Indice dei contenuti per April 2020 in Taste.com.au

for food lovers everywhere, Easter is the celebration to truly look forward to – the one to really sink your teeth into. Unlike Christmas, the heat’s off in every way. The weather’s cooling a little, things are getting cosy and the pressure’s off too. There’s more time to plan and dream. Plus, there’s much more freedom – Easter cooking can be whatever you want it to be! On one condition. There must be chocolate. Always chocolate! In all its wild and indulgent glory. That’s why we always make our Easter edition the annual chocolate issue. We literally spend the entire year collecting ideas. As one April issue goes to press, we’re already brainstorming the next batch of wow choc creations to blow your mind, and your guests’ minds too. We…

You know you want this in the kitchen – a KitchenAid KSM160 Stand Mixer! Beautiful enough to keep proudly on your kitchen countertop, it’ll take care of all your baking needs. There’s a flat beater, wire whisk and dough hook. Plus, the unique attachment hub can transform your mixer into a pasta maker, meat mincer and more! It also comes with an additional 2.8L bowl for smaller batches of ingredients. For your chance to win this must-have mixer, worth $899, simply make our triple choc Easter egg sundae and share a pic with us! "I want to be hit with a choc overload of the best kind – dollops of filling, glossy drizzle and decadent decoration!" matt preston CELEBRITY JUDGE SEND IN YOUR ENTRIES BY 15 APRIL Terms and conditions:…

“There’s no dillydallying around here, but that means more time to sit down and enjoy the fruits of your 10-minute labour!”Michelle Southan cheesy sweet potato noodle frittata This frying pan quickie goes from grill to table in a jiffy! Pack any leftovers straight into lunch boxes for the next day. serves 4 | prep & cooking 10 mins 8 eggs 60ml (1/4 cup) thickened cream 125g (1 1/4 cups) pre-grated cheddar 1 large garlic clove 1 tbs olive oil, plus extra, to drizzle 2 x 250g pkt sweet potato noodles 150g cherry tomatoes 1/2 bunch fresh basil 1 Heat a 25cm ovenproof frying pan over medium-high heat. Preheat the grill on high. 2 While the pan and grill heat up, whisk together the eggs and cream in a jug. Season.…

In their native China, mandarins were once only reserved for the privileged elite. They are named after the officials of the Imperial Court in China (the Mandarins) who wore orange robes. An easy snack, don’t forget about them in your cooking – they add a sweet, unique fragrance. choose Fruit that’s heavy for its size (a sign it’s juicy). Look for glossy skin free of cuts, blemishes and soft spots. Don’t be put off by loose skin and a puffy appearance – this just means it’s easy to peel. serve Add segments (with seeds removed) to a salad of avocado, cucumber, red capsicum, leaves and a balsamic dressing. Use juice as a base for a jelly or panna cotta. store At room temperature away from direct sunlight or in the…

Angela Saunders, senior dietitian at Sanitarium, on getting protein through a plant-based diet: HOW DO VEGETARIANS AND VEGANS GET MORE PROTEIN? It’s easy – just eat a variety of plant-based foods. All plant foods contain protein, so as long as you’re eating enough calories, you’ll be getting enough protein. Protein-rich plant-based sources include legumes, whole grains, soy products, nuts and seeds. WHAT ARE THE BENEFITS OF A PLANT-BASED DIET? A plant-based diet is a rich source of disease-fighting nutrients, is lower in saturated fat and a key element of longevity. Plus, a plant-based diet contains all the bioactive compounds your body needs to help lower the risk of chronic disease.…

"You’ll drool over the Nutella centre!" "Lots of nuts make for healthier morsels." Swap chocolate Easter eggs for these rich homemade truffles – they are so good it is hard to stop at one! The secret to the creamy choc-hazelnut filling is to freeze teaspoonfuls of Nutella. The frozen pieces are then stuffed into boozy chocolate balls before each one is coated in a choccy shell that becomes crisp when set. Gooey choc centres and raspberry sprinkles equal heaven. Take it from me, these are truffles to swoon over. What’s really wicked is that when you bite into each truffle, the Nutella will have softened and become all gooey. For the perfect balance of bitter and sweet, I like to make my truffles with a combination of milk and Lindt…

brownie doughnuts Want these delicious doughnuts for Easter? Before the icing sets, top with halved mini Easter eggs, icing decorations and mini marshmallows. makes 12 I prep 20 mins (+ cooling & setting) cooking 15 mins 1 Preheat oven to 180°C/160°C fan forced. Lightly grease two 7cm-diameter 12-hole silicone doughnut pans with oil spray. 2 Stir the brownie mix, eggs and butter in a bowl until well combined. Stir in the dark chocolate. Spoon the mixture into prepared pans. Use a spoon dipped in water to smooth the surface. 3 Bake for 10-15 minutes or until just firm. Set aside in the pans for 2 minutes then gently turn onto a wire rack set on top of a tray to cool completely. 4 Meanwhile, sift the icing sugar and cocoa…

Bremerton 2018 Special Release Vermentino, $24 Vermentino is a light and bright white grape variety that originates on the islands of Sardinia and Corsica. It is now thriving in the warmer wine regions of Australia. This wine is crisp and citrusy, and has an unmistakable salty sea-spray flavour. DRINK IT WITH seafood, fish, hearty salads. Serafino 2018 GSM, $28 GSM blends (grenache, shiraz, mataro) are some of the best-drinking autumn reds around, and this one is a beauty. It’s rich and delicious with hints of stewed plums and rose petals. Plus, it’ll make friends with both your main course and dessert. Serve it slightly chilled if the weather is warm. DRINK IT WITH roasts, pasta, chocolate. Champagne Jacquart Brut Mosaïque NV, $70 Instead of the big famous labels, add chic…

SIMPLE YET STELLAR We’ve made decadence easy with this dessert inspired by the classic cherry chocolate bar. With glacé cherries, chewy coconut and dark chocolate, it has all the ripe stuff! KEEP CALM & COB ON! We’ve put four family faves – Mexican beef, creamy chicken, spaghetti and meatballs, and chicken kiev – in mini cobs. Make one flavour or make them all! BRUNCH AT YOURS? This brunch fave just got easier with a pie maker! Made with just four ingredients and ready in 10 minutes, you’ll be enjoying this in no time.…

Prove you are a master baker by making these from scratch. “These are the best. Leave the peel in – that’s what makes them traditional!” @SUZIBETH “These hot cross buns are amazing! I have been making batches for the last two years and the family loves them. Please make them for your family this year!” @MEGANHARRIS03 This is a delicious spicy wok star for busy weeknights. “Very easy and very tasty. Will definitely be making this again.” @STAC_LC “Yum!” @DAN_JACQUI “Quick and easy and very tasty, have passed it on to friends and placed it in my great recipe folder.” @M-UU-MMM The prunes add a natural sweetness to these brownies. “I’m not a big fan of messing with brownies, but these changed my mind! I’m really impressed with how they…

CAULIFLOWER nachos  These weeknight winners are coming to the rescue when you’re on the hunt for meal inspo. They’re easy to shop for and cook, and will be gobbled up by the gang! Start off with our fresh take on nachos, starring in-season cauliflower and a simple tomato salsa. Time to set the table, dinner’s up! japanese salmon curry noodle soup serves 4 I prep 10 mins I cooking 15 mins 2 tbs olive oil 1 brown onion, cut into thin wedges 1 carrot, peeled, cut into noodles using a spiraliser 1L (4 cups) salt-reduced chicken stock 4 (about 180g) skinless salmon fillets 1 tbs dark soy sauce 440g pkt shelf-fresh udon noodles 1 bunch baby buk choy, halved 92g pkt mild S&B Golden Curry Sauce Mix, broken into pieces…

prawn power Prawns are extremely low in calories and packed with protein, containing 20g of protein and only 89 calories per 100g uncooked – fewer than a chicken breast! They contain valuable amounts of heart-healthy omega-3s, as well as the minerals zinc and magnesium. Team with fibre-rich edamame and sugar snap peas, both fresh members of the prestigious legume family for good gut health. catch of the tray Tray bakes are an easy way to eat more fish. Use a firm white fish or salmon fillet here. Boost the fibre content with black beans. They are full of anthocyanin pigments (also found in blueberries) with potent antioxidant properties. Drizzle over chimichurri (a South American fresh herb sauce). It is rich in vitamin K (a fat-soluble vitamin that helps healthy blood…

The grazing craze has hit Easter! Use electric beaters to beat 125g room-temperature Lurpak Butter, 2 tbs icing sugar and 1 tsp vanilla extract until light and creamy. Crush 4-5 freeze-dried strawberries in a bowl. Reserving some, fold into mixture. Transfer to a small serving bowl. Sprinkle with reserved strawberry. Arrange on a board as a spread for hot cross buns, along with a Darrell Lea Hand Rolled 100s & 1000s Easter Egg, mixed mini Easter eggs, macarons, homemade chocolates, marshmallows, yoghurt-coated pretzels, wafers, musk sticks, fresh berries and mini apples.…

mars bar cheesecake serves 12 I prep 40 mins (+ cooling & 3 hours 30 mins chilling) I cooking 15 mins 250g plain chocolate biscuits 125g Lurpak Butter, melted 500g cream cheese, at room temperature, chopped 100g ( 1/2 cup) caster sugar 250ml (1 cup) thickened cream 3 tsp gelatine powder 200g milk chocolate, melted, cooled 2 x 53g Mars bars, chilled, finely chopped dark chocolate glaze 200g dark chocolate, finely chopped 125ml ( 1/2 cup) thickened cream 2 tbs glucose syrup caramel sauce 155g ( 3/4 cup) caster sugar 125ml ( 1/2 cup) thickened cream 1 Grease the base and side of a 22cm springform pan and line with baking paper. Place the biscuits in a food processor and process until finely chopped. Add the butter and process briefly…

daiki’s chicken yakitori serves 4 I prep 15 mins I cooking 15 mins 3 thick green shallots, trimmed, cut into 3cm-long pieces 5 Lilydale Free Range Chicken Thigh Fillets, cut into 3cm-thick slices 2 tbs Cobram Estate Extra Virgin Olive Oil 330g (2 cups) cooked short-grain rice Lime cheeks and Japanese shichimi togarashi seasoning, to serve teriyaki sauce 100ml cooking sake 125ml (1/2 cup) soy sauce 100ml mirin 1 tbs honey 1 Preheat a barbecue grill plate for at least 30 minutes before you want to cook. 2 To make the teriyaki sauce, combine all the ingredients in a small saucepan over low heat. Stir until the honey melts and the sauce is well combined. Remove from heat and set aside. 3 Thread 1 shallot piece then 2 chicken slices…

We’ve gone down the rabbit hole for this wacky edible cup! Use a serrated knife to carefully remove bunny ears from a hollow chocolate bunny, about halfway down ears. Melt some dark choc melts. Set aside for 5 minutes to cool slightly. Place sprinkles in a small bowl. Dip cut end of bunny into the melted chocolate then in sprinkles. Stick mini pastel eggs to the bunny’s head with remaining melted chocolate. Set aside for 5 minutes to set. Fill bunny with milkshake. Add straws and skewered marshmallows. Pipe on whipped cream. Drizzle over chocolate sauce. Top with extra sprinkles.…

Louise Q My choccy muffins are always dry. How can I make them moist? There are a few things you can play with. First, reducing the cocoa and adding melted chocolate generally produces a more moist result. Second, the ratio of flour to wet ingredients might be too high. Cutting back on flour or substituting in some nut meal, which contains natural oils, can help. Finally, adding extra butter or oil virtually always improves a dry mixture. I like to use unrefined oils, such as macadamia oil or extra virgin olive oil. Also, check you’re not overcooking the muffins. An oven thermometer can help ensure you’re oven temp is reading correctly. Good luck! Matt Q Can you use chocolate in a main meal? I’d love to try. Dark chocolate can…

Some like their chai freshly brewed from tea leaves, others prefer a milky mug made from a blended powder. We took a sip of many different varieties of the spiced tea to bring you the best of the new chai bevvies out there! Here are our top picks. Lipton Chai Flavour Tea Latte, $9.50 This rich, creamy drink with just a hint of spice is a hug in a mug! In a convenient powder sachet, just add water for the perfect cuppa. Drink Me Chai Free From Dairy Chai Latte, $6.80 Made to mix with soy, almond or coconut milk, this lightly spiced chai is oh-so sippable with just the right amount of sweetness. You can also sprinkle it into your baking or over porridge. Arkadia Chai Tea Matcha, $6.50…

“As if the toppings (Malteser skewers, hot cross buns, choc glaze and caramel) weren’t enough to turn heads, this egg is also filled to the brim!” Michelle Southan let’s go! triple choc easter egg sundae with baileys hot cross buns  serves 4 | prep 1 hour (+ 2 hours 15 mins chilling, 35 mins setting & cooling) | cooking 20 mins 4 x 100g Cadbury Dairy Milk hollow Easter eggs 8 hot cross buns 80ml (1/3 cup) Baileys Chocolat Luxe 180g dark choc melts 20 Maltesers, plus extra, crushed, to sprinkle 1-2 tbs chocolate sprinkles 4 Cadbury Breakaway biscuits 125ml (1/2 cup) thickened cream 60ml (1/4 cup) double cream Caramel sauce, to serve chocolate cheesecake 2 x 250g pkt cream cheese, at room temperature 60g (1/3 cup) icing sugar mixture…

worth its weight The Easter bunny’s basket will be heavy this year if he’s carrying a few of these around! Golden-hued and super cute in a knitted jumper, this David Jones Belgian Milk Chocolate Gold Bunny is made with Belgian chocolate from sustainably sourced cocoa. Find this good as gold luxury to treasure (or eat!) at David Jones for $16.95. POLLY Pitcher We’re squawking with delight at this jug – it’s pretty-as-a-pitcher. You’ll sing like a bird too when you’re in possession of an adorable Polly Pitcher! It’s available in two vibrant colours (turquoise or yellow) for $26. Go to ototodesign.com. FOOD OF THE GODS You can eat chocolate for breakfast, lunch and dinner! We’ve compiled a selection of chocolate dishes – sweet and savoury – in honour of our…

miso sesame-crusted salmon “Miso paste is one of those genius ingredients that adds a pop of umami-rich flavour and saltiness. Combining the star power of miso with nori and sesame really takes a crumbed and baked salmon fillet to a whole new level.” Marion Grasby serves 4 I prep 15 mins I cooking 15 mins 75g (1 1/2 cups) panko breadcrumbs 1 nori sheet 1 tbs sesame seeds 50g Lurpak Unsalted Butter 1 tbs white miso paste 4 (about 180g) skinless salmon fillets Lemon wedges, to serve honey, sesame & ginger salad 60ml (1/4 cup) rice wine vinegar or apple cider vinegar 2 tbs honey 2 tbs sesame oil 1 tbs finely grated fresh ginger 140g (4 cups) mixed salad leaves 100g cherry tomatoes, halved 1 Preheat oven to 180°C/160°C…

figs with orange ricotta The fig season doesn’t last long, so let’s make the most of these delicate delights while we can! Cut 6 fresh figs in half lengthways. Combine 2/3 cup ricotta, 2 tsp each honey and finely grated orange rind. Place a heaped teaspoonful of the ricotta mixture on each fig half. Divide among serving plates. Drizzle over more honey and sprinkle with fresh thyme sprigs and finely chopped pistachio kernels. BEST OF APRIL fruit  apple dragon fruit kiwifruit nashi pear passionfruit pomegranate vegies  beetroot cabbage cauliflower eggplant pumpkin turnip herbs  kaffir lime leaf lemongrass mint tarragon…

Plant-based eating is on everyone’s lips right now, but what does it actually mean? Plant-based Wow, our latest Eat Real cookbook, delves into what the plant-based diet is and gives you the tools to serve bettter-for-you dishes with the wow factor. (Find out more on page 72.) They’re easy, inspirational and taste every bit as good as they look. All the recipes are either vegetarian or vegan, but go equally well with red meat, chicken or seafood, if you wish to add it in. GETTING STARTED Eating more veg and legumes is one of the most powerful things you can do for your health – and it can be tasty, simple and totally doable. There are lots of ways to make vegies and plant-based proteins the star of a dish,…

You can swap the chunks of Caramilk in the brownie for chopped dark or milk eggs, if you like. loaded caramilk easter brownies serves 16 I prep 30 mins (+ cooling & setting) I cooking 1 hour 230g pkt Cadbury Caramilk Easter Eggs 150g (1 cup) plain flour 315g (1 1/2 cup) caster sugar 100g ( 1/2 cup, firmly packed) brown sugar 80g ( 3/4 cup) cocoa powder 180g Lurpak Unsalted Butter, melted, cooled slightly 3 eggs, lightly whisked 1 tsp vanilla extract Cadbury Caramel Eggs and assorted chocolate eggs and rabbits, to decorate 1 Preheat oven to 160°C/140°C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper, allowing the paper to slightly overhang the sides. Coarsely chop 100g (about 14) Caramilk eggs. 2…

“Two of my favourite desserts combine to make a cake that’s full of surprises. And it’s so simple, you’ll be surprised too!” Michelle Southan you’ll need… let’s go! cheesecake-stuffed chocolate cake  serves 12 I prep 20 mins (+ cooling) I cooking 50 mins → 285g ( 1 1/3 cups) caster sugar → 100g Lurpak Unsalted Butter → 160ml ( 2/3 cup) milk → 200g dark chocolate, chopped → 150g (1 cup) self-raising flour → 115g ( 3/4 cup) plain flour → 50g ( 1/2 cup) cocoa powder → 1/2 tsp bicarbonate of soda → 2 eggs → 2 tbs vegetable oil → 125ml ( 1/2 cup) thickened cream vanilla cheesecake → 250g cream cheese, chopped, at room temp → 55g ( 1/4 cup) caster sugar → 1 egg → 1…

We’re on a mission to uncover, to test and tweak, and to preserve the sweets entrusted to us over years of collecting. We formed our sisterhood, the Monday Morning Cooking Club (pictured left to right: Merelyn Chalmers, Lisa Goldberg, Natanya Eskin and Jacqui Israel), in 2006 to collect the recipes and stories from the best cooks we could find in Sydney’s Jewish community. It has become our custom, trademark and greatest pride to tell honest, heartwarming and poignant stories. Memoirs of cooking from memory to rekindle the warmth of a time gone by, of telling kitchen secrets learnt at a grandmother’s side, or discovering the joy of feeding and nurturing a young family. These are the sweet recipes we will make and remake. The desserts we truly long for after…

NEW FIZZY TINNY For a lighter sip next time you’re hitting the heavy stuff, try this new Aussie take on alcoholic mineral water from Somma. Made from water drawn from an extinct volcano in regional Victoria, this low-carb drink is joining others in the new trend of sugar-free beverages and is a great alternative to regular alcoholic soft drinks. In addition, these guys have no artificial colours or flavours, and are gluten free and vegan friendly, so everyone can relax and enjoy one. There are two refreshing flavours to choose from: Watermelon & Lime, and Cucumber & Mint. Conveniently available in four packs for hassle-free sharing with friends. Find the Somma range at Liquorland, Vintage Cellars, First Choice Liquor and First Choice Liquor Market. oh-so-lovely Give your table a touch…

onions are full of flavour and aroma, and are an essential ingredient in hearty curries and quick stir-fries, or simply thrown on a barbecue hotplate with your snags – they are truly delicious once caramelised or roasted. Onions are fabulous for gut health too, as they contain inulin (a non-digestible dietary fibre that acts as a prebiotic), helping to feed your good gut bacteria. Autumn is onion sowing season, so it’s time to grow some in your own garden. step-by-step onions Onions need a vegie patch that receives at least six hours of sunshine a day and has well-drained soil that’s been enriched with organic soil improver. Sow onion seed in rows, directly where plants are to grow or into trays of seed-raising mix. Keep soil or mix just moist…

rocky road cake mix cookies  makes16 I prep 20 mins (+ cooling & 15 mins setting) I cooking 10 mins 440g pkt Green’s Classic Chocolate Cake mix, Icing Mix included 70g (1/3 cup) dark choc bits, plus extra, to decorate 55g (1/3 cup) salted peanuts, coarsely chopped, plus extra, coarsely chopped, to decorate 25g (1/3 cup) shredded coconut, plus extra, to decorate 20g (1/3 cup) mini marshmallows, plus extra, to decorate 75g Lurpak Butter, melted, cooled 1 egg, lightly whisked 60ml (1/4 cup) boiling water 1 Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. 2 Place the packet cake mix in a large bowl. Add the choc bits, peanuts, coconut and marshmallows. Make a well in the centre. Add the butter and egg. Use a…