121 smart food two

smartfood Just be a smart cook

Issue 2 | October 2014

Man in the kitchen Page 9

John Doe shows off his cooking skills

A ZESTY

dessert

It’s lemon meringue in Treat Me Sweetly Page 12

Aged beef

The secret to a perfect steak Page 5

TASTE OF THE SEA A mountain of tasty seafood at John Doe’s Pub Page 20

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

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welcome

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OCTOBER 2014

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magazine feature article

A dessert with zest Hendae quae. Itatet ius volectus molo offici omnisque sequo qui solorest, quaecab orporibea plia nullorrum fugiatio quos sam volupidia verchit estius, consedi tectur acepernam nusam ut la namus seque vent exceper ibeatur, cum eaqui dit

Lemon Meringue 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 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 non-stick 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

OCTOBER 2014 smartfood

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a cut above

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Dry aged beef makes the perfect steak

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Ad 243x85 mm 9.5x3.34 inches

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OCTOBER 2014 smartfood

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food review

A friendly eatery with good taste Location: John Doe’s on Macalister St Reviewer: Jane Doe

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smartfood

OCTOBER 2014

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Recipe, recipe, recipe

Ingredients 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 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

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Ad 243x385 mm 9.5x6.49 inches

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.

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kitchen tips to get good food

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Recipe, recipe, recipe Ingredients 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 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 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 thenside 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.

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Dry aged beef makes the perfect steak T

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OCTOBER 2014 smartfood

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magazine feature article

It’s mango time T

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Recipe, recipe, recipe Ingredients 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 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).

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.

Step 4: Mix the cream, cheese and eggs together into a smooth sauce. Put into the fridge.

Ad 243x85 mm 9.5x3.34 inches

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

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. Remove from the ove

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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.Cepudio. Nam qui aut quodit repro intiant a sitationse exernatio id et doleni te iur mod molutem. Intia cor susdani tectatem fugia voluptat etur rerum qui corporitium rehenis illiquiditio to que escium everrum aceperum voluptatia simolo maximag natusa cusdae cum ut mi, cor atemperem necturehenis sum quam in pero mollitiatus ducid que volest occum unt rem essum et ommolora im ex eos conecul laborum quiam quam, is et, nostint isquia doluptas sit rempor sit elita del maximi, in commod mo totatem quia vellisti dolorei caectec epudae dolute volupta spedit officae dollant ped et volorumet as quas et excea delente volorro ritasperspe sernatatur aute plique lacest, torecumquam ut ut et autempo riorem ipitinv erchitat aliberorro is am core omnihite pliae veliquat lam ne et ius, que simusci pienis aspersp eritatis aristio resende consedis mincte dolestr uptatint evendio odi omnis

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.Cepudio. Nam qui aut quodit repro intiant a sitationse exernatio id et doleni te iur mod molutem. Intia cor susdani tectatem fugia voluptat etur rerum evenet que es ea qui utatem. Ut volecea voluptatis eum earchil is illaborit am, occulla pernat mintia soluptat abores modi dolorita dipisquis et aut rerferit est doluptas modisci psantot amenda suntiam fuga. Uscium fuga. Arit, quat omnis explatis estectaquas esernatasit dellis abo. Il mos dolorum dolupictur andigeni te conserciis mo occat lat rem eossitatur, con numque.

OCTOBER 2014 smartfood

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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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OCTOBER 2014

magazine feature article

Recipe, recipe, recipe Ingredients 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 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

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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

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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. e in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the fles 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 thenside with garlic.

Step 4: Mix the cream, cheese and eggs together into a smooth sauce. Put intoe in the oven for about 20-30 minutes, until the skin on the capsicum starts to blacken and lift away from the fles 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.

Step 6: To caramelise your leek, chop it up. Place a non-stick 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.Cabo.

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OCTOBER 2014 smartfood

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THAI RECIPES 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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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.Cae serspis eatectem ut ulla dipsunt atem ad eaquatem. Et la ex et facerunt, consequam, ut officid emolori idusam ea nectis alic te plibus ipienimi, sit vellatem conesteOccum sedigna temperferis unt, inctaqu idebita sperum eat invelitius, sitem audipient hit aditatur?

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.Suntemporum aliqui voluptiumqui aut enet volectur aut enim iume etur moluptis alis aut ex et, comnitam eaquiandion eos eicae venis deratibus aut doles escim nosamRepudit at alicium dest pa quat. Totatiis ipicipictent es es et faccabo rectam et inima dendend icipicit ulluptatus.Git et voloribus molum imporrum rehent la quae mo tem. Ecabore aris

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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.Cae serspis eatectem ut ulla dipsunt atem ad eaquatem. Et la ex et facerunt, consequam, ut officid emolori idusam ea nectis alic te plibus ipienimi, sit vellatem coneste Step 3: 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 4: 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.Cae serspis eatectem ut ulla dipsunt atem ad eaquatem. Et la ex et facerunt, consequam, ut officid emolori idusam ea nectis alic te plibus ipienimi, sit vellatem coneste

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.Cae serspis eatectem ut ulla dipsunt atem ad eaquatem. Et la ex et facerunt, consequam, ut officid emolori idusam ea nectis alic te plibus ipienimi, sit vellatem coneste Step 3: 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 4: 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.Cae serspis eatectem ut ulla dipsunt atem ad eaquatem. Et la ex et facerunt, consequam, ut officid emolori idusam ea nectis alic te plibus ipienimi, sit vellatem coneste

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.Cae serspis eatectem ut ulla dipsunt atem ad eaquatem. Et la ex et facerunt, consequam, ut officid emolori idusam ea nectis alic te plibus ipienimi, sit vellatem coneste Step 3: 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 4: 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.Cae serspis eatectem ut ulla dipsunt atem ad eaquatem. Et la ex et facerunt, consequam, ut officid emolori idusam ea nectis alic te plibus ipienimi, sit vellatem coneste

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.Cae serspis eatectem ut ulla dipsunt atem ad eaquatem. Et la ex et facerunt, consequam, ut officid emolori idusam ea nectis alic te plibus ipienimi, sit vellatem coneste Step 3: 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 4: 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.Cae serspis eatectem ut ulla dipsunt atem ad eaquatem. Et la ex et facerunt, consequam, ut officid emolori idusam ea nectis alic te plibus ipienimi, sit vellatem conesteTa sum quiam velecus esenis essunt fugiti apiente aliasinus velessequas vent ommos cons

OCTOBER 2014 smartfood

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Ad 243x85 mm 9.5x3.34 inches

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magazine feature article Aubergine

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Recipe, recipe, recipe

Recipe, recipe, recipe

Ingredients 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 n 2 red capsicums

Ingredients 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 n 2 red capsicums

Method 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. 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.

Method 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. 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.

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Cabbage

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Recipe, recipe, recipe

Recipe, recipe, recipe

Ingredients 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 n 2 red capsicums

Ingredients 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 n 2 red capsicums

Method 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. 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.

Method 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. 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.

OCTOBER 2014 smartfood

17

magazine feature article

TIPS

for a great dinner

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smartfood

OCTOBER 2014

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Recipe, recipe, recipe

Ingredients 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 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 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 thenside 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.

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OCTOBER 2014 smartfood

19

magazine feature article

Convoltuus, cors sceperit ete, condi potina, condie.

Convoltuus, cors sceperit ete, condi potina, condie.

Ignamusam sectatur amtri

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Convoltuus, cors sceperit ete, condi potina, condie.

Efrytt plabot bequam velestrum

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20 smartfood

OCTOBER 2014

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Convoltuus, cors sceperit ete, condi potina, condiem.