Super Food Ideas - May 2014 AU

Australia’s top-selling food magazine for 15 years

Bakes to bolognese!

21

PASTA IDEAS TO FEED A CROWD

377

RECIPES & IDEAS!

✚ Classic ragu and creamy carbonara ✚ New-style lasagne ✚ DIY giant ravioli for the kids

Bread on the side Perfect partners for your pasta!

Home made Make your own choc-nut spread

MAKE MUM'S DAY

CAKES, BISCUITS AND MORE CUTE GIFT IDEAS

Feed the family 30-minute sausage pasta bake p18

Plus Vanilla buttermilk scones ● What's new: kale ● 10-minute desserts ● Easy pizza

the next great drive begins

all-new m{zd{ 3

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contents

may

83

Greek feast

Cover recipe 30-minute sausage pasta bake, page 18 Recipe Kim Coverdale Photography Craig Wall Styling Kristine Duran-Thiessen Food preparation Claire Brookman

On the cover 18 Feed the family fast with our 30-minute sausage pasta bake. 21 New-style lasagne stars in our ultimate pasta bake collection. 53 Bread on the side – perfect partners for your pasta dishes. 72 Make Mum’s day – edible gifts. 78 Home made: make your own macadamia-chocolate spread.

up front 8

This month A note from our editor.

10 Index What’s cookin’ this month.

12 Your food ideas Write in and win!

14 Kim’s kitchen Kim shares her pasta cooking tips and Mother’s Day gift ideas.

16 Super spy What we’re loving this month.

18 Dish it up 30-minute sausage pasta bake.

21 The complete guide to pasta bakes Six deliciously hearty recipes!

48

Quick and easy

30

35 What’s new Kale: what it is and how to cook it, plus more seasonal produce.

53 Simply bread Bread sides to go with pasta.

56 Take 6 – weeknight meals

weekdays 41 Our main of the month Easy, cheesy salami pizza the whole family will love.

42 10 midweek meals Stress-free, scrumptious ideas. 4 super food ideas

MAY 2014

Pasta perfection

Keeping it simple with just six supermarket ingredients.

60 10-minute desserts Sweet delights in a jiffy.

66 bestrecipes.com.au All-time favourite pasta recipes.

healthy kids 61 Giant self-saucing ravioli These surprise pasta packages will be a hit with the kids!

62 Master pasta Make your colourful pasta the kids will love – just add vegies!

THE FIRST AND ONLY TOOTHPASTE WITH

contents For Super Food Ideas recipe success: We use Australian standard measures. In liquid measures, 250ml = 1 cup. Dry ingredients should be measured in level 1 cup, 1⁄2 cup, 1 ⁄3 cup and 1⁄4 cup measures. 1 tablespoon = 20ml (note NZ, US and UK tablespoon = 15ml). 1 teaspoon = 5ml. We use 59g to 60g eggs. We use 1000 watt microwaves, unless otherwise specified. Email questions about our recipes to [email protected]

Nutrition know-how contains no wheat, oats, rye or barley. low saturated fat, high fibre, lower sodium with heart-friendly fats. low saturated fat, high fibre (not for desserts), lower sodium with lower-GI carbs. contains foods with slowly digested carbohydrate(s), which produce a lower rise in your blood Saturated fat sugar level. must be < 6g; kilojoules < 3000kJ; contains sodium < 800mg. > 5g of fibre per main meal.

88

Take the cake

LOW FAT

LOW SAT FAT LOWER SODIUM

Main meal

< 15g

< 6g

< 600mg < 2000kJ

Side dish

< 8g

< 3g

< 400mg < 1000kJ

Light meal

< 10g

< 4g

< 400mg < 1500kJ

< 2g

< 200mg

Snack/dessert < 5g

91

LOW KILOJOULE

< 600kJ

Caffè society Italian sweets from the kitchens of Martha Stewart.

98 Last bite

93

98

Lemon delicious

i Colourful cannol

weekend cooking 71

78 Nuts for it!

Vanilla buttermilk scones Teatime favourites with a fragrant vanilla twist.

72 Make mother’s day Edible gifts to make for Mum – she’ll be tickled pink!

next month 6 super food ideas

MAY 2014

Homemade chocolate spread.

81

Balls of energy Power-packed healthy snacks.

82 Beta flavours A Greek-inspired menu made for sharing this Mother’s Day.

Cream-filled cannoli with a touch of rainbow magic.

regulars and competitions 12 Write to us and win! 75 WIN a Breville and Trentham Tucker prize pack worth $2000! 90 WIN a trip for two to Fiji! 95 Subscribe and save! 96 Puzzles 97 Supershelf

June 2014 issue is on sale May 8 (Australia)

EAT WELL . BE WELL .

this month Inspiration comes in many forms when on the hunt for perfecto pasta dishes! paghetti. It’s one of the first words mispronounced by the precocious children who suck it up like an anti-Hoover, creating mess everywhere! Scarfed down with bolognese and powdery parmesan from No Names in Sydney’s Little Italy, it was a dish I loved as a child, too. It’s also one of those enduring childhood memories that can be evoked with a whiff of ‘shelf-stable’ cheese or a slurp of orange cordial (the drink of choice at No Names).

S

We’re inspired by eating out, other mags and cookbooks, and those occasional bolts from the blue, when the recipe gods smile upon us... Although it’s mighty comforting to revisit those time-honoured recipes, I’m always on the look out for inspiring new ones. Whether it’s different flavour combinations, such as those in the Creamy pumpkin and pesto pasta bake (p26), or a reimagined version of an old favourite, as we literally twist and turn a lasagne on its side with our amazing Bolognese rotolo on p30. People often ask me where we get the ideas for our recipes. Like most of you, we’re inspired by eating out, other mags and cookbooks, and those occasional bolts from the blue, when the recipe gods smile upon us and

send us amazing ideas. More often, though, it’s at kid-friendly early dinners at friends’ houses, where we do tend to talk about food. A lot! Recently, at the school drop-off, a new friend, Nikki, shared her go-to recipe for feeding a crowd – her mum’s Greek lamb and pasta. It was such a great idea. You cook the lamb covered, remove it from the pan and then fill the pan with spaghetti and cheese. Back in the oven and bake until the pasta soaks up the delicious pan juices and the cheese has done its thing. A few quick notes later and I was on the phone to food ed Kim, who rushed off home to create her own version, the Slow-cooked lemon lamb with tomato and fetta spaghetti (p86). It was the perfect idea, come across in the best way possible. Someone who loves food (thanks so much, Nikki) sharing what they do and inspiring other people who love food. That’s exactly what we try to do each issue.

Rebecca Rebecca Cox, Editor

Editor Rebecca Cox, [email protected] Food Editor Kim Coverdale, [email protected] Deputy Food Editor Claire Brookman, [email protected] Art Director Sarah Cooper, [email protected] Senior Designer Brydie Noonan, [email protected] Acting chief sub-editor Sally Feldman, [email protected] Sub-editor Matilda Duffecy, [email protected] Recipe Analysis Susanna Holt Reader & editorial enquiries Rosalie Gordon, [email protected] Ph: (02) 8045 4891 Fax: (02) 8062 2884 Advertising sales New South Wales NSW Sales Director Paul Blackburn Ph: (02) 8045 4666, [email protected] Group Sales Director Belinda Miller Ph: (02) 8045 4651, [email protected] Group Sales Director Nicole Bence Ph: (02) 8045 4935, [email protected] Group Sales Director Sam Tomlinson Ph: (02) 8045 4676, [email protected] Victoria Vic Sales Director Kim Carollo Ph: (03) 9292 3204 Group Sales Directors Sally Paterson Ph: (03) 9292 3217, Astrid White Ph: (03) 9292 3222, Lisa Mikkelsen Ph: (03) 9292 3206 Queensland Queensland Sales Director Rose Wegner Ph: (07) 3666 6915, [email protected] South Australia SA Account Manager Maree Maresco Ph: (03) 9292 2749, [email protected] Western Australia WA Advertising Representative Bronwyn Robinson (08) 9326 9806, [email protected] Commercial Integration Commercial Integration Manager Nicole Harris, Ph: (02) 8045 4734, [email protected] Commercial Integration Executive Caitlin Griffith-Pecset Ph: (02) 8045 4744, [email protected] Production Director Mark Moes Production Manager Neridah Burke Advertising Production Katie Nagy, [email protected] Marketing Director Diana Kay Brand Manager Renee Gangemi Marketing Assistant Lucy Johnston Senior Manager Circulation and Subscriptions Danielle Stevenson Senior Circulation Executive – Food Sheri Mohamed Chief Executive Officer Nicole Sheffield Group Publisher – Food Fiona Nilsson Commercial Director Prue Cox General Manager Commercial Development Marcus Williams

i’s ining of Nikk Our reimag Slow-cooked ’s um dish , M with tomato lemon lamb aghetti, p8 6. and fetta sp

Environment ISO 14001

Subscriptions Phone Customer Service, 1300 656 933 (+61 2) 8296 5424 Fax: (+61 2) 9279 3161 Mail NewsLifeMedia, Reply Paid 1224, Queen Victoria Building NSW 1229 Email [email protected]

The Bolognese rotolo, p30, an inspired twist on classic lasagne.

8 super food ideas

MAY 2014

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.

99% Fat Free, Gluten Free Dairy Free & No Artificial Flavours.

Available at all leading supermarkets. lazuppa.com.au

/lazuppasoup

55 Balsamic-roasted garlic and mozzarella toasts

Basil and parmesan pizza bread

35

85

57

84

Bean soup with kale and rustic garlic bread

Cabbage rolls with rice and mince filling

53

Cheesy bacon bread

82

Easy garlic bread

Crunchy cos and dill salad

54

55 Chilli ciabatta crisps

85

Haloumi, fetta and mint filo triangles

Roasted lemongarlic potatoes

82 Spinach and ricotta filo triangles

POULTRY

83 Haloumi, herb and eggplant bake

37 Kale and mint tabouli

56 Chargrilled Korean beef in lettuce cups

Lamb and burghul meatloaf

10 super food ideas

Ricotta and semi-dried tomato pancakes with rocket salad

46 Chorizo, capsicum and parsley bread pudding

47

48 Lamb roast with three-veg mash

MAY 2014

45

41 Easy, cheesy salami and mushroom pizza

43 Pork and fennel sausage rolls with crispy coleslaw

Grilled coriander beef with carrot couscous salad

86 Slow-cooked lemon lamb with tomato and fetta spaghetti

Gnocchi-topped chicken, leek and mushroom pie

Easy chicken cacciatore

Braised chicken with lemon

44

49

44

58

COVER RECIPE

VEGETARIAN

Crispy kale chips

BEEF, PORK & LAMB

54

FISH & SEAFOOD

SIDES, STARTERS & LIGHT MEALS

index

30-minute sausage pasta bake

18

59 Crispy fish with Thai-style dressing

48 Gluten-free crunchy baked fish with corn salad

PASTA & NOODLES

64

30

65

Bolognese rotolo

Beetroot agnolotti with pumpkinbutter sauce

Carrot pappardelle with salmon and cherry tomatoes

Pancetta and parsnip tortellini pasta bake

One-dish ham and vegetable pasta bake

36

29

Spicy kale and garlic spaghetti

Pasta with leek and bacon

Easy creamy chicken pasta

25 Silverbeet and mixed mushroom pasta bake

46 Spicy vegetable laksa

69

63 Spinach linguine with chicken and pea meatballs

61 Giant self-saucing ravioli

66 Simple pasta carbonara

67 Slow-cooked beef ragu with rigatoni

69 Tuna spaghetti with broccoli, lemon and chilli

SWEETS

Spanakopita pasta bake

Creamy pumpkin and pesto pasta bake

68

22

32

26

89

60

Almond butter biscuits

Chocolate mousse éclairs

73

Midnight feast slice

Pink lemonade marshmallow cakes

71 Vanilla buttermilk scones

SOMETHING EXTRA

72

81 Chia, almond and cacao balls

74 Gluten-free lemon and pistachio biscuits

93 Italian polenta cookies

Rainbow cannoli

Ricotta cheesecake

76 Flavoured baking sugars

Lemon yoghurt cake with walnuthoney drizzle

94

98

75 Hot chocolate stirrers

88

60 Salted caramel popcorn sponge pudding in a jar

78 Macadamiachocolate spread

93 Lemon-ricotta fritters with lemon curd

94 Torrone semifreddo

62 Wholemeal pasta dough base

MAY 2014 super food ideas

11

Write to us at: Super Food Ideas, NewsLifeMedia, Level 1 Locked Bag 5030, Alexandria, NSW 2015

Email us at: superfoodideas @news.com.au

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your

food ideas

Like something? Hate something? Cooked something? Want to tell us something? We love all your feedback! New old favourite

BREAKING BREAD Jodie Purchall posted this fab shot of her Pesto, fetta and spinach pull-apart from the March ’14 issue on our Facebook wall. “It was super-easy and fun to make,” she said. We love seeing our readers cook recipes from the magazine, so keep up the cooking and sharing!

My workmate, Yarna, brought a recipe for Red velvet heart cake with cream cheese frosting to work, to type and laminate for her mum. We thought, from the look of it, that the recipe had been her favourite for years, as the page was getting a bit ratty and she couldn’t remember where it came from. I saw the icons and realised it was an SFI recipe, so off to the website I went and couldn’t find it. I offered to go through my collection at home to look for it and, after looking through years’ worth, I’d given up on finding it. You can imagine my surprise when I looked at the Feb ’14 edition to find the “old favourite” was only just published this month. We had the greatest laugh!

Rachael Speechley, via email

Top tip

Baking without eggs can be a challenge; however, I have been experimenting by replacing eggs with natural yoghurt. I have done this with various recipes, including cake mixes and sweet or savoury muffins, and I’ve found that it works well. I replace each egg with 2 tablespoons of natural yoghurt. This opens up a whole new world of egg-free baking!

In the March ’14 issue of Super Food Ideas Gwen Humphries from Rockingham inquired about using the spaghetti squash as a healthy alternative to spaghetti. I always use a julienne cutter, worth about $10, to cut zucchini into spaghetti-like threads. Then all you do is steam the threads for a couple of minutes and serve them as you would pasta. I use it with bolognese sauce for the grandkids and this way they are getting good greens and are none the wiser. You could also use a mandolin or food processor, but I find that for small quantities, the julienne cutter/vegetable peeler is just better and quicker.

Connie Costa, via email

Lorraine Whitford, via email

Egg-cellent idea

12 super food ideas

MAY 2014

Tick of approval I have now cooked the delightful, full-of-flavour Thai-style barbecue chicken and noodle salad three times! The first two were just for dinner for me and my husband, and we ate the leftovers for lunch the next day. I made it for some girlfriends for lunch the other day and they loved it! It’s so easy and full of great flavours that just work so well together. It’s one of the recipes that has a great big tick in my book.

Cassandra Neave, via email

Write in and WIN! Send letters and emails with a phone number and daytime address to SFI/Readers’ Letters, Locked Bag 5030, Alexandria NSW 2015, or email us at [email protected]. Letters may be edited. This month’s published readers all receive a prize pack including a copy of Local Is Lovely by Sophie Hansen – a guide to the fruit, vegetables and meat that Australian farmers produce, as well as a block-mounted illustration from the book, signed by the illustrator. Each of these prize packs is worth $50.

Chef du Monde bakeware and accessiories: Available at leading homewares and department stores | www.maxwellandwilliams.com.au

cooking know-how

kim’s kitchen Food editor Kim Coverdale shares her pasta wisdom and some cute Mother’s Day gift ideas

A picture-perfect afternoon tea is just the thing for Mother’s Day !

A watched kettle never boils? The Breville Smart Kettle ‘Pure’ will, with five temperature settings for tea and coffee. $149.95, breville.com.au.

Don’t add oil to cooking water, as it stops your sauce sticking to the pasta. To prevent your pasta from sticking together during cooking, just give it a stir with a fork while it’s cooking. Al dente translates from Italian as ‘to the tooth’ and refers to the slight resistance when biting into perfectly cooked pasta. Al dente pasta is not too soft and carries the sauce perfectly.

Add a spot of colour with the Ikea Ungdom mugs, $6 for four. Visit ikea.com.au.

Adding a pinch of salt to the boiling water before you cook the pasta gives extra flavour to the finished product. Don’t salt the water if the sauce you are serving it with is also quite salty. Never rinse cooked pasta for hot dishes, as the sauce won’t stick to it as well, and the pasta will lose some of the flavour from it’s cooking liquid. Only rinse pasta when using it for salads or as a quick way to cool it down. Follow cooking instructions on the packet, but test close to the end of the recommended cooking time to ensure it’s al dente. Remember: long, thin pasta suits delicate sauces; short, thick and ridged pasta suits chunkier sauces.

Teapot and pom-pom cosy set in Chevron, $29.95, larkstore.com.au.

Wrap up one of these great cookbooks for Mum – everyone will reap the rewards!

Ooh la la! If your mum swoons for the Gallic charm of Manu Feildel on My Kitchen Rules, then she’ll love his new cookbook, French For Everyone ($50, Lantern).

Dolce dente Sugar and spice and all things nice fill Alison Thompson’s book, Sweet ($50, Penguin). Great for mums with a sweet tooth.

14 super food ideas

MAY 2014

Make it at home with the Baccarat ‘Pasta Master’ in red, $70, kitchenwarehouse. com.au; or the Davis & Waddell ‘Napoli’ pasta machine, $60, davisand waddell.com.au. See p62 for pasta recipes.

PHOTOGRAPHY GETTY IMAGES

Madame Flavour White with Rose tea is peony loose-leaf tea with rose petals, $5.29, from Woolworths and Coles.

Maxwell & Williams ‘Sprinkle’ cake stand in yellow, $29.95, maxwell andwilliams.com.au.

5 PASTA TIPS

A WONKY CHEESECAKE IS JUST A PUNNET AWAY FROM PERFECTION

Start creating with this Very Berry Cheesecake and more at philly.com.au

super spy

This divinely delicate plate is the perfect pretty if you’re looking for Mother’s Day gift inspiration. From the new Maxwell & Williams Cashmere collection, it features the work of William Kilburn, a celebrated 18th-century textile designer. Starting at just $9.95, it’s exquisite but not expensive.

The latest on what the team’s eating, buying and loving this month

..Trained for it Our sub-editor, Matilda, is running in the Mother’s Day Classic on May 11 to raise funds for breast cancer research. There are running events happening all over Australia, so you can take part, too! Entries close on May 7, but you can even get in early on the day and register to run. Visit mothersdayclassic.com.au for all the details.

... McCormick’s flavour forecast says it’s getting hot out there! New chilli flavours are trending – pickled, smoked and even candied! And to celebrate 125 years, the company will donate $1 to feed those in need if you share your flavour story at mccormick. com.au.

We had to laugh when we saw this. What a ‘grate’ guy! The Fred & Friends Mr Romano cheese grater, $14.75, from Yellow Octopus, puts a smile on the faces of the people as well as grating cheese perfectly for your pasta dishes. That’s what we call service with a smile! Visit yellowoctopus.com.au for details.

Mangia! Mangia! Gatherings ($39.99, Lantern), by Teresa Oates and Angela Villella, celebrates family-friendly Italian food suitable for all occasions, and shares homespun wisdom for party success. Their top tip for a fantastic gathering is to keep celebrations at home! “Opening your home to family and friends is a powerful expression of generosity and effort.” Can’t argue with that!

WORDS MATILDA DUFFECY

If you’re inspired by our recipes on p62 to create pasta from scratch, then Lighthouse Pasta Tipo “00” flour is a great place to start. Its fine texture keeps the pasta soft so it’s easy to hand roll and cut. From Woolworths.

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classic times

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The classic West Australian family Epitomising Houghton’s trademark vibrant flavours, the Classic range features some standout everyday favourites including the refreshing White Classic, lively Brut-style Sparkling Classic, easy drinking Red Classic and luscious Sweet Classic.

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Enjoy Houghton wines responsibly

30-minute sausage pasta bake Serves 4 Prep 5 minutes Cook 25 minutes 375g dried rigatoni pasta 2 teaspoons olive oil 500g beef sausages with garlic and parsley (see note) 2 x 50g sachets tomato paste 2 x 410g cans tomatoes with basil and garlic 100g baby spinach ²⁄ ³ cup loosely packed fresh basil leaves, torn 2 teaspoons finely chopped fresh rosemary 18 super food ideas

MAY 2014

1½ cups grated mozzarella Extra shredded basil, to serve 1 Preheat oven to 180˚C/160˚C fan-forced. 2 Cook pasta in a large saucepan of

boiling salted water, following packet directions, until just tender. Drain. 3 Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Squeeze sausage meat from casings into pan. Cook, breaking up meat with a wooden spoon, for 5 to 6 minutes or until just cooked through. Drain any excess oil, if necessary. 4 Add tomato paste. Stir to combine. Stir in tomato. Bring to a simmer. Remove from heat. Add spinach, basil and rosemary. Stir to combine.

5 Add pasta to sausage mixture. Season

with salt and pepper. Toss well to combine. Spoon mixture into a 10-cup-capacity ovenproof dish. Sprinkle with mozzarella. 6 Bake for 15 to 20 minutes or until golden. Stand for 5 minutes. Serve sprinkled with extra basil. NUTRITION: (per serve) 3392kJ; 33.9g fat; 15g sat fat; 39.3g protein; 83.1g carbs; 8.1g fibre; 72mg chol; 1900mg sodium.

sausages for this recipe. Or make it your own by using your favourite flavoured sausages.

STYLING KRISTINE DURAN-THIESSEN

You and your family will be tucking into this delicious pasta bake in no time!

PHOTOGRAPHY GUY BAILEY

dish it up

RECIPE KIM COVERDALE

30-minute sausage pasta bake

FOOD PREPARATION CLAIRE BROOKMAN

cover recipe

For Perfect Pasta Bakes Three cheeses blended to give pasta bakes, vegetable bakes and lasagne a superior flavour and a delicious golden crust. Visit www.perfectitaliano.com.au for more recipe ideas.

SERVING SUGGESTION The PERFECT ITALIANO logo is a trademark of the Fonterra group of companies.

this month pasta bakes

What could be more satisfying than a hearty, piping-hot pasta bake? And what’s not to love about a delicious one-pan dinner the whole family will enjoy? So go on – dig in! Recipes & food preparation Claire Brookman Photography Craig Wall Styling Jenn Tolhurst

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21

Pancetta and parsnip tortellini pasta bake Serves 6 Prep 15 minutes Cook 35 minutes (plus 5 minutes standing time) 1½ tablespoons olive oil 5 thin slices pancetta, roughly chopped 4 green onions, thinly sliced 2 garlic cloves, crushed 1 tablespoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 3 parsnips, peeled, cut into thin ribbons (see note) ¹⁄ ³ cup plain flour 2 cups salt-reduced chicken stock 300ml carton sour cream

625g packet fresh veal tortellini ¹⁄ ³ cup panko breadcrumbs ¼ cup grated cheddar 1 Preheat oven to 180°C/160°C fan-forced.

Grease a 10-cup-capacity baking dish. 2 Heat 1 tablespoon oil in a large, deep

frying pan over medium-high heat. Add pancetta. Cook for 2 to 3 minutes or until golden. Add onion, garlic, rosemary and thyme. Cook for 1 minute or until fragrant. Add parsnip. Cook, tossing, for 2 minutes or until just beginning to soften. Add flour. Cook, stirring for 1 minute. Combine stock and sour cream in a bowl. Stir until smooth. Add stock mixture to pan. Cook, stirring, for 2 minutes or until

heated through. Remove from heat. Add tortellini. Stir to combine. Spoon mixture into prepared dish. 3 Combine breadcrumbs, cheddar and remaining oil in a bowl. Season with salt and pepper. Sprinkle over tortellini mixture. Bake for 25 minutes or until golden. Stand for 5 minutes before serving. NUTRITION: (per serve) 2704kJ; 35.6g fat; 17.2g sat fat; 21.1g protein; 57.4g carbs; 4.8g fibre; 95mg chol; 978mg sodium.

to cut parsnips into ribbons. Discard the woody centres.

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Tortellini

Agnolotti Ravioli Tortellini

22 super food ideas

MAY 2014

this month pasta bakes

Pancetta and parsnip tortellini pasta bake

MAY 2014 super food ideas

23

Silverbeet and mixed mushroom pasta bake

24 super food ideas

MAY 2014

this month pasta bakes

Silverbeet and mixed mushroom pasta bake Serves 6 Prep 30 minutes Cook 50 minutes (plus 5 minutes standing time) 50g butter ¼ cup olive oil 400g mixed mushrooms, thickly sliced (see note) 1 brown onion, chopped 200g shortcut bacon rashers, trimmed, chopped 2 garlic cloves, crushed 2 tablespoons fresh lemon thyme leaves 2 teaspoons finely grated lemon rind ¼ cup plain flour 300ml light thickened cream for cooking 2 cups chicken stock 1 small bunch silverbeet, trimmed 6 fresh lasagne sheets, each cut crossways into thirds

½ cup roughly chopped sourdough bread ½ cup grated colby cheese 1 Heat half the butter and 1 tablespoon oil

in a large, deep frying pan over mediumhigh heat. Cook mushrooms, stirring, for 8 minutes or until golden and soft. Transfer to a heatproof bowl. Heat 1 tablespoon oil and remaining butter in pan. Add onion and bacon to pan. Cook for 5 minutes or until onion has softened and bacon is crisp. Add garlic, thyme and lemon rind. Cook for 1 minute or until fragrant. Add flour. Cook, stirring for 1 minute. Add cream and stock. Cook for 2 to 3 minutes or until slightly thickened. Set aside.

Place lasagne sheets, one at a time, in a saucepan of boiling water for 10 seconds or until just tender. Remove using tongs. Add to sauce mixture in pan. Turn to coat. Add silverbeet leaves to boiling water. Cook for 1 minute or until just wilted. Drain well. 4 Add silverbeet leaves and stems, and mushrooms to pasta mixture. Stir to combine. Transfer mixture to prepared dish. 5 Combine bread, cheese and remaining oil in bowl. Season with salt and pepper. Spoon over pasta mixture. Bake for 25 minutes or until golden. Stand 5 minutes before serving. NUTRITION: (per serve) 2352kJ; 38.5g fat; 16.6g sat fat; 18.3g protein; 34.3g carbs; 5.5g fibre; 63mg chol; 1007mg sodium.

2 Preheat oven to 180°C/160°C fan-forced.

Grease a 12-cup-capacity baking dish. 3 Using a small, sharp knife, separate

silverbeet leaves from stems. Roughly chop stems and set aside. Roughly chop leaves.

button and swiss brown mushrooms.

Flat-leaf parsley

Basil

Lemon thyme Oregano

MAY 2014 super food ideas

25

Creamy pumpkin and pesto pasta bake Serves 6 Prep 20 minutes Cook 1 hour (plus 5 minutes standing time) 800g butternut pumpkin, cut into 2cm pieces 2 small red onions, cut into thick wedges Olive oil cooking spray 375g dried Vetta Smart Pasta High Protein Low Carb penne 1 tablespoon olive oil 600g chicken thigh fillets, trimmed, cut into 2cm pieces ¹⁄ ³ cup plain flour 2 x 375ml cans light and creamy evaporated milk ¹⁄ ³ cup basil pesto 50g baby spinach ½ cup grated tasty cheese

Pto ^‹ a Œg fbc> Žh to 7a s. M’e ‡ ‰ a ”Q} X ‫ פ‬or a •– —˜ g™@r. Pbš 1 œ fi|G 7O Hl Ÿ, ¼ œ pi2 νʦ X 1 "¢‫פ‬d £¤ ¥e S a ”Q}. P¦m X § ¨© a ‫ פ‬to a …}3 7e. GV«–y ^d ¼ œ _`a W¬S 0­e ƣl, ¯  X §x ¯,l …°SO. ±d ¼ œ ²atO 7|+. ³ао ¨© ´µ X ‫¶פ‬. S,r ¯,l ¸ …°SO. If ‰ a —˜ g™@r, g™s – ‰# &ʦ, _š¹ ƣl, ¯,l fi2G "¢‫פ‬d. S5wG ^d ƣl X g™s ¯,l …°SO. M’ »¦t ½ œ ‫פ‬o. 26 super food ideas

MAY 2014

150g fresh ricotta, crumbled ¼ cup coarsely grated parmesan 1 Preheat oven to 200°C/180°C fan-forced.

Line a baking tray with baking paper. Grease a 12-cup-capacity baking dish. Place pumpkin and onion, in a single layer, on prepared baking tray. Spray with oil. Roast for 20 minutes or until pumpkin is tender. Reduce oven temperature to 180°C/160°C fan-forced. 2 Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Return to pan. 3 Heat oil in a large, deep frying pan over medium-high heat. Cook chicken, stirring, for 3 to 4 minutes or until golden. Add flour. Stir to coat. Reduce heat to low. Add milk. Cook, stirring for 3 to 4 minutes

or until slightly thickened. Stir in pesto. 4 Add pumpkin, onion, spinach, chicken

mixture and tasty cheese to pasta. Stir to combine. Spoon into prepared baking dish. Top with ricotta and parmesan. Season with salt and pepper. Bake for 30 minutes or until golden. Stand for 5 minutes before serving. NUTRITION: (per serve) 3040kJ; 24.5g fat; 9.1g sat fat; 53.2g protein; 71.7g carbs; 10g fibre; 114mg chol; 515mg sodium.

recommends Vetta’s new High Protein Low Carb penne has 50 per cent more protein and 25 per cent less carbohydrate.

this month pasta bakes

Creamy pumpkin and pesto pasta bake

MAY 2014 super food ideas

27

Spanakopita pasta bake

28 super food ideas

MAY 2014

this month pasta bakes

Spanakopita pasta bake

tender. Drain. Return to the saucepan.

Serves 6 Prep 25 minutes Cook 40 minutes (plus 5 minutes standing time) 500g dried large spiral pasta 1 tablespoon olive oil 1 brown onion, halved, thinly sliced 4 green onions, cut into 1cm slices 2 garlic cloves, crushed 200g baby spinach 500g tub smooth ricotta 1½ cups chicken stock 100g fetta, crumbled ¼ cup roughly chopped fresh dill 1 tablespoon finely grated lemon rind 5 sheets filo pastry Olive oil cooking spray

2 Meanwhile, heat oil in a frying pan over

1 Preheat oven to 180°C/160°C fan-forced.

Grease a 12-cup-capacity baking dish. Cook pasta in a saucepan of boiling salted water, following packet directions, until

medium-high heat. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add green onion and garlic. Cook for 1 minute or until fragrant. Add spinach. Cook for 1 minute or until wilted. 3 Combine ricotta and stock in a bowl. Add to pasta with fetta, onion mixture, dill and lemon rind. Season with salt and pepper. Stir to combine. Spoon into prepared dish. 4 Stack filo sheets together. Starting at one short side, roll up to form a log. Using a sharp knife, cut into 5mm-thick slices. Roughly toss filo to unravel slightly. Arrange over pasta mixture. Spray with oil. Season with salt and pepper. Bake for 30 minutes or until golden. Stand for 5 minutes before serving. NUTRITION: (per serve) 2219kJ; 16.7g fat; 8.6g sat fat; 23.2g protein; 68.9g carbs;

¾ S7¿ÀpiÁ 7a k Âpi Áks  `^‡¿l G#à SÄh pie а ‡s S§atn, ‰ ů"y xÆоs Ç fi5 7È. Y¦ Ên e – ms Ç …°Sat to  r ks. / ” …Ëо [ Ì!Íΰs (fi2 or 4FÐy "¢‫פ‬d). Co°Se m ¨© r "ƣš Ç ÔÕ,  X ²atO "N3, " а 7|+. Or `y fi2G "¢‫פ‬d νʦ, Å‫ה‬d …Ø "Ùs X Ú& Áto "Ùs!

4.7g fibre; 51mg chol; 910mg sodium.

MAY 2014 super food ideas

29

Bolognese rotolo Serves 6 Prep 30 minutes Cook 1 hour and 5 minutes (plus 5 minutes standing time) 1 tablespoon olive oil 1 brown onion, finely chopped 1 carrot, finely diced 2 celery stalks, finely diced 850g beef mince 2 garlic cloves, crushed ¼ cup chopped mixed fresh herbs (see notes) 2 tablespoons tomato paste 680g bottle tomato passata ¾ cup red wine (optional, see notes) 50g butter ¼ cup plain flour 2 cups milk 1½ cups grated mozzarella 375g packet fresh lasagne sheets 1 Heat oil in a large, deep frying pan over

medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, breaking up mince with a wooden spoon,

30 super food ideas

MAY 2014

for 8 minutes or until browned all over. Add garlic and herbs. Cook for 1 minute or until fragrant. Add tomato paste, 1½ cups passata and ½ cup red wine, if using. Bring to the boil. Reduce heat to medium. Simmer for 20 minutes or until thickened. Set aside for 10 minutes to cool. 2 Meanwhile, melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Gradually add milk, stirring until smooth and combined. Return to heat. Cook, stirring for 5 minutes or until mixture boils and thickens. Stir in 1 cup mozzarella. 3 Preheat the oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 22cm square (10-cup-capacity) baking dish. Combine remaining passata sauce and wine and pour over base of dish. Place 1 lasagne sheet on a flat surface. Leaving a 1cm border on one short side, spread lasagne sheet evenly with ¼ cup cheese sauce. Then spread over ¾ cup bolognese mixture. Starting at the opposite end to border, roll up to enclose filling. Cut into

thirds. Place, cut-side up, in prepared dish. Repeat with the cheese sauce, remaining lasagne sheets and bolognese mixture, making sure the rolls are packed tightly in the dish. Using a teaspoon, carefully spoon remaining cheese sauce around the edges of the rolls. Cover with foil. Bake for 10 minutes. 4 Sprinkle with remaining mozzarella. Bake, uncovered, for a further 20 to 25 minutes or until golden. Stand for 5 minutes before serving. NUTRITION: (per serve) 3107kJ; 33.2g fat; 16.7g sat fat; 52.2g protein; 50.7g carbs; 6.5g fibre; 121mg chol; 560mg sodium.

• We used a combination of oregano, sage and parsley for this recipe, but you could also use other herbs, such as thyme and rosemary. • You could use chicken, beef or vegetable stock instead of wine.

this month pasta bakes

Bolognese rotolo

MAY 2014 super food ideas

31

this month pasta bakes

One-dish ham and vegetable pasta bake

One-dish ham and vegetable pasta bake Serves 6 Prep 15 minutes Cook 50 minutes (plus 5 minutes standing time) 420g can cream of asparagus condensed soup 3 cups milk 500g dried farfalle pasta 1 tablespoon wholegrain mustard 2 teaspoons finely grated lemon rind 1 cup frozen peas 200g green beans, trimmed, cut into thirds 32 super food ideas

MAY 2014

2 zucchini, sliced 200g sliced leg ham, chopped ½ cup boiling water ¼ cup chopped fresh chives ½ cup grated tasty cheese 1 Preheat oven to 200°C/180°C fan-forced.

Place soup in a bowl. Gradually add milk, stirring until smooth and combined. Place pasta in a 12-cup-capacity baking dish. Add soup mixture. Stir to combine. Cover tightly with foil.

2 Bake for 20 minutes. Add mustard, lemon rind, peas, beans, zucchini and ham. Stir to combine. Bake, covered, for a further 20 minutes or until pasta and vegetables are just tender. Uncover. Stir in the boiling water and chives. Sprinkle with cheese. 3 Bake, uncovered, for a further 10 minutes or until top is golden. Stand for 5 minutes before serving. NUTRITION: (per serve) 2165kJ; 12.3g fat; 6.2g sat fat; 26.4g protein; 71.2g carbs; 6.8g fibre; 55mg chol; 1073mg sodium.

Winner Household Cleaning Category. Survey of 16,277 people by Nielsen.

The Best Thing Since Sliced Bread Not even breadcrumbs will stick to the Scotch-Brite® Stay Clean range. In fact, no food will. Not breadcrumbs nor fried egg, melted cheese or any of those other hard to remove foods. The Scotch-Brite Stay Clean range simply won’t trap them... we guarantee it! That’s why the Scotch-Brite Stay Clean range was voted 2014 Product of the Year at the Consumer Survey of Product Innovation by a whole bunch of people with clean breadcrumb-free kitchens. So next time you’re enjoying a piece of sliced bread, think of the innovative Scotch-Brite Stay Clean range and clean up those breadcrumbs afterwards.

Scotch-Brite and 3M are trademarks of 3M, St. Paul MN, USA.

WOOLWORTHS ADVERTISING FEATURE

Easy Easter entertaining Easter is a great time to get the whole family together for a meal and Woolworths has teamed up with Jamie Oliver to help make this year’s holiday one to remember Pumpkin and feta cheese salad

1 butternut pumpkin, halved lengthways Olive oil Sea salt and freshly ground black pepper ½ tsp dried oregano 1 dried red chilli 2 ripe avocados Juice of 1 lemon Extra virgin olive oil 4 spring onions, trimmed ½ tsp cumin seeds 50g sprouts ½ bunch of fresh mint, leaves picked 100g feta cheese 1 Preheat oven to 200°C. Scrape the pumpkin seeds out of the pumpkin (leave for later) then cut into 3cm chunks and place in a large roasting tray. Drizzle with a lug of oil and season well. Sprinkle over the oregano, crumble over the dried chilli, and toss everything together well. Roast in the hot oven for 40-45 minutes, until golden and cooked through. 2 Meanwhile, halve and destone the avocados, then cut into chunks. Place in a large bowl with the lemon juice and the same amount of extra virgin olive oil. Finely slice the spring onions and add to the bowl, then season well. 3 Toast the pumpkin and cumin seeds in a hot, dry pan until golden. Leave to one side. When the pumpkin is ready, leave to cool for 5 minutes, then add to the bowl with the avocado. Tip in the toasted seeds, sprouts and mint leaves, and toss well. Spread out on a serving platter and crumble over the feta cheese. Delicious!

“Try this recipe with fresh Australian butternut pumpkin from Woolworths while it’s in season.”

Create an Easter menu everyone will love Fresh, seasonal dishes, like this pumpkin and feta cheese salad, taste great with traditional Easter fare such as roast lamb or fish. Whether you’re planning a big get-together with family and friends or a chocolate egg hunt for the kids, Woolworths has all the inspiration and goodies you need. • For more Easter inspiration, visit woolworths.com.au/easter

NEWS LIFE MEDIA CREATIVE SERVICES. IMAGE AND RECIPE: © 2013, JAMIE OLIVER ENTERPRISES LIMITED. PHOTOGRAPHY: DAVID LOFTUS. WWW.JAMIEOLIVER.COM

Serves 4

what’s new kale

WHAT’S NEW:

Kale

This new kid on the block is packed with nutrients and really versatile, so give the ‘queen of the greens’ your own taste test!

Curly kale

Crispy kale chips Serves 4 Prep 10 minutes Cook 20 minutes 1 bunch curly kale 2 tablespoons olive oil 1 teaspoon paprika (see note) Sea salt and lemon wedges, to serve 1 Preheat the oven to 160°C/140°C

fan-forced. Line 3 large baking trays with baking paper. 2 Trim centre veins from kale and discard. Roughly chop kale. Place oil, paprika and kale in a large bowl. Toss to coat. Spread kale, in a single layer, on prepared trays. 3 Bake, turning kale halfway through cooking, for 15 to 20 minutes or until crisp. Sprinkle with sea salt and serve with lemon wedges.

Kale

Purple-stemmed curly kale

NUTRITION: (per serve) 502kJ; 9.6g fat; 1.4g sat fat; 2.3g protein; 6.8g carbs; 2.1g fibre; 0mg chol; 515mg sodium.

K

ale is one of the ‘it’ vegies right now, largely due to its awesome health properties. While it’s become an essential ingredient in nutrient-dense green smoothies, you can also cook it or eat it raw. There are two common varieties: kale (often labelled Tuscan kale, Tuscan cabbage or cavolo nero) has long, crinkly leaves ranging from pale green to almost black, with a nutty, earthy flavour. Curly kale has tightly ruffled, slightly bitter leaves, varying from bright green to purple-tinged. Both varieties have quite tough, robust leaves. Kale is usually sold in bunches, but baby leaves are now also available in packs at selected supermarkets.

W;t [ ‡? A member of the brassica family and closely related to wild cabbage, kale is packed with fibre, vitamins A, C and K, calcium and iron, and is low in fat and calories.

ßw à I gáâ X ore ‡? Generally, it’s best to remove the centre veins, as they can be fibrous and bitter, especially if they’re large. Smaller, more tender veins can be chopped and cooked with the leaves. Finely shred or chop the leaves and serve them raw in salads; or pan-fry, braise, stir through soups or roast until crisp. Overcooking tends to make kale more bitter. Fresh kale will keep, stored in a plastic bag in the crisper, for up to 5 days.

of dried chilli flakes or smoked paprika, or toss through 2 thinly sliced garlic cloves before baking.

W;t à ‡ ã ¨©? Kale works best with other robust flavours such as lemon, chilli, garlic, olive oil, cheese, tomato, fresh mint and basil, or as a contrast to sweet potato or carrot. In Italy, where it’s commonly grown in backyards, cavolo nero is added to a hearty cannellini bean and vegetable soup called ribollita. It’s also good stirred into pastas and risottos, as it holds its texture well.

Crispy kale chips

MAY 2014 super food ideas

35

Spicy kale and garlic spaghetti

Spicy kale and garlic spaghetti Serves 4 Prep 20 minutes Cook 15 minutes 375g dried spaghetti ¹⁄ ³ cup extra virgin olive oil 6 anchovies, finely chopped 2 garlic cloves, crushed ¼ teaspoon dried chilli flakes 1 bunch curly or regular kale, centre vein discarded, leaves shredded 1½ tablespoons lemon juice ¹⁄ ³ cup finely grated parmesan

until tender. Drain, reserving ¼ cup cooking liquid. 2 Heat oil in a large, non-stick frying pan over medium-low heat. Add anchovy, garlic and chilli. Cook for 1 to 2 minutes or until fragrant. 3 Add the kale, drained cooked pasta, lemon juice and reserved cooking liquid. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Divide among bowls. Serve sprinkled with parmesan. NUTRITION: (per serve) 2341kJ; 23g fat;

1 Cook pasta in a saucepan of boiling

4.5g sat fat; 16.9g protein; 70.6g carbs;

salted water, following packet directions,

4.6g fibre; 11mg chol; 370mg sodium.

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MAY 2014

get more • Stir trimmed, chopped kale leaves into stews and casseroles towards the end of cooking. • Pan-fry trimmed kale leaves with sliced mushrooms and onion and use as a filling for omelettes or a frittata. • For a modern twist on coleslaw, finely shred kale and toss with grated carrot, thinly sliced red onion and grated beetroot. Drizzle over a lemon dressing, season with salt and pepper and toss to combine.

what’s new kale

Kale and mint tabouli

Kale and mint tabouli

1 Place burghul in a heatproof bowl.

Serves 6 Prep 20 minutes (plus 20 minutes standing time) ½ cup burghul (see notes), rinsed 350g fresh ricotta 150g fetta, crumbled 1 teaspoon finely grated lemon rind 12 slices crusty bread, toasted 2 cups roughly chopped regular kale leaves (see notes) ¾ cup chopped fresh mint leaves 2 tomatoes, finely chopped ½ brown onion, finely chopped 2 tablespoons olive oil ¼ cup lemon juice

Cover with boiling water. Stand for 20 minutes or until softened. Drain. Rinse under cold water. Drain, pressing out excess water with the back of a spoon. 2 Meanwhile, combine ricotta, fetta and lemon rind in a bowl. Spread one side of each piece of toast with ricotta mixture. 3 Place burghul, kale, mint, tomato and onion in a bowl. Stir to combine. Drizzle oil and lemon juice over kale mixture. Season with salt and pepper. Toss to combine. Serve tabouli with cheese toasts. NUTRITION: (per serve) 2203kJ; 20g fat; 9g sat fat; 20.1g protein; 64.3g carbs; 6.3g fibre; 27mg

• You’ll need about 3 stalks kale. Trim the centre veins from kale and discard before chopping the leaves. • If possible, use the young, tender leaves of the kale. Pulse them in a food processor to chop, if you prefer.

ingredient Burghul (cracked wheat) is a Middle Eastern staple, traditionally used as a side dish, like couscous or rice, and is a key ingredient in tabouli.

chol; 1004mg sodium. MAY 2014 super food ideas

37

in season may

Enoki (left) and swiss brown mushrooms Mandarins

Oyster mushrooms

also

Mandarins

The perfect lunchbox snack, one mandarin provides 190% of an adult’s daily vitamin C requirement. While Imperials are the most popular, during the cooler months you’ll find up to eight varieties, among them Taylor Lee, Hickson and Afourer. Select blemish-free fruit that feels heavy for its size. Refrigerate for up to 1 week. Go with: chicken, cinnamon, dark chocolate, ginger, pork, soy, star anise, thyme. Quick idea: Toss mandarin segments with sliced fennel, shredded cooked chicken, salad leaves and a mandarin juice and olive oil dressing.

Mushrooms

Flat mushrooms

Button

mushrooms These days, you’ll find varieties such as enoki, swiss brown and portobello, as well as the more common ‘cap’ mushrooms (portobello, swiss brown, button) in supermarkets. They should have no mould, slime or shrivelling. Don’t wash mushrooms before cooking; just brush off any residual compost. Refrigerate in a paper bag for up to 4 days. Go with: bacon, beef, butter, chicken, cream, eggs, garlic, onion, soy, spinach. Quick idea: Sauté sliced mushrooms in butter with chopped garlic and grated lemon rind. Pile onto toast and sprinkle over crumbled fetta and chopped parsley. Leek

Leeks

Part of the onion family, leeks have a milder, more delicate flavour. Generally, only the white part is used. Look for leeks with firm white stems and crisp green leaves; the smaller the better (and sweeter). Wash under cold running water, checking for grit. Refrigerate for up to 1 week. Go with: bacon, butter, chicken, cream, fish, pancetta, parmesan, potato, white wine. Quick idea: Roast chopped potatoes, leeks and carrots with fresh thyme sprigs until tender. Serve with roast chicken and gravy.

Pears

While some pears are available year-round, May sees the arrival of a number of full-flavoured varieties. Choose plump, unblemished fruit. To check for ripeness , press the flesh close to the stem – it should give a little. To ripen, store at room temperature out of direct sunlight. Refrigerate ripe pears for up to 5 days. Go with: blue cheese, chicken, cinnamon, parmesan, pork, walnuts, watercress. Quick idea: Poach whole peeled pears in apple juice and a little sugar until just tender. Serve with double cream.

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MAY 2014

Pears

WOOLWORTHS ADVERTISING FEATURE

Hop to it! Start planning your Easter menu now, starting with these deliciously simple bite-sized wraps Vietnamese beef wraps

NEWS LIFE MEDIA CREATIVE SERVICES. IMAGE AND RECIPE: © 2013, JAMIE OLIVER ENTERPRISES LIMITED. PHOTOGRAPHY: DAVID LOFTUS. WWW.JAMIEOLIVER.COM

Makes 24 100g fine rice noodles 2 carrots, peeled 2 tbs rice wine vinegar 2 cloves of garlic, peeled 1 fresh red chilli, deseeded and finely sliced Juice of 3 limes, plus 1 lime to serve 1 tbs brown sugar 3 tbs fish sauce Sea salt and freshly ground black pepper 2 x 250g sirloin steaks A few sprigs of fresh basil, leaves picked A few sprigs of fresh mint, leaves picked 2 soft round or iceberg lettuces

Take a fresh approach to Easter A mouthwatering combination of juicy steak, fresh herbs and crisp vegies, these Vietnamese beef wraps offer a contemporary alternative to traditional Easter fare that the whole family will love. Whether you’re planning a big family get-together or a chocolate hunt for the kids, Woolworths has all the inspiration and goodies you need. • For more Easter inspiration, visit woolworths.com.au/easter

1 Place a griddle pan on a high heat and get a medium-sized pan of salted water on to boil. Snap the noodles into three and add to the pan of boiling water. Cover, turn off the heat and leave for 10 minutes. 2 Meanwhile, slice your carrots into matchsticks. When the noodles are done, drain, then toss in a bowl with the carrots and rice wine vinegar. 3 To make the dressing, finely grate one of the garlic cloves and place in a small bowl with the chilli, lime juice, sugar and fish sauce. Whisk until the sugar dissolves. Pour most of the dressing over the noodles. 4 Season the steaks with salt and pepper, then place on the hot griddle to grill for 2 minutes on each side for medium-rare, or a minute longer if you like your meat well done. Remove and place on a chopping board. Cut the remaining garlic clove in half and rub cut-side down on the hot steaks. Slice the steaks at an angle into 2.5cm-thick strips. Roll up the basil and mint leaves and finely shred them, then cut the remaining lime in half. 5 Snap off and discard the outer leaves of the lettuces, then wash the inner leaves, taking care to leave them whole. Dry the leaves (preferably in a salad spinner), then lay them out on a tray ready to assemble the wraps. Place a pinch of the noodles into each lettuce cup, top with a slice of steak, drizzle with a little dressing and top with the chopped herbs. Serve with lime cut into wedges for squeezing over.

RESTAURANT SPECIALS

FLAME_ABW794_FPC_SFAU 03/14

EN J OY at home!

/BlueDragonANZ www.bluedragon.com

weekdays Smart ideas for midweek meals, plus beaut bread-based sides

Easy, cheesy salami and mushroom pizza Serves 4 Prep 15 minutes Cook 10 minutes 2 x 380g pizza bases with sauce 2 cups grated pizza cheese 150g shaved mild salami 2 flat mushrooms, sliced 250g cherry tomatoes, halved ¹⁄ ³ cup fresh basil leaves

1 Preheat oven to 200˚C/180˚C fan-forced.

NUTRITION: (per serve) 3482kJ; 36.7g fat;

Grease two baking trays. Place a pizza base on each prepared tray. 2 Sprinkle each pizza base with ¼ cup cheese. Top each with salami, mushrooms and tomatoes. Sprinkle each with remaining pizza cheese. Bake for 10 minutes or until bases are crisp and cheese is melted and golden. 3 Serve pizzas topped with basil.

18.1g sat fat; 44.9g protein; 78g carbs; 7g fibre; 87mg chol; 1439mg sodium.

variation If you feel like spicing things up a bit, use a hot salami and sprinkle over some chilli flakes.

RECIPE AMIRA GEORGY PHOTOGRAPHY GUY BAILEY

STYLING KRISTINE DURAN-THIESSEN

FOOD PREPARATION ADAM CREMONA

Easy, cheesy salami and mushroom pizza

MAY 2014 super food ideas

41

Sunday prep

1

Make steps 2 and 3 of Pork and fennel sausage rolls with crispy coleslaw, p43. Wrap each roll in plastic wrap. Place, in a single layer, in airtight container or snap-lock bag. Refrigerate for up to 1 day or freeze for up to 2 months.

2 Want to keep the whole family happy and weeknight cooking stress-free and simple? Try these great ideas on for size! Recipes Kirrily La Rosa & Liz Macri Photography Craig Wall & Andrew Young Styling Sarah O’Brien & Jenn Tolhurst Food preparation Cynthia Black, Heidi Flett & Angela Portela

Make step 4 (caramelised onion) of Lamb and burghul meatloaf, p47. Cool. Store in an airtight container in the fridge for up to 3 days. Stand at room temperature for 10 minutes before using.

3

Make Gluten-free crunchy baked fish with corn salad, p48, to end of step 2 (omit coriander). Store in an airtight container in fridge for up to 2 days. Add coriander before serving.

midweek mains

Pork and fennel sausage rolls with crispy coleslaw

Pork and fennel sausage rolls with crispy coleslaw Serves 4 Prep 15 minutes Cook 30 minutes (plus cooling time) 1 tablespoon olive oil 1 small brown onion, finely chopped 2 garlic cloves, crushed 2 teaspoons fennel seeds, lightly crushed (see note) ½ cup fresh breadcrumbs Pinch of nutmeg 600g pork and veal mince 2 sheets frozen puff pastry, partially thawed 1 egg, lightly beaten 2 teaspoons sesame seeds 375g packet shredded coleslaw ½ cup honey mustard dressing

1 Preheat oven to 220°C/200°C fan-forced.

Line a baking tray with baking paper. 2 Heat oil in a saucepan over medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add fennel seeds. Cook for 1 minute or until fragrant. Transfer to a large heatproof bowl. Set aside for 5 minutes to cool slightly. Add breadcrumbs, nutmeg and mince. Season with salt and pepper. Mix well to combine. 3 Cut each pastry sheet in half. Shape one-quarter of the mince mixture into a 24cm-long sausage. Place along one long side of a pastry half. Brush the opposite edge with egg. Roll up pastry to enclose the filling. Trim the ends. Cut in half. Place, seam-side

down, on the prepared baking tray. Repeat with the remaining pastry halves and mince mixture. 4 Brush tops of sausage rolls with egg. Sprinkle with sesame seeds. Bake for 25 minutes or until golden and puffed. 5 Meanwhile, place the coleslaw and dressing in a large bowl. Toss to combine. Serve sausage rolls with coleslaw. NUTRITION: (per serve) 2735kJ; 36g fat; 11.9g sat fat; 40.1g protein; 42.7g carbs; 5g fibre; 172mg chol; 752mg sodium.

placing in a snap-lock bag and gently pounding with a rolling pin.

MAY 2014 super food ideas

43

Grilled coriander beef with carrot couscous salad

Grilled coriander beef with carrot couscous salad Serves 4 Prep 20 minutes Cook 30 minutes 1 large bunch baby (Dutch) carrots, trimmed, cut crossways into thirds 1 medium red onion, cut into thin wedges 2 garlic cloves, thinly sliced 2 teaspoons sumac (see note) ¼ cup extra virgin olive oil 1 cup couscous 1 cup boiling water ¼ cup lemon juice 75g baby rocket, roughly chopped 600g piece beef rump steak 1 tablespoon ground coriander 200g tub tzatziki dip

Easy chicken cacciatore

coriander. Heat remaining oil in a large frying pan over high heat. Cook beef for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes. Thinly slice. 4 Divide couscous mixture among serving plates. Top with beef and tzatziki. NUTRITION: (per serve) 2542kJ; 26.1g fat; 7.2g sat fat; 43.5g protein; 47.1g carbs; 4.6g fibre; 100mg chol; 285mg sodium.

Eastern ground spice with a tangy, lemony flavour. Find it at supermarkets and selected greengrocers.

1 Preheat oven to 180°C/160°C fan-forced.

Easy chicken cacciatore

Place carrot and onion on a baking paper-lined baking tray. Add garlic, sumac and half the oil. Toss to coat. Roast for 20 minutes or until tender. 2 Meanwhile, place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Stir with a fork to separate grains. Add lemon juice, carrot mixture and rocket. Toss to combine. 3 Sprinkle both sides of the beef with

Serves 4 Prep 20 minutes Cook 1 hour 30 minutes 2 tablespoons plain flour 4 chicken thigh cutlets (skin on), trimmed 2 tablespoons olive oil 1 large brown onion, finely chopped 2 garlic cloves, crushed ½ cup dry white wine 2 x 410g cans crushed tomatoes ½ teaspoon dried oregano

44 super food ideas

MAY 2014

½ cup pitted kalamata olives Cooked fettuccine, steamed green beans and chopped flat-leaf parsley, to serve 1 Place the flour and chicken in a large

bowl. Season with pepper. Toss to coat. Remove chicken, shaking off excess flour. 2 Heat half the oil in a large heavy-based flameproof casserole dish over mediumhigh heat. Cook chicken, in batches, turning, for 8 minutes or until golden. Transfer to a plate. 3 Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. 4 Add wine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced by half. Stir in tomato and oregano. Return chicken to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 40 minutes. Remove lid. Simmer, uncovered, for 20 minutes or until chicken is cooked through and sauce thickens slightly. Stir in olives. Serve with fettuccine and beans, sprinkled with parsley. NUTRITION: (per serve) 3606kJ; 36g fat; 9.3g sat fat; 41.2g protein; 84.6g carbs; 7.5g fibre; 158mg chol; 993mg sodium.

midweek mains

Ricotta and semi-dried tomato pancakes with rocket salad

Ricotta and semi-dried tomato pancakes with rocket salad Serves 4 Prep 20 minutes Cook 25 minutes 1 cup fresh ricotta 1 egg, lightly beaten 1½ cups milk 1¼ cups self-raising flour ²⁄ ³ cup semi-dried tomatoes, finely chopped 2 tablespoons finely chopped fresh flat-leaf parsley leaves 2 teaspoons fresh thyme leaves 1 tablespoon extra virgin olive oil Rocket salad ½ small red onion, halved, thinly sliced 2 tablespoons pine nuts, toasted

80g baby rocket ¹⁄ ³ cup shaved parmesan 1½ tablespoons balsamic vinegar 1 tablespoon extra virgin olive oil 1 Combine ricotta and egg in a bowl.

Stir in milk. Add flour. Whisk to combine. Stir in tomato, parsley and thyme. Season with salt and pepper. 2 Heat 1 teaspoon oil in a large non-stick frying pan over medium heat. Pour ¼ cup pancake batter into pan. Spread batter into an 8cm circle. Repeat twice. Cook pancakes for 2 to 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm. Wipe pan clean

with paper towel. Repeat with batter to make 12 pancakes, adding remaining oil to pan as needed. 3 Meanwhile, make Rocket salad Place the onion, pine nuts, rocket, parmesan, vinegar and oil in a large bowl. Season with salt and pepper. Toss gently to combine. Serve pancakes with salad. NUTRITION: (per serve) 2270kJ; 30.8g fat; 9.7g sat fat; 17.4g protein; 46.9g carbs; 3.5g fibre; 66mg chol; 770mg sodium. MAY 2014 super food ideas

45

Chorizo, capsicum and parsley bread pudding Spicy vegetable laksa

Spicy vegetable laksa Serves 4 Prep 15 minutes Cook 35 minutes 300g orange sweet potato, peeled, cut into 3cm pieces 600g butternut pumpkin, peeled, cut into 3cm pieces 190g jar laksa paste 400ml can reduced-fat coconut milk 3 cups salt-reduced chicken stock 115g packet fresh baby corn, cut into 1cm pieces ½ x 440g packet shelf fresh hokkien noodles 175g green beans, trimmed, halved 15 (50g) small fried tofu puffs 4 hard-boiled eggs, peeled 1 cup bean sprouts ¹⁄ ³ cup fresh mint leaves 2 tablespoons fried shallots 1 Cook sweet potato and pumpkin in a

saucepan of boiling water for 10 minutes or until almost tender. Drain. 2 Place laksa paste in a large wok or saucepan over medium-high heat. Cook, stirring, for 2 to 3 minutes or until heated through and fragrant. Stir in coconut milk and stock. Bring to the boil. Reduce heat to medium. Cook for 5 minutes. Add 46 super food ideas

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sweet potato, pumpkin and corn. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender. 3 Meanwhile, place noodles in a heatproof

bowl. Cover with boiling water. Stand for 3 to 4 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Divide noodles among serving bowls. 4 Add beans and tofu to coconut mixture. Cook for 2 minutes or until beans are tender. Ladle vegetables and coconut mixture over noodles. Top with halved eggs, sprouts, mint and shallots. Serve. NUTRITION: (per serve) 2085kJ; 24.3g fat; 9.9g sat fat; 19.4g protein; 51.3g carbs; 8g fibre; 215mg chol; 1457mg sodium.

Chorizo, capsicum and parsley bread pudding Serves 4 Prep 20 minutes Cook 1 hour 1 tablespoon olive oil 2 chorizo sausages, thinly sliced 1 large brown onion, thinly sliced 1½ cups milk ¾ cup thickened light cooking cream 4 eggs ¼ cup finely chopped fresh flat-leaf parsley leaves

8 thick slices crusty bread, halved crossways 4 fetta-stuffed peppers, thinly sliced (see note) 2 tablespoons finely grated parmesan 1 Preheat oven to 180°C/160°C fan-forced.

Lightly grease a 10-cup-capacity ovenproof dish with oil. 2 Heat oil in a large frying pan over medium heat. Add chorizo and onion. Cook, stirring, for 5 to 7 minutes or until golden. Drain on a plate lined with paper towel. 3 Meanwhile, whisk milk, cream, eggs and parsley in a jug. Layer bread in prepared dish. Spoon chorizo mixture and peppers between bread slices. Pour over egg mixture. Sprinkle with parmesan. Season with pepper. 4 Bake for 55 minutes or until golden and just set. Stand for 5 minutes. Serve. NUTRITION: (per serve) 3662kJ; 46.2g fat; 20.9g sat fat; 42.5g protein; 71.4g carbs; 3.6g fibre; 249mg chol; 2157mg sodium.

are available at the deli counter of the supermarket.

midweek mains Lamb and burghul meatloaf Serves 4 Prep 30 minutes (plus standing time) Cook 30 minutes ½ cup burghul (cracked wheat) 700g lamb mince 1 egg, lightly beaten 2 garlic cloves, crushed 1 tablespoon worcestershire sauce 2 tablespoons tomato paste ½ teaspoon dried chilli flakes ¼ teaspoon ground cinnamon ½ cup chopped fresh flat-leaf parsley leaves 1 tablespoon olive oil

2 large brown onions, thinly sliced 1½ tablespoons slivered almonds, toasted 75g fetta, crumbled 1 tablespoon lemon zest strips Salad leaves, to serve 1 Place burghul in a large bowl. Pour over enough boiling water to cover. Stand for 15 minutes. Drain well. Return to bowl. 2 Preheat the oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 20cm round springform pan. 3 Add mince, egg, garlic, worcestershire sauce, tomato paste, chilli, cinnamon and parsley to burghul. Season with salt

and pepper. Mix well. Press mixture into the prepared pan. Smooth surface. Place on a baking tray. Bake for 30 minutes or until meatloaf is firm. Stand for 5 minutes. 4 Meanwhile, heat oil in a frying pan over medium heat. Cook the onion, stirring, for 15 minutes or until golden and caramelised. 5 Drain excess pan juices from meatloaf. Remove from pan. Top with onion, almond, fetta and lemon zest. Cut into wedges. Serve with salad leaves. NUTRITION: (per serve) 2147kJ; 26.8g fat; 8.9g sat fat; 46.4g protein; 17.8g carbs; 6.7g fibre; 164mg chol; 540mg sodium.

Lamb and burghul meatloaf

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Gluten-free crunchy baked fish with corn salad Lamb roast with three-veg mash

Lamb roast with three-veg mash Serves 4 Prep 20 minutes Cook 55 minutes 1kg boneless mini lamb leg roast ¹⁄ ³ cup mint jelly 300g carrots, peeled, chopped 500g potatoes, peeled, chopped 1½ cups frozen peas 75g butter, chopped ½ cup milk, warmed Steamed green beans and fresh mint leaves, to serve 1 Preheat oven to 180°C/160°C fan-forced.

Place lamb on a baking tray. Spread half the mint jelly over the lamb. Roast for 45 minutes for medium or until cooked to your liking. Remove from oven. Brush with the remaining mint jelly. Cover loosely with foil. Rest for 5 minutes. Slice. 2 Meanwhile, cook carrot in a saucepan of boiling salted water over medium-high heat for 20 to 25 minutes or until carrot is very tender. Drain. Return to pan. 3 Cook potato in a large saucepan of boiling salted water over medium-high heat for 12 minutes. Add peas. Cook for a further 2 to 3 minutes or until potato is tender and peas are cooked. Drain. Return to pan. 48 super food ideas

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4 Add 50g butter and ¹⁄³ cup milk to potato mixture. Add remaining butter and milk to carrots. Using a potato masher, roughly mash vegetables. Season with salt and pepper. Stir carrot mixture into potato mixture. 5 Serve mash with lamb, beans and mint. NUTRITION: (per serve) 3434kJ; 39.5g fat; 19.9g sat fat; 83.6g protein; 29.7g carbs; 8g fibre; 239mg chol; 400mg sodium.

Gluten-free crunchy baked fish with corn salad Serves 4 Prep 20 minutes Cook 20 minutes 2 corn cobs, husk and silk removed 175g punnet mini capsicums ¼ cup extra virgin olive oil 250g cherry tomatoes, quartered 1½ tablespoons lime juice ½ cup chopped fresh coriander leaves 800g firm white fish fillets ¼ cup gluten-free plain flour 2 tablespoons milk 1 egg, lightly beaten 4 cups gluten-free corn chips, crushed (see note) ²⁄ ³ cup gluten-free mild salsa 1 Preheat oven to 220°C/200°C fan-forced.

Line a baking tray with baking paper.

Place corn and capsicum in a large bowl. Add half the oil and toss to coat. Heat a large chargrill pan over high heat. Cook corn and capsicum, turning, for 8 minutes, or until tender and charred. 2 Using a sharp knife, remove the kernels from corn cobs. Transfer to a large bowl. Halve and seed capsicums. Roughly chop. Add to the bowl with tomato, lime juice, coriander and remaining oil. 3 Cut fish into 3.5cm x 10cm pieces. Place flour on a plate. Combine milk and egg in a shallow bowl. Place crushed corn chips on a plate. Coat 1 piece of fish in flour, shaking off excess. Dip in egg mixture. Coat in corn chips. Place on prepared tray. Repeat with remaining fish, flour, egg mixture and corn chips. 4 Bake fish pieces for 10 to 12 minutes or until golden and cooked through. Serve with corn salad and salsa. NUTRITION: (per serve) 2475kJ; 26.1g fat; 6.5g sat fat; 45.6g protein; 41.2g carbs; 4.3g fibre; 140mg chol; 455mg sodium.

gluten-free corn chips from Coles. Find them in the health-food aisle.

midweek mains Gnocchi-topped chicken, leek and mushroom pie Serves 4 Prep 20 minutes Cook 40 minutes 500g packet fresh gnocchi 1 tablespoon olive oil 750g chicken thigh fillets, cut into 3cm pieces 2 leeks, halved, thinly sliced 200g swiss brown mushrooms, quartered 1 tablespoon fresh thyme leaves 4 garlic cloves, thinly sliced 2 tablespoons plain flour ¾ cup Campbell’s Real Stock Chicken ¾ cup thickened light cooking cream ½ cup finely grated parmesan Fresh thyme sprigs, to serve

1 Cook gnocchi in a large saucepan of

boiling salted water, following packet directions, until tender. Drain. 2 Meanwhile, heat oil in a large saucepan over medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add leek. Cook, stirring, for 5 minutes or until tender. Add mushroom, thyme and garlic. Cook, stirring, for 5 minutes. 3 Add flour. Cook, stirring, for 1 minute or until chicken mixture is coated. Gradually add stock and cream. Cook, stirring, for 2 minutes or until smooth and combined. Bring to the boil. Reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until mixture thickens slightly and the chicken is cooked through. Transfer

chicken mixture to an 8-cup-capacity flameproof dish. 4 Preheat grill to high. Spread gnocchi evenly over chicken mixture. Sprinkle over parmesan. Grill for 5 minutes or until golden. Sprinkle with thyme sprigs. Serve. NUTRITION: (per serve) 2970kJ; 28.8g fat; 11.3g sat fat; 49.7g protein; 59g carbs; 6.7g fibre; 180mg chol; 1468mg sodium.

recommends Campbell’s Real Stock is 100% natural and cooked slowly for a deep flavour. Keep it in the pantry for stews, sauces and gravy.

Gnocchi-topped chicken, leek and mushroom pie

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sides bread with pasta

Easy garlic bread

simply bread These five simple bread-based recipes are a match made in heaven for all kinds of pasta dishes Recipes Claire Brookman Photography Guy Bailey Styling Kristine Duran-Thiessen Food preparation Adam Cremona

Easy garlic bread

1

Serves 6 Prep 15 minutes Cook 20 minutes 450g sourdough vienna loaf 125g butter, softened 5 garlic cloves, crushed 2 tablespoons roughly chopped fresh flat-leaf parsley leaves

careful not to cut the whole way through. Place butter, garlic and parsley in a bowl. Mash with a fork until combined. Season with salt and pepper. 3 Spread each cut side of bread with butter mixture. Wrap bread in foil. Place on a baking tray. Bake for 15 minutes or until butter mixture has melted. Unwrap garlic bread. Bake for a further 5 minutes or until golden and crisp. Serve.

If you want to freeze the bread, before baking in step 3, wrap in plastic, then in foil. Freeze it for up to 3 months. Thaw in the fridge overnight before continuing step 3.

Kim

NUTRITION: (per serve) 1487kJ; 18.5g fat; 1 Preheat oven to 200°C/180°C fan-forced.

11.4g sat fat; 6.9g protein; 38.5g carbs;

2 Cut bread into 1.5cm-thick slices, being

2.5g fibre; 30mg chol; 589mg sodium. MAY 2014 super food ideas

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Basil and parmesan pizza bread

2

Serves 4 Prep 15 minutes Cook 12 minutes 22cm round pizza base Olive oil cooking spray ¼ cup finely grated parmesan 1 tablespoon finely chopped fresh basil leaves 2 tablespoons extra virgin olive oil 1 teaspoon lemon juice Extra small fresh basil leaves, to serve 1 Preheat oven to 200°C/180°C fan-forced.

Line a large baking tray with baking paper. 2 Place pizza base on prepared tray. Spray

with oil. Sprinkle with parmesan. Season with salt and pepper. 3 Bake for 10 to 12 minutes or until

golden and crisp.

Basil and parmesan pizza bread

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4 Meanwhile, place basil in a small bowl.

Add oil and lemon juice. Stir until well combined. Drizzle hot pizza with oil mixture. Cut into wedges. Serve sprinkled with extra basil leaves. NUTRITION: (per serve) 790kJ; 13.2g fat; 3g sat fat; 5.2g protein; 12.6g carbs; 0.5g fibre; 5mg chol; 285mg sodium.

Cheesy bacon bread

3

Serves 6 Prep 20 minutes Cook 12 minutes 2 teaspoons olive oil 1 small brown onion, finely chopped 3 shortcut bacon rashers, finely chopped 1 teaspoon fresh thyme leaves 6 white par-baked dinner rolls ½ cup grated vintage cheddar

1 Preheat oven to 220°C/200°C fan-forced.

Line a baking tray with baking paper. 2 Heat oil in a frying pan over medium

heat. Cook onion and bacon, stirring, for 5 minutes or until golden. Add thyme. Cook for 1 minute or until fragrant. Transfer to a heatproof bowl. Set aside for 5 minutes to cool. 3 Cut each bread roll top in a criss-cross pattern, being careful not to cut the whole way through. Place on prepared tray. Add cheese to bacon mixture. Season with salt and pepper. Stir to combine. Stuff bread rolls, in between cuts, with bacon mixture. 4 Bake for 5 to 6 minutes or until the cheese has melted and bread rolls are golden. Serve. NUTRITION: (per serve) 821kJ; 8.1g fat; 3.6g sat fat; 8.7g protein; 21.7g carbs; 1.6g fibre; 17mg chol; 814mg sodium.

sides bread with pasta

Chilli ciabatta crisps

Balsamic-roasted garlic and mozzarella toasts

Chilli ciabatta crisps

4

Serves 4 Prep 15 minutes Cook 20 minutes ½ x 450g ciabatta loaf ¹⁄ ³ cup extra virgin olive oil 2 garlic cloves, finely chopped ½ teaspoon dried chilli flakes ¼ teaspoon dried oregano ¼ teaspoon dried basil 1 Preheat oven to 190°C/170°C fan-forced.

Line a large baking tray with baking paper. 2 Cut ciabatta into 5mm-thick slices. Place,

in a single layer, on prepared tray. 3 Place oil, garlic, chilli and herbs in a bowl.

Whisk to combine. Season with salt and pepper. Brush each side of bread with oil mixture. Bake for 10 minutes. Turn bread over. Bake for a further 5 to 10 minutes

or until golden and crisp. Serve. NUTRITION: (per serve) 1222kJ; 20.1g fat; 3.2g sat fat; 4.3g protein; 24.1g carbs; 1.6g fibre; 0mg chol; 315mg sodium.

Balsamic-roasted garlic and mozzarella toasts

5

Serves 4 Prep 15 minutes Cook 50 minutes (plus standing time) 1 garlic bulb 2 teaspoons balsamic vinegar 1 teaspoon extra virgin olive oil ½ teaspoon finely chopped fresh rosemary leaves 35cm baguette ½ cup grated mozzarella

Place bulb in centre of a 20cm piece of foil. Drizzle with balsamic vinegar and oil. Gather edges of foil together and twist to enclose. Roast for 40 to 45 minutes or until tender. Stand for 10 minutes or until cool enough to handle. Squeeze garlic from skins and place in a bowl. Discard skins. Add rosemary to garlic. Mash with a fork until smooth. Season with salt and pepper. 3 Preheat grill on medium. Trim ends from bread and discard. Cut bread into 2cm-thick slices. Place on a baking tray. Grill bread for 1 to 2 minutes each side or until just golden. Spread one side of bread with garlic mixture. Top with mozzarella. Grill for 1 to 2 minutes or until golden and melted. Serve. NUTRITION: (per serve) 942kJ; 5.6g fat;

1 Preheat oven to 200°C /180°C fan-forced.

2.5g sat fat; 9.9g protein; 32.3g carbs;

2 Cut top from garlic bulb to expose cloves.

2.8g fibre; 9mg chol; 450mg sodium. MAY 2014 super food ideas

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Want to save time during the week? These simple midweek meals use six shortcut ingredients to satisfy your need for speed Chargrilled Korean beef in lettuce cups Serves 4 Prep 20 minutes (plus marinating time) Cook 10 minutes 5 green onions, trimmed 600g piece beef rump, trimmed, thinly sliced (see note) 100g packet Korean barbecue marinade 1 cup brown rice and quinoa blend 8 butter lettuce leaves 1 large red capsicum, thinly sliced 56 super food ideas

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1 Cut onions into 4cm lengths.

Place onions, beef and marinade in a glass or ceramic bowl. Turn to coat. Refrigerate 20 minutes. 2 Meanwhile, place rice and quinoa blend and 2 cups cold water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 to 15 minutes, or until water has evaporated and rice blend is just tender. 3 Preheat a barbecue plate or chargrill on high. Cook beef and onion, in batches, for 10 to 20 seconds each side for medium or until beef is cooked

to your liking. Transfer to a plate. Cover to keep warm. 4 Divide rice blend among lettuce leaves. Top with beef mixture and capsicum. Serve. NUTRITION: (per serve) 1868kJ; 10.8g fat; 3.3g sat fat; 38.6g protein; 46.1g carbs; 4.1g fibre; 95mg chol; 501mg sodium.

it easier to slice the steak thinly, put it in the freezer for 15 minutes and then cut it into thin strips.

PHOTOGRAPHY GUY BAILEY

weeknight meals

RECIPES JO ANNE CALABRIA

take 6:

STYLING SARAH O’BRIEN FOOD PREPARATION CLAIRE BROOKMAN

Chargrilled Korean beef in lettuce cups

take 6 weeknight meals

Bean soup with kale and rustic garlic bread Serves 4 Prep 15 minutes Cook 15 minutes 1 bunch (200g) kale, trimmed, centre veins removed Olive oil cooking spray ½ x 450g ciabatta bread 3 garlic cloves 1 tablespoon extra virgin olive oil 410g can chopped tomatoes with paste 1 litre chicken stock 420g can cannellini beans, drained, rinsed

1 minute or until fragrant. Add tomato and stock. Increase heat to medium. Bring to the boil. Add beans. Simmer 10 minutes or until heated through. Season well with salt and pepper. 4 Top soup with kale and serve with toast. NUTRITION: (per serve) 1358kJ; 9.1g fat; 1.8g sat fat; 15.2g protein; 44.5g carbs; 10.5g fibre; 0mg chol; 1850mg sodium.

1 Preheat oven to 180°C/160°C

fan-forced. Line 2 large baking trays with baking paper. Tear kale into small pieces. Place, in a single layer, on prepared trays. Spray well with oil. Season with salt. Bake for 10 to 12 minutes, swapping trays halfway during cooking time, or until leaves are crisp. Cool. 2 Meanwhile, heat a chargrill pan over high heat. Spray ciabatta slices with oil. Cook, in batches, for 1 to 2 minutes each side or until toasted. Place on a wire rack. Cut 1 garlic clove in half. While hot, rub each side of toast with cut side of garlic. Set aside to cool. 3 Finely chop remaining garlic. Heat oil in a saucepan over low heat. Add garlic. Cook for

Bean soup with kale and rustic garlic bread

Braised chicken with lemon Serves 4 Prep 10 minutes Cook 35 minutes 2 medium lemons 1 tablespoon extra virgin olive oil 450g packet lemon and herb chicken thigh steaks (see note) 2 cups chicken stock 1 cup couscous 1 cup frozen peas ½ cup fresh flat-leaf parsley leaves, roughly chopped 1 Juice one lemon. Halve and

thinly slice remaining lemon. 2 Heat oil in a large,

heavy-based frying pan over medium-high heat. Cook chicken, for 1 to 2 minutes each side, or until browned. Add 1 cup stock and lemon juice. Season well with pepper. Cover. Reduce heat to medium-low. Cook for 5 minutes or until chicken is cooked through. Transfer chicken to a plate. Cover. Add lemon slices to pan. Cook for 3 to 4 minutes or until sauce thickens slightly. 3 Meanwhile, place remaining stock in a saucepan over high heat. Cover. Bring to the boil. Remove from heat. Add couscous and peas. Stir to combine. Cover. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff couscous to separate grains. 4 Add parsley to couscous. Toss to combine. Serve chicken with couscous and drizzle with sauce. NUTRITION: (per serve) 2129kJ; 22.5g fat; 4.9g sat fat; 29.5g protein; 42.5g carbs; 3.7g fibre; 79mg chol; 1192mg sodium.

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Braised chicken with lemon

marinated chicken thighs from Coles. You can use other marinated cuts of chicken instead, but cooking time will vary.

take 6 weeknight meals

Crispy fish with Thai-style dressing

Crispy fish with Thai-style dressing

NUTRITION: (per serve) 1551kJ;

Serves 4 Prep 10 minutes Cook 10 minutes 3 limes ¼ cup sweet chilli sauce Vegetable oil, for shallow frying ¹⁄ ³ cup plain flour 6 (130g each) flathead fillets, halved lengthways (see note) 180g bag baby leaf salad mix 2 Lebanese cucumbers, cut into 1cm cubes

protein; 17.4g carbs; 2.5g fibre;

1 Finely grate the rind of

2 limes, then juice. Place lime rind, lime juice and chilli sauce in a bowl. Set aside. 2 Pour enough oil into a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Place flour on a plate. Season well with salt and pepper. Coat fish in flour, shaking off excess. Cook fish, in two batches, turning, for 3 to 4 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. 3 Place salad leaves on a large platter. Top with crispy fish and cucumber. Drizzle with chilli sauce mixture. Cut remaining lime into wedges. Serve salad with lime wedges.

12.6g fat; 2.1g sat fat; 43.8g 111mg chol; 415mg sodium.

use bream, snapper, whiting or redfish fillets.

1

3

midweek desserts

Chocolate mousse éclairs

Chocolate mousse éclairs Makes 12 Prep 10 minutes ½ cup pure cream 125g mascarpone ½ teaspoon vanilla extract 1 teaspoon icing sugar mixture 1 tablespoon Dutch-processed cocoa 12 small sponge fingers, halved horizontally 6 strawberries, hulled, thinly sliced Extra icing sugar mixture and strawberries, to serve 1 Using an electric mixer, beat cream,

mascarpone, vanilla, icing sugar and cocoa for 2 to 3 minutes or until thick and creamy (don’t over-mix). 60 super food ideas

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2 Place the bottom halves of the sponge

fingers on a board, cut-side up. Spoon mousse mixture into a large piping bag fitted with a 1cm round nozzle (see note). Pipe mousse evenly over sponge fingers. Arrange strawberries over mousse. Sandwich with remaining sponge finger tops, cut-side down. 3 Dust éclairs with extra icing sugar. Serve with extra strawberries.

Salted caramel popcorn sponge pudding in a jar Serves 4 Prep 10 minutes ½ x 460g packet double unfilled sponge cake ½ cup caramel spread ½ teaspoon sea salt 2 bananas, sliced 1 cup thickened cream, whipped 1½ cups caramel popcorn

NUTRITION: (each) 542kJ; 9.6g fat; 5.8g sat fat; 2g protein; 8.7g carbs; 0.6g fibre; 39mg chol; 43mg sodium.

1 Cut sponge cake into 2cm pieces. Divide

among 4 x 1½-cup-capacity jars or glasses. 2 Combine caramel and salt in a bowl.

bag and nozzle, simply fill a large snap-lock bag with mousse and snip off one corner diagonally with scissors.

Spoon caramel mixture over sponge in the jars or glasses. Top with banana, then cream, then popcorn. Serve. NUTRITION: (per serve) 2581kJ; 31.6g fat; 17.1g sat fat; 7.9g protein; 76.5g carbs; 1.9g fibre; 76mg chol; 685mg sodium.

RECIPES CLAIRE BROOKMAN

Sweet dreams are made of this – two deliciously simple treats to make in minutes

PHOTOGRAPHY CRAIG WALL STYLING SARAH O’BRIEN FOOD PREPARATION LUCY NUNES

Salted caramel popcorn sponge pudding in a jar

healthy Pasta, pasta, pasta! Easy ideas for hungry kids

Giant self-saucing ravioli

1 Heat the oil in a frying pan over

Makes 24 Prep 20 minutes Cook 20 minutes 1 tablespoon olive oil 1 small brown onion, finely chopped 2 shortcut bacon rashers, finely chopped 1 garlic clove, crushed 410g can crushed tomatoes 2 tablespoons tomato paste 2 tablespoons finely grated parmesan ¼ cup chopped fresh basil leaves ½ cup coarse fresh breadcrumbs 8 fresh lasagne sheets ¼ cup smooth ricotta Extra grated parmesan, fresh basil leaves and lemon wedges, to serve

medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is softened. Add garlic. Cook for 1 minute. Stir in tomato and tomato paste. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes. Stir in parmesan, basil and breadcrumbs. Season with pepper. Cool for 5 minutes. 2 Bring a large, shallow frying pan of water to the boil over medium-high heat.

Fold over to enclose filling, pressing the edges to secure (see note). 4 Cook ravioli, four at a time, for 10 seconds or until pasta is just tender. Using a slotted spoon, transfer ravioli to serving plates. Repeat with remaining ravioli. Sprinkle with extra parmesan and basil. Season with salt and pepper. Serve with lemon wedges. NUTRITION: (each) 1898kJ; 14.8g fat; 5.4g sat fat; 20.2g protein; 56.7g carbs; 7.9g fibre; 26mg chol; 832mg sodium.

3 Cut each lasagne sheet crossways into

together completely until they’ve been immersed in the boiling water.

Giant self-saucing ravioli

RECIPE KIM COVERDALE

PHOTOGRAPHY GUY BAILEY

STYLING KRISTINE DURAN-THIESSEN

FOOD PREPARATION SARAH MAYOH

3 equal pieces. Spoon 1 level tablespoon of tomato mixture on one half of each piece of lasagne sheet. Top each with 1 teaspoon ricotta. Brush along edges of lasagne sheet with a little water.

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master pasta Brighten up your kids’ dinners with these coloured pastas. They’re tinted with vegetables, so it’s a crafty way of increasing their vegie intake, too! Recipes Sarah Hobbs Photography Guy Bailey Styling Sarah O’Brien

Wholemeal pasta dough base Makes about 500g Prep 15 minutes (plus 1 hour resting time) You will need a pasta machine to make this pasta dough 1 cup wholemeal plain flour 1 cup plain flour 2 eggs (see note) 1 tablespoon olive oil 1 teaspoon salt Extra plain flour, for dusting 1 Combine flours in a mound on a clean,

flat surface. Make a well in centre. Add 62 super food ideas

MAY 2014

Food preparation Heidi Flett

eggs, oil and salt. Gently whisk with a fork to combine, gradually adding flour from the edge as you go. Bring the dough together. Knead for 5 minutes or until smooth and elastic, dusting surface with a little extra flour, if needed. Cover with plastic wrap. Set aside for 1 hour to rest. 2 Divide dough into 4 portions. Using the palm of your hand, flatten 1 dough portion until 2cm thick. Dust dough with flour. Set pasta machine on the thickest setting. Feed the dough through pasta machine while turning handle. Fold each short end of dough into the centre to form a smaller rectangle. Repeat process twice.

3 Reduce the width of the machine rollers

by 1 setting. Dust dough with flour. Feed dough through the pasta machine. Repeat until 1.5mm thick. Loosely fold pasta, dusting lightly with flour. Place under a damp tea towel until ready to use. Repeat with remaining dough portions. Use immediately.

plain Wholemeal pasta dough without adding vegies for colouring, you’ll need to add 1 extra egg to this recipe.

pasta kids Spinach linguine with chicken and pea meatballs Serves 4 Prep 30 minutes (plus 1 hour resting time) Cook 15 minutes 1 cup frozen peas 300g chicken mince ½ cup fresh ricotta ¼ cup finely chopped fresh mint leaves ½ cup fresh breadcrumbs 1 tablespoon olive oil 400g can diced tomatoes Spinach linguine 160g baby spinach 1 quantity Wholemeal pasta dough base ingredients (see recipe, opposite) 1 Make Spinach linguine Place spinach in a large saucepan over medium heat. Cook, covered, stirring occasionally, for 2 minutes or until spinach wilts. Remove from heat. Drain through a fine sieve, pressing spinach with the back of a spoon to remove excess liquid. 2 Place spinach in a food processor.

Process until finely chopped. Follow step 1 of Wholemeal pasta dough base recipe, adding spinach mixture with the eggs. Follow steps 2 and 3. Using cutting attachment on pasta machine or a large knife, cut dough into 3mm-thick strips. 3 Cook peas in a saucepan of boiling water for 2 minutes or until bright green and tender. Refresh under cold water. Drain well. Place in a large bowl. Using a potato masher, roughly mash peas. Add mince, ricotta, mint and breadcrumbs. Mix until well combined. Roll level tablespoons of mixture into balls. Place on a large plate. Cover with plastic wrap. Refrigerate for 30 minutes or until firm.

Cook, turning, for 8 minutes or until browned all over and cooked through. Pour over tomato. Bring to a simmer. 5 Cook pasta in a large saucepan of boiling water for 2 minutes or until tender. Drain well. Divide pasta among serving bowls. Top with meatball mixture. Serve immediately. NUTRITION: (per serve) 2536kJ; 21.5g fat; 6g sat fat; 35.1g protein; 63.5g carbs; 10.3g fibre; 147mg chol; 866mg sodium.

4 Heat oil in

a large frying pan over medium heat. Add the meatballs.

$2.25

per serve

Spinach linguine with chicken and pea meatballs

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63

Carrot pappardelle with salmon and cherry tomatoes

Carrot pappardelle with salmon and cherry tomatoes Serves 4 Prep 10 minutes (plus 1 hour resting time) Cook 5 minutes ¹⁄ ³ cup pure cream 200g cherry tomatoes, halved 415g can red salmon, drained, flaked 1 cup fresh baby basil leaves Carrot pappardelle 1 large (150g) carrot, peeled, roughly chopped 1 quantity Wholemeal pasta dough base ingredients (see recipe, p62) 64 super food ideas

MAY 2014

1 Make Carrot pappardelle Cook carrot in a steamer basket set over a large saucepan of simmering water for 15 minutes or until tender (see note). Drain well. 2 Place carrot in a food processor and process until finely chopped. Follow step 1 of Wholemeal pasta dough recipe, adding carrot mixture with the eggs. Follow steps 2 and 3. Using a large knife, cut dough into 4cm-thick strips. 3 Cook pasta in a large saucepan of boiling water for 2 minutes or until tender. Drain well. Return to pan over low heat. Add cream, tomato, salmon and half the basil leaves. Toss gently to combine. Season

with salt and pepper. Divide among serving bowls. Top with remaining basil leaves. Season with pepper. Serve immediately. NUTRITION: (per serve) 2385kJ; 25.4g fat; 9.2g sat fat; 28.6g protein; 52.4g carbs; 7.9g fibre; 166mg chol; 798mg sodium.

in a steamer basket to prevent it from absorbing water during cooking. You could also cook the carrot in the microwave.

pasta kids Beetroot agnolotti with pumpkin-butter sauce Serves 4 Prep 30 minutes (plus 1 hour resting time) Cook 20 minutes 700g butternut pumpkin, cut into 2cm cubes 2 teaspoons olive oil 1 tablespoon finely chopped chives 2 tablespoons finely grated parmesan 80g butter, chopped 100g baby spinach 1 tablespoon chopped fresh flat-leaf parsley leaves Extra grated parmesan, to serve Beetroot agnolotti 1 (150g) beetroot, trimmed 1 quantity Wholemeal pasta dough base ingredients (see recipe, p62)

1 Make Beetroot agnolotti Preheat oven

Repeat with remaining pasta and filling.

to 180°C/160°C fan-forced. Wrap beetroot in foil. Bake for 1 hour or until tender. Set aside to cool. Peel beetroot (see note) and roughly chop. Place beetroot in a food processor and process until almost smooth. Follow step 1 of Wholemeal pasta dough recipe, adding beetroot mixture with the eggs. Follow step 2, dividing dough into 8 portions. Follow step 3. 2 Place pumpkin on a large baking paperlined baking tray. Drizzle with oil. Bake for 15 minutes or until tender. Transfer half the pumpkin to a bowl. Mash with a fork until almost smooth. Add chives and parmesan. Season with salt and pepper. 3 Using a 6cm round fluted cookie cutter, cut rounds from pasta. Spoon ½ teaspoon of pumpkin mixture onto one half of 1 round. Brush edge with a little water. Fold pasta over to enclose filling. Press edge to seal.

4 Cook pasta in a large saucepan of boiling

water for 5 minutes or until agnolotti float to the top of water. Drain well. 5 Meanwhile, melt butter in a frying pan over medium heat for 5 minutes or until golden brown. Add remaining pumpkin. Cook for 1 to 2 minutes or until heated through. Remove from heat. Add pasta, spinach and parsley. Toss to combine. 6 Divide pasta and pumpkin among serving plates. Sprinkle with parmesan. Serve immediately. NUTRITION: (per serve) 2673kJ; 30.5g fat; 14.8g sat fat; 18.7g protein; 72.1g carbs; 10.6g fibre; 133mg chol; 1025mg sodium.

gloves to avoid staining your hands.

Beetroot agnolotti with pumpkin-butter sauce MAY 2014 super food ideas

65

Calzo

Simple pasta carbonara

7a Our besties at bestrecipes.com.au have your carb cravings covered with these quick and easy ideas Photography Guy Bailey Styling Julz Beresford Food preparation Adam Cremona

Simple pasta carbonara

2 Meanwhile, heat oil in a large, deep

Recipe #2692 Submitted by Leimaycherry Serves 4 Prep 15 minutes Cook 10 minutes 375g dried fettuccine 2 teaspoons olive oil 4 middle bacon rashers, trimmed, sliced 1 brown onion, halved, thinly sliced 1½ cups thickened cream ¹⁄ ³ cup grated parmesan 3 egg yolks Extra grated parmesan, to serve

frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 5 minutes or until starting to brown. Add cream and parmesan. Cook, stirring, for 1 minute or until cheese melts. Remove from heat. Add egg yolks. Stir to combine. Return to low heat. Cook, stirring, for 2 minutes or until heated through. Remove from heat. 3 Add pasta to sauce. Toss to combine. Season with salt and pepper. Serve topped with extra grated parmesan. NUTRITION: (per serve) 3484kJ; 48.3g fat;

1 Cook pasta in a large saucepan of

26.9g sat fat; 28.1g protein; 70.4g carbs;

boiling salted water until tender. Drain.

2.8g fibre; 281mg chol; 850mg sodium.

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Kim says: This recipe is great for a weeknight meal or when friends pop in, as it’s so easy and makes use of ingredients that you usually have on hand. If you think of it, take the cream and eggs out of the fridge at least 10 minutes before cooking, otherwise they may take longer to heat through.

Kim says: This recipe is my type of comfort food! You can also make this recipe in a 5.5-litre slow cooker. Cook on low for 7 to 8 hours. Some of the other commenters on bestrecipes.com.au suggest using this ragu as a pie filling, or serving it on mash.

Mikkiborg

$3.40

Slow-cooked beef ragu with rigatoni Recipe #15753 Submitted by Tan.bjr Serves 4 Prep 15 minutes Cook 2 hours 15 minutes 2 tablespoons plain flour 800g beef chuck steak, trimmed, cut into 2.5cm pieces 2 tablespoons olive oil 1 brown onion, chopped 2 garlic cloves, crushed 2 celery stalks, chopped 3 carrots, chopped 4 sprigs fresh thyme

Slow-cooked beef ragu with rigatoni

400g can diced tomatoes 1 cup beef stock ¼ cup balsamic vinegar 375g dried rigatoni 1 tablespoon tomato paste Fresh basil leaves, to serve

Cook, stirring, for 2 minutes or until starting to brown. Add garlic, celery and carrot. Cook for 4 minutes or until starting to soften. Add thyme, tomato, stock and vinegar. Bring to a simmer. Simmer for 3 minutes. Stir in beef. Cover. Transfer to oven. Bake for 2 hours or until beef is tender.

1 Preheat oven to 170˚C/150˚C fan-forced.

4 Cook pasta in a large saucepan of

Place flour, beef, salt and pepper in a snap-lock bag. Seal bag. Toss to coat beef. 2 Heat half the oil in a large heavy-based, ovenproof saucepan over medium-high heat. Cook beef, in 2 batches, for 3 minutes or until browned all over. Transfer to bowl. 3 Heat remaining oil in pan. Add onion.

boiling salted water until tender. Drain. 5 Add tomato paste to beef mixture. Stir to

combine. Add pasta to beef mixture. Stir to combine. Serve topped with basil leaves. NUTRITION: (per serve) 3553kJ; 28.2g fat; 8.3g sat fat; 58.3g protein; 82.8g carbs; 10.2g fibre; 133mg chol; 590mg sodium. MAY 2014 super food ideas

67

Pasta with leek and bacon Recipe #6059 Submitted by Natahs_mum Serves 4 Prep 15 minutes Cook 15 minutes 375g dried farfalle pasta 30g butter 2 leeks, trimmed, thickly sliced 4 middle bacon rashers, trimmed, chopped 100g button mushrooms, thickly sliced 2 zucchini, sliced 2 garlic cloves, crushed ¾ cup dry white wine ¾ cup pure cream ½ cup grated tasty cheese ¹⁄ ³ cup grated parmesan 2 green onions, thinly sliced

1 Cook pasta in a large saucepan of

boiling salted water until tender. Drain. 2 Meanwhile, melt butter in a large, deep

frying pan over medium heat. Add leek and bacon. Cook, stirring for 5 minutes or until leek starts to soften. Add mushroom, zucchini and garlic. Cook, stirring, for 3 minutes or until mushroom is just tender. 3 Add wine. Bring to a simmer. Simmer for 1 minute or until reduced by half. Stir in cream. Return to a simmer. Stir in cheese and half the green onion. Cook for 1 minute or until cheese melts. 4 Add pasta to sauce. Season with salt and pepper. Toss to combine. Serve topped with remaining green onion.

Kim says: The original recipe for this pasta dish uses cornflour to thicken the sauce, but, on the advice of one of the reviewers, I left it out. The sauce thickens when you stir through the cheese.

NUTRITION: (per serve) 3355kJ; 38g fat; 22.2g sat fat; 31.4g protein; 71g carbs; 8.3g fibre; 105mg chol; 997mg sodium.

Jodie-Anne

super easy

$4.28

per serve

Takes 30 mins

Pasta with leek and bacon

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Cookin4two

Tuna spaghetti with broccoli, lemon and chilli

Easy creamy chicken pasta

Tuna spaghetti with broccoli, lemon and chilli Recipe #8395 Submitted by Mimmy Serves 4 Prep 10 minutes Cook 10 minutes 375g dried spaghetti 300g broccoli, cut into florets 425g can tuna in springwater, drained, flaked ¼ cup pine nuts, toasted 2 teaspoons finely grated lemon rind ¹⁄ ³ cup lemon juice 1 fresh long red chilli (optional), thinly sliced ¼ cup extra virgin olive oil ¼ cup grated parmesan

Easy creamy chicken pasta Recipe #2706 Submitted by Fairlie Serves 4 Prep 10 minutes Cook 15 minutes 300g dried penne 2 teaspoons olive oil 1 brown onion, chopped 1 garlic clove, crushed 1 tablespoon Moroccan seasoning (see note) 1 tablespoon cornflour 375ml can light and creamy evaporated milk 2 cups shredded cooked chicken, skin removed 150g baby spinach Shaved parmesan, to serve

4 Add pasta to chicken mixture. Toss to

combine. Serve topped with parmesan. NUTRITION: (per serve) 2255kJ; 12.2g fat; 4.4g sat fat; 36.5g protein; 67.6g carbs; 4g fibre; 77mg chol; 464mg sodium.

of Moroccan seasoning in this recipe from the original 2 tablespoons. Adjust to suit your own taste.

1 Cook pasta in a large saucepan of 1 Cook pasta in a large saucepan of

boiling salted water until tender. Drain.

boiling salted water until tender, adding broccoli for the last 3 minutes of cooking time. Drain. 2 Place pasta and broccoli in a large bowl with tuna, pine nuts, lemon rind, lemon juice, chilli (if using) and oil. Season with salt and pepper. Toss to combine. 3 Serve pasta topped with parmesan.

2 Meanwhile, heat oil in a large, deep

NUTRITION: (per serve) 2719kJ; 25.6g fat; 3.9g sat fat; 34.3g protein; 65.8g carbs; 7g fibre; 5mg chol; 351mg sodium.

frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant. Add Moroccan seasoning. Stir well to combine. 3 Blend cornflour and evaporated milk together in a jug. Add to onion mixture. Cook, stirring, for 2 minutes or until mixture bubbles and thickens. Stir in the chicken and spinach.

Kim says: A lot of bestrecipes.com.au reviewers said they used bacon in this recipe, so I think I’ll add 2 rashers of middle bacon next time. Add some grated vegetables such as carrot and zucchini for kids, or some sliced mushroom and capsicum for adults.

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THE NEW ABC GARDENING AUSTRALIA MAGAZINE

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RECIPE KIM COVERDALE

PHOTOGRAPHY BEN DEARNLEY STYLING SASKIA HAY FOOD PREPARATION TRACY RUTHERFORD

Bake up a storm for Mother’s Day and entertain with great Greek flavours

Vanilla buttermilk scones

Vanilla buttermilk scones

2 Sift flour and sugar into a large bowl.

Makes 16 Prep 20 minutes Cook 20 minutes 3 cups self-raising flour ¼ cup caster sugar 75g butter, chopped 1 vanilla bean, halved lengthways 1¹⁄ ³ cups buttermilk Raspberry jam and double cream, to serve

Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Make a well in centre. 3 Scrape seeds from the centre of each vanilla bean half. Discard vanilla pod. Place buttermilk and vanilla seeds in a jug. Stir to combine. Add buttermilk mixture to flour mixture. Mix with a butter knife until mixture forms a soft dough, adding more buttermilk if required. Turn onto a lightly floured surface. Knead gently

1 Preheat oven to 200˚C/180˚C fan-forced.

Grease a 19cm square cake pan.

until smooth (don’t knead dough too much or the scones will be tough). 4 Pat dough into a 3cm-thick round. Using a 5cm round cutter, cut out 16 rounds. Place scones, just touching, in prepared pan. Bake for 15 to 20 minutes or until lightly browned and scones sound hollow when tapped. Turn immediately onto a wire rack. Serve warm with jam and cream. NUTRITION: (each) 1237kJ; 16g fat; 10.2g sat fat; 4.1g protein; 33.7g carbs; 1.1g fibre; 38mg chol; 237mg sodium. MAY 2014 super food ideas

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Midnight feast slice

make mother’s day! Handmade treats are the sweetest gift of all, so show you care by cooking a batch for the mum in your life, then wrap them with love, and some pretty ribbon! Recipes Kim Coverdale Photography Sam McAdam-Cooper

Midnight feast slice Serves 20 Prep 20 minutes Cook 35 minutes (plus 1 hour standing time) 250g butter, softened ¾ cup caster sugar ½ cup brown sugar 1 teaspoon vanilla extract 1 egg 2 cups plain flour ¼ teaspoon baking powder 2 teaspoons instant espresso coffee powder 3 x 53g Snickers chocolate bars, chopped ¹⁄ ³ cup jelly beans ½ cup dark choc chips 1½ cups roughly broken pretzels 2 cups roughly broken sea salt-flavoured potato chips (see note) 72 super food ideas

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Styling Sarah O’Brien

Chocolate icing 180g dark chocolate, chopped ¹⁄ ³ cup thickened cream 1 Preheat oven to 180˚C/160˚C fan-forced.

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. 2 Using an electric mixer, beat butter, sugars and vanilla together for 5 minutes or until light and fluffy. Add egg. Beat until just combined. Stir in flour, baking powder and coffee powder. Add Snickers, jelly beans, choc chips, pretzels and chips. Mix well. Spoon into prepared pan. Level with spatula. 3 Bake for 30 to 35 minutes or until top is golden and just firm to the touch. Cool completely in pan.

Food preparation Sarah Allchurch 4 Make Chocolate icing Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 40 seconds, stirring with a metal spoon until smooth. 5 Spread icing over top of slice. Stand at room temperature for at least 1 hour or until set. Serve. NUTRITION: (per serve) 1447kJ; 18.7g fat; 11g sat fat; 3.8g protein; 41.4g carbs; 1.1g fibre; 33mg chol; 182mg sodium.

with ridges, as they’re thicker and won’t go soggy during cooking. Be careful not to crush the chips; you just need to break them into large pieces.

sweets mother’s day Pink lemonade marshmallow cakes Makes 24 Prep 30 minutes Cook 40 minutes (plus 15 minutes standing time) 250g butter, softened 1 cup caster sugar 2 teaspoons vanilla extract 2 eggs 2 cups self-raising flour 1 cup plain flour ½ cup lemonade ¹⁄ ³ cup milk Sprinkles, to decorate Marshmallow 1¹⁄ ³ cups caster sugar 1½ tablespoons gelatine powder 2 tablespoons boiling water Rose pink food colouring 1 Preheat oven to 180˚C/160˚C fan-forced.

Line two 12-hole (¹⁄³-cup-capacity) muffin pans with paper cases.

2 Using an electric mixer, beat butter,

sugar and vanilla together for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in flours, lemonade and milk. Divide mixture evenly among paper cases. 3 Bake cakes, 1 tray at a time, for 15 to 17 minutes or until golden and a skewer inserted into a cake comes out clean. Stand in pans for 5 minutes. Transfer to a wire rack to cool completely. 4 Make Marshmallow Place sugar and ²⁄ ³ cup cold water in a saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 to 7 minutes or until syrup thickens slightly. Remove from heat. Sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine dissolves. Add to sugar syrup. Stir to combine. Set aside for 5 minutes to cool slightly. Transfer mixture to the bowl of an electric mixer.

Beat on high speed for 5 minutes or until mixture becomes fluffy and thickens. Don’t over-mix. Tint the marshmallow mixture to a pale pink with the food colouring. 5 Working very quickly, dollop spoonfuls of marshmallow mixture on top of each cake (see note). Decorate with sprinkles. Set aside for 10 minutes. Serve. NUTRITION: (each) 980kJ; 9.3g fat; 5.9g sat fat; 3.2g protein; 35.1g carbs; 0.7g fibre; 31mg chol; 173mg sodium.

set quite quickly. If it begins to set before you have finished decorating the cakes, return it to the mixer. Add a teaspoon of hot water and beat until soft again, adding extra hot water if necessary. Cakes are best made on day of serving.

Pink lemonade marshmallow cakes

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Gluten-free lemon and pistachio biscuits

2 Using an electric mixer, beat butter,

Makes 40 Prep 30 minutes Cook 45 minutes 250g butter, softened 1 cup caster sugar 3 teaspoons finely grated lemon rind 1 cup almond meal 2½ cups gluten-free plain flour 80g packet pistachio kernels, roughly chopped Pure icing sugar, for dusting

sugar and lemon rind for 5 minutes or until light and fluffy. Stir in almond meal, flour and pistachios. Roll level tablespoons of mixture into balls. Place on prepared trays, 3cm apart. Flatten slightly with your hand to form discs. 3 Bake biscuits, 1 tray at a time, for 15 minutes or until just starting to turn golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. 4 Serve Gluten-free lemon and pistachio biscuits dusted with icing sugar.

1 Preheat oven to 160˚C/140˚C fan-forced.

NUTRITION: (each) 495kJ; 7.6g fat; 3.6g sat fat;

Grease and line 3 large baking trays with baking paper.

1.1g protein; 11.5g carbs; 0.5g fibre; 9mg chol; 49mg sodium.

Gluten-free lemon and pistachio biscuits

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sweets mother’s day

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Hot chocolate stirrers

$0.56

Hot chocolate stirrers Makes 30 Prep 45 minutes You’ll need wax-coated straws, halved, and 3 x 10-hole ice-cube trays (see notes) 180g block milk chocolate, chopped ¼ cup mini marshmallows, halved 180g block white chocolate, chopped 2 tablespoons Jaffas, roughly chopped 180g block dark chocolate, chopped 35g Peppermint Crisp, roughly chopped 1 Place milk chocolate in a heatproof,

microwave-safe bowl. Microwave on HIGH (100%) for 40 seconds, stirring with a metal spoon until smooth. 2 Spoon melted chocolate evenly among holes of 1 ice cube tray (see notes). Stand at room temperature for 10 minutes or until thick but not set. Push a straw into the centre of each chocolate portion (see notes).

Sprinkle marshmallows around straws, gently pressing to secure to the chocolate. Refrigerate for 30 minutes or until set. 3 Repeat steps 1 and 2, using white chocolate and Jaffas for choc-orange stirrers, and dark chocolate and Peppermint Crisp for choc-mint stirrers. 4 Using scissors, trim straws, if necessary. Serve with hot chocolate.

• We used fun star- and heart-shaped ice-cube trays, but you could use any shape ice-cube tray you have in your freezer. • If straws aren’t standing upright, set chocolate aside for a little while longer until thick enough to hold straws.

Write in and WIN! Write in for your opportunity to win this amazing $2000 prize package of a Breville Dual Boiler espresso machine, a Breville Smart Grinder and $200 worth of Trentham Tucker coffee-friendly goodies. To win, tell us, in 25 words or less, what you’re cooking for mum. To enter, email your answer, plus full name, address and phone number, to [email protected], with ‘Trentham Tucker’ in the subject by May 7, 2014.*

MAY 2014 super food ideas

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sweets mother’s day

Flavoured baking sugars

Flavoured baking sugars Makes 1 cup (per recipe) Prep 5 minutes (per recipe) You’ll need 6 screw-top 1-cup-capacity jars Use these sugars in your next batch of biscuits, or sprinkle over a tea cake after cooking. Add to scone dough or to flavour whipped cream for a sponge. Remember to only use the sugar, not the other flavouring ingredients, such as cinnamon sticks, that have been added to the jar. The sugar mixtures may clump a little from the moisture in the colours and flavourings. Store sugars at room temperature for up to 2 weeks. Remove the lemon rind and dried apple after 1 week as the sugar will draw out any moisture and become discoloured.

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Lemon-toffee baking sugar ¾ cup caster sugar Yellow food colouring 2 tablespoons demerara sugar 2 strips lemon rind

Vanilla rose baking sugar 1 cup caster sugar Rose pink food colouring 1 drop rosewater essence ½ vanilla bean, split

1 Place caster sugar in a small

1 Place sugar in a small snap-lock bag. Add food colouring and rosewater. Seal, removing air. Rub mixture together to tint sugar pale pink, adding extra colouring if needed. 2 Place split vanilla bean in a 1-cup-capacity jar. Add sugar mixture. Seal jar. Serve.

snap-lock bag. Add colouring. Seal, removing air. Rub mixture together to tint sugar pale yellow, adding extra colouring if needed. Add demerara and rind. Seal. Shake to combine. 2 Spoon into a 1-cup-capacity jar. Seal. Serve. Choc-chilli spiced baking sugar 1 cup caster sugar 1 tablespoon Dutch-processed cocoa powder Pinch of ground chilli ½ vanilla bean, split

Apple pie baking sugar 1 cup caster sugar ½ teaspoon ground cinnamon 2 slices dried apple, halved 1 cinnamon stick

Lime-coconut baking sugar 1 cup caster sugar 2 teaspoons finely grated lime rind 1 drop coconut essence Green food colouring 1 Place sugar, lime rind,

essence and colouring in a small snap-lock bag. Seal, removing air. Rub mixture together to tint sugar green, adding extra colouring if needed. 2 Spoon mixture into a 1-cup-capacity jar. Seal. Serve. Spiced-chai baking sugar 1 cup caster sugar 4 cardamom pods, bruised Pinch of ground cloves Pinch of ground nutmeg 1 cinnamon stick

1 Place sugar, ground 1 Place sugar, cocoa and chilli

in a small snap-lock bag. Seal. Shake to combine. 2 Place split vanilla bean in a 1-cup-capacity jar. Add sugar mixture. Seal. Serve.

cinnamon and apple pieces in a small snap-lock bag. Seal. Shake to combine. 2 Place cinnamon stick in a 1-cup-capacity jar. Add sugar mixture. Seal. Serve.

1 Place sugar, cardamom, cloves and nutmeg in a small snap-lock bag. Seal. Shake to combine. 2 Place cinnamon stick in a 1-cup-capacity jar. Add sugar mixture. Seal. Serve.

For a decadent night in, our Gold Salted Caramel & Fudge Ice Cream has a caramel ribbon infused with sea salt and caramel fudge pieces. Top it off with our delicious Gold Dark Chocolate Dessert Sauce, and we won’t tell anybody if you add a piece of our Caramel Sea Salt Dark Chocolate!

nuts for it! Whip up this delicious choc-nutty spread from scratch – it's a sweet match for toast, crumpets, quick desserts and pikelets Recipe Kim Coverdale Photography Guy Bailey Styling Sarah O’Brien Food preparation Heidi Flett

Macadamia-chocolate spread Makes 1½ cups Prep 10 minutes Cook 5 minutes 2 cups macadamia halves ½ teaspoon vanilla extract ¹⁄ ³ cup cocoa powder, sifted ¾ cup icing sugar mixture, sifted

Place macadamias on prepared tray. Roast for 5 minutes or until golden. Set aside for 20 minutes to cool slightly. 2 Using a food processor, process macadamias until a smooth paste forms, scraping down bowl halfway through processing. Add vanilla, cocoa powder and icing sugar. Process until smooth (mixture will be quite warm and soft).

1 Preheat oven to 180˚C/160˚C fan-forced.

3 Transfer mixture to an airtight container.

Line a baking tray with baking paper.

Set aside to cool. Refrigerate overnight

or until thick and spreadable. Store spread in the fridge and use within 3 weeks. NUTRITION: (per tablespoon) 608kJ; 12.5g fat; 1.7g sat fat; 1.5g protein; 6.8g carbs; 1g fibre; 0mg chol; 5.3mg sodium.

when left at room temperature for too long. Use it straight from the fridge.

Macadamia-chocolate spread

78 super food ideas

MAY 2014

homemade favourites

variations • Use the spread to ice cupcakes or for a filling when sandwiching cakes together. • Slightly heat the spread in the microwave until just warm and serve drizzled over ice-cream. • Use as a filling with sliced banana for jaffles or toasted sandwiches. • If you love choc-dipped fruit, use as a sweet dip for apple, strawberries or banana. • Dollop onto warm pancakes for a delicious dessert or breakfast.

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healthy alternatives

balls of energy Need a snack but not the sugar? Try these fructose-free flavour bombs! Recipe Claire Brookman

Photography Andrew Young Styling Julz Beresford Food preparation Cynthia Black

Chia, almond and cacao balls Makes 24 Prep 30 minutes 1 vanilla bean, split 2 tablespoons white chia seeds (see box) 2 tablespoons unsweetened almond milk 1 cup blanched almonds 1 cup walnuts ½ cup shredded coconut ¹⁄ ³ cup cacao powder (see box) ¼ teaspoon sea salt ½ teaspoon ground cinnamon ½ cup almond spread 2 tablespoons rice malt syrup (see box) 1 Scrape seeds from vanilla bean. Discard

vanilla pod. Place chia seeds and milk in a small bowl. Stir to combine. 2 Meanwhile, process almonds, walnuts

$0.74 each

no-cook

and ¼ cup coconut until finely chopped. Transfer to a large bowl. Add cacao, salt, cinnamon and vanilla seeds. Stir to combine. Add almond spread, rice malt syrup and chia mixture. Stir to combine, adding an extra 2 teaspoons of rice malt syrup to bind mixture, if needed. 3 Place remaining coconut in a shallow dish. Using 1 tablespoon of mixture, press and roll mixture together to form a ball. Roll ball in coconut to lightly coat. Place on a large baking tray lined with baking paper. Repeat with remaining mixture and coconut. Store in an airtight container in the fridge for up to 1 week. Remove from fridge 10 minutes before serving. NUTRITION: (each ball) 564kJ; 11.9g fat; 1.9g sat fat; 4g protein; 3.2g carbs; 2.3g fibre;

ingredients • Chia seeds are very high in fibre, protein and omega 3. They are available at selected supermarkets and health food shops. • Cacao powder is made from cold-pressed unroasted cacao beans. Find it at health food shops. You can substitute regular cocoa powder for the cacao, but you may need to add a little extra rice malt syrup to suit your taste. • Rice malt syrup contains maltose and very little glucose. It’s available from health food shops and selected supermarkets.

0mg chol; 22mg sodium.

lunch box

Takes 30 mins

gluten free Chia, almond and cacao balls

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Spinach and ricotta filo triangles

$0.61

Haloumi, fetta and mint filo triangles

beta flavours Inspired by Yiayia’s tried-and-trusted recipes, we’re loading the table for a Greek-style Mother’s Day feast. Choose a few dishes, or serve them all! Recipes Kim Coverdale Photography Guy Bailey Styling Jenn Tolhurst Food preparation Lucy Nunes

Spinach and ricotta filo triangles Makes 15 Prep 30 minutes Cook 25 minutes (plus cooling time) 2 teaspoons extra virgin olive oil 2 green onions, thinly sliced 1 bunch English spinach, trimmed, chopped 2 tablespoons chopped fresh dill leaves 1 teaspoon finely grated lemon rind ¹⁄ ³ cup fresh ricotta, crumbled 75g Greek fetta, crumbled 1 egg, lightly beaten 15 sheets filo pastry 75g butter, melted ½ teaspoon paprika 1 Preheat oven to 180˚C/160˚C fan-forced.

Line 2 large baking trays with baking paper. 2 Heat oil in a large frying pan over

medium-high heat. Add onion. Cook, 82 super food ideas

MAY 2014

stirring for 1 minute. Add spinach. Cook, stirring, for 2 to 3 minutes or until just wilted. Transfer to a bowl. Set aside for 10 minutes to cool. Squeeze out any excess liquid from spinach. 3 Add dill, lemon rind, ricotta, fetta and egg to spinach. Season with pepper. Mix well to combine. 4 Place 1 sheet of filo pastry on a flat surface. Brush with melted butter. Top with another sheet of filo pastry. Repeat process with a little more melted butter and 1 more sheet of filo pastry. Cut crossways into 3 even strips. Place 3 heaped teaspoons of spinach mixture at 1 short end of 1 filo strip. Fold over to form a triangle. Continue folding, keeping triangle shape, to enclose filling. Repeat with remaining filo, butter and filling. Place triangles on prepared trays. Brush with butter. Sprinkle with paprika. 5 Bake for 15 to 20 minutes or until

golden, swapping trays halfway through cooking. Stand for 5 minutes. Serve. NUTRITION: (each) 477kJ; 7.2g fat; 4.1g sat fat; 3.8g protein; 8.1g carbs; 1.1g fibre; 24mg chol; 216mg sodium.

variation To make Haloumi, fetta and mint filo triangles Follow step 1 of recipe (left). Combine 75g coarsely grated haloumi, 100g crumbled Greek fetta, 1⁄4 cup crumbled fresh ricotta, 1 ⁄2 teaspoon dried mint, 2 teaspoons finely grated lemon rind and 1 lightly beaten egg in a bowl. Season with pepper. Follow steps 4 and 5 of recipe (left), using 15 sheets filo pastry and 75g melted butter (omit the paprika). Serve.

entertaining greek

Haloumi, herb and eggplant bake Serves 8 (as part of a menu) Prep 20 minutes (plus standing time) Cook 1 hour 1.5kg eggplant, trimmed 3 teaspoons sea salt Extra virgin olive oil, for shallow frying 1 small brown onion, finely chopped 2 garlic cloves, finely chopped ½ teaspoon dried oregano Pinch of ground cloves 410g can diced tomatoes

¼ cup fresh basil leaves, torn 150g haloumi, coarsely grated ¼ cup grated mozzarella 2 tablespoons fresh flat-leaf parsley leaves 1 Cut eggplant crossways into 1cm-thick

slices. Layer eggplant and salt in a colander over a bowl. Set aside for 1 hour. 2 Rinse eggplant under cold water to remove salt. Pat dry with paper towel. 3 Heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant, in batches, for 3 to 4 minutes each side

or until golden, adding extra oil to pan when needed. Drain eggplant on a baking tray lined with paper towel. 4 Preheat oven to 180˚C/160˚C fan-forced. Carefully drain excess oil from pan. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic, oregano and cloves. Cook for 1 minute or until fragrant. Add tomato, ¾ cup cold water and basil. Season with salt and pepper. Bring to the boil. Remove from heat. 5 Layer eggplant and tomato sauce in an 8-cup-capacity ovenproof dish. Sprinkle with combined haloumi and mozzarella. 6 Bake for 25 to 30 minutes or until cheese is melted and golden. Stand for 5 minutes. Scatter with parsley. Serve. NUTRITION: (per serve) 713kJ; 12.3g fat; 4.6g sat fat; 7.9g protein; 7.7g carbs; 4.9g fibre; 12mg chol; 1066mg sodium.

Haloumi, herb and eggplant bake

menu Banquet Spinach and ricotta filo triangles Haloumi, fetta and mint filo triangles Crunchy cos and dill salad Haloumi, herb and eggplant bake Roasted lemon-garlic potatoes Cabbage rolls with rice and mince filling Slow-cooked lemon lamb with tomato and fetta spaghetti Dessert Lemon yoghurt cake with walnut-honey drizzle Almond butter biscuits

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Cabbage rolls with rice and mince filling

Cabbage rolls with rice and mince filling Serves 8 (as part of a menu) Prep 25 minutes Cook 1 hour 8 large green cabbage leaves 500g pork and veal mince (see notes) 1 garlic clove, finely chopped 2 green onions, chopped 1 tablespoon chopped fresh dill leaves 2 tablespoons chopped fresh parsley 1 teaspoon paprika ½ cup SunRice Medium Grain white rice 2 tablespoons extra virgin olive oil 410g can tomato puree 2 tablespoons chopped fresh basil Extra fresh basil leaves, to serve 1 Bring a large saucepan of water to the

boil over high heat. Cook cabbage leaves, 84 super food ideas

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in batches, for 2 to 3 minutes or until bright green. Drain on a tray lined with paper towel. Set aside to cool completely. 2 Combine mince, garlic, onion, dill, parsley, paprika and rice in a bowl. Season well with salt and pepper. 3 Cut about 4cm of the thick vein from each cabbage leaf. Place 1 leaf on a flat surface. Spoon 2 heaped tablespoons of mince mixture along the base of leaf. Roll up cabbage leaf, folding in sides, to enclose filling. Repeat with remaining leaves and filling. 4 Heat oil in a large, deep frying pan over medium-high heat (see notes). Place cabbage rolls in pan, in a single layer. Cook for 2 minutes. Pour over combined tomato purée, ¹⁄³ cup cold water and basil. Bring to a simmer. Reduce heat to low. Cover. Simmer for 45 minutes or until

mince is cooked through and rice is tender. Serve sprinkled with extra basil. NUTRITION: (each) 856kJ; 9.1g fat; 2.3g sat fat; 15.4g protein; 13.8g carbs; 2.6g fibre; 44mg chol; 190mg sodium.

• Don’t use lean mince, as the mixture will become dry during cooking. • Use a frying pan that will fit the cabbage rolls tightly in a single layer.

recommends SunRice Medium Grain Rice is ideal for dishes with lots of flavours, as the plump grains will soak them up well.

entertaining greek

Crunchy cos and dill salad

Roasted lemon-garlic potatoes

Roasted lemon-garlic potatoes Serves 8 (as part of a menu) Prep 10 minutes Cook 1 hour 20 minutes 1.5kg cream delight potatoes 2 garlic cloves, thinly sliced 1 teaspoon dried oregano ¼ cup extra virgin olive oil ¼ cup lemon juice 1 Preheat oven to 150˚C/130˚C fan-forced. 2 Peel potatoes and cut into wedges.

Place in a large roasting pan. Sprinkle with garlic and oregano. Pour over oil, lemon juice and ½ cup cold water. Season well with salt and pepper. 3 Roast for 1 hour, turning potato halfway through cooking. 4 Increase oven temperature to 200˚C/ 180˚C fan-forced. Roast potato for 15 to

20 minutes or until tops of potato wedges are golden and crisp. Serve.

and lemon juice. Season with salt and pepper. Serve immediately.

NUTRITION: (per serve) 735kJ; 7.3g fat;

NUTRITION: (per serve) 133kJ; 2.4g fat;

1g sat fat; 4g protein; 21.4g carbs; 2.8g fibre;

0.3g sat fat; 0.7g protein; 1.2g carbs;

0mg chol; 35mg sodium.

1g fibre; 0mg chol; 34mg sodium.

Crunchy cos and dill salad Serves 8 (as part of a menu) Prep 10 minutes 2 baby cos lettuce heads, leaves separated ¼ cup fresh dill sprigs ½ small red onion, thinly sliced into rounds 1 tablespoon extra virgin olive oil 2 tablespoons lemon juice 1 Roughly shred lettuce into 2cm-thick

strips. Place in a large serving bowl with dill. Toss to combine. 2 Top salad with onion. Drizzle with oil

get more Although dill is used a lot in Greek cooking, you could make this salad with fresh oregano, parsley, tarragon or mint instead.

make ahead This salad and dressing can be made up to 3 hours ahead. Dress the salad just before serving so the leaves stay crisp.

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85

Slow-cooked lemon lamb with tomato and fetta spaghetti Serves 8 (as part of a menu) Prep 20 minutes Cook 3 hours 35 minutes 2kg leg of lamb 2 garlic cloves, chopped 2 tablespoons tomato paste 2 teaspoons dried oregano 1 teaspoon paprika ½ cup lemon juice 500g dried spaghetti 410g can diced tomatoes 200g Greek fetta, crumbled Chopped fresh flat-leaf parsley, to serve

Slow-cooked lemon lamb with tomato and fetta spaghetti

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1 Preheat oven to 150˚C/130˚C fan-forced.

Trim any thick white fat from lamb. Place in a large roasting pan. Combine garlic, tomato paste, oregano, paprika and half the lemon juice in a jug. Pour over lamb in pan, rubbing to coat all over. Drizzle with remaining lemon juice. Season with salt and pepper. Cover tightly with foil. 2 Cook for 3 hours, basting with pan juices halfway through cooking (see note). 3 Cook spaghetti in a large saucepan of boiling salted water, following packet directions, until tender. Drain. 4 Increase oven temperature to 200˚C/180˚C fan-forced. Remove foil from the roasting pan. Add ½ cup cold water to the pan juices. Cook lamb, uncovered, for a further

entertaining greek

10 to 15 minutes or until browned. 5 Remove lamb from roasting pan and set aside, covered, to rest. Add spaghetti and tomato to pan. Toss to combine with pan juices. Sprinkle with fetta. Season with pepper. Bake for 15 to 20 minutes or until fetta is golden and spaghetti is heated through. Serve sliced lamb with spaghetti mixture, sprinkled with parsley. NUTRITION: (per serve) 2303kJ; 17.1g fat; 8.4g sat fat; 47.4g protein; 46.2g carbs; 3.2g fibre; 139mg chol; 471mg sodium.

time plan 1 day ahead Make Haloumi, herb and eggplant bake (p83) up to the end of step 5. Cover and refrigerate. Make Lemon yoghurt cake with walnuthoney drizzle (p88) up to the end of step 3. Make Almond butter biscuits (p89).

6 hours ahead Make Spinach and ricotta filo triangles (p82) up to the end of step 3. Cover and refrigerate. Make the filling for Haloumi, fetta and mint filo triangles (p82). Cover and refrigerate. Make Cabbage rolls with rice and mince filling (p84) up to the end of step 3. Cover and refrigerate.

4 hours ahead up, add 1/2 cup cold water to the pan.

Make Slow-cooked lemon lamb with tomato and fetta spaghetti (p86).

2 hours ahead Make Roasted lemon-garlic potatoes (p85). Make Crunchy cos and dill salad (p85) Add dressing just before serving.

1 hour ahead Complete Spinach and ricotta filo triangles. Complete Haloumi, fetta and mint filo triangles. Complete Cabbage rolls with rice and mince filling.

30 minutes before serving Complete Haloumi, herb and eggplant bake. Make step 4 of Lemon yoghurt cake with walnut-honey drizzle.

Just before serving Dress Crunchy cos and dill salad. Complete Lemon yoghurt cake with walnut-honey drizzle. Dust Almond butter biscuits.

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87

Lemon yoghurt cake with walnut-honey drizzle

Lemon yoghurt cake with walnut-honey drizzle Serves 8 (with leftovers) Prep 25 minutes Cook 1 hour 15 minutes 250g butter, softened 1 cup caster sugar 3 teaspoons finely grated lemon rind 3 eggs 1²⁄ ³ cups self-raising flour ½ cup plain flour 1¹⁄ ³ cups plain Greek-style yoghurt ½ cup lemon juice ²⁄ ³ cup honey ½ teaspoon ground cinnamon ²⁄ ³ cup walnuts Extra 1 cup plain Greek-style yoghurt 88 super food ideas

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1 Preheat oven to 170˚C/150˚C fan-forced.

4 Meanwhile, place honey, cinnamon and

Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper. 2 Using an electric mixer, beat butter, sugar and lemon rind for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Add half the flours and half the yoghurt. Beat until just combined. Add remaining flours, yoghurt and lemon juice. Beat until combined. Spoon mixture into prepared pan. Level top with a spatula. 3 Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted into centre of cake comes out clean. Stand in pan for 20 minutes. Turn, top-side up, onto a baking paper-lined wire rack to cool.

¼ cup cold water in a saucepan over medium heat. Stir to combine. Bring mixture to a simmer. Reduce heat to low. Simmer for 5 minutes or until syrup thickens slightly. Add walnuts. Set syrup aside to cool. 5 Spread cake with extra yoghurt. Drizzle with walnut honey syrup. Serve immediately. NUTRITION: (per serve) 2090kJ; 27.1g fat; 14.8g sat fat; 8.2g protein; 56.5g carbs; 1.4g fibre; 87mg chol; 359mg sodium.

drizzle syrup over top of cake and serve with the extra yoghurt on the side.

entertaining greek

Almond butter biscuits Makes 30 Prep 25 minutes Cook 45 minutes (plus cooling time) 250g butter, softened 1 teaspoon vanilla bean paste 1 teaspoon finely grated lemon rind 2 egg yolks 1 cup almond meal ¾ cup icing sugar mixture 2 cups plain flour 120g packet flaked almonds Extra icing sugar mixture, for dusting 1 Preheat oven to 170˚C/150˚C fan-forced.

Line 3 large baking trays with baking paper. 2 Using an electric mixer, beat butter, vanilla

and lemon rind together until light and fluffy. Add egg yolks, 1 at a time, beating until just combined. Stir in almond meal, icing sugar and flour. Mix well to combine. 3 Roll 1 level tablespoon mixture into a log. Roll in flaked almonds. Shape into a crescent. Place on 1 prepared tray. Repeat with remaining mixture and flaked almonds, placing crescents 4cm apart on trays. 4 Bake, 1 tray at a time, for 15 to 20 minutes or until pale golden. Stand on trays for 5 minutes. Carefully transfer to a baking paper-lined wire rack to cool completely. 5 Dust biscuits heavily with icing sugar. Serve. NUTRITION: (each) 674kJ; 11.4g fat; 4.9g sat fat; 2.8g protein; 11.7g carbs; 1g fibre; 24mg chol; 66mg sodium.

$0.40 each

Almond butter biscuits

MAY 2014 super food ideas

89

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90 super food ideas

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From the kitchens of Martha Stewart

PHOTOGRAPHY Dana Gallagher

RICOTTA CHEESECAKE with citrus-vanilla compote, P94

CAFFÈ SOCIETY

Enjoy an Italian holiday at home with Martha’s delicious dolci. Just add coffee or tea and some lively conversation! MAY 2014 super food ideas

91

MARTHA STEWART

italian sweets

TORRONE semifreddo, P94

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LEMON-RICOTTA FRITTERS with lemon curd

ITALIAN polenta cookies

ITALIAN POLENTA COOKIES MAKES 32 PREP 20 minutes COOK 15 minutes

1¾ cups plain flour 1 cup polenta ½ teaspoon salt ²3 cup caster sugar

LEMON-RICOTTA FRITTERS WITH LEMON CURD

1 tablespoon finely grated lemon rind

SERVES 8

1 large egg

PREP 30 minutes (plus refrigeration time)

1 egg yolk

COOK 35 minutes

1 teaspoon vanilla extract

Curd

Antonis Achilleos

Anna Williams

250g butter, softened

PHOTOGRAPHY Jonathon Lovekin

4 Bake for 15 to 18 minutes or until edges are golden. Stand on trays for 5 minutes. Transfer to a baking paper-lined wire rack to cool completely. Serve. Cook’s note Mixture will be stiff to pipe, so you’ll need to push it firmly through the bag.

8 large egg yolks

1 Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. 2 Whisk flour, polenta and salt together in a medium bowl. 3 Using an electric mixer, beat the butter, sugar and lemon rind together until light and fluffy. Add the egg and egg yolk, one at a time, beating until combined. Add the vanilla. Beat to combine. Gradually add the flour mixture, beating on low speed, until just combined. Spoon the dough into a piping bag fitted with a 1.5cm fluted nozzle. Pipe 8cm-long ‘S’ shapes onto the prepared trays, about 3cm apart (see note).

1 cup caster sugar 2 teaspoons finely grated lemon rind ²3 cup lemon juice ¼ teaspoon salt 125g butter, chilled, chopped Icing sugar mixture, for dusting Fritters 4 cups vegetable oil, for deep frying 1 cup plain flour 1 tablespoon baking powder 1 teaspoon salt 4 large eggs ¼ cup caster sugar 500g fresh ricotta 2 tablespoons finely grated lemon rind ½ teaspoon vanilla extract

1 Make Curd Whisk egg yolks, sugar, lemon rind and juice, and salt in a saucepan. Cook, stirring constantly, over low heat for 10 to 12 minutes or until mixture has thickened and coats the back of a wooden spoon. Remove from heat. Add butter, stirring until melted. Strain immediately through a sieve into a glass or ceramic bowl. Cover surface of curd with plastic wrap. Stand at room temperature for 10 minutes. Refrigerate for 4 hours or until cold and thickened. 2 Make Fritters Heat oil in a saucepan over medium-high heat (see note). Sift flour, baking powder and salt. 3 Whisk eggs and caster sugar until just combined. Add ricotta, lemon rind and vanilla. Stir until mixture is smooth and well combined. Add flour mixture. Stir until smooth. 4 Drop 1 level tablespoon of dough into hot oil. Repeat 5 more times. Cook, turning occasionally, for 2 to 3 minutes or until golden all over. Drain on a tray lined with paper towel. Repeat with remaining dough. Place fritters on a serving plate. Dust with icing sugar. Serve fritters with lemon curd. Cook’s note Oil should reach 175°C if tested with a thermometer. MAY 2014 super food ideas

93

MARTHA STEWART

italian sweets TORRONE SEMIFREDDO SERVES 10 PREP 25 minutes (plus freezing time) COOK 20 minutes

Start this recipe a day ahead. You will need a sugar thermometer. ¾ cup caster sugar 1½ cups skinless hazelnuts Extra 1¼ cups caster sugar 6 large egg whites, at room temperature Pinch of salt 1¾ cups thickened cream 1 teaspoon vanilla extract 180g dark chocolate, finely chopped

Ricotta cheesecake RICOTTA CHEESECAKE SERVES 12 PREP 25 minutes (plus cooling and refrigeration time) COOK 1 hour

Caster sugar, for pan 700g fresh ricotta (see note) 6 large eggs, separated ¼ cup plain flour 1 cup caster sugar 2 teaspoons finely grated orange rind ¼ teaspoon salt Citrus-vanilla compote 1 ruby red or pink grapefruit 1 navel orange ¼ cup caster sugar ½ vanilla bean, split Pinch of salt

1 Preheat oven to 180°C/160°C fan-forced. Grease a 22cm round (base) springform pan. Coat base and sides with caster sugar, shaking off excess. 2 Using a food processor, process ricotta until smooth. Add egg yolks, flour, half the sugar, orange rind and salt. Process until just combined. 3 Using an electric mixer, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar until stiff, glossy peaks form. Gently fold half of the egg white mixture into the ricotta mixture. Fold in the remaining egg white mixture until just combined. Pour mixture into the prepared pan. Place pan on a baking tray. 94 super food ideas

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Torrone semifreddo 4 Bake for 1 hour or until top has browned (cheesecake should still wobble in the centre). Cool for 20 minutes. Run a knife around the edge of the cheesecake. Release side of pan, keeping cheesecake on pan base. Cool completely. Refrigerate for at least 4 hours or until cold. 5 Meanwhile, make Citrus-vanilla compote Using a small, sharp knife, cut rind from grapefruit and orange. Cut white pith from rind and discard. Slice rind into very thin strips. Segment grapefruit and orange into a bowl, squeezing juice from membranes into the bowl. Discard membranes. Strain citrus segments over a bowl, reserving the juice and segments separately. 6 Bring a medium saucepan of water to the boil over high heat. Cook citrus rind for 1 minute. Drain. Wipe pan clean. Place © cup cold water and sugar in saucepan. Scrape vanilla seeds from pod. Add seeds and pod to pan. Bring to the boil over medium heat, stirring constantly to dissolve sugar. Reduce heat to low. Add reserved juice, rind and salt. Cook for 2 minutes. Remove from heat. Allow to cool completely. 7 Discard vanilla pod. Add reserved segments to syrup. Stir to combine. Serve cheesecake with compote. Cook’s note We used ricotta from the deli section of the supermarket, as it’s firmer than the pre-packaged variety.

1 Place sugar and 1 tablespoon cold water in a small saucepan over medium-low heat. Stir over heat until mixture is boiling and sugar has dissolved. Use a pastry brush dipped in cold water to brush down sides of pan to remove sugar crystals. Boil mixture for 5 minutes or until syrup just starts to turn golden around side of pan. Remove from heat. Stir in nuts. Pour mixture onto a baking paper-lined baking tray. Cool completely. Roughly chop. 2 Place extra sugar and © cup cold water in a saucepan over medium-low heat. Stir over heat until mixture is boiling and sugar has dissolved, brushing down sides with a pastry brush. Boil, without stirring, for 5 minutes or until syrup reaches 114°C (soft-ball stage) on a sugar thermometer. Remove from heat immediately. 3 Meanwhile, using an electric mixer, beat egg whites and salt together until soft peaks form. With the motor operating, add sugar syrup in a slow, steady stream down the side of the bowl. Beat for 5 minutes or until meringue is stiff, glossy and cool. 4 In a separate bowl, beat cream and vanilla together until stiff peaks form. Fold a third of the whipped cream into the meringue. Fold in the nuts, chocolate and remaining cream. 5 Line an 8cm-deep, 12.5cm x 25cm loaf pan with plastic wrap. Pour mixture into pan. Level top with a spatula. Cover surface with plastic wrap. Freeze overnight. 6 Remove and discard plastic wrap. Turn semifreddo onto a serving plate. Using a serrated knife, cut into slices. Serve.

As seen in Martha Stewart Living® magazine. Reprinted with permission from Martha Stewart Living Omnimedia, Inc. © (2014) All rights reserved. For more from Martha Stewart visit marthastewart.com.

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April issue’s solutions Issue 157, Sudoku (below left) Issue 157, Crossword (below right): Espresso

6 5 8 1 9 3 7 2 4

2 1 7 4 6 8 5 3 9

4 9 3 5 7 2 8 1 6

1 7 5 3 8 4 6 9 2

3 8 2 9 1 6 4 5 7

9 4 6 2 5 7 1 8 3

7 3 4 8 2 5 9 6 1

8 2 1 6 4 9 3 7 5

5 6 9 7 3 1 2 4 8

S I D E S T E T X I A J I V E R U T E RU D I G X O D I S I MA SON N S A NG V A P T I B I N K T D E N N E E U I COB F E N T E R E I S AG E GA Z E C D E N I M E U P E R S T A R N I ODD E S F WA S P U F E L E A T H E R

P E R A S R D S D O L N T E R I A A C A N P S P Y D R A R E N D H R E P N H I D I O L ON A L U L T P L H A D A P Y

Sudoku K N A P S A C E R A T C A F E T A S S E L L P F E E S T E D A C I T E C Y T E A R I P A N WO E OG L E D A A E T A L K W I L S E A I GA NG S HO T H M I N E I T I E S N L B A GOA L I E O C Y S T T N L S K EWE R E

K N E A D E D D E B I T E D D I R T I E D

NewsLifeMedia Privacy Notice NewsLifeMedia collects your personal information to assist us in providing the goods or services you have requested, to process your competition entries, and to improve our products and services. We or any of our Australian related companies may be in touch by any means (including email or SMS) at any time to let you know about goods, services, or promotions which may be of interest to you. We may also share your information with other persons or entities who assist us in providing our services, running competitions or with other companies who provide prizes for competitions or reader offers. This company is part of a global media and entertainment company. We would like to share your information with these overseas-related companies so that they can contact you with special offers. If you would prefer us not to, please contact our privacy officer [email protected] or send to Locked Bag 5030, Alexandria 2015. You can gain access to your personal information by contacting our privacy officer.

96 super food ideas

MAY 2014

Crossword When the crossword is complete, the coloured boxes spell out a mystery word.

23

26

38

10

ACROSS

31

37

9

16

22

24 29

15

8

19

21

28

7

To solve the Sudoku game, every number from 1 to 9 must appear in a square in every horizontal row, every vertical column and in every 3 x 3 box. 8 2 4 1 6 2 5 1 9 4 8 3 9 2 6 4 9 5 3 9 7 8 4 5 3 1 8 9 7 9 6 2 8 9 8

17 20 21 22 23 24 25 26 27 28 30 32 34 36 38 40 41 42 43 45 46 48 49 52 53 54 55 56 57 60 62 64 66 68 69 70 71 73 74 75 78 79 82 84 85 86 87 88 89 90

Be stoical, ... & bear it People’s arbiter Parched Motherly Blatant overcharging, … robbery Dedicates Sing without words Was ahead of Ham & ... soup Meadow Tomahawk Confection, coconut ... Fluffy evening stole Health resort Negative adverb Putrefy Double-crosser Tit for ... Illegally help Lip (of glass) Facial bone TV bulletin Great Depression drifter Trim (lawn) Carnival Sneering laugh Creative (solution) Chore Ants’ homes Bush Minuscule amount Quick bite to eat Sudden attack Proclamation Weasel-like creature Indian garment Sleep through winter Limbs Move in on Material scrap Nobleman Knock loudly Embroider Absolutely! Starchy tubers Bread grain Cherry colour Laundry clip Complete collection African savannah beast Novel Deceive Choose Feel sick Flan

Solution:

91 92 93 97 99

Ostrich cousin Lyrical verse Partitions Upsurge Starlike print character 101 Inhale audibly 102 Laboriously 103 Fitted with horseshoes

DOWN 1 2 3 4 5 6 7 9 10 12 13 15 16 18 19 29

Pony competition Private Have Digestive fluid Extinct bird Artificially produced “No” vote Standardise Takes glory (from) Measuring stick Extensions Spear vegetable Smallest Did battle (with) Washing vats Woodwind instrument 31 Planet’s path 33 Swamped 35 Daunts 37 Weaving 39 Dad’s lad 41 Normally 43 Wander aimlessly 44 Flinching 46 Slots together 47 Step inside 50 Ease off 51 Prestige 58 Run after 59 Jet lag 60 Relative slope 61 Tantalise 63 Absent 65 Sunbeam 67 Hunted animals 71 Snapping 72 Ignores 76 Amaze 77 Striped brightly 79 Sri Lankan coin 80 Jug 81 Land unit 83 Hollow (out) 94 Yield 95 Reflected sound 96 Persistently scolds 98 Gone by 100 Child’s play object

shelf

Check out these great products in shops and supermarkets

Pitcher perfect Brighten your kitchen with Santa Fe, the new ceramics range from Maxwell & Williams. This collection is inspired by the vibrant colours and designs of South America and includes a mug, spoon rest, water jug, three rectangular serving platters and three round serving plates. Visit maxwellandwilliams.com.au.

A HAPPY MEDIUM

Power pasta

Sunrice Medium Grain Rice is ideal for dishes that need a more creamy, clingy texture. The plump, rounded grains are great for Spanish, Middle Eastern and Korean recipes. Try it when you’re cooking paella, or serve it with hearty stews. It’s perfect for desserts, too. Visit sunrice.com.au.

Vetta Pasta has launched a new range for those wanting healthier options without compromising on flavour. The Smart Pasta range offers cholesterol-lowering and high-protein/low-carb varieties. Visit vettapasta.com.au.

STOCK UP

Spice world

Yes peas!

Campbell’s Real Stock is premium quality and Australian made. The team at Campbell’s gently simmers the stock for up to four hours to allow flavours to develop fully. Only 100 per cent natural ingredients are used, which means that Campbell’s Real Stock will add a deeper, richer flavour to your meals. It’s great to use as a base for soups and stews, and for making gravy.

New Spencer’s butter chicken dry spice mix is packed with authentic Indian flavours for a zinger of a butter chicken curry – perfect for a midweek meal. All you’ll need to add are chicken and a few fresh ingredients to create a delicious curry at home. It’s available from Coles. Check out anchorfoods. com.au.

Chickpeas are an easy way to add nutritional value to your meals. They’re low-fat, low-GI and high-fibre, with a delicious nutty taste and buttery texture. Edgell Chick Peas are great to have in the pantry as they’re so versatile. Add them to curries, tacos, fritters, salads or rice dishes.

MAY 2014 super food ideas

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These classic Italian pastries get an extra dash of dolce vita! Recipe Clire Brookn Photography Crig Wll Styling Jenn Tolhurst Food preparation Clire Brookn

each

Rainbow cannoli

Rainbow cannoli Makes 14 Prep 45 minutes (plus 1 hour refrigeration time) Cook 20 minutes You’ll need a pasta machine for this recipe 1 cup plain flour 1 tablespoon caster sugar ¼ teaspoon ground cinnamon 1 egg, lightly beaten 1 tablespoon marsala 2 teaspoons olive oil Golden yellow gel food colouring (see notes) Extra plain flour, for dusting 14 cannelloni pasta tubes 1 egg white, lightly beaten Vegetable oil, for deep frying Confetti sprinkles, to decorate Orange mascarpone filling 1 cup thickened cream ¹⁄ ³ cup icing sugar mixture 1 teaspoon finely grated orange rind ½ x 250g tub mascarpone 1 Place flour, sugar and cinnamon in a food

processor. Process until just combined. Add 98 super food ideas

maY 2014

egg, marsala, oil, food colouring and 2 teaspoons cold water. Process until dough starts to come together. Turn out onto a lightly floured surface. Knead until smooth. Divide dough in half and shape into 2 discs. Wrap in plastic wrap. Refrigerate for 1 hour. 2 Using the palm of your hand, flatten 1 dough disc to 2cm thick. Dust with flour. Set pasta machine on thickest setting. Feed dough through while turning handle. Fold each short end of dough into the centre to form a smaller rectangle. Repeat feeding and folding process twice. 3 Reduce roller width by one setting. Dust dough with flour. Feed through machine. Repeat, reducing by one setting each time, until dough is 2mm thick. Using a 10cm round cutter, cut out 7 rounds, re-rolling scraps. Wrap each around a pasta tube, overlapping slightly. Brush a little egg white between overlapping dough to secure (don’t put egg white on tube or dough will stick). Repeat steps 2 and 3 with remaining dough. 4 Heat oil in a large heavy-based saucepan over medium-high heat. Leaving them on

the tubes, deep-fry 2 cannoli for 2 to 3 minutes or until light golden. Using tongs, transfer cannoli to a tray lined with paper towel. Cool slightly. Carefully slide cannoli shells off tubes. Discard tubes. Repeat with remaining cannoli, reheating oil between batches. Cool completely (see notes). 5 Make Orange mascarpone filling Using an electric mixer, beat cream, sugar and rind until soft peaks form. Add mascarpone. Beat to just-firm peaks. Spoon mixture into a piping bag fitted with a 1cm fluted nozzle. Pipe into cannoli shells. Decorate with sprinkles. Serve immediately. NUTRITION: (each) 799kJ; 13.6g fat; 7.3g sat fat; 2.7g protein; 14.5g carbs; 0.4g fibre; 40.7mg chol; 24mg sodium.

• We used gel food colouring to ke the dough yellow. You cn leve it out. • Unfilled cnnoli will keep in n irtight continer for up to 5 dys.

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