2019-05-01 Super Food Ideas

Next month
EASY MINCE DISHES FROM AROUND THE WORLD |

ON SALE
6 MAY
BEST-EVER WINTER SWEETS | STUFFED VEGIE SIDES
Take
SLOW comf
A NEECOOK or t
M D ER I
R FRAG TO P S ALL
KO RAN REPAR YOU
T LA
MB CE THIS
URRY
K
AN
SH
MB
LA
ER
OK
CO
LOW
TH S
-MOU
RECIPE LIZ MACRI PHOTOGRAPHY CHRIS L JONES STYLING JENN TOLHURST FOOD PREPARATION LOUISE PATNIOTIS
MELT-IN-THE
MAY 2019 super food ideas 81

FEED THE FAMILY » STRESS-LESS MEALS ON A BUDGET
LT &
ME LICEMIX
L A T E S
CHOCOSY CROWD-PLEASER
QUICK & EA
SOUPED UP
CLASSICS:
WE’VE TURNED YOUR
FAVOURITE DINNERS
5 EASTER TREAT!
No-Bake Hazelnut
Hedgehog Slice p18
BUTTER
CHICKEN
TURNED INTO
SOUP!
p39 p29
S
EAT YOUR GREEN PIZZA PASTA DIY DOUGHNUTS
for decades, our coconut has become a household staple.
DOWNLOAD our Coconut Bliss recipe booklet at

mckenziesfoods.com.au. Follow us on
May 2019
WHAT’S IN THIS ISSUE
36
TURKISH PIDE WITH
GREEN TABOULI
Fetta and herbs top these
golden pastry boats
29
ONE-POT PEPPERONI
PIZZA PASTA
Two favourites come
together in one meal!
EAT YOUR GREENS PIZZA PASTA DIY DOUGHNUTS
SPEEDY PASTA WITH A TWIST,

FROM SALMON PASTA SALAD
TO SPAGHETTI FRITATTA
IT'S SO EASY TO UP YOUR GREEN

VEG INTAKE WITH THESE SIMPLE
YET SENSATIONAL RECIPES
HERE'S EVERYTHING YOU NEED

FOR EASTER, INCLUDING OUR
SHOWSTOPPER NUTELLA CAKE
FLIP THE MAG TO FIND OUR

BUDGET MEAL PLANNER: EVERY
MEAL IS UNDER $5 A SERVE

IN THIS ISSUE
71
SALTED CARAMEL CREAM EGGS
Luscious layers of cream
and salted caramel
4 super food ideas MAY 2019

Long and short of it
DISCOVER THE PERFECT PASTA DISH AND OUR EASY EASTER ENTERTAINING RECIPES
GREEN FIX RICE

WITH CHICKEN
“this beauty will

ves
give you three ser
of veg in one hit!”
#1
PASTA PRONTO Quick, easy
and delicious, from one-pot
wonders to beautiful bakes, all our
pasta dinners are on the table in less
than 45 minutes.
#2
TRAY EASY Five fabulous side
dishes that can all be made using
only one baking tray. Pop them in the
oven and watch the magic.
#3
YOUR FAVES GET TRANSFORMED
We’ve taken classic family
AMIRA GEORGY, dinners, such as spaghetti and meatballs
EDITOR and creamy butter chicken and turned
them into heartwarming soups.
#1 EASTER FEASTING Whether you’re in need

of a naughty Easter cocktail, a simple
yet stunning cheese board, a new spin on your
classic roast lamb or a no-bake bunny cake,
we’ve made Easter entertaining easy!
#2
DON’T FORGET MOTHER’S DAY Spoil
your mum this Mother’s Day with light and
fluffy scones that are dairy-free, and we haven’t
forgotten to serve them with jam and ‘cream’.
6 19
Your food ideas
LIKE SOMETHING? HATE SOMETHING? COOKED SOMETHING?
GET IN
TOUCH
TOOK A PICTURE OF IT? WE LOVE ALL YOUR FEEDBACK!
“so delicio
us
and easy”
*Next month’s ‘write in and win’ opens 04/04/2019 and closes 05/05/2019. Australian residents only. Winners selected on 14/05/2019
at NewsLifeMedia. For Terms & Conditions, visit superfoodideas.com.au. For the NewsLifeMedia Privacy Policy, see p78
S ON A BUDGET
» STRESS-LESS MEAL
FEED THE FAMILY
This month’s lucky readers each receive

a 22cm Solidteknics Frying Pan valued
MHEOLCOTLA&TEMSLIICXE at $119.95, thanks to Biome, Australia’s
C ICK & EASY CROWD-PLEASER
QU leading eco store. The Solidteknics
SOUPED UP
CLASSICS:
WE’VE TURNED YOUR
FAVOURITE DINN
ERS Frying Pan boasts a toxin-free non-stick
5
EASTER TREAT!
No Bake Hazelnu
t
Hedgehog Slice p18
coating that is maintained using natural
BUTTER
oils. Visit biome.com.au.
FROM
2.99
CHICKEN
TURNED INTO
SOUP!
$
p39 p29
UTS
EENS PIZZA PASTA DIY DOUGHN
EAT YOUR GR

Recipe index EASTER ENTERTAINING, MOTHER’S DAY BAKING AND MIDWEEK MEALS IN A DASH
SIDES & LIGHT MEALS VEGETARIAN

Colourful tray bakes, cheesy bites and more Meat-free mains to love
MEAL
PLANNER
54
Broccolini Pad Thai Creamy Scalloped Crispy Hot Cross
Potato Tray Bake Crackers
Cheesy Garlic Hot Cross Buns

60 Easter Cheese Board Easy Pickled
62
Honeyed Fig and
63
Indian Spiced Broccoli Fritters
41
Beetroot Pistachio Baked Brie with Green Yoghurt
MEAL
PLANNER
50 61 53 52 55 46
Indian Cauliflower and Nashi Pear and Ratatouille Tray Roasted Greens Sweet Spiced Creamy Mushroom Gnocchi with Burnt
Chickpea Tray Bake Pomegranate Salad Bake With Soy and Carrot and Parsnip Risotto Soup Butter, Broad Beans
Sambal Oelek Tray Bake and Tuscan Kale
Drizzle
CHICKEN & TURKEY MEAL

PLANNER
Winning mains for the whole family to enjoy
MEAL
PLANNER
30
Lemon Pepper- Pea and Chickpea
crusted Tofu with Falafel with
Tomato Casarecce Whipped Garlic
Fetta
28 48
Chicken and Waldorf Chicken Kiev Chicken Pot MEAL MEAL
Salad Dinner Bowl Pasta Bake Pie Soup PLANNER PLANNER
MEAL MEAL MEAL

PLANNER PLANNER PLANNER
48
Super-greens Tortellini with
Frittata Creamy Mushroom
and White Wine
Sauce
Butter Chicken and Cauliflower Soup Chicken Vegetable Coconut and Zucchini Easy Chicken
Biryani Noodle Soup Rendang
MEAL MEAL
PLANNER PLANNER
42 30
Green Fix Rice Miso-glazed Chicken Sweet Chilli Chicken Swedish Meatballs
with Chicken with Noodle Salad and Lime Stir-fry with Pappardelle

COVER
RECIPE
Recipes with this button are in

MEAL
PLANNER our Budget Meal Planner, which
is at the back of the magazine.
FISH & SEAFOOD SWEETS & DRINKS

Easy yet impressive dishes Treat yourself to something sweet!
No-bake Hazelnut
Hedgehog Slice
THE COVER
68
Baileys and Cream Cheat’s Cinnamon indulgent make-ahead Baci slice!
Easter Egg Cocktail Bunny Cake
64
Mediterranean Snapper Tray Bake 66 20 72
Chocolate and Giant Frying Pan Hot Cross Bun Jam
Nutella S’mores Cookie with Cheat’s Doughnuts
MEAL
Cake Baci Ice-cream
PLANNER
31
Fish, Tomato and Spinach Linguine
Coconut Curry with
Basmati Rice
and Salmon Salad
with Creamy 70 71 76
Yoghurt Dressing Passionfruit Salted Caramel Vegan Scones Double Choc Hot Cross Bun Cheesecake
Shortbread Eggs Cream Eggs
BEEF, LAMB & PORK

Everything from nourishing bowls to comfort food classics
MEAL MEAL
PLANNER PLANNER
46 27 28
Beef Massaman Bolognese Rissoles Creamy Tomato, Frying Pan Pesto Ham and Ricotta
Soup Fennel and Beef Pasta Frying Pan Lasagne
Orecchiette
MEAL MEAL
PLANNER PLANNER
Beef and Baby Bok Choy Salad

39 29
One-pot Pepperoni
49
One-pot Spaghetti Penne with Chorizo Pork and Veal Silverbeet and
36
with Ponzu Sauce Pizza Pasta and Meatball Soup and Creamy Porcupine Meatballs Bacon Pasta
Tomato Sauce
MEAL MEAL MEAL MEAL

PLANNER PLANNER PLANNER PLANNER
27 64 36
Spaghetti Spicy Peanut Sticky Brandy-glazed Sweet Chilli Beef Tomato and Turkish Lamb Pies Turkish Pide with
Carbonara Frittata Noodles Lamb with Hazelnut Stir-fry Sausage Risotto Green Tabouli
and Raisin Salad Bake

Super spy N WHAT THE TEAM’S READING, SNACKING ON,
COOKING WITH, AND DEVOURING THIS MONTH
SWEET BUNS
Get the butter ready! Woolworths have
released two sweet new takes on the
classic hot cross bun, inspired by
Coe i ant folk

rejoice! The legendary Australian
pantry staple has finally invited
you to enjoy their new gluten-free
and certified low-FODMAP
emite. After several years of
research, the makers of Vegemite
have finally nailed the new
gluten-free recipe, and it is just
as good as the original – we can’t
taste any difference. Plus, it’s
on par nutritionally with the
original. Find it at supermarkets
nationally for $4.89 for a 235g jar.
AT TIME OF PRINTIN
WINNING DINNER
This is an easy, delicious meal ready
in a flash – and you don’t have to
feel guilty (in fact, you can feel really
good) about serving up a slice of a
Ruffie Rustic Foods frittata or quiche
for dinner. Each is lovingly made with
local ingredients, such as fresh cream
CHOCOLATE FOR ALL and Australian cage-free eggs. Find the
Kids love a delivery from the Easter tasty range at Woolworths for $12.
Bunny come Easter morning – but adults
love an Easter treat, too. That’s why F
Cadbury have released a new range of
gifting boxes, just for the grown-ups.
Boasting a sleek design and hand-foiled
Easter eggs, the gift boxes come in five
varieties: Dairy Milk, Roses, Turkish
Delight, Almonds and, for the indecisive
among us, Favourites. Find them at fl
supermarkets nationally for $10. A

know-how
ALL THE BITS AND BOBS YOU NEED
Editor Amira Georgy, [email protected]
Food Director Claire Brookman, [email protected]
Food Editor Louise Patniotis [email protected]
TO GET THE BEST FROM OUR RECIPES Creative Director Sarah Cooper, [email protected]
Designer Malloree Nicholls, [email protected]
RECIPE WHAT’S
Chief Sub-editor Colleen Krause, [email protected]
Sub-editors Francesca Percy, Kylie Walker
Editorial Coordinator Imogen Rafferty, [email protected]
Recipe Analysis Susanna Holt
KNOW-HOW: IN A SERVE?
Reader & editorial enquiries (02) 8045 4891, [email protected]
ADVERTISING
New South Wales
General Manager, Newsamp – National Renee Sycamore
We use Australian Client Solutions Director – Food – National Ed Faith
standard measures.
Our ‘to serves’ are based Client Solutions Managers – Food
In liquid measures,
on the below amounts Donna Hodges, (02) 8045 4734, [email protected]
MJ Deluca, (02) 8045 4673, [email protected]
250ml = 1 cup. for 4 people, and included Client Solutions Specialists – Food
Dry ingredients are in the nutrition analyses. Ally Adler, (02) 8045 4645, [email protected]
Elizabeth Hamilton, (02) 8045 4062, [email protected]
measured in level Lucy Tootill, (02) 8045 4674, [email protected]
1 cup, 1⁄2 cup, 1⁄3 cup RICE = 4 cups cooked rice
Victoria
and 1⁄4 cup measures. PASTA = 375g uncooked dried pasta Group Client Solutions Manager
1 tablespoon = 20ml COUSCOUS = 3 cups cooked Eugene Loane, 0431 198 478, [email protected]
(note NZ, US and UK couscous made with water Client Solutions Manager
tablespoon = 15ml). Charmaine Wu, (03) 9292 1597, [email protected]
MASHED POTATO = 800g peeled and Client Solutions Specialist
1 teaspoon = 5ml. boiled desiree potatoes, 20g butter Tatiana Sumpter, (03) 9292 3223, [email protected]
and 2 tablespoons full-fat milk
We use 59-60g eggs. Queensland
We use 1100-watt BREAD = 4 x 50g slices crusty Head of Newsamp
white bread or 4 x 70g slices Nicole Commerford, (07) 3666 6386, [email protected]
microwaves, unless sourdough bread
otherwise specified. South Australia
PARMESAN CHEESE = ¹⁄ ³ cup Group Sales Director Candice Arthur, (08) 8206 2964, [email protected]
NUTRITION
finely grated Western Australia
SALAD LEAVES, BABY ROCKET Group Sales Manager Marissa McNish, (08) 9326 9228, [email protected]
OR BABY SPINACH = 80g Advertising Creative
Advertising Creative Director Richard McAuliffe
KNOW-HOW:
SOUR CREAM = ¹⁄ ³ cup
THE NUTRITIONAL ANALYSIS INFORMATION IS AN ESTIMATE ONLY AND THE NUTRITION INFORMATION IN THIS MAGAZINE
Advertising Creative Manager Eva Chown

DOES NOT CONSTITUTE OR REPLACE PROFESSIONAL MEDICAL OR DIETETIC ADVICE RECEIVED BY INDIVIDUAL READERS
LEMON OR LIME WEDGES Advertising Copy Editor Brooke Lewis

= 1, cut into wedges
TOMATO SAUCE, BARBECUE SAUCE Production Director Mark Moes
OR SWEET CHILLI SAUCE = ¹⁄ ³ cup Production Manager Neridah Burke
Heart Friendly: low saturated fat, high Advertising Production Robynne Beavan, [email protected]
GRAVY = 1 cup instant gravy
fibre, lower sodium with heart-friendly
fats. Desserts that are based on low-fat PLAIN GREEK-STYLE YOGHURT Marketing and Commercial Integration Director Rachael Delalande
dairy without fruit/grain ingredients = ¹⁄ ³ cup Head of Marketing Hayley Peacock-Gower
don’t need to be high fibre. Marketing Manager Emma Humphrey
DOUBLE CREAM = ¹⁄ ³ cup Marketing and Commercial Integration Manager Chloe Cameron
Diabetes Friendly: low saturated
fat, high fibre, lower sodium with WHIPPED CREAM = ½ cup pure Commercial Integration Manager Tessarne Rowley
lower-GI carbs. cream, whipped Group Commercial Integration Manager, Mass Food Rebecca Sherrard
Healthy: low saturated fat, less than Retail Sales Manager Jonathan Gross
CUSTARD = 1 cup
3000kJ and 800mg sodium per main meal.
Vegetarian: no meat, fish or poultry CHOCOLATE CURLS OR Managing Director News DNA Julian Delany
but may contain eggs and/or dairy. GRATED CHOCOLATE = 40g Director of Lifestyle Fiona Nilsson
Gluten Free: no gluten-containing General Manager – Retail and Circulation Brett Willis
ICE-CREAM = 4 x 45g scoops
ingredients (ie, wheat, rye, barley, vanilla ice-cream Subscriptions
oats or derivatives).
High in Calcium: at least 200mg of Phone Customer Service: 1300 656 933
International: (+61 2) 9282 8023
calcium per serve from lower-fat dairy
products and/or canned fish with bones.
TAGS: Mail GPO Box 4093, Sydney NSW 2001
Look out for THE INFO on recipes Email [email protected]
Lower GI: low saturated fat with at least to find extra information.
10g carbs per serve from lower-GI carbs.
Contains Omega-3: has at least 115g
raw or 95g canned oily fish per serve, THE INFO 2.5
VEGIES PER
or at least 100g raw oysters, mussels, + HIGH FIBRE SERVE
scallops or squid/calamari per serve. + ONE-POT
LOW LOW LOW HIGH LOWER SODIUM

KILOJOULE FAT SAT FAT FIBRE Super Food Ideas is published by NewsLifeMedia Pty Ltd (ACN 088 923 906), 2 Holt Street,
Main meal < 2000kJ < 15g < 6g > 5g < 600mg Surry Hills, NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited
(ACN 007 871 178). Copyright 2018, NewsLifeMedia Pty Ltd. All rights reserved. Pre-press
Meal component < 1000kJ < 8g < 3g > 3g < 300mg per 100g by News PreMedia. Printed by Ovato Print Pty Ltd. Paper fibre is from sustainably managed forests
Light meal < 1500kJ < 10g < 4g > 4g < 400mg and controlled sources. Distributed by Gordon & Gotch, Unit 2, Bldg 2B, MFive Industry Park,
1 Moorebank Ave, Moorebank, NSW 2170. Tel: (02) 8706 1704. Nutrition and health advice contained
Snack/dessert < 600kJ < 5g < 2g > 3g < 200mg in Super Food Ideas is of a general nature only and does not constitute medical or dietetic advice.
Readers should seek advice from a health professional to ensure changes to their diet and lifestyle
Email any questions about our recipes to [email protected] are suitable for their individual circumstances.

May
“Oh, my favourite fruit – feijoa!
So good fresh, poached in
crumbles, in sorbet… what
can’t you do with feijoa?”
JAMIE OLIVER, CHEF
FEIJOAS: HIGH I
N
VI
T
AM
IN C
WORDS FRANCESCA PERCY, KYLIE WALKER PHOTOGRAPHY CHRIS L JONES STYLING BHAVANI KONINGS

AND FI
BR
E!

IN SEASON FRESH IN MAY
PICK OF THE BUNCH

PERFECT PARTNERS:
QUICK IDEA:
PERFECT PARTNERS:
QUICK IDEA:
PERFECT PARTNERS:
PERFECT PARTNERS:
QUICK IDEA:
QUICK IDEA:
PERFECT PARTNERS:
QUICK IDEA:
PERFECT PARTNERS:
55
TAKE ROOT
QUICK IDEAS:
Sweet Spiced Carrot

and Parsnip Tray Bake

shelf
TALK KEEN AS…
2
6
MUSTARD Not just for sandwiches, these
mustards – from hot English to
American – get our tick of approval
1 Colway Wholegrain Mustard, 190g, $1.79
2 Masterfoods Hot English Mustard, 175g,

$2.80
3 Coles Dijon Mustard, 200g, $2
5
4 Maille Wholegrain Mustard, 210g, $4
5 Masterfoods Mild American Mustard,

250g, $3.50
6 French’s Classic Yellow Mustard, 226g,

$2.65
HUGS &
kisses
Claire says: Show your friends and family how
much you love them this Easter with this impressive
chocolate treat loaded with divine Baci chocolates
NO-BAKE HAZELNUT 1 Grease a 7cm-deep, 9.5cm x 19.5cm
FOOD PREPARATION LOUISE PATNIOTIS

HEDGEHOG SLICE loaf pan. Line base and sides with baking
SERVES 20 paper, extending paper 2cm above edge
PREP 30 MINUTES (PLUS REFRIGERATION) of pan on all sides. Cut Baci chocolates in
COOK 2 MINUTES half. Combine Baci chocolates, biscuits,
2 x 143g packets Baci Perugina Original marshmallow, cranberries and pistachios
Dark Chocolates, unwrapped, in a large bowl. Set aside.
plus extra, chopped, to serve 2 Place dark and milk chocolate, butter and
200g digestive biscuits, broken into pieces golden syrup in a large microwave-safe
½ cup vanilla marshmallows, halved bowl. Microwave on HIGH (100%), stirring
½ cup dried cranberries, plus extra to serve halfway through, for 1 to 2 minutes or until
RECIPES CLAIRE BROOKMAN PHOTOGRAPHY NIGEL LOUGH STYLING JENN TOLHURST

½ cup pistachio kernels, toasted, melted and smooth. Add chocolate mixture
plus extra, chopped, to serve to biscuit mixture. Stir until well combined.
2 x 200g blocks dark chocolate, chopped Spoon mixture into prepared pan. Smooth
200g block milk chocolate, chopped surface. Gently tap pan on bench to remove
250g butter, chopped any air bubbles. Refrigerate for 4 hours or
¹⁄³ cup golden syrup overnight until set.
Dutch processed cocoa powder, to serve 3 Turn out onto a serving plate. Stand for 10
minutes. Dust with cocoa. Top with extra Baci
chocolates, cranberries and pistachios. Serve.
NUTRITION: (per serve) 3892kJ; 54.1g fat;
30.9g sat fat; 9.6g protein; 98.6g carbs;
5.8g fibre; 126mg chol; 409mg sodium.
SFI recommends:
+ The heavenly combination of
creamy hazelnut filling and dark
chocolate makes Baci Perugina
a delicious must-try ingredient
in baking and desserts.

COVER RECIPE
’s sor ted
Easter PLE
IS SUP ER SIM C HOC
TH H E A D
MAKE-A T IS PE RFECT
DESSEN R
RT AIN ING!
TE
FOR E
NO-BAKE HAZELNUT
HEDGEHOG SLICE
THE INFO
+ ENTERTAINING
+ NO-BAKE
+ SUPER EASY

GIANT FRYING
PAN COOKIE WITH
CHEAT’S BACI
ICE-CREAM
THE INFO
+ ENTERTAINING
+ GREAT FOR KIDS
CALLING ALL CLEVER COOKIES! THIS EASY
ONE-PAN COOKIE IS DESTINED TO STEAL
THE SHOW AT YOUR NEXT DINNER PARTY
GIANT FRYING PAN COOKIE 1 Make Baci Ice-cream Place ice-cream

WITH CHEAT’S BACI ICE-CREAM in a large bowl, reserving ice-cream tub.
SERVES 12 Stand for 10 minutes to soften (ice-cream
PREP 30 MINUTES (PLUS FREEZING should not be melted). Add chopped
AND STANDING) COOK 45 MINUTES Baci chocolates to ice-cream. Fold to
START THIS RECIPE 1 DAY AHEAD combine. Return to ice-cream tub and
2 x 143g packets Baci Perugina Original cover surface with plastic wrap. Freeze
Dark Chocolates, unwrapped overnight or until firm.
250g butter, chopped 2 Preheat oven to 180°C/160°C fan-forced.
1 cup firmly packed brown sugar Roughly chop 10 Baci chocolates. Melt
½ cup caster sugar butter in a 5cm-deep, 20cm round (base)
2 teaspoons vanilla extract 26cm (top) heavy-based ovenproof frying
2 eggs, lightly beaten pan over medium-low heat.
3 cups plain flour 3 Combine sugars in a large bowl. Add
2 teaspoons baking powder melted butter and vanilla. Stir until well
½ teaspoon salt combined. Add egg. Stir to combine. Sift
Chocolate sauce, to serve over flour, baking powder and salt. Stir
Baci Ice-cream until combined. Stir in chopped Baci
2 litres vanilla ice-cream chocolates. Spoon mixture into frying pan.
143g packet Baci Perugina Original Dark Spread out evenly over base of pan. Cut
Chocolates, unwrapped, finely chopped 1 Baci chocolate crossways into 4 slices.
Repeat with 3 more chocolates. Lightly
press chocolate slices into top of mixture.
Bake for 40 to 45 minutes or until top
is golden and just firm to touch. Stand
for 10 minutes.
4 Chop remaining Baci chocolates. Serve
cookie warm topped with ice-cream, sauce
and chopped Baci chocolates.
It started with a kiss…

+ The Baci story started in 1922 in Perugia, Italy, when a young
chocolatier created a bonbon for her beloved. It was a whole
hazelnut covered in creamy gianduja (a chocolate
and hazelnut spread) and coated in dark chocolate.
She wrapped it in a love note and the bacio
(Italian for kiss) was born.
+ Today, Baci ($7.65 for 143g pkt) are still made
in Perugia and the recipe is unchanged.

CREATED FOR BACI PERUGINA BY SUPER FOOD IDEAS
UP SIMPLE
JAZZ CREAM BY
A NILLA ICE- THROUGH
V NG S
SWIRLID BACI CHOC
E
CHOPP

OUR AKE!
FLAV STA B
I CKY A PA
L
GAR EV IN
TERY N KI
BUT HICKE
E THE OF C
EMBLE REAT
S C
AS
TO
EASY
40
MINUTES

THIS MONTH SPEEDY PASTA
CHICKEN KIEV
PASTA BAKE, p28
THE INFO
+ CLASSIC MAKEOVER
$3.49
PER SERVE
SIMPLE AND VERSATILE, PASTA IS ALWAYS

A WINNER WITH THE HOME CROWD.
THESE NEW SPINS ON CLASSICS ARE
READY IN 45 MINUTES OR LESS,
PERFECT FOR IMPRESSIVE MIDWEEK MEALS

EEK DINNER
W
ID
M
Y
SPEED
25
MINUTES
S!
LL
BA
EAT
EF M
ES TRANSFORM INTO MINI BE
AUSAG
S
CREAMY TOMATO,
FENNEL AND BEEF
ORECCHIETTE, p28
THE INFO
+ GREAT FOR KIDS
+ SUPER EASY
$4.72
PER SERVE

SUPER-FU
G N
NI TOPPIN
ERO
TW
P
Y PEP
IST
EES
CH
A
ST
A
W
ITH
45
MINUTES
PA
ZA
IZ
SP
HI
PT
TO
PHOTOGRAPHY VANESSA LEVIS STYLING KRISTEN WILSON FOOD PREPARATION MAX ADEY
ONE-POT PEPPERONI
PIZZA PASTA, p29
THE INFO
+ ONE POT
+ SUPER EASY
RECIPES AMIRA GEORGY
$4.73
PER SERVE
3
VEGIES PER
SERVE

PREP!
S
IN
M
10
JUST
45
MINUTES
CA
RB
ON
RA
A
+
FR
ITT
AT
A=
AC
RA
CKI
NG GOOD
IDEA!
SPAGHETTI CARBONARA
FRITTATA
THE INFO
+ CLASSIC MAKEOVER
+ SUPER EASY
$3.00
PER SERVE

BOLOGNESE
RISSOLES
NE
THE INFO W
FA
+ GREAT FOR KIDS
+ HIGH IN FIBRE
VE
$5.48
PER SERVE
3.5
45
MINUTES
VEGIES PER
SERVE
SPAGHETTI CARBONARA
FRITTATA
SERVES 4
PREP 10 MINUTES COOK 35 MINUTES
200g dried spaghetti
1 tablespoon extra virgin olive oil
8 shortcut bacon rashers, trimmed
1 brown onion, finely chopped
6 eggs
3 garlic cloves, crushed
²⁄³ cup pure cream
2 tablespoons finely chopped fresh chives,
plus extra to serve
½ cup finely grated parmesan, plus extra
shaved parmesan, to serve
Baby rocket, to serve
1 Preheat oven to 220°C/200°C fan-forced.

Cook pasta in a large saucepan of boiling,
salted water, following packet directions.
Drain. Refresh under cold water. Drain.
2 Meanwhile, heat oil in a 5cm-deep,
17cm (base), 25cm (top) ovenproof frying
pan over medium-high heat. Add 4 shortcut
bacon rashers. Cook for 3 minutes each
side or until golden. Transfer to paper BOLOGNESE RISSOLES directions. Drain. Rinse under cold
towel to drain. Chop remaining bacon. SERVES 4 water. Drain.
Add chopped bacon and onion to pan. PREP 10 MINUTES COOK 35 MINUTES 2 Place half the pasta in a large bowl.
Cook, stirring occasionally, for 5 minutes 1 cup dried risoni Add mince, onion, garlic, carrot, paste,
or until golden. Whisk eggs, garlic, cream, 500g lean beef mince basil, breadcrumbs and egg. Season with
chives and ¹⁄³ cup parmesan in a large 1 brown onion, grated salt and pepper. Using hands, mix until
bowl. Season with salt and pepper. 2 garlic cloves, crushed well combined. Shape mince mixture
3 Add pasta and bacon mixture to egg 1 carrot, grated into 12 patties. Heat oil in a large frying
mixture. Stir to combine. Add egg mixture ¼ cup tomato paste pan over medium heat. Cook rissoles,
to frying pan. Cook over medium heat ½ cup chopped fresh basil leaves in 2 batches, for 4 to 5 minutes each side
for 5 minutes or until frittata is beginning ¹⁄³ cup dried breadcrumbs or until browned and cooked through.
to set around the edge. Sprinkle with 1 egg, lightly beaten Transfer to a plate. Cover to keep
remaining parmesan. Transfer to oven. 1 tablespoon extra virgin olive oil warm. Add pasta sauce to pan. Cook for
Bake for 15 to 20 minutes or until golden 400g bottle sugo with parmigiano 2 to 3 minutes or until heated through.
and just set. Stand for 5 minutes. Top with reggiano Season with salt and pepper.
rocket and reserved bacon. Sprinkle with 2 x 90g crunchy side salad bowls 3 Combine remaining pasta with salad
extra chives and shaved parmesan. Season ¼ cup balsamic and roasted garlic bowls and vinaigrette. Serve rissoles with
with pepper. Serve. vinaigrette sauce and salad.
NUTRITION: (per serve) 3297kJ; 51.1g fat; NUTRITION: (per serve) 2236kJ; 24.6g fat;
23.9g sat fat; 39.8g protein; 40.9g carbs; 1 Cook pasta in a large saucepan of 7.9g sat fat; 33.5g protein; 44.9g carbs;
4.1g fibre; 450mg chol; 1697mg sodium. boiling, salted water, following packet 9.1g fibre; 147mg chol; 778mg sodium.

CREAMY TOMATO, FENNEL
AND BEEF ORECCHIETTE
THE INFO
+ SUPER EASY
$4.72
PER SERVE
2
VEGIES PER
SERVE
CREAMY TOMATO, FENNEL for 2 minutes or until starting to soften. CHICKEN KIEV PASTA BAKE
AND BEEF ORECCHIETTE Add garlic and paprika. Cook, stirring, SERVES 4
SERVES 4 for 1 minute or until fragrant. Add soup PREP 15 MINUTES COOK 25 MINUTES
PREP 10 MINUTES COOK 15 MINUTES and stock. Bring to a simmer. Simmer 250g dried trivelle pasta
375g dried orecchiette pasta over medium heat for 5 minutes or 2 zucchini, halved lengthways,
500g beef sausages with herbs and spices until reduced slightly. Season with salt sliced diagonally
2 teaspoons extra virgin olive oil and pepper. 1 tablespoon extra virgin olive oil
1 fennel, trimmed, halved, thinly sliced 3 Add cream, spinach and pasta to beef 500g chicken breast fillets, sliced
3 garlic cloves, crushed mixture. Stir to combine. Top with basil and 50g butter, chopped
1 tablespoon smoked paprika parmesan. Serve with crusty bread rolls. 1 leek, trimmed, sliced
500g can condensed tomato soup NUTRITION: (per serve) 4322kJ; 41.8g fat; 4 garlic cloves, crushed
1 cup salt-reduced chicken stock 20.4g sat fat; 39.5g protein; 121.2g carbs; 1½ tablespoons plain flour
¾ cup light thickened cream for cooking 10.8g fibre; 75mg chol; 1673mg sodium. 1½ cups milk
80g baby spinach ½ cup light thickened cream for cooking
Small fresh basil leaves, finely grated ½ cup chopped fresh flat-leaf parsley
parmesan and crusty rolls, to serve leaves, plus extra leaves to serve
1 cup finely grated parmesan
1 Cook pasta in a large saucepan of ½ cup panko breadcrumbs
boiling, salted water, following packet
directions. Drain. 1 Grease a 2.3-litre, 7cm-deep, 21cm
2 Meanwhile, remove sausages from x 27cm baking dish. Cook pasta in a large
casings. Tear meat into small pieces. Heat saucepan of boiling, salted water, following
oil in a large saucepan over medium-high packet directions, adding zucchini for the
heat. Add sausage meat. Cook, stirring last 2 minutes of cooking time. Drain.
occasionally, for 5 minutes or until 2 Meanwhile, heat oil in large deep frying
browned. Add fennel. Cook, stirring, pan over medium heat. Add chicken.

CHICKEN KIEV
PASTA BAKE
THE INFO
+ CLASSIC MAKEOVER
$3.49
PER SERVE
ONE-POT PEPPERONI
PIZZA PASTA
THE INFO
+ ONE POT
+ SUPER EASY
$4.73
PER SERVE
3
VEGIES PER
SERVE
Cook, stirring once, for 5 minutes or until ONE-POT PEPPERONI crushed tomato and stock. Bring to a
golden and just cooked through. Transfer PIZZA PASTA simmer. Stir in pasta and oregano. Season
to a plate. SERVES 4 with salt and pepper. Cover. Reduce heat
3 Melt butter in same pan. Add leek. Cook PREP 10 MINUTES COOK 35 MINUTES to medium-low. Cook, stirring every
for 5 minutes or until softened. Add garlic 150g sliced pepperoni 5 minutes, for 15 minutes or until pasta is
and flour. Cook, stirring, for 1 to 2 minutes 1 tablespoon extra virgin olive oil almost tender. Uncover. Cook for a further
until mixture bubbles. Remove from heat. 1 red onion, halved, thinly sliced 4 to 5 minutes or until mixture thickens
Gradually stir in milk, then cream. Return 200g small button mushrooms, halved and pasta is tender.
to medium heat. Cook, stirring constantly, 1 green capsicum, finely chopped 3 Preheat grill on high. Level top of pasta
for 3 to 4 minutes or until mixture bubbles 1 tablespoon pizza sauce mixture. Sprinkle with pizza cheese.
and thickens. Add chicken, pasta mixture, 1½ cups tomato passata Top with reserved pepperoni. Grill for
half the parsley and half the parmesan. 410g can crushed tomato 2 to 3 minutes or until cheese is golden.
Stir until parmesan just melts. 2 cups salt-reduced chicken stock Sprinkle with extra oregano. Serve.
4 Preheat grill on high. Transfer pasta 200g small pasta shells NUTRITION: (per serve) 2595kJ; 29.8g fat;
mixture to prepared baking dish. Combine 2 tablespoons finely chopped fresh 12.9g sat fat; 33.5g protein; 48.9g carbs;
breadcrumbs with remaining parmesan oregano, plus extra leaves to serve 9.1g fibre; 69mg chol; 1756mg sodium.
and parsley in a bowl. Sprinkle over pasta 1½ cups grated pizza cheese
mixture. Grill for 2 to 3 minutes or until
golden. Sprinkle with extra parsley. Serve. 1 Reserve 10 pepperoni slices. Cut the
NUTRITION: (per serve) 3975kJ; 39.2g fat; remaining pepperoni slices in half.
21.2g sat fat; 59.9g protein; 83.6g carbs; 2 Heat oil in a large deep frying pan
7.1g fibre; 145mg chol; 892mg sodium. over high heat. Add onion, mushroom,
capsicum and halved pepperoni. Cook,
stirring occasionally, for 5 to 7 minutes
or until vegetables start to brown. Add
pizza sauce. Stir to combine. Add passata,

SWEDISH MEATBALLS
WITH PAPPARDELLE
THE INFO
+ CLASSIC MAKEOVER
$5.07
PER SERVE
SWEDISH MEATBALLS 2 Meanwhile, combine mince, garlic, egg, LEMON PEPPER-CRUSTED TOFU
WITH PAPPARDELLE breadcrumbs and dill in a bowl. Season WITH TOMATO CASARECCE
SERVES 4 with salt and pepper. Roll tablespoons SERVES 4
PREP 20 MINUTES COOK 20 MINUTES of mixture into balls. Heat oil in a large PREP 20 MINUTES COOK 20 MINUTES
375g dried egg pappardelle pasta frying pan over medium-high heat. Cook 375g dried casarecce pasta
200g green beans, trimmed, halved meatballs for 5 minutes, turning, until 375g block firm tofu
lengthways browned all over. Add onion. Cook, stirring 1 cup panko breadcrumbs
500g turkey breast mince occasionally, for 3 minutes or until starting 2 tablespoons lemon pepper seasoning
3 garlic cloves, crushed to brown. Add wine. Simmer for 2 minutes 1 egg, lightly beaten
1 egg, lightly beaten or until reduced by half. Add stock. Bring Extra virgin olive oil, for shallow-frying
½ cup panko breadcrumbs to a simmer. Transfer meatballs to a bowl. Extra ¼ cup extra virgin olive oil
¼ cup finely chopped fresh dill, plus extra 3 Whisk cream, mustard and cornflour in 1 red onion, cut into wedges
small sprigs to serve a jug. Add to pan. Cook, stirring constantly, 6 garlic cloves, sliced
1 tablespoon extra virgin olive oil for 2 minutes or until mixture bubbles and 400g can cherry tomatoes in juice
1 brown onion, finely chopped thickens. Return meatballs to the pan. Stir 200g tomato medley mix
²⁄³ cup dry white wine to combine. Add pasta and beans to pan. 1 tablespoon red wine vinegar
1 cup beef stock Sprinkle with pecan and extra dill. Serve. Fresh basil leaves, to serve
²⁄³ cup thickened cream NUTRITION: (per serve) 3787kJ; 36.8g fat;
1 tablespoon wholegrain mustard 14.5g sat fat; 48.9g protein; 81.3g carbs; 1 Cook pasta in a large saucepan of boiling,
1 tablespoon cornflour 7.6g fibre; 190mg chol; 769mg sodium. salted water, following packet directions.
2 tablespoons chopped pecans, toasted Drain, reserving ¹⁄³ cup cooking liquid.
2 Cut tofu into 6 slices crossways.
1 Cook pasta in a large saucepan of Combine breadcrumbs and seasoning in a
boiling, salted water, following packet shallow bowl. Place egg and 1 tablespoon
directions, adding beans for the last water in a separate shallow bowl. Season
2 minutes of cooking time. Drain. with salt. Coat tofu pieces in egg, then in

LEMON PEPPER-CRUSTED SPINACH LINGUINE

TOFU WITH TOMATO AND SALMON SALAD
CASARECCE WITH CREAMY
YOGHURT DRESSING
THE INFO
THE INFO
+ CLASSIC MAKEOVER
+ VEGETARIAN + SUPER EASY
+ SUPER FAST
$3.08
PER SERVE $6.85
PER SERVE
2
VEGIES PER
SERVE
breadcrumb mixture. Add enough oil to a SPINACH LINGUINE AND 2 Meanwhile, combine yoghurt, lemon
large heavy-based frying pan to come 1cm SALMON SALAD WITH CREAMY juice, dill, mustard and oil in a medium
up side of pan. Heat over medium-high YOGHURT DRESSING jug. Season with salt and pepper.
heat. Cook tofu, in batches, for 2 minutes SERVES 4 3 Divide pasta mixture among serving
each side or until golden. Transfer to PREP 10 MINUTES COOK 5 MINUTES plates. Top with salmon, radish and extra
paper towel to drain. Roughly chop tofu 375g fresh spinach linguine dill. Drizzle over dressing. Season with salt
into large chunks. (see note) and pepper. Serve with lemon wedges.
3 Meanwhile, heat extra oil in a large deep 2 bunches broccolini, cut into NUTRITION: (per serve) 2765kJ; 20.8g fat;
frying pan over medium-high heat. Add 4cm lengths 5.1g sat fat; 33.9g protein; 76.4g carbs;
onion and garlic. Cook for 3 to 4 minutes 1 cup frozen peas 8.3g fibre; 60mg chol; 745mg sodium.
or until garlic starts to lightly brown ²⁄³ cup plain Greek-style yoghurt
around the edges. Add cherry tomatoes, 2 tablespoons lemon juice, plus wedges
tomato medley and vinegar. Reduce to serve Cook’s note:
heat to medium. Simmer for 5 minutes 2 tablespoons chopped fresh dill, + We used a fresh spinach linguine from
or until tomatoes soften slightly. Season plus extra sprigs to serve a continental deli. You could also use dried
with salt and pepper. Add pasta and 2 teaspoons Dijon mustard spinach fettuccine from the supermarket
reserved cooking liquid. Cook, stirring, for 2 teaspoons extra virgin olive oil if you prefer.
2 minutes or until heated through. Spoon 2 x 150g packets pepper hot-smoked
pasta onto a serving platter. Top with tofu salmon, skin discarded, flaked
and basil. Serve. 4 red radishes, trimmed, thinly sliced
NUTRITION: (per serve) 3618kJ; 43g fat;
7g sat fat; 30.5g protein; 83.8g carbs; 1 Cook pasta in a large saucepan of
10.9g fibre; 54mg chol; 666mg sodium. boiling, salted water, following packet
directions, adding broccolini and peas
for the last 2 minutes of cooking time.
Drain. Refresh under cold water. Drain.

SUBSCRIBE TO WIN
An Hawaiian Adventure!
Subscribe to Super Food Ideas this Mother's Day for just $31.95 and
go in the draw for your chance to win a magical holiday to Aulani –
A Disney Resort & Spa in Hawai’i. Valued at up to $15,000
©Disney
Your prize includes:

• Return Economy Plus flights with United Airlines for up to
2 adults and 2 children
• 4 night's accommodation at Aulani - A Disney Resort
& Spa in Hawai’i for 2 adults and 2 children including a
Makahiki Character Breakfast
• Transfers to and from Honolulu airport to Aulani - A Disney
Resort & Spa in Hawai’i
• PLUS a $2,000 Helloworld travel voucher
Offer ends 31st May 2019. Offer available for delivery to Australian residents only. Savings % based on regular retail price. By including your email address, we will keep you informed
of offers and updates from NewsLifeMedia, and specially selected partners. Our Privacy Policy can be found at www.newscorpaustraliaprivacy.com. Competition is open to Australian
residents only. Competition opens 01/04/19 and closes 31/05/2019 at 23:59 AEDT. Total Prize pool value is $15,000. Winners drawn at 11:30 AEDT on 14/06/19 at NewsCorp Australia, 2
Holt St Surry Hills NSW, 2010. Winners notified in writing and published in The Australian on 18/06/19. Authorised under NSW permit no: LTPS/19/32328, ACT permit no: TP 19/02784, SA
permit no: T19/253, Full Terms and conditions are available at www.magsonline.com.au/mdayhawaiitandcs. The Promoter is NewsLifeMedia Pty Ltd 2 Holt Street, Surry Hills, NSW 2010.
ORDER NOW! magsonline.com.au/mday2019 or call 1300 656 933 and quote M19mday1
MIDWEEK meals
CHICKEN
POT PIE IN
A SOUP!
EAS
CO
Y
MF
ORT FOOD
FOOD PREPARATION MAX ADEY
RECIPE LOUISE PATNIOTIS PHOTOGRAPHY NIGEL LOUGH STYLING KRISTEN WILSON
CHICKEN POT
PIE SOUP, p48
THE INFO
+ CLASSIC MAKEOVER
+ GREAT FOR KIDS
$4.38
PER SERVE

MAINS EAT YOUR GREENS
FEEL-GOOD FOOD
GET YOUR
GREEN
FIX
RECIPES AND FOOD PREPARATION LOUISE PATNIOTIS PHOTOGRAPHY CHRIS L JONES STYLING BHAVANI KONINGS
Amira says: Green vegies are great

for you and these recipes show how
easy it is to eat plenty more of them

TURKISH PIDE WITH Sprinkle with ¼ of the fetta. Place on
GREEN TABOULI
prepared baking tray. Brush edge of pide
THE INFO with egg. Repeat with remaining pastry,
+ HIGH IN FIBRE mozzarella, mince mixture, fetta and egg.
+ GREAT FOR KIDS Bake for 30 minutes or until golden.
4 Meanwhile, make Green Tabouli Place
$4.80 burghul in a heatproof bowl. Pour over
PER SERVE
boiling water. Stand for 20 minutes. Drain.
Add onion, parsley, mint, capsicum, lemon
2
VEGIES PER
juice and oil. Season. Stir to combine.
SERVE
5 Spoon tabouli over pide. Serve with lemon.
22.4g sat fat; 36g protein; 66.3g carbs;
SILVERBEET AND BACON PASTA

SERVES 4
375g penne pasta
4 small silverbeet leaves, trimmed,
halved lengthways
1½ cups frozen peas
¹⁄³ cup extra virgin olive oil
2 middle bacon rashers, trimmed, chopped
20g butter
¾ cup fresh breadcrumbs
2 tablespoons pistachio kernels, chopped
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh basil
3 green onions, thinly sliced
2 small zucchini, thinly sliced
¹⁄³ cup fresh basil pesto
1 Cook pasta in a large saucepan of boiling

salted water, following packet directions,
TURKISH PIDE WITH ½ cup fresh flat-leaf parsley leaves, chopped adding silverbeet and peas in the last
GREEN TABOULI ½ cup fresh mint leaves, chopped 3 minutes of cooking. Drain, reserving
SERVES 4 2 small green capsicums, finely diced ¼ cup cooking liquid.
PREP 30 MINUTES COOK 45 MINUTES 2 tablespoons lemon juice 2 Meanwhile, heat 2 teaspoons oil in a large
1 tablespoon extra virgin olive oil 1 tablespoon extra virgin olive oil saucepan over medium-high heat. Add
1 brown onion, finely chopped bacon. Cook, stirring, for 5 minutes or until
1 small zucchini, grated 1 Preheat oven to 200°C/180°C fan-forced. golden. Drain on paper towel. Add butter
400g lamb mince Line a large baking tray with baking paper. and 1 tablespoon remaining oil to pan. Add,
2 tablespoons Moroccan seasoning 2 Heat oil in a large saucepan over medium breadcrumbs, garlic and pistachio. Cook,
1 tablespoon tomato paste heat. Cook onion and zucchini, stirring, for stirring, for 3 to 4 minutes or until golden.
4 kale stalks, trimmed, torn into small pieces 5 minutes. Increase heat to high. Add mince. Add oregano and basil. Stir to combine.
2 sheets frozen reduced-fat shortcrust Cook, breaking up mince with a wooden Transfer to a bowl. Wipe pan clean.
pastry, partially thawed, halved spoon, for 5 minutes or until browned. Add 3 Heat remaining oil in same pan over
²⁄³ cup grated mozzarella seasoning. Cook, stirring, for 1 minute or medium heat. Cook onion and zucchini for
60g reduced-fat fetta, crumbled until fragrant. Add tomato paste. Cook, 3 minutes or until tender. Add pasta mixture,
1 egg, lightly beaten stirring, for 1 minute. Stir in kale. Remove reserved liquid and bacon. Cook for 2 minutes
Lemon cheeks, to serve pan from heat. Cool for 10 minutes. or until heated through. Divide among bowls.
Green Tabouli 3 Place 1 piece of pastry on a flat surface. Top with crumb mixture and pesto. Serve.
¹⁄³ cup burghul Sprinkle ¼ of the mozzarella, then ¼ of the NUTRITION: (per serve) 3538kJ; 43.6g fat;
²⁄³ cup boiling water mince mixture, down the centre. Fold up 10g sat fat; 23.8g protein; 84.7g carbs;
2 green onions, thinly sliced pastry sides and pinch short ends together. 10.2g fibre; 12mg chol; 944mg sodium.

SILVERBEET
AND BACON
PASTA
THE INFO
+ HIGH IN FIBRE
+ SUPER EASY
$2.58
PER SERVE
35
2
VEGIES PER
SERVE
ood ne ss!
g
Hidden
EV ER KNOWTHEM
WILL NS GO OD FOR
THIS I

BEEF AND BABY BOK
CHOY SALAD WITH
PONZU SAUCE
THE INFO
+ LOW SATURATED FAT
+ HIGH IN FIBRE
$5.88
PER SERVE
25
5
VEGIES PER
SERVE

t the ways
Coun N TYPES OF
EVE NG GREEN
WITH S SHI HIS IS A
NOURIU CE, T INNER
RO D
P TAR D
GOLD-S
BEEF AND BABY BOK CHOY

SALAD WITH PONZU SAUCE
SERVES 4
PREP 15 MINUTES
COOK 10 MINUTES
500g beef rump steak, trimmed

¹⁄³ cup ponzu sauce
270g dried green tea soba noodles
4 baby bok choy, halved lengthways
1 bunch broccolini, trimmed
¾ cup frozen peeled edamame
1 avocado, cut into wedges
2 Lebanese cucumbers,
peeled into ribbons
Sliced green onion, sesame seeds
and sliced green chilli, to serve
1 Place beef in a glass or ceramic dish.

Add 1 tablespoon ponzu sauce. Turn
to coat beef in sauce. Heat a greased
chargrill pan over medium-high heat.
Cook beef for 3 to 4 minutes each side,
for medium or until cooked to your
liking. Transfer to a plate. Cover loosely
with foil. Stand for 5 minutes to rest.
Thinly slice.
2 Meanwhile, cook noodles in a large
saucepan of boiling water, following
packet directions, adding bok choy,
broccolini and edamame for the last
1 minute of cooking time. Drain.
Refresh under cold water.
3 Arrange noodles, beef, bok choy,
broccolini, edamame, avocado and
cucumber in shallow serving bowls.
Drizzle with remaining ponzu sauce.
Sprinkle with green onion, sesame
seeds and chilli. Serve.
c-a- broc!
Cho
G E IN THESE
ESTA
CENTRY FRITTERS
CRISP

INDIAN SPICED INDIAN SPICED BROCCOLI

BROCCOLI FRITTERS
WITH GREEN FRITTERS WITH GREEN
YOGHURT YOGHURT
SERVES 4 (MAKES 12 FRITTERS)
THE INFO
+ VEGETARIAN
+ HIGH IN FIBRE 350g broccoli, roughly chopped
1 cup frozen broad beans, thawed, peeled
$3.66 1 garlic clove, crushed
PER SERVE
3 green onions, chopped
2 tablespoons chopped fresh mint leaves,
plus extra sprigs to serve
45 1 cup chickpea flour (see note)
½ teaspoon baking powder
1 teaspoon ground cumin
2
VEGIES PER
1 teaspoon ground coriander
SERVE 1 egg, lightly beaten
¼ cup vegetable oil
4 baby cucumbers, thinly sliced
Warmed roti and mixed salad leaves,
to serve
Green Yoghurt
½ cup plain Greek-style yoghurt
1 cup fresh mint leaves
1 teaspoon lemon juice
1 Place broccoli, broad beans, garlic,

onion and mint in a food processor.
Pulse until finely chopped. Combine flour,
baking powder, cumin and coriander in a
large bowl. Season with salt and pepper.
Make a well. Add egg and ²⁄³ cup water.
Whisk until smooth. Add the broccoli
mixture. Stir until well combined.
2 Heat oil in a frying pan over medium heat.
Add ¼ cup batter to pan. Gently shape
batter into a 6cm round. Repeat to make
3 more fritters. Cook for 2 minutes each side
or until browned and just cooked through.
Transfer to paper towel to drain. Repeat
with remaining batter to make 12 fritters.
3 Meanwhile, make Green Yoghurt Place
yoghurt, mint and lemon juice in a small
food processor. Process until green and
smooth. Season with salt and pepper.
4 Serve fritters with green yoghurt,
cucumber, roti, salad leaves and extra mint.
5.2g sat fat; 19.8g protein; 37g carbs;
Cook’s note:
+ You can find chickpea flour, also known
as besan flour, in the baking aisle of the
supermarket. You can use plain flour instead,
if you prefer.
$5.00
PER SERVE
3
VEGIES PER
SERVE
usly g reen
Glorio
Y COLOUREDINT
NTL CH AND M
VIBRASPINA
WITH
GREEN FIX RICE WITH CHICKEN 1 Heat half the oil in a large deep frying pan until rice is just tender and vegetables are
SERVES 4 over medium-high heat. Cook chicken for bright green. Remove from heat. Stir in
PREP 20 MINUTES COOK 50 MINUTES 5 minutes each side or until golden and spinach mixture. Cook for 1 minute. Season.
2 tablespoons extra virgin olive oil cooked through. Transfer to a plate. Cover 4 Slice chicken. Divide rice among serving
4 small chicken breast fillets loosely with foil. Stand for 5 minutes to rest. bowls. Top with chicken, prosciutto, extra
2 slices prosciutto Add prosciutto to pan. Cook for 2 minutes spinach and parmesan. Serve.
1 leek, trimmed, halved or until golden and crisp. Transfer to paper NUTRITION: (per serve) 2975kJ; 32.4g fat;
lengthways, sliced towel to drain. Roughly tear into pieces. 9.4g sat fat; 52.5g protein; 47g carbs;
2 celery stalks, finely diced 2 Heat remaining oil in pan over medium 9.5g fibre; 133mg chol; 810mg sodium.
2 garlic cloves, crushed heat. Cook leek and celery for 5 minutes or
1 cup SunRice Low GI Brown Rice, rinsed until soft. Add garlic. Cook for 1 minute
1½ cups chicken stock or until fragrant. Add rice and stock. Cover. SFI recommends:
100g baby spinach, plus extra to serve Bring to the boil over medium-high heat. Australian-grown SunRice Low
1 cup firmly packed fresh mint leaves Reduce heat to low. Simmer for 25 minutes. GI Brown Rice will keep you
1½ cups frozen peas, just thawed 3 Place spinach, mint and 1 cup peas in a satisfied for longer, combining
1 bunch asparagus, halved lengthways, food processor. Process until finely chopped. the benefits of wholegrains
cut into 6cm lengths Add asparagus and remaining peas to rice. with sustained energy release.
Finely grated parmesan, to serve Cook, covered, for a further 3 minutes or

FAMILY
FAVES
SOUPS
TURNED INTO
FOOD PREPARATION MAX ADEY

RECIPES LOUISE PATNIOTIS PHOTOGRAPHY NIGEL LOUGH STYLING KRISTEN WILSON
Claire says: Transform favourite
dinners into hearty soups, with
these delicious new recipes

MAINS FAVOURITES INTO SOUPS
EA DY -MADE
USING BR MAKES
ALL S
MEAT SUPER EASYL
THIS ANE-POT MEA
O
WE
CA
N’T
GO
PA
ONE-POT SPAGHETTI AND

T- MEATBALL SOUP, p49
S
A
ME THE INFO
AT
BA + CLASSIC MAKEOVER
LL + ONE POT
SO + SUPER EASY
UP!
$3.49
PER SERVE
2
VEGIES PER
SERVE

CREAMY MUSHROOM NUTRITION: (per serve) 1933kJ; 25.7g fat;
RISOTTO SOUP
THE INFO 4.5g fibre; 57mg chol; 2022mg sodium.
+ CLASSIC MAKEOVER
+ VEGETARIAN BEEF MASSAMAN SOUP
SERVES 4
$5.47 PREP 15 MINUTES
PER SERVE
COOK 2 HOURS 20 MINUTES
2 tablespoons rice bran oil
2 500g gravy beef, fat trimmed,

VEGIES PER
SERVE
cut into 3cm pieces
1 brown onion, halved, thinly sliced
¹⁄³ cup massaman curry paste
1 litre salt-reduced chicken stock
2 dried bay leaves
1 cinnamon stick
2 large desiree potatoes, peeled,
cut into 2cm pieces
300g sweet potato, peeled, cut into
2cm pieces
½ cup coconut milk, plus extra to serve
1 tablespoon fish sauce
1 tablespoon lime juice
Unsalted roasted peanuts, fried shallots
and fresh coriander leaves, to serve
1 Heat half the oil in a large heavy-based

saucepan over medium-high heat. Cook
beef, in 2 batches, for 5 to 6 minutes or
until browned all over. Transfer to a bowl.
2 Heat remaining oil in pan. Add onion.
Cook, stirring, for 5 minutes. Add curry paste.
Cook, stirring, for 1 minute. Return beef to
pan. Stir to coat. Add stock, bay leaves and
cinnamon. Cover. Bring to boil. Reduce heat
to low. Simmer, stirring occasionally, for
CREAMY MUSHROOM 2 Meanwhile, melt 40g butter in a large 1 hour 30 minutes. Add potato and sweet
RISOTTO SOUP heavy-based saucepan over high heat. Add potato. Cook, covered, for 30 minutes or
SERVES 4 mushrooms. Cook, stirring occasionally, until beef and potato are tender.
PREP 15 MINUTES COOK 50 MINUTES for 5 minutes or until well browned. 3 Discard bay leaves and cinnamon. Stir
1.5 litres salt-reduced vegetable stock Transfer to a bowl. Cover to keep warm. in coconut milk, fish sauce and lime juice.
2 fresh thyme sprigs, plus extra to serve 3 Melt remaining butter in same pan over Ladle soup into bowls. Top with peanuts,
60g butter medium-high heat. Cook onion, stirring, for fried shallots and coriander leaves, and
200g Swiss brown mushrooms, sliced 5 minutes or until softened. Add garlic. Cook drizzle with extra coconut milk to serve.
200g button mushrooms, halved for 1 minute or until fragrant. Add rice. Cook, NUTRITION: (per serve) 2412kJ; 35.3g fat;
150g packet pasta mushroom mix stirring, for 1 minute or until rice is coated. 14g sat fat; 34.4g protein; 27.6g carbs;
(see notes) 4 Reduce heat to low. Add ¹⁄³ cup hot 6.3g fibre; 75mg chol; 1579mg sodium.
1 brown onion, finely chopped stock to rice. Cook, stirring, until liquid is
1 garlic clove, crushed absorbed. Repeat with stock, ¹⁄³ cup at a
1½ cups arborio rice time, allowing liquid to be absorbed before Cook’s notes:
¹⁄³ cup light thickened cream for cooking each addition, until rice is almost tender + FOR THE RISOTTO SOUP: The pasta
½ cup finely grated parmesan, (see notes). Add remaining stock and half mushroom mix is available from Woolworths.
plus extra to serve the mushrooms. Cook for 3 to 4 minutes + For this process, you’ll use about ¾ of the
or until rice is tender. stock and it will take about 35 to 40 minutes.
1 Place stock and thyme sprigs in a 5 Stir in cream and parmesan. Top with + Risotto soup will thicken on standing. Add
saucepan over medium-high heat. Cover. remaining mushrooms, extra parmesan more stock or water if needed.
Bring to the boil. Reduce heat to low. and extra thyme. Serve.

RED CURRY
ING
TRY USINSTEAD OFASTE
PASTEASSAMAN P K
THE M SPICIER KIC
FOR A
D
COMFORT FOO
L OF
OW
AB
TO
IN
ITE
OUR
I FAV
N A THA
TUR
BEEF MASSAMAN SOUP
THE INFO
+ ASIAN
+ CLASSIC MAKEOVER
+ ONE POT
$5.30
PER SERVE
2.5
VEGIES PER
SERVE

BUTTER CHICKEN AND
CAULIFLOWER SOUP
THE INFO
+ CLASSIC MAKEOVER
+ HIGH IN FIBRE
+ ONE POT
$5.12
PER SERVE
BUTTER CHICKEN AND
CAULIFLOWER SOUP
SERVES 4 3.5
VEGIES PER
PREP 15 MINUTES (PLUS COOLING) SERVE
COOK 35 MINUTES
1 tablespoon rice bran oil

4 (500g) skinless chicken thigh fillets,
trimmed, halved
1 large brown onion, finely chopped
½ cup butter chicken paste
½ small (450g) cauliflower, cut into florets
1 desiree potato, peeled, roughly chopped
400g can diced tomatoes
3 cups salt-reduced chicken stock
200g green beans, trimmed, cut into
4cm lengths
60g baby spinach
1 tablespoon lemon juice
½ cup plain Greek-style yoghurt
2 tablespoons flaked almonds, toasted
Warmed naan bread, to serve
1 Heat oil in a large heavy-based saucepan

over medium-high heat. Add chicken.
Cook, turning, for 5 minutes or until CHICKEN POT PIE SOUP squares. Cut each square in half diagonally
chicken is browned and cooked through. SERVES 4 to form small triangles. Place pastry
Transfer to a plate. Roughly shred chicken. PREP 25 MINUTES COOK 25 MINUTES triangles on prepared tray. Brush with
2 Add onion to pan. Cook, stirring, for 1 tablespoon extra virgin olive oil egg. Sprinkle with parmesan. Season
3 to 4 minutes or until softened. Add curry 500g skinless chicken thigh fillets, with salt and pepper. Bake for 10 minutes
paste. Cook, stirring, for 1 minute or until trimmed, cut into 2cm pieces or until golden and puffed.
fragrant. Add cauliflower and potato. 3 middle bacon rashers, finely chopped 2 Meanwhile, heat the oil in a large
Cook, stirring, for 5 minutes. 1 leek, white part only, sliced heavy-based saucepan over medium-high
3 Add tomatoes and stock. Cover. Bring 1 garlic clove, crushed heat. Cook chicken, in 2 batches, for
to the boil. Reduce heat to low. Simmer, 2 teaspoons roughly chopped fresh 5 minutes or until browned all over.
partially covered, stirring occasionally, rosemary leaves Transfer to a plate. Add bacon, leek, garlic
for 15 minutes or until potato and 2 tablespoons cornflour and rosemary to pan. Cook, stirring, for
cauliflower are tender. Set aside for 1 litre salt-reduced chicken stock 5 minutes or until leek has softened.
5 minutes to cool slightly. ²⁄³ cup pure cream Return chicken to pan.
4 Blend soup, in batches, until smooth. 2 cups frozen mixed vegetables (see note) 3 Blend cornflour with ¼ cup stock in a
Return soup to pan over low heat. Add 2 tablespoons finely chopped fresh large bowl. Stir in remaining stock. Add
beans, spinach, lemon juice and chicken. flat-leaf parsley leaves stock mixture to pan. Bring to the boil.
Cook, stirring, for 2 minutes or until Cheesy Pastry Puffs Reduce heat to medium-low. Simmer for
beans are tender. Remove pan from ½ sheet frozen puff pastry, partially thawed 5 minutes or until chicken is cooked through.
heat. Stir in yoghurt. 1 egg, lightly beaten Add cream and vegetables. Simmer for
5 Ladle soup into bowls. Sprinkle with ¼ cup finely grated parmesan 3 minutes or until heated through. Season
almonds and serve with naan. with salt and pepper.
NUTRITION: (per serve) 2696kJ; 24g fat; 1 Make Cheesy Pastry Puffs Preheat oven 4 Ladle soup into bowls. Sprinkle with
7.5g sat fat; 38.7g protein; 62.2g carbs; to 220°C/200°C fan-forced. Line a baking chopped parsley and serve with cheesy
9.5g fibre; 108mg chol; 2677mg sodium. tray with baking paper. Cut pastry into 5cm pastry puffs.

CHICKEN POT PIE SOUP
THE INFO
+ CLASSIC MAKEOVER
+ GREAT FOR KIDS
$4.38
PER SERVE
NUTRITION: (per serve) 2916kJ; 47g fat; for 5 minutes or until browned all over. ONE-POT SPAGHETTI
AND MEATBALL SOUP
21.2g sat fat; 41.5g protein; 25.7g carbs; Transfer to a plate.
6g fibre; 205mg chol; 1629mg sodium. 2 Add onion to pan. Cook, stirring THE INFO
occasionally, for 5 minutes or until + CLASSIC MAKEOVER
ONE-POT SPAGHETTI AND softened. Add carrot, celery and garlic. + ONE POT
+ SUPER EASY
MEATBALL SOUP Cook for 5 minutes or until vegetables
SERVES 4 are tender.
PREP 15 MINUTES COOK 35 MINUTES $3.49
3 Return meatballs to pan with stock and PER SERVE
1 tablespoon extra virgin olive oil pasta sauce. Bring to a simmer. Cook,
400g packet beef and lamb meatballs stirring occasionally, for 10 minutes.
1 small brown onion, finely chopped Add spaghetti. Cook for 8 minutes or 2
VEGIES PER
1 carrot, finely chopped until spaghetti and meatballs are cooked SERVE
2 celery stalks, finely chopped through. Season with salt and pepper.
1 garlic clove, crushed 4 Sprinkle with mozzarella, basil leaves
2 cups salt-reduced chicken stock and parmesan. Serve with garlic bread.
500g jar tomato pasta sauce NUTRITION: (per serve) 2832kJ; 34.8g fat;
150g spaghetti, broken in half 15.8g sat fat; 29.4g protein; 58.3g carbs;
¹⁄³ cup grated mozzarella 7.5g fibre; 72mg chol; 1627mg sodium.
Small fresh basil leaves, finely
grated parmesan and garlic
bread, to serve Cook’s note:
+ FOR THE CHICKEN POT PIE SOUP: We
1 Heat oil in a large, heavy-based used a pea, corn and carrot mix, but any
saucepan over medium-high heat. vegetable combination can be used.
Cook meatballs, turning occasionally,

A BIT
Claire says: Tray bakes are such an easy way to make
a veg-packed side that’s full of flavour! The oven does
all the work and there’s less washing up… happy days!
INDIAN CAULIFLOWER 1 Preheat oven to 200°C/180°C fan-forced.

INDIAN CAULIFLOWER
AND CHICKPEA AND CHICKPEA TRAY BAKE Grease a large baking tray with sides.
TRAY BAKE
SERVES 6 2 Remove tomatoes from vine. Thickly
THE INFO PREP 15 MINUTES COOK 40 MINUTES slice cauliflower florets. Place korma curry
130g packet sweet berry tomatoes paste in a large bowl. Add cauliflower,
+ HIGH FIBRE
+ SUPER EASY 1 small cauliflower, cut into large florets, chickpeas and onion. Toss to combine.
+ VEGETARIAN
small leaves reserved Transfer mixture to prepared tray. Season
¼ cup korma curry paste with salt and pepper. Add lemon wedges,
$2.51 400g can chickpeas, drained, rinsed tomatoes and reserved cauliflower leaves.
PER SERVE
1 small red onion, cut into thin wedges Roast for 40 minutes or until cauliflower
1 lemon, cut into wedges is tender and beginning to char.
½ cup plain Greek-style yoghurt 3 Dollop vegetables with yoghurt. Season
Fresh coriander leaves, to serve with salt and pepper. Top with coriander
leaves. Serve.

SIDES TRAY BAKES
L
E WILS
T BA K
IGH STS BUT I
THIS BRSS GUE U'LL LOVE
M P RE
I PLE YO , TOO!
SO SIM EVER Y DAY
IT FOR
RECIPES CLAIRE BROOKMAN PHOTOGRAPHY CHRIS L JONES STYLING BHAVANI KONINGS FOOD PREPARATION LOUISE PATNIOTIS

ROASTED GREENS WITH ROASTED GREENS WITH SOY 2 Combine five spice and oils in a small
SOY AND SAMBAL
OELEK DRIZZLE AND SAMBAL OELEK DRIZZLE bowl. Place broccolini and gai lan on
SERVES 4 prepared tray. Drizzle with oil mixture.
THE INFO PREP 10 MINUTES Roast for 10 minutes or until vegetables
+ ASIAN COOK 10 MINUTES are bright green and just tender.
+ HIGH FIBRE
+ SUPER FAST ½ teaspoon Chinese five spice powder 3 Combine sambal oelek, soy sauce,
+ VEGETARIAN 1 teaspoon sesame oil vinegar and sugar in a small bowl. Drizzle
1 tablespoon peanut oil sambal oelek mixture over vegetables.
$1.68 1 bunch broccolini, halved lengthways Sprinkle with peanuts. Serve.
PER SERVE
1 bunch gai lan (see note), trimmed NUTRITION: (per serve) 510kJ; 9g fat;
2 teaspoons sambal oelek 1.5g sat fat; 4.5g protein; 3.9g carbs;
1 teaspoon salt-reduced soy sauce 3.1g fibre; 0mg chol; 136mg sodium.
1 teaspoon rice wine vinegar
LL OF
1 teaspoon brown sugar
ND FU Cook’s note:
FAST AUR, THIS ISAAT
2 tablespoons chopped unsalted
FLAVO TO E
roasted peanuts + If the gai lan stems are too thick, halve
T WA Y
GREA GREEN VEG them lengthways. If gai lan is not available,
MORE 1 Preheat oven to 200°C/180°C fan-forced. you could use bok choy instead.
Grease a large baking tray with sides.

SIDES TRAY BAKES
RATATOUILLE
TRAY BAKE
THE INFO
+ CLASSIC MAKEOVER
+ HIGH FIBRE
+ SUPER EASY
+ VEGETARIAN
$3.26
PER SERVE
4.5
VEGIES PER
SERVE
Y T W IST ON
R
THIS TR
A
CH C L ASSIC
EN HE
THE F S AMAZING T
TASTEDAY, TOO!
NEXT
RATATOUILLE TRAY BAKE

SERVES 4
1 yellow capsicum, cut into
1cm rounds
5 small roma tomatoes, halved
lengthways
1 small eggplant, cut into thin wedges
1 zucchini, sliced diagonally
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
2 garlic cloves, sliced
60g fetta, crumbled
½ bunch fresh oregano

Line a large baking tray with sides with
baking paper.
2 Cut each capsicum piece in half. Place
capsicum, tomato, eggplant and zucchini
on prepared tray. Drizzle with oil and white
balsamic. Toss to combine. Roast for
20 minutes. Sprinkle with garlic, fetta and
half the oregano sprigs. Season with salt
and pepper. Roast for a further 10 minutes
or until vegetables are tender. Serve
topped with remaining oregano.
4g sat fat; 7.5g protein; 12.7g carbs;

CREAMY SCALLOPED
POTATO TRAY BAKE
THE INFO
+ JUST 5 INGREDIENTS
+ LOWER SODIUM
+ VEGETARIAN
$1.56
PER SERVE
2
VEGIES PER
SERVE
CREAMY SCALLOPED
POTATO TRAY BAKE
SERVES 6
2 cups thickened cream
4 large red potatoes, very thinly sliced
2 teaspoons fresh thyme leaves
²⁄³ cup grated 3 cheese blend (see note)

Grease a 3.5cm-deep, 21cm x 30cm
baking tray.
2 Place cream and garlic in a microwave-
safe jug. Microwave on HIGH (100%) for
1 minute 30 seconds or until warm.
3 Meanwhile, arrange half the potato, in
layers and slightly overlapping, in prepared
tray. Sprinkle with half the thyme and
cheese. Season with salt and pepper.
4 Pour over half the cream mixture. Arrange
remaining potato, in layers and slightly
overlapping, on top. Pour over remaining
cream mixture. Cover tightly with foil.
Bake for 30 to 35 minutes or until
potato is just tender.
5 Uncover. Sprinkle with remaining thyme
and cheese. Season with salt and pepper.
Bake for a further 15 to 20 minutes or until
golden and potato is tender. Serve.
HREE IS
X OF T
THE MSIES MAKES TH
CHEE RESISTIBLE
AN IR MN BAKE
AUTU
Cook’s note:
+ 3 cheese blend is a mixture of grated colby,
mozzarella and parmesan. If substituting, use
mostly colby and mozzarella, with a smaller
amount of parmesan, or to taste.

SIDES TRAY BAKES
RE A GREATAY
S A W
LENTILET-FRIENDLYTO
SWEET SPICED CARROT 2 Combine cumin, fennel seeds, rind BUDG D PROTEIN H
AND PARSNIP TRAY BAKE TO AD ETABLE DIS
A VEG
and oil in a large bowl. Add carrot,
SERVES 4 parsnip and onion. Season with salt
PREP 15 MINUTES COOK 40 MINUTES and pepper. Toss to coat. Transfer to
1 teaspoon ground cumin prepared tray. Roast for 20 minutes.
1 teaspoon fennel seeds, crushed Stir in lentils. Drizzle with honey. SWEET SPICED
1 teaspoon finely grated orange rind Roast for a further 20 minutes or until CARROT AND PARSNIP
TRAY BAKE
2 tablespoons extra virgin olive oil vegetables are tender. Sprinkle with
4 mini carrots, peeled, halved lengthways parsley. Serve. THE INFO
(see note) NUTRITION: (per serve) 1121kJ; 10.1g fat; + HEART FRIENDLY
4 small parsnips, peeled, halved 1.5g sat fat; 8g protein; 33.1g carbs; + HIGH FIBRE
+ LOW SATURATED FAT
lengthways 7.2g fibre; 0mg chol; 255mg sodium. + VEGETARIAN
1 small brown onion, cut into thin wedges
400g can brown lentils, drained, rinsed $1.97
2 tablespoons honey Cook’s note: PER SERVE
Fresh flat-leaf parsley leaves, to serve + Mini carrots are sold in bags in
supermarkets. You could use larger
2
1 Preheat oven to 200°C/180°C fan-forced. carrots, cut into pieces, if you prefer. VEGIES PER
SERVE
Grease a large baking tray with sides.

SHARE & WIN
Share
the love
WIN A FOODIE’S PRIZE PACK, 6 PRIZE

PACKS TO
VALUED AT $1,299 BE WON
RECIPE LIZ MACRI PHOTOGRAPHY CRAIG WALL STYLING MICHELLE NOERIANTO FOOD PREPARATION AMIRA GEORGY
TRY A
TWIST
CHEESY
!
EACH
$0.41
WEEKEND cooking
MAY 2019 super food ideas

57
$1.75
PER SERVE
$3.78
PER CUP
BAILEYS AND CREAM
EASTER EGG COCKTAIL
THE INFO
+ ENTERTAINING
$4.34
PER SERVE
BAILEYS AND CREAM 3 Dollop cocktails with extra whipped 1 Place flour, salt, yeast, herbs, sugar
EASTER EGG COCKTAIL cream and dust lightly with cocoa. Top and half the cheddar in a large bowl. Make
SERVES 8 each glass with a swizzle stick. Serve. a well in the centre. Combine lukewarm
PREP 20 MINUTES water and oil in a jug. Add to well. Stir to
YOU’LL NEED 8 SMALL SWIZZLE STICKS CHEESY GARLIC form a soft dough. Turn dough out onto
OR TOOTHPICKS FOR THIS RECIPE
HOT CROSS BUNS a lightly floured surface. Knead dough for
8 mini crème chocolate eggs MAKES 12 5 minutes or until smooth. Divide dough
2 tablespoons chocolate syrup PREP 30 MINUTES (PLUS PROVING TIME) into 12 equal-sized pieces. Roll into balls.
1 cup Baileys Irish Cream COOK 25 MINUTES 2 Grease a 4cm-deep, 23cm (base)
1 cup vanilla vodka 3¹⁄³ cups white bread flour, 27cm (top) round ovenproof frying pan.
1½ cups thickened cream, plus extra plus extra to dust Place dough balls in prepared pan. Cover
whipped cream to serve 1½ teaspoons salt pan with a clean tea towel. Stand in a
Ice cubes and Dutch-processed cocoa, 7g sachet dry yeast warm place for 45 minutes or until
to serve 2 teaspoons dried Italian herbs dough has risen slightly.
1 teaspoon caster sugar 3 Meanwhile, preheat oven to 220°C/200°C
1 Thread 1 chocolate egg onto each swizzle 1 cup grated cheddar fan-forced.
stick. Drizzle syrup on a small plate. Dip rims 1¼ cups lukewarm water 4 Make Flour Paste Mix flour and water
of 8 x ²⁄³-cup-capacity glasses into syrup. 2 tablespoons extra virgin olive oil together in a small bowl until smooth,
2 Place half the Irish cream, vodka and 40g butter adding 1 tablespoon water if paste is too
thickened cream in a cocktail shaker. 3 garlic cloves, crushed thick. Spoon into a small snap-lock bag.
Fill with ice. Secure lid. Shake to combine. 2 tablespoons finely grated 5 Place butter and garlic in a small
Strain mixture into half the prepared parmesan bowl. Microwave on MEDIUM (50%) for
glasses. Repeat with remaining Irish Flour Paste 30 seconds or until melted. Brush dough
cream, vodka, thickened cream, ice and ½ cup white bread flour balls with garlic butter. Snip off 1 corner
prepared glasses. ¹⁄³ cup water from snap-lock bag. Pipe flour paste over

FRIENDS OVER EASTER
$0.41
EACH
the top of each dough ball to form a cross. 1 Heat half the oil in a large frying NASHI PEAR AND
POMEGRANATE SALAD
Sprinkle with parmesan and remaining pan over medium heat. Cook onion,
cheddar. Bake for 25 minutes or until stirring, for 7 to 8 minutes or until THE INFO
buns are golden and sound hollow when soft. Add 1 tablespoon cold water and + ENTERTAINING
tapped. Serve warm. half the maple syrup. Cook, stirring, + VEGETARIAN
NUTRITION: (each) 1169kJ; 10.5g fat; for 2 to 3 minutes or until golden and
5g sat fat; 9.5g protein; 36.2g carbs; caramelised. Season with salt and pepper. $2.06
PER SERVE
1.9g fibre; 18mg chol; 409mg sodium. Set aside for 5 minutes to cool.
2 Whisk vinegar, mustards and remaining
NASHI PEAR AND maple syrup and oil in a large bowl. Add
POMEGRANATE SALAD salad leaves, pear, caramelised onion and
SERVES 8 half the pomegranate seeds. Season with
PREP 15 MINUTES (PLUS COOLING) salt and pepper. Toss to combine. Transfer
COOK 15 MINUTES to a serving bowl. Top with cheese and
2 tablespoons extra virgin olive oil remaining pomegranate seeds. Serve.
2 red onions, thinly sliced NUTRITION: (per serve) 512kJ; 7.1g fat;
2 tablespoons maple syrup 2.2g sat fat; 3.1g protein; 10.4g carbs;
1½ tablespoons apple cider vinegar 2.5g fibre; 7mg chol; 140mg sodium.
1 teaspoon dijon mustard
2 teaspoons wholegrain mustard
180g mixed baby salad leaves
1 large nashi pear, quartered,
cored, sliced
¹⁄³ cup pomegranate seeds
80g goat’s cheese, crumbled

1 Arrange all ingredients on a large platter
or wooden board. Sprinkle with herbs. Serve.
14g sat fat; 24g protein; 26.2g carbs;
EASY PICKLED BEETROOT

MAKES 3 CUPS
PREP 10 MINUTES (PLUS COOLING
AND OVERNIGHT REFRIGERATION)
COOK 35 MINUTES
YOU’LL NEED TO START THIS
RECIPE 1 DAY AHEAD
6 small beetroot, trimmed

4 sprigs fresh thyme
²⁄³ cup white wine vinegar
²⁄³ cup caster sugar
½ teaspoon mustard seeds
½ teaspoon black peppercorns
¼ teaspoon salt
1 Place beetroot in a medium saucepan.

Cover with cold water. Bring to the boil
over high heat. Cook for 30 minutes or
until just tender. Drain. Refresh under
cold water. Drain.
2 Wearing disposable gloves, peel beetroot.
Using a small sharp knife, thinly slice
beetroot. Place beetroot slices in a sterilised
3-cup-capacity glass jar (see notes).
3 Place thyme, vinegar, sugar, seeds,
peppercorns, salt and ²⁄³ cup cold water
in a small saucepan over medium heat.
EASTER CHEESE BOARD Stir over heat for 2 to 3 minutes until
EASY PICKLED SERVES 12 sugar dissolves. Pour vinegar mixture
BEETROOT
PREP 15 MINUTES into jar. Seal. Allow to cool completely.
THE INFO 1 quantity Crispy Hot Cross Crackers Refrigerate overnight to allow flavours
(see recipe opposite) to develop. Serve.
+ GLUTEN FREE
+ MAKE AHEAD 1 quantity Honeyed Fig and Pistachio NUTRITION: (total) 3177kJ; 0.9g fat;
Baked Brie (see recipe opposite) 0.2g sat fat; 7.8g protein; 173.4g carbs;
$3.78 ½ quantity Easy Pickled Beetroot 15g fibre; 0mg chol; 783mg sodium.
PER CUP
(see recipe, right)
200g piece blue cheese
250g piece smoked cheddar Cook’s notes:
200g sliced smoked salmon + To sterilise jar, preheat oven to 120°C/100°C
1 mild cacciatore salami, thinly sliced fan-forced. Wash jar and lid in hot, soapy
12 thin slices bresaola water. Rinse well. Place upright on a baking
12 thin slices prosciutto tray. Heat in oven for 20 minutes. Fill jar
½ x 150g jar white cocktail onions, drained while warm.
1 cup mixed olives + Store pickled beetroot in the fridge for up
12 mild peppers to 2 weeks.
Fresh dill and fresh thyme sprigs, to serve

FRIENDS OVER EASTER
HONEYED FIG AND PISTACHIO CRISPY HOT CROSS

BAKED BRIE CRACKERS
$1.75
PER SERVE
$0.31
PER SERVE

0.5g sat fat; 2g protein; 18g carbs;
1.1g fibre; 0.3mg chol; 251mg sodium.
NUTRITION: (per serve) 651kJ; 11.3g fat; + Avoid buns that contain chocolate chips.
6.6g sat fat; 5.9g protein; 6.6g carbs; + Once cool, store crackers in an airtight
1.3g fibre; 32mg chol; 191mg sodium. container for up to 2 days.
STICKY BRANDY-GLAZED LAMB

WITH HAZELNUT AND GOLDEN
RAISIN SALAD
SERVES 8
PREP 25 MINUTES (PLUS 1 HOUR
STANDING) COOK 1 HOUR 10 MINUTES
2.5kg leg of lamb

2 brown onions, thinly sliced
1 tablespoon dijon mustard
1 tablespoon finely chopped fresh rosemary
1 tablespoon worcestershire sauce
²⁄³ cup apricot jam
¼ cup brandy
Hazelnut and Golden Raisin Salad
150g green beans, halved lengthways
¼ cup lemon juice
2 tablespoons extra virgin olive oil
2 gem lettuce, leaves separated
1 Lebanese cucumber, chopped
1 avocado, thinly sliced
¹⁄³ cup skinless hazelnuts, toasted, chopped
¹⁄³ cup golden raisins
2 green onions, thinly sliced diagonally
$8.09 1½ tablespoons finely chopped fresh dill
PER SERVE
1 Remove lamb from fridge 1 hour
2.5
VEGIES PER
before cooking and allow to come to
SERVE
room temperature.
Place onion in base of a large roasting pan.
Pour over 1 cup water. Place lamb on top.
MEDITERRANEAN SNAPPER 1 Preheat oven to 200°C/180°C fan-forced. 3 Combine mustard, rosemary, sauce,
TRAY BAKE Grease a large baking tray with sides. jam and brandy in a bowl. Spoon half
SERVES 8 2 Remove half of the tomatoes from the the brandy mixture over lamb. Roast,
PREP 25 MINUTES COOK 1 HOUR vine. Place in a large bowl. Using hands, spooning over remaining brandy mixture
400g cherry truss tomatoes crush tomatoes. Add wine, lemon juice, halfway through cooking time, for 1 hour to
²⁄³ cup dry white wine garlic, coriander, paprika and 1 tablespoon 1 hour 10 minutes for medium, or until the
2 tablespoons lemon juice oil. Season with salt and pepper. Stir to lamb is cooked to your liking. Cover loosely
4 garlic cloves, crushed combine. Add potato. Toss to combine. with foil. Stand for 15 minutes to rest.
2 teaspoons ground coriander Place potato mixture on prepared tray. 4 Meanwhile, make Hazelnut and Golden
1 teaspoon sweet paprika Bake for 30 minutes. Raisin Salad Cook beans in a medium
²⁄³ cup extra virgin olive oil 3 Meanwhile, place oregano, dill, rind, saucepan of boiling water for 30 seconds
1kg red-skinned potatoes, cut caraway seeds and remaining oil in a or until just tender. Refresh under cold
into 1cm slices small food processor. Season with salt and running water. Drain.
²⁄³ cup fresh oregano leaves, plus pepper. Process until finely chopped. Make 5 Combine juice and oil in a small bowl.
extra to serve 4 slits on each side of fish. Rub dill mixture Season. Place lettuce, cucumber, beans,
²⁄³ cup fresh dill sprigs, plus extra to serve in cavity and in slits of fish. Place fish on avocado, hazelnuts, raisins, onion and dill
2 teaspoons finely grated lemon rind potato mixture. Bake for 15 minutes. in a large bowl. Toss to combine. Arrange
1 teaspoon caraway seeds 4 Cut remaining tomatoes into small salad on a serving board with brown onion
1.5kg whole cleaned snapper portions. Add tomatoes, olives and capers and lamb. Drizzle with dressing. Serve.
¹⁄³ cup kalamata olives to tray. Bake for a further 15 minutes or NUTRITION: (per serve) 2954kJ; 42.1g fat;
2 tablespoons drained capers, rinsed until fish is cooked through. Sprinkle with 14.1g sat fat; 49.3g protein; 28g carbs;
Lemon wedges, to serve extra herbs. Serve with lemon wedges. 4.1g fibre; 166mg chol; 280mg sodium.

FRIENDS OVER EASTER
$6.33
PER SERVE
CHOCOLATE AND NUTELLA
S’MORES CAKE

Nutella Frosting 2.1g fibre; 144mg chol; 491mg sodium.
S’mores Topping + You can bake the chocolate cakes 1 day

ahead. Store cakes in an airtight container.
+ Cake can be assembled up to 1 hour
before serving.
FRIENDS OVER EASTER
$1.94
PER SERVE
?
CHEAT’S CINNAMON
BUNNY CAKE

1g fibre; 59mg chol; 676mg sodium.
+ You can find edible flowers at fruit and

vegetable shops.
+ Freeze any leftover cake pieces in
a snap-lock bag for up to 6 months. Use
in mini trifles or cake pops.
SWEETS EASTER
$2.89
PER SERVE
$0.55
EACH
PASSIONFRUIT
SHORTBREAD EGGS
Passionfruit Curd
NUTRITION: (each) 849kJ; 12.6g fat;
+ You’ll need ¼ cup passionfruit pulp.

+ Biscuits and curd can be made a day in
advance and stored separately. Store biscuits
in an airtight container and refrigerate curd.
SWEETS EASTER
SALTED CARAMEL CREAM EGGS

+ Reserve the carton the eggs come in. Use

to hold eggs while filling and refrigerating.
+ Store any remaining caramel in an airtight
container in the fridge for up to 2 weeks.
$1.20
EACH
$0.12
EACH
HOT CROSS BUN

JAM DOUGHNUTS
Flour Paste NUTRITION: (each) 426kJ; 3.9g fat;

SWEETS EASTER
DOUBLE CHOC HOT CROSS

BUN CHEESECAKE
$1.38
PER SERVE
Toffee

SUBSCRIBE NOW! VISIT MAGSONLINE.COM.AU/SFI/M1905SFD
SUBSCRIBE NOW
AND RECEIVE A
FREE COOKBOOK!
AT
VALUED *
$9.95
*RECOMMENDED RETAIL PRICE
SUBSCRIBE NOW! VISIT MAGSONLINE.COM.AU/SFI/M1905SFD

scones
VEGAN SCONES

+ Refrigerate cans of coconut cream overnight

(do not shake) before beginning recipe.
+ Store remaining coconut cream in an airtight
container in the fridge for up to 2 days.
Puzzles HEN THE CROSSWORD IS COMPLETE, THE
OLOURED BOXES SPELL OUT A MYSTERY WORD
ACROSS DOWN
1. Chinese stir-fried 1. Dairy products are a rich
noodles (4,4) source of this mineral
5. Least expensive 2. Sheep fibre
9. Up to (then) 3. Red-rind cheese
11. Tofu bean 4. Tends (patients)
13. Concept 5. Office workers
16. Peruvian pack animals 6. Tale of heroic deeds
17. Remember 7. Orange skin
18. Creeper, Boston ... 8. Capsicum sauce
19. Commercials 10. Bouquet garni herb
20. Essential 11. Cunning
26. Ground beef 12. Sighed sleepily
29. Inuit snow shelter 14. Mexican flower
32. Knotted 15. From the menu,
33. Anaesthetises ... carte (1,2)
35. Elderly 20. Decorate (cake)
36. Monosodium glutamate 21. Underwrite
(1,1,1) 22. Natural vanilla
37. Attach seed casing
39. Smoked pork 23. After-tax (profit)
41. Delicious! 24. Take for granted
42. Request, ... for 25. Bacon and ... roll
43. Groove 27. It is (2’1)
44. Alcoholic brews 28. Nocturnal hours
46. Pour with rain 30. Fluid losses
47. Knight’s title 31. Quirky
48. Nimble 34. Kitchen foil metal
49. California is there (1,1,1) 36. Party tent
51. Chew 38. Long-lasting
53. Highly curious 40. Yellow tropical fruit
55. Tearful gasp 42. Spanish friend
56. Wildlife park 45. Observed
57. Singapore Sling spirit 46. Darjeeling crop
58. Decide on, ... for 50. Sky blue
59. Large Aussie bird 52. Marzipan flavour
61. Ram’s mate 54. Popular side dish, ... bread
63. Desert (region) 55. T-bone or chuck
66. Porridge ingredient 60. Ruin
69. Christmas tree ornament 62. Ironic
71. Dessert, ... brûlée 64. Naughty kid
72. Japan’s capital 65. Overwhelm by sound
74. Children’s doctor 67. Liqueur, ... Maria
78. Combustion residue 68. Wheat spike
80. And so forth 69. Carbohydrate
81. Irregular 70. Heavy weight
84. Bits 71. Silent film actor, Charlie ...
87. Tinned fish 73. Apple farm
88. Cutlet 75. Neglect
89. Aircraft tracker 76. Lukewarm
90. Inconvenience 77. Bring from overseas
91. ... Island Dressing 79. Shack
SUDOKU APRIL ISSUE’S SOLUTIONS 80. Psychic ability (1,1,1)
82. Pecans or cashews
Every number from Sudoku (below left) 83. Conceited
1 to 9 must appear in Crossword (below right): 85. Reverberation
86. Immense time spans
a square in every row, Stone fruits
SOLUTION:
column and 3 x 3 box.
NEWSLIFEMEDIA PRIVACY NOTICE

NewsLifeMedia collects information about you, including for example your name
and contact details which you provide when registering or using our services
as well as information from data houses, social media services, our affiliates
and other entities you deal or interact with for example by using their services.
We collect and use that information to provide you with our goods and services,
to promote and improve our goods and services, for the purposes described in
our Privacy Policy and for any other purposes that we describe at the time of
collection. We may disclose your information to our related companies, including
those located outside Australia. Any of us may contact you for those purposes
(including by email and SMS). We may also disclose your information to our
service and content providers, including those located outside Australia. If you
do not provide us with requested information we may not be able to provide you
with the goods and services you require. Where you have entered a competition,
we may disclose your personal information to authorities if you are a prize winner
or otherwise as required by law. Further information about how we handle
personal information, how you can complain about a breach of the Australian
Privacy Principles, how we will deal with a complaint of that nature, how you can
access or seek correction of your personal information and our contact details
can be found in our Privacy Policy, newscorpaustraliaprivacy.com.

SUBSCRIBE + save
1 YEAR DIGITAL ONLY $14.99
SAVE
Now available on your phone! 45%*
FEED THE FAMILY » STRESS-LESS MEALS ON A BUDGET
ELT & M IX
MOCOLATE SLICE
CUHICK & EASY CROWD-PLEASER
Q
SOUPED UP
CLASSICS:
WE’VE TURNED YOUR FEED THE FAMILY » STRESS-LESS MEALS ON A BUDGET
FAVOURITE DINNERS
5 MEOCLOTLA&TE MSLICIXE
CHICK & EASY CROWD-PLEASER
QU
SOUPED UP
CLASSICS:
WE’VE TURNED YOUR
FAVOURITE DINNERS
BUTTER
CHICKEN
5 EASTER TREAT!
No Bake Hazelnut
Hedgehog Slice p18
TURNED INTO
SOUP!
BUTTER
CHICKEN
TURNED INTO
SOUP!
p39 p29
p39 p29
EAT YOUR GREENS PIZZA PASTA DIY DOUGHNUTS
S
EAT YOUR GREEN PIZZA PASTA DIY DOUGHNUTS

SUPER SHELF
PRICES ARE A GUIDE ONLY – CORRECT AT TIME OF PRINTING

MONEY
SAVERS
DINNER’S ON THE
TABLE IN 20 MINUTES!
OUR SPEEDY NOODLE AND
MINCE STIR-FRY IS QUICKER
THAN ORDERING TAKEAWAY!
Wow ’em 30-minute

Meat-free Monday Chicken Tuesday Wednesday Thursday
YOU’VE GOT THIS! » PLAN FOUR WEEKS OF BUDGET DINNERS

YOU’VE GOT THIS! » A MONTH OF MIDWEEK DINNERS
WEEK 1
FRYING PAN PESTO PASTA SWEET CHILLI

CHICKEN AND LIME
STIR-FRY
$4.69
PER SERVE
$4.35 $3.58
PER SERVE PER SERVE
bowl of a small food processor. Process 500g chicken stir-fry strips five-star friday
until mixture is finely chopped. Add 200g green beans, trimmed, FISH, TOMATO AND COCONUT
½ the oil. Process until combined. Add halved diagonally CURRY WITH BASMATI RICE
remaining oil. Process until mixture is 1 bunch broccolini, cut into thirds SERVES 4
smooth and combined. Season well with 1 small red capsicum, cut into strips PREP 10 MINUTES COOK 35 MINUTES
salt and pepper. Transfer to a bowl. Cover 3 green onions, cut into 2cm lengths 2 tablespoons vegetable oil
surface with plastic wrap. 2 teaspoons lime zest 2 large brown onions, thinly sliced
2 Cook ravioli following packet directions. 4 cups steamed jasmine rice, 2 garlic cloves, crushed
Drain well. Refresh under cold water. to serve 3cm piece fresh ginger, peeled, finely grated
3 Meanwhile, heat oil in a large frying pan 2 tablespoons madras curry paste
over medium-high heat. Add onion and 1 Heat a wok over high heat. Add ½ the 400g can diced tomatoes
bacon. Cook, stirring, for 5 minutes or until oil. Swirl to coat. Add cashews. Stir-fry 270ml can coconut milk
onion is softened and bacon is crispy. for 1 minute or until golden and toasted. 650g firm white fish fillets, cut into
Add beans. Cook, stirring occasionally, Using a slotted spoon, transfer to a bowl 4cm pieces
for 3 minutes or until bright green and lined with paper towel to drain. ½ cup frozen peas
almost tender. Transfer to a large bowl. 2 Combine sweet chilli sauce, lime juice ¼ cup fresh coriander leaves
4 Increase heat to high. Add ravioli to pan. and ginger in a small bowl. Place chicken 4 cups steamed basmati rice and 1 lemon,
Cook, tossing, for 3 to 4 minutes or until in a separate bowl. Add 2 tablespoons cut into wedges, to serve
ravioli is golden all over. Return bean sauce mixture. Toss to combine. Stir-fry
mixture to pan. Add tomato. Toss to chicken, in 2 batches, for 2 to 3 minutes 1 Heat oil in a large heavy-based saucepan
combine. Add pesto. Toss to coat. Remove or until lightly browned and cooked over medium heat. Add onion. Cook,
from heat. Add spinach. Toss gently to through. Transfer to a heatproof bowl. stirring, for 15 minutes or until softened
combine. Sprinkle with extra basil. Serve. Cover to keep warm. and golden. Add garlic and ginger. Cook,
NUTRITION: (per serve) 3525kJ; 43.3g fat; 3 Add remaining oil to wok. Swirl to coat. stirring, for 2 minutes or until fragrant.
12.5g sat fat; 30.5g protein; 80.3g carbs; Add beans, broccolini and capsicum. 2 Add curry paste. Cook, stirring, for
6.2g fibre; 36mg chol; 1390mg sodium. Stir-fry for 2 minutes or until vegetables 1 minute or until fragrant. Add tomato. Cook,
are just tender. Add onion, chicken and stirring, for 1 minute or until combined. Add
turbo thursday remaining sauce. Stir-fry for 2 minutes coconut milk and 1 cup cold water. Bring to
SWEET CHILLI CHICKEN or until heated through. the boil. Reduce heat to low. Cover. Simmer
AND LIME STIR-FRY 4 Roughly chop cashews. Place lime for 5 minutes or until slightly thickened.
SERVES 4 zest and cashews in a small bowl. Toss 3 Add fish and peas. Stir to combine. Cook,
PREP 10 MINUTES COOK 15 MINUTES to combine. uncovered, for 10 minutes or until fish is
2 tablespoons vegetable oil 5 Sprinkle stir-fry with cashew mixture. cooked through. Stir in coriander leaves.
¹⁄³ cup raw cashews Serve with steamed rice. Serve with basmati rice and lemon wedges.
¼ cup sweet chilli sauce NUTRITION: (per serve) 2376kJ; 21.5g fat; NUTRITION: (per serve) 2958kJ; 27.6g fat;
2 tablespoons lime juice 3.8g sat fat; 34.5g protein; 56.4g carbs; 11.9g sat fat; 43.3g protein; 66.4g carbs;
2cm piece fresh ginger, peeled, grated 5g fibre; 86mg chol; 230mg sodium. 5.1g fibre; 86mg chol; 520mg sodium.
WEEK 2
TURKISH LAMB PIES
$4.98
$3.39 $3.84 PER SERVE
PER SERVE PER SERVE
stirring, for 2 minutes or until fragrant. Add 3 Make a well in the centre of vegetables. 1 Preheat oven to 220°C/200°C fan-forced.
coconut milk, stock powder, 2 cups water, Add egg. Cook for 1 minute or until Line a large baking tray with baking paper.
sugar and fish sauce. Bring to the boil. set. Add noodles to wok. Stir-fry mixture 2 Heat oil in a large frying pan over
Reduce heat to low. Simmer for 10 minutes for 1 to 2 minutes or until heated through, medium-high heat. Add onion. Cook,
to allow flavours to develop. Stir in lime breaking up egg. Serve. stirring, for 5 minutes or until softened.
juice and chicken. NUTRITION: (per serve) 1881kJ; 19.5g fat; Add mince. Cook, breaking up mince
3 Divide zucchini and carrot between 3.2g sat fat; 10.5g protein; 56.7g carbs; with a wooden spoon, for 8 to 10 minutes
4 serving bowls. Pour over coconut 3.4g fibre; 94mg chol; 1222mg sodium. or until browned and liquid has
mixture. Serve topped with sprouts, evaporated. Add garlic, cumin and
coriander and lime wedges. fakeaway friday coriander. Cook, stirring, for 1 minute
NUTRITION: (per serve) 2382kJ; 46.2g fat; TURKISH LAMB PIES or until fragrant. Add tomato, eggplant,
30.2g sat fat; 21.7g protein; 15.4g carbs; SERVES 4 capsicum, parsley and mint. Stir to
4.7g fibre; 46mg chol; 1377mg sodium. PREP 25 MINUTES COOK 45 MINUTES combine. Remove from heat.
2 teaspoons extra virgin olive oil 3 Place 1 pastry sheet on a board. Cut
turbo thursday 1 brown onion, finely chopped an 18cm round from pastry. Discard
BROCCOLINI PAD THAI 500g lamb mince trimmings. Spoon ¼ of the mince mixture
SERVES 4 2 garlic cloves, crushed onto the centre of the round, leaving a
PREP 10 MINUTES COOK 10 MINUTES 2 teaspoons ground cumin 4cm edge. Using the picture as a guide,
440g packet shelf-fresh Thai flat 2 teaspoons ground coriander fold and pleat the pastry edge to form
rice noodles 1 large tomato, diced a border around filling. Transfer to
2 tablespoons peanut oil ½ cup chargrilled eggplant, prepared baking tray. Repeat with
1 brown onion, finely chopped roughly chopped remaining pastry sheets and mince
2 bunches broccolini, trimmed, ½ cup chargrilled red capsicum, mixture. Brush pastry with egg. Pour
cut into 3cm lengths roughly chopped remaining egg over filling. Sprinkle with
1 carrot, halved, thinly sliced diagonally ¼ cup chopped fresh flat-leaf parsley ½ the fetta. Bake for 20 to 25 minutes
240g jar pad Thai paste leaves, plus extra to serve or pastry is golden.
2 eggs, lightly beaten ¼ cup chopped fresh mint leaves 4 Meanwhile, place pine nuts in a small
4 sheets frozen reduced-fat shortcrust frying pan over medium heat. Cook for
1 Place noodles in a heatproof bowl. Cover pastry, partially thawed 2 to 3 minutes or until beginning to toast.
with boiling water. Stand for 2 minutes. 2 eggs, lightly beaten Add sumac. Cook for a further 1 minute
Gently separate noodles. Drain. 50g fetta, crumbled or until fragrant. Transfer to a small bowl.
2 Heat a wok over high heat. Add oil. Swirl 2 tablespoons pine nuts 5 Sprinkle pies with remaining fetta, pine
to coat. Add onion. Stir-fry for 1 minute ¼ teaspoon sumac nut mixture and extra parsley. Serve with
or until tender. Add broccolini and carrot. ¹⁄³ cup light plain Greek-style yoghurt, yoghurt, salad leaves, tomato and lemon.
Stir-fry for 4 minutes or until almost 80g mixed salad leaves, 125g halved NUTRITION: (per serve) 3785kJ; 47.3g fat;
tender. Add paste. Stir-fry for 2 minutes cherry tomatoes and 1 lemon, cut into 17.8g sat fat; 42.4g protein; 73.7g carbs;
or until fragrant. wedges, to serve 7g fibre; 216mg chol; 1176mg sodium.
WEEK 3
SPICY PEANUT NOODLES CHICKEN VEGETABLE

BIRYANI
$4.50
PER SERVE $3.71
$2.66 PER SERVE
PER SERVE
1 tablespoon sichuan peppercorns, ½ cup light thickened cream for cooking 2½ cups salt-reduced chicken stock
finely crushed 50g baby rocket 1 zucchini, coarsely grated
1 tablespoon sambal oelek 1 carrot, coarsely grated
¹⁄³ cup chopped roasted salted peanuts 1 Cook pasta in a large saucepan of ½ cup frozen peas
1 long red chilli, thinly sliced boiling, salted water following packet ¼ cup roasted cashews
2 green onions, thinly sliced directions until tender. Drain. ¼ cup fresh mint leaves and 1 lemon,
1 bunch choy sum, steamed, to serve 2 Meanwhile, heat 1 teaspoon oil in a large cut into wedges, to serve
deep frying pan over medium heat. Add
1 Cook noodles to packet directions. Drain. chorizo. Cook, stirring, for 4 to 5 minutes or 1 Preheat oven to 200°C/180°C fan-forced.
Rinse under hot water. Transfer to a bowl. until crisp. Transfer to paper towel to drain. Heat ½ the oil in a large 10cm-deep,
2 Meanwhile, combine oyster sauce, honey, 3 Add remaining oil to pan. Add onion and 24cm round flameproof baking dish over
peanut butter, vinegar and 1 cup water. garlic. Cook, stirring, for 5 minutes or until medium-high heat. Cook chicken for
3 Heat a wok over high heat. Add oil. Swirl onion has softened. Add tomato sauce and 3 to 4 minutes each side or until browned.
to coat. Stir-fry mince, breaking up lumps cream. Cook, stirring, for 4 to 5 minutes Transfer to a plate. Set aside.
with a wooden spoon, for 5 minutes or until or until heated through. 2 Heat remaining oil in dish over medium
browned. Add garlic, ginger, peppercorns 4 Add chorizo and pasta to pan. Cook, heat. Add onion. Cook for 10 minutes or
and sambal oelek. Stir-fry for 1 minute. tossing, for 2 minutes or until heated until caramelised. Add garlic, ginger, garam
4 Add honey mixture. Stir-fry for 2 minutes through. Remove from heat. Add rocket. masala, saffron, chilli and rice. Cook for
or until heated through. Add ½ the mince Season with salt and pepper. Toss to 1 minute or until fragrant. Add stock,
mixture to noodles. Toss to combine. Top combine. Divide pasta among bowls. Serve. zucchini and carrot. Season. Bring to the
with remaining mince mixture, peanuts, NUTRITION: (per serve) 2838kJ; 27.9g fat; boil. Remove from heat. Cover dish with foil.
chilli and onion. Serve with choy sum. 10.9g sat fat; 27.2g protein; 75.1g carbs; 3 Bake for 20 minutes or until stock is almost
NUTRITION: (per serve) 3335kJ; 32.1g fat; 6.3g fibre; 39mg chol; 990mg sodium. absorbed. Uncover dish. Scatter with peas
5.9g sat fat; 35.5g protein; 86.1g carbs; and top with chicken. Cover with foil and
8.9g fibre; 18mg chol; 2598mg sodium. fakeaway friday bake for a further 8 to 10 minutes or until
CHICKEN VEGETABLE BIRYANI rice and vegetables are tender and chicken
turbo thursday SERVES 4 is cooked through. Sprinkle with cashews
PENNE WITH CHORIZO AND PREP 20 MINUTES COOK 50 MINUTES and mint. Serve with lemon wedges.
CREAMY TOMATO SAUCE 2 tablespoons extra virgin olive oil NUTRITION: (per serve) 1970kJ; 17.7g fat;
SERVES 4 650g chicken thigh fillets, halved 3.9g sat fat; 27.4g protein; 48.8g carbs;
PREP 5 MINUTES COOK 20 MINUTES 2 brown onions, halved, thinly sliced 3.8g fibre; 94mg chol; 430mg sodium.
375g dried penne pasta 3 garlic cloves, crushed
1 tablespoon extra virgin olive oil 4cm piece fresh ginger, finely grated
2 (250g) chorizo sausages, chopped 2 teaspoons garam masala
1 red onion, finely chopped Pinch of saffron threads
2 garlic cloves, crushed 1 long red chilli, thinly sliced
2 cups tomato passata sauce 1½ cups basmati rice
SUPER-GREENS
FRITTATA
$4.65 $3.39
PER SERVE PER SERVE
well combined. Reduce heat to low. 1 Cook a hokkien noodles following packet
Cook for 8 to 10 minutes or until frittata directions. Drain.
is almost set (mixture will wobble slightly 2 Meanwhile, heat 1 tablespoon peanut oil
in the centre). in a wok over high heat. Add beef mince.
4 Meanwhile, heat remaining oil in a Stir-fry for 5 to 6 minutes or until browned.
meat-free monday wok or frying pan over high heat. Add Transfer to a bowl.
SUPER-GREENS FRITTATA mushrooms and broccoli. Cook, tossing, 3 Add remaining peanut oil to wok. Stir-fry
SERVES 4 for 6 minutes or until vegetables are onion, garlic and ginger for 3 minutes or
PREP 20 MINUTES COOK 20 MINUTES beginning to char. Add garlic, seed mix, until onion is soft. Add broccoli, capsicum
1 cup fresh basil leaves lemon zest and tarragon. Cook, tossing, and frozen peas. Stir-fry for 3 minutes or
½ cup fresh flat-leaf parsley leaves for 2 minutes or until seeds are toasted. until vegetables are tender.
3 green onions, roughly chopped Remove from heat. 4 Return mince to wok with soy sauce and
2 zucchini, roughly chopped 5 Preheat grill on high. Grill frittata for sweet chilli sauce. Stir-fry for 2 minutes.
80g baby spinach, plus extra to serve 3 minutes or until top is golden and Add noodles. Toss to combine. Serve.
2 tablespoons extra virgin olive oil frittata is set. Top with broccoli mixture, NUTRITION: (per serve) 2563kJ; 25.3g fat;
8 eggs extra baby spinach and parmesan. Serve. 8.1g sat fat; 37.2g protein; 55.3g carbs;
½ cup plain Greek-style yoghurt NUTRITION: (per serve) 1722kJ; 29.6g fat; 7.5g fibre; 94mg chol; 1585mg sodium.
250g mixed mushrooms, sliced 8.3g sat fat; 26.1g protein; 6.7g carbs;
200g broccoli, cut into florets 8.1g fibre; 388mg chol; 350mg sodium. one-pan wednesday
2 garlic cloves, thinly sliced HAM AND RICOTTA
¼ cup pepita and sunflower seed mix thai tuesday FRYING PAN LASAGNE
1 tablespoon lemon zest SWEET CHILLI BEEF SERVES 4
2 teaspoons finely chopped fresh STIR-FRY PREP 20 MINUTES
tarragon leaves SERVES 4 COOK 30 MINUTES
¹⁄³ cup finely grated parmesan, to serve PREP 10 MINUTES 1 tablespoon extra virgin olive oil
COOK 20 MINUTES 1 brown onion, finely chopped
1 Place basil, parsley, green onion, 450g packet fresh hokkien noodles 200g sliced leg ham, chopped
zucchini and spinach in a food processor. 2 tablespoons peanut oil 2 zucchini, finely diced
Process until finely chopped. 500g lean beef mince 1 red capsicum, finely diced
2 Heat half the oil in a 22cm (base) 1 red onion, cut into thin wedges 200g button mushrooms, sliced
ovenproof frying pan over medium-high 2 garlic cloves, crushed 500g jar tomato and basil pasta sauce
heat. Add zucchini mixture. Cook, stirring 2cm piece ginger, peeled, finely grated 3 fresh lasagne sheets, cut into
occasionally, for 5 minutes or until tender 300g broccoli, cut into small florets thirds crossways
and any liquid has evaporated. 1 red capsicum, chopped 200g fresh reduced-fat ricotta, crumbled
3 Whisk eggs and yoghurt together in a ½ cup frozen peas ½ cup reduced-fat grated tasty cheese
large bowl. Season with salt and pepper. ¼ cup soy sauce 2 tablespoons small fresh basil leaves
Add to zucchini mixture in pan. Stir until ¼ cup sweet chilli sauce and 4 slices crusty bread, to serve
WEEK 4
$4.39 $4.18 $2.84

PER SERVE PER SERVE PER SERVE
1 Heat half the oil in a 20cm (base), 2 zucchini five-star friday

heavy-based frying pan over medium-high 2 cups bean sprouts, trimmed TOMATO AND SAUSAGE
heat. Add onion and ham. Cook for 2 to ¼ cup pickled ginger RISOTTO BAKE
3 minutes or until onion has softened. Add 2 tablespoons tamari SERVES 4
zucchini, capsicum and mushrooms. Cook, 1 tablespoon lime juice PREP 5 MINUTES COOK 40 MINUTES
stirring, for 5 minutes or until vegetables 1 thinly sliced green onion and ½ teaspoon ¼ cup extra virgin olive oil
are tender. Add sauce. Season. Bring to toasted sesame seeds, to serve 1 brown onion, finely chopped
the boil. Reduce heat to low. Simmer for 1½ cups arborio rice
5 minutes or until slightly thickened. 1 Combine miso, honey, 2 teaspoons mirin 2 garlic cloves, crushed
Transfer to a bowl. Wipe pan clean. and 2 teaspoons oil in a large glass or 2¼ cups chicken stock
2 Drizzle remaining oil over base of pan. ceramic bowl. Add chicken. Turn to coat. 810g can chopped tomatoes
Arrange 3 pieces of lasagne over base. Top 2 Heat a greased barbecue hotplate or grill 250g Italian sausages
with ¹⁄³ of the tomato mixture and ¹⁄³ of the on medium-high heat. Add chicken. Cook ¼ cup finely grated parmesan
ricotta. Repeat layers twice. Sprinkle with for 4 to 5 minutes each side or until cooked ¼ cup small basil leaves
tasty cheese. Preheat grill on high. through. Transfer to a plate. Cover loosely
3 Return pan to medium-low heat. Cook, with foil to keep warm. 1 Preheat oven to 200°C/180°C fan-forced.
covered, for 12 minutes or until lasagne 3 Cook somen noodles following packet 2 Heat 2 tablespoons oil in a heavy-based,
sheets are tender. Uncover. directions. Drain. Rinse under cold water. flameproof casserole over medium
4 Preheat grill on high. Grill for 3 minutes Set aside to cool. heat. Add onion. Cook, stirring, for
or until cheese is golden. Sprinkle with 4 Meanwhile, using a julienne peeler, cut 3 to 4 minutes or until soft. Add rice and
basil. Serve with crusty bread. carrots and zucchini into thin ‘noodles’. garlic. Cook, stirring, for 2 minutes or
NUTRITION: (per serve) 1785kJ; 11.7g fat; Place in a large bowl. Add sprouts, somen until rice is coated in oil mixture. Add
3.7g sat fat; 23g protein; 54.1g carbs; noodles and ½ the ginger. Toss to combine. stock and tomatoes. Bring to the boil.
6.9g fibre; 33mg chol; 1198mg sodium. Combine tamari, lime juice and remaining 3 Cover. Bake for 30 minutes or until rice
mirin and oil in a small bowl. Add dressing is just cooked through.
30-minute thursday to salad. Toss gently to combine. 4 Meanwhile, heat remaining 1 tablespoon
MISO-GLAZED CHICKEN 5 Place salad in serving bowls. Thinly oil in a non-stick frying pan over medium
WITH NOODLE SALAD slice chicken. Serve salad topped with heat. Cook sausages, turning occasionally,
SERVES 4 chicken, remaining ginger, green onion for 8 to 10 minutes or until cooked
PREP 15 MINUTES COOK 15 MINUTES and sesame seeds. through. Transfer to paper towel to drain.
2 tablespoons white miso paste NUTRITION: (per serve) 1971kJ; 8.9g fat; Cut into 2cm-thick slices.
1 tablespoon honey 1.5g sat fat; 39g protein; 53.7g carbs; 5 Remove risotto from oven. Add sausages
2 tablespoons mirin 8g fibre; 74mg chol; 1469mg sodium. and parmesan. Stir to combine. Season.
1 tablespoon sesame oil Serve sprinkled with basil.
500g chicken breast fillets NUTRITION: (per serve) 2589kJ; 24.4g fat;
180g dried somen noodles 6.7g sat fat; 21.2g protein; 75.3g carbs;
2 carrots 5.7g fibre; 42mg chol; 1120mg sodium.

2019-05-01 Super Food Ideas

Uploaded by

Copyright:

Available Formats

2019-05-01 Super Food Ideas

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

2019-05-01 Super Food Ideas

Uploaded by

Copyright:

Available Formats

What recipes are featured in the magazine?

What recipes are featured in the magazine?

What cooking methods are highlighted?

What cooking methods are highlighted?

Next month

EASY MINCE DISHES FROM AROUND THE WORLD |

MAY 2019 super food ideas 81

DOWNLOAD our Coconut Bliss recipe booklet at

EAT YOUR GREENS PIZZA PASTA DIY DOUGHNUTS

SPEEDY PASTA WITH A TWIST,

IT'S SO EASY TO UP YOUR GREEN

HERE'S EVERYTHING YOU NEED

FLIP THE MAG TO FIND OUR

MAY 2019 super food ideas 3

4 super food ideas MAY 2019

GREEN FIX RICE

“this beauty will

#1 EASTER FEASTING Whether you’re in need

TOOK A PICTURE OF IT? WE LOVE ALL YOUR FEEDBACK!

This month’s lucky readers each receive

MAY 2019 super food ideas 7

SIDES & LIGHT MEALS VEGETARIAN

Cheesy Garlic Hot Cross Buns

CHICKEN & TURKEY MEAL

Winning mains for the whole family to enjoy

MEAL MEAL MEAL

8 super food ideas MAY 2019

Recipes with this button are in

FISH & SEAFOOD SWEETS & DRINKS

BEEF, LAMB & PORK

Beef and Baby Bok Choy Salad

MEAL MEAL MEAL MEAL

MAY 2019 super food ideas 9

Coe i ant folk

10 super food ideas MAY 2019

Advertising Creative Manager Eva Chown

LEMON OR LIME WEDGES Advertising Copy Editor Brooke Lewis

LOW LOW LOW HIGH LOWER SODIUM

MAY 2019 super food ideas 11

WORDS FRANCESCA PERCY, KYLIE WALKER PHOTOGRAPHY CHRIS L JONES STYLING BHAVANI KONINGS

14 super food ideas MAY 2019

PICK OF THE BUNCH

Sweet Spiced Carrot

MAY 2019 super food ideas 15

1 Colway Wholegrain Mustard, 190g, $1.79

2 Masterfoods Hot English Mustard, 175g,

3 Coles Dijon Mustard, 200g, $2

5 Masterfoods Mild American Mustard,

6 French’s Classic Yellow Mustard, 226g,

NO-BAKE HAZELNUT 1 Grease a 7cm-deep, 9.5cm x 19.5cm

FOOD PREPARATION LOUISE PATNIOTIS

RECIPES CLAIRE BROOKMAN PHOTOGRAPHY NIGEL LOUGH STYLING JENN TOLHURST

18 super food ideas MAY 2019

MAY 2019 super food ideas 19

GIANT FRYING PAN COOKIE 1 Make Baci Ice-cream Place ice-cream

It started with a kiss…

20 super food ideas MAY 2019

MAY 2019 super food ideas 21

22 super food ideas MAY 2019

SIMPLE AND VERSATILE, PASTA IS ALWAYS