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

We’ve all seen the world turned upside down over the past few months. Our lives have changed and we’ve had to adapt quickly. But like never before, the joy of food and cooking has never been greater. We’ve been staying in, cooking from the pantry, fridge and freezer, and learning new techniques and recipes. Throughout this jam-packed issue, you’ll find easy solutions that take you from pantry to pan to plate in minutes, using ingredients we all have to hand. There are ideas for getting dinner on the table in just 10 minutes (pages 42 and 71), ways to use up what’s in the crisper (page 51), and curries to cosy up with (page 100). And if you don’t have all the ingredients? Easy – just look for our swap-it…

This easy vegetarian lasagne is so worth it – give it a go. “Everyone loved this meal. Added some zucchini as I had a couple needing to be eaten.” @MONICAJEDWARDS “Was amazing! Loved it.” @BEK “Delicious and worth the prep time.” @CMARGACH Noodles get a super simple better-for-you makeover! “We really enjoy this recipe – quick, easy and tasty! You can even swap the chicken for tofu if you want a meatless meal.” @SARAWR93 “What a refreshing dish with the cherry tomatoes on top. Egg roll was tasty and the whole dish was amazing. Yum yum!” @ACGRE088 This new take on a classic still packs a zesty punch. “Everyone loves this cake! I have shared it many times. Light texture and easy recipe.” @MARLOWE “Very quick and easy cake to…

Nashi pear is also known as Asian pear and is recognisable for its round apple-like shape. While firm it is also quite delicate, so you’ll often see the fruit in protective packaging. Nashi is crispier than the common pear and has a higher water content and more subtle flavour. It tastes better raw or lightly cooked rather than baked. choose Firm fruit that is heavy for its size and light yellow to very pale green in colour. Enjoy ripe, but not overripe, as it will lose its firmness and crisp texture. serve Raw as a snack or in an Asian-style salad with chicken, pork or prawns. Light cooking methods, such as gentle poaching, are also ideal. For dessert, poach nashi in a sugar syrup with ginger and lemongrass. Top with…

✔ Trim all excess fat from meat, as many slow-cooked cuts are typically higher in fat, or choose lean cuts, such as blade steak or pork leg. ✔ Add legumes to increase veg and fibre content, and reduce meat. ✔ Always choose wholegrains – pearl barley and quinoa are great choices. ✔ Either omit or reduce stock and simply use water to reduce sodium. ✔ Add onion, garlic and fresh herbs and spices to boost the flavour. ✔ Add fresh veg in the last 20 minutes of cooking to increase the overall veg content. Or serve with lightly steamed greens or a salad on the side.…

Easy to throw together and from staples, make dessert tonight! homemade dumplings are so easy to make that these custard darlings will come together in no time. Even better, they use ingredients you most likely already have in the cupboard, so you won’t have to run out to the shops. They’re perfect for when you’re craving something sweet. Plus, it’s a great excuse to use up that jar of golden syrup you have sitting in the back of the pantry. From the outside these are quite traditional golden syrup dumplings, but I’ve added a secret ingredient to make them truly wonderful – Fireball Whisky! With its subtle heat from the cinnamon flavour, it will really spice up the sauce and make this a dessert you won’t want to share. Of…

There are more than 100 recipes for all manner of things served in a cob loaf on taste.com.au, but how come no-one has added curried sausages? Both have a rich and delicious story to tell. Bread has been an essential part of the table setting since the Middle Ages and back into classical times. The rich ate off gold and silver, while the merchant class resorted to pewter or enamelled tin. For everyone else, a stale slab of bread, known as a trencher (from the French word for slice), would be put in front of them to catch the drips. The sauce-sodden slice would then be fed to dogs or given as alms to the poor. Made with coarse flour, this round loaf was trimmed so rectangular or square slices…

white choc winner Just like a (white) chocolate milkshake, only crunchy… Yep, your fave childhood cereal is now available in White Choc Flavour. With caramel and marshmallow notes, just add milk for a sweet and crunchy brekky. It’s available at supermarkets nationally in a 350g box for $5.40. SNACK UPGRADE It’s time to overhaul your snack bowl with a healthy, gourmet bite. The new range of ready-to-go gluten-free legumes from POD (Protein on Demand) come in savoury flavours, such as Roasted Faba & Broad Beans with Lemon, Thyme, Black Pepper; and sweet varieties, like Coated Roasted Chickpeas with Dark Chocolate. They’re low in sugar, packed with protein and made using 100 per cent Australian legumes. Available at supermarkets nationally for $3. GO bananas Our ears pricked up when we heard…

broad beans, sometimes referred to as faba or fava beans, are a nutty source of protein and fibre. After a quick blanch, add them to salads and savoury tarts, or use in stir-fries, casseroles, pies or creamy mash. Tender young pods can also be sliced and cooked. Broad beans are a productive vegie to grow at home and bees love foraging the flowers. Start sowing seed in June for a delicious late spring and early summer harvest. step-by-step broad beans Broad beans need a sunny, well-drained vegie patch that receives at least six hours of sunshine a day. Enrich the soil with organic soil improver. Sow seeds into moist soil, 4cm deep and 15cm apart, directly where plants are to grow. Don’t water again until seedlings emerge in 10 to…

“Week days and nights are busy, so make it easy on yourself with these fast feeds!”Michelle Southan sweet sticky beef with edamame serves 4 I prep & cooking 10 mins 1 brown onion 2 garlic cloves 1 long fresh red chilli 400g pkt podded frozen edamame 1 tbs sesame seeds 1 tbs peanut oil 500g beef mince 450g pkt microwave brown rice 2 tsp Gourmet Garden Ginger Paste 80ml (1/3 cup) kecap manis Fresh coriander sprigs, to serve 1 Heat a wok or large frying pan over high heat. Put the kettle on. 2 While the wok heats up and the kettle boils, cut the onion into large wedges, crush the garlic and slice the chilli. 3 Place the edamame in a heatproof bowl and add enough boiling water to…

veganlasagne A healthy and low-calorie vegan tray bake is possible with a few easy swaps. Trade lasagne sheets with roasted vegetables, such as pumpkin and zucchini, to reduce the overall calorie count and carbs, as well as increasing the nutrient content of several vitamins such as betacarotene, vitamin C and K. You could also swap the pumpkin for thin slices of sweet potato. And red lentils are a great way to make bolognaise sauce vegan, being rich in plant-based protein and dietary fibre. super grains Quinoa is a nutritious ancient pseudo-grain containing all nine essential amino acids, making it a rare complete vegetable protein source – ideal for vegetarians and vegans. Black beans have the winning combo of high protein and fibre. Their distinctive black coating is also rich in…

easy japanese chicken katsu curry Got curry powder, miso and stock in the pantry? You can whip up this speedy curry sauce! serves 4 I prep 10 mins I cooking 15 mins Vegetable oil, to shallow-fry 4 crumbed chicken schnitzels 500ml (2 cups) salt-reduced chicken stock 75g ( 1/4 cup) miso paste 1 brown onion, cut into thin rings 2 tsp mild curry powder 80g ( 1/3 cup) Kewpie Mayonnaise 1 tbs wasabi paste 450g pkt microwave jasmine rice 2 carrots, peeled, cut into thin strips 2 cucumbers, peeled into ribbons 4 red radishes, thinly sliced 1 tbs black sesame seeds 60g ( 1/3 cup) pickled ginger 1 Pour the oil into a large heavy-based frying pan to a depth of 3cm. Heat over medium-high heat (when the oil is…

“Turn lemons into a curd made in the microwave to add to this classic pie. It’s a dessert you’ll make again and again!” Michelle Southan you’ll need… let’s go! lemon curd impossible pie serves 8 I prep 20 mins (+ cooling) I cooking 50 mins → 4 eggs → 250ml (1 cup) coconut milk → 100g butter, melted → 100g ( 1/2 cup) caster sugar → 75g ( 1/2 cup) plain flour → 85g (1 cup) desiccated coconut → 2 x 300ml ctn double cream → Pure icing sugar, to dust microwave lemon curd → 2 eggs → 100g ( 1/2 cup) caster sugar → 85g butter, melted, cooled → 160ml ( 2/3 cup) fresh lemon juice → 2 tsp finely grated lemon rind 1 To make the curd, whisk…

ENJOY NOW OR CELLAR Gomersal Wines 2016 Barossa Valley Shiraz, $20 Cold, dark winter nights call for a big, juicy shiraz like this. It lavishes you from the very first sip with its abundant dark fruits and rich baking spices, while retaining its poise right through to the finish. DRINK IT WITH stews, braises. BUY BEFORE IT'S GONE! Shaw Wines 2019 Riesling, $30 The Canberra wine region was hard hit by the summer bushfires, so grab as much of this riesling as you can before it runs out. It’s bright and punchy like a lime margarita! DRINK IT WITH vegie tray bakes, creamy pasta dishes, seafood. SERVE WELL CHILLED Turkey Flat Pedro Ximénez NV, $35 A delectable, rich and sweet sherry-style wine that is brilliant on its own, but also…

“I want to see a hearty helping of vegie and chicken chunks, beans a-plenty and rich, shiny sauce.”matt preston CELEBRITY JUDGE aking a winning shot will be a breeze with this month’s great prizes – two Canon cameras! First place will receive the EOS M6 Mark II single lens kit, valued at $1700. Its ultra-high image quality means you’ll capture every delicious detail. The runner up will score the PowerShot G7X Mark III, worth $1210. With this powerful yet compact camera in your hand, you’ll nail live-streaming videos every time. Make our cover recipe, follow our tips (on page 13), snap a pic and share it with us to be in the running! SEND IN YOUR ENTRIES BY 7 JUNE Terms and conditions: Entries open 00:01 (AEST) 14/05/20 and close…

slow cooker hoisin pulled pork noodles “When it’s cold outside I am all about these pork noodles. Hoisin is a magic sauce that adds a sweetly spiced wow factor without needing a ton of ingredients.” Marion Grasby serves 6 I prep 15 mins I cooking 6-8 hours 15 mins 1.2kg boneless pork scotch fillet or pork shoulder 1 tbs vegetable oil 1 brown onion, thinly sliced 4 garlic cloves, finely chopped 4cm-piece fresh ginger, cut into matchsticks 70g (1/4 cup) tomato paste 250ml (1 cup) chicken stock 80ml (1/3 cup) hoisin sauce 2 tbs soy sauce 55g (1/4 cup, firmly packed) brown sugar 1 tsp Chinese five spice 500g shelf-fresh thin egg noodles Sliced Lebanese cucumber and fresh coriander sprigs, to serve Sliced long fresh red chilli, to serve (optional)…

beetroot soup Load up your bowl with antioxidants and vitamins in the shape of this bright veg! Heat 1 tbs olive oil in a large saucepan over medium heat. Add 1 chopped brown onion and cook until soft. Stir in 2 crushed garlic cloves. Add 1 kg beetroot, peeled and chopped, and 250g potatoes, peeled and grated. Stir in 1L (4 cups) vegetable stock, cover and bring to a simmer. Cook for 20 minutes or until beetroot is tender. Use a stick blender to blend in the pan until smooth. Divide soup among serving bowls. Top with sour cream and fresh dill sprigs. Season and serve with beetroot chips, if you like. BEST OF JUNE fruit  apple nashi pear passionfruit pear quince star fruit vegies  beetroot cauliflower squash sugar snap…

life is busy, so it often means we fall in a heap when it comes to getting dinner ready. Until now… With prep and cooking done in mere minutes, Dinner in 10 is just the remedy for your weeknights. The new Eat Real cookbook is designed to limit your time in the kitchen without compromising on flavour, nourishment and your sanity! We show you how to cleverly multitask and make the most of shortcut ingredients. food director chicken & pasta soup serves 4 | prep & cooking 10 mins 1.5L (6 cups) chicken stock 300g chicken tenderloins 325g pkt fresh spinach and ricotta tortellini 250g frozen broccoli florets 150g (1 cup) frozen peas Bought tomato pesto and parmesan, to serve 1 Pour the stock into a large saucepan. Cover and…

crème caramel chocolate slice When turning out the slice, place the platter upside down on top of the pan and flip carefully. serves 12 I prep 20 mins (+ 2 hours cooling) I cooking 1 hour 15 mins 370g (1 3/4 cup) caster sugar 115g ( 3/4 cup) plain flour 35g ( 1/3 cup) cocoa powder 1/2 tsp baking power 1/2 tsp bicarbonate of soda 120g butter, at room temperature, plus extra, melted, to grease 5 eggs, at room temperature 2 tsp vanilla bean paste 185ml ( 3/4 cup) buttermilk 395g sweetened condensed milk 385ml evaporated milk 1 Preheat oven to 180ºC/160ºC fan forced. Brush a straight-sided 20cm square cake pan with extra melted butter to grease. 2 Place 215g (1 cup) sugar and 60ml ( 1/4 cup) water in…

toffee apple crumbles For a grown-up twist, serve with rum and raisin ice-cream instead. makes 4 I prep 20 mins I cooking 20 mins 4 red apples, cored 4 scoops vanilla ice-cream 1 50g Crunchie chocolate bar ½ tsp mixed spice 2/3 cup thick caramel topping 60g butter, chopped, plus extra, melted, to brush 250g McVitie’s Digestives The Original biscuits 1 Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Use a small sharp knife to slice tops off apples, reserving tops. Use the knife to mark a 1cm-thick border around inside of apple. Cut out flesh from centre to create a 1cm-thick shell. Peel the tops. Cut flesh and tops into 1cm pieces. Place shells on prepared tray. 2 Melt the butter in a large…

Michelle Q Is it possible to add raw rice or pasta straight into a stew? Believe it or not, you can make your stew or casserole a one-pot wonder. If it has plenty of liquid, you can add raw pasta or rice to the dish about 15-20 minutes before the end of cooking. If the pasta or rice starts to absorb too much liquid, just add a touch more stock (about a cup normally works). Using a slow cooker? Same goes, but you may not need to add extra liquid, as slow cookers produce more. Chrissy Q Do I need to soak dried beans before slow cooking them? This is a polarising topic. I soak to remove some of the excess carbohydrate sugars (oligosaccharides) that can cause digestive discomfort for…

We all love a piece of buttery golden garlic bread (with a little bit of crunch). This humble and much-loved side goes hand in hand with soups and casseroles for mopping up every last bit of sauce! Here are our top supermarket picks. Woolworths Garlic Loaf, $2.90 With a golden, flaky crumb on the outside, this wide loaf is extra crunchy and has a subtle garlic flavour. Sure to be a crowd pleaser, enjoyed by kids and adults alike. Picasso Kitchen Garlic Confit, Butter & Mozzarella Cheese Bread, $4 This toasty loaf has just the right amount of crispiness, a strong garlic flavour and is topped with cheese. Tear and share over spag bol. La Famiglia Traditional Garlic Bread, $4 The garlic butter slathered on this bread has a salty…

chocolate bar tray bake serves24 I prep15 mins (+ cooling & 30 mins chilling) cooking30 mins 200g butter, chopped 200g (1 cup, firmly packed) brown sugar 180g white chocolate, coarsely chopped 160ml ( 2/3 cup) warm water 60ml ( 1/4 cup) golden syrup 250g (1 2/3 cups) plain flour 50g ( 1/3 cup) self-raising flour 2 eggs, at room temperature 3 x 216g pkt Snickers Fun Size chocolate bars 180g dark chocolate, finely chopped 125ml ( 1/2 cup) thickened cream 160g ( 2/3 cup) dulce de leche (find at selected supermarkets) or thick caramel topping 40g ( 1/4 cup) crushed peanuts 1 Preheat oven to 160°C/140°C fan forced. Grease a 20 x 30cm slice pan. Line the base and sides with baking paper, allowing the paper to overhang the sides.…