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Food & Wine
taste.com.au Cookbooks

taste.com.au Cookbooks Super Bowls

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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SUBSCRIBE
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4 Issues

in this issue

1 min.
welcome

“Have you seen the ‘amazebowls’ that are popping up everywhere? It’s the latest craze to hit the food scene and we’re loving everything from gorgeous smoothie bowls to light and fresh Buddha bowls, packed with grains and vegies. We’re definitely on board with this trend and it’s not hard to see why others are, too. It’s a pleasure to eat your serves of fruit and veg every day when they’re packaged up into one beautiful, delicious bowl. You’ll see what we mean when you feast your eyes on our Choc Chia & Oat Pudding (p 10) or our Rainbow Noodle Bowl (p 79). That’s not all, though. We’ve got plenty of tempting recipes to carry you through the day, from breakfast right through to grains, noodles and salads. Plus, we…

11 min.
breakfast

“It’s easy to prepare the chia and oats — just stir with cacao powder and milk the night before. Use any milk you like, such as coconut, almond or soy.” choc chia & oat pudding serves 4 | prep 5 mins (+ overnight soaking time) | cooking 5 mins 125g (1 1 /3 cups) rolled oats 55g ( 1 /3 cup) white chia seeds 2 tbs raw cacao powder or dark cocoa powder 750ml (3 cups) milk 2 tbs maple syrup 1 tsp vanilla extract 25g ( 1 /3 cup) dried coconut chips 1 tbs pistachios 260g (1 cup) vanilla yoghurt 2 figs, cut into wedges 12 strawberries, halved 24 raspberries, halved Beetroot powder, to dust (optional) Fresh mint leaves and edible flowers, to serve 1 Place the oats, chia seeds and cacao or cocoa powder in a bowl. Add the milk, maple syrup and vanilla…

13 min.
grains

salmon sushi bowl serves 4 | prep 20 mins (+ cooling time) | cooking 15 mins 215g (1 cup) sushi rice 60ml ( 1 /4 cup) sushi seasoning 200g frozen edamame 200g snow peas, trimmed 1 large avocado, quartered 185g hot-smoked salmon, skin removed, flaked 2 carrots, peeled, peeled into ribbons 2 Lebanese cucumbers, peeled into ribbons 1 /4 nori sheet, finely shreddded 2 tbs wasabi peas Kewpie mayonnaise and soy sauce, to serve 1 Place the rice and 375ml (1 1 / 2 cups) water in a saucepan over medium heat. Bring to the boil, stirring occasionally. Reduce heat to low. Cover and cook for 10-15 minutes or until the water is absorbed. Set aside, covered, for 5 minutes. Transfer the rice to a large bowl. Drizzle the sushi seasoning over the rice and use a large spoon to fold until well…

12 min.
salads

harissa pumpkin, haloumi & spiced chickpea salad bowl serves 4 | prep 15 mins | cooking 40 mins 80ml ( 1 /3 cup) extra virgin olive oil 1 tbs honey or maple syrup 1 tbs harissa paste 800g Kent pumpkin, deseeded, cut into wedges 1 tbs dukkah 400g can chickpeas, drained, rinsed 2 tsp ras el hanout 2 x 250g pkts rice and quinoa 40-second microwave cups 250g pkt haloumi, sliced 1 tbs fresh lemon juice 1 baby cos lettuce, cut into 4 crossways 200g tomato medley mix, halved if large 1 red onion, thinly sliced 75g punnet pomegranate seeds Pepitas, toasted, to serve Sugar snap peas, blanched, halved lengthways, to serve Baby kale leaves, to serve Edible flowers, to serve (optional) 1 Preheat the oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Use a fork to whisk the oil, honey and harissa in a…

13 min.
comfort

korean beef bulgogi bowl serves 4 | prep 20 mins (+ 2 hours freezing time) | cooking 20 mins 500g thick beef rump steaks 60ml ( 1 /4 cup) light soy sauce 2 tsp sesame oil 3 tsp finely grated fresh ginger 3 garlic cloves, crushed 2 baby buk choy 1 /2 tbs vegetable oil 270g (1 1 /3 cups) white rice, cooked 4 eggs 1 tbs sesame seeds, toasted 100g fresh shiitake mushrooms 1 nashi pear, quartered, thinly sliced 3 radishes, thinly sliced Snow pea sprouts, micro herbs and sriracha chilli sauce, to serve 1 Wrap the beef in plastic wrap and place in the freezer for 2 hours or until firm. Thinly slice across the grain. Combine the soy sauce, sesame oil, ginger and garlic in a shallow glass or ceramic dish. Add the beef and stir to combine. 2 Steam the buk choy…

13 min.
’oodles

“Toss a few fresh ingredients together for this guilt-free dish with only 478 calories per serve — it will fill you up without weighing you down.” salmon, kale & mushroom noodle bowl serves 4 | prep 15 mins (+ 1 hour marinating time) | cooking 15 mins 2 tbs salt-reduced soy sauce 1 /2 tbs mirin 1 tsp finely grated ginger 1 tsp wasabi paste 2 (200g each) skinless salmon fillets 1 tbs extra virgin olive oil 400g mixed mushrooms, quartered 1 red capsicum, deseeded, cut into thin strips 1 garlic clove, crushed 100g trimmed kale, coarsely chopped 180g dried soba noodles Micro herbs, to serve 1 Combine the soy sauce, mirin, ginger and wasabi in a bowl. Pour half the soy sauce mixture into a shallow dish. Add salmon. Stir to coat. Reserve remaining soy sauce mixture. Cover salmon and place in the fridge…