taste.com.au Cookbooks

“to a health kick you'll love! A new year often signifies heartfelt resolutions of eating well and losing weight. While drastic diets never work in the long term, it has been shown time and again that eating lower-calorie, nutritionally balanced meals helps you maintain your health and welLbeing, and improve your chance at losing any unwanted jiggly bits. This is where our food experts at taste.com.au come in. It's clear we love food, and we know you do, too! And, let's face it, no-one wants to sacrifice flavour when eating healthier, low-cal dishes on a health kick. Thankfully, you don't have to! The recipes in this cookbook have all been analysed and taste-tested so you can rest assured that each meal, snack or treat tastes just as good as it looks. If you want…

sticky tofu rolls serves 4 (2 rolls each) prep 20 mins (+ marinating) cooking 5 mins 2 tsp finely grated fresh ginger 60ml (¼ cup) hoisin sauce 2 tbs Chinese cooking wine 300g firm tofu, drained, cut into 8 batons 2 tsp sesame oil Boiling water, to blanch 60ml (¼ cup) rice wine vinegar 2 tsp caster sugar Pinch of table salt 8 large wombok (Chinese cabbage) leaves, bases trimmed 170g (1 cup) cooked brown rice 1 red capsicum, deseeded, thinly sliced 1 large carrot, peeled, cut into matchsticks 125g snow peas, thinly sliced 8 fresh coriander sprigs Thinly sliced fresh red chilli, to serve 1 Place the ginger, 1 tbs hoisin and 1 tbs wine in a shallow dish. Add the tofu and turn to coat. Cover. Place in the fridge for…

slow beef korma curry serves 4 prep 15 mins cooking 2 hours 1 tbs extra virgin olive oil 600g beef oyster blade steak, excess fat trimmed, cut into 2cm pieces 2 large carrots, peeled, cut into 2cm pieces 1 large brown onion, cut into thin wedges 2 garlic cloves, crushed 2 tbs gluten-free korma curry paste 1 cinnamon stick 400g can diced tomatoes 400g can chickpeas, rinsed, drained 150g green beans, trimmed, halved crossways 80g baby spinach 90g (1/3 cup) natural yoghurt 2 tbs cashews, toasted, coarsely chopped Fresh curry leaves and Lime cheeks, to serve 1 Preheat oven to 170°C/150°C fan forced. Heat half the oil in a large flameproof casserole dish over high heat. Add the beef and cook, turning, for 2-3 minutes or until browned. Transfer to a plate. 2 Add…

moroccan lamb meatball & green tahini salad serves 4 | prep 10 mins | cooking 25 mins 8 baby carrots, unpeeled, trimmed, scrubbed, halved Lengthways 2 large beetroot, trimmed, scrubbed, cut into thin wedges 2 small red onions, cut into thin wedges 1 red capsicum, deseeded, thickly sliced 80ml (⅓ cup) olive oil, plus extra, to drizzle 425g can no-added-salt lentils, rinsed, drained 500g lamb mince 1 tbs Moroccan seasoning 60ml (¼ cup) fresh lemon juice 2 tbs hulled tahini 120g baby spinach 1 Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Place the carrot, beetroot, onion and capsicum on the prepared tray. Drizzle over 2 tbs oil and toss until coated. Roast for 25 minutes or until tender. Add the lentils and toss until warmed through. 2 Meanwhile,…

low-cal lemon syrup cake serves 15 | prep 10 mins (+ cooling) | cooking 35 mins 150g butter, chopped 80ml (1/3 cup) maple syrup, plus extra 3 tbs 2 tsp vanilla extract 1 lemon, rind finely grated, juiced 2 eggs 155g (1 cup) cauliflower flour 70g (1/2 cup) coconut flour 70g (1/2 cup) gluten-free cornflour 21/2tsp gluten-free baking powder 2 tsp xanthan gum 375ml (11/2cups) kefir Lemon thyme leaves, to decorate & infuse Lemon geranium leaves, to decorate & infuse Edible flowers, to decorate Thick natural yoghurt, to serve (optional) 1 Preheat oven to 180°C/160°C fan forced. Grease a 27.5 x 16cm slice pan and line the base and sides with baking paper. 2 Use electric beaters to beat the butter in a bowl until pale and creamy. Add the maple syrup, vanilla…