taste.com.au Cookbooks #67

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

“ Christmas is the time to celebrate! Now, more than any festive season in recent memory, coming together around the Christmas table with family and friends is so important. Spending time with our loved ones enriches us, and what better way to celebrate that togetherness than with a memorable feast? A glazed ham or roast turkey and a Christmas pud are usually found on most of our dinner tables, and we’ve got you covered there. But in this cookbook, we’ve also taken recipes that are traditional and given them a fresh, Aussie makeover loaded with summer’s best produce. No-one wants to be shackled to the oven while everyone else is enjoying seasonal drinks and nibbles. All our recipes have simple steps designed to help you plan a stress-free meal and cook up a…

11 min

turkey, brie & apricot sausage roll bites These sausage rolls were absolutely divine for high tea. I made the mix the day before and put them together for a high tea event in the morning.” emily jean makes 42 | prep 40 mins (+ cooling & chilling) | cooking 25 mins 2 tsp extra virgin olive oil1 brown onion, finely chopped500g turkey mince50g brie, chilled, finely chopped120g ( 1 /3 cup) apricot jam70g (1 cup) fresh breadcrumbs1 /3 cup finely chopped fresh thyme leaves3 sheets frozen butter puff pastry, partially thawed, halved1 egg, lightly beaten2 tsp sea salt½ tsp cracked black pepper 1 Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to a large bowl. Set aside to cool. 2 Add mince,…

14 min

pork belly with cherry barbecue sauce serves 6 | prep 30 mins (+ chilling) | cooking 3 hours 30 mins 1.6kg piece pork belly, rind scored at 1cm intervals2 tsp olive oil1½ tbs sea salt1 orange, juiced cherry barbecue sauce 2 tsp olive oil1 French shallot, finely chopped2 small garlic cloves, crushed120g (¾ cup) frozen pitted sour cherries or frozen pitted cherries180ml (¾ cup) tomato sauce80ml ( 1 /3 cup) apple cider vinegar70g ( 1 /3 cup, firmly packed) brown sugar1 tbs golden syrup1 tbs Worcestershire sauce1 tsp hot English mustard1 tsp sea salt½ tsp ground black pepper1 fresh bay leaf 1 Place the pork on a plate. Rub 1 tsp oil into the pork rind. Sprinkle with 1 tbs salt. Place in the fridge, uncovered, for 3 hours (this helps dry out the skin). 2…

5 min

summer tomato, herbed feta & rice salad “This light and bright salad is a great addition to a Christmas spread. Cook the rice the day before so there is zero cooking required on the day.” Michelle Southan serves 6 (as a side) | prep 25 mins (+ 10 mins pickling) 80g Danish feta, crumbled70g ( 1 /4 cup) natural yoghurt1 tbs chopped fresh basil leaves, plus extra, shredded, to serve1 tbs chopped fresh mint leaves, plus extra, shredded, to serve1 tbs red wine vinegar1 tbs extra virgin olive oil2 tsp fresh lemon juice600g large mixed tomatoes, sliced200g cherry tomato medley mix, halved150g cherry truss tomatoes, halved75g ( 1 /2 cup) cooked black rice pickled radish 1 tbs red wine vinegar1 tsp honey1 /2 tsp mustard seeds4 radishes, trimmed, thinly sliced 1 To make the pickled radish,…

22 min

chocolate caramel gingerbread pie serves 10 | prep 1 hour (+ cooling, chilling & setting) | cooking 1 hour 15 mins 380g can Nestlé Caramel Top ‘n’ Fill2 eggs185ml (¾ cup) cooking cream100g dark chocolate, melted, cooled330g pkt royal icing60ml (¼ cup) fresh lemon juice, strained gingerbread 100g (½ cup, firmly packed) brown sugar125ml (½ cup) golden syrup50g butter340g (2¼ cups) plain flour75g (½ cup) self-raising flour1½ tbs ground ginger1½ tsp mixed spice1 tsp ground cloves½ tsp bicarbonate of soda1 egg, lightly whisked 1 For the gingerbread, place the sugar, golden syrup and butter in a saucepan over low heat. Cook, stirring, for 3-5 minutes or until the butter is melted and the sugar is dissolved. Set aside for 5 minutes to cool slightly. “For a beautiful decorative effect, attach smaller snowflakes on top of larger…

1 min
make ahead

One month ahead: At the end of step 2 after the first prove, wrap the uncooked dough in plastic wrap and gently knead. Place in an airtight container and freeze. Alternatively, bake the dough to the end of step 4. Cool completely. Wrap tightly in plastic wrap and freeze. Two days ahead: Make the cherry syrup and store in an airtight container in the fridge. To serve: if using the uncooked dough, first place in the fridge to defrost overnight, then proceed with the rest of the recipe. If using the frozen cooked babka, defrost at room temperature for 3 hours. Reheat in the microwave on Medium for 2 minutes or until warmed through. Bring the cherry syrup to room temperature before serving with ice-cream or double cream.…