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taste.com.au Cookbookstaste.com.au Cookbooks

taste.com.au Cookbooks

#56

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.

Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
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4 Issues

IN THIS ISSUE

access_time1 min.
welcome

“Here are nourishing, feel -good soups to love. One of the best things about winter has to be the food we all crave – with hearty, full-of-goodness, gorgeous umami soups at the top of the list. In our first Eat Real soup cookbook from the taste.com.au food team, we’re offering up truly super bowls. Loaded with veg and lighter on calories, these soups will satisfy the hunger and are packed with flavours to warm you up from the inside out. Enjoying a variety of different coloured vegetables each day is key to staying well and warding off winter colds and flus. These soups will help you stay on track. Plus, keep an eye out for the super veg (SV) symbol throughout the book. It means that recipe has at least…

access_time3 min.
stock up

there is something nourishing and comforting about a homemade stock. It results in a deep, richly flavoured soup base, which has many health benefits. While store-bought stock is a quick and easy option, if you have the time, try making your own. It’s a fantastic way to use up leftovers, is more economical, has no additives and is low in salt. This chicken stock is made with real bones, so it contains beneficial gelatine and minerals. Keep chicken bones and the carcass from a roast chicken for a budget-friendly chicken stock. They can be stored in a sealable plastic bag in the freezer for up to three months before making the stock. Same goes for clean vegetable offcuts. The beauty of making stock in the slow cooker is you can set and forget…

access_time14 min.
beef, lamb & pork

coconut, beef & pumpkin curry soup serves 4 | prep 25 mins | cooking 1 hour 45 mins 1 tbs coconut oil500g beef oyster blade steak, trimmed, cut into 2.5cm pieces1 large red onion, halved, thinly sliced1 large carrot, peeled, halved lengthways, thinly sliced diagonally4cm-piece fresh ginger, peeled, grated3 garlic cloves, crushed1 lemongrass stem, pale section only, bruised, finely chopped1 tbs finely chopped fresh coriander root and stem70g ( 1/4 cup) red curry paste400ml can coconut milk, plus extra, to drizzle (optional)500ml (2 cups) salt-reduced chicken stock500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces2 tsp fish sauce2 tsp coconut sugar1 bunch baby pak choy, leaves separated1 lime, juiced1/3 cup fresh coriander leaves, chopped Shredded fresh kaffir lime leaf, to serve 1 Heat half the oil in a large saucepan over medium-high heat.…

access_time13 min.
chicken

slow cooker gut-healing chicken soup serves 6 | prep 45 mins | cooking 6 hours 55 mins 2 tbs olive oil1 leek, halved, thinly sliced1 brown onion, finely chopped2 carrots, peeled, cut into 2cm pieces2 celery sticks, sliced3 garlic cloves, crushed350g sweet potato, peeled, cut into 2cm pieces2 (about 370g) parsnips, peeled, cut into 2cm pieces2 zucchini, chopped3/4 cup continental parsley leaves, chopped2 lemons, rind finely grated, juiced60g baby spinachCrusty wholegrain bread, to serve (optional) soup base 1.8kg whole organic or free-range chicken1 brown onion, halved1 carrot, halved 1 celery stick, halved2 fresh bay leaves4 fresh continental parsley sprigs1 tbs apple cider vinegar (see tip)1L (4 cups) homemade slow cooker chicken stock (see page 7) 1 To make the soup base, place all the ingredients in the bowl of a 5.5L slow cooker. Pour in…

access_time15 min.
vegie

slow-cooked vego minestrone serves 6 | prep 20 mins | cooking 6 hours 45 mins 2 tbs olive oil1 red onion, finely chopped3 celery sticks, finely chopped3 carrots, peeled, finely chopped1 fennel bulb, trimmed, core removed, finely chopped3 garlic cloves, crushed2.5L (10 cups) vegetable stock400g can borlotti beans, drained, rinsed400g can diced tomatoes1 parmesan rind (optional, see tip)145g (1 cup) small dried macaroni160g (4 cups) chopped purple kale leavesBasil pesto, fresh purple basil leaves, finely grated parmesan or non-animal rennet cheese, to serveBread, to serve (optional) 1 Heat the oil in a large frying pan over medium-high heat. Add the onion, celery, carrot and fennel. Cook, stirring often, for 10 minutes or until vegetables are soft and lightly golden. Add garlic. Cook, stirring, for 1 minute or until aromatic. Transfer to a 5.5L…

access_time11 min.
seafood

coconut & lemongrass mussel soup serves 4 | prep 5 mins | cooking 10 mins 150g vermicelli bean thread noodles1 tbs coconut oil2 large (about 150g) red Asian shallots, halved, thinly sliced1 lemongrass stem, pale part only, finely chopped1 long fresh red chilli, thinly sliced3 tsp finely grated fresh ginger2 garlic cloves, crushed6 fresh kaffir lime leaves270ml can coconut milk1 lime, rind finely grated, juiced1 tsp brown sugar1 tsp fish sauce1kg pot-ready mussels 1 Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until noodles are tender. Separate with a fork. Drain and refresh under cold running water. 2 Heat the oil in a large saucepan over medium-low heat. Add shallot. Cook, stirring, for 2-3 minutes or until soft. Add lemongrass, chilli, ginger, garlic and 4…

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