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Food & Wine
taste.com.au Cookbooks

taste.com.au Cookbooks Christmas 2017

A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

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Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
Frequency:
Quarterly
BUY ISSUE
$5.98(Incl. tax)
SUBSCRIBE
$15.98(Incl. tax)
4 Issues

in this issue

1 min.
welcome

“It’s the most wonderful time of the year. And that may be a cliché, but it really is true! I look forward to it every year, and as it gets closer to the big day my house turns into a hub of activity. Family and friends pop by for impromptu catch-ups and my kitchen gets a workout (even more than usual!) as I create special treats to spoil my loved ones. After all, Christmas is the time we get to indulge in decadent sweets, and that’s why we’ve put together our first-ever Sweet Christmas cookbook. It’s filled with our favourite festive desserts, from decadent show-stopping cakes to edible gifts and classic Christmas puds. I personally can’t wait to bring out the Gingerbread House (p10) with lollies and icing – the…

22 min.
gingerbread

gingerbread house makes 1 house | prep 3 hours (+ cooling, setting & 1 hour chilling time) | cooking 1 hour 200g (1 cup, firmly packed) brown sugar 250ml (1 cup) honey 100g butter, chopped 2 eggs, lightly whisked 600g (4 cups) plain flour, sifted 150g (1 cup) self-raising flour, sifted 1 tbs ground ginger 1 tbs ground cinnamon 1 /2 tsp ground cloves 1 tsp bicarbonate of soda to build & decorate 2 red boiled lollies, crushed 330g pkt royal icing 375g pkt white choc melts 340g pkt Allen’s Freckles Pure icing sugar, to dust step 1: make the dough 1 Stir the sugar, honey and butter in a small saucepan over low heat until the butter is melted and the sugar is dissolved. Set aside for 10 minutes to cool slightly. 2 Combine the butter mixture and egg in a large bowl. Add the combined flours, ginger,…

1 min.
how to create your gingerbread house templates

1 For the roof, cut a 26 x 15cm rectangle and for side walls, cut a 24 x 15cm rectangle. You will need to cut out 2 pieces of dough for each of the roof and side walls, to make a total of 4 pieces of dough. 2 For the front and rear walls, draw a 16 x 15cm rectangle. Then, mark a point in the centre of the top of the rectangle and another point directly above it, 10cm higher, for the top of the roof. Draw lines from the top corners of rectangle to the rooftop. Cut out template. You will need to cut out 2 pieces of dough. 3 For chimney, cut a 6 x 3cm rectangle. To fit the roof slant, measure 2.5cm in from the end of…

15 min.
chocolate

macadamia brownie ice-cream cake serves 10-12 | prep 40 mins (+ cooling & 12 hours freezing time) | cooking 35 mins 300g butter, chopped 300g dark chocolate, finely chopped 5 eggs, lightly whisked 100g ( 1 /2 cup, firmly packed) brown sugar 215g (1 cup) caster sugar 225g (1 1 / 2 cups) plain flour, sifted 50g ( 1 /2 cup) cocoa powder, sifted 100g pkt unsalted macadamias, lightly toasted 1.5L (6 cups) malted milk & chocolate biscuit ice-cream or cookies and cream ice-cream chocolate ganache 200g dark chocolate, finely chopped 250ml (1 cup) pouring cream toffee macadamias 215g (1 cup) caster sugar 40g whole unsalted macadamias 1 Preheat oven to 180°C/160°C fan forced. Lightly grease 3 round 20cm (base measurement) cake pans and line the bases with baking paper. 2 Melt the butter and chocolate in a saucepan over medium heat, stirring until smooth. Set aside to…

20 min.
show stoppers

“We’ve given this cheat’s Bombe Alaska a tropical twist of flavour with pineapple jam and a sweet topping of toffeed macadamia and toasted coconut.” aussie bombe alaska serves 4 | prep 45 mins (+ 20 mins standing & 30 mins freezing time) | cooking 50 mins 230g single unfilled sponge cake 457g ctn vanilla ice-cream 45g ( 1 /4 cup) macadamias, coarsely chopped 215g (1 cup) caster sugar 15g ( 1 /4 cup) flaked coconut, lightly toasted 2 egg whites, at room temperature Large pinch of cream of tartar speedy pineapple & ginger jam 450g can crushed pineapple in syrup 215g (1 cup) caster sugar 1 tsp finely grated lime rind 1 tbs finely chopped glacé ginger 1 For the jam, strain the pineapple in a sieve over a bowl. You need 330ml (1 1 /3 cups) juice. Reserve pineapple flesh. 2 Stir the pineapple…

18 min.
trifles

choc-cherry brownie trifle serves 20 | prep 1 hour (+ cooling/setting & 4 hours chilling time) | cooking 1 1 /2 hours 1 /2 x 670g jars sour morello cherries, well drained on paper towel 370g jar cherry conserve 300g dark cooking chocolate, finely chopped 70g unsalted butter 1L ctn thickened cream 2 tbs Frangelico (optional) 2 x 250g ctns mascarpone 60g ( 1 /3 cup) icing sugar mixture 1 tsp vanilla bean paste 150g dark choc melts 2 x 200ml ctns dollop thick cream, lightly whipped brownies 600g dark cooking chocolate, finely chopped 500g unsalted butter, chopped 6 eggs 4 egg yolks 745g (3 1 /2 cups) caster sugar 300g (2 cups) plain flour 95g (1 cup) cocoa powder 1 For the brownies, preheat oven to 160°C/140°C fan forced. Grease 2 round 20cm (base measurement) cake pans with butter. Line the bases with baking paper. Place 300g chocolate and 250g…