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taste.com.au Cookbooks

taste.com.au Cookbooks #53

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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Australia
Kieli:
English
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News Life Media Pty Limited
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Quarterly
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4 Numerot

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1 min
welcome

“ This is our first-ever Eat Real cookbook. “What is Eat Real? It’s taste.com.au’s plan for making healthy eating simple, achievable and super tasty. Our new Eat Real cookbooks are packed with recipes to make it easier than ever for you to eat well every day. We’re kickstarting the series with this collection of amazing meat-free meals, and it’s right on time for the winter months, when most of us are craving less-than-healthy comfort food. Each warming main puts nourishing vegies front and centre, making it perfect feel-good fare for the cooler weather. Plus, they’re all deliciously hearty and satisfying, because I know that’s what I crave as soon as winter starts! With aromatic curries, beautiful bakes and pies with flaky pastry to choose from, boosting your vegie intake couldn’t be…

8 min
soups

“With just 10 minutes of prep, this easy Mexican mixed bean slow-cooker soup is the perfect set-and-forget midweek meal.” mexican mixed bean slow-cooker soup serves 4 | prep 10 mins | cooking 6 hours 5 mins 1 red capsicum, deseeded, coarsely chopped 300g jar chunky chipotle salsa 30g sachet salt-reduced taco spice mix 400g can diced tomatoes 2 corncobs, husks and silk removed 3 tsp vegetable stock powder 400g can red kidney beans, drained, rinsed 1 tbs brown sugar 400g can black beans, drained, rinsed 1 /4 cup chopped fresh coriander leaves, plus extra sprigs, to serve Sour cream, sliced fresh green chilli, lime wedges and chargrilled tortillas, to serve 1 Place the capsicum, salsa, spice mix, tomato, corn, stock powder, kidney beans, sugar and 1L (4 cups) water in a slow cooker. Cover…

16 min
pasta & rice

“These are both delicious and fun to eat! Dig through the oh-so-cheesy macaroni to reach the tender roasted pumpkin bowls.” mac ’n’ cheese pumpkin bowls serves 4 | prep 15 mins (+ cooling time) | cooking 45 mins 4 small (about 500g each) golden nugget pumpkins (see top tip) 50g butter 2 tbs plain flour 500ml (2 cups) milk 1 /4 tsp ground nutmeg 145g (1 3 /4 cups) coarsely grated cheddar 100g (1 cup) coarsely grated provolone 25g ( 1 /3 cup) finely grated hard cheese, such as parmesan 250g dried small elbow pasta 55g ( 3 /4 cup) fresh breadcrumbs (made from day-old bread) 2 tsp fresh thyme leaves, plus extra sprigs, to serve 2 tbs extra virgin olive oil 1 Preheat the oven to 180°C/160°C fan forced. Place the pumpkins on…

12 min
bakes & roasts

“This big bountiful salad is packed with veg and topped with crunchy herb croutons and crisp beetroot chips to make it really special.” roast pumpkin salad with garlic croutons & maple dressing serves 4-6 | prep 15 mins | cooking 45 mins 150g pkt wild rice 1.5kg kent pumpkin, deseeded, cut into thick wedges 1 red onion, cut into wedges, leaving root intact 4 slices sourdough, torn 45g ( 1 /4 cup) blanched hazelnuts (see top tip) 1 tbs extra virgin olive oil 1 /2 cup chopped fresh continental parsley 1 small garlic clove, very finely chopped 1 bunch broccolini, steamed, halved lengthways Mixed salad leaves, to serve 100g feta, crumbled Beetroot chips, to serve maple dressing 80ml ( 1 /3 cup) extra virgin olive oil1 /2 tbs maple syrup1 tbs apple cider vinegar 1 Cook…

15 min
curries

“I regularly make these fritters for my lunch — they are so quick and versatile. I often just use any sort of chilli-inspired paste and basil in place of the herbs. I use a non-stick frying pan and don’t use any oil.” Eggkidist thai red curry fritters makes 8 | prep 10 mins | cooking 10 mins 2 corncobs, husks and silk removed 75g ( 1 /2 cup) plain flour 1 /2 tsp baking powder 1 egg 2 tsp red curry paste 4 fresh kaffir lime leaves, finely shredded 2 tbs extra virgin olive oil, Fresh coriander leaves and sweet chilli sauce, to serve 1 Use a sharp knife to remove the corn kernels from the corncobs. 2 Whisk the flour and baking powder in a bowl. Make a well in the centre and add…

12 min
pies & pastry

“This is a vegetarian version of coulibiac, which is traditionally a Russian dish of pastry stuffed with salmon, rice and mushrooms.” mushroom & beetroot coulibiac serves 4 | prep 30 mins (+ 20 mins standing time) | cooking 1 1 /2 hours 4 (about 400g) beetroot, trimmed, scrubbed 50g butter, chopped 400g Swiss brown mushrooms, coarsely chopped 1 tbs plain flour 85g ( 1 /3 cup) sour cream, plus 125g ( 1 /2 cup), extra 90g ( 1 /2 cup) burghul (cracked wheat) 250ml (1 cup) boiling water 1 /3 cup chopped fresh continental parsley 1 /3 cup chopped fresh dill 2 sheets frozen puff pastry, just thawed 1 egg Lemon wedges, to serve 1 Preheat the oven to 180°C/160°C fan forced. Place the beetroot in a small baking dish. Add enough cold water…