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Food & Wine
taste.com.au Cookbooks

taste.com.au Cookbooks Healthy Twists

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
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$5.98(Incl. tax)
SUBSCRIBE
$15.98(Incl. tax)
4 Issues

in this issue

1 min.
welcome

“Is it your New Year’s resolution to eat well? With the silly season winding down and a new year looming, I start thinking about creative ideas for healthier meals. When I say ‘healthier’, I don’t mean an all-green and all-lean diet – I still want to have my cake and eat it, too! It’s more about making smarter choices and twisting favourite meals to make them just that bit better for me and my family. I know I’ve got to win them over, too, and they’re not likely to race to the dinner table for just a bowl of lettuce leaves! Let’s get real – I’m talking about healthier versions of fish and chips (p71), fried chicken (p34), pizza (p76) and even cinnamon doughnuts (p84). There’s plenty more to choose from…

14 min.
vegetarian

spiced pea & potato rosti fritters with pea pesto serves 4 | prep 15 mins | cooking 16 mins 500g sebago potatoes, peeled 110g ( 2 /3 cup) frozen peas, defrosted 80g reduced-fat feta, crumbled 3 green shallots, trimmed, thinly sliced 50g ( 1 /3 cup) gluten-free cornflour 3 tsp ground coriander 1/2 tsp turmeric 1 /2 tsp baking powder 2 eggs, lightly whisked 1 /2 tbs extra virgin olive oil Roasted cherry truss tomatoes, natural yoghurt (optional) and fresh pea shoots, to serve pea pesto 150g (1 cup) frozen peas, defrosted 45g ( 1 /4 cup) pepitas 1 garlic clove, chopped 1 /3 cup fresh coriander leaves 1 tbs extra virgin olive oil 1 tbs fresh lemon juice 1 tbs hot water 1 For the pea pesto, process the peas, pepitas and garlic in a small food processor until coarsely chopped. Add the coriander and process until combined. Add the…

11 min.
chicken & more

caprese salad with lemon & caper grilled chicken serves 4 | prep 20 mins (+ 20 mins marinating time) | cooking 15 mins 2 tbs fresh lemon juice 1 tbs white balsamic vinegar 1 tbs extra virgin olive oil 1 tsp finely grated lemon rind 1 tbs salted baby capers, rinsed, drained, chopped 4 x 150g chicken thigh fillets, fat trimmed 2 bunches asparagus, trimmed 350g tomato medley mix, halved 1 /2 cup small fresh basil leaves 80g baby rocket 60g bocconcini, torn 1 tbs sunflower seeds, toasted 1 Combine lemon juice, vinegar, olive oil, lemon rind and capers in a bowl. Place half the dressing in a shallow dish. Reserve remaining dressing. Add chicken to dish and turn to coat. Cover and set aside for 20 minutes to marinate. 2 Preheat a barbecue grill or chargrill pan on medium-high. Lightly spray chicken and asparagus…

12 min.
meat

almond-crumbed pork with shredded asian slaw serves 4 | prep 25 mins (+ 10 mins resting time) | cooking 10 mins 85g ( 3 /4 cup) almond meal 2 tsp finely grated lime rind 1 /3 cup chopped fresh coriander, plus /4 cup leaves, extra 2 long fresh red chillies, deseeded, finely chopped 2 egg whites 4 x 125g lean pork loin steaks, fat trimmed 1 /4 red cabbage, shredded 1 bunch buk choy, trimmed, finely shredded 1 large red apple, cored, halved, thinly sliced 1 /2 cup fresh mint leaves, torn 2 tbs fresh lime juice 2 tsp extra virgin olive oil 1 /2 tsp caster sugar 1 Combine the almond meal, lime rind, chopped coriander and half the chopped chilli in a shallow dish. Lightly whisk the egg whites in a separate shallow dish. 2 Coat the pork in the egg white, allowing…

9 min.
seafood

salmon, chia & broccoli fish cakes serves 4 | prep 15 mins (+ 30 mins resting time) | cooking 25 mins 400g peeled sweet potato, cut into 3cm pieces 250g broccoli, cut into florets 415g can pink or red salmon, drained, flaked 4 green shallots, trimmed, finely chopped 35g ( 1 /3 cup) quinoa flakes 2 tbs chia seeds 2 tbs chopped fresh continental parsley 2 tbs chopped fresh dill 2 tsp finely grated lemon rind Low-fat natural yoghurt, mixed salad leaves, qukes (baby cucumbers), cut into wedges, and micro herbs, to serve 1 Steam the sweet potato in a steamer over a saucepan of simmering water for 12 minutes or until the sweet potato is tender. Transfer to a large bowl. Use a fork to coarsely mash. Set aside to cool. 2 Meanwhile, boil or steam the broccoli for 3 minutes or…

10 min.
sweets & snacks

“Enjoy a low-calorie, gluten-free treat with this no-cook option — perfect for a hot summer night.” coconut chia pudding with watermelon granita serves 6 | prep 20 mins (+ 4 hours soaking/freezing time) 270ml can light coconut milk 100g ( 1 /4 cup) rice malt syrup 40g ( 1 /4 cup) black chia seeds watermelon granita 1.3kg piece seedless watermelon, peeled, chopped 1 tbs rice malt syrup 1 lime, rind finely grated, juiced 1 Whisk the coconut milk, rice malt syrup and 60ml ( 1 /4 cup) water together in a bowl. Stir in the chia seeds. Cover with plastic wrap. Place in the fridge for 4 hours or overnight to soak. 2 Meanwhile, for the watermelon granita, process the watermelon in a food processor until smooth. Push the watermelon through a fine sieve set over a large bowl. Discard the…