In
ul e
Winter 2011
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f there was a season best suited to staying home and getting creative in the kitchen, then winter must be it. This edition of Indulge is packed full of ideas so you can get the oven fired up on a cold winters day and warm your family and friends taste buds with some indulgent treats.
The standout and must-try recipe for me in this edition of Indulge is the mocha self-saucing pudding. I ve been told it takes very little time to prepare and I m certain you will already have the homebrand ingredients in your kitchen cupboard. Once you have given that a go, we ve tempted you with a few extra recipes to turn you into a pudding professional. Personally, I m going to try the caramel & pecan, pudding which sounds divine. In my household, winter wouldn t be the same without our favourite family soup, which makes a yearly comeback. There s nothing like a hearty soup and some fresh crusty bread that you have picked up on the way home. If you don t have a recipe of your own, we ve given you a head start with a few classic winter warmers. But the best thing about soup, aside from the value, is that it s so easy to get creative and see where your master chef imagination takes you. Should you have room for dessert, you must also try our white chocolate egg-nog recipe with vanilla marshmallow stars on page 20. After nearly 40 years in supermarket retailing, I ve learnt a lot about food. This winter I ll be putting some of those food skills to the test as I retire from the retailing business. In my last column for this magazine, I wish you and your family endless creativity in the kitchen this winter and all the best for the future.
for winter Here are some smart tips to help keep you warm and well this winter.
1
A hearty soup is a great way to enjoy vegetables and you can easily change out the vegetables based on what you have in your fridge or pantry.
2
As a general rule for boiling vegetables ‒ start with cold water if they grow below ground or boiling water if they grow above the ground. The exception is corn which should be placed in cold water.
3
For perfect roast vegetables, cut into evensized pieces, coat in seasoned flour, toss through oil then roast in a pan with plenty of room to allow vegetables to crisp up.
4
Some pumpkins have tough skins which can be difficult to cut through. Here s a trick to help peel pumpkin easily. Microwave for one minute to soften slightly before peeling with a sharp knife.
5 6
Save time by chopping up vegetables the night before.
When cooking soup, double the batch and freeze for a quick, easy and nutritious weeknight meal.
7
Root vegetables should be stored in a cool, dark dry place with ventilation ‒ not in the refrigerator. In particular, never refrigerate kumara, as they will shrivel and harden.
8
As well as looking after yourself on the inside, try regularly cleansing, moisturising and the occasional skin boost to give your skin the special care it needs during winter. Peter Smith Managing Director
Indulge
Progressive Enterprises: Phil Neely, Sally Copland and Jannah Bilas Designer/Production: Michael Michaels Printer: Webstar Advertising: Phil Neely Telephone: (09) 275-2651 email: phil.neely@progressive.co.nz
Indulge is published by: Progressive Enterprises Ltd Private Bag 93306 Mangere Auckland Telephone: (09) 275-2788 Fax: (09) 275-2543
The contents of Indulge magazine are copyright and may not be reproduced in any form without the written permission of the publisher. All product claims have been made by and are the sole responsibility of the product marketer or appointed agent. Products promoted are listed by Countdown, Woolworths and Foodtown supermarkets.
Contents May - July 2011
4
12
Recipe, food styling & photography: M2. Front cover styling & photography: M2.
16
Mid-winter feast
Cream of cauliflower soup with pretzels Herbed roast pork with rhubarb & pear relish Balsamic roast vegetables Apple & cherry strudel Raspberry & orange upside-down cake Wassail cider
24
Wine cellar know-how
30
Easy week-night dinners
38
Self-saucing puddings and homebrand
Classic winter warmers
Winter vegetable & red lentil soup (pictured below) Beef, barley & vegetable soup Roast pumpkin & carrot soup
Chicken curry with tamarind & kaffir lime Lamb pide with beetroot dip Gnocchi with creamy tomato & bacon sauce Parsley-crumbed fish with lemon-garlic mash Spicy beef noodle stir-fry
Mocha self-saucing pudding Orange & almond self-saucing pudding Caramel & pecan self-saucing pudding
Mastering methods
Lamb shanks with red wine, onions & anchovies Polenta squares Leek & blue cheese tart White chocolate egg-nog Vanilla marshmallow stars Orange sour cream cake
Choosing the right wine and beer
42 44
What s new in-store Health and Beauty
Mid-winter feast
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Select products may be top shelf, but they're well within reach.
Recipes Tracy Rutherford Photography Rob Palmer Styling Jane Hann
Since we don t have a cool Yule in December, it s only fair that Kiwis get to celebrate in winter too. So, capture the cosy Christmas spirit, fill the house with mouthwatering scents, then sit down to a feast with all the trimmings.
Cream of cauliflower soup with pretzels
Serves: 6 as a starter Preparation: 30 minutes (+ cooling, 10 minutes standing & 1 hour 10 minutes proving time) Cooking: 55 minutes 1 teaspoon caster sugar 1 teaspoon instant yeast 185ml-205ml milk, warmed 1 cups Bread & Pizza Plain Flour teaspoon salt 1 tablespoon fresh dill, chopped 1 tablespoon baking powder Olive oil spray, to grease 1 egg, lightly whisked Sea salt flakes
20g butter 1 leek, trimmed, thinly sliced 2 medium potatoes, peeled, coarsely chopped 1 cauliflowers, coarsely chopped 5 cups Select chicken stock cup pouring cream 2 tablespoons horseradish cream cup light sour cream Salmon roe (optional), to serve
Combine sugar, yeast and cup milk in a jug. Set aside in a warm place for 10 minutes or until frothy.
medium-high heat. Add baking powder. Add 4 pretzels and cook, turning once, for 2 minutes. Transfer to a wire rack to drain. Repeat with remaining pretzels.
1
2
Combine the flour and salt in a bowl. Make a well in the centre. Pour in yeast mixture and cup milk. Stir to combine, adding another tablespoon of milk if necessary.
3
Turn dough onto a floured surface and knead for 5-8 minutes or until smooth and elastic. Knead in dill. Place in a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until doubled in size.
4
Divide dough into 12 portions. Roll 1 portion into a log about 35cm long. Form a U shape, then fold the ends into the centre. Cross ends over and press to seal. Repeat with remaining dough. Set aside for 10 minutes to rise slightly.
5
Preheat oven to 220ÂşC. Bring a saucepan of water to the boil over
6
Spray two baking trays with oil. Place pretzels on trays. Brush with egg. Sprinkle with sea salt. Bake for 12-15 minutes or until golden. Transfer to a wire rack to cool.
7
Melt butter in a large saucepan over medium heat. Cook leek for 3 minutes or until soft. Stir in potato and cauliflower. Add stock. Reduce heat to mediumlow. Cover. Cook for 10 minutes. Uncover. Cook for 15 minutes or until tender. Set aside for 10 minutes to cool. Use a stick blender to purĂŠe.
8
Place the soup over medium-high heat. Stir in cream and horseradish. Cook for 5 minutes. Ladle into serving bowls. Top with sour cream and roe, if desired. Serve with pretzels.
Indulge 5 Indulge 5
Herbed roast pork with rhubarb & pear relish
Serves: 8 Preparation: 30 minutes (+ cooling & 15 minutes resting time) Cooking: 1
hours
Rhubarb & pear relish 4 pears, peeled, cored, chopped 2 tablespoons caster sugar 1 tablespoon water 6 rhubarb stems, cut into 1cm-thick slices 1 tablespoon white balsamic vinegar 1 teaspoon finely grated fresh ginger
Pork roast 2kg boned rolled loin of pork, string removed 1 tablespoon fresh sage, chopped 1 tablespoon fresh rosemary, chopped Salt and pepper 5 teaspoons olive oil 1 tablespoon salt
To make the rhubarb & pear relish, combine the pear, sugar and water in a medium saucepan over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until just tender. Stir in the rhubarb, vinegar and ginger. Cover. Increase heat to medium-high and bring to the boil. Uncover and cook for 5 minutes or until the rhubarb is soft and the liquid is absorbed. Transfer to a bowl. Set aside to cool.
Season with salt and pepper. Roll up to enclose the filling. Use unwaxed white kitchen string to tie the pork crossways at 3cm intervals.
1
2
Preheat oven to 230° C. Place the pork, rind-side up, on a clean work surface. Use a sharp knife to score the rind crossways, into the fat layer, at 2cm intervals. Turn the pork over. Sprinkle the sage and rosemary along the centre of the pork.
3
Brush a roasting pan with 1 teaspoon of oil. Place the pork, rindside up, in the pan. Drizzle the remaining oil over the pork. Sprinkle with the salt. Rub the salt into the rind. Roast for 20 minutes. Reduce oven temperature to 200° C. Roast for a further 1 hour or until pork is cooked through.
4
Transfer the pork to a serving platter and cover loosely with foil. Set aside for 15 minutes to rest before carving. Serve with the rhubarb & pear relish.
Balsamic roast vegetables Serves: 8 Preparation: 20 minutes Cooking: 1 hour 1.8kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces 6 medium parsnips, peeled, quartered lengthways 2 tablespoons olive oil 1 tablespoons white balsamic vinegar
1 2
Preheat oven to 200° C. Line two large baking trays with non-stick baking paper.
Place the pumpkin and parsnip in a large bowl. Drizzle over the oil and vinegar. Toss to coat. Arrange on the lined baking trays. Cut the beetroot evenly into quarters. Add Indulge 6
2 bunches baby beetroot, peeled Salt and pepper 16 garlic cloves, unpeeled 1 tablespoon fresh sage, shredded 2 tablespoons dry-roasted hazelnuts, chopped the beetroot to the bowl and toss to coat. Add to one of the lined baking trays. Sprinkle the garlic around the vegetables. Season with salt and pepper.
3
Roast, turning once, for 1 hour or until tender. Transfer to a serving dish and sprinkle with the sage and hazelnut.
mid-winter feast
Indulge 7
�pple & Try this European-winter inspired dessert . . . it's sure to please.
Serves: 6 Preparation: 20 minutes (+ 2 hours macerating time) Cooking: 25 minutes 3 Tentation apples*, peeled, cored, thinly sliced 680g pitted cherries, drained 1/ cup caster sugar 2 2 tablespoons fresh lemon juice 2 tablespoons kirsch (optional) 1 teaspoon ground cinnamon *Tentation apples are exclusive to Countdown.
10 sheets filo pastry Melted butter, to grease 60g butter, melted 100g almond meal Pure icing sugar, to dust Whipped cream, to serve
mid-winter feast
cherry strudel
1
Combine the apple, cherries, sugar, lemon juice, kirsch and cinnamon in a large glass or ceramic bowl. Set aside for 2 hours to macerate. Drain.
2
Preheat oven to 180ยบC. Lightly brush a baking tray with butter. Place the filo on a clean work
surface. Cover with a dry tea towel, then a damp tea towel (this prevents it drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along one long side,
leaving a 6cm-wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter.
3
Bake for 25 minutes or until golden. Dust with icing sugar. Serve with whipped cream. Indulge 9
mid-winter feast
Raspberry & orange upside-down cake Serves: 8 Preparation: 20 minutes (+ 10 minutes cooling time) Cooking: 55 minutes Melted butter, to grease 175g butter, at room temperature, chopped cup caster sugar 2 teaspoons grated orange rind
3 eggs 1 cup self-raising flour, sifted cup plain flour, sifted 100g almond meal
Preheat oven to 180° C. Brush a 24cm fluted non-stick ring pan with melted butter to grease. Line the base with non-stick baking paper.
addition. Fold in the combined flour, almond meal and orange juice.
centre comes out clean. Set aside for 10 minutes to cool.
Arrange half the raspberries in the base of the prepared pan. Top with half the cake mixture. Repeat with remaining raspberries and mixture. Tap on the benchtop to settle. Smooth the surface. Bake for 50-55 minutes or until a skewer inserted into the
Run a flat-bladed knife carefully around the inside edge of the pan. Turn the cake onto a cake stand or serving platter.
1
2
Use an electric beater to beat the butter, caster sugar and orange rind in a large bowl until pale and creamy. Add the eggs, one at a time, beating well after each Indulge 10
3
cup fresh orange juice 300g frozen raspberries 3 teaspoons demerara sugar Whipped cream, to serve
4 5
Sprinkle with demerara sugar. Slice and serve with cream.
With a splash of brandy, this spicy appleflavoured brew helps fire up the appetite and warm the coolest of winter nights.
mid-winter feast
Wassail cider Serves: 6 Preparation: 10 minutes (+ 30 minutes infusing time) Cooking: 10 minutes 1 orange 4 whole cloves 2 cups apple juice 1 cinnamon stick 3 cm-piece fresh ginger, peeled, thinly sliced 1 teaspoon ground cardamom
Pinch of ground allspice Pinch of ground nutmeg 3 cups apple cider 180ml brandy 1 red apple, cored, thinly sliced
Stud the orange with cloves. Place in a large saucepan. Add apple juice, cinnamon, ginger, cardamom, allspice and nutmeg. Bring to the boil over medium-high heat. Set aside for 30 minutes to infuse. Strain into a jug. Discard spices.
Return the apple juice mixture to the pan. Add the cider and cook over medium-low heat for 5 minutes or until it just starts to simmer. Divide the brandy and apple among heatproof serving glasses. Top with the cider mixture.
1
2
Indulge 11
Classic winter warmers Overflowing with flavour and goodness, these hearty soups are just the thing to warm you up this winter. Add some hot, buttered crusty bread and you have a great value family meal.
Winter vegetable & red lentil soup Serves: 8 Preparation: 15 minutes Cooking: 40 minutes 3 onions 1/2 swede 1 parsnip 3 carrots 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 3 potatoes 2 leeks
1
Chop the onions, swede, parsnip and carrots into cubes. Place in a heavybased saucepan along with the olive oil, cumin and coriander and sauté for 10 minutes.
2
Chop the potatoes, leeks and kumara into cubes. Add these to the pan and stir.
Indulge 12
1 kumara 2 litres chicken stock (from stock cubes) 1/2 cup red lentils 1/2 teaspoon dried mixed herbs Salt and pepper Crème fraiche, to serve Coriander, chopped, to serve Bought crusty bread, to serve
3
Add the chicken stock, red lentils, mixed herbs, salt and pepper. Cover and simmer for 30 minutes, stirring occasionally.
4
Serve in your favourite bowls with a swirl of crème fraiche, some chopped coriander and hot, buttered crusty bread.
Beef, barley & vegetable soup Serves: 4 Preparation: 15 minutes Cooking: 11/4 hours 1 tablespoon olive oil 350g blade steak, excess fat trimmed, cut into 1.5cm pieces 1 brown onion, finely chopped 2 garlic cloves, crushed 1 teaspoon dried oregano 6 cups water
1
Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate.
2
Add remaining oil to the pan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and oregano. Cook, stirring, for 1 minute or until aromatic.
3 teaspoons chicken stock powder 1/2 cup pearl barley, rinsed, drained 1 large potato, peeled, coarsely chopped 1 large carrot, peeled, coarsely chopped 2 celery sticks, trimmed, coarsely chopped 1 large, ripe tomato, coarsely chopped Salt and pepper
3
Add the beef, water, stock powder, pearl barley, potato, carrot and celery. Bring to the boil, skimming the surface with a metal spoon to remove any scum. Reduce heat to low. Cook, partially covered, for 1 hour or until the beef is tender.
4
Add the tomato. Cook for 5 minutes or until heated through. Season with salt and pepper. Ladle into serving bowls.
classic winter warmers
Roasted pumpkin & carrot soup Serves: 6 Preparation: 15 minutes (+ 15 minutes cooling time) Cooking: 55 minutes
1kg pumpkin, peeled, deseeded, cut into 1cm pieces 800g carrots, peeled, cut into 1cm pieces 1/4 cup olive oil 2 brown onions, halved, thinly sliced Salt
2 garlic cloves, crushed 1 tablespoon mustard seeds 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon ground cardamom
1/2 teaspoon chilli powder (optional) 4 cups salt-reduced vegetable stock 2 cups water Natural yoghurt, to serve Bought naan bread, warmed, to serve
Preheat oven to 210° C. Line a large roasting pan with non-stick baking paper. Place pumpkin and carrot in lined pan. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30-35 minutes or until golden and tender.
20 minutes or until soft. Add garlic, mustard seeds, coriander, cumin, turmeric, cardamom and chilli powder, if desired. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.
Transfer half the pumpkin mixture to a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin mixture.
1 2
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion. Season with salt. Reduce heat to low. Cook, stirring often, for
Indulge 14 Indulge 14
3
Add the pumpkin, carrot, stock and water. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.
4 5
Place over low heat and cook, stirring, for 4 minutes or until heated through. Ladle into serving bowls. Top with a dollop of yoghurt and stir to create a swirled effect. Serve with naan bread.
winter warmers Winter brings shorter days and colder weather, but it also offers the bonus of a rich vegetable harvest to keep you warm and well. These freshly picked, locally grown vegetables are entering the peak of their season and we ve included helpful tips on the best ways to store, prepare and cook them. Brussels sprouts
▶Choose Brussels sprouts that are roughly the same size. Look for firm, brightly coloured Brussels sprouts with no yellow tinges. Avoid yellow, loose, soft or wilting leaves. ▶Store Brussels sprouts in a plastic bag in the fridge for up to 3 days. ▶Brussel sprouts are normally served as a side vegetable, but they can be used halved in a stir-fry and raw in salads.
Broccoli
▶Choose broccoli with compact and tightly closed heads that are dark green (they can have a purple tinge). ▶Broccoli is best stored in the fridge in a plastic bag. Revive tired looking broccoli by filling the sink with cold water (preferably iced) and leaving for 5 minutes. ▶Broccoli is a versatile vegetable. It can be used in stir-frys, soups, casseroles, pasta dishes or a Kiwi favourite, steamed broccoli with cheese sauce.
Cabbage
▶Look for cabbage with firm heads that are heavy for their size and an even colour with crisp outer leaves. ▶Cabbage is best stored in the fridge in a plastic bag. ▶Cabbages are delicious raw or cooked for a short time until tender, but still slightly crisp. Remove the outer leaves or any other coarse and damaged leaves before preparing though, as they are a bit tough.
Carrots
▶Choose carrots that are firm, well formed and have a good orange colour. ▶Carrots should be stored in the fridge in a plastic bag. ▶Try crunchy-sweet carrots to add flavour, texture, moisture and colour to dishes.
Cauliflower
▶Choose cauliflower that has tightly packed flowers and leaves that look fresh and green. ▶Caulifllower is best stored in the fridge in a plastic bag. ▶Cauliflower tastes delicious raw or lightly steamed, boiled or stir-fried. Avoid overcooking, as the taste will be inferior and the heads will disintegrate.
Kumara
▶Look for kumara that is firm with smooth and unbroken skin. ▶Kumara should be stored in a cool, dark place which is well ventilated. Kumara should never be refrigerated, as this will cause shrivelling and a hard core to develop which doesn t soften during cooking. ▶Boiled, mashed, roasted, in soups, stirfries, on barbecues, or in pies or quiches, kumara is a very versatile vegetable.
Leeks
▶Choose well-shaped, medium stems with fresh green tops and lots of white flesh. ▶Leeks are best stored in the fridge in a plastic bag. ▶Leeks can be used as a side vegetable, in soups, flans, pies and casseroles. Cooked, cold leeks can make an interesting addition to winter salads by adding a mild onion-type taste.
Parsnips
▶Look for smooth and firm parsnips with evenly coloured skin. Small to medium-sized parsnips are the best quality. ▶Parsnips are best stored in the fridge in a plastic bag. ▶Parsnips are often served with a roast or casserole but they re also tasty in stir-fries, salads, pies, soups, soufflés or cooked with potato wedges. Parsnip cake, similar in taste and texture to carrot cake, is wonderful.
Potatoes
▶Choose potatoes that haven t got any cuts, bruises, green patches or shoots. Natural dirt and dust on potatoes can help to keep them fresher, so its best not to wash them until you are ready to cook them (or if you buy ready washed, buy small quantities regularly). ▶Store potatoes in a well-ventilated cool, dark place. Remove them from plastic packaging unless it is a green guard bag. ▶There are many ways to cook potatoes! You can eat them baked, mashed, boiled, sautéed, scalloped, as wedges, potato skins, roasted, fried, added to soups and in salads.
Pumpkin
▶Choose firm, mature pumpkins and squash that have undamaged skin and feel heavy for their size. A mature pumpkin will be shiny or slightly slippery to feel, whilst an immature one will be slightly sticky. Another indication is brown flecs on the stem ‒ the more flecks the more mature. ▶Store in a cool, dark, dry place. Once cut, remove the seeds and wrap in plastic film and refrigerate. ▶Pumpkins are traditionally roasted, but they can also be baked, stuffed and used in soups, flans and pies. Try them also in moist cakes and breads.
Indulge 15
NEW
m a s t e r i ng
Available in-store soon
Lamb shanks with red wine, onions & anchovies Serves: 6 Preparation: 15 minutes Cooking: 1 hour 35 minutes
Recipes Leanne Kitchen Photography Rob Palmer Styling Jane Hann
cup extra virgin olive oil 3 brown onions, halved, thinly sliced cup raisins, chopped 1 tablespoon anchovy fillets, drained, finely chopped 3 garlic cloves, finely chopped 2 cups red wine cup plain flour
1
Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the raisin, anchovy and garlic, and cook, stirring, for 5 minutes or until the onion is golden. Add the wine and bring to the boil. Reduce heat to medium. Cook for 4 minutes or until the liquid has reduced by one third. Meanwhile, place the flour in a large bowl and season with salt and pepper. Add the lamb and toss to coat. Shake off excess. Heat the remaining oil in a large flameproof casserole dish over medium heat. Add
2
Salt and pepper 6 lamb shanks, French trimmed 410g can tomato purĂŠe 1 cups chicken stock 1 sprig fresh rosemary Rocket leaves, to serve Polenta squares to serve
half the lamb and cook, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining lamb, reheating the dish between batches. Return the lamb to the dish. Add the onion mixture, tomato purĂŠe, stock and rosemary. Bring to a simmer. Cover. Reduce heat to mediumlow. Cook for 1 hour 20 minutes or until lamb is very tender. Discard the rosemary. Use a large metal spoon to remove excess fat from the surface. Season with salt and pepper. Divide the lamb among serving plates. Serve with rocket leaves and polenta squares.
3
4
meth o d s Polenta squares Serves: 6 Preparation: 15 minutes (+ setting time) Cooking: 25 minutes Melted butter, to grease 6 cups water 1 cups polenta (cornmeal) 40g butter
1 2
Brush a 20cm x 30cm slab pan with melted butter to lightly grease.
master a technique
a
Add polenta to simmering water in a thin, steady stream, stirring with a wooden spoon to stop it going lumpy.
b
Bring the water to a simmer in a saucepan over medium heat. Gradually add the polenta in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low. Cook, stirring for 3-5 minutes or until the polenta is soft. Stir in the butter, olives and Parmesan. Season with salt and freshly ground pepper.
After cooking, the polenta should be thick, but still soft. Stir in the other ingredients. Pour into prepared pan.
c
cup pitted green olives, chopped 1 cup Parmesan, finely grated cup plain flour cup olive oil
3
Pour the polenta into the prepared pan and smooth the surface. Cool, then cover and place in the fridge to set.
4
When it has set, cut the polenta into six pieces. Place the flour on a large plate and season with salt and pepper. Add the polenta and toss to coat.
5
Heat the oil in a non-stick frying pan over medium heat. Add half the polenta pieces. Cook for 4 minutes each side or until golden. Transfer to a plate. Repeat with remaining polenta.
Set aside to cool, then place it in the fridge to chill ‒ this makes it easy to cut. Dust the polenta in flour before pan-frying.
mastering methods
Leek & blue cheese tart
Serves: 4 Preparation: 15 minutes (+ cooling & 30 minutes resting time) Cooking: 1 hour 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry 20g butter 2 leeks, trimmed, washed, sliced 150g blue cheese, crumbled
1
Take a 2.5cm-deep, 11cm x 34cm fluted tart tin with a removable base. Line with pastry, overlapping slightly. Trim excess. Use a fork to prick the base all over. Place on a baking tray in the fridge for 30 minutes to rest.
2
Preheat oven to 200° C. Line the pastry case with nonstick baking paper and fill with pastry weights or rice. Bake in oven for 10 minutes. Remove the paper and pastry weights or rice and bake for a further 8-10 minutes or until golden. Reduce the oven temperature to 180° C.
8 small sprigs fresh thyme 300ml thickened cream 3 eggs Salt and pepper
3
Meanwhile, heat the butter in a large non-stick frying pan over mediumlow heat until foaming. Add leek and cook, stirring occasionally, for 5-7 minutes or until soft. Set aside to cool slightly.
4
Arrange the leek, blue cheese and thyme in the pastry case. Whisk the cream and eggs in a large jug. Season with salt and pepper. Pour the cream mixture into the pastry case. Bake in oven for 25-30 minutes or until just set in the centre. Set aside to cool slightly. Cut into slices to serve.
master a technique
a
Line tin with pastry, overlapping in the centre. Press pastry into the tin. Indulge 18
b
Use a fork to prick the base of the pastry all over. This prevents it from puffing up too much during baking.
c
Run a rolling pin over the edges of the tin, pressing down lightly, to trim the excess pastry.
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mastering methods
Vanilla marshmallow stars
White chocolate egg-nog
Makes: 16 Preparation: 20 minutes (+ standing & setting time) Cooking: 5 minutes Olive oil, to grease cup water 2 teaspoons gelatine powder
Serves: 8 Preparation: 10 minutes Cooking: 15 minutes 3 cups milk 4 egg yolks cup caster sugar 100g white chocolate, chopped
2 tablespoons brandy (optional) Vanilla marshmallow stars to serve
1 2
3
Heat milk in a saucepan over medium heat until gently simmering. Meanwhile, use a balloon whisk to whisk the egg yolks and sugar in a large bowl until pale and creamy. Slowly pour the hot milk into the egg mixture, whisking constantly until combined. Transfer to a clean saucepan.
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1
Reduce heat to low. Cook, stirring, for 10 minutes or until the mixture thickens slightly. Remove from heat. Add the chocolate. Stir until the chocolate melts and the mixture is smooth. Stir in the brandy, if desired.
4
1
2
Scrape the seeds from the vanilla bean into the pan. Add the sugar. Place over low heat. Stir until the gelatine and sugar dissolve.
3
Transfer the mixture to a large bowl. Use an electric beater and beat for 10 minutes or until thick, light and fluffy.
Divide the egg-nog mixture among serving cups. Serve with vanilla marshmallow stars. 8/04/11
Brush a baking tray with oil to grease. Line with non-stick baking paper. Place the water in a small saucepan. Sprinkle with the gelatine and set aside for 1 minute to soften.
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vanilla bean, split lengthways cup caster sugar Cornflour, to dust Spread over the prepared tray to form a 2cm-thick, 16cm square. Smooth the surface. Set aside for 1 hour or until set.
4
Lightly dust a sheet of non-stick baking paper with cornflour. Turn the marshmallow onto the cornflour on the paper. Remove the top sheet of paper. Lightly dust the top of the marshmallow with cornflour. Use a 3.5cm star-shaped pastry cutter dipped in cornflour to cut 16 stars from the marshmallow.
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mastering methods
. . . Be a star in your own kitchen! These marshmallows not only look professional, but taste fantastic too.
master a technique
a
Soften the gelatine in a saucepan of simmering water. Add the vanilla and sugar, and stir until dissolved.
b
Transfer to a bowl. Beat the mixture well before the gelatine sets. Spread over a tray and put aside to set.
c
Dust a sheet of baking paper with cornflour and turn out the mixture. To avoid sticking, dust the top as well before cutting out the stars.
Orange sour cream cake
mastering methods
Cake mixture Melted butter, to grease 160g butter cup caster sugar 3 eggs 2 teaspoons vanilla essence 1 cups self-raising flour
1 2
Preheat oven to 180ยบC. Brush a deep, 20cm round cake pan with melted butter. Line the base with non-stick baking paper.
Use an electric beater to beat the butter and sugar in a small bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Transfer the mixture to a large bowl. Use a large metal spoon to fold in the combined flours, sour cream, orange rind and orange juice, in alternating batches. Stir until just smooth. Spoon the mixture into the prepared pan and smooth the surface. Bake for 50-55 minutes or
cup plain flour cup sour cream 1 tablespoon orange rind, finely grated cup fresh orange juice Candied rind 3 oranges, rind cut into long, thin strips until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
3
To make the candied rind, place the orange rind in a small saucepan of boiling water for 10 seconds. Drain. Repeat. Stir the sugar and water in a saucepan over low heat until the sugar dissolves. Bring to the boil. Reduce heat to medium-low. Add the orange rind to the syrup. Simmer, without stirring, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 5-10 minutes or until the rind is slightly
master a technique
a
Run a small, sharp knife along the orange to remove rind. Remove the pith. Cut the rind into thin strips.
b
Blanch the rind, then add it to the sugar syrup. Simmer for 5-10 minutes or until rind is slightly glassy.
1 cup caster sugar cup water Orange icing 1 cup pure icing sugar, sifted 20g butter, at room temperature 1 tablespoon fresh orange juice transparent. Place a wire rack over a baking tray. Use tongs to transfer the rind to the wire rack to cool and harden.
4
To make the orange icing, use a wooden spoon to beat the icing sugar, butter and orange juice in a heatproof bowl until smooth. Place the bowl over a small saucepan of simmering water. Stir until the icing is just warm. Set aside to cool slightly.
5
Place the cake on a serving plate. Pour over the icing. Set aside until set. Decorate with the candied rind.
c
Using tongs or a slotted spoon, remove the rind from the pan and place it onto baking paper or a wire rack. Set aside to cool.
RECIPES KERRIE RAY STYLING JANE HANN PHOTOGRAPHY ROB PALMER FOOD PREPARATION CYNTHIA BLACK
Serves: 6-8 Preparation: 40 minutes (+ cooling time) Cooking: 55 minutes
GFD0179/FP/F
Balance it out with something natural. The only lite yoghurt that’s naturally sweetened. Here at Meadow Fresh, we understand that in order to look good, we sometimes have to do things that aren’t exactly natural. But we’ve produced the only lite yoghurt sweetened with the natural ingredient stevia. So while you’re doing what you have to to look good on the outside, you won’t have to worry about what you’re doing on the inside. Fresh dairy. Fresh thinking. Made Meadow Fresher.
ExclusivE
wine cellar know-how S
ome so-called truisms aren t totally true. Take, for example, wine gets better with age . It s a lot more accurate to say some wine gets better with age . The key is knowing which wines to cellar and which to drink young. Often, more expensive wine benefits from bottle age, but it also comes down to grape variety and wine style.
What to cellar
Be in to Win a foodie weekend with Brett McGregor
- for you and a friend Every $50 spent with your Onecard at Countdown, Woolworths or Foodtown before 26 June 2011 gives you one entry into the draw. Four prizes to be won. Full prize details and terms and conditions at myonecard.co.nz. Prize will be drawn 29 June 2011.
win with
The right whites Most goodquality rieslings benefit from bottle age. It lets the toasty, rounded flavours develop in harmony with the wines lemon and lime flavours. A good cellaring wine has lots of structure ‒ the term that describes its acidity and tannins ‒ which becomes more balanced with age. Big reds Most red wines that cost more than $15 benefit from a year or two in the bottle. The bigger, more tightly structured the wine, the more likely it will age gracefully.
What to drink now
Drink-me whites Aromatic wines such as sauvignon blanc and pinot gris have zingy, fresh flavours ‒ the mellowing effects of time don t add anything. Chardonnay tends to be better young ‒ only the best is worth cellaring. Bargain reds If it costs less than $12, drink it straightaway ‒ it doesn t have the structure to benefit from cellaring.
Rosé This drop relies on bright colours and flavours. Time makes the brightness fade so drink rosé the year it was made. Sparkling Bottle age tends to take the vigour out of the bubble and the sprightliness from the flavours.
Cellaring conditions
The main dangers for wine in the cellar are ultraviolet (UV) light and temperature fluctuation ‒ both of these prematurely age your wine. A dark, cool place that has a steady temperature of between 12° C and 15° C is ideal. Humidity used to be an important factor when most wine was bottled under cork, but with the advent of screw caps it isn t as critical. Likewise, in the era of cork, wine had to be put on its side to wet the cork and keep the wine sealed, but that s no longer necessary with screw caps either.
How long?
Three to five years is plenty of cellaring time for most white wines ‒ some can go even longer. Five to eight years is average for red. Buy a few bottles of the same wine and try a bottle along the way. Then you re sure to drink at least one bottle at its peak, when it has benefited from age, but lost none of the appeal of its youth.
the right wine
Villa Maria Lightly Sparkling Sauvignon Blanc ▲
With its handy resealable screwcap and deliciously light bubbles, the new Villa Maria Lightly Sparkling Sauvignon Blanc offers convenience and quality for anywhere, anytime enjoyment.
The Ned Sauvignon Blanc ▲
Fresh, bright, nettle-like characters spike through to give this wine the wonderful freshness that is indicative of Marlborough wines. This single-vineyard wine has subtle fruit sweetness against acidity, giving it a soft, yet dry finish.
Obikwa Sparkling Sauvignon Blanc 2010 ▲
Obikwa Sparkling Sauvignon Blanc 2010 is a dry, yet fruity sparkling wine with tones reminding you of tropical fruits, litchis, pineapples and grenadillas. It is a refreshing and lively bubbly, showing a good balance and is light and clean on the palate. A good companion with oysters and salmon, but will also complement light summer salads and snacks.
Longridge Sauvignon Blanc Pinot Gris ▲
Crisp and lively with aromas of passionfruit, currant leaf and white-flesh nectarine. This wine is an ideal complement for herbed seafood, chicken or vegetarian cuisine and creamy cheeses such as Brie and Camembert.
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the right wine ◀ Mt Difficulty Roaring Meg Pinot Noir
Lovely mix of red and black berry fruits with hints of oak spice. Graceful tannins well balanced with acidity and fruit for a long, fruitdriven finish. Great with lamb, roast chicken and char-grilled vegetables
The People s Pinot Noir▶
The People s Pinot Noir delivers a rich and velvety palate packed with dark berry and plum fruit flavours underpinned by subtle hints of smokey oak. Elegant tannins and good fruit weight follow through to a lingering finish. Stoke the fire, pour a glass and relax with friends.
◀Thomas Hyland Cabernet Sauvignon 2008
The range honours the pioneering spirit of Thomas Hyland, son-in-law of Dr Penfold, whose stewardship of the company from the late 1800s until 1914 saw the development of Australia's most famous name in wine. This Thomas Hyland Cabernet Sauvignon offers a contemporary expression of varietal flavour and structure.
Pepperjack Shiraz 2008▶
The 2008 Pepperjack Shiraz shows excellent balance and structure. Rich, round and soft with rich, red berries coming through on the palate. There are fine tannins, lots of weight and complexity and a great length of flavour.
◀The Ned Pinot Noir
An elegant, yet powerful Pinot Noir with layers of ripe berry fruit and hints of toasty oak. Ideal with lamb, roast chicken and char-grilled vegetables.
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E L T T O B L M 5 NEW 35
W O N E L B A L AVAI
NEW CORONA 18 PACK
IN STORES NOW
the right beer Stoke Beer▶
Smooth caramel sweetness and a rich malty body with aromatic and subtle bitterness liven the palate, while not overpowering the flavour. Drink slightly chilled (7o C). Stoke Dark goes down well with a thick, juicy steak or roast beef served with lots of gravy. Or if you have a sweet tooth, try matching it with chocolate or toffee desserts. Stoke Beer is 100% NZ owned, hand-crafted beer. Brewed and bottled at McCashin s Brewery, Stoke, Nelson NZ. Stoke Beer is available in Gold, Amber & Dark in 6-packs (RRP $16.99) & 12-packs (RRP $29.99).
Macs Hoprocker 12-Pack◀
Every single one of the Mac s Craft range is brewed naturally and is free from artificial additives. This lager is quite citrusy and fruity on the nose. It has a clean, bitter flavour. Ideal with spicy foods or rich tomato dishes, such as spicy chicken nibbles or samosa. Now available in a 12-pack.
Leffe Blonde 4-Pack▶
Originating in 1240, Leffe is an authentic Belgian abbey beer, brewed according to the traditional recipes of the monks of the Abbey of Leffe. Leffe Blonde compares best to a great red Bordeaux wine and is ideal with vinegary dishes, smoked ham or abbey cheese.
Monteith s Doppelbock Winter Ale◀
What makes Monteith s Doppelbock unique is the fact it s a six-malt brew (four specialty malts along with Amber and Pilsner malt). The result is a voluptuous, rich and warming beer that pours with a characteristic red hue typical of a winter s fire. The six per cent alcohol brew is moderately hopped with local varieties of the famous German Hallertau hop, typical in Bock-styled beers, to balance its full malty characters. Doppelbock is divine on a cold night served a little warmer than other beer and matched with some blue cheese. It also goes well with rich game foods.
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‘Peroni’, Premium Birra Beer Nastro Azzurro Export Lager, Peroni 1846 and Peroni Nastro Azzurro are registered trade marks of Peroni Nastro Azzurro Limited.
easy Quick and easy meals for every night of the week.
Delicious in just 20 minutes
Chicken curry with tamarind & kaffir lime
Lamb pide with beetroot dip
Gnocchi with creamy tomato & bacon sauce
Parsley-crumbed fish with lemon-garlic mash
Available in the Butchery Department
Spicy beef noodle stir-fry
week-night dinners monday Fragrant chicken curry with tamarind & kaffir lime Serves: 4 Preparation and cooking: 35 minutes 1 tablespoon oil 500g Tegel Thin Cut skinless and boneless breast fillets 1 onion, chopped 1 tablespoon mild curry paste 50g palm sugar, grated 2 tablespoons tamarind purée 1 cup water 4 kaffir lime leaves, finely shredded 1 tablespoon soy sauce 1 400ml can coconut cream ½ cup roasted peanuts, finely chopped Chopped coriander to garnish Rice, to serve Steamed bok choy, to serve
1 2
Brown the chicken in a little bit of oil over high heat until golden. Remove and set aside.
Add the onion to the pan and cook over medium heat for 2 to 3 minutes. Add the curry paste and palm sugar and cook for a further minute, stirring.
3
Add the chicken back to the pan along with the tamarind purée, water, kaffir lime leaves, soy sauce and coconut cream. Simmer for 10 minutes or until the chicken is cooked through.
4
Garnish with the peanuts and coriander leaves and serve with rice and steamed bok choy.
Tegel Thin Cut Chicken is your perfect partner for quick and easy no fuss-cooking. Chicken makes an excellent contribution to a healthy, wellbalanced diet and Tegel Thin Cut makes it super easy to include this great source of protein in your everyday meals.
Using cut chicken will enhance the taste of your dish, as spices and marinades are more easily absorbed.
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what s for dinner
tuesday Lamb pide with beetroot dip Serves: 4 Preparation and cooking: 30 minutes 2 teaspoons olive oil 500g lamb mince 3 shallots, trimmed, thinly sliced 3 garlic cloves, crushed 1 tablespoon tomato paste 1 teaspoon finely grated lemon rind 1 teaspoon fresh lemon juice 3 teaspoons ground cumin 2 teaspoons ground coriander 2 tablespoons fresh mint, chopped 225g can Wattie s Pick of the Crop Beetroot, drained cup natural yoghurt 4 bought Turkish pide bread rolls Lemon wedges, to serve
1
Preheat oven to 180° C. Heat the oil in a large frying pan over medium heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the shallot, garlic, tomato paste, lemon rind, lemon juice, 2 teaspoons of cumin and 1 teaspoon of coriander. Cook, stirring, for 3-4 minutes or until mince is cooked through. Stir in the mint. Set aside to cool slightly.
2
Place the beetroot, yoghurt, remaining cumin and remaining coriander in a food processor. Process until smooth.
3
Cut an oval piece from the top of each bread roll to make a shell. Reserve bread. Place bread shells on a large baking tray. Fill with mince mixture. Add the reserved bread to the tray. Bake for 5 minutes or until crisp. Thickly slice. Serve pide with beetroot dip, lemon wedges and reserved bread for dipping.
Wattie s Pick of the Crop Beetroot Wattie s Beetroot has long been a Kiwi favourite, grown with pride in the rich soil of Hawke s Bay and harvested at its tender best. No preservatives. No added colours or flavours. Source of dietary fibre.
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For a variation, replace the lamb mince with beef mince. Replace the mint with fresh coriander. Replace the yoghurt with sour cream.
what s for dinner
wednesday Gnocchi with creamy tomato & bacon sauce Serves: 4 Preparation and cooking: 25 minutes 400g Delmaine Potato Gnocchi Salted water cup light thickened cream 2 tablespoons water 1 tablespoon tomato paste 6 shortcut rindless bacon rashers, thinly sliced 150g semi-dried tomatoes, thinly sliced 1 tablespoons toasted pine nuts 1 cup baby spinach leaves Pepper
1
Cook gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain.
2
Meanwhile, combine cream, water and tomato paste in a bowl. Heat a non-stick frying pan over medium heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until crisp. Stir in the cream mixture, tomato and pine nuts.
3
Add the gnocchi and spinach and cook, stirring, for 2 minutes or until the spinach wilts. Season with pepper. Divide among serving bowls to serve.
Delmaine Gnocchi Gnocchi are a traditional Italian favourite, known for their taste and versatility. Delmaine potato gnocchi are made with potato blended durum wheat semolina and egg. They are quick to cook and easy to use and can be served as they are with a variety of sauces.
For a light version, replace the thickened cream with half yogurt and half cream.
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No mess, no fuss, no pain,
NO DRAIN!
John West introduces super convenient Tuna. No drain, no pain, no mess just succulent, tasty Tuna chunks straight from the can. • Contains only the liquid needed to maintain optimum moisture levels - no need to pour off any excess • Three appetising flavours: with a little Brine, with a little Springwater and with a little Olive Oil • A good source of Omega-3 and protein • All natural ingredients Also new to the John West Tuna range Chunk Style Tuna in Oil and Tuna Tempters...
John West Chunk Style Tuna in Oil • Chunk Style Tuna combined with subtle flavoured oils and ingredients you can see • Three appetising flavours that complement the natural tuna taste - Garlic & Soy; Chilli, Lime & Ginger; and Sea Salt & Cracked Pepper • A good source of Omega-3 and protein • All natural ingredients
the chance to reach your Personal Best! Win a personalised wellness package from John West!
$5,500 to spend on whatever you need to reach your
PERSONAL BEST – whether that’s a personal trainer, a life coach or a whole lot of pampering. Find your unique code on specially marked cans of John West Tuna. PLUS daily sports gear prizes! Go to www.mypersonalbest.co.nz to enter the draw and for full Terms and Conditions.
John West Tuna Tempters • Four appetising flavours: Naturally Smoked, Onion & Tomato Savoury Sauce, Lemon & Cracked Pepper and Zesty Vinaigrette • A perfect snack for school or work - ready to eat anytime, anywhere • A good source of Omega-3 and protein • All natural ingredients
DRIVE
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*Trademark used under licence.
The Best. www.johnwest.co.nz
Parsley-crumbed fish with lemon-garlic mash Serves: 4 Preparation and cooking: 30 minutes
thursday
3 medium potatoes, peeled, coarsely chopped ďź‘ďź?ďź“ cup milk 1 garlic clove, crushed 1 teaspoon finely grated lemon rind 2 slices white bread, crusts removed, coarsely chopped 20g butter 2 teaspoons fresh Continental parsley, chopped Olive oil spray 500g white fish fillets Lemon wedges, to serve
1
Cook the potato in a large saucepan of boiling water for 15 minutes or until tender. Drain and return to the pan. Add the milk. Use a potato masher to mash until smooth. Season with salt and pepper. Stir in garlic and lemon rind.
2
Meanwhile, place the bread in a food processor. Process until finely chopped. Melt the butter in a large frying pan over low heat. Add the breadcrumbs. Cook, stirring often, for 10 minutes or until crisp and golden. Set aside to cool slightly. Stir in the parsley.
3
Heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the fish and cook for 5 minutes each side or until the fish flakes when tested with a fork in the thickest part. Divide the mash and fish among serving plates. Sprinkle with the breadcrumbs. Serve with lemon wedges.
For a variation using salmon, replace the white fish fillets with skinless salmon fillets. Omit the bread, butter and parsley. Replace the potato with kumara. Omit step 2. Spoon bought basil pesto over the salmon to serve.
what s for dinner
friday Spicy beef noodle stir-fry Serves: 4 Preparation and cooking: 30 minutes 440g flat rice noodles cup chicken stock cup hoisin sauce 1 tablespoon soy sauce 2 teaspoons brown sugar 1 garlic clove, crushed 1 teaspoon finely grated fresh ginger teaspoon Chinese five spice 1 tablespoon peanut oil 500g beef mince 1 bunch broccoli, coarsely chopped 1 small red capsicum, halved, deseeded, thinly sliced 1 large carrot, peeled, halved crossways, cut into matchsticks 2 large spring onions, trimmed, thinly sliced
1
Prepare the noodles following packet directions. Combine the stock, hoisin sauce, soy sauce, sugar, garlic, ginger and Chinese five spice in a small bowl.
2
Heat a wok over high heat. Add half the oil and heat until smoking. Swirl to coat. Add the mince and stir-fry for 5 minutes or until the mince changes colour. Transfer to a plate. Heat the remaining oil in the wok. Add the broccoli, capsicum and carrot. Stir-fry for 2 minutes or until the broccoli is bright green and tender crisp.
3
Add the stock mixture, mince, noodles and spring onions to the wok. Stir-fry for 2 minutes or until the noodles are soft and heated through. Divide among serving bowls to serve.
Don't overcook this dish, as the vegetables should still have a slight crunch to them. If you don't have a wok, just use a high-sided, non-stick frying pan.
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Reliable Reliable quality at quality at everyday everyday low prices low prices
Self-saucing puddings
Mocha self-saucing pudding homebrand
Serves: 6 Preparation: 15 minutes (+ 5 minutes standing time) Cooking: 40 minutes Melted homebrand butter, to grease 1 cup homebrand self-raising flour 2 tablespoons homebrand cocoa powder 1/2 cup homebrand caster sugar 1/2 cup homebrand milk 1 homebrand egg 70g homebrand butter, melted, cooled
For this Chocolate Cake recipe, go to countdown.co.nz You’ll always shop smarter at
1
Preheat oven to 180° C. Brush a 6-cup capacity ovenproof dish with melted butter. Place on a baking tray lined with baking paper. This makes it easier to clean if the mixture spills over. Sift flour and cocoa into a bowl. Stir in caster sugar.
1/2 cup lightly packed homebrand brown sugar 2 tablespoons homebrand Cocoa powder, sifted, extra 11/2 cups boiling water 1 tablespoon instant coffee granules Double cream, to serve
2
Whisk the milk, egg and butter in a jug until combined. Add to flour mixture. Use a wooden spoon to stir until smooth. Pour into prepared dish. Use the back of a spoon to smooth the surface. This helps the pudding cook evenly.
The beauty of selfsaucing puddings is they take very little time to prepare, plus you only need basic ingredients. Master the technique you need with this mocha version, then turn the page to try more tasty recipes.
3
For the sauce, combine the brown sugar and extra cocoa in a bowl. Sprinkle evenly over pudding mixture. Combine boiling water and coffee in a jug. Gradually pour over the back of a spoon onto the pudding. This helps it rise evenly.
4
Bake for 40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Donʼt put the skewer all the way through ‒ you wonʼt be able to tell if itʼs cooked if you skewer the sauce, too.
5
Set pudding aside for 5 minutes to stand. This allows the sauce below the cake-like surface to thicken and cool slightly before serving. For best results, serve the pudding hot or the cake will soak up some of the sauce. Indulge
39
Orange & almond self-saucing pudding Serves: 6 Preparation: 15 minutes (+ 5 minutes standing time) Cooking: 50 minutes Melted homebrand butter, to grease 1 cup homebrand self-raising flour 1/2 cup homebrand caster sugar 1/2 cup almond meal 1 tablespoon finely grated orange rind 1/2 cup homebrand milk 1 homebrand egg
Liquid gold awaits you when you break through the zesty almond cake crust.
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40
1
50g homebrand butter, melted, cooled 1 tablespoon homebrand cornflour 1/2 cup homebrand caster sugar, extra 11/2 cups fresh orange juice homebrand icing sugar, to dust Vanilla custard, to serve
3
Preheat oven to 180° C. Brush a 6-cup capacity ovenproof dish with melted butter. Place on a baking tray lined with non-stick baking paper. Sift flour into a large bowl. Stir in the sugar, almond meal and orange rind.
Combine cornflour and extra sugar in a bowl. Sprinkle over the pudding mixture. Place orange juice in a small saucepan over medium heat. Bring just to the boil. Gradually pour over the back of a spoon onto the mixture.
Whisk the milk, egg and butter in a jug until combined. Add to the flour mixture and use a wooden spoon to stir until smooth and combined. Pour into the prepared dish. Use the back of a spoon to smooth the surface.
Bake for 45-50 minutes or until a cake-like top forms and a skewer inserted halfway into the centre of the pudding comes out clean. Set aside for 5 minutes before dusting with icing sugar. Serve with custard.
2
4
Caramel & pecan self-saucing pudding Serves: 6 Preparation: 15 minutes (+ 5 minutes standing time) Cooking: 50 minutes Melted homebrand butter, to grease 1 cup homebrand self-raising flour 1/2 cup firmly packed homebrand brown sugar 60g pecans, coarsely chopped ⅔ cup mashed overripe banana ⅓ homebrand cup milk 1 homebrand egg
1
Preheat oven to 180° C. Brush a 6-cup capacity ovenproof dish with melted butter. Place on a baking tray lined with non-stick baking paper. Sift the flour into a large bowl. Stir in the sugar and pecan.
2
Whisk banana, milk, egg and butter in a large jug until combined. Add to flour mixture. Use a wooden spoon to stir until smooth and combined. Pour into the prepared dish. Use the back of a spoon to smooth the surface.
40g homebrand butter, melted, cooled 1 tablespoon homebrand cornflour 1/2 cup lightly packed homebrand brown sugar, extra 11/2 cups boiling water 1 tablespoon golden syrup Vanilla ice cream, to serve
3
Combine the cornflour and extra sugar in a small bowl and sprinkle evenly over the pudding mixture. Combine the boiling water and golden syrup in a large jug. Gradually pour over the back of a spoon onto the sugar mixture.
4
Bake for 45-50 minutes or until a cake-like top forms and a skewer inserted halfway into the centre of the pudding comes out clean. Stand for 5 minutes before serving with ice cream.
PL
Target approved quality. Everyday low prices. Reduce your grocery bill without compromising on quality. In recent Target product checks, various homebrand products emerged victorious for taste and value. Our list of champions includes everything you see here. With over 600 products to choose from, homebrand makes it easy to enjoy the best every day.
what’s NEW in-store John West Tuna
Baker Halls' Original
John West introduces a tuna innovation: no fuss, no mess and no more unnecessary, smelly waste down kitchen drains. The new John West No Drain Tuna range contains only the liquid needed to maintain optimum moisture levels in the can, so there is no need to pour off the excess usually present in a can of tuna. The succulent, tasty tuna chunks can be enjoyed straightaway. John West No Drain Tuna comes in three tempting varieties: With a little Springwater, with a little Olive Oil, and with a little Brine.
Your favourite Baker Halls flavours, Orange & Barley and Lemon & Barley, are available in a value-packed 2-litre bottle, mixing 14 litres of a refreshing thirst quencher. Now out with a great new label, the fruit syrups can also be used for baking, dressings and even tangy home-made ice-blocks. Keep an eye out for the new-look Baker Halls range, including exciting new flavours at your local Countdown store from late-July. You’ll find Baker Halls in the cordial aisle!
Naked Locals soups
Queen Royal Icing
It isn’t enough these days to serve good food. Today we care about where and how it was grown. So we’ve gone to great lengths to bring you the best in New Zealand… Introducing two new mouth-watering flavours of Naked Locals soups, the range that brings you delicious gourmet soups, sourcing ingredients from the best-known regions in New Zealand. Our soups this winter come from all over the country: Marlborough Sweetcorn and Basil Chowder and Canterbury Mushroom soup with Marscapone and Thyme.
QUEEN ROYAL ICING 330G – ROYAL ICING HAS NEVER BEEN THIS EASY Queen Royal Icing is easy to use, and ideal for all piping and cake decoration applications. One packet of Queen Royal Icing makes enough icing to cover 12 cupcakes or one standard cake – simply add 50ml water! Icing sets in 10-15mins to allow plenty of time to apply the icing or pipe decorations. For coloured or flavoured icing, simply add a little Queen Food Colour or Essence to the bowl before mixing.
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King Soup Singles
Haribo is here!!!
King Soup Singles – Real Soup, Real Wholesome, Real Quick!
The world’s best jelly confectionery manufacturer is now being launched in New Zealand. Haribo is the maker of the original gummi bear “GOLDBEARS” in six real fruit flavours. Other 175g bags available as part of the range are the fun shapes of Starmix, the fizzy Tangfastics and great tasting Happy Cola bottles.
Two great new flavours – Chicken Noodle and Wonton. Just add boiling water, or pop in the microwave for 60 seconds. Great at home, work, or on the go. All natural colours and flavours, and no MSG.
SunRice quick cups
New to the Microwave world is the SunRice Quick Cups. SunRice Quick Cups prepare perfect mounds of fluffy rice in just 40 seconds. The convenient twin pack is the perfect single serve for lunch, dinner or a base for the kids meals.
Look for them in the confectionery aisle of Countdown, Foodtown and Woolworths stores nationally NOW.
SunRice Rice & Curry Range
SunRice invites you to experience the authentic flavours of their new Rice and Curry range. Made with only the freshest ingredients. All you need to do is empty the contents into the tray provided and heat for just 2 minutes. A convenient ready-to-go meal for a delicious dinner or office lunch. Foil sealed for freshness. They contain no artificial colours, flavours or preservatives.
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what’s NEW in health & beauty Garnier body range
Dove foaming make up remover
Garnier brings new innovation into body care with Garnier Intensive 7 Days body lotion. This lotion offers long lasting hydration felt for up to 7 days. The key ingredient is a revolution in skin care ‘L-Bifidus’ – this natural ingredient has been derived through research in probiotics in yoghurts – yes what is known to be good for our internal well being has now been developed to assist in our skincare. Optimising the moisture in our skin L- Bifidus helps to strengthen the skins barrier which results in less moisture loss through the skin. 5 variants that absorb quickly into the skin they each have natural fragrances and key natural ingredients they are all designed with a specific skin type: extra dry, dry, dry rough, dry dull, dry sensitive or normal skin.
While many women make the effort to apply make-up, the same can’t be said for taking it off. To save your skin and your pillow, Dove has developed NEW Dove Foaming Make Up Remover, which works by effectively removing even the heaviest make-up, including waterproof mascara, eye make-up and foundation. NEW Dove Foaming Make Up Remover works by instantly transforming from liquid to an ultra fine foam to leave facial skin and eyelashes free from make-up. What’s more this new product has a formulation that is gentle on skin, while having the added convenience of being able to be applied directly to a wet or dry face, unlike many other make-up removers which are applied using cotton wool pads.
Dr. LeWinn’s Synergise
Dr. LeWinn’s Synergise is an anti-ageing skincare range formulated with plant stem cell technology. It contains the rare active Swiss Apple Uttwiler Spätlauber, with proven regenerative properties to protect, stimulate and rejuvenate skin cells, reducing the appearance of wrinkles for more youthful, radiant skin.
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Sublime Mousse
The World No.1 in Haircolour L’Oréal Paris introduces the new Sublime Mousse range, featuring 12 sumptuous shades infused with a subtle, delicate fruity fragrance. Simply apply like shampoo, and put your feet up for 30 minutes while the beautiful, natural-looking translucent colour develops. It just couldn’t be any easier, prepare to be amazed! No drips, no mess, no fuss. The gold standard in haircolour mousse.
World No1 in Hair Colour.* Introduces
mousse
NEW
Hair colour gets sublime
@ easier
Discover mousse online... www.sublimemousse.co.nz
Evangeline Lilly
faster
cleaner
is wearing shade 41 Delicate Iced Chocolate *Nielsen data FY 2009.
Caring for your skin
11358 Sublime Mousse Progs Ad 137.5x205.indd 1
C
aring for your complexion shouldn’t be a timeconsuming or budget-blowing affair. What’s essential for real women is regular cleansing, moisturising and the occasional skin boost to make beauty products go a long way.
TIPS AND TRICKS
Cleanse - The basics of beautiful skin begin with cleansing. Gently removing make-up and excess oils is the first step to achieving a radiant, glowing complexion.
+ Lips prone to flaking? Using a soft-bristled toothbrush and balm, rub lips gently. Wipe clean and reapply balm.
Moisturise - The secret to maintaining youthful-looking, even-toned skin is choosing a moisturiser that targets your skin concerns, from basic hydration to fighting pigmentation and wrinkles.
Natural, permanent hair colour in an easy-to-use-mousse.
8/04/11 3:28 PM
+ Remember to apply a little moisturiser to ears, as they can show signs of ageing too. + Only use lukewarm water. Using hot or cold water can cause broken capillaries.
+ DIY facial — Cleanse your face and neck, then follow with an exfoliator. Steam your face over a basin of hot water and lavender oil before applying a luxurious mask. Finish by massaging serum and moisturiser into skin.
Treatments - Worried about lines and wrinkles? Try a moisturising treatment formulated to fight the signs of ageing. Complexion care - When your skin needs special treatment to deal with sudden breakouts or fight a constant build-up of excess oil, choose an effective anti-spots skincare product.
Indulge 45
WEATHERPROOF YOUR HAIR
FRIZZ & WEATHER DEFENCE BY TEDDY CHARLES, SHAPE & LENGTH EXPERT, PARIS
Another thing to consider when switching over to eco Today’s energy efficient bulbs is energy efficient power consumption. Panasonic light bulbs come in eco bulbs use up to 80% less energy to do the same job a range of colour that old bulbs do. That means you only need a 22w bulb to temperatures and replace the 100w bulb you used to pop in your shopping styles to suit every Kiwi trolley – and more savings on your energy bill. home. So by choosing If you’re looking for further incentive to light your home ‘eco bulbs’ over the old Another thing toto consider when switching over toto eco energy Another thing consider when switching over Today’s energy efficient the with ecoefficient bulbs, New Zealand Government has set aeco fashioned incandescent Today’s bulbs is energy efficient power consumption. Panasonic light bulbs come in bulbs isthing energy power consumption. Panasonic light bulbs come in Another thingtotoefficient consider whenswitching switchingover over eco Today’s energy efficient Another consider when totoeco Today’s energy efficient goal tocolour reduce the home lighting load by 66%, so that light bulbs, you’re eco bulbs use up to 80% less energy to do the same job alight range of colour eco bulbs use up to 80% less energy to do the same job alight range of bulbs is energy efficient power consumption. Panasonic bulbs come in bulbs is energy efficient power consumption. Panasonic bulbs come in that old bulbs do. That means you only need a 22w bulb temperatures and together we could save 1000 Giga Watt Hours not only doing your that old over bulbs do. That means you only need aof 22wjob bulb and eco bulbs useup up 80% lessenergy energy do thesame same jobtoto arange range colour eco bulbs use toto 80% less toto do the a temperatures ofofcolour the 100w bulb you used toto in your styles toto suit every replace the 100w bulb you used pop in your shopping styles suit every Kiwi replace thatold old bulbs do. That means you only need 22w bulbtoto temperatures andKiwi that bulbs do. That means only need a ashopping 22w bulb temperatures and power annually. That’s the equivalent ofyou allpop the power bit to reduce energy trolley – and more savings on your energy bill. home. So by choosing trolley –the and more savings on your energy bill.shopping home. So byevery choosing replacethe 100w bulb youused used popininyour your shopping stylestoto suit everyKiwi Kiwi replace 100w bulb you totopop styles suit used by homes in the entire Nelson/Marlborough region consumption, you are ‘eco If you’re looking for further incentive to light your bulbs’ over the old If you’re looking for further incentive to light your home ‘eco bulbs’ over the old trolley – and more savings on your energy bill. home. So by choosing trolley – and more savings on your energy bill. home home. So by choosing with eco bulbs, the New Zealand Government has set a a fashioned incandescent eco bulbs,for the New Zealand Government has set fashioned incandescent Ifyou’re you’re looking forfurther further incentive lightyour your home ‘eco bulbs’over overthe theold old every single year!If with with the ideal lighting solution ‘eco looking incentive totolight home bulbs’ goal to reduce the home load byby 66%, so that light bulbs, you’re goal to reduce the home lighting load 66%, so that light bulbs, you’re with eco bulbs, the Newlighting Zealand Government has seta a fashioned incandescent with eco bulbs, the New Zealand Government has set fashioned incandescent A good start to getting to that goal is to buy the right edrooms to dining rooms together we could save over 1000 Giga Watt Hours of not only doing your together we could save lighting over 1000 Giga Watt Hours of not bulbs, only doing your goal reduce thehome home lighting load 66%, that light bulbs, you’re goal totoreduce the load byby 66%, sosothat light you’re energy efficient bulb. Panasonic, renowned the world over power annually. That’s the equivalent of all the power bit to reduce energy power annually. That’s the equivalent of all the power bit to reduce energy together we could save over 1000 Giga Watt Hours not only doing your together we could save over 1000 Giga Watt Hours ofof not only doing your used byby homes inThat’s the entire Nelson/Marlborough region consumption, you are used homes in the entire Nelson/Marlborough region consumption, you are power annually. That’s the equivalent thepower power bitto toreduce reduce energy power annually. the equivalent ofofallallthe bit energy for its outstanding electronics, has recently introduced a o bulbs are costly. While every single year! also providing your home with thethe ideal lighting solution every single year! also providing your home with ideal lighting solution used by homes in the entire Nelson/Marlborough region consumption, you are used by homes in the entire Nelson/Marlborough region consumption, you are new range of ecoA light bulbs to New Zealand shoppers that t bulbsfor cost only around $1, good start to getting toto that goal is to buy thethe right the entire home, bedrooms to dining rooms A good start to getting that goal is to buy right for the entire home, from bedrooms to dining rooms every single year! also providing yourfrom home withthe theideal ideal lighting solution every single year! also providing your home with lighting solution energy efficient renowned the world over and lounges. efficient bulb. Panasonic, renowned the world over and lounges. Agood good start getting thatgoal goal tobuy buy the right forthe the entire home, frombedrooms bedroomstoto diningrooms rooms offers up to 10,000 hours life in aPanasonic, single bulb. that kind ,000 hours and use significantly Aenergy start totobulb. getting totothat isistoWith the right for entire home, from dining for its outstanding electronics, has recently introduced a Some people argue that eco bulbs are costly. While for its efficient outstanding electronics, has recentlythe introduced a Some people argue that eco bulbs are costly. While energy efficientbulb. bulb. Panasonic, renowned theworld worldover over andlounges. lounges. energy Panasonic, renowned and of performance, the only thing that can’t be guaranteed is y compact fluorescent lamp new range of eco light bulbs to New Zealand shoppers that standard incandescent light bulbs cost only around $1, new range of eco light bulbs to New Zealand shoppers standard incandescent light bulbs cost only around $1, for its outstanding electronics, has recently introduced Some people argue that eco bulbs are costly. While for its outstanding electronics, has recently introduced a athat Some people argue that eco bulbs are costly. While how long they last onrange the supermarket Visit your de to last around 10,000 hours. offers up toto 10,000 hours lifelife intoin ashelves! single bulb. With that kind they typically last for only 1,000 hours and use significantly offers up 10,000 hours aNew single bulb. With that kind they typically last for only 1,000 hours and significantly new range of ecolight light bulbs to Zealand shoppers that standard incandescent light bulbs costonly onlyuse around $1, new of eco bulbs New Zealand shoppers that standard incandescent light bulbs cost around $1, of performance, the only thing that can’t be guaranteed is more energy. A good quality compact fluorescent lamp of performance, the only thing that can’t be guaranteed is more energy. A good quality compact fluorescent lamp offers up to 10,000 hours life in a single bulb. With that kind they typically last for only 1,000 hours and use significantly local Foodtown orhours Woolworths today to see of around 50% over the up to 10,000 life in a single bulb. With that kind they typically last for only 1,000 hours and useCountdown, significantly offers how long they last on the supermarket shelves! Visit your (CFL) from Panasonic is made to last around 10,000 hours. long they last on the supermarket shelves! Visit your (CFL) from Panasonic is made to last around 10,000 hours. ofhow ofperformance, performance, theonly only thing thatcan’t can’t guaranteed moreenergy. energy. goodquality quality compact fluorescent lamp the thing that bebeguaranteed isis more AAgood compact fluorescent lamp the full range. ing 100W incandescents. Countdown, Foodtown oror Woolworths today toto see This translates into a saving of of around over the local Countdown, Foodtown Woolworths today see This translates into a saving around 50% over thehours. local how long they last on the supermarket shelves! Visit your (CFL) from Panasonic is made to last 50% around 10,000
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(CFL) from Panasonic is made to last around 10,000 hours. lifetime of of a 22W CFL 100W incandescents. lifetime a 22W CFL replacing 100W incandescents. Thistranslates translates into saving around 50%over overthe the This into a areplacing saving ofofaround 50% lifetime of a 22W CFL replacing 100W incandescents. lifetime of a 22W CFL replacing 100W incandescents.
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Collect Christmas Club vouchers and we’ll give you a 5% bonus*
Buy your vouchers before 1 December 2011 and when you use them during December 2011 and January 2012 we’ll give you a 5% bonus*. It’s the smart way to save for Christmas.
*Bonus applies only to Christmas Club vouchers purchased prior to December 2011. Not available at Woolworths Micro and Quickstop stores or online at countdown.co.nz, foodtown.co.nz & woolworths.co.nz. Vouchers cannot be used to purchase tobacco, gift vouchers, fuel or Christmas Club Vouchers. See Customer Service Desk for full terms & conditions.