Table of contents for November 2017 in Taste.com.au

As a busy businesswoman and a serious foodie, I like to prepare healthy weekday lunches that are not only delicious but also nutritious. The Broccoli Tabouli with Feta & Pomegranate (September 2017, p121) ticked all the boxes. The Spicy Pork Meatballs with Carrot & Quinoa Salad (Super Bowls cookbook, p31) was so fresh and crunchy. Even though it was healthy, it tasted a treat. Here’s my version of your terrific Spring Fruit Cheesecake Slice (September 2017, p81)! I drizzled fresh passionfruit over the slice instead of using edible flowers. The base was so tasty! I made the Lemon Curd Coconut Pavlova Cake (September 2017, p108) for a birthday cake that doubled as a delicious dessert. I have never made such a cake before. It was interesting that the cake was…

cauliflower rice Cauliflower rice makes a great low-carb alternative to white rice, with only a fraction of the calories. It’s packed with fibre, which will keep you feeling satisfied, and is a great source of vitamin C – just 1 cup of raw cauliflower florets contains 50 per cent of your recommended daily intake. spiced carrots Make carrots the hero of your meal! They’re the richest source of beta-carotene, a powerful antioxidant that is also the precursor of vitamin A – great for healthy bones, hair, skin, immunity and eye health. And if you need more convincing, it’s also one of the most budget and family-friendly vegies around. roast beef Get all the benefits of lean beef in an affordable little package with beef rump roast – an extremely lean…

gingerbread dough  makes 2 portions | prep 15 mins (+ 5 mins cooling & 1 hour chilling time) | cooking 5 mins 100g ( 1 /2 cup, firmly packed) brown sugar 125ml ( 1 /2 cup) golden syrup 50g butter 340g (2 1 /4 cups) plain flour 75g ( 1 /2 cup) self-raising flour 1 1  /2 tbs ground ginger 1 1  /2 tsp mixed spice 1 tsp ground cloves 1 /2 tsp bicarbonate of soda 1 egg, lightly whisked 1 Place the sugar, golden syrup and butter in a saucepan over low heat. Cook, stirring, for 3-5 minutes or until the butter is melted and sugar is dissolved. Set aside for 5 minutes to cool slightly. 2 Combine the flours, ginger, mixed spice, cloves and bicarb in…

Custard-filled profiteroles with rich chocolate sauce make a dessert with plenty of ‘ooh la la’! Follow our foolproof guide to this classic pastry and bring some French flair to your table. Michelle Southan “The hallmarks of choux pastry are a light, crispy exterior and hollow interior that’s ready to be filled with custard or cream.” let’s go! profiteroles makes 18 | prep 40 mins (+ cooling time) | cooking 45 mins 80g butter, chopped, at room temperature 150g (1 cup) plain flour, sifted 3 eggs, at room temperature, whisked crème pâtissière 435ml (1 3 /4 cups) milk 1 vanilla bean, split lengthways, seeds scraped 3 egg yolks 70g ( 1 /3 cup) caster sugar 50g ( 1 /3 cup) plain flour, sifted 1 Place butter and 250ml (1…

fruity vegan ICE-CREAM FLOAT You’ll be floating on air after sipping this dairy-free drink made with your pick of seasonal summer fruits. Place 2 tbs raw sugar and ¼ cup water in a small saucepan. Stir over medium heat until sugar dissolves. Place in fridge to chill. Pour a third of the chilled syrup into a blender and blitz with ½ cup roughly chopped fruit. Pour into a serving glass. Repeat in 2 more batches with the remaining syrup and different fruit. (We used strawberry, mango and blueberry for ours.) Top with a large spoonful of softened vanilla soy ice-cream. Serve with a spoon.…

here do you sit on the spectrum of being prepared for get-togethers? I veer from being a perfect planner to a time terrier who does everything at the last minute, and rarely anything in between. So this issue really gets me. The Rocky Road Cherry Bombe cover recipe (page 18) can be made and frozen up to two weeks ahead, ready for the big reveal on the day. Plus we’ve got stunning no-bake desserts that are all make-ahead, including our very own version of that Aussie fave, the Viennetta (page 96). On the savoury side, Matt Preston is bringing back a Seventies party classic, the vol-au-vent, and we’re loving the updated flavour twists of the fillings (page 82). If you want to impress on the double, fire up the barbie…

tip 1 Use the overhanging baking paper to lift the brownie out of the pan and onto a wire rack to cool. Line the pan with freezer paper, again extending over the long sides, before returning the cooled brownie to the pan. tip 2 Marshmallows can be sticky to cut with a knife, so use scissors to snip them in half instead. Cutting the marshmallows in half makes it easier to neatly slice the finished ice-cream cake at serving time. tip 3 Keep an eye on the ice-cream as it softens. It needs to be soft enough to stir in the marshmallow and peanuts, but you don’t want it to be fully melted because it may make the brownie soggy. tip 4 Make indents in the top of the ice-cream…

“The best entries all managed to capture the exciting textural promise of these cups, as well as their tempting decadence.”Matt Preston COOK THE COVER JUDGE KitchenAid Magnetic Drive blender, valued at $999 winners! TO ENTER our Cook the Cover comp this month, see p21…

frosé ice blocks Enjoy your favourite wine frozen into these oh-so-pretty alcopops. They’re an easy summer cocktail and great for entertaining. makes 9 | prep 15 mins (+ 6 1 /2 hours freezing time) 750ml rosé (see tip) 1 1  /2 tbs caster sugar 54 edible pink rose petals 1 Pour half the rosé into a large jug. Add the sugar. Stir until completely dissolved. Add remaining rosé and stir to combine. Set aside for a few minutes, until liquid is clear. 2 Divide half the rose petals among nine 80ml ( 1 /3 cup) popsicle moulds. Pour in enough rosé mixture to fill each mould to about half full. Place in the freezer for 30 minutes or until partially frozen. 3 Insert a paddle-pop stick in centre…

Go epic with a mocha base and salted caramel top. my frozen banoffee recipe is perfect for spring and summer. It works best when you use really ripe bananas (the ones that look black) because the ripest bananas bring bags of flavour to the filling even after freezing. I add a touch of coffee to the biscuity base to give it a grown-up mocha vibe. The salted caramel layer takes the flavour of this frozen banoffee to another level, then I like to finish it all off with toffee-spiked cream – I process 100g homemade toffee and fold it through a small carton of cream that I’ve whipped – and toffee shards. It’s a little investment in time but believe me, it’s totally worth it. And because it’s frozen, it’s…

“Perfect for your next dinner party, these naughty and delicious tarts can be made ahead and then simply assembled on the day.”Manu Feildel confit duck tartelettes  makes 24 | prep 40 mins (+ cooling & 2 hours resting/curing time) | cooking 3 1 /2 hours 400g savoy cabbage, shredded Rhubarb chutney or jam, to serve (see tips) Chopped chives, to serve sour cream pastry 300g (2 cups) plain flour 200g salted butter, chilled, chopped 150g sour cream confit duck 100g coarse sea salt 1 garlic clove 5 black peppercorns 2 cloves 1 star anise 1 orange, rind finely grated 1 sprig fresh thyme 1 bay leaf 4 duck marylands 1kg duck fat, melted 1 For the pastry, process flour and butter until mixture resembles fine breadcrumbs. Add sour…

easy vol-au-vents makes 18 | prep 40 mins (+ 20 mins resting time) | cooking 50 mins pastry cases 6 sheets frozen puff pastry, just thawed 1 egg, lightly whisked 1 Line 2 baking trays with baking paper. Place 1 sheet of pastry on a clean work surface. Brush with egg. Top with another sheet of pastry and brush with egg. Top with a third sheet of pastry and brush with egg. Use a round 6.5cm cutter to cut out 9 discs. Use a round 4.5cm cutter to press lightly on each disc, cutting into three-quarters of the pastry (don’t cut through or twist the cutter). Transfer the discs to a prepared tray. Repeat with remaining pastry to make 9 more discs. Place in the freezer for 20 minutes to…

1 Chop the butter into evenly sized pieces to avoid any of the water evaporating before the butter melts, as this could affect the shape and height of the puffs. 2 It is important to add all the flour at once. If it’s added gradually, the first bit of flour will soak up too much water and the choux pastry will be less stable. 3 When cooking the dough in step 1, another good way to tell if it’s ready and the water is cooked off enough is that the spoon should be able to stand upright in it. 4 Don’t get impatient and add the egg too quickly. Adding it bit by bit, making sure it’s combined before each addition, ensures a smooth and glossy pastry. 5 Fill the…

Matt Q What’s the trick to get crispy skin on fish? First, pat the skin dry with paper towel. Now rub the skin with salt flakes and set it aside for at least 30 minutes. The salt helps draw the moisture from the skin. When it’s time to cook, scrape the salt off using the blunt edge of your knife. Then pat dry again. Start the fish in a cold, wide, heavy-based frying pan with a touch of oil and bring the pan up to a medium heat. Cook, skin side down, for 4-5 minutes, until the skin is golden and crispy. Gently flip the fish over and continue cooking for a further 2-3 minutes, depending on how you like your fish cooked. Remember, the fish will keep cooking through…

Once the barbie is fired up and the snags are sizzling away, it’s time to whip out the condiments. And top of our list is the barbecue sauce – the right one can become the hero of your barbie. Out of all the many to choose from, here are our picks for summer! Outback Spirit Provenance Outback BBQ Sauce, 245ml, $2.30 Earning top marks for the lowest sodium, reach for Outback Spirit if you like your sauce with a slightly peppery, chipotle kick. It’s also gluten-free. Masterfoods Honey BBQ Sauce, 500ml, $3.47 Honey takes this classic sauce to a whole new level, giving the mild barbecue flavour just the right amount of sweetness. Guaranteed to please even the fussiest child. ETA Original Barbecue Sauce, 375ml, $3 Gaining major nostalgia points,…

potato vs sweet potato Sweet potatoes have around six times the natural sugar of potatoes and 15 per cent more calories, but with those extra cals comes a big dose of the antioxidant beta-carotene – even more than you’ll find in carrots – which helps maintain skin and eye health. Sweet potatoes also have over four times the calcium and over three times the vitamin C, but potatoes have more potassium. winner: sweet potato cream cheese vs cottage cheese Brands vary, but cream cheese typically has almost half the protein of cottage cheese and over 2.5 times the calories, thanks to its higher fat content (over five times more). But with that extra fat comes over eight times the vitamin A. Both products usually contain additives, such as stabilisers and…

new • blueberries• cherries• corn• cucumber• grapes• nectarines• peaches• zucchini now • asparagus• bok choy• peas• pineapple• rockmelon• tomatoes• witlof• wombok be quick • beetroot• broccoli• cabbage• cauliflower• pumpkin• sugar snap peas cherry pinwheels Preheat oven to 200°C/180°C fan forced. Line 2 baking trays. Mix ½ cup fresh ricotta, 1 tbs icing sugar, 2 tsp finely grated lemon rind and 1 egg white until well combined. Cut 2 sheets of store-bought puff pastry into 8 equal squares. Cut lines from tips of corners to centre, stopping 1cm short. Fold in half of each corner until the 4 tips meet in middle. Add 1 tsp ricotta mixture and a cherry. Brush pastry with egg yolk. Sprinkle with sliced almonds. Bake for 15 minutes, until golden. Drizzle with royal icing and warmed cherry jam. Dust with icing sugar. witlof bites Wash and separate witlof leaves. Fill the leaves with thinly sliced smoked chicken, chopped…

“I’ll look for dramatic meringue peaks and a fully loaded rocky road ice-cream layer.” matt preston CELEBRITY JUDGE give your kitchen an instant update with a brand-new fridge. Simply make our Rocky Road Cherry Bombe recipe, snap a photo and share it with us for your chance to win a stylish Hisense 695L Stainless-steel French-door Refrigerator, valued at $2,499. Big on space with a sleek design, it will easily handle your regular chilling requirements and when it comes to entertaining you’ll have plenty of room for platters and drinks as well. There’s also a six-drawer freezer so you can batch-cook and freeze for easy weeknight meals. A multi-function touch control panel makes the temperature easy to adjust, while the triple-zone cooling feature ensures food stays fresher for longer. SEND IN…

“I adore the theatre of this dish — taking the entire pot to the table and lifting the lid to uncover the steaming spiced rice spiked with beautiful, fresh seafood.”Marion Grasby seafood biryani  serves 6 | prep 20 mins | cooking 35 mins 600g fish fillets (such as barramundi, ling or snapper), skin on, cut into large chunks 250g peeled, deveined prawns 1 tsp garam masala, plus 1½ tbs, extra 1 tsp sweet paprika 1 tsp sea salt 1 lime, juiced 2 tbs ghee or vegetable oil 3 onions, thinly sliced 2 long fresh green chillies, finely chopped 4 garlic cloves, finely chopped 2cm-piece fresh ginger, peeled, finely grated 1 tsp chilli powder (or to taste) 4 tomatoes, finely chopped or blended to a rough puree 400g (2 cups) basmati…

These puddings are best made 1-2 days in advance. Make sure you soak the bread well to give them a vivid berry colour. gluten-free cherry berry puddings  makes 6 | prep 40 mins (+ overnight chilling time) cooking 10 mins 250g punnet strawberries, hulled, chopped 125g punnet raspberries 250g frozen mixed berries 250g fresh cherries, pitted, chopped 75g ( 1 /3 cup) raw sugar 1 vanilla bean, split 2 oranges 520g loaf thickly sliced gluten-free white bread, crust removed Extra fresh berries, to serve Coconut yoghurt, to serve 1 Lightly spray six 5.5cm (base measurement), 7.5cm (top measurement), 125ml ( 1 /2 cup) moulds with oil. Combine the berries and cherries in a saucepan. Add the sugar, vanilla bean, finely grated rind of 1 orange, 125ml ( 1 /2…

roasted tomato panzanella salad  serves 4 | prep 25 mins | cooking 25 mins 750g mixed grape tomatoes 125ml ( 1 /2 cup) extra virgin olive oil 2 tbs caramelised balsamic vinegar 1 /2 bunch fresh oregano, leaves picked 1 tbs chopped fresh thyme 4 garlic cloves, unpeeled 250g ciabatta, torn into pieces 100g (1 cup) coarsely grated mozzarella 25g ( 1 /4 cup) grated parmesan 1 /2 lemon, juiced 110g tub buffalo mozzarella, drained, torn 220g tub bocconcini, drained 100g kalamata olives 1 /2 bunch fresh basil, leaves picked 1 Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper. Place the tomatoes on a prepared tray and drizzle with 2 tbs oil and 1 tbs balsamic. Sprinkle with half the oregano and 2 tsp thyme…

chocolate caramel gingerbread pie  serves 10 | prep 1 hour (+ cooling, 20 mins chilling & 3 hours setting time) cooking 1 hour 15 mins 1 quantity gingerbread dough 380g can Nestlé Top ’n’ Fill Caramel 2 eggs 185ml ( 3 /4 cup) cooking cream 100g dark chocolate, melted, cooled 330g pkt Queen Royal Icing 60ml ( 1 /4 cup) fresh lemon juice 1 Preheat oven to 170°C/150°C fan forced. Grease a 23cm pie dish with a small lip. Roll out 1 portion of dough on a lightly floured sheet of baking paper until 3-4mm thick. Flip the dough over the rolling pin and remove the paper. Line the prepared dish with the dough, being careful not to stretch the dough. Trim the edges. Place in the fridge for 20…

pancake SKEWERS These cute banana pancake and fruit skewers will rocket to the top of your ‘fave brekky’ list! Simply blitz 2 ripe bananas, 4 eggs and ½ cup rolled oats in a food processor until smooth. Heat a large frying pan over medium heat. Lightly grease with melted butter. Drop 2 tsp of batter into the pan to make a mini pancake, and repeat to cook 6 pancakes per batch. Cook for 1 minute each side, then transfer to a plate. Repeat with remaining batter, adding more butter as needed to prevent sticking. Thread onto skewers with fresh fruit. Drizzle with honey.…

“Weis bars, Scotch Finger biscuits and butter are all you need to create this graphic ice-cream cake! Top it with pillows of cream and fresh fruit for a fabulous finish.” Michelle Southan weis tutti frutti ice-cream cake  serves 8-10 | prep 15 mins (+ 6 hours 10 mins freezing time) 1 Line a 7.5cm deep, 7.5 x 23.5cm (base measurement), 10 x 26cm (top measurement) loaf pan with plastic wrap, allowing the long sides to overhang. 2 Place 4 blackberry bars in the prepared pan, all facing the same direction. Top with the mango bars, all facing the opposite direction. Repeat with remaining blackberry bars, facing the opposite direction to the white bars and cutting 1 bar to fit. Cover with plastic wrap and set aside for 5-10 minutes, until…

Before you give in and reach for that bar of chocolate, take a look at your lifestyle and ask if that is contributing to your need for a sweet treat. reduce stress levels Most of us are guilty of reaching for something comforting when emotions are running high. Stress also causes higher levels of cortisol – the stress hormone – in the body, which can promote belly fat. So it might be time to look at ways you can manage your stress rather than gorging on cake. get enough sleep A lack of sleep could disrupt your hormone balance, according to one study. It found those who do not get enough sleep were unable to determine when they had excess energy stores from food and therefore gained weight through overeating.…

Jacob’s Creek Barossa Signature Riesling 2016 $20 Dry, crisp and zingy, yet deliciously floral, a riesling like this one is the ultimate party wine. With lashing of lemon sherbet and green apple, it’s the perfect match for canapés, seafood or spicy Asian-inspired dishes. Rymill Coonawarra The Yearling Shiraz 2016 $15 Packed with blueberries, blackcurrants and ripe plums, this estate-grown shiraz is an absolute bargain, beating out wines twice the price. Soft and juicy with a lick of spice, it’s great with a grilled steak. Oakridge Over the Shoulder Pinot Grigio 2016 $23 A fresh, bright and crunchy wine that’ll fast become a fave, thanks to its generous red apple, green pear and lemon infused palate. Delightful drinking on a warm day with a lunch platter of salads and cold meats.…

small but mighty Like to start your day with a freshly squeezed juice, but you’re short on bench space? Breville’s BJE200 Juice Fountain Compact, valued at $149, is for you. This smaller model doesn’t compromise on features, with a powerful 900W motor, fully integrated 1.5L container that collects all the pulp as you juice, and 800ml juice jug with a nifty froth separator. It also has a large feed tube so you can juice whole fruits and vegies. For more info, go to homeclearance.com.au iron chef Built tough to withstand years of hard yakka, the Solidteknics AUS-ION 35cm Satin Dual-handled Wok, valued at $249.95, is certainly not a flash in the pan. This unique Australian-made wok is formed from a single sheet of 2.5mm-thick wrought iron, so it heats evenly…

unicorn cupcake cones makes 18 | prep 40 mins (+ cooling time) cooking 20 mins 125g butter, chopped, at room temperature 140g ( 2 /3 cup) caster sugar 1 /2 tsp vanilla extract 2 eggs 150g (1 cup) self-raising flour 75g ( 1 /2 cup) plain flour 125ml ( 1 /2 cup) buttermilk 18 flat-based ice-cream cones Coloured sprinkles, to decorate white choc buttercream 250g unsalted butter, chopped, at room temperature 230g (1 1 /2 cups) icing sugar 1 /2 tsp vanilla extract 300g white choc melts, melted, cooled 3 different food colourings, to tint 1 Preheat oven to 180°C/160°C fan forced. Beat butter, sugar and vanilla in a bowl for 3 minutes or until pale and creamy. Add eggs, 1 at a time, beating until combined. Add combined flours…