ZINIO logo
EXPLOREMY LIBRARY
delicious. Cookbooks

delicious. Cookbooks Christmas 2020 ’TIS THE SEASON

The best of our effortless-yet-impressive dishes are all here in this delicious. cookbook that’s guaranteed to become your kitchen bible. From starters and snacks that surpass others, mains they’ll be talking about well after the dinner party, and desserts that will be hard to forget (and resist), delicious. delivers recipes you’ll go back to, time and again. And with this collection, it’s even easier to look up your favourites.

Read More
Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
Frequency:
Quarterly
₹445.98
₹1,836.39
5 Issues

in this issue

14 min
gifts & baking

FROZEN NEAPOLITAN PROFITEROLE WREATH MAKES 22 PROFITEROLES You will need a piping bag fitted with a 1.2cm nozzle for this recipe. 100ml milk1 cup (220g) caster sugar, plus 1 tbs extra200g unsalted butter, softened, chopped2⅓ cups (350g) plain flour, sifted7 extra-large eggs, at room temperature1L chocolate ice cream1L strawberry ice cream1L vanilla ice creamFreeze-dried raspberries, to serve Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place milk, extra sugar, butter, 150ml water and 1 tsp salt flakes in a saucepan over medium heat. Cook, stirring occasionally, for 2-3 minutes until butter melts. Bring to the boil. Add flour, whisking to combine. Once a dough forms, beat with a wooden spoon for 5 minutes or until dough comes away from side of pan. Transfer mixture to a stand mixer fitted with the paddle…

1 min
subscribe to delicious. for just $7* a month

SUBSCRIBE TO DELICIOUS. AND RECEIVE BOTH THE DIGITAL AND PRINT EDITION DELIVERED FOR JUST $7* PER ISSUE! SAVE 48% SUBSCRIBE NOW! VISIT MAGSONLINE.COM.AU/P/M2011DLM OR CALL 1300 656 933 AND QUOTE M2011DLM *OFFER VALID FOR DELIVERY TO AUSTRALIAN RESIDENTS ONLY. OFFER VALID UNTIL FEBRUARY 1, 2021. FOR PRINT + DIGITAL BUNDLE SUBSCRIPTIONS, $7.00 WILL BE CHARGED TO YOUR CREDIT CARD FOR THE FIRST 1 MONTH (1 ISSUE) THEN $7.00 AUTOMATIC CREDIT CARD PAYMENT EVERY 1 MONTH (1 ISSUE) THEREAFTER. AUTOMATIC PAYMENTS WILL CONTINUE FOR YOUR SUBSCRIPTION UNLESS OTHERWISE ADVISED BY YOU OR UNTIL THE NOMINATED CREDIT CARD EXPIRES. YOU CAN CANCEL ANY TIME. A STANDARD 1 YEAR SUBSCRIPTION INCLUDES 11 PRINT AND 11 DIGITAL ISSUES. OUR NEW APP IS AVAILABLE ON ALL APPLE IPAD AND IPHONE DEVICES WITH IOS8 OR GREATER. ALSO AVAILABLE ON…

11 min
grazing platters

VEGETARIAN PLATTER Colourful crudités give vegetarian spreads instant zest. Add a molten brie topped with a drizzle of honey as rich, luscious extras, as well as other easy additions like store-bought hummus. WHAT YOU NEED • Polenta chips (available from good grocers) • Cultured butter, scattered with salt flflakes • Brie, or vacherin (a washed rind cheese) baked in the oven at 200°C for 10 minutes and topped with runny honey and rosemary leaves • Hummus with chickpeas and extra virgin olive oil • Store-bought falafel • A selection of small, bite-sized vegetables such as radishes, carrots, wedges of radicchio, small cucumbers • Walnuts • Dolmades • Crostini • Purple sauerkraut • Za’atar or dukkah, to scatter GET AHEAD OF YOUR GUESTS: MIX A SPARKLING COCKTAIL, LAYER CHARGRILLED BAGUETTE WITH LUXE TOPPINGS (HELLO, SMOKED SALMON!), AND WHIZ UP A FLASH MAYO FOR PERFECT PRAWNS BRUSCHETTA,…

13 min
sides & salads

POTATO SALAD WITH LEMONY JALAPEÑO & PARMESAN ‘MAYO’ SERVES 6 1kg baby chat potatoes2 preserved lemon quartersJuice of 2 lemons⅓ cup (80ml) extra virgin olive oil⅔ cup (50g) finely grated parmesan1 cup flat-leaf parsley leaves, finely chopped, plus extra leaves to serve5 fresh jalapeños, finely chopped150g feta, thinly sliced6 baby cucumbers, thinly sliced Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15-20 minutes until tender. Drain, cool completely and set aside. Finely chop preserved lemon. Place in a blender, add juice, oil and parmesan. Whiz until thick and emulsified. Transfer to a bowl and stir through parsley and jalapeño. Season, then stir in potato. Place feta in a serving bowl and top with potato mixture, cucumber and extra…

18 min
desserts

IS IT EVEN CHRISTMAS WITHOUT AN OUTRAGEOUSLY GLAMOROUS DESSERT? NO ORDINARY CREATION, THIS ICE CREAM CAKE IS ALL ABOUT THE BILLOWING MERINGUE READY TO LIGHT UP THE NIGHT NOUGAT CARAMEL BOMBE ALASKA TREE SERVES 8 Begin this recipe 1 day ahead. You will need a sugar thermometer, a kitchen blowtorch, cardboard and duct tape. Measure the inside height of your freezer to make sure the tree will fit, and cut cardboard to fit. We created a 35cm-tall cone with a 23cm-wide base, using a 50cm square of cardboard. Alternatively, you can use a 5L pudding mould. 4L vanilla ice cream, softened200g good-quality almond nougat (rice paper removed), chopped½ cup (80g) toasted almonds, chopped¼ cup (35g) dulce de leche250g amaretti morbidi (soft amaretti biscuits that stay soft when frozen – substitute Madeira cake)60g unsalted butter,…

1 min
welcome

CHRISTMAS IS A time for celebration, to be with the people we love and to rest and recharge. This year these rituals feel more important than ever. This cookbook is filled with recipes, ideas and know-how to help bring the joy of the season, whether you’re cooking for family and friends, baking gifts for teachers and neighbours, or creating a knockout dish for yourself to enjoy while having a virtual party with loved ones in far-flung places. Be the host with the most and get started with grazing platters, from page 8. Small, tasty bites and superb seafood with sparkling cocktails will set you up for a night of good fun. On the big day, whether you go for a summer seafood feast (p 24) or more traditional Christmas mains (p 40),…