coles recipe magazine

Plusbest in seAsOn mince gets A mAkeOver pet-cAre speciAl

cake australias no. 1 food magazinesePtemBer 2013

Curtis Stones fabulous Fathers Day

cake, page 42

Let Us eat

and other delicious things...

Curtis Stones fabulous Fathers Day

cake, page 42

No copy below this line


Same Great TasteNEW LOOK PACK

For delicious recipe ideas, visit csrsugar.com.au

Royal IcingThis icing has a hard brittle set which makes it ideal for making decorative features like leaves, flowers and lace. It is most often used for finishing wedding cakes, as well as decorating biscuits.

Glazes Thin flowing icings which give foods a glossy finish. They are most commonly used for brushing or drizzling over danishes and other pastries, glazing flans and tarts.

Buttercream Icing or FrostingThe most popular and versatile icing mixture due to its smooth and creamy texture, which makes it ideal for piping, filling and spreading. To enhance the look and taste of desserts, flavours and colours are often added to this icing.

Fondant Icing This icing is most commonlyused on wedding and celebration cakes. It gives them an elegant finish, due to the icings smooth texture and its delicate porcelain appearance.

Hints and tips for choosing the right icing...

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Liquorland Supports Responsible Enjoyment Of Alcohol

FOLLOW US @Liquorland

SHOP ONLINEliquorland.com.au

LIKE US facebook.com/liquorland

MATT factsWine advisor to Jamie Olivers Restaurant Group 20022008Author of eight wine booksVoted Best Young International

Wine Writer 2012 by the Grand Cru dItalia

instoreMATTS TOP picksLook out for

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Apple, the Apple logo and iPad are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.

Read this issue on your iPad!

We love our Coles Magazine for iPad App and were thrilled to announce that it was rated as being among the App Stores Best of 2012 in the Newsstand category. Yet to check it out? Download it from the App Store today.

Everything you love about Coles Magazine plus loads of great features:

DOWNLOAD THE FREE COLES MAGAZINE APP FROM THE APP STORE

Meal planners to remind you what to cook & when

Step - by - step recipe videos with Curtis Stone

Shopping lists you can easily share

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DOWNLOAD THE FREE FEED YOUR FAMILY APP FROM THE APP STORE

Experience a new way to feed your family

Great value recipes for everyday meal inspiration

Step - by - step recipe videos with Curtis Stone

Weekly recipe ideas that use specials from your local Coles

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Who doesnt love a good piece of cake mmmnnn! And this month you really can have your cake and more as Curtis Stone shares the perfect recipe for Fathers Day, aswell as how to put delicious meals on the family table for $10 or less (p39).

Talking of the family table, we understand how important it is to keep mealtimes interesting without costing the earth, orhaving to spend hours in the kitchen. Were heretohelp with ideas on

how to make the most of best-in-season produce (p17), tips on cooking succulent pan-fried chicken breast (p27) and how you can give mince a mouth-watering makeover (p28).

But its not all about food (as much as we love it!). Other highlights include beautiful brights from Mix clothing (p53) and, for those of us who love our furry friends, we have a pet special (p55). Lastly,as the new magazine Publications Manager, a big warm hello to you all!

Alex McDonald, Publications Manager

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Nutrition analysis is an estimate, based on average values, using Coles branded products where possible, to help you make informed decisions and is given as general information only. If you have specific dietary needs, consult a health professional. Compare these values against the following Percentage Daily Intake (%DI) figures, which are average daily requirements foradults. Kilojoules Eat no more than 8700kJ per day; low kJ =less than 170kJ/100g Fat Eat no more than 70g fat per day (no more than 24gsaturated fat); low fat = less than 3g/100g Salt Eat no more than 2300mg sodium per day; low sodium = less than 120mg/100g Fibre Good source of fibre = 4g or more perserve Protein Good source of protein = 10g or more per serve

GUIDE TO MEASUREMENTS Coles Magazine recipes use 59g eggs, unless otherwise stated. Australian standard measures are used in all Coles Magazine recipes, including standard cup, tablespoon and teaspoon measures: 1 cup = 250ml, 1 tablespoon = 20ml, 1 teaspoon = 5ml. Preparation and cooking times will vary. Some recipes may take you more or less time than we suggest. Recipe costings do not include pictured drinks, unless otherwise indicated.

NUTRITION GUIDE

Follow these steps to get the Coles Magazine on your iPad!Access the App Store on the iPad home screen and tap on the Searchbar. If you cant see the ColesMagazine App, just tap the Featured button at the bottom ofthe screen.

A screen will pop up with aSearch bar. Type in Coles Magazine and tap Search. TaptheColes Magazine App iconthat appears to bring up the Coles magazine homepage.

Tap the Install button and type in your Apple ID password. Launch the App and the Coles Magazine will appear in Newsstand.

SeptemberWelcome to

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Food17 IN SEASON SEPTEMBER Must-try recipe ideas

usingfresh tamarillos, field tomatoes and zucchini27 STEP By STEP How to cook perfectly moist and tender

pan-fried chicken breasts every time28 MINCE All STARS Family favourites you can make now

and freeze for later using value-packed beef mince34 SNEAky ShORTCUTS Save time and effort

with ready-made products that add up togreat midweek meal solutions

39 RECIPES By CURTIS Our favourite chef Curtis Stone creates tasty dishes for a family of four for $10 or less

48 AMAzING AvOCADOS Delicious recipes using fresh, ripe Aussie avocados

Features 9 ThIS MONTh ATCOlES See whats

new in store and stay up to date oncommunity events

45 WINE ChAT WITh MATT Expert advice and the bestbottle picks from top wine author Matt Skinner

46 ThIS MONTh WE lOvE Browsethe latest must-have buysto add to your trolley

52 COlOUR REvOlUTION Home hair colour products have never been better

53 PINk & PRINTS Try a bright new look with playful prints from Mix

55 lOvE yOUR PET Read up on the latest products, programs and expert pet advice

66 15 WAyS WITh WhITE vINEGAR This pantry staple has a multitude of uses in the home

ContentsSeptember 2013

JOIN US ON FACEBOOK!

Jensens Organic Pasta Saucesare full of natural down-to-earth goodness.

No pesticides, no artifi cial anything and no nagging at nature to hurry up. Just all natural produce, picked not

a second before it is good and ready. For delicious recipes and ideas, go to

www.jensens.com.auNOT AVAILABLE IN ALL STORES

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W H AT S N E W

Look for this green circle for the latest, newest, most exciting products in store.

Anyone with gluten intolerance will tell you that avoiding certain foods can be difficult. Bread, pastries even pizzas are on the no-go list. But the range of gluten-free food is on the increase and now Genius products have hit the shelves. Whether you need to or choose to avoid gluten in your diet, Genius makes delicious gluten-free foods that everybody can enjoy. Head to the freezer and health food sections and youll find a range of Genius breads, shortcrust pastry, rolls and even pizza bases.* Gluten-free living just got easier!

pure genius

Juicy Australian mandarins are plentiful right now and their unique flavour lends ahand to many dishes. Try a salad of mandarin segments tossed with baby spinach leaves, toasted walnuts, pitted green olives and sliced red onion. Add a splash of creamy yoghurt dressing, with asqueeze of mandarin juice, and grilled chicken or pork has an added burst of flavour. With the party season coming up,mandarin juice and segments are fabulous in punches and cocktails as well.

Oh MANDy!BOOTS AND ALL! The Cadbury SuperTeam is back for the third year running thanks to Cadbury, Coles and The AFL. This is one of the AFLs biggest consumer prizes, and Cadbury is giving you the chance to play against and host 10 AFL heroes on your home ground. Simply purchase $5 worth of Cadbury confectionery from Coles or Coles Express to enter. The day will be spectacular for the family. Go to www.cadbury.com.au for more information. T&Cs apply, ends 29/09/13

Whats new Great ideas Special offers

at ColestHis mOntH

ChOCOlATE kISSES Baci is the Italian word for kisses and Baci Bianco, the latest in Peruginas range of Baci chocolates, are the sweetest of them all. Underneath the elegant royal blue wrapping awaits a fine, white-vanilla chocolate coating, encasing a creamy hazelnut filling, topped with a crunchy whole hazelnut. And, of course, youll find that just like kisses, one Baci is never enough!





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Bakeware

Kitchenware

Quality kitchenware now in storeNot all varieties are available in all stores.

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kNOW yOuR AVO Half an avocado is a good source of folate for a healthy immune system. Its also a good source of fibre, plus it contains potassium for healthy hydration and good monounsaturated fat. Not sure of the difference between avocado varieties? Heres a quick guide.

Shepard Shepards stay green even when the fruit is ripe and readyto eat. Buy them February to April Howto use The flesh doesnt go brown when cut, so theyre perfect forsalads and sandwiches. Dice and use in a salsa, or as a tasty topping for baked potatoes.

haSS Oval in shape, the hass has distinctive pebbly skin which turns dark purple as the fruit ripens. Buythem May to January How to use Mix through pasta oruse in sushi or tacos. For a convenient, healthy snack simply halve and sprinkle with extra virgin olive oil, lemon, salt and pepper. reed Reeds are round, with a large seedand pale flesh. The skin stays green even when fully ripened. Buy them Julyto January How to use Its smooth and creamy fleshis perfect for mashinginto a spicy guacamole, spreading on toast, and using asasubstituteforbutter.

kids Are cOveredTheres no denying that when kids have a growth spurt, it comes on quickly! Mix recognises that munchkins come in all sizes, so the good news is that the Mix kids range* is available now up to sizes 7 and 8.

Boys Trackie pants, $12.

Cool Tee, $7.

heart Tee, $7.





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spicesmistress OfFormer MasterChef contestant Alana Lowes is launching Alanas Pantry Spicy sauces, arange of table sauces offering aworld of flavour.

Savour the tempting tastes of Turkey with asauce blended with aromatic spices, pomegranate, mild red pepper and walnut. Spicy Vietnam is a mild-yet-spicy blend of sweet chilli, fresh coriander and zesty lime. Spicy Mexico is a bold blend of smoky chipotle, tomato and paprika; while Spicy India brings together tangy green chilli and pineapple. Spicy Morocco is afiery offering of cumin and red chilli harissa; and Spicy Malaysia is a hot chilli, ginger and garlic splash thats perfect over rice or stirred through noodles.

Finally, Australia takes to the world stage with Spicy Aussie sauce a chunky tomato, capsicum and chilli sauce to add adelicious kick to barbecues.

Find them in stores from August 19 and start your flavour journey on a trip to Mexico with Alanas seductively spicy recipe.

alanas pantry Spicy Mexico pork ribs & apple Slaw SERvES 4 PREP 10 MINS + MARINATINg

COOkING 1 HR 15 MINS

cup Alanas Pantry Spicy Mexico sauce cup Worcestershire saucejuice of 1 orange2 cloves garlic, crushed cup maple syrup cup brown sugar1.5kg pork ribs (American style)coriander sprigs and sesame seeds,

to garnishjuice of 1 limeappLe SLaW1 tbsp mild English mustardjuice of lemon cup whole egg mayonnaise3 apples, cut into matchsticks

1 Place Alanas Pantry Spicy Mexico sauce, Worcestershire sauce, orange juice, garlic, maplesyrup and brown sugar in a large bakingdish and stir to combine.2 Add the ribs and turn to coat completely in themarinade. Allow to marinate for atleast 30mins, preferably for 4 hrs or overnight.3 Preheat oven to 185C or 165C fan. Drain marinade from ribs and reserve for basting. Return ribs to baking dish, cover with foil, and bake for 45 mins. Remove baking dish from oven and remove foil. 4 Increase oven temperature to 200C or 180C fan. Baste the ribs with some of the reserved marinade. Return ribs to oven for 10 mins. Baste again, and return to oven. Repeat this until allthemarinade has been used and ribs look caramelised andsticky, around 15-20 mins.5 To make the apple slaw, whisk together the mustard, lemon juice, salt and pepper until well combined. Stir the mustard mixture into the whole egg mayonnaise and season to taste. Stirthe mayonnaise through the apples.6 To serve, cut the ribs up into 1-2 rib portions. Place on aserving tray and sprinkle with coriander, sesame seeds andsqueeze over the lime juice. Serve with the apple slaw.



Easy drinking and great value: the simple promise from an Australian legend.

Available now in selectedstores unless sold out.

peterlehmannwines.com

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THANkS A BITE! A huge thank you to all those who helpedraise over $120,000 during the SecondBite Fundraising Month at Coles. These vital funds will help continue the expansion ofSecondBite, which sources surplus healthy, fresh food and redistributes ittopeople in need.

Since 2011, the Coles Community Food with SecondBite program has provided the equivalent of over 5 million meals to assist the estimated 1.2 million Australians who dont have access to a safe, regular, and affordable food supply.

Through SecondBite, over 420 Coles stores around Australia are donating fresh produce and bakery items to both metropolitan and regional communities. The aim is to reach as many communities across Australia as possible.

a body wash thats both gentle on the skin and gentle on the environment can only be agood thing. Palmers Cocoa Butter Formula renewing extra Virgin Olive Oil Body Wash contains skin-friendly vitamin e and has afresh, citrus scent. It contains no sulfates orparabens so now you can love your skin naturally and the earth, too.

hEAlThy REWARDS Now you can be rewarded for better health! Coles isdelighted towelcome Medibank into the flybuys family, giving you more exclusive ways toearn points faster. This Coles and Medibank partnership will give your points balance ahealthy boost with a great offer onfresh fruit and veg and frozen veg when you shop at Coles. Findout more onpage 13 or visit flybuys.com.au/medibank for full terms and conditions.

REFREShED AND RENEWED

Jelly is a family favourite and with the new easy-to-make Sweet Treats jelly slice mix from Aeroplane, kids can getinvolved with making dessert. Available in strawberry and lime flavours, each mix makes 12serves, enough to share with family and friends. Evenbetter, theresno baking required. Try your own twist byreplacing thelime or strawberry flavoured jelly crystals with your favourite flavour.

wOnderful wObbly bits!



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Would you like to earn TRIPLE POINTSon fresh fruit and veg and frozen veg^ when you shop at Coles?*

on fruit & veg at Coles

Well now you can

Only at

Just link your Medibank and flybuys memberships at flybuys.com.au/medibankYoull also get 1 point for every $2 paid on your premium. If youre not already a Medibank member find out about the great offers we have for you at flybuys.com.au/medibank

TRIPLE POINTS offer is available at Coles Supermarkets (includes Bi-Lo and Coles Online) and equals 1 standard Coles point and 2 additional points from Medibank per$1 spent on a qualifying purchase. If you qualify for another flybuys offer at Coles Supermarkets youre able to redeem that offer, but will not earn more than 2 additionalpoints per $1 spent from this TRIPLE POINTS offer. Each Medibank Private membership can be linked to only one flybuys account. *TRIPLE POINTS offer is limited to 1,000additional points per month, on fresh fruit and veg and frozen veg. ^Nuts and some other exclusions apply see www.flybuys.com.au/medibank for details. Members withMedibank health cover will, for the duration of their Medibank membership, receive 1 point (on a pro-rata basis) for every $2 of their health insurance premium paid in advance

p p g g pp y y ypp y

commencing on the day their Medibank membership is successfully linked to their flybuys account. These offers may be withdrawn at any time. flybuys card must be presentedat the time of purchase. Offers are not available to members with OSHC or AHM covers. Standard flybuys Terms and Conditions apply, see flybuys.com.au.

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Its the Sunday where we take time to celebrate all the good things about our dads. So dont forget your dad on September 1 and let him know you love him with a Fathers Day treat and youll find loads of great ideas at Coles.

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Mix striped polo shirt*

Crestell Cushion for ipad

Mech Choice 200W Multi-tool

hair Benefits by Conair power Styling Clipper Kit

Looksharp Shaver

Mech Choice 25CC petrol Line Trimmer

Tradie Bag

Fathers Day mug

Jim Beam and Jack daniels gift packs

Make Dads day



36

Easy to grab. Ultra absorbent.

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Ingredients750g Rump, cut into2cm strips

1/3 cup plain fl our

3 tbs oil

1 onion, fi nely diced

200g buttonmushrooms, sliced

2 tsp sweet paprika

2 cloves garlic, crushed

2 tbs tomato paste

500ml CampbellsReal Stock Beef

2 tbs sour cream

Optional chives or thyme to garnish

Method

1. Place fl our in a snap-lock bag. Add beef strips. Seal bag and shake to coat. Remove beef. Place in a bowl.

2. Heat 2 tbs oil in a large, heavy based saucepan over medium high heat. Cook beef in batches, set aside and keep warm.

3. Add remaining oil to pan add onion and mushrooms, cook over medium heat for 5 minutes and return beef to pan. Add paprika, garlic and tomato paste cook for1 minute further. Add Campbells Real Stock Beef, stir to combine and bring to the boil, reduce heat to low and simmer covered for 15 minutes. Remove lid stir and cook for a further 15 minutes, uncovered.

4. Stir through sour cream just before serving.

5. Serve with green beans and either rice, mashed potato or pasta.

6. Garnish with chives or thyme.

PREP TIME: 10 mins COOKING TIME: 30 mins SERVING SIZE: 4

PREP TIME: 10 mins COOKING TIME: 20 mins SERVING SIZE: 2

Method

1. Heat oil in a large non-stick fry pan over medium heat,add the bacon and mushrooms and cook for 4 minutes until bacon starts to crisp. Add Campbells Real Stock Chicken and cook for 10 mins.

2. Meanwhile, cook the pasta in a large saucepan topacket instructions.

3. Lightly whisk egg yolk and cream in a bowl. 4. Add the parsley to bacon and mushrooms, stir well to

combine. Remove the pan from the heat and quickly add the cream mixture and parmesan. Gently toss pasta and sauce together to combine the pastas heat will cook the egg slightly and form a creamy sauce. Season, then serve with extra parmesan and parsley to taste.

Ingredients1 tbs olive oil

80g eye bacon, sliced thinly

1 cup of mushrooms, sliced

1 cup Campbells Real Stock Chicken

250g fettuccine

1 egg yolk

20 mls light thickened cream

cup fl at-leaf parsley, fi nely chopped, plus extra to serve

cup (50g) grated parmesan,plus extra to serve (Optional.Dont add for a lighter option)

*this recipe is lighter by swapping1 cup of cream for 1 cup of stock

For more REAL RECIPES go to CampbellsKitchen.com.au

Beef StroganoffMANUS REALMANUS REALLighter Carbonara*

4 easy steps

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Field tomatoesThere are many exotic tomato varieties available these days, with most cultivated in hot houses and other carefully controlled environments. Butfield tomatoes are ever popular and for good reason. Their size, shape, colour and flavour have tantalised tastebuds for centuries and theyre astar ingredient in many cuisines. Seductively round and a luscious glossy red, field tomatoes were once referred to as love apples. They are almost inexhaustibly versatile, both raw and cooked, and are a good source of vitamin C. Choose tomatoes that have an earthy smell and are heavy for their size. Never store tomatoes in the fridge as theyll lose flavour and turn mushy.

ZucchiniAlso known as courgette, zucchini is a member of the squash family. It grows on bushes and canrange in colour from almost white, to yellow, togreen. It was Italian migrants who brought this vegie to Australia. The most common zucchini has dark, jungle-green skin, and succulent white flesh with edible seeds. Zucchini can be enjoyed both raw and cooked and in awide range of savoury and sweet dishes. A75gserve of cooked zucchini provides vitamin C, folate and the antioxidant manganese. Look forzucchini with glossy skin that is firm to the touch. Store them in a plastic bag in the fridge and use within three days of purchase.

Our grOwer sAys...grown near Bowen, Qld, zucchini is avery versatile vegetable. Slice it, dice it, grate it, or stuff with bacon, onion, garlic and breadcrumbs and bake it with cheese on top.

Our grOwer sAys...Our tamarillos grow among the tall karri forests in Pemberton, WA. We hand pick the hanging fruit on misty winter mornings and enjoy them blended into delicious smoothies.

greAt witHZucchini loves cheese so its at home in frittatas and slices. Its also delicious stuffed, or crumbed and fried. Dress chargrilled zucchini in olive oil, lemon juice, garlic and crushed chilli. Dont forget zucchini can also be used in sweet baked goodies including cakes, breads and muffins.

greAt witHFrom sandwiches and salads to soups and sauces, tomatoes are a culinary hero. Their flavour is well enhanced by herbs, especially mint, oregano, basil and parsley. Stack sliced tomato and bocconcini and top with chopped fresh basil and a drizzle of extra virgin olive oil.

Asparagus, broccoli, carrots, garlic, silverbeet, mushrooms, mandarins, grapefruit and lemons.

Also in store

now

TamarillosOnce known as tree tomatoes tamarillos have travelled far and wide from their Latin American roots. Tamarillos are oval-shaped with a glossy red or golden skin. Theyre packages of good health, with a 60g tamarillo providing fibre, vitamins A and E and a good source of immune-boosting vitamin C. Tamarillos are a fruit, just like their tomato relatives, and can be eaten raw or cooked in both sweet and savoury dishes. Enjoy their tart, tangy flavour by simply cutting them in half and scooping out the flesh. Choose fruit that are fully coloured. They should be slightly soft to the touch with a loosened stalk. Refrigerate for up to two weeks and peel them before use.

Our grOwer sAys...The premium growing conditions here in the Whitsunday region produce tomatoes full of colour and flavour. We love them as a snack ona cracker with cheese and cracked pepper.

greAt witHTamarillos work well with cheese and in jams, chutneys and relishes. use them in sandwiches, salads, pies, tarts, muffins and even on pizza! For a sauce for pork and poultry, puree sauted tamarillo and onion with brown sugar, nutmeg, cinnamon, and a splash of malt vinegar.

SeptemberYour guide to buying and cooking the best produce

of the season from ourAussie farmers to you.

in seAsOn...

17



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2 cups plain flour1 tsp baking powder1 tsp Coles Brand ground Cinnamon tsp bi-carb soda1 cups caster sugar100g pkt golden walnuts2 cups grated zucchini cup coconut flakes 3 Coles Brand Free Range Eggs cup vegetable oilCREAM ChEESE FROSTING250g cream cheese, at room temperature cup Coles Brand Soft Icing Mixture, sifted1 tbsp lemon juice

1 Preheat oven to 180C or 160C fan. grease and line two 20cm round cake pans. 2 Sift the flour, baking powder, cinnamon

and bi-carb soda into alarge bowl. Stir in the sugar, walnuts, zucchini and coconut. Whisk the eggs and vegetable oil in aseparate bowl. Add to the flour mixture and fold until just combined. 3 Divide the batter between pans. Bake for 45-50 mins or until askewer inserted into the centre comes out clean. Cool on wire racks.4 To make the cream cheese frosting, use anelectric mixer to beat the cream cheese, icing mixture and lemon juice in a bowl until smooth. Spread half the frosting over the top of 1 cake. Place second cake on top and spread with remaining frosting.

Per serve 2506kJ (599 Cals) 8.3g protein 31.9g fat (8.2gsat fat) 71.8g carbs (48.1gsugars) 2.4g fibre 432mgsodium

Zucchini & walnut cake SERvES 10 PREP 20 MINS COOkING 50 MINS

$1.15per serve

2 (700g) medium sweet potatoes, peeled, cutlengthways into 1cm-thick slices

1 tbsp olive oil4 medium zucchini, trimmed60g butter/ cup plain flour2 cups milk500g ctn smooth ricottaFinely grated zest of 1 lemon2 cups Coles Brand Australian

ShreddedMozzarella375g Coles Brand Fresh Lasagne SheetsMixed salad leaves, to serve

1 Preheat oven to 200C or 180C fan. Line abaking tray with baking paper. Lay sweet potato in a single layer on prepared tray. Drizzle with oil. Season. Bake for 20 mins oruntil tender. 2 Meanwhile, use a vegetable peeler to cut thezucchini into ribbons. Place in a heatproof bowl.Cover with boiling water andstand for 2mins. Refresh under cold water. Drain. 3 Melt butter in a saucepan over medium heat. Stir in flour for 1 min. Remove from heat. Whisk in milk and ricotta. Stir over medium heat for 2-3mins or until thick. Remove from heat. Stirin lemon zest and 1cup mozzarella until smooth.4 Spread cup of sauce over the base of a1.5Lbaking dish. Cover with lasagne sheets. Top with alayer of sweet potato, zucchini and

Zucchini, sweet potato & ricotta lasagne SERvES 8 PREP 30 MINS COOkING 40 MINS

$3.15per serve

1 cups of sauce. Continue layering with remaining lasagne sheets, sweet potato, zucchini and another 1 cups of sauce, finishing with lasagne sheets. Spread over remaining sauce and top with remaining mozzarella. Bake for 15-20 minsoruntil golden. Serve with salad leaves.

Per serve 2130kJ (509 Cals) 21.9g protein 24.2gfat(13.8gsat fat) 49.5g carbs (13.3g sugars) 4.1gfibre 297mgsodium

Another recipe ideahaloumi & zucchini saladHeat 1 tbsp olive oil in a frying pan over high heat. Dust 180g sliced haloumi in plain flour and shake off excess. Cook for 1 min each side until crisp and golden. Drain on paper towel. Add 2sliced zucchini and 2 sliced garlic cloves. Cook for 1-2 mins or until tender. Remove from heat. Add juice of 1lemon and 1 tbsp chopped parsley. Swirl to combine. Top haloumi with zucchini mixture and drizzle with pan juices.

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I N S E A S O N

$2.65per serve

1.2kg field tomatoes, quartered2 tbsp olive oil, plus extra to serve 1 tbsp Coles Brand Red Wine Vinegar cup tarragon sprigs, plus extra leaves

to serve (optional)1 whole garlic bulb1L chicken stock12 thin slices Coles Bakery RusticBaguette150g Coles Brand Basil Pesto cup shaved parmesan

1 Preheat oven to 180C or 160C fan. Place tomato in a small roasting pan. Drizzle over vinegar and 1 tbsp oil. Season. Top with tarragon. Place garlic bulb in 1 corner of pan. Bake for 30 mins or until garlic is soft.

2 Remove garlic from pan and cool slightly. Transfer tomato and juices to a large saucepan. Squeeze garlic from skins into the saucepan. Add stock. Bring to the boil. Reduce heat and simmer for 15 mins. Blend with astick blender until smooth. Season. 3 Meanwhile, place the baguette on abaking tray. Drizzle over the remaining oil and bake for 5 mins or until lightly toasted. Spread the pesto over the hot toasts and top with the parmesan. 4 Ladle the soup into bowls. Top with extra oil and tarragon. Season with pepper. Serve with the toasts.


roasted garlic & tomato soup SERvES 6 PREP 20 MINS + 15 MINS STANDINg COOkING 15 MINS

Another recipe idea...Easy tomato passataHeat 1 tbsp olive oil in a saucepan overmedium heat. Cook 1 chopped onion for 5 mins or until soft. Add 1kg chopped tomatoes and cup of torn basil. Season. Cover and simmer for 20mins or until tomato collapses. Blend if desired. Store in an airtight container in the fridge for up to 5days or freeze for up to 3 months. use as apasta or pizza sauce.



1kg Australian raw prawns, peeled, deveined, tails intact

1 lime, rind finely grated, juiced tsp Chinese five spice powder2 tbsp Coles Brand Blended Vegetable Oil1 tbsp grated ginger2 garlic cloves, crushed2 tbsp sweet chilli sauce2 tbsp fish sauce15g palm sugar, grated 4 tamarillos, cut into wedges cup coriander leaves cup peanuts265g Coles Brand Long grain Rice,

steamed, to serve

1 Toss the prawns with the lime zest, Chinese five spice and 1 tbsp oil in a bowl. Heat a wok or large frying pan over high heat. Cook the prawns for 2-3 mins or until opaque. Transfer to a plate. 2 Heat remaining oil in the pan over high heat. Cook the ginger and garlic for 30 secs or until fragrant. Return prawns to pan. Combine thesweet chilli sauce, fish sauce, lime juice and palm sugar in a bowl. Addto the prawns and stir for 1 min or until the prawns are sticky and well coated. Add tamarillos and gently stir to combine.3 Remove from heat. Stir in coriander and peanuts. Serve with steamed rice.


sticky chilli prawn & tamarillo stir-fry SERvES 4 PREP 20 MINS COOkING 5 MINS

$7.45per serve

6 tamarillos, halved lengthways6 fresh or frozen waffles, to serve tsp Coles Brand ground Cinnamon1 tbsp Coles Brand Caster Sugar200g mascarponePOAChING SyRUP1 cup dessert wine1 cup water cup Coles Brand Caster Sugar2 star anise1 cinnamon stick (optional)

1 To make the poaching syrup, stirthe wine, water, sugar, star anise and cinnamonstick in asaucepan over low heat until thesugar dissolves. Increase heat and simmer

for 10mins or until syrupy. Remove from heat. Add thetamarillos and set aside, covered,for15 mins or untiltamarillos soften slightly.2 Meanwhile, toast the waffles lightly followingpacket directions. 3 Place awaffle on each plate. Combinethe cinnamon and sugar ina small bowl. Sprinkle evenly over the waffles. Divide the mascarpone and poached tamarillos among the waffles. Drizzle over a little ofthe poaching syrup.


star-anise poached tamarillos with waffles & mascarpone SERvES 6 PREP 20 MINS + 15 MINS STANDINg COOkING 15 MINS

$4.70per serve

20

NEW THIS MONTH FROM COLES

ALSO INSIDE: New Coles Brand

mini frozen desserts, perfect for entertaining

So easy Berry smoothie recipe

Stock your freezer

See page 23 for our Australian blueberry

& lemon baked cheesecake recipe

WITH ExCITINg

NEW bERRIES & DESSERTS

FROM COLES bRAND

Make this divine baked cheesecakeusing Coles Brand Australian-grown frozen blueberries

22


Coles Brand Mini EclairsBelgian milk chocolate-dipped eclairs with a fresh cream filling. Ready in 15 minutes.

Coles Brand Mini Jam DonutsMini donuts filled with raspberry jam and sprinkled with sugar. Ready in 30 seconds from the microwave.

Sweet entertainersFill your party table with these perfectly convenient and delicious treats from the freezerIntroducing the new Coles Brand frozen mini dessert range. These lovely little bite-sized treats are so convenient! Just thaw as many as you need in the fridge or at room temperature. Before you know it youll have a whole range of after-dinner treats to hand around to guests or a little special indulgence whenever you fancy. Have dessert on the table in no time.*

Coles Brand Mini Brownie BitesBite-sized delights made with real milk chocolate. Ready to eat in 40 minutes.

Coles Brand Mini Cream Puffs

Coles Brand Mini Vanilla Slices

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INDULgENCE FOR ONESatisfy your sweet tooth with your own serve of Coles Brand Chocolate Mousse in a little pot from the freezer triple layered chocolate mousse with chocolate pieces and chocolate sponge. Or invite another chocolate lover to share the two-pack. Ready to enjoy in 30 minutes.

OH LA LA!These French-style Coles Mini Cheesecakes look gorgeous on a platter. Perfectly petite, these frozen desserts are made with Australian cheese and cream, and have a strawberry topping. And they are ready to eat in 10 minutes.

CREAMY CLASSICSColes Mini Vanilla Slices are a delicious take on the classic bakery favourite. You can keep them on hand in the freezer to have that puff pastry, creamy vanilla filling and smooth icing topping ready to eat in 40 minutes.

Berry smoothie Serves 2 Prep 5 mins

2 cups Coles Brand Frozen Three Berry Mix1 cup Coles Brand Lite Milk170g Coles Simply Less Raspberry YoghurtColes Brand Honey, to taste2 tbsp Coles Brand LSA Meal (linseed,

sunflower, almond meal) (optional)

1 Blend berries, milk and yoghurt in a blender until smooth.2 Add honey to taste and LSA, if using, and blend to combine.3 Pour into glasses to serve.

200g Scotch Finger biscuits80g butter, melted375g cream cheese, softened cup caster sugar300ml cream 1 tsp lemon zest2 tbsp lemon juice1 tsp vanilla extract3 eggs1 cups Coles Brand Australian Fresh

Frozen Blueberriesicing sugar, to dustfresh blueberries to decorate (optional)

1 Preheat oven to 170C (150C fan). Spray side and base of 22cm springform pan with oil. Line base with baking paper.2 In a food processor, process biscuits until they resemble fine bread crumbs. Add butter and pulse until mixture comes together. Press crumb mixture into base of pan. Refrigerate.3 Wipe processor clean and add cream cheese, sugar, half of the cream, zest, juice and vanilla. Process until smooth and creamy.

Add eggs, one at a time, and process in short bursts. Pour into pan, scatter over blueberries and stir gently to distribute evenly. 4 Bake for 1 hour; the cheesecake should still be slightly wobbly in the centre. Cool completely in oven. Refrigerate overnight. 5 Dust cheesecake with icing sugar and serve with remaining cream, whipped, and fresh blueberries.

Australian blueberry & lemon baked cheesecake

23

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Beautiful Aussie blueberriesAustralian blueberries stand out from the rest for their lovely juicy flavour, so it makes sense to choose plump and tasty Australian-grown Coles Brand Australian Fresh Frozen Blueberries every time. An Australian-owned company established over 40 years ago freezes and packs the blueberries with utmost care to ensure they reach Coles stores in the best possible condition. With a new convenient resealable pouch, new Coles Brand Australian Fresh Frozen Blueberries are an essential item for every freezer. So versatile and delicious, eat them with yoghurt for breakfast, or ice-cream for dessert, or cook up a crumble, whiz up a smoothie or make a cheesecake. They are a guilt-free treat the whole family will love and because theyre frozen, you can enjoy them fresh and plump any time of the year.

Stick it to em!Coles Brand Pineapple Sticks are 100% natural pineapple, cut into an easy-to-eat spiral on a convenient stick. Individually wrapped, they are ready to eat as a healthy treat straight from the freezer or thawed. Great snack for the kids lunch box or surprise your guests at your next barbecue and serve them grilled with a sweet dipping sauce. Head into Coles to see the full new range of Coles Brand frozen fruit.

Desserts that delightThe new Coles Brand range of delicious family-sized frozen cheesecakes, tart and cakes will make dessert the easiest and yummiest ever. All our frozen cheesecakes are Australian made and serve six.

The Coles Brand Lemon Curd Cheesecake has a smooth and tangy lemon curd topping on a biscuit base. Ready to eat in 30 minutes. You will also want to try the irresistible new Coles Brand Cookies & Cream Cheesecake or Vanilla Layer Cake for a tasty end to any meal.

Grilled Pine Lime Sticks Serves 4

4 Coles Brand frozen Pineapple Sticks

cup light coconut cream2 drops rum essence (optional)1 lime, zest finely grated2 tbsp sugar6 mint leaves, finely sliced

1 On a grill plate or barbecue on high heat, grill pineapple on both sides until golden-brown.2 In a small bowl, combine coconut cream, rum essence, lime zest and sugar. Stir until sugar is dissolved.3 To serve, spoon dressing over pineapple and garnish with mint.Australian farms such as Tumba Farm

help to supply the fruit in our Coles Brand range.



39

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step-by-step guide

Chicken breast is Australias favourite cut of meat, but its also one of the easiest to overcook. For moist and tender results

every time, follow this easy guide.

Pan-fried chicken

2 Preheat oven to 200C or 180C fan. Rub chicken with olive oil andseason. Heat aheavy-based frying pan over high heat.

3Cook the chicken top-side down for 3 mins or until golden, then turn and cook for 1-2min. Transfer to a lined baking tray.

4 Bake for 10-12 mins or until cooked. To test, press the thickest part with your finger it should be firm with just a little give.

5 Cover the chicken loosely with foil and setaside for 5 mins to rest. Thickly slice and serve with mash and salsa verde (right).

1Check the chicken breast fillets are a similar weight so they cook evenly average 200g fillets need a total cooking time of 15 mins.

To make salsa verde, process 1 cup dill sprigs, 1 cup parsley leaves, cup mint leaves, 2 tbsp capers and 1chopped garlic clove in a food processor until finely chopped. Add cup extra virgin olive oil and 2 tbsp lemon juice and process until combined. Store leftover salsa verde in an airtight container in the fridge for 2-3 days.

Try this ...

NOTES To cook more than 4 fillets at a time, fry in batches. If using a meat thermometer to test the chicken, it should reach 75C for 2 mins.

minceBeef mince is a winner all over the world because

it's great value, easy to eat and packed with flavour. enjoy these freeze-ahead family favourites.

all-starsWhat to buyAll Coles beef mince is made with 100 per cent fresh Australian beef withno added hormones. Heresa quick guide to thedifferent types.

3 STAR mince contains no more than 17 per cent fat. use it in rich meat sauces.

4 STAR is lean mince with no more than 10 per cent fat. Its ideal for meat-based fillings.

5 STAR is extra lean mince with 5per cent fat or less. Try itin burgers, meatballs and stir-fries.

60g Coles Brand Butter/ cup Coles Brand Plain Flour2 cups milk500g frozen chopped spinach, thawed1kg Coles 3 Star Beef Mince500g fresh ricotta, from the deli1 cup shredded parmesan400g instant dried cannelloni1L (4 cups) tomato passata3 cups grated pizza cheesebaby rocket leaves, to serve

Italian beef, spinach & ricotta cannelloni SERvES 12 PREP 30 MINS COOkING1HR 10 MINS

Note To freeze for up to 1 month, cover the dish with plastic wrap and foil. Thaw in fridge overnight before baking.

1 Preheat oven to 200C or 180C fan. grease two 26cm square ovenproof dishes.2 Melt butter in a saucepan over low heat.Add flour. Cook, stirring, for 2mins. gradually whisk in milk until smooth. Increase heat to medium. Cook, stirring, for 5 mins or until sauce boils and thickens. Remove from heat and season to taste.3 Squeeze excess moisture from the spinach. Place in a large bowl with the mince, ricotta and parmesan. Season and mix to combine. Fill cannelloni tubes with beef mixture.

4 Divide white sauce between dishes. Spread over base. Arrange cannelloni tubes in a single layer. Spoon over passata. Top with cheese. (Tofreeze one dish for another meal, seeNote). 5 Cover with foil and bake for 1 hr or until pasta is tender and cheese is golden. Serve with rocket leaves.

Per serve 2401kJ (571 Cals) 38.8g protein 30.1g fat (16.3g sat fat) 38.1g carbs (9.1g sugars) 1.5g fibre 640mg sodium

$3.05per serve

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1 tbsp olive oil400g cup mushrooms, coarsely chopped1 onion, finely chopped500g Coles 4 Star Beef Mince2 tbsp cornflour1 cups beef stock2 tbsp tomato paste2 tsp freshly ground black pepper1 sheet frozen Coles Brand Puff Pastry2 tsp milkmashed potatoes, to servemixed salad leaves (optional), to serve

Note To freeze the uncooked pie, cool the filling before topping with pastry. Wrap in foil then plastic wrap and freeze for up to 3 months. Bake from frozen until puffed and golden and the filling is heated through.

Aussie beef, pepper & mushroom pie SERvES 4 PREP 15 MINS COOkING1HR

1 Preheat oven to 200C or 180C fan.2 Heat half the oil in a large saucepan over high heat. Cook mushrooms, stirring, for 6mins or until browned. Transfer to a plate.3 Heat remaining oil in the pan over medium-high heat. Cook the onion, stirring, for 5 mins or until softened. Increase heat to high. Cook mince, stirring with wooden spoon to break up any lumps, for 4 mins or until browned. 4 Whisk the cornflour and cup of stock in alarge jug until smooth. Whisk in remaining stock and tomato paste until smooth. Add the mushrooms, stock mixture and pepper to the

pan. Bring to the boil. Simmer, uncovered, for3 mins or until thickened.5 Fill a 18cm (base measurement) pie dish with mince mixture. Top with puff pastry, pressing edges to seal. Trim excess and use tomake decorations. Brush top with milk. Cut a hole in top of pie to allow steam to escape. Bake for 40 mins or until pastry is golden and puffed. Serve with mash and salad leaves.

Per serve 2439kJ (580 Cals) 39.5g protein 25.8g fat (9.2g sat fat) 47.8g carbs (7.3g sugars) 6g fibre 647mg sodium

$4.65per serve

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M I N C E M A k E O V E R

Note Dont have a microwave? Boil whole oranges in apartially covered saucepan, topping up

with boiling water as needed, for 2hrs. Drain and cool. Quarter,

then continue from step 2.

Chinese beef dumpling soup MAkES 48 DuMPLINgS SERvES 4 PREP 30 MINS COOkING20 MINS

2 cups beef consomm3 fresh lime leaves (optional - see Notes)1.5L water1 bunch choy sum, trimmed, chopped2 spring onions, thinly sliced diagonally1 cup bean sprouts1 long red chilli, finely choppedmint leaves, extra, to servecoriander sprigs, extra, to serveDUMPlINGS500g Coles 5 Star Beef Mince2 tbsp grated fresh ginger2 garlic cloves, crushed2 tbsp chopped coriander2 tbsp chopped mint cup soy sauce48 wonton wrappers (see Notes)

1 To make the dumplings, combine the mince, ginger, garlic, coriander, mint and2tbspsoy sauce in alarge bowl. Place 1wrapper on a clean board. Drop 1heaped tsp of mince mixture in the centre of the wrapper. Brush edges with water and pinch together to seal. Repeat with remaining wrappers and mince mixture. Freeze half the dumplings foranother meal (see Notes).2 Combine the consomm, lime leaves and water ina large saucepan. Bring to the boil. Simmer for 15 mins to infuse. Discard lime leaves.3 Bring broth to the boil. Add remaining dumplings and simmer for 5 mins or until dumplings are cooked through. Stirin remaining soy sauce.4 Divide choy sum and onion among bowls. Ladle over broth and dumplings. Top with bean sprouts, chilli and extra coriander and mint.

Per serve 1051kJ (250 Cals) 29.8g protein 4.3g fat (1.4g sat fat) 31.7g carbs (2.2gsugars) 2.8g fibre 906mg sodium

Notes Lime leaves not available at all stores. Freeze uncooked dumplings on alined bakingtray then transfer to sealable plastic bags and store in the freezer for up to1month. Cook fromfrozen (they will take alittle longer). Can't find wonton wrappers? Heat the soup until almost simmering, then drop firmly packed teaspoonfuls of mince mixture and cook for 3-4mins (don't let thebroth boil). Serve with egg noodles, prepared following packet directions.



$3.65per serve

Trio of dips with flatbread SERvES 6 AS AN ENTRE PREP 30 MINS COOkING 1 HR 5 MINS

2 x 300g pkts Stone Fire Olive Oil Persian Bread, warmedEGGPlANT DIP2 medium eggplants2 medium tomatoes2 garlic cloves, chopped1 tsp Coles Brand ground Paprika1 tbsp lemon juice1 tsp honey2 tbsp chopped corianderBROAD BEAN DIP500g frozen broad beans1 garlic clove, chopped/ cup mint leaves2 tbsp lemon juice2 tsp finely grated lemon zestOlIvE DIP2 cups drained bottled pitted green olives1 garlic clove, chopped1 tsp crushed red chilli 2 tbsp lemon juice cup flat-leaf parsley leaves2 tbsp extra virgin olive oil

1 To make eggplant dip, preheat oven to 200C or 180C fan. Bake eggplants on a baking tray for 1 hr oruntil soft. Halve lengthways and cool. Scoop the flesh from the skin into a bowl, discarding excess liquid. Meanwhile, score a cross in the base of each tomato. Place in a heatproof bowl. Cover with boiling water and stand for 2 mins. Drain and cool, then peel. Halve crossways. Scoop out seeds and discard.2 Place the eggplant and tomato in a food processor. Add garlic, paprika, lemon juice, honey and coriander. Puree until smooth. Season with salt to taste.3 To make broad bean dip, cook the broad beans in alarge saucepan of boiling water for 3 mins. Drain and cool. Slip broad beans from skins. Process broad beans, garlic, mint leaves, lemon juice and zest in afood processor until smooth. Season to taste.4 To make the olive dip, process all the ingredients inafood processor untilalmost smooth.5 Placein bowls or on platters. Serve with flatbread.

Per serve 1176kJ (280 Cals) 10.3g protein 15.9g fat (2.5g sat fat) 19.7g carbs (6.9g sugars) 7.2 fibre 868mg sodium

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400g desiree potatoes, peeled, cut into 5mm pieces

1 tbsp olive oil1 onion, finely chopped4 garlic cloves, crushed500g Coles 3 Star Beef Mince1 tsp smoked paprika1 tsp ground cumin tsp Coles Brand Chilli Flakes Hot1 cup beef stock1 tbsp tomato paste/ cup sultanas2 hard-boiled eggs, coarsely chopped cup drained pitted green olives, chopped8 sheets frozen Coles Brand Shortcrust Pastrychilli sauce, to serve

1 Cook potato in a small saucepan ofsalted boiling water for 3 mins or until justtender. Drain.2 Heat oil in a large frying pan over medium

heat. Cook onion and garlic, stirring, for 5 mins or until onion softens. Increase heat to high. Addmince and cook, stirring to break up any lumps, for 3 mins or until browned. Stir in the paprika, cumin and chilli. Cook until aromatic. Add stock, tomato paste, potato and sultanas. Simmer for 8 mins or until sauce thickens. Stir inthe egg and olives and season totaste. Cool.3 Preheat oven to 200C or 180C fan. Line 2large oven trays with baking paper.4 Cut thirty-two 11.5cm discs from pastry. Drop2tbsp of beef mixture in the centre of eachdisc. Fold in half to enclose filling, pinching the edges to seal. Place empanadas, seam-side up, on the prepared trays. Bake for 30 mins or until golden. Serve with chilli sauce.

Per empanada 1026kJ (244 Cals) 6.5g protein 14.3g fat (5.8g sat fat) 22.3g carbs (5.8g sugars) 1.2g fibre 330mg sodium

empanadas (Argentinian beef turnovers) MAkES 32 PREP 45 MINS + COOLINg COOkING50MINS

Note Freeze unbaked empanadas on a lined baking tray, then transfer to a sealable plastic bag and store in the freezer for up to 1 month. Bake from frozen (they will take a little longer).

$0.50per empAnAdA



31


Note To freeze the unbaked rolls, cut through the plastic sheet when cutting the pastry into rectangles and use the plastic to protect each roll. Freeze on a baking tray lined with baking paper, then transfer to sealable plastic bags and store in the freezer for up to 1 month. Remove plastic from rolls and bake from frozen until cooked through they will take alittle longer.

500g pumpkin, peeled, seeded, cut into 5mm slices1 tsp olive oil500g Coles 3 Star Beef Mince1 tbsp Moroccan spice mix cup fresh breadcrumbs cup Coles Brand Australian Tasty Cheddar

Shredded cup chopped flat-leaf parsley2 eggs3 sheets frozen Coles Brand Puff Pastry1 tbsp pistachio dukkah1 cup Coles Brand greek-Style yoghurt1 tbsp lemon juice1 garlic clove, crushed1 tsp finely grated lemon zest

1 Preheat oven to 200C or 180C fan. Line 2 large trays with baking paper. Combine the pumpkin and oil in a large bowl. Arrange in a single layer on 1 tray and bake for 20 mins or until tender. Transfer to a board and cool. Coarsely chop.

2 Place the pumpkin, mince, Moroccan spice mix, breadcrumbs, cheese, parsley and 1 egg in a large bowl. Season and mix until well combined.3 Halve each pastry sheet, then cut each half into 3 rectangles. Place 2 tbsp of filling along short side of 1 rectangle. Roll to enclose. Place, seam-side down, on remaining tray. Repeat with remaining pastry and filling to make 18 rolls. (Alternatively, make long sausage rolls with halved pastrysheets then cut into thirds).4 Whisk the remaining egg in a small bowl with afork until smooth. Brush over the rolls and sprinkle with dukkah. Bake for 30 mins or until the pastry is golden and puffed and the filling iscooked through.5 Meanwhile, combine yoghurt, lemon juice and garlic in a bowl. Season and top with lemon zest. 6 Serve rolls warm with the sauce.

Per roll 876kJ (209 Cals) 9.8g protein 11.3g fat (5.0g sat fat) 16.5g carbs (3.9g sugars) 0.8g fibre 254mg sodium

$0.75per roll





32

middle eastern beef sausage rolls MAkES 18 PREP 30 MINS COOkING50MINS

cup olive oil2 onions, finely chopped2 carrots, finely chopped4 garlic cloves, crushed1kg Coles 3 Star Beef Mince3 x 400g cans diced tomatoes1 tbsp dried oregano leaves3 tsp Coles Brand ground Cinnamon3 tsp Coles Brand ground Allspice400g rigatoni 45g butter cup plain flour1 cups milkpinch of ground nutmeg1 egg yolk1 cup shredded pizza cheese

pastitsio (Greek pasta pie) SERvES 6 WITH ExTRA MINCE FILLINg TO FREEZE (SEE NOTES) PREP 30 MINS COOkING50MINS

Notes Freeze cooled mince mixture in an airtight container for up to 1 month. For a twist, make moussaka just layer the mince mixture with chargrilled eggplant instead of pasta. Servewith agreek-style salad.

1 Heat 1 tbsp of oil in a large saucepan over medium heat. Cook the onion, carrot and garlic, stirring, for 5 mins or until softened. Transfer to a bowl. Heat 1 tbsp of remaining oil in the pan over high heat . Cook mince, in 2 batches, stirring to break up any lumps, for 5 mins or until browned. Return onion mixture and beef to pan. Stir in tomatoes, oregano, cinnamon and allspice. Season. Reduce heat to low. Cover and simmer for 10 mins. Transfer half the mince mixture to a bowl to cool and freeze (see Notes).2 Meanwhile, cook the rigatoni in a large saucepan of salted boiling water following packet directions. Drain and return to pan. Add remaining oil. Season and toss to coat.3 Melt butter in a saucepan over low heat. Add

flour and cook, stirring, for 2 mins. gradually whisk in milk until smooth. Increase heat to medium. Cook, stirring, for 5 mins or until sauce boils and thickens. Remove from heat. Add nutmeg and season. Cool slightly, then whisk in egg yolk.4 Preheat oven to 200C or 180C fan. Spoon halfthe remaining mince mixture into six greased 1-cup ovenproof dishes. Cover with pasta and top with remaining mince mixture. Spoon over the white sauce and sprinkle with the cheese. Bake for 20-25 mins or until golden. Stand for 5mins before serving.

Per serve 2809kJ (668 Cals) 33g protein 32.5g fat (14.6g sat fat) 59.4g carbs (8.2g sugars) 4.9g fibre 325mg sodium

$1.45per serve

Visit coles.com.au for more great mince recipes.






34

shopping, cooking and dining is a little bit easier with these no-fuss favourites.

shortcutssneAky

34

1.1kg Coles Butterfly Pork Plum & ginger 850g pkt frozen Birds Eye Stir Fry Chinese 2 tbsp soy sauce2 tbsp oyster sauce2 tbsp sweet chilli sauce cup coriander sprigs450g pkt Sun Rice Family White Rice, to serve

1 Preheat oven to 180C or 160C fan. Line abaking tray with baking paper. unwrap

porkand place on tray. Bake for 45-50 mins oruntil golden brown and caramelised. Cover with foil and set aside for 5 mins to rest. Slice.2 Meanwhile, heat a large frying pan over high heat. Add the vegetables and cook, tossing, for 4-5 mins or until heated through. Add the soy sauce, oyster sauce, sweet chilli sauce and coriander sprigs. Stir until heated through. 3 Cook rice in microwave following packet directions. Serve pork with vegetables and rice.

Per serve 3757kJ (898 Cals) 62g protein 35.3gfat (14.6g sat fat) 75.9g carb (19.2g sugars) 14.8g fibre 2069mg sodium

MUST hAvES Coles Butterfly Pork Plum & ginger, Birds Eye Stir Fry Chinese and Sun Rice Family White Rice

porkwith plum & ginger glaze SERvES 4 PREP 5 MINS+ RESTINg COOkING 50 MINS

$7.65per serve

Q u I C k & E A S y

Cooking oil spray1 sheets frozen Coles Brand Puff Pastry1 onion, chopped4 rashers short cut bacon, from the deli, diced250g Birds Eye Chopped Spinach, thawed and

drained well (see Note)5 eggs300ml cream cup Coles Brand Australian Tasty Cheddar

Shredded 100g Coles Brand Australian Style FetaSpinach and rocket leaves, to serveCherry tomatoes, to serveBalsamic dressing, to serve

1 Preheat oven to 170C or 150C fan. Spray a20cm pie dish with oil. Join the pastry sheets together. Ease into the dish and scrunch the edges. Prick the base and sides and bake for 15mins.

2 Meanwhile, heat a frying pan over medium-high heat and spray with oil. Add onion and cook for 2 mins or until softened. Add bacon and cook for 2-3 mins or until golden brown.3 Scatter onion mixture and spinach over the pastry base. Combine eggs, cream, cheddar and feta in a bowl. Season. Pour into pastry base. Bake for 40-45 mins or until puffed and golden. Serve with salad, tomatoes, and dressing.

Per serve 1978kJ (473 Cals) 18.1g protein 35.6g fat (20.1g sat fat) 19.5g carb (5.1g sugars) 2.5g fibre 862mg sodium

MUST hAvES Coles Brand Puff Pastry, short cut bacon andBirds Eye Chopped Spinach

$2.80per serveFamily spinach & bacon pie

SERvES 8 PREP 20 MINS COOkING 1 HR

Note Make sure you squeeze as much liquid as possible from the thawed spinach before adding it to the pastry case if its too moist, the pie wont set.

Q u I C k & E A S y

36

Note Not available in all stores. If unavailable, use a regular boneless lamb leg roast and serve with tomato relish.

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1.15kg Coles Made Easy Roast BonelessLamb Leg Roast with RedCapsicumRelish (see Note)

1 cups hot water1 cup Coles Brand Couscous2 tbsps extra virgin olive oil2 cobs fresh corn, kernels removed cup pitted green olives, sliced2 tbsps chopped basil2 tbsps chopped flat-leaf parsley3 spring onions, sliced

1 Preheat oven to 180C or 160C fan. Roast lamb following packet directions.2 Bring hot water to the boil in a medium saucepan over high heat. Stir in couscous and bring back to the boil. Set aside, covered, for 5 mins or until the liquid

isabsorbed. Fluff with a fork, then stir inthe oil, corn, olives, basil, parsley and spring onion. Season.3 Slice lamb and serve with couscous andred capsicum relish.

Per serve 1753kJ (419 Cals) 11.8g protein 15.4gfat (4.1g sat fat) 52.9g carb (16.7gsugars) 6.7g fibre 839mg sodium

MUST hAvES Coles Made Easy Roast BonelessLamb Leg Roast with Red Capsicum Relish, Coles Brand Couscous and fresh corn cobs

lamb roast & olive couscous SERvES 6 PREP 15 MINS COOkING 1 HR

Beef stroganoff SERvES 4 PREP 10 MINS COOkING 30 MINS

2 tbsp olive oil 500g Coles Beef Stir Fry1 onion, chopped1 tsp minced garlic3 tbsp McCormick Beef Stroganoff Recipe Base 1 cups water 200g sliced mushrooms400g can diced tomatoes300g light sour cream cup chopped chives600g pkt Coles Brand Mashed Potato, to serve250g Coles Brand Frozen Australian Broccoli

Florets, cooked, to serve

1 Heat oil in a frying pan over medium high heat. Add beef and cook, in 2 batches, for 3-4 mins. Transfer to a plate. Add onion to pan. Cook for 3-4 mins or until softened. Add garlic and cook for 30 secs. Combine recipe base and water in a small jug. Return beef to pan with mushrooms and recipe base mixture. Stir for 1min.2 Add tomatoes and simmer for 15 mins or until beef is tender. Remove from heat and stir in the sour cream. Sprinkle with chives and serve with mash and broccoli.

Per serve 2667kJ (637 Cals) 40.8g protein 36.2gfat (18.5g sat fat) 34.1g carb (10.5g sugars) 8.4g fibre 1125mg sodium

MUST hAvES Coles Beef Stir Fry, McCormick Beef Stroganoff Recipe Base and Coles Brand Mashed Potato

$4.95per serve

$6.30per serve

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125g Arnotts ginger Nut biscuits, crushed50g butter, melted1 cup cream1 cup full-cream milk70g pkt Chefs kitchen Crme Brulee Mix cup Coles Brand Fresh Frozen Blueberries1 banana, sliced cup flaked almonds, toasted

1 Process biscuits in a food processor until coarse crumbs form. Add butter, and process again in short bursts or until mixture comes together. Spoon into four 1-cup glasses.2 Heat cream and milk in a saucepan over high heat until just boiling. Reduce heat to medium-low. Add crme brulee mix and

whisk constantly for 2 mins or until mixture thickens slightly. Cool. Pour into the glasses and chill for 1 hrs or until set.3 Top with berries, banana and almonds.

Per serve 2556kJ (611 Cals) 7g protein 41.7gfat (24.6g sat fat) 52.6g carb (36.2g sugars) 2.1g fibre 227mg sodium

MUST hAvES Arnotts ginger Nut biscuits, Chefs kitchen Creme Brulee Mix and bananas

Crme brle cheesecake SERvES 4 PREP 15 MINS + 1 HRS SETTINg COOkING 5 MINS

portuguese chicken SERvES 4 PREP 20 MINS COOkING 50 MINS

cup Masterfoods Portuguese Chicken Seasoning cup plain flour 8 small Coles RSPCA Approved Chicken

Drumsticks (see Note)Cooking oil spray400g pkt Coles Made Easy Roast Pumpkin,

Carrot & Sweet Potato 450g pkt Sun Rice Family White Rice, to serve400g can Coles Brand Red kidney Beans,

rinsed and drained cup coriander leaves, to serve cup sour cream, to serveLime cheeks, to serve

1 Preheat oven to 200C or 180C fan. Line abaking dish with baking paper. Combine seasoning and flour on a plate. Add the chicken and roll to coat. Place in prepared dish. Spray with oil. Bake for 45-50 mins or until tender. 2 Meanwhile, roast the vegetables following packet directions.3 Cook rice in microwave following packet directions. Combine the rice, beans, coriander and roasted vegetables in a large bowl. Season. Serve with chicken, sour cream and lime cheeks.

Per serve 2992kJ (715 Cals) 48g protein 26.8gfat (8g sat fat) 67.4g carb (7g sugars) 8.2g fibre 986mg sodium

MUST hAvES Masterfoods Portuguese Chicken Seasoning, Coles RSPCA Approved Chicken Drumsticks and Coles Brand Red kidney Beans

$5.95per serve

$1.45per serve

Note If you prefer, use mixed chicken pieces.



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COOKING

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Curtis bakes a beautiful cake for Fathers day and creates tasty

family meals for under $10!

meAls tHeyll lOve!

for under

by Curtis Stone

Mongolian beef with asian slawSERvES PREP

MINS4 10COOk

30MINS

TOTAl RECIPE COST: $9.92when you buy all the ingredients from Coles. Based on actual ingredient portions used. For a full breakdown of recipe costs go to coles.com.au

Prices valid 14/8/13 20/8/13

1 tbsp olive oil500g Coles 3 Star Beef Mince 300g red washed potatoes, each cut into

8pieces2 medium (200g) carrots, peeled and cutinto

2cm pieces8 cloves garlic, crushed (2 tbsp)20g fresh ginger, peeled, finely grated (2 tbsp)2 tbsp Coles Brand Italian Red Wine Vinegar1 cups Campbells Real Beef Stock1 tbsp packed Coles Brand Brown Sugar2 tbsp Fountain Soy Sauce2 cups (100g) finely shredded red cabbage

2 cups (100g) finely shredded green drumhead cabbage

cup fresh coriander leaves (from a bunch)1 tbsp Classic Asian Rice Wine Vinegar

1 Heat a large non-stick frying pan over high heat. Add 1 tbsp of oil. Pinch off large bite-size pieces of the beef mince and add them to the pan. Cook until the beef begins to form a dark brown crust and the juices evaporate, about 5mins. using a slotted spoon, transfer beef toa bowl. Pour off all but 1 tbsp of the fat.

2 Add potatoes and carrots to the pan and stir tocoat. Cook, stirring occasionally, for about 4mins, or until golden brown, but still firm. Add the garlic and ginger and cook for 1min, stirring constantly so they dont burn. Return beef to pan. Add the red wine vinegar and cook for about 30 secs, or until vinegar evaporates.

3 Add the stock. Reduce heat to medium. Cover and cook for 12 mins, or until potatoes are just tender. Stir in sugar and soy sauce. Cover and simmer until potatoes and carrots are just tender but not mushy, about 3 mins. uncover and simmer for 2mins, or until the

sauce reduces just enough to glaze the beef and vegetables. Season with salt and pepper.

4 In a large bowl, toss cabbages, coriander, rice vinegar, and remaining tbsp of oil to coat. Season to taste with salt and pepper.

5 Spoon beef mixture into four shallow bowls. Mound the slaw alongside and serve.


MATTS TOP picks

Wynns Coonawarra Estate The Siding Cabernet Sauvignonunmistakably Coonawarra, this is pure and polished cabernet at an attractive price.Available at

40

roasted chicken thighs with vegetables & croutonsSERvES PREP

MINS4 15COOk

35MINS


Prices valid 21/8/13 27/8/13

4 slices Coles Bakery Multigrain Sandwich Bread, cut into 1.5cm cubes

1 tbs extra virgin olive oil500g Coles RSPCA Approved Chicken Thigh Fillets225g sweet potato, peeled, cut into 1.5cm dice1 medium carrot (100g), peeled, cut into 1.5cm dice1 small turnip (90g), peeled, cut into 1.5cm dice1 stick celery, thinly sliced 1 medium brown onion, roughly chopped1 tbsp chopped fresh parsley1 tbsp fresh thyme leaves, chopped cup Coles Brand Real Chicken Stock

mixture around the chicken. Sprinkle over the parmesan and bake for 20 mins, or until chicken is cooked through and the vegetables are tender. Rest for 5 mins before serving.


cup water cup (25g) Coles Brand Australian Parmesan

Cheese Shredded

1 Preheat oven to 175C or 155C fan. Place bread on a baking tray and bake for about 10 mins, or until it becomes crisp and begins to colour. Set aside to cool. Maintain oven temperature.

2 Meanwhile, in a large non-stick frying pan, heat half the oil over medium-high heat. Season the chicken with salt and pepper, then place in the pan. Cook for 5 mins each side, or until golden brown. Transfer the chicken to a 33cm x 22cm x 5cm baking dish.

3 Return the pan to medium-high heat and add remaining oil. Stir in sweet potato, carrot, turnip, celery, and onion. Cook for about 5 mins, or until they begin to brown. Remove from heat. Stir in parsley and thyme.

4 Fold the toasted bread into the vegetable mixture, then fold in the stock and enough water to moisten. Season to taste with salt and pepper. Spoon the bread and vegetable

Penfolds koonunga hill Chardonnay Layered stone and citrus fruit and beautifully knit oak make this one of the best value examples of its kind.

Available at

MATTS TOP picks

for under

and sausages. Cook, breaking up the sausage into bite-size pieces, for 8 mins, or until the sausage and pumpkin are beginning to brown. Add the onion and sageand cook, stirring often and adding more oil if necessary, for 3-5mins, or until the onion softens.

3 Add the vinegar and cook for 30 secs, or until it evaporates. Stir in the cream and butter. Remove from heat. Season to taste with salt and pepper. Add the cooked pasta and rocket and toss to coat, adding enough of the reserved pasta water to moisten as needed.

4 Divide among 4 plates. Serve with parmesan.


Penne with roasted butternut pumpkin & sausage

SERvES PREP

MINS4 10COOk

20MINS


Prices valid 4/9/13 10/9/13

300g Coles Brand Penne Pasta 1 tbsp olive oil500g butternut pumpkin, peeled, seeded,

cutinto 1.5cm cubes400g Coles Classic Pork Sausages, casings

removed 1 medium brown onion, thinly sliced punnet fresh sage leaves2 tbsp Coles Brand Italian Red Wine Vinegar/ cup Coles Brand Thickened Cream 20g Coles Brand Butter50g loose rocket25g grated parmesan, to serve

1 Add the pasta to a large pot of boiling salted water over high heat and cook, stirring occasionally, until al dente. Drain, reserving about cup of the pasta water.

2 Meanwhile, heat a large non-stick frying pan over high heat. Add the oil, then the pumpkin

MATTS TOP picks

Jacobs Creek Semillon Sauvignon Blanc As great-value fruity dry whites go, this from the team at Jacobs Creek effortlessly ranks among the best.

Available at

Rum sultana pound cake with lime glazeSERvES

12PREP

MINS15

COOk

65MINS

COOl

40MINS

Non-stick cooking spray1 cup sultanas cup plus 3 tsp golden or light rum (see Note)1/ cups plain flour tsp baking powder170g unsalted butter, at room temperature1 cups caster sugar tsp vanilla extract tsp salt3 large free-range eggs/ cup buttermilk 1 cups sifted pure icing sugar5 tsp lime zest7 tsp lime juice (see Note)

1 Position the rack in the centre of the oven and preheat the oven to 175C or 155C fan. Spray an8 cupbundt pan with cooking spray.

2 Bring sultanas and cup rum just to a simmer in a saucepan over medium heat. Set aside, stirring occasionally, until plump. Cool.

3 Whisk flour and baking powder in a medium bowl to blend. In the bowl of an electric stand mixer fitted with the paddle attachment on medium speed, beat butter, caster sugar, vanilla, and salt for 10 mins, oruntil light and fluffy. Addeggs, one at atime, beating wellafter each addition. Reduce speed to low. Add flour mixture and buttermilk alternately in batches, beating just until blended. Stir in sultana mixture.

4 Transfer to prepared pan. Bake for 1 hr or until atoothpick inserted near the centre comes out with moist crumbs attached. Cool on a rack for 10 mins. Invert onto a plate or platter and remove the pan. Cool for about 30 mins.

5 In a medium bowl, whisk icing sugar, lime zest and juice, and remaining 3 tsp rum to form asmooth glaze. Spoon over the warm cake. Serve warm or at room temperature.


Note For a non-alcoholic alternative, omit the rumand soak the sultanas in cup orange juice, and increase the lime juice in the glaze to 2 tbsp.

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for under

Braised beef with chargrilled potato saladSERvES PREP

MINS4 30COOk

2 hRS


Prices valid 11/9/13 17/9/13

500g Coles gravy Beef, cut into 3cm cubes 1 tbsp olive oil1 medium brown onion, cut into large dice punnet fresh thyme sprigs2 cloves garlic, crushed1 tbsp Coles Brand Italian Red Wine Vinegar1 cup Campbells Real Beef Stock2 cups water

POTATO SAlAD480g brushed potatoes, washed small shallot, finely chopped 1 tbsp Coles Brand Italian Red Wine Vinegar4 tbsp extra virgin olive oil40g loose rocket1 medium carrot, peeled, shaved into ribbons

with vegetable peeler small red onion, thinly sliced

1 Position an oven rack in the centre of the oven and preheat the oven to 175C or 155C fan.

2 Season the beef with salt and pepper. Heataheavy medium casserole pan over medium-high heat. Add the oil, then the beefand cook, turning as needed, for about 10mins, or until the beef is brown on all sides.

3 Add the onion, thyme, and garlic and cook, stirring to scrape up the brown bits on the base of the pan, for about 2 mins, or until the

onion is translucent. Reduce heat to medium, add the vinegar and then the stock, stirring toscrape up any remaining brown bits. Add the water to just cover the beef. Cover the pan and transfer it to the oven. Braise for about 2hrs, or until the beef is justtender.

4 Remove the pan from the oven and place it over medium-low heat on the stove. Simmer gently, uncovered, for about 15 mins, or until the sauce has reduced to about one-quarter of its original volume. Remove the thyme stems. Season to taste with salt and pepper.

5 Meanwhile, to make the potato salad, place potatoes in a medium saucepan and add enough water to cover. Add salt, and bring the water to the boil over medium-high heat. Reduce the heat to medium-low and simmer for about 5-7 mins, or until a knife inserted into a potato slides ineasily but stillhas some resistance in the centre. Drain,then place the potatoes on a plate for10 mins, oruntil cool enough to handle.

6 While potatoes are cooling, in a medium bowl, whisk the shallot and vinegar to blend. Slowly add 3 tbsp of the oil whilst whisking to blend. Season to taste with salt and pepper.

7 Preheat a chargrill pan over medium-low heat oran outdoor barbecue to medium. Quarter the potatoes, then place in a large bowl and toss to coat with remaining 1 tbsp ofoil. Season with salt and pepper. Cook potatoes on grill, turning as needed, until lightly charred and tender, about 10 mins. Transfer to a large bowl.

8 To serve, toss the potatoes, rocket, carrot, and onion with enough vinaigrette to coat. Season with salt and pepper. Spoon the beef onto 4 plates, then mound the potato salad alongside and serve.

Per serve 1939kJ (461 Cals) 29.8g protein 28.8gfat (5.8g sat fat) 19.4g carbs (4.2g sugars) 4.3g fibre 297mg sodium

MATTS TOP picks

The lAB Red As Portugal continues its rapid rise toward wine-producing greatness, this soft and juicy everyday red is a cracking illustration of the new breed.

Available at



42

IT TAKES A GOOD EGG TO HELP AUSTRALIA GROW

AWARD FROM THE RSPCA. ALL COLES BRAND EGGS ARE NOW 100%CAGE FREE, WHICH MEANS THAT 350,000 HENS WILL NOW NEVER BE CAGED.

COLES BRAND EGGS HAVE BEEN PROUDLY AWARDED A GOOD EGG

3 5 2 5 0 3 _ H A G _ G O O D E G G - 1 6 2 0 1 3 - 0 7 - 2 3 T 1 4 : 5 6 : 1 3 + 1 0 : 0 0



45

Price guide: $ $10 and under $$ $15 and under $$$ $20 and under $$$$ $30 and under $$$$$ over $30

wine cHAtwith MattAward-winning wine author Matt Skinner puts new Zealand pinot on his dads day wish list, plus more great buys to try.

Happy Fathers Day. Its theday when dads right around the country are celebrated, and a day when breakfast and a newspaper in bedshould bestandard practice.

Its also aday when many of usprobably feel more than just alittle bit guilty for everything thatwe putour dads through overyears gone by. For every gruelling parent-teacher interview they endured, for the never-ending trail of mess we leftfor them to clean up, for thanklessly sponging their hard-earned cash, for communicating with them in grunts, and for more than their fair share of sleepless nights. For those of us who are parents, Im sure karma will have its way!

I have no idea whats in store forme this Fathers Day. What I do know is that if it involves spending

Rapaura Springs Sauvignon BlancClean, crisp, fruity anddry, this delicious multi-award-winning sauvignon is from the stony soils of Rapaura home to many of Marlboroughs finest wines. Perfect Sunday afternoon drinking! $$$

yellowglen vintage Pinot Noir Chardonnay Australias best value bubbles, this has incredible freshness of stone and citrus fruits coupled with a hint of spice, all supported beautifully with fine bubbles and a clean dryfinish. $$$

the day with my family and revolves around eating and drinking, then Illbe a happy man indeed.

Ive got my fingers crossed for roast chicken and pinot noir. Ifit happens to be Chalkboard Central Otago Pinot Noir 2012 thelatest instalment from the talented teamat Peregrine Wines and the best Chalkboard Pinot todate even better! This is a delicious entry-level pinot, where smells of sour cherry and Middle Eastern spice make way for a soft and delicate mouthful of wine.

And finally, if my football team wins, well that will be the icing onthe cake! I hope that you have agreat day also.

All wines featured are available from Liquorland.

If my Fathers Day revolves around eating and drinking,

thenIllbe a happy man indeed.

C M A 1 3 0 9 _ 2 1 0 5 1 7 A A . p d f P a g e 1 7 / 2 2 / 2 0 1 3 , 9 : 3 7 : 3 9 A M

TOPMATTS picks

SHOPP ING

46

Rely on Coles for fabulous new products and well-loved favourites.

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wOrld Of flAvOursSet your dishes free with New SAxA Flavoured Salts of the World grinders. use Blue Persian to season recipes rich in flavour; grind Black Cyprus over fish and chips; try Smoked Cyprus on your favourite pasta; andpair Pink Himalayan with lamb chops.

sweet news in stOreNew-look CSR Icing Sugars are delightfully gluten free. CSR Soft Icing Mixture creates velvety smooth buttercreams, fondants and soft-flowing icings. use CSR Pure Icing Sugar where a hard set is required, such as royal icing, decorative features and crispy glazes.

cHOcOlAte creAtiOnBaking is easy and the options are endlesswith Coles CREATE & BAkE. Whipup a Chocolate Berry Layer Cake with Coles CREATE & BAkE Chocolate Cake Mix, Chocolate Icing Mix and RaspberryFruit Sauce.

pineApple pOpsPerfect for lunch boxes, new Coles Brand Frozen Pineapple Sticks are individually wrapped and 100 per cent natural nothing added! A fun way to get the whole family eating fruit, theyre Heart Foundation Tick approved and exclusive to Coles.

HAndy sOlutiOnLifes messiest moments seem to happen when you havent got a hand to spare. New Handee Towel in a Box offers one-handed dispensing with ultra-absorbent paper towel and bench-worthy designs. Plus, the box is spill-resistant so no need to worry!

we lOve

mAke A cHAngeLower your cholesterol with a healthy lifestyle and Flora pro-activ. Just 25g or 1rounded tablespoon of Flora pro-activ every day can significantly lower your cholesterol. Order your FREE Starter kit today at www.floraproactiv.com.au

This month

spice up yOur lOAfWhat makes the perfect spiced fruit loaf? We think its a soft texture, a generous blend of currants and mixed spice and a light brown crust. use Lighthouse Spiced Fruit Bread Mix to make this delicious family favourite at home it can be baked as a loaf or as buns.

fAmily fAvOuritesMcCormick Recipe Bases come in convenient resealable canisters so you decide how much to make. With recipes everyone loves Honey Mustard Chicken, Beef Stroganoff, Curried Sausages and Beef Chow Mein they have no artificial colours, added preservatives or MSg.

Olives On tHe gOPerfect for snacking and picnics, Always Fresh Ready to Serve pouch olives are conveniently pitted and packed with only alittle oil. Choose from kalamata, green orMixed Olives youll find them in the aislenext to olives and antipasto in jars.



43

IT TAKES A GOOD EGG TO HELP AUSTRALIA GROW

AWARD FROM THE RSPCA. ALL COLES BRAND EGGS ARE NOW 100%CAGE FREE, WHICH MEANS THAT 350,000 HENS WILL NOW NEVER BE CAGED.

COLES BRAND EGGS HAVE BEEN PROUDLY AWARDED A GOOD EGG

3 5 2 5 0 3 _ H A G _ G O O D E G G - 1 6 2 0 1 3 - 0 7 - 2 3 T 1 4 : 5 6 : 1 3 + 1 0 : 0 0

Brought to you byought to you y&

YOUR CHANCE TO PLAY WITH YOUR MATES AGAINST 10 AFL HEROES ON YOUR HOME GROUNDYOUR CHANCE TO PLAY AGAINST 10 AFL HEROES ON YOUR HOME GROUNDWIN

SPEND $5 ON CADBURY PRODUCTS TO

visit cadbury.com.au for more detailsRetain purchase receipts for entry verification. Starts 1/8/13 00:00:01 AEST; closes 29/9/13 12 noon AEST. Entry open to Australian residents 15yo. Entrants





The pleasure of an Aussie avocado isnt new, but with your support these green fruits are now giving even more, thanks to Coles, their avocado growers and make-A-Wish Australia.

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really good guacamole Halve and remove seeds from 2medium avocados. Scoop into abowl and mash with a fork. Finely chop small red onion and 1 seeded tomato. Add to the bowl with 2 tbsp chopped coriander and tsp finely chopped red chilli (optional). Drizzle over 2tbsp lime juice. Stir until just combined. Season with a little salt.





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Avocado & prawn rice paper rolls MAkES 12 PREP 20 MINS

2 ripe medium avocados2 tbsp lemon juice12 large (22cm) rice paper wrappers24 coriander leaves24 mint leaves12 Australian cooked tiger prawns, peeled, halved lengthways 1 cup bean sprouts1 cup shredded green oak lettuceDIPPING SAUCE2 tbsp hoisin sauce1 tbsp Coles Brand Crunchy PeanutButter2 tbsp water1 small garlic clove, crushed tsp finely chopped red chilli2 tbsp chopped Coles Brand unsaltedPeanuts

1 Halve and remove the seed from 1avocado, then peel and cut each halflengthways into 6 slices. Place onaplate and drizzle over half thelemon juice (this stops it turning brown). Repeat with remaining avocado and lemon juice. 2 Fill a shallow dish with warm water. Dip 1 rice paper sheet inwater, then drain and place on a board. (It continues to soften on standing.)3 Arrange 2 coriander leaves and 2mint leaves in a line across the lower third of wrapper. Place 1 prawn half across the herbs, then 1avocado slice alongside. Place another prawn half on the avocado, and place another avocado slice on the first prawn. Top with some bean sprouts and shredded lettuce.4 Fold base of the wrapper over filling, and fold in the sides. Roll up toenclose. Place on a tray. Repeat with remaining wrappers and fillings (to prevent sticking, keep the rolls slightly apart on the tray). Serve with the dipping sauce.5 To make the dipping sauce, use a fork to whisk the hoisin sauce and peanut butter in a small bowl, then whisk in water. Stir in the garlic and chilli. Place into a bowl and sprinkle with

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