taste.com.au Cookbooks #58

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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4 Issues

in this issue

1 min

“Fast, fresh and fabulous. Not all that long ago salad was often an afterthought, considered only as a side or as a main-meal option for vegetarians. Now it is the star of the show thanks to celebrity chefs and rising food trends, such as healthy eating, veganism and sustainability. I love the abundance of textures, bright colours and flavours you can pack into a plate of veg and protein! This all-time favourites cookbook celebrates the enormous scope salads have to excite your tastebuds with every mouthful – and in just 30 minutes or less. There’s a dish for every occasion, from satisfying mains to made-to-share platters and sides. You’ll find plenty of options under 500 calories in the Light and Luscious chapter (from page 34) and new-and-improved versions of all your favourites,…

13 min
feed a crowd

grilled prosciutto-wrapped peaches with tomato serves 6 (as a side) | prep & cooking 15 mins 3 (about 675g) peaches, quartered6 slices prosciutto, halved lengthways400g mixed baby tomatoes, halved if large650g mixed large heirloom tomatoes, sliced1 cup fresh basil leaves2 x 110g balls fresh mozzarella dressing 2 tbs extra virgin olive oil1 tbs balsamic vinegar2 tsp apple cider vinegar1 tsp gluten-free Dijon mustard1/2 tsp brown sugar 1 Preheat a barbecue grill or chargrill pan on medium-high. Wrap each peach quarter with a prosciutto piece. Spray with olive oil. 2 Cook the wrapped peach, cut-side down, turning, for 6 minutes or until charred and crisp. Transfer to a plate. 3 To make the dressing, place all the ingredients in a bowl. Season well. Whisk to combine. 4 Arrange baby tomato, large tomato, basil and peach on a large serving…

11 min
light & luscious

b.l.a.t. bowl serves 4 | prep 20 mins | cooking 10 mins | calories 300 per serve 2 eggs200g mixed baby tomatoes, halved1 tsp white Italian dressing2 tsp extra virgin olive oil1 tbs finely chopped fresh chives1 tsp black chia seeds1 avocado, quartered4 (about 120g) rashers streaky bacon3 baby gem lettuce, leaves separated6 qukes (baby cucumbers), halved60g (1/3 cup) sauerkraut dressing 50g smooth feta1/2 cup fresh basil leaves2 tbs chopped fresh chives1 tsp finely grated lemon rind11/2 tbs fresh lemon juice1 tbs white Italian dressing 1 Place the eggs in a small saucepan and cover with cold water. Bring to a rolling boil over high heat. Remove from heat. Set aside, covered, for 4 minutes. Transfer eggs to a bowl of iced water for 5 minutes. Peel and halve eggs. 2 Meanwhile, to make the dressing,…

9 min
classics with a twist

warm broccoli, avocado & smoked almond rice serves 4 | prep 10 mins (+ 5 mins cooling) | cooking 15 mins 200g (1 cup) low GI white rice, rinsed1 bunch asparagus, trimmed, cut into thirds1 small head broccoli, cut into small florets80ml (1/3 cup) Kewpie Mayonnaise½ tsp wasabi paste1 tbs fresh lemon juice1 tsp sesame seeds, toasted1/4 red cabbage, finely shredded1 small avocado, sliced2 green shallots, thinly sliced 85g (1/2 cup) smoked almonds, coarsely chopped 1 Place the rice and 375ml (1 1/2 cups) water in a large saucepan. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 8 minutes. Add asparagus and broccoli. Cook, covered, for a further 4 minutes or until liquid is absorbed and vegetables are bright green and tender crisp. Remove from heat. Fluff…

10 min
hearty mains

super easy haloumi couscous serves 4 | prep 10 mins | cooking 10 mins 250g pkt pearl couscous2 x 250g pkt haloumi, sliced1 tbs Moroccan spice mix2 zucchini, sliced250g cherry tomato medley, halved1/2 cup fresh continental parsley leaves1/2 cup fresh mint leaves, torn1 tbs tahini2 tbs Greek-style yoghurt1 small garlic clove, crushed1 lemon, rind finely grated, juiced2 tbs pomegranate arils 2 wholemeal pita bread, toasted, torn 1 Cook the couscous in a saucepan of boiling water following packet directions. Drain. 2 Meanwhile, pat dry haloumi with paper towel. Sprinkle with spice mix. Spray a non-stick frying pan with oil. Heat over medium heat. Cook haloumi for 1-2 minutes each side or until golden. Set aside. Spray pan with oil again. Cook the zucchini for 1-2 minutes or until just coloured. 3 Combine the couscous, zucchini,…

1 min

RECIPES Alison Adams, Claire Brookman, Kim Coverdale, Heidi Flett, Chrissy Freer, Amira Georgy, Cathie Lonnie, Leanne Kitchen, Liz Macri, Michelle Noerianto, Kerrie Ray, Tracy Rutherford, Michelle Southan, Katrina Woodman PHOTOGRAPHY Guy Bailey, Vanessa Levis, Nigel Lough, Al Richardson, Jeremy Simons, Craig Wall, Andrew Young While we have taken care in the preparation of this cookbook to try to make sure the recipes and dietary labels and information are accurate, not all recipes will suit all persons living with a particular allergy or other dietary restriction. We advise anyone with food allergies or special dietary requirements to always check food labels carefully. If you think we’ve mislabelled a recipe, please let us know. Nothing in this cookbook should be taken as medical or health advice.…