ZINIO logo
EXPLOREMY LIBRARY
Food & Wine
delicious. Cookbooks

delicious. Cookbooks Baking Greats

The best of our effortless-yet-impressive dishes are all here in this delicious. cookbook that’s guaranteed to become your kitchen bible. From starters and snacks that surpass others, mains they’ll be talking about well after the dinner party, and desserts that will be hard to forget (and resist), delicious. delivers recipes you’ll go back to, time and again. And with this collection, it’s even easier to look up your favourites.

Read More
Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
Frequency:
Quarterly
BUY ISSUE
R 90,50
SUBSCRIBE
R 372,63
5 Issues

in this issue

1 min.
welcome

BAKING GREATS. Whether it's a traditional childhood treat or towering layer cake, there's a baking recipe that holds meaning to each of us. But what makes a baking creation great? Is it the perfect crumb of a simple scone, a lighter-than-air sponge or the golden flaky pastry in a pie? For us, it's yes to all of the above and so much more. This book is a collection of delicious. greatest baking hits, and they run the gamut, from biscuits to brownies, crumbles to cakes, savoury tarts to sweet and sticky puddings. And if you love to bake every chance you get or just for special occasions, we've got you covered, with trusted recipes to inspire and wow the crowd. Get started with everyday baking (p 8), including chocolate chunk cookies (p…

12 min.
everyday baking

LIFE IS SWEET WHEN THE ULTIMATE COOKIE COMES OUT OF THE OVEN. JUST A PINCH OF SEA SALT FLAKES ENHANCES THE MIXTURE OF FLAVOURS, GIVING EACH BITE A BOOST PLUM & OLIVE OIL CRUMBLE MUFFINS MAKES 12 2 cups (300g) self-raising flour, sifted1 cup (220g) caster sugar⅓ cup (30g) rolled oats⅓ cup (45g) pecans, chopped1 tsp ground cinnamonPinch of ground star anise½ tsp each ground cloves and cardamom250g sour cream, at room temperature2 eggs⅔ cup (165ml) olive oil3 plums, thinly slicedThickened cream, to serve CRUMBLE TOPPING ⅓ cup (30g) rolled oats60g plain flour25g caster sugarPinch of ground star anise50g cold unsalted butter, chopped For the crumble, place all ingredients in a bowl with a pinch of salt flakes. Rub butter into dry ingredients until large clumps form. Transfer to the freezer until ready to use. Preheat oven…

18 min.
tarts

FOR A CLEVER NO-FUSS WINNER, STORE-BOUGHT PUFF PASTRY IS YOUR ANSWER. IT’S AN EASY BASE FOR THIS SIMPLE YET IMPRESSIVE TART CAULIFLOWER, ENGLISH MUSTARD, CHEDDAR AND HAM TART SERVES 8 700g store-bought shortcrust pastry250g cauliflower1 tbs extra virgin olive oil6 eggs300ml pure (thin) cream¾ tsp ground nutmeg4 slices smoked ham, torn1 tbs hot English mustard120g coarsely grated cheddar Roll out pastry on a lightly floured work surface to 3mm thick. Line a 24cm x 4cm loose-based tart pan with pastry. Trim excess, leaving 2cm overhanging. Pinch to create a fluted edge. Freeze for 30 minutes. Meanwhile, cut half the cauliflower into large florets. Place in a heatproof bowl. Finely chop remaining cauliflower and add to bowl. Cover with plastic wrap and microwave on high for 4-5 minutes to steam. Cool completely. Heat oil in a non-stick…

21 min.
pies

NO MATTER HOW GOOD THE PIE IS, THEY WILL ALWAYS GO FOR THE FLAKY GOLDEN PASTRY. EASY FIX: SINGLE-SERVE PIES AND PASTIES! EVERYONE WINS STEAK & CHEESY POTATO PIES MAKES 12 Mix and match from two different versions: a shepherd’s pie topped with potato, and a potato pie sealed with puff pastry. Begin this recipe at least 5 hours ahead. 2kg beef brisket (order from butchers), trimmed, cut into 4cm pieces⅓ cup (50g) plain flour1 tbs each freshly ground black and pink pepper1 tsp ground nutmeg6 bay leaves⅓ cup (80ml) olive oil1 onion, chopped2 tbs tomato paste1 cup (250ml) brandy1L (4 cups) beef stock1kg store-bought shortcrust pastry375g frozen puff pastry, thawed (optional)1 egg, beatenTomato sauce (ketchup), to serve CHEESY MASH 1kg Dutch cream potatoes½ cup (125ml) milk50g unsalted butter50g parmesan, finely grated Place the beef in a…

23 min.
cheesecakes

DOUBLE THE BLISS FACTOR BY TOPPING YOUR CHEESECAKE WITH A LUSCIOUS LAYER OF CHOCOLATE MOUSSE. IT’S THE PERFECT TREAT TO MAKE AHEAD FOR A DINNER PARTYWAVES OF PILLOWY ITALIAN MERINGUE ADD TEXTURE TO THIS CHEESECAKE, WHILE TORCHED PEAKS GIVE IT CONTRAST AND A RUSTIC TOUCH MALTED MILK CHEESECAKE SERVES 8-10 Malted milk powder gives this beautiful cake a taste of childhood, while the meringue adds a little sophistication, making it perfect for special occasions. Cooling the cake in the oven helps to prevent cracks from forming, then it needs to be chilled completely before topping with the meringue, so it’s a great cake to start a day ahead, then finish with the meringue just before serving. You will need a kitchen blowtorch. Begin this recipe at least 7 hours ahead. 1kg cream cheese, at…

17 min.
chocolate

FOR CHOCOLATE DESSERTS, ALWAYS SPLASH OUT ON THE BEST QUALITY CHOCOLATE YOU CAN AFFORD FOR THE MOST WONDERFUL DEPTH OF FLAVOUR DOUBLE-CHOCOLATE MOUSSE CAKE SERVES 10 Begin this recipe 1 day ahead. You’ll need a 12cm-wide sheet of acetate paper (from cake and art supply shops). 500g chocolate fudge brownie packet mix400g dark (70%) chocolate, chopped400g milk chocolate, chopped6 eggs, separated1 titanium-strength gelatine leaf900ml thickened cream½ cup (110g) caster sugar Preheat oven according to brownie packet instructions. Grease a 23cm springform cake pan and line base with baking paper. Prepare brownie mix according to instructions and spread into prepared pan. Bake according to instructions, removing 5 minutes before cooking time so it is slightly undercooked. Cool completely (the brownie will pull away from edge of pan). Grease sides of pan and line with the acetate…