super food ideas 2015-07

10 PLAN-AHEADMIDWEEK MEALS

385recipes & tips!

BLUEBERRY AND CUSTARD PANCAKES WITH CARAMEL SAUCE, PAGE 18

Blueberry pancakes

for dessert!

FUSS-FREERECIPES

LOVE YOUR SLOW-COOKER?

MEXICAN

CHICKEN RICE BAKE

p64

Youll love this easy dinner

Easy to make and even easier to eat. Try one today, your taste buds will love you.

We understand brownies are as individual

as you, so weve developed the FUDGE

FACTOR. You can make the perfect

GOOOOEY or CLASSIC fudge brownies!

Gooey Fudge32 min

Classic Fudge Brownie38 min

CLASSIC OR GOOOOEY?

Kim says:

and Custard Pancakes

on Sunday morning for a lazy brunch. RECIPE Kim Coverdale PHOTOGRAPHY Guy Bailey STYLING Kristen Wilson FOOD PREP Emma Braz

JulyOn the cover18 BLUEBERRY PANCAKES

FOR DESSERT

21 LOVE YOUR SLOW-COOKER:

15 FUSS-FREE RECIPES

45

MIDWEEK MEALS

64

21 35 WINTER WARMERS

95

THANKS TO PAULS

Up front6 THIS MONTH A note from our editor.

10 YOUR FOOD IDEAS

or tag us, and you could win a prize.

12 INDEX Enjoy a sneak peek at the delicious dishes

hitting your family dinner table this month.

14 HEALTHY KITCHEN Claire shares useful fad-free health tips, and

picks the better-for-you recipes to make now.

15 THIS MONTHS BEST Parsnip, quince and rhubarb are just some

of this months best and bountiful produce.

16 SHELF TALK We sacrice fresh breath to nd the ve best

43


385recipes & tips!SAUCE, PAGE 18

Blueberryfor dessert!

FUSS-FREERECIPES


MEXICAN CHICKEN RICE BAKE p64

Youll love this easy dinner

33

High-ve for Easy Shepherds Pie.

We raided the pantry and found chickpeas,

rice and tahini. Heres what we came up with.

With a little forward thinking, you can get two

meals from one with no-one suspecting a thing!

Find the perfect match for your midweek meal.

We get pickling to add avour.

An Italian spiced cake thats also gluten free.

Banana bread is everyones favourite morning

tea and this gluten-free version is no exception.

A kids cake in every issue? You asked and we

delivered. This month is a Fairy Treehouse Cake!

74 CUTE FOOD Button Jar Biscuits that are aww-ful!

76 NANNAS KITCHEN Our art director, Sarah, shares her grandmothers

special recipe for sultana cake.

79 WINTER WONDERLAND Light the re, pour the wine and invite your

friends over this winter feast is made to share.

88 SWEET ON YOU These oh-so-cosy sweets will have you feeling

toasty in no time at all.

94 UPPER CRUST Croissants, berries and custard will make this

winter pud a new favourite.

96 CHOCOLATE LOVERS Chocolate, ice-cream and Oreos oh my,

this is quite the pie!

Regulars and competitions17 SUPERSHELF

37 WIN 1 OF 10 BRITA PACKS

44 SUBSCRIPTION OFFER

95 WIN $1000 AND HAVE YOUR

RECIPE PUBLISHED IN OUR MAG

95 WIN A KITCHENAID PACK

98 PUZZLES

75

73

Don t forget!OUR AUGUST 2015

ISSUE HITS STANDS

JULY 9 (AUSTRALIA)

Missed any of our issues?

You can easily download past

issues from May 2011 onwards,

for $2.49 on iTunes. Visit

appstore.com/superfoodideas

Pearlesque

6 super food ideas JULY 2015

an you hear that noise?

Its the Super Food Ideas

team buzzing with

excitement. Weve been working

day and night (with many baked

goods to get us through) to create

our lighter, brighter new-look

magazine. Luckily, we have a food

team that loves to cook sweet

treats and is happy to share

unlike me who has been known to

hoard the particularly delicious cakes and not let

anyone else have any. You have been warned.

As you turn the pages of this

issue youll see how different it

looks. The layouts are more

modern and the photos are

allowed to shine. Youll also

find new pages such as kids party cakes (p72) and

cute foods that youll aaaw over (p74).

Rest assured, weve kept what we know you

depend on: achievable, affordable recipes with

ingredients that are easy to find. Whether its

getting dinner served by six, a bit of flair when you

have friends over, or sensational fail-safe sweets,

our magazine delivers exactly what you need.

Please let me know your thoughts on our new

ideas, Id truly love to hear from you.

Rebecca

Email us at: superfoodideas @news.com.au

Follow us on Instagram:

@superfoodideas

Like us at: facebook.com/ superfoodideas

Follow us on twitter:

@superfoodideas

Follow us at:pinterest.com/ superfoodideas

Write to us at: Super Food Ideas, NewsLifeMedia,

Level 1 Bag 5030, Alexandria,

NSW 2015

get in touch

serve This pot-roast at

a dinner party. Achievable

but oh-so inspiring.

WELCOME

C

REBECCA COX, EDITOR

Wereexcitedabout:The beautiful new illustrationsof our fabulous food team

throughout the magazine. Look for theirhints and tips where you see their faces.

Breaking out the slow cookerand trying out Kims amazing

recipes, particularly the French-style PotRoast Chicken (p32).

Pickling! Check out Claires ideason p62. This way of preserving

might be avour of the month but cannycooks have done it for hundreds of years.

We thought wedmake it ofcial!Look out for ournew Tested andTrusted logo onfeatures. Tested byus, you can trust

work.

#1

#2

#3

FOODIE FUNTurn over the page to get the goss

on our friendly foodies in our new Test

Kitchen page. Each issue, theyll share

their secrets to make cooking in your

home kitchen so much easier.

Check out Emmas adorable Fairy

Treehouse Cake on p72. Look for a kids

party cake each issue from now on.

With a wealth of experience

between them, you can be sure that our

foodies recipes have been tested and

can be trusted. Yes, they really do work! pg8THE FOOD TEAM: EMMA, KIM, CLAIRE AND AMIRA IN THE TEST KITCHEN

to the first page of our shiny new issue. Read on to hear all about what weve changed just dont take my cake!

Campbells Real Stock is made from scratch, gently simmered for 3 hours just like youd make it. We cook our Chicken Stock with real Australian grown chicken and vegetables. Because we know that using the best, real ingredients will bring out the best flavour in your dish. So why would you use any other stock?

>> Introducing the SFI experts Meet the Fantastic Four. However,unlike the comic books, their superpowers are real and revealed in the test

kitchen. From last-minute dinners that feed a hungry horde to blow-your-socks-

SECRETS OF THE SLOW COOKERFor busy families, slow cookers can be a life-saver here are five ways to make the most of yours.

1Brands and models of slow cookers vary, so before you start cooking our recipes,

always read the manufacturers manual and follow its instructions.

2 Use cheaper cuts of meat, such as the shoulder. They not only save cash, but when theyre cooked on low heat for hours they become gloriously tender.

3Steam cant escape from the slow cooker, which means liquid doesnt evaporate. If

youre adapting an existing stew recipe, reduce the liquid by a third or make sure the liquid just covers the meat and vegetables.

4Adding dairy such as cream too early can cause it to curdle. Its best to add dairy in the last

15 minutes of cooking the same goes for leafy herbs and greens.

5Get ahead by chopping thevegetables and meat the nightbefore cooking. This makes

the next morning a breeze. Storein the fridge overnight and take themeat out 20 minutes before cooking.

Kim says: From success to I think that needs another test, heres your behind-the-scenes look at what weve been cooking

Meet our fab foodies

Emma, kim, claire and amira

Food editorStrangest thing

in your fridge?

A piece of sirloin

thats been

dry-ageing for

a month!

Favourite recipe? Doreens Sultana

Cake (p76) we couldnt stop eating

it on the shoot. Go to Kim for:

Midweek meals, show-stopping sweets

and everything in between. Dont

make me choose a favourite I love

the mix of recipes in our magazine.

Claire BrookmanDeputy food editor

Guilty food

pleasure?

I cant resist Nigella

Lawsons Old-fashioned

Chocolate Cake.

Favourite recipe? The

Button Jar Biscuits (p75)

I loved the challenge of

developing this recipe.

Go to Claire for: Balance.

Im really interested in

creating delicious dishes

that are good for you, too.

Favourite food

destination?

Melbourne. Love its diversity,

from the caf culture to the

high-end restaurants.

Favourite recipe? The Sticky

Chinese Lamb Shanks (p22)

were pretty awesome.

Go to Emma for: Kids' party

cakes. Easy and amazing is

always the brief so I go for

new and creative but simple

enough to do at home.

Emma BrazRecipe writer& shoot chef

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Signature dish?

Basboussa

(Egyptian semolina slice),

soon to appear in SFI! Look

out for it. Favourite recipe?

Slow-cooker Pulled Pork

(p46) its a pot of pure

gold and makes great sliders

the next night.

Go to Amira for: Budget.

Costing the recipes gives

me lots of ideas for money-

saving tips and tricks.

Everyone loves sharing afternoon tea with friends.

Now you have the chance to serve your favourite

Greens cakes on this elegant 14 piece

Royal Albert tea set. Each set is valued

at over $1100 and there are thirty to be won.

Purchase any specially marked packet of

Greens cakes for your chance to win. Visit

www.greensbaking.com.au/royalalbertpromotion

for more details, terms and conditions and

to submit your entry. Good Luck!

To enter, purchase any one (1) of the Promoters products that feature a promotional sticker (Eligible Products) at any retailer and complete the of cial entry form found at www.greensbaking.com.au/royalalbertpromotion. Starts 12:01am (AEDT) 1/4/2015 & closes 11:59pm (AEST) 30/9/2015. Open to Aust. residents. Under 18s must have parent/legal guardian consent. Original receipts must be retained & mailed on request to Promoter. Max 6 entries per household per day. Draw at 1/3 Green St, Brookvale, NSW 2100 at 10:00am (AEST) 12/10/2015. Winners noti ed by telephone & in writing & published at www.greensbaking.com.au/royalalbertpromotion on 20/10/2015. 30 winners will each win 1 Royal Albert Tea Set, valued at $1,174.95 each (prize details available at promotional website above). Total maximum prize pool value is $35,248.50. For how Promoter collects, uses & discloses personal info, & obtains your consent to send you electronic msgs, contact [email protected] or fax to (02) 9832 0498 for Collection Statement & Privacy Policy. Promoter: Greens General Foods Pty Ltd (ABN 56 001 553 564), 29 Glendenning Road, Glendenning NSW 2761. NSW Permit No LTPS/15/01239. ACT Permit No. TP 15/04816. VIC Permit No. 15/350. SA Permit No. T15/277.

Full Terms: www.greensbaking.com.au royalalbertpromotion

We lovebaking.


Write in andwin:Write to us at SFI/ReadersLetters, Level 1, LockedBag 5030, AlexandriaNSW 2015, or email usat [email protected]. Letters may beedited. This months published readersreceive a DLonghi Distinta MechanicalKettle, $169, in a stylish metallic nish.

DONNA SCREAMS FOR ICE-CREAMLove, love, love these Choc-top Ice-cream Cookies

(June, p98)! Ill have to buy the issue on my iPad in Canada

to make them for a birthday. Donna Jack, via Facebook

Email us at:[email protected]

Follow us onInstagram:

@superfoodideas

Like us at:facebook.com/superfoodideas

Follow uson twitter:

@superfoodideas

Follow us at:pinterest.com/superfoodideas

Write to us at:Super Food Ideas,NewsLifeMedia,Level 1, Bag 5030,

Alexandria, NSW 2015

get in touch

Lasagne grandeI love the lasagne feature (p31)

that was in your May issue. With the

cool weather fast approaching, these

are perfect for a warming family meal.

Nice and cheesy, full of flavour and so

many different varities! Thanks SFI!

Cheryl Taylor, via email

Mothers Day specialMy daughter, Mikayla, made the

layered cake (May, p82) for Mothers Day

and only needed a little help from me!

Deborah Hopkins, via Facebook

SOS ANSWEREDHi SFI Team! Ive been cooking from

your magazine since I moved out of home

when I was 18. Now, as a new mum, I

appreciate it more than ever. With sleep at a

premium, your shortcuts and easy weekday

meals have been a sleep saver! I especially

appreciated your online shopping story

(May, p20). I can now do my shopping from

home and continue getting to know my four

week old. Rebecca Williams, via email

Like something? Hate something?

Cooked something?

Took a picture of it? Welove

all your feedback!

yourEditor Rebecca Cox, [email protected] Editor Kim Coverdale, [email protected] Food Editor Claire Brookman, [email protected] Director Sarah Cooper, [email protected] Designer Brydie Noonan, [email protected] Consultant Mia DaminatoDesign Shannon KeoghChief Sub-editor Raffaela Pugliese, [email protected] Sub-editor Rosalie Gordon, [email protected] Recipe Analysis Susanna Holt Reader & editorial enquiries Michael Askey-Doran, Ph: (02) 8045 4891, [email protected]

Advertising sales National Sales Director Paul Blackburn, [email protected]

New South Wales Group Sales Directors Belinda Miller Ph: (02) 8045 4651, [email protected] Delalande Ph: (02) 8045 4657, [email protected] Sam Tomlinson Ph: (02) 8045 4676, [email protected]

Victoria Vic Sales Director Kim Carollo Ph: (03) 9292 3204, [email protected] Group Sales Directors Sally Paterson Ph: (03) 9292 3217, [email protected] Astrid White Ph: (03) 9292 3222, [email protected] Karen Clements Ph: (03) 9292 3202, [email protected]

Queensland Qld, SA & WA Sales Director Rose Wegner Ph: (07) 3666 6903, [email protected]

Western Australia Account Manager Louise Arnoldi Ph: (08) 9326 9806, [email protected]

Advertising CreativeAdvertising Creative Director Richard McAuliffe Advertising Creative Manager Zoe Tack Advertising Copy Editor Brooke Lewis Advertising Copy Editor Celeste Maddocks

Brand StrategyDirector of Brand Strategy Dennis MichaelHead of Sales and Strategy Food Donna Hodges Group Business Manager Jane Purves, Ph: (02) 8045 4740, [email protected] Strategy Executive Angela ApostolakisPh: (02) 8045 4744, [email protected] Asia Advertising Kim Kenchington, MediaWorks Asia, Ph: (852) 2886 1106

Production Director Mark MoesProduction Manager Neridah BurkeAdvertising Production Galina Karavaev, [email protected]

Marketing Manager Dylan EdwardsMarketing Executive Alyssa PivaProduct Manager Digital Editions Danielle Stevenson

Chief Executive Officer Nicole SheffieldGroup Publisher Food Fiona NilssonCommercial Director Sev CelikGeneral Manager Retail and Circulation Brett Willis

Phone Customer Service: 1300 656 933 International: (+61 2) 9282 8023

Mail GPO Box 4093, Sydney NSW 2001Email [email protected]

Subscriptions

Super Food Ideas is published by NewsLifeMedia Pty Ltd (ACN 088 923 906), 2 Holt Street, Surry Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178). Copyright 2014, NewsLifeMedia Pty Ltd. All rights reserved. Pre-press by News PreMedia. Printed by Hannanprint, 8 Priddle Street, Warwick Farm NSW 2170 under ISO14001 Environmental Certification. Paper fibre is sourced from certified forests 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 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 are suitable for their individual circumstances.

EnvironmentISO 14001

Entries open 11/6/15 and close 8/7/15. Australian residents only. Winners selected 13/7/15 at NewsLifeMedia. Total prize pool valued at $676. For full terms and conditions, visit superfoodideas.com.au. For the NewsLifeMedia Privacy Policy, see p98.

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THE BENEFITS OF A BRITA TAP

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Chicken, Pancettaand Red Wine Ragu

Baked CheesyChicken Gnocchiwith Winter Salad

Lemon Garlic Chickenwith Warm Fenneland Tahini Rice Salad

French-style PotRoast Chicken

Mexican ChickenRice Bake withPickled Jalapeo

Slow-cooker ChickenCacciatore

POULTRY

Crunchy Pappadumand Coriander Pilaf

Lemon and HerbRisoni

Mexi-styleTomato Rice

Lemon RoastedPotatoes and Beans

Sauted TuscanCabbage with CrispyBacon and Pepitas

Sweet Potato, Garlicand Quinoa MashCheesy Cider and Thyme Fondue

SIDES, STARTERS, SALADS & SNACKS

Curried Prawn Crepeswith Tomato Sambal

SEAFOOD

COVER RECIPE

Pickled Beetroot Pickled JalapeoChillies

SOMETHING EXTRA

Creamy Chickpea andVegetable Curry

Herbed Ricotta andGoats Cheese Tartwith Pickled Beetroot

Miso Eggplant withPickled Vegetables

Tahini Rice Patties withSauted Silverbeet and Beetroot

VEGETARIAN

Pickled Red Onion Pickled VietnameseSlaw

OUR RECIPESHeres your game plan for feeding family and friends slow-cooked meals, fancy dinners, oozy desserts and everything in between


JULY 2015 super food ideas 13

Beef Filo Rollwith Sweet andSour Cabbage

Easy Shepherds PieBeef Fajitas withAvocado, Fetta andPickled Onion

Greek-styleLamb Shanks withLemon and Fetta

Italian Sausageand Cheesy TomatoMacaroni

Jackaroo Stew withSour Cream andChive Dumplings

Slow-cookerMeatloaf

Sticky ChineseLamb Shanks

Slow-cookerPulled Pork

Vietnamese GrilledPork Chops with Pickled Slaw

Spicy Pork Stewwith Chilli Polenta Dumplings

Lamb, Lemon andSilverbeet Soup

Lamb Raan withMinted Rice

Pork and QuincePot Roast

Cajun Sweet Potato Chips

Pot Roast withThyme Gremolata

Slow-cookerBeef Goulash

Baked ApplePuddings with WhiteChocolate Custard

Button JarBiscuits

Caramel PearCobbler

Chocolate OreoIce-cream Pie

DoreensSultana Cake

Italian Spiced Orangeand Rice Cake

Double ChocolateBread Pudding

Gluten-freeBanana Bread

Lemon and CoconutDelicious

Raspberry andCroissant Breadand Butter Pudding

Spiced HotChocolate Spoons

Roasted BerryApples withMeringue Topping

Upside-down Apricotand Vanilla Cake

Fairy TreehouseCake

Fairy Treehouse Cake for your lit tlies next birthday bash.

BEEF, PORK & LAMB SWEETS

LOWFAT

LOW SATFAT

LOWERSODIUM

LOWKILOJOULE

Mainmeal < 15g

Celery Crisp and low-cal, celery can be used raw in salads, or cooked with

carrot and onion its the basis of all great

stews and casseroles. PERFECT PARTNERS

Fetta, blue cheese, cheddar, chicken and

canned tuna. QUICK IDEAFor a celery

quickle, heat white wine vinegar, water,

caster sugar, salt and mustard seeds in a

saucepan. Remove from heat. Add thinly

sliced celery. Stand for 15 minutes. Drain.

Serve with grilled seafood.

Fennel Wonderful both cooked and raw, fennel adds a sweet, delicate licorice

avour to dishes. PERFECT PARTNERS

Smoked trout, pork, sh, capers, dill,

chicken, potato, apple, orange and white

wine. QUICK IDEA Toss sliced fennel with

couscous, orange segments, red onion,

lemon juice, olive oil and green olives.

Parsnip Closely related to the carrot, small to medium-sized parsnips

are sweet and slightly nutty in avour. Use

straight after peeling to avoid browning.

PERFECT PARTNERSChicken, apple, pear,

parsley, cream, honey and maple syrup.

QUICK IDEA Bring a new nutty avour to

fries thinly slice parsnips with a vegetable

peeler and deep-fry until golden and crisp.

Quince Once a symbol of love and fertility, cooking brings out the perfumed

avour and golden-pink colour of quince.

Rich in pectin, theyre great for making

jam and chutney, but their season is

short, so grab them while you can.

PERFECT PARTNERS Cinnamon, ginger,

aged cheeses, pastry, port and pork.

QUICK IDEA Cook quinces in a syrup of

sugar, water, nutmeg, ground ginger, vanilla

bean and cinnamon until tender and ruby

red in colour. Serve with vanilla ice-cream.

Rhubarb The perfect ller for sweet pies and strudels, rhubarbs citrussy punch

also works a treat in savoury dishes think

lentil and silverbeet soup. Choose rhubarb

with vibrant stems for a sweeter avour.

PERFECT PARTNERS Apple, cinnamon,

ginger, mascarpone, coconut and almonds.

QUICK IDEA Cook rhubarb in orange juice,

sugar and cinnamon. Serve it warm or cold

with your morning muesli and yoghurt.

THIS MONTHS BEST

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1Coles Garlic

Ciabatta, $5.34

Save your air miles

and get a taste for Italian garlic bread

with this Coles version. It has a crispy,

golden crust and soft filling that soaks

up all the garlic butter during cooking.

The garlic isnt too strong, so you can

even skip the after-dinner mint!

2 When in

Rome

Eat!!! Garlic

Bread, $3.30

A crunchy sesame seed topping and

rich garlic flavour means you cant

spot any differences between this

frozen garlic bread and the fresh kind.

Plus, it only takes a few extra minutes

to cook. Only at Coles.

3Menu

Loaf, $2.69

can make bread go soggy, but with

Aldis garlic bread, it becomes

deliciously spongy instead. The huge

pieces are perfect when youre

feeding a hungry horde, too.

4 Woolworths

Select Garlic

Loaf, $3.15

Soup is a great entertaining starter

and this baguette-style garlic loaf is a

must to serve with it! Each crunchy

bite of baguette leads to a soft crumb

filling and with a mild garlic taste, the

flavour doesnt take over the meal.

5 La Famiglia

Traditional

Garlic Bread, $4.00

family, or La Famiglia should we say,

for 22 years, so its no surprise the ratio

of garlic to bread has been perfected.

Every bite is better than the last!

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Be it pasta or pizza, these are the best garlic breads to side it withGARLIC BREADshelf

TALK


WEAR A CANCER

COUNCIL PIN THIS

DAFFODIL DAY

Friday 28 August daffodilday.com.a

u

BLUEBERRY AND

CUSTARD PANCAKES WITH

CARAMEL SAUCE

SERVES 6 (MAKES 12)

PREP 15 MINUTES COOK 45 MINUTES

2 cups self-raising our

teaspoon bicarbonate of soda

cup caster sugar

2 eggs

1 cups Pauls Double Thick French

Vanilla Custard, plus extra to serve

1 cup milk

1 cup frozen blueberries, partially

thawed, plus extra to serve

25g butter, melted, for brushing

Raspberries, to serve

Caramel Sauce

80g butter

cup brown sugar

cup pure cream

1 Sift our and bicarb into a largebowl. Stir in sugar. Make a well.

2 Whisk eggs, custard and milk ina jug. Add to our mixture. Whisk

until smooth. Fold in blueberries.

3 Heat a large non-stick frying pan overmedium-low heat. Brush pan with a little

melted butter. Spoon cup batter into

pan, spreading a little if needed. Repeat to

make 2 pancakes. Cook for 3 to 4 minutes

or until bubbles form on top. Turn. Cook for

2 to 3 minutes or until golden and cooked

through. Transfer to a plate. Cover with foil

to keep warm. Repeat with remaining

batter, brushing pan with melted butter

between batches, to make 12 pancakes.

4 Meanwhile, make Caramel SauceMelt butter in a small saucepan over

medium-high heat. Add sugar. Cook,

stirring, for 3 minutes or until sugar is

dissolved. Add cream. Stir to combine.

Simmer for 2 minutes or until sauce

thickens slightly. Remove from heat. REC

IPE

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If wed known custard was the secret to thick not-coming-up-for-air pancakes, we would have added it brunches ago

BLUEBERRY AND CUSTARD PANCAKES WITH CARAMEL SAUCE

THE INFO

PER SERVE$1.64

SFI recommends:Pauls Double Thick French

colours or preservatives.

5 Serve pancakes with extra custard.

Drizzle with caramel sauce and top with

raspberries and extra blueberries.

NUTRITION:(per serve) 2963.3kJ; 33.5g fat;

20.7g sat fat; 13.6g protein; 86.6g carbs;

4.4g bre; 128.7mg chol; 728.7mg sodium.

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BROWNIE TRIFLE JARS

1 cup Pauls Double Thick Rich Chocolate Custard

cup Pauls Thickened Cream, whipped

3 chocolate brownies, chopped (about 3 cups)

2 tablespoons fresh orange juice

1 teaspoon finely grated orange rind

1 Set aside 1 teaspoon chopped brownie crumbs. Place

remaining chopped brownies in a bowl. Sprinkle with

orange juice and rind. Stir gently.

2 Divide half the brownie mixture between four

250ml-capacity glass jars or serving glasses. Top with

whipped cream, then carefully add remaining brownie

mixture to form another layer. Top with custard.

Coverand chill for at least 2 hours. Top with reserved

brownie crumbs.

Makes 4

POTS OF GOLDWHIP UP THESE EASY DELICIOUS DESSERTS USING PAULS DOUBLE

THICK RICH CHOCOLATE CUSTARD. NOBODY WILL BE ABLE TO RESIST...

PERFECT FOR EVERY OCCASION

Rich, creamy and packed with dairy goodness, its no wonder Pauls custards are Australias

number one choice of custard. Pauls Double Thick Rich Chocolate Custard is a great ingredient

in desserts or dolloped on your favourite pudding. Extra thick and extra delicious, you might

just want to eat it on its own. Visit pauls.com.au for more tempting recipe ideas.


THIS MONTH SLOW COOKER

go with the

slowThese hearty simmer dishes are usually a labour of love that is until you bust out the slow cooker. From meltingly good sticky lamb shanks to delicious meatloaf, theres nothing your benchtop buddy wont do for you

STICKY CHINESE

LAMB SHANKS

PORK AND QUINCE

POT ROAST

SPICY PORK STEW

WITH CHILLI POLENTA

DUMPLINGS

CHICKEN, PANCETTA

AND RED WINE RAGU

LAMB RAAN AND

MINTED RICE

ITALIAN SAUSAGE

AND CHEESY TOMATO

MACARONI

SLOW-COOKER MEATLOAF

MISO EGGPLANT WITH

PICKLED VEGETABLES

FRENCH-STYLE POT

ROAST CHICKEN

JACKAROO STEW

WITH SOUR CREAM

AND CHIVE DUMPLINGS

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STICKY CHINESE LAMB SHANKS

THE INFO+ HIGH IN IRON+ LOW FAT + LOW SATURATED FAT

SERVES OFVEGIES

2.5

PER SERVE$6.87


SPICY PORK STEW WITH CHILLI POLENTA DUMPLINGS

THE INFO+ HIGH FIBRE



SERVES OF VEGIES

2.5

PER SERVE$3.54


SERVES 4


PLUS 4 HOURS 15 MINUTES ON HIGH

(8 HOURS 15 MINUTES ON LOW)

cup soy sauce

cup honey

2 garlic cloves, crushed

teaspoon cracked black pepper

1 star anise

2cm piece fresh ginger, peeled,

nely chopped

1 brown onion, halved, cut into wedges

1 carrot, halved, diagonally sliced

1 orange, sliced

1 tablespoon vegetable oil

4 French-trimmed lamb shanks

1 teaspoon sesame oil

1 green onion, thinly sliced

1 long red chilli, seeded, thinly sliced

4 cups steamed jasmine rice

1 bunch baby pak choy, halved, steamed

1 Combine soy, honey, garlic, black pepper,

star anise and ginger in a jug.

2 Place brown onion and carrot in slow

cooker. Top with orange slices.

3 Heat vegetable oil in a frying pan over

medium-high heat. Cook lamb, in 2 batches,

for 4 to 5 minutes or until browned all

over. Transfer to slow cooker. Pour over soy

mixture. Cover. Cook on high for 4 hours

(or low for 8 hours), basting twice.

4 Preheat oven to 180C/160C fan-forced.

Line a large baking tray with baking paper.

5 Transfer lamb to prepared tray. Drizzle with

cup pan juices. Bake for 15 minutes or

until browned and sauce has caramelised.

6 Meanwhile, add sesame oil to slow cooker.

Cook on high, with lid ajar, for 15 minutes.

Discard star anise. Sprinkle lamb with green

onion and chilli. Serve lamb with rice and

pak choy and drizzle with pan juices.

NUTRITION: (per serve) 2549kJ; 9.6g fat;


4.5g bre; 99mg chol; 2213mg sodium.

PORK AND QUINCE POT ROAST

SERVES 4

PREP 25 MINUTES (PLUS 5 MINUTES

STANDING) COOK 20 MINUTES PLUS

4 HOURS ON HIGH (8 HOURS ON LOW)

1 tablespoons extra virgin olive oil

800g piece pork scotch (neck)

1 red onion, halved, cut into thick wedges

2 large quinces, peeled, cored, cut

into wedges


2cm piece fresh ginger, nely grated

1 tablespoon whole fresh sage leaves

cup honey

cup apera (dry sherry)

1 cinnamon stick

2 teaspoons wholegrain mustard

140g tub apple pure

1 cups couscous

1 cups boiling water

cup pistachio kernels, roughly chopped

1 zucchini, peeled into thin ribbons

Extra fresh sage leaves, to serve

1 Heat 1 tablespoon oil in a large frying

pan over medium-high heat. Cook

pork, turning, for 5 to 6 minutes or until

browned all over. Transfer to a plate.


THE INFO+ HIGH IN IRON+ LOW FAT + LOW SATURATED FAT


IN THE OVEN Preheat oven to 160C/140C fan-forced. Follow steps 1 and 2, using a medium baking dish. Follow step 3, transferring lamb to baking dish. Cover. Bake for 312 hours, basting during cooking. Increase temperature to 180C/160C fan-forced. Drizzle lamb with sesame oil. Bake for a further 15 minutes.

2 Add onion and quince to pan. Cook

for 2 minutes. Add garlic, ginger and

sage. Cook, stirring, for 1 minute or until

fragrant. Stir in honey and apera. Simmer

for 2 minutes. Transfer to slow cooker.

Add cinnamon stick, mustard and apple

pure. Stir to combine. Add pork. Cover.

Cook on high for 4 hours (or low for

8 hours), turning pork twice.

3 Just before pork is ready, place couscous

in a heatproof bowl. Add boiling water. Stir

to combine. Cover. Set aside for 5 minutes

or until liquid is absorbed. Fluff couscous

with a fork.

4 Meanwhile, heat remaining oil in a large

frying pan over medium-high heat. Add

pistachios. Cook, stirring, for 2 minutes or

until toasted. Add zucchini. Cook, tossing,

for 2 to 3 minutes or until just tender. Add

to couscous. Season with salt and pepper.

Toss to combine.

5 Transfer pork to a board. Roughly shred.

Discard cinnamon stick from quince

mixture. Serve pork and quince mixture on

couscous, sprinkled with extra sage leaves.

NUTRITION:(per serve) 3550kJ; 33.3g fat;

9.8g sat fat; 48g protein; 78.5g carbs;


SERVES OF VEGIES

2.5

PER SERVE$6.87

SPICY PORKSTEW WITHCHILLI POLENTA DUMPLINGS




TO COOK PORK POT ROAST IN THE OVENPreheat oven to 150C/130C fan-forced.Using a heavy-based ameproof casseroledish, follow steps 1 and 2, adding 12 cupwater with the pure. Bring to the boil.Return pork to dish. Bake for 2 hours, turningpork after 1 hour. Follow steps 3, 4 and 5.

ON THE STOVETOP Using a largeheavy-based saucepan, follow step 1,transferring pork to a bowl. Follow step2, adding an extra 1 cup beef stock.Return pork to pan. Cover. Bring to the boil.Cook on low heat for 2 hours. Remove lid.Cook for 1 hour or until sauce thickens andpork is tender. Follow steps 3 and 4. Followstep 5. Cover. Cook for 30 minutesor until dumplings double in size. Removelid. Cook for 20 minutes or until dumplingsare cooked through.

SERVES OF VEGIES

2.5

PER SERVE$3.54

PORK AND QUINCE POT ROAST

THE INFO+ HIGH IN IRON +LOWER SODIUM

PER SERVE$5.44

SPICY PORK STEW WITH

CHILLI POLENTA DUMPLINGS

SERVES6

PREP25 MINUTESCOOK20 MINUTES




1kg diced pork scotch (neck) or leg

1 red onion, halved, sliced

2 red capsicums, cut into 3cm pieces

2 celery stalks, sliced

2 garlic cloves, thinly sliced

2 tablespoons ground cumin

1 tablespoon ground coriander

teaspoon chilli powder

1 dried bay leaf

teaspoon cracked black pepper

teaspoon ground cinnamon

cup beef stock

2 tablespoons brown sugar

410g can chopped tomatoes with paste

300g can red kidney beans, drained, rinsed

2 tablespoons chopped fresh oregano

leaves, plus extra to serve

Chilli Polenta Dumplings

1 cup self-raising our

cup polenta

1 long red chilli, seeded, nely chopped

cup milk

50g butter, melted

1 Heat the oil in a large frying pan over

medium-high heat. Cook pork, in batches,

for 3 to 4 minutes or until browned all

over. Transfer to slow cooker.

2 Heat remaining oil in pan. Add onion,

capsicum and celery. Cook, stirring, for

5 minutes or until vegetables just start to

soften. Add garlic, cumin, coriander, chilli,

bay leaf, pepper and cinnamon. Cook,

stirring, for 1 minute. Add to slow cooker.

Stir in stock, sugar and tomatoes. Cover.

Cook on high for 3 hours (or low for 6 hours).

3 Discard bay leaf. Stir in beans and oregano.

4 Make Chilli Polenta Dumplings Combine

our, polenta and chilli in a bowl. Season

with salt and pepper. Make a well. Add

milk and butter. Mix well to combine. Roll

level tablespoons of mixture into balls.

5 Place dumplings on top of pork

mixture. Cover. Cook on high for 1 hour

or until dumplings double in size and

are cooked through. Remove lid. Cook

for 15 minutes or until top of dumplings

are dry. Serve stew and dumplings with

extra oregano.


11.3g sat fat; 43.3g protein; 43g carbs;



CHICKEN, PANCETTA AND RED WINE RAGU

THE INFO+ HIGH FIBRE+ LOW SATURATED FAT

CHICKEN, PANCETTA

AND RED WINE RAGU

SERVES6




1 tablespoon extra virgin olive oil

1kg chicken thigh llets, trimmed, halved

1 red onion, nely chopped

2 celery stalks, nely chopped

1 carrot, nely chopped

100g sliced pancetta, nely chopped


1 cup red wine

1 cup chicken stock

3 sprigs fresh rosemary

cup tomato paste

500g dried fettuccine

cup grated pecorino

300g green beans, steamed

Chopped fresh at-leaf parsley, to serve

1 Heat oil in a large frying pan over

medium-high heat. Cook chicken, in

batches, for 4 to 5 minutes or until

browned all over. Transfer to slow cooker.

2 Add onion, celery, carrot and pancetta

to pan. Cook, stirring, for 6 to 8 minutes

or until vegetables are just starting to

soften. Add garlic. Cook for 1 minute or

until fragrant. Add wine. Bring to the boil.

Boil for 1 minute. Transfer mixture to slow

cooker. Add stock, rosemary and tomato

paste. Stir to combine. Season with salt

and pepper. Cover. Cook on high for

3 hours (or low for 6 hours).

3 Using 2 forks, shred chicken in slow

cooker. Cook for 30 minutes. Remove

lid. Cook for 15 minutes. Remove and

discard rosemary sprigs.

4 Meanwhile, cook pasta following packet

directions. Add pasta to chicken. Toss to

combine. Sprinkle with pecorino and serve

with beans and parsley.




ON THE STOVETOP Using a large heavy-based saucepan, follow step 1, transferring chicken to a bowl. Follow step 2. Return chicken to pan. Cover. Bring to the boil. Reduce heat to low. Simmer for 112 hours or until chicken is very tender. Shred chicken. Discard rosemary sprigs. Follow step 4.

LAMB RAAN WITH MINTED RICE

SERVES6

PREP20 MINUTES (PLUS 10 MINUTES

STANDING) COOK4 HOURS 15 MINUTES

ON HIGH (8 HOURS 15 MINUTES ON LOW)

cup plain Greek-style yoghurt

1 teaspoon ground turmeric

2 tablespoons ground cumin

2 teaspoons cracked black pepper

1 teaspoon salt


1 tablespoon lemon juice

2 tablespoons garam masala

2 teaspoons dried chilli akes

1.5kg easy-carve leg of lamb

1 cinnamon stick

5 slices fresh ginger

Extra cup plain Greek-style yoghurt

1 bunch English spinach, steamed

Lemon wedges, to serve

Minted Rice

1 cups basmati rice, rinsed

Large pinch of saffron threads

cup chopped fresh mint leaves

cup aked almonds, toasted

1 Combine yoghurt, turmeric, cumin,

pepper, salt, garlic, juice, garam masala and

chilli in a bowl. Cover lamb with mixture.

2 Place cinnamon stick and ginger in slow

cooker. Add 1 cup water. Top with lamb.

Cover. Cook on high for 4 hours (or low

for 8 hours) or until lamb is tender.

3 Remove lid. Cook for a further 15 minutes.

4 Meanwhile, make Minted Rice Place rice

and saffron in a saucepan. Add 2 cups

water. Bring to the boil. Cover. Reduce heat

to low. Simmer for 10 minutes or until liquid

is absorbed. Remove from heat. Fluff with a

fork. Cover. Stand for 10 minutes. Add mint

and almonds. Season. Toss to combine.

5 Serve lamb with rice, extra yoghurt,

spinach and lemon wedges.


9.3g sat fat; 50g protein; 47.4g carbs;


SERVES OF VEGIES

2

PER SERVE$3.35

LAMB RAAN WITH MINTED RICE

THE INFO+HIGH IN IRON


IN THE OVEN Preheat oven to 160C/140C fan-forced. Follow step 1. Place cinnamon stick, ginger and 212 cups water in a large roasting pan. Place a greased wire rack over roasting pan. Place lamb on rack. Cover with greased foil. Bake for 212 hours. Remove foil. Bake for a further 2 hours or until tender, adding extra water to roasting pan if needed. Follow steps 4 and 5.


PER SERVE$5.88


ITALIAN SAUSAGE AND CHEESY TOMATO MACARONI

THE INFO

PER SERVE$3.13

+ CLASSIC MAKEOVER



MISO EGGPLANT WITH PICKLED VEGETABLES

THE INFO+ HIGH FIBRE+ LOW FAT+ LOW KILOJOULE+ VEGETARIAN

SERVES OF VEGIES

4

PER SERVE$4.92


ITALIAN SAUSAGE AND CHEESY

TOMATO MACARONI

SERVES6


STANDING)COOK10 MINUTES




1 brown onion, chopped

3 middle bacon rashers,

trimmed, chopped

420g packet Italian beef and

pork sausages

1 cup chicken stock

420g can condensed tomato soup

3 cups dried pasta curls

cup light thickened cooking cream

cup frozen peas

cup rmly packed fresh basil leaves

1 cups grated mozzarella

cup panko breadcrumbs, toasted

2 bunches broccolini, steamed


medium-high heat. Add onion and bacon.

Cook, stirring, for 5 minutes or until

onion is softened. Squeeze sausages from

casings. Add to pan. Cook, breaking up

sausage mince with a wooden spoon,

for 5 minutes or until browned. Transfer

to slow cooker. Add stock, soup and 1 cup

water. Cover. Cook on high for 1 hour

(or low for 2 hours).

2 Add pasta. Cook on high for 1 hour (or

low for 2 hours), stirring halfway through,

or until pasta is just tender.

3 Stir in cream, peas and basil. Season

with pepper. Sprinkle with mozzarella, then

breadcrumbs. Cook on high for 15 minutes

or until cheese is melted. Remove lid. Turn

cooker off. Stand for 5 minutes. Serve

macaroni with steamed broccolini.




IN THE OVEN Preheat oven to 160C/140Cfan-forced. Follow steps 1, 2 and 3. Followstep 4, placing sauce and meatloaf in a22cm x 33cm roasting pan. Bake for 1 hour45 minutes or until meatloaf is cookedthrough. Stand for 10 minutes.

ON THE STOVETOP Using a large heavy-based saucepan, follow step 1. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 minutes, stirring halfway. Add pasta. Cook, covered, stirring occasionally, for 25 minutes or until pasta is just tender. Follow step 3. Cook, covered, for 15 minutes or until cheese is melted. Remove lid. Cook for a further 5 minutes.

SLOW-COOKER MEATLOAF

SERVES6


STANDING)COOK4 HOURS ON HIGH

(OR 6 HOURS ON LOW)

bunch English spinach, trimmed

800g beef mince


2 tablespoons chopped fresh

oregano leaves

1 egg, lightly beaten

1 cups fresh breadcrumbs

cup smooth ricotta

cup grated mozzarella

cup caramelised onion relish

x 340g jar roasted pepper strips, drained

cup rmly packed fresh basil leaves

737g jar red wine and garlic pasta sauce

200g mixed salad leaves

Shaved parmesan and bread, to serve

1 Place spinach in a microwave-safe bowl.

Add 1 tablespoon water. Cover with plastic

wrap. Microwave on HIGH (100%) for

1 to 2 minutes or until just wilted. Set aside

to cool. Squeeze out excess water.

2 Place mince, garlic, oregano, egg and

breadcrumbs in a bowl. Season. Mix well.

3 Place a sheet of baking paper on a at

surface. Place mixture onto paper, pressing

to form a 25cm x 28cm rectangle. Leaving a

1cm border, arrange spinach on top. Spread

with ricotta. Sprinkle with mozzarella. Dollop

with relish. Top with pepper, then basil.

Using paper as a guide, roll up mince from

1 long end to enclose. Press ends to seal.

4 Pour the pasta sauce into slow cooker.

Place meatloaf, seam-side down, into

sauce. Pour over remaining sauce. Season.

5 Cook on high for 4 hours (or low for

6 hours) or until meatloaf is cooked through.

Turn slow cooker off. Stand for 10 minutes.

Lift meatloaf onto a board. Slice. Serve with

sauce, salad, parmesan and bread.




ITALIAN SAUSAGE AND CHEESY TOMATO MACARONI

THE INFO+ CLASSIC MAKEOVER

PER SERVE$3.13



SLOW-COOKERMEATLOAF

THE INFO+ CLASSIC MAKEOVER + HIGH FIBRE

MISO EGGPLANT WITH PICKLED VEGETABLES

THE INFO+ HIGH FIBRE+ LOW FAT+ LOW KILOJOULE+ VEGETARIAN

IN THE OVEN Follow step 3. Preheat oven to 180C/160C fan-forced. Line a large roasting pan with baking paper. Follow step 1, adding an extra 1 tablespoon of water. Spoon 2 tablespoons miso mixture over base of prepared pan. Follow step 2, placing eggplant and remaining miso mixture in pan. Cover with foil. Bake for 1 hour, basting with miso mixture halfway through cooking. Remove foil. Bake for a further 20 minutes or until eggplant is golden and tender. Follow steps 4 and 5.

MISO EGGPLANT WITH

PICKLED VEGETABLES

SERVES4

PREP20 MINUTESCOOK2 HOURS ON

HIGH (OR 4 HOURS ON LOW)

cup white miso paste

2 teaspoons soy sauce


teaspoon sesame oil

2 tablespoons mirin seasoning

2 teaspoons caster sugar

2 medium eggplant, halved lengthways

1 cup sushi rice

Pickled ginger, sliced green onion and

toasted sesame seeds, to serve

Pickled Vegetables

1 small carrot, cut into thin matchsticks

1 small Lebanese cucumber, seeded,

cut into thin matchsticks

cup rice wine vinegar

2 teaspoons caster sugar

1 Combine miso paste, soy sauce, garlic,

oil, mirin, sugar and 2 tablespoons water in

a jug. Spoon 2 tablespoons miso mixture

into slow cooker, spreading to cover base.

2 Using a sharp knife, score the esh of

the eggplant in a criss-cross pattern, being

careful not to cut through the skin. Place

in slow cooker, cut-side up. Spoon over

remaining miso mixture. Cook on high for

2 hours (or low for 4 hours), basting with

miso mixture halfway through cooking.

3 Meanwhile, make Pickled Vegetables

Place carrot, cucumber, vinegar, sugar

and 2 tablespoons water in a bowl.

Season with salt and pepper. Cover. Set

aside for 2 hours.

4 Just before eggplant is ready, rinse rice

under cold water. Cook rice, using absorption

method, following packet directions.

5 Drain pickled vegetables. Rinse under

cold water. Drain well. Serve eggplant with

pickled vegetables, ginger, green onion and

rice. Sprinkle with sesame seeds.




SFI recommends:

you ltered water, plus your hot

for rinsing and cooking.

SERVES OF VEGIES

4

PER SERVE$4.62

SERVES OF VEGIES

4

PER SERVE$4.92

ON THE STOVETOP Follow step 2. Heat oiland butter in a large heavy-based saucepanover medium-high heat. Cook chicken for4 to 5 minutes each side or until browned.Transfer to a plate. Add leek and celery.Cook for 3 minutes or until starting to soften.Add garlic, carrot, potato, thyme and bayleaf. Cook for 1 minute. Add stock. Seasonwith salt and pepper. Return chicken topan. Cover. Bring to a simmer. Reduce heatto low. Cook for 112 hours. Follow step 5,cooking for 5 minutes or until beans aretender and chicken is cooked through.Follow step 6, cooking for 5 minutes or untilsauce thickens. Follow step 7.

FRENCH-STYLE

POT ROAST CHICKENSERVES 4


PLUS 3HOURS 40 MINUTES ON HIGH


YOULL NEED UNWAXED KITCHEN STRING.

1 bunch baby (Dutch) carrots,

trimmed, peeled

500g chat potatoes, halved

3 celery stalks, thickly sliced

1.8kg whole chicken

8 sprigs fresh thyme, plus extra to serve


40g butter

1 leek, trimmed, halved, thickly sliced

3 garlic cloves, thinly sliced

1 dried bay leaf

1 cup chicken stock

100g green beans, trimmed, halved

400g can butter beans, drained, rinsed

1 tablespoon cornour

cup light thickened cooking cream

cup chopped fresh at-leaf parsley


1 Place carrot, potato and celery in the

slow cooker.

2 Rinse chicken under cold water. Place

on a board. Pat dry with paper towel.

Place the thyme in cavity of chicken.

Tie legs together with string to secure.

3 Heat oil and butter in a large frying pan

over medium-high heat. Cook leek, stirring

occasionally, for 3 minutes or until starting

to soften. Add garlic. Cook for 30 seconds.

Transfer to slow cooker. Add chicken

to pan. Cook for 4 to 5 minutes each

FRENCH-STYLE POT ROAST CHICKEN





Kim says: + We used a 5.5-litre slow cooker. Slow cooker sizes vary between brands and models so check yours before cooking.

instructions. If your slow cooker has a searing bowl, use that instead of a pan to soften, caramelise and brown your ingredients before slow cooking.

side or until browned all over. Transfer

chicken to slow cooker.

4 Add remaining thyme, bay leaf and

stock to slow cooker. Season with salt and

pepper. Cover. Cook on high for 3 hours

(or low for 6 hours).

5 Discard thyme sprigs and bay leaf.

Add green beans and butter beans. Stir

to combine. Cook for 30 minutes or until

chicken is cooked through. Transfer

chicken to a board. Using a slotted spoon,

transfer vegetables to a serving plate.

6 Blend cornour with 1 tablespoon water.

Add cream and cornour mixture to slow

cooker. Stir well to combine. Cook on high

for 10 minutes to thicken. Stir in parsley.

7 Meanwhile, cut chicken into portions.

Place on serving plate with vegetables.

Drizzle chicken and vegetables with cream

sauce and sprinkle with extra thyme and

parsley. Serve.


SERVES OF VEGIES

4

PER SERVE$5.35

JACKAROO STEW WITH SOUR CREAM AND CHIVE DUMPLINGS

THE INFO+ HIGH IN IRON

ON THE STOVETOP Using a large heavy-based saucepan, follow step 1, transferring beef to a bowl. Follow step 2, adding 1 cup beef stock with the worcestershire sauce. Return beef to pan. Cover. Bring to the boil. Reduce heat to low. Simmer for 2 hours. Add mushrooms. Simmer for 15 minutes. Stir in peas. Follow steps 3 and 4. Cover. Cook on medium-low for 30 minutes or until dumplings have doubled in size. Remove lid. Cook for 15 minutes or until dumplings are cooked through.

JACKAROO STEW WITH SOUR

CREAM AND CHIVE DUMPLINGS

SERVES6





1kg gravy beef, trimmed, cut into

4cm pieces

3 carrots, cut into 3cm pieces

2 celery stalks, chopped

6 baby brown onions, peeled, halved


cup plain our

440ml can stout

2 tablespoons worcestershire sauce

3 sprigs fresh rosemary

6 sprigs fresh thyme

2 dried bay leaves

250g cup mushrooms, sliced

cup frozen peas

120g mixed salad leaves, to serve

Sour Cream and Chive Dumplings

1 cups self-raising our

2 tablespoons chopped fresh chives

cup nely grated parmesan

50g butter, melted

cup sour cream

cup milk


medium-high heat. Cook beef, in batches,

for 4 to 5 minutes or until browned all over.

Transfer to slow cooker.

2 Heat remaining oil in pan over high heat.

Add carrot, celery and onion. Cook, stirring

occasionally, for 5 minutes or until starting to

char. Add garlic and our. Cook for 1 minute

or until fragrant. Add stout. Simmer for

2 minutes. Transfer to slow cooker. Add

worcestershire sauce, rosemary, thyme and

bay leaves. Season. Stir to combine. Cook

on high for 3 hours (or low for 6 hours). Add

mushroom and peas. Cook for 20 minutes.

3 Meanwhile make Sour Cream and Chive

Dumplings Combine our, chives and

parmesan in a bowl. Season. Make a well.

Add butter, sour cream and milk. Mix well to

combine. Roll level tablespoons into balls.

4 Discard rosemary, thyme and bay

leaves from stew. Arrange dumplings on

top. Cover. Cook on high for 1 hour or

until dumplings double in size. Remove

lid. Cook for 15 minutes. Serve with salad.






SERVES OF VEGIES

4

PER SERVE$5.10


SUPER SPYbuying and loving this month

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1 Slow downForget blankets and heaters, the one thing that keeps us warm during winter is slow cooking. Olivia Andrewss Whole Food Slow Cooked ($35, Murdoch Books) is filled with 100 slow-cooked winter warmers, from family favourites to weekend comforts. Once you get through our slow-cooked issue, this is your next must-read!

2Soup kitchenThe test kitchen at SFI HQ is a great place to work out whats hot and whats not, so when colleagues commented on the amazing smell of Rosellas Chicken and Vegetable soup, $3.29, we knew we were onto a good thing! Joining the Classic Australian range, this Australian-made soup has a delicious flavour and great consistency. Find it in supermarkets.

3Greek goddess During the winter months, its easy to convince yourself its far too chilly for ice-cream but, really, when it comes to food, nothings off limits. Little Spoon Greek-style frozen yoghurt has a fresh, non-tangy taste and is so creamy, you can use it in place of ice-cream with your winter puds. Available in a four pack, $4.99, its only in Aldi for a limited time, so get in quickly!

4Keep calm & curry onAs the days get shorter, it can be hard to find the motivation to cook and thats when ready-made meals are a saviour. Our latest obsession is The Spice Tailor range by Anjum Anand. Our senior designer, Brydie, raved about the butter chicken, $5.49, and said it tasted exactly like it had been homemade from scratch! Find the full range in Coles.

5Bite of approvalWhen it comes to sweet bikkies, Rebecca, our editor, isnt the easiest to please. That was, until, we popped an Arnotts Monte Carlo Salted Caramel on her desk. Oh, thats good she replied, and the rest is history (well the packet of biscuits is history we got through that in less than a day!) Find the new Twisted Faves range, $2.69, at Coles and Woolworths.

6Pop it like its hotIts hard to avoid the snack aisle at the supermarket, which is why were always on the look out for better-for-you options. Poptopia, $3.79, coats and bakes its popping corn, so its crispy and crunchy like potato chips, but has 50 per cent less fat. Available in three fab flavours, find it at Woolworths.

FOODTEAMS

3

Add Nutella,Strawberries & Blueberries

To discover more delicious recipe ideas visit

nutella.com.au

Once a month go through

your fridge, freezer and

pantry. You will be amazed

at the meals you can create

with what you already have.

Jan Manseld

I online shop. Once I hit my

limit, if I still have things on

my list that I really need, I get

rid of the items we can go

without and cull until were

under budget. Sammy Lucas

I always shop with a menu

plan, and I plan that menu

by whats on special and

whats in season.

Amy Collins-Osborne

Avoid buying prepackaged

and processed items.

Although it takes a little

more effort, buy things in

bulk, such as dried fruit

and nuts, and put them into

individual resealable bags.

Lisa Stratford Van Dongen

Jody Allens book is a great resource for planning a budget but so are the good people of Facebook! Here they share their best tips for creating a grocery budget and sticking to it!

Expert advice:If youve been sticking to your budget, for say, two whole weeks withouta single slip-up schedule yourself a treat. It should be something youreally enjoy but that wont break the bank. By rewarding yourself everyso often, it will be easier to stay on the nancial diet.

Creating a budget is key toliving the life you want, whileliving within your means. Andwhile setting up a saving and

spending plan for xed expenses

(eg mortgage, kids activities, car

payments) can be straightforward,

the same cant always be said

about food and groceries.

Log itTo get an idea of how much you

spend on groceries keep all your

supermarket dockets, as well as jot

down any top-up shops. Dont

forget your coffees and lunches,

either! Do it for a month so you

capture big-ticket items, such as

laundry and cleaning products,

that you dont buy weekly.

Back in blackNext, add all your expenses

together and deduct that amount

from your income. If you have any

money left over youre in the black.

Hooray! Thats the money you can

save. If youve overspent youre in

the red and need to start cutting

costs. Thats why its so good to

log what you spend and on what.

Identify where you could save, for

example by taking lunches to work

(just dont forget to add some

extra dollars onto your grocery

budget to pay for them)!

Tips to success

1Do a budget and at the end ofthe week, fortnight or month,compare your planned and actual

expenses. Use this info to create

the next budget. There will be

some trial and error to start with.

2Be exible as we all have nightswhen takeaway is all we canmanage! Instead of blowing your

budget make sure you factor in

these blow outs from the start.

3Know your priority items andtell yourself If this, then notthat as you shop.

4Keep a list in the kitchen andjot down items that are runningout. A shopping list stops you

buying items you dont yet need.

5Have a goal and work outhow long it will take you toreach it. Use it as motivation,

rather than something to resent!

tell us

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smartShop better and save m

oney each

month with the best (and smartest)

tips from readers and experts

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Author of Live Well

On Less, $24.99

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MIDWEEK

EASY SHEPHERDS PIE

SERVES 4

PREP 20 MINUTES

COOK 1 HOUR 15 MINUTES


1 brown onion, nely chopped


1 carrot, nely diced

1 celery stalk, nely diced

1 teaspoon nely chopped fresh

rosemary leaves

500g lamb mince

2 tablespoons plain our

1 tablespoon worcestershire sauce

2 tablespoons tomato paste

2 cups salt-reduced beef stock

800g cream delight potatoes,

peeled, chopped

cup milk

50g butter

1 Heat oil in a frying pan over medium

heat. Add onion, garlic, carrot and celery.

Cook, stirring, for 10 minutes or until

softened. Add rosemary. Cook for

COOK ONCE, EAT TWICE WITH CLEVER

MAKE-AHEAD MEALS DINNERS DONE

EASY SHEPHERDS PIE

1 minute or until fragrant. Increase heat

to high. Add mince. Cook, stirring with

a wooden spoon to break up mince, for

6 to 8 minutes or until browned.

2 Add our. Cook, stirring for 2 minutes.

Add worcestershire sauce and paste. Cook,

stirring, for 1 minute. Add stock. Bring to

the boil. Reduce heat to low. Cook, stirring

occasionally, for 25 to 30 minutes or until

thickened. Season with salt and pepper.

3 Meanwhile, place potato in a large

saucepan. Cover with cold water. Bring

to the boil over high heat. Cook for

10 to 12 minutes or until tender. Drain.

Return to pan over low heat. Add milk

and the butter. Mash until smooth.


Spoon mince mixture into an 8 cup-capacity

baking dish. Top with mash, using a

fork to spread out over mince mixture.

Dot with remaining butter. Bake for

20 minutes or until golden. Serve.



5g bre; 96mg chol; 814mg sodium.

THE INFO+ CLASSIC+ KID FRIENDLY

SERVES OFVEGIES

3.5

PER SERVE$3.27

Tahini rice patties with sauted silverbeet and beetroot

RECIPE

Apple, the Apple logo and iPad are trademarks of Apple Inc., registered in the US and other countries. App Store is a service markof Apple Inc. *Free 30-day trial only available with the purchase of a one-year subscription, consisting of 11 issues.


385recipes & tips!

BLUEBERRY AND CUSTARD PANCAKES WITH CARAMEL SAUCE, PAGE 18

Blueberry pancakes

for dessert!

FUSS-FREERECIPES


MEXICAN

CHICKEN RICE BAKE

p64

Youll love this easy dinnerLove this app!! Love the feature of cook mode, and favourites makes

things easy to find again. Very happy to continue to use this app and very happy with the pricing of in-app purchases : ) Happy Customer

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all the ingredients listed. Use this app in

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DINNER IN ADASH

TAHINI RICE PATTIESWITH SAUTED SILVERBEETAND BEETROOTSERVES 4PREP 10 MINUTES COOK 8 MINUTES3 green onions roughly chopped2 garlic cloves crushed cup tahini

1 egg lightly beaten450g packet brown 2 minutemicrowave rice1 tablespoon ground cumin2 teaspoons nely grated orange rind2 tablespoons orange juice2 tablespoons plain our1 small bunch (500g) silverbeet

2 tablespoons extra virgin o ive o l250g packet ready to eat baby beetroot

drained cut into sma l wedgesExtra 2 tablespoons orange juice400g can chickpeas drained rinsed2 tablespoons aked almonds toasted

to serveTahini yoghurt cup Greek style yoghurt1 tablespoon tahini2 tablespoons orange juice

1 Make Tahini yoghurt Combine allsalt and pepper2 Place green onions garlic tahini egg rice

cumin orange r nd orange juice and our

in a food processor Season well with salt

and pepper Process until mixture is nely

chopped and well combined Divide m xture

evenly into 8 portions Using damp hands

shape into patties Place on a large plate3 Remove and discard stems fromsilverbeet Roughly chop leaves4 Heat oil in a large deep fry ng pan over

medium high heat Cook patties for1 to 2 minutes each side or until goldenand crisp Transfer to a baking tray linedwith paper towel Cover to keep warm5 Reduce heat to medium Add beetroot and

extra orange juice to pan Cook for 2 minutes

or un il just heated through Add silverbeet

leaves and chickpeas Cook stirring for2 minutes or until leaves have wiltedSeason Divide sauted silverbeet mixture

among serv ng plates Top w th cookedtahini rice patties Do lop w th tahiniyoghurt and sprinkle w th almonds Serve

NUTRIT ON: (per serve) 3003kJ; 37 1g fat;

6 7g sat fat; 22 3g protein; 67 3g carbs;13 7g bre; 55mg chol; 555mg sodium


You can nd this beetroot in the refrigerator in the fruit and vegetable section of the supermarket.


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Claire says: Chickpeas? Check! Rice. Run with it. Tahini. Tops. Make these last-minute meals, using three pantry-raid faves and a few fresh ingredients

LEMON GARLIC CHICKEN

WITH WARM FENNEL

AND TAHINI RICE SALAD

SERVES 4



2 teaspoons nely grated lemon rind


600g chicken breast llets, thickly sliced

1 large fennel bulb, very thinly sliced,

fronds reserved

1 large carrot, peeled into ribbons

450g packet brown 2 minute

microwave rice

400g can chickpeas, drained, rinsed

cup lemon juice

2 tablespoons tahini

1 avocado, sliced

cup fresh mint leaves

1 Place garlic, lemon rind and 2 tablespoons

oil in a glass or ceramic bowl. Season with


salt and pepper. Add chicken. Toss to coat.

2 Heat remaining oil in a deep frying pan over

medium-high heat. Add chicken. Cook for

2 minutes each side or until cooked through.

Transfer to a plate. Cover to keep warm.

3 Add fennel and carrot to pan. Cook for

2 minutes or until just tender. Add rice,

chickpeas, lemon juice and tahini to pan.

Cook, stirring, for 2 minutes or until heated

through. Remove from heat. Add chicken,

avocado and mint. Gently toss to combine.

Serve topped with reserved fennel fronds.

NUTRITION: (per serve) 3063kJ; 33g fat;



Claire says: If you have one, use a mandolin slicer to slice the fennel. Make sure you use the safety guard, as the blades are very sharp.

LEMON GARLIC CHICKEN WITH WARM FENNEL AND TAHINI RICE SALAD

THE INFO+ LOW SATURATED FAT+ HIGH FIBRE+ LOWER SODIUM

SERVES OFVEGIES

3

PER SERVE$4.45

TAHINI RICE PATTIES WITH SAUTED SILVERBEET AND BEETROOT


PER SERVE$4.32

20

20

SERVES OF VEGIES

2

DINNER IN A DASH

TAHINI RICE PATTIES

WITH SAUTED SILVERBEET

AND BEETROOT

SERVES 4


3 green onions, roughly chopped


cup tahini

1 egg, lightly beaten

450g packet brown 2 minute

microwave rice

1 tablespoon ground cumin

2 teaspoons nely grated orange rind

2 tablespoons orange juice

2 tablespoons plain our

1 small bunch (500g) silverbeet


250g packet ready-to-eat baby beetroot,

drained, cut into small wedges

Extra 2 tablespoons orange juice


2 tablespoons aked almonds, toasted,

to serve

Tahini yoghurt

cup Greek-style yoghurt

1 tablespoon tahini

2 tablespoons orange juice

1 Make Tahini yoghurt Combine all

ingredients in a bowl. Season well with

salt and pepper.

2 Place green onions, garlic, tahini, egg, rice,

cumin, orange rind, orange juice and our

in a food processor. Season well with salt

and pepper. Process until mixture is nely

chopped and well combined. Divide mixture

evenly into 8 portions. Using damp hands,

shape into patties. Place on a large plate.

3 Remove and discard stems from

silverbeet. Roughly chop leaves.

4 Heat oil in a large, deep frying pan over

medium-high heat. Cook patties for

1 to 2 minutes each side or until golden

and crisp. Transfer to a baking tray lined

with paper towel. Cover to keep warm.

5 Reduce heat to medium. Add beetroot and

extra orange juice to pan. Cook for 2 minutes

or until just heated through. Add silverbeet

leaves and chickpeas. Cook, stirring, for

2 minutes or until leaves have wilted.

Season. Divide sauted silverbeet mixture

among serving plates. Top with cooked

tahini rice patties. Dollop with tahini

yoghurt and sprinkle with almonds. Serve.





You can nd this beetroot in the refrigerator in the fruit and vegetable section of the supermarket.

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385recipes & tips!

PANCAKES WITH CARAMELSAUCE, PAGE 18

Blueberry

for dessert!

FUSS-FREERECIPES

LOVE YOURSLOW-COOKER?

MEXICANCHICKENRICE BAKEp64

Youll love thiseasy dinner

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Kim says: Get a headstart on the weeks meals. Just set aside leftovers from one nights dinner for another

MIDWEEK MEALS MAINS

SLOW-COOKER PULLED PORKSERVES 4 (WITH LEFTOVERS)

PREP 20 MINUTES

COOK 15 MINUTES PLUS 4 HOURS ON HIGH

(8 HOURS ON LOW)

1.8kg boneless pork shoulder


1 cup tomato passata

cup tomato sauce

cup apple cider vinegar

1 tablespoon molasses

1 tablespoon brown sugar

2 small fresh red chillies, nely sliced

cup fresh coriander leaves

8 warmed our tortillas, salad leaves

and limes, halved, to serve

1 Remove and discard rind from pork.

Cut pork into 4cm pieces.


medium-high heat. Cook pork, in batches,

for 3 to 4 minutes or until browned.

Transfer to slow cooker.

3 Add passata, tomato sauce, vinegar,

molasses, sugar and the chilli to slow

cooker. Season with salt and pepper.

Stir to combine. Cover. Cook on high

for 4 hours (or low for 8 hours) or until

pork is tender.

4 Transfer pork pieces to a chopping board.

Using 2 forks, roughly shred. Return pork

to sauce. Stir to combine. Transfer

the pork mixture to a heatproof bowl.

Set aside to cool (see note).

5 Sprinkle remaining pork mixture with

coriander. Serve with tortillas, salad

leaves, lime halves and remaining chilli.




Cooks note:Once cool, transfer the pork mixture to anairtight container. Refrigerate for up to2 days or freeze for up to 3 months.

Tender pulled pork

does doubleduty

in sliders, right


50

PORK SLIDERS WITH CAJUN

SWEET POTATO CHIPS

SERVES 4

PREP 15 MINUTES

COOK 35 MINUTES

YOULL NEED THE LEFTOVER PULLED PORK

FROM THE RECIPE AT LEFT.

800g orange sweet potato, peeled


2 teaspoons Cajun seasoning

Leftover pulled pork

(see recipe, left)

cup whole-egg mayonnaise

225g packet dry coleslaw mix

4 crusty bread rolls, split

6 gherkins, sliced lengthways


Line a large baking tray with baking paper.

2 Cut sweet potato into 8cm long chips.

Place on prepared tray. Drizzle with oil

and sprinkle with seasoning. Toss to coat.

MIDWEEK MEALS MAINS

Cooks note:You can reheat the pulled pork in themicrowave. Place in a microwave-safebowl. Cover loosely with plastic wrap.Microwave on MEDIUM-HIGH (75%) for3 minutes or until heated through.

Give burger night a

makeover using planned

leftover pulled pork

Spread out in a single layer on tray. Bake

for 35 minutes or until golden and tender.

3 Meanwhile, reheat pulled pork in a

medium saucepan over medium heat for

4 minutes or until heated through (see note).

4 Combine the mayonnaise and

coleslaw in a bowl. Top roll bases with

coleslaw mixture, pulled pork, gherkin

and roll tops. Serve with chips and

remaining mayonnaise.



10g bre; 123mg chol; 1263mg sodium.


PORK SLIDERS WITH CAJUN SWEET POTATO CHIPS

THE INFO

SERVES OFVEGIES

4.5

PER SERVE$4.70

SLOW-COOKER PULLED PORK

THE INFO

PER SERVE$3.63

+ SLOW COOKER+ SUPER EASY

CREAMY CHICKPEA AND

VEGETABLE CURRYSERVES 4 (WITH LEFTOVERS)


PLUS 1 HOUR 30 MINUTES ON HIGH

(3 HOURS ON LOW)

2 teaspoons vegetable oil

2 tablespoons Madras curry paste

1 cup vegetable stock

400ml can light coconut cream

1 large red capsicum, cut into

2cm pieces

1kg pumpkin, cut into 2cm pieces

1 small cauliower, trimmed,

cut into orets

3 tomatoes, roughly chopped

300g green beans, trimmed, halved


1 Lebanese cucumber, grated

2 tablespoons chopped fresh coriander


1 cup plain Greek-style yoghurt

4 naan bread, warmed

1 Heat oil in a medium saucepan over

medium heat. Add curry paste. Cook,

stirring, for 30 seconds or until fragrant.

Add stock. Bring to a simmer. Transfer

to slow cooker.

2 Add coconut cream, capsicum and

pumpkin to slow cooker. Season. Cover.

Cook on high for 1 hour 30 minutes (or low

for 3 hours). Add cauliower and tomato.

Cook for 15 minutes. Add beans and

chickpeas. Cook for a further 30 minutes

or until beans are just tender.

3 Transfer of the curry to a heatproof

bowl (see note).

4 Combine cucumber, coriander and

yoghurt in a bowl. Serve remaining

curry with naan bread, yoghurt mixture

and extra coriander.

NUTRITION: (per serve) 2773kJ; 24.6 fat;

14g sat fat; 21.2g protein; 86.6g carbs;


Cooks note:Once cool, transfer to an airtight container.Refrigerate for up to 3 days. Use for CurriedPrawn Crepes with Tomato Sambal, right.

This slow-cooker curry

makes a quick filling

for crepes, right


CURRIED PRAWN CREPES

WITH TOMATO SAMBAL

SERVES 4


YOULL NEED THE LEFTOVER CHICKPEA

CURRY FROM THE RECIPE AT LEFT.

Leftover chickpea curry (see recipe, left)

2 teaspoons cornour

16 medium green prawns, peeled

and deveined

2 large tomatoes, seeded, diced

small red onion, nely chopped

2 tablespoons chopped fresh

coriander leaves

400g packet frozen French-style crepes

1 Reheat curry in a large saucepan over

medium heat for 3 minutes or until just

heated through.

2 Blend cornour with 2 teaspoons

water. Add cornour mixture

and prawns to curry. Stir to

combine. Cover. Simmer gently

for 3 to 5 minutes or until prawns

are pink and cooked through and

sauce has thickened slightly.

3 Meanwhile, combine tomato, onion

and coriander in a small bowl. Season

with salt and pepper.

4 Heat crepes following packet directions.

Place 1 crepe on a at surface. Spoon

cup curry mixture onto centre of

crepe. Roll up to enclose lling. Repeat

with remaining crepes and curry. Serve

topped with tomato sambal.


6.3g sat fat; 24g protein; 48g carbs;


Adding freshprawns

ups the protein in

this 30-minute dinner


CURRIED PRAWNCREPES WITHTOMATO SAMBAL

THE INFO

SERVES OFVEGIES

4.5

PER SERVE$5.70

CREAMY CHICKPEAAND VEGETABLECURRY

THE INFO

SERVES OF VEGIES

7

PER SERVE$4.69

MIDWEEK MEALS MAINS

+ HIGH FIBRE+ SLOW COOKER+ VEGETARIAN

+ LOW FAT

25

GREEK-STYLE LAMB SHANKS

WITH LEMON AND FETTASERVES 4 (WITH LEFTOVERS)

PREP 15 MINUTES

COOK 15 MINUTES PLUS 4 HOURS ON

HIGH (8 HOURS ON LOW)


1 brown onion, chopped

6 French-trimmed lamb shanks

700g bottle tomato passata

1 cup salt-reduced beef stock

cup lemon juice

3 garlic cloves, nely chopped

1 tablespoon caster sugar

3 large sprigs fresh thyme

1 tablespoon dried oregano

750g chat potatoes

1 tablespoon nely grated lemon rind

Extra cup lemon juice

cup pitted kalamata olives

100g Greek-style fetta, crumbled

Salad, to serve


medium heat. Add onion. Cook, stirring,

for 5 minutes or until softened. Transfer

to slow cooker.

2 Increase heat to medium-high. Cook lamb,

in 2 batches, for 3 to 4 minutes or until

browned all over. Add to slow cooker. Add

passata, stock, lemon juice, garlic, sugar,

thyme and oregano. Season. Cover. Cook

on high for 4 hours (or low for 8 hours).

3 Place potatoes in a large saucepan

of water over high heat. Cover. Bring to

the boil. Boil for 6 to 8 minutes or until

tender. Drain.

4 Transfer shanks to a heatproof dish. Add

rind and extra juice to slow cooker.

Season. Stir to combine. Transfer 2 shanks

and 3 cups of sauce to a heatproof bowl

(see note). Return remaining shanks to

slow cooker. Stir in olives.

5 Cut potatoes in half. Drizzle with

remaining oil. Sprinkle lamb shanks

and sauce with fetta. Serve with

potatoes and salad.




Cooks note:Once cool, transfer lamb and sauce mixtureto an airtight container. Refrigerate for up to3 days or freeze for up to 3 months.

the rich leftovers

are perfectfor a

hearty soup, right


LAMB, LEMON AND

SILVERBEET SOUP

SERVES4

PREP10 MINUTES

COOK20 MINUTES

YOULL NEED THE LEFTOVER LAMB AND

SAUCE, FROM THE RECIPE AT LEFT.

Leftover lamb and sauce

(see recipe, left)


large bunch silverbeet, stems thinly

sliced, leaves shredded

3 cups salt-reduced chicken stock

1 cups cooked basmati rice

Finely grated parmesan, fresh thyme and

chargrilled crusty bread, to serve

1 Remove and discard fat from the surface

of the reserved lamb and sauce mixture.

Remove and discard bones from

lamb shanks. Roughly shred lamb.

Return to sauce and stir to combine.

2 Heat oil in a large saucepan over

medium-high heat. Add silverbeet

stems. Cook, stirring, for 3 minutes

or until just tender. Add silverbeet

leaves. Cook, stirring, for 2 minutes

or until leaves are just starting to wilt.

3 Add stock and lamb and sauce

mixture. Bring to a simmer. Simmer

for 5 minutes or until heated through.

4 Stir in rice. Cook for 2 minutes or until

rice is hot. Sprinkle soup with parmesan

and thyme and serve with chargrilled

crusty bread.




leftover lemony lamb

is the perfect base for

this healthyrecipe


super food ideas 2015-07

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