Eat Well

Eat Well Issue #23 2019

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A sexy Recipe Mag that has a healthy approach to good food. Taste every page as you flick through – delicious! Why bother? Because everything in here is good for you, easy, and yum. We know you are busy so we give you everything you need to eat well – recipes, shopping lists, quick ideas. You’re tapping in to a heap of wisdom from passionate chefs, bloggers and caring home cooks. You can share yours too – we’re a community. Life’s short…. outsource your food plan to people who love healthy good food. If you stopped buying recipe mags years ago because they’re full of things you can’t eat – then try Eat Well! Over 70 recipes per edition. Purchase includes the Digital Edition and News Service. Please stay in touch via our Facebook Page.

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6 Ausgaben

in dieser ausgabe

1 Min.

An omelette is a dish of beaten eggs cooked in a frying pan. When the ancient Romans made an omelette they would sweeten it with honey and called it an ovemele, meaning “eggs mixed with honey”. The word “omelette” seems to have first appeared in the 18th century, although the term alumete was used to describe an identical egg dish as far back as the late 1300s. Omelettes can take many forms. Although we usually eat them as a savoury dish they can be eaten sweetened, as the Romans did, or even topped with fruit. Most commonly, though, omelettes are made with cheese, vegetables and some meats. If you want a truly fluffy omelette, separate the egg yolks and whites, beat them separately before recombining, and after starting in the…

1 Min.

The raspberries we know today originated from a wild berry that was native to Europe, Scandinavia and north-east Asia. The varieties of raspberry fall basically into two groups: ever-bearing and summer-bearing. As the name suggests, the summer-bearing varieties produce one crop of fruit a year during summer. Ever-bearing varieties don’t quite live up to their name, producing fruit twice a year, once in summer and once in autumn. When choosing raspberries look for those that are brightly coloured and plump. They are highly perishable and will keep in the fridge for only a few days, although they can be frozen for up to a year.…

2 Min.
from the editor

If you read the scientific and medical journals regularly you come across some stuff that’s interesting and, occasionally, a little disturbing. Recently, a fluids mechanics professor became interested in the physics of cooking, specifically the physics of wok cooking. To study exactly what made good wok cooking, he and his colleagues made videos of chefs as they made fried rice at stir-fry restaurants in Taiwan. They found that the key thing is the rice must leave the wok to cool during the cooking process. That’s because the wok is so hot, up to 285–315°C. This heat is necessary for food cooked in the wok to retain its crunch, but if left to sit on the wok surface the food will burn. That’s why wok chefs have their characteristic action to keep the food…

1 Min.
give us foodback

We want your foodback: EatWell is all about building a sharing community of people who care about the origins, quality and enjoyment of our food, so we want to hear from you. Let us know how you have found some of the recipes you have made from this issue, share the improvements you might have made, or even send us one of your own favourite recipes. We will publish as many of your insights and contributions as we can. Send your foodback to Kate at kduncan@umco.com.au…

6 Min.
our chefs

Adam Guthrie Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. He is a passionate advocate for living a simple, healthy and environmentally friendly life. His story begins with a rude awakening when, as an out-of-balance and overweight 39-year-old, he found himself in hospital after an early-morning surf, discovering he’d had a heart attack and being told by his cardiologist that he would be on daily medications for the rest of his life. Adam didn’t accept that his cardiologist’s “solution” of daily medication was the only way of minimising his risk of another heart attack. Instead, he decided he would do everything…

4 Min.
onion’s many layers

The onion is very much an everyday pantry staple. A solid, dependable and versatile vegetable that lends itself to almost any cuisine worldwide. Looking back in history, it seems we are not the first to sing its praises. The Ancient Egyptians depicted onions in paintings found in their pyramids, with traces of onion found in tombs. It’s believed that they were a symbol of eternal life, the layers representing the eternity of existence. Medicinally, they appreciated the circulatory, anti-inflammatory and “anti-snake” properties — an important element at the time! Ancient Egyptians also used onion for antiseptic and deodorising, which is another useful trait both for everyday use and in preparing mummies for the afterlife. The Greeks and Romans revered the healing properties of onions, using them liberally for food and medicine, and…