In
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Spring�ime
September-October 2010
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Shop for range and value
We have really enjoyed putting this issue together and bringing you some great ideas for spring. We have featured our ‘sheer indulgence’ section again, which will stimulate your taste buds with some wonderful dessert recipes to share with friends and family. There is also a focus on special weekend lunches and you can’t go past our lunch box ideas for kids, and the busy girls’ lunch box will help you get off to work with a nutritious and satisfying lunch. Home Brand products are the starting point for our family favourites section, where you will find a selection of new recipes to satisfy the family.
Shop for quality
Getting ready for spring is an exciting time of the year, and you will soon see new season products in your local supermarket. You can count on us to bring you fresh and exciting ways to use the products you can pick up in our stores and take home to enjoy. I hope you enjoy reading through the pages of this magazine and we look forward to seeing you instore again soon. Peter Smith Managing Director PS, If you want to try making the scrumptious Merlot Lamingtons, featured on the cover of this issue, see page 25 for the recipe.
You’ll be spoilt for choice with our large and varied fresh produce range.
Contents September - October 2010
4
Sheer indulgence Mocha self saucing pudding Classic baked vanilla cheesecake Berry swirl cheesecakes
8
Smart ideas for lunch Mini tuna, corn & sweet potato frittatas Lasagne with prawns, rocket & grape tomatoes Salmon & potato salad with mustard chive dressing
14 21 25
Progressive Enterprises Channel Development Manager: Phil Neely Progressive Enterprises Partner Promotions/Production: Maree Mckay Designer/Production: Michael Michaels Telephone:(03)313 8406 email: potter@michaelmichaels.co.nz Printer: Webstar
What’s for dinner Tarragon chicken tray bake Chicken & silverbeet rissoles Salmon & dill rice parcels Chicken, pea & pumpkin risotto Mushroom & steak sandwich with mustard cream
Wine time Choosing the right wine
10 ways with 10 ways with Jelly 10 ways with Broccoli
Advertising: Phil Neely Telephone: (09) 275-2651 e-mail: phil.neely@progressive.co.nz Indulge is published by: Progressive Enterprises Ltd Private Bag 93306 Mangere Auckland Telephone: (09) 275-2523 Fax: (09) 275-2543 e-mail: maree.mckay@progressive.co.nz
29
One mix makes six basic mince mixture Beef and spinach curry Cottage pie Sausage rolls
34 39 42 43
Meatloaf Beef burgers Beef koftas
Family favourites Sweet & sour pork Tuna bake Rich chocolate mouse
Lunch box ideas Top 20 Busy girl’s lunch box ideas
10 ways to shop smarter How to shop smarter for every day value
What’s new in-store New products available now at your local store
46
Pet care Pet nutrition, developed by vets
Indulge
The contents of Indulge Magazine are copywright 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.
sheer indulgence
Mocha self-saucing pudding Prep: 15 minutes (+ cooling time) ︱ Cooking: 20 minutes︱ Serves: 6 1 tablespoon boiling water 2 teaspoons instant coffee granules Olive oil spray 1 cup self raising flour 2 tablespoons cocoa powder
cup caster sugar cup skim milk 1 egg 1 teaspoon vanilla essence 60g reduced fat dairy spread, melted, 1/ 3 3/
4
1
3
2
4
Preheat oven to 180° C. Meanwhile, in a small bowl, add water and coffee and stir until the coffee dissolves. Set aside to cool. Spray six 150ml-capacity ovenproof tea cups or ramekins with oil to grease. Sift the flour and cocoa powder into a large bowl. Add sugar and mix.
Whisk the coffee mixture, add milk, egg, vanilla and dairy spread. Stir the coffee mixture into the flour mixture until just combined. Divide the mixture among the prepared cups or ramekins. To make the sauce, combine the sugar and cocoa powder in small
Sauce 1/ cup caster sugar 3 1 tablespoon cocoa powder 2 teaspoons instant coffee granules 300ml boiling water bowl. Sprinkle evenly over the puddings. Stir the coffee into the water until dissolved. Pour the coffee mixture evenly among the puddings. Bake for 20 minutes or until set. Set aside for 5 minutes to cool slightly. Dust with icing sugar. For a large pudding, bake in a 4-cup capacity baking dish for 40 minutes.
Indulge 4
Recipes Chrissy Freer Photography Mark O’Meara Styling Amber Keller
There’s no reason you can’t have your cake and eat it, too. These treats have all the sweetness we love.
sheer indulgence Berry swirl cheesecakes Prep: 15 minutes ︱ C o o k i n g : 2 0 m i n u t e s ︱ C h i l l i n g : 4 h o u r s ︱ S e r v e s : 1 2 600g low fat ricotta 220g low fat cream cheese 1 teaspoon finely grated lemon rind 1 teaspoon vanilla essence
1 egg 100ml honey 1/4 cup raspberry jam, warmed Fresh berries, to serve
1
3
Preheat oven to 140° C. Line twelve １／３ cup capacity muffin pans with paper cases. Place ricotta, cream cheese, lemon rind and vanilla essence in a food processor and process until smooth. Add egg and honey. Process until just combined.
Divide ricotta mixture evenly among the cases. Top each with 1 teaspoon of jam and use a skewer to swirl. Bake for 20 minutes or until just set. Put aside to cool completely. Cover with plastic wrap. Place in fridge for 3-4 hours to chill. Top with berries.
2
4
Cheesecakes – one of the most sinful desserts – comes over all angelic in this delicious low-fat berry version.
TIP
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*
To test whether the cheesecakes are cooked, lightly touch the centres to see if they feel firm on top. The centres will gradually become firmer as the cheesecakes cool. Indulge 5
Classic baked vanilla cheesecake Prep: 15 minutes ︱ C o o k i n g : 1 h o u r ︱ C h i l l i n g : 4 1/2 h o u r s ︱ S e r v e s : 1 2 1 x 250g packet Arnott’s Nice biscuits 140g butter, melted 500g cream cheese, at room temperature 300g sour cream 3/ cup caster sugar 4
1
Release the base from a 22cm springform pan and invert. Line the base with non-stick baking paper, allowing the edges to overhang. Secure the base back into the pan.
2
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan. Spread and press the biscuit mixture firmly over
3 eggs 3 teaspoons vanilla essence Icing sugar, to dust Anchor Thickened Cream, to serve Fresh raspberries, to serve
the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill. Meanwhile, preheat oven to 160° C. Place the cream cheese, sour cream and sugar in the clean bowl of a food processor and process until smooth. Add the eggs and vanilla, and process until well combined. Pour the cream cheese mixture into the prepared pan. Bake for 1 hour
3 4
or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge for 4 hours to chill. Remove the cheesecake from the pan. Cut into slices. Dust with icing sugar and serve with Anchor Thickened Cream and raspberries.
5
Smooth, creamy and with a hint of vanilla – this classic cheesecake is hard to beat.
TIP
Indulge 6
** *
*
For a lemon baked cheesecake, swap vanilla for 1 tablespoon finely grated lemon rind. If you’re in a hurry, try Tararua Cheesecake Filling on top of the biscuit base. To cut cheesecakes, dip your knife into a bowl of hot water. Wipe dry. Use the hot knife to cut, reheating and drying the knife between slices.
Baker, decorator, Mum. Easy. Make every special occasion a fun one, with Queen’s Quality Decorations For recipe ideas visit www.queenessences.co.nz Available at Countdown, Woolworths & Foodtown supermarkets in the Baking Needs aisle
Check out our easy tips video at www.queenessences.co.nz
Lunch time
Mini tuna, corn & kumara frittatas Prep: 5 minutes ︹ Cook: 25 minutes ︹ Serves: 4 250g kumara, peeled, cut into 1cm pieces Olive oil spray 5 eggs, lightly whisked cup milk 425g can tuna in springwater, drained and flaked 1/ 2
1
Preheat oven to 200° C. Cook the kumara in a saucepan of boiling water for 5 minutes or until tender. Drain. Meanwhile, spray eight 1/2-cup capacity muffin pans with olive oil spray. Line the bases with non-stick baking paper. Combine the eggs, milk, tuna, corn, chives, feta and half the
2
300g can corn kernels, drained 1/ cup chopped fresh chives 4 75g feta, crumbled 1/ cup finely grated parmesan 2 Salt and pepper Serve with aioli and baby cos lettuce leaves parmesan in a bowl. Season with salt and pepper. Add the kumara. Stir gently to combine. Divide the mixture evenly among the prepared pans. Sprinkle with the remaining parmesan. Bake for 20 minutes or until golden and set. Serve with aioli and baby cos lettuce leaves.
3
Delicious, easy and fun to make, these family friendly frittatas are a great way to get everyone together in the kitchen.
TIP
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*
For a variation, replace the kumara with potatoes. Replace the tuna with canned salmon, drained, flaked. Replace the chives with basil. Replace the feta with fresh ricotta. Serve with mixed salad leaves and avocado. To freeze, cool and wrap individually in plastic wrap. Freeze for up to 3 months.
Indulge 8
Lasagne with prawns, rocket & grape tomatoes
Lunch time
Prep 10 minutes | Cook 10 minutes | Serves 4 1kg raw banana prawns 2 tablespoons oil 2 spring onions 1 clove garlic, crushed 400g grape tomatoes
1
Peel and devein prawns. Heat oil in a frying pan, add spring onions, garlic and prawns and cook for 2 minutes. Add tomatoes and cook until they have softened and prawns have changed colour. Transfer to a bowl. Line a baking tray with baking paper. Cut lasagne sheets to make 8 x 16cm squares. Blanch each square in boiling
2
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Try this as a dipping sauce for cooked prawns: Combine 2 tablespoons soy sauce, 1 tablespoon chopped fresh ginger, 1 teaspoon chopped chilli and 1 tablespoon sugar.
Indulge 10
4 sheets fresh lasagne 600g ricotta 2 bunches rocket, washed and trimmed ½ cup pine nuts Extra virgin olive oil water for 30 seconds. Remove with a slotted spoon and lay on tray. Repeat with remaining squares. Place a lasagne square on each serving plate. Spread with ricotta, top with rocket, tomato, prawn mixture and some pine nuts. Place a second square of lasagne on top. Repeat topping. Drizzle with olive oil and serve.
3
Indulge family & friends
Thai seafood meals Wow your family and friends with Thai Ready Meals, or simply toss together some rice, shrimps or prawns, garnish with coriander and limes. Accompany your meal with a platter of Banquet Box spring rolls, samoas and dim sims.
Thailand’s most popular dish with tasty prawns & vegetables in a subtle blend of refreshing lemon-grass and hot and sour flavours.
Authentic Thai ready meal
3
3 minutes
from packet to plate*
Product of Thailand
9 414118 302245
Thai Fish Red Curry
Thai Prawn Tom Yum Soup
Thai Prawn Wonton Soup A popular clear soup with 10 prawn wontons, delicately seasoned with traditional garlic & spring onions.
Authentic Thai ready meal
Thai Fish Green Curry
Delicious chunks of fish combined with nutritious vegetables in a medium spiced coconut curry.
Delicious chunks of fish combined with nutritious vegetables in a mildly spiced coconut curry.
Authentic Thai ready meal
Authentic Thai ready meal
3
minutes
from packet to plate*
3
minutes
from packet to plate*
minutes
from packet to plate*
NEW: OUR QUICK SERVE, CONVENIENT RANGE OF THAI READY MEALS Meal for
Product of Thailand
9 414118 302269
500g NET
Meal for 500g NET
Product of Thailand
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Product of Thailand
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Meal for 500g NET
Also look for our other products under our Sea Cuisine brand, Cooked and Raw Shrimps, plus the fantastic Pacific West Banquet Box Finger Foods
Available at PMS 192 PMS 308
P U R E T E M P TAT I O N
Lunch time
Salmon & potato salad with mustard chive dressing Prep: 10 minutes (+ cooling time) | Cooking: 15 minutes | Serves: 4 500g Gourmet potatoes 250g snow peas, trimmed, halved ďź‘ďź?ďź“ cup low fat natural yoghurt 1 tablespoon fresh lemon juice 1 tablespoon hot water
1 tablespoon wholegrain mustard 1 tablespoon chopped fresh chives Pepper to season 140g mixed salad leaves 175g hot smoked salmon, skin removed, flaked
1
3
Cook the potatoes in a steamer over a saucepan of simmering water for 12-15 minutes or until tender. Set aside to cool. Meanwhile, cook the snow peas in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
2
Combine the yoghurt, lemon juice, water, mustard and chives in a bowl. Season with pepper. Thickly slice the potatoes crossways. Place in a large bowl. Add the snow peas, salad leaves and salmon and toss to combine. Divide among serving plates and drizzle over the dressing.
4
Peppery leaves, potato, salmon and tangy dressing make this salad the main event.
Indulge 12
what’s for dinner
monday A light, refreshing Monday night meal you can throw together in no time!
Tarragon chicken tray bake Prep: 10 minutes | Cook: 45 minutes | Serves: 4 8 (about 1kg) chicken drumsticks 4 potatoes unpeeled, coarsely chopped 1 large kumara, peeled, coarsely chopped １／３ cup kalamata olives 6 garlic cloves, unpeeled, halved lengthways 2 teaspoons dried tarragon Salt and pepper to season 1/2 cup white wine Fresh tarragon leaves, to serve (optional)
1
Preheat oven to 200ºC. Place the chicken in a large heavy-based baking dish. Arrange the potato, kumara, olives and garlic around the chicken. Sprinkle with the dried tarragon. Season with salt and pepper. Bake for 40 minutes or until the chicken is golden brown and cooked through. Pour over the white wine and bake for a further 5 minutes. Sprinkle with fresh tarragon if desired.
2
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You could use 4 chicken thigh cutlets. And if you don’t like tarragon, try rosemary, or your favourite herb.
Indulge 14
BAKE A SPUD AND YOU’VE GOT A MEAL! Baked spuds are perfect for creating a quick, nutritious meal. Prick the skin and bake in the oven for about 60 minutes or cook each spud for 3-4 minutes on high power in the microwave, stuff with your favourite topping and you’ve got a meal.
Chilli Mince Baked Potatoes Ingredients:
The humble spud is surprisingly
• 25g butter
• 500g beef mince
• 1 medium sized onion, peeled
• 140g pot tomato paste
good for you. Among other nutrients,
• 420g can red kidney beans
potatoes contain vitamin C, B Group
and diced finely • 3 garlic cloves, peeled and minced • 2 teaspoons ground cumin • 2 teaspoons paprika or smoked paprika • ¼ teaspoon chilli powder • 420g can tomatoes chopped
• 1 tablespoon caster sugar • 1 teaspoon salt • 4 medium sized Fresh Zone baking potatoes* • cooking oil or cooking oil spray • lite sour cream chopped chives and extra paprika for serving
in puree
Preparation – Serves 4: Wash and dry potatoes then prick with a fork. Spray or brush lightly with cooking oil. Bake potatoes for 1 hour at 200°C. While potatoes are cooking, prepare the mince in a pan and simmer for
vitamins, Potassium, Zinc, Iron and Magnesium as well as fibre and healthy carbohydrates. You can really get the best out of your potatoes by eating them with the skin on or peeling them after cooking. Spray oils are fantastic for potatoes
15 minutes. Add drained beans, sugar and salt.
– you add much less oil but still get
When potatoes are soft, slice in half. Top with the chilli mince, sour
the wonderful crispy
cream, chopped chives and a little extra paprika. Try Fresh Zone potatoes baked and topped with warmed baked
crunchy result.
beans or creamed corn. * The best potatoes for this dish are floury golden potatoes such as Agria or Victoria, found in the Fresh Zone 3kg Golden Bag or loose brushed, or a loose red potato.
SPUDS CAN
SURPRISE
YOU
Family growers of fresh produce for over three generations, Balle Bros and AS Wilcox & Sons draw on their experience and dedication to bring the freshest, tastiest potatoes, carrots and onions to families around New Zealand.
what’s for dinner
tuesday Chicken & silverbeet rissoles Prep: 15 minutes | Cook: 20 minutes | Serves: 4 1 bunch silverbeet 500g chicken mince 1 cup fresh breadcrumbs 2 spring onion, chopped 1 garlic clove, crushed 2 tablespoons chopped Italian parsley 2 tablespoons pine nuts 1 teaspoons grated lemon rind 1 egg, lightly beaten Salt and black pepper to taste Âź cup olive oil Mashed potato, peas and gravy, to serve
1 2
Wash silverbeet leaves well and trim away centre white stem. Finely shred enough to fill one cup. Place chicken mince, breadcrumbs, spring onion, garlic, parsley, pine nuts, lemon rind and egg into a bowl. Add silverbeet and season with salt and pepper. Mix well until all ingredients are combined. Divide evenly into 12 portions and shape each into a rissole. Heat olive oil in a large non-stick frying pan over medium heat. Cook rissoles in batches for 4-5 minutes each side or until cooked through. Serve with mashed potato, peas and gravy.
3
TIP
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To buy: Silverbeet should have deliciously crisp and juicy stems, which can be used in all kinds of dishes. It's leaves have a fairly strong, earthy flavour which pairs well with richly flavoured ingredients. You could replace silverbeet with spinach or try some grated courgette, but remember to pat dry the grated courgette before adding it to your mixture. Indulge 16
what’s for dinner
wednesday Shake up dinner time with this tasty recipe. The best part? It costs less than $10 to make for the whole family!
Chicken, pea & pumpkin risotto Prep: 20 minutes | Cook: 35 minutes | Serves: 4 1 tablespoon olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 1１／３ cups arborio rice 2 chicken stock cubes, crumbled* 4 cups boiling water 600g pumpkin, peeled, deseeded, cut into 1cm pieces ⅔ cup Select Frozen Peas 1/4 cup shredded parmesan 2 chicken thigh fillets, cut into 2cm pieces Shaved parmesan, to serve *Use gluten-free stock for this meal to be gluten free.
1
Heat 3 teaspoons of oil in a large saucepan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until soft. Add garlic and rice, and cook, stirring, for 1 minute.
2
Mix the stock cubes and water in a large jug until stock cubes dissolve. Add stock and pumpkin to the pan. Bring to the boil. Reduce heat to medium-low and cook, stirring often, for 20 minutes or until the stock is absorbed and pumpkin is tender.
3
Add the peas and cook, stirring occasionally, for 5 minutes or until the peas are heated through and the rice is tender. Stir in the shredded parmesan.
4
Meanwhile, heat the remaining oil in a non-stick frying pan. Cook the chicken, stirring occasionally, for 5 minutes or until golden and cooked through. Stir the chicken into the risotto.
5
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ake sure you dissolve the stock cubes in boilM ing water. Cold stock lowers the heat of the rice, which can make the risotto gluey.
Divide the risotto among serving bowls and top with shaved parmesan.
Indulge 17
what’s for dinner
thursday With these uncooked fish parcels on stand by in the freezer, you’re only minutes away from a great dinner – simply pop them in the oven to go crisp and golden.
Salmon and dill rice parcels
Prep: 20 minutes | Cook: 35 minutes + cooling | Serves: 4 1/2 teaspoon olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed ３／４ cup basmati rice 11/4 cups chicken stock 2 teaspoons finely grated lemon rind 1 tablespoon fresh lemon juice 2 tablespoons drained capers, finely chopped 2 tablespoons chopped fresh dill Salt and pepper to seasoning 12 sheets filo pastry Olive oil spray 4 (about 180g each) skinless salmon fillets Sesame seeds, to sprinkle Steamed green round beans, to serve
1
Preheat oven to 210° C. Line a baking tray with non-stick baking paper. Meanwhile, heat oil in a saucepan over medium heat. Stir in onion and garlic. Reduce heat to medium-low. Cook, stirring often, for 6 minutes or until onion starts to soften.
2
Stir the rice and stock into the onion mixture. Cover. Increase heat to medium. Bring to a simmer. Reduce heat to low. Cook, covered, for 10 minutes. Set aside for 5 minutes to stand. Transfer the rice mixture to a bowl and set aside to cool. Stir in lemon rind, lemon juice, capers and dill. Season with salt and pepper. Place 1 filo sheet on a clean work surface. Lightly spray with oil. Place another sheet on top, spray with oil and top with a third sheet and spray. Repeat with remaining filo to make 4 stacks. Fold each stack in half. Place 1/4 of the rice mixture along 1 long side of each filo stack, 5cm from the edge. Top with salmon. Season with salt and pepper. Fold in sides and roll up firmly to enclose. (To freeze at this point, see tip.)
3 4 5 6
Place parcels on the lined baking tray. Spray with oil. Top with sesame seeds. Bake for 15 minutes or until golden. Serve with green beans.
Indulge 18
TIP
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To freeze: Make the salmon parcels to the end of step 5. Individually wrap the parcels in plastic wrap. Place the parcels in a large sealable plastic bag. Label, date and freeze for up to 3 months. To thaw: Place the parcels on a plate in the fridge for 24 hours or until thawed. To cook the parcels continue from step 6.
what’s for dinner
friday There’s no need to head to the pub for a great steak sandwich – this one has it all.
Mushroom & steak sandwich with mustard cream Prep: 20 minutes | Cook: 15 minutes | Serves: 4 1/2 cup sour cream 11/2 tablespoons wholegrain mustard 2 tablespoons water Salt and pepper to season 11/2 tablespoons olive oil 2 red onions, halved, thinly sliced 4 (about 450g) beef schnitzels 350g cup mushrooms, thinly sliced 8 crusty bread slices 1/2 garlic clove, peeled Watercress sprigs, to serve Select Straight Cut Chips, to serve
1 2
Combine the sour cream, mustard and water in a small bowl. Season with salt and pepper. Heat 2 teaspoons of oil in a large frying pan over medium-high heat. Add the onion and cook, stirring often, for 6 minutes or until soft and golden. Transfer to a baking tray. Cover with foil to keep warm. Brush both sides of the schnitzel with some of the remaining oil. Season with salt and pepper. Add to the pan. Cook for 2 minutes each side for medium or until cooked to your liking. Transfer to the tray with the onion. Cover with foil. Heat the remaining oil in the pan over medium-high heat. Add the mushrooms. Cook, stirring often, for 3 minutes or until soft and slightly golden. Meanwhile, toast the bread until golden. Rub 1 side of each slice lightly with the cut side of the garlic clove. Divide half the bread, garlic-side up, among serving plates. Top with the beef, onion, mushroom, sour cream mixture, watercress sprigs and remaining bread garlic-side down. Serve with Select Straight Cut Chips.
3 4 5 6
Indulge 20
TIP
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*
For a delicious alternative, try a chicken & mushroom sandwich with honey mustard cream. Just replace beef with 2 single chicken breast fillets, halved horizontally. Replace the wholegrain mustard with honey wholegrain mustard. Cook the chicken for 6 minutes each side in step 3
'choosing the right wine. . .
S
electing which wine to serve – it is worth putting a little thought into the matter. It can
make the difference between a merely satisfactory meal and one that is truly memorable.
. . .can make a meal truly memorable'
Indulge 40
the right wine
◀Nederburg Premiére Cuvée Brut
Brilliantly clear with a lasting sparkle, Nederburg Première Cuvée Brut displays delicate fruit aromas and is crisp and fresh with a lingering aftertaste. The perfect partner to any celebration!
The Ned Sauvignon Blanc ▶
Fresh, bright, nettle like characters spike through to give this wine the wonderful freshness that is indicative of Marlborough wines. Great with fresh summer salads and seafood.
◀The People’s Sauvignon Blanc
A vibrant and crisp wine with distinct Marlborough characteristics of citrus and passion fruit that give a right and full rounded palate. The People’s Wine – handcrafted inside and out.
Brancott Estate Reserve Marlborough Sauvignon Blanc ▶
From October Montana's premium wines will change to Brancott Estate, named to honour Montana’s original Marlborough vineyard. With aromas of ripe gooseberry, fresh herb and tropical fruit notes, this wine is strikingly clean, crisp and pristine – a perfect wine for springtime.
◀Allan Scott Marlborough Sauvignon Blanc
A mix of pineapple and passion fruit, tropical aromas with underlying ripe citrus, characters on the nose. A fantastic match with chicken or seafood!
Private Bin Sauvignon Blanc 2010 ▶
The Private Bin label represents Villa Maria’s commitment to approachable wine of consistent quality. An excellent value range, popular with wine drinkers around the world.
◀Kim Crawford Regional Reserves Sauvignon Blanc
Our Regional Reserves range is alive with taste. This wine is vibrant with fresh cut grass on the nose and a palate of tropical and stone fruit characters.
Whale Point Sauvignon Blanc▶
“An elegant wine, Whale Point Sauvignon Blanc 2010 express guava and tropical fruit flavours ending in a long crisp finish. An ideal companion to fish, poultry dishes and salads.”
Indulge 22
the right wine The Millton Vineyard Crazy by Nature ◀“Shotberry” Chardonnay
In 1984 they thought it was crazy to grow grapes purely and naturally. Now, it seems everybody wants to be crazy, and that’s just what this planet needs. Crazy by Nature – makes perfect sense.
Te Hana Reserve Cuvee ▶
A stylish and contemporary New Zealand sparkling wine. Perfect for transforming occasions into celebrations. Compliments seafood, canapés or chicken.
◀Jacob’s Creek Sparkling Moscato Rose
A new taste sensation, Moscato Rose is a deliciously refreshing sparkling with fresh summer fruit flavours and hints of red berries. Elegantly balanced with fine bubbles and a crisp finish to create a tantalizing drinking experience.
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 fruit driven finish. Great with lamb, chicken and chargrilled vegetables.
◀Yalumba Y Series Shiras Viognier
Deep crimson colour with violet hues, aromas of crushed mulberries, tastes of wild berries complimented by hints of sweet cinnamon and violets. Medium bodied with lovely soft tannins. Enjoy with BBQ Char Sui Pork.
Mud House Central Otago Pinot Noir▶
A classically styled Central Otago Pinot Noir showing aromas of cherry, plum with full red fruits & spice on the palate. Best enjoyed with friends over a warm lamb salad – Cheers!
◀Ngatarawa Stables Reserve Syrah
Great Hawke’s Bay Syrah that tastes of Damson plums and raspberries, with a savoury spicy finish. Smooth and moorish, perfect with venison, lamb or duck.
Vidal▶
The Vidal range of wines is produced from predominately Hawke’s Bay, Gisborne and Marlborough grapes. The wines are made using the same combination of traditional and modern winemaking techniques as for reserves, and provide a premium quality varietal selection ready for immediate enjoyment. Indulge 23
Mountains of flavour.
Marinades that’ll create a stir on your barbie.
Once bitten, you’ll be smitten.
We only Select the best If quality is important to you, then you’ll love our range of Select products. We source the finest ingredients from the best suppliers to offer you taste and value that’s second to none. Select - top shelf that’s well within reach.
Only available from
10 ways with
Jelly 1
Berry Dessert
Open a can of boysenberries, drain and set aside. In a large bowl, take two packets of boysenberry jelly crystals and dissolve with 2 cups of hot water (or you can use the leftover juice from the canned boysenberries) and chill. When mixture is cold and thick (but not set), pour 4 x 150g punnets of boysenberry yoghurt into the jelly mixture and beat. Pour the drained boysenberries into a serving bowl, pour over the jelly mixture and set in the fridge.
2
Merlot Lamingtons
Trim one trifle sponge of any brown edges. Cut the sponge into 4x4cm cubes. Bring 1 cup Merlot wine and ½ cup water to boil and stir in 1 packet raspberry jelly crystals. Cool, then refrigerate until the jelly has reached an egg white consistency, stirring occasionally. Pour 1 cup of dessicated coconut into a bowl. Dip each side of the lamingtons into the jelly and coat, then gently toss in the coconut. Refrigerate to set.
3
Cherry Panna Cotta (pictured above)
Make up a packet of cherry flavoured jelly as per instructions and pour mixture into a 6 cup capacity jelly mold. Place 1/2 cup pitted cherries in the bottom of the mold and chill until set. Place 1/2 cup castor sugar, 4 teaspoons gelatin, 1１／３ cup milk and 21/2 cups cream in a medium sized saucepan and stir over low heat, until gelatin and sugar dissolves. Don’t let it boil. Add 1 teaspoon of vanilla essence and allow to cool to room temperature. Pour cooled panna cotta mixture over the set cherry gelatin mixture and allow
TIP
** *
to set in the refrigerator for about 3 hours or overnight for best results. Turn out onto a serving plate.
4
Jelly Cream
Make a packet of jelly crystals as per packet instructions, set aside to cool. In a serving bowl place a litre packet of vanilla ice cream and set aside to melt naturally. When the jelly has reached an egg white consistency, add to the ice cream and whisk. Fold in 1 punnet of fresh (or frozen) raspberries and chill in fridge. Serve with grated white chocolate on top.
5 Jelly Fruit Trifle
Take one trifle sponge and spread with jam. Drain 1 can of fruit (keeping juice). Make up jelly as per packet instructions using left over juice. In a bowl put １／３ spronge mixture, １／３ canned fruit and １／３ jelly mixture. Repeat layers of ingredients and cool. When cold top with custard and serve with whipped cream.
6 Orange Fruit Loaf
(makes two) Put in a basin 340g mixed fruit, 55g butter, 2 tablespoons golden syrup, 1 packet orange jelly, ½ cup sugar and 2 teaspoons baking soda. Pour over 2 cups boiling water, stir until sugar and jelly crystals are dissolved. Cover and stand over night. Next day, gradually add 3 cups flour, 2 teaspoons baking powder and ¼ teaspoon salt, sifted together. Beat until smooth. Put in two greased loaf tins. Bake 1 hour or till cooked in moderate oven.
7 Orange Crisps
In a bowl cream 120g butter and 25g sugar, then add 1 packet orange jelly crystals and beat well. Add 1 beaten egg, 120g sifted flour, 1 teaspoon baking powder and a pinch of salt.
Add 55g dessicated coconut and mix. Put teaspoonfuls of mixture on a cold greased tray. Bake 15 minute at 180° .
8 Mint Jelly
Great with cold lamb. Wash and dry ½ cup mint, chop and set aside. In a pot, slowly simmer 1 cup white vinegar and 3 tablespoons sugar for 3 minutes. Remove from heat. Add mint and 1 packet lime jelly, mix well and cool. When cold add ¼ cup sweet sherry and mix.
9
Marshmallow Foam Jelly
Soak 1 packet strawberry jelly in 1½ cups cold water. Boil for 8 minutes without stirring, leave to cool slightly, add 1 cup icing sugar and beat until stiff.
10
Strawberry Jelly Terrine
Combine 1 cup white wine, ½ cup water, 1 cinnamon quill and 1 packet strawberry jelly crystals in a small saucepan. Remove the rind from 1 lemon, using a potato peeler. Add the rind to the saucepan. Cook over low heat, stirring constantly, until the jelly crystals dissolve. Remove from heat and leave to cool. Remove cinnamon quill and lemon rind. Pour in enough of the mixture to cover the base of a loaf tin (5 cup capacity) to a depth of about 1cm. Chill the tin until the jelly has set. Chill the remaining mixture until it has the consistency of unbeaten egg white. Fold the strawberries into the partially set jelly. Carefully spoon the mixture on top of the jelly in the tin. Chill until set. Dip the tin briefly in hot water, then place a serving platter over the top of the tin. Holding both the tin and platter firmly, turn upside down and give a downwards shake to dislodge the jelly. Cut the jelly in slices to serve.
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You could try adding part juice and part water to your jelly mixture to add more flavour. Jelly is great when decorating butterfly cakes. Try adding fresh sliced fruit to your jelly, e.g bananas, strawberries and berries. Great for a kid's birthday party served with ice cream.
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BAKED POTATO. 1. BAKE POTATO. 2. ADD BUTTER.
A SIMPLE PLEASURE
10 ways with
Broccoli
1 Lemon Broccoli
Cut 2 heads of broccoli into florets and boil in hot water until tender. Combine 2 tablespoons melted butter, ½ teaspoon lemon peel, ¼ teaspoon pepper. Drain broccoli; transfer to serving dish. Drizzle with butter mixture. Serve hot.
2 Capsicum and Broccoli Stir Fry
Heat 1 tablespoon sesame oil in large wok over medium high heat, stir fry 200g broccoli cut into florets and 1 tablespoon sesame seeds for 2 minutes. Stir in 1 green capsicum cut in half, seeds removed and sliced, and cook for 2-3 minutes until the capsicum is tender but still crisp.
3
Broccoli Salad
Cut 250g bacon into small pieces and fry. In a bowl place; 500g broccoli cut into bite-sized pieces, 1 cup sultanas, ½ cup slivered almonds, ¾ cup sunflower seeds, 1 finely chopped onion and bacon, and mix. Dressing - Mix 1 cup mayonnaise, 2 tablespoons sugar and 3 tablespoons vinegar and pour over salad. Mix gently.
4 Broccoli Pasta
Cook 400g shell pasta in boiling salted water until al dente. Divide 1 large head broccoli into small florets, discard thick stems. Bring a saucepan of water to the boil and simmer the broccoli for 4 minutes. Drain the broccoli in a colander, drizzle 2 tablespoons extra virgin olive oil over the top. Meanwhile, toss ¾ cup breadcrumbs, 3 cloves crushed garlic, finely grated rind of ½ lemon and 2 anchovies in a hot pan with a little oil until golden. Gently combine the broccoli with the drained pasta and serve
TIP
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topped with breadcrumb mixture and shaved parmesan cheese.
5
Broccoli and Red Onion Salad
6
Broccoli Casserole
Combine 5 cups fresh broccoli florets, ½ cup raisins, ½ cup sunflower seeds and ¼ cup chopped red onion in a large serving bowl. In a separate bowl or large cup, whisk together; ½ cup mayonnaise, 2 tablespoons vinegar and ½ tablespoon sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving. Heat oven to 3500 C. Grease casserole dish and add 350g cooked broccoli, drained. In a frying pan, fry 2 tablespoons minced onion in 2 tablespoons butter for 2-3 minutes, until tender. Stir in 2 tablespoons flour until well blended and cook, stirring, for one minute. Add pinch of salt, pepper and nutmeg and add 1½ cups light cream. Continue cooking over a low heat until thickened. Stir in 1½ cups grated tasty cheese and cook until melted. In a separate bowl beat 3 large eggs, add １／３ of the cream mixture to the beaten egg to blend, then add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35-45 minutes until knife inserted comes out clean.
7 Breaded Broccoli
Cut 1 head of broccoli in to florets and cook until al dente. Drain well. In a separate bowl beat 2 eggs and season with salt and pepper. In a separate bowl pour 1 ½ cups bread crumbs. Heat ¼ cup of oil in a fry pan. Dip broccoli into
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Countdown, Woolworths and Foodtown have a Fresh or It’s Free Refund and Replace Promise. So if you’re not fully satisfied with any fresh products bought from the meat, seafood, produce, bakery or in-store deli sections, you can return the product and we’ll replace it AND refund your money. It’s our promise to freshness, and our promise to you.
egg, then breadcrumbs and fry in oil until golden brown. Serve.
8 Broccoli and Blue Cheese Soup
Cook 1 roughly chopped onion in 1 tablespoon olive oil in a large pan until soft (about 5 minutes). Add 1 large peeled and cubed potato, 1 litre vegetable stock, and simmer until the potato is tender (about 10 minutes). Add 1 head roughly chopped broccoli and cook for 3-4 minutes until just tender but still bright green. Add 500g blue cheese and whizz to a smooth soup in a blender. Season, then serve with 500g of blue cheese crumbled on top.
9 Broccoli Curry
Heat 1 tablespoon oil in a non-stick frying pan or skillet and fry 1 teaspoon each: cumin seeds, ginger paste and garlic paste together with 1 diced tomato, for five minutes. Add 1 peeled and cubed cooked potato, 2 heads of broccoli cut into florets, 1 teaspoon each: turmeric and chilli powder and salt to taste. Pour over 1/2 cup lukewarm water and cook on medium low heat for fifteen minutes. Garnish with coriander leaves.
10 Broccoli Salad.
Cut 150g bacon into small pieces and fry. Remove the stalk from 1 head of broccoli, cut florets into tiny pieces and place in a bowl. Add 2 spring onions, chopped, and ¾ cup cashew nuts and mix. In a cup place 2 heaped tablespoons Best Foods Mayonnaise, 1 tablespoon red wine vinegar and 1 dessertspoon brown sugar, mix together. Pour over broccoli and mix.
S T O R R A Cways a bright idea! al
Carrots are the bright stars of the vege world. Not only do they store a goldmine of nutrients, you can also cook them or eat them raw, drink them juiced, or bake them in a cake!
No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. Theyʼre an excellent source of vitamins B and C as well as calcium pectate and antioxidants.
So pick up a bag of bright ideas at your local Countdown, Foodtown or Woolworths
supermarket and enjoy the sweet, succulent taste of nutritious New Zealand carrots.
Carrot and Raisin Breakfast Muffins Makes 10-12 muffins
• 225g self-raising flour
• 1 tsp baking powder
• 75g caster sugar
• 25g wheat bran
• 75g butter, melted and cooled
• 200ml milk
• 1 tsp mixed spice
• 2 large eggs, beaten
• 175g carrots, washed and grated • 150g raisins Preheat the oven to 200˚C. Place 10-12 muffin cases in a muffin tray. Put the flour, baking powder, sugar, bran and mixed spice into a large mixing bowl
and mix to combine. In a separate bowl, combine the eggs, melted butter and milk, then add to the flour mixture along with the carrots and raisins. Quickly stir with a wooden spoon until everything is just combined – do not over mix.
Divide the mixture between the muffin cases. Cook the muffins in the preheated oven for 20-25 minutes, until they are well-risen and golden brown on top.
Stir-Fried Carrots with Noodles Serves 6
• 2 tbsp vegetable oil • 200g carrots washed and sliced thinly
• 1 red chilli chopped
• 8 spring onions cut in 2.5cm/1 inch lengths
• 1 dessertspoon peeled ginger chopped finely
• 1 medium red pepper seeded • 200g cooked fine rice noodles and cut into strips
• 2 cloves garlic chopped finely
• A handful of fresh coriander chopped
Stir fry prepared vegetables, ginger and chilli in a hot wok or pan
for 6-7 minutes until just cooked. Serve on warm noodles, garnish with coriander and serve with honey soy or sweet chilli sauce.
Family growers of fresh produce for over three generations, Balle Bros and AS Wilcox & Sons draw on their experience and dedication to bring the freshest, tastiest potatoes, carrots and onions to families around New Zealand.
CARROT TIP! Watch out for fresh Pukekohe Spring Carrots in store from
October! These carrots taste
sweet and fresh and are more
triangular in shape, with thinner tails, than their Ohakune winter
counterparts. Once you get your carrots home, store in the vege
compartment of your fridge and keep them in the bag to retain
some moisture around them. Eat as fresh as possible, before the best before date.
mix makes A
basic mince mixture is a helping hand for weeknight dinners that you can plan ahead. Make several batches of the mixture and pop into the freezer. Choose from our six simple meal ideas, thaw a portion and half your work is done!
Basic mince mixture
500g Premium Beef Mince 1 grated brown onion 1 carrot peeled and grated 2 garlic cloves crushed â…“ cup roughly chopped Italian parsley Combine all in a bowl, then use in one of the following recipes or place into a freezer bag, seal, label and freeze for future use.
recipe development & food prepAration dixie elliott photography cath muscat stylist michelle noerianto
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one mix makes 6
Beef and spinach curry
Prep 5 minutes | Cook 25 minutes | Serves 4 1 tablespoon olive oil 2 tablespoons Korma mild curry paste 1 quantity basic mince mixture ¾ cup water 150g bag baby spinach leaves Pappadums, to serve Steamed basmati rice, to serve
1
Heat oil in a large non-stick frying pan over medium heat. When hot, add curry paste and stir until combined. Add mince mixture and cook, stirring with a wooden spoon to break up lumps, for 5 minutes until browned. Stir in water and bring to the boil. Simmer for 15 minutes or until mince is cooked through. Add spinach and cook for 1 minute or until just wilted. Cook pappadums as per packet instructions. Serve curry with rice and pappadums.
2
Cottage pie
Prep 20 minutes | Cook 45 minutes | Serves 4 2 750g potatoes, peeled and roughly chopped ¾ cup milk 20g butter ½ cup tasty cheese grated Salt and pepper to season
1
Put potatoes into a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat and simmer for 20 minutes or until tender. Drain. Add milk and butter. Mash until smooth. Stir through cheese. Season with salt and pepper. Meanwhile, preheat oven to 200° C. Heat oil in a large frying
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1 tablespoon olive oil 1 quantity basic mince mixture 2 tablespoons gravy powder ¾ cup water 1 cup Select Frozen Mixed Vegetables (corn, carrot and peas) pan over medium heat. When hot, add mince mixture and cook, stirring often, for 8 minutes or until browned. Dissolve gravy powder and water in a jug. Stir into mixture and bring to the boil. Stir in vegetables. Transfer to an ovenproof pie dish. Top with mashed potato. Bake for 25 minutes or until golden. Serve.
one mix makes 6
Beef burgers
Prep: 20 minutes | Cook 8 minutes | Serves 4 1 quantity basic mince mixture 1 egg, whisked 2 tablespoons olive oil 1 large brown onion, thinly sliced 4 slices tasty cheese 4 hamburger buns, split (toasted if desired) 4 large butter crunch lettuce leaves 3 tomatoes, sliced 225g can sliced beetroot, drained
1
Combine basic mince mixture and egg in a bowl. Form mixture into 4 patties and place on a large plate. Heat 1 tablespoon oil in a non-stick frying pan. Add onion and cook for 8 minutes, stirring occasionally, until soft and golden. Transfer to a bowl and keep warm.
2
Meanwhile, heat remaining oil in a non-stick frying pan over a medium heat. When hot, cook patties for 3 minutes. Turn and place a slice of cheese on top of each. Cook for 3-4 minutes or until cooked through.
3
Place bun bases onto serving plates. Top with lettuce, tomato, beetroot, beef pattie and onions. Cover with tops and serve.
TIP
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Stretch your meals over two nights. Make a batch for one night, and another goes into a pie for the next! Mastering a versatile basic such as a tasty mince mixture is the key to many yummy meals!
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one mix makes 6 Beef koftas
Prep 30 minutes | Cook 10 minutes | Serves 4 1 cup thick Greek-style yoghurt 1 cup mint leaves, finely chopped 1 lemon, rind finely grated and juiced Salt and white pepper to season 1 teaspoon ground cumin ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground allspice 1 quantity basic mince mixture 1 tablespoon olive oil 1 cup couscous 1 cup boiling water Salt and black pepper to season
Meatloaf
Prep 10 minutes | Cook 45 minutes | Serves 4 1 quantity basic mince mixture 1½ cups fresh breadcrumbs ⅓ cup barbecue sauce 1 egg, whisked 1 rasher bacon, rind removed, diced ¼ cup parmesan finely grated 800g small washed potatoes, halved Olive oil cooking spray Green salad, to serve
1
Preheat oven to 200° C. Grease and line a 10cm x 20cm loaf pan with baking paper. Combine mince mixture, 1 cup breadcrumbs, barbecue sauce and egg in a bowl. Transfer to loaf pan and smooth top. Combine remaining breadcrumbs, bacon and parmesan in a bowl. Sprinkle over top of meat loaf.
2
Line a baking tray with baking paper. Put potatoes onto tray. Spray with olive oil. Cook both meatloaf and potatoes for 45 minutes until meatloaf is cooked through. Stand meatloaf for 5 minutes before removing from pan and slicing. Serve with potatoes and green salad.
Sausage rolls
Prep 20 minutes | Cook 30 minutes | Makes approx. 20 2 slices white bread, crusts removed, roughly chopped 1 quantity basic mince mixture 2 tablespoons tomato sauce 1 tablespoon barbecue sauce 1 tablespoon Worcestershire sauce 1 egg, whisked 2 sheets frozen ready rolled puff pastry, partially thawed 1 egg, extra, whisked 1 tablespoon sesame seeds
1
Preheat oven to 200° C. Line a large baking tray with baking paper. Soak bread in warm water for 2 minutes. Drain and squeeze out as much water as possible. Combine bread with basic mince mixture, sauces and first egg in a large bowl. Lay pastry sheets on a flat surface and cut each in half. Form ¼ of the mince mixture into a long sausage shape along the long side of each pastry sheet. Brush opposite edge of pastry with egg wash. Roll up to enclose filling and with join underneath. Cut each roll into 5 even portions. Place rolls onto prepared tray and brush with egg wash. Sprinkle with sesame seeds and bake for 30 minutes or until golden and crisp. Serve.
2
3
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1
Combine yoghurt, mint and 1 tablespoon lemon juice in a bowl. Season with salt and white pepper. Cover with plastic wrap and refrigerate.
2
Add spices to basic mince mixture and combine well. Season with salt and pepper. Form ¼ cup portions into sausage shapes. Thread onto skewers and place onto a plate. Heat oil in a large non-stick frying pan or on a barbecue hotplate on medium heat. When hot, cook skewers for 5 minutes, turning, until browned on all sides and cooked through. Transfer to a clean plate. Place couscous into a bowl. Add boiling water and stir. Cover and stand for 5 minutes until all liquid has been absorbed. Stir with a fork, breaking up the grains. Add lemon rind and remaining lemon juice, and season with salt and pepper. Spoon couscous onto plates. Top with kofta skewer and mint yoghurt.
3 4
Target approved quality. Everyday low prices. Reduce your grocery bill without compromising on quality. In recent ‘Target’ taste tests, various Home Brand products emerged victorious for taste and value. Our list of champions includes everything you see here. With over 600 products to choose from, Home Brand makes it easy to enjoy the best every day.
family favourites
family favourites with
A little goes a long way when you’ve got your pantry stocked up with Home Brand ingredients. Just pick up some extra fresh ingredients on your way home and tonight’s dinner is as good as done!
Sweet & sour pork
2 tablespoons Home Brand Cornflour ¼ teaspoon Chinese five-spice powder 1 Home Brand Egg 600g diced pork 440g can Home Brand Pineapple Pieces 1 tablespoon Home Brand Cornflour (extra) 2 tablespoons each: Home Brand Malt
Vinegar, Home Brand Soy Sauce, Home Brand Tomato Sauce. 2 cups Home Brand Canola Oil 4 cups chopped vegetables (spring onions, celery, capsicum, carrot and snow peas) 2 teaspoons grated ginger Steamed Home Brand Rice to serve
1
3
2
4
In a bowl place cornflour, Chinese five spice powder and egg, then whisk together until smooth. Add diced pork and stir to coat.
Drain the pineapple pieces, reserving ½ cup of the juice. In a separate bowl combine 1 tablespoon cornflour with the pineapple juice until smooth. Stir in vinegar, soy sauce and tomato sauce. Set aside.
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Heat the canola oil in a saucepan over medium-high heat. Deep fry pork, in batches for 2 minutes until golden. Remove and drain on paper towel. Heat 1 tablespoon of the oil in a wok over high heat. Add the chopped vegetables and grated ginger and cook for 2 minutes. Add pork, pineapple pieces and sauce mixture to wok, bring to the boil and stir until thickened. Serve with steamed rice.
RECIPE development: Christine sheppard photography: william meppem stylist: david morgan food preparation: julie ballard
Prep 10 minutes | Cook 15 minutes | Serves 4
Tuna bake
family favourites
Prep 20 minutes | Cook 35 minutes | Serves 4
1
Preheat oven to 200° C. Cook the macaroni in a large saucepan of salted water until tender. Drain.
2
Melt butter in a saucepan. Add the flour and stir until combined. Cook for 1 minute or until bubbly. Remove from heat and slowly add milk, stirring until combined. Return to heat and stir until mixture comes to the boil. Add first measure of
A little bit goes a long way with Home Brand. You can feed the whole family with this classic tuna bake and it’s even better the next day for lunch!
in Spring Water. Salt and pepper to season 2 slices of Home Brand White Sandwich Bread 1 tablespoon Home Brand Olive Oil Extra ¼ cup grated Home Brand Tasty Cheese. cheese. Stir until melted.
3
Add to pasta with drained and flaked tuna chunks. Season with salt and pepper. Transfer mixture to an ovenproof dish.
4
Cut bread into 2cm cubes. Combine with olive oil and extra cheese. Sprinkle over top of mixture and bake for 25 minutes or until golden. Serve.
recipe development dxie elliott photography william meppem stylist michelle noerianto food prepAration julie ballard
250g Home Brand Macaroni 40g Home Brand Butter 2 tablespoons Home Brand Plain Flour 1½ cups Home Brand Milk ½ cup grated Home Brand Tasty Cheese 425g can Home Brand Tuna Chunks
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family favourites Rich chocolate mousse
Prep: 20 minutes | Chilling: 2 hours | Serves: 8 2 tablespoons rum Home Brand cream (whipped) Home Brand Chocolate Wafer Biscuits 20g Home Brand Dark Cooking Chocolate (extra)
1
3
2
4
Break chocolate into pieces and place in a heatproof bowl with marshmallows, butter and water. Place over a saucepan of simmering water and stir until melted. Remove from heat and leave to cool.
Meanwhile, separate the eggs. Beat egg yolks and rum (see smart tip) into cooled chocolate mixture until smooth and glossy.
TIP
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You can replace the rum with your favourite liqueur. Try Brandy, Frangelico, Tia Maria or Grand Marnier. Or for a nonalcoholic version, just leave out the liqueur altogether.
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In a clean bowl, beat egg whites until stiff peaks form. Gently fold into chocolate. Spoon into serving dishes or glasses and chill for about 2 hours. To serve, top with whipped cream, extra grated chocolate and chocolate wafer biscuits.
recipe development christine sheppard photography mark o’meara stylist david morgan food preparation dixie elliott
200g Home Brand Dark Cooking Chocolate 150g Home Brand Marshmallows 60g Home Brand Butter 1 tablespoon water 4 Home Brand Eggs
Pink Lady® Apple Smoothie Makes 1 large super healthy smoothie Ingredients 1 Pink Lady® apple, core removed and roughly chopped 1 kiwifruit, peeled and roughly chopped 1 banana, peeled and roughly chopped 2cm piece of fresh root ginger, peeled and grated 2 teaspoons of runny honey – optional 200ml cranberry juice 150ml (a small pot) of natural yoghurt (bio or soya can be used)
Pink La ® d have an y apples attractiv e blush w ith a na pink t u rally sweet t aste.
4 ice-cubes to give you a chilled smoothie Method
Applelicious Delicious recipes with New Zealand grown Mahana Red® and Pink Lady® apples.
1. Place all ingredients in a blender and blitz for 30 seconds or until smooth. Pour into a glass and drink straight away. 2. The addition of runny honey will give you energy post workout from natural sugar, but if you are having the smoothie as a snack between meals, it is up to you whether you include it.
Mahana Red® Spice Muffins Makes 12 delicious muffins Ingredients 1 cup self-raising flour 1 cup rolled oats ½ cup brown sugar 2 tsp mixed spice 2 tsp cinnamon ½ tsp ground cloves ½ tsp baking soda
½ tsp salt ½ cup chocolate drops
With th eir vivid r colour, crispne ed ss and particu larly sw e flavour, Mahan et a Red ® apples are deli ciously divine.
½ cup of grapeseed oil 1 large egg ¾ cup milk 1 cup of raw grated Mahana Red® apple
Method 1. Heat oven to 200°C (190°C fan bake), with the rack just below the middle. Measure the dry ingredients into a medium sized bowl and mix so the rolled oats and brown sugar are mixed evenly throughout. 2. In a second larger bowl, add the oil, egg and milk and mix with a fork. 3. Grate the Mahana Red® (or chop finely if you prefer). Press into a cup to remove air bubbles so you have a full cup, then stir into the liquids quite quickly so the apple doesn’t go brown. 4. Sprinkle the dry mixture into the apple liquid and fold to dampen the dry ingredients.
Deliciously divine
5. Spray 12 regular (or 24 mini) muffin pans with non‐stick spray and add the mixture. 6. Bake for 12–15 minutes until the muffins spring back when pressed. Remove from the pans in 3–4 minutes and cool on a wire rack.
Apples are available at
lunch box ideas
LUNCH BOX IDEAS S
andwiches are a fast and easy lunch to make, but it’s hard not to get bored with them after a while. Experiment with the huge range of bread and fillings available at your local Countdown, Woolworths or Foodtown supermarket.
Best thing since sliced bread! • • • • •
Sliced bread, wholemeal, multigrain, rye, ciabatta, Turkish bread and foccacia Lavash or mountain bread and tortillas Pita pocket and Lebanese breads Rolls and bagels, Crispbreads, rice cakes or cracker biscuits.
Fabulous fillings Cheese – sliced or grated, cream cheese, cheese spread, cottage cheese, ricotta, feta Chicken - cook some extra at home, buy precooked or barbecued Deli meats – ham, turkey, roast beef or pork Dressings – mayonnaise, relish, pickles, chutney, hummus, tahini, mustard, horseradish FIsh – canned plain or flavoured tuna or salmon, smoked trout, prawns Greens – lettuce leaves, mesclun mix, baby spinach, rocket, watercress Roast meats – leftovers are great on sandwiches Salad extras – cucumber, coleslaw, tomato, roast capsicum, avocado, tabbouleh, boiled egg Remember: Think about the fillings and how long it will be before you eat your lunch. A soggy sandwich is never very appetising. Line the bread with ham or cheese to keep wetter fillings from soaking in. Or throw the fillings into a lunch box and assemble them at work. Choose low fat and low sodium meats, a small can of tuna or salmon, low fat cream or cottage cheese, avocado and salad. Leftover rissoles, roast chicken, lamb or beef are always delicious on fresh bread.
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TOP 20 Busy Girl’s
lunch box ideas
Don’t have time to organise a fancy lunch every day? Check out our time-saving tips and healthy hints to take with you to the office. Leftovers
Tuna & cannellini bean salad
When you're cooking dinner, think ahead and cook a bit extra. Pack the leftovers into a microwaveable container to reheat at the office. Pasta, soup, noodles, curries and stir fries all reheat well.
Try these combos Roasted or poached chicken, avocado, lettuce and mayonnaise. Cottage cheese, canned salmon, cucumber, grated carrot, baby rocket and chopped chives. Roast beef with mustard, semi dried tomatoes and rocket.
Lunchtime lifesaver Cook extra chicken, beef or lamb and turn it into this delicious lunch idea. Caesar salad – add to a container; cos lettuce, grated parmesan and cooked bacon pieces. Take a boiled egg in the shell and a small container of low fat dressing. All you need to do is peel and slice the egg and add to the salad with the dressing. Toast can be cut into croutons, and add if desired.
Chicken & corn soup Break fine noodles into a bowl and pour over boiling water to cover. Set aside for 2 minutes. Meanwhile, combine a small can creamed
TIP
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corn with 1½ cups salt reduced chicken stock in a microwave-safe bowl and heat on high for 2-3 minutes until hot. Add shredded cooked chicken, a dash of soy sauce and drained noodles. Sprinkle with chopped spring onions and coriander leaves.
Pasta salad
Roasted vegetable salad
Toss cooked diced chicken or meat with cooked pasta, chopped semi dried tomatoes, avocado, thinly sliced red onion and torn basil leaves. Dress with a low fat balsamic dressing.
When making a roast dinner, add some extra vegetables such as kumara, pumpkin or courgettes and use the leftovers for a tasty salad. Add some blanched green beans, baby spinach leaves, diced cooked meat and a dressing of seeded mustard and honey, thinned with a little water.
Rice paper rolls Take dried rice paper sheets, a container with cooked chicken or prawns, softened rice noodles, grated carrot and coriander and mint leaves. At lunchtime, simply dip the rice paper into hot water, fill and roll up. A small container of sweet chilli sauce will add a finishing touch.
Lamb & chickpea salad Add cooked meat or kebabs to a container with a small can, drained and rinsed chickpeas, cherry tomatoes, sliced cucumber, roast capsicum strips, feta cubes and parsley leaves. In a small container make a dressing with yoghurt and chopped mint.
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Combine a small tub of low fat yoghurt and a container of chopped fruit. Bake your own low fat muffins or banana bread, wrap individually and freeze. They'll be defrosted by lunch or afternoon teatime. Pack small containers of nuts, dried fruit and seed mixes and always have them in your drawer at work – this will help beat your 3 o’clock cravings! Baked beans are convenient and inexpensive. They're also a great source of protein and low in fat. A low fat dip such as hummus or tzatziki with vegetable sticks and rice crackers.
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Drain a can of tuna and mix with a can of drained and rinsed cannellini beans, finely chopped red onion, capers, chopped tomato, blanched asparagus and rocket. Add a dressing of mayonnaise mixed with lemon rind and juice.
Mexican rice salad Combine cooked long grain rice, rinsed and drained canned red kidney beans, drained can of corn kernels, chopped tomato, sliced red onion, and chopped fresh coriander. Combine chopped avocado and fresh lime juice. Add the avocado mixture to the rice mixture and toss to combine.
Lunch Box IDEAS
lunch box ideas
And if you’re lucky enough to have a sandwich grill at work, use it! Toasting a sandwich can make a boring old sandwich a lot more appealing! Ravioli & salami salad
Pasta salad with Feta & pesto
Combine cooked Frescarini Bambino Chicken & Vege Ravioli, coarsely chopped tomato, mild salami and cheddar cubes in an airtight container. Drizzle Eta Honey Mustard Dressing over the top.
Combine cooked, cooled wholemeal penne pasta, basil pesto and feta cheese, grated carrot, semi dried tomatoes and pitted black olives.
Cucumber & salmon boats
Asian chicken salad with cashews
Cut Lebanese cucumbers in half lengthways. Use a teaspoon to scoop out the seeds. Fill with spreadable cream cheese and top with drained flaked canned salmon.
Combine shredded barbecue chicken, cooked vermicelli noodles, bean sprouts, carrot sticks, cucumber sticks, fresh mint leaves, fresh coriander leaves and salted cashews.
Asian coleslaw
Chicken schnitzel fingers with chive mayonnaise
Finely shred some wombok cabbage into a container with grated carrot, sliced spring onions, blanched and sliced snow peas and bean sprouts. Add shredded cooked chicken and coriander leaves. Make a dressing with hoisin sauce, crunchy peanut butter and water.
Tuna & egg noodle salad
Add enough oil to a frying pan to come 5mm up the side. Heat over medium heat. Fry crumbed chicken schnitzels until cooked through. Set aside to cool slightly. Thinly slice. Combine mayonnaise, a little fresh lemon juice and chopped fresh chives in a container for dipping.
Eggplant & roast beef sandwich
Top a slice of wholemeal bread with a piece of chargrilled eggplant, sliced feta, strips of chargrilled capsicum and slices of roast beef. Top with another slice of wholemeal bread and cut in half to serve.
Cheesy corn roll-ups Spread flour tortillas with Home Brand Corn Relish. Top with sliced smoked ham and grated cheddar. Roll up to enclose the filling. Toast in a sandwich press until crisp, if desired.
Curried egg bites Use a fork to mash peeled boiled eggs in a bowl. Stir in curry powder and mayonnaise. Eat with rice crackers.
Cook thin egg noodles following packet directions. Add coarsely grated carrot, thinly sliced cucumber, fresh coriander leaves, and canned tuna, drained and flaked. Drizzle over a little sweet chilli sauce. Toss to combine.
TIP
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For good food safety, store your lunch in an airtight container and keep all perishables cool. Place in the fridge or pack with a frozen drink or icepack.
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10 ways to
Shop Smarter
1
Look at the Shelf Price Ticket Only at Countdown, Woolworths and Foodtown will you see the price per unit of measure, e.g. kilo or litre, as well as the products purchase price on the shelf ticket. That way you can compare what product is the best value for money, whether larger pack sizes and bulk buys are really saving you dollars. Another helpful tool to make sure you keep to a budget.
hand. At www.woolworths.co.nz and www.foodtown.co.nz you’ll find all the products you can buy in-store with all the great specials too. Your own personal shopper carefully selects your order exactly to your requirements. Shopping online ensures you stick to your list and will save you time and travel costs. Do the sums and you may find the savings and convenience outweigh the delivery costs.
2
6
Shop for Great Value Everyday Our own Home Brand range of over 600 products covers everyday household items, quality food and ingredients at every day lowest prices. The packaging might be minimal with little branding, but we like to say it’s what’s inside that counts!
Shop Smarter with Onecard Make sure you always swipe your Onecard at the checkout to get extra savings and reward points. For every $10 you spend, you earn one Rewards Point. Four times a year we mail Rewards Vouchers and if you’ve earned 200 Points or more, you’ll get a cash voucher of at least $15. You can even check your Rewards balance at www.myonecard.co.nz at any time, to see how you’re tracking towards your next Rewards cash voucher.
3
Make a Shopping List Raising healthy, hungry families means money doesn’t stretch as far as it once did. And taking time to write a shopping list isn’t always easy but if you do, and stick to it, you’ll stretch your dollar further.
7
Shop in Season You’ll balance the books most effectively by buying fresh produce when it’s in season. You’ll get the very best of what nature intended at the best possible price. Right now, you’re getting the best value for avocado and tomatoes at your local store.
4
Shop on a Full Stomach Don’t go shopping when you are hungry or stressed. You might just succumb to the temptation of all our delicious food and spend more than you should!
5
Shop Online We have to be expert jugglers these days with families and work but sometimes you just need a helping
TIP
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8
Shop for Weekly Specials Look out for our weekly specials in our letterbox mailers and at
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For smart ways to manage your home, visit www.smartshopper.co.nz and click on Home Economics. There you’ll see a handful of mini television programmes featuring Richard Till giving you great tips on how to manage your fridge, laundry, bathroom and so-on in the way our parents and grandparents used to – before they had all the convenience products we now enjoy.
www.countdown.co.nz. What’s more, if you sign up for our Weekly Specials email, we won't bombard you with specials for products you don’t buy. You’ll get to see the specials for the products you buy most often. Sign up at www.myspecials.co.nz
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S-t-r-e-t-c-h Your Dollar A shopping list is a handy thing, but be prepared to grab a good deal when you see one. Our Weekend Windback specials, and our Onecard Windbacks are great ways to save money even if it means veering off the shopping list a bit. Sometimes our specials are just too good to pass up.
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Shop for Bulk Packs Often you get more for your money when you buy in bulk, so look out for the bigger packs. Check the price per unit of measure on the shelf ticket and you might find that you’re saving more. When your favourite cut of meat is on special, buy a bulk pack and divide it up into smaller portions for the freezer. It makes sense to purchase everyday essentials, such as toilet paper, in bulk. Not only do you save, but you never run short either. Shopping smarter is about getting more ‘bang for your buck’ and just for good measure, check out the smart tip for another way to shop smarter!
What’s New in-store
NEW
Tasty new bite size ‘Sausage Bites’ from Hellers
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Here’s another great innovation from Hellers - tasty new bite size ‘Sausage Bites’. They’re available in 3 delicious varieties; Spicy, Honey and Cheese, and they’re ready to eat – hot or cold. They’re perfect for entertaining, snacking or for kids’ parties and come in handy 250g packs. Available from the chilled foods department. 0800 HELLER, www.hellers.co.nz
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Delicious New Sausages From Hellers Try the mildly spicy and very French Merguez and the traditional Nuremburg styled bratwurst. Produced in a new thin casing that allows the exotic tastes to really come through, they’re also quicker and easier to cook. They are gluten, dairy and MSG free and available from the meat department. 0800 HELLER, www.hellers.co.nz
What to have for dinner
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It’s literally easy as pie. Make a meal of it with an Maketu Family Pie, some creamy mashed potato and vibrant greens on the side. If you have a large tribe to feed – or some picky palates among them – serve a couple of different flavours to satisfy everyone. Maketu Pies, honest to goodness, made by hand, loyal to the original recipe. www.maketupies.co.nz
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Nutrition on the go! New John West Tuna to Go John West Tuna to Go reports great feedback from consumer sampling: “They were a hit in the office. The consensus was they are handy, convenient, good size, nice flavours, love the snap-able crackers, great work drawer snacks. Love ‘em… ”. Tuna to Go combines tuna with water crackers to create a snack that is a good source of Omega-3 and a source of protein. Made with all natural ingredients, it comes in two flavours: Plain Tuna and Tuna with Tomato & Basil. Its handy single serve packaging makes it an ideal item anytime, anywhere… perfect for school or work!
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NEW Dove Minimising Anti-Perspirant Deodorant Hands up all women who experience underarm discomfort after shaving? Now is your chance to make that just shaved feeling last longer with NEW Dove Minimising Anti-Perspirant Deodorant. The innovative new range has the same 24 hour protection you expect from Dove and is specifically formulated to minimise the prickly feeling between shaves, leaving underarms feeling softer and stubble free for longer.
Feel Confident Naturally with Rexona Women Naturals While many of us would like to make more natural choices when it comes to our bodies, it can be hard to find products that combine the benefits of natural ingredients while still working just as hard. The new Rexona Women Naturals Anti-Perspirant Deodorant range combines the best of science with nature to offer a more natural anti-perspirant deodorant option. The combination of Rexona’s proven formulation together with natural minerals and plant extracts results in an effective anti-perspirant deodorant that allows skin to breathe.
Libra’s New handy 4 pack of Tampons Look out for the new Libra 16s Super and Regular Pocket Packs, each pack contains 4 small packs of 4 tampons. Perfect for your handbag, gym bag or even your pocket. Libra Tampons have been improved and now have all the features that you will love.
Libra’s New Double Thin Liners It’s great how comfortable a little protection is. To keep your underwear fresher for longer, Libra has designed Double Thin Liners – two comfortable layers in one liner. When ever you feel like a change, peel off the top layer to reveal a fresh liner underneath. Double Thin Liners’ unique peel off layer make them perfect for the start and end of your period to keep you fresher for longer.
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NEW New Sensitive Skin Range Health Basics Sensitive Skin is a pH balanced, soap substitute for the whole family. Free from parabens, colour, lanolin and fragrance, this is an everyday gentle wash ideal for even the most sensitive skin. Made in New Zealand.
The first shampoo & conditioner treatment for men who colour their hair! Now your coloured hair can always look as good as it did on the day you coloured it. Many shampoos can strip out colour. New Just For Men 2-in1 Shampoo & Conditioner helps keep colour from being stripped away. Look for this unique product, next to the Just For Men range of products, in the Men’s Toiletries section.
The new Dettol No-Touch Hand Wash System Hands may come into contact with millions of germs every day. Hand washing is one of the most important steps to help stay healthy. But have you ever thought about those germs ending up on your soap pump? The new Dettol No-Touch Hand Wash System is the perfect solution as the dispenser automatically senses your hands and delivers just the right amount of hand wash killing 99.9% of germs.
Say good night to morning breath‌ Wake up to a New Dimension of Freshness! New Colgate MaxFresh Night toothpaste packed with unique mini breath protectors. The breath protectors contain 0.3% Zinc Oxide strips to flight germs that cause bad breath while you sleep. So you can wake up to a fresher mouth the next morning.
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Pets corner
‘Developed by Vets’ to Protect your Pets
E
xcellence is a Super Premium Pet Nutrition brand proudly developed by Virbac Animal Health, a Veterinary company 100% devoted to and passionate about animal health. The Excellence range has been developed by veterinarians and pet nutritionists to fit with the life stages and specific requirements of cats and dogs. Each formula is precisely designed for the special needs of the age, activity level and health requirements of the respective pet for a longer, healthier and more active life. It’s the ‘Cool Blended’ way we make it , that makes the difference ! Excellence contains only the highest quality sources of real meat proteins, highly palatable and digestible animal fats such as duck and chicken, carbohydrates, fibre and antioxidants. These are combined with essential vitamins and minerals in a unique ‘cool blending’ process that allows the vitamins to remain fresher for longer, as they are not compromised by excessive heat processes that conventional dry pet foods go through, and there are no artificial colours or preservatives! Protection of the Urinary Tract Excellence Cat range includes one that has been specifically
ed Developts by Ve
developed with neutered / spayed /de-sexed cats foremost in mind. The Lifestage Protection formulas for Neutered Cats provides a mineral and energy controlled diet and are formulated to help regulate urine ph to avoid acidic or alkaline extremes that can lead to the formation of harmful calcium oxalate and struvite crystals that can cause painful obstructions in the urinary tract. The new Excellence ‘Developed by Vets’ Super Premium Dog Food The Excellence range provides new Lifestage Protection Formulas providing genuine health giving benefits from Omega 3 and 6 EFA’s, the health giving properties of olive oil, and chondroitin joint health formulations. So look for the many real health benefits that Excellence Super Premium Pet Formulas can provide for Digestive Care, skin and coat care, urinary tract protection, immune support and mobility support and compare the difference to save up to 30% on comparable Super Premium Pet Specialty brands. Visit us on our website www.excellencepets.co.nz or email excellence@virbac.co.nz for your free super premium pet food sample. Shop Smarter!
to ect r p ootur y Pets
Excellence Super Premium Dog Food Range
NEW
NEW Lifestage Protection formulas with
Omega 3 + 6 Skin & Coat Care and
Chondroitin Joint Health
ed p o l e v e D by Vets
! w e N to
protect
your pets!
• Real meat as #1 ingredient • Highly palatable & digestible • No artificial colours or flavours • 100% Complete & Balanced • Energy Rich: > 4010 - 4310 Kcal/Kg
Our Super Premium Lifestage Protection formulas provide all the essential nutrients for your pets individual life stage and specific nutritional needs, ensuring a healthier, more active and longer life.
Simply email excellence@virbac.co.nz or mail to Virbac Petcare, Virbac NZ Ltd, 30-32 Stonedon Drive, East Tamaki, Auckland 2013 providing your name, address and email detail. Offer closes 31st October 2010.
For enquiries please contact us on email: excellence@virbac.co.nz Ph 0800 847222 or visit us at www.excellencepets.co.nz
Sweet Cash Rewards 4 times a year . *
Everyone loves a reward to sweeten their day. So we’ve increased the number of times you can receive Onecard cash vouchers to four times a year. Every 200 points you collect gives you a $15 voucher. By keeping your eyes peeled for Onecard Bonus points, your points will add up in no time. And by signing up at www.myonecard.co.nz, you’ll receive information about great in-store savings via email or fuel savings via text. With Onecard, the Rewards really are sweeter.
*Onecard Rewards are sent as grocery vouchers redeemable at any Countdown, Woolworths or Foodtown Supermarket.