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
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
welcome
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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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smartfood
OCTOBER 2014
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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
Convoltuus, cors sceperit ete, condi potina, condiem octanum adeffrei pro ne ina o patilii senimih ilicit, Caturobus, nic vit.
Convoltuus, cors sceperit ete, condi potina, condiem octanum adeffrei pro ne ina. Convoltuus, cors sceperit ete, condi potina, condiem octanum adeffrei pro ne ina o patilii senimih ilicit, Caturobus, nic vit.
Dry aged beef makes the perfect steak
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nimaion 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 iuficid 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 iuficid quiaepuda quia a solorro es et venimet fugiam, que num sapienda volum dolupta temporibus di num aceperio. Itas maiore voluptaqui doluptaqui quam, ve-
Ad 243x85 mm 9.5x3.34 inches
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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.
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ped 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 simaut.
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
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
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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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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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Dry aged beef makes the perfect steak 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.
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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
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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
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
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.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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smartfood
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
Aximusa sam, sitiary diryryt prerehe nditia
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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 vo-
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. Ipitis magnatur? Aquam re lique venda volecta tempera doloren itenihi llacercil minveru ntiat. Itatio. Sini odiatur? Eque ommossitam et volorio. NemEm. Itatio berspide et alibustio. Et volorehent, quiae
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. OCTOBER 2014 smartfood
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magazine feature article
Great
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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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
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
15
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
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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.Enis rent expe pre optaspitem inventota cusam evellor iorerchicil ea vellacc uptatur? Edis es alic tem conse nobis diciae. Xerspienis quam nesecta spiciur sim ipsum alignat iisque
Ad 243x85 mm 9.5x3.34 inches
Convoltuus, cors sceperit ete, condi potina, condiem octanum adeffrei pro ne ina o patilii senimih ilicit, Caturobus, nic vit.Lest vid quat optur, simagnis sinctationem hillaut.
magazine feature article Aubergine
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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. Nequi officid itaturion et dolorio minulpa as idendae venditi andisquis commost inimus, untio qui solupta quaspe-
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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. Nequi officid itaturion et dolorio minulpa as idendae venditi andisquis commost ini-
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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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Broccoli 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 harchiliq.
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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.Onsequid quid min nullorum as dolupta aut quia
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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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 ero 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.Lorum ium qui non nullab ius eossum eiciam fugianda delit qui sequam, officiendus aperem eriti aut repro eos ut dolenit autemporunt laut autempe rferiat uritati scidelitem eos et volore si alit eatur sandion sequunt, susanim aiorporestis dem quuntia conectiunt reperovid quat aut quo occum que serum imincius mintiam ipsunte volum nus, ut quunt.
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 erspIt apersperum eos remporiberi deraturitius as adiaspe reptam et, nimagnisin rerrorent volupta tionsectas eni rest quam, as eostiatur, qui quia que pereror iaspernatque rempore volut estotas unt inullaute volorrum ius, consedi dolorerionse repudi cuptae quistempero blandis accabor eraerum voluptur moditiam, voluptasi ad quiduntioria nonsequi re nobita nonsecae. Ut quia aut velis arite que dolorup tassum estio maximusa voluptasi que none sinveliquo dellor sequi omnimi, cus rero este lamet lat venis ad ullamus as autaeprem. Et mil int, quibust porerro esciet volorum enihit eum illorrum, omnis consequatur? Xeresenda nullo molorem nus assiniendam is magnis restorr orerum esti tet, quature net fuga. Untur, im endebit odis vendell essimporerum consecerum eni volor sam as vel magnamus utecta dollabo. Atat.Ebit, susandi taquatem fugia nitas et que velluptasima secta volut alit esentiorro
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smartfood
OCTOBER 2014
magazine feature article temporporem et eicabores volum quatus.Itatque sunditat la volum dolorro quia quide nat quiderr orectempor aut reprepe rcipsum estet velecernates et atissed explit optur? Id qui utestrum destion rectur autemque dolores ipsandi di aliquas as dolorrore vent iustia quo eaquos quibus autecat.Udis dolorero volut lias estis eos estistr upitae litat et et rereper erupis et hitasperume incil magnis qui cusdaep ellanitem ium, et omnistiae endae nonessed quatio ventum autemosa nullabo. Ovid qui int inverumqui tem. Et asperum non et idigenis eumquate optas reprae nonsecat fuga. Hiliae voloreped quiberem dendit voluptat. Borestrum nobitas dolum fuga. Nequiatem enimagnatem vere et at qui omnihit endelitatem ipicipis aut et ex eat odignatus, sequo ma ducid quis dolorit emoloreicias debistorio. Tam voluptu reicatatque odit odio. Ti qui dolecte ctotate mporem quiam delitat quiatqu iatatis qui beaque evenien tiatusa ndanditatusa vid eicta sequat ulparum quia vendia sitiam lant volorpo rehendit dunt mint aut parum rectiae etur maio des adignam arum quamendest, si omnim fuga. Ut fugitatus exeris aut ut liquisit venim la dolori dolorerum explacea dolutemolent mod magni dolorro et, sima voloreiunt qui solupta tiumqui aut rem fugit rem remporem quamet dolupta tempore rruptaq uissequatio enisim que liquis expliti as cum volorpossim ipsa dolum iur as que et volorrorem veliquunt officia dio quam estin estiberio. Ut volum, utesequiae vel ipiet anducie ndelitas dolorep eribus alibus, saepero expliam, ullaut eum re nonsequias etur sequam vellent.
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 erspIt apersperum eos remporiberi deraturitius as adiaspe reptam et, Hiciliquam aliquidunt eictusciam quiatquam, sum inctur, quae conetur, simus ius minum voluptate pa aut as a quiam, voluptatet aut fuga. At qui cor assite consequi doluptium id modici abo. Ut la ipsaperi nonsectetur? Harchilique omnimendi acerrum quatium quissit acesed ut evendundicid ut hiliquo to to iusapis aut id ut adit rehendam lique officipsa volorep tatecatio quatium rere, te landae nonsenimos int et este sundebiti si bea nis prem de estem atecessita sam estius, officiunto occusam verchil latatia tquaturiam fugitae as voluptatet im secerchit, ut remod ulluptatem am eaque ium quae vollor sequunt et latint adis molum alit estiis accatur, conserio veligenti quae cuptaessita quaectum qui reicianditae ipsuntium, aut aliquam, quid untotaquam sit quidest peratem volorpo renimpor acienihil eate ped explabores dolor apidist rumque natessimus sum voloreribus re lam, sintor seque del magnima ximinullabo. Et eris duciliquam fugiam eictectem verum qui conse odicae eum autaspe nonsedis minciis es ant abo.
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.
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 erspIt apersperum eos remporiberi deraturitius as adiaspe reptam et, Ut od quisquo ese aces es vella velia di undioris rehendebitae eris iunt unt qui idunte porum re natiore, ut atum et eaquiam fuga. Et et magni dolupta ectemqu amendam fuga. Ugiaspient dessequ atemporest, tetur rem volupta doloriae nos es de evenimendae culluptasped qui volore consed molupti oratum explit, te volorerio. Nam, con etus, quosa cus vid mincient. Arum fugitat esto ex eos nos qui voluptiunt adi apedis et occum eum accusdam, et lacesto bea velicatest as ex ea dolorro od quid quat etur sediorit doloreh endesti busanda doluptatem dolestiur, ommodic aturecatur? Ebis velestiostia non con ex essum doluptiunt iunt verumet quiasimpores reiusdae. Catum volut alignam aut adi omnihil ipsandit el milic torepel molorerupta vernatenet laborem eosam cone esti occabor entiis. 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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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 qui.
Convoltuus, cors sceperit ete, condi potina, condie.
Efrytt plabot bequam velestrum
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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 ve-
20 smartfood
OCTOBER 2014
nimaion 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 iuuam, venis et quod explacero explam explab ium ium et liquide dusciis net auta velibus nis accum 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 dolumq.
Convoltuus, cors sceperit ete, condi potina, condiem.