SAVING YOU MONEY THE CHECKOUT

J U 3. 2
$
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$3
.9
9
+ DECEMBER 2017 + AUS $3.20 + ISSUE 137

MADE EASY BEST-EVE

R
Creative baking SHORTBR
EAD
Celebration treats TREE
Magical menus p70
Platters to share

70
FESTIVE
RECIPES
EMBER
YOU R DECpla nner
meal

, p8 SWEET & SOUR BAKED PEACHES

PAVLOVA WREATH PORK BELLY, p17 WITH FRUIT CAKE, p78

$1.65 $2 $2.85
a serve a serve a serve
 $
8,966
$9,671
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Prepare for
Christmas
lunch today

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Designers, Sweden

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

YOUR DECEMBER p20

RECIPES
CHRISTMAS SIDES & MAINS
17 Apple Slaw
65 Bacon & Semi-dried
Tomato Stuffing
25 Balsamic, Cranberry
& Brie Crostini
65 Barley, Apricot & Raisin
Stuffing
17 Char-grilled Asparagus
with Bruschetta Topping
7 Char Siu-glazed Pork Loaf
80 Christmas Frittata
25 Cornmeal Fritters with
65
Chicken & Salsa
Cranberry & Apple Stuffing
79 Creamy Ham & Roast
Vegetable Pasta
15 Croissant Breakfast Bake
82 Crunchy Chilli Potatoes
82 Crunchy Garlic Potatoes
82 Crunchy Herbed Potatoes
82 Crunchy Parmesan Potatoes
65 Fig & Pistachio Stuffing
CHRISTMAS TREATS CHRISTMAS SPECIAL DIETS
78 Baked Peaches 59 Cheese & Herb Fritters
with Fruit Cake ✚ 59 Chilled Capsicum Soup
26 Basic Fruit Cake Mixture 60 Eggplant Timbales p65
70 Basic Shortbread 61 Raspberry & Nougat
77 Buttercream Icing Ice-cream Pudding
66 Candy Cane Ice-cream 60 Roast Beetroot
Sandwiches & Walnut Salad
14 Char-grilled Nectarine &
Bruschetta LIGHT MEALS
68 Cherry Bombs 53 Antipasti Pasta Salad
75 Chocolate Nut Brittle Clusters 45 Baked Maple Soy Chicken
21 Chocolate Snowflakes 34 Beef Fattoush
75 52
27
Chocolate Snowmen Biscuits
Christmas Cake Slice 46
Cauliflower & Chickpea Salad
Chicken, Asparagus
OUR
75
27
Christmas Icing
Christmas Pudding 53
& Fetta Pizza ✚
Chicken Tabouli Wraps
RECIPES
77 Christmas Pudding Pops 40 Chilli Pork Noodles How we test them
● We use Standard
69 Deck The Table Tree 51 Greek Sausage Skewers ✚ Metric Measures.
68 Elf Wands 41 Lamb Patties All measures are level.
67 Festive Fruit Tree with Carrot Salad 1 tablespoon = 20ml
1 teaspoon = 5ml
7 Fresh Limeade 33 Lemongrass & Cauliflower 1 cup liquid = 250ml
20 Gingerbread Dough Nasi Goreng ✚ ● We use 59-60g eggs.

63 Firecracker Prawn Tortillas 22 Gingerbread House Cookies 35 Lemon Chicken ● Oven temperatures are
given for conventional
16 Potato Salad 66 Ho Ho Ho Chocolate Bark & Broccoli Pasta ovens and reduced by 20°C
62 Prawn & Avocado Sliders 77 Holly Cupcakes 47 Miso Beef & Sugar Snap for fan-forced (convection)
24 Prawn Mousse 68 Magical Marshmallow Sticks Pea Rice cooking. However, as ovens
vary by at least 10°C, check
Cucumber Bites 21 Mixed Spice Gingerbread 47 Pesto Fish Wraps manufacturer’s handbook
78 Roast Pork & Drums 35 Pork & Pineapple Skewers for recommendations.
Pineapple Patties 67 Mrs Claus Eggnog 52 Pork Chow Mein ● We also use an 800-watt
microwave oven.
15 Sausage Hash 28 Orange & Dark Chocolate 46 Pork Fried Rice
with Fried Eggs Christmas Cake 41 Salmon & Chickpea Salad How we cost them
8 Smashed Chickpea 30 Passionfruit & Mango Trifle 42 Salmon Log ● Costs per serve (in A$) as
printed throughout the
& Spinach Salad 8 Pavlova Wreath ✚ 34 Spanish Omelette magazine are guides only.
24 Spinach & Artichoke Tarts 30 Raspberry & Chocolate Trifle 39 Tuna & Broccolini Fattoush ✚ Prices were recorded at
17 Sweet & Sour Pork Belly 69 Reindeer Munch 40 White Bean & Chicken Penne supermarkets and at
suburban butchers and
with Apple Slaw ✚ 70 Rosewater Royal Icing greengrocers as we
79 Turkey Rissoles with 66 Rudolph Brownies SWEETS went to press.
Coleslaw 70 Santa’s Shortbread Tree ✚ 36 Basic Pizza Dough ● Costings for major food
items are based on the best
6 Turkey with Sun-dried 76 Snowy Christmas Cottages 36 Strawberry & Cinnamon buys after comparing major
Tomato Stuffing 30 Strawberries & Cream Trifle Pizza Scrolls or home brands. Costings
65 Wild Rice, Capsicum 56 Toffee Fruit Cake 81 Panna Cotta Lemon for all ingredients and fresh
produce, when in season,
& Oregano Stuffing 18 Vanilla Layer Cake Cheesecake are only for the quantity
54 Peach & Cherry Tart needed for each recipe.
48 Trifle Parfaits ● All prices quoted for recipes
are subject to GST and also
price increases.

4 recipes+ DECEMBER 2017 ✚ AS FEATURED ON THE COVER Like us on Facebook facebook.com/recipesplusmag

contents look inside contents look inside contents look inside contents

From the Editor

FAMILY

Like us on Facebook
facebook.com/
recipesplusmag
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+
A
s I watch my son, Orlando, busily
updating his Christmas list to Santa
for the fifth time, I reflect on just how
exciting the lead-up to the big day is. For
me, Christmas starts around August, when
the planning of the December recipes+
issue actually begins. From then on, the
countdown is on!
I always say life is all about choice, so
in this issue, you have a choice of three
spectacular Christmas feasts. To start the
day on a fun note, give brunch a go (p14).
Then, for all of those traditionalists like me,
try our magical menu that is cost-wise with
all the trimmings (p6). Our third festive feast
(p16) is for those of you who are feeling a
little trendy and wish to set the scene using
classic tastes with a modern twist.
We also have festive goodies galore,
because the best time of year to turn on the
oven and bake from your heart is right now.
There are treats for Santa and his reindeer
(p74), homemade gifts (p20) and delicious
Christmas bakes (p26), when fruit mince
stars in a Christmas pudding, slice and cake.
And, amidst all this fun, food and
present wrapping, I’d like to take a moment
to remember those who will be dearly
missed at my table this year. My dear friend,
Rebecka, and Dad – our cover recipe (p70),
Santa’s Shortbread Tree, is just for you to be
enjoyed with a Christmas cup of tea!
Have yourselves a safe and merry
Christmas. Love, laugh and live loudly!
6 Budget Christmas Just $8.25 a serve!
14 Christmas brunch Gather the family
16 Modern Christmas Twist on tradition
20 Edible gifts Share your love of baking
24 It’s party time Pass the platters
26 Festive baking Fruit cakes & puddings
30 Star sweet Strawberries & Cream Trifle
BUDGET
33 Week 1 Lemongrass Nasi Goreng
39 Week 2 Tuna & Broccoli Fattoush
45 Week 3 Baked Maple Soy Chicken
51 Week 4 Greek Sausage Skewers
SPECIAL DIETS
56 Gluten-free Toffee Fruit Cake
58 Vegetarian Fabulous festive feast
HERE TO HELP
49 Get puzzling Food for thought
55 Social buzz What you posted
on our Facebook page
62 How to Prepare and cook prawns
64 Sides Delicious Christmas stuffings
66 Fun cooking 10 ways with festive treats
70 Cook the cover Santa’s Shortbread Tree
74 Kids Santa’s little helpers in the kitchen
78 Fast 4 Cooking up Christmas leftovers
81 Let’s Ask Amanda How;
Reader Recipe Panna Cotta
Lemon Cheesecake
82 Take 5 Crunchy Garlic Potatoes

AMANDA KELLY-LENNON,
EDITOR

COVER RECIPE
p22 p30 p63 p66 $1.85 SANTA’S
SHORTBREAD TREE
a serve
RECIPE
AMANDA
KELLY-LENNON
PHOTOGRAPHY
SCOTT HAWKINS
STYLING
KATE BROWN
FOOD PREPARATION
ELIZABETH FIDUCIA

DECEMBER 2017 recipes+ 5

 Christmas budget Christmas budget Christmas budget Christmas budget

Cheap & cheeryAt just $8.25 a serve, this festive feast will save you
money at the most expensive time of the year

Turkey with Sun-dried Tomato Stuffing

SERVES 12 PREP 20 minutes COOK 2 hours 10 minutes + 10 minutes to rest COST $2.45 a serve

2 tablespoons vegetable or olive oil,
plus 1 tablespoon extra
2 onions, thinly sliced
5 cloves garlic, crushed
2 zucchinis, grated
½ cup semi-dried tomatoes, drained
1 fresh long red chilli, seeded, chopped
2 cups soft fresh breadcrumbs
90g packet croutons
⅓ cup unsalted pistachios
⅓ cup coarsely chopped flat-leaf
parsley leaves
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
3.5kg turkey buffe, boned (see tip)
Grilled peach halves & rocket leaves,
to serve (optional)
6 recipes+ DECEMBER 2017
1 Preheat oven to 180ºC/160ºC fan-forced.
Line a 3-litre (12-cup) ovenproof dish with
baking paper. Heat oil in a large frying pan
over moderate heat. Add onion and garlic;
cook and stir for 5 minutes or until soft.
Add zucchini, tomato and chilli; cook and
stir for 3 minutes or until tender. Transfer
the mixture to a heatproof bowl. Add
breadcrumbs, croutons, pistachios,
parsley, juice and zest; mix well.
2 Open out turkey buffe, skin-side down,
on a large sheet of baking paper. Using a
large knife, cut halfway through the
thickest half of each breast. Open out each
breast and tenderloin and fold out. Spread
stuffing over two-thirds of turkey, leaving a
2cm gap at one short end. Roll up tightly,
using paper as a guide, to form
a log. Secure with white unwaxed kitchen
string. Transfer to prepared dish. Bake,
brushing with extra oil occasionally, for
2 hours or until cooked. Remove from
oven. Cover with foil; rest for 10 minutes.
Serve with grilled peaches and rocket
leaves (if using).
TOP TIP
Remove turkey
from fridge at
least 1 hour
before preparing
and cooking
Christmas budget Christmas budget Christmas budget Christmas budget

Fresh Limeade
SERVES 12 PREP 5 minutes + 2 hours
to chill COOK 10 minutes

⅔ cup caster sugar

PHOTOGRAPHY RICHARD MORTIMER, ROB SHAW & DEAN WILLMOT

1½ cups water
5 kaffir lime leaves, torn
2 limes, sliced, plus 4 extra, juiced
⅔ cup lemon juice
2 cups crushed ice, to serve
2 x 1.25-litre bottles chilled soda water
BUDGET TIPS
1 Place sugar and the water in a small
saucepan; cook and stir over low heat for
& TRICKS
2 minutes or until sugar dissolves. Add lime
leaves to sugar syrup. Simmer for 5 minutes.
Remove from heat.

2 Add sliced lime, lime juice and lemon

juice to syrup. Transfer to a large jug. Chill
for 2 hours.

3 Top lime mixture with crushed ice and

soda water to serve.

BUDGET
WINNER
90¢
A SERVE

Char Siu-glazed 1 Preheat oven to 200ºC/180ºC

Pork Loaf
SERVES 12 PREP 25 minutes
COOK 45 minutes COST $2 a serve
2 Chinese sausages, finely chopped
750g pork mince
4 green onions, finely chopped,
tips shredded
1 carrot, finely grated, plus 1 carrot,
sliced
¼ cup char siu sauce, plus ¼ cup extra
2 teaspoons minced ginger
2 tablespoons soy sauce,
plus 2 tablespoons extra
2 teaspoons sesame oil
1 clove garlic, crushed
1 Lebeanese cucumber, sliced
5 small red radishes, scrubbed, sliced
12 iceberg lettuce leaves
Fried noodles (optional) & lime wedges,
to serve
fan-forced. Line an oven tray with
baking paper. Heat a small frying pan
over moderate heat. Add the sausage;
cook and stir for 2 minutes or until
browned. Transfer to a large heatproof
bowl. Add mince, chopped onion, carrot,
char siu sauce, ginger, soy sauce, sesame
oil and garlic; mix well.
2 Spoon mixture onto prepared tray.
Shape into a 22cm log. Brush with extra
char siu sauce; bake for 40 minutes
or until browned and cooked. Remove
from oven. Cover with foil; rest for
5 minutes. Slice.
3 Combine the extra sliced carrot,
cucumber and radish in a bowl. Add the
extra soy sauce; toss to combine. Place
lettuce cups on a serving platter. Top with
vegetable mixture, sliced pork, fried
noodles (if using) and shredded green
onion. Serve with lime wedges.

DECEMBER 2017 recipes+ 7

 Christmas budget

Pavlova Wreath 2 Using an electric mixer, beat egg whites

Smashed Chickpea
& Spinach Salad
SERVES 12 PREP 20 minutes
COOK 5 minutes COST $1.25 a serve
1½ cups frozen peas
2 x 400g cans chickpeas, rinsed
½ cup semi-dried tomatoes, sliced
1 red onion, thinly sliced
60g baby spinach leaves
2 tablespoons lemon juice
1 tablespoon light olive oil
2 tablespoons coarsely chopped dill
SERVES 12 PREP 15 minutes + cooling
COOK 1 hour 5 minutes COST $1.65 a serve
4 egg whites, at room temperature
¾ cup caster sugar
2 teaspoons cornflour
1 teaspoon lemon juice
½ teaspoon vanilla essence,
plus 1 teaspoon extra
300ml thickened cream
1 tablespoon icing sugar
250g cream cheese, at room temperature
125g strawberries, halved, stems attached
100g blueberries
80g raspberries
1 Preheat oven to 150ºC/130ºC fan-forced.
Using a pencil, mark a 22cm disc on a piece
of baking paper. Turn paper, pencil-side
down, onto an oven tray to line.
in a large, dry, clean bowl until soft peaks
form. Gradually add the caster sugar,
1 tablespoon at a time, beating until sugar
dissolves and firm peaks form. Beat in
cornflour, juice and essence.
3 Using 2 large metal spoons, dollop
mixture in rounds, around edge of marked
disc on prepared tray. Bake for 20 minutes.
4 Reduce the oven temperature to
120ºC/100ºC fan-forced. Bake pavlova
for a further 45 minutes or until dry to
touch. Turn off oven. Cool pavlova
completely in oven with door ajar
(this will prevent pavlova from cracking) .
Using an electric mixer, beat cream, icing
sugar and extra essence in a large bowl
until soft peaks form. Fold in cream
cheese. Spoon half the cream mixture
over the top of pavlova. Decorate with
strawberries, blueberries and raspberries.
Serve with remaining cream mixture.

1 Cook peas in saucepan of boiling salted

water for 2 minutes or until tender. Drain;
refresh under cold water. Place chickpeas
in a bowl. Lightly crush with a fork.

2 Add the peas, tomato, onion, spinach,

juice and oil; toss to combine. Serve topped
with dill.

BUDGET TIPS
& TRICKS
+ SMASHED CHICKPEA
& SPINACH SALAD Omit the
semi-dried tomatoes. Use 2 large
tomatoes instead. Omit dill. Use
parsley instead. Omit spinach leaves.
Use shredded iceberg lettuce instead.
+ PAVLOVA WREATH Omit
blueberries and raspberries. Increase
strawberries to 250g and dollop with
passionfruit pulp.

8 recipes+ DECEMBER 2017

 T H E E N T R E E
A T I M E L E S S S E A F O O D S T A R T E R W I T H
A S M O K Y F L A V O U R T H A T ’ S S I L K Y S M O O T H

K E N W O O D C H E F S E N S E X L
M I X E R I N B L U E ( K V L 6 1 0 0 B )

The ‘Chef Sense XL’ has been re-engineered to provide

more capacity and more options, with dedicated bowl KENWOOD CHEF XL 1700W
TITANIUM MIXER (KVL8300S), $999 ;
tools to help you bake all your favourites, 20 optional KENWOOD SPIRALIZER
attachments and a colossal 6.7L stainless steel mixing ATTACHMENT (KAX700PL), $199

bowl with graduations for easy measuring. Baking at

S N A P P E R W I T H G R E E N
home has never been this fun. M A N G O S A L S A

$499 Prep and Cook time: 30 mins

Serves 4
4 x 600g whole snapper, cleaned, trimmed
2 tablespoons Thai red curry paste
K E N W O O D 4 kaffir lime leaves, finely chopped
Crispy shallots to serve
F O O D P R O C E S S O R
GREEN MANGO AND ZOODLE SALAD
A T T A C H M E N T 1 medium (350g) green mango, peeled
½ small (50g) red onion, sliced into thin wedges
( K A H 6 4 7 P L ) 1 large fresh red chilli, seeded, finely sliced
¼ cup fresh coriander and mint leaves, torn
$99 1 tablespoon lime juice
1-2 tablespoons Vietnamese dipping sauce

1 Cut cheeks and sides from mango, trim ends to fit into food
processor feed tube. Using julienne attachment in food processor,
cut mango into long thin strips.

2 Using a spiraliser attachment on a Kenwood stand mixer,

spiralise zucchini into a bowl to make zoodles.

3 Transfer mango, zucchini, tomatoes, onion, chilli and herbs to a

bowl. Combine dipping sauce and lime juice in a separate bowl.
Divide salad between plates, drizzle with dressing and scatter with
fried shallots.

4 Rinse the fish; pat dry with paper towel. Cut three diagonal
slashes in the fish on both sides. Combine paste and chopped kaffir
lime leaves in a small bowl; rub all over fish, drizzle with oil.

B R E V I L L E ‘ T H E S M O K I N G G U N ’ 5 Heat a barbecue or chargrill plate over a high heat. Add fish to

lightly oiled plate. If using a chargrill plate, cover loosely with foil;
F O O D S M O K E R ( B S M 6 0 0 S I L ) cook for 4 minutes each side or until almost cooked through.
Transfer to a platter; cover loosely with foil. Stand for 5 minutes to
$119 finish cooking. Serve fish with Green Mango Salsa and Zoodle Salad.

Not suitable to freeze or microwave.

S C A L L O P S W I T H S M O K E D sitting above the puree. Seal. Turn the smoking gun on to high speed
C A U L I F L O W E R P U R E E and ignite wood chips with a match or gas lighter. Switch to low speed
and smoke for a few seconds until the bowl is filled with a dense smoke.
Prep and Cook time: 30 mins Remove hose and reseal plastic wrap. Stand 3 minutes; stir. Repeat
Makes 12 smoking process.
1 large slice (15g) very thinly sliced prosciutto 2 Remove the scallops from 12 scallops on the half shell. Remove the
1 tablespoon olive oil roe, if desired. Rinse the shells in boiling water; pat dry.
12 scallops on the half shell
Micro-cress, to serve 3 Just before serving, preheat oven grill to high heat. Place prosciutto
PUREE on a foil-lined oven tray. Grill prosciutto for 1-2 minutes until just starting
60 g butter, chopped to turn golden. Turn over and grill other side until golden and crisp.
2 (50g) eschalots, chopped
4 Preheat a large frying pan over high heat until very hot. Pat scallops
2 cups (200g) chopped cauliflower
dry with paper towel. Season. Heat pan over high heat. Cook scallops
½ cup (125ml) milk
for 30-60 seconds each side or until golden and opaque in the centre.
Pinch hickory wood chips
5 Reheat Smoked Cauliflower Puree until hot; spoon into shells. Top with
1 SMOKED CAULIFLOWER PUREE Heat butter in a small scallops, prosciutto and cress. Pepper to serve.
saucepan over medium heat. Cook eschalots, stirring occasionally, until
soft. Add cauliflower and milk; simmer covered for 8 minutes or until Not suitable to freeze. Butter suitable to microwave.
tender. Drain cauliflower over a bowl. Process cauliflower until smooth,
season to taste. Transfer puree to a microwave-safe bowl; cover with TEST KITCHEN TIP
plastic wrap. Add hickory wood chips to the burn chamber of the You can prepare the recipe to the end of Step 2 a day ahead; keep
smoking gun. Place hose under the plastic wrap with the opening both refrigerated.
 T H E M A I N
A F R E S H T A K E O N T H E A U S T R A L I A N C L A S S I C S C A N
E L E V A T E Y O U R C E L E B R A T I O N S T O N E W H E I G H T S

ZESTY ZOODLE SALAD

For the perfect pairing to your snapper, use
the spiraliser attachment on your Kenwood
Kitchen Machine – just one of 20+ optional
attachments available – to turn three large
zucchinis into delicious, healthy zoodles!

K E N W O O D I N C L U D E D
A T T A C H M E N T S

K Beater Folding Tool Wire Whisk

Dough Hook Creaming Beater

 S U G A R S P I C E C A K E
W I T H C A R A M E L A N D
O R A N G E C R E A M

Prep and Cook time: 2 hrs

(plus cooling)
Serves 24
12
eggs, at room temperature
160g each brown and caster sugar
300 g (1 cup) plain flour, double sifted
2
tablespoons ground ginger
2
teaspoons ground cinnamon
2
teaspoons ground cardamom
2
teaspoons grated nutmeg
¼
teaspoon baking powder
150g butter, melted and cooled
1
(380g) jar caramel (Bonne Maman), blended
in a Vitamix until smooth
220 g (1 cup) caster sugar and edible gold leaf for decorating
ORANGE LIQUEUR CREAM
600 ml thickened cream
300 ml sour cream
2 tablespoons orange liqueur or brandy, optional
1 tablespoon icing sugar
2 teaspoons vanilla bean paste

1 Preheat oven to 180°C (160°C fan-forced). Grease and line

two 20cm round cake pans.

2 Make cakes in two batches, two cakes at a time. Whisk half

the eggs and half the sugars in the bowl of an electric mixer
until mixture is tripled in volume and holds a trail (10-12
minutes). Transfer to a large bowl, sift over half the flour, half
L I T T L E spice and half baking powder in two batches, gently fold to
P I N E A P P L E combine, then fold in half the butter. Divide among lined cake
F R U I T C A K E S tins and bake until cakes are dark golden and centres spring
back when gently pressed (20-25 minutes). Cool slightly in tins
for 5 minutes, then turn out top down and cool completely on a
baking paper lined wire rack. Repeat with clean lined tins and
remaining ingredients.

3 ORANGE LIQUEUR CREAM Beat all ingredients with an

L I T T L E electric mixer until medium peaks form.
P I N E A P P L E 4 Place one cake layer on a serving platter. Spread with 1 cup
F R U I T C A K E S of the cream mixture, drizzle with 2 tbsp caramel. Repeat layers,
ending with cake and cream mixture.

5 Make toffee shards with 220g caster sugar and 60ml water,
boiled, stirred over high heat until dissolved, cooled on oven
tray and broken to pieces. Decorate with shards and gold leaf
as desired.

Cake suitable to freeze. Not suitable to microwave.

SHOP AT YOUR LOCAL STORE, ONLINE AT HN.COM.AU OR CALL 1300 464 278
Prices displayed are valid in Brisbane, Sydney and Melbourne metropolitan areas only. Prices in other
areas will be higher due to additional freight charges. See in store for full range. Harvey Norman® stores
are operated by independent franchisees. Ends 27/12/2017.
 T H E D E S S E R T
A L L G R E A T T H I N G S C O M E T O A N E N D . I M P R E S S
T H E G U E S T S W I T H A F I T T I N G G R A N D F I N A L E

K I T C H E N A I D P R O L I N E D E L O N G H I P R I M A D O N N A
M I X E R I N C A S T I R O N B L A C K E L I T E E X P E R I E N C E C O F F E E
( 5 K S M 1 7 0 A B K ) M A C H I N E ( E C A M 6 5 0 8 5 M S )
With its powerful multibeverage function and
$699 one touch recipes, you’ll be creating not just great
coffee but exceptional tea, hot chocolate, cold
coffee and cold milk foam in no time.

$2,999

KITCHENAID PRO LINE MIXER

INCLUDED With 4.7L mixing bowl, 10 speeds and

ATTACHMENTS for even greater versatility over ten
optional attachments, is there anything
this machine can’t do?
Dough Hook Flat Beater Wire Whisk
 Comfort & joy
Pop open the champers, unwrap the presents, then dig in with the family

Char-grilled Nectarine Bruschetta

SERVES 6 PREP 10 minutes COOK 10 minutes

400g Madeira cake, sliced lengthwise
into 4
60g butter, melted
3 nectarines, halved, stones removed
200g fresh ricotta
2 tablespoons icing sugar, plus extra,
to dust
1 teaspoon vanilla bean paste
125g strawberries, halved
¼ cup maple-flavoured syrup, to serve
1 Heat a char-grill pan over moderately
high heat. Brush both sides of cake with
some of the butter. Grill cake, in batches,
for 2 minutes each side or until browned.
Transfer to a chopping board. Cut each
piece in half diagonally.
2 Brush cut sides of nectarines with
remaining butter. Add to grill, cut-side
down; cook for 2 minutes or until browned.
Transfer to a chopping board. Cut in half.
3 Whisk ricotta, icing sugar and vanilla in a
bowl. Arrange nectarines, toasted cake and
strawberries on a serving platter. Drizzle
with maple-flavoured syrup. Dust with
extra icing sugar. Serve with ricotta mixture.
BUDGET TIP
Use vanilla essence
instead of vanilla
bean paste

BUDGET
WINNER
$2.10
A SERVE

DIY TIPS & TRICKS

+ CHAR-GRILLED NECTARINE
BRUSCHETTA Use peaches
instead of nectarines. Use 1 teaspoon
rosewater essence instead of vanilla
bean paste.
+ SAUSAGE HASH WITH
FRIED EGGS Use rocket instead
of kale. Use chorizo sausages
instead of the chipolatas.
+ CROISSANT BREAKFAST
BAKE Use sliced leg ham instead
of salmon.

14 recipes+ DECEMBER 2017

 Christmas brunch

Croissant Breakfast Bake

SERVES 6 PREP 10 minutes COOK 30 minutes COST $2.15 a serve

4 large croissants, torn

100g sliced smoked salmon, torn
3 green onions, thinly sliced
¼ bunch dill, leaves picked,
plus extra, to serve
600ml thickened cream
4 eggs, at room temperature
1 cup grated tasty cheese
100g cherry tomatoes, halved
Lemon wedges, to serve
1 Preheat oven to 180ºC/160ºC
fan-forced. Lightly grease a 2-litre
(8-cup) ovenproof dish. Place the
prepared dish on an oven tray.
Arrange croissants in prepared dish.
Top with salmon, onion and dill.
2 Whisk cream, eggs and cheese in a
jug. Pour over croissant mixture in dish.

3 Bake for 30 minutes or until just set

at centre. Stand for 5 minutes. Top with
tomato and extra dill sprigs. Serve with
lemon wedges.

Sausage Hash
with Fried Eggs
SERVES 6 PREP 15 minutes
COOK 20 minutes
COST $2.95 a serve

1 tablespoon light olive oil

20g butter
10 (500g) pork chipolata sausages
3 rashers bacon, rind removed, sliced
250g mushroom cups, sliced
250g cherry tomatoes, halved
½ bunch kale, stems discarded, leaves torn
6 eggs, at room temperature
6 slices sourdough bread, toasted, to serve

1 Heat oil and butter in a large frying pan

over moderate heat. Add sausages; cook
and turn for 5 minutes or until browned and
cooked. Transfer to a heatproof plate.

2 Add bacon to pan; cook and stir for

3 minutes or until golden brown. Add
mushroom and tomato; cook and stir
PHOTOGRAPHY PABLO MARTIN

for 2 minutes or until tender.

3 Return sausages to pan, along with the

kale; cook and stir for 2 minutes or until kale
wilts. Using a spoon, make 6 recesses in
sausage mixture. Carefully break an egg into
each recess. Cook, covered, for 5 minutes or
until eggs are cooked to your liking. Serve
with sourdough toast.

DECEMBER 2017 recipes+ 15

 Set the trend
Our Christmas lunch for 12 has a twist that will tantalise your tastebuds
Potato Salad
SERVES 12 PREP 10 minutes COOK 10 minutes COST $1.45 a serve
2kg baby (chat) new potatoes
1 tablespoon olive oil
2 bacon rashers, rind removed,
finely chopped
½ cup extra-light sour cream
½ cup low-fat Greek-style yoghurt
2 tablespoons lemon juice
2 tablespoons finely chopped cornichons
⅓ cup chopped dill, plus extra sprigs,
to serve
4 green onions, thinly sliced
1 Place potatoes in a large heavy-based
saucepan. Cover with cold water. Bring to
16 recipes+ DECEMBER 2017
the boil over high heat. Boil for 10 minutes
or until tender. Drain. Cool slightly. Halve.
2 Meanwhile, heat oil in a frying pan over
moderate heat. Add bacon; cook and stir for
3 minutes or until crispy. Drain on paper
towel. To make sour cream dressing, whisk
sour cream, yoghurt and juice in a jug.
3 Combine potato, sour cream dressing,
cornichons and dill in a large bowl. Serve
the salad topped with bacon, onion and
extra dill sprigs.
FEED A CROWD
TIPS & TRICKS
+ HALVE IT If catering for six, all
recipes are easy to halve.
+ PREPARE IT Cook the potatoes,
chill the pork and bake the cake a day
PHOTOGRAPHY ROB SHAW
ahead. Store potatoes and cake in
airtight containers in the fridge.
+ SHARPEN IT For best results, keep
knives sharp. Ask your butcher to
sharpen them for you, or take them
to a knife sharpener. A blunt knife is
more dangerous than a sharp one!

Sweet & Sour Pork Belly with Apple Slaw
SERVES 12 PREP 20 minutes + overnight to chill COOK 1 hour 55 minutes COST $2 a serve
2kg pork belly
1 tablespoon salt
1 tablespoon olive oil
¾ cup firmly packed brown sugar
⅓ cup water
¾ cup white wine vinegar
2 tablespoons tomato sauce
2 tablespoons lime juice
1 tablespoon minced ginger
2 fresh long red chillies, thinly sliced
1 quantity Apple Slaw (recipe, right),
to serve
1 Using a sharp knife, score pork skin at
1cm intervals. Place on a wire rack in an
oven tray. Chill, uncovered, overnight to
dry skin out.
2 Preheat oven to 180ºC/160ºC fan-forced.
Rub salt and oil into pork skin. Place pork,
skin-side down, on an oven tray. Roast
for 1½ hours. Remove pork from oven.
Increase oven temperature to 220ºC/200ºC
fan-forced. Turn pork, skin-side up. Roast
for a further 25 minutes or until skin
is golden and crispy and meat is
tender. Stand for 5 minutes. Cut
into large pieces.
Christmas modern
3 Meanwhile, to make sweet and sour sauce,
combine sugar and the water in a medium
saucepan. Cook and stir over low heat for
3 minutes or until sugar dissolves. Add
vinegar, tomato sauce, juice, ginger and
chilli; simmer for 3 minutes or until mixture
thickens slightly.
4 Serve pork with sweet and sour sauce
and apple slaw.
Apple Slaw
MAKES 1 quantity PREP 10 minutes
BUDGET
4 cups shredded Savoy cabbage
WINNER
1 bunch baby (Dutch) carrots, thinly sliced
2 red-skinned apples, quartered, $1.40
cored, thickly sliced A SERVE
1 red onion, thinly sliced Char-grilled
½ cup mayonnaise
½ cup buttermilk Asparagus with
½ bunch fresh chives, snipped Bruschetta Topping
2 tablespoons lemon juice
SERVES 12 PREP 10 minutes
2 tablespoons chopped natural almonds
COOK 10 minutes
1 Combine cabbage, carrot, apple and onion 2 bunches asparagus, trimmed
in a bowl. Whisk mayonnaise, buttermilk, 1 tablespoon olive oil,
chives and juice in a jug. Add mayonnaise plus 1 tablespoon extra
dressing to cabbage in bowl; toss to 2 cloves garlic, crushed
combine. Sprinkle with almonds. 4 thick slices sourdough bread
3 tomatoes, finely chopped
1 red onion, halved, thinly sliced
½ cup basil leaves
Mixed salad leaves, to serve
1 Toss asparagus, oil and garlic in a bowl.
Heat a char-grill pan over moderately
high heat. Cook and turn asparagus for
4 minutes or until browned and tender.
2 Brush bread with extra oil. Add bread
to grill; cook for 1 minute each side or
until toasted. Tear into large pieces.
3 Combine tomato, onion and basil in a
bowl. Serve asparagus topped with tomato
mixture, bread pieces and salad leaves.
TOP TIP
Store tomatoes at
room temperature
DECEMBER 2017 recipes+ 17
 Christmas modern
Vanilla Layer Cake
SERVES 12 PREP 15 minutes + cooling
COOK 1 hour COST $2.10 a serve
250g butter, at room temperature
1½ cups caster sugar
2 teaspoons vanilla essence
4 eggs, at room temperature
4 cups self-raising flour, sifted
1⅓ cups milk
1½ cups frozen raspberries,
plus 100g extra, to serve
600ml thickened cream
2 tablespoons icing sugar,
plus extra, to dust
2 teaspoons vanilla bean paste
100g packet vanilla mini meringues
250g strawberries, halved
2 tablespoons pistachios
1 Preheat oven to 180ºC/160ºC fan-forced.
Grease and line bases and sides of 2 deep
20cm (base measurement) deep round
cake pans with baking paper. Using an
electric mixer, beat butter, caster sugar and
vanilla essence in a large bowl until pale
and creamy. Add eggs, one by one, beating
18 recipes+ DECEMBER 2017
well after each addition. Fold the flour
into mixture alternately with milk,
beginning and ending with flour.
Fold raspberries through.
2 Spoon cake batter into prepared pans;
level surfaces. Bake for 1 hour or until a
skewer inserted at centres comes out clean.
Stand cakes in pans for 5 minutes, then turn
out onto wire racks to cool completely.
3 Using an electric mixer, beat cream, icing
sugar and vanilla bean paste in a large bowl
until firm peaks form. Roughly chop half DIY IDEA
the meringues; fold through mixture. Split For an extra pop
each cake in half horizontally. Reserve
½ cup of cream mixture. Layer cakes on
of colour, use
a large plate with remaining cream. Spread rainbow-coloured
reserved cream mixture over top of cake. meringues,
Decorate with remaining whole meringues,
strawberries, extra raspberries and
available from
pistachios. Serve dusted with icing sugar. supermarkets
.
 Edible gifts
Show how much you care by baking beautiful presents

Gingerbread Dough Using an electric mixer, beat butter,

MAKES 1 quantity PREP 15 minutes
150g chopped butter, at room
temperature
½ cup firmly packed brown sugar
⅓ cup golden syrup
1 egg, at room temperature
2 cups plain flour
¾ cup self-raising flour
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
sugar and golden syrup in a large bowl
until pale and creamy. Add the egg;
beat until well combined. Sift the
flours, ginger and bicarbonate of soda
over butter mixture; mix well. Turn
dough out onto a lightly floured
surface; knead briefly.

MAKE AHEAD
Dough can be made up to 3 days
ahead. Wrap in plastic food wrap
and store in the fridge, or label,
date and freeze for up to 3 weeks.
Thaw in the fridge overnight
20 recipes+ DECEMBER 2017
 Christmas presents

Mixed Spice BUDGET

Gingerbread Drums WINNER
MAKES 6 PREP 20 minutes + setting time
COOK 20 minutes COST $2.15 each
40¢
EACH
1 quantity Basic Gingerbread Dough
(recipe, left)
1 teaspoon mixed spice
375g packet Dr. Oetker Ready To Roll Icing
Inspirations (white and red fondant only)
Icing sugar, to dust
1 egg white, lightly whisked
330g packet Dr. Oetker Royal Icing
RECIPES AMANDA KELLY-LENNON PHOTOGRAPHY PHILLIP CASTLETON STYLING KATE BROWN FOOD PREPARATION SARAH MURPHY

Red and green M&M’s

1 Preheat the oven to 160ºC/140ºC

fan-forced. Grease and line 2 oven trays
with baking paper. Make Basic Gingerbread
Dough as recipe directs, replacing ground
ginger with mixed spice.

2 Roll dough out between sheets of baking

paper until 5mm thick. Using an 8cm round
cookie cutter, cut 24 discs from dough.
Using a 4cm round cookie cutter, cut a disc
from the centre of 12 of the discs, leaving
12 discs whole. Place all cut-out shapes on
prepared trays. Bake for 15 minutes or until
lightly coloured. Remove from oven. Cool
on trays (biscuits will firm).
3 Roll white and red fondant out on a clean
work surface dusted with icing sugar. Using
an 8cm round cookie cutter, cut 6 discs from
white fondant. Using a 6cm round cookie
cutter, cut 6 discs from red fondant. Brush
6 whole biscuits with egg white. Top each
with a white fondant disc. Allow to set.
Brush white fondant with any remaining
egg white, then top with a red fondant disc.
Allow to set. Prepare royal icing as per packet
instructions. Place into a small piping bag
fitted with a 2mm piping nozzle. Pipe
Christmas messages, such as “Ho Ho Ho”,
“Joy” and “Noel” over icing on biscuits.
4 Arrange remaining 6 whole biscuits on a
tray. Stack each with 2 biscuits with centres
removed, using a little remaining royal icing
to attach biscuits. Fill with M&M’s. Top each
stack with a fondant-topped biscuit.
Chocolate Snowflakes
MAKES 28 PREP 20 minutes + cooling
COOK 20 minutes
1 quantity Basic Gingerbread Dough
(recipe, left)
½ cup cocoa powder
330g packet Dr. Oetker Royal Icing
Gold and silver cachous, to decorate
Thin ribbon, to hang
1 Preheat the oven to 160ºC/140ºC
fan-forced. Grease and line 2 oven trays
with baking paper. Make Basic Gingerbread
Dough as recipe directs, reducing plain
flour to 1½ cups and adding cocoa powder.
2 Roll the dough out between sheets of
baking paper until 5mm thick. Using a 9cm
star-shaped cookie cutter, cut 28 stars from
dough. Place on prepared trays. Using the
blunt end of a skewer, pierce a small hole
in the top of each star (to thread ribbon
later). Bake for 10 minutes or until lightly
coloured. Remove from oven. Cool on
trays (biscuits will firm).
3 To decorate, prepare royal icing as per
packet instructions. Place into a small
piping bag fitted with a 2mm piping nozzle.
Pipe icing over biscuits to resemble
snowflakes. Decorate with gold and silver
cachous. Allow to set. Thread ribbon
through prepared holes. Hang from tree.
TOP TIP
You will need to
reduce the water
when preparing
the icing so it is
a little less runny
DECEMBER 2017 recipes+ 21
 Christmas presents

Gingerbread House 1 Preheat oven to 160ºC/140ºC fan-forced. Sprinkle crushed lollies inside windows of
Cookies Grease and line 2 oven trays with baking each house. Bake for a further 5 minutes
MAKES 10 PREP 20 minutes + cooling paper. Make Basic Gingerbread Dough as or until lollies melt. Remove from oven.
COOK 20 minutes COST 55¢ each the recipe directs. Cool on trays (cookies will firm).

1 quantity Basic Gingerbread Dough
(recipe, p20)
10 yellow boiled lollies
330g packet Dr. Oetker Royal Icing
3 x 200g packets green mint leaf
sugar-coated jube lollies
10 mini candy canes
2 Roll dough out between sheets of
baking paper until 5mm thick. Using the
photo as a guide, with a small, sharp knife
and a ruler, cut 10 x 12cm house shapes
from dough. Place on prepared trays. Using
a small, sharp knife, cut 2 small windows
from each house. Bake, in batches, for 5
minutes or until lightly coloured. Place the
boiled lollies in a plastic resealable food
storage bag; gently pound to crush.
3 To decorate, prepare royal icing as per
packet instructions, reducing water so
icing is thick. Place into a small piping bag
fitted with a 2mm piping nozzle. Using
photo as a guide, pipe icing over cookies
to outline houses and resemble melting
snow. Attach green mint leaves on icing
on roof. Pipe the outline of a door and
door knob. Attach a candy cane on each
house with a little icing.

DIY IDEA
Omit the ginger
from dough
and add ground
cinnamon instead

22 recipes+ DECEMBER 2017

Christmas is a time for giving
Buy our special edition Christmas bear for yourself, a little friend, or brighten
the day of a sick child by donating one to a hospital. Call or visit our website
to meet all twelve of our cuddly creatures, and make a difference today.

Call 1800 651 158 or visit www.thekidscancerproject.org.au/bears

 Share the loveIt’s party season, so pour the drinks and pass the platters
1 Prawn Mousse
Cucumber Bites
SERVES 10 (Makes 40) PREP 20 minutes
+ cooling + 2 hours to chill COOK 5 minutes
30g butter, chopped
3 cloves garlic, crushed
300g medium uncooked prawns,
peeled and deveined
1½ tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons horseradish
⅓ cup cream
2 telegraph cucumbers, cut into 40 slices
Dill sprigs, micro herbs (optional) and
sliced chargrilled capsicum, to serve
1 Melt butter in a frying pan over moderate
heat. Add garlic and prawns; cook and stir
for 3 minutes or until prawns curl and
change colour. Cool.
2 Place prawn mixture, mayonnaise, juice
and horseradish in a food processor;
process until smooth. Transfer to a bowl.
Stir in cream. Cover with plastic food
wrap; chill for 2 hours.
3 Place sliced cucumber on a
large serving plate. Top with
prawn mousse. Serve
sprinkled with dill
sprigs, micro herbs (if
using) and capsicum.
24 recipes+ DECEMBER 2017
2 Spinach
& Artichoke Tarts
SERVES 8 (Makes 32) PREP 20 minutes
COOK 40 minutes COST $1.80 a serve
250g packet frozen spinach, thawed
125g cream cheese, at room temperature
½ cup grated tasty cheese
2 marinated artichoke hearts, chopped
3 green onions, thinly sliced
2 tablespoons mayonnaise
1 teaspoon garlic powder
2 sheets frozen puff pastry, thawed
50g diced bacon, finely chopped
100g fetta, crumbled
1 tablespoon chopped chives
1 Preheat oven to 200ºC/180ºC fan-forced.
Grease a 2 x 12- hole (1½-tablespoon) mini
muffin trays. Using hands, squeeze excess
BUDGET
WINNER
$1.45
A SERVE
liquid from spinach. Place spinach, cream
cheese, tasty cheese, artichoke, onion,
mayonnaise and garlic powder in a food
processor; process until almost smooth.
2 Cut each pastry sheet into 16 squares.
Press 24 pastry squares into prepared trays.
Prick bases. Spoon 2 teaspoons of mixture
into each pastry shell. Bake for 20 minutes
or until golden brown. Stand in trays for
5 minutes, then transfer to a wire rack.
Repeat with remaining 8 pastry squares
and spinach mixture, greasing muffin tray
between batches..
3 Meanwhile, heat a small frying pan over
moderate heat. Add bacon; cook and stir for
2 minutes or until browned.
4 Serve tarts topped with bacon, fetta
and chives.
2

3 Cornmeal Fritters
with Chicken & Salsa
SERVES 10 (Makes 30) PREP 15 minutes
COOK 15 minutes COST $2 a serve
1 cup wheaten cornflour
¼ cup plain flour
1 teaspoon salt
20g butter, chopped
1½ cups boiling water
¼ cup milk
1 tablespoon light olive oil,
plus 1 tablespoon extra
PHOTOGRAPHY ROB SHAW
350g chicken tenderloins
1 avocado, finely chopped
1 red onion, finely chopped
1 Roma tomato, finely chopped
2 tablespoons chopped coriander
1 lime, zest finely grated, juiced,
plus wedges, to serve
2 tablespoons mild chilli sauce
3
SAVE TIME TIPS
+ PRAWN MOUSSE CUCUMBER
BITES Use a 415g can drained
flaked pink salmon instead instead
of prawns.
+ SPINACH & ARTICHOKE
TARTS Use bought pastry shells
instead of puff pastry sheets.
+ CORNMEAL FRITTERS WITH
CHICKEN & SALSA Use 1 cup of
shredded cooked chicken instead
of tenderloins.
+ BALSAMIC, CRANBERRY &
BRIE CROSTINI Use French stick
(baguette) instead of potato.
Christmas entertaining
1 Combine cornflour, plain flour and salt in
a large bowl. Make a well at centre. Add
butter, boiling water and milk; mix well.
2 Heat oil in a large non-stick frying pan
over moderate heat. To cook 5 fritters at
a time, spoon tablespoon quantities of
mixture around edge of pan, allowing room
for spreading. Cook for 1 minute or until
golden brown underneath; cook and turn
for a further minute or until browned
and cooked. Transfer to a heatproof plate.
Repeat to make 30 in total, topping up
with extra oil if needed.
3 Meanwhile, heat a char-grill pan over
moderately high heat. Add chicken; cook
for 3 minutes each side or until browned
and cooked. Transfer to a heatproof plate.
Cover with foil; rest for 5 minutes. Slice.
4 Place the avocado, onion, tomato,
coriander, zest and juice in a bowl; mix well.
Top fritters with chicken and salsa. Drizzle
with chilli sauce. Serve with lime wedges.
4 Balsamic, Cranberry
& Brie Crostini
SERVES 8 (Makes 24) PREP 15 minutes
COOK 15 minutes COST $1.65 a serve
Vegetable oil, to shallow-fry
4 small potatoes, cut into
24 x 5mm-thick slices
200g brie, cut into 24 small pieces
⅓ cup cranberry sauce
Thyme leaves, to serve
1 Heat oil in a large heavy-based frying pan
over moderate heat. Shallow-fry potato, in
batches, for 4 minutes or until tender and
golden brown. Drain on paper towel.
2 Place potato slices on a serving
platter. Top with brie while hot. Dollop
with cranberry sauce. Serve crostini
sprinkled with thyme.
DECEMBER 2017 recipes+ 25
 3 ways with
festive fruit
’Tis the season to shine in the kitchen, so spread the Christmas cheer

Basic Fruit
Cake Mixture
MAKES 1 quantity PREP 15 minutes
+ 8 hours to soak

1kg mixed dried fruit

½ cup freshly squeezed orange juice
½ cup orange-flavoured liqueur
200g butter, at room temperature
1 cup firmly packed brown sugar
4 eggs, at room temperature
1⅔ cups plain flour
½ cup unsalted macadamias, chopped
100g dark eating chocolate, finely
chopped

1 Combine the mixed fruit, juice and

liqueur in a large glass bowl. Stand for
8 hours, or overnight, until fruit is soft.

2 Using an electric mixer, beat butter

and sugar in a large bowl until pale and
creamy. Add eggs, one by one, beating
until combined. Fold in flour, fruit
mixture, macadamias and chocolate.

Be someone's favourite chef

this Christmas
 Christmas baking

1 Christmas Pudding
SERVES 12 PREP 30 minutes + 10 minutes
to stand COOK 4 hours COST $2 a serve

1 quantity Basic Fruit Cake Mixture

(recipe, left)
½ cup orange marmalade
1 tablespoon water
Chopped dark chocolate and grated
orange zest, to decorate
Vanilla custard, to serve

1 Grease an 8-cup pudding basin. Line the

base with baking paper. Spoon Basic Fruit
Cake Mixture into prepared basin; level
surface. Cover with a layer of baking paper,
then a layer of foil. Secure with lid or
kitchen string.

2 Place pudding in a large heavy-based

saucepan. Carefully pour enough boiling
water into pan to come halfway up the
side of pudding basin. Bring to the boil over
high heat. Reduce heat; simmer, covered,
for 4 hours or until a skewer inserted at
centre comes out clean. Remove from
heat. Stand for 10 minutes. Carefully
remove pudding basin from saucepan.
Invert onto a heatproof serving plate.

3 Meanwhile, combine marmalade and

the water in a small saucepan; cook and
stir over low heat for 3 minutes or until
heated and combined. Cool slightly.
4 Drizzle the marmalade mixture over
pudding. Decorate with chocolate and zest.
Serve with custard.
PHOTOGRAPHY SCOTT HAWKINS
2 Christmas
Cake Slice
SERVES 12 PREP 30 minutes + cooling
COOK 50 minutes COST $1.85 a serve
1 quantity Basic Fruit Cake Mixture
(recipe, left)
1 cup caster sugar
¼ cup water
¾ cup unsalted macadamias, halved
100g dark eating chocolate, melted
Bake for 50 minutes or until a skewer
inserted at centre comes out clean.
Stand slice in pan for 5 minutes, then
transfer to a wire rack to cool.
2 Meanwhile, line an oven tray with
baking paper. To make the brittle,
combine sugar and the water in a small
heavy-based saucepan. Cook and stir over
low heat for 4 minutes or until sugar
dissolves. Increase heat. Bring to the boil.

Cachous, to decorate Boil, without stirring, for 8 minutes or until

mixture turns a rich golden brown. Remove

MAKE AHEAD 1 Preheat oven to 180ºC/160ºC fan-forced. from heat. Allow bubbles to subside. Add
Grease and line a 30cm x 20cm (base the macadamias; stir to combine. Pour
Pudding can be measurement) slice pan with baking onto prepared tray. Cool. Break into shards.
made up to 3 days paper, extending paper at long sides for

ahead. Reheat handles. Spoon the Basic Fruit Cake 3 Drizzle slice with melted chocolate.
Mixture into prepared pan; level surface. Serve sprinkled with brittle and cachous.
to serve

For these recipes and more visit

csrsugar.com.au/favourite-chef
 Christmas baking

3 Orange & Dark pan with baking paper. Spoon the Basic
MAKE AHEAD
Fruit Cake Mixture into prepared pan;
Chocolate level surface. Arrange macadamias over You can bake cake
Christmas Cake top of cake mixture. up to a month
SERVES 12 PREP 20 minutes + cooling
COOK 3 hours 2 Bake for 3 hours or until a skewer ahead. Label, date
inserted at centre comes out clean. and freeze
1 quantity Basic Fruit Cake Mixture Wrap cake in pan in foil. Invert onto
(recipe, p26) a flat work surface. Cool completely
½ cup unsalted macadamias, halved in pan. Turn top-side up; decorate with
Icing sugar, to dust ribbon. Dust with icing sugar to serve. BUDGET
WINNER
1 Preheat oven to 160ºC/140ºC fan-forced.
Lightly grease and double-line a deep $1.75
20cm (base measurement) round cake A SERVE

28 recipes+ DECEMBER 2017

 IT MADE MY
TUMMY SMILE REVIEWED BY ELLA

These gingerbread men were homemade with love by Claire.

Mother and favourite chef of Ella.
Find this recipe at csrsugar.com.au/favourite-chef

Be someone's favourite chef

 Christmas cook like a star
Sweet of the
MONTH
Layered with jelly, custard cream
and fragrant fruit, this trifle will
put a smile on everyone’s face!
Strawberries
& Cream Trifle
SERVES 12 PREP 15 minutes
+ 4 hours to chill COST $2 a serve
2 x 85g packets raspberry jelly crystals
300ml thickened cream
600ml thick vanilla custard
250g sponge finger biscuits (savoiardi) ,
broken into pieces
⅓ cup freshly squeezed orange juice
2 nectarines, sliced
250g strawberries, halved
CSR icing sugar, to dust
30 recipes+ DECEMBER 2017
TRY THESE TOO
1 Prepare the raspberry jelly following
packet instructions. Pour into a 2-litre
+ RASPBERRY & CHOCOLATE
heatproof serving bowl; chill for 4 hours
TRIFLE Omit strawberries. Use 200g
or until set.
raspberries instead. Omit vanilla
custard. Use chocolate custard
2 Using an electric mixer, beat cream in
instead. Omit sponge finger biscuits.
a large bowl until stiff peaks form. Lightly
Use chocolate-coated biscuits instead.
PHOTOGRAPHY ROB SHAW
fold custard through until just combined.
+ PASSIONFRUIT & MANGO
Arrange sponge finger biscuits over jelly
TRIFLE Omit raspberry jelly. Use
in bowl. Drizzle with juice.
orange instead. Omit nectarines. Use
mango instead. Top trifle with fresh
3 Dollop with cream mixture. Arrange
passionfruit pulp. Omit sponge finger
nectarine slices and strawberries over
biscuits. Use Madeira cake instead.
the top. Serve dusted with icing sugar.
 PU SH
PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP LL OP
OU PI
T & NG
KE
EP
YOUR DECEMBER
meal planner
WEEK
1
WEEK
2
24
EASY
family recipes
for every day
of the week

WEEK 1
LEMONGRASS &
CAULIFLOWER
NASI GORENG
PAGE 33

WEEK 2
TUNA &
BROCCOLINI
WEEK WEEK FATTOUSH
3 4 PAGE 39

WEEK 3
BAKED MAPLE
SOY CHICKEN
PAGE 45

WEEK 4
GREEK
SAUSAGE
SKEWERS
PAGE 51

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DECEMBER 2017 recipes+ 31
MAKE YOUR BARBIE A BARBECURE
TM

One Australian dies every 12 minutes from cancer,

so finding a cure is more important than ever.
C’mon Australia, invite your family, friends and workmates
to fire up the barbie and raise funds to help Australia’s
brightest emerging cancer researchers find a cure.

Find out how at

BARBECURE.COM.AU ®
*Source: 2017 Statistics, Australian Institute of Health and Welfare.
weekday cooking weekday cooking weekday cooking weekday cooking

BUDGET MEAL ★★★★★★★★★★★★★★★★

DINNERS FOR 4

PLANNER
★★★★★★★★★★★★★★★★

MONDAY ........................................... $13.60

Lemongrass & Cauliflower
Nasi Goreng

TUESDAY .......................................... $13.80

WEEK 1 All recipes in this week’s planner are on the
table in 30 minutes or less, feature nutrition
Beef Fattoush

WEDNESDAY.................................. $13.60
counts and cost from just $3.40 a serve Spanish Omelette

THURSDAY ........................................ $13.80

MONDAY Lemon Chicken & Broccoli Pasta

FRIDAY ..................................................$14.00
Lemongrass & Pork & Pineapple Skewers
★★★★★★★★★★★★★★★★
Cauliflower Nasi Goreng TOTAL $68.80
SERVES 4 PREP 10 minutes ★★★★★★★★★★★★★★★★
SAVING YOU MONEY @ THE CHECKOUT
COOK 15 minutes NUTRITION 1796kJ;
11g fat (2g sat); 22g protein; 34g carbohydrate;
7g fibre a serve COST $3.40 a serve

2 teaspoons vegetable or peanut oil

400g cauliflower, cut into small florets
2 tablespoons water
150g uncooked medium prawns,
peeled and deveined, halved lengthwise
250g button mushrooms, sliced
3 green onions, thinly sliced
1 tablespoon lemongrass paste
2 cloves garlic, crushed
1 bunch buk choy, stems and leaves
separated, leaves shredded
250g packet microwave brown rice & wild rice
1 tablespoon kecap manis
250g cherry tomatoes, halved
4 eggs, hard- boiled, peeled
2 tablespoons unsalted roasted peanuts,
chopped
¼ cup coriander leaves
¼ cup sambal oelek
Lime wedges, to serve

1 Heat a wok or large frying pan over

moderately high heat. Add oil; swirl to coat
surface. Stir-fry cauliflower for 4 minutes
or until browned. Add the water; stir-fry
for a further 2 minutes or until tender.
Transfer to a heatproof bowl.

2 Add prawns to wok; stir-fry for 2 minutes
or until curled and changed colour. Transfer
to a heatproof bowl. Add mushroom, onion,
lemongrass and garlic to wok; stir-fry for
2 minutes or until mushroom is tender.
Add the buk choy stems and rice to wok;
stir-fry for 2 minutes or until heated.
3 Return the cauliflower and prawns to
wok, along with the kecap manis; stir-fry
for 2 minutes or until heated. Add the
tomato and buk choy leaves; stir-fry for
1 minute or until combined. Top with egg,
peanuts and coriander. Serve with sambal
oelek and lime wedges.

DECEMBER 2017 recipes+ 33

 TUESDAY
Beef Fattoush
SERVES 4 PREP 15 minutes COOK 5 minutes
NUTRITION 2098kJ; 28g fat (11g sat); 15g protein; 31g carbohydrate;
7g fibre a serve COST $3.45 a serve
2 large rounds Lebanese bread
8 beef sizzle steaks
Cooking oil spray
2 teaspoons sweet paprika
3 Lebanese cucumbers,
chopped
3 medium tomatoes, chopped
1 bunch (8) radishes, thinly
sliced
4 green onions, thinly sliced
½ cup coarsely chopped
flat-leaf parsley
⅓ cup coarsely chopped mint
½ cup balsamic & roasted
garlic vinaigrette
1 Heat barbecue flatplate on
high heat. Spray bread and beef
on both sides with oil; sprinkle
with paprika. Season. Barbecue
for 5 minutes, turning once, or
until bread is crisp and golden
and beef is cooked. Transfer
bread to a heatproof board; cool
34 recipes+ DECEMBER 2017
slightly, then break into
smaller pieces. Transfer beef
to a heatproof board; cover
loosely with foil. Rest for
3 minutes. Thickly slice.
2 Combine cucumber, tomato,
radish, onion, parsley, mint and
vinaigrette in a large bowl.
Spoon salad into shallow
serving dishes; top with beef.
Serve with bread.
TOP TIP
Toss salad
ingredients
together just
before
serving
WEDNESDAY
Spanish Omelette
SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 1876kJ; 21g fat (10g sat); 14g protein; 29g carbohydrate;
8g fibre a serve COST $3.40 a serve
1 tablespoon vegetable 2 Whisk egg and cream in a jug.
or olive oil Add egg; swirl to distribute. Top
1 onion, sliced with fetta and parsley; cook for
½ cup chopped char-grilled 4 minutes or until golden
capsicum brown underneath.
10 eggs, at room temperature
⅓ cup reduced-fat cream 3 Place pan under grill; cook for
150g reduced-fat fetta, 5 minutes or until just set at
crumbled centre. Slide onto a chopping
2 tablespoons chopped board. Cut into wedges. Serve
flat-leaf parsley with salad.
Mixed green salad, to serve
1 Preheat an oven grill to
high. Heat oil in a 20cm (top
measurement) ovenproof
frying pan over moderate heat.
Add onion; cook and stir for
2 minutes or until soft. Add
capsicum; cook and stir for
1 minute or until heated.

THURSDAY
Lemon Chicken & Broccoli Pasta
SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 2231kJ; 22g fat (11g sat); 15g protein; 45g carbohydrate;
9g fibre a serve COST $3.45 a serve
325g farfalle (bow tie) pasta
400g broccoli, cut into small
florets
2 teaspoons vegetable
or olive oil
1 onion, finely chopped
2 cloves garlic, crushed
PHOTOGRAPHY DAVID HAHN, ROB SHAW & BRETT STEVENS
500g chicken thigh fillets,
coarsely chopped
½ cup boiling water
1 large salt-reduced chicken
stock cube
1 tablespoon oregano leaves
1 teaspoon finely grated
lemon zest
⅓ cup lemon juice
1 Cook pasta in a saucepan
of boiling salted water for
12 minutes or until tender,
adding broccoli in last
2 minutes of cooking.
Drain; return to pan.
2 Meanwhile, heat oil in a large
frying pan over moderate heat.
Cook and stir onion and garlic
for 2 minutes or until soft.
Add chicken; cook and stir
for 5 minutes or until browned
and cooked.
3 Add the boiling water,
crumbled stock cube, oregano,
zest and juice; simmer for
2 minutes. Add the broccoli
and pasta; cook and stir for
2 minutes or until heated
and combined.
BUDGET
TIP
Omit oregano. 2 Whisk extra oil and juice
Use parsley in a small bowl. Add to cabbage
instead mixture; toss to combine.
weekday cooking
FRIDAY
Pork & Pineapple Skewers
SERVES 4 PREP 20 minutes COOK 10 minutes
NUTRITION 1999kJ; 21g fat (10g sat); 15g protein; 36g carbohydrate;
7g fibre a serve COST $3.50 a serve
500g pork scotch fillet steak, 3 Heat a char-grill pan over
cut into 2cm pieces moderately high heat. Cook
300g pineapple, cut into 2cm and turn skewers for 8 minutes
pieces or until browned and cooked.
2 teaspoons vegetable or olive Serve with cabbage salad
oil, plus 1 tablespoon extra and lime wedges.
8 bamboo skewers, soaked
250g red cabbage, shredded
100g snow peas, thinly sliced
1 carrot, thinly sliced
½ cup coarsely chopped
coriander
1 tablespoon lemon juice
Lime wedges, to serve
SHOPPING LIST
1 Combine pork, pineapple and REMINDER
oil in a large bowl. Thread onto
Coles Finest
skewers. Combine cabbage, Traditional Fruit
snow peas, carrot and Mince Pies
coriander in a large bowl.
DECEMBER 2017 recipes+ 35
weekend cooking

Let’s
rollThese sticky scrolls
will be a huge hit

Strawberry
& Cinnamon
Pizza Scrolls
SERVES 4 (Makes 12) PREP 15 minutes
COOK 30 minutes NUTRITION 1214kJ;
18g fat (9g sat); 3g protein; 23g carbohydrate;
1g fibre a serve COST $2.95 a serve

1 quantity Basic Pizza Dough

(recipe, below)
30g butter, melted
125g strawberries, sliced
¼ cup currants
1 tablespoon milk
2 teaspoons ground cinnamon
2 tablespoons raw sugar

1 Preheat oven to 220ºC/200ºC fan-forced.

Grease and line a 30cm x 20cm (base
measurement) slice pan with baking paper.
2 Roll out pizza dough between 2 sheets of
baking paper to a 40cm x 30cm rectangle.
Brush with butter. Top with strawberries
and currants. Starting at one long edge,
roll up dough tightly to form a log. Cut into
12 x 3cm-thick slices. Place, cut-sides up,
in prepared pan. Brush tops with milk.
Sprinkle with cinnamon and sugar.
3 Bake for 30 minutes or until scrolls
sound hollow when lightly tapped.
Stand in pan for 5 minutes, then transfer
to a wire rack to cool.
Basic Pizza Dough
MAKES 1 quantity PREP 10 minutes
+ 55 minutes to stand
2 teaspoons (7g) dried yeast
Pinch of caster sugar
2 tablespoons lukewarm water,
plus ½ cup extra
1½ cups plain flour
1 teaspoon salt
¼ cup light olive oil
1 Combine yeast, sugar and warm water
in a small bowl. Stand in a warm place
for 10 minutes or until frothy.
2 Combine flour and salt in a large bowl.
Make a well at centre. Stir in yeast mixture,
oil and extra warm water to form a dough.
Turn out onto a lightly floured work surface;
knead until smooth.
3 Place dough in a lightly oiled bowl. Cover
with a clean tea towel. Stand in a warm
draught-free area for 45 minutes or until
doubled in size.

36 recipes+ DECEMBER 2017

Christmas decorating
made Easy.

Decorating your gingerbread house has never

been easier with the help of Dr. Oetker Ready
to Roll Icing in Red, Green & White. Top it all
off with Dr. Oetker Royal Icing to put that final
touch on your show stopping centerpiece. For
this recipe please visit www.oetker.com.au

.
 weekday cooking

BUDGET MEAL ★★★★★★★★★★★★★★★★

DINNERS FOR 4
★★★★★★★★★★★★★★★★

PLANNER
WEEK 2 All recipes in this week’s planner are on the
MONDAY ........................................... $13.60
Tuna & Broccolini Fattoush

TUESDAY ..........................................$14.00
Chilli Pork Noodles

WEDNESDAY.................................. $13.60
table in 30 minutes or less, feature nutrition White Bean & Chicken Penne
counts and cost from just $3.40 a serve THURSDAY ........................................$14.00
Lamb Patties with Carrot Salad

FRIDAY .................................................. $13.60

Salmon & Chickpea Salad

★★★★★★★★★★★★★★★★
TOTAL $68.80
★★★★★★★★★★★★★★★★
SAVING YOU MONEY @ THE CHECKOUT

MONDAY
Tuna & Broccolini Fattoush
SERVES 4 PREP 15 minutes COOK 5 minutes NUTRITION 2389kJ; 23g fat (11g sat); 15g protein; 39g carbohydrate; 9g fibre a serve
COST $3.40 a serve + TOP TIP If making ahead, store salad, dressing and bread separately. Toss together when ready to serve.

2 Lebanese flatbreads
2 tablespoons light olive oil
2 bunches broccolini, quartered
2 tablespoons balsamic vinegar
425g can tuna in springwater,
drained, flaked
400g can cannellini beans, rinsed
250g cherry tomatoes, halved
1 cucumber, halved lengthwise, sliced
8 small red radishes, scrubbed, sliced
½ cup mint leaves, plus extra, to serve
2 green onions, thinly sliced
1 Preheat oven to 200ºC/180ºC fan-forced. 3 Combine the broccolini, tuna, beans,
Line 2 oven trays with baking paper. Place tomato, cucumber, radish, mint and onion
bread on trays. Brush with half of the oil. in a large bowl. Drizzle with dressing. Add
Bake for 5 minutes or until golden brown. bread; toss to combine. Serve sprinkled
Cool on trays. Break into pieces. with extra mint.
2 Meanwhile, cook broccolini in a large
saucepan of boiling salted water for
2 minutes or until tender. Drain; refresh
under cold water. Whisk remaining oil
and vinegar in a small bowl.

DECEMBER 2017 recipes+ 39

 TUESDAY WEDNESDAY

Chilli Pork Noodles White Bean & Chicken Penne

SERVES 4 PREP 10 minutes COOK 10 minutes SERVES 4 PREP 10 minutes COOK 20 minutes
NUTRITION 2213kJ; 27g fat (12g sat); 15g protein; NUTRITION 2314kJ; 27g fat (9g sat); 18g protein;
39g carbohydrate; 8g fibre a serve COST $3.50 a serve 51g carbohydrate; 12g fibre a serve COST $3.40 a serve

2 teaspoons vegetable
or peanut oil
400g pork mince
2 teaspoons minced ginger
1 fresh long red chilli,
finely chopped
2 teaspoons minced garlic
¼ cup chopped coriander
leaves, plus 2 tablespoons
extra
1 litre (4 cups) water
2 tablespoons miso paste
180g dried ramen noodles
400g packet stir-fry
vegetable mix
1 Heat oil in a large frying pan
over moderately high heat.
Add mince; cook, stirring to
break up lumps, for 5 minutes
or until browned. Add the
ginger, chilli, garlic and
coriander; cook and stir for
1 minute or until fragrant.
2 Meanwhile, combine the
water and miso in a medium
saucepan. Bring to the boil over
high heat. Add noodles; cook
for 8 minutes or until tender,
adding stir-fry vegetable mix
during last 2 minutes of
cooking. Drain.
3 Spoon noodles and
vegetables into serving bowls.
Top with pork mixture. Serve
sprinkled with extra coriander.
DIY IDEA
Use chicken
mince instead
of pork mince
325g wholemeal penne
1 zucchini, thinly sliced
100g yellow squash, sliced
2 teaspoons vegetable oil
400g chicken breast fillets, sliced
50g diced bacon, finely chopped
1 onion, finely chopped
2 cloves garlic, crushed
400g can cannellini beans,
rinsed
½ cup boiling water
1 large chicken stock cube
½ cup milk
¼ cup 97% fat-free semi-dried
tomatoes, chopped
¼ cup freshly grated parmesan
2 teaspoons grated lemon zest
2 tablespoons chopped parsley
1 Cook the pasta in a large
saucepan of boiling salted water
for 12 minutes or until tender,
adding zucchini and squash in
last 2 minutes of cooking. Drain.
2 Meanwhile, heat the oil in
a large frying pan over moderate
heat. Cook and stir chicken
for 5 minutes or until cooked.
Transfer to a heatproof plate.
Add bacon to pan; cook and stir
for 1 minute or until browned.
Remove from pan.
3 Add onion and garlic to pan;
cook and stir for 2 minutes. Stir
in beans, the water, crumbled
stock cube and milk. Bring to
the boil. Reduce heat; simmer
for 5 minutes or until reduced
slightly. Using a hand blender,
blend until almost smooth.
Return chicken to pan; simmer
for 2 minutes or until heated.
4 Add pasta, zucchini and squash;
cook and stir for 1 minute or until
heated. Sprinkle with tomato,
parmesan, bacon, zest and parsley.

40 recipes+ DECEMBER 2017


THURSDAY
Lamb Patties with Carrot Salad
SERVES 4 PREP 15 minutes COOK 15 minutes
NUTRITION 2245kJ; 28g fat (14g sat); 17g protein;
38g carbohydrate; 9g fibre a serve COST $3.50 a serve
1 onion, finely chopped
2 tablespoons coriander
leaves, chopped
2 cloves garlic, chopped
1 teaspoon ground coriander
PHOTOGRAPHY PHILLIP CASTLETON, PABLO MARTIN & ROB SHAW
½ teaspoon ground cinnamon
500g lamb mince
2 teaspoons light olive oil,
plus 2 teaspoons extra
5 carrots, shredded (see tip)
2 green onions, thinly sliced
400g can chickpeas, rinsed
¼ cup currants
½ cup low-fat Greek-style
natural yoghurt, to serve
Mixed herbs, to serve (optional)
1 Combine the onion, coriander,
garlic, ground coriander and
cinnamon in a food processor;
process until almost smooth.
Transfer to a bowl. Add the
mince; mix well. Shape into
8 patties.
2 Heat oil in a large frying pan
over moderate heat. Cook
patties for 4 minutes each side
or until browned and cooked.
Drain on paper towel.
3 Add extra oil to pan; cook
and stir carrot and onion for
2 minutes or until tender. Add
chickpeas and currants; cook
and stir for 1 minute or until
heated. Serve lamb patties with
warm carrot salad, yoghurt and
mixed fresh herbs (if using).
TOP TIP
To shred
carrots into
long, thin
strips, use a
mandoline
weekday cooking
FRIDAY
Salmon & Chickpea Salad
SERVES 4 PREP 15 minutes NUTRITION 2133kJ; 22g fat (10g sat);
15g protein; 38g carbohydrate; 9g fibre a serve
COST $3.40 a serve
400g can chickpeas, rinsed cucumber, onion and olives
150g baby green beans, halved in a large bowl.
1 avocado, chopped
2 roma tomatoes, 2 Whisk oil, juice and mustard
cut into wedges in a bowl.
1 red capsicum,
coarsely chopped 3 Top chickpea salad with
1 Lebanese cucumber, salmon and egg; drizzle with
coarsely chopped dressing. Serve sprinkled with
1 red onion, thinly sliced parsley and fetta.
½ cup pitted kalamata olives
2 tablespoons light olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
415g can pink salmon in brine, SHOPPING LIST
drained, flaked REMINDER
2 hard-boiled eggs, boiled
¼ cup flat-leaf parsley Dr. Oetker
100g reduced-fat fetta, Ready to
crumbled Roll Icing
Inspirations
1 Combine chickpeas, beans,
avocado, tomato, capsicum,
DECEMBER 2017 recipes+ 41
weekend cooking

Fishy tale Entertaining? This make-ahead

snack is super easy to prepare

Salmon Log
SERVES 6 PREP 25 minutes + 3 hours
to chill NUTRITION 1675kJ; 24g fat
(12g sat); 9g protein; 41g carbohydrate;
5g fibre a serve COST $2.95 a serve

220g can pink salmon, drained, flaked

125g reduced-fat cream cheese,
at room temperature
3 green onions, thinly sliced
3 teaspoons lemon juice
2 teaspoons red Tabasco sauce
1 teaspoon Worcestershire sauce
¼ cup finely chopped flat-leaf parsley
Crackers & toasted French stick
(baguette), to serve

1 Place salmon, cream cheese, onion,

juice, Tabasco and Worcestershire sauce
in a bowl; mix well.

2 Tear a 30cm x 40cm piece of

baking paper. Sprinkle parsley over
prepared paper. Spoon salmon mixture
onto parsley on paper, shaping into
a 25cm log. Using paper as a guide,
roll up tightly; twist ends to seal.
Chill for 3 hours or until firm.

3 Remove paper from salmon log.

Serve with crackers and French stick.

MAKE
AHEAD
You can
prepare this
up to 2 days
ahead. Store
in an airtight
container in
the fridge

42 recipes+ DECEMBER 2017

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DECEMBER 2017 recipes+ 43

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 weekday cooking

BUDGET MEAL ★★★★★★★★★★★★★★★★

DINNERS FOR 4
★★★★★★★★★★★★★★★★

PLANNER
WEEK 3 All recipes in this week’s planner are on the
MONDAY ...........................................$14.00
Baked Maple Soy Chicken

TUESDAY .......................................... $13.80

Pork Fried Rice

WEDNESDAY..................................$14.00
table in 30 minutes or less, feature nutrition Chicken, Asparagus & Fetta Pizza
counts and cost from just $3.45 a serve THURSDAY ........................................$14.00
Pesto Fish Wraps

FRIDAY ..................................................$13.80
Miso Beef & Sugar Snap Pea Rice

★★★★★★★★★★★★★★★★
TOTAL $69.60
★★★★★★★★★★★★★★★★
SAVING YOU MONEY @ THE CHECKOUT

MONDAY
Baked Maple Soy Chicken
SERVES 4 PREP 10 minutes COOK 20 minutes NUTRITION 2100kJ; 24g fat (11g sat); 15g protein; 43g carbohydrate; 9g fibre a serve
COST $3.50 a serve + BUDGET TIP Omit chicken thighs. Use chicken drumsticks instead.

4 large chicken thighs, bone in, skin on
2 tablespoons maple-flavoured syrup
2 tablespoons salt-reduced soy sauce
2 cloves garlic, crushed
2 carrots, cut lengthwise into wedges
4 green onions, cut into 4cm lengths,
green tips reserved
1 bunch choy sum, halved
1 tablespoon sesame seeds, toasted
425g packet microwave jasmine rice,
heated, to serve (optional)
1 Preheat oven to 220ºC/200ºC
fan-forced. Line a ovenproof dish with
baking paper. Add chicken to dish. Whisk
maple-flavoured syrup, soy sauce and
garlic in a bowl. Drizzle over chicken in
dish. Bake for 10 minutes.
2 Add carrot and onion to dish. Bake for
a further 10 minutes or until chicken is
cooked and carrot tender.
3 Meanwhile, place the choy sum in
a heatproof bowl. Cover with boiling
water; stand for 2 minutes. Drain.
4 Add choy sum to dish with chicken.
Sprinkle with the reserved green onion
tips and sesame seeds. Serve chicken
with rice (if using).

DECEMBER 2017 recipes+ 45

 TUESDAY WEDNESDAY

Pork Fried Rice Chicken, Asparagus & Fetta Pizza

SERVES 4 PREP 10 minutes COOK 10 minutes SERVES 4 PREP 15 minutes COOK 15 minutes
NUTRITION 2418kJ; 19g fat (10g sat); 15g protein; 49g carbohydrate; NUTRITION 2720kJ; 24g fat (12g sat); 16g protein; 49g carbohydrate;
10g fibre a serve COST $3.45 a serve 9g fibre a serve COST $3.50 a serve

2 teaspoons vegetable
or peanut oil
2 eggs, lightly whisked
2 teaspoons minced ginger
1 teaspoon five-spice powder
2 cups chopped sliced
roast pork
425g packet microwave
long-grain white rice, heated
1 cup frozen peas, thawed
2 tablespoons salt-reduced
soy sauce
1 tablespoon oyster sauce
1 fresh long red chilli,
thinly sliced
2 green onions, sliced
diagonally
2 tablespoons coriander leaves
1 Heat a wok or large frying pan
over moderately high heat. Add
oil; swirl to coat base and side
of wok. Add egg, tilting to cover
base and side of wok. Cook for
2 minutes or until just set.
Transfer to a chopping board.
Roll up into a log; thinly slice.
2 Add ginger and five-spice
powder to wok; stir-fry for
30 seconds or until fragrant.
Add pork, rice and peas; stir-fry
for 3 minutes or until heated and
combined. Add soy sauce and
oyster sauce; stir-fry for
1 minute or until combined.
3 Add the chilli; stir-fry for
30 seconds. Serve fried rice
topped with omelette, green
onion and coriander.
2 cups plain flour
2 teaspoons (7g sachet)
dried yeast
Pinch of caster sugar
¾ cup warm water
2 tablespoons olive oil
½ cup red capsicum, cashew
& basil dip
1 cup reduced-fat grated
tasty cheese
3 slices shaved ham, torn
2 cups shredded cooked
skinless chicken
125g reduced-fat fetta,
crumbled
1 bunch asparagus, blanched
60g baby spinach leaves
Pinch of dried chilli flakes
Lemon wedges, to serve
1 Preheat oven to 220ºC/200ºC
fan-forced. Line 2 oven trays
with baking paper. Sift flour into
a large bowl. Stir in yeast and
sugar. Pour in the warm water
and oil; mix well. Turn out onto
a lightly floured work surface;
knead until smooth. Divide into
2 equal portions. Roll each
portion out between 2 sheets
of baking paper to a 20cm oval.
Place on prepared trays.
2 Spread dip over each pizza
base. Top with cheese, ham and
chicken. Bake for 15 minutes or
until bases are golden brown.
3 Top with fetta, asparagus,
spinach leaves and dried
chilli flakes. Serve pizza with
lemon wedges.

46 recipes+ DECEMBER 2017


THURSDAY
Pesto Fish Wraps
SERVES 4 PREP 10 minutes COOK 10 minutes
NUTRITION 2311kJ; 25g fat (10g sat); 16g protein; 40g carbohydrate;
9g fibre a serve COST $3.50 a serve
400g firm white skinless
boneless fish fillets,
cut into thick strips
2 tablespoons basil pesto
2 teaspoons light olive oil
PHOTOGRAPHY TENY AGHAMALIAN, SCOTT HAWKINS & ROB SHAW
1 baby cos lettuce,
leaves separated
2 tomatoes, cut into
thin wedges
1 avocado, thinly sliced
4 x 20cm soft flour tortillas,
heated
2 tablespoons reduced-fat
mayonnaise
300g oven-baked fries, to serve
Lemon wedges, to serve
1 Preheat oven to 180ºC/160ºC
fan-forced. Combine fish and
pesto in a bowl. Heat oil in a
frying pan over moderate heat.
Cook fish, in batches, for
2 minutes each side or until
cooked (flakes easily when
tested with a fork). Transfer
to a heatproof plate.
2 Arrange lettuce, fish, tomato
and avocado on tortillas. Top
with mayonnaise. Roll up to
enclose filling. Serve with fries
and lemon wedges.
weekday cooking
FRIDAY
Miso Beef & Sugar Snap Pea Rice
SERVES 4 PREP 10 minutes COOK 10 minutes
NUTRITION 2491kJ; 19g fat (8g sat); 16g protein; 48g carbohydrate;
9g fibre a serve COST $3.45 a serve
400g beef strips 2 Return all the beef to wok.
1 tablespoon kecap manis Add miso paste, sugar snap
2 tablespoons miso paste peas and rice; stir-fry for
100g sugar snap peas, 3 minutes or until heated
thinly sliced and combined.
425g packet long-grain brown
rice, heated 3 Serve sprinkled with onion.
2 green onions, thinly sliced
1 Combine beef strips and
kecap manis in a small bowl.
Heat a wok or large frying pan
over moderately high heat.
Add beef; stir-fry, in batches,
for 2 minutes or until browned. SHOPPING LIST
Transfer to a heatproof bowl.
REMINDER
CSR
100%
Natural
Caster
Sugar
DECEMBER 2017 recipes+ 47
weekend cooking

Dreamy dessert
Topped with fresh raspberries, our summer parfaits taste as good as they look
Trifle Parfaits 1 Place jam rollette slices in the bases of 3 Top jam rollette slices with custard
SERVES 8 PREP 15 minutes + 1 hour to chill 8 x 1-cup serving glasses. Drizzle with juice. mixture, then raspberries. Cover with
COST $1.95 a serve plastic food wrap; chill for 1 hour.
2 Whisk custard and cream cheese
250g packet jam rollettes, cut into in a large bowl until well combined. 4 Serve parfaits sprinkled with macadamias.
1.5cm-thick slices
1 cup cranberry juice
500ml vanilla custard DIY IDEA
250g cream cheese, No serving glasses?
at room temperature
300g raspberries
Make this trifle in a
¼ cup chopped 2-litre bowl instead
macadamias, toasted

48 recipes+ DECEMBER 2017

 fun stuff puzzle

Food for thought Test your foodie knowledge with our quick quiz and find-a-word
FIND-A-WORD
A P T T W S S P L W B E E H U
S X E R U A P I A U K L N O W
I E N A L O N U T P O P T R S
A U K M N G R T C H R A V S E
N S O A U U E T E O R I A E T
G N P I C R T H N T L R K R A
R S N A B E T B E A G I A A N
E E U E R N L T U N E T F D A
E S A M I A A D O T E C B I R
N N N D M T G M O M T M O S G
S L A E I U E U I O I E P H E
O O P N E L H L S Y N H R M M
T S E S A M E W A F E R S K O
W Q B K R O P D R A T S U M P
QUICK QUIZ
1 The largest fruit cake on 6 What’s the name of the small R A T A T O U I L L E N N E F
record was made in which Mediterranean fish, belonging
country? to the herring family, which is GOOD TO EAT
a) Germany b) Bolivia c) France salted and used as a garnish or All except one of the yummy food words listed below can be
d) the United States for flavouring? found in the grid here. The words can appear across, down,
2 Peanut butter was once 7 Which herb is believed to diagonally, backwards or forwards, but are always in a straight
marketed as a specialty health help health problems affecting line. The food item that is not hidden in the grid is the mystery
name. Solution below.
food product. True or false? the nervous system? a) parsley
3 What condiment is made b) coriander c) rosemary d) sage ASIAN GREENS NOODLE CAKES
from pickled fermented 8 Gunpowder tea is the highest
ASPARAGUS OCEAN TROUT
vegetables, traditionally stored grade of Chinese green tea.
PHOTOGRAPHY ANDRÉ MARTIN

in jars buried in the ground? True or false? BUTTER BEANS PAPRIKA

a) chutney b) kimchi c) achara 9 Which of the following is not FENNEL PEANUT BUTTER
d) umeboshi a type of seaweed? a) hijiki FILO CUPS POMEGRANATE
4 What is the Egyptian spice b) laver c) iriko d) arame HORSERADISH RATATOUILLE
blend of toasted nuts and 10 What is another name for HUMMUS SALMON
seeds called? a darker-skinned version of
LEMONGRASS SESAME WAFERS
5 The Fuji apple was first sweet potato?
known as an alligator pear. LIME TART SPANISH PORK
True or false? LINGUINE TARTE TATIN
MUSTARD PORK TOAD IN THE HOLE

7c Rosemary. 8 True. Gunpowder tea is made from young green tea leaves rolled into small balls. 9c Iriko, which is a sea cucumber. 10 Yam. MYSTERY NAME Spanish pork.
World’s Fair in the United States. 3b Kimchi. 4 Dukkah. 5 False. The avocado was originally called alligator pear due to its pear-like shape and bumpy skin. 6 Anchovy.
ANSWERS 1a Germany. Baked in Hodenhagen in 2014, the cake weighed 4353kg. 2 True. Developed in 1890, peanut butter was promoted as a health food at the 1904 St. Louis

DECEMBER 2017 recipes+ 49

 OUT
NOW
$24.99

AVAILABLE WHERE ALL GOOD BOOKS ARE SOLD AND AT AWWCOOKBOOKS.COM.AU

 weekday cooking

BUDGET MEAL ★★★★★★★★★★★★★★★★

DINNERS FOR 4
★★★★★★★★★★★★★★★★

PLANNER
WEEK 4 All recipes in this week’s planner are on the
MONDAY ...........................................$14.00
Greek Sausage Skewers

TUESDAY .......................................... $13.80

Pork Chow Mein

WEDNESDAY.................................. $13.60
table in 30 minutes or less, feature nutrition Cauliflower & Chickpea Salad
counts and cost from just $3.40 a serve THURSDAY ........................................$14.00
Chicken Tabouli Wraps

MONDAY FRIDAY ..................................................$14.00

Antipasti Pasta Salad

★★★★★★★★★★★★★★★★
TOTAL $69.40
★★★★★★★★★★★★★★★★
SAVING YOU MONEY @ THE CHECKOUT

Greek Sausage Skewers

SERVES 4 PREP 15 minutes COOK 10 minutes NUTRITION 2314kJ; 27g fat (14g sat);
TOP TIPS
16g protein; 24g carbohydrate; 5g fibre a serve COST $3.50 a serve To parboil
sausages, place
1 lemon, zest finely grated, juiced 1 Combine zest, juice, oil, oregano and in a saucepan of
2 teaspoons vegetable or light olive oil garlic in a bowl. Thread sausage, zucchini,
2 teaspoons dried oregano onion, haloumi and tomatoes alternately cold water, bring
2 cloves garlic, crushed onto prepared skewers. Brush with half to the boil and
450g lamb sausages, parboiled, the lemon mixture; reserve remaining
cut into 3cm lengths (see tip) lemon mixture.
cook for 3 minutes.
1 zucchini, cut into 1cm-thick slices You can also
1 red onion, cut into wedges 2 Heat a char-grill pan over moderately make these
200g haloumi, cubed (optional) high heat. Add skewers; cook and turn
250g cherry tomatoes for 8 minutes or until cooked.
skewers using
8 bamboo skewers, soaked leftover cooked
Mixed salad leaves, to serve 3 Serve skewers with salad leaves, sausages
drizzled with reserved lemon mixture.

DECEMBER 2017 recipes+ 51

 TUESDAY WEDNESDAY

Pork Chow Mein Cauliflower & Chickpea Salad

SERVES 4 PREP 10 minutes COOK 10 minutes SERVES 4 PREP 10 minutes + cooling COOK 10 minutes
NUTRITION 2435kJ; 26g fat (12g sat); 15g protein; 58g carbohydrate; NUTRITION 1997kJ; 27g fat (14g sat); 16g protein; 36g carbohydrate;
10g fibre a serve COST $3.45 a serve 14g fibre a serve COST $3.40 a serve

1 tablespoon vegetable
or peanut oil
2 cloves garlic, crushed
1 fresh long red chilli, thinly
sliced, plus extra, to serve
300g pork scotch fillet steak,
thinly sliced
3 cups shredded Chinese
cabbage (wombok)
1 carrot, thinly sliced,
plus extra, to serve
2 green onions, sliced
175g packet chow mein sauce
440g packet fresh egg noodles
½ cup bean sprouts
¼ cup chopped roasted
cashews
1 Heat a wok or large frying pan
over high heat. Add oil; swirl to
coat surface. Stir-fry garlic and
chilli for 10 seconds or until
fragrant. Add pork; stir-fry for
4 minutes or until browned.
52 recipes+ DECEMBER 2017
2 Add the cabbage, carrot
and half the onion; stir-fry
for 2 minutes or until tender.
Add sauce; stir-fry for 1 minute
or until heated. Add noodles;
stir-fry for 1 minute or until
heated and combined.
Serve topped with bean
sprouts, roasted cashews,
remaining onion, extra
chilli and extra carrot.
TOP TIP
Make sure
you have
everything
prepared
before you
start to cook
1 tablespoon vegetable
or light olive oil
500g cauliflower, cut into
small florets, chopped
1 teaspoon finely grated
lemon zest
¼ cup chopped flat-leaf parsley
2 tablespoons currants
2 x 400g cans chickpeas,
rinsed
2 tablespoons chopped
walnuts, toasted
80g baby rocket leaves
½ cup low-fat Greek-style
natural yoghurt
1 tablespoon warm water
2 tablespoons tahini
1 tablespoon lemon juice
1 Heat oil in a large frying pan
over moderately high heat.
Add cauliflower; cook, covered,
for 5 minutes. Uncover; cook
and stir for a further 2 minutes
or until tender.
2 Add zest, parsley, currants,
chickpeas and walnuts; cook
and stir for 1 minute or until
heated. Cool.
3 Add rocket to cauliflower
mixture; toss to combine. Whisk
yoghurt, the warm water, tahini
and juice in a bowl. Serve
cauliflower salad drizzled with
yoghurt dressing.

THURSDAY
Chicken Tabouli Wraps
SERVES 4 PREP 15 minutes COOK 10 minutes
NUTRITION 2311kJ; 23g fat (12g sat); 15g protein; 30g carbohydrate;
9g fibre a serve COST $3.50 a serve
400g chicken thigh fillets
PHOTOGRAPHY IAN HOFSTETTER, ROB SHAW, BRETT STEVENS & ANDREW YOUNG
1 tablespoon vegetable
or light olive oil
1 clove garlic, crushed
4 large soft flour tortillas,
heated
100g reduced-fat tzatziki
300g tabouli
1 cup reduced-fat shredded
tasty cheese
Lemon wedges, to serve
1 Place chicken in a glass bowl.
Drizzle with oil. Add garlic; turn
to coat. Heat a char-grill pan
over moderately high heat.
Add chicken; cook for 3 minutes
each side or until browned and
cooked. Transfer to a heatproof
plate. Cover with foil; rest for
5 minutes. Slice thinly.
weekday cooking
FRIDAY
Antipasti Pasta Salad
SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 2511kJ; 29g fat (13g sat); 16g protein; 49g carbohydrate;
9 fibre a serve COST $3.50 a serve
2 Place tortillas on a clean 325g large spiral pasta 2 Transfer pasta to a large bowl.
work surface. Spread with 250g cherry tomatoes, halved Add the tomato, bocconcini,
tzatziki. Top with tabouli, 100g bocconcini, torn salami, capsicum, rocket, olives,
chicken and cheese. Roll up 100g salami, sliced pine nuts (if using), oil and
to enclose. Tie with string to ½ cup char-grilled capsicum vinegar; toss to combine.
secure, if you like. Cut in half; 50g baby rocket leaves
serve with lemon wedges. ⅓ cup pitted green olives 3 Serve with grissini sticks.
2 tablespoons pine nuts,
toasted (optional)
2 teaspoons light olive oil
1 tablespoon balsamic vinegar
TOP TIPS Grissini sticks, to serve
Use mountain
1 Cook pasta in a large
bread instead saucepan of boiling salted SHOPPING LIST
of tortillas. water for 12 minutes or until REMINDER
tender. Drain; return to pan.
Use 2 cups Breville’s “The
Smoking Gun”
shredded
cooked
chicken
instead of
thigh fillets
DECEMBER 2017 recipes+ 53
weekend cooking
Summer
harvest
Our fragrant fruit tart will be the centre
of attention at your next party
Peach & Cherry
Tart
SERVES 8 PREP 25 minutes
+ 30 minutes to chill
COOK 40 minutes
NUTRITION 1556kJ; 21g fat
(12g sat); 5g protein; 43g
carbohydrate; 9g fibre a serve
COST $2.35 a serve
1¼ cups plain flour,
plus 2 tablespoons extra
½ cup almond meal
(ground almonds)
⅓ cup caster sugar,
plus ¼ cup extra
125g chilled butter, chopped,
plus 60g extra
2-3 tablespoons chilled water
100g amaretti biscuits, crushed
6 peaches, halved
½ cup freshly squeezed
orange juice
¼ cup maple-flavoured syrup
2 tablespoons brown sugar
3 cinnamon sticks, split
150g cherries
2 tablespoons toasted
flaked almonds
Ice-cream, to serve
1 Place the flour, almond meal
and caster sugar in a food
processor; process until
combined. Add butter; pulse
until mixture resembles coarse
crumbs. Add enough of the
54 recipes+ DECEMBER 2017
PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP
chilled water for the pastry
to come together when pulsed.
Turn out onto a clean work
surface; knead briefly. Shape
into a disc. Wrap in plastic food
wrap; chill for 30 minutes.
2 Meanwhile, combine crushed
biscuits with the extra flour,
extra sugar and extra butter.
3 Preheat oven to 180ºC/160ºC
fan-forced. Line an oven tray
with baking paper. Roll pastry
out between 2 sheets of baking
paper until about 5mm thick
and large enough to cover tray.
Top with biscuit mixture,
leaving a 3cm border. Fold
pastry border towards centre.
Crimp corners. Bake for
25 minutes or until golden
brown. Transfer to a heatproof
serving platter.
4 Arrange peaches in an
ovenproof dish. Drizzle with
juice and maple-flavoured
syrup. Sprinkle with brown
sugar. Add cinnamon sticks
to pan. Bake for 15 minutes
or until peaches are tender.
Remove from oven. Add
cherries; toss to combine.
Spoon fruit into tart case,
drizzle with any dish juices.
Sprinkle with almonds.
Serve with ice-cream.
 on the web

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it, we love it! Here, we put
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I loved your Strawberry &

Our love-heart
Cream Biscuits (May issue),
Strawberry & but played with the recipe
Cream Biscuits
(below) and a little recently. This was
Chantelle’s the outcome!! Thanks for
psychedelic star
treatment (left). the inspiration – I’ve been
reading recipes+
since the first issue.
Chantelle Storey

Natalie loves our lemon curd

recipe ideas.

CURD’S
WELL DONE, THE WORD
CHANTELLE! Our lemon curd
Chantelle wins a Décor prize
story (Nov) was a hit
pack, RRP $157.88, to keep her with reader Natalie
hydrated throughout the steamy
summer months. Her prize
Jackson, who plans
includes two stylish new Décor to turn her tree full of
Zen Glass Straw Bottles, as well as lemons into curds.
lunch boxes and ice packs to help
her make the most of summer.
POST YOUR PHOTOS ON
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DECEMBER 2017 recipes+ 55
 healthy special diets healthy special diets healthy special diets healthy

Gluten-free…
celebration cake
Even if you’re gluten-intolerant, you’ll still be able
to indulge at Christmas with our colourful bake

Toffee Fruit Cake
SERVES 12 PREP 20 minutes + cooling
+ setting COOK 55 minutes
COST $1.80 a serve
500g gluten-free whole mixed glacé fruit,
plus 250g extra
125g butter, chopped
¾ cup firmly packed brown sugar
⅓ cup rum
¼ teaspoon bicarbonate of soda
1 cup gluten-free plain flour
1 teaspoon mixed spice
2 eggs, lightly whisked
½ cup pecans, halved
½ cup unsalted macadamias, chopped
1 cup caster sugar
½ cup water, plus 2 tablespoons extra
1 Preheat oven to 150ºC/130ºC fan-forced.
Grease and line a 21cm x 11cm (base
measurement) loaf pan with baking paper,
allowing paper to extend at long sides for
handles. Combine glacé fruit, butter, brown
sugar and rum in a large heavy-based
saucepan; cook and stir over low heat for
2 minutes or until sugar dissolves. Remove
from heat. Stir in bicarbonate of soda
(mixture should fizz). Transfer mixture
to a large heatproof bowl. Allow to cool.
2 Sift flour and spice over fruit mixture in
bowl. Add egg, pecans and macadamias;
mix well. Spoon into prepared pan; level
surface. Bake for 50 minutes or until a
skewer inserted at centre comes out clean.
Cover pan with foil; invert onto a clean work
surface. Cool completely. Transfer to a wire
rack set over an oven tray.
3 Meanwhile, combine the caster sugar and
water in a medium heavy-based saucepan;
cook and stir over low heat for 2 minutes or
until sugar dissolves. Increase heat. Bring to
the boil; boil, without stirring, for 8 minutes
or until a rich golden brown. Remove from
heat. Allow bubbles to subside. Add extra
water (mixture will bubble). Swirl pan until
combined. Working quickly, drizzle a little
toffee over cooled cake. Arrange extra glacé
fruit over the top. Drizzle with remaining
toffee. Allow to set.
BUDGET TIP
Omit rum.
Use freshly
squeezed orange
juice instead
GLUTEN-FREE
TIPS & TRICKS
+ READ IT Check labels to make sure
all ingredients are gluten-free.
+ MAKE IT Gluten-free cakes don’t
keep as long as regular cakes. Store in
an airtight container in the fridge for
up to 1 week, or label, date and freeze
for up to 2 months. Thaw overnight
in the fridge.
+ TRY IT Experiment a little and try
a mixture of gluten-free plain flour
and almond meal (ground almonds).

56 recipes+ DECEMBER 2017

special diets healthy special diets healthy special diets healthy special diets

TOP TIP
Don’t stir the toffee
once it’s boiled,
as it will crystallise
PHOTOGRAPHY ROB SHAW

DECEMBER 2017 recipes+ 57

Feel-good food
Our merry vegetarian Christmas
menu will make everyone happy

MAKE-AHEAD
TIPS & TRICKS
+ CHEESE & HERB FRITTERS
You can make these fritters up to
1 hour ahead. Store on a platter at
room temperature.
+ CHILLED CAPSICUM SOUP
The soup can be made up to 2 days
ahead. Store in an airtight container
in the fridge.
+ ROAST BEETROOT & WALNUT
SALAD Beetroot can be roasted
(step 1) up to a day ahead. Store in
an airtight container in the fridge.
+ EGGPLANT TIMBALES
You can make the timbales up to
a day ahead. Store in the fridge.
+ RASPBERRY & NOUGAT
ICE-CREAM PUDDING
The pudding can be made up to
a week ahead. Store, well covered,
in the freezer.
 healthy vegetarian

Cheese &
Herb Fritters
MAKES 20 PREP 10 minutes
COOK 15 minutes NUTRITION 1743kJ;
20g fat (8g sat); 22g carbohydrate; 5g protein;
2g fibre a serve COST $1.90 a serve

60g butter, chopped

½ cup water
½ cup plain flour
1 teaspoon salt
3 eggs, at room temperature
1¼ cups reduced-fat grated tasty cheese
½ cup chopped flat-leaf parsley
½ cup chopped chervil (optional)
¼ bunch chives, snipped
2 tablespoons chopped tarragon
Vegetable oil, to deep-fry
⅔ cup tomato relish, to serve

1 Combine butter and the water in Chilled Capsicum Soup

a heavy-based saucepan; cook and stir
over low heat for 3 minutes or until the
butter melts. Increase heat; bring to
boiling point (don’t boil).
2 Sift flour and salt together onto a piece
of baking paper. Add to water mixture
all at once, stirring to combine. Cook and
PHOTOGRAPHY BEN DEARNLEY, ROB SHAW & JOHN PAUL URIZAR
SERVES 8 PREP 20 minutes + 4 hours to chill COOK 1 hour NUTRITION 1243kJ;
20g fat (8g sat); 28g carbohydrate; 5g protein; 3g fibre a serve COST $2 a serve
8 red capsicums, seeded, quartered 2 Heat extra oil in large heavy-based
4 cloves garlic, unpeeled saucepan over moderately high heat. Cook
2 teaspoons fennel seeds and stir onion and potato for 4 minutes or
1½ tablespoons light olive oil, until onion is soft. Add paprika; cook and
plus 1 tablespoon extra stir for 1 minute or until fragrant. Add the

stir for 1 minute or until mixture leaves
the side of the saucepan and forms
a ball around the spoon. Remove from
heat. Transfer mixture to a heatproof
bowl. Cool slightly.
3 Using an electric mixer, add eggs, one by
one, beating well after each addition, until
thick, smooth and glossy. Stir in cheese,
parsley, chervil (if using), chives and tarragon.
4 Heat oil in a heavy-based saucepan over
high heat (oil is ready when a cube of bread
colours quickly without absorbing any oil.)
Using 2 large spoons, scoop heaped
tablespoons of fritter mixture into oil.
Deep-fry, in batches, for 3 minutes or until
puffed and golden brown. Drain on paper
towel. Serve with relish.
2 onions, finely chopped
2 large potatoes, chopped
2 teaspoons sweet paprika
2 litres (8 cups) boiling water
3 salt-reduced vegetable
stock cubes
⅓ cup cream
Cracked black pepper, to serve
1 tablespoon dill sprigs
1 Preheat oven to 200ºC/180ºC fan-forced.
Line an oven tray with baking paper.
Arrange capsicum, skin-side up, on
prepared tray with garlic. Sprinkle with
fennel seeds; drizzle with oil. Bake for
35 minutes or until capsicum skin blackens
and blisters. Transfer capsicum to a plastic
bag; seal. Set aside for 5 minutes. Peel away
skin. Squeeze garlic from skins.
water and crumbled stock cubes. Bring to
the boil. Reduce heat; simmer, uncovered,
for 15 minutes or until potato is tender.
3 Add capsicum and garlic to pan. Simmer
for 5 minutes or until heated and combined.
Remove from heat. Cool slightly. Using a
hand blender, blend soup until smooth.
Chill for 4 hours or until cold.
4 Ladle soup into bowls. Swirl through
the cream. Serve sprinkled with black
pepper and dill sprigs.
DIY IDEA
Use leek instead
of onion
DECEMBER 2017 recipes+ 59
Roast Beetroot & Walnut Salad
SERVES 8 PREP 20 minutes + cooling COOK 30 minutes
NUTRITION 1113kJ; 8g fat (3g sat); 18g carbohydrate; 3g protein; 3g fibre a serve

8 baby beetroots, trimmed (see tip) 1 Preheat oven to 200ºC/180ºC fan-forced.

4 slices ciabatta bread, crusts removed, Wrap each beetroot in foil. Place on an oven
torn into small pieces tray. Roast for 30 minutes or until tender.
⅓ cup walnuts, chopped Cool. Peel, then cut into wedges.
100g mixed salad leaves
1 avocado, sliced 2 Meanwhile spread bread and walnuts
2 tablespoons chopped chives over an oven tray. Bake for 5 minutes or
2 tablespoons white wine vinegar until golden. Cool.
1 tablespoon olive oil
100g reduced-fat fetta, crumbled 3 Combine salad leaves, avocado, chives,
beetroot, bread and walnuts in a large bowl.
Add vinegar and oil; toss to combine. Serve
sprinkled with fetta.
BUDGET
WINNER
$1.80 TOP TIP
A SERVE
To avoid staining
hands, use plastic
disposable gloves
when preparing
beetroot

Eggplant Timbales
SERVES 8 PREP 30 minutes
+ 3 hours to chill COOK 10 minutes
NUTRITION 1316kJ; 29g fat (11g sat);
27g carbohydrate; 8g protein;
3g fibre a serve COST $3 a serve

2 eggplants, thinly sliced lengthways

2 tablespoons light olive oil,
plus 2 teaspoons extra
2 zucchinis, cut into long, thin ribbons
360g fetta, crumbled
½ cup shredded basil
450g bottled roasted red capsicum,
drained, cut into 4cm squares
50g baby rocket leaves
¼ cup shaved parmesan
1 tablespoon lemon juice

1 Line 8 x ½-cup dariole moulds with

plastic food wrap, allowing it to overhang
Toss eggplant and oil in a large bowl.
Heat a char-grill pan over high heat.
Grill eggplant, in batches, for 2 minutes
each side or until tender. Cool.

60 recipes+ DECEMBER 2017

 healthy vegetarian

Raspberry & Nougat Ice-cream Pudding

SERVES 12 PREP 30 minutes + cooling + 9 hours to freeze COOK 5 minutes NUTRITION
889kJ; 20g fat (11g sat); 29g carbohydrate; 2g protein; 1g fibre a serve COST $2 a serve

1 cup water 2 Process half the frozen raspberries

½ cup caster sugar
200g frozen raspberries,
plus 125g fresh raspberries extra
1 litre vanilla ice-cream
100g white eating chocolate, finely
chopped, plus 100g extra, melted
150g firm almond nougat, finely chopped
10g Copha, melted
1 Grease a 2-litre (8-cup) pudding basin.
Line base and side with a double layer of
plastic food wrap, allowing it to overhang.
Combine the water and sugar in a small
saucepan; cook and stir over low heat for
3 minutes or until sugar dissolves. Bring to
the boil. Boil, uncovered, for 3 minutes,
then remove from the heat. Cool.
with the cooled syrup until smooth.
Spoon the raspberry mixture into the
prepared pudding basin; level surface.
Freeze for 3 hours or until firm.
3 Spoon the ice-cream into a large bowl.
Stand for 5 minutes to soften slightly. Add
the chopped white chocolate and nougat,
then remaining frozen raspberries; stir
until just combined. Spoon the ice-cream
mixture over the raspberry mixture; level
surface. Cover with plastic food wrap;
freeze for 6 hours, or overnight, or until firm.
4 To serve, turn the ice-cream out onto
a chilled serving plate (wipe the basin
over with a warm cloth if needed) and
remove plastic wrap. Combine the Copha
and the extra melted chocolate in a jug.
Pour over pudding. Serve topped with the
remaining fresh raspberries.

2 Meanwhile, place zucchini ribbons

in a heatproof bowl. Cover with boiling
water; stand for 5 minutes or until tender.
Drain; refresh under cold water. Pat dry
with paper towel.

3 Place fetta in a bowl. Add the basil

and extra oil; mix well. Line bases and
sides of moulds with half the eggplant,
overlapping slightly. Top with heaped
teaspoons of fetta mixture, lightly
pressing down with back of spoon.
Top with a double layer of capsicum,
remaining fetta mixture and zucchini
ribbons. Cover with remaining eggplant.
Fold over plastic wrap to cover. Press
down lightly with palm of hand
and place on a tray. Chill for 3 hours
or until firm.

4 Combine the rocket, parmesan and

juice in a bowl. Invert timbales onto
serving plates. Top with rocket and
parmesan salad.

DECEMBER 2017 recipes+ 61

 here to help how to here to help how to here to help how to here to help

Get hooked It’s prawn season, so toss some on

the barbie and have a go at sliders

BUDGET
WINNER
$2
A SERVE
Prawn & Avocado Sliders
SERVES 8 PREP 15 minutes COOK 5 minutes

500g cooked medium prawns, peeled,
deveined, halved horizontally
¼ cup aioli
8 small bread rolls, split
50g snow pea sprouts
1 avocado, thinly sliced
1 Lebanese cucumber, thinly sliced
lengthwise (see tip)
Lemon cheeks, to serve
62 recipes+ DECEMBER 2017
1 Combine prawns and aioli in a bowl. Heat
a barbecue or char-grill pan over moderately
high heat. Add bread to grill; cook for 30 seconds
TOP TIP
or until toasted. Use a
vegetable
2 Place bread roll bases on serving plates. peeler to cut
Top with sprouts, avocado, cucumber and
prawn mixture. Top with remaining bread. cucumber
Serve sliders with lemon cheeks. into ribbons
how to here to help how to here to help how to here to help how to
Firecracker
Prawn Tortillas
SERVES 4 (Makes 8) PREP 25 minutes
COOK 10 minutes COST $3.15 a serve
½ cup mayonnaise
2 tablespoons sriracha sauce (see tip)
2 tablespoons sweet chilli sauce
300g red cabbage, shredded
300g Savoy cabbage, shredded
½ cup chopped coriander leaves
3 green onions, thinly sliced
8 mini tortillas
800g medium uncooked prawns,
peeled, deveined
1 tablespoon light olive oil
2 limes, halved
PHOTOGRAPHY ROB SHAW
1 Whisk mayonnaise, sriracha and sweet
chilli sauce in a small bowl. Combine cabbage,
coriander and onion in a large bowl.
2 Heat a barbecue or char-grill pan over
moderately high heat. Add tortillas to grill;
cook for 30 seconds each side or until
HOW TO PEEL
PRAWNS
1 Twist and pull the head from the prawn
to remove it (STEP A).
2 Grasp the shell and legs with fingertips
and peel off, leaving the tail intact (STEP B).
3 Using a small, sharp knife, cut along
prawn from tail to head, following vein line.
Use your fingertips, a bamboo skewer or
tip of a small, sharp knife to remove and
discard the vein (STEP C).
browned and heated. Transfer to a
heatproof plate; cover to keep warm.
3 Drizzle prawns with oil. Add to grill; cook
for 2 minutes each side or until curled and
changed in colour. Add lime to grill; cook for
30 seconds or until browned.
4 Place tortillas on a clean work surface. B
Top with cabbage salad, prawns and chilli
mayonnaise. Serve with lime.
TOP TIP
Sriracha is a chilli
sauce made from
chilli paste and
vinegar. If not
available, use
chilli sauce or C
sambal oelek
DECEMBER 2017 recipes+ 63
 1

TIPS & TRICKS

5
+ FILL IT All of these stuffing mixes
are suitable for a 4kg turkey. If you’re
using a 1.8kg chicken, you’ll need to
halve the quantities.
+ MAKE IT Prepare stuffings just
before using. Don’t stuff poultry
ahead of time.
+ PROCESS IT To make 1 cup of
fresh breadcrumbs, you’ll need to
process 2 slices of day-old bread.

64 recipes+ DECEMBER 2017


Festive flavour
Your Christmas celebration wouldn’t be complete without a delicious stuffing.
Our selection here, for turkey and chicken, has something for everyone
1 Wild Rice, Capsicum
& Oregano Stuffing
MAKES about 6 cups PREP 10 minutes
2 x 250g packets microwave long-grain
and wild rice, heated
1 cup char-grilled chopped red capsicum
½ cup chopped pitted black olives
¼ cup chopped flat-leaf parsley
2 tablespoons chopped oregano,
plus extra leaves, to serve
2 tablespoons pine nuts, toasted (optional)
1 egg, lightly whisked
1 tablespoon balsamic vinegar
1 Combine rice, capsicum, olives, parsley,
oregano, pine nuts (if using), egg and
balsamic vinegar in a large bowl. Garnish
with extra oregano.
2 Fig & Pistachio
Stuffing
MAKES about 6 cups PREP 15 minutes
+ cooling COOK 5 minutes
1 tablespoon light olive oil
20g butter
1 red onion, finely chopped
2 teaspoons ground cumin
4 cups soft fresh breadcrumbs
250g packet soft and juicy dried figs,
finely chopped
⅓ cup unsalted pistachios,
finely chopped
1 egg, lightly whisked
1 Heat oil and butter in a small frying pan
PHOTOGRAPHY ROB SHAW
over moderate heat. Add onion; cook and
stir for 2 minutes or until soft. Stir in cumin;
cook and stir for 30 seconds or until
fragrant. Cool. Transfer onion mixture to
a large bowl. Add the breadcrumbs, figs,
pistachios and egg; mix well.
3 Bacon & Semi-dried
Tomato Stuffing
MAKES 6 cups PREP 10 minutes
COOK 5 minutes
1 tablespoon light olive oil
20g butter
1 onion, finely chopped
125g diced bacon, chopped
2 cloves garlic, crushed
4 cups soft fresh breadcrumbs
1 cup chopped semi-dried tomatoes
1 egg, lightly whisked
2 tablespoons finely chopped rosemary
leaves, plus extra, to serve
1 Heat oil and butter in a small frying
pan over moderate heat. Add onion;
cook and stir for 30 seconds or until soft.
Add bacon; cook and stir for 2 minutes
or until golden brown. Add garlic; cook
and stir for 30 seconds or until fragrant.
Transfer to a large bowl.
2 Add the breadcrumbs, semi-dried
tomatoes, egg and rosemary; mix well.
Garnish with extra rosemary.
4 Barley, Apricot
& Raisin Stuffing
MAKES about 5 cups PREP 10 minutes
COOK 30 minutes
1¼ cups pearl barley
2½ cups boiling water
2 large chicken stock cubes
1 tablespoon light olive oil
4 green onions, chopped
125g diced bacon, chopped
½ cup dried apricots, finely chopped
½ cup raisins, finely chopped
2 tablespoons chopped thyme leaves,
plus extra, to serve
1 egg, lightly whisked
here to help sides
1 Place barley, the boiling water and
crumbled stock cubes in a heavy-based
saucepan. Bring to the boil over high heat.
Reduce heat; simmer, covered, for
25 minutes or until tender. Drain.
2 Heat oil in a small frying pan over
moderate heat. Add onion; cook and stir for
30 seconds or until soft. Add bacon; cook
and stir for 2 minutes or until golden brown.
3 Combine the barley, bacon mixture,
apricots, raisins, thyme and egg in a large
bowl. Garnish with extra thyme.
5 Cranberry
& Apple Stuffing
MAKES about 6 cups PREP 10 minutes
+ 15 minutes to stand
1 cup dried unsweetened cranberries
(craisins)
⅓ cup sherry
4 cups soft fresh breadcrumbs
1 green-skinned apple, unpeeled, cored,
coarsely grated
¼ cup slivered almonds, toasted
2 tablespoons chopped sage
1 egg, lightly whisked
1 Place the cranberries and sherry
in a glass bowl. Stand for 15 minutes
or until cranberries soften.
2 Add the breadcrumbs, apple, almonds,
sage and egg; mix well.
DECEMBER 2017 recipes+ 65
 10
Christmas fun
These jolly edible treats will have
you jingling all the way to the big day
1 Rudolph Brownies
MAKES 8 PREP 15 minutes
COST $2 each
8 chocolate brownies + 8 mini pretzels,
broken in half + 2 tablespoons chocolate
Melts, melted + 16 small round mints
+ 8 red M&M’s
1 Grease and line an oven tray with baking
paper. Place brownies on prepared tray.
Gently push pretzel halves into the top of
each brownie to create antlers. Place melted
chocolate in a bowl.
2 Carefully dip mints into melted chocolate,
then arrange on brownies to create eyes.
Dip the end of a bamboo skewer into
melted chocolate, then place a dot on each
mint to create pupils. Dip M&M’s into
remaining melted chocolate, then arrange
on brownies to create noses. Stand in a cool,
dark place for 5 minutes or until set.
66 recipes+ DECEMBER 2017
ways with…
2 Candy Cane
Ice-cream Sandwiches
MAKES 12 PREP 15 minutes
+ 2 hours to freeze COST $1.25 each
24 chocolate ripple biscuits + 16 mini
candy canes + 12 small scoops raspberry
ripple ice-cream
1 Line an oven tray with baking paper. Place
half of the biscuits on prepared tray. Place
candy canes in a food processor; pulse until
finely crushed. Transfer to a large flat plate.
2 Place a scoop of ice-cream on each
biscuit. Sandwich with remaining biscuits.
Roll edge of each sandwich in crushed
candy cane to lightly coat. Place on tray;
freeze for 2 hours or until firm.
3 Ho Ho Ho
Chocolate Bark
SERVES 6 PREP 15 minutes
+ 1 hour to stand COST $1.25 a serve
290g packet milk chocolate Melts, melted
+ 290g packet white chocolate Melts,
melted + 3 mini candy canes, plus 6 extra
+ 1 tablespoon silver cachous + 1 tablespoon
mixed red and green sprinkles
1 Grease and line a 34cm x 24cm (base
measurement) oven tray. Spoon milk
chocolate onto prepared tray; level surface.
Stand in a cool, dark place for 30 minutes
or until set.
2 Place candy canes in a plastic resealable
food storage bag. Using the base of a frying
pan, gently pound until lightly crushed.
Spread white chocolate over milk
chocolate; level surface. Sprinkle with
crushed candy cane, silver cachous and
sprinkles. Top with extra candy canes.
Stand in a cool, dark place for 30 minutes
or until set. Break into pieces to serve.
 here to help fun cooking

4 Mrs Claus Eggnog Stand for 20 minutes to cool. Remove

SERVES 10 PREP 15 minutes + 20 minutes
to cool + 2 hours to chill COOK 5 minutes
COST $1.55 a serve
3 cups milk + 300ml double cream
+ 3 cinnamon sticks + 1 teaspoon vanilla
bean paste + 5 eggs, separated + ⅔ cup
caster sugar + ½ cup spiced rum + Whipped
cream, 10 gingerbread baby biscuits and
ground nutmeg, to serve
1 Place milk, cream, cinnamon sticks
and the vanilla bean paste in a small
saucepan. Bring to a simmer over
moderately low heat. Remove from heat.
cinnamon sticks.
2 Strain mixture into a jug. Using an electric
mixer, beat egg yolks and sugar in a large
bowl until thick and pale. Gradually beat in
the milk mixture, then rum. Chill for 2 hours.
3 Using an electric mixer, beat egg whites in
a large dry clean bowl until soft peaks form.
Fold though cooled milk mixture. Pour into
serving glasses. Top with whipped cream
and gingerbread biscuits. Sprinkle with
ground nutmeg. 5

5 Festive Fruit Tree of pineapple. Using a 7cm star-shaped

SERVES 10 PREP 25 minutes cookie cutter, cut a star from pineapple
COST $1.25 a serve slice. Cut base from pear so it sits flat.

1 medium pineapple + 1 pear + toothpicks, 2 Using a bamboo skewer, secure pear to

to attach + 10 yellow kiwifruit, sliced
+ 10 green kiwifruit, sliced + 250g
strawberries, sliced + ½ bunch red grapes
+ ½ bunch purple grapes
1 Using a large, sharp knife, cut top and
bottom from pineapple so it has a flat base
and top. Stand pineapple on a clean work
surface, then, cutting downwards from top,
remove skin. Cut a 1cm-thick slice from base
top of pineapple. Using a toothpick, secure
pineapple star to top of pear.
3 Using photo as a guide, insert toothpicks
into pineapple to create branches. Using
a 2cm star-shaped cookie cutter, cut stars
from sliced kiwifruit and strawberries.
Halve some of the grapes. Using photo
as a guide, thread kiwifruit, strawberries
and grapes onto toothpick branches.

DECEMBER 2017 recipes+ 67

 MAKE-AHEAD
FESTIVE TIPS
+ UP TO A WEEK AHEAD You can
make the Candy Cane Ice-Cream
Sandwiches and the Ho Ho Ho
Chocolate Bark.
+ UP TO 3 DAYS AHEAD Reindeer
Munch and the Rudolph Brownies
can be made.
+ UP TO A DAY AHEAD You can
make Magical Marshmallow Sticks,
Cherry Bombs and the Elf Wands.
+ UP TO 4 HOURS AHEAD Festive
Fruit Tree, Deck The Table Tree and
Mrs Claus Eggnog can be made.

8
BUDGET

RECIPES & FOOD PREPARATION CARLY SOPHIA TAYLOR PHOTOGRAPHY SCOTT HAWKINS STYLING JANE COLLINS
WINNER
30¢
EACH
7

6 MAKES 24 PREP 15 minutes
6 Cherry Bombs
MAKES 22 PREP 15 minutes
+ 30 minutes to stand
225g jar (22) maraschino cherries + ½ cup
white chocolate Melts, melted + 1 teaspoon
each red, green and silver balls
+ 2 tablespoons red sanding sugar
+ 2 tablespoons green sanding sugar
1 Drain cherries on paper towel. Grease
and line an oven tray with baking paper.
2 Place melted chocolate in a bowl.
Combine the red, green and silver balls
in a bowl. Place the red and green sanding
sugars in separate bowls.
3 Carefully dip the cherries into melted
chocolate, then some into coloured balls,
red sugar and green sugar. Place on
prepared tray. Stand in a cool, dark
place for 30 minutes to set.
7 Magical
Marshmallow Sticks
MAKES 10 PREP 15 minutes
+ 30 minutes to chill COST 75¢ each
10 white marshmallows + 10 mini candy
canes, plus 10 extra + ½ cup milk
chocolate Melts
1 Grease and line an oven tray with baking
paper. Place marshmallows on prepared
tray. Using a small, sharp knife, make a
shallow cut into the top centre of each
marshmallow. Push a candy cane into
each of the cuts.
2 Place extra candy canes in a plastic
resealable food storage bag. Using the base
of a frying pan, gently pound until lightly
crushed. Transfer to a bowl. Place melted
chocolate in a bowl. Dip marshmallows
into chocolate, then into crushed candy
cane to coat. Place on tray; chill for
30 minutes or until set.
8 Elf Wands
+ 20 minutes to stand COST 35¢ each
12 white chocolate finger biscuits
+ 12 milk chocolate finger biscuits + ½ cup
white chocolate Melts, melted + ½ cup milk
chocolate Melts, melted + ¼ cup toasted
pistachios, chopped + ¼ cup toasted
hazelnuts, chopped + ¼ cup dried
cranberries, finely chopped + 1 tablespoon
each red, green and white sprinkles
1 Grease and line an oven tray. Arrange
biscuits on prepared tray. Place melted
white chocolate and melted milk chocolate
in separate bowls.
2 Place the pistachios, hazelnuts, cranberries
and different-coloured sprinkles in separate
bowls. Dip half of the biscuits into white
chocolate, then sprinkle with either
pistachios, hazelnuts, cranberries or sprinkles.
Repeat with remaining biscuits and milk
chocolate. Place on prepared tray. Stand in a
cool, dark place for 20 minutes or until set.

68 recipes+ DECEMBER 2017


9 Deck The Table Tree
SERVES 6 PREP 20 minutes + cooling
COOK 25 minutes COST $2.35 a serve
2 sheets frozen butter puff pastry, thawed
+ ¼ cup hazelnut chocolate spread + 1 egg,
lightly whisked + 21g tube red writing icing
+ 2 tablespoons assorted mini M&M’s
+ 2 teaspoons icing sugar, to dust
1 Preheat oven to 220ºC/200ºC fan-forced.
Grease and line an oven tray with baking
paper. Place 1 sheet of pastry on prepared
tray. Spread with hazelnut chocolate
spread, then top with remaining pastry.
here to help fun cooking
10 Reindeer Munch
SERVES 10 PREP 15 minutes
+ 30 minutes to stand COST 60¢ a serve
120g salted popcorn + 1 cup white
chocolate Melts, melted + ⅓ cup red and
green M&M’s + 1 cup mini pretzels + ¼ cup
mixed red, green and silver sprinkles
1 Grease and line an oven tray with baking
paper. Place popcorn in a heatproof bowl.
Add melted chocolate; mix well.
2 Add the M&M’s and pretzels to popcorn
mixture; mix well. Spread over prepared
tray. Sprinkle with sprinkles. Stand in a cool,
dark place for 30 minutes or until set.
10
2 Using a small, sharp knife and photo as a
guide, cut a Christmas-tree shape from pastry.
Using a 7cm star-shaped cookie cutter, cut
a star from offcuts, position at top of tree.
Using a small, sharp knife, cut 2cm-wide
strips along each side of tree to create
branches. Gently twist pastry branches.
Brush with egg. Bake for 25 minutes or
until puffed and golden brown. Cool.
3 Pipe icing onto branches, then attach
M&M’s to decorate. Dust with icing sugar.
DECEMBER 2017 recipes+ 69
Deck the table
Our shortbread centrepiece will be the star of your Christmas celebration
Santa’s Shortbread Tree
SERVES 16 PREP 25 minutes + cooling
COOK 1 hour 15 minutes COST $1.85 a serve
4 quantities Basic Shortbread (recipe, right)
10 star cookie cutters set (ranging from
a 19cm star to a 3.5cm star)
2 quantities Rosewater Royal Icing
(recipe, right)
Coloured cachous, to decorate
20g white chocolate, melted
Icing sugar, to dust
1 Preheat oven to 150ºC/130ºC fan-forced.
Grease and line 5 oven trays with baking
paper. Using 1 quantity of Basic Shortbread,
roll dough out between sheets of baking
paper until 1cm thick. Using a 19cm
star-shaped cookie cutter, cut a 19cm star
from dough. Place on a prepared tray. Bake
for 25 minutes or until light golden. Cool on
tray (biscuit will firm).
2 Re-roll dough; repeat process using a
17cm star cookie cutter, cutting a 17cm star
from dough. Using another quantity of Basic
Shortbread, roll dough out between sheets
of baking paper until 1cm thick. Using a
15.5cm star-shaped cookie cutter, cut
2 x 15.5cm stars from dough. Place 17cm and
15.5cm stars on another prepared tray. Bake
for 20 minutes or until light golden. Cool on
tray (biscuits will firm).
3 Re-roll dough; repeat process using a
14cm star cookie cutter, cutting 2 x 14cm
stars from dough. Using another quantity
of Basic Shortbread, roll dough out between
sheets of baking paper until 1cm thick.
Using a 12cm star-shaped cookie cutter,
70 recipes+ DECEMBER 2017
cut 2 x 12cm stars from dough. Place on
another prepared tray. Bake 14cm and 12cm
stars for 15 minutes or until light golden.
Cool on tray (biscuits will firm).
4 Re-roll dough; repeat process using a
10.5cm star cookie cutter, cutting 2 x 10.5cm
stars from the dough. Using half of the
remaining quantity of Basic Shortbread, roll
dough out between sheets of baking paper
until 1cm thick. Using a 9cm star-shaped
cookie cutter, cut 2 x 9cm stars from dough.
Place on another prepared tray. Bake 10.5cm
and 9cm stars for 15 minutes or until light
golden. Cool on tray (biscuits will firm).
5 Re-roll dough; repeat process using a 7cm
star cookie cutter, cutting a 7cm star from
dough. Using the remaining half quantity of
Basic Shortbread, roll dough out between
sheets of baking paper until 1cm thick.
Using a 5cm star-shaped cookie cutter, cut
a 5cm star from dough. Re-roll dough,
repeat process using a 3.5cm star cookie
cutter, cutting 2 x 3.5cm stars from dough.
Place on remaining prepared tray. Bake 7cm,
5cm and 3.5cm stars for 12 minutes or until
light golden. Cool on tray (biscuits will firm).
6 To assemble the tree, spread the 19cm
star and half the other stars with Rosewater
Royal Icing. Decorate with cachous. Allow
to set. Stack stars on a serving platter,
starting with the 19cm star and alternating
with undecorated and decorated stars.
Top with one of the smallest stars, standing
upright, securing with melted chocolate.
Dust with icing sugar to serve.
RECIPES AMANDA KELLY-LENNON PHOTOGRAPHY SCOTT HAWKINS STYLING KATE BROWN FOOD PREPARATION ELIZABETH FIDUCIA
Basic Shortbread
MAKES 1 quantity PREP 20 minutes
+ 30 minutes to chill
⅔ cup icing sugar, plus 2 tablespoons extra
⅔ cup rice flour
1½ cups plain flour
250g butter, chopped, at room temperature
Combine icing sugar and flours in a large
bowl. Using fingertips, rub in butter to make
a soft dough. Turn out onto a work surface
dusted with extra icing sugar; knead until
smooth. Shape into a disc. Wrap in plastic
food wrap; chill for 30 minutes.
Rosewater Royal Icing
MAKES 1 quantity PREP 5 minutes
1½ cups icing sugar
1 egg white, lightly whisked
1 teaspoon rosewater essence
Sift icing sugar into a bowl. Add egg white
and rosewater essence; mix well.
TIPS & TRICKS
+ FREEZER TO OVEN Because you
won’t be able to fit all the biscuits in
the oven at once, cut-out stars can be
placed in the fridge between batches.
+ MAKE-AHEAD BISCUITS
Biscuits can be made up to 3 days
ahead. Store in airtight containers
in a cool, dark place.
+ MAKE-AHEAD DOUGH Dough
can be made up to a week ahead.
Wrap in plastic food wrap; store in
the fridge, or label, date and freeze
for up to 1 month.
 cook the cover

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 MAKE-AHEAD
TIPS & TRICKS
+ CHOCOLATE SNOWMEN BISCUITS
You can make these biscuits up to 3 days
ahead. Store in an airtight container in
a cool, dark place.
+ CHOCOLATE NUT BRITTLE
CLUSTERS These can be made up to

Santa’s
PHOTOGRAPHY ROB SHAW & BRETT STEVENS
3 days ahead. Store in an airtight container
in a cool, dark place.
+ SNOWY CHRISTMAS COTTAGES
Cottages can be made up to a day ahead.

helpers
Let the kids help make yummy snacks for
Santa, Rudolph and the other reindeer
Store them in an airtight container in
a cool, dark place.
+ CHRISTMAS PUDDING POPS These
can be made up to a day ahead. Store in an
airtight container in a cool, dark place.
+ HOLLY CUPCAKES You can make
cupcakes up to a day ahead. Store in an
airtight container in a cool, dark place.

74 recipes+ DECEMBER 2017

 here to help kids

Chocolate Chocolate and the water in a medium heavy-based

Snowmen Biscuits
MAKES 24 PREP 30 minutes + 15 minutes
to chill COOK 10 minutes COST 80¢ each
150g butter, at room temperature
½ cup firmly packed brown sugar
½ cup golden syrup
1 egg yolk
2¼ cups plain flour
2 tablespoons cocoa powder
2 teaspoons mixed spice
1 teaspoon bicarbonate of soda
1 quantity Christmas Icing (recipe, below)
Mini M&M’s, to decorate
1 Using an electric mixer, beat butter and
sugar in a large bowl until pale and creamy.
Beat in golden syrup and egg yolk. Sift flour,
cocoa powder, mixed spice and bicarbonate
of soda together. Add to butter mixture; mix
well. Turn out onto a clean work surface;
knead until smooth. Divide dough into
2 equal portions. Roll each portion out
between 2 sheets of baking paper until
about 5mm thick. Chill for 15 minutes.
Nut Brittle Clusters saucepan; cook and stir over low heat for
MAKES 30 PREP 30 minutes + standing 2 minutes or until sugar dissolves. Increase
COOK 10 minutes heat. Bring to the boil; boil, without stirring,
for 8 minutes or until syrup turns light
¾ cup caster sugar golden. Remove from heat. Allow bubbles
⅓ cup glucose syrup to subside. Stir in butter, bicarbonate of
¼ cup water soda and macadamias.
20g butter, chopped
Pinch of bicarbonate of soda 2 Working quickly, using a lightly oiled
1½ cups macadamias, chopped, toasted spoon, spoon mixture into prepared holes.
375g packet dark chocolate Melts, melted Allow to set.
Sprinkles, to decorate
3 Spoon chocolate into each case. Decorate
with sprinkles. Allow to set.
1 Line 30 holes of 3 x 12 mini muffin trays
with mini foil cases. Combine sugar, syrup

2 Preheat oven to 180ºC/160ºC fan-forced.

Line 2 oven trays with baking paper. Using
an 11cm gingerbread man-shaped cookie
cutter, cut shapes from dough. Arrange on
prepared trays, about 3cm apart for
spreading. Bake for 8 minutes. Cool on trays
(biscuits will firm).

3 Place Christmas Icing into a piping bag

fitted with a 5mm plain nozzle. Pipe faces
and decorations onto each biscuit. Secure
M&M’s as buttons with dots of icing.
Allow to set.

Christmas Icing BUDGET

MAKES 1 quantity PREP 5 minutes
WINNER

1 egg white
25¢
EACH
1½ cups icing sugar
1 teaspoon lemon juice
½ teaspoon vanilla essence
TOP TIP
Whisk egg white in a bowl until frothy. You need to work quickly
Add sifted icing sugar; mix well. Stir in to prevent toffee from
juice and essence.
setting. If it gets too firm,
return to heat briefly
DECEMBER 2017 recipes+ 75
Snowy Christmas
Cottages
MAKES 2 PREP 40 minutes + setting
COOK 5 minutes COST $3.50 each
12 ice-cream wafers
375g packet white chocolate Melts, melted
350g packet red and green jelly jubes
1 red mini M&M’s
1 green mini M&M’s
5 waffle cones
187g packet Tim Tam bites
2 cups desiccated coconut
1 Using a serrated knife, cut 1.4cm from
the short side of 4 wafers to make sides of
houses. Reserve 2 offcuts for doors. Trim
the tops of 4 more wafers to create a peak
(these will be the front and back walls).
(Step A)
TOP TIP
For gifts, place cottages on
small individual cake
boards, wrap in Cellophane
and tie with pretty ribbon.
They last up to 1 week
76 recipes+ DECEMBER 2017
2 Place the melted chocolate into a piping
bag fitted with a 5mm plain nozzle. Pipe STEP A
chocolate down long sides of 2 peaked
wafers. Join together with sides to make
4 walls. Repeat with remaining trimmed
wafers. Allow to set. (Step B)
3 Pipe chocolate around borders of
remaining 4 wafers. Press onto houses
to make peaked roofs. Hold in place for
30 seconds, then allow to set. Secure
a wafer door to the front of each house
with a little chocolate. (Step C)
4 Pipe chocolate over roofs to cover;
decorate with jubes. Pipe a dot of chocolate
STEP B
onto an M&M’s and press onto doors for
handles. (Step D)
5 Trim waffle cones to different sizes for
trees. Arrange on a serving board with
cottages. Arrange Tim Tam bites around
edges for a brick fence. Sprinkle over
coconut for snow.
STEP C
STEP D
 here to help kids

Holly Cupcakes holes; level surfaces. Bake for 20 minutes

MAKES 12 PREP 15 minutes + cooling
COOK 20 minutes COST $1.55 each
125g butter, at room temperature
⅔ cup caster sugar
1 teaspoon vanilla essence
2 eggs, at room temperature
1¾ cups self-raising flour
⅔ cup milk
1 quantity Buttercream Icing
(recipe, right)
Mint leaf lollies and red M&M’s,
to decorate
or until a skewer inserted at centres comes
out clean. Stand in tray for 5 minutes, then
transfer to a wire rack to cool completely.
3 Spread Buttercream Icing over tops of
cooled cupcakes. Using image as a guide,
arrange mint leaf lollies and red M&M’s
to form holly.
Buttercream Icing
MAKES 1 quantity PREP 5 minutes

1 Preheat oven to 180ºC/160ºC fan-forced. 125g butter, at room temperature

Line a 12-hole (⅓-cup) muffin tray with 1½ cups icing sugar
paper cases. 1 tablespoon milk

2 Using an electric mixer, beat butter and Using an electric mixer, beat butter
sugar in a large bowl until pale and creamy. in a large bowl until very pale.
Beat in essence and eggs. Fold in flour Gradually beat in the sifted icing
alternately with milk. Spoon into prepared sugar until creamy. Beat in milk.

Christmas
Pudding Pops
MAKES 20 PREP 15 minutes + 40 minutes
to chill COST 65¢ each

200g un-iced plain biscuits, broken

380g can caramel Top’n’Fill
⅓ cup cocoa powder, sifted
¼ cup desiccated coconut
20 small wooden sticks
1 cup white chocolate Melts, melted,
plus 50g extra
Sprinkles, to decorate

1 Place biscuits in a food processor;

process until crushed.

2 Add the caramel, cocoa and coconut;

process until combined. Transfer to
a bowl. Cover with plastic food wrap;
chill for 20 minutes.

3 Using damp hands, roll level tablespoons

of the biscuit mixture into balls. Insert a
stick into each ball. Place melted chocolate
in a bowl. Dip each cake pop into chocolate;
allow any excess to drip off. Place on
prepared tray; chill for 15 minutes or
until set. Drizzle pops with extra melted
chocolate; sprinkle with sprinkles.
Return pops to prepared tray; chill for
5 minutes or until set.

DECEMBER 2017 recipes+ 77

 Lovin’
leftovers
Use up those Christmas extras
with speedy meals like these
1 Baked Peaches with Fruit Cake
READY IN 25 MINUTES
½ cup plain flour + ¼ cup caster sugar
+ 60g butter, chilled, chopped + 200g
leftover fruit cake, crumbled + ¼ cup flaked
almonds, plus ¼ cup extra + 500g peaches,
halved + Pouring custard, to serve
Preheat oven to 180ºC/160ºC fan-forced.
Line an oven tray with baking paper.
78 recipes+ DECEMBER 2017
2 Roast Pork &
Pineapple Patties
READY IN 30 MINUTES
COST $3.15 a serve
2 cups leftover mashed potato
+ 125g leftover roast pork, finely chopped
+ ½ cup drained canned pineapple pieces,
finely chopped + 2 green onions, thinly
sliced + 1 lemon, zest finely grated, juiced,
plus wedges, to serve + 1 cup plain flour
+ 1 egg, lightly whisked + 1 cup panko
PHOTOGRAPHY PHILLIP CASTLETON & JOHN PAUL URIZAR
(Japanese breadcrumbs) + Vegetable oil,
to shallow-fry + ½ cup Greek-style natural
yoghurt + 2 tablespoons wholegrain
mustard + Parsley, to garnish
Combine mashed potato, pork, pineapple,
green onion and zest in a large bowl.
Shape into 12 patties. Dust in flour, shaking
off any excess, then dip into egg and press
into crumbs to coat. Heat oil in a large
heavy-based frying pan over moderately
high heat. Shallow-fry patties, in batches, for
2 minutes each side or until golden brown.
Drain on paper towel. Whisk yoghurt,
mustard and juice in a bowl. Sprinkle patties
with parsley. Serve with mustard yoghurt
and lemon wedges. Serves 4
BUDGET
WINNER
$2.85
A SERVE
Combine flour and sugar in a bowl. Rub
in butter until mixture resembles coarse
crumbs. Stir cake and almonds through
to combine. Arrange peaches on an oven
tray. Sprinkle crumble mixture over, then
scatter with extra almonds. Bake for
15 minutes or until golden brown and
tender. Serve with custard. Serves 4
 here to help fast 4

3 Creamy Ham
& Roast
Vegetable Pasta
READY IN 25 MINUTES
COST $3.25 a serve
325g linguine + 1 tablespoon light olive oil
+ 1 onion, finely chopped + 2 cloves garlic,
crushed + 200g leftover ham, shredded
+ 300ml thickened cream + 2 cups
leftover roasted vegetables + 1 cup grated
tasty cheese + ½ cup grated parmesan,
plus extra, shaved, to serve
Cook pasta in a large saucepan of boiling
salted water for 10 minutes or until tender.
Drain. Heat oil in a large frying pan over
moderate heat. Add onion and garlic; cook
and stir for 2 minutes or until soft. Add
ham; cook and stir for 2 minutes or until
heated. Stir in cream. Bring to the boil.
Reduce heat. Add vegetables, tasty cheese
and parmesan; cook and stir for 2 minutes
or until heated and combined. Add pasta;
cook and toss for 1 minute or until
combined. Serve topped with extra
shaved parmesan. Serves 4

4 Turkey Rissoles with Coleslaw

READY IN 30 MINUTES
COST $3 a serve
400g can cannellini beans, rinsed
+ 300g leftover roast turkey,
shredded + ¼ bunch chives, finely
chopped + ¼ cup finely chopped
semi-dried tomatoes + ¼ cup finely
chopped flat-leaf parsley, plus
½ cup extra + ½ teaspoon ground
white pepper + 2 tablespoons light
olive oil, plus 1 tablespoon extra
+ 300g packet fine-cut coleslaw
+ 1 red capsicum, thinly sliced
+ 1 tablespoon lemon juice
+ Sliced gherkins, grilled flatbread
and mayonnaise, to serve
Process cannellini beans in
a small food processor until almost
smooth. Transfer to a large bowl.
Add the turkey, chives, semi-dried
tomatoes, parsley and pepper;
mix well. Shape into 12 patties.
Heat oil in a large frying pan over
moderate heat. Shallow-fry rissoles,
in batches, for 2 minutes each side
or until browned. Drain on paper
towel. Combine coleslaw mix,
capsicum, extra parsley, juice and
extra oil in a bowl. Serve rissoles
with coleslaw, sliced gherkins,
grilled flatbread and mayonnaise.
Serves 4

DECEMBER 2017 recipes+ 79

product round-up

DECEMBER MEET ME
AT THE
SHOPPING BASKET SHOPS
Cruising the supermarket aisles is fun…
especially at Christmas time!

EASY CHRISTMAS DECORATING
Just in time for Christmas, Dr. Oetker has
released a new Ready to Roll Icing
Inspirations pack (3 x 125g, $5) including
red, green and white fondant bars. Visit
oetker.com.au for more information.
NO MORE MESSY TINS
Use Brancourts Sweetened Condensed Milk
to make a smoothie or bake a cake. It pours
with ease from its resealable squeeze pack,
then the rest can be stored in the fridge
for later use. No more messy tins! RRP $3.39.
For recipes and more, check out
brancourtdairyrecipes.com.au
PERFECT MATCH
One of my absolute pet hates is having
a cupboard full of airtight containers
with missing lids! So I was ecstatic when
a box from Décor arrived, housing a
variety of different-sized plastic airtight
containers, not only with lids but with
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kind of thing. Being always in a rush,
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totally leak-proof, totally colourful,
and with a variety of nine sizes, there’s
a container for every job. Proudly
Australian made, Décor’s Match-ups
Clips are available from Woolworths,
Spotlight, IGA and BIG W. At this time
of year, when we’re all transporting
food, like my frittata below, to festive
events, they’ll bring a definite cheer!
Visit decor.com.au

Christmas Frittata
⅔ cup chopped char-grilled red
capsicum + ⅔ cup frozen peas,
thawed + 3 green onions, finely
BRILLIANT BAKES chopped + 2 cloves garlic, crushed
CSR Caster Sugar has a fine uniform size, + 100g fetta, crumbled + 10 eggs
enabling it to dissolve instantly and + 1 cup cream + ¼ cup basil pesto
caramelise evenly, making it the most FESTIVE CHOCOLATE FUN + ½ cup shredded parmesan
versatile baking and cooking sugar. The fine Traditional Milk Chocolate Coins are perfect
crystals are ideal for light sponges and as a Christmas stocking filler. With no artificial Preheat oven to 160ºC/140ºC fan-forced.
fluffy pavlovas. Find out more at flavours, they taste delicious and are great
Grease and line a 26cm x 16cm (base
www.csrsugar.com.au value at just $1. Available at Coles.
measurement) slice pan with baking
paper, extending paper for handles.
Combine capsicum, peas, onion and
garlic in a bowl. Place in prepared pan.
Dot with fetta. Whisk eggs and cream
THE VERY BEST IN BLENDING in a jug. Pour over pea mixture. Dollop
The new Vitamix Ascent White A25OOI, $1195, has program
with pesto. Using a bamboo skewer,
settings for smoothies, hot soups and frozen desserts that
swirl to combine. Top with parmesan.
ensure consistent results. There are also variable speed
control and pulse features so you can fine-tune the texture Bake for 35 minutes or until just set at
to match a recipe. Plus, the built-in wireless connectivity centre. Stand in pan for 15 minutes.
means this blender is ready to evolve with the latest Cut into squares to serve. Serves 6
innovations for years to come. In store at Harvey Norman.

80 recipes+ DECEMBER 2017

 here to help reader rewards

LET’S ASK READER RECIPE

AMANDA Jenny’s cheesecake is an all-time family favourite
HOW!
This month, Amanda
reveals when to use
the wooden spoon!

Q Can you please tell me why

recipes specify to mix dry
ingredients with a wooden spoon.
Barb Handasyde, Narre Warren, Vic

A The humble wooden spoon is made

out of wood, so it’s porous. It should
only ever be used to mix dry ingredients. “Delicious, easy and
If used to mix wet ingredients, the longevity
light – I love making
of the wooden spoon will quickly diminish.
Likewise, it’s not necessary to wash a wooden this for my family.”
PHOTOGRAPHY ROB SHAW STYLING JANE COLLINS FOOD PREPARATION REBECCA CLANCY RECIPE ADAPTED BY recipes+

spoon used to mix dry ingredients – simply – JENNY SENIOR,

wipe it clean with paper towel. Also, never BUNBURY, WA
stir a curry with a wooden spoon as it will
absorb the flavours and colour of the dish.
And, definitely, never ever put a wooden Panna Cotta Lemon Cheesecake
spoon in the dishwasher. For best results SERVES 12 PREP 20 minutes + overnight to chill COOK 10 minutes
in the kitchen, have a selection of “stirring”
utensils on hand – a wooden spoon for dry
ingredients, non-stick spoons for cooking
150g plain un-iced biscuits springform cake pan 3 Using an electric mixer,
125g butter, melted with baking paper. Place beat the cream cheese,
in non-stick pans and metal spoons to stir
curries and casseroles, as well as to use 85g packet lemon prepared pan on an oven sugar and essence in a
when melting chocolate! jelly crystals tray. Process biscuits large bowl until smooth.
¾ cup boiling water to make fine crumbs. Using a clean electric
2 teaspoons finely grated Add butter; process until beater, beat evaporated
lemon zest combined. Press biscuit milk in a large bowl until
¼ cup lemon juice mixture over base and fluffy. Fold jelly mixture
250g cream cheese, at side of prepared pan. and milk mixture into the
room temperature Bake for 10 minutes cream cheese mixture
1 cup caster sugar or until golden brown. until combined. Pour into
1 teaspoon vanilla essence biscuit crust. Chill for
375ml can evaporated 2 Meanwhile, place jelly 4 hours or overnight
milk, well chilled crystals in a heatproof or until firm.
CONGRATS, bowl. Pour over the boiling
BARB 1 Preheat oven to water; whisk until crystals
180ºC/160ºC fan-forced. dissolve. Add zest and
Line a 22cm round juice. Chill for 15 minutes.
BARB WINS a bountiful Moro prize pack, RRP
$150. From oils (pictured), to vinegars, glazes and
dressings, the array of products on offer is sure
to bring out the best in Barb’s food. For more, visit
AMAZING PRIZE
worldofmoro.com.au JENNY WINS a practical and chic prize pack from
the Alfi®range, RRP $189.98. It includes the 1.5-litre
Have a question for Amanda about cooking? Send Hotello stainless-steel Vacuum Insulated Carafe and
it, along with your full name and town or suburb, a sophisticated 1-litre Single Wall flowMotion Glass
to recipesplus@bauer-media.com.au for your Carafe. For more, visit thermos.com.au
chance to have it published and win a prize.
Send your Reader Recipe to: recipes+, Level 1,
54 Park Street, Sydney, NSW 2000 or email CONGRATS,
Like us on Facebook recipesplus@bauer-media.com.au. Please include JENNY
facebook.com/recipesplusmag your address and daytime phone number.

DECEMBER 2017 recipes+ 81

 here to help take 5
Crunch time
Serve up your favourite Christmas meal with these mouth-watering spuds!
Crunchy Garlic
Potatoes
SERVES 6 PREP 10 minutes
COOK 1 hour 15 minutes COST $1.45 a serve
1kg equal-size all-rounder potatoes
(such as desiree), halved
2 tablespoons olive oil
2 teaspoons ground cumin
20g butter, cubed
6 cloves garlic, thinly sliced
1 Preheat oven to 220ºC/200ºC fan-forced.
Cook potatoes in a large saucepan of boiling
82 recipes+ DECEMBER 2017
water for 12 minutes or until just tender.
Drain. Place potatoes, oil and cumin
DIY IDEA
in a large ovenproof dish; toss to coat. Dot You can use whole
potatoes with butter. Roast for 35 minutes baby potatoes for
or until just starting to colour.
this recipe. Boil
2 Using a fork, press each potato to flatten them until just
PHOTOGRAPHY ANDRE MARTIN
slightly. Roast for a further 20 minutes or tender, then squash
until golden brown and tender.
lightly with the heel
3 Scatter over garlic; roast for a further of your hand or the
5 minutes or until garlic is golden brown. back of a fork
before dotting with
butter and roasting
for 30 minutes
TRY THESE TOO!
+ CRUNCHY PARMESAN
POTATOES Sprinkle potatoes
with ⅓ cup freshly grated parmesan
in the last 5 minutes of cooking.
+ CRUNCHY CHILLI POTATOES
Omit garlic. Add 3 teaspoons sambal
oelek instead.
+ CRUNCHY HERBED POTATOES
Omit ground cumin and garlic.
Add 1 teaspoon dried oregano and
1 teaspoon dried parsley instead.
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A NEW ON AN twist
OLD CLASSIC

Make a smoothie, bake a cake or pour and serve with ease.

Simply store the rest in the fridge for later…
Brancourts Sweetened Condensed Milk - No more messy tins!
#binthetin

brancourtdairyrecipes.com.au