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Food & Wine
taste.com.au Cookbooks

taste.com.au Cookbooks #50

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

“I must admit, I’m known for my cheesecakes. They’re my go-to sweet treat and I never turn up at a party without one. I’ve found that from the basic classic vanilla to a super-rich triple-chocolate number, they always satisfy a crowd. Every person in my family is a cheesecake fan and every get-together needs to have at least two versions – one chilled cheesecake and one baked – so that everyone is happy (I’m on Team Baked!). In fact, when my husband proposed he won my heart with a cheesecake – he said that the only way to get his family recipe was to marry him. Of course I said yes, and we’ve had many years of delicious cheesecakes ever since. I’ve tasted more than a few recipes along the…

2 min.
tips & tricks

before you start To line the base of a springform pan, release it and turn it upside down. Spray with oil and line with baking paper, allowing a 2-4cm overhang. Secure it back in the pan. Turning the base over makes it easier to remove your cheesecake from the pan because the underside of a springform-pan base is flat. Bringing the cream cheese to room temperature makes it easier to beat and ensures a smooth and creamy texture. The fastest way to do it is to chop the cream cheese and place on a plate at room temperature for about 30 minutes. Use a kitchen scale to measure ingredients. It’s important to get the right balance of butter to biscuits for the base – if there is too much butter it can seep…

25 min.
fun & fruity

eton mess raspberry swirl cheesecake serves 10 | prep 1 hour (+ 1 1 /2 hours chilling time) 450g pkt plain unfilled rectangular sponge cakes 500g cream cheese, chopped, at room temperature 500g tub sour cream 60ml ( 1 /4 cup) warm water 2 /2 tsp gelatine powder 100g mini meringues 90g ( 1 /4 cup) raspberry jam, plus 2 tbs, extra 60g ( 1 /2 cup) frozen raspberries and blueberries 160ml ( 2 /3 cup) thickened cream 1 tbs freeze-dried strawberries, crushed 1 Lay sponge cakes side by side on a chopping board. Remove the base from a 20cm (base measurement) non-stick springform pan. Place the pan base on the cakes and use a sharp knife to cut the cakes into a 20cm circle (you will have 2 semicircles). Use a large serrated knife to split each semicircle in half horizontally.…

13 min.
choc & caramel

“To quote my husband, ‘That cheesecake might be the single greatest thing you’ve ever made in your entire life.’” KBCA cappuccino mocha cheesecakes makes 6 | prep 15 mins (+ 30 mins cooling & 2 hours 20 mins chilling time) | cooking 25 mins 200g plain chocolate biscuits 1 tsp instant coffee granules, plus 2 tbs, extra 80g butter, melted 1 tbs boiling water 750g cream cheese, chopped, at room temperature 155g (¾ cup, firmly packed) brown sugar 2 eggs 300ml double cream 250ml (1 cup) thickened cream Cocoa powder, to dust Chocolate-coated coffee beans, to serve mocha glaze 100g dark chocolate, finely chopped 250ml (1 cup) thickened cream 2 tsp instant coffee granules 1 tbs brown sugar 1 Preheat oven to 160°C/140°C fan forced. Release the bases of six 10cm (base measurement) non-stick springform pans and turn over. Place baking paper over bases, allowing a 4cm overhang. Secure…

24 min.
with a twist

easy rainbow funfetti cheesecake serves 10 | prep 30 mins (+ 3 hours chilling time) 500g cream cheese, chopped, at room temperature 395g can sweetened condensed milk 60ml ( 1 /4 cup) fresh lemon juice 1 tsp finely grated lemon rind 2 tbs warm water 2 tsp gelatine powder 10g tube blue gel food colouring 10g tube red gel food colouring 5 savoiardi (sponge finger biscuits) 300ml thickened cream 2 tbs multicoloured sprinkles Edible flowers, to decorate 1 Lightly grease a 7cm-deep, 9.5 x 19.5cm (base measurement) loaf pan and line with two sheets of plastic wrap, allowing the sides to overhang. 2 Use electric beaters to beat the cream cheese and condensed milk in a bowl until smooth. Add the lemon juice and rind and beat to combine. 3 Place warm water in a small heatproof bowl. Sprinkle over the gelatine and stir until well…

9 min.
better for you

cookies & cream cheesecake serves 12 | prep 45 mins (+ overnight straining & 8 1 /2 hours chilling time) | cooking 10 mins 500g low-fat Greek yoghurt 200g lite choc-chip biscuits 1 tbs cocoa powder 50g lite spread, melted 500g light cream cheese, chopped, at room temperature 155g ( 3 /4 cup) caster sugar 2 tsp vanilla extract 2 tbs hot water 1 tbs gelatine powder 70g plain chocolate biscuits, coarsely chopped Chocolate shavings, to decorate (optional) italian meringue 315g (1 1 /2 cups) caster sugar 4 egg whites, at room temperature Pinch of cream of tartar 1 Place a fine sieve or colander over a bowl. Line the sieve with a double layer of muslin. Place the yoghurt in the centre of the muslin. Bring the edges together to enclose and twist to secure. Chill for 12 hours or overnight to drain. 2 Line a 6.5cm-deep,…