Recipes - May 2016 PDF

contents look inside contents look inside contents look inside contents look
17
EDS
FAVES
81
26
RECIPE AMANDA LENNON PHOTOGRAPHY RODNEY MACUJA STYLING JANE COLLINS FOOD PREPARATION REBECCA CLANCY
FAMILY
5
8
12
16
18
Savoury slices Eat now or later

Stir crazy Rock your menu with a wok
Dinners done Yummy all-in-one bakes
Waffle time Let the kids lend a hand
Cakes of the month Make Mums day by
spoiling her with a homemade cake
26 Sensational souffles Yes, you can!
IN SEASON
28 Parsnips The versatile vegetable
BUDGET
From the Editor
HERE ARE SO MANY REASONS TO CELEBRATE this month, but most importantly
and closest to my heart is Mothers Day. Luckily for me, being a mum is the best thing
Ive ever been able to achieve. My son, Orlando, means the world to me and its a joy
watching him grow into an independent, funny, strong-spirited, courteous boy who opens the
door for me and helps me with my shopping. Another joy I never take for granted is having a
supportive, well-balanced, caring, loving mum of my own who I can call (and do call daily) for
her non-judgemental advice. So to all the mums out there Happy Mothers Day from us at
recipes+. We think youre so special weve delivered a choice of
three Mothers Day cakes this month (p18). To continue on in true
feeling-the-love style, this issue is crammed with glorious food to
share. Simply whip up our Sticky Hoisin Chicken (see the cover
recipe, p32) with ingredients that you can just grab on your way
home and make a delicious meal in minutes what a great way
to satisfy a hungry family! In true family style, we feature the
recipes+ team showcasing their wonderful catering skills see
Social Buzz (p37) and Foodie Blogs (p71). Food really does bring
people together, so share the joy, feel the love and go forth and
SEE US ON
eat with friends and family!
FACEBOOK
FOR THE
RECIPE
EDITOR
To access some of our favourite recipes from this issue online, as well as
additional kitchen tips and tricks, look out for the Food To Love stamp
throughout this issue of recipes+
32
33
39
45
51
Cook the cover Sticky Hoisin Chicken

Week 1 Chicken wrapped in bacon
Week 2 Crepes with Asian flavours
Week 3 Sweet and sour pork noodles
Week 4 Buttery salmon gnocchi
HEALTHY
56 Vegetarian Superfood quinoa stars
60 Gluten-free Burgers for everyone
63 Makeover Guilt-free nacho bowls
HERE TO HELP
37 Social buzz What you said on Facebook
49 Lets ask Amanda how;
Reader recipe Chocolate, Pear
& Pistachio Cake
68 Coffee break Espresso Cheesecake
and Tiramisu Butterfly Cakes
71 Foodie blogs Introducing The Sweet
Chick and The Bondi Baker
74 Fun cooking 10 ways with meatloaf
78 Clever cookies Fill the biscuit barrel
80 Fast 4 Turn up the heat with Thai
82 Take 5 Sour Cream Cake
Like us on Facebook
facebook.com/recipesplusmag
MAY 2016
recipes+ 3
at a glance index at a glance index at a glance index at a glance index at a glance
28
YOUR MAY
RECIPES...
MAINS
47
74
81
77
14
75
53
33
12
34
52
77
34
51
76
9
81
52
47
40
35
75
75
76
40
46
13
29
74
41
80
46
BAKING
Baked Bean & Tuna Patties

Basic Meatloaf
Beef Massaman Curry
Beef Wellington Meatloaves
Cheesy Meatball & Risoni
Bake
Chicken Parmigiano
Meatloaf
Chicken Pie
Chicken Scaloppine
Chipolata & Roast Tomato
Tray Bake
Chopped Steak Salad
Curried Vegetable & Bacon
Soup
Five-spice Meatloaf
Gnocchi Amatriciana
Gnocchi with Salmon
& Burnt Butter
Greek Lamb Meatloaf
Green Curry Prawn Fried
Rice
Green Pork & Vegie Curry
Hoisin Noodle Omelette
Individual Quiche Lorraine
Massaman Seafood Curry
Meatballs with Chilli
Tomato Jam
Meat Lovers Meatloaves
Mexican-style Turkey
Meatloaf
Middle Eastern Meatloaf
Moroccan Fish with Spiced
Lentils
Moroccan Lamb with Pilaf
Mustard Chicken & Pea
Bake
Parsnip & Pork Pie
Pork, Apple & Sage Meatloaf
Ravioli with Bacon
& Rosemary
Red Chicken Curry
Sausage & Mushroom
Fettuccine
AS FEATURED ON THE COVER
4 recipes+
MAY 2016
9
13
10
45
10
76
74
81
53
35
39
41
Sizzling Sesame Beef

Stir-fry
Spanish Potato & Egg Bake
Spicy Pork Larb Cups
Sweet & Sour Pork Noodles
Sweet Chilli Chicken in
Coriander Omelettes
Thai Laksa Mini Meatloaves
Tikka Lamb Meatloaf
Tom Yum
Veal in Olive Sauce
Veal Schnitzels
Vietnamese Crepes
Warm Beef & Vegetable
Salad
LIGHT MEALS & SIDES

7
6
6
29
32
28
55
36
5
Bean, Bacon & Rice Slice

Cheesy Chicken, Mushroom
& Leek Slice
Chorizo & Zucchini Slice
Lemon Parsnip Mash
Mini Banoffee Tarts
Sticky Hoisin Chicken with
Vegie Rice
Roast Garlic & Parsnip Soup
Speedy Caesar Salad
Tandoori Vegetable Pasties
Tomato & Pesto Slice
SWEETS & SAUCES

17 Chocolate Fudge Sauce
54 French Toast
48 Peanut Butter Popcorn
Clusters
73 Raw Chocolate Almond

Butter Cake
73 Tahini Caramel Slice

79 Vanilla Buttercream
17 Waffle & Ice-cream Stacks
19 Basic Chocolate Cakes

72 Challah
26 Chocolate & Honeycomb
63
Souffls
49 Chocolate, Pear & Pistachio

78
27
21
42
69
68
72
27
79
19
79
82
69
69
20
Cake
Chequerboard Cookies
Coffee Souffls
Confetti Cake
Crunchy Oat Cookies
Date & Almond Cheesecake
Espresso, Fig & Hazelnut
Cheesecake
Hamantaschen
(Jam Pockets)
Mixed Citrus Souffls
Monte Carlos
Pretty Parasol Cake
Rocky Road Cookies
Sour Cream Cake
Strawberry-misu Butterfly
Cakes
Tiramisu Butterfly Cakes
Triple Chocolate Curl Cake
HEALTHY
61 Fish, Beetroot & Guacamole
Burgers
61 Mini Chicken, Lime & Chilli

Dampers
Nacho Bowls
Quinoa Laksa
Quinoa Porridge
Quinoa Stir-fry with
Fried Egg
58 Sweet Potato Stuffed with
Quinoa
57 Warm Lentil & Quinoa
Salad
63
58
59
57
with Chocolate Sauce
Like us on Facebook facebook.com/recipesplusmag
OUR
RECIPES
How we test them
We use Standard
Metric Measures.
All measures are level.
1 tablespoon = 20ml
1 teaspoon = 5ml
1 cup liquid = 250ml
We use 59-60g eggs.
Oven temperatures are
given for conventional
ovens and reduced by 20C
for fan-forced (convection)
cooking. However, as ovens
vary by at least 10C, check
manufacturers handbook
for recommendations.
We also use an 800-watt
microwave oven.
How we cost them

Costs per serve (in A$) as
printed throughout the
magazine are guides only.
Prices were recorded at
supermarkets and at
suburban butchers and
greengrocers as we went
to press.
Costings for major food
items are based on the best
buys after comparing major
or home brands. Costings
for all ingredients and fresh
produce, when in season,
are only for the quantity
needed for each recipe.
All prices quoted for recipes
are subject to GST and price
increases.
family budget family budget family budget family budget family budget
TAKE A
slice pan
RECIPES LAURA JENKINS PHOTOGRAPHY RODNEY MACUJA STYLING JANE COLLINS FOOD PREPARATION CARLY SOPHIA TAYLOR
These savoury slices are the

perfect fit for a busy household
eat now or make ahead for
lunch the next day
Tomato & Pesto

Slice
SERVES 6 PREP 15 minutes
COOK 25 minutes + cooling
COST $3.45 a serve
10 eggs, at room temperature
300ml thickened cream
250g fresh ricotta, crumbled
2 roma tomatoes, quartered
250g sweet berry truss tomatoes
200g grape tomatoes, halved
cup basil pesto
Small basil leaves, to serve (optional)
1 Preheat oven to 180C/160C

fan-forced. Grease and line a 30cm
x 20cm (base measurement) slice pan
with baking paper, extending paper at
long sides for handles.
2 Whisk eggs and cream in a jug. Strain
through a fine strainer into prepared
pan. Spoon large dollops of ricotta
into egg mixture. Top with tomatoes.
Bake for 25 minutes or until just set at
centre. Cool in pan.
3 Serve warm slice topped with pesto
and basil leaves, if using.
MAY 2016
recipes+ 5
Chorizo & Zucchini

Slice
SERVES 6 PREP 25 minutes COOK
30 minutes + cooling COST $3.40 a serve
1 cured chorizo sausage, coarsely chopped
1 cup soft fresh breadcrumbs
5 large zucchini, coarsely grated
cup plain flour
3 green onions, thinly sliced
100g fetta, crumbled
cup chopped flat-leaf parsley
20g baby rocket leaves
Balsamic vinegar, to serve
1 Preheat oven to 180C/160C fan-forced.

Grease and line a 30cm x 20cm (base
measurement) slice pan with baking paper,
extending paper at long sides for handles.
2 Place chorizo in a small food processor;
pulse until finely chopped. Transfer chorizo
to a large frying pan. Cook and stir over
moderate heat for 2 minutes. Add
breadcrumbs; cook and stir for a further
3 minutes or until toasted and golden.
3 Using hands, squeeze excess liquid from
zucchini. Whisk eggs and flour in a bowl
until smooth. Add zucchini, onion, fetta
and parsley; stir to combine. Season. Spoon
into prepared pan; level surface. Bake for
15 minutes. Sprinkle with chorizo crumb
mixture; bake for a further 10 minutes
or until just set at centre. Cool in pan.
Serve warm topped with rocket and
drizzled with vinegar.
6 recipes+
MAY 2016
Cheesy Chicken, Mushroom & Leek Slice

SERVES 6 PREP 25 minutes COOK 30 minutes + cooling COST $3.50 a serve
+ TOP TIP Youll need 1 cup of shredded silverbeet for this recipe.
1 small whole cooked chicken
25g butter
1 leek, pale section only, thinly sliced
200g button mushrooms, halved
1 tablespoon chopped tarragon
300ml thickened cream
3 silverbeet leaves, white stems discarded,
leaves shredded
100g tasty cheese, finely chopped
Cooking oil spray
Baby spinach leaves, to serve

Grease and line a 30cm x 20cm (base
measurement) slice pan with baking paper,
extending paper at long sides for handles.
2 Remove whole chicken breasts; set aside.

Remove remaining meat from carcass; shred
finely; set aside. Heat butter in a frying pan
over moderate heat. Add leek; cook and stir
for 3 minutes or until soft. Add mushroom;
cook and stir for a further minute or until
tender. Add tarragon. Remove from heat.
3 Whisk eggs and cream in a large jug.
Add shredded chicken, leek mixture and
silverbeet. Season. Transfer to prepared pan;
level surface. Scatter over cheese; gently
push into surface. Slice chicken breast
(with skin on) into 5mm-thick slices; arrange
over top of slice. Lightly spray with oil. Bake
for 25 minutes or until just set at centre. Cool
in pan. Serve warm with spinach leaves.
family budget
TIPS & TRICKS

+ MAKE AHEAD These slices make
an awesome lunchbox treat or easy
tray bake for entertaining. All slices can
be made up to 2 days ahead. Store in
an airtight container in the fridge.
+ SLICE PANS What a great kitchen
essential! Wash pans in warm soapy
water, then store stacked. If non-stick,
remember that once the surface is
scratched, they are no longer non-stick!
+ LINING A SLICE PAN To easily
remove slices, we suggest tearing a
piece of baking paper and placing it
across the pan to cover base and long
sides, with paper extending at sides
for handles. Make sure there are no
creases in pan for a neat, tidy slice!
BUDGET
WINNER
Bean, Bacon & Rice Slice
$3.15
A SERVE
SERVES 6 PREP 35 minutes COOK 35 minutes + cooling

cup plain flour
cup grated tasty cheese
2 tablespoons lemon thyme leaves
450g packet microwave brown rice
1 tablespoon vegetable or olive oil
2 cloves garlic, thinly sliced
500g middle bacon,
rind removed, diced
400g green beans, trimmed to 7cm
lengths, plus 150g extra, to serve
1 lemon, zest cut into thin strips,
juiced
cup chopped flat-leaf parsley

fan-forced. Grease and line a 30cm x 20cm
(base measurement) slice pan with
baking paper, extending paper at long
sides for handles. Whisk eggs and flour
in a large bowl. Add the cheese, lemon
thyme and rice. Season.
3 Transfer half the rice mixture to

prepared pan; level surface. Top with
beans. Top with half the bacon, then
remaining rice mixture; level surface.
Bake for 25 minutes or until just set at
centre. Cool in pan.
4 Cook extra beans in a saucepan of
2 Heat oil in a large frying pan over

moderate heat. Cook garlic for 2 minutes
or until golden. Transfer to a heatproof
plate; set aside. Add the bacon to pan;
cook and stir for 5 minutes or until
bacon is crisp.
boiling water for 3 minutes or until just

tender. Drain; refresh under cold water.
Place in a bowl. Add remaining bacon,
garlic, zest, juice and parsley. Season;
toss salad to combine. Serve warm slice
topped with bean salad.
MAY 2016
recipes+ 7
Stir crazy
All you need is a wok to rock your menu!
5 TOP STIR-FRY TIPS

1 To avoid adding excess moisture to
your stir-fries, always dry vegetables
well after washing them.
2 Before you start cooking, chop and
measure all the ingredients you need.
3 When stir-frying meat, leave it in the
pan for a few seconds before tossing,
to give it a chance to brown.
8 recipes+
MAY 2016
4 To avoid meat stewing, always cook it

in batches no more than 300g at a time.
5 Always add firmer vegetables, like
carrot and buk choy stems, to the wok
first. Then, towards the end of cooking
time, add the softer vegetables bean
sprouts and leafy greens like spinach
and buk choy leaves.
family mains
Sizzling Sesame
Beef Stir-fry
SERVES 4 PREP 15 minutes + 30 minutes
to marinate COOK 10 minutes
COST $3.50 a serve
RECIPES AMANDA LENNON PHOTOGRAPHY IAN WALLACE & JOHN PAUL URIZAR
1 tablespoon brown sugar

2 tablespoons salt-reduced soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoons sesame oil
2 cloves garlic, crushed
400g beef scotch fillet, trimmed,
very thinly sliced
450g packet thick fresh hokkien noodles
1 tablespoons peanut or vegetable oil
1 white onion, cut into thick wedges
1 carrot, thinly sliced crosswise
1 bunch baby buk choy, trimmed,
leaves separated
1 small red capsicum, thinly sliced
120g snow peas, trimmed
1 tablespoons sesame seeds, toasted
Green onion curls, to garnish
1 Whisk sugar, soy sauce, hoisin sauce,

vinegar, sesame oil and garlic in a jug.
Place beef in a glass bowl. Add half the
marinade mixture; stir to combine.
Cover; chill for 30 minutes to marinate.
2 Place noodles in a large heatproof
bowl. Cover with boiling water; stand
for 2 minutes. Stir with a fork to separate
strands, then drain. Heat a wok or large
frying pan over high heat. Add half the
peanut oil; swirl to coat surface. Drain beef
from marinade; discard used marinade.
Stir-fry beef, in batches, for 1 minute or until
browned. Transfer to a heatproof plate.
3 Add remaining oil to wok. Add white
onion, carrot and buk choy stems; stir-fry
for 2 minutes or until tender. Add capsicum;
stir-fry for 2 minutes. Add snow peas and
buk choy leaves; stir-fry for 1 minute. Return
beef to wok, along with noodles and
remaining marinade mixture; stir-fry for
2 minutes or until combined and heated.
Spoon into serving bowls. Serve sprinkled
with sesame seeds and green onion curls.
Green Curry Prawn Fried Rice

SERVES 4 PREP 15 minutes COOK 15 minutes COST $3.50 a serve
250g pumpkin, cut into 1cm pieces
cup water
2 tablespoons vegetable
or peanut oil
300g medium uncooked prawns,
peeled, deveined, tails left intact
1 red onion, cut into wedges
100g green beans, diagonally cut
into 3cm pieces
310g can corn kernels, rinsed
cup thai green curry paste
3 cups cold cooked jasmine rice
1 teaspoon sesame oil
cup unsalted roasted cashews
8 small thai basil leaves
1 Place pumpkin and the water in a

microwave-safe bowl. Cover with plastic
food wrap; microwave on High (100%)
for 2 minutes or until tender. Stand for
1 minute. Drain.
2 Heat a wok or large frying pan over high

heat. Add half the vegetable oil; swirl to coat
surface. Stir-fry prawns, in batches, for
2 minutes or until they curl and change
colour. Transfer to a plate. Add remaining
vegetable oil to wok; stir-fry onion for
2 minutes or until softened slightly. Add
garlic and beans; stir-fry for 1 minute or until
just tender. Add corn; stir-fry for 2 minutes
or until beans are almost tender.
3 Add curry paste to wok; stir-fry for
30 seconds or until fragrant. Add rice;
stir-fry for 3 minutes or until heated. Return
prawns to wok along with pumpkin; stir-fry
for 2 minutes or until heated. Remove from
heat. Add sesame oil, half the cashews and
the basil; toss until combined. Serve rice
sprinkled with remaining cashews.
MAY 2016
recipes+ 9
family mains
BUDGET
WINNER
Spicy Pork
Larb Cups
$3.45
A SERVE

COOK 10 minutes
cup freshly squeezed lime juice
1 tablespoon fish sauce,
plus 2 teaspoons extra
2 teaspoons sesame oil
2 teaspoons brown sugar
2 teaspoons vegetable or peanut oil
500g pork mince
2 tablespoons kecap manis
1 clove garlic, crushed
2 green onions, thinly sliced diagonally
1 fresh long red chilli, thinly sliced
cup bean sprouts, trimmed
cup chopped coriander
8 iceberg lettuce cups, trimmed with scissors
lebanese cucumber, peeled, seeded,
finely chopped
Lime wedges, to serve
1 Whisk juice, fish sauce, sesame oil and

sugar in a small bowl. Set dressing aside.
2 Heat a wok or large frying pan over high

heat. Add oil; swirl to coat surface. Stir-fry
mince, in batches, breaking up lumps, for
2 minutes or until cooked. Return all mince
to wok. Add extra fish sauce, kecap manis,
garlic, onion and chilli; stir-fry for 1 minute
or until heated. Remove from heat. Add
bean sprouts and coriander to mince
mixture; toss to combine.
3 Place lettuce cups on a serving platter.

Fill with pork mixture. Add cucumber.
Spoon over a little of the dressing. Serve
with lime wedges and remaining dressing.
10 recipes+
MAY 2016
Sweet Chilli Chicken in Coriander Omelettes

SERVES 4 PREP 15 minutes + 15 minutes to marinate COOK 20 minutes COST $3.50 a serve
2 tablespoons vegetable or peanut oil
2 tablespoons sweet chilli sauce,
plus extra, to serve
2 tablespoons salt-reduced soy sauce
400g chicken breast fillets, thinly sliced
1 tablespoon water
1 onion, halved, thinly sliced
125g canned baby corn, halved lengthwise
200g red cabbage, shredded
100g baby spinach leaves
1 Whisk 2 teaspoons of the oil, the sweet

chilli sauce, soy sauce and garlic in a
shallow glass dish. Add chicken; turn to
coat. Cover with plastic food wrap; chill
for 15 minutes to marinate.
2 Crack the eggs into a large jug. Add

2 tablespoons of the coriander and the
water; whisk until well combined. Heat
a wok or large frying pan over high heat.
Add 1 teaspoon of the remaining oil;
swirl to coat surface. Add a quarter of

the egg mixture and tilt to cover base and
partway up the side. Cook for 1 minute
or until set underneath. Turn; cook for a
further minute. Transfer to a heatproof
plate; cover to keep warm. Repeat with
remaining oil and egg mixture to make
4 omelettes in total.
3 Drain chicken; discard marinade. Stir-fry

chicken, in batches, for 2 minutes or until
browned. Transfer to a heatproof plate. Add
remaining oil to wok. Add onion; stir-fry
for 2 minutes or until soft. Add corn;
stir-fry for 2 minutes or until just tender.
Add cabbage; stir-fry for 2 minutes or until
cabbage wilts and corn is tender. Return
chicken to wok with spinach; stir-fry for
1 minute or until heated. Remove from heat.
Add remaining coriander; toss to combine.
4 Place omelettes on serving plates. Top

with chicken mixture and fold over to
partially enclose. Serve drizzled with extra
sweet chilli sauce.
All-in-one bakes
Just take a baking dish, fill it with
one of these fabulous combinations
and dinners done!
Chipolata & Roast

Tomato Tray Bake
COOK 25 minutes COST $3.40 a serve
1 fennel bulb, thinly sliced
8 brussels sprouts, halved
1 tablespoon chopped thyme,
plus 1 tablespoon extra
16 chipolata sausages
250g cherry tomatoes, halved
150g fetta, crumbled

fan-forced. Combine onion, fennel,
brussels sprouts and thyme in
a 2-litre (8-cup) baking dish. Drizzle
with oil. Roast, stirring occasionally,
for 15 minutes or until the fennel
softens slightly.
2 Add chipolatas and tomato

to tray; turn to coat in oil. Roast,
turning chipolatas occasionally,
for a further 10 minutes or until
cooked and vegetables are tender.
3 Serve topped with fetta and

extra thyme.
12 recipes+
MAY 2016
family comfort
RECIPES AMANDA LENNON PHOTOGRAPHY SCOTT HAWKINS STYLING ANNETTE FORREST FOOD PREPARATION REBECCA CLANCY
Mustard Chicken
& Pea Bake
1 cup grated colby cheese
150g fresh ricotta
2 tablespoons wholegrain mustard
6 x 120g single chicken breast fillets
6 middle rashers bacon, rind removed
1 cups thickened cream
cup boiling water,
1 large chicken stock cube
3 teaspoons cornflour
1 cups frozen peas, thawed
1 tablespoon chopped tarragon
Pinch of smoked paprika
BUDGET
WINNER
Spanish Potato & Egg Bake
$3.30
A SERVE
SERVES 4 PREP 15 minutes COOK 35 minutes

Combine cheese, ricotta and mustard in a
bowl. Cut a deep slit into the thickest side of
each chicken breast fillet to create a pocket.
Fill each with cheese mixture. Wrap bacon
around chicken; secure with toothpicks.
2 Heat oil in a 2.5 litre (10-cup) rectangular
flameproof ovenproof dish over moderate
heat. Cook chicken for 3 minutes each side
or until well browned.
3 Whisk cream, boiling water, crumbled
stock cube and garlic in a jug. Mix cornflour
and extra water to create a paste; add to
cream mixture. Pour over chicken in dish.
Sprinkle with peas. Bake, covered, for
15 minutes or until chicken is cooked.
Serve sprinkled with tarragon and paprika.

1 onion, finely chopped
3 all-rounder potatoes (such as desiree),
cut into 2cm pieces
200g diced bacon
2 teaspoons smoked paprika
400g can diced tomatoes
400g can chickpeas, rinsed
1 cup boiling water
1 large vegetable stock cube
cup freshly grated parmesan
4 slices white crusty bread, toasted,
buttered

Heat oil in a 2-litre (8-cup) rectangular
flameproof ovenproof dish over moderate
heat. Cook and stir onion, potato and bacon
for 5 minutes or until bacon is golden and
crisp. Add garlic and paprika; cook and stir
for 1 minute or until fragrant. Add tomatoes,
chickpeas, the water and crumbled stock
cube. Bring to the boil. Reduce heat; simmer
for 10 minutes or until potato is almost
tender and sauce has reduced slightly.
2 Using a spoon, make 4 hollows in the

mixture. Carefully crack an egg into each
hollow. Sprinkle with parmesan.
3 Bake for 15 minutes or until eggs are
cooked to your liking. Serve with toast.
MAY 2016
recipes+ 13
family comfort
Cheesy Meatball
& Risoni Bake
30 minutes COST $3.50 a serve
650g pork and veal mince
cup soft fresh breadcrumbs
2 tablespoons milk
1 egg, lightly whisked
120g tasty cheese, cut into 16 cubes
750ml passata (italian tomato
cooking sauce)
1 cup boiling water
1 large chicken stock cube
cup sliced black olives
cup risoni
cup freshly grated parmesan, to serve
1 tablespoon chopped flat-leaf
parsley, to serve

fan-forced. Combine mince,
breadcrumbs, milk, garlic and egg in
a bowl. To make each meatball, shape
1 heaped tablespoon of mince mixture
around a cube of cheese. Repeat to
make 16 meatballs.
2 Heat oil in a 2.5-litre (10-cup)

rectangular flameproof ovenproof
dish over moderate heat. Cook and
turn meatballs for 3 minutes or until
browned. Add passata, the boiling
water and crumbled stock cubes.
Bring to the boil. Remove from heat.
Add olives and risoni. Bake, covered,
for 25 minutes or until risoni is tender
and meatballs are cooked.
3 Serve sprinkled with parmesan
and parsley.
14 recipes+
MAY 2016
BAKING DISH KNOW-HOW

+ CHOOSE IT Youll need a flameproof
and ovenproof baking dish. We used
ceramic dishes for these recipes;
cooking times will vary for metal or glass
dishes as they conduct heat differently.
+ MEASURE IT To make the recipes

featured here, use the same size dish
as we did for each one. If the dish you
use is too small, the ingredients will be
overcrowded and wont cook properly.
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STEP-BY-STEP
waffles
Come on, kids! Pamper Mum by

serving a stack of these delicious
hotcakes for Mothers Day!
WAFFLE ON
16 recipes+
MAY 2016
+ FIND IT Waffle irons are available
+ FREEZE IT This batter makes
from major department stores and

kitchen outlets.
+ MAKE IT You can prepare the
Chocolate Fudge Sauce up to 4 days
ahead. Cover, then refrigerate.
10 waffles. Freeze leftover waffles in

an airtight container for up to 3 months.
Thaw in fridge overnight, then reheat
in microwave on Medium (50%) in
30-second bursts until heated.
family kids
YOUR
CHANCE
TO
WIN!
Waffle & Ice-cream Stacks
with Chocolate Sauce
SERVES 4 (Makes 2 stacks) PREP 25 minutes + 1 hour to rest
COOK 20 minutes + cooling COST $2.95 a serve
1 cups plain flour
1 teaspoon baking powder
teaspoon bicarbonate of soda
Pinch of salt
3 eggs, separated
cup caster sugar
1 cup buttermilk
cup water
cup light olive oil
1.5 litres chocolate ice-cream
Cooking oil spray
250g strawberries, halved
1 quantity Chocolate Fudge Sauce
(recipe, right)
1 Combine flour, baking powder,
PHOTOGRAPHY ROB SHAW
bicarbonate of soda and salt in a large bowl.

Make a well at centre of flour mixture.
Using an electric mixer, beat egg yolks and
sugar in another large bowl until thick and
creamy (step A). Gradually add egg yolk
mixture, buttermilk, the water and oil into
flour mixture; stir until smooth. Using a
clean electric mixer, beat egg whites in a
large, clean, dry bowl until stiff peaks form.
Using a large metal spoon, fold egg whites
through batter until just combined (step B).
Cover with plastic food wrap; chill for
1 hour. Transfer mixture to a jug.
3 Preheat a waffle iron. Spray with oil.

Pour over enough batter to just cover base
of iron (step C). Close waffle iron; cook for
2 minutes or until waffle is golden and
cooked. Transfer to a tray. Repeat to make
10 waffles in total. Cool.
4 For each stack, youll need 3 waffles

(freeze remaining 4 waffles for another
use). Place 1 waffle on a large serving
plate. Top with 4 of the ice-cream balls
(step D). Repeat the layers, finishing
with a waffle. Top with strawberries
and sauce. Repeat with remaining
ingredients to make another waffle
stack. Serve at once.
Chocolate Fudge
Sauce
MAKES 1 cups PREP 5 minutes
COOK 5 minutes
200g dark eating chocolate,
finely chopped
cup thickened cream
cup golden syrup
2 Meanwhile, line an oven tray with baking

paper. Place in the freezer for 5 minutes to
chill. Scoop ice-cream into 16 balls. Place on
prepared tray; freeze until required.
Combine chocolate, cream and golden

syrup in a small saucepan. Cook and stir
over moderate heat for 5 minutes or until
melted and smooth.
MOTHERS DAY
GIVEAWAY
$289.90 IN PRIZES
Do you have a favourite
recipe handed down to
you by your mother?
Share it with us and you could win this
stylish Morphy Richards Aspect toaster
and kettle. The toaster, RRP $149.95, has
a variable browning control, frozen bread
setting and a reheat button to ensure
perfect toast every time. The kettle, RRP
$139.95, features a 360-degree cordless
base, removable limescale filter and
a 1.7-litre capacity to cater for a crowd.
Morphy Richards appliances are available
from Applicances Online, Australias
largest online retailer of appliances. Check
them out at appliancesonline.com.au
FOR YOUR CHANCE TO WIN this fabulous
prize, send your recipe to Mothers Day
Competition, recipes+, Level 1, 54 Park
Street, Sydney NSW 2000 or email
recipesplus@bauer-media.com.au with
Mothers Day Competition in the subject
line. Include your full name, address and
daytime contact number. See terms and
conditons below.
Terms & Conditions: Competition opens 25/4/2016 at 00.01
(AEST) and closes 22/5/2016 at 23:59 (AEST). Entrants
under the age of 18 years must have prior parental or
legal guardian consent to enter. One entry permitted per
person. This is a game of skill; opportunity plays no part
in determining the winner. For full terms and conditions,
go to www.bauer-media.com.au/terms/competition-terms.
Please see www.bauer-media.com.au/privacy for location
of Bauer Medias privacy notice. If you do not want your
information given to any organisation not associated
with this promotion, please indicate this clearly on
your entry. The Promoter is Bauer Media Pty Ltd
(ABN 18 053 273 546).
MAY 2016
recipes+ 17
Cakes of the month
Make Mums Day

Spoil mum for choice with these
stunning creations, all homemade
and extra-special because theyre
baked with love
18 recipes+
MAY 2016
family cook like a star
CHOCOLATE
CAKE TIPS
+ TEMPERATURES For the best
results, have all ingredients at room
temperature, and always preheat
the oven for at least 10 minutes
before baking.
+ MAKE IT VANILLA Use caster
sugar instead of brown sugar. Swap
cocoa powder for cup of plain flour.
+ MAKE IT NEAT Wait for cakes to
cool before trimming. Cutting a hot
cake will cause it to crumble.
+ MAKE AHEAD Bake cakes up to
1 day ahead. Cover, then refrigerate.
BUDGET
WINNER
RECIPES REBECCA BALKIN PHOTOGRAPHY RODNEY MACUJA STYLING JANE COLLINS FOOD PREPARATION NADIA FONOFF
$1.25
A SERVE
Pretty Parasol Cake

SERVES 20 PREP 1 hour 15 minutes
COOK 2 hours + cooling
+ FLOWERS Decorate with flowers
that havent been sprayed with
pesticide. Its always best to buy them
from a florist and tell the florist theyll
be used on a cake.
Basic Chocolate Cakes

SERVES 20 (Makes 2) PREP 1 hour COOK 2 hours + cooling
250g butter, at room temperature,
plus 250g extra
1 cups firmly packed brown sugar,
plus 1 cups extra
4 eggs, at room temperature,
plus 4 extra
2 cups self-raising flour,
plus 2 cups extra
cup almond meal (ground almonds),
plus cup extra
2 tablespoons cocoa powder, sifted,
plus 2 tablespoons extra
1 cup milk, plus 1 cup extra

fan-forced. For each cake, grease and
line base and sides of a 20cm (base
measurement) deep square cake pan
with baking paper. Using an electric
mixer, beat butter and sugar in a large
bowl until light and fluffy. Add eggs, one

by one, beating lightly after each addition.
2 Stir in flour, almond meal, cocoa

powder and milk until smooth. Spoon
into prepared pan; level surface. Bake
for 1 hour or until a skewer inserted at
centre comes out clean. Cool cake in pan
for 5 minutes. Turn out onto a wire rack
to cool completely.
500g butter, at room temperature

6 cups icing sugar, sifted
cup milk, at room temperature
1 quantity (2 cakes) Basic Chocolate
Cakes (recipe, left)
Chrysanthemums, wired, to decorate
Cocktail umbrellas, to decorate
1 Using an electric mixer, beat butter

in a large bowl until as white as
possible. Gradually beat in half the
icing sugar. Gradually add milk, then
remaining sugar, beating until the
buttercream is smooth and spreadable.
4 Using a serrated knife, trim tops of
2 Place the 20cm cake on a cake

board or serving platter; top with a
quarter of the buttercream. Top with
the 15cm cake. Spread with remaining
buttercream, spreading it over top and
sides of cake to cover (it will be thin
and slightly transparent).
cakes to sit level. Trim edges of one of the

cakes to form a 15cm square.
3 Decorate cake with flowers
3 Repeat to make a second cake using

the extra butter, extra sugar, extra eggs,
extra flour, extra almond meal, extra
cocoa powder and the extra milk.
and umbrellas.
MAY 2016
recipes+ 19
Triple Chocolate Curl Cake

SERVES 20 PREP 1 hour 30 minutes + 30 minutes to chill COOK 2 hours + cooling COST $2.15 a serve
+ TOP TIP Use a vegetable peeler to shave chocolate into large pieces.
1 cup icing sugar, sifted, plus extra, to dust
1 tablespoon milk, at room temperature
1 cups cream
finely chopped
1 quantity (2 cakes) Basic Chocolate Cakes
(recipe, p19)
180g white cooking chocolate
180g milk eating chocolate, shaved
mixture to room temperature. Chill, stirring

occasionally, for 30 minutes or until thick.
3 Place 20cm cake on a cake board or serving

platter. Spread top and sides with buttercream.
Allow to set. Spread top and sides with two-thirds
of the chocolate ganache. Place the 15cm cake on
top; spread with remaining ganache to cover.
1 Using an electric mixer, beat butter in

a medium bowl until as white as possible.
Gradually beat in half the icing sugar. Gradually
add milk, then remaining icing sugar, beating
until buttercream is smooth and spreadable.
4 Place a large piece of baking paper on a flat

work surface. Place the white chocolate in a
microwave-safe bowl. Microwave on High (100%)
in 30-second bursts, stirring between bursts, until
melted and smooth. Spread melted white
chocolate over prepared paper. Allow to set.
Using an ice-cream scoop, drag scoop over
surface of chocolate to form curls (step A).
2 Bring cream to the boil in a saucepan

over high heat; remove from heat. Add dark
chocolate; stir until melted and smooth. Cool
5 Decorate top of cake with white chocolate curls.

Sprinkle shaved milk chocolate over bottom cake.
20 recipes+
MAY 2016
family cook like a star
Confetti Cake
SERVES 20 PREP 1 hour 45 minutes
COOK 2 hours + cooling
COST $1.80 a serve
3 cups icing sugar, sifted, plus extra,
to dust
2 tablespoons milk, at room temperature
1 quantity (2 cakes) Basic Chocolate
Cakes (recipe, p19)
1kg bought white fondant icing
190g packet 100s & 1000s
45g packet polka-dot sprinkles
1 Using an electric mixer, beat butter in a

bowl until as white as possible. Gradually
add half the icing sugar. Gradually add milk,
then remaining icing sugar, beating until
the buttercream is smooth and spreadable.
2 Place the 20cm cake on a cake board or
serving platter. Thinly spread top and
sides with half the buttercream. Lightly
dust a work surface with extra icing sugar.
Roll out fondant onto prepared surface to
about 3mm thick or large enough to cover
the cake. Carefully lift fondant onto cake;
rub top and side with hands to smooth
and mould to cake (step A). Using a small,
sharp knife, trim any excess icing at base
of cake (step B). Spread the 15cm cake
with remaining buttercream, then roll out
remaining fondant and mould to cake.
Place on top of the 20cm cake.
3 Decorate top of cake with a cocktail glass
filled with 100s & 1000s and some
sprinkles. Attach remaining sprinkles to
one side of cake.
MAY 2016
recipes+ 21
masterful
M
Mums going to absolutely love this

beautiful pastel blue mixer, and not
just for its streamlined good looks! It
features an innovative scraper beater
and scraper whisk, which wipes the
sides and bottom of the bowl with
every single turn. This means that not
only are your ingredients mixing more
efciently, but also any cleaning time is
dramatically cut down. It also boasts
two bowls to accommodate all your
ingredients. Just brilliant!
Breville Scraper Mixer

Twin in Frosting
$599
BEM820FRO
C R E A T E
M A S T E R P I E C E S W I T H
F O U R
O F T H E
B E S T
M I X E R S
M O T H E R S
D A Y
F O R
In keeping with Pantones Colour of the Year,

Rose Quartz (which has calming properties),
this pretty pink pastel mixer will change the
way you approach baking forever.
It has been redesigned to give you ultimate
control in the kitchen and make baking
effortless, with ve dedicated bowl tools
to help you bake all your favourites, 20
optional attachments and a massive 4.6 litre
glass mixing bowl with graduations for easy
measuring. And, if pink isnt Mums thing,
there is a host of other pastel hues from
which to choose.
Exclusive Colours at
Harvey Norman
Kenwood Chef Sense

Bench Mixer
$799
KVC5001P
If anything will help you transform into

a master chef, this mixer is it. It boasts
original planetary mixing action, which
ensures thorough ingredient combining by
ensuring the beater, dough hook or wire
whip rotate around the bowl, thereby also
reducing blending time.
With maximum versatility and over 10
optional attachments, the mixer transforms
into a pasta maker, food grinder, ice cream
maker, vegetable slicer, sausage maker and
more. It also includes a 2.8L mixing bowl to
prepare smaller quantities and is available
in 12 stylish colours.
Now available at
Harvey Norman
KitchenAid Artisan
Stand Mixer
$849
5KSM160PSAAC
masterful
M
MIX IT UP THIS
MOTHERS DAY
With a stunning 1950s design

and a host of stylish colours to
coordinate with your kitchen (as
well as the pastel green pictured),
this one-of-a-kind mixer will bring
style and efciency to your baking.
It features 10 variable speeds with
a Smooth Start function, a massive
4.8L capacity stainless steel bowl
with an ergonomic handle and a
direct drive motor.
Smeg Stand Mixer
$799
SMF01PGAU
SHOP AT YOUR YOUR LOCAL STORE, ONLINE AT HN.COM.AU OR CALL 1300 464 278
Prices valid for Sydney Metropolitan Area. Prices can vary between states due to additional freight costs. See in store for full range.
Harvey Norman stores are operated by independent franchisees. Ends 30/06/16.
Rise above it
Crank up the oven, crack the
eggs and get whisking to make
this light-as-air French sweet
BUDGET
WINNER
$1.90
A SERVE
Chocolate
& Honeycomb
Souffles
COOK 15 minutes
10g butter, melted
2 plain chocolate biscuits,
very finely chopped
6 x 3cm chocolate-coated
honeycomb
1 cup bought thick vanilla custard
1 tablespoon cocoa powder, sifted,
plus extra, to dust
2 egg whites, at room temperature
cup caster sugar
Thick cream, to serve

fan-forced. Brush 6 x -cup
straight-sided ovenproof dishes with
butter. Sprinkle a little of the biscuit
crumb in each dish, tilting and turning
dishes to coat evenly; shake out excess.
Place on an oven tray. Place a piece
of honeycomb in base of each dish.
2 Whisk custard and cocoa in a large
bowl. Using an electric mixer, beat egg
whites in a large, clean, dry bowl until
soft peaks form. Gradually add sugar,
beating until dissolved. Stir a large
spoonful of egg white into chocolate
custard mixture; fold in remaining egg
white until just combined. Spoon into
prepared dishes; lightly level surfaces.
3 Bake for 12 minutes or until well

risen. Top with cream. Dust with extra
cocoa. Serve at once.
26 recipes+
MAY 2016
family fun
Mixed Citrus Souffles

10g butter, melted, plus 40g extra, softened
cup caster sugar
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest
2 tablespoons plain flour
1 tablespoon freshly squeezed orange juice
1 cup milk
2 eggs, separated
2 egg whites, extra
Icing sugar, to dust
PHOTOGRAPHY SCOTT HAWKINS & ROB SHAW
Brush 4 x -cup straight-sided ovenproof

dishes with melted butter. Place on an
oven tray.
2 Whisk extra butter, caster sugar and zests

in a heatproof bowl until pale and creamy.
Stir in flour and juice. Heat milk in a saucepan
over moderate heat until it begins to simmer.
Whisk milk into citrus mixture. Place in a
clean saucepan; cook and stir over moderate
heat for 4 minutes or until thickened. Cool
for 5 minutes. Whisk in egg yolks.
3 Using an electric mixer, beat egg whites
and extra egg whites in a large, dry, clean
bowl until soft peaks form. Stir a large
spoonful of egg white into citrus custard;
fold in remaining egg white until just
combined. Spoon into prepared dishes;
lightly level surface.
4 Bake for 12 minutes or until well risen.

Dust with icing sugar. Serve at once.
Coffee Souffles
SERVES 4 PREP 15 minutes + 15 minutes to chill COOK 20 minutes COST $2 a serve
cup milk
2 eggs, separated
2 tablespoons caster sugar,
1 tablespoons cornflour
2 teaspoons instant coffee
80g butter, at room temperature,
plus 5g extra, melted
2 egg whites, extra
2 tablespoons icing sugar, plus extra,
to dust
Whipped cream, to serve
1 Whisk milk, egg yolks, caster sugar,

cornflour and coffee in a saucepan over
low heat for 5 minutes or until mixture boils
and thickens. Whisk in butter. Transfer to a
heatproof bowl. Cover surface directly with
baking paper; chill for 15 minutes.
2 Meanwhile, preheat oven to 200C/180C

fan-forced. Brush 4 x -cup straight-sided
ovenproof dishes with extra melted butter.
Sprinkle 1 teaspoon of extra caster sugar
in each dish, tilting and turning dishes
to evenly coat; shake out excess. Place
on an oven tray.
3 Using an electric mixer, beat egg whites

and extra egg whites in a large, dry, clean
bowl until soft peaks form. Add icing sugar;
beat until combined. Stir a large spoonful of
egg white into coffee custard; fold in
remaining egg white until just combined.
Spoon into prepared dishes; lightly level
surfaces. Bake for 12 minutes or until well
risen. Top with whipped cream. Dust with
extra icing sugar. Serve at once.
TOP SOUFFLE TIPS

+ TEMPERATURE Use eggs at room
temperature for optimum volume
when beating.
+ GENTLY DOES IT Work lightly
when folding beaten egg whites into
base mixture to ensure a well risen,
light and fluffy result.
+ PREHEAT IT Ensure your oven is
properly preheated before baking
souffls, to ensure optimum lift.
Serve souffls immediately.
MAY 2016
recipes+ 27
Well grounded
This humble root vegie has stood
the test of time parsnips are at
their peak now and
budget-friendly, too!
Roast Garlic & Parsnip Soup

3 heads garlic
cup vegetable or olive oil
20g butter, plus 80g extra, chopped
1.2kg parsnips, coarsely chopped
1.5 litres boiling water
3 large chicken stock cubes
1 cup cream
cup sage leaves
2 tablespoons lemon juice
Purple sage flowers (optional), to serve
28 recipes+
MAY 2016

fan-forced. Place garlic on a large sheet
of foil. Drizzle with 1 tablespoon of the oil.
Wrap to enclose garlic. Place on an oven
tray. Roast for 30 minutes or until tender.
Cool. Squeeze garlic from skins. Discard
skins; set flesh aside.
2 Meanwhile, heat butter and remaining

oil in a large heavy-based saucepan over
moderate heat. Cook and stir onion and
parsnip for 6 minutes or until soft and
golden. Add the water and crumbled stock
cubes. Bring to the boil. Reduce heat;

simmer, covered, for 45 minutes or until
parsnip is tender. Add garlic and cream.
Remove from heat. Using an electric stick
mixer, process soup until smooth.
3 Heat extra butter in a frying pan over

moderate heat until it foams. Add sage
leaves; cook and stir for 2 minutes or until
crisp. Drain on paper towel. Add juice to
pan. Bring to the boil. Remove from heat.
Serve soup scattered with sage flowers,
if using. Drizzle soup with sage butter.
in season best buys

BUDGET
WINNER
$1.85
A SERVE
Lemon Parsnip Mash

COOK 25 minutes
800g floury potatoes (such as coliban),
coarsely chopped
400g parsnips, coarsely chopped
cup extra-light sour cream
2 tablespoons chopped flat-leaf parsley
2 teaspoons finely grated lemon zest,
plus extra strips, to serve
1 Boil potato and parsnip in a large

saucepan for 20 minutes or until tender.
Drain; return to pan. Mash over low heat
until almost smooth.
2 Meanwhile, heat oil in a frying pan

over moderate heat. Add garlic; cook
and stir for 30 seconds or until fragrant.
Parsnip & Pork Pie

PHOTOGRAPHY DAVID HAHN, WILLIAM MEPPEM & CHRIS WARNES
3 Stir the garlic, sour cream, parsley

and zest through mash. Season. Top
with lime strips to serve.
PARSNIP
KNOW-HOW
+ BUYING Look for firm parsnips
without discoloured patches.
+ STORING Parsnips can be stored in

the crisper section of the fridge for up
to 4 days.
+ USING Just peel and coarsely chop
parsnips, then use in a variety of
dishes. Parsnip goes well with cream,
nutmeg, olive oil, garlic, chicken, pork,
sage, fennel and pumpkin.
2 tablespoons vegetable or olive oil

20g butter
2 tablespoons chopped sage leaves
3 red-skinned apples, peeled, cored,
chopped
3 parsnips, coarsely chopped
600g pork mince
cup plain flour
2 cups boiling water
2 large chicken stock cubes
1 sheet frozen puff pastry, thawed
Baby rocket leaves, to serve

Heat half of the oil and half of the butter in
a large ovenproof frying pan over high
heat. Add onion, sage, apple and parsnip;
cook and stir for 6 minutes or until tender.

Transfer to a heatproof plate.
2 Add remaining butter and oil to pan.

Add mince; cook, stirring to break up
lumps, for 4 minutes or until browned.
Sprinkle over flour; cook and stir for
1 minute or until thick. Add the water and
crumbled stock cubes. Bring to the boil.
Reduce heat; simmer, uncovered, for
5 minutes or until liquid reduces slightly.
Add parsnip mixture. Remove from heat.
3 Place the pastry over pork and vegetable
mixture in pan, allowing it to overhang
slightly. Brush with egg. Pierce a small
hole at centre of pastry (to allow steam to
escape). Bake for 25 minutes until pastry is
puffed and golden. Serve with rocket.
MAY 2016
recipes+ 29
BROUGHT TO YOU BY
RECIPES TESTED BY US, TRUSTED BY YOU
FOODTOLOVE.COM.AU
PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP
PU SH
LL OP
OU PI
T & NG
KE
EP
YOUR MAY
meal planner
WEEK
WEEK
24
BUDGET
family recipes
for every day
of the week
WEEK 1
CHICKEN
WRAPPED
IN BACON
PAGE 33
WEEK 2
WEEK
WEEK
CREPES
WITH ASIAN
FLAVOURS
PAGE 39
WEEK 3
SWEET &
SOUR PORK
NOODLES
PAGE 45
WEEK 4
BUTTERY
SALMON
GNOCCHI
PAGE 51
Find us on Facebook facebook.com/recipesplusmag

MAY 2016
recipes+ 31
cook the cover chinese
Open sesame
This winning combination will
be sure to please even the
fussiest eaters.
JUST
Sticky Hoisin
Chicken with
Vegie Rice
$3.45
A SERVE
SERVES 4 PREP 5 MINUTES

COOK 30 MINUTES
2 teaspoons vegetable or peanut oil
1kg chicken drumettes
2 teaspoons finely grated fresh ginger
240g jar hoisin sauce
1 tablespoon honey
cup water
3 green onions, cut into 3cm lengths
1 tablespoon sesame seeds, toasted
500g frozen Asian stir-fry vegetables
3 cups cooked long-grain white rice
1 Heat a wok or large frying pan over

high heat. Add oil; swirl to coat surface.
Stir-fry chicken, in batches, for 5 minutes
or until browned. Add garlic and ginger;
stir-fry for 30 seconds or until fragrant.
honey and the water; stir-fry for 10
minutes or until chicken is cooked. Add
onion and half the sesame seeds; toss to
combine.
3 Combine vegetables and rice in a large

microwave-safe bowl. Cover; microwave
on High (100%) for 5 minutes or until
heated. Divide rice mixture among
serving bowls. Top with chicken. Serve
sprinkled with remaining sesame seeds.
32 recipes+
MAY 2016
PHOTOGRAPHY DEAN WILMOT
2 Reduce heat to moderate. Add sauce,
weekday cooking
BUDGET MEAL
PLANNER
WEEK 1
All this weeks recipes are on the

table in 30 minutes or less, feature
nutrition counts and cost from
just $3.35 a serve
DINNERS FOR 4
MONDAY
Chicken Scaloppine
$ 14.00
TUESDAY
Gnocchi Amatriciana
$ 14.00
WEDNESDAY
Chopped Steak Salad
$ 13.40
THURSDAY
Veal Schnitzels
$ 14.00
FRIDAY
Meatballs with Chilli
Tomato Jam
$ 13.80
MONDAY
TOTAL
$69.20
SAVING YOU MONEY @ THE CHECKOUT
Chicken Scaloppine
NUTRITION JAN PURSER PHOTOGRAPHY DAVID HAHN, ROB SHAW & DEAN WILLMOT
SERVES 4 PREP 15 minutes COOK 15

minutes NUTRITION 1776kJ; 26.5g fat
(9.5g sat); 41g protein; 4g carbohydrate;
2.5g fibre a serve COST $3.50 a serve
2 large chicken breast fillets, cut in
half horizontally
4 slices reduced-fat tasty cheese
8 slices rindless streaky bacon
Cooking oil spray
3 tomatoes, quartered
2 tablespoons flat-leaf parsley
cup flaked almonds
1 tablespoon red wine vinegar
1 Place chicken between two pieces

of baking paper. Using the flat side of
a meat mallet or the base of a frying
pan, pound chicken until 5mm thick.
Top with a piece of cheese.
2 Wrap 2 slices of bacon around each
piece of chicken, enclosing cheese.
Secure with a toothpick. Spray with
oil. Heat a large frying pan over
moderately high heat. Cook chicken,
in batches, for 3 minutes each side or
until cooked.
3 Combine tomato, garlic, onion,

parsley, almonds and vinegar in a glass
bowl. Sprinkle chicken with black
pepper and serve with tomato salad.
MAY 2016
recipes+ 33
TUESDAY
WEDNESDAY
Gnocchi Amatriciana
Chopped Steak Salad
SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION 1404kJ;

13g fat (5g sat); 20g protein; 32g carbohydrate; 6g fibre a serve
COST $3.50 a serve

17g fat (4.5g sat); 31g protein; 26g carbohydrate; 11g fibre a serve
COST $3.35 a serve
2 teaspoons vegetable
or olive oil
2 bacon rashers, rind removed,
chopped
1 fresh long red chilli, seeded,
finely chopped
500g packet potato gnocchi
1 cup grated light
mozzarella
Mixed salad leaves, to serve

fan-forced. Heat oil in a large
frying pan over moderate
heat. Cook and stir bacon,
onion and garlic for 3 minutes
or until onion is soft. Stir in
tomatoes and chilli; bring to a
simmer. Reduce heat; simmer,
uncovered, for 5 minutes or
until mixture thickens.
34 recipes+
MAY 2016
2 Meanwhile, cook gnocchi

in a large saucepan of boiling
salted water for 2 minutes or
until they float to the surface.
Drain well.
3 Add gnocchi to sauce; stir

to combine. Divide evenly
among four ovenproof dishes.
Sprinkle with mozzarella. Bake
for 12 minutes or until cheese
is bubbling. Serve with salad.
MAKE
AHEAD
350g budget beef rump steak,

trimmed
or olive oil
500g broccoli, cut into florets
1 baby cos lettuce, trimmed,
leaves separated
2 carrots, halved lengthwise,
sliced diagonally
1 lebanese cucumber, halved
lengthwise, sliced
diagonally
4 baby beetroot, scrubbed,
thinly sliced
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
1 tablespoon lemon juice
2 teaspoons finely chopped
mint leaves
50g fetta, crumbled
4 slices crusty bread
Make to the end

of step 1 up to a
day ahead. Store,
covered, in the
fridge. Heat when 1 Heat a char-grill pan on high.
Rub steak with 2 teaspoons of
ready to use
the oil. Cook for 2 minutes each

side for medium rare or until
cooked to your liking. Transfer
to a heatproof plate. Cover with
foil; rest for 5 minutes. Slice.
2 Meanwhile, cook broccoli

in a saucepan of boiling water
for 2 minutes or until just
tender. Refresh under cold
water. Drain.
3 Combine lettuce, carrot,
cucumber, beetroot and
broccoli on a large platter.
Whisk vinegar, zest, juice and
mint in a jug. Season. Drizzle
half the dressing over salad.
Top salad with steak and fetta.
Serve with remaining dressing
and bread.
weekday cooking
THURSDAY
FRIDAY
Veal Schnitzels
Meatballs with Chilli Tomato Jam

24.5g fat (9g sat); 37g protein; 34.5g carbohydrate; 7g fibre a serve
COST $3.50 a serve

20.5g fat (9g sat); 36g protein; 65g carbohydrate; 8g fibre a serve
COST $3.45 a serve
20g butter, plus 20g extra

250g cup mushrooms, sliced
2 teaspoons smoked paprika
420g can cream of mushroom
soup
4 x 100g veal steak, lightly
pounded
cup plain flour
1 cups soft fresh
breadcrumbs
or olive oil
3 cups shredded green
cabbage
1 cup flat-leaf parsley
1 green onion, chopped
2 tablespoons lemon juice,
plus lemon wedges, to serve
2 brown onions, sliced

1 red capsicum, chopped
1 tomato, chopped
cup red wine vinegar
cup water
cup firmly packed brown
sugar
2 small red chillies, chopped
500g lamb mince
cup dried packaged
breadcrumbs
2 green onions, chopped
cup currants
1 teaspoon ground cumin
Cooking oil spray
Potato mash and salad leaves,
to serve
1 Heat butter in a frying pan

over moderately high heat.
Cook and stir mushroom for
4 minutes or until tender. Add

garlic and paprika. Cook and
stir for 1 minute. Stir in soup;
bring to a simmer. Remove
from heat. Cover to keep warm.
2 Meanwhile, dust veal in flour,

shaking off excess. Dip in egg;
coat in breadcrumbs, pressing
firmly. Heat oil and extra butter
in a large frying pan over
moderate heat. Cook veal for
3 minutes each side or until
golden. Drain on paper towel.
3 Combine cabbage, parsley,
onion and juice in a bowl.
Season. Serve schnitzels with
sauce, salad and lemon wedges.
vinegar, the water, sugar and

chilli in a saucepan. Cook over
low heat for 2 minutes or until
sugar dissolves. Increase heat;
bring to a boil. Boil, without
stirring, for 10 minutes or until
a jam-like consistency.
2 Meanwhile, combine mince,

breadcrumbs, green onion,
currants, garlic and cumin
in a bowl. Season. Roll
tablespoons of mixture into
balls. Arrange on prepared
tray; spray with oil. Bake for
10 minutes or until cooked.
3 Serve meatballs with tomato
jam, potato mash and salad.

fan-forced. Line an oven tray
with baking paper. To make
chilli tomato jam, place brown
onion, capsicum, tomato,
MAY 2016
recipes+ 35
weekend cooking
Pass
the parcel
These delicious packages are ideal
for the whole family to enjoy
Tandoori
Vegetable Pasties
MAKES 6 PREP 20 minutes + cooling
COOK 30 minutes NUTRITION
4186kJ; 41g fat (16g sat); 22g protein;
131g carbohydrate; 11g fibre each
COST $1.95 each
cup low-fat natural yoghurt
cup tandoori paste
400g orange sweet potato,
cut into 1cm cubes
2 parsnips, cut into 1cm cubes
2 teaspoons vegetable or olive oil
1 onion, chopped
1 red capsicum, chopped
cup water
1 zucchini, finely chopped
1 cup frozen peas, thawed
2 tablespoons chopped coriander
6 sheets frozen reduced-fat
shortcrust pastry, thawed
Mango chutney, to serve
1 Combine yoghurt and tandoori

paste in a large bowl. Add potato and
parsnip. Toss to coat. Heat oil in a large
frying pan over moderate heat. Cook
and stir onion and capsicum for
3 minutes or until tender. Add potato
mixture and the water. Increase heat
to high; bring to the boil. Reduce heat;
simmer, covered, for 10 minutes or
until vegetables are tender. Stir in
chickpeas, zucchini, peas and
coriander. Cool.
fan-forced. Line an oven tray with
baking paper. Using an 18cm plate as a
guide, cut 6 discs from pastry. Brush
edges with a little water. Spoon cup
of filling onto one side of each disc.
Fold over to enclose filling; pressing
edges together to seal.
3 Arrange on prepared tray; brush top
with egg. Bake for 15 minutes or until
crisp and golden. Serve with chutney.
36 recipes+
MAY 2016
on the web
Social
BUZZ
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we love it! Here, we put
the digital into print and
showcase whats trending
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THANKS AGAIN
FOR SUCH GREAT
RECIPES! THIS WAS
MY FIRST TIME
USING FONDANT
SAMANTHA DEAN
Above: Our Sunflower Cake
featured in the November 2015
issue and on Facebook. Right:
Samanthas take on our cake.
IMPRESSIVE, SAMANTHA!
Samantha wins Peugeots new 18cm Chess Collection, comprising
salt and pepper mills, Linea acrylic tray and The Salt Book, made in
France and worth RRP $150. POST YOUR PHOTOS ON OUR FACEBOOK
SOCIAL BUZZ POST FOR THE OPPORTUNITY TO WIN A PRIZE
The team at recipes+ loves to cook!

ON A ROLL
PRETTY IN PINK
I catered for my partners

birthday lunch and
thought the sausage rolls
featured on our March
cover would be a hit.
These easy-to-make
sausage rolls flew off the
plate and our guests were
surprised that they were
homemade and not shop
bought! Delicious!
I baked this three-tiered

chocolate mud cake for my
daughter Maddie Roses 21st
birthday. The semi-naked
cake is sandwiched with
chocolate ganache, fresh
raspberries and piped
buttercream and topped
with more buttercream,
freshly picked rosebuds
and beeswax candles.
LUKE ATKINSON
Art Director
LYN JUSTICE
Chief Sub-Editor
MAY 2016
recipes+ 37
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weekday cooking
BUDGET MEAL
PLANNER
WEEK 2
All this weeks recipes are on the

table in 30 minutes or less, feature
nutrition counts and cost from just
$3.40 a serve
DINNERS FOR 4
MONDAY
Vietnamese Crepes
$14.00
TUESDAY
$ 13.80
WEDNESDAY
Moroccan Fish with
Spiced Lentils
$14.00
THURSDAY
Ravioli with Bacon
& Rosemary
$ 13.60
FRIDAY
$ 14.00
Warm Beef & Vegetable Salad
TOTAL
$69.40
NUTRITION JAN PURSER PHOTOGRAPHY DAVID HAHN, ROB SHAW & DEAN WILLMOT
MONDAY
Vietnamese Crepes
SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 2422kJ; 27g fat (7g sat); 34.5g protein; 47g carbohydrate;
6g fibre a serve COST $3.50 a serve
1 tablespoon vegetable or peanut oil
500g chicken mince
1 carrot, cut into matchsticks
1 zucchini, cut into matchsticks
2 tablespoons fish sauce
100g beans sprouts, trimmed
8 bought frozen (thawed) crepes
cup tamari hoisin sauce
1 tablespoon warm water
cup roasted salted peanuts, chopped
Steamed broccolini, to serve
1 Heat oil in a frying pan over moderate

heat. Add mince; cook, stirring to break
up lumps, for 5 minutes or until browned.
Add carrot and zucchini; cook and stir for
2 minutes or until vegetables are tender.
4 Spoon mixture over one half of each

crepe; fold over to enclose. Place crepes
on serving plates. Combine hoisin sauce
with the warm water. Drizzle sauce over
crepes. Serve sprinkled with peanuts and
with broccolini.
2 Add onion, fish sauce and bean

sprouts. Remove from heat; cover with
foil to keep warm.
3 Microwave crepes, 2 at a time, on High
(100%) for 1 minute or until heated.
MAY 2016
recipes+ 39
TUESDAY
WEDNESDAY
Moroccan Fish with Spiced Lentils

COST $3.45 a serve

NUTRITION 1850kJ; 15g fat (2g sat); 45g protein; 27g carbohydrate;
1 tablespoon vegetable
or peanut oil
1 red onion, cut into thin
wedges
50g packet massaman
curry paste
600g seafood marinara mix
1 tablespoon water
375ml can light and creamy
coconut evaporated milk
2 teaspoons brown sugar
2 tablespoons lime juice
150g snow peas, thinly sliced
lengthways
1 medium red capsicum,
thinly sliced
Lime wedges, to serve
4 x 150g firm white fish fillets

1 tablespoon moroccan
spice mix
2 tablespoons vegetable oil
1 red onion, sliced
1 carrot, coarsely chopped
2 celery stalks, thinly sliced
2 cloves garlic, chopped
1 tablespoon ground cumin
1 cup dried red lentils
2 cups water
2 tablespoons lemon juice
cup chopped coriander,
plus extra leaves, to serve
1 large tomato, coarsely
chopped
Cooking oil spray
Steamed green beans, to serve
curry paste; cook and stir for

30 seconds or until fragrant.
2 Add marinara mix; stir to

combine. Blend cornflour with
the water. Add cornflour
mixture and coconut milk
to seafood; bring to the boil.
Reduce heat; simmer,
uncovered, for 8 minutes or
until seafood is just cooked.
3 Stir in sugar, juice, snow peas
and capsicum; simmer for
2 minutes or until snow peas
and capsicum are tender. Stir
in half the coriander. Sprinkle
with remaining coriander.
Serve with lime wedges.
1 Heat oil in a large frying
1 Sprinkle both sides of fish with

spice mix; rub gently into flesh.
pan over moderate heat.

Add onion; cook and stir for
3 minutes or until soft. Add
2 To make spiced lentils, heat

vegetable oil in a medium
40 recipes+
MAY 2016
saucepan over moderate heat.

Add onion; cook and stir for
5 minutes or until soft. Add
carrot, celery, garlic and cumin;
cook and stir for 1 minute or
until fragrant. Add lentils and
the water; bring to the boil.
Reduce heat. Simmer, covered,
for 10 minutes or until liquid is
absorbed and lentils are tender,
stirring occasionally. Remove
pan from heat; stir in juice,
coriander and tomato.
3 Heat a char-grill pan over

moderate heat. Spray fish with
oil. Add fish to pan; cook for
2 minutes on each side or until
cooked. Serve fish with spiced
lentils and steamed beans. Top
with extra coriander.
weekday cooking
THURSDAY
FRIDAY
Ravioli with Bacon & Rosemary
Warm Beef & Vegetable Salad

SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION

2653kJ; 43g fat (7g sat); 33g protein; 25g carbohydrate; 8g fibre
a serve COST $3.50 a serve
or olive oil
450g pumpkin, cut into 2cm
pieces
thinly sliced
3 teaspoons chopped
rosemary, plus extra leaves,
to serve
cup chicken stock
625g packet fresh beef ravioli
Grated parmesan, to serve

2 parsnips, quartered
lengthwise
350g orange sweet potato, cut
into 3cm pieces
1 red capsicum, cut into thick
wedges
8 large cloves garlic, unpeeled
or olive oil
4 canned beetroots, quartered
cup mayonnaise
2 tablespoons chopped
flat-leaf parsley
1-2 tablespoons water
4 beef minute steaks
1 Heat half the oil in a large

frying pan over moderate heat.
Add pumpkin; cook and stir for
5 minutes or until browned.
Transfer to a heatproof plate.
Add remaining oil to same
pan. Cook and stir bacon for
2 minutes or until crisp. Add
garlic and rosemary; cook and
stir for 1 minute or until

fragrant.
2 Add tomato and stock

to pan. Bring to the boil.
Reduce heat; simmer, stirring
occasionally, for 8 minutes
or until tomato is soft. Return
pumpkin to pan; cook and stir
for 3 minutes or until pumpkin
is tender.
3 Meanwhile, cook pasta

in a large saucepan of boiling
salted water for 5 minutes
or until ravioli float to the
surface. Drain.
4 Toss pasta through hot

sauce. Spoon into shallow
serving bowls. Serve sprinkled
with parmesan and extra
rosemary.
in a large bowl. Arrange on

prepared tray. Bake for
20 minutes or until tender.
Transfer everything except
garlic to a large heatproof bowl;
add beetroot to bowl.
2 Press garlic from skin. Place

in a small bowl; mash with a
fork. Stir in mayonnaise and
parsley. Thin to drizzling
consistency with the water, if
necessary.
3 Meanwhile, heat remaining
1 Preheat oven to 220C/
oil in a large frying pan over

high heat. Cook beef for
1 minute on each side or until
cooked to your liking. Slice.
200C fan-forced. Line an

oven tray with baking paper.
Combine onion, parsnip, sweet
potato, capsicum and garlic
with 2 tablespoons of the oil
4 Add beef to vegetable

mixture, along with spinach;
toss to combine. Serve drizzled
with garlic sauce.
MAY 2016
recipes+ 41
weekend cooking
Smart cookie
Packed full of fibre and fruit,
these hearty cookies are perfect
for breakfast on the run
Crunchy Oat
Cookies
MAKES 16 PREP 15 minutes
COOK 15 minutes NUTRITION 844kJ;
12g fat (5g sat); 3g protein; 20g
carbohydrate; 3g fibre a serve
COST 35 each
125g butter, chopped
1 tablespoon honey
1 cup quick oats
1 cup Sultana Bran
1 cup wholemeal self-raising flour
cup dried sweetened cranberries
cup dried apricots, finely
chopped
cup sunflower seeds
cup firmly packed brown sugar
cup vegetable oil

fan-forced. Line a large oven tray
with baking paper. Combine butter
and honey in a small saucepan. Cook
and stir over low heat for 2 minutes or
until melted and combined. Remove
from heat.
2 Place oats, Sultana Bran, flour,
cranberries, apricots, sunflower seeds,
sugar, oil and egg in a large bowl. Stir
in honey mixture until well combined.
Shape 2 heaped tablespoons of
mixture into balls; arrange on
prepared baking tray, about 2cm
apart. Flatten slightly.
3 Bake for 12 minutes or until golden.
Cool on trays (cookies will firm).
42 recipes+
MAY 2016
sneak peek
EDITORIAL
Editor Amanda Lennon
alennon@bauer-media.com.au
Art Director Luke Atkinson
Chief Sub-Editor Lyn Justice
Sub-Editor Kirsten Colvin
Recipe Coordinator Rebecca Balkin
Assistant Gemma Harland
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Published by Bauer Media Limited

(ACN 053 273 546), part of the
Bauer Media Group, 54-58 Park
Street, Sydney NSW 2000.
The trademark
is the property of Bauer
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2016. All rights reserved. National distribution by
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JUNE
GET READY FOR WINTER
ON SALE MAY 30
Comfort food to share
Chops and fondues revisited Creamy pures

Smart dinner shortcuts New ways with chicken breast
Sticky date surprises Gluten-free cobblers 10 ways with friands
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MAY 2016
recipes+ 43
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QHZFDU(QMR\IULHQGO\LQGHSHQGHQW
DGYLFHIURPWKHH[SHUWVDW$XVWUDOLDV
XOWLPDWHQHZFDUFRPSDULVRQVLWH
weekday cooking
BUDGET MEAL
PLANNER
WEEK 3
All recipes in this weeks planner

are on the table in 30 minutes or
less, feature nutrition counts and
cost from just $3.25 a serve
DINNERS FOR 4
MONDAY
$14.00
Sweet & Sour Pork Noodles
TUESDAY
$ 13.00
Sausage & Mushroom Fettuccine
WEDNESDAY
$14.00
THURSDAY
$ 14.00
FRIDAY
$ 13.00
NUTRITION JAN PURSER PHOTOGRAPHY SCOTT HAWKINS, IAN HOFSETTER, JAMES MOFFATT, ROB SHAW & DEAN WILMOT
MONDAY
TOTAL
$68.00
Sweet & Sour Pork

Noodles
10 minutes NUTRITION 1708kJ; 7.5g fat
(1g sat); 35g protein; 46g carbohydrate;
1 tablespoon vegetable or peanut oil
400g pork steaks, thinly sliced
2 carrots, halved lengthwise,
thinly sliced diagonally
1 red capsicum, thinly sliced
1 bunch chinese broccoli,
cut into 3cm lengths
225g can pineapple pieces
in natural juice
1 tablespoon rice vinegar
2 tablespoons tomato sauce
2 tablespoons light soy sauce
440g packet fresh egg noodles

high heat. Cook and turn pork in
2 batches for 2 minutes or until cooked.
Transfer to a heatproof bowl.
2 Add carrot, capsicum and broccoli to
pan; cook and stir for 1 minute or until
just tender. Add undrained pineapple,
vinegar and sauces; cook and stir for
1 minute or until sauce boils.
3 Return pork to pan, along with
noodles; cook and stir for 2 minutes
or until heated and combined.
MAY 2016
recipes+ 45
TUESDAY
WEDNESDAY
Sausage & Mushroom Fettuccine

COST $3.25 a serve

17g fat (3.5g sat); 40g protein; 9g fibre a serve COST $3.50 a serve
or olive oil
375g thick pork sausages
400g button mushrooms
500g fettuccine
1 lemon, zest finely grated,
juiced
2 green onions, thinly
sliced
Mixed salad and shaved
parmesan, to serve
2 Meanwhile, cook pasta

for 10 minutes or until pasta is
tender. Drain.
3 Add pasta, spinach, zest, juice
and onion to sausage mixture
in pan; toss for 2 minutes or
until heated and combined.
Season. Serve pasta with salad
and shaved parmesan.
1 Heat oil in a large, deep

frying pan over moderate heat.
Add sausages; cook and turn
for 10 minutes or until browned
and cooked. Transfer to a
board. Thinly slice diagonally.
Add mushrooms and garlic
to pan; cook and stir for
3 minutes or until tender.
Return sausage to pan.
46 recipes+
MAY 2016
DIY IDEA
Swap the pork
sausages for
chicken
sausages
if you like
or olive oil
1 onion, thinly sliced
1 tablespoons moroccan
spice mixture
1 cups basmati rice
2 cups vegetable stock
400g lamb rump steaks
cup chopped dried apricots
cup currants
cup mint leaves, plus extra,
to serve
2 tablespoons flaked almonds,
toasted
cup natural yoghurt
2 toasted pitta bread, halved,
to serve
mixture; cook and stir for

10 seconds or until fragrant.
2 Add rice; stir to coat. Add

stock; bring to the boil. Reduce
heat; simmer, covered, for
10 minutes until rice is tender
and stock has been absorbed
(craters will appear on surface).
3 Meanwhile, heat a char-grill

pan over high heat. Brush
lamb with remaining oil;
sprinkle with remaining spice.
Cook for 4 minutes each side
for medium or until cooked
to your liking. Transfer to a
heatproof plate. Cover with foil;
rest for 5 minutes. Slice.
1 Heat half the oil in a large,

deep frying pan over moderate
heat. Cook and stir onion for
6 minutes or until golden. Stir
in 2 teaspoons of the spice
4 Add chickpeas, apricots,

currants, mint and almonds to
rice. Top with lamb, yoghurt and
extra mint. Serve with bread.
weekday cooking
THURSDAY
FRIDAY

COST $3.50 a serve

Cooking oil spray

4 sheets filo pastry
100g low-fat shaved ham,
chopped
1 cup low-fat milk
185ml can evaporated milk
1 teaspoon dijon mustard
cup low-fat tasty cheese
2 tablespoons chopped chives
Chilli sauce, salad leaves and
cherry tomatoes, to serve

chopped
cup water
220g can baked beans
in tomato sauce
2 x 185g cans tuna in oil,
drained, flaked
1 cup dried packaged
multigrain breadcrumbs
cup plain flour
cup vegetable or olive oil
1 lebanese cucumber, chopped
2 tablespoons honey mustard
salad dressing
1 Preheat oven to 220C/

200C fan-forced. Spray
4 x 10cm (base measurement)
tart pans with removable bases
with oil. Stack pastry on a flat
work surface, spraying with oil
between sheets. Cut pastry
into 4 x 12cm squares. Ease
a square into base of each
prepared pan. Spray with oil.
Place on an oven tray. Bake for

5 minutes or until golden.
2 Meanwhile, heat a small

frying pan over high heat.
Spray onion with oil. Cook
and stir onion for 2 minutes
or until soft. Add ham; remove
from heat.
3 Spoon ham mixture into
pastry cases. Whisk combined
milks, eggs and mustard in
a jug. Pour into pastry cases.
Sprinkle with cheese. Bake for
15 minutes or until just set at
centre. Sprinkle with chives.
Serve with chilli sauce and
salad.
2 Add baked beans, half

the onion, the tuna and
breadcrumbs to mash; stir
to combine. Shape mixture
into 12 patties. Coat patties
in flour, shaking off excess.
3 Heat oil in a frying pan over

moderately high heat. Cook
and turn patties, in 2 batches,
for 5 minutes or until golden
brown and heated. Combine
remaining onion, tomato,
cucumber and dressing in
a bowl. Serve patties with
tomato salad.
1 Place sweet potato and the

water in a microwave-safe
bowl. Microwave on High
(100%) for 5 minutes or until
just tender. Stand for 1 minute.
Using a fork, mash until
smooth. Cool.
MAY 2016
recipes+ 47
weekend cooking
Sweet fix
Try this yummy crunchy
treat on your next
family movie night!
Peanut Butter Popcorn Clusters

MAKES 16 PREP 25 minutes + 15 minutes to cool + chilling COOK 5 minutes NUTRITION 360kJ;
5g fat (2g sat); 2g protein; 8g carbohydrate; 0.5g fibre each COST 30 each
40g butter
cup smooth peanut butter
cup white marshmallows
2 cups bought plain popcorn
2 tablespoons chocolate sprinkles
48 recipes+
MAY 2016
1 Place 16 paper cases on an oven tray.

Combine butter, peanut butter and
marshmallows in a saucepan over
moderate heat. Cook and stir for
4 minutes or until smooth. Transfer to
a large bowl. Cool for 15 minutes.
2 Add popcorn; stir to coat. Using damp

hands, quickly shape 1 tablespoons of
popcorn mixture into balls.
3 Place balls into prepared paper cases;
top with chocolate sprinkles. Chill for
5 minutes or until set.
here to help reader rewards
LETS
ASK
AMANDA
HOW!
Editor Amanda Lennon
gives tips on a nut-free diet
Q
PHOTOGRAPHY ROB SHAW STYLING JANE COLLINS FOOD PREPARATION REBECCA CLANCY RECIPE ADAPTED BY RECIPES+
My husband is allergic to nuts

and I come across many
tempting recipes only to
discover that they contain almond meal
or hazelnut meal. Can you please tell me
what I can substitute in their place.
Cheryl Brown, Castlereagh, NSW
REKHA SANGHI,
OF CONCORD,
NSW, SAYS
I MAKE THIS
CHOCOLATE
CAKE FOR
EVERY FAMILY
GET-TOGETHER
AND ITS
ALWAYS A HIT!
I completely sympathise with

your husbands dietary
requirements, as Im allergic to
peanuts, hence Ill never know the taste of
a Thai-style peanut-based satay. But I can
enjoy an Indonesian-style satay thats based
on soy sauce rather than nuts! Omitting nuts
from savoury-based dishes is usually pretty
easy, but baking brings with it a whole new
science and varies greatly depending on
the recipe. A traditional friand needs the fat
from the nut meal to give it a dense, moist
texture. In some recipes, if the quantity of
nut meal is small, it can be swapped with
flour and a little extra melted butter to
maintain the fat (and moist texture) that
comes from the nuts.
CONGRATULATIONS!
CHERYL WINS a Dr. Oetker baking prize
pack,worth RRP $150. It features the entire
baking collection, as well as some assorted
cooking utensils. The innovative baking
range includes a
selection of sprinkles,
various icings, edible
decorations and
cupcake cases!
Visit Oetker.com.au
for recipes and more.
Have a question for Amanda about cooking? Send

it, along with your full name and town or suburb,
to recipesplus@bauer-media.com.au for your
chance to have it published and win a prize.
Like us on Facebook
OUR READER RECIPE WINNER

Chocolate, Pear & Pistachio Cake
cup caster sugar
1 cups self-raising flour
finely chopped
1 large pear, peeled, cored, finely chopped
cup unsalted pistachios, finely chopped
2 teaspoons finely grated
orange zest
Icing sugar, to dust
Vanilla ice-cream, to serve

Grease and line base and sides of a 22cm
(base measurement) round cake pan with
baking paper. Using an electric mixer, beat

butter and caster sugar in a large bowl until
pale and creamy.
2 Add eggs, one by one, beating lightly

after each addition. Sift flour over egg
mixture. Fold until just combined. Stir in
chocolate, pear, half the pistachio and zest.
Pour into prepared pan; level surface.
Sprinkle top with remaining pistachio. Bake
for 55 minutes or until a skewer inserted at
centre comes out clean. Stand for 1 minute,
then transfer to a wire rack to cool.
3 Dust cooled cake with icing sugar. Serve

with ice-cream.
AMAZING PRIZE
REKHA WINS a Dcor Kitchen Essentials pack,
including the new Thermostone range, worth RRP
$164.88. With the first ever purpose-built, air-tight lid for
stoneware, Thermostone allows you to take your
meals from oven to table and on-the-go with ease.
The pack also includes a range of essential Dcor
Cook items, ensuring you have everything youll
need to prepare your next culinary creation. Send
your Reader Recipe to:
, Level 1, 54 Park Street,
Sydney, NSW 2000 or email recipesplus@bauer-media.
com.au. Please include your address and daytime phone number.
MAY 2016
recipes+ 49
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weekday cooking
BUDGET MEAL
DINNERS FOR 4
PLANNER
WEEK 4
All meals in this weeks planner are

on the table in 30 minutes or less,
feature nutrition counts and cost
from just $3.40 a serve
MONDAY
Gnocchi with Salmon
& Burnt Butter
$14.00
TUESDAY
Curried Vegetable
& Bacon Soup
$ 14.00
WEDNESDAY
$ 13.60
THURSDAY
Veal in Olive Sauce
$ 14.00
FRIDAY
Chicken Pie
$ 14.00
TOTAL
$69.60
NUTRITION JAN PURSER PHOTOGRAPHY ANDR MARTIN & BRETT STEVENS
MONDAY
Gnocchi with Salmon & Burnt Butter
SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 2612kJ; 33g fat (14g sat); 38g protein;
41g carbohydrate; 7g fibre a serve COST $3.50 a serve
1 onion, thinly sliced
thinly sliced
cup drained semi-dried tomato strips
60g butter, chopped
2 cloves garlic, thinly sliced
2 tablespoons chopped flat-leaf parsley
450g packet potato gnocchi
415g can pink salmon, drained, flaked
cup shaved parmesan
3 Cook gnocchi in a large saucepan of
moderate heat. Add onion and bacon;

cook for 3 minutes or until browned. Add
tomato and spinach; cook for 1 minute or
until spinach wilts. Transfer mixture to
a large heatproof bowl.
boiling salted water for 2 minutes or until

they float to surface. Drain; return to pan.
Add spinach mixture and salmon; toss
over low heat for 2 minutes or until
heated and combined. Spoon into
shallow serving bowls. Serve topped
with parmesan.
2 Melt butter in pan over low heat until it

begins to brown. Remove from heat. Stir
in spinach mixture, garlic and parsley.
MAY 2016
recipes+ 51
TUESDAY
WEDNESDAY
Curried Vegetable & Bacon Soup

NUTRITION 2425kJ; 23g fat; (6.5g sat); 22g protein;

or olive oil
1 onion, chopped, plus 1 extra,
thinly sliced
2 cloves garlic, finely chopped
1 tablespoon mild curry powder
chopped
1 swede, chopped
2 parsnips, chopped
1 litre salt-reduced chicken stock
1 cup water
150g diced bacon
2 tablespoons coarsely
chopped flat-leaf parsley
Sour cream, to serve
4 bread rolls, to serve
2 x 100g packets instant noodles

80g green beans, chopped
2 carrots, finely chopped
125g can corn kernels, drained
2 green onions, thinly sliced,
plus 1 extra, to serve
cup salt-reduced chicken
stock
1 tablespoon hoisin sauce
2 teaspoons salt-reduced
soy sauce
300g sliced, cooked chicken
breast
Coriander sprigs, to serve
1 Heat half the oil in a large

heavy-based saucepan over
moderate heat. Cook and stir
chopped onion for 2 minutes or
until softened slightly. Add garlic
and curry powder; cook and stir
52 recipes+
MAY 2016
for 30 seconds or until fragrant.

Stir in sweet potato, swede
and parsnip.
2 Add stock and the water.

Cover; bring to the boil. Reduce
heat; simmer for 15 minutes or
until vegetables are tender. Cool
slightly. Process until smooth.
Cook and stir over low heat
for 2 minutes or until heated.
3 Meanwhile, heat remaining

oil in a medium frying pan over
sliced onion for 4 minutes or
until browned. Add bacon;
cook and stir for 3 minutes or
until crisp. Remove from heat.
Stir in parsley.
4 Serve soup topped with sour

cream and bacon mixture.
Serve with bread rolls.
1 Reserve the flavour sachets

from noodle packets. Cook
noodles, beans and carrot
for 2 minutes or until noodles
and vegetables are tender.
Drain; refresh under cold water.

Snip noodles into short lengths.
2 Whisk eggs in a bowl. Add

corn, onion and flavour
sachets. Add noodle mixture.
Heat oil in a large frying pan
over moderate heat. Cook 4 x
-cup quantities of egg mixture
for 2 minutes each side or until
golden. Transfer to a plate;
cover to keep warm. Repeat
to make 8 omelettes in total.
3 Whisk stock, hoisin and
soy sauces and cornflour in
a saucepan over low heat for
2 minutes or until mixture boils
and thickens. Stack omelettes;
top with sliced chicken. Drizzle
with sauce; top with coriander
and extra onion.
weekday cooking
THURSDAY
FRIDAY
Veal in Olive Sauce
Chicken Pie

NUTRITION 2681kJ; 35g fat (15g sat); 55g protein;
23.5g carbohydrate; 6.5g fibre a serve COST $3.50 a serve

NUTRITION 2286kJ; 23g fat (10g sat); 35g protein;
8 (500g) veal schnitzels

16 large english spinach leaves
1 cup coarsely grated pizza
cheese
or olive oil
500g bottle tomato and olive
pasta sauce
2 teaspoons balsamic
vinegar
cup pitted kalamata olives
2 cups mashed potato,
to serve
2 tablespoons chopped
flat-leaf parsley
1 Place a piece of veal on

a clean work surface. Top
with 2 spinach leaves and
1 tablespoons of the cheese.
Season. Roll up to enclose
filling; secure with a toothpick.
Repeat with remaining
schnitzels, spinach and cheese.
2 Heat oil in a large frying pan

over moderate heat. Cook veal
rolls, in batches, for 1 minute
or until seared. Transfer to
a heatproof plate. Add pasta
sauce to pan. Stir in vinegar and
olives. Bring to the boil. Reduce
heat; simmer for 6 minutes or
until sauce thickens slightly.
3 Return veal rolls to pan; cook
and turn in sauce for 6 minutes
or until cooked. Remove from
heat. Serve with mashed
potato. Sprinkle with parsley.
BUDGET TIP
Use beef minute
steaks instead
of veal

1 leek, pale section only,
thinly sliced
500g chicken mince
1 cups water, plus
1 tablespoon extra
40g packet french onion
soup mix
2 cups frozen mixed vegetables
600g all-rounder potatoes
(such as desiree), chopped
400g parsnips, chopped
40g butter
cup milk
Steamed vegetables, to serve
1 Heat oil in a frying pan over

leek and garlic for 2 minutes or
until soft. Add mince; cook,
stirring to break up lumps, for
4 minutes or until browned. Stir
in the water and soup mix. Bring

to the boil. Reduce heat; simmer,
partially covered, for 10 minutes
or until reduced slightly. Stir in
vegetables. Cook for 2 minutes or
until tender. Blend cornflour
with the extra water. Add to
chicken mixture; cook and stir
for 1 minute or until mixture
thickens. Spoon into a shallow
1.5-litre (6 cup) flameproof dish.
2 Meanwhile, microwave potato

and parsnip in a microwave-safe
dish on high (100%) for 4 minutes
or until tender. Add half the
butter and the milk; mash until
smooth. Season.
3 Preheat an oven-grill to high.
Spoon mash over chicken
mixture. Dot with remaining
butter; grill for 2 minutes or until
golden. Serve with vegetables.
MAY 2016
recipes+ 53
weekend cooking
French fun
Why go out for brunch

when you can whip up
this delicious cafe
favourite in no time?
French Toast
SERVES 4 PREP 5 minutes COOK 5 minutes NUTRITION 1880kJ; 22g fat (11g fat); 8g protein;
cup cream
1 tablespoon icing sugar, plus extra,
to dust
teaspoon ground cinnamon
4 thick slices brioche (or other bread)
15g butter
1 cups mixed frozen thawed berries
Maple-flavoured syrup, to serve
54 recipes+
MAY 2016
1 Whisk eggs, cream, icing sugar and

cinnamon in a shallow bowl. Soak
2 brioche slices in egg mixture for a few
seconds each side.
2 Heat half the butter in a frying pan over
moderate heat until foaming. Add soaked
brioche; cook for 2 minutes each side or
until golden. Repeat with remaining
brioche slices and remaining butter,

reheating pan between batches.
3 Cut each piece of French toast in half

diagonally; place on a serving plate. Dust
with extra icing sugar. Serve topped with
berries and maple-flavoured syrup.
product round-up
MEET ME
AT THE
SHOPS
MAY
SHOPPING BASKET
Cruising the supermarket aisles is fun
check out these great finds
AUTHENTIC JAPANESE
MIRIN SEASONING
HAIL, CAESAR!
It was a dream come true when
some bottles of Cardinis Original
Caesar Dressing arrived at the
recipes+ headquarters. The
winning recipe was developed in
1926 at the Cardini restaurant in
San Diegio, Califormia, for the
original classic Caesar Salad
created by Caesar Cardini himself.
Creamy and luscious, this dressing
ticks all the boxes. It has so much
volume and taste, Id drizzle it over
any lettuce leaf! Look for it at
major supermarkets for RRP $5.30
a bottle and find out more at
cardinissaladdressing.com. Hope
you like my Speedy Caesar Salad
recipe for that midweek whats
for dinner? panic!
Obento Mirin Seasoning, RRP

$3.27, is a specially blended
seasoning with the flavours
and characteristics of mirin,
a sweet Japanese rice wine.
Its an essential condiment to
add sweetness to authentic
Japanese dishes like teriyaki,
and for sauces to serve with
tempura and soba noodles.
Mirin can also be used in
salads or for stewed and
grilled fish and meat. Find
out more at oriental.com.au
SUPERIOR LIGHT SOY SAUCE

Pearl River Bridge Superior Light Soy Sauce,
available at Coles, is so versatile! Use it as
a dipping sauce with your favourite Asian
snacks, or add it to stir-fries and marinades for
an extra flavour infusion. To find out more
about the Pearl River Bridge range of sauces,
call (03) 9489 4544.
BIC DESIGN MEGA LIGHTER, FOR ALL

YOUR LIGHTING NEEDS!
This new-look Bic lighter combines design
and convenience, and is the perfect partner
for lighting barbecues or candles at home.
Available in a variety of bright, modern colours
at your local supermarket for RRP $6.99.
Speedy Caesar Salad

+ 6 iceberg lettuce leaves, shredded
+ 3 cups shredded cooked chicken
breast + 1 cup grated tasty cheese
+ 3 green onions, finely chopped
+ 4 hard-boiled eggs, sliced + cup
Cardinis Original Caesar Dressing
Combine lettuce, chicken, half
the cheese and the onion in a large
bowl. Top with egg, dressing and
remaining cheese. Serves 4.
TIRED OF BEING TIRED?
BALLANTYNES BEAUT BUTTER

Ballantyne has helped families make special
occasions better since 1929. So make
everyday moments brilliant with Ballantynes
premium dairy range. Ballantyne is family
owned and 100 per cent Australian made.
Visit ballantyne.com.au
Iron is difficult for the body to absorb thats

where Floradix Herbal Iron Extract can be of
assistance. Floradix contains a source of iron
balanced with a range of B Vitamins and
Vitamin C, as well as other nutri-rich herbs.
Taken twice daily, Floradix can assist in the
maintenance of general health for the whole
family. Always read the label and use only as
directed. If symptoms persist, consult your
healthcare professional. CHC 43545-06/14
MAY 2016
recipes+ 55
Feeling
super
Superfood quinoa adds
delicious goodness to
a variety of dishes
56 recipes+
MAY 2016
healthy vegetarian
BUDGET TIP
RECIPES AMANDA LENNON NUTRITION JAN PURSER PHOTOGRAPHY RODNEY MACUJA STYLING ANNETTE FORREST FOOD PREPARATION TESSA IMMENS
Omit avocado
and pepitas. Add
100g cooked green
beans instead
Quinoa Stir-fry
with Fried Egg
COOK 15 minutes NUTRITION 1848kJ; 19g
fat (4g sat); 21g protein; 42g carbohydrate;
cup red quinoa, rinsed
1 tablespoon sesame oil
1 onion, cut into thin wedges
2 teaspoons chinese five-spice powder
100g green beans, cut into 4cm lengths
1 carrot, thinly sliced
1 cup shredded chinese cabbage (wombok)
3 baby buk choy, shredded
420g can corn kernels, rinsed
1 tablespoon kecap manis
cup sesame seeds, toasted
2 tablespoons fried shallots
1 Cook quinoa in a saucepan of boiling

water for 10 minutes or until tender. Drain.
2 Meanwhile, heat a large frying pan or
wok over moderately high heat. Add oil;
swirl to coat surface. Add onion and garlic;
stir-fry for 2 minutes or until soft. Add
five-spice powder; stir-fry for 30 seconds
or until fragrant.
3 Add beans and carrot to wok; stir-fry for

3 minutes or until just tender. Add cabbage,
buk choy and corn; stir-fry for a futher
3 minutes or until cabbage wilts and
vegetables are tender.
4 Add cooked quinoa, kecap manis,
half the sesame seeds and half the fried
shallots; stir-fry for 1 minute or until heated.
Remove from heat. Pan-fry eggs for
2 minutes or until cooked to your liking.
Serve stir-fry topped with an egg, remaining
sesame seeds and remaining shallots.
Warm Quinoa & Lentil Salad

SERVES 4 PREP 15 minutes COOK 20 minutes NUTRITION 2759kJ; 37g fat (9g sat);
34g protein; 41g carbohydrate; 10g fibre a serve COST $3.40 a serve
400g pumpkin, sliced
1 cup mixed quinoa, rinsed
400g can brown lentils, rinsed
1 avocado, sliced
150g reduced-fat fetta, crumbled
60g baby rocket leaves
cup chopped flat-leaf parsley leaves
1 tablespoon balsamic vinegar
cup pepitas (shelled pumpkin seeds)

Place pumpkin on an oven tray. Drizzle with
half the oil. Season. Bake for 20 minutes or
until tender.
2 Meanwhile, cook quinoa in a saucepan of

boiling water for 10 minutes or until tender.
Drain. Transfer to a large bowl. Place eggs in
a saucepan. Cover with cold water. Bring to
the boil over high heat, stirring (this helps
centre the yolks). Boil for 6 minutes. Drain.
Peel. Cut in half.
3 Add pumpkin, lentils, avocado, fetta,
rocket and parsley to quinoa. Whisk
remaining oil with vinegar and garlic.
Drizzle over quinoa salad; toss to combine.
Top with egg. Serve sprinkled with
pumpkin seeds.
MAY 2016
recipes+ 57
Quinoa Laksa
15 minutes NUTRITION 2022kJ; 29.5g fat
(16g sat); 19g protein; 29g carbohydrate;
or peanut oil
200g firm tofu, cut into
2cm cubes
cup laksa paste
400ml can light coconut milk
2 large vegetable stock cubes
1.25 litres (5 cups) boiling water
cup red quinoa, rinsed
400g broccoli, cut into florets
cup chopped coriander,
plus cup extra, to serve
1 cup bean sprouts
1 fresh long red chilli, sliced
Lemon wedges, to serve
1 Heat oil in a large heavy-based saucepan

over moderate heat. Cook and turn tofu
for 2 minutes or until browned. Transfer to
a heatproof plate. Add laksa paste to pan;
cook and stir for 30 seconds or until fragrant.
2 Add coconut milk, crumbled stock cubes

and the water. Bring to the boil. Stir in quinoa.
Gently boil for 10 minutes or until quinoa is
tender, adding broccoli in last 6 minutes of
cooking. Remove from heat. Stir in coriander.
QUINOA TIPS & KNOW-HOW

+ WHAT IS IT? Quinoa is not
technically a true grain, but rather
a pseudo cereal, a term for seeds
that are cooked and eaten like grains
and have a similar nutrient profile.
mixed. It is also sold as puffed, rolled

or flaked. Use quinoa in salads, curries,
soups and fillings.
+ WHAT TYPES ARE THERE?
of protein, fibre and vitamin B, and its

also gluten-free.
Quinoa comes in a variety of colours,

including red, black and white, or
Sweet Potato Stuffed with Quinoa

SERVES 4 PREP 20 minutes COOK 45 minutes NUTRITION 2035kJ; 19g fat (6g sat);
21g protein; 53.5g carbohydrate; 8g fibre a serve COST $3.35 a serve
4 x 250g orange sweet potatoes,
unpeeled, scrubbed
or olive oil
cup mixed quinoa, rinsed
cup frozen pea and corn mix
cup chopped flat-leaf parsley,
1 tablespoon water
cup reduced-fat ricotta
cup grated pizza cheese
Pinch of smoked paprika
sprouts, chilli and extra coriander. Serve

with lemon wedges.
58 recipes+
MAY 2016
or until tender. Cut sweet potatoes in half

lengthwise; scoop out centres, reserving
shells. Mash flesh with a fork; set aside.
2 Meanwhile, cook quinoa in a saucepan

of boiling water for 10 minutes or until
tender. Drain well. Cook pea and corn mix
in a saucepan of boiling water for 3 minutes
or until tender. Drain. Place with parsley
in a food processor; pulse until coarsely
chopped. Add quinoa, mashed potato, juice,
the water and ricotta; mix well. Season.
3 Place sweet potato shells on an oven

3 Ladle into bowls. Top with tofu, bean
+ WHAT ARE ITS HEALTH

BENEFITS? Quinoa is a good source
Prick sweet potatoes a few times with a fork;

rub with oil. Season. Wrap in foil to enclose.
Place on an oven tray. Bake for 40 minutes
tray. Fill with corn mixture; top with grated

pizza cheese. Bake for 5 minutes or until
cheese melts. Serve sprinkled with paprika
and extra parsley.
healthy vegetarian
BUDGET
WINNER
Quinoa Porridge
SERVES 4 PREP 10 minutes COOK 15 minutes NUTRITION 2108kJ; 7.5g fat (1g sat);
15g protein; 92g carbohydrate; 7g fibre a serve
1 cups white quinoa
3 cups water
2 cups skim milk
2 tablespoons brown sugar
1 red-skinned apple, unpeeled, cored,
finely chopped
cup coarsely chopped dried
pitted dates
cup finely chopped dried apricots
2 tablespoons flaked almonds, toasted
cup honey
$2.95
A SERVE
1 Place quinoa and the water in a

saucepan. Bring to the boil over high
heat. Reduce heat; simmer, covered,
for 10 minutes or until water is almost
absorbed. Add milk; cook and stir for
2 minutes or until mixture thickens to
the consistency of porridge. Stir in sugar.
2 Combine apple, dates, apricots and
almonds in a bowl. Ladle porridge into
serving bowls. Sprinkle with apple
mixture. Serve drizzled with honey.
MAY 2016
recipes+ 59
Gluten-free
burgers
GLUTEN-FREE
TIPS & TRICKS
+ READ LABELS Always check
product labels to ensure that all
ingredients are gluten-free. Products
made in Australia must state on the
nutrition panel if they contain gluten.
+ MAKE IT You can make your own
breadcrumbs by processing stale
gluten-free bread in a food processor.
+ BATTER UP The gluten-free
damper mixture is more of a batter
than a dough, unlike traditional
wheat-based damper.
60 recipes+
MAY 2016
TEAM
PICK!
Cooking for a special diet

can be tricky. Heres how
to create your own beaut
burgers from scratch
healthy special diets
RECIPES & NUTRITION JAN PURSER PHOTOGRAPHY RODNEY MACUJA STYLING ANNETTE FORREST FOOD PREPARATION TESSA IMMENS
Fish, Beetroot &

Guacamole Burgers
10 minutes NUTRITION 3249kJ; 30g fat
(4.5g sat); 33g protein; 88g carbohydrate;
1 avocado
1 green onion, finely chopped
Few drops of red tabasco sauce
1 small fresh red chilli, seeded,
finely chopped
4 x 80g firm white boneless fish fillets
2 tablespoons besan (chickpea) flour
cup packaged dried gluten-free
breadcrumbs
2 teaspoons finely grated lemon zest
4 gluten-free hamburger buns, toasted
8 slices drained canned beetroot
1 cup baby spinach leaves
300g gluten-free oven-baked straight-cut
potato chips
1 To make guacamole, place avocado,

onion, tabasco, chilli and juice in a bowl;
mash until almost smooth. Season.
2 Toss fish in besan flour to coat; shake

off any excess. Dip in egg, then combined
breadcrumbs and zest to coat. Place
crumbed fish on a plate.
moderate heat. Cook fish for 3 minutes
each side or until browned and cooked
(fish should flake easily when tested with
a fork). Place bun bases on plates. Spread
with a little of the guacamole. Top with
beetroot, spinach and fish. Top with a
dollop of remaining guacamole and
remaining bread. Serve with chips.
BUDGET
WINNER
$2
EACH
Mini Chicken, Lime & Chilli Dampers

MAKES 12 PREP 30 minutes COOK 20 minutes + cooling
NUTRITION 964kJ; 10g fat (4g sat); 12g protein; 20g carbohydrate; 2g fibre each
Melted butter, to grease
1 cups brown rice flour
cup besan (chickpea) flour,
1 tablespoon gluten-free baking powder
2 teaspoons psyllium husks
40g butter, chopped
cup greek-style yoghurt, plus cup extra
cup milk
1 tablespoon sesame seeds
400g chicken mince
cup chopped fresh coriander leaves
and stems, plus cup leaves extra
1 tablespoon chilli sauce,
2 teaspoons finely grated lime zest
iceberg lettuce, leaves torn
1 carrot, coarsely grated

Grease a 12-hole (-cup) muffin tray with
melted butter. Place rice flour, besan flour,
baking powder and psyllium husks in a

food processor; pulse to combine. Add
chopped butter; process until well combined.
Add yoghurt, eggs and milk; process until
combined. Spoon mixture evenly into
prepared holes; level surfaces. Sprinkle
with sesame seeds. Bake for 12 minutes or
until dampers are pale golden and sound
hollow when lightly tapped. Stand in tray
for 1 minute. Transfer to a wire rack to cool.
2 Meanwhile, combine mince, extra besan

flour, chopped coriander, chilli sauce and
zest in a bowl. Shape mixture into 12 patties.
Heat oil in a large frying pan over moderate
heat. Cook patties, in batches, for 2 minutes
each side or until browned and cooked.
Whisk extra yoghurt with extra chilli sauce
in a small bowl.
3 Cut dampers in half horizontally. Spread
bases and tops with chilli yoghurt. Place bases
on a serving platter. Top with lettuce, carrot
extra coriander, patties, and bread tops.
MAY 2016
recipes+ 61
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healthy makeover
Crunch
factor
You can enjoy this midweek family fave guilt-free
because weve lowered the fat by 28g per serve!
Nacho Bowls
20 minutes NUTRITION 1411kJ; 13g fat
(5g sat); 17g protein; 31.5g carbohydrate;
13g fibre a serve TRADITIONAL
COMPARISON 2536kJ; 41g fat (19g sat); 19g
protein; 33g carbohydrate; 13g fibre a serve
6 reduced-fat tortillas, cut into wedges
Cooking oil spray
1 teaspoon cajun seasoning,
plus 2 teaspoons extra
1 green capsicum, finely chopped
1 red onion, finely chopped
1 fresh long red chilli, finely chopped
400g can kidney beans, rinsed
2 tomatoes, finely chopped
avocado, finely chopped
2 tablespoons finely chopped mint,
plus extra leaves, to serve
1 lime, juiced, plus extra lime cheeks,
to serve
cup reduced-fat shredded tasty cheese
NUTRITION JAN PURSER PHOTOGRAPHY BRETT STEVENS

Line 2 oven trays with baking paper.
Arrange tortilla wedges in a single layer on
trays. Spray lightly with oil. Sprinkle with
seasoning. Bake for 6 minutes or until crisp
and golden. Set aside to cool.
HOW WE DID IT
+ SWAP IT Instead of corn chips, we
baked reduced-fat tortillas until crisp.
+ USE IT Cooking oil spray reduced
the fat used to cook the vegetables.
+ TAKE IT DOWN Reduced-fat
cheese was used to trim the fat
content even further.
2 Meanwhile, heat a large non-stick frying

pan over high heat. Spray with oil. Cook
capsicum and half the onion for 3 minutes
or until slightly charred. Add chilli and extra
seasoning; cook for 30 seconds or until
fragrant. Stir in canned tomatoes and beans;
bring to a simmer. Simmer, uncovered, over
medium heat for 5 minutes or until thickened.
3 To make salsa, combine fresh tomato,
avocado, mint, juice and remaining onion in
a bowl. Season. Divide tortilla wedges
among 4 ovenproof bowls. Sprinkle with
cheese. Bake for 4 minutes or until cheese
melts. Top nacho bowls with bean mixture
and salsa. Garnish with extra mint. Serve
with lime cheeks.
MAY 2016
recipes+ 63
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Coffee
break
Not only does this key ingredient
make a favourite drink, its also
sensational used in cooking
Espresso, Fig &

Hazelnut Cheesecake
SERVES 12 PREP 25 minutes + 6 hours
30 minutes to chill COOK 1 hour + 1 hour
to cool COST $2 a serve
250g packet plain sweet biscuits,
broken into pieces
100g butter, melted, cooled
250g dried figs, coarsely chopped
2 tablespoons freshly squeezed
orange juice
cup water
250g cream cheese, at room temperature
cup caster sugar
500g fresh ricotta
cup pure cream
cup strong espresso coffee
1 cup hazelnut meal (ground hazelnuts)
cup roasted hazelnuts, skins removed,
coarsely chopped
1 Grease and line the base of a 22cm

springform pan with baking paper.
Process biscuit in a food processor to
make fine crumbs. Add butter; process
until combined. Press crumb mixture
over base of prepared pan. Chill for
15 minutes or until firm.
2 Meanwhile, place figs, juice and the
water in a small saucepan over moderate
heat. Cook and stir for 8 minutes or until
the figs break down into a jam-like
consistency. Transfer mixture to the bowl
of food processor; process until smooth.
Spread fig mixture over chilled biscuit
base. Chill for 15 minutes or until cold.

Using an electric mixer, beat cream cheese
and half the sugar in a bowl until smooth.
Add ricotta; beat until combined. In a
separate bowl, using a clean electric mixer,
beat eggs and remaining sugar until pale and
creamy. Gradually stir egg mixture, cream
and coffee into cream cheese mixture. Fold
through hazelnut meal. Spoon over mixture
in pan. Bake for 20 minutes. Top with
hazelnuts; bake for a further 30 minutes
or until just set at centre. Turn off oven.
Cool in oven with door slightly ajar for
1 hour. Cover; chill for 6 hours or until firm.
68 recipes+
MAY 2016
here to help sweets
TYPES OF
COFFEE
+ ESPRESSO COFFEE A strong
concentrated brew using freshly
ground coffee beans.
+ INSTANT COFFEE POWDER

Dried for a longer shelf life and more
concentrated in flavour than freshly
ground coffee. Store in an airtight
container in a cool, dark place.
+ CHOCOLATE-COATED COFFEE
BEANS Fresh beans that are coated
in eating chocolate. Great for snacking
or decorating, and available from
specialty chocolate shops.
TRY THESE, TOO

BUDGET
WINNER
Tiramisu Butterfly Cakes
$1.95
+ DATE & ALMOND

CHEESECAKE Omit the figs in our
A SERVE
cheesecake (recipe on opposite page).

Instead, use dried, pitted, chopped
dates. Also omit hazelnuts; use
almonds instead.
PHOTOGRAPHY JULIE CRESPEL & JAMES MOFFAT

cup caster sugar
cup cocoa powder, plus extra, to dust
cup milk
cup thickened cream
125g cream cheese, at room temperature
2 tablespoons icing sugar
3 teaspoons instant coffee powder
1 tablespoon boiling water
12 chocolate-coated coffee beans
2 Spoon mixture into prepared holes. Bake
+ STRAWBERRY-MISU
BUTTERFLY CAKES Omit the
for 15 minutes or until a skewer inserted at

centre comes out clean. Remove from
oven. Transfer to a wire rack to cool.
coffee beans in our butterfly cakes

(recipe at left). Instead, top each
cupcake with a whole strawberry.
3 Meanwhile, using an electric mixer, beat

cream, cream cheese and icing sugar in
a large bowl until soft peaks form. Dissolve
coffee in the boiling water in a small bowl.
Cool slightly, then stir through the cream
cheese mixture.
4 Using a small, sharp knife, cut a shallow
Line a 12-hole (-cup capacity) muffin tray

with patty cases. Using an electric mixer,
beat butter and caster sugar in a small bowl
until pale and creamy. Add eggs, one by
one, beating well after each addition until
combined. Transfer mixture to a large bowl.
Sift flour and cocoa over butter mixture;
stir in milk until just combined.
V-shaped piece from the top of each cake,

leaving a 1cm border, about 1.5cm deep.
Cut each piece in half to form 2 semicircles.
Spoon cream cheese mixture into cakes.
Arrange 2 cake semicircles on top of each
cake. Top with a coffee bean. Dust with
extra cocoa to serve.
COFFEE
TIPS & TRICKS
+ BUYING Choose coffee beans with
a lovely, strong aroma. When buying
instant coffee, make sure its in a well
sealed container.
+ STORING Coffee needs to be kept
in an airtight container in a cool, dark
place. Never use a wet spoon to remove
coffee from the jar or container.
MAY 2016
recipes+ 69
ON SALE NOW
AVAILABLE IN NEWSAGENTS, SUPERMARKETS

AND ON MAGSHOP.COM.AU
& TM 2016 LUCASFILM LTD.
here to help foodie blogs
Rebecca Balkin
THE SWEET CHICK
What made you decide to create your
Instagram blog, The Sweet Chick?
Starting a foodie blog about sweets was
something Id always thought about, but
had never actually got around to. But every
time I baked, ate out or saw something
sweet-related, Id post it on my personal
Instagram account. My friends really
encouraged me to make a blog showcasing
what I create, consume and love. So,
eventually, one night, thats what I did!
Why did you choose to share your Challah
and Hamantaschen recipes?
My Judaism is a very strong part of my
identity and inspires a lot of what I make.
These traditional Jewish recipes are two
of my favourites and I thought what better
way to share them with the rest of Australia
and New Zealand than to have them in
recipes+ magazine!
Miranda Adofaci
THE BONDI BAKER
PHOTOGRAPHY RODNEY MAJUCA STYLING JANE COLLINS
The Sweet
Chick Rebecca
and The Bondi
Baker Miranda
Living the
moment
Meet our online bloggers, Rebecca and Miranda
by day theyre fellow employees, at night and on
the weekend, they step into blogger mode and
create trendy recipes to share online
What made you decide to create your

Instagram blog The Bondi Baker?
After years of living on junk food and diet
soft drink, I decided it was time to step up
and take responsibility for my health.
Working closely with my doctor, we looked
at what foods I was allergic to and how these
nutrients could be replaced through healthy
alternatives. After experimenting with
different kinds of food and recipes, I was
inspired to start The Bondi Baker, and
share the cooking that had helped turn
around the way I was feeling.
Why do you mainly focus on vegan
recipes on your blog?
Most of the recipes I share on The Bondi
Baker are free of dairy, sugar and wheat.
On a personal level, I find that my body
responds best to this kind of diet, but I
definitely indulge and relax when I have
a craving or go to a restaurant! My recipes
feature lots of healthy fats like olive oil and
coconut oil, plus protein-packed nuts. Medjool
dates also make a great natural sweetener.
MAY 2016
recipes+ 71
Hamantaschen
(Jam Pockets)
THERES SOMETHING BEAUTIFUL
ABOUT BEING IN THE KITCHEN WITH
MY MOTHER, THEN SEEING FAMILY
AND FRIENDS ENJOYING OUR FOOD
Challah
SERVES 8 (Makes 2) PREP 30 minutes + 5 hours 10 minutes to prove COOK 40 minutes
+ The small portion of dough that you remove from the challah symbolises that the
challah is to be shared among the nations, and not for the individual alone. Traditionally,
a blessing is said over this piece. + For an easier loaf, you can do a basic three-strand braid.
1 tablespoons dried yeast
cup caster sugar
1 cups lukewarm water
cup vegetable oil, plus extra, to grease
3 eggs, lightly whisked, plus 1 extra
1 tablespoon salt
6 cups plain flour
Sesame seeds, to sprinkle
1 Whisk yeast, sugar and lukewarm water

in a large bowl. Stand in a warm place for
10 minutes or until frothy. Meanwhile,
half-fill kitchen sink with warm water.
Grease a large heatproof bowl.
2 Add oil, eggs and salt to yeast mixture;
stir to combine. Add flour to form a soft
dough. Turn out dough onto a lightly
floured work surface; knead until smooth.
Place in prepared bowl. Cover with plastic
food wrap; stand in prepared sink for
4 hours or until doubled in size.
3 Punch down dough. Turn out onto a

lightly floured work surface; knead until
smooth. Place in a large, lightly greased
72 recipes+
MAY 2016
heatproof bowl; stand in sink half-filled

with warm water for a further 30 minutes
or until well risen.
4 Line 2 oven trays with baking paper.

Turn out dough onto a lightly floured work
surface; knead until smooth. Remove a
small piece of dough (see tip). Divide the
remaining dough into 2 equal portions.
Divide one portion into 4 equal pieces.
Using your hands, roll each piece into a
30cm log. Arrange all 4 pieces side by side
on a clean work surface; pinch top ends
together to join. Place the far left strand
over the second strand, under the third and
over the fourth. Repeat pattern to form a
plait (step A). Place on prepared tray. Repeat
with remaining dough portion to make a
second plait. Cover with a clean tea towel.
Stand for a further 30 minutes to prove.
Brush tops of plaits with extra egg; sprinkle
with sesame seeds. Bake for 40 minutes or
until challahs sound hollow when lightly
tapped. Transfer to a wire rack to cool.
MAKES 25 PREP 25 minutes + 2 hours

to chill COOK 15 minutes
+ HAMANTASCHEN is a traditional
Jewish biscuit that is eaten on the Jewish
festival of Purim. Popular fillings for
hamantaschen are fruit jams, cheese,
chocolate and poppy seeds.
1 cup caster sugar
1 egg, at room temperature, plus 1 extra
1 tablespoon freshly squeezed orange juice
1 teaspoon vanilla essence
2 cups plain flour
1 teaspoons baking powder
teaspoon salt
1 cup raspberry or apricot jam
1 Using an electric mixer, cream butter and

sugar in a large bowl. Add egg, juice and
essence; mix well. Sift flour, baking powder
and salt over egg mixture; mix until just
combined. Turn out onto a lightly floured
work surface; knead until smooth. Shape
into a disc; cover with plastic food wrap.
Chill for 2 hours.

Line 2 oven trays with baking paper. Roll
dough on a lightly floured work surface
until 5mm thick. Using a 7cm round cookie
cutter, cut discs from dough.
3 Spoon 1 teaspoon of jam at the centre

of each circle. Whisk extra egg. Dip fingers
in egg. Pinch edges of dough around filling
to form a triangle shape. Transfer to
prepared tray. Brush with remaining egg.
Bake for 12 minutes or until golden. Transfer
to a wire rack to cool (biscuits will firm).
here to help foodie blogs
Tahini Caramel Slice

MAKES 12 PREP 15 minutes + 5 hours
30 minutes to chill COOK 5 minutes
+ This deluxe tahini butter and caramel
slice is full of wholesome natural
ingredients, such as tahini butter, cacao,
coconut, dates and macadamias. This slice
is suitable for vegan, sugar- free, gluten-free
and paleo diets.
1 cup unsalted macadamias
10 fresh pitted dates, plus 2 cups,
chopped, extra
1 cup blanched almonds
cup coconut oil, plus 1 cup extra
cup maple-flavoured syrup,
plus 1 cups extra
1 cups tahini butter
cup cacao powder, sifted
PHOTOGRAPHY REBECCA BALKIN & MIRANDA ADOFACI
1 Grease and line a 23cm (base

measurement) square cake pan with
baking paper. Place the macadamias, dates,
almonds, coconut oil and maple-flavoured
syrup in a food processor; process until
combined. Press over base of prepared
pan; level surface. Chill for 30 minutes
or until firm.
2 Place the tahini butter, extra dates, cup

of the extra maple-flavoured syrup and
cup of the extra coconut oil in a food
processor; process until almost smooth.
Spread over slice base; level surface. Chill
for 4 hours or until firm.
3 Combine the remaining extra coconut
oil, cacoa powder and remaining extra
maple-flavoured syrup in a saucepan; cook
and stir over low heat for 5 minutes or until
melted and combined. Pour over tahini
filling; level surface. Chill for 1 hour or until
set. Cut into pieces to serve.
THIS IS A MUST FOR A SPECIAL

CELEBRATION, OR SIMPLY AS A
HEALTHY ALTERNATIVE TO A MORE
TRADITIONAL CHOCOLATE CAKE
Raw Chocolate Almond Butter Cake

SERVES 8 PREP 15 minutes + 4 hours 30 minutes to freeze COOK 5 minutes
+ This cake has everything its super-delicious, healthy and suitable for a dairy-free,
sugar-free and gluten-free diet. If you like, you can use either peanut or almond butter,
and swap the macadamias for cashews.
2 cups unsalted macadamias
10 pitted fresh dates, sliced
cup almond butter, plus 2 cups extra
2 tablespoons macadamia oil
teaspoon vanilla powder,
plus 1 teaspoon extra
cup maple-flavoured syrup,
plus cup extra
3 bananas, chopped
cup cacao butter, melted
2 tablespoons cacao powder,
plus cup extra
cup coconut oil, warmed
Edible, unsprayed flowers, to decorate
1 Grease a 20cm (base measurement)

springform pan. Process macadamias, dates,
almond butter, macadamia oil, vanilla powder
and maple-flavoured syrup until combined.

Press over base of prepared pan; level
surface. Freeze for 30 minutes or until firm.
2 Place banana, cacao butter, cacao

powder, cup of the extra maple-flavoured
syrup and extra vanilla powder in a food
processor; process until almost smooth.
Pour over cake base; level surface. Freeze
for 4 hours or until firm.
3 Combine the extra cacao powder,
extra coconut oil and remaining extra
maple-flavoured syrup in a saucepan.
Cook and stir over low heat for 5 minutes
or until melted and smooth. Remove from
heat. Cool slightly. Drizzle over cake.
Decorate with flowers.
MAY 2016
recipes+ 73
10
ways with
meatloaf
1
This budget-friendly
staple just made a
comeback in more
ways than one
Basic Meatloaf
500g beef mince
1 cup soft fresh breadcrumbs
1 onion, chopped
1 carrot, chopped
celery stalk, chopped
Tomato sauce, to serve

fan-forced. Line a 19cm x 9cm (base
measurement) loaf pan with baking
paper, extending paper at long sides
for handles.
2 Combine mince, breadcrumbs and

egg in a large bowl. Process onion,
carrot, celery and garlic in a food
processor until finely chopped. Using
hands, squeeze excess liquid from
vegetable mixture. Add to mince
mixture. Season. Mix well.
3 Place mixture in prepared pan; level
surface. Bake for 55 minutes or until
cooked. Stand in pan for 5 minutes;
drain off excess liquid. Transfer to a
chopping board. Serve sliced with
tomato sauce.
74 recipes+
MAY 2016
2 Tikka Lamb
Meatloaf
COOK 1 hour COST $3.45 a serve
1 Pork, Apple & Sage

Meatloaf
COOK 1 hour COST $3.45 a serve
+ 500g cauliflower, cut into florets

+ 1 quantity Basic Meatloaf (recipe, left),
replacing beef mince with lamb mince
+ cup tikka paste + 2 cloves garlic,
crushed + 2cm piece ginger, grated
+ cup frozen peas, thawed
+ 2 tablespoons chopped mint, plus
extra leaves, to serve + teaspoon
ground turmeric + Greek-style natural
yoghurt, to serve

replacing beef mince with pork mince
+ 1 large apple, peeled, cored, finely
chopped + 2 tablespoons chopped sage
+ 1 tablespoon dijon mustard, plus extra,
to serve + 8 rashers streaky bacon
+ 1 tablespoon honey + Gherkins, to serve
1 Cook cauliflower in a saucepan of
1 Make Basic Meatloaf recipe, adding
boiling water for 2 minutes or until just

tender. Drain.
apple, sage and mustard to mixture. Top

with bacon, tucking ends of rashers into
sides of pan to completely cover surface.
2 Bake for 1 hour, brushing occasionally

with honey during last 10 minutes of
cooking. Serve with extra mustard and
gherkins.
2 Make Basic Meatloaf, adding tikka paste,

garlic, ginger, peas and mint. Spoon into
prepared pan; level surface.
Top with cauliflower; bake for 55 minutes
or until cooked. Slice and top with extra
mint leaves. Sprinkle with turmeric. Serve
with yoghurt.
RECIPES NADIA FONOFF PHOTOGRAPHY RODNEY MACUJA STYLING JANE COLLINS FOOD PREPARATION CARLY SOPHIA TAYLOR
here to help fun cooking
5 Chicken
Parmigiano Meatloaf
COOK 1 hour 5 minutes COST $3.45 a serve
3 Meat Lovers
Meatloaves
replacing beef mince with beef sausage
meat, squeezed from casings
+ 2 teaspoons dried oregano + 3 cheese
sticks, cut into 4 pieces + 1 tablespoons
barbecue sauce + 6 breadstick (baguette)
slices + 2 small roma tomatoes, sliced
+ cup mozzarella cheese
1 Grease a 6-hole (-cup) Texas muffin

tray. Make Basic Meatloaf, adding oregano.
Divide mixture among prepared holes.
Press 2 pieces of cheese stick into each
one. Top with 1 teaspoon of barbecue
sauce, a baguette slice and tomato.
Sprinkle with mozzarella.
2 Bake for 55 minutes or until cooked.
Stand in tray for 10 minutes; drain off
excess liquid. Remove from tray and serve.
4 Mexican-style
Turkey Meatloaf
replacing beef mince with turkey mince
+ 400g can black beans, rinsed + 410g can
corn kernels, rinsed + 35g sachet taco
seasoning + teaspoon ground cumin
+ cup chopped coriander + 1 tablespoon
tomato chutney + cup pizza cheese
+ 1 tomato, chopped + 1 long fresh red
chilli, thinly sliced + 1 cup light sour cream
+ teaspoon paprika
1 Make Basic Meatloaf recipe, reducing

breadcrumbs to cup and adding beans,
corn, taco seasoning, cumin and half the
coriander to mixture. Brush meatloaf with
tomato chutney.
2 Bake for 30 minutes. Top with cheese.

Bake for a further 20 minutes or until cooked.
Top with tomato, chilli and remaining
coriander. Sprinkle sour cream with
paprika. Serve with meatloaf.
+ Cooking oil spray + 540g jar tomato pasta

sauce + 1 quantity Basic Meatloaf (recipe,
left), replacing beef mince with chicken
mince + 1 tablespoon dried oregano + 50g
sliced leg ham + 1 cup grated mozzarella
cheese + 1 cups panko (japanese dried
breadcrumbs) + 2 tablespoons vegetable
oil + cup chopped flat-leaf parsley
1 Place a 40cm piece of baking paper on a

work bench; spray with oil. Pour half the pasta
sauce into a 2-litre (8-cup) ovenproof dish. Make
Basic Meatloaf recipe, reducing breadcrumbs
to cup and adding oregano. Shape chicken
mixture onto prepared paper to form a 30cm
x 20cm rectangle. Top with ham slices and
sprinkle with half the cheese. Using paper as
a guide, roll meatloaf into a log. Remove paper.
2 Spread panko over an oven tray; press
meatloaf into crumbs to lightly coat. Heat
oil in a large frying pan over moderate heat.
Cook and turn meatloaf for 5 minutes or
until browned; transfer to prepared dish.
Top with remaining pasta sauce, then
remaining cheese. Bake for 1 hour or until
cooked. Serve sprinkled with parsley.
MAY 2016
recipes+ 75
8
6
7 Greek Lamb
Meatloaf
6 Middle Eastern
Meatloaf
+ 1 quantity Basic Meatloaf (recipe, p74),
+ cup chopped mint, plus extra leaves,
to serve + cup chopped flat-leaf parsley
+ 1 teaspoon ground cumin + teaspoon
ground allspice + teaspoon ground
cinnamon + teaspoon chilli flakes
+ 4 soft-boiled eggs, peeled + 1 tablespoon
honey, to glaze + Greek-style yoghurt and
sumac, to serve
1 Make Basic Meatloaf, adding mint,

parsley, cumin, allspice, cinnamon and
chilli. Spoon half into prepared loaf pan.
Top with eggs, in a line down centre, then
remaining mince mixture.
2 Brush meatloaf with honey. Bake for

55 minutes or until cooked. Sprinkle
yoghurt with sumac. Top meatloaf with
extra mint leaves. Serve with yoghurt.
76 recipes+
MAY 2016

+ cup chopped flat-leaf parsley
+ 2 tablespoons chopped oregano, plus
extra, to serve + Zest and juice of lemon,
plus extra zest, to serve + Cooking oil spray
+ cup pitted black olives, finely chopped
+ cup sun-dried tomatoes, finely chopped
+ 200g fetta + 1 tablespoon balsamic glaze
+ 1 lebanese cucumber, sliced
1 Make Basic Meatloaf, adding parsley,

oregano, zest and juice. Place a 40cm piece
of baking paper on a clean work surface.
Spray with oil. Shape lamb mixture on
paper to form a 30cm x 20cm rectangle.
Top with olives, tomato and half the fetta.
Using paper as a guide, roll mixture into
a log. Place meatloaf in prepared loaf pan.
Spray top with oil.
2 Bake for 45 minutes or until cooked,

brushing with balsamic glaze occasionally.
Serve topped with cucumber, remaining
fetta, extra oregano and extra zest.
8 Thai Laksa
Mini Meatloaves
SERVES 4 (Makes 8) PREP 15 minutes
replacing beef mince with chicken mince
+ cup soft fresh breadcrumbs, extra
+ cup laksa paste + cup coconut
cream + cup chopped coriander, plus
1 tablespoon extra, to serve + 1 tablespoon
brown sugar + 1 tablespoon fish sauce
+ Zest of lime + 1 tablespoon lime juice
+ 200g butternut pumpkin, thinly sliced
+ Cooking oil spray + 2 fresh long red
chillies, sliced + 1 lime, cut into wedges
1 Grease an 8-hole (1-cup) mini loaf tray.

Make Basic Meatloaf, adding extra
breadcrumbs, laksa paste, coconut cream,
coriander, sugar, sauce, zest and juice.
Spoon into prepared holes; level surfaces.
Top with pumpkin. Season. Spray with oil.
2 Bake for 45 minutes or until cooked.

Stand in tray for 10 minutes, drain off
excess liquid. Top with chilli and extra
coriander. Serve with lime wedges.
here to help fun cooking
TIPS & TRICKS

+ PREPARING Always try to keep
mince mixture as cold as possible.
+ COMBINING Mix your ingredients
together until just combined dont
over-mix or you will lose texture.
+ TAP Before baking, tap the loaf pan
a few times on your work bench to
help expel any air pockets.
+ RESTING Always stand your
meatloaf for at least 5 minutes before
slicing to allow the juices to settle.
This will also make it easier to cut
10
10 Beef Wellington
Meatloaves
SERVES 4 (Makes 8) PREP 20 minutes
BUDGET
WINNER
$3.35
A SERVE
9 Five-spice Meatloaf
COOK 1 hour 10 minutes
+ 3 eggs, lightly whisked + 1 quantity Basic
Meatloaf (recipe, p74), replacing beef mince
with pork mince + cup plum sauce, plus
2 tablespoons extra + 1 tablespoon soy
sauce + 2cm piece ginger, grated
+ 1 teaspoon chinese five-spice powder
+ 300g orange sweet potato, chopped
+ 2 tablespoons water + 1 tablespoon sweet
chilli sauce + Cooking oil spray + 2 green
onions, sliced, plus 1 extra, to serve
+ 2 teaspoons sesame seeds, toasted
+ 2 teaspoons dried chilli flakes
1 Heat a large non-stick frying pan over

moderate heat. Add eggs; tilt to coat suface.
Cook for 1 minute or until just set. Slide onto
a plate. Make Basic Meatloaf, adding plum

and soy sauces, ginger and five-spice powder.
Place sweet potato in a microwave-safe
bowl with the water. Cover; microwave
on High (100%) for 10 minutes or until soft.
Drain. Process potato, extra plum sauce
and sweet chilli sauce in a food processor
until smooth. Transfer to a piping bag fitted
with a 1cm plain nozzle.
2 Place a 40cm piece of baking paper on

a clean work surface. Spray with oil. Shape
pork mixture on paper to form a 30cm x
20cm rectangle. Top with omelette and
onion. Using paper as a guide, roll meatloaf
to form a log. Remove paper. Place meatloaf
in prepared loaf pan; press down firmly.
Pipe potato puree over top of meatloaf to
cover. Bake for 55 minutes or until cooked.
Serve sprinkled with extra onion, sesame
seeds and chilli flakes.
+ 250g button mushrooms + 20g butter

+ 100g frozen spinach, thawed, squeezed
+ 125g light cream cheese, softened + Pinch
of ground nutmeg + 1 quantity Basic
Meatloaf (recipe, p74) + cup chopped
flat-leaf parsley + 1 tablespoon dijon
mustard + 1 teaspoon dried thyme + 4 sheets
frozen puff pastry, thawed + 1 egg yolk
1 Grease an 8-hole (1-cup) mini loaf tray.

Process mushrooms in a food processor
until finely chopped. Melt butter in a large
frying pan over high heat. Cook mushroom
for 5 minutes or until tender. Transfer to a
heatproof bowl. Add spinach, cream cheese
and nutmeg. Make Basic Meatloaf, adding
parsley, mustard and thyme. Spoon into
prepared holes; level surfaces.
2 Top meatloaves with mushroom paste.
Cut pastry into 1cm-wide strips. Lay a large
piece of baking paper on a clean work surface
(step A). Weave strips to create a lattice. Cut
lattice 5mm larger than holes in pan. Place on
top of each loaf, tucking in at sides. Brush with
egg yolk. Bake for 45 minutes or until pastry is
golden and meatloaf is cooked. Stand in pan
for 10 minutes; drain off excess liquid.
MAY 2016
recipes+ 77
Clever
cookies
Fill the biscuit barrel with these
homemade treats
Chequerboard
Cookies
MAKES 30 PREP 35 minutes + 1 hour
to chill COOK 15 minutes + cooling
185g unsalted butter, at room
temperature
cup caster sugar
1 egg, plus 1 egg white extra, whisked
1 cups plain flour,
2 tablespoons cocoa powder
1 Using an electric mixer, beat butter

and sugar until light and fluffy. Add
the egg; beat until combined. Sift flour
over mixture; stir until combined.
2 Divide dough between 2 medium
bowls. Add extra flour to one portion.
Sift cocoa powder over remaining
portion; mix well. On a lightly floured
surface, knead each half until smooth.
Shape each into a log and wrap in
plastic food wrap; chill for 15 minutes.
3 Using a ruler, shape each piece of
dough into a 16cm x 4cm x 4cm bar.
Wrap each bar in plastic food wrap;
chill for 30 minutes. Cut each bar
lengthwise into 3 equal slices. Cut each
slice lengthwise into 3 equal strips to
make a total of 9 strips for each colour.
4 Stack 3 strips of dough together,
alternating colours in each stack and
brushing the sides of the strips with
egg white to join. Then join 3 stacks
together to make a log, again
alternating colours to make the
chequerboard effect. Repeat to make
a second log. Chill for 15 minutes.
fan-forced. Line 2 oven trays with
baking paper. Using a sharp knife, cut
each log into 1cm-thick slices. Place on
prepared trays, about 3cm apart. Bake
for 12 minutes or until golden. Cool on
trays (cookies will firm).
78 recipes+
MAY 2016
here to help baking
Rocky Road Cookies
Monte Carlos
MAKES 25 PREP 35 minutes + 30 minutes

to chill COOK 15 minutes + cooling

temperature
1 cup firmly packed brown sugar
1 egg, at room temperature
2 cups plain flour
cup cocoa powder
100g mini marshmallows
cup glac cherries, quartered
cup unsalted roasted peanuts, chopped
125g dark eating chocolate, melted

temperature
cup firmly packed brown sugar
1 teaspoon vanilla essence
1 egg, at room temperature
cup self-raising flour
cup plain flour
teaspoon bicarbonate of soda
cup desiccated coconut
cup raspberry jam
1 quantity Vanilla Buttercream (recipe,
right), to serve
3 Roll heaped teaspoons of mixture

temperature
cup icing sugar mixture
teaspoon vanilla essence
2 teaspoons milk
into balls. Place on prepared trays, about

3cm apart. Using a floured fork, lightly
flatten each biscuit, making a criss-cross
pattern. Bake for 12 minutes or until
golden. Cool completely on trays
(biscuits will firm). Sandwich biscuits
with jam and Vanilla Buttercream.
Vanilla Buttercream
MAKES about 1 cup PREP 5 minutes
1 Using an electric mixer, beat butter, sugar
PHOTOGRAPHY ROB SHAW
and egg until smooth. Sift flour and cocoa

over butter mixture; stir until combined.
Knead on a floured surface until smooth.
Shape dough into a rectangular block. Cover
with plastic food wrap; chill for 30 minutes.

Line 2 oven trays with baking paper. Roll
out dough between 2 sheets of baking
paper to a 35cm x 20cm rectangle. Cut
25 (7cm x 4cm) rectangles from dough.
Place on prepared trays, about 3cm apart.
Bake for 12 minutes or until golden. Cool
completely on trays (biscuits will firm).
3 Combine marshmallows, cherries and
peanuts in a bowl. Spread each biscuit with
a little melted chocolate. Pile marshmallow
mixture on biscuits. Drizzle with remaining
melted chocolate. Allow to set.
Line 2 oven trays with baking paper.
2 Using an electric mixer, beat butter,

sugar and essence until light and fluffy.
Add egg; beat until combined. Sift flours
and bicarbonate of soda over mixture;
stir until combined. Stir in coconut.
Using an electric mixer, beat butter, sugar

and essence until light and fluffy. Stir in milk.
TIPS FOR PERFECT BISCUITS

+ CREAM IT Dont overcream the
butter and sugar.
+ SPREAD IT Leave room between
biscuits on trays to allow for spreading
during baking.
+ PREPARE IT Always grease and/or

line oven trays.
+ COOL IT Before icing, cool biscuits
completely on trays. Store plain biscuits
in airtight containers for up to 3 days.
MAY 2016
recipes+ 79
Thai-riffic
Turn up the heat and simmer up
a Thai-inspired meal in minutes
Red Chicken Curry

Ready in 20 minutes
+ 400ml can coconut milk + cup thai red curry paste + 2 kaffir lime leaves
+ 450g chicken thigh fillets, chopped + 225g can bamboo shoots, drained
+ 2 tablespoons fish sauce + 1 tablespoon brown sugar + 1 tablespoon lime juice
+ cup coriander leaves + Steamed jasmine rice, lime wedges and fried shallots,
to serve Heat cup of the coconut milk in a wok over moderately high heat for
4 minutes or until milk starts to separate. Add curry paste; cook and stir for 2 minutes
or until fragrant. Add remaining coconut milk, lime leaves and chicken. Bring to the
boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is cooked. Stir in
bamboo shoots, fish sauce, sugar, juice and coriander. Simmer for a further minute or
until heated. Serve with rice, lime wedges and fried shallots. Serves 4
80 recipes+
MAY 2016
here to help fast 4
Beef Massaman
Curry
PHOTOGRAPHY ANDR MARTIN, ROB SHAW & DEAN WILLMOT
Ready in 25 minutes
+ 400g pumpkin, cut into wedges

+ 2 tablespoons vegetable oil + 500g diced
lamb + 400ml can coconut milk + 1 onion,
chopped + cup massaman curry paste
+ 1 teaspoon chinese five-spice powder
+ 1 cinnamon stick + 1 small chicken stock
cube + 1 tablespoon fish sauce + 1 cup
water + Steamed jasmine rice and finely
chopped coriander, to serve Preheat oven
to 220C/200C fan-forced. Line an oven
tray with baking paper. Place pumpkin on
prepared tray; drizzle with half the oil. Bake
for 20 minutes or until tender. Meanwhile,
heat remaining oil in a frying pan over high
heat. Cook lamb, in batches, for 2 minutes
or until browned. Transfer to a heatproof
bowl. Place cup of the coconut milk in
a saucepan over moderate heat; cook and
stir for 30 seconds or until heated. Add
onion, curry paste, five-spice powder and
cinnamon stick; cook and stir for 1 minute or
until fragrant. Add lamb, remaining coconut
milk, crumbled stock cube, fish sauce and
the water; stir to combine. Reduce heat to
low. Simmer, covered, for 10 minutes or
until lamb is tender. Serve curry with
pumpkin, rice and coriander. Serves 4
Green Pork & Vegie

Curry
Ready in 25 minutes
+ 2 tablespoons vegetable or peanut oil

+ 8 thin pork sausages + 1 onion, thinly
sliced + 2 tablespoons green curry paste
+ 500g orange sweet potato, chopped
+ 400ml can coconut milk + 1 cup water
+ 300g broccoli, cut into florets + 1 large
zucchini, halved lengthwise, thickly sliced
diagonally + cup chopped coriander,
plus extra small sprigs, to serve + Steamed
jasmine rice, to serve Heat half the oil in a
large frying pan over moderate heat. Add
sausages; cook and turn for 5 minutes or
until cooked. Transfer to a heatproof board.
Thickly slice. Reduce heat; add remaining
oil to same pan. Add onion; cook and stir
for 2 minutes or until just soft. Add curry
paste; cook and stir for 1 minute or until
fragrant. Add sweet potato, coconut milk
and the water; bring to the boil, then reduce
heat to low. Simmer, partially covered, for
5 minutes or until vegetables are soft.
Return sausage to the pan with broccoli
and zucchini; cook for 5 minutes or until
broccoli is just tender. Stir in coriander.
Serve with rice and top with extra
coriander. Serves 4
Tom Yum
Ready in 20 minutes
+ 100g dried vermicelli noodles + 1.5 litres

(6 cups) boiling water + 2 tablespoons
laksa paste + 1 tablespoon fish sauce
+ 2 teaspoons minced ginger + 300g
pumpkin, chopped + 450g packet frozen
stir-fry vegetables + 400g frozen peeled
prawns, thawed + 1 tablespoon lemon
juice + 1 bunch chinese broccoli, stems
and leaves shredded + 1 fresh large red
chilli, sliced + 2 tablespoons chopped
coriander Soak noodles in a bowl of cold
water for 15 minutes. Meanwhile, place the
boiling water in a large saucepan; add laksa
paste, fish sauce and ginger. Bring to the
boil. Stir in pumpkin; cook, covered, for
7 minutes. Drain noodles; using scissors,
cut noodles into 5cm lengths. Add to pan,
along with stir-fry vegies, prawns and
juice. Bring to the boil; cover and cook for
3 minutes. Add chinese broccoli; cook and
stir for 1 minute or until just wilted. Stir in
half the chilli and half the coriander. Serve
sprinkled with remaining chilli and
coriander. Serves 4
MAY 2016
recipes+ 81
here to help take 5
Sour power
With just five ingredients,
afternoon tea couldnt
be easier
Sour Cream Cake

cup caster sugar
250g sour cream
2 Add eggs, one by one, beating until

fan-forced. Grease a 22cm (top
measurement) fluted ring pan. Using
an electric mixer, beat butter and sugar
in a bowl until light and creamy.
3 Spoon cake batter into prepared pan;

level surface. Bake for 35 minutes or until
a skewer inserted at centre comes out
clean. Stand cake in pan for 3 minutes,
then turn out onto a wire rack to cool.
82 recipes+
MAY 2016
combined. Fold in half the flour, then

fold in half the sour cream. Repeat
with remaining flour and sour cream;
stir until smooth.
TRY THESE CAKE

PAN CREATIONS
+ LOAF Grease and line a 21cm x
10cm loaf pan with baking paper.
Bake for 45 minutes.
+ SQUARE Grease and line a 20cm
square cake pan with baking paper.
Bake for 40 minutes.
+ CUPCAKES Line a 12-hole (-cup)
muffin tray with paper cases. Bake for
20 minutes.
PHOTOGRAPHY PHILLIP CASTLETON
SERVES 12 PREP 15 minutes COOK 35 minutes + cooling COST 90 a serve

+ TOP TIP For that finishing touch, dust cake with icing sugar just before serving.
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contents look inside contents look inside contents look inside contents look

Savoury slices Eat now or later

From the Editor

Cook the cover Sticky Hoisin Chicken

at a glance index at a glance index at a glance index at a glance index at a glance

Baked Bean & Tuna Patties

AS FEATURED ON THE COVER

Sizzling Sesame Beef

LIGHT MEALS & SIDES

Bean, Bacon & Rice Slice

SWEETS & SAUCES

73 Raw Chocolate Almond

73 Tahini Caramel Slice

19 Basic Chocolate Cakes

49 Chocolate, Pear & Pistachio

61 Mini Chicken, Lime & Chilli

with Chocolate Sauce

Like us on Facebook facebook.com/recipesplusmag

How we cost them

These savoury slices are the

Tomato & Pesto

1 Preheat oven to 180C/160C

Chorizo & Zucchini

1 Preheat oven to 180C/160C fan-forced.

Cheesy Chicken, Mushroom & Leek Slice

1 Preheat oven to 180C/160C fan-forced.

2 Remove whole chicken breasts; set aside.

TIPS & TRICKS

Bean, Bacon & Rice Slice

SERVES 6 PREP 35 minutes COOK 35 minutes + cooling

1 Preheat oven to 180C/160C

3 Transfer half the rice mixture to

2 Heat oil in a large frying pan over

boiling water for 3 minutes or until just

5 TOP STIR-FRY TIPS

4 To avoid meat stewing, always cook it

1 tablespoon brown sugar

1 Whisk sugar, soy sauce, hoisin sauce,

Green Curry Prawn Fried Rice

1 Place pumpkin and the water in a

2 Heat a wok or large frying pan over high

SERVES 4 PREP 15 minutes

1 Whisk juice, fish sauce, sesame oil and

2 Heat a wok or large frying pan over high

3 Place lettuce cups on a serving platter.

Sweet Chilli Chicken in Coriander Omelettes

1 Whisk 2 teaspoons of the oil, the sweet

2 Crack the eggs into a large jug. Add

swirl to coat surface. Add a quarter of

3 Drain chicken; discard marinade. Stir-fry

4 Place omelettes on serving plates. Top

Chipolata & Roast

1 Preheat oven to 220C/200C

2 Add chipolatas and tomato

3 Serve topped with fetta and

Spanish Potato & Egg Bake

SERVES 4 PREP 15 minutes COOK 35 minutes

1 Preheat oven to 200C/180C fan-forced.

1 tablespoon vegetable or olive oil

1 Preheat oven to 180C/160C fan-forced.

2 Using a spoon, make 4 hollows in the

1 Preheat oven to 200C/180C