Table of contents for August 2018 in Taste.com.au

There’s one type of cook I’m yet to meet – an ex-baker! It seems that when you’re a baker, it’s for life, with sleeves rolled up, flour all over the kitchen, lost in the process of measure, sift, pour, fold, stir. It’s about relishing the scents that fill the house and never, ever, losing that thrill of pulling pans from the oven, or seeing someone take that first glorious bite of something you’ve made just for them. If all this sounds like you, we doubt you’ll need any more reasons to bake, but have we got incentives for you – $5000 of them, in fact, in cash card prizes thanks to Arnott’s, as part of our huge Bake the Issue competition. Turn to page 30 for details and look out…

MATCHA MADE IN HEAVEN Enjoy a double dose of the year’s hottest superfoods thanks to T2, with a golden latte shaken in their matcha flask ($38) using their high-quality organic turmeric matcha powder ($32). Need to gift it? Choose the Matcha Matcha Matcha gift pack ($98), which includes a chic gold flask, a ceremonial bamboo scoop and three matcha varieties (organic plain, cinammon matcha and choc matcha). Cook the books FOOD HACKER by Rosie Mansfield Creative shortcuts for healthy weeknight cooking that saves on time and money. Ebury, $29.99 MASALA by Mallika Basu Step-by-step vindaloo pulled pork and roasted cauli? Yes, please! Bloomsbury, $45 SWEET STREET by Anna Polyviou Rockstar desserts and cakes for all skill levels. Murdoch Books, $39.99 HAPPY FOOD by Bettina Campolucci Bordi Vibrant plant-based recipes that…

Roasting strawberries in maple syrup boosts their natural sweetness and makes for a virtuous dessert. Place 2 cups raw cashews in a heatproof bowl. Cover with boiling water and soak overnight. Preheat oven to 200°C/180°C fan forced. Place 750g halved, hulled strawberries in a roasting pan. Drizzle with 2 tbs maple syrup. Toss to combine. Roast for 15 minutes or until just tender. Place drained cashews in a high-powered blender or food processor. Add 2 /3 cup non-dairy milk, 2 tbs maple syrup and ½ tsp ground cinnamon. Process until smooth. Serve berries with cashew cream and fresh basil.…

super shakshuka With a protein boost from cannellini beans, this hearty shakshuka features five of our Top 100 Foods: sweet potato, tomato, kale, eggs and rocket. Sweet potato is packed with dietary fibre, which promotes bowel health, while tomatoes provide the powerful antioxidant lycopene. The eggs bring vegie protein and vitamin D for strong bones and muscles. salmon tray bake Salmon is an excellent source of good fats, including omega-3 fatty acids, so it’s a perfect fish to bake as it won’t dry out. These essential fatty acids have anti-inflammatory properties and boost immunity. Here, it’70 served with other Top 100 Foods, including carrots, quinoa, parsley, lemon, pepitas and red capsicum. vegie tortillas These supercharged tortillas feature five Top 100 Foods: black beans, tomato, chilli, coriander and lime. Black beans…

“A comfort-food icon gets a makeover.” “It’s possible to have your pud and eat it, too.” Dial up the decadence with chocolate and boozy butterscotch. also known as ‘sticky toffee pudding’ in Britain, where this iconic dessert is believed to have been created in the 1960s, sticky date pudding is a classic cold-weather comfort food, and an essential recipe for family desserts and dinner parties. I’ve made over the classic version, upping the indulgence factor for the ultimate sweet finale. I’ve added dark chocolate to the batter, which boosts the depth of flavour with its earthy, roasted cocoa notes, and thrown in some chopped macadamias for a surprising crunch. Caramel has many friends, from salt to banana and dark chocolate, and here I’ve paired it with brandy, the splash of…

Mix ’n’ match it — try swapping the pears for apples, switch up the berries, or use cinnamon instead of ginger. pear & blackberry crumble tray bake with vanilla cheesecake cream  serves 6 | prep 20 mins | cooking 40 mins 6 (about 140g each) firm pears 2 tbs maple syrup 115g ( 3 /4 cup) plain flour 45g ( 1 /4 cup, lightly packed) brown sugar 11 /2 tsp ground ginger 100g butter, chilled, chopped 30g ( 1 /2 cup) flaked coconut 200g frozen blackberries, thawed vanilla cheesecake cream 125g spreadable cream cheese 60ml ( 1 /4 cup) milk 2 tbs caster sugar 1 /4 tsp vanilla bean paste 1 Preheat oven to 200°C/180°C fan forced. Cut the pears in half lengthways and carefully remove the cores. Place the pears,…

“A cool twist on bread and butter pudding, using store-bought pikelets. You could swap the pecans for chopped almonds or hazelnuts, or add chopped Mars Bar.”Michelle Southan choc, pecan & caramel pikelet pudding  serves 8 | prep 15 mins (+ 15 mins standing time) cooking 55 mins 1 Preheat oven to 180°C/160°C fan forced. Grease a 2.5L (10 cup) baking dish. Whisk the eggs, sugar, milk and 1 1 /3 cups cream in a large bowl until well combined. 2 Arrange the pikelets, standing upright, in 2 rows in the prepared dish. Pour over the egg mixture, ensuring the pikelets are partially covered. Sprinkle with pecans and chocolate. Set aside for 10 minutes so the pikelets can soak up the liquid. 3 Bake for 50-55 minutes or until golden. Set…

Green shallots, also known as green or spring onions, belong to the allium family, which includes garlic, leeks, chives and all types of onions. While the peppery green tips are a staple in many Mexican and Chinese dishes, the white roots often end up in the compost. When you cut the shallots for cooking, keep the roots intact and leave 2-3cm of the stalk attached. Put these stalks in a shallow container of water, ensuring only the roots are submerged. In a few days, you will see a new green tip sprouting from the cut stalk. Plant the stalk, leaving the green tip uncovered, in a pot or part of your garden that is out of the frost. Water well and harvest in 3-4 weeks. Eat, plant, repeat!…

Whether you love them as a colourful and vitamin-packed addition to salads, blended into a dip or roasted with other vegetables, baby beets add a wonderful sweet, earthy flavour to dishes. It’s easy to grow your own at home in pots or in the garden, with only six to seven weeks from sowing to harvest. For a no-waste bonus, you can also use the vibrant red-stemmed leaves raw in salads or wilted in olive oil with garlic and chilli as a substitute for spinach and silverbeet. step-by-step baby beets Choose a sunny patch in your vegie garden and mix handfuls of a rich organic soil improver into the soil to help give your plants the best possible start. Soak clusters of Yates Baby Beets seeds in water for 2 hours…

Winter is the season for decadent puddings, warming desserts and weekends spent indoors baking up a storm. Our team of food experts share their ultimate baking essentials, so you can bake like the best of them at home. Queen Finest Pure Vanilla Beans, 2 whole pods, $8 “Vanilla beans add an intense flavour to cakes, puddings and custards. The scraped seeds add flair to creamy desserts and frostings. Once used, the cleaned and dried pods can be added to your sugar jar to infuse the sugar.” – Food Editor Miranda McKenzie’s Baking Powder, 125g, $2.75 “Rather than using self-raising flour, I prefer to make my own by mixing plain flour with baking powder. It gives me a little more control over my cakes and bakes to achieve the perfect texture.”…

baked kit kat cheesecake bars makes 16 | prep 20 mins (+ 1 hour cooling + overnight chilling time) | cooking 35 mins 200g digestive biscuits 100g unsalted butter, melted 375g cream cheese, chopped, at room temperature 100g ( 1 /2 cup) caster sugar 1 tsp vanilla extract 2 eggs 130g ( 1 /2 cup) Greek-style yoghurt 8 x 45g Nestlé Kit Kat bars Melted dark chocolate, to serve 1 Preheat oven to 160°C/140°C fan forced. Grease a square 20cm cake pan with baking paper, allowing the edges to overhang. 2 Process the biscuits in a food processor until finely crushed. Add butter and process until combined. Transfer to the prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base. Place in the fridge…

Choc-chip banana muffins This go-to bake has a huge number of fans – watch to discover why. Our favourite lasagne Perfect your layering for this enduring family favourite. Carrot cake The search is over for the ultimate carrot cake with cream cheese icing. Rosemary & garlic roast lamb An easy one-pan version of this crowd-pleasing dinner. How to: fix overwhipped cream Cream calamity? Don’t stress, follow our expert advice. How to: melt chocolate Three easy methods to melt chocolate for baking and desserts. How to: line a springform pan Removing the cake from the pan will be a breeze with our method. How to: separate eggs Learn four different ways to separate yolks and eggwhites.…

I love the rich beef fillings, the rings of crisp, golden gems and artfully arranged toppings.Matt Preston COOK THE COVER JUDGE our winners “The toppings are a must on this dish and make it delicious.”ROUBA DAWOODJEE “Our home was filled with the beautiful smell of tender beef.”SARAH LEWIS “It’s already in the ‘family favourites’ recipe folder.”JULES BARKLEY “The perfect dish to share with family on a cold winter’s night.”WENDY LAWSON prizes 1st prize: All three appliances (valued at $1177) 2nd prize: Philips Deluxe All-in-One Cooker + Philips Digital TurboStar Airfryer (valued at $748) Two runners-up prizes: Philips Deluxe All-in-One Cooker (valued at $349 each)…

“Dan dan is China’s answer to spaghetti bolognaise — slurpable noodles doused in a meaty, soupy sauce. This version is lighter than the classic recipe, with chilli and spices infused into the mixture instead of being heavy on chilli oil.” Marion Grasby dan dan noodles  serves 4 | prep 10 mins | cooking 10 mins 60ml ( 1 /4 cup) vegetable oil 2 tsp dried chilli flakes, plus extra, to serve (see tips) 1 tsp ground Sichuan peppercorns or 1 /2 tsp ground black peppercorns 2 star anise 4 garlic cloves, finely chopped 1 tbs finely grated fresh ginger 500g pork mince 250ml (1 cup) chicken stock 60ml ( 1 /4 cup) light soy sauce 11 /2 tbs smooth peanut butter 1 tbs white vinegar 3 tsp sesame oil 270g pkt…

Preheat the oven to 180°C/160°C fan forced. Trim 4 large beetroots, removing the stalks and keeping the pointy roots intact. Wrap in foil. Place on a baking tray. Roast for 1 hour, until tender. Cool slightly and remove foil. Peel beetroot and slice into thirds horizontally. Place the trimmed stalk end of each beetroot on a plate. Divide 75g softened spreadable goat’s cheese and 1 tbs chopped roasted hazelnuts among the beetroot bases. Repeat layering with another beetroot slice, 75g goat’s cheese and 1 tbs hazelnuts. Replace beetroot cap. Drizzle with olive oil and balsamic glaze. Sprinkle with red veined sorrel. BEST OF AUGUST fruit  gold kiwi fruit grapefruit lemons oranges (blood, navel, seville) strawberries tangelos vegies  beetroot broad beans broccoli cabbage cauliflower fennel leeks parsnips radishes rhubarb silverbeet herbs…

“Making your own bread, even just once a week, will help you avoid bought loaves that are often filled with sugar and additives.” super-simple no-knead bread & pizza dough Think you can’t make your own bread? Think again – this recipe is so easy anyone can master it. Try a mix of wholemeal and white flours to boost the fibre. prep 30 mins (+ 6 1 /4 hours rising time) 1 tbs dried yeast 1L (4 cups) warm water 1kg (6 2 /3 cups) plain flour 1 tbs sea salt 1 Whisk together the yeast and water in a very large bowl (it has to be big, as the dough will rise quite a lot and you don’t want it to overflow). When the yeast has almost dissolved, cover the…

dried dates vs dried apricots Dried dates have around 35 per cent more calories than dried apricots and 60 per cent more sugar. With those extra cals comes a little more fibre, but dried apricots win with more than twice the potassium and beta-carotene, plus more magnesium and calcium. Choose preservative-free dried apricots and opt for fresh dates, which have less than half the cals and sugar of dried ones. winner: dried apricots salami vs corned beef Corned beef has only one-third of the calories of salami and less than one-quarter of the fat. It also has more potassium and less salt. But salami has 25 per cent more protein, almost double the zinc and more iron. Both of these processed meats typically contain additives and are high in salt,…

Breakfast like a king this weekend. Preheat oven to 230°C/210°C fan forced. Line a large baking tray. Add 500g Birdseye Frozen Golden Crunch Potato Crisps Lightly Seasoned in a single layer. Spray with oil. Bake, turning once, for 25 minutes, until crispy. Heat 2 tsp oil in a large frying pan over medium heat. Cook 1 deseeded, chopped red capsicum, 1 sliced red onion and 250g sliced chorizo for 5 minutes, until softened. Transfer to a bowl. Toss with 400g rinsed, drained black beans. Reduce oven to 200°C/180°C fan forced. Top crisps with bean mixture and 1 cup grated cheddar. Bake for 3-5 minutes, until cheese melts. Top with fried eggs, sliced avocado, fresh coriander and hot sauce.…

Sweet potato & feta ‘sausage’ rolls We’ve made over everyone’s fave party treat so it’s vegetarian. “At first I was dubious about this vego alternative, but in the end, I was delighted to discover these sausage rolls were delish.” FAMILY CHEF “These were delicious and a real hit with the family! I used gluten-free pastry, but everything else was exactly to the recipe. I will make these again for sure!” TALLUS 90-second mile-high Nutella mug cake This gluten-free microwave mug cake is instant decadence. “I had never made a cake in the microwave before, but I will be making this one regularly from now on.” COLLENFRANK “I make this pretty often, but I don’t bother with the electric mixer anymore because it works just as well mixing with a spoon.…

These bright beauties are true all-rounders. They’re the fresh fruit of choice for sports games and lunch boxes, they steal the scene in sweet and savoury cooking, and their vivid colour makes them a fruit-bowl favourite. cook The segments add bite to salads, while the juice livens up sauces, marinades and dressings. Add finely grated rind to cakes, biscuits and marinades for an intense flavour hit, or caramelise strips of zest to decorate desserts. store In the fruit bowl for up to 2 weeks, then in the fridge. eat with beetroot • carrot • chicken • cinnamon • honey • nuts • olives • paprika • fennel • parsley…

healthy ferrero rocher-inspired slice  makes 16 pieces | prep 1 hour (+ overnight chilling time) 200g pitted fresh dates 220g roasted hazelnuts, skins removed 150g digestive biscuits 30g ( 1 /4 cup) raw cacao powder 1 tsp vanilla extract 100g dark (78%) chocolate, melted, cooled slightly, plus extra, to serve (optional) choc-avocado mousse 2 medium ripe avocados (about 250g flesh) 140g ( 1 /2 cup) coconut yoghurt 80ml ( 1 /3 cup) maple syrup 30g ( 1 /4 cup) raw cacao powder 2 tsp vanilla extract 150g dark (78%) chocolate, melted, cooled slightly 1 Grease a square 18cm cake pan. Line with baking paper, allowing the sides to overhang. Place dates in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. 2 Place 120g hazelnuts in…

Who knew the history of the teacake was so colourful? A journey that starts in England and weaves through Ireland, America’s Deep South, India and Australia. Teacakes exist in many forms around the world, from the simple, thrifty biscuits that were cooked as a luxury by freed slaves in the American South to barmbrack, the dense loaves heavy with tea-soaked dried fruit so loved by the Irish. The oldest teacakes, however, are English teacakes, which are fruited or unfruited yeast-risen buns. These predate our teacakes as they use yeast, although barmbrack was originally yeast-risen and is equally venerable as an Irish Halloween treat. The rising of cakes with baking powder, as with the Australian teacakes and current Irish teacake or barmbrack, is a thoroughly modern pursuit. This is because baking…

Mandala 2015 Yarra Valley Blanc de Blancs, $35 What high tea would be complete without a glass of bubbles? Made from chardonnay grapes using the traditional methode champenoise, this sparkling wine has a fine, delicate bead, and notes of lemon meringue. DRINK IT WITH Cakes or finger sandwiches. Flametree 2017 Sauvignon Blanc Semillon, $25 An extremely food-friendly SBS blend with plenty of texture, herbal savouriness and fresh, crisp acidity. There’s ripe tropical fruit aplenty, but it’s the layers of delightful complexity that make this wine really sing. DRINK IT WITH Asian-style dishes. Pfeiffer Classic Rutherglen Topaque NV, $29 (500ml) Burnt toffee, caramel, coffee – and we’re not even talking about the food! These are the delectable flavours you’ll find in this luscious dessert wine that is a perfect match for…