7dfvdvf

THE CHECKOUT

S T 0 *N J U 3. 2 $

SAVING YOU MONEY

Z $3 .9 9

+ DECEMBER 2017 + AUS $3.20 + ISSUE 137

MADE EASY

BEST-EVE

Creative baking Celebration treats Magical menus Platters to share

SHORTBR

R

EAD

TREE p70

70

FESTIVE RECIPES EMBER YOU R DECpla nner meal

PAVLOVA WREATH

$1.65

a serve

SWEET & SOUR PORK BELLY, p17

, p8

$2

a serve

BAKED PEACHES WITH FRUIT CAKE, p78

$2.85

a serve

8,966

$

$9,671

METOD/VOXTORP NLWFKHQ &RPSOHWH NLWFKHQ LQFOXGLQJ 92;7253 IURQWV %$5.$%2'$ ZDOQXW EHQFKWRSV VLQNV WDSV DQG 0$;,0(5$ VRIW FORVLQJ GUDZHUV H[FOXGHV DSSOLDQFHV OLJKWLQJ DQG DFFHVVRULHV

)LQG RXW PRUH DERXW 50 months Interest Free* ¿ QDQFH IRU SXUFKDVHV RYHU )URP 1RY 'HF

$SSURYHG DSSOLFDQWV RQO\ )HHV WHUPV DQG FRQGLWLRQV DSSO\ LQFOXGLQJ $QQXDO )HH 0LQLPXP ¿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

Prepare for Christmas lunch today â&#x20AC;&#x153;The idea behind the VOXTORP was to create a door that was both harmonious to the eyes and easy to open.â&#x20AC;?

Henrik Preutz and Wiebke Braash Designers, Sweden

Customisable, functional and easy to install, ,.($ 0(72' NLWFKHQV DUH GHVLJQHG WR Âż W DQ\ budget and any space. The VOXTORP doors, with their smooth exterior and integrated KDQGOHV ZLOO Âż QLVK \RXU NLWFKHQ ZLWK D FOHDQ modern look.

Thereâ&#x20AC;&#x2122;s still time to get your new dream kitchen before Christmas. With so much else to plan, why not book one of our kitchen specialists to help you? Over a private threehour session, theyâ&#x20AC;&#x2122;ll come to your home, take care of measuring, planning and anything else youâ&#x20AC;&#x2122;re unsure of â&#x20AC;&#x201D; all for just $299.

See in-store or IKEA.com.au for details.

index at a glance index at a glance index at a glance index at a glance

YOUR DECEMBER

p20

RECIPES CHRISTMAS SIDES & MAINS

17 Apple Slaw 65 Bacon & Semi-dried 25 65 17 7 80 25 65 79 15 82 82 82 82 65 63 16 62 24 78 15 8 24 17 79 6 65

Tomato Stuffing Balsamic, Cranberry & Brie Crostini Barley, Apricot & Raisin Stuffing Char-grilled Asparagus with Bruschetta Topping Char Siu-glazed Pork Loaf Christmas Frittata Cornmeal Fritters with Chicken & Salsa Cranberry & Apple Stuffing Creamy Ham & Roast Vegetable Pasta Croissant Breakfast Bake Crunchy Chilli Potatoes Crunchy Garlic Potatoes Crunchy Herbed Potatoes Crunchy Parmesan Potatoes Fig & Pistachio Stuffing Firecracker Prawn Tortillas Potato Salad Prawn & Avocado Sliders Prawn Mousse Cucumber Bites Roast Pork & Pineapple Patties Sausage Hash with Fried Eggs Smashed Chickpea & Spinach Salad Spinach & Artichoke Tarts Sweet & Sour Pork Belly with Apple Slaw ✚ Turkey Rissoles with Coleslaw Turkey with Sun-dried Tomato Stuffing Wild Rice, Capsicum & Oregano Stuffing

CHRISTMAS TREATS

78 Baked Peaches 26 70 77 66 14 68 75 21 75 27 75 27 77 69 68 67 7 20 22 66 77 68 21 67 28 30 8 30 69 70 66 70 76 30 56 18

with Fruit Cake ✚ Basic Fruit Cake Mixture Basic Shortbread Buttercream Icing Candy Cane Ice-cream Sandwiches Char-grilled Nectarine Bruschetta Cherry Bombs Chocolate Nut Brittle Clusters Chocolate Snowflakes Chocolate Snowmen Biscuits Christmas Cake Slice Christmas Icing Christmas Pudding Christmas Pudding Pops Deck The Table Tree Elf Wands Festive Fruit Tree Fresh Limeade Gingerbread Dough Gingerbread House Cookies Ho Ho Ho Chocolate Bark Holly Cupcakes Magical Marshmallow Sticks Mixed Spice Gingerbread Drums Mrs Claus Eggnog Orange & Dark Chocolate Christmas Cake Passionfruit & Mango Trifle Pavlova Wreath ✚ Raspberry & Chocolate Trifle Reindeer Munch Rosewater Royal Icing Rudolph Brownies Santa’s Shortbread Tree ✚ Snowy Christmas Cottages Strawberries & Cream Trifle Toffee Fruit Cake Vanilla Layer Cake

CHRISTMAS SPECIAL DIETS Cheese & Herb Fritters Chilled Capsicum Soup Eggplant Timbales Raspberry & Nougat Ice-cream Pudding 60 Roast Beetroot & Walnut Salad & LIGHT MEALS

59 59 60 61

53 45 34 52 46 53 40 51 41 33 35 47 47 35 52 46 41 42 34 39 40

Antipasti Pasta Salad Baked Maple Soy Chicken Beef Fattoush Cauliflower & Chickpea Salad Chicken, Asparagus & Fetta Pizza ✚ Chicken Tabouli Wraps Chilli Pork Noodles Greek Sausage Skewers ✚ Lamb Patties with Carrot Salad Lemongrass & Cauliflower Nasi Goreng ✚ Lemon Chicken & Broccoli Pasta Miso Beef & Sugar Snap Pea Rice Pesto Fish Wraps Pork & Pineapple Skewers Pork Chow Mein Pork Fried Rice Salmon & Chickpea Salad Salmon Log Spanish Omelette Tuna & Broccolini Fattoush ✚ White Bean & Chicken Penne

SWEETS

36 Basic Pizza Dough 36 Strawberry & Cinnamon Pizza Scrolls

81 Panna Cotta Lemon Cheesecake

54 Peach & Cherry Tart 48 Trifle Parfaits

4 recipes+

DECEMBER 2017

✚ AS FEATURED ON THE COVER

p65

OUR RECIPES How we test them We use Standard Metric Measures.

All measures are level.

1 tablespoon = 20ml 1 teaspoon = 5ml 1 cup liquid = 250ml ● We use 59-60g eggs. ● Oven temperatures are given for conventional ovens and reduced by 20°C for fan-forced (convection) cooking. However, as ovens vary by at least 10°C, check manufacturer’s handbook for recommendations. ● We also use an 800-watt microwave oven. ●

How we cost them Costs per serve (in A$) as printed throughout the magazine are guides only.

Prices were recorded at supermarkets and at suburban butchers and greengrocers as we went to press. ● Costings for major food items are based on the best buys after comparing major or home brands. Costings for all ingredients and fresh produce, when in season, are only for the quantity needed for each recipe. ● All prices quoted for recipes are subject to GST and also price increases. ●

Like us on Facebook facebook.com/recipesplusmag

contents look inside contents look inside contents look inside contents

From the Editor A

Like us on Facebook facebook.com/ recipesplusmag

To access some of our favourite recipes from this issue online, as well as additional kitchen tips and tricks, look out for the Food To Love stamp throughout this issue of recipes+

s I watch my son, Orlando, busily updating his Christmas list to Santa for the fifth time, I reflect on just how exciting the lead-up to the big day is. For me, Christmas starts around August, when the planning of the December recipes+ issue actually begins. From then on, the countdown is on!

I always say life is all about choice, so in this issue, you have a choice of three spectacular Christmas feasts. To start the day on a fun note, give brunch a go (p14).

Then, for all of those traditionalists like me, try our magical menu that is cost-wise with all the trimmings (p6). Our third festive feast (p16) is for those of you who are feeling a little trendy and wish to set the scene using classic tastes with a modern twist.

We also have festive goodies galore, because the best time of year to turn on the oven and bake from your heart is right now.

There are treats for Santa and his reindeer (p74), homemade gifts (p20) and delicious Christmas bakes (p26), when fruit mince stars in a Christmas pudding, slice and cake.

And, amidst all this fun, food and present wrapping, I’d like to take a moment to remember those who will be dearly missed at my table this year. My dear friend, Rebecka, and Dad – our cover recipe (p70), Santa’s Shortbread Tree, is just for you to be enjoyed with a Christmas cup of tea!

Have yourselves a safe and merry Christmas. Love, laugh and live loudly!

FAMILY 6 Budget Christmas Just $8.25 a serve!

14 Christmas brunch Gather the family 16 Modern Christmas Twist on tradition 20 Edible gifts Share your love of baking 24 It’s party time Pass the platters 26 Festive baking Fruit cakes & puddings 30 Star sweet Strawberries & Cream Trifle

BUDGET 33 39 45 51

Week 1 Lemongrass Nasi Goreng Week 2 Tuna & Broccoli Fattoush Week 3 Baked Maple Soy Chicken Week 4 Greek Sausage Skewers

SPECIAL DIETS 56 Gluten-free Toffee Fruit Cake 58 Vegetarian Fabulous festive feast

HERE TO HELP 49 Get puzzling Food for thought 55 Social buzz What you posted on our Facebook page

62 How to Prepare and cook prawns 64 Sides Delicious Christmas stuffings 66 Fun cooking 10 ways with festive treats 70 Cook the cover Santa’s Shortbread Tree 74 Kids Santa’s little helpers in the kitchen 78 Fast 4 Cooking up Christmas leftovers 81 Let’s Ask Amanda How; Reader Recipe Panna Cotta Lemon Cheesecake 82 Take 5 Crunchy Garlic Potatoes

AMANDA KELLY-LENNON, EDITOR

COVER RECIPE

p22

p30

p63

p66

$1.85

a serve

SANTA’S SHORTBREAD TREE RECIPE AMANDA KELLY-LENNON PHOTOGRAPHY SCOTT HAWKINS STYLING KATE BROWN FOOD PREPARATION ELIZABETH FIDUCIA

DECEMBER 2017

recipes+ 5

Christmas budget Christmas budget Christmas budget Christmas budget

Cheap & cheery At just $8.25 a serve, this festive feast will save you money at the most expensive time of the year

Turkey with Sun-dried Tomato Stuffing SERVES 12 PREP 20 minutes COOK 2 hours 10 minutes + 10 minutes to rest COST $2.45 a serve 2 tablespoons vegetable or olive oil, plus 1 tablespoon extra 2 onions, thinly sliced 5 cloves garlic, crushed 2 zucchinis, grated ½ cup semi-dried tomatoes, drained 1 fresh long red chilli, seeded, chopped 2 cups soft fresh breadcrumbs 90g packet croutons ⅓ cup unsalted pistachios ⅓ cup coarsely chopped flat-leaf parsley leaves 2 teaspoons finely grated lemon zest 2 tablespoons lemon juice 3.5kg turkey buffe, boned (see tip) Grilled peach halves & rocket leaves, to serve (optional)

6 recipes+

DECEMBER 2017

1 Preheat oven to 180ºC/160ºC fan-forced.

Line a 3-litre (12-cup) ovenproof dish with baking paper. Heat oil in a large frying pan over moderate heat. Add onion and garlic; cook and stir for 5 minutes or until soft.

Add zucchini, tomato and chilli; cook and stir for 3 minutes or until tender. Transfer the mixture to a heatproof bowl. Add breadcrumbs, croutons, pistachios, parsley, juice and zest; mix well.

2 Open out turkey buffe, skin-side down, on a large sheet of baking paper. Using a large knife, cut halfway through the thickest half of each breast. Open out each breast and tenderloin and fold out. Spread stuffing over two-thirds of turkey, leaving a

2cm gap at one short end. Roll up tightly, using paper as a guide, to form a log. Secure with white unwaxed kitchen string. Transfer to prepared dish. Bake, brushing with extra oil occasionally, for 2 hours or until cooked. Remove from oven. Cover with foil; rest for 10 minutes.

Serve with grilled peaches and rocket leaves (if using).

TOP TIP Remove turkey from fridge at least 1 hour before preparing and cooking

Christmas budget Christmas budget Christmas budget Christmas budget Fresh Limeade

PHOTOGRAPHY RICHARD MORTIMER, ROB SHAW & DEAN WILLMOT

SERVES 12 PREP 5 minutes + 2 hours to chill COOK 10 minutes ⅔ cup caster sugar 1½ cups water 5 kaffir lime leaves, torn 2 limes, sliced, plus 4 extra, juiced ⅔ cup lemon juice 2 cups crushed ice, to serve 2 x 1.25-litre bottles chilled soda water

BUDGET TIPS & TRICKS

1 Place sugar and the water in a small saucepan; cook and stir over low heat for 2 minutes or until sugar dissolves. Add lime leaves to sugar syrup. Simmer for 5 minutes.

Remove from heat.

2 Add sliced lime, lime juice and lemon juice to syrup. Transfer to a large jug. Chill for 2 hours.

3 Top lime mixture with crushed ice and soda water to serve.

BUDGET WINNER

90¢ A SERVE

Char Siu-glazed Pork Loaf SERVES 12 PREP 25 minutes COOK 45 minutes COST $2 a serve 2 Chinese sausages, finely chopped 750g pork mince 4 green onions, finely chopped, tips shredded 1 carrot, finely grated, plus 1 carrot, sliced ¼ cup char siu sauce, plus ¼ cup extra 2 teaspoons minced ginger 2 tablespoons soy sauce, plus 2 tablespoons extra 2 teaspoons sesame oil 1 clove garlic, crushed 1 Lebeanese cucumber, sliced 5 small red radishes, scrubbed, sliced 12 iceberg lettuce leaves Fried noodles (optional) & lime wedges, to serve

1 Preheat oven to 200ºC/180ºC fan-forced. Line an oven tray with baking paper. Heat a small frying pan over moderate heat. Add the sausage; cook and stir for 2 minutes or until browned. Transfer to a large heatproof bowl. Add mince, chopped onion, carrot, char siu sauce, ginger, soy sauce, sesame oil and garlic; mix well.

2 Spoon mixture onto prepared tray.

Shape into a 22cm log. Brush with extra char siu sauce; bake for 40 minutes or until browned and cooked. Remove from oven. Cover with foil; rest for 5 minutes. Slice.

3 Combine the extra sliced carrot, cucumber and radish in a bowl. Add the extra soy sauce; toss to combine. Place lettuce cups on a serving platter. Top with vegetable mixture, sliced pork, fried noodles (if using) and shredded green onion. Serve with lime wedges.

DECEMBER 2017

recipes+ 7

Christmas budget Pavlova Wreath SERVES 12 PREP 15 minutes + cooling COOK 1 hour 5 minutes COST $1.65 a serve 4 egg whites, at room temperature ¾ cup caster sugar 2 teaspoons cornflour 1 teaspoon lemon juice ½ teaspoon vanilla essence, plus 1 teaspoon extra 300ml thickened cream 1 tablespoon icing sugar 250g cream cheese, at room temperature 125g strawberries, halved, stems attached 100g blueberries 80g raspberries

Smashed Chickpea & Spinach Salad SERVES 12 PREP 20 minutes COOK 5 minutes COST $1.25 a serve 1½ cups frozen peas 2 x 400g cans chickpeas, rinsed ½ cup semi-dried tomatoes, sliced 1 red onion, thinly sliced 60g baby spinach leaves 2 tablespoons lemon juice 1 tablespoon light olive oil 2 tablespoons coarsely chopped dill

1 Cook peas in saucepan of boiling salted water for 2 minutes or until tender. Drain; refresh under cold water. Place chickpeas in a bowl. Lightly crush with a fork.

2 Add the peas, tomato, onion, spinach, juice and oil; toss to combine. Serve topped with dill.

BUDGET TIPS & TRICKS + SMASHED CHICKPEA & SPINACH SALAD Omit the semi-dried tomatoes. Use 2 large tomatoes instead. Omit dill. Use parsley instead. Omit spinach leaves.

Use shredded iceberg lettuce instead. + PAVLOVA WREATH Omit blueberries and raspberries. Increase strawberries to 250g and dollop with passionfruit pulp.

8 recipes+

DECEMBER 2017

1 Preheat oven to 150ºC/130ºC fan-forced.

Using a pencil, mark a 22cm disc on a piece of baking paper. Turn paper, pencil-side down, onto an oven tray to line.

2 Using an electric mixer, beat egg whites in a large, dry, clean bowl until soft peaks form. Gradually add the caster sugar, 1 tablespoon at a time, beating until sugar dissolves and firm peaks form. Beat in cornflour, juice and essence.

3 Using 2 large metal spoons, dollop mixture in rounds, around edge of marked disc on prepared tray. Bake for 20 minutes.

4 Reduce the oven temperature to 120ºC/100ºC fan-forced. Bake pavlova for a further 45 minutes or until dry to touch. Turn off oven. Cool pavlova completely in oven with door ajar (this will prevent pavlova from cracking) .

Using an electric mixer, beat cream, icing sugar and extra essence in a large bowl until soft peaks form. Fold in cream cheese. Spoon half the cream mixture over the top of pavlova. Decorate with strawberries, blueberries and raspberries.

Serve with remaining cream mixture.

T H E A A

E N T R E E

T I M E L E S S

S M O K Y

F L A V O U R

K E N W O O D M I X E R

I N

S E A F O O D

C H E F B L U E

S T A R T E R

T H A T ’ S

S E N S E

S I L K Y

W I T H S M O O T H

X L

( K V L 6 1 0 0 B )

The ‘Chef Sense XL’ has been re-engineered to provide more capacity and more options, with dedicated bowl tools to help you bake all your favourites, 20 optional attachments and a colossal 6.7L stainless steel mixing bowl with graduations for easy measuring. Baking at home has never been this fun.

$499

S N A P P E R W I T H M A N G O S A L S A

G R E E N

Prep and Cook time: 30 mins Serves 4 4 x 600g whole snapper, cleaned, trimmed 2 tablespoons Thai red curry paste 4 kaffir lime leaves, finely chopped Crispy shallots to serve GREEN MANGO AND ZOODLE SALAD 1 medium (350g) green mango, peeled ½ small (50g) red onion, sliced into thin wedges 1 large fresh red chilli, seeded, finely sliced ¼ cup fresh coriander and mint leaves, torn 1 tablespoon lime juice 1-2 tablespoons Vietnamese dipping sauce

K E N W O O D F O O D

KENWOOD CHEF XL 1700W TITANIUM MIXER (KVL8300S), $999 ; KENWOOD SPIRALIZER ATTACHMENT (KAX700PL), $199

P R O C E S S O R

A T T A C H M E N T ( K A H 6 4 7 P L )

$99

1 Cut cheeks and sides from mango, trim ends to fit into food processor feed tube. Using julienne attachment in food processor, cut mango into long thin strips.

2 Using a spiraliser attachment on a Kenwood stand mixer, spiralise zucchini into a bowl to make zoodles.

3 Transfer mango, zucchini, tomatoes, onion, chilli and herbs to a bowl. Combine dipping sauce and lime juice in a separate bowl.

Divide salad between plates, drizzle with dressing and scatter with fried shallots.

4 Rinse the fish; pat dry with paper towel. Cut three diagonal slashes in the fish on both sides. Combine paste and chopped kaffir lime leaves in a small bowl; rub all over fish, drizzle with oil.

B R E V I L L E F O O D

‘ T H E

S M O K E R

S M O K I N G

G U N ’

( B S M 6 0 0 S I L )

$119

5 Heat a barbecue or chargrill plate over a high heat. Add fish to lightly oiled plate. If using a chargrill plate, cover loosely with foil; cook for 4 minutes each side or until almost cooked through.

Transfer to a platter; cover loosely with foil. Stand for 5 minutes to finish cooking. Serve fish with Green Mango Salsa and Zoodle Salad.

Not suitable to freeze or microwave.

S C A L L O P S W I T H S M O K E D C A U L I F L O W E R P U R E E Prep and Cook time: 30 mins Makes 12 1 large slice (15g) very thinly sliced prosciutto 1 tablespoon olive oil 12 scallops on the half shell Micro-cress, to serve PUREE 60 g butter, chopped 2 (50g) eschalots, chopped 2 cups (200g) chopped cauliflower ½ cup (125ml) milk Pinch hickory wood chips

1 SMOKED CAULIFLOWER PUREE Heat butter in a small saucepan over medium heat. Cook eschalots, stirring occasionally, until soft. Add cauliflower and milk; simmer covered for 8 minutes or until tender. Drain cauliflower over a bowl. Process cauliflower until smooth, season to taste. Transfer puree to a microwave-safe bowl; cover with plastic wrap. Add hickory wood chips to the burn chamber of the smoking gun. Place hose under the plastic wrap with the opening

sitting above the puree. Seal. Turn the smoking gun on to high speed and ignite wood chips with a match or gas lighter. Switch to low speed and smoke for a few seconds until the bowl is filled with a dense smoke.

Remove hose and reseal plastic wrap. Stand 3 minutes; stir. Repeat smoking process.

2 Remove the scallops from 12 scallops on the half shell. Remove the roe, if desired. Rinse the shells in boiling water; pat dry.

3 Just before serving, preheat oven grill to high heat. Place prosciutto on a foil-lined oven tray. Grill prosciutto for 1-2 minutes until just starting to turn golden. Turn over and grill other side until golden and crisp.

4 Preheat a large frying pan over high heat until very hot. Pat scallops dry with paper towel. Season. Heat pan over high heat. Cook scallops for 30-60 seconds each side or until golden and opaque in the centre.

5 Reheat Smoked Cauliflower Puree until hot; spoon into shells. Top with scallops, prosciutto and cress. Pepper to serve.

Not suitable to freeze. Butter suitable to microwave.

TEST KITCHEN TIP You can prepare the recipe to the end of Step 2 a day ahead; keep both refrigerated.

T H E A

F R E S H

T A K E

E L E V A T E

O N

Y O U R

M A I N T H E

A U S T R A L I A N

C E L E B R A T I O N S

T O

C L A S S I C S N E W

C A N

H E I G H T S

ZESTY ZOODLE SALAD For the perfect pairing to your snapper, use the spiraliser attachment on your Kenwood Kitchen Machine â&#x20AC;&#x201C; just one of 20+ optional attachments available â&#x20AC;&#x201C; to turn three large zucchinis into delicious, healthy zoodles!

K E N W O O D

I N C L U D E D

A T T A C H M E N T S

K Beater

Folding Tool

Dough Hook

Wire Whisk

Creaming Beater

S U G A R S P I C E C A K E W I T H C A R A M E L A N D O R A N G E C R E A M Prep and Cook time: 2 hrs (plus cooling) Serves 24 12 160 300 2 2 2 2 ¼ 150 1

eggs, at room temperature g each brown and caster sugar g (1 cup) plain flour, double sifted tablespoons ground ginger teaspoons ground cinnamon teaspoons ground cardamom teaspoons grated nutmeg teaspoon baking powder g butter, melted and cooled (380g) jar caramel (Bonne Maman), blended in a Vitamix until smooth 220 g (1 cup) caster sugar and edible gold leaf for decorating

ORANGE LIQUEUR CREAM 600 ml thickened cream 300 ml sour cream 2 tablespoons orange liqueur or brandy, optional 1 tablespoon icing sugar 2 teaspoons vanilla bean paste

1 Preheat oven to 180°C (160°C fan-forced). Grease and line two 20cm round cake pans.

2 Make cakes in two batches, two cakes at a time. Whisk half the eggs and half the sugars in the bowl of an electric mixer until mixture is tripled in volume and holds a trail (10-12 minutes). Transfer to a large bowl, sift over half the flour, half spice and half baking powder in two batches, gently fold to combine, then fold in half the butter. Divide among lined cake tins and bake until cakes are dark golden and centres spring back when gently pressed (20-25 minutes). Cool slightly in tins for 5 minutes, then turn out top down and cool completely on a baking paper lined wire rack. Repeat with clean lined tins and remaining ingredients.

L I T T L E P I N E A P P L E F R U I T C A K E S

L I T T L E P I N E A P P L E F R U I T C A K E S

3 ORANGE LIQUEUR CREAM Beat all ingredients with an electric mixer until medium peaks form.

4 Place one cake layer on a serving platter. Spread with 1 cup of the cream mixture, drizzle with 2 tbsp caramel. Repeat layers, ending with cake and cream mixture.

5 Make toffee shards with 220g caster sugar and 60ml water, boiled, stirred over high heat until dissolved, cooled on oven tray and broken to pieces. Decorate with shards and gold leaf as desired.

Cake suitable to freeze. Not suitable to microwave.

SHOP AT YOUR LOCAL STORE, ONLINE AT HN.COM.AU OR CALL 1300 464 278 Prices displayed are valid in Brisbane, Sydney and Melbourne metropolitan areas only. Prices in other areas will be higher due to additional freight charges. See in store for full range. Harvey Norman® stores are operated by independent franchisees. Ends 27/12/2017.

T H E A L L

G R E A T

T H E

K I T C H E N A I D M I X E R

I N

C A S T

D E S S E R T T H I N G S

G U E S T S

P R O

W I T H

C O M E A

T O

A N

F I T T I N G

I M P R E S S F I N A L E

D E L O N G H I

L I N E

I R O N

E N D .

G R A N D

E L I T E

B L A C K

M A C H I N E

( 5 K S M 1 7 0 A B K )

P R I M A D O N N A

E X P E R I E N C E

C O F F E E

( E C A M 6 5 0 8 5 M S )

With its powerful multibeverage function and one touch recipes, you’ll be creating not just great coffee but exceptional tea, hot chocolate, cold coffee and cold milk foam in no time.

$699

$2,999

KITCHENAID PRO LINE MIXER INCLUDED ATTACHMENTS Dough Hook

Flat Beater

Wire Whisk

With 4.7L mixing bowl, 10 speeds and for even greater versatility over ten optional attachments, is there anything this machine can’t do?

Comfort & joy Pop open the champers, unwrap the presents, then dig in with the family

Char-grilled Nectarine Bruschetta SERVES 6 PREP 10 minutes COOK 10 minutes 400g Madeira cake, sliced lengthwise into 4 60g butter, melted 3 nectarines, halved, stones removed 200g fresh ricotta 2 tablespoons icing sugar, plus extra, to dust 1 teaspoon vanilla bean paste 125g strawberries, halved Âź cup maple-flavoured syrup, to serve

1 Heat a char-grill pan over moderately high heat. Brush both sides of cake with some of the butter. Grill cake, in batches, for 2 minutes each side or until browned.

Transfer to a chopping board. Cut each piece in half diagonally.

2 Brush cut sides of nectarines with remaining butter. Add to grill, cut-side down; cook for 2 minutes or until browned.

Transfer to a chopping board. Cut in half.

3 Whisk ricotta, icing sugar and vanilla in a bowl. Arrange nectarines, toasted cake and strawberries on a serving platter. Drizzle with maple-flavoured syrup. Dust with extra icing sugar. Serve with ricotta mixture.

BUDGET TIP Use vanilla essence instead of vanilla bean paste

BUDGET WINNER

$2.10 A SERVE

DIY TIPS & TRICKS + CHAR-GRILLED NECTARINE BRUSCHETTA Use peaches instead of nectarines. Use 1 teaspoon rosewater essence instead of vanilla bean paste. + SAUSAGE HASH WITH FRIED EGGS Use rocket instead of kale. Use chorizo sausages instead of the chipolatas. + CROISSANT BREAKFAST BAKE Use sliced leg ham instead of salmon.

14 recipes+

DECEMBER 2017

Christmas brunch Croissant Breakfast Bake SERVES 6 PREP 10 minutes COOK 30 minutes COST $2.15 a serve 4 large croissants, torn 100g sliced smoked salmon, torn 3 green onions, thinly sliced ¼ bunch dill, leaves picked, plus extra, to serve 600ml thickened cream 4 eggs, at room temperature 1 cup grated tasty cheese 100g cherry tomatoes, halved Lemon wedges, to serve

1 Preheat oven to 180ºC/160ºC fan-forced. Lightly grease a 2-litre (8-cup) ovenproof dish. Place the prepared dish on an oven tray.

Arrange croissants in prepared dish.

Top with salmon, onion and dill.

2 Whisk cream, eggs and cheese in a jug. Pour over croissant mixture in dish.

3 Bake for 30 minutes or until just set at centre. Stand for 5 minutes. Top with tomato and extra dill sprigs. Serve with lemon wedges.

Sausage Hash with Fried Eggs SERVES 6 PREP 15 minutes COOK 20 minutes COST $2.95 a serve 1 tablespoon light olive oil 20g butter 10 (500g) pork chipolata sausages 3 rashers bacon, rind removed, sliced 250g mushroom cups, sliced 250g cherry tomatoes, halved ½ bunch kale, stems discarded, leaves torn 6 eggs, at room temperature 6 slices sourdough bread, toasted, to serve

1 Heat oil and butter in a large frying pan over moderate heat. Add sausages; cook and turn for 5 minutes or until browned and cooked. Transfer to a heatproof plate.

PHOTOGRAPHY PABLO MARTIN

2 Add bacon to pan; cook and stir for 3 minutes or until golden brown. Add mushroom and tomato; cook and stir for 2 minutes or until tender.

3 Return sausages to pan, along with the kale; cook and stir for 2 minutes or until kale wilts. Using a spoon, make 6 recesses in sausage mixture. Carefully break an egg into each recess. Cook, covered, for 5 minutes or until eggs are cooked to your liking. Serve with sourdough toast.

DECEMBER 2017

recipes+ 15

Set the trend Our Christmas lunch for 12 has a twist that will tantalise your tastebuds

SERVES 12 PREP 10 minutes COOK 10 minutes COST $1.45 a serve 2kg baby (chat) new potatoes 1 tablespoon olive oil 2 bacon rashers, rind removed, finely chopped ½ cup extra-light sour cream ½ cup low-fat Greek-style yoghurt 2 tablespoons lemon juice 2 tablespoons finely chopped cornichons ⅓ cup chopped dill, plus extra sprigs, to serve 4 green onions, thinly sliced

1 Place potatoes in a large heavy-based saucepan. Cover with cold water. Bring to 16 recipes+

DECEMBER 2017

the boil over high heat. Boil for 10 minutes or until tender. Drain. Cool slightly. Halve.

2 Meanwhile, heat oil in a frying pan over moderate heat. Add bacon; cook and stir for 3 minutes or until crispy. Drain on paper towel. To make sour cream dressing, whisk sour cream, yoghurt and juice in a jug.

3 Combine potato, sour cream dressing, cornichons and dill in a large bowl. Serve the salad topped with bacon, onion and extra dill sprigs.

FEED A CROWD TIPS & TRICKS + HALVE IT If catering for six, all recipes are easy to halve. + PREPARE IT Cook the potatoes, chill the pork and bake the cake a day ahead. Store potatoes and cake in airtight containers in the fridge. + SHARPEN IT For best results, keep knives sharp. Ask your butcher to sharpen them for you, or take them to a knife sharpener. A blunt knife is more dangerous than a sharp one!

PHOTOGRAPHY ROB SHAW

Potato Salad

Christmas modern Sweet & Sour Pork Belly with Apple Slaw SERVES 12 PREP 20 minutes + overnight to chill COOK 1 hour 55 minutes COST $2 a serve 2kg pork belly 1 tablespoon salt 1 tablespoon olive oil ¾ cup firmly packed brown sugar ⅓ cup water ¾ cup white wine vinegar 2 tablespoons tomato sauce 2 tablespoons lime juice 1 tablespoon minced ginger 2 fresh long red chillies, thinly sliced 1 quantity Apple Slaw (recipe, right), to serve

1 Using a sharp knife, score pork skin at 1cm intervals. Place on a wire rack in an oven tray. Chill, uncovered, overnight to dry skin out.

2 Preheat oven to 180ºC/160ºC fan-forced.

Rub salt and oil into pork skin. Place pork, skin-side down, on an oven tray. Roast for 1½ hours. Remove pork from oven.

Increase oven temperature to 220ºC/200ºC fan-forced. Turn pork, skin-side up. Roast for a further 25 minutes or until skin is golden and crispy and meat is tender. Stand for 5 minutes. Cut into large pieces.

3 Meanwhile, to make sweet and sour sauce, combine sugar and the water in a medium saucepan. Cook and stir over low heat for 3 minutes or until sugar dissolves. Add vinegar, tomato sauce, juice, ginger and chilli; simmer for 3 minutes or until mixture thickens slightly.

4 Serve pork with sweet and sour sauce and apple slaw.

Apple Slaw MAKES 1 quantity PREP 10 minutes 4 cups shredded Savoy cabbage 1 bunch baby (Dutch) carrots, thinly sliced 2 red-skinned apples, quartered, cored, thickly sliced 1 red onion, thinly sliced ½ cup mayonnaise ½ cup buttermilk ½ bunch fresh chives, snipped 2 tablespoons lemon juice 2 tablespoons chopped natural almonds

1 Combine cabbage, carrot, apple and onion in a bowl. Whisk mayonnaise, buttermilk, chives and juice in a jug. Add mayonnaise dressing to cabbage in bowl; toss to combine. Sprinkle with almonds.

BUDGET WINNER

$1.40 A SERVE

Char-grilled Asparagus with Bruschetta Topping SERVES 12 PREP 10 minutes COOK 10 minutes 2 bunches asparagus, trimmed 1 tablespoon olive oil, plus 1 tablespoon extra 2 cloves garlic, crushed 4 thick slices sourdough bread 3 tomatoes, finely chopped 1 red onion, halved, thinly sliced ½ cup basil leaves Mixed salad leaves, to serve

1 Toss asparagus, oil and garlic in a bowl.

Heat a char-grill pan over moderately high heat. Cook and turn asparagus for 4 minutes or until browned and tender.

2 Brush bread with extra oil. Add bread to grill; cook for 1 minute each side or until toasted. Tear into large pieces.

3 Combine tomato, onion and basil in a bowl. Serve asparagus topped with tomato mixture, bread pieces and salad leaves.

TOP TIP Store tomatoes at room temperature DECEMBER 2017

recipes+ 17

Christmas modern

Vanilla Layer Cake SERVES 12 PREP 15 minutes + cooling COOK 1 hour COST $2.10 a serve 250g butter, at room temperature 1½ cups caster sugar 2 teaspoons vanilla essence 4 eggs, at room temperature 4 cups self-raising flour, sifted 1⅓ cups milk 1½ cups frozen raspberries, plus 100g extra, to serve 600ml thickened cream 2 tablespoons icing sugar, plus extra, to dust 2 teaspoons vanilla bean paste 100g packet vanilla mini meringues 250g strawberries, halved 2 tablespoons pistachios

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease and line bases and sides of 2 deep 20cm (base measurement) deep round cake pans with baking paper. Using an electric mixer, beat butter, caster sugar and vanilla essence in a large bowl until pale and creamy. Add eggs, one by one, beating

18 recipes+

DECEMBER 2017

well after each addition. Fold the flour into mixture alternately with milk, beginning and ending with flour.

Fold raspberries through.

2 Spoon cake batter into prepared pans; level surfaces. Bake for 1 hour or until a skewer inserted at centres comes out clean.

Stand cakes in pans for 5 minutes, then turn out onto wire racks to cool completely.

3 Using an electric mixer, beat cream, icing sugar and vanilla bean paste in a large bowl until firm peaks form. Roughly chop half the meringues; fold through mixture. Split each cake in half horizontally. Reserve ½ cup of cream mixture. Layer cakes on a large plate with remaining cream. Spread reserved cream mixture over top of cake.

Decorate with remaining whole meringues, strawberries, extra raspberries and pistachios. Serve dusted with icing sugar.

DIY IDEA For an extra pop of colour, use rainbow-coloured meringues, available from supermarkets

.

Edible gifts Show how much you care by baking beautiful presents

Gingerbread Dough MAKES 1 quantity PREP 15 minutes 150g chopped butter, at room temperature ½ cup firmly packed brown sugar ⅓ cup golden syrup 1 egg, at room temperature 2 cups plain flour ¾ cup self-raising flour 2 teaspoons ground ginger 1 teaspoon bicarbonate of soda

Using an electric mixer, beat butter, sugar and golden syrup in a large bowl until pale and creamy. Add the egg; beat until well combined. Sift the flours, ginger and bicarbonate of soda over butter mixture; mix well. Turn dough out onto a lightly floured surface; knead briefly.

MAKE AHEAD Dough can be made up to 3 days ahead. Wrap in plastic food wrap and store in the fridge, or label, date and freeze for up to 3 weeks.

Thaw in the fridge overnight 20 recipes+

DECEMBER 2017

Christmas presents

Mixed Spice Gingerbread Drums

BUDGET WINNER

40¢

RECIPES AMANDA KELLY-LENNON PHOTOGRAPHY PHILLIP CASTLETON STYLING KATE BROWN FOOD PREPARATION SARAH MURPHY

MAKES 6 PREP 20 minutes + setting time COOK 20 minutes COST $2.15 each

EACH

1 quantity Basic Gingerbread Dough (recipe, left) 1 teaspoon mixed spice 375g packet Dr. Oetker Ready To Roll Icing Inspirations (white and red fondant only) Icing sugar, to dust 1 egg white, lightly whisked 330g packet Dr. Oetker Royal Icing Red and green M&M’s

1 Preheat the oven to 160ºC/140ºC fan-forced. Grease and line 2 oven trays with baking paper. Make Basic Gingerbread Dough as recipe directs, replacing ground ginger with mixed spice.

2 Roll dough out between sheets of baking paper until 5mm thick. Using an 8cm round cookie cutter, cut 24 discs from dough.

Using a 4cm round cookie cutter, cut a disc from the centre of 12 of the discs, leaving 12 discs whole. Place all cut-out shapes on prepared trays. Bake for 15 minutes or until lightly coloured. Remove from oven. Cool on trays (biscuits will firm).

Chocolate Snowflakes MAKES 28 PREP 20 minutes + cooling COOK 20 minutes

3 Roll white and red fondant out on a clean work surface dusted with icing sugar. Using an 8cm round cookie cutter, cut 6 discs from white fondant. Using a 6cm round cookie cutter, cut 6 discs from red fondant. Brush 6 whole biscuits with egg white. Top each with a white fondant disc. Allow to set.

Brush white fondant with any remaining egg white, then top with a red fondant disc.

Allow to set. Prepare royal icing as per packet instructions. Place into a small piping bag fitted with a 2mm piping nozzle. Pipe Christmas messages, such as “Ho Ho Ho”, “Joy” and “Noel” over icing on biscuits.

1 Preheat the oven to 160ºC/140ºC fan-forced. Grease and line 2 oven trays with baking paper. Make Basic Gingerbread Dough as recipe directs, reducing plain flour to 1½ cups and adding cocoa powder.

4 Arrange remaining 6 whole biscuits on a

2 Roll the dough out between sheets of

tray. Stack each with 2 biscuits with centres removed, using a little remaining royal icing to attach biscuits. Fill with M&M’s. Top each stack with a fondant-topped biscuit.

baking paper until 5mm thick. Using a 9cm star-shaped cookie cutter, cut 28 stars from dough. Place on prepared trays. Using the blunt end of a skewer, pierce a small hole

1 quantity Basic Gingerbread Dough (recipe, left) ½ cup cocoa powder 330g packet Dr. Oetker Royal Icing Gold and silver cachous, to decorate Thin ribbon, to hang

in the top of each star (to thread ribbon later). Bake for 10 minutes or until lightly coloured. Remove from oven. Cool on trays (biscuits will firm).

3 To decorate, prepare royal icing as per packet instructions. Place into a small piping bag fitted with a 2mm piping nozzle.

Pipe icing over biscuits to resemble snowflakes. Decorate with gold and silver cachous. Allow to set. Thread ribbon through prepared holes. Hang from tree.

TOP TIP You will need to reduce the water when preparing the icing so it is a little less runny DECEMBER 2017

recipes+ 21

Christmas presents

Gingerbread House Cookies MAKES 10 PREP 20 minutes + cooling COOK 20 minutes COST 55¢ each 1 quantity Basic Gingerbread Dough (recipe, p20) 10 yellow boiled lollies 330g packet Dr. Oetker Royal Icing 3 x 200g packets green mint leaf sugar-coated jube lollies 10 mini candy canes

DIY IDEA Omit the ginger from dough and add ground cinnamon instead

22 recipes+

DECEMBER 2017

1 Preheat oven to 160ºC/140ºC fan-forced.

Grease and line 2 oven trays with baking paper. Make Basic Gingerbread Dough as the recipe directs.

Sprinkle crushed lollies inside windows of each house. Bake for a further 5 minutes or until lollies melt. Remove from oven.

Cool on trays (cookies will firm).

2 Roll dough out between sheets of

3 To decorate, prepare royal icing as per packet instructions, reducing water so icing is thick. Place into a small piping bag fitted with a 2mm piping nozzle. Using photo as a guide, pipe icing over cookies to outline houses and resemble melting snow. Attach green mint leaves on icing on roof. Pipe the outline of a door and door knob. Attach a candy cane on each house with a little icing.

baking paper until 5mm thick. Using the photo as a guide, with a small, sharp knife and a ruler, cut 10 x 12cm house shapes from dough. Place on prepared trays. Using a small, sharp knife, cut 2 small windows from each house. Bake, in batches, for 5 minutes or until lightly coloured. Place the boiled lollies in a plastic resealable food storage bag; gently pound to crush.

Christmas is a time for giving Buy our special edition Christmas bear for yourself, a little friend, or brighten the day of a sick child by donating one to a hospital. Call or visit our website to meet all twelve of our cuddly creatures, and make a difference today.

Call 1800 651 158 or visit www.thekidscancerproject.org.au/bears

Share the love It’s party season, so pour the drinks and pass the platters

1 Prawn Mousse Cucumber Bites

2 Spinach & Artichoke Tarts

SERVES 10 (Makes 40) PREP 20 minutes + cooling + 2 hours to chill COOK 5 minutes

SERVES 8 (Makes 32) PREP 20 minutes COOK 40 minutes COST $1.80 a serve

30g butter, chopped 3 cloves garlic, crushed 300g medium uncooked prawns, peeled and deveined 1½ tablespoons mayonnaise 1 tablespoon lemon juice 2 teaspoons horseradish ⅓ cup cream 2 telegraph cucumbers, cut into 40 slices Dill sprigs, micro herbs (optional) and sliced chargrilled capsicum, to serve

250g packet frozen spinach, thawed 125g cream cheese, at room temperature ½ cup grated tasty cheese 2 marinated artichoke hearts, chopped 3 green onions, thinly sliced 2 tablespoons mayonnaise 1 teaspoon garlic powder 2 sheets frozen puff pastry, thawed 50g diced bacon, finely chopped 100g fetta, crumbled 1 tablespoon chopped chives

1 Melt butter in a frying pan over moderate heat. Add garlic and prawns; cook and stir for 3 minutes or until prawns curl and change colour. Cool.

1 Preheat oven to 200ºC/180ºC fan-forced.

Grease a 2 x 12- hole (1½-tablespoon) mini muffin trays. Using hands, squeeze excess

liquid from spinach. Place spinach, cream cheese, tasty cheese, artichoke, onion, mayonnaise and garlic powder in a food processor; process until almost smooth.

2 Cut each pastry sheet into 16 squares.

Press 24 pastry squares into prepared trays.

Prick bases. Spoon 2 teaspoons of mixture into each pastry shell. Bake for 20 minutes or until golden brown. Stand in trays for 5 minutes, then transfer to a wire rack.

Repeat with remaining 8 pastry squares and spinach mixture, greasing muffin tray between batches..

3 Meanwhile, heat a small frying pan over moderate heat. Add bacon; cook and stir for 2 minutes or until browned.

4 Serve tarts topped with bacon, fetta and chives.

2 Place prawn mixture, mayonnaise, juice and horseradish in a food processor; process until smooth. Transfer to a bowl.

Stir in cream. Cover with plastic food wrap; chill for 2 hours.

3 Place sliced cucumber on a

1

DECEMBER 2017

$1.45 A SERVE

large serving plate. Top with prawn mousse. Serve sprinkled with dill sprigs, micro herbs (if using) and capsicum.

24 recipes+

BUDGET WINNER 2

Christmas entertaining 3 Cornmeal Fritters with Chicken & Salsa SERVES 10 (Makes 30) PREP 15 minutes COOK 15 minutes COST $2 a serve

1 Combine cornflour, plain flour and salt in a large bowl. Make a well at centre. Add butter, boiling water and milk; mix well.

4 Balsamic, Cranberry & Brie Crostini SERVES 8 (Makes 24) PREP 15 minutes COOK 15 minutes COST $1.65 a serve

PHOTOGRAPHY ROB SHAW

2 Heat oil in a large non-stick frying pan 1 cup wheaten cornflour ¼ cup plain flour 1 teaspoon salt 20g butter, chopped 1½ cups boiling water ¼ cup milk 1 tablespoon light olive oil, plus 1 tablespoon extra 350g chicken tenderloins 1 avocado, finely chopped 1 red onion, finely chopped 1 Roma tomato, finely chopped 2 tablespoons chopped coriander 1 lime, zest finely grated, juiced, plus wedges, to serve 2 tablespoons mild chilli sauce

over moderate heat. To cook 5 fritters at a time, spoon tablespoon quantities of mixture around edge of pan, allowing room for spreading. Cook for 1 minute or until golden brown underneath; cook and turn for a further minute or until browned and cooked. Transfer to a heatproof plate.

Repeat to make 30 in total, topping up with extra oil if needed.

3 Meanwhile, heat a char-grill pan over moderately high heat. Add chicken; cook for 3 minutes each side or until browned and cooked. Transfer to a heatproof plate.

Cover with foil; rest for 5 minutes. Slice.

Vegetable oil, to shallow-fry 4 small potatoes, cut into 24 x 5mm-thick slices 200g brie, cut into 24 small pieces ⅓ cup cranberry sauce Thyme leaves, to serve

1 Heat oil in a large heavy-based frying pan over moderate heat. Shallow-fry potato, in batches, for 4 minutes or until tender and golden brown. Drain on paper towel.

2 Place potato slices on a serving platter. Top with brie while hot. Dollop with cranberry sauce. Serve crostini sprinkled with thyme.

4 Place the avocado, onion, tomato, coriander, zest and juice in a bowl; mix well.

Top fritters with chicken and salsa. Drizzle with chilli sauce. Serve with lime wedges.

3

4

SAVE TIME TIPS + PRAWN MOUSSE CUCUMBER BITES Use a 415g can drained flaked pink salmon instead instead of prawns.

+ SPINACH & ARTICHOKE TARTS Use bought pastry shells instead of puff pastry sheets.

+ CORNMEAL FRITTERS WITH CHICKEN & SALSA Use 1 cup of shredded cooked chicken instead of tenderloins.

+ BALSAMIC, CRANBERRY & BRIE CROSTINI Use French stick (baguette) instead of potato.

DECEMBER 2017

recipes+ 25

3 ways with

festive fruit ’Tis the season to shine in the kitchen, so spread the Christmas cheer

Basic Fruit Cake Mixture MAKES 1 quantity PREP 15 minutes + 8 hours to soak 1kg mixed dried fruit ½ cup freshly squeezed orange juice ½ cup orange-flavoured liqueur 200g butter, at room temperature 1 cup firmly packed brown sugar 4 eggs, at room temperature 1⅔ cups plain flour ½ cup unsalted macadamias, chopped 100g dark eating chocolate, finely chopped

1 Combine the mixed fruit, juice and liqueur in a large glass bowl. Stand for 8 hours, or overnight, until fruit is soft.

2 Using an electric mixer, beat butter and sugar in a large bowl until pale and creamy. Add eggs, one by one, beating until combined. Fold in flour, fruit mixture, macadamias and chocolate.

Be someone's favourite chef this Christmas

Christmas baking 1 Christmas Pudding SERVES 12 PREP 30 minutes + 10 minutes to stand COOK 4 hours COST $2 a serve 1 quantity Basic Fruit Cake Mixture (recipe, left) ½ cup orange marmalade 1 tablespoon water Chopped dark chocolate and grated orange zest, to decorate Vanilla custard, to serve

1 Grease an 8-cup pudding basin. Line the base with baking paper. Spoon Basic Fruit Cake Mixture into prepared basin; level surface. Cover with a layer of baking paper, then a layer of foil. Secure with lid or kitchen string.

2 Place pudding in a large heavy-based saucepan. Carefully pour enough boiling water into pan to come halfway up the side of pudding basin. Bring to the boil over high heat. Reduce heat; simmer, covered, for 4 hours or until a skewer inserted at centre comes out clean. Remove from heat. Stand for 10 minutes. Carefully remove pudding basin from saucepan.

Invert onto a heatproof serving plate.

3 Meanwhile, combine marmalade and the water in a small saucepan; cook and stir over low heat for 3 minutes or until heated and combined. Cool slightly.

4 Drizzle the marmalade mixture over

PHOTOGRAPHY SCOTT HAWKINS

pudding. Decorate with chocolate and zest.

Serve with custard.

2 Christmas Cake Slice SERVES 12 PREP 30 minutes + cooling COOK 50 minutes COST $1.85 a serve 1 quantity Basic Fruit Cake Mixture (recipe, left) 1 cup caster sugar ¼ cup water ¾ cup unsalted macadamias, halved 100g dark eating chocolate, melted Cachous, to decorate

MAKE AHEAD Pudding can be made up to 3 days ahead. Reheat to serve

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Spoon the Basic Fruit Cake Mixture into prepared pan; level surface.

For these recipes and more visit csrsugar.com.au/favourite-chef

Bake for 50 minutes or until a skewer inserted at centre comes out clean.

Stand slice in pan for 5 minutes, then transfer to a wire rack to cool.

2 Meanwhile, line an oven tray with baking paper. To make the brittle, combine sugar and the water in a small heavy-based saucepan. Cook and stir over low heat for 4 minutes or until sugar dissolves. Increase heat. Bring to the boil.

Boil, without stirring, for 8 minutes or until mixture turns a rich golden brown. Remove from heat. Allow bubbles to subside. Add the macadamias; stir to combine. Pour onto prepared tray. Cool. Break into shards.

3 Drizzle slice with melted chocolate.

Serve sprinkled with brittle and cachous.

Christmas baking 3 Orange & Dark Chocolate Christmas Cake

pan with baking paper. Spoon the Basic Fruit Cake Mixture into prepared pan; level surface. Arrange macadamias over top of cake mixture.

SERVES 12 PREP 20 minutes + cooling COOK 3 hours

2 Bake for 3 hours or until a skewer

1 quantity Basic Fruit Cake Mixture (recipe, p26) ½ cup unsalted macadamias, halved Icing sugar, to dust

inserted at centre comes out clean.

Wrap cake in pan in foil. Invert onto a flat work surface. Cool completely in pan. Turn top-side up; decorate with ribbon. Dust with icing sugar to serve.

1 Preheat oven to 160ºC/140ºC fan-forced.

Lightly grease and double-line a deep 20cm (base measurement) round cake

28 recipes+

DECEMBER 2017

MAKE AHEAD You can bake cake up to a month ahead. Label, date and freeze BUDGET WINNER

$1.75 A SERVE

IT MADE MY TUMMY SMILE REVIEWED BY ELLA

These gingerbread men were homemade with love by Claire.

Mother and favourite chef of Ella.

Find this recipe at csrsugar.com.au/favourite-chef

Be someone's favourite chef

Christmas cook like a star

Sweet of the

MONTH Layered with jelly, custard cream and fragrant fruit, this trifle will put a smile on everyoneâ&#x20AC;&#x2122;s face!

SERVES 12 PREP 15 minutes + 4 hours to chill COST $2 a serve 2 x 85g packets raspberry jelly crystals 300ml thickened cream 600ml thick vanilla custard 250g sponge finger biscuits (savoiardi) , broken into pieces â&#x2026;&#x201C; cup freshly squeezed orange juice 2 nectarines, sliced 250g strawberries, halved CSR icing sugar, to dust

30 recipes+

DECEMBER 2017

TRY THESE TOO 1 Prepare the raspberry jelly following packet instructions. Pour into a 2-litre heatproof serving bowl; chill for 4 hours or until set.

+ RASPBERRY & CHOCOLATE TRIFLE Omit strawberries. Use 200g

2 Using an electric mixer, beat cream in

raspberries instead. Omit vanilla custard. Use chocolate custard instead. Omit sponge finger biscuits.

Use chocolate-coated biscuits instead.

a large bowl until stiff peaks form. Lightly fold custard through until just combined.

Arrange sponge finger biscuits over jelly in bowl. Drizzle with juice.

3 Dollop with cream mixture. Arrange nectarine slices and strawberries over the top. Serve dusted with icing sugar.

+ PASSIONFRUIT & MANGO TRIFLE Omit raspberry jelly. Use orange instead. Omit nectarines. Use mango instead. Top trifle with fresh passionfruit pulp. Omit sponge finger biscuits. Use Madeira cake instead.

PHOTOGRAPHY ROB SHAW

Strawberries & Cream Trifle

PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP

YOUR DECEMBER meal planner WEEK

1

WEEK

2

PU SH LL OP OU PI T & NG KE EP

24 EASY

family recipes for every day of the week

WEEK 1 LEMONGRASS & CAULIFLOWER NASI GORENG PAGE 33

WEEK 2 WEEK

3

WEEK

4

TUNA & BROCCOLINI FATTOUSH PAGE 39

WEEK 3 BAKED MAPLE SOY CHICKEN PAGE 45

WEEK 4 GREEK SAUSAGE SKEWERS PAGE 51

Find us on Facebook facebook.com/recipesplusmag DECEMBER 2017

recipes+ 31

MAKE YOUR BARBIE A BARBECURE

TM

One Australian dies every 12 minutes from cancer, so finding a cure is more important than ever.

C’mon Australia, invite your family, friends and workmates to fire up the barbie and raise funds to help Australia’s brightest emerging cancer researchers find a cure.

Find out how at

BARBECURE.COM.AU *Source: 2017 Statistics, Australian Institute of Health and Welfare.

®

weekday cooking weekday cooking weekday cooking weekday cooking

BUDGET MEAL

PLANNER WEEK 1

All recipes in this week’s planner are on the table in 30 minutes or less, feature nutrition counts and cost from just $3.40 a serve

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

MONDAY ........................................... $13.60 Lemongrass & Cauliflower Nasi Goreng TUESDAY .......................................... $13.80 Beef Fattoush WEDNESDAY.................................. $13.60 Spanish Omelette THURSDAY ........................................ $13.80 Lemon Chicken & Broccoli Pasta

MONDAY

FRIDAY ..................................................$14.00 Pork & Pineapple Skewers

Lemongrass & Cauliflower Nasi Goreng

★★★★★★★★★★★★★★★★

TOTAL

$68.80

★★★★★★★★★★★★★★★★

SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 1796kJ; 11g fat (2g sat); 22g protein; 34g carbohydrate; 7g fibre a serve COST $3.40 a serve

SAVING YOU MONEY @ THE CHECKOUT

2 teaspoons vegetable or peanut oil 400g cauliflower, cut into small florets 2 tablespoons water 150g uncooked medium prawns, peeled and deveined, halved lengthwise 250g button mushrooms, sliced 3 green onions, thinly sliced 1 tablespoon lemongrass paste 2 cloves garlic, crushed 1 bunch buk choy, stems and leaves separated, leaves shredded 250g packet microwave brown rice & wild rice 1 tablespoon kecap manis 250g cherry tomatoes, halved 4 eggs, hard- boiled, peeled 2 tablespoons unsalted roasted peanuts, chopped ¼ cup coriander leaves ¼ cup sambal oelek Lime wedges, to serve

1 Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface. Stir-fry cauliflower for 4 minutes or until browned. Add the water; stir-fry for a further 2 minutes or until tender.

Transfer to a heatproof bowl.

2 Add prawns to wok; stir-fry for 2 minutes or until curled and changed colour. Transfer to a heatproof bowl. Add mushroom, onion, lemongrass and garlic to wok; stir-fry for 2 minutes or until mushroom is tender.

Add the buk choy stems and rice to wok; stir-fry for 2 minutes or until heated.

3 Return the cauliflower and prawns to wok, along with the kecap manis; stir-fry for 2 minutes or until heated. Add the tomato and buk choy leaves; stir-fry for 1 minute or until combined. Top with egg, peanuts and coriander. Serve with sambal oelek and lime wedges.

DECEMBER 2017

recipes+ 33

TUESDAY

WEDNESDAY

Beef Fattoush

Spanish Omelette

SERVES 4 PREP 15 minutes COOK 5 minutes NUTRITION 2098kJ; 28g fat (11g sat); 15g protein; 31g carbohydrate; 7g fibre a serve COST $3.45 a serve

SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 1876kJ; 21g fat (10g sat); 14g protein; 29g carbohydrate; 8g fibre a serve COST $3.40 a serve

2 large rounds Lebanese bread 8 beef sizzle steaks Cooking oil spray 2 teaspoons sweet paprika 3 Lebanese cucumbers, chopped 3 medium tomatoes, chopped 1 bunch (8) radishes, thinly sliced 4 green onions, thinly sliced ½ cup coarsely chopped flat-leaf parsley ⅓ cup coarsely chopped mint ½ cup balsamic & roasted garlic vinaigrette

slightly, then break into smaller pieces. Transfer beef to a heatproof board; cover loosely with foil. Rest for 3 minutes. Thickly slice.

1 tablespoon vegetable or olive oil 1 onion, sliced ½ cup chopped char-grilled capsicum 10 eggs, at room temperature ⅓ cup reduced-fat cream 150g reduced-fat fetta, crumbled 2 tablespoons chopped flat-leaf parsley Mixed green salad, to serve

1 Heat barbecue flatplate on high heat. Spray bread and beef on both sides with oil; sprinkle with paprika. Season. Barbecue for 5 minutes, turning once, or until bread is crisp and golden and beef is cooked. Transfer bread to a heatproof board; cool

TOP TIP

34 recipes+

DECEMBER 2017

2 Combine cucumber, tomato, radish, onion, parsley, mint and vinaigrette in a large bowl.

Spoon salad into shallow serving dishes; top with beef.

Serve with bread.

Toss salad ingredients together just before serving

1 Preheat an oven grill to high. Heat oil in a 20cm (top measurement) ovenproof frying pan over moderate heat.

Add onion; cook and stir for 2 minutes or until soft. Add capsicum; cook and stir for 1 minute or until heated.

2 Whisk egg and cream in a jug.

Add egg; swirl to distribute. Top with fetta and parsley; cook for 4 minutes or until golden brown underneath.

3 Place pan under grill; cook for 5 minutes or until just set at centre. Slide onto a chopping board. Cut into wedges. Serve with salad.

weekday cooking

PHOTOGRAPHY DAVID HAHN, ROB SHAW & BRETT STEVENS

THURSDAY

FRIDAY

Lemon Chicken & Broccoli Pasta

Pork & Pineapple Skewers

SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 2231kJ; 22g fat (11g sat); 15g protein; 45g carbohydrate; 9g fibre a serve COST $3.45 a serve

SERVES 4 PREP 20 minutes COOK 10 minutes NUTRITION 1999kJ; 21g fat (10g sat); 15g protein; 36g carbohydrate; 7g fibre a serve COST $3.50 a serve

325g farfalle (bow tie) pasta 400g broccoli, cut into small florets 2 teaspoons vegetable or olive oil 1 onion, finely chopped 2 cloves garlic, crushed 500g chicken thigh fillets, coarsely chopped ½ cup boiling water 1 large salt-reduced chicken stock cube 1 tablespoon oregano leaves 1 teaspoon finely grated lemon zest ⅓ cup lemon juice

1 Cook pasta in a saucepan of boiling salted water for 12 minutes or until tender, adding broccoli in last 2 minutes of cooking.

Drain; return to pan.

2 Meanwhile, heat oil in a large frying pan over moderate heat.

Cook and stir onion and garlic for 2 minutes or until soft.

Add chicken; cook and stir for 5 minutes or until browned and cooked.

3 Add the boiling water, crumbled stock cube, oregano, zest and juice; simmer for 2 minutes. Add the broccoli and pasta; cook and stir for 2 minutes or until heated and combined.

500g pork scotch fillet steak, cut into 2cm pieces 300g pineapple, cut into 2cm pieces 2 teaspoons vegetable or olive oil, plus 1 tablespoon extra 8 bamboo skewers, soaked 250g red cabbage, shredded 100g snow peas, thinly sliced 1 carrot, thinly sliced ½ cup coarsely chopped coriander 1 tablespoon lemon juice Lime wedges, to serve

1 Combine pork, pineapple and

BUDGET TIP

oil in a large bowl. Thread onto skewers. Combine cabbage, snow peas, carrot and coriander in a large bowl.

3 Heat a char-grill pan over moderately high heat. Cook and turn skewers for 8 minutes or until browned and cooked.

Serve with cabbage salad and lime wedges.

SHOPPING LIST REMINDER Coles Finest Traditional Fruit Mince Pies

Omit oregano. 2 Whisk extra oil and juice Use parsley in a small bowl. Add to cabbage mixture; toss to combine. instead DECEMBER 2017

recipes+ 35

weekend cooking

Let’s roll These sticky scrolls will be a huge hit

Strawberry & Cinnamon Pizza Scrolls SERVES 4 (Makes 12) PREP 15 minutes COOK 30 minutes NUTRITION 1214kJ; 18g fat (9g sat); 3g protein; 23g carbohydrate; 1g fibre a serve COST $2.95 a serve 1 quantity Basic Pizza Dough (recipe, below) 30g butter, melted 125g strawberries, sliced ¼ cup currants 1 tablespoon milk 2 teaspoons ground cinnamon 2 tablespoons raw sugar

1 Preheat oven to 220ºC/200ºC fan-forced.

Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper.

2 Roll out pizza dough between 2 sheets of baking paper to a 40cm x 30cm rectangle.

Brush with butter. Top with strawberries and currants. Starting at one long edge, roll up dough tightly to form a log. Cut into 12 x 3cm-thick slices. Place, cut-sides up, in prepared pan. Brush tops with milk.

Sprinkle with cinnamon and sugar.

3 Bake for 30 minutes or until scrolls sound hollow when lightly tapped.

Stand in pan for 5 minutes, then transfer to a wire rack to cool.

36 recipes+

DECEMBER 2017

Basic Pizza Dough MAKES 1 quantity PREP 10 minutes + 55 minutes to stand 2 teaspoons (7g) dried yeast Pinch of caster sugar 2 tablespoons lukewarm water, plus ½ cup extra 1½ cups plain flour 1 teaspoon salt ¼ cup light olive oil

1 Combine yeast, sugar and warm water in a small bowl. Stand in a warm place for 10 minutes or until frothy.

2 Combine flour and salt in a large bowl.

Make a well at centre. Stir in yeast mixture, oil and extra warm water to form a dough.

Turn out onto a lightly floured work surface; knead until smooth.

3 Place dough in a lightly oiled bowl. Cover with a clean tea towel. Stand in a warm draught-free area for 45 minutes or until doubled in size.

Christmas decorating made Easy.

Decorating your gingerbread house has never been easier with the help of Dr. Oetker Ready to Roll Icing in Red, Green & White. Top it all off with Dr. Oetker Royal Icing to put that final touch on your show stopping centerpiece. For this recipe please visit www.oetker.com.au

.

weekday cooking

BUDGET MEAL

PLANNER WEEK 2

All recipes in this week’s planner are on the table in 30 minutes or less, feature nutrition counts and cost from just $3.40 a serve

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

MONDAY ........................................... $13.60 Tuna & Broccolini Fattoush TUESDAY ..........................................$14.00 Chilli Pork Noodles WEDNESDAY.................................. $13.60 White Bean & Chicken Penne THURSDAY ........................................$14.00 Lamb Patties with Carrot Salad FRIDAY .................................................. $13.60 Salmon & Chickpea Salad ★★★★★★★★★★★★★★★★

TOTAL

$68.80

★★★★★★★★★★★★★★★★ SAVING YOU MONEY @ THE CHECKOUT

MONDAY Tuna & Broccolini Fattoush SERVES 4 PREP 15 minutes COOK 5 minutes NUTRITION 2389kJ; 23g fat (11g sat); 15g protein; 39g carbohydrate; 9g fibre a serve COST $3.40 a serve + TOP TIP If making ahead, store salad, dressing and bread separately. Toss together when ready to serve.

2 Lebanese flatbreads 2 tablespoons light olive oil 2 bunches broccolini, quartered 2 tablespoons balsamic vinegar 425g can tuna in springwater, drained, flaked 400g can cannellini beans, rinsed 250g cherry tomatoes, halved 1 cucumber, halved lengthwise, sliced 8 small red radishes, scrubbed, sliced ½ cup mint leaves, plus extra, to serve 2 green onions, thinly sliced

1 Preheat oven to 200ºC/180ºC fan-forced.

Line 2 oven trays with baking paper. Place bread on trays. Brush with half of the oil.

Bake for 5 minutes or until golden brown.

Cool on trays. Break into pieces.

3 Combine the broccolini, tuna, beans, tomato, cucumber, radish, mint and onion in a large bowl. Drizzle with dressing. Add bread; toss to combine. Serve sprinkled with extra mint.

2 Meanwhile, cook broccolini in a large saucepan of boiling salted water for 2 minutes or until tender. Drain; refresh under cold water. Whisk remaining oil and vinegar in a small bowl.

DECEMBER 2017

recipes+ 39

TUESDAY

WEDNESDAY

Chilli Pork Noodles

White Bean & Chicken Penne

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2213kJ; 27g fat (12g sat); 15g protein; 39g carbohydrate; 8g fibre a serve COST $3.50 a serve

SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION 2314kJ; 27g fat (9g sat); 18g protein; 51g carbohydrate; 12g fibre a serve COST $3.40 a serve

2 teaspoons vegetable or peanut oil 400g pork mince 2 teaspoons minced ginger 1 fresh long red chilli, finely chopped 2 teaspoons minced garlic ¼ cup chopped coriander leaves, plus 2 tablespoons extra 1 litre (4 cups) water 2 tablespoons miso paste 180g dried ramen noodles 400g packet stir-fry vegetable mix

1 Heat oil in a large frying pan over moderately high heat.

Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Add the ginger, chilli, garlic and coriander; cook and stir for 1 minute or until fragrant.

40 recipes+

DECEMBER 2017

2 Meanwhile, combine the water and miso in a medium saucepan. Bring to the boil over high heat. Add noodles; cook for 8 minutes or until tender, adding stir-fry vegetable mix during last 2 minutes of cooking. Drain.

3 Spoon noodles and vegetables into serving bowls.

Top with pork mixture. Serve sprinkled with extra coriander.

DIY IDEA Use chicken mince instead of pork mince

325g wholemeal penne 1 zucchini, thinly sliced 100g yellow squash, sliced 2 teaspoons vegetable oil 400g chicken breast fillets, sliced 50g diced bacon, finely chopped 1 onion, finely chopped 2 cloves garlic, crushed 400g can cannellini beans, rinsed ½ cup boiling water 1 large chicken stock cube ½ cup milk ¼ cup 97% fat-free semi-dried tomatoes, chopped ¼ cup freshly grated parmesan 2 teaspoons grated lemon zest 2 tablespoons chopped parsley

1 Cook the pasta in a large saucepan of boiling salted water for 12 minutes or until tender, adding zucchini and squash in last 2 minutes of cooking. Drain.

2 Meanwhile, heat the oil in a large frying pan over moderate heat. Cook and stir chicken for 5 minutes or until cooked.

Transfer to a heatproof plate.

Add bacon to pan; cook and stir for 1 minute or until browned.

Remove from pan.

3 Add onion and garlic to pan; cook and stir for 2 minutes. Stir in beans, the water, crumbled stock cube and milk. Bring to the boil. Reduce heat; simmer for 5 minutes or until reduced slightly. Using a hand blender, blend until almost smooth.

Return chicken to pan; simmer for 2 minutes or until heated.

4 Add pasta, zucchini and squash; cook and stir for 1 minute or until heated. Sprinkle with tomato, parmesan, bacon, zest and parsley.

weekday cooking

PHOTOGRAPHY PHILLIP CASTLETON, PABLO MARTIN & ROB SHAW

THURSDAY

FRIDAY

Lamb Patties with Carrot Salad

Salmon & Chickpea Salad

SERVES 4 PREP 15 minutes COOK 15 minutes NUTRITION 2245kJ; 28g fat (14g sat); 17g protein; 38g carbohydrate; 9g fibre a serve COST $3.50 a serve

SERVES 4 PREP 15 minutes NUTRITION 2133kJ; 22g fat (10g sat); 15g protein; 38g carbohydrate; 9g fibre a serve COST $3.40 a serve

1 onion, finely chopped 2 tablespoons coriander leaves, chopped 2 cloves garlic, chopped 1 teaspoon ground coriander ½ teaspoon ground cinnamon 500g lamb mince 2 teaspoons light olive oil, plus 2 teaspoons extra 5 carrots, shredded (see tip) 2 green onions, thinly sliced 400g can chickpeas, rinsed ¼ cup currants ½ cup low-fat Greek-style natural yoghurt, to serve Mixed herbs, to serve (optional)

1 Combine the onion, coriander, garlic, ground coriander and cinnamon in a food processor; process until almost smooth.

Transfer to a bowl. Add the mince; mix well. Shape into 8 patties.

2 Heat oil in a large frying pan over moderate heat. Cook patties for 4 minutes each side or until browned and cooked.

Drain on paper towel.

3 Add extra oil to pan; cook and stir carrot and onion for 2 minutes or until tender. Add chickpeas and currants; cook and stir for 1 minute or until heated. Serve lamb patties with warm carrot salad, yoghurt and mixed fresh herbs (if using).

TOP TIP To shred carrots into long, thin strips, use a mandoline

400g can chickpeas, rinsed 150g baby green beans, halved 1 avocado, chopped 2 roma tomatoes, cut into wedges 1 red capsicum, coarsely chopped 1 Lebanese cucumber, coarsely chopped 1 red onion, thinly sliced ½ cup pitted kalamata olives 2 tablespoons light olive oil 2 tablespoons lemon juice 2 teaspoons Dijon mustard 415g can pink salmon in brine, drained, flaked 2 hard-boiled eggs, boiled ¼ cup flat-leaf parsley 100g reduced-fat fetta, crumbled

1 Combine chickpeas, beans, avocado, tomato, capsicum,

cucumber, onion and olives in a large bowl.

2 Whisk oil, juice and mustard in a bowl.

3 Top chickpea salad with salmon and egg; drizzle with dressing. Serve sprinkled with parsley and fetta.

SHOPPING LIST REMINDER Dr. Oetker Ready to Roll Icing Inspirations

DECEMBER 2017

recipes+ 41

weekend cooking

Fishy tale Salmon Log SERVES 6 PREP 25 minutes + 3 hours to chill NUTRITION 1675kJ; 24g fat (12g sat); 9g protein; 41g carbohydrate; 5g fibre a serve COST $2.95 a serve 220g can pink salmon, drained, flaked 125g reduced-fat cream cheese, at room temperature 3 green onions, thinly sliced 3 teaspoons lemon juice 2 teaspoons red Tabasco sauce 1 teaspoon Worcestershire sauce Âź cup finely chopped flat-leaf parsley Crackers & toasted French stick (baguette), to serve

1 Place salmon, cream cheese, onion, juice, Tabasco and Worcestershire sauce in a bowl; mix well.

2 Tear a 30cm x 40cm piece of baking paper. Sprinkle parsley over prepared paper. Spoon salmon mixture onto parsley on paper, shaping into a 25cm log. Using paper as a guide, roll up tightly; twist ends to seal.

Chill for 3 hours or until firm.

3 Remove paper from salmon log.

Serve with crackers and French stick.

MAKE AHEAD You can prepare this up to 2 days ahead. Store in an airtight container in the fridge 42 recipes+

DECEMBER 2017

Entertaining? This make-ahead snack is super easy to prepare

EDITORIAL Editor Amanda Kelly-Lennon alennon@bauer-media.com.au Chief Sub-Editor Lyn Justice Senior Designers Meng Koach & Wayne Allen Recipe Coordinator Rebecca Balkin Editorial Coordinator Gemma Harland Pre-Press Scott Hassan READER INQUIRIES Level 1, 54 Park Street, Sydney, NSW 2000 Phone (02) 8622 9266 recipesplus@bauer-media.com.au ADVERTISING Brand Manager Isabella Severino (02) 8116 9389 Brand Executive Melanie Savvidis (02) 8275 6422 NSW Head of Direct Sales Brigitte Guerin (02) 9282 8249 Vic Head of Direct Sales Christine Lester (03) 9823 6382 Qld Head of Sales Judy Taylor (07) 3101 6636 SA Sales Manager Ben Wiles (03) 9823 6387 WA Sales Manager Nicky Simpson 0414 298 725

Chicken Tacos to share

PRODUCTION INQUIRIES production@recipesplus.com.au BAUER MEDIA Chief Executive Officer Paul Dykzeul Publisher Jo Runciman Marketing/Associate Publisher Sally Eagle Director of Sales Paul Gardiner Sales Director, Vic, SA, WA Jaclyn Clements Director of Brands Jane Serember Commercial Manager Lucille Charles Syndication Inquiries syndications@bauer-media.com.au Published by Bauer Media Limited (ACN 053 273 546), part of the Bauer Media Group, 54-58 Park Street, Sydney NSW 2000.

The trademark is the property of Bauer Consumer Media Limited and is used under licence. Š 2017.

All rights reserved. National distribution by Gordon and Gotch Australia Pty Ltd., 1300 650 666.

JANUARY LAID-BACK HOLIDAY ISSUE ON SALE DECEMBER 28 Summer fun

Beaut barbecues Tastes of the tropics Chilled treats for a crowd The coolest drinks

Privacy notice: This issue of magazine is published by Bauer Media Pty Ltd (Bauer). Bauer may use and disclose your information in accordance with our Privacy Policy, including to provide you with your requested products or services and to keep you informed of other Bauer publications, products, services and events. Our Privacy Policy is located at www.bauer-media.com.au/privacy/ It also sets out how you can access or correct your personal information and lodge a complaint. Bauer may disclose your personal information offshore to its owners, joint venture partners, service providers and agents located throughout the world, including in New Zealand, USA, the Philippines and the European Union. In addition, this issue may contain Reader Offers, being offers, competitions or surveys. Reader Offers may require you to provide personal information to enter or to take part. Personal information collected for Reader Offers may be disclosed by us to service providers assisting Bauer in the conduct of the Reader Offer and to other organisations providing special prizes or offers that are part of the Reader Offer. An opt-out choice is provided with a Reader Offer. Unless you exercise that opt-out choice, personal information collected for Reader Offers may also be disclosed by us to other organisations for use by them to inform you about other products, services or events or to give to other organisations that may use this information for this purpose. If you require further information, please contact Bauerâ&#x20AC;&#x2122;s Privacy Officer either by email at privacyofficer@bauer-media.com.au or mail at Privacy Officer Bauer Media Pty Ltd, 54 Park Street, Sydney NSW 2000.

DECEMBER 2017

recipes+ 43

the digital edition 12 ISSUES ONLY $19.99 SAVE 16%*

To subscribe, visit magshop.com.au/rcpdigital or call 136 116 and quote X1702RCD *Savings based on single issue digital edition price of $1.99. Offer available until 31/12/17. If you do not wa nt your information prov ided to any organisation not associated with this promotion, please indicate this clearly when you subscribe. For terms and condit ions visit magshop.com.au and for our Privacy Notice visit bauer-media.com.au .

Apple, the Apple logo and iPad are trademarks of Apple Inc., registe red in the U. S. and ot her countries.

weekday cooking

BUDGET MEAL

PLANNER WEEK 3

All recipes in this week’s planner are on the table in 30 minutes or less, feature nutrition counts and cost from just $3.45 a serve

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

MONDAY ...........................................$14.00 Baked Maple Soy Chicken TUESDAY .......................................... $13.80 Pork Fried Rice WEDNESDAY..................................$14.00 Chicken, Asparagus & Fetta Pizza THURSDAY ........................................$14.00 Pesto Fish Wraps FRIDAY ..................................................$13.80 Miso Beef & Sugar Snap Pea Rice ★★★★★★★★★★★★★★★★

TOTAL

$69.60

★★★★★★★★★★★★★★★★ SAVING YOU MONEY @ THE CHECKOUT

MONDAY Baked Maple Soy Chicken SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION 2100kJ; 24g fat (11g sat); 15g protein; 43g carbohydrate; 9g fibre a serve COST $3.50 a serve + BUDGET TIP Omit chicken thighs. Use chicken drumsticks instead.

4 large chicken thighs, bone in, skin on 2 tablespoons maple-flavoured syrup 2 tablespoons salt-reduced soy sauce 2 cloves garlic, crushed 2 carrots, cut lengthwise into wedges 4 green onions, cut into 4cm lengths, green tips reserved 1 bunch choy sum, halved 1 tablespoon sesame seeds, toasted 425g packet microwave jasmine rice, heated, to serve (optional)

1 Preheat oven to 220ºC/200ºC fan-forced. Line a ovenproof dish with baking paper. Add chicken to dish. Whisk maple-flavoured syrup, soy sauce and garlic in a bowl. Drizzle over chicken in dish. Bake for 10 minutes.

2 Add carrot and onion to dish. Bake for

3 Meanwhile, place the choy sum in a heatproof bowl. Cover with boiling water; stand for 2 minutes. Drain.

4 Add choy sum to dish with chicken.

Sprinkle with the reserved green onion tips and sesame seeds. Serve chicken with rice (if using).

a further 10 minutes or until chicken is cooked and carrot tender.

DECEMBER 2017

recipes+ 45

TUESDAY

WEDNESDAY

Pork Fried Rice

Chicken, Asparagus & Fetta Pizza

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2418kJ; 19g fat (10g sat); 15g protein; 49g carbohydrate; 10g fibre a serve COST $3.45 a serve

SERVES 4 PREP 15 minutes COOK 15 minutes NUTRITION 2720kJ; 24g fat (12g sat); 16g protein; 49g carbohydrate; 9g fibre a serve COST $3.50 a serve

2 teaspoons vegetable or peanut oil 2 eggs, lightly whisked 2 teaspoons minced ginger 1 teaspoon five-spice powder 2 cups chopped sliced roast pork 425g packet microwave long-grain white rice, heated 1 cup frozen peas, thawed 2 tablespoons salt-reduced soy sauce 1 tablespoon oyster sauce 1 fresh long red chilli, thinly sliced 2 green onions, sliced diagonally 2 tablespoons coriander leaves

1 Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat base and side of wok. Add egg, tilting to cover base and side of wok. Cook for 2 minutes or until just set.

Transfer to a chopping board.

Roll up into a log; thinly slice.

2 Add ginger and five-spice powder to wok; stir-fry for 30 seconds or until fragrant.

Add pork, rice and peas; stir-fry for 3 minutes or until heated and combined. Add soy sauce and oyster sauce; stir-fry for 1 minute or until combined.

3 Add the chilli; stir-fry for 30 seconds. Serve fried rice topped with omelette, green onion and coriander.

46 recipes+

DECEMBER 2017

2 cups plain flour 2 teaspoons (7g sachet) dried yeast Pinch of caster sugar ¾ cup warm water 2 tablespoons olive oil ½ cup red capsicum, cashew & basil dip 1 cup reduced-fat grated tasty cheese 3 slices shaved ham, torn 2 cups shredded cooked skinless chicken 125g reduced-fat fetta, crumbled 1 bunch asparagus, blanched 60g baby spinach leaves Pinch of dried chilli flakes Lemon wedges, to serve

1 Preheat oven to 220ºC/200ºC fan-forced. Line 2 oven trays with baking paper. Sift flour into a large bowl. Stir in yeast and sugar. Pour in the warm water and oil; mix well. Turn out onto a lightly floured work surface; knead until smooth. Divide into 2 equal portions. Roll each portion out between 2 sheets of baking paper to a 20cm oval.

Place on prepared trays.

2 Spread dip over each pizza base. Top with cheese, ham and chicken. Bake for 15 minutes or until bases are golden brown.

3 Top with fetta, asparagus, spinach leaves and dried chilli flakes. Serve pizza with lemon wedges.

weekday cooking

PHOTOGRAPHY TENY AGHAMALIAN, SCOTT HAWKINS & ROB SHAW

THURSDAY

FRIDAY

Pesto Fish Wraps

Miso Beef & Sugar Snap Pea Rice

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2311kJ; 25g fat (10g sat); 16g protein; 40g carbohydrate; 9g fibre a serve COST $3.50 a serve

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2491kJ; 19g fat (8g sat); 16g protein; 48g carbohydrate; 9g fibre a serve COST $3.45 a serve

400g firm white skinless boneless fish fillets, cut into thick strips 2 tablespoons basil pesto 2 teaspoons light olive oil 1 baby cos lettuce, leaves separated 2 tomatoes, cut into thin wedges 1 avocado, thinly sliced 4 x 20cm soft flour tortillas, heated 2 tablespoons reduced-fat mayonnaise 300g oven-baked fries, to serve Lemon wedges, to serve

1 Preheat oven to 180ยบC/160ยบC fan-forced. Combine fish and pesto in a bowl. Heat oil in a frying pan over moderate heat.

Cook fish, in batches, for 2 minutes each side or until cooked (flakes easily when tested with a fork). Transfer to a heatproof plate.

2 Arrange lettuce, fish, tomato and avocado on tortillas. Top with mayonnaise. Roll up to enclose filling. Serve with fries and lemon wedges.

400g beef strips 1 tablespoon kecap manis 2 tablespoons miso paste 100g sugar snap peas, thinly sliced 425g packet long-grain brown rice, heated 2 green onions, thinly sliced

1 Combine beef strips and kecap manis in a small bowl.

Heat a wok or large frying pan over moderately high heat.

Add beef; stir-fry, in batches, for 2 minutes or until browned.

Transfer to a heatproof bowl.

2 Return all the beef to wok.

Add miso paste, sugar snap peas and rice; stir-fry for 3 minutes or until heated and combined.

3 Serve sprinkled with onion.

SHOPPING LIST REMINDER CSR 100% Natural Caster Sugar

DECEMBER 2017

recipes+ 47

weekend cooking

Dreamy dessert Topped with fresh raspberries, our summer parfaits taste as good as they look

Trifle Parfaits SERVES 8 PREP 15 minutes + 1 hour to chill COST $1.95 a serve

1 Place jam rollette slices in the bases of 8 x 1-cup serving glasses. Drizzle with juice.

3 Top jam rollette slices with custard mixture, then raspberries. Cover with plastic food wrap; chill for 1 hour.

2 Whisk custard and cream cheese 250g packet jam rollettes, cut into 1.5cm-thick slices 1 cup cranberry juice 500ml vanilla custard 250g cream cheese, at room temperature 300g raspberries Âź cup chopped macadamias, toasted

48 recipes+

DECEMBER 2017

in a large bowl until well combined.

4 Serve parfaits sprinkled with macadamias.

DIY IDEA No serving glasses?

Make this trifle in a 2-litre bowl instead

fun stuff puzzle

Food for thought Test your foodie knowledge with our quick quiz and find-a-word FIND-A-WORD

1 The largest fruit cake on

6 What’s the name of the small

record was made in which country? a) Germany b) Bolivia c) France d) the United States 2 Peanut butter was once marketed as a specialty health food product. True or false?

3 What condiment is made from pickled fermented vegetables, traditionally stored in jars buried in the ground? a) chutney b) kimchi c) achara d) umeboshi 4 What is the Egyptian spice blend of toasted nuts and seeds called?

5 The Fuji apple was first known as an alligator pear.

True or false?

Mediterranean fish, belonging to the herring family, which is salted and used as a garnish or for flavouring?

7 Which herb is believed to help health problems affecting the nervous system? a) parsley b) coriander c) rosemary d) sage 8 Gunpowder tea is the highest grade of Chinese green tea.

True or false?

9 Which of the following is not a type of seaweed? a) hijiki b) laver c) iriko d) arame 10 What is another name for a darker-skinned version of sweet potato?

P X E U S N S E S N L O S Q A

T E N K O P N U A N A P E B T

T R A M A I A E M D E N S K A

W U L N U C B R I M I E A R T

S A O G U R E N A T U L M O O

S P N R E T T L A G E H E P U

P I U T T H B T D M U L W D I

L A T C E N E U O O I S A R L

W U P H O T A N T M O Y F A L

B K O R R L G E E T I N E T E

E L P A I R I T C M E H R S N

E N T V A K A F B O P R S U N

H O R S E R A D I S H M K M E

U W S E T A N A R G E M O P F

GOOD TO EAT All except one of the yummy food words listed below can be found in the grid here. The words can appear across, down, diagonally, backwards or forwards, but are always in a straight line. The food item that is not hidden in the grid is the mystery name. Solution below.

ASIAN GREENS

NOODLE CAKES

ASPARAGUS

OCEAN TROUT

BUTTER BEANS

PAPRIKA

FENNEL

PEANUT BUTTER

FILO CUPS

POMEGRANATE

HORSERADISH

RATATOUILLE

HUMMUS

SALMON

LEMONGRASS

SESAME WAFERS

LIME TART

SPANISH PORK

LINGUINE

TARTE TATIN

MUSTARD PORK

TOAD IN THE HOLE

ANSWERS 1a Germany. Baked in Hodenhagen in 2014, the cake weighed 4353kg. 2 True. Developed in 1890, peanut butter was promoted as a health food at the 1904 St. Louis World’s Fair in the United States. 3b Kimchi. 4 Dukkah. 5 False. The avocado was originally called alligator pear due to its pear-like shape and bumpy skin. 6 Anchovy.

7c Rosemary. 8 True. Gunpowder tea is made from young green tea leaves rolled into small balls. 9c Iriko, which is a sea cucumber. 10 Yam. MYSTERY NAME Spanish pork.

PHOTOGRAPHY ANDRÉ MARTIN

QUICK QUIZ

A S I A N G R E E N S O T W R

DECEMBER 2017

recipes+ 49

OUT NOW $24.99

AVAILABLE WHERE ALL GOOD BOOKS ARE SOLD AND AT AWWCOOKBOOKS.COM.AU

weekday cooking

BUDGET MEAL

PLANNER WEEK 4

All recipes in this week’s planner are on the table in 30 minutes or less, feature nutrition counts and cost from just $3.40 a serve

MONDAY

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

MONDAY ...........................................$14.00 Greek Sausage Skewers TUESDAY .......................................... $13.80 Pork Chow Mein WEDNESDAY.................................. $13.60 Cauliflower & Chickpea Salad THURSDAY ........................................$14.00 Chicken Tabouli Wraps FRIDAY ..................................................$14.00 Antipasti Pasta Salad ★★★★★★★★★★★★★★★★

TOTAL

$69.40

★★★★★★★★★★★★★★★★ SAVING YOU MONEY @ THE CHECKOUT

Greek Sausage Skewers SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 2314kJ; 27g fat (14g sat); 16g protein; 24g carbohydrate; 5g fibre a serve COST $3.50 a serve 1 lemon, zest finely grated, juiced 2 teaspoons vegetable or light olive oil 2 teaspoons dried oregano 2 cloves garlic, crushed 450g lamb sausages, parboiled, cut into 3cm lengths (see tip) 1 zucchini, cut into 1cm-thick slices 1 red onion, cut into wedges 200g haloumi, cubed (optional) 250g cherry tomatoes 8 bamboo skewers, soaked Mixed salad leaves, to serve

1 Combine zest, juice, oil, oregano and garlic in a bowl. Thread sausage, zucchini, onion, haloumi and tomatoes alternately onto prepared skewers. Brush with half the lemon mixture; reserve remaining lemon mixture.

2 Heat a char-grill pan over moderately high heat. Add skewers; cook and turn for 8 minutes or until cooked.

3 Serve skewers with salad leaves, drizzled with reserved lemon mixture.

TOP TIPS To parboil sausages, place in a saucepan of cold water, bring to the boil and cook for 3 minutes.

You can also make these skewers using leftover cooked sausages

DECEMBER 2017

recipes+ 51

TUESDAY

WEDNESDAY

Pork Chow Mein

Cauliflower & Chickpea Salad

SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2435kJ; 26g fat (12g sat); 15g protein; 58g carbohydrate; 10g fibre a serve COST $3.45 a serve

SERVES 4 PREP 10 minutes + cooling COOK 10 minutes NUTRITION 1997kJ; 27g fat (14g sat); 16g protein; 36g carbohydrate; 14g fibre a serve COST $3.40 a serve

1 tablespoon vegetable or peanut oil 2 cloves garlic, crushed 1 fresh long red chilli, thinly sliced, plus extra, to serve 300g pork scotch fillet steak, thinly sliced 3 cups shredded Chinese cabbage (wombok) 1 carrot, thinly sliced, plus extra, to serve 2 green onions, sliced 175g packet chow mein sauce 440g packet fresh egg noodles ½ cup bean sprouts ¼ cup chopped roasted cashews

1 Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Stir-fry garlic and chilli for 10 seconds or until fragrant. Add pork; stir-fry for 4 minutes or until browned.

52 recipes+

DECEMBER 2017

2 Add the cabbage, carrot and half the onion; stir-fry for 2 minutes or until tender.

Add sauce; stir-fry for 1 minute or until heated. Add noodles; stir-fry for 1 minute or until heated and combined.

Serve topped with bean sprouts, roasted cashews, remaining onion, extra chilli and extra carrot.

TOP TIP Make sure you have everything prepared before you start to cook

1 tablespoon vegetable or light olive oil 500g cauliflower, cut into small florets, chopped 1 teaspoon finely grated lemon zest ¼ cup chopped flat-leaf parsley 2 tablespoons currants 2 x 400g cans chickpeas, rinsed 2 tablespoons chopped walnuts, toasted 80g baby rocket leaves ½ cup low-fat Greek-style natural yoghurt 1 tablespoon warm water 2 tablespoons tahini 1 tablespoon lemon juice

1 Heat oil in a large frying pan over moderately high heat.

Add cauliflower; cook, covered, for 5 minutes. Uncover; cook and stir for a further 2 minutes or until tender.

2 Add zest, parsley, currants, chickpeas and walnuts; cook and stir for 1 minute or until heated. Cool.

3 Add rocket to cauliflower mixture; toss to combine. Whisk yoghurt, the warm water, tahini and juice in a bowl. Serve cauliflower salad drizzled with yoghurt dressing.

weekday cooking

PHOTOGRAPHY IAN HOFSTETTER, ROB SHAW, BRETT STEVENS & ANDREW YOUNG

THURSDAY

FRIDAY

Chicken Tabouli Wraps

Antipasti Pasta Salad

SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 2311kJ; 23g fat (12g sat); 15g protein; 30g carbohydrate; 9g fibre a serve COST $3.50 a serve

SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 2511kJ; 29g fat (13g sat); 16g protein; 49g carbohydrate; 9 fibre a serve COST $3.50 a serve

400g chicken thigh fillets 1 tablespoon vegetable or light olive oil 1 clove garlic, crushed 4 large soft flour tortillas, heated 100g reduced-fat tzatziki 300g tabouli 1 cup reduced-fat shredded tasty cheese Lemon wedges, to serve

1 Place chicken in a glass bowl.

Drizzle with oil. Add garlic; turn to coat. Heat a char-grill pan over moderately high heat.

Add chicken; cook for 3 minutes each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice thinly.

2 Place tortillas on a clean work surface. Spread with tzatziki. Top with tabouli, chicken and cheese. Roll up to enclose. Tie with string to secure, if you like. Cut in half; serve with lemon wedges.

TOP TIPS Use mountain bread instead of tortillas.

Use 2 cups shredded cooked chicken instead of thigh fillets

325g large spiral pasta 250g cherry tomatoes, halved 100g bocconcini, torn 100g salami, sliced ½ cup char-grilled capsicum 50g baby rocket leaves ⅓ cup pitted green olives 2 tablespoons pine nuts, toasted (optional) 2 teaspoons light olive oil 1 tablespoon balsamic vinegar Grissini sticks, to serve

1 Cook pasta in a large saucepan of boiling salted water for 12 minutes or until tender. Drain; return to pan.

2 Transfer pasta to a large bowl.

Add the tomato, bocconcini, salami, capsicum, rocket, olives, pine nuts (if using), oil and vinegar; toss to combine.

3 Serve with grissini sticks.

SHOPPING LIST REMINDER Breville’s “The Smoking Gun”

DECEMBER 2017

recipes+ 53

Summer harvest Our fragrant fruit tart will be the centre of attention at your next party

Peach & Cherry Tart SERVES 8 PREP 25 minutes + 30 minutes to chill COOK 40 minutes NUTRITION 1556kJ; 21g fat (12g sat); 5g protein; 43g carbohydrate; 9g fibre a serve COST $2.35 a serve 1¼ cups plain flour, plus 2 tablespoons extra ½ cup almond meal (ground almonds) ⅓ cup caster sugar, plus ¼ cup extra 125g chilled butter, chopped, plus 60g extra 2-3 tablespoons chilled water 100g amaretti biscuits, crushed 6 peaches, halved ½ cup freshly squeezed orange juice ¼ cup maple-flavoured syrup 2 tablespoons brown sugar 3 cinnamon sticks, split 150g cherries 2 tablespoons toasted flaked almonds Ice-cream, to serve

1 Place the flour, almond meal and caster sugar in a food processor; process until combined. Add butter; pulse until mixture resembles coarse crumbs. Add enough of the 54 recipes+

DECEMBER 2017

chilled water for the pastry to come together when pulsed.

Turn out onto a clean work surface; knead briefly. Shape into a disc. Wrap in plastic food wrap; chill for 30 minutes.

2 Meanwhile, combine crushed biscuits with the extra flour, extra sugar and extra butter.

3 Preheat oven to 180ºC/160ºC fan-forced. Line an oven tray with baking paper. Roll pastry out between 2 sheets of baking paper until about 5mm thick and large enough to cover tray.

Top with biscuit mixture, leaving a 3cm border. Fold pastry border towards centre.

Crimp corners. Bake for 25 minutes or until golden brown. Transfer to a heatproof serving platter.

4 Arrange peaches in an ovenproof dish. Drizzle with juice and maple-flavoured syrup. Sprinkle with brown sugar. Add cinnamon sticks to pan. Bake for 15 minutes or until peaches are tender.

Remove from oven. Add cherries; toss to combine.

Spoon fruit into tart case, drizzle with any dish juices.

Sprinkle with almonds.

Serve with ice-cream.

PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP

weekend cooking

Social BUZZ Our love-heart Strawberry & Cream Biscuits (below) and Chantelle’s psychedelic star treatment (left).

on the web

Each month you upload it, we love it! Here, we put the digital into print and showcase what’s trending Like us on Facebook facebook.com/recipesplusmag

I loved your Strawberry & Cream Biscuits (May issue), but played with the recipe a little recently. This was the outcome!! Thanks for the inspiration – I’ve been reading recipes+ since the first issue.

Chantelle Storey

Natalie loves our lemon curd recipe ideas.

WELL DONE, CHANTELLE!

THIS MONTH’S PRIZE!

Chantelle wins a Décor prize pack, RRP $157.88, to keep her hydrated throughout the steamy summer months. Her prize includes two stylish new Décor Zen Glass Straw Bottles, as well as lunch boxes and ice packs to help her make the most of summer.

For more, visit décor.com.au

CURD’S THE WORD Our lemon curd story (Nov) was a hit with reader Natalie Jackson, who plans to turn her tree full of lemons into curds.

POST YOUR PHOTOS ON OUR FACEBOOK PAGE FOR THE OPPORTUNITY TO WIN AN AMAZING PRIZE!

DECEMBER 2017

recipes+ 55

healthy special diets healthy special diets healthy special diets healthy

Gluten-free…

celebration cake Even if you’re gluten-intolerant, you’ll still be able to indulge at Christmas with our colourful bake

Toffee Fruit Cake SERVES 12 PREP 20 minutes + cooling + setting COOK 55 minutes COST $1.80 a serve 500g gluten-free whole mixed glacé fruit, plus 250g extra 125g butter, chopped ¾ cup firmly packed brown sugar ⅓ cup rum ¼ teaspoon bicarbonate of soda 1 cup gluten-free plain flour 1 teaspoon mixed spice 2 eggs, lightly whisked ½ cup pecans, halved ½ cup unsalted macadamias, chopped 1 cup caster sugar ½ cup water, plus 2 tablespoons extra

1 Preheat oven to 150ºC/130ºC fan-forced.

Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper, allowing paper to extend at long sides for handles. Combine glacé fruit, butter, brown sugar and rum in a large heavy-based saucepan; cook and stir over low heat for 2 minutes or until sugar dissolves. Remove from heat. Stir in bicarbonate of soda (mixture should fizz). Transfer mixture to a large heatproof bowl. Allow to cool.

2 Sift flour and spice over fruit mixture in bowl. Add egg, pecans and macadamias; mix well. Spoon into prepared pan; level surface. Bake for 50 minutes or until a skewer inserted at centre comes out clean.

Cover pan with foil; invert onto a clean work surface. Cool completely. Transfer to a wire rack set over an oven tray.

3 Meanwhile, combine the caster sugar and water in a medium heavy-based saucepan; 56 recipes+

DECEMBER 2017

cook and stir over low heat for 2 minutes or until sugar dissolves. Increase heat. Bring to the boil; boil, without stirring, for 8 minutes or until a rich golden brown. Remove from heat. Allow bubbles to subside. Add extra water (mixture will bubble). Swirl pan until combined. Working quickly, drizzle a little toffee over cooled cake. Arrange extra glacé fruit over the top. Drizzle with remaining toffee. Allow to set.

BUDGET TIP Omit rum.

Use freshly squeezed orange juice instead

GLUTEN-FREE TIPS & TRICKS + READ IT Check labels to make sure all ingredients are gluten-free. + MAKE IT Gluten-free cakes don’t keep as long as regular cakes. Store in an airtight container in the fridge for up to 1 week, or label, date and freeze for up to 2 months. Thaw overnight in the fridge. + TRY IT Experiment a little and try a mixture of gluten-free plain flour and almond meal (ground almonds).

special diets healthy special diets healthy special diets healthy special diets

TOP TIP

PHOTOGRAPHY ROB SHAW

Don’t stir the toffee once it’s boiled, as it will crystallise

DECEMBER 2017

recipes+ 57

Feel-good food Our merry vegetarian Christmas menu will make everyone happy

MAKE-AHEAD TIPS & TRICKS + CHEESE & HERB FRITTERS You can make these fritters up to 1 hour ahead. Store on a platter at room temperature.

+ CHILLED CAPSICUM SOUP The soup can be made up to 2 days ahead. Store in an airtight container in the fridge.

+ ROAST BEETROOT & WALNUT SALAD Beetroot can be roasted (step 1) up to a day ahead. Store in an airtight container in the fridge.

+ EGGPLANT TIMBALES You can make the timbales up to a day ahead. Store in the fridge.

+ RASPBERRY & NOUGAT ICE-CREAM PUDDING The pudding can be made up to a week ahead. Store, well covered, in the freezer.

healthy vegetarian

Cheese & Herb Fritters MAKES 20 PREP 10 minutes COOK 15 minutes NUTRITION 1743kJ; 20g fat (8g sat); 22g carbohydrate; 5g protein; 2g fibre a serve COST $1.90 a serve 60g butter, chopped ½ cup water ½ cup plain flour 1 teaspoon salt 3 eggs, at room temperature 1¼ cups reduced-fat grated tasty cheese ½ cup chopped flat-leaf parsley ½ cup chopped chervil (optional) ¼ bunch chives, snipped 2 tablespoons chopped tarragon Vegetable oil, to deep-fry ⅔ cup tomato relish, to serve

1 Combine butter and the water in a heavy-based saucepan; cook and stir over low heat for 3 minutes or until the butter melts. Increase heat; bring to boiling point (don’t boil).

PHOTOGRAPHY BEN DEARNLEY, ROB SHAW & JOHN PAUL URIZAR

2 Sift flour and salt together onto a piece of baking paper. Add to water mixture all at once, stirring to combine. Cook and stir for 1 minute or until mixture leaves the side of the saucepan and forms a ball around the spoon. Remove from heat. Transfer mixture to a heatproof bowl. Cool slightly.

3 Using an electric mixer, add eggs, one by one, beating well after each addition, until thick, smooth and glossy. Stir in cheese, parsley, chervil (if using), chives and tarragon.

4 Heat oil in a heavy-based saucepan over high heat (oil is ready when a cube of bread colours quickly without absorbing any oil.)

Using 2 large spoons, scoop heaped tablespoons of fritter mixture into oil.

Deep-fry, in batches, for 3 minutes or until puffed and golden brown. Drain on paper towel. Serve with relish.

Chilled Capsicum Soup SERVES 8 PREP 20 minutes + 4 hours to chill COOK 1 hour NUTRITION 1243kJ; 20g fat (8g sat); 28g carbohydrate; 5g protein; 3g fibre a serve COST $2 a serve 8 red capsicums, seeded, quartered 4 cloves garlic, unpeeled 2 teaspoons fennel seeds 1½ tablespoons light olive oil, plus 1 tablespoon extra 2 onions, finely chopped 2 large potatoes, chopped 2 teaspoons sweet paprika 2 litres (8 cups) boiling water 3 salt-reduced vegetable stock cubes ⅓ cup cream Cracked black pepper, to serve 1 tablespoon dill sprigs

1 Preheat oven to 200ºC/180ºC fan-forced.

Line an oven tray with baking paper.

Arrange capsicum, skin-side up, on prepared tray with garlic. Sprinkle with fennel seeds; drizzle with oil. Bake for 35 minutes or until capsicum skin blackens and blisters. Transfer capsicum to a plastic bag; seal. Set aside for 5 minutes. Peel away skin. Squeeze garlic from skins.

2 Heat extra oil in large heavy-based saucepan over moderately high heat. Cook and stir onion and potato for 4 minutes or until onion is soft. Add paprika; cook and stir for 1 minute or until fragrant. Add the water and crumbled stock cubes. Bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until potato is tender.

3 Add capsicum and garlic to pan. Simmer for 5 minutes or until heated and combined.

Remove from heat. Cool slightly. Using a hand blender, blend soup until smooth.

Chill for 4 hours or until cold.

4 Ladle soup into bowls. Swirl through the cream. Serve sprinkled with black pepper and dill sprigs.

DIY IDEA Use leek instead of onion DECEMBER 2017

recipes+ 59

Roast Beetroot & Walnut Salad SERVES 8 PREP 20 minutes + cooling COOK 30 minutes NUTRITION 1113kJ; 8g fat (3g sat); 18g carbohydrate; 3g protein; 3g fibre a serve

8 baby beetroots, trimmed (see tip) 4 slices ciabatta bread, crusts removed, torn into small pieces ⅓ cup walnuts, chopped 100g mixed salad leaves 1 avocado, sliced 2 tablespoons chopped chives 2 tablespoons white wine vinegar 1 tablespoon olive oil 100g reduced-fat fetta, crumbled

1 Preheat oven to 200ºC/180ºC fan-forced.

Wrap each beetroot in foil. Place on an oven tray. Roast for 30 minutes or until tender.

Cool. Peel, then cut into wedges.

2 Meanwhile spread bread and walnuts over an oven tray. Bake for 5 minutes or until golden. Cool.

3 Combine salad leaves, avocado, chives, beetroot, bread and walnuts in a large bowl.

Add vinegar and oil; toss to combine. Serve sprinkled with fetta.

BUDGET WINNER

$1.80 A SERVE

TOP TIP To avoid staining hands, use plastic disposable gloves when preparing beetroot Eggplant Timbales SERVES 8 PREP 30 minutes + 3 hours to chill COOK 10 minutes NUTRITION 1316kJ; 29g fat (11g sat); 27g carbohydrate; 8g protein; 3g fibre a serve COST $3 a serve 2 eggplants, thinly sliced lengthways 2 tablespoons light olive oil, plus 2 teaspoons extra 2 zucchinis, cut into long, thin ribbons 360g fetta, crumbled ½ cup shredded basil 450g bottled roasted red capsicum, drained, cut into 4cm squares 50g baby rocket leaves ¼ cup shaved parmesan 1 tablespoon lemon juice

1 Line 8 x ½-cup dariole moulds with plastic food wrap, allowing it to overhang Toss eggplant and oil in a large bowl.

Heat a char-grill pan over high heat.

Grill eggplant, in batches, for 2 minutes each side or until tender. Cool.

60 recipes+

DECEMBER 2017

healthy vegetarian Raspberry & Nougat Ice-cream Pudding SERVES 12 PREP 30 minutes + cooling + 9 hours to freeze COOK 5 minutes NUTRITION 889kJ; 20g fat (11g sat); 29g carbohydrate; 2g protein; 1g fibre a serve COST $2 a serve 1 cup water ½ cup caster sugar 200g frozen raspberries, plus 125g fresh raspberries extra 1 litre vanilla ice-cream 100g white eating chocolate, finely chopped, plus 100g extra, melted 150g firm almond nougat, finely chopped 10g Copha, melted

1 Grease a 2-litre (8-cup) pudding basin.

Line base and side with a double layer of plastic food wrap, allowing it to overhang.

Combine the water and sugar in a small saucepan; cook and stir over low heat for 3 minutes or until sugar dissolves. Bring to the boil. Boil, uncovered, for 3 minutes, then remove from the heat. Cool.

2 Process half the frozen raspberries with the cooled syrup until smooth.

Spoon the raspberry mixture into the prepared pudding basin; level surface.

Freeze for 3 hours or until firm.

3 Spoon the ice-cream into a large bowl.

Stand for 5 minutes to soften slightly. Add the chopped white chocolate and nougat, then remaining frozen raspberries; stir until just combined. Spoon the ice-cream mixture over the raspberry mixture; level surface. Cover with plastic food wrap; freeze for 6 hours, or overnight, or until firm.

4 To serve, turn the ice-cream out onto a chilled serving plate (wipe the basin over with a warm cloth if needed) and remove plastic wrap. Combine the Copha and the extra melted chocolate in a jug.

Pour over pudding. Serve topped with the remaining fresh raspberries.

2 Meanwhile, place zucchini ribbons in a heatproof bowl. Cover with boiling water; stand for 5 minutes or until tender.

Drain; refresh under cold water. Pat dry with paper towel.

3 Place fetta in a bowl. Add the basil and extra oil; mix well. Line bases and sides of moulds with half the eggplant, overlapping slightly. Top with heaped teaspoons of fetta mixture, lightly pressing down with back of spoon.

Top with a double layer of capsicum, remaining fetta mixture and zucchini ribbons. Cover with remaining eggplant.

Fold over plastic wrap to cover. Press down lightly with palm of hand and place on a tray. Chill for 3 hours or until firm.

4 Combine the rocket, parmesan and juice in a bowl. Invert timbales onto serving plates. Top with rocket and parmesan salad.

DECEMBER 2017

recipes+ 61

here to help how to here to help how to here to help how to here to help

Get hooked Itâ&#x20AC;&#x2122;s prawn season, so toss some on the barbie and have a go at sliders

BUDGET WINNER

$2 A SERVE

Prawn & Avocado Sliders SERVES 8 PREP 15 minutes COOK 5 minutes 500g cooked medium prawns, peeled, deveined, halved horizontally Âź cup aioli 8 small bread rolls, split 50g snow pea sprouts 1 avocado, thinly sliced 1 Lebanese cucumber, thinly sliced lengthwise (see tip) Lemon cheeks, to serve

62 recipes+

DECEMBER 2017

1 Combine prawns and aioli in a bowl. Heat a barbecue or char-grill pan over moderately high heat. Add bread to grill; cook for 30 seconds or until toasted.

2 Place bread roll bases on serving plates.

Top with sprouts, avocado, cucumber and prawn mixture. Top with remaining bread.

Serve sliders with lemon cheeks.

TOP TIP Use a vegetable peeler to cut cucumber into ribbons

how to here to help how to here to help how to here to help how to

HOW TO PEEL PRAWNS 1 Twist and pull the head from the prawn to remove it (STEP A).

2 Grasp the shell and legs with fingertips and peel off, leaving the tail intact (STEP B).

3 Using a small, sharp knife, cut along prawn from tail to head, following vein line.

Use your fingertips, a bamboo skewer or tip of a small, sharp knife to remove and discard the vein (STEP C).

A

Firecracker Prawn Tortillas SERVES 4 (Makes 8) PREP 25 minutes COOK 10 minutes COST $3.15 a serve

PHOTOGRAPHY ROB SHAW

½ cup mayonnaise 2 tablespoons sriracha sauce (see tip) 2 tablespoons sweet chilli sauce 300g red cabbage, shredded 300g Savoy cabbage, shredded ½ cup chopped coriander leaves 3 green onions, thinly sliced 8 mini tortillas 800g medium uncooked prawns, peeled, deveined 1 tablespoon light olive oil 2 limes, halved

1 Whisk mayonnaise, sriracha and sweet chilli sauce in a small bowl. Combine cabbage, coriander and onion in a large bowl.

2 Heat a barbecue or char-grill pan over moderately high heat. Add tortillas to grill; cook for 30 seconds each side or until

browned and heated. Transfer to a heatproof plate; cover to keep warm.

3 Drizzle prawns with oil. Add to grill; cook for 2 minutes each side or until curled and changed in colour. Add lime to grill; cook for 30 seconds or until browned.

4 Place tortillas on a clean work surface.

B

Top with cabbage salad, prawns and chilli mayonnaise. Serve with lime.

TOP TIP Sriracha is a chilli sauce made from chilli paste and vinegar. If not available, use chilli sauce or sambal oelek

C

DECEMBER 2017

recipes+ 63

1

2

3

4

TIPS & TRICKS 5 + FILL IT All of these stuffing mixes are suitable for a 4kg turkey. If you’re using a 1.8kg chicken, you’ll need to halve the quantities. + MAKE IT Prepare stuffings just before using. Don’t stuff poultry ahead of time. + PROCESS IT To make 1 cup of fresh breadcrumbs, you’ll need to process 2 slices of day-old bread.

64 recipes+

DECEMBER 2017

here to help sides

Festive flavour Your Christmas celebration wouldn’t be complete without a delicious stuffing.

Our selection here, for turkey and chicken, has something for everyone

1 Wild Rice, Capsicum & Oregano Stuffing

3 Bacon & Semi-dried Tomato Stuffing

MAKES about 6 cups PREP 10 minutes

MAKES 6 cups PREP 10 minutes COOK 5 minutes

2 x 250g packets microwave long-grain and wild rice, heated 1 cup char-grilled chopped red capsicum ½ cup chopped pitted black olives ¼ cup chopped flat-leaf parsley 2 tablespoons chopped oregano, plus extra leaves, to serve 2 tablespoons pine nuts, toasted (optional) 1 egg, lightly whisked 1 tablespoon balsamic vinegar

1 Combine rice, capsicum, olives, parsley, oregano, pine nuts (if using), egg and balsamic vinegar in a large bowl. Garnish with extra oregano.

2 Fig & Pistachio Stuffing MAKES about 6 cups PREP 15 minutes + cooling COOK 5 minutes

PHOTOGRAPHY ROB SHAW

1 tablespoon light olive oil 20g butter 1 red onion, finely chopped 2 teaspoons ground cumin 4 cups soft fresh breadcrumbs 250g packet soft and juicy dried figs, finely chopped ⅓ cup unsalted pistachios, finely chopped 1 egg, lightly whisked

1 Heat oil and butter in a small frying pan over moderate heat. Add onion; cook and stir for 2 minutes or until soft. Stir in cumin; cook and stir for 30 seconds or until fragrant. Cool. Transfer onion mixture to a large bowl. Add the breadcrumbs, figs, pistachios and egg; mix well.

1 tablespoon light olive oil 20g butter 1 onion, finely chopped 125g diced bacon, chopped 2 cloves garlic, crushed 4 cups soft fresh breadcrumbs 1 cup chopped semi-dried tomatoes 1 egg, lightly whisked 2 tablespoons finely chopped rosemary leaves, plus extra, to serve

1 Heat oil and butter in a small frying pan over moderate heat. Add onion; cook and stir for 30 seconds or until soft.

Add bacon; cook and stir for 2 minutes or until golden brown. Add garlic; cook and stir for 30 seconds or until fragrant.

Transfer to a large bowl.

2 Add the breadcrumbs, semi-dried tomatoes, egg and rosemary; mix well.

Garnish with extra rosemary.

4 Barley, Apricot & Raisin Stuffing MAKES about 5 cups PREP 10 minutes COOK 30 minutes 1¼ cups pearl barley 2½ cups boiling water 2 large chicken stock cubes 1 tablespoon light olive oil 4 green onions, chopped 125g diced bacon, chopped ½ cup dried apricots, finely chopped ½ cup raisins, finely chopped 2 tablespoons chopped thyme leaves, plus extra, to serve 1 egg, lightly whisked

1 Place barley, the boiling water and crumbled stock cubes in a heavy-based saucepan. Bring to the boil over high heat.

Reduce heat; simmer, covered, for 25 minutes or until tender. Drain.

2 Heat oil in a small frying pan over moderate heat. Add onion; cook and stir for 30 seconds or until soft. Add bacon; cook and stir for 2 minutes or until golden brown.

3 Combine the barley, bacon mixture, apricots, raisins, thyme and egg in a large bowl. Garnish with extra thyme.

5 Cranberry & Apple Stuffing MAKES about 6 cups PREP 10 minutes + 15 minutes to stand 1 cup dried unsweetened cranberries (craisins) ⅓ cup sherry 4 cups soft fresh breadcrumbs 1 green-skinned apple, unpeeled, cored, coarsely grated ¼ cup slivered almonds, toasted 2 tablespoons chopped sage 1 egg, lightly whisked

1 Place the cranberries and sherry in a glass bowl. Stand for 15 minutes or until cranberries soften.

2 Add the breadcrumbs, apple, almonds, sage and egg; mix well.

DECEMBER 2017

recipes+ 65

10

ways with…

Christmas fun These jolly edible treats will have you jingling all the way to the big day 2

3 1

3 Ho Ho Ho Chocolate Bark SERVES 6 PREP 15 minutes + 1 hour to stand COST $1.25 a serve

1 Rudolph Brownies MAKES 8 PREP 15 minutes COST $2 each 8 chocolate brownies + 8 mini pretzels, broken in half + 2 tablespoons chocolate Melts, melted + 16 small round mints + 8 red M&M’s

1 Grease and line an oven tray with baking paper. Place brownies on prepared tray.

Gently push pretzel halves into the top of each brownie to create antlers. Place melted chocolate in a bowl.

2 Carefully dip mints into melted chocolate, then arrange on brownies to create eyes.

Dip the end of a bamboo skewer into melted chocolate, then place a dot on each mint to create pupils. Dip M&M’s into remaining melted chocolate, then arrange on brownies to create noses. Stand in a cool, dark place for 5 minutes or until set.

66 recipes+

DECEMBER 2017

2 Candy Cane Ice-cream Sandwiches MAKES 12 PREP 15 minutes + 2 hours to freeze COST $1.25 each 24 chocolate ripple biscuits + 16 mini candy canes + 12 small scoops raspberry ripple ice-cream

1 Line an oven tray with baking paper. Place half of the biscuits on prepared tray. Place candy canes in a food processor; pulse until finely crushed. Transfer to a large flat plate.

2 Place a scoop of ice-cream on each biscuit. Sandwich with remaining biscuits.

Roll edge of each sandwich in crushed candy cane to lightly coat. Place on tray; freeze for 2 hours or until firm.

290g packet milk chocolate Melts, melted + 290g packet white chocolate Melts, melted + 3 mini candy canes, plus 6 extra + 1 tablespoon silver cachous + 1 tablespoon mixed red and green sprinkles

1 Grease and line a 34cm x 24cm (base measurement) oven tray. Spoon milk chocolate onto prepared tray; level surface.

Stand in a cool, dark place for 30 minutes or until set.

2 Place candy canes in a plastic resealable food storage bag. Using the base of a frying pan, gently pound until lightly crushed.

Spread white chocolate over milk chocolate; level surface. Sprinkle with crushed candy cane, silver cachous and sprinkles. Top with extra candy canes.

Stand in a cool, dark place for 30 minutes or until set. Break into pieces to serve.

here to help fun cooking 4 Mrs Claus Eggnog

Stand for 20 minutes to cool. Remove cinnamon sticks.

SERVES 10 PREP 15 minutes + 20 minutes to cool + 2 hours to chill COOK 5 minutes COST $1.55 a serve

2 Strain mixture into a jug. Using an electric

3 cups milk + 300ml double cream + 3 cinnamon sticks + 1 teaspoon vanilla bean paste + 5 eggs, separated + ⅔ cup caster sugar + ½ cup spiced rum + Whipped cream, 10 gingerbread baby biscuits and ground nutmeg, to serve

1 Place milk, cream, cinnamon sticks and the vanilla bean paste in a small saucepan. Bring to a simmer over moderately low heat. Remove from heat.

mixer, beat egg yolks and sugar in a large bowl until thick and pale. Gradually beat in the milk mixture, then rum. Chill for 2 hours.

3 Using an electric mixer, beat egg whites in a large dry clean bowl until soft peaks form.

Fold though cooled milk mixture. Pour into serving glasses. Top with whipped cream and gingerbread biscuits. Sprinkle with ground nutmeg.

5

4

5 Festive Fruit Tree SERVES 10 PREP 25 minutes COST $1.25 a serve 1 medium pineapple + 1 pear + toothpicks, to attach + 10 yellow kiwifruit, sliced + 10 green kiwifruit, sliced + 250g strawberries, sliced + ½ bunch red grapes + ½ bunch purple grapes

1 Using a large, sharp knife, cut top and bottom from pineapple so it has a flat base and top. Stand pineapple on a clean work surface, then, cutting downwards from top, remove skin. Cut a 1cm-thick slice from base

of pineapple. Using a 7cm star-shaped cookie cutter, cut a star from pineapple slice. Cut base from pear so it sits flat.

2 Using a bamboo skewer, secure pear to top of pineapple. Using a toothpick, secure pineapple star to top of pear.

3 Using photo as a guide, insert toothpicks into pineapple to create branches. Using a 2cm star-shaped cookie cutter, cut stars from sliced kiwifruit and strawberries.

Halve some of the grapes. Using photo as a guide, thread kiwifruit, strawberries and grapes onto toothpick branches.

DECEMBER 2017

recipes+ 67

MAKE-AHEAD FESTIVE TIPS + UP TO A WEEK AHEAD You can make the Candy Cane Ice-Cream Sandwiches and the Ho Ho Ho Chocolate Bark. + UP TO 3 DAYS AHEAD Reindeer Munch and the Rudolph Brownies can be made. + UP TO A DAY AHEAD You can make Magical Marshmallow Sticks, Cherry Bombs and the Elf Wands. + UP TO 4 HOURS AHEAD Festive Fruit Tree, Deck The Table Tree and Mrs Claus Eggnog can be made.

BUDGET WINNER

30¢ EACH

7

8 Elf Wands 6

6 Cherry Bombs

7 Magical Marshmallow Sticks

MAKES 24 PREP 15 minutes + 20 minutes to stand COST 35¢ each

MAKES 22 PREP 15 minutes + 30 minutes to stand

MAKES 10 PREP 15 minutes + 30 minutes to chill COST 75¢ each

225g jar (22) maraschino cherries + ½ cup white chocolate Melts, melted + 1 teaspoon each red, green and silver balls + 2 tablespoons red sanding sugar + 2 tablespoons green sanding sugar

10 white marshmallows + 10 mini candy canes, plus 10 extra + ½ cup milk chocolate Melts

12 white chocolate finger biscuits + 12 milk chocolate finger biscuits + ½ cup white chocolate Melts, melted + ½ cup milk chocolate Melts, melted + ¼ cup toasted pistachios, chopped + ¼ cup toasted hazelnuts, chopped + ¼ cup dried cranberries, finely chopped + 1 tablespoon each red, green and white sprinkles

1 Drain cherries on paper towel. Grease and line an oven tray with baking paper.

2 Place melted chocolate in a bowl.

Combine the red, green and silver balls in a bowl. Place the red and green sanding sugars in separate bowls.

3 Carefully dip the cherries into melted chocolate, then some into coloured balls, red sugar and green sugar. Place on prepared tray. Stand in a cool, dark place for 30 minutes to set.

68 recipes+

DECEMBER 2017

1 Grease and line an oven tray with baking paper. Place marshmallows on prepared tray. Using a small, sharp knife, make a shallow cut into the top centre of each marshmallow. Push a candy cane into each of the cuts.

1 Grease and line an oven tray. Arrange biscuits on prepared tray. Place melted white chocolate and melted milk chocolate in separate bowls.

2 Place extra candy canes in a plastic

2 Place the pistachios, hazelnuts, cranberries

resealable food storage bag. Using the base of a frying pan, gently pound until lightly crushed. Transfer to a bowl. Place melted chocolate in a bowl. Dip marshmallows into chocolate, then into crushed candy cane to coat. Place on tray; chill for 30 minutes or until set.

and different-coloured sprinkles in separate bowls. Dip half of the biscuits into white chocolate, then sprinkle with either pistachios, hazelnuts, cranberries or sprinkles.

Repeat with remaining biscuits and milk chocolate. Place on prepared tray. Stand in a cool, dark place for 20 minutes or until set.

RECIPES & FOOD PREPARATION CARLY SOPHIA TAYLOR PHOTOGRAPHY SCOTT HAWKINS STYLING JANE COLLINS

8

here to help fun cooking

10 Reindeer Munch SERVES 10 PREP 15 minutes + 30 minutes to stand COST 60¢ a serve 120g salted popcorn + 1 cup white chocolate Melts, melted + ⅓ cup red and green M&M’s + 1 cup mini pretzels + ¼ cup mixed red, green and silver sprinkles

1 Grease and line an oven tray with baking paper. Place popcorn in a heatproof bowl.

Add melted chocolate; mix well.

2 Add the M&M’s and pretzels to popcorn mixture; mix well. Spread over prepared tray. Sprinkle with sprinkles. Stand in a cool, dark place for 30 minutes or until set.

9

10

9 Deck The Table Tree SERVES 6 PREP 20 minutes + cooling COOK 25 minutes COST $2.35 a serve 2 sheets frozen butter puff pastry, thawed + ¼ cup hazelnut chocolate spread + 1 egg, lightly whisked + 21g tube red writing icing + 2 tablespoons assorted mini M&M’s + 2 teaspoons icing sugar, to dust

1 Preheat oven to 220ºC/200ºC fan-forced.

Grease and line an oven tray with baking paper. Place 1 sheet of pastry on prepared tray. Spread with hazelnut chocolate spread, then top with remaining pastry.

2 Using a small, sharp knife and photo as a guide, cut a Christmas-tree shape from pastry.

Using a 7cm star-shaped cookie cutter, cut a star from offcuts, position at top of tree.

Using a small, sharp knife, cut 2cm-wide strips along each side of tree to create branches. Gently twist pastry branches.

Brush with egg. Bake for 25 minutes or until puffed and golden brown. Cool.

3 Pipe icing onto branches, then attach M&M’s to decorate. Dust with icing sugar.

DECEMBER 2017

recipes+ 69

Our shortbread centrepiece will be the star of your Christmas celebration

Santa’s Shortbread Tree SERVES 16 PREP 25 minutes + cooling COOK 1 hour 15 minutes COST $1.85 a serve 4 quantities Basic Shortbread (recipe, right) 10 star cookie cutters set (ranging from a 19cm star to a 3.5cm star) 2 quantities Rosewater Royal Icing (recipe, right) Coloured cachous, to decorate 20g white chocolate, melted Icing sugar, to dust

1 Preheat oven to 150ºC/130ºC fan-forced.

Grease and line 5 oven trays with baking paper. Using 1 quantity of Basic Shortbread, roll dough out between sheets of baking paper until 1cm thick. Using a 19cm star-shaped cookie cutter, cut a 19cm star from dough. Place on a prepared tray. Bake for 25 minutes or until light golden. Cool on tray (biscuit will firm).

2 Re-roll dough; repeat process using a 17cm star cookie cutter, cutting a 17cm star from dough. Using another quantity of Basic Shortbread, roll dough out between sheets of baking paper until 1cm thick. Using a 15.5cm star-shaped cookie cutter, cut 2 x 15.5cm stars from dough. Place 17cm and 15.5cm stars on another prepared tray. Bake for 20 minutes or until light golden. Cool on tray (biscuits will firm).

3 Re-roll dough; repeat process using a 14cm star cookie cutter, cutting 2 x 14cm stars from dough. Using another quantity of Basic Shortbread, roll dough out between sheets of baking paper until 1cm thick.

Using a 12cm star-shaped cookie cutter,

70 recipes+

DECEMBER 2017

cut 2 x 12cm stars from dough. Place on another prepared tray. Bake 14cm and 12cm stars for 15 minutes or until light golden.

Cool on tray (biscuits will firm).

4 Re-roll dough; repeat process using a 10.5cm star cookie cutter, cutting 2 x 10.5cm stars from the dough. Using half of the remaining quantity of Basic Shortbread, roll dough out between sheets of baking paper until 1cm thick. Using a 9cm star-shaped cookie cutter, cut 2 x 9cm stars from dough.

Place on another prepared tray. Bake 10.5cm and 9cm stars for 15 minutes or until light golden. Cool on tray (biscuits will firm).

5 Re-roll dough; repeat process using a 7cm star cookie cutter, cutting a 7cm star from dough. Using the remaining half quantity of Basic Shortbread, roll dough out between sheets of baking paper until 1cm thick.

Using a 5cm star-shaped cookie cutter, cut a 5cm star from dough. Re-roll dough, repeat process using a 3.5cm star cookie cutter, cutting 2 x 3.5cm stars from dough.

Place on remaining prepared tray. Bake 7cm, 5cm and 3.5cm stars for 12 minutes or until light golden. Cool on tray (biscuits will firm).

6 To assemble the tree, spread the 19cm star and half the other stars with Rosewater Royal Icing. Decorate with cachous. Allow to set. Stack stars on a serving platter, starting with the 19cm star and alternating with undecorated and decorated stars.

Top with one of the smallest stars, standing upright, securing with melted chocolate.

Dust with icing sugar to serve.

Basic Shortbread MAKES 1 quantity PREP 20 minutes + 30 minutes to chill ⅔ cup icing sugar, plus 2 tablespoons extra ⅔ cup rice flour 1½ cups plain flour 250g butter, chopped, at room temperature Combine icing sugar and flours in a large bowl. Using fingertips, rub in butter to make a soft dough. Turn out onto a work surface dusted with extra icing sugar; knead until smooth. Shape into a disc. Wrap in plastic food wrap; chill for 30 minutes.

Rosewater Royal Icing MAKES 1 quantity PREP 5 minutes 1½ cups icing sugar 1 egg white, lightly whisked 1 teaspoon rosewater essence Sift icing sugar into a bowl. Add egg white and rosewater essence; mix well.

TIPS & TRICKS + FREEZER TO OVEN Because you won’t be able to fit all the biscuits in the oven at once, cut-out stars can be placed in the fridge between batches. + MAKE-AHEAD BISCUITS Biscuits can be made up to 3 days ahead. Store in airtight containers in a cool, dark place. + MAKE-AHEAD DOUGH Dough can be made up to a week ahead.

Wrap in plastic food wrap; store in the fridge, or label, date and freeze for up to 1 month.

RECIPES AMANDA KELLY-LENNON PHOTOGRAPHY SCOTT HAWKINS STYLING KATE BROWN FOOD PREPARATION ELIZABETH FIDUCIA

Deck the table

cook the cover

AS SEEN ON OUR COVER!

TEAM PICK!

DECEMBER 2017

recipes+ 71

’S

CASH GIVEAWAY! CHOOSE FROM ANY OF THESE GREAT MAGAZINES TO WIN

MY IDEAL HOUSE TAKES SHAPE! 100% AUSTRALIAN HOMES

Plus

EXCITING IDEAS FOR NEW BUILDS

TOP

5O ROOMS

Take inspiration from Australia’s loveliest homes MATERIAL

MATTERS BOLD NEW DIRECTIONS FOR INSIDE & OUT

SLEEP, PLAY

DREAM &ROOMS KIDS LOVE!

SAVE 18% 12 ISSUES $69 69 99 ISSUES:: $ $69.99

SAVE 16% 12 ISSUES ISSUES: $ $32.00 32 00

SAVE 33% 10 ISSUES: $59 $59.99 99

Life is

beautiful A peony farm in bloom

SAVE 31%

12 ISSUES: ISSUES $69 $69.99 99

SAVE 26% 11 ISSUES: $7 $79 $ $79.99 79 99

SAVE 37% 11 ISSUES: $ $54.99

SAVE 41% 12 ISSUES: $59.99

SAVE 34% 13 ISSUES: $89.95

SAVE 30% 12 ISSUES: $5 $59 $59.99 99

Order online at MAGSHOP.COM.AU/XMAS6 Competition starts on 23/10/2017 and closes 31/01/2018 at 11:59pm. The competition is open to all residents of Australia aged 18 years or over, who subscribe or renew their subscription to one or more magazine titles or purchase any product available on Magshop (www.magshop.com.au). Competition draw will take place 12/02/2018 at 11:00am.

WIN $10, 0 5 cas 00

SUBSCRIBE TODAY FOR YOUR CHANCE TO WIN!

prizeh s!

This Christmas at Magshop, there’s $50,000 cash to be won just by ordering a subscription to recipes+ or any of our fabulous magazines. That’s whether you’re Magshopping for yourself, renewing or buying a gift for a loved one!

In our massive Christmas Cash Giveaway, 5 lucky customers will WIN $10,000 each in cold hard cash. Plus, for every subscription you order you increase your chances to win.

A subscription truly is the perfect gift and Magshop has something for everyone.

So order online now to cash in this Christmas!

OR VISIT MAGSHOP.COM.AU/XMAS6 FOR MORE OPTIONS

SAVE 46% 26 ISSUES ISSUES: $6 $69 $69.99 99

SAVE 23% 12 ISSUES: $54 $54.99 99

SAVE 26% 13 ISSUES: $39.99

SAVE 16% 4 ISSUES: $3 $39.95

SAVE 54% 12 ISSUES: $59 $59.99

SAVE 46% 26 ISSUES: $69.99

SAVE 34% 13 ISSUES ISSUES:: $89 $ $89.95 95

SAVE 41% 12 ISSUES: ISSUES $6 $69 $69.99 99

SAVE 40% 26 ISSUES: $69.99 69

SAVE 26% 13 ISSUES: $39.99

SAVE 26% 8 ISSUES: $64 $64.99 99

SAVE 47% 12 ISSUES: $ $49 49 99 $49.99

or phone 136 116 and quote LX17RCP Please see www.bauer-media.com.au/privacy for location of our privacy policy. For full terms and conditions of entry, visit www.magshop.com.au/christmas-tc.

The Promoter is Bauer Media Pty Ltd (ABN 18 053 273 546) Authorised under permit numbers: NSW: LTPS/17/17468; SA: T17/1653; ACT:TP 17/01762

MAKE-AHEAD TIPS & TRICKS + CHOCOLATE SNOWMEN BISCUITS

Santaâ&#x20AC;&#x2122;s helpers Let the kids help make yummy snacks for Santa, Rudolph and the other reindeer 74 recipes+

DECEMBER 2017

+ CHOCOLATE NUT BRITTLE CLUSTERS These can be made up to 3 days ahead. Store in an airtight container in a cool, dark place.

+ SNOWY CHRISTMAS COTTAGES Cottages can be made up to a day ahead.

Store them in an airtight container in a cool, dark place. + CHRISTMAS PUDDING POPS These can be made up to a day ahead. Store in an airtight container in a cool, dark place. + HOLLY CUPCAKES You can make cupcakes up to a day ahead. Store in an airtight container in a cool, dark place.

PHOTOGRAPHY ROB SHAW & BRETT STEVENS

You can make these biscuits up to 3 days ahead. Store in an airtight container in a cool, dark place.

here to help kids Chocolate Snowmen Biscuits

Chocolate Nut Brittle Clusters

MAKES 24 PREP 30 minutes + 15 minutes to chill COOK 10 minutes COST 80¢ each

MAKES 30 PREP 30 minutes + standing COOK 10 minutes

150g butter, at room temperature ½ cup firmly packed brown sugar ½ cup golden syrup 1 egg yolk 2¼ cups plain flour 2 tablespoons cocoa powder 2 teaspoons mixed spice 1 teaspoon bicarbonate of soda 1 quantity Christmas Icing (recipe, below) Mini M&M’s, to decorate

¾ cup caster sugar ⅓ cup glucose syrup ¼ cup water 20g butter, chopped Pinch of bicarbonate of soda 1½ cups macadamias, chopped, toasted 375g packet dark chocolate Melts, melted Sprinkles, to decorate

1 Using an electric mixer, beat butter and

and the water in a medium heavy-based saucepan; cook and stir over low heat for 2 minutes or until sugar dissolves. Increase heat. Bring to the boil; boil, without stirring, for 8 minutes or until syrup turns light golden. Remove from heat. Allow bubbles to subside. Stir in butter, bicarbonate of soda and macadamias.

2 Working quickly, using a lightly oiled spoon, spoon mixture into prepared holes.

Allow to set.

3 Spoon chocolate into each case. Decorate with sprinkles. Allow to set.

1 Line 30 holes of 3 x 12 mini muffin trays with mini foil cases. Combine sugar, syrup

sugar in a large bowl until pale and creamy.

Beat in golden syrup and egg yolk. Sift flour, cocoa powder, mixed spice and bicarbonate of soda together. Add to butter mixture; mix well. Turn out onto a clean work surface; knead until smooth. Divide dough into 2 equal portions. Roll each portion out between 2 sheets of baking paper until about 5mm thick. Chill for 15 minutes.

2 Preheat oven to 180ºC/160ºC fan-forced.

Line 2 oven trays with baking paper. Using an 11cm gingerbread man-shaped cookie cutter, cut shapes from dough. Arrange on prepared trays, about 3cm apart for spreading. Bake for 8 minutes. Cool on trays (biscuits will firm).

3 Place Christmas Icing into a piping bag fitted with a 5mm plain nozzle. Pipe faces and decorations onto each biscuit. Secure M&M’s as buttons with dots of icing.

Allow to set.

Christmas Icing

BUDGET WINNER

MAKES 1 quantity PREP 5 minutes 1 egg white 1½ cups icing sugar 1 teaspoon lemon juice ½ teaspoon vanilla essence Whisk egg white in a bowl until frothy.

Add sifted icing sugar; mix well. Stir in juice and essence.

25¢ EACH

TOP TIP You need to work quickly to prevent toffee from setting. If it gets too firm, return to heat briefly DECEMBER 2017

recipes+ 75

Snowy Christmas Cottages MAKES 2 PREP 40 minutes + setting COOK 5 minutes COST $3.50 each 12 ice-cream wafers 375g packet white chocolate Melts, melted 350g packet red and green jelly jubes 1 red mini M&M’s 1 green mini M&M’s 5 waffle cones 187g packet Tim Tam bites 2 cups desiccated coconut

1 Using a serrated knife, cut 1.4cm from the short side of 4 wafers to make sides of houses. Reserve 2 offcuts for doors. Trim the tops of 4 more wafers to create a peak (these will be the front and back walls).

(Step A)

2 Place the melted chocolate into a piping bag fitted with a 5mm plain nozzle. Pipe chocolate down long sides of 2 peaked wafers. Join together with sides to make 4 walls. Repeat with remaining trimmed wafers. Allow to set. (Step B)

STEP A

3 Pipe chocolate around borders of remaining 4 wafers. Press onto houses to make peaked roofs. Hold in place for 30 seconds, then allow to set. Secure a wafer door to the front of each house with a little chocolate. (Step C)

4 Pipe chocolate over roofs to cover; decorate with jubes. Pipe a dot of chocolate STEP B onto an M&M’s and press onto doors for handles. (Step D)

5 Trim waffle cones to different sizes for trees. Arrange on a serving board with cottages. Arrange Tim Tam bites around edges for a brick fence. Sprinkle over coconut for snow.

STEP C

STEP D

TOP TIP For gifts, place cottages on small individual cake boards, wrap in Cellophane and tie with pretty ribbon.

They last up to 1 week 76 recipes+

DECEMBER 2017

here to help kids Holly Cupcakes MAKES 12 PREP 15 minutes + cooling COOK 20 minutes COST $1.55 each 125g butter, at room temperature ⅔ cup caster sugar 1 teaspoon vanilla essence 2 eggs, at room temperature 1¾ cups self-raising flour ⅔ cup milk 1 quantity Buttercream Icing (recipe, right) Mint leaf lollies and red M&M’s, to decorate

holes; level surfaces. Bake for 20 minutes or until a skewer inserted at centres comes out clean. Stand in tray for 5 minutes, then transfer to a wire rack to cool completely.

3 Spread Buttercream Icing over tops of cooled cupcakes. Using image as a guide, arrange mint leaf lollies and red M&M’s to form holly.

Buttercream Icing MAKES 1 quantity PREP 5 minutes

1 Preheat oven to 180ºC/160ºC fan-forced.

Line a 12-hole (⅓-cup) muffin tray with paper cases.

125g butter, at room temperature 1½ cups icing sugar 1 tablespoon milk

2 Using an electric mixer, beat butter and

Using an electric mixer, beat butter in a large bowl until very pale.

Gradually beat in the sifted icing sugar until creamy. Beat in milk.

sugar in a large bowl until pale and creamy.

Beat in essence and eggs. Fold in flour alternately with milk. Spoon into prepared

Christmas Pudding Pops MAKES 20 PREP 15 minutes + 40 minutes to chill COST 65¢ each 200g un-iced plain biscuits, broken 380g can caramel Top’n’Fill ⅓ cup cocoa powder, sifted ¼ cup desiccated coconut 20 small wooden sticks 1 cup white chocolate Melts, melted, plus 50g extra Sprinkles, to decorate

1 Place biscuits in a food processor; process until crushed.

2 Add the caramel, cocoa and coconut; process until combined. Transfer to a bowl. Cover with plastic food wrap; chill for 20 minutes.

3 Using damp hands, roll level tablespoons of the biscuit mixture into balls. Insert a stick into each ball. Place melted chocolate in a bowl. Dip each cake pop into chocolate; allow any excess to drip off. Place on prepared tray; chill for 15 minutes or until set. Drizzle pops with extra melted chocolate; sprinkle with sprinkles.

Return pops to prepared tray; chill for 5 minutes or until set.

DECEMBER 2017

recipes+ 77

Use up those Christmas extras with speedy meals like these

2

READY IN 30 MINUTES COST $3.15 a serve 2 cups leftover mashed potato + 125g leftover roast pork, finely chopped + ½ cup drained canned pineapple pieces, finely chopped + 2 green onions, thinly sliced + 1 lemon, zest finely grated, juiced, plus wedges, to serve + 1 cup plain flour + 1 egg, lightly whisked + 1 cup panko (Japanese breadcrumbs) + Vegetable oil, to shallow-fry + ½ cup Greek-style natural yoghurt + 2 tablespoons wholegrain mustard + Parsley, to garnish Combine mashed potato, pork, pineapple, green onion and zest in a large bowl.

Shape into 12 patties. Dust in flour, shaking off any excess, then dip into egg and press into crumbs to coat. Heat oil in a large heavy-based frying pan over moderately high heat. Shallow-fry patties, in batches, for 2 minutes each side or until golden brown.

Drain on paper towel. Whisk yoghurt, mustard and juice in a bowl. Sprinkle patties with parsley. Serve with mustard yoghurt and lemon wedges. Serves 4

BUDGET WINNER

1

Baked Peaches with Fruit Cake

$2.85 A SERVE

READY IN 25 MINUTES

½ cup plain flour + ¼ cup caster sugar + 60g butter, chilled, chopped + 200g leftover fruit cake, crumbled + ¼ cup flaked almonds, plus ¼ cup extra + 500g peaches, halved + Pouring custard, to serve Preheat oven to 180ºC/160ºC fan-forced.

Line an oven tray with baking paper.

78 recipes+

DECEMBER 2017

Combine flour and sugar in a bowl. Rub in butter until mixture resembles coarse crumbs. Stir cake and almonds through to combine. Arrange peaches on an oven tray. Sprinkle crumble mixture over, then scatter with extra almonds. Bake for 15 minutes or until golden brown and tender. Serve with custard. Serves 4

PHOTOGRAPHY PHILLIP CASTLETON & JOHN PAUL URIZAR

Lovin’ leftovers

Roast Pork & Pineapple Patties

here to help fast 4

3

Creamy Ham & Roast Vegetable Pasta

READY IN 25 MINUTES COST $3.25 a serve 325g linguine + 1 tablespoon light olive oil + 1 onion, finely chopped + 2 cloves garlic, crushed + 200g leftover ham, shredded + 300ml thickened cream + 2 cups leftover roasted vegetables + 1 cup grated tasty cheese + ½ cup grated parmesan, plus extra, shaved, to serve

Cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender.

Drain. Heat oil in a large frying pan over moderate heat. Add onion and garlic; cook and stir for 2 minutes or until soft. Add ham; cook and stir for 2 minutes or until heated. Stir in cream. Bring to the boil.

Reduce heat. Add vegetables, tasty cheese and parmesan; cook and stir for 2 minutes or until heated and combined. Add pasta; cook and toss for 1 minute or until combined. Serve topped with extra shaved parmesan. Serves 4

4

Turkey Rissoles with Coleslaw

READY IN 30 MINUTES COST $3 a serve 400g can cannellini beans, rinsed + 300g leftover roast turkey, shredded + ¼ bunch chives, finely chopped + ¼ cup finely chopped semi-dried tomatoes + ¼ cup finely chopped flat-leaf parsley, plus ½ cup extra + ½ teaspoon ground white pepper + 2 tablespoons light olive oil, plus 1 tablespoon extra + 300g packet fine-cut coleslaw + 1 red capsicum, thinly sliced + 1 tablespoon lemon juice + Sliced gherkins, grilled flatbread and mayonnaise, to serve

Process cannellini beans in a small food processor until almost smooth. Transfer to a large bowl.

Add the turkey, chives, semi-dried tomatoes, parsley and pepper; mix well. Shape into 12 patties.

Heat oil in a large frying pan over moderate heat. Shallow-fry rissoles, in batches, for 2 minutes each side or until browned. Drain on paper towel. Combine coleslaw mix, capsicum, extra parsley, juice and extra oil in a bowl. Serve rissoles with coleslaw, sliced gherkins, grilled flatbread and mayonnaise.

Serves 4

DECEMBER 2017

recipes+ 79

product round-up

DECEMBER SHOPPING BASKET

MEET ME AT THE SHOPS

Cruising the supermarket aisles is fun… especially at Christmas time!

PERFECT MATCH

EASY CHRISTMAS DECORATING Just in time for Christmas, Dr. Oetker has released a new Ready to Roll Icing Inspirations pack (3 x 125g, $5) including red, green and white fondant bars. Visit oetker.com.au for more information.

NO MORE MESSY TINS Use Brancourts Sweetened Condensed Milk to make a smoothie or bake a cake. It pours with ease from its resealable squeeze pack, then the rest can be stored in the fridge for later use. No more messy tins! RRP $3.39.

For recipes and more, check out brancourtdairyrecipes.com.au

One of my absolute pet hates is having a cupboard full of airtight containers with missing lids! So I was ecstatic when a box from Décor arrived, housing a variety of different-sized plastic airtight containers, not only with lids but with colour co-ordinated lids! Now that’s my kind of thing. Being always in a rush, who has time to rummage trying to match lids to containers? Now, at a mere glance, the job’s done. Totally stackable, totally leak-proof, totally colourful, and with a variety of nine sizes, there’s a container for every job. Proudly Australian made, Décor’s Match-ups Clips are available from Woolworths, Spotlight, IGA and BIG W. At this time of year, when we’re all transporting food, like my frittata below, to festive events, they’ll bring a definite cheer!

Visit decor.com.au

Christmas Frittata

BRILLIANT BAKES CSR Caster Sugar has a fine uniform size, enabling it to dissolve instantly and caramelise evenly, making it the most versatile baking and cooking sugar. The fine crystals are ideal for light sponges and fluffy pavlovas. Find out more at www.csrsugar.com.au

FESTIVE CHOCOLATE FUN Traditional Milk Chocolate Coins are perfect as a Christmas stocking filler. With no artificial flavours, they taste delicious and are great value at just $1. Available at Coles.

THE VERY BEST IN BLENDING The new Vitamix Ascent White A25OOI, $1195, has program settings for smoothies, hot soups and frozen desserts that ensure consistent results. There are also variable speed control and pulse features so you can fine-tune the texture to match a recipe. Plus, the built-in wireless connectivity means this blender is ready to evolve with the latest innovations for years to come. In store at Harvey Norman.

80 recipes+

DECEMBER 2017

⅔ cup chopped char-grilled red capsicum + ⅔ cup frozen peas, thawed + 3 green onions, finely chopped + 2 cloves garlic, crushed + 100g fetta, crumbled + 10 eggs + 1 cup cream + ¼ cup basil pesto + ½ cup shredded parmesan Preheat oven to 160ºC/140ºC fan-forced.

Grease and line a 26cm x 16cm (base measurement) slice pan with baking paper, extending paper for handles.

Combine capsicum, peas, onion and garlic in a bowl. Place in prepared pan.

Dot with fetta. Whisk eggs and cream in a jug. Pour over pea mixture. Dollop with pesto. Using a bamboo skewer, swirl to combine. Top with parmesan.

Bake for 35 minutes or until just set at centre. Stand in pan for 15 minutes.

Cut into squares to serve. Serves 6

here to help reader rewards

LET’S ASK AMANDA HOW!

READER RECIPE Jenny’s cheesecake is an all-time family favourite

This month, Amanda reveals when to use the wooden spoon!

Q

Can you please tell me why recipes specify to mix dry ingredients with a wooden spoon.

Barb Handasyde, Narre Warren, Vic

PHOTOGRAPHY ROB SHAW STYLING JANE COLLINS FOOD PREPARATION REBECCA CLANCY RECIPE ADAPTED BY recipes+

A

The humble wooden spoon is made out of wood, so it’s porous. It should only ever be used to mix dry ingredients.

If used to mix wet ingredients, the longevity of the wooden spoon will quickly diminish.

Likewise, it’s not necessary to wash a wooden spoon used to mix dry ingredients – simply wipe it clean with paper towel. Also, never stir a curry with a wooden spoon as it will absorb the flavours and colour of the dish.

And, definitely, never ever put a wooden spoon in the dishwasher. For best results in the kitchen, have a selection of “stirring” utensils on hand – a wooden spoon for dry ingredients, non-stick spoons for cooking in non-stick pans and metal spoons to stir curries and casseroles, as well as to use when melting chocolate!

CONGRATS, BARB

“Delicious, easy and light – I love making this for my family.”

– JENNY SENIOR, BUNBURY, WA

Panna Cotta Lemon Cheesecake SERVES 12 PREP 20 minutes + overnight to chill COOK 10 minutes 150g plain un-iced biscuits 125g butter, melted 85g packet lemon jelly crystals ¾ cup boiling water 2 teaspoons finely grated lemon zest ¼ cup lemon juice 250g cream cheese, at room temperature 1 cup caster sugar 1 teaspoon vanilla essence 375ml can evaporated milk, well chilled

1 Preheat oven to 180ºC/160ºC fan-forced.

Line a 22cm round

BARB WINS a bountiful Moro prize pack, RRP $150. From oils (pictured), to vinegars, glazes and dressings, the array of products on offer is sure to bring out the best in Barb’s food. For more, visit worldofmoro.com.au Have a question for Amanda about cooking? Send it, along with your full name and town or suburb, to recipesplus@bauer-media.com.au for your chance to have it published and win a prize.

Like us on Facebook facebook.com/recipesplusmag

springform cake pan with baking paper. Place prepared pan on an oven tray. Process biscuits to make fine crumbs.

Add butter; process until combined. Press biscuit mixture over base and side of prepared pan.

Bake for 10 minutes or until golden brown.

2 Meanwhile, place jelly crystals in a heatproof bowl. Pour over the boiling water; whisk until crystals dissolve. Add zest and juice. Chill for 15 minutes.

3 Using an electric mixer, beat the cream cheese, sugar and essence in a large bowl until smooth.

Using a clean electric beater, beat evaporated milk in a large bowl until fluffy. Fold jelly mixture and milk mixture into the cream cheese mixture until combined. Pour into biscuit crust. Chill for 4 hours or overnight or until firm.

AMAZING PRIZE JENNY WINS a practical and chic prize pack from the Alfi®range, RRP $189.98. It includes the 1.5-litre Hotello stainless-steel Vacuum Insulated Carafe and a sophisticated 1-litre Single Wall flowMotion Glass Carafe. For more, visit thermos.com.au Send your Reader Recipe to: recipes+, Level 1, 54 Park Street, Sydney, NSW 2000 or email recipesplus@bauer-media.com.au. Please include your address and daytime phone number.

CONGRATS, JENNY DECEMBER 2017

recipes+ 81

here to help take 5

Crunch time Serve up your favourite Christmas meal with these mouth-watering spuds!

SERVES 6 PREP 10 minutes COOK 1 hour 15 minutes COST $1.45 a serve 1kg equal-size all-rounder potatoes (such as desiree), halved 2 tablespoons olive oil 2 teaspoons ground cumin 20g butter, cubed 6 cloves garlic, thinly sliced

1 Preheat oven to 220ºC/200ºC fan-forced.

Cook potatoes in a large saucepan of boiling

water for 12 minutes or until just tender.

Drain. Place potatoes, oil and cumin in a large ovenproof dish; toss to coat. Dot potatoes with butter. Roast for 35 minutes or until just starting to colour.

2 Using a fork, press each potato to flatten slightly. Roast for a further 20 minutes or until golden brown and tender.

3 Scatter over garlic; roast for a further 5 minutes or until garlic is golden brown.

DIY IDEA You can use whole baby potatoes for this recipe. Boil them until just tender, then squash lightly with the heel of your hand or the back of a fork before dotting with butter and roasting for 30 minutes

TRY THESE TOO! + CRUNCHY PARMESAN POTATOES Sprinkle potatoes with ⅓ cup freshly grated parmesan in the last 5 minutes of cooking.

+ CRUNCHY CHILLI POTATOES Omit garlic. Add 3 teaspoons sambal oelek instead.

+ CRUNCHY HERBED POTATOES Omit ground cumin and garlic.

Add 1 teaspoon dried oregano and 1 teaspoon dried parsley instead.

82 recipes+

DECEMBER 2017

PHOTOGRAPHY ANDRE MARTIN

Crunchy Garlic Potatoes

ELVIS & YOU - FASHION’S GREATEST HIT! ™

ELVIS BURNING LOVE HANDBAG Back B ack View Vieew

The King takes centre stage front and back in a FIRST-OF-A-KIND design ™

Actual size of bag is approximately 33cm wide (at the bottom) x 23cm tall Smooth, sophisticated and devastatingly sexy, that was Elvis through and through.

Now The Bradford Exchange has captured the essence of the King of Rock ‘n’ Roll™ in one fashion-forward handbag that’s guaranteed to set your fashion style ablaze with a hunka, hunka burnin’ Elvis love! Hand-crafted of soft, pebbled faux leather in a chic colour block of grey, black and red, our “Elvis Burning Love Handbag” is a designer must-have at a truly affordable price! The front showcases Elvis as we love him best, young and full of the sexy good looks that set the charts – and hearts – on fire! A locket-style heart charm etched with an Elvis silhouette motif adds an extra designer touch. Double faux leather handles as well as a removable, adjustable cross-body strap create an accessory that is as functional as it is fashionable. A zippered main compartment, interior accessory pockets and metal feet complete the design.

EXCEPTIONAL VALUE...MONEY-BACK GUARANTEE UARANTEE Available for a limited time only, it can be yours for only 5 instalments of $39.99. That’s just $199.95, plus $19.99 postage and handling, backed by our 30-day money-back guarantee. Remember, you won’t find this design in stores. To reserve your bag, send no money now. Just return the coupon or go online today at www.bradford.com.au/elvis

403-GCM01.01 ©2017 The Bradford Exchange Ltd.

A.B.N. 13 003 159 617

Includes a 152cm long detachable, adjustable shoulder strap

ELVIS™ and ELVIS PRESLEY™ are trademarks of ABG EPE IP LLC Rights of Publicity and Persona Rights: Elvis Presley Enterprises, LLC © 2017 ABG EPE IP LLC elvis.com

For quickest delivery, order online:

www.bradford.com.au/elvis Quoting promotion code:

95533

PAY NOTHING NOW

THE BRADFORD EXCHANGE Please Respond Promptly YES! Please reserve the “Elvis Burning Love Handbag” for me as described in this advertisement. I understand I need pay nothing now.

Mr/Mrs/Miss/Ms ____ First Name: ____________________________ Surname: _______________________________________________ Address: _______________________________________________ ____________________________________ Postcode: __________ Phone: ________________________________________________ Email: _________________________________________________ Signature: ______________________________________________

1. ONLINE at www.bradford.com.au/elvis quoting promotion code: 95533 2. MAIL no stamp required, to: The Bradford Exchange, Reply Paid 86369 Parramatta NSW 2124 3. PHONE: Toll-Free 1300 725 103

8am-5pm Mon – Fri

For guaranteed Christmas delivery, order online by Thursday, 14th December 2017 (regional) or Monday, 18th December 2017 for Australian Eastern Seaboard. If responding by mail, we must receive this coupon by Thursday, 14th December 2017. Please allow up to 10 business days for delivery. All sales subject to product availability and reservation acceptance. Credit criteria may apply. Our privacy policy is available online at www.bradford.com.au. You must be over 18 years old to apply. From time to time, we may allow carefully screened companies to contact you. If you would prefer not to receive such offers, please tick this box. ❑

twist

A NEW ON AN OLD CLASSIC

Make a smoothie, bake a cake or pour and serve with ease.

Simply store the rest in the fridge for laterâ&#x20AC;Ś Brancourts Sweetened Condensed Milk - No more messy tins! #binthetin

brancourtdairyrecipes.com.au