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taste.com.au Cookbooks

taste.com.au Cookbooks

#65
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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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País:
Australia
Idioma:
English
Editor:
News Life Media Pty Limited
Periodicidad:
Quarterly
SUSCRIBIRSE
USD 11.25
4 Números

en este número

1 min.
welcome

“When the temperature drops and it’s cold outside, there’s nothing more comforting than getting busy in the kitchen. If you like to keep the family healthy and warm with a winter repertoire of nourishing, easy weeknight meals, we have dinner sorted for you. So, polish your pots and pans, sharpen your knives and fire up the oven because we have a delicious selection of flavourful and comforting winter warming bakes. Try some of our cheesy one-pot (or pan) meals that are simple to make, super-easy to clean and – most importantly – delicious to eat! Whether it’s toasty tacos you can pull apart, one-pan French onion chicken, or a parmigiana meatloaf, our fuss-free recipes will have the family fed in no time. But the taste treats don’t stop there. We have a…

14 min.
cheesy one-pots (and pans)

cheeseburger patty bake serves 4 | prep 20 mins | cooking 30 mins 2 tbs olive oil1/2 red onion, finely chopped700g btl passata1 tsp brown sugar1 garlic clove, crushed100g (about 1 1/2) brioche buns, torn into 3cm pieces100g (1 cup) coarsely grated mozzarella20g ( 1/4 cup) finely grated parmesanChopped fresh continental parsley, to serve patties 1 (65g) brioche bun1/2 red onion, coarsely chopped1/3 cup fresh continental parsley leaves, coarsely chopped40g ( 1/3 cup) coarsely grated mozzarella25g ( 1/3 cup) finely grated parmesan2 garlic cloves, chopped600g beef mince1 egg2 tsp Dijon mustard 1 To make the patties, process the brioche in a food processor until fine crumbs form. Transfer to a bowl. Add onion, parsley, mozzarella, parmesan and garlic to the food processor. Process until finely chopped. Add beef, egg, mustard and brioche breadcrumbs. Season. Process…

15 min.
pasta bakes

three-cheese mexican pasta bake serves 4 | prep 15 mins (+ 10 mins standing) | cooking 55 mins 250g dried macaroni pasta1 tbs extra virgin olive oil1 small red onion, finely chopped1 small red capsicum, deseeded, finely chopped2 garlic cloves, crushed120g sachet Mexican spice seasoning1/2 barbecued chicken, skin and bones removed, flesh shredded400g can crushed tomatoes420g can black beans, rinsed, drained170g (1 1/2 cup) Mexican cheese blend80g Danish feta, crumbledSour cream, to serveThinly sliced jalapeños, to serve (optional) 1 Preheat oven to 200°C/180°C fan forced. Grease a 18 x 22cm baking dish. Cook the pasta in a large saucepan of salted boiling water until just al dente. Drain. 2 Wipe saucepan dry. Heat the oil over medium heat. Add the onion, capsicum and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Stir…

1 min.
top tip

Want to make your own spice mix? Replace the sachet of seasoning with these spices; 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander and 1 /4 tsp dried chilli flakes. Add in place of the seasoning in step 2 and proceed with recipe. Look for large or jumbo pasta shells at selected greengrocers, delis and independent supermarkets. Try serving this bake with a rocket and shaved parmesan salad dressed with balsamic vinegar and extra virgin olive oil. Fresh lasagne sheets are easy to slice, fill and roll, and do not require pre-cooking. Wrap leftover sheets in plastic wrap followed by foil and freeze for up to 3 months. Thaw in the fridge overnight before using. We used a mix of fresh chives, continental parsley and sage. Use any combination…

12 min.
baked sides

korean corn cheese serves 4 | prep 10 mins | cooking 20 mins 4 (about 760g) sweet corn cobs, husks removed80g ( 1/3 cup) whole egg mayonnaise1 /2 red capsicum, deseeded, finely chopped2 green shallots, thinly sliced11/2 tsp caster sugar100g (1 cup) pre-grated mozzarella40g ( 1/2 cup) pre-grated cheddar30g butter1 green shallot, thinly sliced diagonally 1 Preheat oven to 220°C/200°C fan forced. Use a sharp knife to remove the kernels from the cobs. Place the kernels, mayonnaise, capsicum, thinly sliced shallot and sugar in a large bowl. Combine the mozzarella and cheddar in a separate bowl. Add 1 /2 cup of the combined cheeses to the corn mixture. Season. Stir to combine. 2 Heat butter in a 20cm ovenproof frying pan over medium-high heat. Add the corn mixture. Cook, stirring, for 1-2 minutes or…

15 min.
vegie bakes

sweet potato & red lentil lasagne serves 8 | prep 30 mins (+ 15 mins cooling time) | cooking 2 hours 5 mins 1 tbs olive oil1 brown onion, finely chopped2 garlic cloves, crushed2 zucchini, coarsely grated400g sweet potato, peeled, coarsely grated270g (1 1/4 cups) red lentils1/2 tsp dried oregano leaves700g btl passata625ml (2½ cups) vegetable stock375g pkt fresh lasagne sheets1kg fresh ricotta, mashed155g (1½ cups) pre-grated3-cheese blendBaby rocket, to serve 1 Preheat oven to 180°C/160°C fan forced. Grease a 7cm-deep, 21cm square baking dish with olive oil. 2 Heat the oil in a large, deep frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add the zucchini, sweet potato, lentils and oregano. Stir to combine. 3 Reserve 125ml ( 1 /2 cup) passata. Add stock and…