taste.com.au Cookbooks #60

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

“Yes, you can master the midweek meal! Life is busy. Whether it’s the school drop-offs and pick-ups, the packed work schedule, the lengthy commute, fitting in that workout, or even just finding a little ‘me time’, most of us tend to run at a million miles an hour! And this often means we can fall in a heap by the time it comes to getting dinner ready. That’s why we’ve devised these quick and easy recipes. With prep and cooking all done in 10 minutes, they’re designed to limit your time in the kitchen without compromising on flavour, nourishment and your own sanity! Each fresh and fast plate has a step-by-step guide to multitasking, so you can make the most of every minute in the kitchen. These recipes are full of the ultimate…

3 min
meet your shortcut heroes!

Okay, we’ll say it: you can get a meal on the table in 10 minutes! A bit of smart shopping and pantry stocking will go a long way to avoiding dramas on those weeknights when you are tired, running late, crazy busy or just plain over it. Using time-saving ingredients is a bit of a cheat when getting a home-cooked meal ready, but it beats resorting to takeaway food, which can be expensive and potentially unhealthy. Here we share our favourite shortcut secrets to help save your time, wallet, waistline and sanity. fresh Luckily, supermarkets have recognised that customers appreciate being able to grab pre-trimmed, peeled and/or chopped vegies, or bags of slaw and stir-fry mix. These are a great way to pack lots of healthy veg into your meals without having to spend…

8 min

butter chicken salad serves 4 | prep & cooking 10 mins 500g chicken breast fillets250g butter chicken simmer sauce400g can lentils2 baby cos lettuce250g grape tomatoes 1 Preheat a chargrill pan or barbecue grill on medium-high. 2 While the pan or grill heats up, place the chicken and 2 tbs butter chicken sauce in a bowl and mix until the chicken is well coated. 3 Cook the chicken for 3-4 minutes each side or until cooked through. Remove from the pan and set aside to rest. 4 While the chicken cooks, rinse and drain the lentils, separate the lettuce leaves and halve the tomatoes. Arrange the lettuce on a serving platter. 5 Slice the chicken and arrange on top. Scatter with the tomato and lentils. “Chicken breast fillets are lean and packed with protein, and besides being a…

12 min
beef, lamb & pork

pulled mexican beef with cheesy corn chips serves 4 | prep & cooking 10 mins E 1 tbs olive oil1 red capsicum400g can red kidney beans300g can corn kernels2 x 250g pkt pulled barbecue beef2 x 300g jars salsa170g pkt corn chips80g (1 cup) pre-grated cheddarFresh coriander and sour cream, to serve 1 Heat the oil in a large, deep frying pan over medium heat. Preheat an oven grill on high. Deseed and chop the capsicum then add to the pan. Cook, stirring occasionally, for 3 minutes or until just soft. 2 Rinse and drain the beans. Drain the corn. Add beans and corn to the pan with the beef, salsa and 80ml ( 1 /3 cup) water. Stir then bring to a simmer until heated through. 3 Meanwhile, arrange the corn chips on a…

9 min

french-style seafood soup serves 4 | prep & cooking 10 mins E 2 tbs olive oil1 small onion1 small fennel bulb4 slices crusty bread1 tbs chicken stock powder400g btl passata500g seafood marinara mix100g (1 cup) frozen sliced green beans85g ( 1 /3 cup) bought garlic aïoli 1 Put the kettle on. Heat the oil in a large saucepan over medium-high heat. Halve the onion and fennel then thinly slice both, reserving any fennel fronds. Cook the onion and fennel, stirring occasionally, for about 4 minutes or until soft. Toast the bread. 2 Add stock powder, passata and 750ml (3 cups) boiling water. Cover and bring to a simmer then add the marinara mix and beans. Cover again to return to a simmer then cook for about 2 minutes or until seafood is opaque. Season. “It’s…

11 min

japanese tofu ramen serves 4 | prep & cooking 10 mins E LC 1L (4 cups) vegetable stock1 tbs miso paste2 tsp sesame seeds1 tbs vegetable oil200g pkt Japanese-marinated tofu2 baby buk choy250g pkt sweet potato noodles250g pkt zucchini noodles4 x 150g pkt shelf-fresh ramen noodlesSoy sauce, to taste 1 Combine the stock and 500ml (2 cups) water in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to low then stir in the miso paste. 2 Meanwhile, cook sesame seeds in a frying pan over medium-high heat for 1-2 minutes or until toasted. Transfer to a bowl. Heat oil in same pan. Cook tofu for 1 minute each side or until browned. Transfer to a board and cut into cubes. Cut buk choy into quarters lengthways. 3 Add buk…