Taste.com.au May 2021

Sip it, gulp it, and by all means, slurp it! Here comes Soup Season. I don’t know about you, but I can’t wait to get started. To me, soups are the ultimate cosy food. I love everything about soups – the whole ritual. Chopping. Sizzling. The glug of the stock pouring in. Popping on the lid. And, best of all, the house exploding with aromas, all to the soundtrack of the bubbling pot. Top of this month’s list is our cover star, roast pumpkin minestrone. In a genius twist, Michelle’s taken the comfort of slow-roasted pumpkin soup, crossed it with minestrone and topped it with pot sticker chicken tortellini. Heavenly and highly slurpable, it could also win you $5000 in cash, thanks to Massel! (See page 15.) Talking about genius twists, we’re also…

Family favourite chicken rissoles just got even better, with a crispy bacon coating and a creamy Caesar salad base. Best of all, this dinner winner is on the table in just 25 minutes! Fluffy as a cloud, these Japanese pancakes make a show-stopping breakfast – or dessert! Serve them with ice-cream and lashings of maple syrup for the ultimate treat. Roll up, roll up! Two childhood party favourites combine in this colourful, crackly, crunchy Swiss roll style dessert with a sweet white chocolate surprise inside.…

“Slow-roasting makes the pumpkin extra sweet and tasty, while the crispy kale and fried tortellini add crunch and body. It’s comfort in a bowl!”Michelle Southan let’s go! 1.6kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces125ml (½cup) olive oil2 rindless bacon rashers, finely chopped2 carrots, peeled, finely chopped2 celery sticks, finely chopped1 brown onion, finely chopped3 garlic cloves, crushed1.5L (6 cups) Massel Organic Liquid Stock Chicken Style210g can finely chopped tomatoes400g can borlotti beans, rinsed, drained100g red or purple kale, stalks removed, leaves torn600g pkt chicken tortelliniFinely grated parmesan, to serve roast pumpkin minestrone with pot sticker chicken tortellini serves 4 | prep 20 mins | cooking 2 hours 5 mins 1 Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on the prepared tray. Drizzle with…

feed your soul and your family with a big bowl of vegie-ful roast pumpkin minestrone soup with pot sticker chicken tortellini! Make sure you snap a picture of your nourishing creation and enter it in this month’s Cook the Cover comp for your chance to win an incredible $5000, thanks to Massel. “A rich, shiny soup is a must. Top of with deeply caramelised pumpkin and golden tortcllini and we’ll have a winner!”matt preston CELEBRITY JUDGE SEND IN YOUR ENTRIES BY 9 MAY two ways to enter email it: Send a photo of your creation, with your name, address and telephone number to us at tastecookandwin@news.com.au or share it: Post the photo on our Facebook page, or on Instagram or Twitter, with #tastemagcover in the message, and make sure the post is public so we can…

One-pot Normandy chicken A super easy family dinner winner. ***** “Very tasty sauce for so few items.” @GAVJEFF “My kids really enjoyed this meal. It was delicious.” @JAMOSA “Very happy with this recipe. Took it to work for lunch and had many requests for the recipe.” @EMILY.JANE_ Slow cooker satay pork ALL it takes is 15 minutes prep! ***** “This was so easy and so tasty. I put it on at lunch and the house smelled like a restaurant.” @KARENNOX “Very happy with this recipe. Yum, yum, yum!” @ACGRE088 “Made this today and it was delicious! Will definitely make again.” @JWAT Crustless baked lemon cheesecake Light and bright for afternoon tea. ***** “This cheesecake was Just superb. Will make it again.” @LEHA123123 “Better than store-bought cheesecake. Just divine!” @ARUNASAMUEL32 “Wow! I made this for friends. It was amazing and everyone asked for the recipe.” @VIOLAPARMESAN pic of the…