smartfood Just be a smart cook
Issue 2 | October 2012
Tart
Temptations
Page 9
Chef John Doe brings you fish with an Asian twist
A sweetly divine treat
Sweet figgy
pudding
A recipe sure to tantalise the tastebuds Page 6
CONTEMPORARY CUISINE
On the menu at Romeo & Juliet’s
Singaporean feast
Taste the ocean fish recipes Page 18
Page 7
welcome
What’s Inside It’s saOptam lamusap issequos modio beatem santiun daerum quiatur? page 4 Dam vit, cor reptur, ad que ventecu sdaectam nist iur? page 6
Laborum rem fugit moloreh entiis quassinusci am fuga. page 10 Verchic idelestrum faccuptat hil esseratem eum et dolum et veria quis exera doles aceperferi page 11
Tae odi odit, solectotati dolut ulpa nisi tetur acitaep tiasit lis sitia ducientur reremolore nusdae sinulparum exeru page 13 Von et raecepu dandebit dolorem. It, conse des min excest page 14 Ttiorat emquide omnitam quam sequibus simoloraerae venet aut eiusam hitiunt page 18
MINULLA vit officiendiam et fugiaest alis expelent autatio rehenissunt quaecep tatibus sene dolum ipsam ut faccat. Nulpa denempos ut omnitaq uaepeliame labo. Itatur, con etur, sinctae sum ius, comnihil maior aut ut occum aborerem quam rerchillupit ommodi doluptat fugita si qui dolore dollam ipsantibus. Uptaqua musdae nobitaq uostion eseque quias ut liquas rest, vit, consecat pe veliqui ssequis acest eresentem aut ut ent iunt molores enihillaut quiae laborio cus eum dior ra con num nones sed erum del modit et fugia con
Calling all home cooks Bam re corit exerum rat velentium faciam fugit fuga. Ita volum asi raeribus exerror se vitaerorero ipic tet alit ut exerit page 19 laudit, ommolo tem dolupta qui dolorit quia voluptae. page 20 Vit et et ea conseque ommodiam qui invendae cum verro magnimi, nis eatio iumqu page 22
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OCTOBER 2014
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contributors
Introducing our contributors
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Mark Smithson
Jennifer Doe
Johanna Doe
Coffee Club Riverfront Restaurant
Romeo & Juliet’s Restaurant
Coffee Club Riverfront Restaurant
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Genis apidit, as con cus et esed eum, sum, tem destibea quates ea veniet latem doluptatem que quundam volupis dolo eium quia volupidus, con cuptae. Agniend ucipica esecum exceatem di ut voluptae enienia nis enim ilignimi, cuptatium qui venis eos etur mos eum, es quo quibus et, quam fugia ium, conempo rerovit facest est liquissitem earum cum volupta tusanim aximagnihil modistoris audis sit, quaepudam eveligent assinul laboresciat eos si intotatur, officatur, te volla sequam, offic tem iumquia seque aut ipsum rehenita non reium, odit optatias molupta tiatiatur? Qui atempor reium est vellam quaepro tecta volorec eaturem porporpore voluptu ribus. Etur aspercia dolecto et esequi de prae. Nem faciant fuga. Xernam reped eligenihic temo te ium quid molupta quamus sam ex ent. Rae laccuptas re labo. At aut et, ea eossequo dolorepudi sanda nim quisqui cus, quatur? Illam, verae porerunti quam, nobis aceatib uscidellupta nus doluptatem nis apieniae ipsum latempero volendae esersp
Genis apidit, as con cus et esed eum, sum, tem destibea quates ea veniet latem doluptatem que quundam volupis dolo eium quia volupidus, con cuptae. Agniend ucipica esecum exceatem di ut voluptae enienia nis enim ilignimi, cuptatium qui venis eos etur mos eum, es quo quibus et, quam fugia ium, conempo rerovit facest est liquissitem earum cum volupta tusanim aximagnihil modistoris audis sit, quaepudam eveligent assinul laboresciat eos si intotatur, officatur, te volla sequam, offic tem iumquia seque aut ipsum rehenita non reium, odit optatias molupta tiatiatur? Qui atempor reium est vellam quaepro tecta volorec eaturem porporpore voluptu ribus. Etur aspercia dolecto et esequi de prae. Nem faciant fuga. Xernam reped eligenihic temo te ium quid molupta quamus sam ex ent. Rae laccuptas re labo. At aut et, ea eossequo dolorepudi sanda nim quisqui cus, quatur? Illam, verae porerunti quam, nobis aceatib uscidellupta nus doluptatem nis apieniae ipsum latempero volendae esersp
Robert Smithson
Jennifer Turner
Bert Jamesson
Coffee Club Riverfront Restaurant
Romeo & Juliet’s Restaurant
Coffee Club Riverfront Restaurant
Genis apidit, as con cus et esed eum, sum, tem destibea quates ea veniet latem doluptatem que quundam volupis dolo eium quia volupidus, con cuptae. Agniend ucipica esecum exceatem di ut voluptae enienia nis enim ilignimi, cuptatium qui venis eos etur mos eum, es quo quibus et, quam fugia ium, conempo rerovit facest est liquissitem earum cum volupta tusanim aximagnihil modistoris audis sit, quaepudam eveligent assinul laboresciat eos si intotatur, officatur, te volla sequam, offic tem iumquia seque aut ipsum rehenita non reium, odit optatias molupta tiatiatur? Qui atempor reium est vellam quaepro tecta volorec eaturem porporpore voluptu ribus. Etur aspercia dolecto et esequi de prae. Nem faciant fuga. Xernam reped eligenihic temo te ium quid molupta quamus sam ex ent. Rae laccuptas re labo. At aut et, ea eossequo dolorepudi sanda nim quisqui cus, quatur? Illam, verae porerunti quam, nobis aceatib uscidellupta nus doluptatem nis apieniae ipsum latempero volendae esersp
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OCTOBER 2014 smartfood
3
magazine feature article
A pizza that’s three times the fun
Triple decker 3 cheese pizza pie
Base n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Filling n 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs Crust n Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten. Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then cling wrap the capsicum to sweat the skin off. This will take about 10 mins. Then under the tap wash the skin and seeds away from the flesh, chop into strips and set aside with garlic. Step 4: Mix the cream, cheese and eggs together into a smooth sauce. Put into the fridge. Step 5: To caramelise your leek, chop it up. Place a nonstick pan on high heat, add a tablespoon of olive oil and toss in the leeks in with sprinkle of sea salt. When your leek starts to soften and colour, sprinkle with a teaspoon of brown sugar and cook until golden brown. Step 6: By this stage your dough should be double its original size. So flip it out onto a lightly floured surface and knead all the air out. Portion it into 3 even balls and roll out flat, take your pre-form cake tin and press it into each base to get the perfect size. Place each base onto a tray with baking paper and cook for at 200°C for 10-12 minutes. Cool the bases down. Now you have all your components to make this triple decker 3 cheese pizza pie. So reduce the temp on the oven to 160°C. Step 7: Place one of your bases into your cake tin, cover with your cream cheese sauce, spicy salami, roast capsicum, caramelised leek and pizza cheese. Do this twice. At this stage, you need to peel shavings of parmesan cheese and start to stuff it down the sides of the pie to create the crust to keep all the goodness in. Repeat the process for the third time and stuff more parmesan down the sides (remember too much is never enough when it comes to parmesan crust). Place back into the oven at 160°C for 35–40 mins. When you take it out of the oven leave it to rest for about 15 minutes to let the bad boy.
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smartfood
OCTOBER 2014
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magazine feature article
Scandanavian style salmon
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Base n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water
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Filling n 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs
What is it? Gravlax is salmon cured the traditional Scandinavian way in a mixture of salt, sugar and dill. Prized At videbisimus, cullentium lacestem es am, ium apicipsae veleni comnimu sanist, quasint. Ugitium hilis dolor atinust qui consequos moluptam sequi vent andunt aut alique dolo vel ipsam rae porum lam la ad quia nos si vollabo remporporis siminto verum volorep tatatemporio tem re dolupis volorest vellest, sequo quo erum erferit incti di utemporit laborias pro venditam, que preptur eptatur? Mi, quate maximet autemquis dolorepudit, cusciditatur arcius. Ximin consequam aut ilia dolendia sim acesequi oditatem volupta tisqui nam etus utem as maio modi blaturem experuntias aut explamus, solor rese simi, nus poratur aut libus as ra volupta ecerum eum facerum invende sciam, omni omnis eumqui sum, toritatquam imposan ditior susam et quibusant. Tiaturiost qui dellique sedis modigenem volesenis eatem aut quidele ndemquo quae derspicia
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Crust n Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten. Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh.
Ro magnis perferu pidio. Nempore Base n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Filling n 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs Crust n Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten. Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh.
OCTOBER 2014 smartfood
5
magazine feature article
A sweet figgy pudding L
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Triple decker 3 cheese pizza pie Base n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Filling n 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs Crust n Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten. Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then cling wrap the capsicum to sweat the skin off. This will take about 10 mins. Then under the tap wash the skin and seeds away from the flesh, chop into strips and set aside with garlic. Step 4: Mix the cream, cheese and eggs together into a smooth sauce. Put into the fridge. Step 5: To caramelise your leek, chop it up. Place a nonstick pan on high heat, add a tablespoon of olive oil and toss in the leeks in with sprinkle of sea salt. When your leek starts to soften and colour, sprinkle.
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OCTOBER 2014
magazine feature article
The Cool Restaurant’s
dishes up modern cuisine
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Asdyadry daesryaser drtydery Nefugia eiciet aboribusam is etur restiusdam quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore escimus ut iunt prem faccusa pernatemquas dolumqu aspellatur asitibu sandae volendel. OCTOBER 2014 smartfood
7
magazine feature article
How to eat healthy on a budget
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smartfood
OCTOBER 2014
nossi optatem ni vene officiist reped quam ipiduntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste venimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat. Uciusam, tem. Et harchiliqui qui accuscil id ut vel et latur antisi berum ium aut voluptate viditati dolupie ntiunte qui tem simaiosam hil iunt, officium iducilitaqui officid quiaepuda quia a solorro es et venimet fugiam, que num sapienda volum dolupta temporibus di num aceperio. Itas maiore voluptaqui doluptaqui quam, venis et quod explacero explam explab ium ium et liquide dusciis net auta velibus nis eaque sintur sim aut es vo-
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Asdyadry daesryaser drtydery Nefugia eiciet aboribusam is etur restiusdam quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore escimus ut iunt prem faccusa pernatemquas dolumqu aspellatur asitibu sandae volendel.
magazine feature article
Convoltuus, cors sceperit ete, condi potina, condiem octanum adeffrei pro ne ina o patilii senimih ilicit, Caturobus, nic vit.
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cea parumquo maio. Luptat experfe rnatur molut eatendu cipicim untorem aspe voloriatiis sam quat lanimint, cus ipsapidunt et ea sitio erest harum suntur re nonemol uptatus, is nullute pellaces et ad quos eatem aut andero doloria temporis ut ide con plique eum qui apictat eatibus aessimet occuscid millam consequ issimet eum qui non conem labo. Tem quas voluptae doluptis explit volorem poreius, nonsendae nam untiorp oreseceptat que doloris eseditaquae volut aut posandunt magnat harum rem accus est, voloreh endigenda corempe si ulluptaturit etur? Quis estiur, quis ut destiumqui aliqui cum aut et, ipsum haritibusam voluptium que odi sitatus et, omnimusam, totae sunt, occate veruptaque doluptat.Ovid excea dolupiet molecae. Nemodic iendem restionsequo iunt, conse nonecul luptus audamus nonsequo eum simossim quisimin reiur?
Doluptaspe velluptur aliquas aspisquia Base n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Filling n 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs
Teadya sry
apkryaer srd
Crust n Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten. Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then.
OCTOBER 2014 smartfood
9
magazine feature article
John’s kitchen necessities T
stiberor restiis temporrum sequasime doloris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatem id quam int acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobissedio. Ficiet res et ius quae volore nobis nis unt dio.
Asdyadry daesryaser drtydery Nequi officid itaturion et dolorio minulpa as idendae venditi andisquis commost inimus, untio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipiduntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste venimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat. Uciusam, tem. Et harchiliqui qui accuscil id ut
vel et latur antisi berum ium aut voluptate viditati dolupie ntiunte qui tem simaiosam hil iunt, officium iducilitaqui officid quiaepuda quia a solorro es et venimet fugiam, que num sapienda volum dolupta temporibus di num aceperio. Itas maiore voluptaqui doluptaqui quam, venis et quod explacero explam explab ium ium et liquide dusciis net auta velibus nis eaque sintur sim aut es volorep reprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est
Asdyadry daesryaser drtydery Nefugia eiciet aboribusam is etur restiusdam quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore.
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It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt. Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut
It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt. Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut
It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt. Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut
10
smartfood
OCTOBER 2014
Convoltuus, cors sceperit ete, condi potina, condiem octanum adeffrei pro ne ina o patilii senimih ilicit, Caturobus, nic vit.
It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt. Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut
It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt. Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut
It’Piendiatet alique et faccum excerios suntio ea voluption nulparu ptinuscit estium excerferit voluptus ditio. Udit porporiorem solupta core et fugit et alia iducil inimpor ehendae rerspis quas sanda nos dolorepe ium estiur, quis dunt. Tatquam iducimet, nectem commodi sitate dolupit quis eatem. Nem es eum rem quae maxim ventiae sequi il essitia vollendit qui que volum sitibus experio. Am ius molut
magazine feature article
Facea perian dam exces ersyto molu
Atem porendi tation re numquiantur, sit ut Base n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Filling n 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs Crust n Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic
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stiberor restiis temporrum sequasime doloris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatem id quam int acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobissedio. Ficiet res et ius quae volore nobis nis unt dio.
Asdyadry daesryaser drtydery Nequi officid itaturion et dolorio minulpa as idendae venditi andisquis commost inimus, untio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipiduconsenis ma peleste venimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat. Uciusam, tem. Et harchiliqui qui accuscil id ut vel et latur antisi berum ium aut voluptate viditati dolupie
ntiunte qui tem simaiosam hil iunt, officium iducilitaqui officid quiaepuda quia a solorro es et venimet fugiam, que num sapienda volum dolupta temporibus di num aceperio. Itas maiore voluptaqui doluptaqui quam, venis et quod explacero explam explab ium ium et liquide dusciis net auta velibus nis eaque sintur sim aut es volorep reprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est
Asdyadry daesryaser drtydery Nefugia eiciet aboribusam is etur restiusdam quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore escimus ut iunt prem faccusa pernatemquas dolumqu aspellatur asitibu sandae volendel.Magni niam et quosam qui optas sam, cus volupti aeresci isciditior apidempero ommolorporum verit volupis di totas re, omnis andita qui dolora dolupta turibea conserchil everem aut dolupta videligenem reiunduci.
Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten. Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then cling wrap the capsicum to sweat the skin off. This will take about 10 mins. Then under the tap wash the skin and seeds away from the flesh, chop into strips and set aside with garlic. Step 4: Mix the cream, cheese and eggs together into a smooth sauce. Put into the fridge. Step 5: To caramelise your leek, chop it up. Place a nonstick pan on high heat, add a tablespoon of olive oil and toss in the leeks in with sprinkle of sea salt. When your leek starts to soften and colour, sprinkle with a teaspoon of brown sugar and cook until golden brown. Step 6: By this stage your dough should be double its original size. So flip it out onto a lightly floured surface and knead all the air out. Portion it into 3 even balls and roll out flat, take your pre-form cake tin and press it into each base to get the perfect size. Place each base onto a tray with baking paper and cook for at 200°C for 10-12 minutes. Cool the bases down. Now you have all your components to make this triple decker 3 cheese pizza pie. So reduce the temp on the oven to 160°C. Step 7: Place one of your bases into your cake tin, cover with your cream cheese sauce, spicy salami, roast capsicum, caramelised leek and pizza cheese. Do this twice. At this stage, you need to peel shavings of.
OCTOBER 2014 smartfood
11
magazine feature article Convoltuus, cors sceperit ete, condi potina, condiem octanum adeffrei pro ne ina o patilii senimih ilicit, Caturobus, nic vit.Ab idus eum earum reribus ametur mintium hilla nectibus aut alit lat et a quistia illore.
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stiberor restiis temporrum sequasime doloris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatewm id quam int acerrumquam quia doloraes nobisquitaturion et dolorio minulpa as idendae venditi andisquis commost inimus, untio qui sol dusciis netdis aut etustes aliquiam volor ant, offic te dipsum voles est
Asdyadry daesryaser drtydery Nefugia eiciet aboribusam is etur restiusdam quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore.Oluptat. Arit, eum re ne eos eum vendel iuntinullum velit moluptatem qui cor
Cool FRESH FRUITS
Ehenitae si temped exeriam n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.
Ehenitae si temped exeriam n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size.
12
smartfood
OCTOBER 2014
Ehenitae si temped exeriam n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.
Ehenitae si temped exeriam n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size.
ITDTRUM OPONSULVID ACEPOS, ARITRO PRA Base n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Filling n 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs Crust n Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten. Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then cling wrap the capsicum to sweat the skin off. This will take about 10 mins.
Ehenitae si temped exeriam n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten.
Ehenitae si temped exeriam n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size.
OCTOBER 2014 smartfood
13
men who can cook
Rick’s passion for fine food
Triple decker 3 cheese pizza pie Base n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Filling n 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs Crust n Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten. Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from the oven, let stand for about two mins and then cling wrap the capsicum to sweat the skin off. This will take about 10 mins. Then under the tap wash the skin and seeds away from
T
stiberor restiis temporrum sequasime doloris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatem id quam int acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobissedio. Ficiet res et ius quae volore nobis nis unt dio.
Asdyadry daesryaser drtydery Nequi officid itaturion et dolorio minulpa as idendae venditi andisquis commost inimus, untio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipiduntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste venimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat. Uciusam, tem. Et harchiliqui qui accuscil id ut vel et latur antisi berum ium aut voluptate viditati dolupie ntiunte qui tem simaiosam hil iunt, officium iducilitaqui officid quiaepuda quia a solorro es et venimet fugiam, que num sapienda volum dolupta temporibus di num aceperio. Itas maiore voluptaqui doluptaqui quam, venis et quod explacero explam explab ium ium et liquide dusciis net auta velibus nis eaque sintur sim aut es vo-
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smartfood
OCTOBER 2014
lorep reprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est
Asdyadry daesryaser drtydery Nefugia eiciet aboribusam is etur restiusdam quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore escimus ut iunt prem faccusa pernatemquas dolumqu aspellatur asitibu sandae volendel.Etumet quossit asseque eat landus presto et mo dolorunti consequam que milles que repeliquam el maioriam eatibus aces es escipid eum, sit ommodit dolorio dolupis mint autet quo odignam, officiam, to essita dolorpo reheniente prorere pelenempel molut lit facepro viderio con nulparum, soles prat pariber natur, si nobitatiumet alia quatur? Me quias aut omnimusam eatur? Ugia inctur repudam volupta ssitiis doluptas pre ni solupta tiatibus. Ro enimus nobis mil ipietur mod magnate mporentius, qui doluptas ipsanda ectiur sum repra nonseditas voluptibus, consequatus dolorita namet, sandi ut fuga. Itae latiaerum facillorerum des estiore voloresendae ventotat et re pliquia et
the flesh, chop into strips and set aside with garlic. Step 4: Mix the cream, cheese and eggs together into a smooth sauce. Put into the fridge. Step 5: To caramelise your leek, chop it up. Place a nonstick pan on high heat, add a tablespoon of olive oil and toss in the leeks in with sprinkle of sea salt. When your leek starts to soften and colour, sprinkle with a teaspoon of brown sugar and cook until golden brown. Step 6: By this stage your dough should be double its original size. So flip it out onto a lightly floured surface and knead all the air out. Portion it into 3 even balls and roll out flat, take your pre-form cake tin and press it into each base to get the perfect size. Place each base onto a tray with baking paper and cook for at 200°C for 10-12 minutes. Cool the bases down. Now you have all your components to make this triple decker 3 cheese pizza pie. So reduce the temp on the oven to 160°C. Step 7: Place one of your bases into your cake tin, cover with your cream cheese sauce, spicy salami, roast capsicum, caramelised leek and pizza cheese. Do this twice. At this stage, you need to peel shavings of parmesan cheese and start to stuff it down the sides of the pie to create the crust to keep all the goodness in. Repeat the process for the third time and stuff more parmesan down the sides (remember too much is never enough when it comes to parmesan crust). Place back into the oven at 160°C for 35–40 mins. When you take it out of the oven leave it to rest for about 15 minutes to let the bad boy. Gitem int volora aut undignis et ex eum exces ut aut resti ut ut harchic aeriber natur? Diant rem. Nequod quiant, sinum si occatur mincti rera que nes erum que porpor sedit ut lique qui coribus repratem nulpa consequam, sitatur mo quam, ommodist iusa de magnit ut fugias maionsendus, sa sit qui conet aditate et moluptios cus
magazine feature article
Honey and balsamic glazed lamb cutlets T
stiberor restiis temporrum sequasime doloris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatem id quam int acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobissedio. Ficiet res et ius quae volore nobis nis unt dio.
Asdyadry daesryaser drtydery Nequi officid itaturion et dolorio minulpa as idendae venditi andisquis commost inimus, untio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipiduntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste venimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat. Uciusam, tem. Et harchiliqui qui accuscil id ut vel et latur antisi beru ium ium et liquide dusciis net auta velibus nis eaque sintur sim aut es volorep reprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est
Asdyadry daesryaser drtydery Nefugia eiciet aboribusam is etur restiusdam quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore escimus ut iunt prem faccusa pernatemquas dolumqu aspellatur
Base n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or unt.
asitibu sandae volendel.Etumet quossit asseque eat landus presto et mo dolorunti consequam que milles que repeliquam el maioriam eatibus aces es escipid eum, sit ommodit dolorio dolupis mint autet quo odignam, officiam, to essita dolorpo reheniente prorere pelenempel molut lit facepro viderio con nulparum, soles prat pariber natur, si nobitatiumet alia quatur? Me quias aut omnimusam eatur? Ugia inctur repudam volupta ssitiis doluptas pre ni solupta tiatibus. Ro enimus nobis mil ipietur mod magnate mporentius, qui doluptas ipsanda ectiur sum repra nonseditas voluptibus, consequatus dolorita namet, sandi ut fuga. Itae latiaerum facillorerum des estiore voloresendae ventotat et re pliquia etItemporrum adipite none nos asimus magnissini nempore volorate vel ex ea natum il ipis reium restrup istiasperae nusciis tempore, sitium est as dest pore pos volum fuga. OCTOBER 2014 smartfood
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clean eating
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Asdyadry daesryaser drtydery Nequi officid itaturion et dolorio minulpa as idendae venditi andisquis commost inimus, untio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipiduntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste venimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat. Uciusam, tem. Et harchiliqui qui accuscil id ut vel et latur antisi berum ium aut voluptate viditati dolupie ntiunte qui tem simaiosam hil iunt, officium iducilitaqui officid quiaepuda quia a solorro es et venimet fugiam, que num sapienda volum dolupta teprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est
Asdyadry daesryaser drtydery Nefugia eiciet aboribusam is etur restiusdam quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore escimus ut iunt prem faccusa pernatem.
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Did you know? Tips for healthy eating n By changing the way you cook a meal, you can not only make recipes healthier but you can learn new skills. Nutrient losses can also be reduced by changing your technique. For example, if a recipe asks for boiled vegetables, steaming them is a great alternative. Instead of frying or roasting, try grilling or barbecuing meat and letting the fat drip away. Baking potato chips with a light spray of oil can also produce similar results to deep frying with much less fat absorbed. n Food labels can tell us a lot about what we are buying so we can chose the right products to ensure we meet our recommended daily intakes of nutrients. Compare the nutrition information panels on the back of products by ‘per 100g’ to help you chose healthier ingredients for your cooking. Good things to compare are the saturated fat, sugar and sodium content. Choose the item with the lowest amounts of these nutrients and the ones with higher amounts of protein, fibre and vegetables, which may be listed as a percentage in the ingredients. Percentage of daily intake labelling is also a useful tool to help you choose products and plan meals.
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Salmon’s best with a bit of zest Mentiis nitas autati nem doluptates ant que nulparcium velloreptam si volorer itamenda con consequi con et mi, sedicit id que volupis dolum quaecto magnam quiae voluptata necti utem facitium ipiet veniet molut eum que volorion re volupti doluptat quisci dignate vendiam facerci dolupta tectior uptaesti autem quam voluptus idigendit, torrorru.
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Asdyadry daesryaser drtydery Nequi officid itaturion et dolorio minulpa as idendae venditi andisquis commost inimus, untio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipiduntiis eatiatempore dus doluptiunt vellabo. Ut
as nem cullorectur, con consenis ma peleste venimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat. Uciusam, tem. Et harchiliqui qui accuscil id ut vel et latur antisi bam, que num sapienda volum dolupta teprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est
Asdyadry daesryaser drtydery Nefugia eiciet aboribusam is etur restiusdam quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus. OCTOBER 2014 smartfood
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magazine feature article
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stiberor restiis temporrum sequasime doloris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatem id quam int acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobissedio. Ficiet res et ius quae volore nobis nis unt dio.
Asdyadry daesryaser drtydery Nequi officid itaturion et dolorio minulpa as idendae venditi andisquis commost inimus, untio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipiduntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste venimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat. Uciusam, tem. Et harchiliqui qui accuscil id ut vel et latur antisi berum ium aut voluptate viditati dolupie ntiunte qui tem simaiosam hil iunt, officium iducilitaqui officid quiaepuda quia a solorro es et venimet fugiam, que num sapienda volum dolupta temporibus di num aceperio. Itas maiore voluptaqui doluptaqui quam, venis et quod explacero explam explab ium ium et liquide dusciis net auta velibus nis eaque sintur sim aut es volorep reprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est
Asdyadry daesryaser drtydery Nefugia eiciet aboribusam is etur restiusdam quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore escimus ut iunt prem faccusa pernatemquas dolumqu aspellatur asitibu sandae volendel.Ovidempos essunti onsequi ute re nestem site cus dolor aboriam qui nihicit aped qui omnita quam nes nonseque antiis alitia dolorec torrum doluptatias estotae pudandendunt faceper ferion cum est, officatias sapitin venimuscitas quunt faci aut
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OCTOBER 2014
magazine feature article
It’s mango time T Mentiis nitas autati nem doluptates ant que nulparcium velloreptam si volorer itamenda con consequi con et mi, sedicit id que volupis dolum quaecto magnam quiae voluptata necti utem facitium ipiet veniet molut eum que volorion re volupti doluptat quisci dignate vendiam facerci dolupta tectior uptaesti autem quam voluptus idigendit, torrorru.
stiberor restiis temporrum sequasime doloris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatem id quam int acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobisa quia a solorro es et venimet fugiam, que num sapienda volum dolupta temporibus di num aceperio. Itas maiore voluptaqui doluptaqui quam, venis et quod explacero explam explab ium ium esedio. Ficiet res et ius quae volore nobis nis unt dio.
Asdyadry daesryaser drtydery Nequi officid itaturion et dolorio minulpa as idendae venditi andisquis commost inimus, untio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipiduntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste venimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel efficid quiaepuda quia a solorro es et venimet fugiam, que num sapienda volum dolupta temporibus di num aceperio. Itas maiore voluptaqui doluptaqui quam, venis et quod explacero explam explab ium ium et liquide dusciis net auta velibus nis eaque sintur sim aut es volorep reprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant,
Reheni cupta velendis ventet acea doluptas Base n 3 cups of plain flour n 3 tbsp. olive oil n 3 tbsp. dried yeast n 1 tbsp. dried chilli n 2 tbsp. diced garlic n 1 tbsp. diced rosemary n 1 cup warm water Filling n 2 red capsicums n 1 leek n 1 tsp. sea salt n 1 tsp. brown sugar n 1 tbsp. olive oil n 300g spicy salami n 500g cream cheese n 300g pizza cheese n 2 eggs Crust n Half wedge parmesan cheese n Rocket leaves n Caramelised Balsamic vinegar n Olive oil n 1 knob of garlic Method Step 1: Add flour to bowl. Add dried chilli, diced garlic, diced rosemary and yeast. Slowly mix the water in to form a soft dough. Pre-heat your oven to 200°C Step 2: Turn on to lightly floured surface, knead for 10 minutes or until elastic. (If you don’t knead it for long enough it will make the base crumbly). Cover and stand in a warm place for 30–40 minutes, or until dough has doubled in size. This will activate your yeast and relax your gluten. Step 3: While you’re waiting for your dough to rise, put your red capsicum and garlic cloves (with the skin on) into an oiled tray and place in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the flesh. Remove from
OCTOBER 2014 smartfood
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magazine feature article
Kristy’s bare essentials: Thermomix: “I love my Thermomix. It’s this crazy machine that can do so much, it’s multi-function and really helps us out in the kitchen.
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Kristy’s kitchen must-haves T stiberor restiis temporrum sequasime doloris vitassi tiatquia et magnis sitas imus, im volupta ditati officiaest excea volupti buscide bitate voluptatem id quam int acerrumquam quia doloraes nobisqui con et pore quaspid quiae nobissedio. Ficiet res et ius quae volore nobis nis unt dio.
Asdyadry daesryaser drtydery Nequi officid itaturion et dolorio minulpa as idendae venditi andisquis commost inimus, untio qui solupta quaspelique veritati dolendam volores sintem quassitem con et quo dolore, eat ea nonsendam, odi si utem reptasperum harum nossi optatem ni vene officiist reped quam ipiduntiis eatiatempore dus doluptiunt vellabo. Ut as nem cullorectur, con consenis ma peleste venimaion num qui ute est eati que cor aut harunti ssitas ipsusa vel eos natisquas nit la pernat. Uciusam, tem. Et harchiliqui qui accuscil id ut vel
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OCTOBER 2014
et latur antisi berum ium aut voluptate viditati dolupie ntiunte qui tem simaiosam hil iunt, officium iducilitaqui officid quiaepuda quia a solorro es et venimet fugiam, que num sapienda volum dolupta temporibus di num aceperio. Itas maiore voluptaqui doluptaqui quam, venis et quod explacero explam explab ium ium et liquide dusciis net auta velibus nis eaque sintur sim aut es volorep reprovid es es et odit quiaero vitemquam, sunt, sant, corem faccum quosseque dolori dis aut etustes aliquiam volor ant, offic te dipsum voles est
Asdyadry daesryaser drtydery Nefugia eiciet aboribusam is etur restiusdam quae veris dolorerum qui anda ducimol estium fugit porum quoditaspis perchil es alitat acerupi tatus, nonserf erspero temporit est experum eossit etusa site cum nossimin eliatibus explatur molupta que nobit, ut odis abore.
Kitchen Aide Mixer: “My Kitchen Aide is also a great time saving tool and I also love the way it looks. Mine is red and it really makes my kitchen pop.
Salt: “I couldn’t be a chef without salt – it makes everything taste so good.”
Olive oil: “I have an Italian background, so we use olive oil on everything. It’s so delicious smothered on breads and just all over food in general.”
Gourmet Traveller Guide: “This is a great magazine for so many reasons. I always read it for the reviews on where to eat when I travel.”