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Fresh

Spring
Flavours

105

RECIPES
& IDEAS TO
TRY NOW!

YOURS FREE
September 2015

17204720_Coles_V2 2015-08-06T16:09:19+10:00

INTRODUCING

BAILEYS ICE CREAM

Experience the avour of BAILEYS with our premium collection of ice cream.
The combination of fresh cream and milk with the smooth taste of BAILEYS
unleashes a truly indulgent taste experience.
The Baileys word and associated logos are trademarks. R&A Bailey & Co. 2015
* Not all variants are available in all stores.

On the menu

September
Savoury

Photography Al Richardson Styling Amber Keller

Asparagus, Leek &

Prosciutto Quiche 8
Barbecued Chicken Quesadillas 45
Beef Burger with Buttermilk
Onion Rings & Bacon Aoli 43
Beef,
Snow Pea &

Black Bean Stir-Fry9


Club Sandwich Salad 37
Crispy Lamb Cutlets with
Sugar Snap Peas & Mint 44
Fish Burritos with
Beetroot Slaw 23
Lamb,
Beetroot, Pumpkin &

Barley Salad with Mint Pesto38


Lamb, Tomato & Haloumi Skewers
with Herbed Couscous 32
Mexican Prawn &
Tortilla Salad38

Moroccan-Spiced Lamb with

SPRING HAS SPRUNG AND WITH


ITCOMES A BOUNTY OF FRESH
PRODUCE TO USE IN THESE RECIPES.

RoastedVegetable Salad 32
Mustard Lamb Rack with
Sweet Potato Wedges 34
Pearl
Couscous & Cauliflower Salad

with Spiced Chicken41


Peppercorn Lamb Cutlets with
Spring Onion Polenta Chips 11
Quinoa & Brown Rice Salad
with Chicken22
Sausage, Tomato &
Eggplant Gnocchi21
Slow-Cooked
Lamb Flatbreads

with Lemon Yoghurt 33


Spinach, Fetta & Roast
Tomato Tart 25
Spring Leek Minestrone12
Spring Vegetable Pasta with Ricotta 24

Sweet

Lime & Lemon Coconut Slice 51


Pretty Butterfly Cupcakes 49
Rustic Blueberry &
Almond Cake18
Snickers
& Salted Peanut Slice 51

Strawberry
Ricotta Layer Cake4

Strawberry Shortcake
Ice-Cream Sandwiches 46

Nutritional information

Nutritional analysis is an estimate, based


on average values, using Coles branded
products where possible, to allow you
to make informed decisions. It is given
as general information only. If you have
specific dietary requirements, you are
advised to consult a health professional.

#colesmag

Lets
get
started

Spring also brings lots of opportunities


toshare fabulous food with friends and
family. For Fathers Day, footy finals or
indulging any time, dont miss Curtis
Stones delicious recipes on p42.
While youre freshening things up in
the kitchen, youll want to give the rest
of your home a makeover too. To make
it easy, your essential guide to spring
cleaning starts on p53. Enjoy the issue.

ALEX MCDONALD
Senior Content Manager

Connect with us

Made a recipe from this issue?


Share it with us! Snap a pic and
upload to any or all of our sites.
Use the hashtag #colesmag.
facebook.com/coles
twitter.com/coles
instagram.com/
colessupermarkets
pinterest.com/
colesrecipes

coles.com.au

ON THE
COVER

STRAWBERRY RICOTTA
LAYER CAKE

Serves 20 Prep 30 mins


(+ cooling time) Cooking 45 mins
450g butter, softened
3 cups (660g) caster sugar
1 tbs finely grated orange rind
6 Coles Brand Australian
Free Range Eggs
1 cups (360g) fresh ricotta
4 cups (675g) plain flour
1 tbs baking powder
1 tsp bicarbonate of soda
1 cups (310ml) buttermilk
cup (60ml) orange juice
6 strawberries, end trimmed,
verythinly sliced
250g strawberries, extra, to decorate
1 tbs redcurrant jelly, melted
Strawberry buttercream
150g strawberries, finely chopped
2 tbs caster sugar
250g butter, softened
500g icing sugar mixture
1. Preheat oven to 180C. Grease and
line the base and sides of three 20cm
(base measurement) cake pans.
2. Use an electric mixer to beat the
butter, sugar and orange rind in a bowl
until pale and creamy. Add the eggs, 1 at
a time, beating well after each addition.

Beat inthe ricotta. Add the flour, baking


powder and bicarbonate of soda and stir
to combine. Stir in the buttermilk and
orange juice. Divide among the prepared
pans and smooth the surfaces. Bake for
45 mins or until a skewer inserted in the
centre comes out clean. Set aside in the
pan for 10 mins to cool slightly. Turn
onto a wire rack to cool completely.
3. Use a large serrated knife to trim the
top of each cake to level.
4. Meanwhile, to make the buttercream,
combine the strawberry and sugar in
asmall saucepan. Set aside for 5 mins
oruntil the juices are released. Stir over
medium-low heat for 10 mins or until
the sugar dissolves, the strawberry
breaks down and the mixture thickens.
Set aside to cool. Process in afood
processor until almost smooth.
5. Use an electric mixer to beat the butter
in a bowl until very pale. Gradually add
the icing sugar, beating well after each
addition. Beat in the strawberry mixture.
6. Place 1 cake on a serving plate. Top
with one-third of the buttercream and
spread evenly over the top and side.
Topwith half the sliced strawberries.
Continue layering with remaining cakes,
buttercream and sliced strawberries.
7. Spread remaining buttercream over
top and side. Brush whole strawberries
with redcurrant jelly. Arrange over cake.
PER SERVE 7g protein 31g fat (19g saturated fat)
80g carb 1g dietary fibre 626 Cals (2620kJ)

Recipe & food preparation Sarah Hobbs Food photography Ben Dearnley Styling Amber Keller
Portrait photography Peter Brew-Bevan Hair & make-up Yolanda Lukowski

Everything feels fresh


and exciting at the
startof anew season
and well help you
welcome spring in
style. The veggies
look great (p7), the
berries are spectacular
(p17), Aussie lamb is on the menu (p31)
and all the recipes you need are right
here, from elegant salads (p36) to
bite-sized treats (pages 48 and 50).

IN GOOD TASTE

Rachels Gourmet Greek Dessert Yoghurt


Combining thick, creamy yoghurt with on-trend flavours like boysenberry and vanilla,
Rachels Gourmet Greek Dessert Yoghurt is created for lovers of fine food. Try our other taste
sensations sophisticated salted caramel and smooth butterscotch and vanilla bean.

www.threadz.com.au
CLS0915p001 1

Not all variants are available in all stores

8/13/15 10:15 AM

17055021 2015-08-12T15:14:25+10:00

A Dessert Revolution

A taste of France in the freezer aisle

In Season

CRISP, FRESH, VIBRANT SPRING VEGGIES ARE HERE SO

Recipes Sarah Hobbs Photography Ben Dearnley Styling Berni Smithies Food preparation Emma Braz

COOK SOME UP TONIGHT IN THESE SEASONAL RECIPES.

MUST-BUY
PRODUCE

Its also peak season for:


Avocados Carrots
Peas Radishes
Rhubarb Spinach
Strawberries
#colesmag

ASPARAGUS

A chefs favourite, Aussie-grown


asparagus arrives in stores in
September and is available until
March. Its best cooked quickly
soitstays tender-crisp.
For a change from steaming or
boiling, cook lightly oiled spears
on the barbecue. Top with grated
parmesan and extra virgin olive oil.
Use the woody stems in a stock
when making a risotto or soup.

ASPARAGUS, LEEK &


PROSCIUTTO QUICHE

2 Coles Brand Australian Free Range


Egg yolks
2 tsp chilled water

Serves 4 Prep 20 mins (+ 45 mins


resting time) Cooking 45 mins

1. To make the shortcrust pastry, place


the flour and butter in a food processor.
Process until mixture resembles fine
breadcrumbs. Add the egg yolks with
chilled water. Process until mixture just
comes together. Turn onto a lightly
floured surface and knead until smooth.
Shape into a disc. Wrap in plastic wrap.
Place in the fridge for 30 mins to rest.
2. Turn pastry onto a lightly floured
surface and roll to a 3mm-thick disc.
Line a 22cm round fluted tart tin with
removable base with the pastry. Use
a sharp knife to trim excess pastry.
Place in the fridge for 15 mins to rest.
3. Preheat oven to 200C. Line pastry
with baking paper and fill with pastry
weights or rice. Place on a baking tray.
Bake for 10 mins. Remove the paper

2 bunches asparagus, trimmed


2 tbs olive oil
100g prosciutto slices, coarsely chopped
1 leek, pale section only, thinly sliced
1 tbs wholegrain mustard
100g marinated fetta, crumbled
4 Coles Brand Australian Free Range
Eggs, lightly whisked
cup (125ml) thickened cream
1 tbs coarsely chopped dill
1 tsp olive oil, extra
1 tsp white wine vinegar
60g baby rocket leaves
Shortcrust pastry
1 cups (225g) plain flour
125g chilled butter, chopped
8

coles.com.au

andweights or rice. Bake for 8-10mins


or until lightly golden. Remove from
oven. Reduce oven to 160C.
4. Meanwhile, cut 1 bunch of asparagus
diagonally into 3cm lengths. Heat oil in
afrying pan over medium heat. Add the
prosciutto and leek. Cook for 4mins or
until leek softens. Add the asparagus.
Cook for 2 mins or until just tender.
5. Spread the mustard evenly over the
base of the pastry. Arrange the leek
mixture and fetta over the base. Whisk
the egg and cream in a bowl until well
combined. Pour over the leek mixture.
Bake for 20-25 mins or until just set.
6. Combine dill, oil and vinegar in a
small bowl. Use a vegetable peeler or
mandolin to thinly slice the remaining
asparagus into ribbons. Add the rocket
and vinaigrette and toss to combine.
Serve with the quiche.
PER SERVE 31g protein 68g fat (34g saturated
fat) 48g carb 6g dietary fibre 927 Cals (3880kJ)

SNOW PEAS

Crisp and crunchy, snow peas are an


easy way to add texture to dishes.
The tender pods house tiny peas
both are edible raw or cooked.
Try snow peas cooked for 2-3 mins
with melted butter, honey and lemon.
Top with toasted flaked almonds.

Watch online

0 00000000000000000000000000000

Know your snow peas from your


sugar snaps? Curtis covers the pea
varieties in coles.com.au/typesofpeas

BEEF, SNOW PEA &


BLACK BEAN STIR-FRY

Serves 4 Prep 10 mins


Cooking 15 mins
cup (60ml) black bean sauce
cup (60ml) chicken stock
2 tsp cornflour
1 tsp sesame oil
2 tsp peanut oil
500g Coles Australian Beef Fillet or
Rump Steak, thinly sliced
1 red onion, cut into wedges
5cm-piece ginger, cut into matchsticks
1 garlic clove, finely chopped
1 tsp Chinese five spice
200g snow peas, ends trimmed
1 bunch baby choy sum,
coarsely chopped
cup (75g) unsalted cashews, toasted
1 cup coriander leaves
Steamed jasmine rice, to serve

1. Combine the
black bean sauce,
stock, cornflour
and sesame oil in a small jug.
2. Heat 1 tsp of the peanut oil in a wok
over high heat. Cook beef, in 4 batches,
stirring, for 2 mins or until browned.
Transfer to a bowl.
3. Heat remaining peanut oil over high
heat. Add the onion, ginger, garlic and
five spice. Stir-fry for 1 min or until
onion softens. Add the snow peas and
stir-fry for 1 min or until bright green
and almost tender. Add the choy sum
with the beef and black bean sauce
mixture. Stir-fry for 2 mins or until the
choy sum just wilts and the sauce boils.
Remove from heat.
4. Add the cashews and half the
coriander and toss to combine. Sprinkle
with remaining coriander. Serve
immediately with steamed jasmine rice.
PER SERVE 36g protein 38g fat (11g saturated
fat) 15g carb 6g dietary fibre 549 Cals (2300kJ)

CLASSIC
CHINESE

No one grows veggies


quite like Australia.

Look for Birds Eye Field Fresh and


Country Harvest Aussie-grown
veggies in your freezer aisle. Buy
the best for your family and the
best for Australia.
Birds Eye, supporting Australian
farmers.

Coles&BE Aussie Grown.indd 1

13/05/2015 4:25 pm

SPRING ONION

Zingy spring onions add so much


flavour and texture to a dish.
For an Asian-style omelette,
add chopped spring onion to
the egg mixture and serve
with sweet chilli sauce.
The green parts are
great as a garnish cut
them into strips and
soak in iced water
until they curl up.

PEPPERCORN LAMB
CUTLETS WITH SPRING
ONION POLENTA CHIPS

Serves 4 Prep 10 mins (+ 1 hour


setting time) Cooking 30 mins
cup (60ml) red wine vinegar
2 tbs olive oil
1 tbs green peppercorns,
coarsely chopped
2 tsp wholegrain mustard
12 (about 1kg) lamb cutlets, fat trimmed
1 spring onion, finely chopped
1 garlic clove, crushed
2 zucchini, thinly sliced lengthways
1 bunch asparagus, trimmed,
cut into 5cm lengths
120g baby rocket leaves
Spring onion polenta chips
4 cups (1L) chicken stock

1 cup (170g) cornmeal (polenta)


4 spring onions, thinly sliced
cup finely chopped chives
cup (40g) finely grated pecorino
cup (125ml) thickened cream
1. To make spring onion polenta chips,
grease a 23cm square cake pan. Bring
thestock to the boil in a large saucepan
over medium-high heat. Reduce to
medium-low. Keep stirring while adding
the polenta in a thin, steady stream until
well combined. Cook, stirring constantly,
for 5 mins or until polenta boils and
thickens. Remove from heat. Add the
spring onion, chives, pecorino and
cream and stir to combine. Pour into the
prepared pan. Set aside for 1 hour to set.
2. Preheat oven to 200C. Turn the
polenta onto a clean work surface and
cut into thick batons. Place on a baking
tray and spray polenta with cooking oil

spray. Bake for 15 mins or until lightly


golden on the edges.
3. Meanwhile, whisk the vinegar, oil,
peppercorns and mustard in a jug.
Reserve half the dressing. Place the
lamb in a bowl with the spring onion
and garlic. Drizzle with the remaining
dressing and toss to combine. Set
aside for 15 mins to marinate.
4. Heat a chargrill on high. Cook the
lamb for 2 mins each side for medium
or until cooked to your liking. Transfer
to a plate. Set aside for 5 mins to rest.
5. Cook the zucchini and asparagus
on the chargrill for 1 min each side or
until tender. Set aside to cool slightly.
6. Arrange the polenta, zucchini,
asparagus and rocket on a serving
platter. Drizzle with the reserved
dressing. Top with the lamb cutlets.
PER SERVE 13g protein 29g fat (12g saturated
fat) 19g carb 3g dietary fibre 394 Cals (1650kJ)
#colesmag

11

SPRING LEEK
MINESTRONE

Serves 4 Prep 15 mins


Cooking 25 mins

LEEKS

Milder than onions, leeks add a


delicious flavour to many dishes and
their natural sweetness is great with
salty flavours such as ham and cheese.
The tender pale section is favoured
inrecipes save the darker, tougher
part for making stocks or cook gently
in vegetable soups.
Leeks make a tasty side, too bake
in a white sauce or cook slowly in
butter until very soft.

FRESH
FLAVOURS

12

coles.com.au

1 zucchini
2 tsp olive oil
1 leek, pale section only, thinly sliced
1 garlic clove, crushed
4 cups (1L) salt-reduced chicken stock
1 (about 200g) Coles RSPCA
Approved Chicken Breast Fillet
50g farfalle pasta
1 bunch asparagus, woody ends
trimmed, thinly sliced
cup (60g) frozen peas
Lemon zest, to serve
Pesto
cup basil leaves
cup flat-leaf parsley leaves
1 garlic clove, finely chopped
cup (35g) slivered almonds,
toasted
cup finely grated parmesan
1 tsp finely grated lemon rind
cup (60ml) olive oil

1. Use a mandolin or a vegetable peeler


to peel zucchini lengthways into ribbons.
Thinly slice ribbons lengthways.
2. Heat the oil in a large saucepan over
medium heat. Add the leek and garlic
and cook, stirring, for 3 mins or until
leek softens. Transfer to a bowl.
3. Add the stock, 2 cups (500ml) water
and chicken to the pan. Bring to the
boil. Reduce heat to low and simmer
for 10 mins or until chicken is cooked.
Transfer chicken to a chopping board
and coarsely shred.
4. Add the pasta to the stock and cook
for 5 mins. Add leek mixture, zucchini,
asparagus and peas. Cook for 5 mins or
until the vegetables are tender and the
pasta is al dente. Stir in the chicken.
5. Meanwhile, to make the pesto,
process basil, parsley, garlic, almonds,
parmesan and lemon rind in afood
processor until finely chopped. With
the motor running, gradually add the oil
in a thin, steady stream until combined.
6. Divide the soup among serving
bowls. Top with dollops of pesto and
sprinkle with lemon zest.
PER SERVE 24g protein 24g fat (4g saturated
fat) 20g carb 6g dietary fibre 396 Cals (1660kJ)

8373BegaWS152111555 2015-07-30T16:01:33+10:00

Eat your greens


ASIAN GREENS ARE A COMMON SIGHT IN AUSSIE KITCHENS
ANDITS NO WONDER THEYRE VERSATILE, NUTRITIOUS AND
GREATVALUE. HERES HOW TO USE THEM.

BUY

Choose Asian greens that


havefirm stalks, are bright
greenincolour, and are
freefromblemishes,
bruisingandwilting.

STORE

Store each bunch of Asian


greens in their own plastic bag
in the crisper. Forthe best
flavour, use them within three
days of purchasing.

PREP

Trim the bases of gai lan and


choy sum. Halve buk choy and
pak choy lengthways and trim
the bases. Wash all Asian greens
before cooking and eating.

buk choy
TENDER
STEMS

Choy sum
Choy sum has long, thin,
palestalks and large, deep
green leaves. All of the veggie
is edible, including the small
yellow flowers. Choy sum
isgreat raw, steamed or
stir-fried. For Malaysian laksa,
slice choy sum and arrange in
bowls with cooked noodles,
then ladle over the hot soup.
14

coles.com.au

Words Jolanda Waskito Photography Ben Dearnley Styling Amber Keller

Buk choy has thick, juicy white


stems, dark green leaves and
amild taste. The stems are best
sliced diagonally to soak up as
much of the cooking sauce or
liquid as possible. Buk choy
isperfect for braising and
simmering in soups. To make
crunchy fried rice, finely chop
buk choy and stir-fry with
spring onion, cooked
jasmine rice and omelette.

Know your varieties


CHINESE BROCCOLI
Chinese broccoli has thick
ediblestems and dark green
leaves. Inrestaurants its often
stir-fried with garlic and ginger,
orsteamed and served with
oystersauce. Fora Thai-style
dish, stir-fry withprawns, rice
noodles, garlic and sweet soy,
then scramble through egg.

RECIPE

GREAT
WITH
GARLIC

Words Jolanda Waskito Photography Ben Dearnley Styling Amber Keller

Made with a traditional RECIPE


from The Hills of epirus

I only use
Dodoni

Pak choy
Pak choy has pale green,
curved stems with rounded,
spoon-shaped leaves. It cooks
very quickly so stir it through
soups just before serving.
Fora tasty side, stir-fry
ginger, garlic and chilli until
fragrant. Add whole pak choy,
black bean sauce and alittle
chicken stock. Cook until pak
choy wilts and the cooking
liquid reduces slightly.

CLS0915p015 15

- George Calombaris -

RECIPE

yogurt
Made with a traditional RECIPE
from The Hills of epirus

Tag + follow us
@dodoni_feta

dodoni.com.au

12/08/2015 3:16 pm

CPW029UNCL152191420 2015-08-07T14:50:03+10:00

with Australias largest range of 4+ Star Cereals*

4.0

5.0

HEALTH STAR
RATING

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RATING

4.5

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FIND OUT MORE: WWW.UNCLETOBYS.COM.AU

Blue blooded

GROWER NATALIE BELL HAS A LOT TO LIVE UP TO HER DAD HELPED BRING
BLUEBERRIES TO AUSTRALIA AND VOWED TO PRODUCE THE BEST IN THE WORLD.

Theyre crisp, juicy, sweet,

tart and delicious no wonder we eat


more than 5000 tonnes of blueberries
in Australia every year. And thats
duein part to Natalie Bells dad.

You can't just have one, you need


toeat them by the handful."

Natalies familys business, Mountain


Blue Farms in Lindendale and Tabulam,
NSW, produces 400,000 kilos of the
juicy little berries annually and has
beensupplying to Coles since 2002.
But most importantly, it was her
dadRidley who helped establish the
blueberry industry here. Dad managed
a breeding program for the Horticultural
Research Institute in the 70s, then
moved up to northern NSW, where he
started a low-chill variety to grow in
warmer climates, says Natalie, 30.

Words Jolanda Waskito

I was born and raised on the farm


blueberries run in my blood, says
Natalie. I have the fondest memories
of walking through the seedlings
withDad and trying all the different
varieties, maybe 20 different varieties.
Wed talk about how they taste and
thetexture. At the end of the day, you
couldnt eat another blueberry. Dad
always tells me, You cant just have
one, you need to eat them by the
handful. Thats his motto.
Mountain Blue Farms produces its own
cuttings and plants and is also a thriving
wholesale nursery business, producing
about one million blueberry plants
annually. Cuttings are taken from
established bushes and planted intrays
for the first two months. Theyre then
transplanted into large pots for the next
three months with daily watering and
aweekly dose of fertiliser. When the
plants are about 30cm tall, theyre
planted in the open field where they
take about 18 months before they start
to produce fruit. The 100-hectare farm

Blueberries are
picked by hand
from the bush.
Natalie and
Ridley Bell
on the farm.

DID YOU KNOW?


BLOOM the naturally
occurring waxy white
coating on blueberries
helps keep them fresh.

EUREKA blueberries
area new jumbo-sized
variety sold at Coles.
Theyre extra sweet.

#colesmag

17

Dad is very focused on the breeding


program so we run the harvest,
Natalie says. None of us have kids
yet,butIlive on the farm and I have
ablueberry farm next to my parents
farm, so I hope my kids will have the
same blueberry experience Ive had.

Made this?
Instagram a pic
#Colesmag

m a ke i t

snap it

Natalie eats blueberries every day


andmaybe a kilo when shes out on
thefarm with Ridley, 65, wholl eat
about three kilos of the berries. Her
brother, Terry, also works for the family
business and they hope one day to
take over the farm.

re
sh a it

produces blueberries from June to


November and the fruit is harvested by
hand, but only during dry conditions.
Blueberries cant be picked wet or
theyll get mouldy in the punnet,
Natalie says. And this year, the industry
has experienced a lot of wet weather.

RUSTIC BLUEBERRY
& ALMOND CAKE

Serves 12 Prep 15 mins (+ cooling time)


Cooking 45 mins

0 00000000000000000000000000000

Delicate berries need careful handling


when you wash them. See how Curtis
does it at coles.com.au/washingberries

MAKE A JAM

Try this blueberry jam on


freshly baked scones.
Place 4 x 125g punnets blueberries,
2 cups (430g) caster sugar,
cup (60ml) Cointreau liqueur
(optional) and 2 tablespoons fresh
lemon juice in a large saucepan
over medium-high heat. Bring to
the boil. Use a metal spoon to skim
froth from the surface. Reduce heat
to medium-low. Simmer, stirring
often, for 30-35 minutes or until
jam jells when tested. Spoon hot
jam into clean, dry jars. Seal. Invert
for 2 minutes. Set aside to cool.
18

coles.com.au

1. Preheat oven to 180C. Grease and line the base


andsides of a 20cm x30cm slab pan.
2. Use an electric mixer to beat the butter, sugar and
cinnamon in a bowl until pale and creamy. Add the
eggs, 1 at a time, beating well after each addition.
Addthe combined flour, almond meal and sour cream
and stir to combine. Stirin the blueberries. Spoon into
the prepared pan and smooth the surface. Sprinkle
evenly with flaked almonds.
3. Bake for 45 mins or until a skewer inserted in the
centre comes out clean. Set aside in the pan for 5 mins
before transferring to a wire rack to cool completely.
Dust with icing sugar and cut into pieces. Serve with
double cream and extra blueberries, if desired.
PER SERVE 6g protein 24g fat (12g saturated fat)
30g carb 2g dietary fibre 358 Cals (1500kJ)

Recipes & food preparation Sarah Hobbs


Photography Al Richardson Styling Amber Keller

Watch online

185g butter, softened


1 cup (330g) caster sugar
2 tsp ground cinnamon
4 Coles Brand Australian Free Range Eggs
cup (110g) self-raising flour
cup (50g) plain flour
cup (90g) almond meal
cup (120g) sour cream
150g fresh blueberries
2 tbs flaked almonds
Icing sugar, to dust
Double cream, to serve
Blueberries, extra, to serve

Page tag

#colesmag

19

Soy beef, bok choy & asparagus stir-fry


enjoyed with New Schweppes Pear & Melon Mineral Water

COOK
15 MINS

SERVES
4

cup reduced salt soy sauce


1 tbsp honey

1 bunch asparagus, trimmed and cut into


5cm pieces

2 garlic cloves, crushed

1 large carrot, shredded

3 cm piece ginger, peeled and finely grated

1 bunch baby bok choy, roughly chopped

2 tbsp peanut oil

1 cup Thai basil (and/or coriander) leaves

750g thick beef rump steak, trimmed and


cut into 1cm-thick strips

Steamed jasmine rice, to serve

3 green onions (shallots), trimmed & sliced

Schweppes Pear & Melon Mineral Water

1. Combine soy sauce, honey, garlic and ginger in a small saucepan. Bring to the boil over
medium heat. Simmer for 2 minutes then set aside.
2. Heat 1 tbsp oil in a wok over high heat. Stir-fry beef in batches, for 2-3 minutes until
evenly browned. Transfer to a plate.
3. Heat remaining 1 tbsp oil in wok over high heat. Add green onions and asparagus.
Stir-fry for 2 minutes. Add carrot, beef and soy sauce mixture. Stir-fry for 2-3 minutes
until hot and bubbling. Toss through bok choy until just wilted. Toss in Thai basil and/
or coriander leaves. Serve with steamed jasmine rice.

Pairing Notes :
This fresh Asian stir fry, packed full of soy, fresh ginger and herb flavours, teams beautifully
with beef and is paired perfectly with a soothing Schweppes Pear & Melon Mineral Water.

FLAVOURS COME ALIVE WITH SCHWEPPES MINERAL WATER


SCHWEPPES AND SCHWEPPES DEVICES ARE TRADE MARKS USED UNDER LICENCE IN AUSTRALIA BY SCHWEPPES AUSTRALIA PTY LTD.

SHW0021

SHOPPING LIST
PREP
20 MINS

Weeknights made easy

Feed your family


GET YOUR WEEKNIGHT DINNER PLANS BUZZING ALONG WITH THESE
FRESH AND EASY MEALS, ALLBURSTING WITH COLOUR AND FLAVOUR.

SAUSAGE, TOMATO &


EGGPLANT GNOCCHI

Recipes Cathie Lonnie Photography Ben Dearnley Styling Amber Keller Food preparation Sarah Hobbs

Serves 4 Prep 10 mins


Cooking 20 mins
2 tbs olive oil
500g pkt Coles Finest Angus Beef,
Garlic & Parsley Sausages,
casings removed, coarsely chopped
1 brown onion, finely chopped
1 medium eggplant, cut into 2cm pieces
1 medium zucchini, cut into 2cm pieces
200g punnet Perino grape tomatoes
1 cup (250ml) tomato pasta sauce
(such as passata)
500g pkt potato gnocchi
cup basil leaves
cup (25g) finely grated parmesan
1. Heat half the oil in a large frying pan
over medium-high heat. Cook the
sausage, stirring, for 4 mins or until
brown all over. Transfer to a plate. Heat
remaining oil in pan over medium-high
heat. Cook the onion, stirring, for
3-4mins or until soft. Add the eggplant
and zucchini and cook, stirring, for
2-3mins or until golden brown.
2. Add the tomatoes, pasta sauce and
sausage and cook, stirring occasionally,
for 5 mins or until the vegetables are
tender and the sauce thickens.
3. Meanwhile, cook the gnocchi in
alarge saucepan of boiling water
following packet directions or until just
tender. Drain, reserving cup (125ml)
of the cooking liquid.
4. Add the basil, gnocchi and reserved
cooking liquid to the sausage mixture.
Toss over medium-high heat for 1-2
mins or until heated through. Serve
with the parmesan.
PER SERVE 25g protein 29g fat (10g saturated fat)
68g carb 10g dietary fibre 657 Cals (2750kJ)
#colesmag

21

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m a ke i t

INSTANT
QUINOA

QUINOA & BROWN RICE


SALAD WITH CHICKEN

Serves 4 Prep 15 mins


Cooking 10 mins
1 tsp smoked paprika
2 tbs olive oil
4 (about 150g each) Coles RSPCA
Approved Chicken Breast Fillets
2 x 250g pkt Coles Brand Brown Rice
& Quinoa Ready in 90 Seconds
120g pkt Coles Brand Australian
Spinach & RedBeetroot Leaves
salad mix
100g Always Fresh Fire Roasted Red
Pepper Strips (roasted capsicum)
22 coles.com.au

2 celery sticks, thinly sliced


small red onion, thinly sliced
2 tbs apple cider vinegar
1 tsp Dijon mustard
cup (50g) unsalted cashews,
coarsely chopped
1. Combine the paprika and half the oil
in a small bowl. Rub oil mixture over
the chicken to coat. Preheat a barbecue
grill or chargrill on medium. Cook the
chicken for 4-5 mins each side or until
cooked through.
2. Meanwhile, heat the rice mixture in
microwave following packet directions.
Place in alarge bowl. Stir in the spinach
salad mix, capsicum, celery and onion.
Whisk the vinegar, mustard and

remaining oil in abowl to combine.


Add to salad and combine.
3. Thinly slice the chicken and place
over salad. Top with the cashews.
PER SERVE 45g protein 23g fat (4g
saturated fat) 56g carb 7g dietary fibre
626 Cals (2620kJ)

MAKE IT VEGETARIAN
Instead of the chicken, coat
vegetable or tofu pieces in the
paprika mixture, thread onto
skewers and barbecue.

Weeknights made easy

FISH BURRITOS WITH


BEETROOT SLAW

Serves 4 Prep 15 mins


Cooking 10 mins
mini red cabbage, finely shredded
mini savoy cabbage, finely shredded
1 carrot, peeled, cut into matchsticks
1 beetroot, peeled, cut into matchsticks
cup coarsely chopped coriander
2 tbs whole-egg mayonnaise
2 tbs sour cream
2 tbs lime juice
500g white fish fillets (such as
blue grenadier or pink ling)
30g pkt taco seasoning

2 tbs olive oil


8 flour tortillas
1 long red chilli, thinly sliced
Lime wedges, to serve
1. Place the combined cabbage, carrot,
beetroot and cup of the coriander
ina medium bowl. Toss to combine.
Whisk mayonnaise, sour cream and
half the lime juice in a small bowl until
combined. Add dressing to the cabbage
mixture and toss gently to combine.
2. Toss the fish in taco seasoning to coat.
Heat the oil in a large frying pan over
medium-high heat. Cook the fishfor 2-3
mins each side or until cooked through.
3. Meanwhile, heat the tortillas
following packet directions.

4. Place tortillas on a board. Spoon


coleslaw, fish, chilli and remaining
coriander onto each tortilla. Drizzle
with remaining lime juice. Roll up to
enclose filling. Serve with lime wedges.
PER SERVE 38g protein 25g fat (8g saturated fat)
56g carb 12g dietary fibre 628 Cals (2630kJ)

Quick fix
For a faster slaw, try
Coles Made Easy Kale
Coleslaw 400g it
comes with a yoghurt
and chia dressing.

SPRING VEGETABLE
PASTA WITH RICOTTA

Serves 4 Prep 10 mins


Cooking 15 mins
375g Coles Brand Bowties pasta
2 cups small broccoli florets
cup (60g) frozen baby peas
100g snow peas, halved diagonally
25g butter
2 yellow squash, thinly sliced
2 garlic cloves, thinly sliced
1 lemon, zested, juiced
cup basil leaves

FOUR-VEG
PASTA

More online
0 0000000000000000000000000000

Spring-clean your everyday cooking


withfresh ideas from the seasonal
collection at taste.com.au/springrecipes

24 coles.com.au

125g fresh firm ricotta, crumbled


2 tbs pine nuts, toasted
1. Cook the pasta in a large saucepan
ofboiling water following packet
directions or until al dente, adding the
broccoli, baby peas and snow peas in
last 2 mins of cooking. Drain, reserving
cup (80ml) of the cooking liquid.
Return the pasta mixture to the pan.
2. Meanwhile, heat the butter in a large
frying pan over medium-high heat.
Cook the squash and garlic, stirring, for
2 mins or until golden.
3. Add the lemon zest, lemon juice,
basil, squash mixture, reserved cooking

liquid and half the ricotta to the pasta


mixture. Toss gently until combined.
Divide among serving bowls. Sprinkle
with pine nuts and remaining ricotta.
PER SERVE 20g protein 16g fat (8g saturated
fat) 73g carb 7g dietary fibre 526 Cals (2200kJ)

SPRING VEGGIE SWAPS


Try swapping the broccoli florets
for chopped asparagus and the
yellow squash for zucchini.

Weeknights made easy

SPINACH, FETTA &


ROAST TOMATO TART

Serves 4 Prep 10 mins


Cooking 45 mins
1 sheet frozen shortcrust pastry,
just thawed
280g pkt Coles Brand Australian
BabySpinach
1 tbs olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
3 Coles Brand Australian Free Range
Eggs, lightly whisked
150g fresh firm ricotta, crumbled
cup (25g) grated parmesan
100g fetta, crumbled
100g pkt vine-ripened cherrytomatoes
1. Preheat oven to 220C. Grease
a11cmx 33cm (base measurement)
fluted tart tin with a removable base.
2. Cut pastry into 3 pieces to fit thetin.
Line the tin with the pastry pieces
andtrim excess. Cover the pastry
withbaking paper and fill withpastry
weights or rice. Bake for 15 mins.
Remove paper and weights or rice.
3. Meanwhile, reserve 60g of the
spinach. Heat the oil in a large frying
pan over medium-high heat. Cook the
onion and garlic, stirring, for 3-5 mins
or until onion softens. Add remaining
spinach and cook, stirring, for 2 mins
oruntil just wilted. Transfer to a large
bowl. Cool for 5 mins. Stir in the egg,
ricotta, parmesan and half the fetta.
4. Reduce oven temperature to 180C.
Spoon the spinach mixture into pastry
case. Sprinkle with remaining fetta.
Bake for 25-30 mins or until filling
isset and golden.
5. While the tart is cooking, place the
tomatoes on abaking tray. Spray with
olive oil spray. Roast with the tart for
the last 15 mins of cooking or until
tomatoes are soft.
6. Arrange the tomatoes on the tart
and topwith reserved spinach.
PER SERVE 20g protein 29g fat (12g saturated fat)
26g carb 4g dietary fibre 443 Cals (1860kJ)

Weeknights made easy

CHECK THIS LIST AS YOU GATHER THE INGREDIENTS


AND GET READY FOR A WEEK OF GREAT COOKING.
DAIRY & DELI
Butter, 25g
Fetta, 100g
Sour cream, 2 tbs
Ricotta, fresh firm,
275g
Parmesan, 50g


FREEZER
Shortcrust pastry,
1sheet
Frozen baby peas, 60g


FRUIT AND VEG


Basil leaves, 1 bunch
Beetroot, 1
Broccoli, 1 small head
Cabbage, mini red,
Cabbage,
mini savoy,
Carrot, 1
Celery sticks, 2
Chilli, long red, 1
Coles Brand
Australian Baby
Spinach, 280g pkt
Coles Brand
Australian Spinach &
Red Beetroot Leaves,
120g pkt


Shopping made easy


Shop on coles.com.au and have all
thegroceries for these weeknight
mealsdelivered to your kitchen bench.
Coles online delivers free for your
firstonline shop when you spend
$100ormore.*
26 coles.com.au

Coriander, 1 bunch
Eggplant, 1 medium
Garlic, 3 cloves
Lemon, 1
Lime, 1
Onion, brown 2
(1 small)
Onion, red, small
Snow peas, 100g
Tomatoes,
vine-ripened cherry,
100g pkt
Tomatoes, Perino
grape, 200g punnet
Yellow squash, 2
Zucchini, 1 medium


GROCERY
Always Fresh Fire
Roasted Red Pepper
Strips, 100g
Cashews, unsalted,
50g
Coles Brand Brown
Rice & Quinoa,
2 x 250g pkts
Coles Brand Australian
Free Range Eggs, 3
Mayonnaise,
whole-egg, 2 tbs


Mustard, Dijon, 1 tsp


Olive oil, 140ml
Paprika, smoked, 1 tsp
Pasta, Coles Brand
Bowties, 375g
Pine nuts, 2 tbs
Potato gnocchi,
500gpkt
Taco seasoning,
30gpkt
Tomato pasta sauce
(such as passata),
1cup (250ml)
Tortillas, flour, 8
Vinegar, apple cider,
2tbs


MEAT
Coles Finest Angus
Beef, Garlic & Parsley
Sausages, 500g pkt
Coles RSPCA
Approved Chicken
Breast Fillets, 4
(about150g each)


SEAFOOD
White fish fillets (such
as blue grenadier or
pink ling), 500g


Pick up these supermarket saviours, too


Grab a takeaway
with your groceries!
Quick As Wok Thai
Green Curry 300g
serves two people.

Team Continental
Creamy Chicken
Pesto & Spring Onion
Pasta with asparagus,
chicken and pine nuts.

*Offer valid at Coles online for customers when you spend $100 or more, excluding tobacco products. Free delivery excludes
Hamilton Island and remote orders and will automatically be deducted at checkout. Normal delivery terms and conditions apply.

4295_APP_Coles_AUG 2015-07-03T09:29:25+10:00

Theres a blemish on my financial history.


Can we still apply for a home loan?

 13 73 77

 pepper.com.au

Or contact a mortgage broker


All loans are subject to Peppers normal credit assessment and loan suitability criteria. Terms, conditions, fees and charges apply. Pepper Group Limited ACN 094 317 665, Australian Credit Licence Number 286655, is the servicer of
loans made by Pepper Finance Corporation Ltd ACN 094 317 647.

Trolley dash

Speedy meals

READY
IN 20

ON DAYS WHEN THERES NOT A MINUTE TO SPARE YOUD BETTER THINK FAST,
SHOPSMART AND BUILD UP YOUR REPERTOIRE OF QUICK AND TASTY DINNERS.

FETTUCCINE MARINARA FOR 4

Cook a 375g pkt fresh fettuccine in a large saucepan of boiling water until al dente. Drain well. Meanwhile,
heat a large oiled frying pan over high heat. Add x 1kg pkt Coles Brand Marinara Mix, thawed. Cook, tossing,
for 5 mins or until just cooked. Add a 425g ctn Latina Fresh Italian Tomato & Garlic Sauce and a 60g pkt
Coles Brand Australian Baby Spinach. Cook for 2 mins until heated through. Add fettuccine. Toss to combine.

CAESAR SALAD FOR 4

Bake a 600g pkt Coles RSPCA Approved Chicken Breast Schnitzel following packet directions.
Thickly slice. Toss in a large bowl with 2 x 290g pkts Coles Made Easy Classic Caesar Salad,
reserving dressing, 1avocado, halved, stone removed, thinly sliced, and cup coarsely chopped
chives. Divide thesalad among serving plates and drizzle over the reserved dressing.

CHICKEN SKEWERS ON FRIED RICE FOR 4

Cook 2 x 450g pkts Coles Grill RSPCA Approved Chicken Thigh Skewers Honey & Soy following
packet directions. Meanwhile, heat a large oiled wok or large frying pan over high heat. Add 2 x 250g
pkts Coles Brand Jasmine Microwave Rice and cook, stirring, for 5 mins or until heated through. Add
a 300g pkt Coles Brand Australian Superfood Stir-Fry. Stir-fry for 2 mins or until heated through.
Divide fried rice among serving plates. Top with the skewers and sprinkle with coriander leaves.
28 coles.com.au

Recipes & food preparation Sarah Hobbs Photography Al Richardson Styling Amber Keller

SMOOTH & CREAMY


LOOKING FOR A CREAMY, TROPICAL TASTING COCONUT MILK
THATHAS NO ADDED SUGAR? NO PROBLEM. TRY THE ALL
NEWSANITARIUMSO GOOD COCONUT MILK UNSWEETENED.

BERRY COCONUT SMOOTHIE


Makes 3 cups Serves 2 Prep 5 mins
1 cups (375ml) Sanitarium So Good
Coconut Milk Unsweetened
1 cup (100g) frozen raspberries
2 medium bananas, chopped
1 tsp vanilla bean paste
2 tbs chopped mint
cup ice cubes
Mint leaves, to serve
1. Place Sanitarium So Good Coconut Milk
Unsweetened, raspberries, banana, vanilla
bean paste, chopped mint and ice cubes
inablender. Blend until smooth.
2. Divide between serving glasses and
topwith mint leaves.

CLS0915p029 29

Sanitarium So
GoodCoconut Milk
Unsweetened is
theideal dairy-free
option for people
looking for arich,
tropical flavour. Itgets 3 stars on the Health
Star Rating and can be used like regular milk.

12/08/2015 3:00 pm

Coles promotion

Bring on the bubbles


Heres the buzz on the top-value fizz available
at Liquorland for footy finals, spring racing
parties and everyday celebrations with friends.

PERFECT
WITH
BUTTERFLY
CUPCAKES
(P49)

PERFECT
WITH MEXICAN
PRAWN SALAD
(P38)

PERFECT
FOR A BERRY
COCKTAIL

With a subtle sparkle


and a touch of tropical
sweetness, Whispers
Sparkling Moscato,
$5, is great value.
Tojazz it up, add fresh
strawberries and ice
cubes and serve for
brunch or afternoon
tea get-togethers.

Made from pinot noir


grapes its the skins
that turn it salmon pink
new Moutard Pre et
Fils Ros Champagne*,
$40, is aged for three
years. Ithas fresh berry
aromas reminiscent
ofa raspberry danish
and red apples.

Top-quality champagne
atafantastic price,
Cattier Non Vintage
Champagne, $40,
doesnt have to be
saved for special
occasions. Try it with
Asparagus, Leek &
Prosciutto Quiche (p8)
or a simple deli platter.

Turn up the glitz with


new Sensi Pinot Noir
Ros*, $20. Inside the
glam bottle youll find
light pink bubbles that
are fresh and fragrant
with berry and floral
notes. For a cocktail,
pour it over ice, mint
leaves and fresh berries.

Soft and creamy, Cave


deLugny Cremant de
Bourgogne Blanc
deBlancs NV, $19, is
made tothe traditional
method from
chardonnay grapes.
Try it mimosa-style
with freshly squeezed
orange juice.

Liquorland has a great range of sparkling wines. See


in store for low prices on these top buys and more.
Prices are a guide only. $8 in NT/WA Nth. *Available in store from 09/09.

CLS0915p030 30

12/08/2015 2:59 pm

Kitchen hero

Recipes & food preparation Miranda Payne & Amira Georgy Photography Andy Lewis Styling Jane Hann & Amber Keller

Lamb, Tomato &


Haloumi Skewers
with Herbed
Couscous (see
recipe p32)

Lamb
4 WAYS WITH

SPRING IS THE PERFECT TIME TO

PUTLAMB ON THE MENU AND COLES


HAS IMPROVED CUTS THAT DELIVER
ONFLAVOUR AND QUALITY.

Aussie lamb

is a super versatile meat,


witha cut to suit every budget and recipe.
Hereare some tips to guarantee best flavour.
Prepping Dont take lamb straight from the
fridge to the heat. Leave it at room temperature
for 30 mins before cooking to ensure moist meat.
Cooking Roasting lamb? Start at a high heat
toget a nice crunchy exterior, then drop to a
moderate oven so the inside cooks without the
outside drying out. To stop leaner cuts drying
out,baste them with oil just before roasting.

#colesmag

31

Kitchen hero
LAMB, TOMATO &
HALOUMI SKEWERS WITH
HERBED COUSCOUS

Serves 4 Prep 10 mins (+ 5 mins


restingtime) Cooking 15 mins
2 tbsp olive oil

cup chopped flat-leaf parsley

2 garlic cloves, crushed


500g Coles Australian Diced Lamb
200g punnet Perino grape tomatoes
180g pkt haloumi, cut into 2cm pieces
2 cups (500ml) chicken stock
2 cups (400g) couscous
2 tbs chopped dill
2 tbs chopped mint
2 tbs lemon juice
2 tbs chopped flat-leaf parsley, extra
Tzatziki, to serve
Lemon wedges, to serve
1. Combine oil, parsley and garlic in a
bowl. Add lamb, tomatoes and haloumi.
Toss to combine. Thread lamb, tomatoes
and haloumi onto 12 bamboo skewers.
2. Heat a frying pan over medium heat.
Cook skewers in batches, turning, for
5mins for medium or until lamb is
cooked to your liking. Set aside,
covered, for 5 mins to rest.
3. Meanwhile, bring the stock to a boil
in a medium saucepan over high heat.
Remove from heat. Stir in the couscous.
Cover and set aside for 5 mins or until
couscous is tender. Use a fork to
separate the grains. Stir in dill, mint,
lemon juice and extra parsley.
4. Serve lamb with herbed couscous,
tzatziki and lemon wedges.
PER SERVE 54g protein 27g fat (11g saturated
fat) 76g carb 7g dietary fibre 777 Cals (3250kJ)

watch online

0 00000000000000000000000000000

Get the lowdown on lamb chops and


Curtiss tips for using all the different
cuts at coles.com.au/lambchops
32 coles.com.au

MOROCCAN-SPICED
LAMBWITH ROASTED
VEGETABLE SALAD

Serves 4 Prep 15 mins (+ 10 mins


marinating & 15 mins resting time)
Cooking 30 mins
cup (80ml) olive oil
1 tbs Moroccan spice mix
2 garlic cloves, crushed
1 lemon, rind finely grated, juiced
1.1kg Coles Australian Lamb
Butterflied Leg, trimmed
1 red capsicum, thickly sliced
500g pumpkin, peeled,
cut into 3cm pieces
1 red onion, cut into wedges
1 cups (300g) couscous
400g can chickpeas, rinsed, drained
2 tbs olive oil, extra
2 tbs pine nuts, toasted
cup mint leaves
cup coriander leaves

1. Preheat oven to 200C. Combine


cup (60ml) of the oil with the
Moroccan spice mix, garlic, lemon rind
and 1 tbs of the lemon juice in a small
jug. Place lamb in aglass or ceramic

dish. Pour over marinade and set aside


for 10 mins to develop the flavours.
2. Line a baking tray with baking paper.
Place the capsicum, pumpkin and
onion on the lined tray. Drizzle with
remaining 1 tbs oil. Roast for 30 mins
oruntil golden and tender.
3. Meanwhile, heat a frying pan over
medium-high heat. Cook the lamb
for5mins or until browned all over.
Placethe lamb on a rack in a roasting
pan.Roast for 20 mins for medium-rare
or until cooked to your liking. Set aside
for 15 mins to rest. Thickly slice.
4. While the lamb is resting, place the
couscous in a large bowl. Pour over
1cups (375ml) boiling water. Cover
and set aside for 5 mins. Use afork to
separate the grains.
5. Add the roasted vegetables and
chickpeas to the couscous. Whisk the
extra oil and remaining lemon juice in
asmall jug. Pour over the couscous
salad and toss to combine.
6. Arrange the couscous salad on
aplatter. Top with sliced lamb, pine
nuts, mint and coriander.
PER SERVE 77g protein 38g fat
(10g saturated fat) 78g carb
19g dietary fibre 996 Cals (4170kJ)

Page tag

NO
CUTLERY
NEEDED

SLOW-COOKED LAMB
FLATBREADS WITH
LEMON YOGHURT

Serves 4 Prep 15 mins (+ 15 mins


restingtime) Cooking 2 hours 20 mins
2 tsp olive oil
2 x 400g Coles Australian Lamb
Boneless Mini Shoulder Roast
2 tbs sesame seeds, lightly toasted
2 tbs thyme leaves, finelychopped
tsp dried oregano
2 tsp finely grated lemon zest
tsp sea salt
2 brown onions, cutinto
1cm-thickslices

1 cup (250ml) chicken stock, warmed


cup (70g) Greek yoghurt
3 tsp lemon juice
4 large pita breads
cup (180g) hummus
200g marinated eggplant, drained,
sliced lengthways
1 Lebanese cucumber,
peeled into ribbons
cup mint leaves
100g Perino grape tomatoes, halved
1. Preheat oven to 160C. Heat oil in
afrying pan over medium-high heat.
Cook lamb for 5 mins or until browned
all over. Transfer to a plate. Combine
sesame seeds, thyme, oregano, lemon

zest and salt on a plate. Roll lamb in


spice mixture to coat.
2. Arrange onion in a medium roasting
pan. Place lamb on onion. Pour stock
into the roasting pan. Cover tightly with
foil and roast, adding extra stock if
required, for2 hours or until lamb
shreds easily with a fork. Set aside for
15 mins to rest. Shred lamb with a fork.
3. Combine yoghurt and lemon juice
ina bowl. Spread pita with hummus.
Top with eggplant, cucumber, shredded
lamb, mint and tomato. Drizzle with
lemon yoghurt androll up to eat.
PER SERVE 59g protein 48g fat
(14g saturated fat) 54g carb
15g dietary fibre 912 Cals (3820kJ)

MUSTARD LAMB
RACKWITH SWEET
POTATO WEDGES

Serves 4 Prep 15 mins (+ 5 mins


restingtime) Cooking 40 mins
1 tbs olive oil
800g Coles Australian Lamb
RackRoast
800g sweet potato, cut into wedges
200g punnet Perino grape tomatoes
2 tbs wholegrain mustard
cup chopped mint
cup chopped flat-leaf parsley
Mixed salad leaves, to serve
1. Preheat oven to 200C. Heat 2 tsp
ofthe oil in a large roasting pan over
high heat. Cook the lamb for 2 mins
each side or until browned all over.
Transfer to a plate.
2. Add remaining oil to the pan. Add
sweet potato and cook, turning, for
5mins or until lightly browned. Remove
from heat. Add tomatoes and return the
lamb to pan. Spread mustard over lamb.
Roast for 25-30 mins for medium or
until cooked to your liking. Set aside,
covered, for 5 mins to rest.
3. Combine mint and parsley in a small
bowl. Sprinkle over the vegetables and
lamb. Serve with salad leaves.
PER SERVE 35g protein 26g fat (10g saturated
fat) 36g carb 5g dietary fibre 525 Cals (2200kJ)

TRY THESE CUTS, TOO


Cooked our recipes and ready for
moreAussie lamb? Try these great
cutsfrom Coles next.
Coles Grill Lamb
Butterfly Leg
comes already
marinated with
rosemary and
garlic and is ready
to go straight in
the oven.
Coles Australian
Slow Cook Lamb
Shoulder is best
cooked with lots of
liquid. Cover with
red wine vinegar
and water and cook
for three hours.
Coles Australian
Lamb Boneless
Leg Roast is a
great family meal.
Once cooked, rest
it for a quarter of
the cooking time
to keep it moist.

Lynx_ColesMag_Sept

2015-08-05T17:15:22+10:00

snap it
a re it
sh

SALADS

These are the salads we crave full of spring freshness,


hearty like comfort food and great for lunch or dinner.

Lamb, Beetroot, Pumpkin


&Barley Salad with Mint
Pesto (see recipe p38)

Recipes & food preparation Sarah Hobbs Photography Al Richardson Styling Vivien Walsh

Made this?
Instagram a pic
#Colesmag

M a ke i t

Main-meal

Spring salads

TWIST ON
A CLASSIC
CLUB SANDWICH SALAD

Serves 4 Prep 15 mins (+ 5 mins


restingtime) Cooking 15 mins
Coles Bakery White
Sourdough Baguette
1 tbs olive oil
4 pancetta slices
2 (about 150g each) Coles RSPCA
Approved Chicken Breast Fillets
4 Coles Brand Australian
Free Range Eggs
cup (100g) whole-egg mayonnaise
2 tbs white wine vinegar
1 tbs wholegrain mustard
1 oakleaf lettuce,
leaves separated
1 avocado, stone removed, peeled,
thinly sliced
cup finely chopped chives

1. Heat a barbecue grill or chargrill on


medium-high. Use a serrated knife to
cut baguette diagonally into 5mm-thick
slices. Brush with a little of the oil.
Cook on grill for 1 min each side or
until lightly toasted. Transfer to a plate.
2. Cook the pancetta on grill for 1 min
each side or until crisp. Transfer to a
plate. Break into shards. Brush chicken
with remaining oil. Cook for 5mins
each side or until golden and cooked
through. Transfer to a plate and cover
with foil. Set aside for 5 mins to rest.
Thinly slice.
3. Meanwhile, cook the eggs in a small
saucepan of boiling water for 7 mins for
semi-soft yolks or until cooked to your
liking. Refresh under cold water. Peel
eggs and cut in half.
4. Combine the mayonnaise, vinegar
and mustard in a small bowl.

5. Arrange the lettuce and avocado


onalarge serving plate. Top with the
baguette, pancetta and chicken. Drizzle
with the dressing and top with egg.
Season with pepper and sprinkle with
chives to serve.
PER SERVE 31g protein 32g fat (7g saturated fat)
36g carb 2g dietary fibre 562 Cals (2350kJ)

MAKE IT AS CANAPES
For spring parties, make little
open sandwiches top the
toasts with the lettuce, avocado,
chicken, wedges of egg, pancetta
shards, chives and a little
drizzle of dressing.
#colesmag

37

Some flavours just say spring


were talking fresh mint,
tender lamb and sweet veggies.
MEXICAN PRAWN
&TORTILLA SALAD
LAMB, BEETROOT, PUMPKIN &
BARLEY SALAD WITH MINT PESTO

Serves 4 Prep 15 mins (+ 5 mins resting time)


Cooking 1 hour
2 large beetroot
800g butternut pumpkin, peeled, seeded,
cut into 3cm pieces
cup (60ml) olive oil
tsp ground cumin
1 cup (200g) pearl barley
cup (20g) finely grated parmesan
1 garlic clove, crushed
1 cup mint leaves
cup (70g) pistachios, toasted
2 (about 200g each) Coles Australian Lamb Backstraps
100g marinated fetta, crumbled

Serves 4 Prep 15 mins (+ cooling time)


Cooking 10 mins
2 corn cobs, husks and silks removed
Olive oil, to brush
2 flour tortillas
2 tsp taco seasoning
2 tbs lime juice
2 tbs olive oil, extra
1 baby cos lettuce, leaves separated
1 red capsicum, seeded, thinly sliced
1 avocado, stone removed, peeled,
thinly sliced
1kg cooked prawns, peeled leaving
tails intact, deveined
1 cup coriander leaves
Lime wedges (optional), to serve

1. Preheat oven to 180C. Wrap each beetroot in foil to


enclose. Place on a baking tray and bake for 1 hour or
untiltender.
2. Meanwhile, line a baking tray with baking paper. Place
the pumpkin on the tray and drizzle with 1 tsp of the oil.
Sprinkle with cumin and toss to combine. Roast pumpkin
with the beetroot, turning once, for30 mins or until
tender. Set the beetroot and pumpkin aside to cool slightly.
3. While the vegetables are roasting, cook the barley in
amedium saucepan of boiling water for 20-25 mins or
until tender. Refresh under cold water and drain well.
4. Process the parmesan, garlic, half the mint and half the
pistachios in a food processor until finely chopped. With
the motor running, gradually add theremaining oil in
athin, steady stream until combined.
5. Heat a chargrill or frying pan over medium-high heat.
Cook the lamb for 3 mins each side for medium or until
cooked to your liking. Transfer to a plate and cover with
foil. Set aside for 5 mins to rest. Thickly slice.
6. Peel the beetroot and cut into wedges. Place in a bowl
with the barley, pumpkin, remaining mint and remaining
pistachios. Add half the pesto and toss to combine. Divide
among serving dishes. Top with the lamb and fetta and
drizzle with the remaining pesto.

1. Heat a chargrill or frying pan over


high heat. Lightly brush the corn with
alittle of the oil. Cook, turning
occasionally, for 8 mins or until lightly
charred and tender. Transfer to
aplate and set aside to cool.
2. Meanwhile, lightly brush
thetortillas with a little oil.
Cook for 1-2mins each
side or until lightly
browned and crisp.
Setaside to cool.
Breakinto shards.
3. Whisk the taco
seasoning, lime juiceand
extra oil inasmall bowl.
4. Use a sharp knife to cut
down the side of each corn
cobto remove the kernels.
Arrange the corn, lettuce,
capsicum, avocado, tortilla
shards and prawns on aserving
platter. Topwith coriander and
drizzle withdressing. Serve with
limewedges, if desired.

PER SERVE 28g protein 73g fat (27g saturated fat)


34g carb 10g dietary fibre 916 Cals (3830kJ)

PER SERVE 32g protein 22g fat (5g saturated fat)


29g carb 5g dietary fibre 448 Cals (1870kJ)

38 coles.com.au

Spring salads

More online
0 00000000000000000000000

Feeling the salad love? For


morefresh inspiration to keep
you going all spring, go to
taste.com.au/saladrecipes

TURN IT INTO SALSA


Omit lettuce and prawns, chop
avocado and capsicum, stir in
dressing and serve with tortillas.

Spring salads

Build a tasty canvas of


chickpeas, pearl couscous
and roasted cauliflower,
then add splashes of green
to complete the picture.

MOROCCAN
STYLE
40 coles.com.au

PEARL COUSCOUS & CAULIFLOWER


SALAD WITH SPICED CHICKEN

Serves 4 Prep 10 mins (+ cooling & 15 mins resting time)


Cooking 30 mins
1 medium (about 1.5kg) cauliflower, cut into florets
1 tbs olive oil
2 tbs Moroccan spice mix
cup (150g) pearl couscous
1 cups (375ml) salt-reduced chicken stock
2 (about 150g each) Coles RSPCA Approved
Chicken Breast Fillets
cup (190g) Greek-style yoghurt
1 cup mint leaves
1 tbs lemon juice
400g can chickpeas, rinsed, drained
cup (80g) Sicilian green olives, pitted, halved
cup flat-leaf parsley leaves
60g pkt Coles Brand Australian Baby Rocket
cup (20g) flaked almonds, toasted
1. Preheat oven to 200C. Line a baking tray with baking
paper. Place the cauliflower in a large bowl. Drizzle with
1tsp of the oil and sprinkle with 2 tsp of the spice mix.
Toss to combine. Arrange over the lined tray. Bake, turning
occasionally, for 30 mins or until lightly golden and tender.
Set aside to cool.
2. Meanwhile, heat 1 tsp of the remaining oil in amedium
saucepan over medium heat. Add 2 tsp of the remaining
spice mix and cook for 30 seconds or until fragrant. Add
the couscous and stir to combine. Add the stock and bring
to the boil. Reduce heat to low and cook, covered, for
10mins or until couscous is tender and almost all the
liquid is absorbed. Set aside, covered, for10 mins torest.
3. Sprinkle the chicken with the remaining seasoning.
Heat1 tsp of the remaining oil in a large frying pan over
high heat. Cook the chicken for 5 mins each side or until
golden brown andcooked through. Transfer to a plate
andcover with foil. Set aside for 5 mins to rest.
4. Process the yoghurt, cup of the mint and 2 tsp ofthe
lemon juice in a food processor until smooth.
5. Place the cauliflower, couscous, chickpeas, olives,
parsley, rocket and remaining mint and lemon juice in
alarge bowl. Toss to combine. Divide among serving plates.
Thickly slice chicken and arrange over salad. Drizzle with
dressing and sprinkle with almonds.
PER SERVE 31g protein 18g fat (6g saturated fat)
51g carb 20g dietary fibre 533 Cals (2230kJ)

CLS0915p041 41

8/13/15 12:18 PM

Father's Day

FOOD

I kick off Fathers Day bycooking


scrambled eggs for breakfast with my
three-year-old son/sous chef Hudson.
Then the rest of the day revolves around
more cooking and eating, of course
the more indulgent the better! Here
are some of my favourite recipes for
youtoshare with your family.

Curtis

Cooking with Curtis

Here's a burger
with the lot the
battered onion
rings add crunch,
the jalapeos
give it a kick
andthe bacon
aoli makes it
pretty special.

BEEF BURGER WITH


BUTTERMILK ONION
RINGS & BACON AOLI

Serves 4 Prep 20 mins (+ resting time)


Cooking 20 mins
200g sliced streaky bacon, finely diced
1 cup (300g) mayonnaise
cup (185ml) buttermilk, divided
Canola oil, for deep-frying
1 cups (225g) plain flour
1 large brown onion, sliced into
3mm-thick rings, separated
800g Coles Australian 3 Star
BeefMince
4 hamburger rolls, toasted
cup sliced pickled jalapeo chillies
40g baby rocket leaves
1. To make the bacon aoli, heat a large,
heavy frying pan over medium-high
heat. Add the bacon and cook, stirring
occasionally, for 5 mins or until crisp.
Using a slotted spoon, transfer the
bacon to a plate lined with paper towels
to cool. In a medium bowl, mix the
mayonnaise, bacon and 2 tsp of
buttermilk and season with salt and
freshly ground black pepper.
2. Meanwhile, make the buttermilk
onion rings. Half-fill a large, heavy
saucepan with oil and heat over
medium-high heat until a thermometer
registers 175C.

3. Place the remaining buttermilk and


flour in separate shallow bowls. Season
the flour with 2 tsp salt and tsp
pepper. Toss the onion rings in the flour
mixture, shaking off the excess and
transfer to a wire rack. Working in
batches, dip the rings in the buttermilk,
letting the excess drip back into the
bowl. Toss again in the flour. Fry half of
the onion rings, stirring constantly with
a wide slotted spoon, for 3 mins or until
golden brown and crisp. Use the spoon
to remove the rings from the oil and
transfer to a baking tray lined with paper
towels. Season immediately with salt.
Repeat to cook remaining onion rings.
4. To make the burgers, preheat the
barbecue on medium-high heat. Line
abaking tray with baking paper. Form
the beef mince into four 200g patties

and place them on the prepared


bakingtray. Flatten the patties so
theyre slightly larger than the diameter
of the buns. Drizzle the patties with
oiland season generously with salt
andpepper.
5. Barbecue the patties, oiled-side
down, for 4 mins or until browned.
Turn the patties over and cook 2-3 mins
longer for medium-rare doneness.
(Cook 1-2 mins longer each side for
medium doneness.) Remove the patties
from the barbecue and rest for 3 mins.
6. Spread the aoli over the bun tops
and bottoms. Top each bun bottom
witha beef patty, jalapeo slices,
onionrings and rocket. Cover with
thebun tops and serve.
PER SERVE 56g protein 51g fat (11g saturated fat)
84g carb 3g dietary fibre 1030 Cals (4320kJ)
#colesmag 43

Cooking with Curtis

As an Aussie
dad, I'm a sucker
for a plate of
classic crumbed
cutlets! The
cheese, parsley
and black pepper
crumb coating
isjust beautiful.
CRISPY LAMB CUTLETS
WITH SUGAR SNAP
PEAS & MINT

Serves 4 Prep 15 mins


Cooking 15 mins
5 slices white bread (195g total), crusts
removed, bread cut into pieces
cup (40g) finely grated pecorino
orparmesan
2 tbs chopped fresh flat-leaf parsley
cup (75g) plain flour
3 Coles Brand Australian Free Range
Eggs, lightly whisked
8 x 70g Coles Australian Lamb Cutlets
(560g total), pounded to
1cmthickness
1 cup (250ml), plus 2 tbs olive oil,
divided
300g sugar snap peas, trimmed,
halved crossways
1 lemon, zested and juiced
1 tbs finely chopped shallot
1 cups loosely packed (20g)
mintleaves, roughly torn
1. Preheat the oven to 140C. In a food
processor, process the bread to form

coarse breadcrumbs. In a large bowl,


mix the breadcrumbs, cheese, parsley,
2tsp sea salt flakes and tsp freshly
ground black pepper. Place the flour
and eggs, separately, into shallow
baking dishes. Dip the lamb cutlets,
oneat a time, into the flour, shaking
offany excess, then dip into the eggs
and then the breadcrumbs. Press the
breadcrumbs firmly into the cutlets.
2. In a large, heavy non-stick frying
pan, add 1 cup of the oil and place
overmedium heat. When the oil is hot,
add 4cutlets and cook for 3 mins on
each side or until golden and a meat
thermometer inserted into the centre
ofcutlet registers 60C. Transfer the
cooked cutlets to a baking tray and
keep warm in the oven. Cook the
remaining 4 cutlets.
3. Meanwhile, bring a large saucepan
ofsalted water to the boil. Prepare an
ice bath by combining 2 cups of ice and
2cups of water in a bowl. Add the sugar
snap peas to the boiling water and cook
for 45 seconds or until they are bright
green and tender. Using a slotted
spoon, transfer the peas to the ice bath

and leave to chill completely. Drain


thesugar snap peas well.
4. In a small bowl, whisk the lemon
zest,2 tbs of the lemon juice, shallot,
remaining 2 tbs oil, tsp sea salt
flakesand tsp of freshly ground
blackpepper.
5. In a large bowl, toss the cooked
sugarsnap peas and mint with 2tbs
ofthe dressing. Divide the salad among
4 dinner plates. Top each plate with
2cutlets and serve drizzled with the
remaining dressing.
PER SERVE 33g protein 23g fat
(9g saturated fat) 34g carb 5g dietary fibre
480 Cals (2010kJ)

GET AHEAD FOR DINNER


Prepare the breadcrumb mixture
up to 1 day ahead, and the sugar
snap peas up to 4 hours ahead.
Store both, covered, in the fridge.

BARBECUED CHICKEN
QUESADILLAS

Serves 4 Prep 15 mins


(+ 5 mins resting time)
Cooking 20 mins
1 cup (280g) tomato sauce

cup (80ml) white wine vinegar

2 tbs brown sugar


1 tbs Cholula Hot Sauce
1 tbs Worcestershire sauce
3 x 250g Coles RSPCA Approved
Chicken Breast Fillets, pounded
toan even 2cm thickness
2 tbs canola oil
1 small red onion, cut into 5mm slices
keeping rings intact
4 flour tortillas
2 cups grated tasty cheese (from 240g)
1 avocado, halved, pitted,
peeled, sliced
cup coriander leaves,
roughly chopped
1. Preheat the barbecue chargrill and
hot plate on medium heat.
2. In a medium bowl, whisk the tomato
sauce, vinegar, sugar, hot sauce,
Worcestershire, 1 tsp sea salt flakes
and tsp freshly ground black pepper.
Reserve cup (80ml) of the sauce
forbasting and set the remaining
sauceaside.
3. Brush the chicken with 2 tsp of oil
and season with salt and pepper.
Barbecue the chicken on the chargrill,
basting with the reserved barbecue
sauce, for 6 mins or until charred.
Turnthe chicken over and cook,
basting the chicken with more barbecue
sauce, for 6 mins or until the chicken
iscooked through but still juicy.
Transfer the chicken to a cutting board
to rest for 5 mins. Dice the chicken into
1cm pieces and transfer to a large bowl.
Add cup (125ml) of the remaining
barbecue sauce and toss to coat. Season
the chicken mixture to taste with salt
and pepper.
4. Meanwhile, brush the onion with
2tsp of oil and season with salt.
Cookon the chargrill, turning as
needed, for12 mins or until charred
andtender.

5. Brush one side of the tortillas with


2tsp of oil. Lay the tortillas, oiled-side
down, on a work surface. Sprinkle
cup of cheese over the bottom half
ofeach tortilla and top with the charred
onions. Divide the chicken mixture
between the tortillas, then top with
another cup of cheese. Top with the
avocado slices and coriander. Fold the
top half of the tortilla over the filling
and press lightly to compact.
6. Lightly brush the remaining oil over
the barbecue hot plate. Working in
batches, place the quesadillas on the
hot plate and cook, flipping halfway
through cooking, for 5 mins or until
thetortillas are golden brown and the
cheese has melted. Transfer the
quesadillas to a cutting board. Cut
eachquesadilla into 4 wedges and serve
with the remaining barbecue sauce.
PER SERVE 63g protein 45g fat (19g saturated fat)
42g carb 7g dietary fibre 837 Cals (3500kJ)

GREAT GIFT FOR DAD


For more of Curtis Stones faves, check
out Good Food, Good Life: 130 Simple
Recipes Youll Love to Make and Eat
(Random House Australia), available at
Coles now. In his sixth cookbook Curtis
brings together the recipes he cooks
athome for family and friends, from
favourite breakfasts to scene-stealing
dinners, sides and sweet treats.
#colesmag 45

STRAWBERRY
SHORTCAKE ICE-CREAM
SANDWICHES

Makes 8 Prep 10 min (+ 1 hours


freezing time) Cooking 30 mins
250g punnet strawberries, hulled, halved
1 cup (220g) caster sugar, divided,
plusmore for rolling
1 tbs fresh lemon juice
500ml vanilla ice-cream
1 cups (200g) plain flour
tsp bicarbonate of soda
tsp baking powder
115g unsalted butter, softened
1 Coles Brand Australian Free Range
Egg, lightly whisked
1. To make the strawberry ripple,
inasmall saucepan, combine the
strawberries, cup (55g) of sugar and
the lemon juice. Bring the mixture to
asimmer over medium heat, mashing
the berries with a potato masher or fork
to break them up. Simmer the mixture,
stirring frequently, for 18 mins or until
it thickens. Transfer the mixture to
abowl, cover and refrigerate until cold.
2. Spoon one-third of the ice-cream into
a small, shallow baking dish, forming
alayer to cover the bottom of the dish
(the layer doesnt have to be perfect).
Dollop half of the strawberry mixture
over. Top with another layer of
ice-cream. Repeat the layering. Cover
and freeze for 1 hour or until firm.

CLS0915p046 46

3. Meanwhile, make the biscuits.


Preheat the oven to 175C. Line 2 large
baking trays with baking paper.
4. In a small bowl, sift the flour,
bicarbonate soda, baking powder and
tsp sea salt flakes. In a large bowl,
beat the butter and cup (165g) of the
sugar on medium speed for 3 mins or
until pale and fluffy. Add the egg and
beat for 1 min or until blended. Reduce
the speed to low. Gradually add the flour
until the dough comes together. Using
atablespoon, scoop the dough into
16rounded mounds onto a baking tray
and freeze for 5 mins or until the dough
is firm enough to roll. Shape the dough
into balls and roll in additional sugar to
coat. Place the balls about 10cm apart
on the prepared baking trays. Using the
bottom of a glass, flatten the balls into
6cm rounds.
5. Bake the biscuits for 8-10 mins or
untilthe edges are lightly golden. Let
thebiscuits cool on the trays for 5 mins
before transferring to a wire rack to
coolcompletely.
6. To assemble the ice-cream
sandwiches, spoon the strawberry
ripple ice-cream onto the flat side
ofhalf of the biscuits. Place another
biscuit on top of the ice-cream and
gently press down until the ice-cream
has spread to the edges. Return the
sandwiches to the freezer for about
30mins or until firm, and then serve.
PER SANDWICH 6g protein 17g fat (11g saturated
fat) 56g carb 2g dietary fibre 399 Cals (1670kJ)

8/13/15 11:58 AM

Coles promotion

Red Ribbon

ICE-CREAM TIME
SAY HELLO TO THE MUST-TRY NEW FLAVOURS OF COLES BRAND

ICE-CREAM. THEYRE PERFECT TO ENJOY SOLO OR WITH FRIENDS.


When you choose Coles Brand, youre not only getting
great prices on your everyday products put them to the
test and discover how well they deliver on flavour, too.
With the high standard of quality shown by the many
award winners in the range, its easy to see why the ice-cream has
everyone talking. Look for the Red Ribbon on packs in store.

Premium ice-cream

Dense and smooth with daring


gelato-shop flavours, the Coles
Brand 500ml ice-cream range is
full of surprises. Try new Espresso
Tiramisu swirls of coffee and
mascarpone flavoured ice-creams
with choc flakes, biscuit pieces
and a marsala-flavoured ripple.

CLS0915p047 47

Peanut Butter

This must-try ice-cream has


won many fans and multiple
product awards. Taste Testers
love it, with 91 per cent saying
theyd recommend it to friends.

Turkish Delight

Made in Australia, this is an


exotic rosewater-flavoured
ice-cream swirled with choc
ripple and studded with
Turkish delight pieces.

Hazelnut Choc

A new take on the classic


flavour combination, this
teams hazelnut ice-cream
with a chocolate ripple and
choc-coated hazelnut pieces.

12/08/2015 5:25 pm

the perfect
butterfly cupcakes
HOW TO MAKE

snap it
re
sh a it

Made this?
Instagram a pic
#Colesmag

m a ke i t

Spring is fete season, which means its the perfect time to whip up
abatch of butterfly cakes. This recipe is so easy the kids can help, too.

Give it a go

PRETTY BUTTERFLY
CUPCAKES

Makes 18 Prep 30 mins (+ cooling time)


Cooking 20 mins

Recipes Sarah Hobbs Photography Andy Lewis Styling Amber Keller Food preparation Emma Braz

250g butter, softened


1 cups (330g) caster sugar
2 tsp vanilla bean paste
4 Coles Brand Australian
FreeRangeEggs
3 cups (450g) self-raising flour
1 cup (250ml) milk
cup (125g) 100s & 1000s, to decorate
cup (160g) raspberry jam
Buttercream
125g butter, softened
1 cups (240g) icing sugar mixture
1 tbs milk
tsp vanilla bean paste
1. Preheat oven to 180C. Line eighteen
cup (80ml-capacity) muffin pans
with paper cases.
2. Use an electric mixer to beat the
butter, sugar and vanilla in a bowl until
pale andcreamy. Add the eggs, 1 at
atime, beating well after each addition.
Addthe flour and milk, in alternating
batches, until just combined.
3. Spoon the mixture evenly among the
lined pans. Use the back of a spoon to
smooth the surface. Bake for 20 mins
oruntil a skewer inserted in the centres
comes out clean. Transfer to a wire rack
to cool completely.
4. To make the buttercream, use an
electric mixer to beat the butter in
abowl until very pale. Gradually add
the icing sugar, in batches, beating well
after each addition. Add the milk and
vanilla and beat until well combined.
5. Use a small sharp knife to cut
acone-shaped piece from thetop of
each cupcake, about 4cm wide and
1.5cm deep. Cut each cone-shaped piece
of cake in half to form 2 semicircles.
6. Place the 100s & 1000s on a small
plate. Place half the buttercream in
apiping bag fitted with a 1cm-diameter
fluted nozzle. Spread the remaining
buttercream over the top of each
cupcake. Dip each cupcake into the
100s & 1000s to coat. Spread a little

buttercream over each semicircle and


press into the 100s & 1000s to coat.
7. Spoon raspberry jam into the hole in
the top of each cupcake. Arrange the
semicircles of cake in the jam to create
the butterfly wings.
8. Pipe the buttercream down the centre
of each cupcake between the wings.

TRY THESE TOO


Want butterfly cupcakes but have
notime? Try these nifty shortcuts.
With the icing and
sprinkles included,
Coles Brand Mini
Rainbow Vanilla
Cupcakes baking
mix uses all natural
colours and flavours.

PER CUPCAKE 5g protein 20g fat (13g saturated


fat) 61g carb 1g dietary fibre 453 Cals (1890kJ)

Decorating know-how

Save even more time


use Coles Brand
Rainbow Cupcakes
and swap buttercream
for thickened cream
whipped with vanilla
and icing sugar.

Play around with different ways to


decorate your butterfly cupcakes. Leave
the cupcake plain but decorate the
wings, or leave the cake and wings plain
and just dustthe finished cupcake with
icing sugar. Use any flavour of jam you
like, or try a thick vanilla custard filling.

BUTTERFLY CUPCAKES STEP-BY-STEP

Make the cut

Cut out the


centre pieces as neatly as possible
these will be your butterfly wings.

Keep it neat

Only fill the jam


tothe top of the cupcake. Overfilling
makes for a messy finish.

Bottoms up For even coverage,


push the iced cupcake straight
down onto the sprinkles.

Wing it

Gently place wings on


top and push lightly to stick. Push
too much and jam oozes everywhere.

#colesmag 49

Slices

ANY WAY YOU SLICE IT, THESE SWEET TREATS


ARE PERFECT WITH A CUPPA, SOSOMEONE

snap it
a re it
sh

Made this?
Instagram a pic
#Colesmag

M a ke i t

PUT THE KETTLE ON QUICK!

More online
0 000000000000000000000000

Want more slice? Who doesnt!


Try this recipe for Wagon Wheel
Slice: taste.com.au/wagonwheel

Go on, treat yourself

Like a tangy citrus slice


or prefer something
chocolatey and gooey?
Never fear we have
all your bases covered.
SNICKERS & SALTED
PEANUT SLICE

Makes 20 pieces Prep 10 mins


(+ 1 hour cooling & 30 mins setting
time) Cooking 10 mins

Recipes & food preparation Sarah Hobbs Photography Al Richardson Styling Bhavani Konings

3 x 50g Snickers bars, coarsely chopped


2 x 53g Mars bars, coarsely chopped
50g butter, chopped
1 tbs golden syrup
3 cups (105g) rice bubbles
cup (70g) salted roasted peanuts,
coarsely chopped
100g dark chocolate, coarsely chopped
100g white chocolate, coarsely chopped
1. Line the base and 2 long sides of
a19cm x 29cm slice pan with baking
paper, allowing the sides tooverhang.
2. Place the Snickers bar, Mars bar,
butter and golden syrup in a medium
saucepan over medium-low heat.
Cook,stirring, for 5 mins or until the
bars melt and the mixture issmooth.
3. Combine the rice bubbles and
peanuts in a large bowl. Pour over the
Snickers mixture and stir until just
combined. Spoon into the lined pan
and use the back of a spoon to lightly
push down and smooth the surface.
Setaside for 1 hour to cool completely.
4. Place the dark chocolate and white
chocolate in separate bowls over
saucepans of simmering water. Stir
for3 mins or until the chocolates melt.
Pour chocolates alternately over the
slice and use a palette knife or butter
knife to gently spread to create
amarbled effect. Set aside for 30 mins
toset. Cut into pieces.
PER PIECE 3g protein 10g fat (5g saturated fat)
18g carb 1g dietary fibre 175 Cals (733kJ)

TANGY
FILLING

LIME & LEMON


COCONUT SLICE

Makes 20 pieces
Prep 15 mins (+ cooling time)
Cooking 45 mins
125g butter, softened
cup (110g) caster sugar
1 Coles Brand Australian
Free Range Egg
1 cup (150g) plain flour
cup (40g) desiccated coconut
Lime & lemon curd
75g butter, chopped
cup (165g) caster sugar
1 Coles Brand Australian
Free Range Egg, whisked
3 tsp finely grated lime rind
cup (60ml) lime juice
2 tbs lemon juice
1 tsp cornflour
Coconut topping
2 cups (160g) desiccated coconut
1 cup (75g) shredded coconut
cup (110g) caster sugar
2 Coles Brand Australian
Free Range Eggs, lightly whisked

1. Preheat oven to 180C. Grease


a 19cm x 29cm slice pan. Line the base
and 2 long sides with baking paper,
allowing the sides to overhang.
2. To make the curd, place butter, sugar,
egg, lime rind, lime juice, lemon juice
andcornflour in a small saucepan over
medium-low heat. Cook, stirring
constantly, for 5 mins or until mixture
boils and thickens slightly. Remove from
heat and set aside to cool and thicken.
3. Meanwhile, use an electric mixer to
beat the butter and sugar in a bowl until
pale and creamy. Add the egg and beat
to combine. Stir in flour and coconut.
Spread over base of the prepared pan.
Bake for 20mins or until light golden.
4. Spread the curd evenly over the base.
To make the coconut topping, place
thecombined coconut and sugar in
amedium bowl and stir to combine.
Add the egg and use a fork to combine.
Sprinkle evenly over the curd mixture
and use the back of a fork to lightly
press to secure. Bake for 20 mins or
until lightly golden and set. Set aside
tocool completely. Cut into pieces.
PER PIECE 3g protein 18g fat (13g saturated fat)
26g carb 2g dietary fibre 285 Cals (1190kJ)
#colesmag

51

71746_RN_COLES_FP 2015-08-04T14:08:24+10:00

Home hints

YOUR ESSENTIAL

SPRING
CLEANING

GUIDE

GET READY TO GIVE YOUR HOME AN OVERHAUL WITH

Words Sally Paine Photography iStock

CLEVER TIPS AND CLEANING PRODUCTS FROM COLES.

SPONGE SIZZLE

Heres a hot tip for a quicker kitchen


clean zap a damp sponge inthe
microwave for 20-30 seconds then
pop on rubber gloves and carefully remove
it. Team it with multipurpose cleaner to
wipedown benches and cupboards.

#colesmag 53

Home hints

SHOWER
&GO

If you can, start


cleaning your
bathroom when its still steamy
from a hot bath or shower
the steam makes dirt and
soap scum easier to shift.

CORNER IT

To help remove mould from


corner spots in the bathroom,
soak cotton wool balls in
amould remover such as bleach or
vinegar and place in the spot for
afewminutes before scrubbing.

VACUUM
REVIVER

Got a bagless vacuum? Take


the time to empty it before
you start so it works more efficiently
and gets the job done faster.

TOOTHPASTE
PLUS
Always flush
away blobs
of toothpaste
stuck to your sink? Not
sofast. Grab a cloth and
rub the paste gently
overthe surface to
cleanand polish.

SQUEEZY DOES IT

Repurpose a clean squeezy


sauce bottle fill with
amould-busting solution
(try80per cent white vinegar to
20percent water) and apply along
grout lines, let it soak in, then scrub.

54 coles.com.au

BLIND DATE
Wear cotton
gloves or pop
old socks over
your hands,
then run them along the
horizontal slats of blinds
to remove dust and dirt.

GLOVE LOVE

This ones a beauty buy


exfoliating gloves to use in
places where a scrub sponge
wont fit easily, such as the corners and
crevices of your oven and microwave.
When youve finished, wash your
hands with them on, using dishwashing
liquid to knock out the grease, then
hang them up to dry.

MICROFIBRE
MAGIC

For cloths with


built-in cleaning
power, try microfibre. Using
them creates a static charge
when the fibres rub together,
which helps attract dust and
dirt. Use wet or dry and
combine them with cleaning
products for an extra boost,
then throw them in the washing
machine when youre done.

10

GOOD FOR
WOOD

Are you a frustrated


duster? Dry cloths can
move the dust around on wooden
furniture, so use a damp cloth to wipe it
off properly. For best results, wipe with
furniture polish spray it over your
cloth rather than the furniture to save
time and make your polish go further.

Coles promotion

SPARKLING
CLEAN

Kitchen
capers

Whether you use the sink or dishwasher,


give your plates, pots and pans a good
clean with these handy buys from Coles.

Get a handle on it

Heaven scent

The Dishmatic Sponge Handle and


the new Dishmatic Pro Flow Control
Handle are perfect for giving your
dishes a good scrub-a-dub. Simply fill
them with dishwashing liquid and use
the easily replaceable sponge heads for
heavy-duty and non-scratch cleaning.
Using the brushes means you can keep
your hands out of soapy water, too.

Add pizzazz to your washing up with


the Palmolive Divine Blends range.
Available in Violet & Apple Blossom
and Lotus Flower & Sea Minerals, the
dish liquids promise a thoroughly
delightful clean. Also look for the new
Ajax Spray n Wipe Divine Blends range
to lift grease and grime from kitchen
surfaces and around the home.

A touch of magic
Do you find yourself giving the dishes
a second scrub after theyve had a go
in the dishwasher? Fairy Platinum
Dishwashing Tablets are designed to
do a thorough job the first go around.
The unique liquid power tablets dissolve
faster than hard-pressed tablets to cut
through the toughest grease.

CLS0915p055 55

8/13/15 11:44 AM

On the surface
Make surfaces and floors shine with these
easy-peasy sprays and solutions from Coles.

LET IT
SHINE

Tile terrific

Wipe out

Tough on dirt but safe on floors, give


Selleys Tile Floor Cleaner a whirl. The
formula is made to easily cut through
tough dirt and grime and revitalise tiled
surfaces, all without leaving streaks
or any greasy residue. Plus it includes
added anti-bacterial agents for an
extra-hygienic clean.

Give 99.9 per cent of germs the flick by


giving your household surfaces a quick
and easy wipe down with Coles Brand
Antibacterial Wipes. Australian made
and available in a resealable pack of 100,
the handy wipes are great for banishing
bacteria in the bathroom, kitchen and
other spots around the house.

Dynamic duo
Leave surfaces clean and sparkling with
Earth Choice Glass & Window Cleaner.
Free from phosphates and ammonia, its
ideal for glass, chrome, mirrors, fixtures,
laminate, appliances and counter tops.
Use it in the bathroom with Earth Choice
Antibacterial Toilet Cleaner, which kills
germs without using harsh chemicals.

CLS0915p056 56

8/13/15 11:44 AM

Coles promotion

Tools of
the trade

Arm yourself with these spring-cleaning


essentials from Coles and youre good to go.
The good sheet
Clean up, pat dry, mop
down and wipe over
without a fuss with
Handee Ultra paper
towel. Ultra-absorbent
and ultra-strong when
wet or dry thanks to
its Interlock Weave
technology, Handee
Ultra paper towel really
is the good sheet.

EQUIP
YOURSELF

Mop it up
Cleaning the floors is easy
with an Oates Tilt-A-Matic
Squeeze Mop. The unique
tilting mechanism helps you
reach awkward spots under low
objects, the non-scratch scour
pad is tough on stubborn spots,
and the hand wringer lets you
squeeze out water with ease.

Hands on
Dont forget to add some gloves to
your spring-cleaning shopping list.
No matter what room or task youre
tackling, Ansell has a wide range of
reusable and disposable gloves to
help care for your hands. A pair of
Ansell Super Gloves are great
for heavy-duty jobs, while thick
and strong Ansell Handy Clean
Multi-Purpose Disposable
Gloves come in a box of 100.

CLS0915p057 57

8/13/15 11:44 AM

Laundry love
Wash away grime from clothes and your
washing machine with these Coles buys.
A clean machine
Did you know that detergent,
lint and other gunk can build
up in the parts of your washing
machine that you cant see?
Clear it all away with Washing
Machine Magic. Designed to
clean, descale, sanitise and
deodorise, it can prolong your
machines life and help it clean
your clothes more efficiently.

For the planet

COMPLETE
CLEAN

With powerful plant-based


formulas to cut through grease
and stains, plus 100 per cent
recycled and recyclable plastic
packaging, the Earth Choice
laundry range wont cost the
earth. Try Earth Choice Ultra
Concentrate Laundry Liquid
to leave your washing clean
and smelling fresh.

Drive time

Spring cleaning doesnt have to stop at your


front door. Coles has your car sorted, too.
Eliminate odours
Freshen up your car with an Ambi Pur
Car Vanilla Voyage Premium Clip. Simply
secure it to your in-car air vent and enjoy
its fresh floral fragrance with invigorating
vanilla notes for up to 70 days. Use the
dial to adjust the intensity of the scent
and say bye-bye to odours.

CLS0915p058 58

FRESH
SCENT

8/13/15 11:45 AM

OMO13011Om151811712 2015-06-30T17:13:04+10:00

What's in store?

Aussie-Greek hero

GOURMET BACON

Its hard to improve on the already


delicious taste of bacon, but the
Coles deli has done it. TheMaple
Bacon is beechwood-smoked with
mapleand brown sugar, while the
Hickory Bacon (right) is smoked
over hickory. Put them in
aBLTor an Aussie burger
andseehow they stack up.

SOW
STALL
FREE

Chef George Calombaris is a big Dodoni fan


and hes not alone the Greek dairy producer
scored top marks for its yoghurt and feta
inthe International Taste & Quality Institute
Superior Taste Award 2015. Now you can
buyyoghurt thats made fresh here to the
same authentic recipe using Australian milk.
Naturally thick and
creamy, Dodoni
Authentic Greek
Recipe Yogurt 1kg
has no added colours,
preservatives, or
sweeteners.

NEW

Find, Love, Buy


COLD GOLD

Real maple syrup makes even


thebest things taste better.
Soitsno wonder Coles Brand
Classics Canadian Maple
ice-creams recently won
gold at the 2015 Dairy
Industry of Australia
Awards, judged by
apanel of dairy
industry experts.

BBQ WITH
BENEFITS

SAUSAGES WITH SPIRIT

Sizzle up some bush tucker at your next barbie.


Exclusive to Coles, Outback Spirit Provenance
Beef Sausages with Bush Tomato and Pork
Sausages with Kakadu Plum & Lemon Aspen
are gluten-free gourmet sausages made using
ingredients from Indigenous growers across
remote Australia. For every Outback Spirit
product sold in Coles, 10 cents goes to the Coles
Indigenous Food Fund to promote native bush
foods and support Indigenous businesses.
60 coles.com.au

Words Sally Paine Photography iStock *For your nearest Coles in-store bakery, go to coles.com.au

Shake up your grocery list with the hottest buys hiding in the aisles at Coles.

BAKERY FAVOURITES

For Fathers Day brekkie or as a snack any


time, pick up new Coles Brand Pikelets,
Crumpet Rounds and English Muffins.
Theyre Australian made with no artificial
flavours or colours. Find them in the bakery.*

Coffee break

Chocky or bikkie? Sweet or savoury?


Decisions like these dont come easy,
so cover all bases. New Cadbury
Dairy Milk &Crunchy Crackers
encase a layer of classic milk
chocolate between savoury bikkies,
and Cadbury Dairy Milk &
Sweet Biscuits do the
samewith traditional
CHOC
teatime treats.

TREAT

What's in store?

FOOTY SNACKS

Ready for footy finals? Up the fun to


feverpitch with these limited-edition,
burger-inspired snacks exclusive to Coles.
KFC fans wont chicken out of trying
Smiths Zinger chips, and to beef
FAST-FOOD
things up theres Pringles Cheese
Burger Flavour chips.
FLAVOURS

THE MAGAZINE TEAM


Marketing & Store Development Director Simon McDowell

FUSS-FREE
FISH OPTIONS

Senior Content Manager Alex McDonald


Head of Digital Marketing Michelle Webb

Getting a tasty fish dish on the


table is as easy as 1, 2, 3 with
Coles Oven Ready Fish from
the deli. Heres how.
1 Choose your fish.
2 Pick a free fresh marinade
Moroccan Style, Mustard & Dill or an Asian-style blend
ofHoney, Soy & Ginger or Coriander & Lemongrass (above).
3 Cook in the free oven bag. Serve and enjoy!

Published by Medium Rare Content Agency PtyLtd, ABN 83 169 879


921, Upper Ground Suite 58, 26-32 Pirrama Rd, Pyrmont, NSW 2009
for Coles Supermarkets Australia Pty Ltd, ABN 45 004 189 708,
800ToorakRd, East Hawthorn, Vic3123. 2015 All rights reserved.

Editor Julie Lee (colesmagazine@mediumrarecontent.com)


Deputy Editor Sally Paine

Food Editor Sarah Hobbs

Chief Sub Editor Jolanda Waskito Art Director Sophia Park


Content Coordinators Teagan Barr, Erin Brissett
Coles Client Partner Abby Cartwright
Editorial enquiries (02) 8114 8900
Production Manager Leanne George

SPRING SHOWERS

Refresh your skin forthe new season


with Coles Brand Triple Moisture
Body Wash 1L. Lightly scented,
theadvanced hydrating formula
hasthree moisturising agents for
soft, clean skin. Its soap and
parabenfree so its suitable
for all skin types, plus its
Australian made.

NEW

62 coles.com.au

National Advertising Manager Gillian Cornu 0403 989 105


Advertising Sales Manager Jacques Cornu 0410 316 868
Please forward any queries or feedback to: Coles Customer Care Dept, Att:
Alex McDonald (Coles Magazine September issue), PO Box 480, Glen Iris, Vic
3146. Call toll-free: 1800 061 562. Website: www.coles.com.au To view Coles
Group Ltd Privacy Statement, refer to the Contact Us section at
www.coles.com.au. Products featured in the magazine are on offer while
stocks last. Non-food not available in all stores. Coles reserves the right to limit
sale quantities (except SA). Some products or varieties featured may not be
available at all stores and some products pictured may have additional
varieties available. Prices shown are Coles prices at the time of publication
and some prices listed may vary in regional areas. The offering in this
magazine is not available at Coles Express or Coles Central stores. Not all
products available at Coles Online. Prices available from 3/9/15 to 7/10/15
(excludes liquor). Recipe costings are based on quantities used per recipe
serve, excluding pictured drinks unless otherwise indicated, and are based on
correct prices at the time of going to print. Prices may vary between stores.
Pricing is to be used as a guide only. This publication is not for sale.

Go digital

Connect with Coles

We work hard to keep things fresh for you in the kitchen, so thanks for showing us
you love food just as much as we do. Keep snapping and hashtagging #colesmag.

Our July issue cover recipe


Missed our hearty Spud Stars with six delicious toppings to choose from (p4)?
Go to taste.com.au/6bakedpotatoes for the recipe. Here are some of your pics.

ALL SIX
TOPPINGS!

Spudding about for


brunch. @amcarmen

Dinner is
served. Yes they
were delicious!
Such a fun idea
for dinner!
@jessssbabeyyy

Its Nacho
spud. They
were amazing!
My husband
was impressed!
@stephbunnyxo

MEXICAN
STYLE

Nacho Baked Potato


Spuds. @filledwithfood

Not quite
as gourmet as
#colesmag but
lots of inspiration.
@emmahodis

#cookingwithlove
#anotherfavourite
#inspiration.
@eat_pray_
wine_love

Masterchef
2015. Cheers
#colesmag.
@essandpea

One humble
potato, 4 different
flavours... an easy
and yummy dinner
idea. @armchair
astronomer

Baked Gnocchi Boscaiola

Our Boscaiola recipe from Coles July


issue is a five-star hit on taste.com.au
shop fresh at Coles and start
cooking this yummy comfort food!

Cooked this last night and the whole family enjoyed it.
Tasted great. Had a nice sweet flavour with the white wine
in it. Used breadcrumbs from a packet and just mixed
parmesan, mozzarella and tasty cheese together for the
topping. I cooked my dried gnocchi to save a bit of money
instead of a fresh packet. Will be making this again. Ambernl

#colesmag 63

Coles promotion

Spring into style

Freshen up your wardrobe this spring with the latest Mix Apparel gear from Coles.
Oh-so-comfy for both your body and budget, the new range features
softpopsofcolour, fun fabrics and stylish details youll love.
Softly
does it

Lovely layers

Warm? Cool? Stylish


layers are the secret
to staying comfy
this season. Get the
relaxed look with this
Mix Scoop Tank, $8,
layered with a Mix
Lightweight Draped
Shrug, $25, and
teamed with a pair
of Mix Zip Hem
Cropped Skinny
Jeans, $29.

This spring its


all about light,
fresh colours
and interesting
textures. Stay on
trend with this
gorgeous Mix Bell
Sleeve Jumper,
$25. Easily pair
the crocheted,
lightweight top
with a simple
Mix skirt or pair
of jeans.

GET THE LOOK

All in the details Pretty finishes make an outfit pop.

Try a Mix Crochet Next Top, $12 (above left), or rock the fringed
hem and waist tie of a Mix Chambray Dress, $29 (above right).

Its easy to shop these


great styles and more.
Visit mixapparel.com.au
to buy online or to
locate your closest
Mix store.

THE MIX GUARANTEE We reckon youll love your new look, but if your items dont fit or you
change your mind, Mix has a 30 Day Change Of Mind guarantee*. For a refund, simply return your
clothes to any Coles store (even those that dont stock Mix) along with proof of purchase.
All clothing by Mix Apparel is available in selected Coles stores that stock Mix and at mixapparel.com.au. Products featured are part of the September range and
are available from 31/08/2015, and from 14/9/2015 for the Mix Bell Sleeve Jumper. Styles, sizes and colours may vary between stores and online. Available while
stocks last. To find your nearest Coles store that stocks Mix, go to mixapparel.com.au/locations, or call 1800 785 687. *In addition to your legal rights and remedies.

CLS0915p064 64

8/13/15 11:44 AM

Great finds

EAT DESSERT
FIRST

Experience the flavour of


BAILEYS with the
premium range of ice cream.
The luxurious blend of fresh
cream and milk with the
smooth taste of BAILEYS
liqueur unleashes a truly
indulgent taste. Available
in three delectable flavours
Original, Burnt Toffee
and Chocolate.

SWITCH THE
SANDWICH

Cruskits are the perfect


choice for a delicious
snack or a light lunch.
Theyre puffed and toasted
to be light and crunchy,
and with less than 60
calories per serve, youre
free to load them up with
more of the delicious
toppings you love.

PERFECT PEAR

New Schweppes Pear &


Melon Mineral Water pairs
beautifully with Asian
flavours. The soothing
flavours of pear and melon
have been blended into
a refreshing Schweppes
Mineral Water to make any
Asian meal come to life.
Flavours come alive with
Schweppes Mineral Water.

READY TO
SHARE

Cut from the block,


Bega Farmers Tasty
Bar-B-Cubes are
the perfect cheese
for platters. Get your
kids creative this
school holidays and
create a Bar-B-Cubes
castle. Visit bega.net.au

On the shelf

TRY THESE GREAT PRODUCTS TO HELP MAKE YOUR LIFE EASIER.

*Not all products available in all stores.

CROWD PLEASER

The South Cape 4 Cheese


Selection is a guaranteed
crowd pleaser this footy
finals season, with
a selection of some of
South Capes favourite
cheeses Creamy
Camembert, Tasty Cheddar,
Gouda and Spring Onion
& Chive Cream Cheese.

PUMP UP
YOUR IRON

Energise your morning


with Uncle Tobys PLUS
Iron cereal. One delicious
serve has 25 per cent of
the recommended dietary
iron intake for adults, so
you can handle even the
busiest of days. Make one
small PLUS each day!

TASTE OF
HEAVEN

Lovingly created from


the finest ingredients,
Rachels Gourmet Greek
Yoghurt combines
deliciously thick, creamy
Greek yoghurt with
dessert-inspired,
indulgent flavours for an
exciting taste sensation.

CAF AT HOME
With more than 130 years
experience making coffee,
enjoy the true Italian
quality and taste of
Espresso 1882 at home.
You can now get your
NESPRESSO compatible
cappuccino and macchiato
coffee capsules at Coles.
www.1882.com.au

#colesmag 65

CLS0915p065 65

8/13/15 12:24 PM

Love your leftovers

Make more of it
FRESH BEETROOT IS ONE OF SEPTEMBERS
BEST BUYS, SO BE INSPIRED TO DO MORE
WITH EVERY BUNCH.

A NEW LEAF
Store stems and leaves, in a separate bag
from the bulbs, for 1-2 days. To use the
stems and leaves, saut in olive oil for
aside or toss small leaves into salads.

GET JAMMING
Make the most of beetroots natural
sweetness ina homemade berry jam.
Replace a quarter of the berries in your
favourite jam recipe with the same weight
of raw grated beetroot.

MIX WITH MINCE

SAVE THE
LEAVES

Grate beetroot and add to the mince


mixture for burger patties. For veggie
burgers, mix grated beetroot, carrot and
zucchini with egg, fetta and breadcrumbs.

GO RAW FOR SLAW


Make a spring coleslaw thats loud in
colour and flavour with matchsticks of
beetroot and unpeeled Pink Lady apple,
shredded red cabbage, sliced red onion,
and a red wine vinaigrette.

More online
0 0000000000000000000000

BARBIE BEAUTY

Everbarbecued beetroot?
Itsa must-try find a recipe
attaste.com.au/bbqbeetroot
UN-BEET-ABLE CHIPS

Usethinly sliced raw beetroot


to make colourful homemade
chips go to taste.com.au/
beetrootchips for a recipe.
66 coles.com.au

Words Sally Paine Photography Al Richardson Styling Amber Keller Food preparation Sarah Hobbs

BOOST YOUR BROWNIES


Beetroot and chocolate go together
beautifully, so add raw grated beetroot
toa brownie or chocolate cake recipe.

LION_SC_TH 2015-08-10T11:29:40+10:00

PMS 201
camembert

PMS 280
true blue

PMS 3015
brie

crowd

PLEASER
JOIN A WINNING TEAM. CHOOSE
THE BEST THIS FOOTY SEASON WITH
OUR DELICIOUS SOUTH CAPE AND
TASMANIAN HERITAGE CHEESE RANGES.

DISCOVER SOUTH CAPE


With many different cheese styles in the range, South
Cape is the perfect crowd pleaser this footy season
The Possibilities are Delicious!
South Cape Trilogy: Serve this cheese with
olives and crisp breads, alongside full bodied
whites, red wines and beer.
South Cape Cream Cheese: Serve this cheese
on a platter with fruit, nuts and
crisp breads or bread. Match with sparkling,
white wines, light red wines and beer.
Selected items may not be available in all stores.

South Cape Vintage Cheddar: Serve this


cheese with grainy bread, green apples and
quince paste, alongside full bodied whites,
red wines and beer.

DISCOVER TASMANIAN HERITAGE


Due to its unique oval shape, Tasmanian Heritage
Triple Cream Brie Oval is the perfect soft white
cheese addition, to any game day platter.
Tasmanian Heritage Triple Cream Brie:
Serve this cheese with fruity accompaniments
such as pears, fruit pastes and crusty
baguette. Match with sparkling, light white
and dessert wines.

17055067 2015-07-31T15:06:50+10:00

PUT A DENT IN
PLAQUE, NOT
YOUR WALLET.