ZINIO logo
Food & Wine
taste.com.au Cookbooks

taste.com.au Cookbooks #49

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.

Read More
News Life Media Pty Limited
$5.98(Incl. tax)
$15.98(Incl. tax)
4 Issues

in this issue

1 min.

“I’m always looking for new and exciting ways to get more vegies into my family’s diet. And that doesn’t just mean trying to hide them in the bolognaise sauce (although trust me, I’ve done that many times!). Plus, I know my family isn’t the only one that could do with more vegetables on the dinner table. The results from taste.com.au’s recent online Great Australian Health Survey, conducted in association with Freedom Foods, showed that just 7% of you are meeting your daily fruit and veg requirements. So in answer to that we’ve put together this best-ever collection of satisfying and delicious meat-free recipes. This cookbook celebrates vegetables in all their glorious colours and flavours, giving you lots of great ideas for meals that deliver loads of nutritional benefits. There are…

16 min.
starters & bites

turmeric blini with beetroot hummus & roasted cauliflower makes 30 | prep 20 mins | cooking 25 mins 1 /2 cauliflower, trimmed, cut into small florets 150g (1 cup) self-raising flour 1 tsp turmeric 250ml (1 cup) buttermilk 1 egg 150g beetroot dip Small fresh coriander or mint leaves, to serve 1 Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper. Arrange the cauliflower in a single layer on the prepared tray and spray with olive oil. Roast for 15-20 minutes or until tender and lightly golden. 2 Meanwhile, sift the flour, turmeric and a pinch of salt into a bowl. Make a well in the centre. Whisk buttermilk and egg in a separate bowl. Add the buttermilk mixture to the flour mixture and gently fold until combined (do not overmix). 3 Lightly grease a large…

13 min.
baked goods

pumpkin scroll with minted feta crème serves 6 | prep 20 mins (+ cooling time) | cooking 1 hour 25 mins 750g kent pumpkin, peeled, deseeded, cut into 2cm pieces 2 tbs olive oil 2 green shallots, chopped 2 garlic cloves, crushed 1 /4 cup chopped fresh dill, plus extra sprigs, to serve 50g feta, coarsely grated 1 egg, lightly whisked 2 sheets frozen puff pastry, just thawed 1 /4 tsp caraway seeds minted feta crème 1 cup fresh mint leaves, chopped, plus extra sprigs, to serve 150g feta, coarsely grated 1 tbs olive oil 60ml ( 1 /4 cup) milk 1 Preheat the oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place pumpkin in a single layer on prepared tray. Drizzle with 1 tbs oil. Season. Bake for 35-40 minutes or until golden and tender. Transfer to a bowl. Use a…

14 min.
pasta & rice

vegie lasagne with zucchini lattice serves 6 | prep 40 mins (+ 10 mins cooling time) | cooking 1 hour 20g butter 1 tbs extra virgin olive oil 1 leek, trimmed, thinly sliced 3 large garlic cloves 110g ( 2 /3 cup) pine nuts 3 bunches English spinach, trimmed, washed, chopped 3 medium zucchini, coarsely grated, plus 3 large zucchini, thinly sliced 1 bunch fresh basil, chopped 500g fresh ricotta 300ml thickened cream 70g (1 cup) finely grated parmesan 1 tsp finely grated lemon rind Pinch of nutmeg 2 eggs, lightly whisked 250ml (1 cup) tomato pasta sauce 200g (2 cups) grated four-cheese mix 9 dried lasagne sheets Mixed baby salad leaves, to serve 1 Preheat the oven to 200°C/180°C fan forced. Lightly grease a 20 x 26cm (base measurement) baking dish. 2 Heat the butter and oil in a large frying pan over medium-high heat until foaming. Add the leek,…

12 min.

lentil & kale moussaka serves 6 | prep 15 mins | cooking 1 hour 2 tbs olive oil 1 brown onion, finely chopped 1 carrot, peeled, finely chopped 3 garlic cloves, finely chopped 2 dried cloves 400g can diced tomatoes 400g can brown lentils, rinsed, drained 1 /4 cup chopped fresh continental parsley 1 bunch kale, stalks removed, torn, plus baked kale leaves, extra, to serve (see top tip) white sauce 50g butter 40g ( 1 /4 cup) plain flour 625ml (2 1 /2 cups) milk 30g parmesan, finely grated 1 egg, lightly whisked 1 Heat 1 tbs oil in a saucepan over medium-high heat. Add the onion, carrot, garlic and cloves and cook, stirring often, for 2-3 minutes or until the vegetables are soft. Stir in the tomato, lentils, parsley and 125ml ( 1 /2 cup) water. Season. Simmer for 8-10 minutes or until the mixture…

9 min.

kung pao tofu serves 4 | prep 20 mins | cooking 15 mins 400g firm tofu 70g ( 1 /2 cup) cornflour, plus 1 tbs, extra 75g ( 1 /2 cup) plain flour 125ml ( 1 /2 cup) vegetable stock 2 tbs light soy sauce 1 tbs malt vinegar 1 tsp sesame oil 1 /2 tsp caster sugar Vegetable oil, to deep-fry 80g ( 1 /2 cup) raw peanuts 2 garlic cloves, chopped 5cm-piece ginger, peeled, grated 3 green shallots, cut into 4-5cm lengths 1 /2 tsp dried chilli flakes 4-5 dried long red chillies Steamed jasmine rice, baby shiso leaves, sliced fresh red chilli and shredded green shallot, to serve 1 Cut the tofu into 2cm pieces. Place on a plate lined with paper towel to absorb any excess liquid. Combine the cornflour and plain flour in a bowl. 2 Combine the stock, soy sauce, vinegar, sesame oil,…