrumbs, parmesan
and parsley on a plate.
2 Coat 1 piece of chicken in flour,
shaking off excess. Dip in yoghurt. Coat
in breadcrumb mixture. Place on a large
plate. Repeat with remaining chicken,
flour, yoghurt and breadcrumb mixture.
3 Heat 2 tablespoons oil in a large frying
pan over medium-high heat. Cook chicken

for 4 to 5 minutes each side or until
golden and cooked through. Transfer
to a plate lined with paper towel.
4 Meanwhile, heat remaining oil in a large
frying pan over medium-high heat. Cook
zucchini for 2 to 3 minutes or until just
softened. Remove from heat. Add beans,
olives, mint and rocket. Season with salt
and pepper. Toss gently to combine.
Serve chicken with zucchini mixture
and sprinkle with tomato.
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midweek mains
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Caramel chilli chicken
Serves 4
cup caster sugar
nely grated
1 tablespoon sh sauce
1 long red chilli, thinly sliced
1 bunch gai laan, cut into 4cm lengths
1 bunch broccolini, cut into 4cm lengths
150g snow peas, trimmed,
halved diagonally
1 tablespoon vegetable oil
800g chicken thigh llets, trimmed,
cut into 3cm pieces
Steamed jasmine rice and sliced
green onions, to serve
Increase heat to high. Bring to the boil.

Boil, without stirring, for 5 to 7 minutes
or until mixture turns golden. Remove
from heat. Carefully stir in ginger, garlic,
fish sauce and chilli. Return to heat. Cook,
stirring, for 1 minute or until smooth.
2 Meanwhile, cook gai laan, broccolini
and peas in a large saucepan of boiling
water for 2 minutes or until just tender.
Refresh under cold water. Drain.
3 Heat oil in a large, deep, non-stick
frying pan over medium-high heat.
Add chicken. Cook for 7 minutes or
until browned and cooked through.
Add vegetables and caramel mixture.
Cook, stirring, for 2 minutes or until
caramel mixture thickens and coats
chicken. Serve chicken mixture with
rice, topped with green onion.
1 Combine sugar and 1 cup cold water in
a saucepan over low heat. Cook, stirring,

for 3 minutes or until sugar has dissolved.
$3.20
per serve
Caramel chilli
chicken
Takes
40 mins
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midweek mains
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Slow-cooker beef ragu

Serves 6
Prep 25 minutes Cook 6 hours
1kg beef chuck steak, cut into
4cm pieces (see note)
1 celery stalk, nely chopped
1 carrot, nely chopped
1 cup dry red wine
2 x 400g cans cherry tomatoes in juice
1 cup beef stock
2 tablespoons tomato paste
3 sprigs fresh thyme
Cooked curly fettuccine, grated
parmesan and chopped fresh
at-leaf parsley leaves, to serve
1 Heat half the oil in a large frying
pan over high heat. Cook beef, in

two batches, for 5 minutes or until
browned. Transfer to the bowl
of a 5.5-litre slow cooker.
2 Add remaining oil to pan.
Add onion, celery and carrot.
Cook for 3 minutes or until
just tender.
3 Add wine, tomatoes with
liquid from cans, stock,
paste and thyme to pan.
Bring to the boil. Carefully
pour over beef. Stir to combine.
Cover with lid.
4 Cook on low for 6 hours (or
on high for 4 hours) or until beef
is very tender. Stir with a wooden
spoon to roughly shred beef. Toss ragu
through fettuccine. Season with salt
and pepper. Serve topped with
parmesan and parsley.
$3.85
per serve

slow
cooker
Slow-cooker
beef ragu
Cooks note
You could also use beef

blade, oyster, skirt or topside for this
recipe. These cuts of meat become
lovely and tender when slow cooked.
46 super food ideas
june 2014
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midweek desserts
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Recipes Kim meredith
photogRaphy Andrew Young styling Julz Beresford
Food pRepaRation trAceY mehArg
Take advantage of winters citrus

harvest and use lime or orange zest
or all three!
Put 10 minutes on the clock and whip up these warming microwave desserts
Microwave lemon
delicious pudding
Serves 4
Prep 2 minutes Cook 8 minutesA1 cup
self-raising our
cup caster sugar
75g butter, melted, cooled
cup milk
1 egg, lightly beaten
1 tablespoon nely grated lemon rind
cup lemon juice
cup boiling water
Pure cream and icing sugar mixture, to serve
1 Grease a 7cm-deep, 6-cup-capacity,
heatproof, microwave-safe baking dish.

2 Combine flour and cup sugar in a bowl.
Make well in centre. Add butter, milk, egg,

rind and cup juice. Whisk to combine.
Spoon mixture into dish. Smooth top.
3 Combine boiling water, remaining sugar
and lemon juice in a jug. Pour over back
of a large metal spoon to cover batter.
4 Place dish on a microwave-safe rack
or upturned dinner plate. Microwave,
uncovered, on HIGH (100%) for 8 minutes

or until a skewer inserted into edge
of pudding comes out clean. Carefully
remove from microwave. Dust with
icing sugar. Drizzle with cream. Serve.
Quick coconut cream

rice with kaffir lime
Serves 4 (makes 2 cups)
250g packet microwave express white rice
cup milk
1 teaspoon vanilla bean paste
4 kafr lime leaves, halved
cup grated palm sugar (see notes)
Roasted coconut chips, passionfruit,
kiwi fruit and lime wedges, to serve
1 Microwave rice following packet directions.
2 Meanwhile, place coconut milk, milk,
in a heavy-based saucepan. Bring to a

simmer over medium-high heat. Reduce
heat to medium-low. Simmer, stirring,
for 2 minutes or until sugar has dissolved.
3 Stir in rice. Simmer gently for a further
5 to 7 minutes or until thickened. Remove
and discard lime leaves. Divide among
bowls (see note). Top with passionfruit
and coconut. Serve with kiwi fruit
and lime wedges.
Cooks notes
Rice mixture will thicken on standing.
You can use brown sugar instead.
expert tips
We used a 1100-watt microwave.
Place pudding in the centre of
the microwave for even cooking.
vanilla, kaffir lime leaves and palm sugar
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47
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spice up
your rice!
Give your rice sides a mega flavour
boost with these clever and easy recipes!
48 super food ideas
june 2014
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sides warm rice
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Rice and
lentil pilau
Serves 6
Prep 10 minutes
Cook 25 minutes
2 tablespoons vegetable oil
1 large brown onion,
halved, thinly sliced
2 teaspoons garam masala
1 cups basmati rice
3 cardamom pods, bruised
8 fresh curry leaves
1 cinnamon stick
400g can lentils, drained, rinsed
cup currants
cup aked almonds, toasted
cup fresh coriander sprigs
Recipes Kim Coverdale photogRaphy andrew Young styling Jenn TolhursT
Food pRepaRation sarah maYoh
1 Heat oil in a heavy-based saucepan over
medium-high heat (see note). Add onion.

Cook, stirring, for 5 minutes or until softened.
Add garlic and garam masala. Cook,
stirring, for 1 minute or until fragrant.
Add rice, 2 cups cold water, cardamom,
curry leaves and cinnamon. Stir to
combine. Cover. Bring to the boil.
Reduce heat to low. Simmer for 10 to
12 minutes or until liquid is almost
absorbed and rice is just tender.
2 Add lentils. Stir to combine. Set
aside, covered, for 5 minutes or
until liquid is absorbed and
rice is tender. Remove and
discard cardamom pods
and cinnamon stick.
3 Add currants. Season with
salt and pepper. Toss gently
to combine. Serve sprinkled
with almonds and coriander.
1 Place rice, stock and tomato in a heavybased saucepan over high heat. Stir to
combine. Cover. Bring to the boil. Reduce
heat to low. Simmer for 12 to 15 minutes until
liquid is almost absorbed and rice is tender.
2 Meanwhile, heat oil in a frying pan over
medium-high heat. Add onion. Cook,
stirring occasionally, for 6 to 8 minutes
or until softened and golden. Add garlic,
cumin, ground coriander, oregano and
chilli. Cook, stirring, for 1 minute or until
fragrant. Remove from heat.
3 Add onion mixture, lemon rind and beans
to rice mixture. Stir with a fork to combine.
Set aside for 5 minutes. Fluff rice with fork.
420g can red kidney beans,

drained, rinsed
2 tablespoons chopped fresh
coriander leaves
Plain yoghurt and extra chopped
coriander, to serve
Season with salt and pepper. Stir in chopped

coriander. Serve dolloped with yoghurt
and sprinkled with extra coriander.
Spicy tomato
and bean rice
Serves 4
1 cup long-grain white rice
1 brown onion, halved, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons dried oregano
teaspoon dried chilli akes
4 strips lemon rind, thinly sliced

NUTRITION: (per serve)

1335kJ; 8.8g fat; 1g sat fat;
7.1g protein; 51.4g carbs; 3.5g
fibre; 0mg chol; 140mg sodium.
Cooks note
Use a heavy-based pan

to help stop rice sticking to the base.
Spicy tomato
and bean rice
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49
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Warm Thai coconut

and lemongrass salad
Serves 6
Prep 10 minutes (plus cooling time)
Cook 15 minutes
1 cups jasmine rice
1 stalk lemongrass, trimmed, bruised
small red onion, halved, thinly sliced
1 Lebanese cucumber, halved,
thinly sliced
1 cup bean sprouts, trimmed
1 cup fresh mint leaves, torn
1 cup fresh coriander leaves, torn
50 super food ideas
june 2014
1 small green oak lettuce,

leaves separated, torn
200g grape tomatoes, halved
cup lime juice
1 tablespoon soy sauce
nely chopped
1 Place rice, lemongrass, coconut milk
and 2 cups cold water in a heavy-based

saucepan over medium-high heat. Stir
to combine. Cover. Bring to the boil.
Reduce heat to low. Simmer for 10 to
12 minutes or until liquid is absorbed and
rice is tender. Stir with a fork. Season with

salt and pepper. Set aside for 5 minutes.
Remove lid. Fluff mixture with fork to
separate grains. Remove and discard
lemongrass. Cool for 5 minutes.
2 Place the onion, cucumber, sprouts, mint,
coriander, lettuce and tomato in a large bowl.
Add cooled rice. Toss gently to combine.
3 Combine lime juice, soy sauce and
ginger in a small jug. Drizzle over
salad. Toss gently to combine. Serve.
4.1g sat fat; 5.8g protein; 44g carbs;
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sides warm rice
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Smoky vegetarian
Spanish rice
Serves 6
Prep 10 minutes
Cook 15 minutes
1 cups medium grain rice
1 cups vegetable stock
teaspoon ground turmeric
1 small red onion, halved, thinly sliced
1 large red capsicum, cut into 3cm pieces
1 large green capsicum, cut into 3cm pieces
150g green beans, trimmed, halved diagonally
1 teaspoons smoked paprika
cup frozen peas
1 cup mixed olives
cup chopped fresh at-leaf parsley leaves
Lemon wedges, to serve
2 bunches broccolini, trimmed,

sliced diagonally
cut into thin matchsticks
2 long red chillies, sliced
cup soy sauce
2 tablespoons Chinese rice wine
teaspoon sesame oil
2 x 250g packets microwave
rice and quinoa mix
2 green onions, thinly sliced diagonally
Cover. Bring to the boil. Reduce heat to

low. Simmer for 10 to 12 minutes or until
liquid is absorbed. Remove from heat.
Fluff rice with fork. Set aside, covered,
for 5 minutes.
2 Meanwhile, heat oil in a large, deep frying
pan over medium-high heat. Add onion.
Cook, stirring, for 5 minutes or until softened.
Add capsicum and beans. Cook, stirring
occasionally, for 5 minutes or until just tender.
Add garlic and paprika. Cook for 1 minute.
3 Add rice mixture, peas and olives to the
pan. Toss mixture over heat until peas are
heated through. Remove from heat. Add
parsley and lemon juice. Season with salt
and pepper. Toss gently to combine. Serve
with lemon wedges.
1 Heat a wok over high heat. Add oil. Swirl
to coat. Add capsicum, celery and broccolini.

Stir-fry for 2 to 3 minutes or until capsicum
starts to soften. Add ginger, garlic and
NUTRITION: (per serve) 1315kJ; 9g fat;
chilli. Stir-fry for 30 seconds or until fragrant.
1.2g sat fat; 7.1g protein; 47.8g carbs; 4.8g fibre;
2 Meanwhile, combine soy sauce, rice wine
and sesame oil in a jug.
3 Add rice mix to wok. Stir-fry, breaking up

1 Place rice, stock, 1 cup water and
turmeric in a medium heavy-based

saucepan over high heat. Stir to combine.
Quinoa and broccolini

fried rice
any lumps, for 2 to 3 minutes or until heated

through. Add sauce mixture and green
onions to wok. Stir-fry until combined.
Season with salt and pepper. Serve.
Serves 6
1 tablespoon rice bran oil
1 red capsicum, thinly sliced
2 celery stalks, sliced diagonally

0.8g sat fat; 11.9g protein; 66g carbs; 5.7g fibre;
Quinoa and
broccolini
fried rice
Smoky vegetarian
Spanish rice
WorldMags.net
51
WorldMags.net
Beef mac 'n'

cheese pot pies
$3.59
per serve
Takes
50 mins
Serves 4
Prep 30 minutes
Cook 20 minutes
500g beef mince
700g jar tomato pasta sauce with herbs
2 cups milk
Extra 1 teaspoon olive oil
170g packet macaroni cheese (see note)
cup nely grated parmesan
100g mixed salad leaves, to serve
1 Heat the oil in a frying pan over
medium-high heat. Add mince. Cook,

52 super food ideas
june 2014
breaking up mince with wooden spoon,

for 6 to 8 minutes until browned.
Add the tomato sauce and cup cold
water. Bring to the boil. Reduce heat
to medium-low. Simmer, stirring
mixture has thickened.
2 Preheat the oven to 200C/180C
fan-forced. Place milk and extra oil in
a saucepan over medium heat. Bring
to the boil. Add macaroni cheese, stirring
to combine. Bring to the boil. Reduce
heat to low. Simmer for 4 to 6 minutes,
stirring occasionally, until just tender
and still creamy. Remove from the heat.
Season with pepper.
3 Spoon the mince mixture into four
2-cup-capacity ovenproof dishes. Top with

macaroni cheese. Sprinkle with parmesan.
Place dishes on a baking tray.
4 Bake for 20 minutes or until pasta
is golden and mixture is bubbling around
the edges. Serve with salad leaves.
Cooks note
We used Woolworths
brand. Ingredient quantities and

instructions may vary among brands.
WorldMags.net
photogRaphy Guy bAiley
Beef mac n cheese

pot pies
Recipes Jo Anne CAlAbriA
Busy? Of course you are, but you still want to put good food on the
table. Get dinner cooked quickly, using supermarket shortcuts. Sorted!
styling Kristine DurAn-thiessen
You can make this into one

large pie in a large baking dish.
cheat it pot pies
WorldMags.net
Chicken goulash
pie with sour
cream dumplings
Serves 4
Prep 30 minutes
Cook 25 minutes
800g chicken thigh llets,
trimmed, cut into
3cm pieces
29g sachet mushroom
and garlic sauce
300g tub sour cream
1 tablespoon sweet paprika
140g tub tomato paste
1 cups self-raising our
Chicken goulash
pie with sour
cream dumplings
Heat oil in a large non-stick frying pan over

medium-high heat. Cook chicken, in batches,
for 4 minutes or until browned and just
cooked through. Return all chicken to pan.
2 Place mushroom sauce and half the sour
cream in a medium bowl. Stir to combine.
Gradually stir in 1 cups cold water. Add
paprika to chicken mixture. Cook, stirring
for 1 minute. Add tomato paste. Cook,
stirring for 1 minute. Add mushroom
sauce mixture. Simmer, stirring constantly,
for 6 minutes or until mixture thickens.
Remove from heat. Spoon mixture into a
6-cup-capacity pie or shallow casserole dish.
3 Whisk remaining sour cream with cup
cold water until smooth. Place our in

a bowl. Make a well in the centre. Add
sour cream mixture to well. Using a butter
knife, stir until dough just comes together.
Turn out dough onto a lightly oured
surface. Knead gently to form a 2cm-thick
round. Using a 5cm round cutter, cut
rounds from dough, re-shaping scraps to
cut more rounds. Place dumplings, just
touching, on top of the chicken mixture.
4 Bake for 20 minutes or until dumplings
are golden and mixture is bubbling around
the edges. Serve.
$3.12
per serve
Takes
55 mins
WorldMags.net
53
WorldMags.net
Polenta-topped
beef pot pies
Serves 4
Prep 20 minutes
Cook 55 minutes
cup olive oil
2 medium red capsicums, chopped
500g beef mince
35g sachet taco seasoning
cup instant polenta
1 cup grated tasty cheese
1 Heat 2 tablespoons oil in a large frying
pan over medium-high heat. Add capsicum.
Cook, stirring, for 2 minutes or until just
softened. Add mince. Cook, stirring with
a wooden spoon to break up mince, for
6 to 8 minutes or until browned. Add taco

seasoning mix. Cook, stirring, for 1 minute.
Add tomato and 1 cup cold water. Bring
to the boil. Reduce heat to medium-low.
Simmer, stirring occasionally, for 20 minutes
or until thickened.
Place 2 cups cold water in a saucepan over
high heat. Add remaining oil. Bring to the
boil. Reduce heat to medium-low. Add
polenta in a slow, steady stream, stirring
constantly, until combined. Cook, stirring,
for 3 to 4 minutes or until smooth and thick.
Remove from heat. Stir in cheese. Season
3 Divide mince mixture among four
-cup-capacity ovenproof dishes. Top each
with polenta, spreading to partially cover
mince. Place dishes on a large baking tray.

4 Bake for 20 minutes or until golden
and bubbling around the edges. Serve.
13g sat fat; 40.6g protein; 33.4g carbs;
$3.53
per serve
Polenta-topped
beef pot pies
54 super food ideas
june 2014
WorldMags.net
freezer tip
To freeze: Wrap dishes in plastic
wrap, then foil. Freeze for up to
2 months. To reheat: Thaw in the
fridge overnight. Stand at room
temperature for 15 minutes before
baking. Preheat oven to 200C/
180C fan-forced. Cook for 20 to
25 minutes or until heated through.
cheat it pot pies
WorldMags.net
Chunky curried
vegetable pot pie
Serves 4
Prep 30 minutes
Cooking 55 minutes
1 small (800g) cauliower,
cut into small orets
2 medium (700g total) orange sweet
potatoes, peeled, cut into 3cm cubes
400ml can Malaysian mild curry sauce
400ml coconut cream
1 cup frozen peas
2 sheets frozen puff pastry,
partially thawed
Line a baking tray with baking paper. Place

cauliower and sweet potato on tray.
Spray with oil. Roast for 30 minutes or until
vegetables are light golden and tender.

2 Meanwhile, place curry sauce and
coconut cream in large saucepan over
medium-high heat. Bring to the boil.
Reduce heat to medium. Simmer, stirring
occasionally, for 15 to 20 minutes or
until reduced by half. Remove from
heat. Add peas and stir to combine.
Set aside for 5 minutes to cool slightly.
3 Stir roasted vegetables into the curry
sauce mixture. Spoon mixture into a
6-cup-capacity shallow casserole dish.
Cut four 5cm-wide strips from one pastry
sheet. Place pastry strips around the rim
of the dish (see note). Brush pastry with
a little water. Place remaining pastry sheet
over top, pressing onto the pastry edge to
secure. Trim excess pastry. Spray with oil.
4 Bake for 20 to 25 minutes or until the
pastry is puffed and golden. Serve.
WorldMags.net

26g sat fat; 18g protein; 73.2g carbs;
Cooks note
Making a double edge

with the pastry around the rim raises
the pastry lid away from the lling
and helps it to puf up and go crisp.
variation
For a seafood pie, halve the

vegetables and add 500g firm,
white, skinless fish fillets, cut into
3cm pieces, and 8 medium green
king prawns, peeled, deveined and
chopped, with the peas in step 2.
55
WorldMags.net
GET
TO
THE
POINT
Your news. Its about time.
WorldMags.net
WorldMags.net
healthy
Kid-friendly vegie patties and sweet pancakes
Gluten-free bubble
and squeak patties
1 Place broccoli orets in a heatproof,
2 tablespoons gluten-free
wholegrain mustard
cup rice our
2 tablespoons rice bran oil
Gluten-free tomato sauce and
baby cos leaves, to serve
tray lined with baking paper. Refrigerate

for 30 minutes or until rm.
3 Place rice our on a plate. Lightly coat
patties in our. Heat oil in a frying pan
over medium-high heat. Cook patties,
in batches, for 2 to 3 minutes each side
or until golden, adding more oil to pan if

necessary. Transfer to a plate lined with
paper towel. Cover to keep warm. Serve
patties with tomato sauce and cos leaves.
Cooks notes
Use roughly mashed leftover potato
from Gluten-free nachos recipe, p67,
or simply cook 1.5kg chopped, peeled
desiree potatoes and roughly mash.
Youll need 1 small carrot.
Recipe Claire Brookman photogRaphy Guy Bailey
Styling kristine Duran-thiessen
Serves 4 (makes 16 patties)

Prep 20 minutes (plus 30 minutes
refrigeration) Cook 20 minutes
1 small (180g) broccoli, cut into small orets
2 cups roughly mashed potato (see notes)
cup grated carrot (see notes)
310g can corn kernels, drained
2 tablespoons nely chopped fresh chives
microwave-safe bowl. Add 1 tablespoon

cold water. Cover with plastic wrap.
Microwave on HIGH (100%) for 2 to
3 minutes or until very tender. Drain.
2 Using a potato masher, roughly mash
broccoli. Add potato, carrot, corn,
chives and mustard. Stir to combine.
Using damp hands, shape 2 tablespoons
mixture into patties. Place on a baking
WorldMags.net
57
WorldMags.net
$1.25
per serve
Takes
45 mins
Banana and vanilla

wholemeal pancakes
stack attack
Get the kids involved in making these cute and colourful creations!
Recipes Cathie Lonnie Photography Al Richardson Styling Kristine Duran-Thiessen
Banana and vanilla

wholemeal pancakes
Serves 4 (makes 8 pancakes)
standing time) Cook 25 minutes
2 medium ripe bananas
1 cup wholemeal self-raising our
2 tablespoons caster sugar
cup milk
1 egg
1 cup vanilla yoghurt
20g butter, melted
3 passionfruit, halved
1 Mash 1 banana in a bowl (you need
cup mashed banana). Combine our

58 super food ideas
june 2014
and sugar in a bowl. Make a well in the

centre. Whisk milk, egg, cup yoghurt
and mashed banana in a jug. Pour milk
mixture into our mixture. Whisk until
smooth. Stand for 10 minutes.
2 Heat a large, non-stick frying pan over
medium heat. Brush pan with melted butter.
Spoon cup batter into pan, spreading
to form a 1cm-thick round. Repeat to
make 2 pancakes. Cook for 2 to 3 minutes
or until bubbles appear on surface. Turn.
Cook for a further 2 to 3 minutes or until
cooked through. Transfer to a plate. Cover
loosely with foil to keep warm. Repeat
with remaining batter to make 8 pancakes,
brushing pan with butter between batches.
Food preparation Adam Cremona

3 Thinly slice the remaining banana.
Divide pancakes among plates. Top with

remaining yoghurt and sliced banana.
Drizzle with passionfruit pulp. Serve.
WorldMags.net
kids cook
Get the kids to help with this recipe
by mashing up the banana in a big
bowl using a fork. They could
also whisk up the pancake batter
and add the topping at the end.
kids sweet pancakes
WorldMags.net
Rainbow pikelets
Serves 4 (makes 16 pikelets)
Prep 10 minutes
Cook 16 minutes
1 cup self-raising our
cup milk
1 egg
cup rainbow choc chips
20g butter, melted
Strawberry sauce
250g strawberries, hulled
1 tablespoon icing sugar
1 Make Strawberry sauce Place ingredients
in a food processor. Process until smooth.

Using the back of a spoon, push mixture
through a sieve into a bowl. Discard solids.
2 Combine our and sugar in a bowl. Make
a well in the centre. Whisk milk and egg in
a jug. Pour milk mixture into our mixture.
Whisk until smooth. Stir in cup of the
rainbow choc chips until just combined.
medium heat. Brush pan with butter.
Spoon 2 level tablespoons of batter into
pan, spreading to form a small round.
Repeat to make 4 pikelets. Cook for
1 to 2 minutes or until bubbles appear
on surface. Turn. Cook for a further
1 to 2 minutes or until cooked through.
Transfer to a plate. Cover loosely with
foil to keep warm. Repeat with remaining
batter to make 16 pikelets, brushing pan
with butter between batches.
4 Divide pikelets among plates. Drizzle
with strawberry sauce. Serve sprinkled
with remaining rainbow choc chips.
Give these pikelets a citrus

twist by adding 12 teaspoon of
orange zest to the batter.

Cooks note
Rainbow choc chips

are tiny choc chips with a coloured
coating. Find them in the cake
decorating aisle of supermarkets.
You could also use M&Ms Minis.
$1.52
per serve
Takes
kids cook
26 mins
Kids can whisk the batter.

Pikelets are the perfect size for
flipping (with adult supervision!).
An egg-flip-style spatula is easier
for smaller hands.
WorldMags.net
Rainbow
pikelets
59
WorldMags.net
$1.58
per serve
Lamington pancakes
(plus 10 minutes cooling time)
cup shredded coconut, toasted
1 cup milk
1 egg
20g butter, melted
cup thickened cream, whipped
Chocolate sauce
75g milk chocolate, chopped
cup thickened cream
1 Combine our, sugar and cup coconut
in a bowl. Make a well in the centre. Whisk

60 super food ideas
june 2014
milk and egg in a jug. Pour milk mixture

into our mixture. Whisk until smooth.
Stand for 10 minutes.
2 Meanwhile, make Chocolate sauce Place
chocolate and cream in a small saucepan
over low heat. Cook, stirring, for 4 to
5 minutes or until melted and smooth.
Transfer to a heatproof jug.
medium heat. Brush pan with melted
butter. Spoon cup batter into prepared
pan, spreading to form a 1cm-thick round.
Repeat to make 2 pancakes. Cook for
2 to 3 minutes or until bubbles appear
on surface. Turn. Cook for a further
2 to 3 minutes or until cooked through.
Transfer to a plate. Cover loosely with foil
to keep warm. Repeat with remaining
Lamington
pancakes
batter to make 8 pancakes, brushing

pan with butter between batches.
4 Divide pancakes among plates.
Top with whipped cream. Drizzle
with chocolate sauce. Serve pancakes
sprinkled with remaining coconut.
30g sat fat; 11g protein; 49.9g carbs;
WorldMags.net
kids cook
Every kid loves helping to make
chocolate sauce (and licking the
bowl!) and theyll also enjoy drizzling
the sauce and dolloping cream
on top of the cooked pancakes.
kids sweet pancakes
WorldMags.net
Buttermilk pancakes
with caramelised pears
1 cup buttermilk
1 egg
1 medium corella pear, unpeeled
20g butter, melted
1 tablespoon brown sugar
2 tablespoons golden syrup
4 small scoops vanilla ice-cream
1 Combine our and sugar in a bowl.
Make a well in the centre. Whisk

buttermilk and egg in a jug. Pour
buttermilk mixture into our mixture.
Whisk until smooth. Stand for 10 minutes.

2 Meanwhile, cut pear into quarters
lengthways and remove the core. Cut

each quarter into 6 thin slices (see note).
medium heat. Brush pan with butter. Spoon
cup batter into pan, spreading to form
a 1cm-thick round. Arrange 3 pear slices on
surface of pancake. Sprinkle a little brown
sugar over the pear. Repeat to make
2 pancakes. Cook pancakes for 2 to
3 minutes or until bubbles appear on
surface. Turn carefully. Cook for a further
2 to 3 minutes, pressing down with a spatula
to secure pear, until pancakes are cooked
and pear caramelised. Transfer to a plate,
pear-side up. Cover loosely with foil to keep
warm. Repeat with remaining mixture,
pear and brown sugar to make 8 pancakes,
WorldMags.net
brushing pan with butter between batches.

4 Place pancakes on plates. Drizzle with
golden syrup. Serve topped with ice-cream.
7g sat fat; 10g protein; 71g carbs; 2.5g fibre;
Cooks note
Toss the pear slices in

a little lemon juice to prevent them
from going brown before cooking.
kids cook
Let them get creative! Get bigger
kids to carefully place the pears on
the batter and sprinkle with sugar.
61
sus
WorldMags.net
Maybe its cold outside? Probably, being winter and all! Get out the
big saucepan and start cooking one of these soups from our besties!
Photography Guy Bailey Styling Jenn Tolhurst Food preparation Adam Cremona
Minestrone soup
Recipe #8701
Submitted by Emma_lea263
Serves 6
Prep 20 minutes
Cook 55 minutes
1 large brown onion, diced
3 middle bacon rashers, trimmed, diced
140g can tomato paste
1 litre chicken stock
3 celery stalks, trimmed, diced
1 carrot, diced
420g can corn kernels, drained
teaspoon dried oregano leaves
cup dried macaroni

400g can butter beans, drained, rinsed
2 tablespoons chopped fresh parsley leaves
NUTRITION: (per serve) 1238kJ; 6.5g fat; 1.7g sat

fat; 24.8g protein; 27.5g carbs; 13.9g fibre;
1 Heat oil in a large saucepan over medium-
high heat. Add onion and bacon. Cook,

stirring for 5 minutes or until onion has
softened. Add garlic. Cook for 1 minute
or until fragrant. Stir in tomato paste.
2 Add stock, celery, carrot, corn and oregano.
Cover. Bring to the boil. Reduce heat to
low. Simmer, covered, for 30 minutes.
3 Add macaroni, beans and 1 cups cold
water. Season with salt and pepper.
Simmer for 10 to 15 minutes or until
macaroni is tender. Stir in parsley. Serve.
This is a really yummy soup. I made

it exactly to the recipe and it was
even better the next day. We loved
it and will make it again.
Homefor5
$1.77
per serve
Minestrone soup
62 super food ideas
june 2014
WorldMags.net
Kim says:
A great soup using pantry staples.

You can replace the macaroni with
other short pasta shapes, such as
risoni, small shells or orecchiette.
Its so warming and hearty.
WorldMags.net
Super pumpkin soup
Recipe #1690 Submitted by Suzanne37
Serves 8
2kg butternut pumpkin, peeled,
seeded, chopped
2 large brown onions, chopped
4 carrots, chopped
4 middle bacon rashers, trimmed, chopped
4 medium sebago potatoes,
peeled, chopped
2 parsnips, peeled, chopped
teaspoon ground nutmeg
2 litres chicken stock
Extra 2 middle bacon rashers,
trimmed, nely chopped
2 tablespoons pure cream

Chopped fresh chives, to serve

2.7g sat fat; 14.1g protein; 44g
carbs; 8g fibre; 24mg chol;
1 Place pumpkin, onion, carrot, bacon,
potato, parsnip, nutmeg and stock in

a large saucepan over high heat. Cover.
Bring to the boil. Reduce heat. Simmer for
40 minutes or until vegetables are tender.
Remove from heat. Stand for 5 minutes.
2 Meanwhile, heat oil in a frying pan over
medium-high heat. Cook extra bacon for
4 to 5 minutes or until golden and crisp.
Transfer to a plate lined with paper towel.
3 Using a stick blender, blend soup until
smooth. Season with salt and pepper.
Serve soup drizzled with cream and
sprinkled with bacon and chives.
1676mg sodium.
Kim says:
I really liked the addition of the

parsnip to this soup. It was so
easy to make and, because it made
a large amount, I was able freeze
some of it to keep on hand.
Its packed with avour rich but

light at the same time. The recipe is
going to replace my old go-to. I love
it without the cream.
Freeze the soup in single

portions for a great
lunch to take to work.
Catalyst
$2.85
per serve
Super
pumpkin
soup
WorldMags.net
63
WorldMags.net
Davenlish
Creamy chicken
and corn soup
Recipe #2165
Submitted by Leimaycherry
Serves 4
Prep 15 minutes
Cook 30 minutes
1 tablespoon rice bran oil
250g chicken breast llet, diced
1 litre chicken stock
420g can creamed corn
2 x 125g cans corn kernels, drained
2 tablespoons cornour
cup pure cream
Extra thinly sliced green onion, to serve
64 super food ideas
june 2014
1 Heat oil in a large saucepan over medium-
Serve soup topped with extra onion.
high heat. Add chicken. Cook, stirring, for

3 to 5 minutes or until browned all over.
2 Add stock, creamed corn, corn kernels and
1 cup cold water. Bring to the boil. Reduce
heat to low. Simmer, stirring occasionally,
for 10 minutes.
3 Meanwhile, blend cornflour with
2 tablespoons cold water until smooth.
Increase heat to medium-high. Gradually
stir cornflour mixture into soup. Add cream.
Bring to the boil. Reduce heat to low.
Simmer, stirring occasionally, for
5 minutes or until thickened.
4 Remove from heat. Add egg in a slow,
steady stream, stirring constantly, to form
ribbons. Stir in onion. Season with pepper.
NUTRITION: (per serve) 1416kJ; 14.4g fat; 5.9g

sat fat; 21g protein; 29.9g carbs; 3.3g fibre;
WorldMags.net
Chicken and corn soup is

fantastic on a cold day! You could
also use 250g of shredded barbecue
chicken, as suggested by members.
WorldMags.net
Hearty beef and

bean soup
$1.38
per serve
Shannon
Hearty beef and bean soup
1 Place the dried soup mix in a large
NUTRITION: (per serve) 1238kJ; 6.5g fat; 1.7g sat
Recipe #16846
Submitted by Andrea7
Serves 8
Prep 20 minutes (plus overnight
standing) Cook 3 hours
Youll need to start this recipe 1 day
ahead of serving
375g packet dried Italian-style soup mix
500g gravy beef, trimmed, cubed
10 cups boiling water
3 carrots, nely diced
2 cups frozen mixed vegetables
3 beef stock cubes
glass or ceramic bowl. Cover with

cold water. Set aside overnight.
2 Rinse the soup mix under cold water
and drain well.
3 Heat oil in a large saucepan. Add
beef. Cook, stirring, until browned
all over. Add onion. Cook, stirring
for 2 minutes. Add soup mix, tomato
and boiling water. Bring to the boil
over medium-high heat. Reduce heat
to low. Simmer, uncovered, for 2 hours.
4 Add the carrot and frozen vegetables.
Simmer for 50 minutes to 1 hour. Crumble
over the stock cubes and stir to combine.
Simmer for 5 minutes. Season with salt
and pepper. Serve.
WorldMags.net
This recipe is great just pop it

on the stove and leave it. I added
a can of crushed tomatoes to
add extra thickness to the broth.
I also browned off the meat and
onion, for extra richness.
65
WorldMags.net
$2.59
per serve
Potato and
leek soup
Potato and leek soup
3 Using a stick blender, blend mixture
Recipe #4
Serves 4
4 Return soup to heat. Stir in milk. Bring to
Submitted by Melissa

35g butter
2 leeks, sliced
600g potatoes, peeled, chopped
375ml can evaporated milk
Fresh at-leaf parsley sprigs, to serve
until smooth. Season with salt and pepper.

a simmer. Serve soup topped with parsley.
10g sat fat; 15.3g protein; 37.8g carbs; 5g fibre;
1 Melt butter in a large saucepan over
medium heat. Add leek. Cook, stirring

leek has softened. Add potato. Cook,
stirring for 5 minutes. Add garlic.
Cook for 1 minute or until fragrant.
2 Add stock. Increase heat to high. Cover.
Bring to the boil. Reduce heat. Simmer
for 25 minutes or until potato is tender.
Remove from heat. Stand for 5 minutes.
66 super food ideas
june 2014
WorldMags.net
With more than 90 reviews and

saved by 1311 members, its no
wonder this recipe has 5 stars!
I, too, left out the onion as
suggested by one of the
bestrecipe.com.au members.
A really delicious, creamy soup.
allergy gluten free
WorldMags.net
chip n dip
no need for corn chips! Substitute crisp potato skins and avoid the gluten!
Recipe Claire Brookman
Photography Guy Bailey Styling Kristine Duran-Thiessen Food preparation Lucy Nunes
Gluten-free potato-skin nachos

Serves 4
Prep 20 minutes Cook 1 hour
35 minutes (plus standing time)
1.5kg desiree potatoes
cup grated light tasty cheese
Mashed avocado, plain reduced-fat
Greek-style yoghurt, and chopped
tomato and parsley, to serve
Mild chilli beef
1 small red capsicum, chopped
400g lean beef mince
teaspoon ground chilli powder
1 teaspoon ground coriander
410g can chopped tomatoes and paste

cup gluten-free salt-reduced beef stock
125g can red kidney beans, drained, rinsed
Using a fork, prick potatoes all over.

Wrap each potato in a piece of foil
to enclose. Bake for 50 minutes or until
tender. Cool for 10 minutes.
2 Remove and discard foil. Cut potatoes
in half lengthways. Leaving a 5mm border,
scoop out potato esh, being careful not
to go all the way to the skin (see note).
Cut each potato in half again to form
quarters. Place on 2 large baking trays.
Spray with oil. Season well with salt
and pepper. Bake for 30 minutes or
until golden and crisp.
3 Meanwhile, make Mild chilli beef Heat

oil in a frying pan over medium heat.
Add onion and capsicum. Cook for 5 minutes
or until onion has softened. Add mince.
Cook, breaking up with a wooden spoon,
for 5 minutes or until browned. Add garlic,
chilli powder and coriander. Cook for
1 minute or until fragrant. Add tomato,
stock and beans. Cook for 10 minutes
or until slightly thickened.
4 Arrange potato skins in a 5cm-deep, 26cm
round pie dish. Sprinkle with cup cheese.
Top with mince mixture. Sprinkle with
remaining cheese. Bake for 15 minutes
or until cheese has melted. Serve topped
with avocado, yoghurt, tomato and parsley.
Gluten-free
potato-skin
nachos
Cooks note
Use potato esh (youll

have 2 cups) for Gluten-free bubble
and squeak patties recipe, p57.
variation
Vegetarian mild chilli beans Follow
steps 1, 2 and 3, replacing beef
mince, beef stock and 125g can
beans with drained and rinsed
400g can salt-reduced red kidney
beans, drained and rinsed 400g
can four-bean mix, and 12 cup
salt-reduced vegetable stock.
WorldMags.net
67
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$1.92
per serve
Slow-cooker
poached cinnamon
and vanilla quince
Recipe & Food pRepaRation Claire Brookman
photogRaphy Craig Wall Styling Julz Beresford
slow
gluten cooker
free
Slow-cooker poached
cinnamon and vanilla quince
Serves 4
Prep 20 minutes
Cook 10 hours
1 cup caster sugar
1 vanilla bean, split
1 cinnamon stick
1 whole clove
3 (180g each) quince
Double cream, to serve
dissolves. Increase heat to medium.

Bring to the boil. Remove from heat.
Carefully pour sugar syrup into the
bowl of a 5.5-litre slow cooker. Add
vanilla bean, cinnamon and clove.
2 One at a time, peel, quarter and core
quince and place immediately into sugar
syrup (see note). Cover with lid. Cook on
low for 10 hours or on high for 6 hours
until quince is tender and deep red in
colour. Serve quince drizzled with syrup
and dolloped with double cream.
1 Place sugar and 1 litre cold water in a
saucepan over low heat. Cook, stirring

occasionally, for 5 minutes or until sugar
6.5g sat fat; 1g protein; 68.4g carbs; 6.1g fibre;
Cooks note The cut quince will turn

brown when exposed to the air, so
you will need to work quickly.
variation
To cook this recipe in the oven,

preheat to 180C/160C fan-forced.
Combine all ingredients with 1 litre
cold water in a deep baking dish.
Cover surface with baking paper,
then cover dish tightly with foil.
Bake for 3 hours or until tender.
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Rock cakes are the perfect

treat when visitors arrive
unexpectedly. Theyre so
quick and easy to make!
$0.63
per serve
Madeira cake
$0.15
each
Rock cakes
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june 2014
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sweets country classics
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country comfort
Spread a pretty cloth on the table and enjoy the best of old-style
baking with this blue-ribbon collection of cakes and desserts
Recipes Cathie Lonnie Photography Guy Bailey Styling Fiona Sinclair Food preparation Amira Georgy
$0.65
per serve
Apple and
vanilla custard
tea cake
This tea cake hides a sweet

surprise a luscious seam
of vanilla custard running
through the centre!
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Apple and rhubarb crumble
Serves 4
Prep 20 minutes
Cook 1 hour
1 bunch (425g) rhubarb, trimmed,
cut into 2cm pieces (see note)
3 granny smith apples, peeled,
cored, thinly sliced
1 teaspoon nely grated orange rind
2 tablespoons orange juice
cup brown sugar
80g butter, chilled, chopped
Thickened cream, to serve
Grease a 1.5-litre (6-cup-capacity)

ovenproof dish.
2 Combine rhubarb, apple, caster sugar,
orange rind and juice in prepared dish. Bake,
covered, stirring once, for 30 minutes or until
fruit is just tender. Remove from oven.
3 Meanwhile, combine our and brown
sugar in a large bowl. Add butter. Using your
ngertips, rub butter into our mixture until
mixture resembles coarse breadcrumbs.
Sprinkle over rhubarb and apple mixture.
4 Bake, uncovered, for 25 to 30 minutes
or until crumble is golden brown.
Serve with thickened cream.

Cooks note
Youll need 7 stalks

of rhubarb for this recipe.
$2.37
per serve
Apple and
rhubarb
crumble
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variation
1
Try adding 3 cup chopped

hazelnuts or slivered almonds
to the crumble for extra crunch.
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$0.15
each
Rock
cakes
budget
friendly
Mix it up and try other dried

fruits, such as diced apricots,
cranberries or apple.
Rock cakes
1 Preheat oven to 200C/180C
4 Bake for 15 to 20 minutes or
Makes 20
Prep 15 minutes
Cook 20 minutes
cup plain our
teaspoon ground cinnamon
cup caster sugar
100g butter, chilled, chopped
cup sultanas
2 tablespoons mixed peel
cup milk
Softened butter, to serve
fan-forced. Line 2 large baking trays

with baking paper.
2 Sift ours and cinnamon into a large
bowl. Stir in sugar. Using your ngertips,
rub butter into our mixture until the
mixture resembles breadcrumbs. Stir in
sultanas and mixed peel. Make a well in
the centre. Combine egg and milk in a jug.
Pour egg mixture into well. Using a butter
knife, mix ingredients to form a sticky
dough, adding more milk if necessary.
3 Spoon 1 tablespoons of mixture,
5cm apart, onto prepared trays.
until golden. Stand for 5 minutes.

Transfer to a wire rack to cool.
Serve rock cakes warm or at room
temperature with butter.
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storage tip
Rock cakes will keep, stored in an
airtight container, for up to 3 days.
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Apple and vanilla
custard tea cake
Serves 12
Prep 20 minutes
Cook 1 hour 15 minutes
185g butter, softened
cup caster sugar
1 teaspoon vanilla extract
3 eggs
cup plain our
cup milk
1 red apple, quartered, cored,
thinly sliced
20g butter, melted
1 tablespoon raw sugar
Extra teaspoon raw sugar, to serve
Vanilla custard
2 tablespoons custard powder
cup caster sugar
1 cup milk
1 Make Vanilla custard Combine custard
powder and sugar in saucepan over medium

heat. Gradually stir in milk until smooth.
Cook, stirring, for 3 to 4 minutes or until
mixture boils and thickens. Remove from
heat. Stir in vanilla. Cover surface with plastic
wrap to prevent a skin from forming. Cool.
Grease a 7cm-deep, 20cm round cake pan.
Line base and sides with baking paper.
3 Using an electric mixer, beat butter, caster
sugar and vanilla until light and uffy.

Add eggs, 1 at a time, beating after each
addition. Sift ours over mixture. Fold
until just combined. Add milk. Fold until
just combined. Spoon half the mixture into
prepared pan. Whisk cooled custard until
smooth. Leaving a 2cm border around
edge, spread custard over cake mixture.
Dollop small spoonfuls of remaining cake
mixture over custard. Carefully spread to
completely cover custard. Smooth surface.
Arrange apple slices, slightly overlapping,
on top of batter. Brush with melted butter.
Sprinkle with raw sugar.
4 Bake for 1 hour 10 minutes or until a skewer
inserted in centre comes out clean. Stand
in pan for 10 minutes. Turn, top-side up,
onto a wire rack. Serve warm or at room
temperature, sprinkled with extra sugar.
storage tip
Store cake in an airtight container
in the fridge for up to 3 days.
$0.60
per serve
Apple and
vanilla custard
tea cake
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$0.63
per serve
Madeira cake
Madeira cake
3 Bake for 45 to 50 minutes or until
Serves 10
Prep 15 minutes
Cook 50 minutes
1 cup caster sugar
3 teaspoons nely
grated orange rind
1 teaspoon nely
grated lemon rind
3 eggs
cup plain our
cup milk
Grease a 6cm-deep, 11.5cm x 20cm loaf

pan. Line base and sides with baking
paper, extending the paper 2cm from
the edge on the long sides.
2 Using an electric mixer, beat butter,
sugar and orange and lemon rind
until light and uffy. Add eggs, 1 at
a time, beating after each addition.
Sift half the ours over mixture. Fold
until just combined. Add half the milk.
Fold until just combined. Repeat with
remaining ours and milk. Spoon mixture
into prepared pan. Smooth surface.
a skewer inserted in centre comes out

clean. Stand in pan for 10 minutes.
Turn, top-side up, onto a wire rack.
Serve warm or at room temperature.
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storage tip
Store Madeira cake in an airtight
container for up to 4 days.
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$1.15
per serve
Chocolate
self-saucing
pudding
Use any type of chocolate

you like for this recipe.
Try white, dark chocolate
with roasted almonds,
or chocolate and orange.
Chocolate self-saucing
pudding
Serves 6
75g butter
cup milk
1 cups brown sugar
cup cocoa powder
100g dark chocolate, chopped
1 cups boiling water
Vanilla ice-cream and extra cocoa powder,
to serve
Grease a 2-litre (8-cup-capacity) oval

ovenproof dish.
2 Place butter, milk and cup sugar
in a saucepan over medium heat.
76 super
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food ideas
ideas
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2014
Cook, stirring,
until butter has
melted. Remove from
heat. Transfer to a large,
heatproof bowl. Cool for 5 minutes.
Sift our and 2 tablespoons cocoa
powder into bowl. Stir to combine.
Stir in egg and chopped chocolate.
3 Spread mixture into prepared dish.
Place dish on a baking tray. Sift remaining
cocoa powder over mixture. Sprinkle with
remaining sugar. Pour boiling water, over the
back of a large metal spoon, over mixture.
4 Bake for 40 to 45 minutes or until the
pudding springs back when touched. Stand
for 5 minutes. Sprinkle with extra cocoa
powder. Serve immediately with ice-cream.
14.2g sat fat; 8.1g protein; 78g carbs; 1.6g fibre;
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sweet fancy
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We came across the inspiration for these in a 1950s New Zealand

cookbook. Theyre surely one of the countrys greatest exports!
Recipe Kim Coverdale Photography Guy Bailey Styling Sarah OBrien Food preparation Sarah Allchurch
Afghan biscuits
Makes 30
Prep 20 minutes
(plus 1 hour standing)
Cook 18 minutes
cup brown sugar
cup cocoa powder
1 cups plain our
2 cups cornakes
Walnuts, to decorate
Chocolate icing
1 cups icing sugar mixture
2 tablespoons cocoa powder
2 tablespoons hot water
Grease 2 large baking trays and line with

baking paper.
2 Using an electric mixer, beat butter and
sugar together until light and uffy. Add
cocoa and our. Beat on low speed until
combined. Stir in cornakes. Roll level
tablespoons of mixture into balls. Flatten
slightly. Place onto prepared trays, 4cm apart,
to allow room for spreading during cooking.
3 Bake for 15 to 18 minutes or until just
rm to the touch, swapping trays halfway
through cooking. Cool completely on trays.
4 Make Chocolate icing Sift the icing sugar
and cocoa into a bowl. Gradually stir in
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enough hot water until the mixture is

smooth and combined.
5 Spoon icing onto the tops of the biscuits,
spreading slightly (see note). Decorate with
walnuts. Set aside for 1 hour to set. Serve.
NUTRITION: (each) 684kJ; 9.1g fat; 4.7g sat fat;
87mg sodium.
Cooks note
If icing is lifting of biscuits

when spreading, run spoon or spatula
under hot water to heat. Dry and
continue icing, heating when necessary.
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Add chopped preserved lemon

rind to Middle Eastern -style
meatballs and tagines, couscous,
rice dishes and dressings.
lemon aid
The savoury tang of preserved lemon adds depth

and zing to all kinds of dishes, so make the most
of winters lemon harvest and preserve your own!
Recipe Kim Coverdale Photography Guy Bailey Styling Kristine Duran-Thiessen Food preparation Lucy Nunes
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homemade preserved lemons
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Preserved lemons
Makes 1 x 1.75-litre jar
Prep 20 minutes (plus standing time)
Youll need a 1.75-litre-capacity glass
jar (see note). Start this recipe at least
5 weeks ahead
1kg (about 10) small lemons
cup sea salt
teaspoon black peppercorns
3 dried bay leaves
2 cups lemon juice (about
14 lemons, depending on size)
1 Wash lemons, scrubbing well to remove
any waxy seal. Pat dry with paper towel.

Using a small sharp knife, carefully quarter
each lemon lengthways without cutting
all the way through, leaving them
attached at the bottom (see picture,
opposite). Divide cup of the sea salt
among the lemons (about 2 teaspoons
per lemon), packing the salt inside so that
all the cut surfaces are covered.
2 Wash and dry a 1.75-litre-capacity glass
jar (see note). Arrange lemons, peppercorns
and bay leaves in jar, pressing each lemon
with a wooden spoon to pack them tightly
and to soften the lemons slightly.
3 Combine lemon juice and remaining salt
in a large jug. Pour over the lemons in the
jar, adding extra lemon juice, if needed.
Ensure lemons are covered completely.
Seal jar. Set aside in a cool, dark place
for at least 5 weeks, gently tipping the
jar from side to side every few days to
distribute the liquid evenly.
4 Once jar has been opened, store in the
fridge, then add lemon portions in quantities
specied in recipes (see box, below).
$11.82
total
Preserved
lemons
no-cook
Cooks note
Use a jar with a plastic

or rubber seal on the lid as a metal lid
will corrode from the acid and salt.
storage tip
Once opened, preserved lemons will
keep for up to 3 months in the fridge.
ingredient
To use preserved lemon, scrape flesh
from rind and discard. Wash rind well.
Pat dry with paper towel. Thinly slice
or finely chop before using.
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$7.30
per serve
Roast beef with

barnaise sauce
la carte
Say bonjour to the fabulous flavours of France! This rustic winter

menu is made for sharing with family and friends. Bon apptit!
Recipes & food preparation Lucy nunes Photography Craig Wall Styling Sarah OBrien
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entertaining french
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Parmesan and olive palmiers

Pork, pistachio and
green peppercorn terrine
Curly endive salad with
goats cheese croutons
Roast beef with
barnaise sauce
Bean and hazelnut mash
Crispy brussels sprouts
and pancetta
Vanilla and orange cream
brioche cake
Fudgy dark chocolate
mousse spoons
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Parmesan and olive palmiers
Makes 24
2 sheets frozen puff pastry,
partially thawed
1 tablespoons black olive tapenade
cup finely grated parmesan
6 anchovies, finely chopped
1 Preheat the oven to 220C/200C
fan-forced. Line 2 large baking trays

with baking paper.
2 Place 1 pastry sheet on a flat surface.
Spread lightly with 3 teaspoons tapenade.
Sprinkle evenly with half the parmesan
and anchovy. Starting from 1 long side,
roll up pastry tightly, until you reach the
centre. Repeat with the opposite side to
meet in the middle.
3 Using a small, sharp knife, cut pastry
into 1cm-thick slices. Place, cut-side down,
on prepared tray. Repeat with remaining
pastry sheet, tapenade, parmesan and
chopped anchovy.
4 Bake for 18 minutes or until golden
and puffed. Serve warm or transfer
to a wire rack to cool.
115mg sodium.
make ahead
You can bake the palmiers up to
1 day in advance. Once cooled
completely, store them in an
airtight container. Bring them to
room temperature before serving.
Pork, pistachio and

green peppercorn terrine
Serves 8 (as a starter)
Prep 15 minutes (plus cooling time
and refrigerating overnight)
Youll need to start this recipe 2 days ahead
500g pork sausages
cup roughly chopped pistachio
kernels, toasted
cup brandy
1 tablespoon drained canned
green peppercorns, rinsed
2 teaspoons finely chopped fresh
flat-leaf parsley leaves
1 teaspoon finely chopped
fresh thyme leaves
Cornichons and warm baguette, to serve
Curly endive salad

with goats cheese
croutons
Serves 8 (as a starter)
Prep 15 minutes
Cook 10 minutes
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
cup olive oil
35cm baguette
200g goats cheese, sliced
(see notes)
Extra 2 teaspoons olive oil
1 bunch curly endive, trimmed,
leaves separated (see notes)
cup roughly chopped hazelnuts,
toasted
1 Preheat grill on high. Line a large
baking tray with foil.
2 Squeeze sausage meat from casings.
2 Whisk vinegar and mustard in a small
Discard casings. Combine sausage

meat, pistachios, brandy, peppercorns,
parsley and thyme in a large bowl.
Season well with salt and pepper.
Press mixture into a 6.5cm-deep, 9.5cm
x 14cm (21-cup-capacity) rectangular
ramekin (see notes). Use the back of
a spoon to level top. Cover with foil. Place
ramekin in a roasting pan. Pour enough
boiling water into pan to come halfway
up sides of ramekin.
3 Bake for 1 hour 20 minutes or until firm.
4 Carefully lift ramekin from water and
place on a chopping board. Remove foil.
Set aside to cool to room temperature.
Cover with foil. Place a small plate on top
of terrine and weigh down with 2 heavy
cans. Refrigerate for 2 days (see notes).
5 Uncover terrine. Turn, top-side up, onto
a board (discard excess jelly and fat). Serve
sliced terrine with cornichons and sliced
baguette. Leftover terrine will keep,
covered in the fridge, for up to 2 days.
bowl until smooth. Season with salt

and pepper. Gradually whisk in oil.
3 Trim and discard ends of baguette.
Cut 24 x 1cm-thick slices from baguette
(see notes). Arrange slices, in a single
layer, on the prepared tray. Grill for
2 minutes or until toasted. Turn. Top
with goats cheese, flattening slightly
with a knife. Season with pepper.
Drizzle with extra oil. Grill for
a further 3 to 5 minutes or until
cheese softens and is light golden.
4 Meanwhile, place endive in a large
bowl. Add dressing. Toss to coat.
Divide leaves among serving plates
(see notes). Top with croutons.
Sprinkle with hazelnuts. Serve.

Cooks notes
You could use a metal loaf pan. Line
with 2 layers of baking paper. Cooking
time may be faster.
Refrigerating for 2 days allows the
avour to develop, but it will still be
delicious if refrigerated overnight.
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Cooks notes
We used goats cheese thats
sold as a log, as it ts perfectly
on baguette slices when sliced
into rounds.
Serve remaining baguette with the
Pork, pistachio and green peppercorn
terrine (see recipe, left).
Youll need 250g curly endive leaves.
If you prefer, you can serve the
starter in a large salad bowl. just
layer the croutons with the dressed
endive leaves to serve.
entertaining French
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Terrine is traditionally served
with cornichons (tiny pickled
cucumbers). Youll nd them
at the supermarket.
$1.60
per serve
Pork, pistachio
and green
peppercorn
terrine
time plan
2 days before
Make Pork, pistachio and green

peppercorn terrine.
Make Fudgy dark chocolate mousse
spoons up to the end of step 2.
6 hours before guests arrive
Make Parmesan and olive palmiers up to

the end of step 3. Cover and refrigerate.
Make step 2 of Curly endive salad with
goats cheese croutons.
Make Vanilla and orange cream brioche
cake up to the end of step 5.
1 hour before guests arrive
Make Bean and hazelnut mash up to

the end of step 1. Cover and refrigerate.
Make Crispy brussels sprouts and
pancetta up to the end of step 1.
Complete Vanilla and orange cream
brioche cake.
Make steps 1, 2 and 3 of Roast beef
with barnaise sauce.
Just before serving
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Complete Parmesan and olive palmiers.

Complete Curly endive salad
with goats cheese croutons.
Complete Roast beef with
barnaise sauce.
Complete Bean and hazelnut mash.
Complete Crispy brussels sprouts
and pancetta.
Complete Fudgy dark chocolate
mousse spoons.
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Bean and hazelnut mash
2 Heat mixture over low heat for 10 minutes
Serves 8 (as a side) (makes 2 2 3 cups)

Prep 5 minutes
Cook 10 minutes
2 x 400g cans cannellini beans,
drained, rinsed
cup hazelnut meal
cup extra virgin olive oil
2 tablespoons milk
Extra 2 teaspoons extra virgin olive oil
or until warm. Serve drizzled with extra oil.
1 Process the beans, garlic, hazelnut
meal and oil in a food processor until

smooth. Season with salt and pepper.
Transfer to a small saucepan. Add milk.
Stir until combined.
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<1mg chol; 185mg sodium.
Crispy brussels sprouts

and pancetta
Serves 8 (as a side)
100g thinly sliced pancetta
800g brussels sprouts, halved
20g butter, chopped
Cook for 1 to 2 minutes each side or

until golden and crisp. Transfer to
a plate lined with paper towel. Allow
to cool slightly. Break into shards.
2 Add sprouts to pan. Cook, stirring
browned. Add cup cold water.
Cover. Reduce heat to medium. Cook
for 6 to 8 minutes or until just tender
and water has evaporated.
3 Add butter to pan. Cook for 1 minute,
tossing sprouts, until butter melts and
sprouts are coated. Season with salt
and pepper. Sprinkle with pancetta. Serve.
1 Heat oil in a large, deep frying pan
over medium-high heat. Add pancetta.
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entertaining french
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$7.30
per serve
roast beef with

barnaise sauce
roast beef with

barnaise sauce
Serves 8
Prep 15 minutes Cook 1 hour
1.3kg beef scotch fillet (see notes)
2 teaspoons rice bran oil
Barnaise sauce
cup white wine vinegar
4 eschalots, finely chopped
cup finely chopped fresh tarragon
(see notes)
8 black peppercorns
6 egg yolks
325g butter, chilled, cut into cubes
Rub beef with oil. Season with salt and

pepper. Heat a large frying pan over high
heat. Add beef. Cook for 6 to 8 minutes

or until browned all over. Transfer to a
roasting pan. Roast for 35 minutes for rare
or until cooked to your liking. Cover loosely
with foil. Stand for 15 minutes to rest.
2 Meanwhile, make Barnaise sauce
Place vinegar, eschalot, cup tarragon,
peppercorns and cup cold water in
a medium saucepan over medium-high
heat. Cook for 6 to 8 minutes or until
reduced to 2 tablespoons of liquid. Strain
into a large heatproof bowl. Discard
eschalot, tarragon and peppercorns.
3 Place vinegar mixture, in the heatproof
bowl, over a saucepan of simmering water
(making sure base doesnt touch water).
Add egg yolks. Whisk constantly for 1 to
2 minutes or until thickened. Gradually
add butter a few cubes at a time, whisking
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after each addition (be careful not to

overheat and cook egg yolks). Season
with salt and pepper. Remove from heat.
Whisk in lemon juice. Stir in remaining
tarragon. Transfer to a serving bowl.
Cover loosely with foil to keep warm.
4 Slice beef into 8 equal pieces. Divide
among plates and drizzle with sauce.
Cooks notes
Remove beef from fridge 20 minutes
before cooking to ensure it cooks evenly.
Youll need about 1 bunch tarragon.
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$1.60
per serve
Vanilla and orange

cream brioche cake
86 super food ideas
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entertaining french
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Vanilla and orange
cream brioche cake
Serves 8 (with leftovers)
Prep 40 minutes (plus
4 hours proving)
Cook 30 minutes (plus cooling time)
Youll need an electric mixer with a
dough hook attachment for this recipe
1 cups plain flour
1 tablespoon caster sugar
1 teaspoon instant dried yeast
teaspoon salt
3 eggs, at room temperature
2 tablespoons milk, warmed
1 teaspoon finely grated orange rind
175g butter, chopped, softened
1 egg yolk
Extra 1 tablespoon milk
cup flaked almonds
cup thickened cream, whipped
Icing sugar mixture, to dust
Vanilla and orange cream
2 cups milk
2 x 10cm-long strips orange rind
1 teaspoon vanilla bean paste
5 egg yolks
cup caster sugar
cup cornflour
1 Place flour, sugar, yeast and salt in the
bowl of an electric mixer fitted with a

dough hook. Knead to combine. Add eggs,
milk and orange rind. Knead on medium
speed for 6 minutes or until smooth and
elastic. With motor operating, gradually
add butter, about 2 tablespoons at a time,
kneading between each addition. Knead
for 6 to 8 minutes or until shiny, smooth
and elastic. Cover with a clean tea towel.
Stand in a warm place for 11 to 2 hours
or until it has doubled in size. Press dough
with spatula to knock back.
2 Meanwhile, make Vanilla and orange
cream Place milk, orange rind and vanilla
bean paste in a saucepan. Bring to the boil
over medium heat. Meanwhile, whisk egg
yolks, sugar and cornflour in a heatproof
bowl until smooth. Gradually whisk in
hot milk mixture. Strain custard through
a sieve into a heavy-based saucepan.
Discard rind. Whisk custard over medium
heat for 5 minutes or until the mixture
boils and thickens. Transfer to a shallow
dish. Cover surface with plastic wrap.
Refrigerate for 2 to 3 hours or until
cooled completely.
3 Grease a 22cm round (base) springform
pan. Dust with flour. Turn dough into

prepared pan. Using a spatula, spread
dough to edge. Cover with a clean tea
towel. Stand in a warm place for 11 to
2 hours or until doubled in size.
4 Meanwhile, preheat oven to 200C/180C
fan-forced. Whisk egg yolk and milk
together. Gently brush top of dough
with egg mixture. Sprinkle with almonds.
Bake for 20 minutes or until golden and
a skewer inserted in centre comes out
clean. Transfer to a wire rack. Stand for
5 minutes. Remove cake from pan and
transfer to a wire rack to cool.
5 Meanwhile, place custard mixture in the
bowl of an electric mixer. Beat on high speed
for 2 to 3 minutes or until smooth. Add
cream. Beat until just combined.
6 To assemble (see notes), using a serrated
knife, cut cake in half horizontally. Place
base on a serving plate. Spread with Vanilla
and orange cream. Top with remaining
cake. Dust with icing sugar. Serve.
12.8g sat fat; 7.5g protein; 31.6g carbs; 1g fibre;
Cooks notes
The cake is best assembled 1 to 2 hours
before eating. If you refrigerate it, bring
it to room temperature before serving.
Use a serrated knife to cut the cake
to avoid pressing down on the cream.
fudgy dark chocolate

mousse spoons
Serves 8 (with leftovers) (makes
2 cups, enough for 24 spoons)
Prep 10 minutes (plus refrigeration
and standing time)
Cook 5 minutes
200g 70% cocoa dark
chocolate, chopped
1 tablespoon caster sugar
2 eggs, separated
2 egg whites
1 Place chocolate in a large heatproof
bowl set over a saucepan of simmering

water (make sure base of bowl doesnt
touch water). Stir for 2 to 3 minutes or
until melted and smooth. Whisk in sugar
until dissolved. Remove from heat. Whisk
in butter until smooth. Whisk in egg
yolks until combined.
2 Using an electric mixer, beat egg
whites until firm peaks form. Whisk half
the egg white into chocolate mixture
until combined. Fold remaining whites
into chocolate mixture until combined.
Refrigerate for 1 hour or until set.
3 Remove mousse from fridge 30 minutes
before serving. Place 1 tablespoon of mousse
onto 1 serving spoon. Repeat with remaining
mousse and 7 serving spoons (you will
have mousse left over). Serve with coffee.
1.5g protein; 3.3g carbs; 0g fibre; 19mg chol;
27mg sodium.
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photography Kana okada
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From the
kitchens of Martha Stewart
RhubaRb
crumb bars, P93
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rhubarb
Upside-down cake
RhubaRb upside-down cake
1 tablespoon fresh orange juice
ServeS 10
2 large eggs
PreP 25 minutes (plus cooling)
1 cup sour cream
Topping
60g unsalted butter, melted
cup plain flour
cup caster sugar
Large pinch of salt
Cake
1 bunches rhubarb, trimmed (see notes)
cup caster sugar
60g unsalted butter, at room temperature,
finely chopped
1 cups plain flour
1 teaspoons baking powder
teaspoon salt
Extra 130g unsalted butter, at room temperature
Extra 1 cup caster sugar
teaspoon finely grated orange rind
90 super food ideas
june 2014

Grease a 6cm-deep, 22cm round cake pan.
Line base and sides with baking paper.
2 Make Topping Combine butter, flour,
sugar and salt until just combined.
3 Make Cake Cut rhubarb, on a sharp
angle, into 4cm lengths. Place rhubarb
and sugar in a bowl. Toss to coat. Stand
for 2 minutes. Toss again. Dot base of
prepared pan with chopped butter. Place
rhubarb mixture over base of pan.
4 Combine flour, baking powder and
salt in a bowl. Using an electric mixer,
beat extra butter and extra sugar on
medium-high speed until pale and fluffy.
Beat in orange rind and juice. Add eggs,
one at a time, beating until just combined.

Scrape down side of bowl. Beat in flour
mixture on low speed, in 3 batches,
alternating with sour cream. Beat until
smooth. Spoon mixture over rhubarb,
spreading gently to level. Crumble topping
evenly over batter.
5 Bake for 1 hour and 15 minutes or until
a skewer inserted into the centre of cake
comes out clean and top springs back when
touched. Cool in pan for 10 minutes (see
notes). Turn out onto a wire rack over a tray.
Cool. Serve warm or at room temperature.
Cooks notes Youll need 7 rhubarb stalks
for this recipe. Cool cake for no more than
10 minutes before removing it from the
pan. If it sits in the pan for too long, it may
stick. Remove the cake carefully, as the
rhubarb will be very hot at this stage.
WorldMags.net
WorldMags.net
MARTHA STEWART
rhubarb
photography Jonathan Lovekin
Pavlova with rhubarb

and pistachios, P93
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91
WorldMags.net
Rhubarb tart with lemon-yoghurt mousse
RhubaRb taRt with

lemon-yoghuRt mousse
2 cups caster sugar
ServeS 8
1 cinnamon stick
PreP 1 hour (plus refrigeration and cooling)
7 whole black peppercorns
Cook 50 minutes
Polenta crust
1 tablespoon lemon juice
1 cups plain flour

cup polenta
1 teaspoon finely grated lemon rind
teaspoon salt
250g chilled unsalted butter,
cut into 1.5cm pieces
2 large egg yolks
Lemon-yoghurt mousse
1 teaspoon gelatine powder
1 tablespoon boiling water
cup thickened cream
2 tablespoons brown sugar
1 cups plain yoghurt
1 tablespoon finely grated lemon rind
rhubarb topping
2 bunches rhubarb, trimmed (see note)
92 super food ideas
june 2014
1 cup brandy
1 Make Polenta crust Using a food processor,

process flour, polenta, sugar, lemon rind
and salt until combined. Add butter.
Process until mixture resembles coarse
crumbs. Whisk egg yolks and 2 tablespoons
cold water in a small bowl. With the motor
running, add egg yolk mixture to flour
mixture. Process until dough comes
together. Shape into a disc. Cover with
plastic wrap. Refrigerate for at least
1 hour or until firm.
Grease a 22cm round (base) springform
pan. Roll dough between 2 sheets of baking
paper until 5mm thick and large enough
to line the base and side of prepared pan.
Press dough into pan. Refrigerate for

20 minutes or until firm. Line pastry case
with baking paper. Fill with ceramic pie
weights or uncooked rice. Place on a baking
tray. Bake for 25 minutes or until edges are
just starting to turn golden. Carefully
remove weights or rice and baking paper.
Reduce oven to 170C/150C fan-forced.
Bake for a further 20 to 25 minutes or until
golden brown. Cool completely.
3 Make Lemon-yoghurt mousse Sprinkle
gelatine over boiling water in a small
heatproof bowl. Whisk with a fork until
dissolved. Set aside for 5 minutes to cool.
Combine 1 tablespoon cream and brown
sugar in a small saucepan over medium heat.
Stir over heat until sugar dissolves and
mixture is warm. Stir in gelatine mixture.
Remove from heat. Combine yoghurt,
lemon rind and a pinch of salt in a bowl.
Whisk in brown sugar mixture until
smooth. Whisk remaining cream in
a bowl until soft peaks form. Gently
fold cream into yoghurt mixture.
4 Pour mousse into prepared crust.
Cover. Refrigerate for at least 4 hours
or overnight until filling is set.
5 Meanwhile, make Rhubarb topping Cut
each rhubarb stalk in half lengthways.
Cut into 4cm lengths. Combine sugar and
cup cold water in a medium saucepan
over medium heat. Cook, stirring, until
sugar dissolves. Increase heat to high.
Boil, without stirring, for 7 minutes or
until light golden. Remove from heat.
Carefully stir in cup brandy, cinnamon,
peppercorns, vanilla and a pinch of salt
(mixture will spatter at this stage). Return
mixture to the boil. Boil for 1 minute or
until melted and smooth. Stir in rhubarb.
Cook for 2 minutes. Remove pan from heat.
Cover. Set aside for 5 minutes. Stir in
lemon juice and remaining brandy. Cover.
Set aside for 20 minutes. Refrigerate for
4 hours or until cold.
6 Strain rhubarb mixture, reserving syrup.
Discard cinnamon and peppercorns. Bring
reserved syrup to the boil in a saucepan
over high heat for 4 minutes or until syrup
reduces to 1 cups. Cool.
7 Remove tart from pan. Spoon rhubarb
over top of mousse. Serve immediately
with syrup.
Cooks note You will need 12 rhubarb
stalks for this recipe.
WorldMags.net
WorldMags.net
MARTHA STEWART
Rhubarb crumb bars

RhubaRb cRumb baRs
MAkES 16
PREP 30 minutes (plus cooling)
Cook 50 minutes
3 stalks rhubarb, trimmed, cut into 1.5cm pieces

1 tablespoon brown sugar
1 cup plain flour
teaspoon baking powder
Pavlova with rhubarb and pistachios

combined. Spoon batter into prepared pan,
spreading with a spatula. Sprinkle with
rhubarb. Top with streusel.
4 Bake for 45 to 50 minutes or until golden
and a skewer inserted in centre of cake
comes out with moist crumbs clinging.
Cool completely in pan. Lift cake from pan.
Cut into 16 pieces. Serve.
teaspoon salt
1 cup icing sugar mixture
Pavlova with RhubaRb

and Pistachios
2 large eggs
SERvES 10
teaspoon vanilla extract
PREP 30 minutes (plus cooling)
Streusel
100g unsalted butter, melted
1 cup caster sugar
cup brown sugar
1 tablespoon cornflour
teaspoon salt
4 large egg whites, at room temperature
1 cup plain flour
1 teaspoon lemon juice
125g unsalted butter, at room temperature
teaspoon salt

Grease a 6cm-deep, 20cm square cake pan.
Line base and sides with baking paper,
extending paper 5cm above edges of pan.
2 Make Streusel Whisk butter, sugar and
salt together in a bowl. Add flour. Using
a fork, stir until large crumbs form.
Refrigerate until required.
3 Combine rhubarb, brown sugar and cup
flour in a bowl. Set aside. Whisk remaining
flour, baking powder and salt together.
Using an electric mixer, beat butter and
icing sugar on high speed until light and
fluffy. Add eggs, one at a time, beating until
just combined. Reduce speed to low. Add
vanilla, then flour mixture, beating until just
rhubarb
1 bunches rhubarb, trimmed (see notes)

Extra cup caster sugar
Extra 1 tablespoon lemon juice
1 cups thickened cream
2 tablespoons chopped pistachios, toasted

Line a baking tray with baking paper.
2 Combine sugar and cornflour in a small
bowl. Using an electric mixer, beat egg
whites, lemon juice and salt on medium
speed until very frothy. Increase speed to
medium-high. Gradually add sugar mixture,
beating for 10 to 12 minutes or until stiff,
glossy peaks form, scraping down sides
WorldMags.net
of bowl halfway through. Spoon meringue

onto prepared tray. Gently spread into an
18cm circle, leaving a 9cm-wide, 3cm-deep
well in centre.
3 Bake for 2 hours or until meringue is
crisp on the outside and the texture of
marshmallow on the inside. (If meringue
starts to brown during cooking, reduce oven
temperature to 80C/60C fan-forced.) Turn
oven off. Cool meringue in oven, with door
ajar, for at least 2 hours or overnight.
Cut rhubarb on a sharp angle into 5cm
lengths. Combine rhubarb, cup cold
water, extra sugar and lemon juice, and
a pinch of salt in a single layer in a glass
or ceramic baking dish. Bake for 12 to
15 minutes or until tender, spooning juices
over rhubarb halfway through cooking.
Carefully transfer rhubarb (it will be very
soft) to a baking paper-lined tray. Reserve
juices. Cool completely.
5 Just before serving, using an electric
mixer, beat cream and vanilla until soft
peaks form. Place meringue on a plate.
Fill centre with cream mixture. Top with
rhubarb and reserved juices. Sprinkle
with pistachios. Serve immediately.
Cooks notes Youll need 7 rhubarb stalks.
Rhubarb can be baked up to 6 hours ahead.
As seen in Martha Stewart Living magazine.
Reprinted with permission from Martha Stewart
Living Omnimedia, Inc. (2014)
All rights reserved. For more from
Martha Stewart, visit marthastewart.com.
93
WorldMags.net
puzzles
Crossword
When the crossword is complete, the
coloured boxes spell out a mystery word.
ACROSS
1
6
11
12
14
15
16
17
18
19
20
21
22
23
24
27
28
31
33
36
38
40
44
May issues solutions
Issue 158, Sudoku (below left)

Issue 158, Crossword (below right): Custard apples
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94 super food ideas
june 2014
Sudoku
To solve the Sudoku

game, every number
from 1 to 9 must appear
in a square in every
horizontal row, every
vertical column and
in every 3 x 3 box.
47
48
49
51
52
54
55
56
58
60
62
63
64
65
66
67
68
69
70
Jumbled letter
puzzles
Pupils
Tough trousers
Reminder
Comes closer to
Followed behind
Estate guardian
Career
sportsperson
Still happening
Twice five
Craving
Ballroom dance
Speculate
Whiz
Concept
Volleyball barrier
Overfill
Cheese edge
Long film
Used drug
to excess
Sought-after
Made gaffe
Altitudemeasuring
instrument
Up hill & down ...
Paper quantity
At work
Perch
Write by machine
Auction offer
More secure
Raised (stakes)
Eloquence,
gift of the ...
Light brown
Clinging vine
Conclude
Frowned gloomily
Trumpets
Hindu teacher
Lump of turf
Jugs
Unseat
Grades
Solution:
WorldMags.net
DOWN
1
2
3
4
5
7
8
9
10
12
13
25
26
28
29
30
32
34
35
37
39
41
42
43
44
45
46
50
53
54
55
57
59
61
Vigilantly
Postponed (trial)
Power plant,
nuclear ...
Geniuses
Country
gentleman
Commiserations
Citrus fruits
Attacker
Export secretly
Skippered
Drawn out
Running chores
Charitable
handouts
Respectful
address
Music college
Pressure group
Fiction book
Sprite
Pub drinks
Before (poetic)
Electric fish
24-hour period
Bolstering
Army quitters
Dumbfounded
Intruders
Yoga floor pad
Disrobes
Boxers
Fastened belt,
... up
Female chorister
Church district
Pesters
Riles
WorldMags.net
WorldMags.net
super
WorldMags.net
shelf
Check out these new products in

supermarkets, plus a foodie event
Show time!
AT THE CENTRE OF THE FOOD & WINE UNIVERSE
The 2014 Good Food

& Wine Show is set to
be Australias biggest
celebration of regional
producers and top chefs.
Running from May to
October, this is a must-do
event for food lovers.
Visit goodfoodshow.
com.au for dates in
Melbourne, Sydney,
Perth and Brisbane.
not just a spread for toast

(but oh, what a spread for
toast!), nutellas nutty,
chocolate-y flavour is perfect
on pancakes with caramelised
bananas for an indulgent
weekend breakfast. Or spread
nutella onto meringues and
cover with strawberries and
cream for a delicious cheats
dessert. For more recipe ideas,
visit newwayswithnutella.com.au.
Spread the word

Philadelphias light spreadable
cream cheese (RRP$3.99) is a
great alternative to butter. Keep it
handy for a go-to, lower fat snack.
Spread it on pikelets and top with
smoked salmon slices and fresh
dill for an easy entertaining option.
For more ideas, visit philly.com.au.
Happy medium
Sunrice Medium Grain
Rice is ideal for dishes
that need a more creamy,
clingy texture. The plump,
rounded grains are great
for Spanish, Middle
Eastern and Korean
recipes. Try it when
youre cooking paella,
or serve it with hearty
stews. Its perfect for
desserts, too. Visit
sunrice.com.au.
96 super food ideas
june 2014
nuts for it
Flour power
If youre planning on
making your own pasta
at home, Lighthouse
Pasta Tipo our from
Woolworths is a great
start. Tipo our has
a lovely ne texture
because its triple sifted,
so your pasta dough
will be soft enough to
roll and cut by hand.
For recipes and more
information, visit
lighthousebaking.com.au.
WorldMags.net
WorldMags.net
stock uP
Soy delicious
Lee Kum Kees Premium Soy Sauce is
made from premium soybeans and wheat
flour. Its brewed according to Chinas
3000-year-old soy-brewing tradition.
This rst-extracted Premium Soy Sauce
gives a rich soy avour and aroma that
will delicately enhance the taste of your
dishes. Make your Asian cooking all the
more authentic with this premium soy
sauce, which also has no added
preservatives. Available in the Asian
food aisle of your local supermarket
and Asian grocers.
For more
information,
visit lkk.com.
Campbells Real Stock

is premium quality and
Australian made. The
team at Campbells gently
simmers the stock for up
to four hours to allow
flavours to develop fully.
Only 100 per cent natural
ingredients are used, which
means that Campbells Real
Stock will add a deeper,
richer flavour to your
meals. Its great to use as
a base for soups and stews,
and for making gravy.
Dream cream
New Bulla Whipping Thickened Cream
whips up to double its volume in just
90 seconds and holds its peaks longer than
regular cream, which means its ideal for
entertaining, or when you need to get
dessert on the table fast. Its divine
dolloped over a pavlova or served with
cakes or scones. Visit bullacream.com.au.
Pasta Please
Vetta Pasta has launched a new
range for those wanting healthier
options without compromising
on avour. The Smart Pasta
range ofers cholesterol-lowering
and high-protein/low-carb
varieties. Visit vettapasta.com.au.
Yes you can!

To show Aussies how easy it is to
add a can of vegies to your favourite
meals, edgell has created the
+1 Project. Theyve sourced great
recipes from around the web,
including some of our own, and
updated the recipe to include
a can of vegetables. This way,
you can up your vegie intake for
minimal cost. For recipes, go
to edgellplusone.com.au.
WorldMags.net
juNe 2014 super food ideas
97
WorldMags.net
the last bite
The Italian cousin of the super-trendy French macaron is just as delicious!

Recipe Claire Brookman Photography Guy Bailey Styling Sarah OBrien
italian macaroons
Food preparation Heidi Flett
the desiccated and shredded coconut.

Stir until well combined. Using your hands,
press and shape 1 tablespoon of mixture
into a rounded pyramid shape. Place on
the prepared tray. Repeat with remaining
mixture, placing on tray 3cm apart.
3 Bake for 10 to 12 minutes, turning tray
halfway through cooking, or until firm
and tips are just beginning to turn golden.
Cool completely on baking tray. Dust
with icing sugar just before serving.
Makes 16
2 egg whites
cup caster sugar
2 teaspoons vanilla extract
1 cup desiccated coconut
1 cup shredded coconut
Icing sugar mixture, to serve
Line a large baking tray with baking paper.
NUTRITION: (each) 319kJ; 5.6g fat; 4.8g sat
2 Whisk the egg white, sugar and vanilla
together until sugar has dissolved. Add
98 super food ideas
MAy 2014
WorldMags.net
variations
Add finely grated orange, lemon
or lime rind to the coconut mixture.
For a traditional look, top each
macaroon with a glac cherry
before baking.
Drizzle cooled baked macaroons
with a little melted dark chocolate.
Set aside for 30 minutes to set.
Mould the coconut mixture around
a toasted almond for a nutty
surprise in the centre.
WorldMags.net
WorldMags.net
WorldMags.net
Learn Spanish
To discover delicious dishes like this Seafood Paella visit sunrice.com.au
Hundreds of grains. Millions of possibilities.

WorldMags.net

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WorldMags.

Australias top-selling food magazine for 15 years

Make your own

set and makeahead

Slow-cooker chilli con

16 Slow-cooker chilli con carne

A note from our editor.

10 Your food ideas

16 The big chilli

19 The complete guide

48 Spice up your rice

Dry ingredients should be

1 tablespoon = 20ml (note NZ,

low sat fat lower sodium

< 600mg < 2000kJ

< 400mg < 1000kJ

< 400mg < 1500kJ

Preserve lemons at home.

Ooh la la! A rustic French feast!

Marthas rosy rhubarb desserts.

Sweet pancakes for kids they

Five of the best soups from

You can use your slow cooker

These baked goodies are each

4 super food ideas

Totally moreish Afghan biscuits!

Italian coconut macaroons.

Write to us and win!

July 2014 issue on sale June 12 (Australia)

ur sub-editor, Matilda, is a great

Editor Rebecca Cox, rebecca.cox@news.com.au

6 super food ideas

Pork, pistachio and

Warm Thai coconut

Curly endive salad

Rice and lentil pilau

One-dish herb and

easy cauliflower rice

Fish & seaFood

sides, starters & light meals

Welcome to our index! Feast your eyes on

8 super food ideas

This month, were taking the chill out

Slow-cooker Italianstyle chicken

Roast beef with

Hearty beef and

Lemon and thyme

Try our fab

bEEf, pork & lamb

Apple and rhubarb

Apple and vanilla

Rhubarb crumb bars

Vanilla and orange

Dishes with the SC symbol

june 2014 super food ideas

Like something? Hate something? Cooked something?

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