Australia’s top-selling food magazine for 16 years Bumper

Christmas
special!

f e stive fare
di i l STARTERS,
to meat-free, we SALADS
have Christmas & SIDES
all wrapped up!
TURKEY
Ham glazes MAINS
Shortbread SLOW
WOW-factor COOKER
desserts PORK
Edible gifts BERRY
Puddings, SWEETS
truffles
& trifles

Plus... White Christmas

Coconut-raspberry

10DINNER
WINNERS
gobble it up!
ice-cream cake
p18

dly baking
rien
allergy-f C
GF classics

Plus Dipping sauces & dressings ● 15 Christmas sides & starters ● Weekday meals
 100% natural sweetness
from the Stevia Plant
with zero calories*

Spoon for spoon

granulated
with 40% fibre

* Except
Granulated
with 1.4 Cal
per serve

New Liquid
for cooking and
baking

Convenient Highest quality

granulated sachets one-by-one
with 40% fibre dispenser

Discover the great natural sweet taste yourself – go to www.hermesetas.com/steviasweet for a free sample.
 contents

december
Australia’s top-selling food magazine for 16 years Bumper
Christmas
special!

festive fare
Cover recipe
ii l
to meat free, we’ve
got Christmas
STARTERS
SALADS
& SIDES
Coconut-raspberry
all wrapped up!
Ham glazes
Shortbread
TURKEY
MAINS
SLOW
ice-cream cake, p18
WOW factor COOKER
desserts
Edible gifts
Puddings,
PORK
BERRY
SWEETS
Recipe Kim Coverdale
truffles
& trifles
Photography Guy Bailey
Plus... White Christmas
Coconut raspberry
Styling Fiona Sinclair
10DINNER
WINNERS
gobble it up!
ce cream cake
p18
Food preparation
eeasy turk
ey twis

a lergy-frie
Fgn
ndly baking
Ch
classics
ts
Claire Brookman

Plus Dipping sauces & dressings ● 15 Chr stmas sides & starters ● Weekday meals

On the cover
63 Fabulous festive fare!
82 Ham glazes.
90 Buttery shortbread.
54 10 dinner winners from
bestrecipes.com.au.
99 Gluten-free gingerbread.
94 Christmas classics.
82
Glazed over – Sticky
68 Easy turkey twists. caramel ham

6 This month
76
Beer roast
A note from our editor. beef – cheers
8 Christmas Index to that!
The Christmas menu sorted.
10 Index
What’s cookin’ this month. 39
No-cook berry
checkout cheesecake
13 Checkout
Christmas traditions. weekdays
14 Your food ideas
What’s on your plate? Sweet and sour pork
16 Blast from the past kebabs with fried rice.
The ice-cream cake we 50 Summer time
continue to scream for! Kim’s 30-minute
22 Kim’s kitchen meals for the busy
Foodie-friendly gifts. festive season.
26 Super spy 54 10 midweek meals
What we’ve tried and loved, Dinner’s sorted thanks 74 5 great dipping sauces
and 5 cookbooks, recipes to bestrecipes.com.au. You’d be forgiven for double
cooked and rated! dipping with Kim’s sauces.
29 Kitchen files Christmas 76 5 great main courses
The best gift guide for stand 64 5 great nibbles Beef or vegetarian? Claire’s
mixers, kettles and juicers. Start your Christmas feast with superstar mains cater for all.
35 A berry cherry Christmas these appealing appetisers. 82 5 great ham glazes
Berry beautiful desserts that 68 5 great roast turkeys Claire’s glorious glazes will
will steal the show! Turkeys with all the trimmings. make any ham a centerpiece.

DECEMBER 2014 super food ideas 3

contents
102 Roll up!
84 The original
This classic potato salad
has stood the test of time.
86 5 great cold sides
Bright, refreshing salads
to cool you down...
88 5 great warm sides
... and warm dishes for
a traditional dinner feast.
90 5 great shortbreads
Kim’s recipes are buttery
and melt-in-your-mouth!
next month
99
Starry-eyed
Gluten-free
gingerbread
For Super Food Ideas
recipe success:
We use Australian standard measures.
In liquid measures, 250ml = 1 cup.
Dry ingredients should be
measured in level 1 cup, 1⁄2 cup,
1
⁄3 cup and 1⁄4 cup measures.
1 tablespoon = 20ml (note NZ,
US and UK tablespoon = 15ml).
1 teaspoon = 5ml.
We use 59g to 60g eggs.
We use 1000-watt microwaves,
unless otherwise specified.
Email questions about our recipes
to superfoodideas@news.com.au
Nutrition know-how
contains no wheat,
115
A vegetari low saturated fat,
an delight
for a summ
er picnic!
contains foods with slowly
saturated fat
contains
LOW FAT LOW SAT FAT LOWER SODIUM LOW KILOJOULE
< 15g < 6g < 600mg < 2000kJ
< 8g < 3g < 400mg < 1000kJ
< 10g < 4g < 400mg < 1500kJ
< 200mg < 600kJ
112 Sunshiny day
A picnic with friends.
122 The last bite
94 5 great traditional sweets Christmas tree bickies.
Cherished Christmas treats –
perfect with a cup of tea. regulars and
99 Starry night competitions
Gluten-free gingerbread stars 14 Write to us and WIN!
that all can enjoy. 31 WIN a kettle, juicer
101 5 great chocolate truffles or mixer!
Kim’s bite-sized chocolate truffles 46 Subscription offer
are a ball to make – and eat! 110 WIN $1000 worth
106 5 great edible gifts of groceries!
Kim and Claire’s edible gifts will 118 Puzzles
inspire you to bake-and-gift. 120 Supershelf
January/February 2015 issue on sale December 29 (Australia)
SO EASY, READY IN 25 MINUTES. 1. Coat chicken in Taco Spice Mix. Heat a little oil in a large
frying pan with lid (large enough for chicken to cover base
MAKES: 10 SOFT TACOS in a single layer). Cook chicken for 3-5 minutes each side or
1kg chicken thigh fillets, fat trimmed until golden brown. Add juice and water, cover and simmer
Old El Paso™ Taco Spice Mix for 20 minutes or until tender. Rest in poaching liquid for
Juice of 2 oranges 5 minutes before removing and shredding with 2 forks.
¾ cup water 2. Fresh Tomato Salsa: Combine tomatoes, jalapenos,
Fresh Tomato Salsa: coriander and lime juice to create a fresh salsa.
1 punnet grape tomatoes, quartered 3 til a
1 fresh jalapeno chili, seeds removed and finely chopped
Small handful coriander, washed and chopped n e .
Juice of 1 lime
3 ado
To Serve:
Old El Paso™ Mini Tortillas 10pk
2 avocadoes, roughly chopped and mashed
½ cup Old El Paso™ Mild, Medium or Hot Taco Sauce

Discover more delicious recipes like this from Old El Paso™ on

Old El Paso and associated words and designs

are trademarks of Pet Incorporated. ©2014
 this month
From last-minute kitchen chaos to funny
foodie fails, all of us here at SFI wish
you a delicious, stress-free Christmas
‘T
was the night before
Christmas and all through
the house, not a creature was
stirring… except me with a wooden
spoon in the kitchen making my
ham glaze. Every year all my plans
about being organised go astray and
I end up staying up too late the night
before, pre-washing herbs, steaming
veggies, and poring over recipes trying
to work out what I can make ahead.
Too late! And then I realise there are
still presents to wrap, extra cutlery
that needs washing, tablecloths that
would really benefit from a press, and
a load of laundry that’s been sitting in
the machine since the day before and
has developed that funky smell that’s
only ever fixed by another cycle.
For a time that’s really supposed
to be filled with joy, the Christmas
period is also a little stressful. One
of the ways I try to minimise my stress
is by making the same dishes every
year. It’s the same glaze for the ham,
the inevitable roasted vegetables, the
predictable couscous salad and the
guests all bring the same thing. My
mother makes her poached salmon,
Rosina her vegetable lasagne, Sarah
While most Christmas dishes stay the same from
year to year for sanity’s sake, the dessert is always
different – I make the December cover star!
6 super food ideas DECEMBER 2014
her flourless chocolate cake, and
RIchard his Dijonnaise potato salad.
We are creatures of happy habit.
Every year, though, I do something
different for dessert. And every year
it’s the cover of the December SFI.
And because the recipes are always
easy, they never up the stress levels.
Last year’s Honeycomb ice-cream
cake was a triumph (and although
the shortbread stars were a little
tricky to assemble, I did them a few
days before). The year before’s
White chocolate and cake pop cake
had a few steps, but all of them were
easy, and the wow factor when I cut
into it was well worth it. In 2009
I famously made the Choc-cherry
tiramisu cake, decorated it with
cream and cherries, cut into the
top to serve and realised I’d left the
plastic wrap over it. Funny. Ish. This
year’s cover uses baking paper, so
I know that won’t happen. Merry
Christmas to all, and to all a stress-
free, ice-cream filled good-night!
Rebecca
Rebecca Cox, Editor
Editor Rebecca Cox, rebecca.cox@news.com.au
Food Editor Kim Coverdale, kim.coverdale@news.com.au
Deputy Food Editor Claire Brookman,
claire.brookman@news.com.au
Art Director Sarah Cooper, sarah.cooper@news.com.au
Senior Designer Brydie Noonan,
brydie.noonan@news.com.au
Chief sub-editor Cara Zaetta-Thomas,
cara.zaetta-thomas@news.com.au
Junior sub-editor Rosalie Gordon,
rosalie.gordon@news.com.au
Recipe Analysis Susanna Holt
Reader & editorial enquiries
Michael Askey-Doran, superfoodideas@news.com.au
Ph: (02) 8045 4891 Fax: (02) 8062 2884
Advertising sales
National Sales Director Paul Blackburn,
paul.blackburn@news.com.au
New South Wales
Group Sales Director Belinda Miller
Ph: (02) 8045 4651, belinda.miller@news.com.au.
Group Sales Director Rachael Delalande
Ph: (02) 8045 4657, rachael.delalande@news.com.au
Group Sales Director Sam Tomlinson
Ph: (02) 8045 4676, sam.tomlinson@news.com.au
Victoria
Vic Sales Director Kim Carollo Ph: (03) 9292 3204
Group Sales Directors
Sally Paterson Ph: (03) 9292 3217,
Astrid White Ph: (03) 9292 3222,
Lisa Mikkelsen Ph: (03) 9292 3206
Queensland
Qld, SA & WA Sales Director Rose Wegner
Ph: (07) 3666 6903, rose.wegner@news.com.au
Advertising Creative
Advertising Creative Director Richard McAuliffe
Advertising Creative Manager Zoe Tack
Advertising Copy Editor Brooke Lewis
Brand Strategy
Director of Brand Strategy Dennis Michael
Brand Strategy Manager Nicole Harris,
Ph: (02) 8045 4734, nicole.harris@news.com.au
Brand Strategy Executive Angela Apostolakis
Ph: (02) 8045 4744, angela.apostolakis@news.com.au
ASIA Advertising Kim Kenchington, MediaWorks Asia,
Ph: (852) 2886 1106
Production Director Mark Moes
Production Manager Neridah Burke
Advertising Production
Katie Nagy, katie.nagy@news.com.au
Marketing Director Diana Kay
Brand Manager Renee Gangemi
National Circulation Manager Danielle Stevenson
Group Circulation Manager – Food Sheri Mohamed
Chief Executive Officer Nicole Sheffield
Group Publisher – Food Fiona Nilsson
Commercial Director Sev Celik
Environment
ISO 14001
Subscriptions
Phone Customer Service: 1300 656 933
International: (+61 2) 9282 8023
Mail GPO Box 4093,
Sydney NSW 2001
Email subs@magsonline.com.au
Super Food Ideas is published by NewsLifeMedia Pty Ltd (ACN 088 923 906),
2 Holt Street, Surry Hills NSW 2010. NewsLifeMedia Pty Ltd is a wholly owned subsidiary
of News Limited (ACN 007 871 178). Copyright 2014, NewsLifeMedia Pty Ltd. All
rights reserved. Pre-press by News PreMedia. Printed by Hannanprint, 8 Priddle
Street, Warwick Farm NSW 2170 under ISO14001 Environmental Certification.
Paper fibre is sourced from certified forests and controlled sources. Distributed
by Gordon & Gotch, Unit 2, Bldg 2B, MFive Industry Park, 1 Moorebank Ave,
Moorebank NSW 2170. Tel: (02) 8706 1704. Nutrition and health advice contained
in Super Food Ideas is of a general nature only and does not constitute medical or
dietetic advice. Readers should seek advice from a health professional to ensure
changes to their diet and lifestyle are suitable for their individual circumstances.
Prevent and shield against pain for lasting relief

Actively shields sensitive nerves while other

sensitive* toothpastes merely numb the pain.

*VS Potassium based sensitive toothpastes

 Christmas index

COVER RECIPE
SIDES, STARTERS & SALADS

86 86 84 88
Beetroot, freekeh
and pistachio salad
Chargrilled bread
and tomato salad
Classic potato salad Creamy potato
and kale gratin
Coconut-
raspberry ice- 18
with olives cream cake

DIPPING SAUCES
89 65 87 89 74 74
Crunchy potato and Goat’s cheese, Green bean salad Lemon-roasted Chimichurri dipping Dill, fried caper and
baby carrots with beetroot and walnut with orange and cauliflower and sauce eschalot dipping
rosemary salt tartlets mint broccoli sauce

67 87 65 65 74 74
Mini duck rice paper Mixed leaves with Prawn cocktail Prosciutto and Honey, soy and Lemony garlic
rolls with coriander radish, avocado and skewers with basil-wrapped sesame dipping mayonnaise
peanut salsa salad seeds spicy capsicum peaches sauce
mayonnaise
HAM GLAZES

87 89 88 66 74 83
Rice, cranberry and Roasted apple and Roasted pumpkin Smoked trout dip Lime, lemongrass Apricot and star
sweet potato salad Brussels sprouts and parsnip with with Melba toasts and mint dipping anise ham glaze
with crispy bacon sweet garlic and sauce
HAM GLAZES
crispy sage (not pictured)
đŏBalsamic and
BEEF, PORK & LAMB

VEGETARIAN

raspberry ham
glaze, p83

đŏMango and chilli

ham glaze, p83

đŏPeach, whisky
and macadamia
ham glaze, p83
76 77 78 82 80
Beer roast beef with Roast pork with Slow cooker pork Sticky caramel ham Sweet potato and
garlic butter grape and pistachio shoulder with apple onion Wellington
stuffing and sage sauce

8 super food ideas DECEMBER 2014

POULTRY

FISH & SEAFOOD

68 72 69 71 70 79
Barbecued turkey Mustard and maple Roast lemon and Roast turkey with Rolled turkey Whole snapper
breast with cherry- turkey buffe with mixed herb turkey apricot and hazelnut breast with quinoa with herb pesto and
cranberry sauce gravy stuffing and mixed berry crispy potatoes
stuffing
SWEETS

41 38 98 96 101 36
Blackberry and Black forest Bûche de Noël Buttery Choc-caramel Choc-caramel
white chocolate chocolate tart shortbread fruit bubble truffles sparkling
layer cake mince tart strawberry trifle

91 110 103 109 107 39

Chocolate Coconut rum balls Cookies and cream Easy fruitcakes Easy macadamia Frozen layered
Christmas truffles shortbread raspberry and
shortbread buttons blueberry vanilla
cheesecake

108 99 104 90 97 16
Gingerbread Gluten-free Hazelnut cream Lemon Little light fruit Low-fat berry and
people gingerbread truffles snowflakes loaves with lemon meringue ice-cream
stars ginger drizzle cake

122 106 42 102 91 95

Marshmallow Mini Christmas Mixed berry Peanut crunch Raspberry jam- Rich dark chocolate
Christmas trees surprise puddings meringue wreath truffles filled stars and stout fruit cake
with pink almond
praline

92 93 94 102
Shimmering Shortbread Steamed cherry Vanilla-malt
angels Christmas trees pudding truffles

DECEMBER 2014 super food ideas 9

 Index
SIDES, STARTERS & SALADS

114 113 114

Caramelised onion, Kale slaw with white Smoky cheese and bacon
walnut and rosemary barbecue sauce dip
focaccia
VEGETARIAN

FISH & SEAFOOD

53 60 115 59 55
Cauliflower tahini fritters Mushroom stroganoff Pumpkin, pea and chilli Sweet potato, pumpkin Lemon and lime fish
with warm quinoa tart and ricotta cannelloni fillets
tabouleh
POULTRY

113
Crunchy cashew chicken
BEEF, PORK & LAMB
56 52 60 50
Kentucky baked chicken Sticky ginger chicken Stir-fry chicken satay Roasted fennel salmon
with pickled cucumber with apple and cabbage
salsa salad
SOMETHING EXTRA

51 58 61 116 56
Lamb flatbread pizzas Lasagne by Al Potato and bacon Roast beef with No-yeast quick easy
with beetroot hummus frittata horseradish labne and pizza base
spicy tomato relish
SWEETS

49 54 57 117 113
Sweet and sour pork Tandoori lamb cutlets Tortilla beef stack Caramel custard-filled Pink lemonade
kebabs with fried rice apple pie

10 super food ideas DECEMBER 2014

ernesthillier.com.au
 checkout
Gorgeous cherry berry desserts, Kim’s 30-minute meals and a Christmas gift guide

The groaning Christmas table is covered in the same dishes that get
trotted out every year – it’s a tradition, already! Is this the year to make
something different, something that stands out from the crowd?
Christmas just wouldn’t be Christmas
without Aunty Pat’s trifle. She makes it
three days ahead, so the madeira is well
and truly soaked with sherry (good
thing), and the jelly has formed a hard
crust around the edges (not so good).
But everyone expects it, loves her and
loves that she makes it, so they love it
and shower her with compliments.
Then there’s Nanna’s carrot jelly salad
(grated carrot, lemon jelly, vinegar and
a can of crushed pineapple). All the
members of the immediate family love
this one but anyone who’s married in
remains to be convinced of its
worthiness – divorces have ensued.
Most families have them – they’re
the dishes that make your family’s
Christmas special, they’re part of your
tradition. But there comes a time for
new traditions to be made. Instead of
a cold ham, why not try a whole glazed
one (p82), it makes a spectacular
centrepiece, as does a turkey cooked
FOOD PREPARATION CLAIRE BROOKMAN

to succulent perfection (p68).

Maybe this is the year you knock
Aunty Pat’s trifle off its perch and make
our amazing Choc-caramel sparkling
strawberry trifle (p36). Or maybe just
serve both. After all, Christmas wouldn’t
be Christmas without it.
STYLING DAVID MORGAN
PHOTOGRAPHY GUY BAILEY

DECEMBER 2014 super food ideas 13

 Email us at: Follow us on ‘Like’ us at: Follow us Follow us at: Write to us at:
superfoodideas Instagram: facebook.com/ on twitter: pinterest.com/ Super Food Ideas,

your
@news.com.au @superfoodideas superfoodideas @superfoodideas superfoodideas NewsLifeMedia, Level 1
Locked Bag 5030,
Alexandria, NSW 2015

Like something? Hate something?

Cooked something? Took a picture
of it? We love all your feedback!

A big call MUCHAS GRACIAS Thanks for the

Eggs baked in patatas bravas (p33) recipe in
I was so excited
when I saw the
Strawberry and lime tray
pavlova (October, p91).
I made it for dessert for
my husband’s birthday and
again on Father’s day, with
the help of my 12-year-old
son. It was so easy, looked Gluten-free winner!
fantastic and everyone loved I loved these Greek-style stuffed capsicums
it. It’s definitely the world’s (October, p64). I work mostly afternoon shifts and this was a
greatest pavlova and one quick and easy dinner to whip up. Plus, I’m a coeliac, so to find
I will be making again! a recipe that is both gluten free and simple is a real winner!
Kylie Edwards, via email Amy Marchegiano, via Instagram

and daytime address to SFI/Readers’ Letters,

Locked Bag 5030, Alexandria NSW 2015, or email
us at superfoodideas@news.com.au. Letters may
years Bumper
be edited. This month’s published readers receive
food magazine for 16 Christmas
Australia’s top-selling
special! a BeefEater prize pack, including a three-piece

You heard it her e first –

tool set and hands-free digital thermometer.
festive fare
Kylie declares thi s ‘th e
STARTERS,
SALADS
Entries open 3/11/14 and close 28/12/14. Australian residents only.
Winners selected 7/01/15 at NewsLifeMedia. Total prize pool valued
i l
& SIDES
to meat-free, we’ve
got Christmas TURKEY
MAINS

world’s greate st palova!’

all wrapped up!
Ham glazes
Shortbread
WOW factor
SLOW
COOKER
PORK
at $449.50. For full terms and conditions, visit superfoodideas.
com.au. For the NewsLifeMedia Privacy Policy, see p118.
desserts BERRY
Edible gifts SWEETS
Puddings,
truffles
& trifles

Plus...
10DINNER
WINNERS
gobble it up!
easy turke
y twists

a lergy-f
riendly
baking
Ch
classics
ONLY DID YOU MISS ANY OF THESE RECIPES? You can easily download past issues
Plus Dipping sauces & dressings
● 15 Christmas sides &
starters ● from May 2011 onwards, for $2.49 on iTunes. Visit appstore.com/superfoodideas.
Experience the richness of our new Lipton Yellow Label finest blends today.
 -talgia
Nos h
RECIPES FR
OM
THE VAU
LT

Ice-cream with chunks of crunchy meringue and

berries – no wonder this recipe is still so loved!
Low-fat berry and
meringue ice-cream cake
Serves 12
Prep 10 minutes (plus 10 minutes
standing and 6 hours freezing)
2 litres low-fat vanilla ice-cream
500g fresh or frozen raspberries
100g packet (10) pavlova nests, crushed
White chocolate curls (optional)
and extra fresh or frozen
raspberries, to serve
Icing sugar mixture, for dusting
1 Grease a 23cm round (base)
springform pan. Line base and side
with baking paper.
2 Place ice-cream in a large
bowl. Stand for 10 minutes or
until ice-cream just starts to soften.
Add raspberries and crushed pavlova
nests. Stir well to combine.
3 Spoon mixture into prepared pan.
Level top. Cover surface with
plastic wrap. Freeze for 6 hours
or overnight, until firm.
4 Remove cake from pan and place
on a plate. Top with extra raspberries
and chocolate curls (if using). Dust
with icing sugar. Serve immediately.
NUTRITION: (per serve) 887kJ; 3.2g fat;
2.1g sat fat; 4.1g protein; 40.5g carbs;
1.1g fibre; 7mg chol; 63mg sodium.

Fruit mince pies

FOOD PREPARATION AMIRA GEORGY

Despite a change of ingredients, the tradition of

L
1600s-now mince pies at Christmas has been alive for centuries!
ove them or hate them, nothing fruit mince encased in crisp buttery
else quite heralds the start of pastry. Making fruit mince at home is
the festive season than the first easy, and it’s best made up to two

RECIPE DIXIE ELLIOTT PHOTOGRAPHY ANDREW YOUNG STYLING MICHELLE NOERIANTO

batch of mince pies. months in advance, to allow the

17th century
By the 17th century, eating mince
pies was well and truly a Christmas
tradition among Britons. However,
unlike the sweet filling we enjoy
today, the savoury pie was filled
with a mixture of cooked mutton,
beef suet, mixed dried fruit, spices
and a small amount of sugar. Hence,
the mincemeat pie was given the
name mince pie.
Present day
Lucky for us, mince pies no longer
contain cooked mutton, and today
we get to enjoy sweet, rich, sticky
WORDS CLAIRE BROOKMAN PHOTOGRAPHY OF FRUIT MINCE PIES JOHN PAUL URIZAR
flavours to develop. There is also an
ever-increasing selection of mince pies
available from supermarkets – from
traditional and gluten-free to various
sweet flavours, such as rhubarb and
champagne, and chocolate-cherry pies.
The mysterious mince pie
Like other Christmas beliefs, the
mince pie has had its fair share of
superstitions. For example, it was once
considered bad luck to stir the mince
mixture in a anticlockwise direction.
Or that eating a mince pie every day
of the 12 days of Christmas brings
good luck. We’ve been unknowingly
performing that superstition for years!

16 super food ideas DECEMBER 2014

 white Christmas
Kim’s impressive ice-cream cake takes the flavours of summer and turns them
into a spectacular dessert with fluffy frosting and easy fudge snowflakes
Recipes Kim CoverdalePhotography Guy BaileyStyling Fiona SinclairFood preparation Claire Brookman

$1.10
per serve

Coconut-raspberry
ice-cream cake

18 super food ideas DECEMBER 2014

Coconut-raspberry
ice-cream cake
Serves 20
Prep 1 hour (plus cooling, 50 minutes
standing and overnight freezing)
Cook 1 hour 25 minutes
125g Western Star Original
butter, chopped
¼ cup milk
100g dark chocolate, chopped
1 cup caster sugar
¾ cup self-raising flour
½ cup plain flour
2 tablespoons cocoa powder
1 egg, lightly beaten
4 litres vanilla ice-cream
2 x 50g sachets coconut milk powder
(see notes)
150g frozen raspberries, thawed
Cheat’s fudge snowflakes (see
recipe, right), silver cachous,
white chocolate curls and
chopped candy canes, to serve
Fluffy frosting
4 egg whites
2 cups caster sugar
1 Preheat oven to 160°C/140°C fan-forced.
Grease an 8cm-deep, 20.5cm (base)
loose-based round cake pan (see notes).
Line base and side with baking paper.
2 Place butter, ½ cup water, milk,
chocolate and sugar in a medium
saucepan over medium heat. Cook,
stirring occasionally, for 5 to 6 minutes
or until smooth and combined. Set
aside for 20 minutes to cool.
3 Sift flours and cocoa over chocolate
mixture. Whisk to combine. Add egg.
Whisk until smooth and combined.
Spoon mixture into prepared pan. Bake
for 50 to 55 minutes or until a skewer
inserted into centre of cake comes
out clean. Stand in pan for 10 minutes.
Turn, top-side up, onto a wire rack to cool.
4 Wash and dry pan. Grease and line
base and sides with 2 layers of baking
paper, extending paper 2cm above
edge of pan. Trim top of cake to form
a 2cm-thick base. Place in prepared pan.
5 Spoon 1½ litres of ice-cream into a
bowl. Set aside for 10 minutes to soften
(ice-cream shouldn’t be melted). Add
1 sachet coconut milk powder. Stir until
well combined. Spoon over cake in
prepared pan. Level with a spatula.
Freeze for 2 hours or until firm.
a bowl. Set aside for 10 minutes to soften
(ice-cream shouldn’t be melted). Place
raspberries in a separate bowl. Crush with
a fork until smooth. Add to ice-cream. Stir
until well combined. Spoon mixture over
ice-cream in pan. Level with a spatula.
Freeze for 2 hours or until firm.
7 Spoon remaining ice-cream into a
bowl. Set aside for 10 minutes to soften
(ice-cream shouldn’t be melted). Add
remaining milk powder. Stir until well
combined. Spoon mixture over ice-cream
in pan. Level with a spatula. Cover surface
with plastic wrap. Freeze overnight.
8 Remove ice-cream cake from pan.
Transfer to a serving plate or cake stand.
Return to freezer.
9 Make Fluffy frosting Place egg whites,
sugar and ¼ cup cold water in a large
heatproof bowl. Whisk to combine. Place
bowl over a saucepan of simmering
water. Using an electric hand mixer, beat
constantly for 15 minutes or until stiff
peaks form. Remove bowl from heat.
Beat for 5 minutes or until cooled. Stand
for 10 minutes to cool further.
10 Remove cake from freezer. Working
very quickly, spoon frosting on top of
cake and spread with a spatula to thickly
cover top and sides. Return to freezer
for 30 minutes to set (see notes).
11 Just before serving, decorate cake
with Cheat’s fudge snowflakes, silver
cachous, chocolate curls and candy cane.
Serve immediately.
NUTRITION: (per serve) 2545kJ; 25.4g fat;
17.9g sat fat; 9g protein; 87.2g carbs; 0.7g
fibre; 40mg chol; 168mg sodium.
đ ++*10 )%(' ,+3 !. * ! "+1* %*
0$!
/%* %/(! +" )&+. /1,!.).'!0/ċ
đ ! 1/! 0*(!5 +#!./ .* +"
'! ,*Č 2%((! ".+) +(!/ċ
đ '! * ! %! 0$! 5 !"+.!
/!.2%*# * '!,0 %* 0$! ".!!6!.ċ
recommends
!/0!.* 0. .%#%*( 100!. $/ !!*
) ! 1/%*# 0$! /)! .!%,! /%*!
āĊĂćċ 0/ (//% "(2+1.
%/ ,!."!0 %* /2+1.5
++'%*# * '%*#ċ
Cheat’s fudge
$0.88 snowflakes
each
Cheat’s fudge snowflakes
Makes 18
Prep 10 minutes (plus overnight
refrigeration) Cook 10 minutes
You’ll need a 6cm and an 8cm
snowflake cutter for this recipe.
2½ x 180g blocks white
chocolate, chopped
395g can sweetened condensed milk
50g Western Star Original
butter, chopped
Pink gel food colouring
1 Grease 2 x 5cm-deep, 21cm square
(base) cake pans. Line base and sides
with baking paper, extending paper
2cm above edge of pans on all sides.
2 Place chocolate, sweetened
condensed milk and butter in a heavy-
based saucepan over medium-low
heat. Cook, stirring, for 10 minutes
or until melted and smooth (see note).
Pour ½ the fudge into 1 prepared
pan, spreading to level. Using food
colouring, tint remaining portion
pink. Pour into remaining prepared
pan, spreading to level. Refrigerate
overnight or until firm.
3 Using 6cm and 8cm snowflake cutters,
cut snowflakes from fudge. Serve.
NUTRITION: (each) 758kJ; 9.9g fat; 6.4g
sat fat; 3g protein; 20.8g carbs; 0g fibre;
12mg chol; 49mg sodium.
"1 #!ŏ/ŏ%0ŏ#!0/ŏ0$%'ŏ* ŏ"1 #5ŏ
2!.5ŏ-1%'(5Čŏ)'%*#ŏ%0ŏ$. ŏ0+ŏ(!2!(ċŏ
DECEMBER 2014 super food ideas 19
ADVERTISEMENT
best ever bolognese
This hearty favourite is a delicious and wholesome meal for the family.
Manu shares his secret to his best ever bolognese using Campbell’s Real Stock.
Manu’s bolognese
serves 4 | prep 5 mins | cooking 40 mins
1 tbs olive oil
50g pancetta, sliced
1 large brown onion, diced
3 cloves garlic, thinly sliced
500g beef mince
1 medium carrot, peeled, finely diced
1 stick celery, finely diced
500ml (2 cups) Campbell’s Real Stock:
Beef
1 x 400g can chopped tomatoes
2 bay leaves
Cooked spaghetti, to serve
Grated parmesan, to serve
1 Heat oil in a large heavy-based saucepan,
add pancetta and cook over medium heat REAL FLAVOUR
for 2 minutes or until golden. Add the onion We all know that using the best, real
and garlic, cook for a further 1-2 minutes ingredients will bring out the best flavour in
until they soften. Add mince and increase your dish. Campbell’s Real Stock is cooked
heat to high. Cook for approximately using Australian-grown beef, chicken and
10 minutes until mince starts to brown. vegetables, which is gently simmered for up
2 Add the carrot and celery and cook for to three hours, so it’s perfect to give all your
a further 3 minutes. favourite dishes even more real flavour.
3 Pour in Campbell’s Real Stock: Beef, add
tomatoes and bay leaves.
4 Bring mixture to the boil, and then reduce
to a simmer for 20 minutes or until the
sauce has thickened.
5 Serve with cooked spaghetti and
grated parmesan.
Campbell’s Real Stock is made from scratch,
gently simmered for 3 hours – just like you’d make
it. We cook our Chicken Stock with real Australian
grown chicken and vegetables. Because we know
that using the best, real ingredients will bring out
the best flavour in your dish. So why would you use
any other stock?
checkout food ed’s picks

kim’s kitchen
Food editor Kim Coverdale shares her fave
foodie-friendly finds to gift this Christmas

Stand tall
The Chef tablet stand,
$39.95, by XD Design,
is perfect for a
ands free
For the
digitally savvy chef.
The touch pen
leaves the screen
free from dirty
finger marks, too!
knife, $30, breaks apart Visit optoco
A new gadget online.com.
ky
a quir rkbench
a wo
or ned b
y
it cuisipro.com/en.
desig hef?
c
a top

Work station
A fi ne slice A chef never has enough
bench space for food
Shun knives are known for their distinctive prep! This Curtis Stone
Japanese shape and design, and incredible Cutting Workbench, $100,
precision. The new Shun Sora range starts at has multiple in-built
$99.95, but I love the chefs knife, $130.90. containers to store
It’s lightweight and comfortable to handle, chopped ingredients
making it perfect for everyday use. Visit and discard waste.
kingofknives.com. Visit target.com.au.

For t
he
Put
th
you e icing
Chr r bake on
istm r’s
with as cak
Stylish set thes ne of e
o
A bottle full of love I adore this gorgeous Davis & e gi
fts!
Waddell Stockholm measuring cup
set, $19.99, and spoon set, $14.99.
Visit kitchenwaredirect.com.au.
PRICES ARE A GUIDE ONLY – CORRECT AT TIME OF PRINTING

Show off Oh-so sweet

Why do cakes get all the attention? Why write a love letter
Show off your cupcakes on a Sweet when you can say it with
Pastel cupcake stand, $10 each. a cookie? Find these
Visit savvyshophomewares.com.au. Anna Gare cookie
cutters, $14.95 for
a set of 3, from
purplespoilz.
com.au.
Home delivery
A truckload of tacos – yes please! It’s made For th
from food-safe plastic, too! Find Fred & Friends
Taco Truck, $21.95, at yellowoctopus.com.au. Dress-ups e
I wish these came
in adult sizes!
Is the
re a m
The Seedling chef ini
design-your-own famil in your
y?
apron kit, $28.43 (plus
shipping), includes
these One of
w
a cotton apron, fabric
paints and glitter
glue sticks. Visit
goodthingsforkids.com.

Grow it
Kids love getting their hands dirty, so they’ll
‘dig’ this Vegie Patch Kit, $24.95. It includes
five packets of organic seeds, plant tags,
eco-pots and a visual how-to-grow guide.

Under the sea

Kids will have a swimmingly good
time with these Zoku Fish Pop
Moulds, $34.95. There are six
different moulds – from a scuba
diver to a shark – and are a
cool way to beat the heat this
summer. Visit house.com.au.

All in one
The Fitbit, $129.95, is a
device worn on your
wrist that tracks your
daily steps, and syncs
to your computer or
F
healot r the
Fitbit app. It also logs
your food and water
intake – I literally
h nut
can’t leave the
house without it!
foo These
s
Visit fitbit.com/au. d
hea ie-frien
Made to measure lth g
insp ifts w
dly
ire t il
Whether you’re trying to be healthy
or just want an accurate digital scale
he l
(no more balancing bowls on the
scales), this Aquila kitchen jug scale,
$39.95, does the job. Visit zanui.com.au.
On the run
Just a spritz Fresh smoothies
Olive oil adds are delicious, but
flavour to food and cleaning up the
has many health mess afterwards
benefits, but you is a pain! With
don’t always want the Kambrook
to glug it on. This Blitz2Go blender,

Made
Décor Refillable $49.95, you
Oil Sprayer, simply put the
$12.99, sprays the ingredients in
the bottle, blitz,
by you!
perfect amount The Mad Millie probiotic Greek yoghurt
for all types of swap lids and
kit, $22, includes everything you need to
cooking. See go. Easy! Visit
make your own healthy dairy food. Flavour
decor.com.au. kambrook.com.au.
it to your taste with fruit, honey or spice.
Visit madmillie.com.

DECEMBER 2014 super food ideas 23

buying and loving this month

. .Tagged it
receiving) edible
gifts – it’s a delicious
...Posed with it
way to add a personal crown and itchy Santa hat, there’s a
touch – so it’s no surprise new way to get into the festive spirit
we were taken by these this Christmas! These funky photo
Woolworths hot cocoa booth Christmas props from DOIY,
mix gift tags, $2. There $34.95, include 20 Christmas
‘disguises’ and are perfect for the
to use them, too! Find Christmas table or end-of-year work
the tags at Woolworths. drinks. Visit hardtofind.com.au.

...Cheated it
When you’re pressed for time, shop-
bought goodies, such as Coles Finest
Christmas fruit cake, $20, can be a
godsend. The deliciously moist cake is
filled with plump sultanas, currants and

...Tasted it
candied orange. And at 1.5kg, there’s
plenty left over for a cup of tea on
Boxing Day! Available at Coles stores.
When mince pies taste this good,
you’d be excused for not making

...Sipped it
your own! Woolworths Gold fruit

WORDS ROSALIE GORDON PRICES ARE A GUIDE ONLY – CORRECT AT TIME OF PRINTING
mince pies, $6.50 for 6, have a
melt-in-the-mouth butter pastry,
a rich fruit filling and, as they’re
baked in Scotland, a dash of Leftover ham, 80s Christmas albums,
single malt Scotch whiskey.
Find the pies at Woolworths.

...Gifted it

26 super food ideas DECEMBER 2014

 boo s
cook the
Can’t decide which cookbook
to put under the Christmas tree?
To help you decide, Rosie put

Full of fun
her cooking ‘skills’ to the test!

Just like the man himself,

Matt Preston’s latest

Cook book: 187 recipes that will make

you incredibly popular ($39.99, Pan
Macmillan), Matt brings together,
in his usual laugh-out-loud fashion,
nearly 200 of his favourite dishes. This
potato salad was the star of the table
when I took it to a friend’s barbecue.

Allergy-friendly
Let’s indulge As Jamie Oliver’s nutrition
blogger, Jody Vassallo knows
In Jamie’s Comfort Food ($55, Penguin) her stuff and shares all her
Jamie Oliver brings together 100 of the good-for-you recipes in
most scrumptious, indulgent and nostalgic Beautiful Food ($39.99,
recipes to feast your eyes over. I couldn’t Harlequin). The Pumpkin,
go past these decadent brownies. They were smokey onion and feta tart
rich, with the tartness of the raspberries appealed to me for a light

Healthy living
cutting through, and worth every calorie! dinner. The pastry was easy to
make – my first from scratch –
and I loved the
flavour of the
caramelised
Michael Moore was all too onion.
familiar with the struggles of
healthy eating. So, he put
together Blood Sugar ($29.99,
New Holland), full of creative
and diabetic-friendly recipes.

Go green
The pudding was so easy to
make and only required
Guilty of pushing your greens to the side? supermarket ingredients!
In Greenilicious: 101 Ways to love your greens
($34.99, Arbon Publishing), Amanda Benham
and Leigh Drew show how green vegetables
can be exciting and full of flavour. A tad sceptical,
I whipped up the Broccoli fritters and was
surprisingly impressed! They had a nutty texture,
robust garlic flavour and were simply greenilicous!

DECEMBER 2014 super food ideas 27

 Infused Summer Tacos
A DELICIOUS WAY TO BRIGHTEN UP YOUR SUMMER AFTERNOONS
WITH COBRAM ESTATE GARLIC INFUSED EXTRA VIRGIN OLIVE OIL

LENTIL & ROASTED RED ONION TACOS (SERVES 4-6)

INGREDIENTS METHOD:
1 tin brown lentils, drained & rinsed 1. Preheat oven to 180° Celsius.
2-3 red onions peeled & cut into wedges 2. Place red onion wedges in an oven tray. Drizzle with
3 garlic cloves peeled & sliced 3 tablespoons of the Cobram Estate Garlic Extra Virgin
3 tablespoons Cobram Estate Garlic Extra Virgin olive oil .
1 punnet of heirloom cherry tomatoes, halved 3. Whisk all yoghurt dressing ingredients in a bowl until
Handful of rocket combined. Set aside.
Fresh herbs ie: coriander, basil, mint 4. Combine all coriander dressing ingredients in a food
8-12 Soft shell tacos processor. Pulse till a vibrant green smooth oil.
5. xxt a
YOGHURT DRESSING: . St
S ir
2 tablespoons Cobram Estate Garlic Extra Virgin olive oil in the strained and rinsed lentils. Stir to combine.
200ml Greek yoghurt 6. Add the roasted red onions.
1 ½ tablespoons of lemon juice 7. l
warm and golden.
CORIANDER DRESSING 8. h l
1 bunch of coriander he
8 tablespoons Cobram Estate Garlic Extra Virgin olive oil cherry tomatoes and drizzle with coriander dressing.
Garnish with herbs.

For more recipe ideas visit cobramestate

cobramestate.com.au
com au
 checkout kitchens

Is a new juicer or kettle on

your wish list? We’ve done
the research, so all you need
to do is pick your favourite!

mixers

Little giant
Despite its compact design,
the Sunbeam MixMaster
Compact Pro mixer, $98, still
boasts a 3.1L stainless-steel
bowl and 10 speed settings.
Visit harveynorman.com.au.

If you’re after a lifetime of baked cakes, the Scrape it

KitchenAid KSM156 Platinum stand mixer, With its new scraper
$849, is worth the price tag. It comes with beater, the Breville
five attachments, including a stainless-steel Scraper Mixer Twin,
wire whisk and dough hook, so you can also $599.95, wipes the
make anything from pasta to mashed inside of the bowl
potato! Visit kitchenaid.com.au. with every turn, which

Food
aerates the batter,
and saves you an arm

team’s
workout! There’s also
an extra bowl for

pick!
smaller jobs. Plus, from
November 1 until stocks
last, Breville is giving
away a gingerbread
house kit, worth $200,
with every mixer sold.
It is the season for
giving, after all! Visit

Easy start
breville.com.au.

The Kambrook
PowerMix Planetary
bench mixer, $199.95,
is great for first-time
users. It has six
Powerplay
variable speeds, and With 1000 watts
a pulse function if you of maximum power
need to speed things and a huge 4.6L
up a little. And with hard-wearing
its planetary action stainless-steel
that draws ingredients bowl, the Kenwood
away from the sides KMC510 Premier
of the bowl, you’ll Chef mixer, $449,
have an even mixture is perfect for
every time. Visit everyday use.
kambrook.com.au. Visit harveynorman.
com.au.

DECEMBER 2014 super food ideas 29

 Kettles Full flavoured
Did you know green tea should

It’s a staple in every kitchen and often the most used, Food
so why shouldn’t you have the best kettle for the job?
team’s
pick!

Chic cuppa
It has a 360-degree
swivel base and large
1.5L capacity, but what
we love most about the
On show
DeLonghi Scultura kettle, A watched pot never boils! Well,
$168, is its sleek and this one does! This Kambrook
sophisticated design! 1.5L BPA-free glass kettle,
Visit delonghi.com.au. $69.95, has a rapid-boil function,
and we love watching it in
action! See kambrook.com.au.

Big drinkers
With a massive 1.7L jug
and an option to keep
water warm 20 minutes
after heating, the
Colour me happy
Breville Smart kettle, With eight fun colours to
$169.95, is perfect for chose from, the Kenwood
frequent sippers. kMix kettle, $119, looks fab
There are five preset in any kitchen. The soft
temperatures, too! grip handle also makes
Visit breville.com.au. for easy pouring. Visit
kenwoodworld.com/en-au.

Food More, please?

team’s The Sunbeam Double Sieve
juicer, $159, makes your
pick! fruits and vegetables work
double time, by juicing them
first, then the pulp. More
juice for less – yes please!
See sunbeam.com.au.

One for all

We love the Panasonic

Space saver
PRICES ARE A GUIDE ONLY – CORRECT AT TIME OF PRINTING

If your kitchen is small,

the Breville Juice Fountain
Compact, $149.95, is right
for you. To save precious
bench space, the pulp
Multifunctional container is fitted around
the filter, rather than to the
With a double feeding
side. Impressively, the
chute, the Russell Hobbs

Juicers
juicer can still make more
Juiceman Pro, $149.95, lets
than one litre of juice.
you juice twice as much in
Visit breville.com.au.
half the time. Plus, the
addition of grinding plates
means you can also make
almond or soy milk! See Whether full of greens, packed with fruits or a
russellhobbs.com.au. mixture of both, juices are delicious all year round!

30 super food ideas DECEMBER 2014

 checkout kitchens

and win!
If Santa misses the memo about the gift you
were after, don’t worry, win one for yourself!

Panasonic juicer
It’s time to stock up on green apples and

juicers, valued at $249 each, to give away. To

, tell us, in 25 words or
what’s your favourite juice
ination and why. Email your

8/12/14. Australian residents

nly. Winners selected on 7/01/15
t NewsLifeMedia. Total prize pool
alued at $747. For full terms and
onditions, visit superfoodideas.
om.au. For the NewsLifeMedia
rivacy Policy, see p118.

Kambrook kettle
Does the Kambrook 1.5L BPA-free glass

for you, we’re giving away two! To enter, tell

us, in 25 words or less, who
you love sharing a cuppa
with and why. Email your
answer and contact details to
sficompetitions@news.com.au,
with ‘Kambrook kettle’ in the
subject line.
Entries open 3/11/14 and close
28/12/14. Australian residents
only. Winners selected 7/01/15 at
NewsLifeMedia. Total prize pool
valued at $139.90. For full terms
and conditions, visit superfoodideas.
com.au. For the NewsLifeMedia
Privacy Policy, see p118.

Breville mixer
The crème de la crème of stand mixers, we

words or
n the kitchen.
contact details
s@news.

in the subject line.

conditions, visit

basics
 Whether it’s a thank you for the teacher, a
Secret Santa surprise or a gift for your bestie,
Hillier’s chocolate has the perfect present

spirit. A lovely gift on its chocolates are ideal to show

own, the Chocolate Selection
chocolates, $12, can be
repackaged in a vintage
cup and saucer as a sweet
From beautiful jars filled gesture for those special
people in our lives. Hillier’s
makes buying presents this
Christmas easy. The assorted
your family how much you
care, and are perfect to
share after Christmas lunch
with coffee or tea.
Proudly Australian made,
a gift from Hillier’s marks
any special occasion. Visit
ernesthillier.com.au.
 CREATED FOR HILLIER’S BY SUPER FOOD IDEAS

IN THE NEIGHBOURHOOD BRING A PLA

Thoughtful neighbours deserve A perfect mini
thoughtful gifts. Choose from dessert or treat
Hillier’s chocolate-covered nut jar with coffee, take
range. Toffee Apple Almond, a bag of Hillie
Honey Roasted Macadamias and Mini Christma
French Vanilla Almond, $10. Puddings, $5,
A posy adds a personal touch.

AS A THANK YOU
For your host or
hostess after an
extended stay, or
to show your
TEACHER’S PET appreciation for a
In its delightful Christmas star or tree-shaped box, this dinner invitation,
Hillier’s Milk & Dark Chocolate Assortment, $10, is a great the famous Red
thank you gift for a teacher, particularly if paired Centenary box, $12,
with a lovely notebook and a handwritten card. is the perfect gift.
 100s & 1000s of memories
CSR0
SR0
0
IS / SF
SFI

#BakingNation
 this month desserts

show-stoppers
Have yourself a berry cherry Christmas with one of our divine desserts
Recipes Kim Coverdale & Sarah HobbsPhotography Guy BaileyStyling David MorganFood preparation Claire Brookman

Mixed berry
meringue wreath
with pink almond
praline, recipe p42

DECEMBER 2014 super food ideas 35

1 Choc-caramel sparkling
strawberry trifle
Serves 12
Prep 30 minutes (plus 30 minutes
standing and 5 hours refrigeration)
Cook 25 minutes
3 x 250g punnets strawberries, hulled, sliced
1 tablespoon icing sugar mixture
1 cup sparkling wine
2 x 85g packets strawberry jelly
380g double unfilled chocolate sponge cake
500g tub thick vanilla-bean custard
300ml thickened cream, whipped
Caramel sauce
1¹⁄ ³ cups caster sugar
300ml thickened cream
½ cup brown sugar
1 Make Caramel sauce Place caster sugar
and ½ cup cold water in a saucepan
over medium-high heat. Cook, stirring
occasionally, for 5 minutes or until sugar
has dissolved. Bring to the boil. Reduce
heat to low. Simmer, without stirring,
for 10 minutes or until sugar turns light
36 super food ideas DECEMBER 2014
golden in colour (see note). Remove from
heat. Carefully stir in cream (mixture will
spatter at this stage so be careful). Stir in
brown sugar. Return to heat. Cook, stirring,
for 5 to 8 minutes or until mixture thickens.
Set aside to cool for 10 minutes. Transfer
to a bowl. Cover. Refrigerate until cold.
2 Combine strawberries, icing sugar and
sparkling wine in a large bowl. Set aside
for 30 minutes.
3 Make jelly in a large jug or bowl,
following packet directions. Refrigerate
for 2 hours or until jelly is just beginning
to set (mixture should have a thick, syrupy
consistency).
4 Meanwhile, cut cake into cubes. Place
½ the cake cubes in the base of a 12-cup-
capacity serving dish. Drizzle with ¼ cup
of the strawberry liquid. Top with ½ the
custard, spreading to level. Dollop with
caramel. Arrange remaining cake cubes
over caramel. Drizzle with another ¼ cup
of the strawberry liquid. Top with
remaining custard. Cover and refrigerate
until jelly is ready (see step 3).
5 Strain ¾ of the strawberries from syrup
mixture. Place on a plate lined with paper
towel. Pat dry. Stir strawberries through
jelly. Spoon jelly over custard. Cover.
Refrigerate trifle and remaining strawberry
mixture for 3 hours, or overnight, until firm.
6 Dollop whipped cream on top of trifle.
Strain remaining strawberries, reserving
¹⁄ ³ cup liquid. Arrange strawberries over
cream. Drizzle with reserved strawberry
syrup. Serve immediately.
NUTRITION: (per serve) 2203kJ; 22.8g fat;
14.1g sat fat; 6.9g protein; 71.1g carbs;
1.5g fibre; 58mg chol; 328mg sodium.
dipped in water to brush any sugar
crystals that form around edge of pan.
make ahead
3 days before serving.
 this month desserts

$2.24
per serve

Choc-caramel
ARTIFICIAL FLOWERS, FLORABELLA, FLORABELLE.COM.AU (WHOLESALE ONLY)

sparkling
strawberry trifle

DECEMBER 2014 super food ideas 37

2 Black forest
chocolate tart
Serves 16
Prep 30 minutes (plus 4 hours
refrigeration)
Cook 3 minutes
2½ x 180g blocks dark chocolate, chopped
2 tablespoons Dutch-processed cocoa
600ml thickened cream
2 x 250g packets Arnott’s Choc Ripple biscuits
175g butter, melted
415g can stoneless black cherries
in syrup, drained
284g jar black cherry jam
1.8 litres wildberry frozen yoghurt
Grated dark chocolate and maraschino or
fresh cherries, to decorate
1 Place dark chocolate, cocoa and
cream in a microwave-safe bowl.
Microwave on HIGH (100%) for 2 to
3 minutes, stirring every 30 seconds
with a metal spoon, or until smooth
and combined. Refrigerate for 2 hours
or until cold, but not set.
2 Place biscuits in the bowl of a food
processor. Process until finely chopped.
Add butter. Process until well combined.
Press mixture over the base and sides
of a 6cm-deep, 22.5cm round (base)
loose-based fluted flan tin. Refrigerate
for 15 minutes.
3 Meanwhile, place cherries on paper
towel. Pat dry to remove any excess
liquid. Quarter cherries.
4 Spoon jam over biscuit base. Using an
electric mixer, beat chocolate mixture until
pale in colour and soft peaks form. Fold
through cherries. Spoon over cherry jam.
Refrigerate for 2 hours or until just set.
5 Top tart with scoops of frozen yoghurt,
grated chocolate and fresh or maraschino
cherries. Serve immediately.
NUTRITION: (per serve) 3809kJ; 57.7g fat;
35.7g sat fat; 9.7g protein; 87.2g carbs;
1.3g fibre; 84mg chol; 329mg sodium.
make ahead
before serving. Store in the fridge.

$2.20
per serve

Black forest
chocolate tart

38 super food ideas DECEMBER 2014


3 Frozen layered
raspberry and blueberry
vanilla cheesecake
Serves 12
Prep 20 minutes (plus 4 hours
15 minutes freezing)
300g packet frozen blueberries, thawed
300g packet frozen raspberries, thawed
250g packet plain sweet biscuits
125g butter, melted
2 x 250g packets cream cheese,
softened
2 teaspoons vanilla extract
¾ cup caster sugar
¹⁄ ³ cup thickened cream
Whipped cream, fresh raspberries, fresh
blueberries, white chocolate curls and
icing sugar mixture, to serve
1 Grease a 6cm-deep, 20cm round (base)
springform pan. Line side with baking paper.
2 Place blueberries in a food processor.
Process until smooth. Transfer to a bowl
(don’t strain). Place raspberries in a bowl.
Mash with a fork until smooth. Strain
through a fine sieve over a bowl. Discard
seeds. Keep berry mixtures separate.
3 Wash and dry food processor. Process
biscuits until finely crushed. Add butter.
Process until combined. Press ½ the biscuit
mixture over base of prepared pan.
4 Using an electric mixer, beat cream
cheese, vanilla and sugar together until
mixture is light and fluffy. Add cream. Beat
until mixture is thick. Spoon ½ the mixture
into a separate bowl. Fold blueberry
mixture through 1 cheesecake portion.
this month desserts
$1.93
per serve
Frozen layered
raspberry and
blueberry vanilla
cheesecake
Spoon over biscuit base, spreading to
level. Spoon remaining biscuit mixture
on top to create another layer. Freeze
for 15 minutes or until top is just firm.
5 Fold raspberry mixture into remaining
cheesecake mixture. Spoon over biscuit
layer, spreading to level. Cover surface
of cheesecake with plastic wrap. Freeze
for 4 hours or until firm.
6 Remove cheesecake from pan. Transfer
to a serving plate. Stand for 15 minutes.
Dollop with whipped cream. Top with
raspberries, blueberries and white
chocolate curls. Dust with icing sugar.
Serve immediately.
NUTRITION: (per serve) 2339kJ; 38.6g fat;
25.2g sat fat; 6.3g protein; 46g carbs;
2.8g fibre; 89mg chol; 314mg sodium.
DECEMBER 2014 super food ideas 39
 $1.69
per serve

Blackberry and
white chocolate
layer cake

40 super food ideas DECEMBER 2014


4 Blackberry and white
chocolate layer cake
Serves 16
Prep 30 minutes (plus cooling)
Cook 1 hour 25 minutes
300g fresh or frozen blackberries
250g butter, chopped
180g white chocolate, chopped
1 cup milk
2¼ cups caster sugar
1½ cups plain flour
½ cup self-raising flour
2 eggs, lightly beaten
½ cup blackberry jam
¹⁄ ³ cup frozen cranberries, thawed
White sprinkles, to decorate
Whipped chocolate ganache
²⁄ ³ cup thickened cream
2 x 180g blocks white chocolate, chopped
1 Preheat oven to 160°C/140°C fan-forced.
Grease 2 x 6cm-deep, 20cm round cake
WALLPAPER BACKGROUND THROUGHOUT FLANNEL FLOWER DAMASK IN WHITE ON SAGE, MOORE & MOORE WALLPAPER, MOOREWALLPAPER.COM.AU
pans. Line base and sides with 2 layers
of baking paper.
2 Reserve ¼ cup blackberries. Set aside.
Place remaining blackberries in the bowl
of a food processor. Process until smooth.
Push mixture through a fine sieve over a
bowl (you’ll need ¾ cup purée). Discard
seeds. Set aside.
3 Place butter, chocolate, milk and 2 cups
sugar in a saucepan over low heat. Cook,
stirring, for 5 minutes or until mixture is
smooth and combined. Set aside for
5 minutes to cool slightly.
4 Stir in sifted flours until combined. Add
eggs, stirring to combine. Add purée. Stir
until well combined. Divide mixture evenly
between prepared pans. Bake for 1 hour
15 minutes or until a skewer inserted in
centre of cakes comes out clean. Cool
completely in pans.
5 Make Whipped chocolate ganache
Place cream and white chocolate in
this month desserts
a microwave-safe bowl. Microwave
on MEDIUM (50%) for 2 to 3 minutes,
stirring every 30 seconds with a metal
spoon, or until smooth. Refrigerate
until cold and almost firm. Using electric
mixer, beat ganache for 2 to 3 minutes
or until light and fluffy.
6 Turn out cakes onto a board. Trim tops
to level. Cut each cake in half. Sandwich
cakes together with jam. Place 1 cake on
a serving plate. Spread ¼ of the ganache
over top. Place remaining sandwiched
cake over ganache. Spread top and sides
of double-decker cake with remaining
ganache. Place remaining sugar in a bowl.
Add cranberries and reserved blackberries.
Toss to lightly coat. Decorate cake with
cranberries, blackberries and white
sprinkles. Serve.
NUTRITION: (per serve) 2374kJ; 29.3g fat;
18.6g sat fat; 6.4g protein; 71.4g carbs;
2.2g fibre; 66mg chol; 198mg sodium.
DECEMBER 2014 super food ideas 41
this month desserts

5 Mixed berry meringue

wreath with pink
almond praline
Serves 8
Prep 30 minutes (plus cooling)
Cook 1 hour 35 minutes
You’ll need a candy thermometer
for this recipe.
6 egg whites
1½ cups CSR caster sugar
2 teaspoons cornflour
1 teaspoon white vinegar
600ml thickened cream, whipped
125g punnet fresh raspberries
125g punnet fresh blueberries
250g strawberries, hulled, sliced
Fresh mint sprigs, to serve
Pink almond praline
¼ cup slivered almonds, toasted
¾ cup white sugar
2 teaspoons glucose syrup
Pink gel food colouring
Raspberry sauce
150g frozen raspberries, thawed
2 teaspoons icing sugar mixture, sifted
2 teaspoons vanilla essence
or until sugar is dissolved. Increase heat
to high. Cook, without stirring, for 7 to
8 minutes or until mixture reaches 155°C
with fresh raspberries, blueberries and
strawberries. Drizzle with raspberry sauce.
Sprinkle with praline and mint sprigs.
(crack stage) on a sugar thermometer. Serve immediately.
Remove from heat. Add colouring. Swirl NUTRITION: (per serve) 2410kJ; 30g fat;
pan to combine (do not stir). Pour over 18g sat fat; 6g protein; 71.8g carbs;
almonds on tray. Set aside for 30 minutes 3.2g fibre; 79mg chol; 75mg sodium.
or until firm. Roughly chop ½ the praline.
Finely chop remaining praline.
4 Make raspberry sauce Using a fork,
recommends
mash raspberries until smooth. Push CSR Caster Sugar is ideal for
mixture through a fine sieve over a bowl. making light, airy meringues,
Discard seeds. Add icing sugar and vanilla as the superfine white sugar
essence to purée. Stir to combine. dissolves quickly and
5 Place meringue wreath on a serving caramelises evenly.
plate. Dollop with whipped cream. Top
Mixed berry meringue
wreath with pink
almond praline
$2.16
per serve

1 Preheat oven to 120°C/100°C fan-forced.

Grease a large baking tray. Trace a 25cm-
diameter circle onto baking paper. Place,
marked-side down, on prepared tray.
2 Using an electric mixer, beat
egg whites until stiff peaks form.
Gradually add sugar, 1 tablespoon
at a time, beating until sugar is
dissolved after each addition. Add
cornflour and vinegar. Beat until
just combined. Spoon mixture into
a large snap-lock bag. Snip off
5cm from 1 corner. Pipe mounds of
meringue mixture on marked circle
to form a wreath. Pipe a second layer
of smaller mounds on top. Bake for
1 hour 15 minutes or until just firm
but not browned. Turn off oven. Cool
meringue in oven with door ajar.
3 Meanwhile, make Pink almond praline
Place almonds on a baking paper-lined
baking tray. Combine sugar, ²⁄³ cup cold
water and glucose syrup in a saucepan
over low heat. Cook, stirring, for 5 minutes
 CREATED FOR CSR BY SUPER FOOD IDEAS

sweet touches
From everyday to speciality versions designed to make baking
easy and inspiring, the CSR range of sugars makes life sweet

1 For an indulgent
Christmas pudding
Instead of drizzling custard
over your Christmas pudding,
try a sticky treacle sauce.
Combine ¼ cup CSR Treacle,
25g chopped butter,
2 tablespoons CSR Brown Sugar,
1 long strip orange rind, 2 tablespoons
orange juice and 1 cinnamon stick
in a saucepan over medium-high heat
until butter is melted. Simmer for
5 minutes or until slightly thickened.
4 Sweetness shouldn’t
stop with dessert
For a sweet treat to have with
coffee, turn shortbread stars
into berry melting moments.
Beat 125g softened butter until
light and fluffy. Gradually add 2 x 125g
sachets CSR Berry Bliss Flavoured Icing
Mixture, beating until mixture forms
a light and fluffy buttercream. Beat
in 1 tablespoon boiling water until
just combined. Dust generously with
CSR Soft Icing Sugar Mixture.

2 Dress up the everyday

with an easy peanut brittle
Make a quick peanut brittle to
serve over ice-cream. Dissolve
2 cups CSR Raw Caster Sugar
in 2 cups water, in a large
saucepan over medium-high
heat. Bring to the boil. Boil, without
stirring, until mixture becomes golden
in colour. Place 2 cups roasted unsalted
peanuts on a baking tray lined with
baking paper. Pour over mixture. Allow
to set, then roughly chop.
5 Add a nutty crunch
to your mince pies
Make a sweet crunchy streusel
topping for fruit mince pies.
Rub together 2 tablespoons
CSR Brown Sugar, 40g finely
chopped cold butter, ¹⁄³ cup
slivered almonds, 1 teaspoon ground
cinnamon and ¼ cup plain flour until
mixture forms a coarse crumble.
Sprinkle over pies before baking.
For more recipes and to join
the CSR #BakingNation, visit

3
csrsugar.com.au.
Make a show-stopping
dessert more amazing
FOOD PREPARATION CLAIRE BROOKMAN

Make a salted caramel

coconut sauce for a wicked
topping on pavs, cheesecakes
and ice-cream desserts.
Combine 60g chopped
butter, 1 cup CSR Dark Brown
Sugar, ½ cup coconut milk and
½ cup thickened cream. Stir over
heat until mixture is smooth
PHOTOGRAPHY GUY BAILEY

and combined. Simmer for

5 minutes or until slightly
thickened. Stir in a pinch
of sea salt before serving.
WORDS KIM COVERDALE

DECEMBER 2014 super food ideas 43

 gift wrapped
Sometimes the best things really do come in small packages –
this simple Christmas bark wrapped in GLAD Bake & Cooking Paper
makes for the perfect festive gift.
 GLAD ADVERTISING FEATURE

cranberry, pistachio and white chocolate bark

A WHITE CHRISTMAS
With so many uses, GLAD Bake & Cooking
Paper is your kitchen helper this festive season.
cranberry, pistachio and white chocolate bark
melt away
GLAD Bake & Cooking Paper The non-stick coating on GLAD Bake & Cooking
720g white chocolate, melted+ Paper makes it ideal to use when working with
½ cup (70g) dried cranberries, roughly chopped melted chocolate.
¼ cup (35g) pistachios, roughly chopped
easy clean-up
Line a 24cm x 34cm baking tray with non-stick GLAD Bake & Cooking Paper. When done, remove the paper and throw away;
Pour the chocolate onto the lined tray and spread evenly. Sprinkle with the no more scraping and scrubbing.
cranberries and pistachios and refrigerate for 2 hours or until set. Break into
pieces. Wrap bark in sheets of GLAD Bake & Cooking Paper and secure with it’s a wrap
a peg, clip or ribbon. Attach tags to gift. Makes 6-8. The slight transparency of the paper makes it
+ To melt the chocolate, place chopped chocolate in a heatproof bowl ideal for gift wrapping festive treats.
over a saucepan of simmering water. Stir until melted and smooth.

the best non-stick performance

PHOTOGRAPHY CHRIS COURT

GLAD Bake & Cooking Paper is a kitchen essential this festive season. Made from high-quality
paper capable of withstanding temperatures of up to 230°C, it has a specially designed non-stick
coating, so you can easily slide food from the tray. With no need to use additional oil, your family
can eat healthier with less mess.
Glad Bake products can be found at your local Woolworths and IGA supermarkets.
For more information, visit glad.com.au or facebook.com/gladaustralia
Subscribe now!
GREAT a
g i f t i d e

SUBSCRIPTION
& COOKBOOK
Subscribe or renew
your subscription
today for only
$39.95 and get
11 issues* of your
favourite food
magazine PLUS
a copy of SFI’s
Dinner in a Dash.

Visit magsonline.com.au/sfi/M1412SFD OR CALL 1300 656 933 AND QUOTE M1412SFD

*Offer valid for Australian delivery only, and ends December 28, 2014.
Never miss an issue of Australia’s
top-selling food magazine!

SUBSCRIPTION Bumper
Christmasl!
specia
ONLY
Subscribe or COOKS IN
ONE POT!

renew your
30-minute chicken
& pumpkin penne
Check it out! p51

fare
RS,
STARTE DS

f e stive
SALA
& SIDES
di i l TURKEYS
MAIN
for just $29.95 got C hr
free, we’
to meat- tmas
is
up !
ve
SLOW
COOKER
PORK
ed
all wrapp
and receive Ham gl
azes
Shortbre or
ad BERRY
SWEETS
-fa ct
WOW ts
11 issues of your desser
Edible gi
fts

favourite food te Cht-rriasstpbmerasry

Whico

FREE
Co nu cake

magazine, gobble it up!

ice-cream p18
round ’em up!

crowd-pleaser
delivered free ts

deliver
baking
to your home classics

or office.
● Race day biscuits ● Turkish delight crème brûlée
meals
eekday
ters ● W
es & star
tmas sid
● 15 Chris

Yes, I would like to subscribe to Super Food Ideas: GIFT RECIPIENT DETAILS:
Me Gift
Mrs/Ms/Miss/Mr
1 YEAR (11 ISSUES) + DINNER IN A DASH AUSTRALIA $39.95
1 YEAR (11 ISSUES) AUSTRALIA $29.95 Address
1 YEAR (11 ISSUES) NEW ZEALAND AUD$59.95
Postcode
*An annual subscription to Super Food Ideas includes 10 monthly issues
PLUS a double January/February issue.
Daytime telephone

MY DETAILS: Email

Mrs/Ms/Miss/Mr PAYMENT DETAILS:

Cheque/money order for $ enclosed payable to NewsLifeMedia

Address or charge $ to: Visa Mastercard Amex Diners Club
Card number
Postcode

Daytime telephone
Cardholder’s signature Expiry date /
Email
Cardholder’s name (please print)

SUBSCRIBING IS EASY. SEND ORIGINAL OR COPY OF THIS COUPON (NO STAMP REQUIRED) TO: MAGSONLINE, REPLY PAID 87050, SYDNEY, NSW 2001
HURRY – OFFER ENDS December 28, 2014. Cookbook offer is available for delivery to Australian addresses only. By including your email address, Super Food Ideas will keep you
informed of offers and updates from our publisher, NewsLifeMedia, and specially selected partners. Please tick if you’d prefer to not receive offers and updates from NewsLifeMedia
Our specially selected partners. Our Privacy Policy can be found at magsonline.com.au/t/PrivacyInfo and includes important information about our collection, use and disclosure of
your personal information (including the provision of targeted advertising based on your online activities). It explains that if you do not provide us with information we have requested
from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you
can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature.
SUBSCRIBE ONLY
14
for one year and get your first iPad edition FREE*! $
ONE YEAR

.99

Crunchy cashew
chicken

nade e
Pink lemo ecue sauc
e barb
with whit chicken
Kale slaw cashew
Crunchy ut and
n, waln
ed onio ccia
Caramelis ary foca n dip
rosem
and baco
cheese chilli tart
Smoky
pkin, pea and ish labne
Pum horserad
beef with tomato relish
Roast e pie
and spicy lled appl
custard-fi
Caramel

44
$1. e
per serv

e
with whit 20 m ns
barbecue
sauce

chicken

ny day
sunshi
people,
favourite d
h your
ors wit ulous foo
d outdo and fab
r to hea good times
summe re Lucy Nun
es
e than nket, and sha aration
tter tim bla Food prep
What be t the picnic ng Jenn
Tolhurst
ou y Styli
spread ography
Guy Baile
ri Phot
Liz Mac
Recipes
2014
MBER
deas DECE
r food
112 supe

Australia’s top-selling food magazine for 16 years Bumper

Christmas
special!

festive fare
di i l STARTERS,
to meat-free, we’ve SALADS
got Christmas & SIDES
all wrapped up!
TURKEY
Ham glazes MAINS
Shortbread SLOW
WOW-factor COOKER
desserts PORK
Edible gifts BERRY
Puddings, SWEETS
truffles
& trifles

Plus... White Christmas

Love this app!! Love the feature of ‘cook’ mode and ‘favourites’ makes
Coconut-raspberry

10DINNER
WINNERS
gobble it up!
ice-cream cake
p18

sy turkey
twists

things easy to find again. Very happy to continue to use this app and very allergy-fr
iendly baking
Ch
classics

happy with the pricing of in-app purchases : – ) Happy Customer

Plus Dipping sauces & dressings ● 15 Christmas sides & starters ● Weekday meals

DOWNLOAD FROM APPSTORE.COM/SUPERFOODIDEAS

Apple, the Apple logo and iPad are trademarks of Apple Inc., registered in the US and other countries. App Store is a service mark
of Apple Inc. *Free issue only available with the purchase of a one-year subscription, consisting of 11 issues.
 weekdays Easy midweek meals to see you through the busy festive season
Sweet and sour pork
kebabs with fried rice
Serves 4
Prep 10 minutes
Cook 20 minutes
You’ll need 8 pre-soaked bamboo
skewers for this recipe.
1 cup white long-grain rice
600g diced pork
½ (1kg) pineapple, peeled, cored,
cut into 16 pieces
1 large red capsicum, cut into
16 pieces
8 small red chillies
2 tablespoons tomato sauce
2 tablespoons brown sugar
2 tablespoons soy sauce
FOOD PREPARATION AMIRA GEORGY
STYLING JENN TOLHURST
PHOTOGRAPHY GUY BAILEY
RECIPE KIM COVERDALE
1 tablespoon vegetable oil
1 carrot, thinly sliced into strips
425g can baby corn, drained,
sliced diagonally
3 green onions, sliced diagonally
1½ cups bean sprouts, trimmed
2 tablespoons Chinese rice wine
1 Cook rice in a large saucepan of boiling
water, following packet directions, until
tender. Drain well. Set aside to cool.
2 Meanwhile, thread pork, pineapple
and capsicum onto 8 pre-soaked bamboo
skewers. Thread 1 chilli onto the end
of each skewer. Combine tomato sauce,
brown sugar and ½ the soy sauce in
a small bowl. Season with pepper.
3 Heat a chargrill pan or barbecue
grill on medium-high heat. Drizzle
skewers with ½ the oil. Cook, turning
and basting with sauce mixture, for
8 to 10 minutes or until pork is cooked
through and pineapple is caramelised.
4 Meanwhile, heat remaining oil in a large
deep frying pan over medium-high heat.
Add carrot. Cook, stirring, for 3 minutes. Add
corn. Cook for 2 minutes or until starting
to brown. Add rice. Toss over heat for
1 minute. Add onion, sprouts, rice wine
and remaining soy. Toss for 30 seconds.
5 Serve kebabs with fried rice.
NUTRITION: (per serve) 2383kJ; 10g fat;
2.1g sat fat; 44.2g protein; 68.7g carbs;
8.3g fibre; 105mg chol; 960mg sodium.
Sweet and sour pork
kebabs with fried rice
$4.86
per serve
Asian
DECEMBER 2014 super food ideas 49
the big easy
Save time this festive season and get summery meals on the
table in just 30 minutes with Kim’s super-quick recipe ideas
Recipes Kim CoverdalePhotography Andrew YoungStyling Fiona SinclairFood preparation Amira Georgy

Roasted fennel salmon with
apple and cabbage salad
Serves 4
Prep 15 minutes Cook 15 minutes
2 garlic cloves
1 teaspoon fennel seeds
¹⁄ ³ cup extra virgin olive oil
1 lemon, thinly sliced
4 small boneless skinless salmon fillets
¼ cup skinless hazelnuts
1 granny smith apple, unpeeled,
cut into thin matchsticks
¼ mini red cabbage, finely shredded
50g snow pea sprouts, trimmed
2 tablespoons cider vinegar
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
2 teaspoons chopped fresh chives
¹⁄ ³ cup fresh coriander leaves
Crusty bread, to serve
1 Preheat oven to 200°C/180°C fan-forced.
Line a baking tray (with sides) with baking
paper. Using the back of a knife, press garlic
and fennel seeds on a chopping board to
lightly crush. Place in a jug with ¼ cup oil.
Place lemon slices on prepared tray. Top
with salmon. Drizzle with oil mixture.
Turn to coat. Season with salt and pepper.
2 Roast for 15 minutes or until salmon is
golden and almost cooked through, basting
with pan juices twice during cooking.
3 Meanwhile, cook hazelnuts in a frying
pan over medium-high heat until toasted.
Transfer to a bowl. Add apple, cabbage
and sprouts. Toss to combine.
4 Place vinegar, mayonnaise, mustard,
chives and remaining oil in a jug. Whisk
with a fork to combine. Drizzle over salad.
Season with salt and pepper. Toss to
combine. Top with coriander. Serve
salmon with salad and crusty bread.
NUTRITION: (per serve) 3320kJ; 49.4g fat;
8.8g sat fat; 50g protein; 36.3g carbs;
5.5g fibre; 132mg chol; 485mg sodium.

Roasted fennel
salmon with apple

$7.45
per serve

30 mins

50 super food ideas DECEMBER 2014

 weekday 30-minute meals

Lamb flatbread pizzas

with beetroot hummus
Serves 4
Prep 10 minutes Cook 20 minutes
¼ cup pine nuts
2 teaspoons extra virgin olive oil
1 brown onion, chopped
500g lamb mince
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tablespoon ground coriander
1 garlic clove, crushed
425g can beetroot slices, drained
200g tub garlic hummus
2 tablespoons lemon juice
Greek-style yoghurt, fresh mint leaves
and lemon wedges, to serve
Dough
2 cups bread and pizza flour
1 tablespoon baking powder
1 teaspoon salt
1 cup fine semolina
¹⁄ ³ cup extra virgin olive oil
Extra flour, for dusting
Extra 1 tablespoon extra virgin olive oil

1 Preheat oven to 220°C/200°C fan-forced.

2 Make Dough Combine flour, baking
powder, salt and semolina in a bowl. Make
a well in the centre. Add oil and 1 cup warm
water. Mix to form a sticky dough. Turn out
Lamb fl atbread
dough onto a floured surface. Knead for pizzas with
8 minutes or until soft. Divide into 4 equal beetroot hummus

portions. Roll each portion out to form an

oval shape. Place ovals on 2 large baking $4.61
paper-lined baking trays. Brush with extra per serve
oil. Bake for 15 minutes or until golden,
swapping trays halfway through cooking.
3 Meanwhile, cook pine nuts in a large frying
pan over medium-high heat for 2 minutes or
until browned. Transfer to a heatproof bowl.
4 Heat oil in pan. Cook onion, stirring, for
5 minutes or until tender. Add mince. Cook,
stirring, for 5 minutes or until browned.
Add cumin, cinnamon, coriander, garlic and
pine nuts. Cook, stirring, for 2 minutes
or until fragrant. Remove from heat.
5 Using a small processor, process beetroot,
hummus, lemon juice and 1 tablespoon
cold water until smooth and combined.
6 Spread hot bases with beetroot hummus.
Top with mince mixture. Dollop with
yoghurt and sprinkle with mint. Season with
salt and pepper. Serve with lemon wedges.
NUTRITION: (per serve) 4710kJ; 59.2g fat;
10.1g sat fat; 44.3g protein; 100.2g carbs;
10.1g fibre; 78mg chol; 1365mg sodium.

DECEMBER 2014 super food ideas 51

Sticky ginger chicken with
pickled cucumber salsa
Serves 4
Prep 15 minutes Cook 15 minutes
25g butter, melted, cooled
¼ cup CSR dark brown sugar
2 tablespoons soy sauce
3 teaspoons fish sauce
¼ cup glacé ginger, finely chopped
2 garlic cloves, crushed
8 small chicken thigh fillets
1¹⁄ ³ cups white long-grain rice
Fresh coriander leaves and lime
wedges, to serve
Pickled cucumber salsa
1 Lebanese cucumber
1 teaspoon coriander seeds
2 tablespoons rice wine vinegar
1 teaspoon caster sugar
$3.33
per serve
Sticky ginger
chicken with
pickled
cucumber
salsa
52 super food ideas DECEMBER 2014
1 Combine butter, sugar, soy, fish sauce,
ginger and garlic in a glass or ceramic
bowl. Add chicken. Toss to coat. Set aside
for 10 minutes.
2 Meanwhile, make Pickled cucumber
salsa Slice cucumbers into very thin rounds.
Place in a bowl. Crush coriander seeds
between your fingers. Add to bowl with
vinegar and sugar. Toss to combine. Cover.
Set aside for 15 minutes.
3 Heat a large frying pan over medium-
high heat. Cook chicken and marinade
for 10 minutes, turning chicken during
cooking, until chicken is caramelised
and cooked through (see note).
4 Meanwhile, cook rice following
packet directions, until tender.
5 Drain cucumber from pickling liquid.
Serve chicken with rice, coriander, lime
30 mins
wedges and pickled cucumber salsa.
NUTRITION: (per serve) 2890kJ; 22.6g fat;
8.5g sat fat; 41.8g protein; 78.8g carbs;
2.6g fibre; 149mg chol; 1201mg sodium.
stew in the marinade, but the marinade
will soon turn into a thick toffee and
the chicken will become caramelised.
recommends
CSR Dark Brown Sugar’s full
flavour comes from natural
molasses syrup. It’s great
used in barbecue sauces,
marinades and chutneys.
 weekday 30-minute meals

Takes
30 mins

$4.96
per serve
6
Cauliflower tahini
fritters with warm
quinoa tabouleh

Cauliflower tahini fritters
with warm quinoa tabouleh
Serves 4
Prep 15 minutes
Cook 15 minutes
1 cup Macro Tri Coloured quinoa,
rinsed, drained
2 tablespoons plain flour
1 teaspoon hot chilli powder
1 egg white, lightly beaten
½ cup tahini
¹⁄ ³ cup lemon juice
Extra virgin olive oil, for shallow-frying
1 small head cauliflower, thickly sliced
(see note)
4 tomatoes, diced
½ small red onion, finely chopped
2 celery stalks, finely chopped
1 garlic clove, crushed
²⁄ ³ cup fresh mint leaves, chopped
1 cup fresh flat-leaf parsley
leaves, chopped
¼ cup red wine vinegar
Extra 1 tablespoon extra virgin olive oil
Chopped fresh flat-leaf parsley and
toasted pine nuts, to serve
1 Place quinoa and 1 cup cold water in a
saucepan over high heat. Cover. Bring to
the boil. Reduce heat to low. Simmer for
15 minutes or until liquid is absorbed and
quinoa is tender. Remove from heat. Cool.
2 Meanwhile, place flour and chilli powder
in a bowl. Make a well in the centre.
Gradually whisk in egg white, ¹⁄³ cup
tahini, ¼ cup lemon juice and ¼ cup cold
water. Season well with salt and pepper.
3 Add enough oil to a large deep frying
pan to come 5mm up side of pan. Heat
over medium-high heat. Working in
batches, dip cauliflower into batter,
draining excess. Shallow-fry for 1 to
2 minutes each side or until golden.
Drain on a tray lined with paper towel.
4 Combine remaining tahini and lemon
juice, and 1½ tablespoons cold water in
a small bowl. Season with salt and pepper.
5 Combine quinoa, tomato, onion, celery,
garlic, mint, parsley, vinegar and extra
oil in a large bowl. Serve fritters with
tabouleh and tahini sauce. Sprinkle with
parsley and pine nuts.
NUTRITION: (per serve) 2703kJ; 43.5g fat;
5.4g sat fat; 18.1g protein; 38.5g carbs;
naturally fall apart into floret slices.

DECEMEBER 2014 super food ideas 53

 $4.56
per serve

Tandoori lamb
cutlets

midweek
meals
Tandoori lamb cutlets
Submitted by Cherbettridge
100g baby spinach
This festive season Best Recipes members
come to the rescue with these delicious
meal ideas for busy weekdays

Extra plain yoghurt, to serve

Serves 4
Prep 15 minutes (plus 4 hours
marinating) Cook 25 minutes
2 tablespoons tandoori curry paste
(see note)
1 tablespoon honey
2 tablespoons plain yoghurt
12 French-trimmed lamb cutlets
700g potatoes, peeled, cut into
large pieces
1 tablespoon olive oil
2 teaspoons mustard seeds
2 teaspoons curry powder
1 teaspoon garam masala
2 teaspoons grated fresh ginger
2 tomatoes, seeded, chopped
1 Combine tandoori paste, honey
and yoghurt in a large glass or ceramic
dish. Add lamb. Turn to coat. Cover and
refrigerate for 4 hours, or overnight,
if time permits, to marinate.
2 Cook potatoes in a large saucepan of
boiling salted water until tender. Drain well.
3 Heat oil in a large frying pan over
medium-high heat. Add potatoes. Cook,
tossing, for 5 minutes or until potatoes are
browned and start to crisp. Add mustard
seeds. Cook for 1 minute or until seeds start
to pop. Add curry powder, garam masala
and ginger. Cook, tossing, for 1 to 2 minutes
or until fragrant. Add tomato and spinach.
Season with salt and pepper. Cook for
1 minute or until spinach just starts to wilt.
Transfer to a bowl. Cover to keep warm.
4 Return pan to heat, adding a little
extra oil, if needed. Cook lamb for 4 to
5 minutes each side for medium, or until
cooked to your liking. Serve lamb with
potato mixture and extra yoghurt.
NUTRITION: (per serve) 1890kJ; 19.8g fat;
6.1g sat fat; 35.2g protein; 30.1g carbs; 5.3g
fibre; 94mg chol; 362mg sodium.
can be quite spicy, so if you’re making
these cutlets for young children, omit
or reduce the amount of paste.

54 super food ideas DECEMBER 2014

 Lemon and lime fish fillets
Submitted by Kaz
Serves 2 (easily doubled)
Prep 10 minutes Cook 15 minutes
Olive oil cooking spray
2 x 200g boneless firm white fish
fillets (see notes)
1 small lime, finely grated and
juiced (see notes)
1 small lemon, finely grated and
juiced (see notes)
2 pinches of salt
2 pinches of pepper
2 tablespoons chopped fresh dill leaves
1 garlic clove, crushed
2 teaspoons extra light olive oil
Oven-baked chips, lemon wedges
and salad, to serve

1 Preheat oven to 220°C/200°C fan-forced.

2 Place two 20cm squares of foil on a
flat surface. Lightly spray with oil. Place
1 fish fillet in the centre of each piece
of prepared foil. Combine remaining
ingredients. Spoon evenly over fish. Fold
up sides of foil to enclose fish, pleating
top to seal. Place parcels on a baking tray.
3 Cook for 12 to 15 minutes or until fish is
just cooked through. Stand for 2 minutes
before serving. Serve with chips, lemon
FOOD PREPARATION HEIDI FLETT

wedges and salad.

NUTRITION: (per serve) 2006kJ; 16.8g fat;
1.9g sat fat; 39.9g protein; 39.1g carbs; 8.5g
fibre; 40mg chol; 782mg sodium.
PHOTOGRAPHY CRAIG WALL & ANDREW YOUNG STYLING KRISTINE DURAN-THIESSEN

đ 6 1/!/ ,!.$ "+. 0$%/ .!%,!ċ $!

ü/$ ,.!(/ * (/+ ! ++'! +* 0$!
.!1!Č %" 5+1 ,.!"!.ċ
đ +1Ě(( *!! +10 ā 0!/,++* !$ +"
(%)! * (!)+* .%* Č * Ă 0!/,++*/
!$ +" (%)! * (!)+* &1%!ċ

$4.25
per serve

Lewiedonna Lemon and lime

fish fillets

DECEMBER 2014 super food ideas 55

 $2.40
per serve
easy
Mum-2-5
Kentucky baked chicken
Submitted by Kaz
Serves 4
Prep 15 minutes Cook 40 minutes
8 chicken drumsticks
2 eggs, lightly beaten
1 cup plain flour
¼ teaspoon finely ground pepper
1 teaspoon curry powder
½ teaspoon nutmeg
¼ teaspoon cayenne pepper
½ teaspoon mild paprika
1 teaspoon garlic salt
1½ teaspoons dried parsley leaves
Canola oil cooking spray
Salad and lemon wedges, to serve
1 Preheat oven to 220°C/200°C fan-forced.
Using a sharp knife, make shallow cuts
through chicken skin on each drumstick.
2 Combine egg and 2 tablespoons water
in a shallow bowl. Combine flour, spices,
salt and parsley in a large shallow bowl.
One at a time, dip drumsticks in egg,
then toss in flour mixture to coat,
shaking off any excess. Place on a
greased baking tray. Spray with oil.
56 super food ideas DECEMBER 2014
Kentucky baked
chicken
$1.71
per base
No-yeast quick
easy pizza base
3 Bake for 15 minutes. Turn chicken. Bake
for a further 20 to 25 minutes or until
golden and crisp, and chicken is cooked
through. Serve with salad and lemon.
NUTRITION: (per serve) 1806kJ; 20.3g fat;
5.7g sat fat; 36.3g protein; 23.8g carbs;
2.5g fibre; 190mg chol; 355mg sodium.
No-yeast quick easy
pizza base
Submitted by Chemack
Makes 1 x 22cm pizza base
Prep 10 minutes (plus 15 minutes
standing) Cook 20 minutes
1¾ cups self-raising flour
½ cup grated parmesan
¼ cup vegetable oil
²⁄ ³ cup boiling water
Assorted toppings (see note)
1 Preheat oven to 210°C/190°C fan-forced.
2 Place flour and parmesan in a bowl.
Make a well in the centre. Add oil and
boiling water. Stir with a fork to combine.
Turn out dough onto a floured surface.
Knead until mixture just comes together.
Cover with plastic wrap and set aside in
a warm place for 15 minutes.
3 Roll out pizza dough to form a 22cm
circle. Place on a greased pizza tray
or baking tray. Bake for 5 minutes.
4 Top base with toppings of choice
(see note). Bake for 15 minutes or until
golden and base is crisp. Serve.
NUTRITION: (per base) 6440kJ; 74g fat;
16.4g sat fat; 40g protein; 172.4g carbs;
9.2g fibre; 40mg chol; 2316mg sodium.
comment and topped our pizza with
salami, chilli, cherry tomatoes and
parmesan. Don’t forget to top the
base with some pizza sauce or grated
mozzarella (or both) before adding
your favourite toppings.
freezer tip
baking at the end of step 3. Cool
completely. Wrap in plastic wrap,
then foil. Freeze for up to 3 months.
Tortilla beef stack for 5 minutes or until softened. Add mince.
Submitted by SarahM Cook, stirring with a wooden spoon to
Serves 6 break up any lumps, for 5 minutes or until
Prep 15 minutes Cook 45 minutes browned. Stir in spice mix. Cook, stirring, for
1 tablespoon olive oil 1 minute. Add ½ the salsa and ½ cup cold
1 brown onion, finely chopped water. Mix well. Bring to the boil. Reduce
1kg lean beef mince heat to low. Simmer for 8 to 10 minutes.
30g packet taco spice mix 3 Grease a 20cm x 30cm (10-cup-capacity)
600g salsa (see notes) lasagne dish. Spoon 1½ cups mince mixture
6 burrito tortillas, halved over base of dish. Top with 4 pieces of
250g packet frozen spinach, thawed, tortilla. Layer with ½ the remaining mince
drained (see notes) mixture, all the spinach and 4 more pieces of
1 cup grated cheddar tortilla. Top with remaining mince mixture
Salad, to serve and remaining 4 tortilla pieces, trimming
1 tortilla piece to fill any gaps. Spoon over
1 Preheat oven to 220°C/200°C fan-forced. remaining salsa and sprinkle with cheese.
2 Heat oil in a large, deep frying pan over 4 Bake for 20 to 25 minutes or until
medium-high heat. Cook onion, stirring, cheese is melted and browned. Stand for
5 minutes to cool slightly. Serve with
salad of your choice.
NUTRITION: (per serve) 2289kJ; 25.6g fat;
11.3g sat fat; 45.5g protein; 30.9g carbs; 6.3g
fibre; 105mg chol; 1571mg sodium.
đŏ!ŏ1/! ŏĂŏ4ŏăĀĀ#ŏ&./ŏ+"ŏ)%( ŏ
$1*'5ŏ0+)0+ŏ/(/ċŏ
đŏ.%*ŏ0$3! ŏ/,%*$ŏ%*ŏŏ/%!2!Čŏ
0$!*ŏ/-1!!6!ŏ+10ŏ!4!//ŏ)+%/01.!ċ
budget
3%0$ŏŏąĀĀ#ŏ*ŏ %! ŏ0+)0+!/ċŏ

Prinny

$2.40
per serve

Tortilla beef
stack

DECEMEBER 2014 super food ideas 57


SimplyDaBest
Lasagne by Al
Submitted by Alisonhume
Serves 6
Prep 20 minutes
Cook 1 hour 20 minutes
2 tablespoons olive oil
2 brown onions, chopped
750g beef mince
3 garlic cloves, crushed
1 tablespoon fresh rosemary
leaves, chopped
2 tablespoons fresh basil leaves, torn
1 tablespoon dried oregano
¼ cup tomato paste
800g can diced tomatoes
375g packet dried lasagne sheets
1 cup grated mozzarella
1 cup grated tasty cheese
58 super food ideas DECEMBER 2014
White sauce
500g tub smooth ricotta
1 egg, lightly beaten
Pinch of pepper
1 Heat oil in a large frying pan over
medium-high heat. Add onion. Cook,
stirring, for 5 minutes or until softened.
Add mince. Cook, stirring with a wooden
spoon to break up any lumps, for 8 to
10 minutes or until browned.
2 Add garlic and herbs. Stir in tomato
paste and tomatoes. Season with salt and
pepper. Bring to the boil. Reduce heat to
low. Simmer for 20 minutes, adding a little
cold water if mixture becomes too thick.
3 Meanwhile, make White sauce Combine
ricotta, egg and pepper in a bowl.
$3.95
per serve
4 Preheat oven to 180°C/160°C fan-forced.
Grease a 20cm x 30cm lasagne dish.
Arrange 2 lasagne sheets over the base
of prepared dish, trimming to fit. Top
with ¹⁄³ of the mince mixture, spreading
to level. Spoon ¹⁄³ of the white sauce over
mince layer and sprinkle with ¹⁄³ each of
the mozzarella and tasty cheeses. Repeat
layers, finishing with a layer of cheese.
5 Cover lasagne with foil. Bake for
30 minutes. Remove foil. Bake for a
further 10 minutes or until pasta is
tender and cheese has melted and
browned. Stand for 5 minutes to cool
slightly. Serve.
NUTRITION: (per serve) 3305kJ; 36.9g fat;
18.2g sat fat; 56.8g protein; 56.7g carbs;
5.3g fibre; 169mg chol; 717mg sodium.
Sweet potato, pumpkin
and ricotta cannelloni
Submitted by Marie
Serves 4
Prep 20 minutes Cook 1 hour 10 minutes
2 medium (500g) sweet potatoes,
peeled, chopped
450g butternut pumpkin,
peeled, chopped
500g tub smooth ricotta
1 egg, lightly beaten
2 teaspoons dried basil
575g jar tomato pasta sauce
250g packet dried cannelloni shells
(24 shells)
¾ cup grated parmesan
Fresh basil, baby rocket, grated parmesan
and crusty bread, to serve
1 Preheat oven to 180°C/160°C fan-forced.
2 Cook potato and pumpkin in a large
saucepan of boiling salted water for
10 minutes or until tender. Drain well.
Transfer to a large bowl. Mash until
smooth. Set aside to cool slightly.
3 Add ricotta, egg and dried basil to
mash. Season with salt and pepper.
Mix well. Spoon a little of the pasta sauce
over the base of a 25cm x 35cm baking
dish. Spoon ricotta mixture into cannelloni
shells (see note). Place filled cannelloni,
in a single layer, in prepared dish. Pour
Cloudy_blaize
$3.84
per serve
ricotta cannelloni
over remaining pasta sauce. Sprinkle
with parmesan.
4 Cover with foil. Bake for 45 minutes.
Remove foil. Bake for a further 15 minutes
or until cannelloni is tender. Top with basil.
Serve with rocket, parmesan and bread.
NUTRITION: (per serve) 2900kJ; 22.3g fat;
12.7g sat fat; 33.4g protein; 87.5g carbs; 11.7g
fibre; 119mg chol; 1509mg sodium.
the ricotta filling leftover, simply
dollop it on top of the pasta sauce
before sprinkling with cheese.
DECEMBER 2014 super food ideas 59
Leah Jones

$3.90 $3.60
per serve
per serve

Stir-fry
chicken
satay

Mushroom
stroganoff

Mushroom stroganoff
Submitted by Merryll
Serves 4
Prep 10 minutes
Cook 30 minutes
1 tablespoon olive oil
20g butter
3 small brown onions, thinly sliced
1 garlic clove, sliced
2 tablespoons Marsala (see notes)
500g pasta of your choice (see notes)
500g mixed mushrooms, chopped
(see notes)
1 teaspoon smoked paprika
2 tablespoons tomato paste
¼ cup sour cream
Chopped fresh flat-leaf parsley
leaves, to serve
1 Heat oil and butter in a frying pan
./(ŏ%/ŏ*ŏ 0(%*ŏ"+.0%üŏ! ŏ3%*!ċŏ
over medium-high heat. Add onion.
Cook, stirring, for 5 minutes or until
softened. Add garlic. Cook for 1 minute
or until fragrant. Add Marsala. Bring
to the boil. Reduce heat to low. Cook
onion mixture, stirring occasionally,
for 10 minutes or until caramelised.
2 Meanwhile, cook your chosen pasta
in a large saucepan of boiling salted
water until tender. Drain well, reserving
¹⁄³ cup cooking water.
3 Increase heat to medium. Add
mushrooms to onion mixture. Cook, stirring
occasionally, for 5 to 7 minutes or until
softened. Stir in paprika, tomato paste and
reserved cooking water. Cook, stirring, for
2 minutes. Stir in sour cream. Cook, stirring
over low heat, for 2 minutes or until heated
through. Season with salt and pepper. Serve
sauce over pasta. Sprinkle with parsley.
NUTRITION: (per serve) 2637kJ; 16.6g fat;
7.5g sat fat; 20.1g protein; 92g carbs; 8.7g
fibre; 25mg chol; 220mg sodium.
đŏ
Add coconut mixture, capsicum and
đŏ!ŏ1/! ŏ"!001%*!ŏ"+.ŏ0$%/ŏ.!%,!ċŏ
+1ŏ+1( ŏ(/+ŏ1/!ŏ(%*#1%*!ŏ+.ŏ
,,,. !((!Čŏ+.ŏ0.5ŏŏ/$+.0ŏ,/0ŏ
/$,!ŏ/1$ŏ/ŏ,!**!ŏ+.ŏ.%#0+*%ċŏŏ
đŏ!ŏ1/! ŏ3%//ŏ.+3*Čŏ100+*ŏ
* ŏ,+.0+!((+ŏ)1/$.++)/ċ
Stir-fry chicken satay
Submitted by Hermie
Serves 4
Prep 10 minutes Cook 15 minutes
270ml can coconut milk
2 tablespoons crunchy peanut butter
2 tablespoons sweet chilli sauce
2 chicken stock cubes, crumbled
1 tablespoon peanut oil
500g chicken breast fillet, thinly sliced
1 red capsicum, sliced
1 cup snow peas, trimmed
Steamed rice, to serve
1 Combine coconut milk, peanut butter,
chilli sauce and stock cubes in a jug.
2 Heat oil in a large, deep frying pan
or wok over medium-high heat. Cook
chicken, stirring, until just browned.
snow peas. Cook for 5 minutes or until
vegetables are just tender and chicken
is cooked through.
3 Serve chicken satay on steamed rice.
NUTRITION: (per serve) 2706kJ; 24.5g fat;
12.8g sat fat; 38.1g protein; 64.7g carbs; 3.2g
fibre; 81mg chol; 637mg sodium.

60 super food ideas DECEMBER 2014

Potato and bacon frittata 1 Preheat oven to 180°C/160°C fan-forced. 7 minutes or until frittata edges start
Submitted by Rob 2 Heat oil in a 24cm round ovenproof to set. Transfer pan to oven.
Serves 4 non-stick frying pan over medium-high 5 Bake for 10 to 12 minutes or until
Prep 10 minutes Cook 30 minutes heat. Add bacon. Cook for 3 to 4 minutes frittata is firm and cheese has melted
2 teaspoons olive oil or until browned. Transfer to a plate. and browned. Stand for 5 minutes to cool
3 (225g) middle bacon rashers, trimmed, 3 Return pan to heat. Add potato. Cook, slightly. Serve sprinkled with parsley.
roughly chopped stirring, for 2 minutes. Add onion and NUTRITION: (per serve) 1598kJ; 25.8g fat;
1 large potato, peeled, cut into 1cm pieces capsicum. Cook, stirring, for 5 minutes or 11.3g sat fat; 29.2g protein; 7.8g carbs; 1.4g
½ large brown onion, chopped until potato is tender and just starts to fibre; 425mg chol; 970mg sodium.
½ red capsicum, diced brown. Add garlic. Cook for 1 minute.
1 garlic clove, crushed 4 Meanwhile, whisk eggs, salt and pepper
8 eggs together in a medium bowl. Add cooked make ahead
¼ teaspoon salt bacon to vegetable mixture in pan.
¼ teaspoon ground black pepper Stir to combine. Pour egg mixture over advance. Cool completely. Store in an
1 cup grated cheddar vegetables. Sprinkle with cheese. Reduce airtight container in the fridge.
Fresh flat-leaf parsley leaves, to serve heat to medium-low. Cook for 5 to

$2.52
per serve

Potato and bacon

frittata

Dennii

DECEMBER 2014 super food ideas 61

 Christmas
With new dishes to try and old faves to make, plus all our tips, this Christmas is sorted!

Reasons to
try cooking
new recipes
1 Oven capacity If your ham
is hogging the oven, barbecue
your turkey instead (p68)!
2 Weather check Hot food on a
sweltering day getting you down?
Cool down instead with cold sides (p86).
3 Glazed over Tired of your same ham
glaze? We’ve got five to try (p82).
4 Get them talking Want to impress
this year with a table centrepiece? Trot
out a wow-factor dessert (p35).
5 The gift Homemade goodies
are more personal, make
some tremendous
truffles (p101).
STYLING SARAH O’BRIEN
PHOTOGRAPHY GUY BAILEY

DECEMBER 2014 super food ideas 63

 appetisers
The table’s set, and now it’s time to ready,
set, go with these smart starters
Recipes Heidi FlettPhotography Craig Wall
Styling Fiona SinclairFood preparation Amira Georgy

Prosciutto and
basil-wrapped
peaches
$1.07
each

$0.78
each

Goat’s cheese,
beetroot and
walnut tartlets

64 super food ideas DECEMBER 2014


1 Goat’s cheese, beetroot
and walnut tartlets
Makes 24
Prep 15 minutes Cook 5 minutes
150g soft goat’s cheese
2 tablespoons finely chopped fresh chives
1 teaspoon finely chopped fresh
thyme leaves
½ x 450g can whole baby beetroot, drained
2 x 192g packets mini tart shells (see note)
¼ cup roughly chopped walnuts, toasted
1 Preheat oven to 180°C/160°C fan-forced.
Place goat’s cheese, chives and thyme in
a small bowl. Season with salt and pepper.
Stir to combine.
2 Place beetroot on a plate lined with paper
towel. Pat dry with paper towel. Finely dice.
3 Place tart cases on a baking tray. Spoon
goat’s cheese mixture among cases. Bake
for 5 minutes or until just warm. Serve
topped with beetroot and walnuts.
NUTRITION: (each) 425kJ; 6.4g fat;
2.9g sat fat; 2.2g protein; 8.4g carbs;
0.4g fibre; 7mg chol; 100mg sodium.
shells from Coles. You can find them
in the bread aisle.
$1.01
each
Prawn cocktail 20 mins
skewers with
smoky capsicum
mayonnaise
2 Prosciutto and
basil-wrapped peaches
Makes 16
Prep 15 minutes
16 fresh basil leaves
2 peaches, halved, stoned, cut into
16 wedges
8 thin slices prosciutto, halved lengthways
1 tablespoon honey
2 tablespoons roughly chopped
skinless hazelnuts, toasted
1 Place 1 basil leaf on 1 side of 1 piece
of peach. Wrap 1 piece of prosciutto
around centre of peach to enclose
basil leaf. Repeat with remaining basil,
peach and prosciutto.
2 Place wrapped peaches on a platter.
Drizzle with honey. Sprinkle with
hazelnuts. Serve.
NUTRITION: (each) 150kJ; 1.6g fat;
0.3g sat fat; 2.3g protein; 2.8g carbs;
0.5g fibre; 5mg chol; 199mg sodium.
christmas nibbles
3 Prawn cocktail skewers
with smoky capsicum
mayonnaise
Makes 24
Prep 20 minutes
You’ll need 24 x 10cm-long skewers.
2 tablespoons lime juice
1 tablespoon fresh coriander leaves,
finely chopped
1 avocado, finely diced
24 large cooked prawns, peeled,
deveined (tails intact)
8 baby cos lettuce leaves, finely shredded
Smoky capsicum mayonnaise
1 whole roasted capsicum (see note)
¹⁄ ³ cup whole-egg mayonnaise
1 teaspoon smoked paprika
1 tablespoon lime juice
1 Make Smoky capsicum mayonnaise
Pat capsicum dry with paper towel.
Place in a small food processor with
mayonnaise, paprika and lime juice.
Process until smooth.
2 Combine lime juice and coriander in a
small bowl. Add avocado. Toss to combine.
3 Thread 1 prawn onto each skewer. Top
each prawn with 1 teaspoon mayonnaise,
then lettuce and avocado mixture. Serve.
NUTRITION: (each) 248kJ; 4.5g fat;
0.7g sat fat; 4.1g protein; 0.4g carbs;
0.3g fibre; 33mg chol; 107mg sodium.
available at the deli counter and in jars
in the pickle and dressing aisle.
DECEMBER 2014 super food ideas 65
4 Smoked trout dip
with Melba toasts
Serves 8
Prep 30 minutes
Cook 10 minutes
1 (350g) whole smoked rainbow trout
250g tub spreadable cream cheese
¹⁄ ³ cup Greek-style yoghurt
1 tablespoon horseradish cream
¼ cup lemon juice
2 tablespoons roughly chopped fresh dill
2 tablespoons finely chopped fresh chives
4 thick slices white toast bread
1 large gherkin, finely diced
66 super food ideas DECEMBER 2014
½ small red onion, finely diced
Fresh dill sprigs and lemon zest, to serve
1 Preheat oven to 160°C/140°C fan-forced.
2 Remove and discard skin and bones from
trout. Using a fork, flake into small pieces.
3 Using an electric mixer, beat cream
cheese, yoghurt, horseradish and lemon
juice on low speed until mixture is smooth
and combined. Fold in trout, dill and
chives. Season with salt and pepper. Cover
with plastic wrap. Refrigerate.
4 Meanwhile, place bread, in batches,
in a toaster. Toast until golden. Using
a serrated knife, remove crust from toast.
Carefully cut though the centre of each
slice horizontally to form 2 thin slices.
Cut each slice into 4 triangles to make
a total of 32 triangles. Place triangles,
untoasted-side up, on a large baking tray.
Bake for 8 to 10 minutes or until golden
and crisp. Set aside to cool.
5 Sprinkle dip with gherkin and onion.
Top with dill sprigs and lemon zest.
Serve with Melba toasts.
NUTRITION: (per serve) 785kJ; 11.1g fat;
6.7g sat fat; 12.2g protein; 8.5g carbs;
1.2g fibre; 48mg chol; 332mg sodium.
$2.26
per serve
Smoked
trout dip
with Melba
toasts

$1.50
each
Mini duck rice paper
rolls with coriander
peanut salsa
5 Mini duck rice paper rolls
with coriander peanut salsa
Makes 16
Prep 30 minutes (plus 10 minutes
standing) Cook 20 minutes
2 Peking roast duck legs
(see note)
50g rice vermicelli noodles
½ cup fresh coriander leaves,
roughly chopped
3 green onions, thinly sliced
2 tablespoons hoisin sauce
½ teaspoon Chinese five spice
1cm piece fresh ginger, finely grated
16 small rice paper rounds
16 small baby cos lettuce leaves, trimmed
Coriander peanut salsa
2 tablespoons lime juice
2 tablespoons sweet chilli sauce
1 teaspoon sesame oil
¹⁄ ³ cup roasted peanuts, roughly chopped
1 cup fresh coriander leaves
1 Lebanese cucumber, seeded, finely diced
1 Preheat oven to 180°C/160°C fan-forced.
Line a baking tray with baking paper. Place
duck on prepared tray. Roast for 20 minutes
or until golden and crisp. Set aside to cool.
When cool enough to handle, remove and
discard skin and bone. Roughly shred meat.
2 Place noodles in a heatproof bowl. Cover
with boiling water. Set aside for 10 minutes
or until softened. Drain. Refresh under cold
running water. Drain. Roughly chop.
3 Combine duck, noodles, coriander, onion,
hoisin, five spice and ginger in a large bowl.
4 Place a damp tea towel on a baking tray.
Half-fill a large shallow dish with warm
water. Dip 1 rice paper round in water.
Place on a tea towel to absorb excess
water. Place 1 tablespoon of duck mixture
along the edge of rice paper. Roll up,
christmas nibbles
folding in edges to enclose filling. Cover
with a damp tea towel to prevent from
drying out. Repeat with remaining rice
paper rounds and duck mixture.
5 Make Coriander and peanut salsa
Place lime juice, sweet chilli sauce,
sesame oil, peanuts, coriander and
cucumber in a bowl. Season with salt
and pepper. Gently toss to combine.
6 Place 1 rice paper roll in each lettuce
leaf. Spoon over coriander and peanut
salsa. Serve.
NUTRITION: (each) 413kJ; 2.8g fat; 0.5g
sat fat; 4.6g protein; 13.2g carbs; 0.6g
legs can be found in the fresh poultry
section of the supermarket.
DECEMBER 2014 super food ideas 67
 roast turkeys
Forget the partridge in a pear tree, Claire talks turkey with these outstanding birds
Recipes Claire BrookmanPhotography Andrew YoungStyling Fiona SinclairFood preparation Amira Georgy
1 Barbecued turkey breast
with cherry-cranberry sauce
Serves 10
Prep 15 minutes (plus 1 hour
refrigeration and 10 minutes standing)
Cook 1 hour 10 minutes
2kg double turkey breast
4 garlic cloves, crushed
1 tablespoon finely grated orange rind
½ cup orange juice
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh chives
2 tablespoons extra virgin olive oil
Crunchy potato and baby carrots with
rosemary salt (see recipe, p89) and
steamed green beans, to serve
Cherry-cranberry sauce
500g frozen or fresh cherries, seeded, halved
¼ cup jellied cranberry sauce
$8.21
per serve
Barbecued turkey
breast with cherry-
cranberry sauce
68 super food ideas DECEMBER 2014
½ cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon brown sugar
1 star anise
1 cinnamon stick
1 Halve turkey to create 2 single
breast fillets. Place in a large glass or
ceramic baking dish. Combine garlic,
orange rind, orange juice, sage, chives
and oil in a small bowl. Season with
salt and pepper. Pour over turkey.
Rub to coat. Refrigerate for 1 hour.
2 Preheat a barbecue (with hood)
hotplate on high. Cook turkey
for 3 to 4 minutes each side or until
browned. Remove turkey. Place a greased
stainless-steel rack on top of hotplate.
Place turkey on rack. Reduce heat to
medium. Cook, with barbecue hood
closed, for 50 minutes to 1 hour or until
juices run clear when thickest part is
pierced with a skewer. Transfer turkey
to serving plate. Cover loosely with foil.
Stand for 10 minutes.
3 Meanwhile, make Cherry-cranberry
sauce Place cherries, cranberry sauce,
white wine, vinegar and sugar in a
saucepan over medium heat. Cook,
stirring occasionally, for 5 minutes or
until melted and combined. Add star
anise and cinnamon. Simmer for 15 to
20 minutes or until slightly thickened.
4 Slice turkey. Serve with cherry-cranberry
sauce, roast vegetables and beans.
NUTRITION: (per serve) 2410kJ; 24.8g fat;
4.9g sat fat; 48.4g protein; 34.2g carbs;
7.2g fibre; 126mg chol; 831mg sodium.

2 Roast lemon and
mixed herb turkey
Serves 8 (with leftovers)
Prep 30 minutes (plus 15 minutes
standing) Cook 2 hours 45 minutes
You’ll need toothpicks and unwaxed
kitchen string.
4kg whole turkey
THANK YOU TO STEGGLES FOR SUPPLYING THE TURKEYS, STEGGLES.COM.AU
250g Western Star unsalted butter, softened
½ cup chopped fresh flat-leaf parsley leaves
2 bunches fresh thyme
3 lemons
2 brown onions, peeled, quartered
6 fresh bay leaves
1 garlic bulb, halved
2 cups chicken stock
Extra fresh bay leaves, to serve
1 Preheat oven to 180°C/160°C fan-forced.
Remove and discard neck from turkey.
Pat dry inside and out with paper towel.
Combine butter and parsley in a bowl.
Remove leaves from 8 thyme sprigs (you’ll
need 2 tablespoons leaves). Finely grate rind
from 2 lemons (you’ll need 2 tablespoons
rind). Cut all 3 lemons into quarters. Set
aside. Add thyme leaves and lemon rind
to butter mixture. Stir to combine. Gently
push ¾ of the butter mixture between the
skin and turkey breast. Rub skin to help
evenly distribute butter mixture.
2 Loosely fill neck cavity with 2 each of
lemon quarters, onion wedges, bay leaves
and thyme sprigs. Using toothpicks, secure
skin over neck cavity to enclose. Fill large
cavity with 5 remaining lemon quarters,
1 garlic half, 4 remaining onion wedges,
and remaining bay leaves and thyme
sprigs. Secure skin over cavity with
toothpicks. Tie legs together with kitchen
string. Tuck wings under turkey.
3 Place turkey on a greased wire rack in
a large flameproof roasting pan. Rub all
over with remaining butter mixture. Pour
stock into pan. Season with salt and pepper.
Cover pan tightly with lightly greased foil.
christmas turkeys
$5.00
per serve
Roast lemon and
mixed herb turkey
Roast turkey for 1 hour. Remove foil. Roast
for a further 1 hour, basting frequently with
pan juices. Add remaining lemon, garlic and
onion around turkey. Roast for 45 minutes,
basting frequently with pan juices, or until
golden and juices run clear when thigh
is pierced with a skewer. Cover with foil.
Stand for 15 minutes. Transfer to a platter.
4 Transfer pan juices to a gravy boat. Remove
and discard string and toothpicks. Serve
turkey with pan juices and extra bay leaves.
NUTRITION: (per serve) 1999kJ; 31.8g fat;
16.4g sat fat; 44.2g protein; 1.3g carbs; 0.7g
fibre; 180mg chol; 644mg sodium.
recommends
Western Star Unsalted Butter is
ideal for everyday cooking and
baking, and allows the
cook to regulate the
seasoning of the dish.
DECEMBER 2014 super food ideas 69
3 Rolled turkey breast
with quinoa and mixed
berry stuffing
Serves 10
Prep 30 minutes (plus 10 minutes
standing) Cook 2 hours 25 minutes
You’ll need unwaxed kitchen string.
2 teaspoons extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
¾ cup white quinoa
2 tablespoons fresh thyme leaves
150g bag dried mixed berries (see notes)
¹⁄ ³ cup sliced raw almonds, toasted
2kg double turkey breast
20g butter
Asparagus, baby roma tomato and
parsley salad, and gravy, to serve
1 Heat oil in a saucepan over medium
heat. Add onion. Cook for 4 minutes
or until softened. Add garlic. Cook for
1 minute or until fragrant. Add quinoa.
70 super food ideas DECEMBER 2014
Cook, stirring, for 5 minutes or until
toasted. Add 1½ cups water. Increase heat
to high. Cover. Bring to the boil. Reduce
heat to low. Simmer for 10 to 12 minutes
or until water is absorbed and quinoa is
tender. Transfer to a heatproof bowl.
Allow to cool. Add thyme, mixed dried
berries and almonds to quinoa mixture.
Season with salt and pepper.
2 Place turkey breast, skin-side down, on
a chopping board with the pointed ends
facing you. Starting from where breasts join,
cut a slit, on an angle, into 1 breast. Slice
breast horizontally through meat (don’t cut
all the way through). Open meat outwards.
Repeat with other breast. Press stuffing over
turkey. Roll up turkey to enclose stuffing.
Tie with kitchen string at 3cm intervals.
3 Preheat oven to 180°C/160°C fan-forced.
Place butter in a microwave-safe dish.
Microwave on medium (50%) for 1 minute
or until melted. Place turkey, skin-side up, on
a greased wire rack in a large roasting pan.
Add 3 cups water to pan (see note). Brush
turkey with melted butter. Season with
salt and pepper. Roast for 2 hours or until
browned and cooked through
4 Transfer turkey to a plate. Cover with
foil. Stand for 10 minutes. Remove and
discard string before slicing. Serve with
salad and gravy.
NUTRITION: (per serve) 1975kJ; 20.2g fat;
4.9g sat fat; 47.5g protein; 23.2g carbs; 3.4g
fibre; 129mg chol; 551mg sodium.
đŏ!ŏ1/! ŏ1*/3!!0ŏ.* ŏ+"ŏ)%4! ŏ
!..%!/ċŏ+1ŏ*ŏüŏ* ŏ0$!)ŏ%*ŏ0$!ŏ".1%0ŏ
* ŏ*10ŏ%/(!Čŏ+.ŏ#.ŏ0$!)ŏ".+)ŏ0$!ŏ
/!("ġ/!.2!ŏ".1%0ŏ* ŏ*10/ċŏ
đŏ
%*#ŏ30!.ŏ0+ŏ,*ŏ,.!2!*0/ŏ01.'!5ŏ
".+)ŏ .5%*#ŏ+10ŏ 1.%*#ŏ++'%*#ċŏ
ŏ
)+.!ŏ30!.ŏ0+ŏ.+/0%*#ŏ,*ŏ%"ŏ30!.ŏ
!2,+.0!/ŏ 1.%*#ŏ++'%*#ċ
$7.84
per serve
Rolled turkey breast
with quinoa and
mixed berry stuffing

4 Roast turkey with apricot
and hazelnut stuffing
Serves 8 (with leftovers)
Prep 20 minutes (plus 20 minutes
standing) Cook 3 hours 20 minutes
You’ll need toothpicks and unwaxed
kitchen string.
4kg whole turkey
2 tablespoons apricot conserve
2 tablespoons honey
Gravy, to serve
Apricot and hazelnut stuffing
¹⁄ ³ cup chopped skinless hazelnuts
100g butter, chopped
1 brown onion, finely chopped
4 garlic cloves, crushed
¼ cup finely chopped fresh sage leaves
4½ cups fresh breadcrumbs
½ cup finely chopped dried apricots
1 Make Apricot and hazelnut stuffing
Place hazelnuts in a frying pan over
medium heat. Cook, tossing occasionally,
for 4 minutes or until golden and toasted.
Transfer to a large heatproof bowl. Set
aside. Melt butter in frying pan over
medium heat. Add onion. Cook, stirring,
for 10 minutes or until softened. Add garlic
and sage. Cook, stirring, for 1 minute or
until fragrant. Set aside for 5 minutes to
cool. Add to hazelnuts. Stir in breadcrumbs
and apricots. Season with salt and pepper.
2 Preheat oven to 180°C/160°C fan-forced.
Remove and discard neck from turkey.
Pat dry inside and out with paper towel.
Loosely fill neck cavity with stuffing. Using
toothpicks, secure skin over neck cavity
to enclose stuffing. Fill large cavity with
remaining stuffing. Secure skin over cavity
with toothpicks. Tie legs together with
kitchen string. Tuck wings under turkey.
3 Place turkey on a greased wire rack
in a large roasting pan. Pour 3 cups
water into pan. Place ½ the conserve
and ½ the honey in a microwave-safe
bowl. Microwave on HIGH (100%) for
30 seconds or until melted. Brush turkey
all over with honey mixture. Season with
christmas turkeys
Roast turkey
with apricot and
hazelnut stuffing
$4.69
per serve
salt and pepper. Cover pan tightly
with lightly greased foil. Roast turkey
for 1 hour 20 minutes.
4 Place remaining conserve and honey
in a microwave-safe bowl. Microwave on
HIGH (100%) for 30 seconds or until melted.
Remove and discard foil from turkey. Roast
for a further 1 hour 40 minutes, basting
every 20 minutes with honey mixture, or
until turkey is golden and juices run clear
when thigh is pierced with a skewer (see
note). Cover with foil. Stand for 15 minutes.
5 Remove and discard string and
toothpicks from turkey. Transfer to a
platter. Serve with stuffing and gravy.
NUTRITION: (per serve) 2281kJ; 22.8g fat;
8.6g sat fat; 48.7g protein; 32.2g carbs; 2.7g
fibre; 159mg chol; 880mg sodium.
to roasting pan if it evaporates
during cooking time.
DECEMBER 2014 super food ideas 71
christmas turkeys

5 Mustard and maple

turkey buffe with gravy
Serves 8
Prep 10 minutes (plus 15 minutes
standing)
Cook 2 hours 20 minutes
3.2kg (size 32) frozen turkey buffe,
defrosted following packet directions
2 cups chicken stock
2 tablespoons wholegrain mustard
¼ cup maple syrup
1 tablespoon extra virgin olive oil
Roasted pumpkin and parsnip with sweet
garlic and crispy sage (see recipe, page
88) and steamed broccolini with flaked
almonds, to serve
Gravy
2 tablespoons plain flour
¼ cup dry apera (sherry)
2 cups chicken stock

1 Preheat oven to 180°C/160°C

fan-forced. Place turkey on a greased
wire rack in a large flameproof roasting
pan. Pour stock into pan. Combine
½ the mustard, ½ the maple syrup
and ½ the oil in a small bowl. Brush all
over turkey. Season with salt and pepper.
Cover pan tightly with lightly greased
foil. Roast for 1 hour. Remove from oven.
Remove foil. Combine remaining mustard,
maple syrup and oil in a small bowl. Brush $5.99
over turkey. Re-cover and return to oven. per serve
Roast for 1 hour, brushing with pan juices
after 30 minutes.
2 Remove turkey from oven. Discard foil. Mustard and maple
turkey buffe with gravy
Baste with pan juices. Return to oven.
Roast, uncovered, for a further 20 minutes
or until turkey is golden and juices run
clear when thickest part is pierced with
a skewer (add more stock to pan if it
evaporates). Transfer to a platter. Cover
with foil. Stand for 15 minutes.
3 Meanwhile, make Gravy Skim fat
from pan, leaving ¼ cup juices. Place
pan over high heat. Add flour. Cook,
stirring, for 3 minutes or until bubbling.
Slowly add apera and stock. Stir until
smooth. Bring to the boil. Reduce heat
to medium-low. Simmer, stirring, for
10 minutes or until thickened. Season
with salt and pepper.
4 Carve turkey and serve with gravy,
roast pumpkin and broccolini.
NUTRITION: (per serve) 2684kJ; 27.4g fat;
6.5g sat fat; 74.3g protein; 36g carbs; 7.3g
fibre; 150mg chol; 1394mg sodium.

72 super food ideas DECEMBER 2014

 double dippers
Kim’s sauces do double duty with a few simple tweaks to become dressings
Recipes Kim CoverdalePhotography Guy BaileyStyling David MorganFood preparation Claire Brookman
1 Lime, lemongrass and
mint dipping sauce
Makes ¾ cup
Prep 15 minutes
(plus 30 minutes standing)
The zesty flavours in this sauce make it
the perfect match for Vietnamese spring
rolls, fishcakes and chicken meatballs.
¼ cup lime juice
1 stalk lemongrass (white part only),
finely shredded
1 garlic clove, crushed
1cm piece fresh ginger, finely grated
2 tablespoons rice wine vinegar
2 teaspoons fish sauce
2 teaspoons brown sugar
¼ cup fresh mint leaves, finely chopped
1 Combine lime juice, lemongrass, garlic,
ginger, vinegar, fish sauce and sugar in
a bowl. Set aside for 30 minutes to allow
flavours to develop.
2 Add mint just before serving.
2 Lemony garlic mayonnaise
Makes ¾ cup
Prep 15 minutes
This creamy, garlicky mayonnaise goes
well with cooked prawns or fried chicken.
½ cup Kewpie Japanese-style mayonnaise
1 garlic clove, crushed
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 small red chilli, seeded, finely chopped
1 teaspoon soy sauce
Extra finely chopped chilli, to serve
1 Combine all ingredients in a bowl. Season
with pepper. Serve topped with extra chilli.
recommends
Slightly sweeter than regular
mayonnaise, Kewpie is great
mixed with soy sauce or
wasabi to make a super-easy
dipping sauce.
74 super food ideas DECEMBER 2014
3 Chimichurri
dipping sauce
Makes 1 cup
Prep 10 minutes
This punchy herb and chilli-flavoured
dipping sauce is traditionally served with
barbecued meat such as beef skewers, but
is also great with grilled prawns.
1¾ cups fresh flat-leaf
parsley leaves
¹⁄ ³ cup fresh oregano leaves
2 garlic cloves, quartered
½ teaspoon dried chilli flakes
¹⁄ ³ cup extra virgin olive oil
¼ cup red wine vinegar
1 Place all ingredients in a food processor.
Process, stopping machine and scraping
down side of bowl, until herbs are finely
chopped and mixture is combined.
Transfer to a bowl. Season with salt
and pepper. Serve.
4 Dill, fried caper and
eschalot dipping sauce
The dill and capers in this dipping sauce
are just waiting to be teamed with all
kinds of seafood dishes, such as fish
cocktails, oysters or barbecued prawns.
Makes ½ cup
Prep 10 minutes
Cook 5 minutes
2 tablespoons olive oil
2 tablespoons drained capers
1 tablespoon chopped fresh
dill leaves
1 eschalot, finely chopped
1 garlic clove, crushed
¼ cup lemon juice
1 Heat ½ the oil in a small frying pan
over high heat. Add capers. Cook for
5 minutes or until crisp and golden.
Remove from heat.
2 Combine dill, eschalot, garlic, lemon
juice and remaining oil in a bowl. Add
capers. Season with pepper. Stir well to
combine. Serve.
5 Honey, soy and sesame
dipping sauce
Makes ½ cup
Prep 15 minutes
Cook 2 minutes
The Asian flavours in this dipping
sauce are delicious paired with spring
rolls, dumplings or lamb cutlets. The
sticky honey adds a touch of sweetness.
2 teaspoons vegetable oil
2 green onions, thinly sliced
2 garlic cloves, finely chopped
1 small red chilli, thinly sliced
¹⁄ ³ cup soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon sesame seeds, toasted
1 Heat vegetable oil in a small
frying pan over medium-high heat.
Add onion, garlic and chilli. Cook,
stirring, for 2 minutes or until onion
and chilli starts to char. Transfer to
a heatproof bowl.
2 Add soy sauce, honey, sesame
oil, sesame seeds and 2 tablespoons
cold water. Season with pepper. Stir
well to combine. Serve.
get more
sauce Double the ingredients
(except the lemongrass) and use
as a dressing for noodle salads.
đ Lemony garlic mayonnaise Add
an extra 2 tablespoons lemon
juice to the mayonnaise and use
as a dressing for coleslaw.
đ Chimichurri dipping sauce Use as
a dressing for a roast potato salad.
đ Dill, fried caper and eschalot
dipping sauce Use as a dressing
to drizzle over a crisp green salad.
đ Honey, soy and sesame dipping
sauce Use as a marinade or sauce
for chicken, beef or pork.
 christmas sauces

$4.57
total

45 mins

and mint dipping

sauce

$1.93
total

Asian Takes
15 mins

dipping
sauce
$6.62
total

10 mins

Asian
$0.84
total

17 mins
Honey, soy
and sesame
dipping sauce

JUST
$2.51
total

15 mins and eschalot

dipping sauce

DECEMBER 2014 super food ideas 75

 main courses
Beef, pork, fish and vegetarian – Claire’s superstar mains will suit everyone!
Recipes & food preparation Claire BrookmanPhotography Andrew YoungStyling Fiona Sinclair

1 Beer roast beef with

garlic butter
Serves 8
Prep 20 minutes (plus 2 hours
refrigeration and 20 minutes standing)
Cook 1 hour
You’ll need unwaxed kitchen string.
2 tablespoons wholegrain mustard
1 tablespoon drained green peppercorns,
roughly chopped
2 tablespoons chopped fresh rosemary
1 tablespoon brown sugar
375ml bottle beer
6 garlic cloves, peeled
1.5kg piece beef Scotch fillet
1½ cups chicken stock
100g butter, softened

1 Combine mustard, peppercorns,

rosemary, sugar and ¼ cup beer in a bowl
(see note). Crush ½ the garlic cloves and
add to beer mixture.
2 Tie beef with kitchen string at 5cm
intervals. Rub all over with beer mixture.
Refrigerate for 2 hours or overnight,
if time permits.
3 Preheat oven to 200°C/180°C fan-forced.
Place beef, including marinade, in a
roasting pan. Add stock, and remaining
beer and garlic to pan. Roast for 1 hour
for medium, or until cooked to your
$8.21 liking. Transfer garlic cloves to a small
per serve
bowl. Cover beef loosely with foil. Stand
for 20 minutes. Meanwhile, using a fork,
mash garlic cloves until smooth. Add
Beer roast beef
with garlic butter butter. Season with salt and pepper.
Mash until smooth.
4 Remove and discard string from beef.
Slice beef. Serve with garlic butter and
pan juices, if desired.
NUTRITION: (per serve) 2196kJ; 36.9g
fat; 17.7g sat fat; 41.5g protein; 3.8g carbs;
1g fibre; 127mg chol; 491mg sodium.

in an airtight bottle or container if

marinating overnight.

76 super food ideas DECEMBER 2014

 christmas mains

2 Roast pork
with grape and
pistachio stuffing
Serves 8
Prep 30 minutes
(plus 5 minutes standing)
Cook 2 hours
You’ll need unwaxed kitchen string.
50g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
¼ teaspoon ground cinnamon
1½ cups fresh breadcrumbs
¹⁄ ³ cup chopped pistachio kernels
¼ cup chopped fresh flat-leaf
parsley leaves
600g bunch red seedless grapes
2kg rolled pork loin
Extra 20g butter
1 eschalot, sliced
2 teaspoons plain flour
¹⁄ ³ cup madeira
½ cup chicken stock
3 sprigs fresh thyme
1 Melt butter in a frying pan over medium
heat. Add onion. Cook, stirring, for
10 minutes or until softened. Add garlic and
cinnamon. Cook, stirring, for 1 minute or
until fragrant. Transfer to a heatproof bowl.
Cool for 5 minutes. Add breadcrumbs,
pistachios and parsley. Chop 150g of the
grapes. Cut remaining grapes into small
bunches and reserve. Add chopped grapes
to breadcrumb mixture. Season with salt
and pepper. Stir until combined.
2 Preheat oven to 250°C/230°C fan-forced.
Remove string from pork. Unroll. Pat
dry with paper towel. Place on a board.
Score rind at 2.5cm intervals. Place pork,
skin-side down, on board. Slice crossways
through thickest part of the meat, being
careful not to cut the whole way through.
Open out to form 1 large piece. Press
stuffing over pork. Roll up to enclose.
Tie with kitchen string at 3cm intervals
to secure. Place on a lightly greased wire
rack in a large flameproof roasting pan.
Sprinkle with salt.
3 Roast for 20 minutes. Reduce heat
to 180°C/160°C fan-forced. Roast for a
further 1 hour 30 minutes or until juices
run clear when a skewer is inserted into
centre of pork. Transfer pork to a plate.
Cover loosely with foil. Set aside for
10 minutes to rest. Discard any excess
fat from pan.
4 Melt extra butter in pan over
medium-high heat. Add eschalot.
Cook, stirring, for 5 minutes or until
softened. Add flour. Cook for 1 minute.
Stir in madeira. Bring to a simmer. Simmer
for 2 minutes. Stir in stock. Add thyme
sprigs. Bring to the boil. Reduce heat
to low. Add reserved bunches of grapes.
Simmer for 5 minutes or until sauce
thickens slightly and grapes are just
starting to collapse. Season with pepper.
5 Remove and discard string from pork.
Slice pork. Serve with grape sauce.
NUTRITION: (per serve) 3285kJ; 51.5g fat;
20.4g sat fat; 53.7g protein; 23.6g carbs;
4.2g fibre; 123mg chol; 398mg sodium.

$4.52
per serve

Roast pork
with grape and
pistachio stuffing

DECEMBER 2014 super food ideas 77


3 Slow cooker pork shoulder
with apple and sage sauce
Serves 8
Prep 15 minutes
Cook 8 hours and 10 minutes on low
(or 4 hours and 10 minutes on high)
You’ll need unwaxed kitchen string.
2kg pork shoulder, rind removed
and reserved
2 tablespoons olive oil
4 eschalots, thinly sliced
¼ cup roughly chopped fresh sage leaves
4 garlic cloves, crushed
2 fresh thyme sprigs
4 fresh bay leaves
330ml bottle crushed apple cider
²⁄³ cup chicken stock
2 tablespoons maple syrup
4 granny smith apples, peeled, cored,
roughly chopped
1 tablespoon caster sugar
2 teaspoons white wine vinegar
78 super food ideas DECEMBER 2014
Finely chopped fresh and whole
sage leaves, to serve
1 Remove and discard excess fat from
reserved rind. Score rind at 2.5cm intervals.
Place rind, top-side up, on a wire rack
set over a baking tray. Refrigerate until
needed (see note). Tie up pork with
kitchen string at 5cm intervals.
2 Heat ½ the oil in a large frying pan
over medium-high heat. Add pork.
Cook, turning, for 5 minutes or until
browned. Transfer to the bowl of a
5.5-litre slow cooker.
3 Reduce heat to medium. Heat ½ the
remaining oil in pan. Add eschalot. Cook
for 4 minutes or until softened. Add sage
and garlic. Cook for 1 minute or until
fragrant. Transfer to slow cooker. Add
thyme sprigs and bay leaves. Combine
cider, stock and maple syrup. Add to slow
cooker. Cover with lid. Cook on low for
$4.17
per serve
Slow cooker pork
shoulder with apple
and sage sauce
6 to 8 hours (or on high for 4 hours), adding
apple halfway through cooking time.
4 Preheat oven to 220°C/200°C fan-forced.
Rub rind with remaining oil. Sprinkle with
salt. Roast for 40 to 50 minutes until golden
and crisp. Cool. Cut into pieces. Set aside.
5 Transfer pork to a plate. Cover to keep
warm. Transfer apple and ¼ cup cooking
liquid to a food processor. Add sugar and
vinegar. Process until roughly chopped.
6 Remove and discard string from pork.
Slice. Serve with crackling and apple
sauce, and sprinkle with sage.
NUTRITION: (per serve) 2404kJ; 32.9g fat;
12.6g sat fat; 47.2g protein; 19.9g carbs;
2.1g fibre; 162mg chol; 1145mg sodium.
removes any excess moisture, which
will result in perfect crispy crackling.

4 Whole snapper with herb
pesto and crispy potatoes
Serves 8
Prep 30 minutes Cook 1 hour
1.5kg chat potatoes, cut into 5mm
thick slices
½ cup extra virgin olive oil
2kg whole snapper
1 cup firmly packed fresh flat-leaf
parsley leaves
¹⁄³ cup chopped fresh chives
²⁄ ³ cup firmly packed fresh dill leaves
2 garlic cloves, crushed
½ cup walnuts, toasted
1 lemon, sliced
400g punnet tomato medley mix
3 cups watercress sprigs
Steamed asparagus and lemon wedges,
to serve
1 Preheat oven to 220°C/200°C fan-forced.
Line a large baking tray (with sides) with
baking paper.
2 Place potatoes on prepared tray. Drizzle
with 2 tablespoons oil. Season with salt
and pepper. Bake for 10 minutes.
3 Meanwhile, pat fish dry with paper towel.
4 Place parsley, chives, dill, garlic and
walnuts in a food processor. Process until
roughly chopped. Add 2 tablespoons oil.
christmas mains
Process until combined. Spread fish
cavity with herb mixture. Top with
lemon slices. Drizzle fish with remaining
oil. Season with salt and pepper.
5 Place fish on potatoes. Bake for
15 minutes. Reduce oven temperature
to 180°C/160°C fan-forced. Bake for
20 minutes. Add tomatoes. Bake for a
further 10 to 15 minutes or until fish is
cooked through and tomatoes are tender.
Sprinkle with 1 cup watercress. Serve with
remaining watercress, asparagus and lemon.
NUTRITION: (per serve) 2005kJ; 21.7g fat;
3.2g sat fat; 38.4g protein; 27.1g carbs; 7.2g
fibre; 91mg chol; 213mg sodium.
Whole snapper with herb
pesto and crispy potatoes
$8.62 free
per serve
DECEMBER 2014 super food ideas 79
christmas mains
5 Sweet potato and
onion Wellington
Serves 8
Prep 30 minutes (plus cooling and
15 minutes refrigeration)
Cook 1 hour 15 minutes
2 x 600g orange sweet potatoes, peeled,
cut lengthways into thirds
3 red onions, halved, cut into thin wedges
2 tablespoons maple syrup
¼ cup extra virgin olive oil
1 cup roughly chopped walnuts
20g butter
250g Swiss brown mushrooms, thickly sliced
250g button mushrooms, thickly sliced
2 garlic cloves, crushed
4 sheets frozen puff pastry, partially thawed
150g goat’s cheese
2 tablespoons chopped fresh chives
2 tablespoons almond meal
1 egg, lightly beaten
Tarragon and parsley salsa verde
½ cup finely chopped fresh flat-leaf
parsley leaves
1 tablespoon finely chopped fresh tarragon
1 green onion, finely chopped
1 teaspoon finely grated lemon rind
and onion
Wellington
80 super food ideas DECEMBER 2014
2 tablespoons white wine vinegar
½ cup extra virgin olive oil
1 Preheat oven to 200°C/180°C fan-forced.
Line 2 large baking trays with baking paper.
2 Arrange potato and onion on 1 prepared
baking tray. Drizzle with maple syrup and
1 tablespoon oil. Season with salt and
pepper. Place walnuts on other tray. Roast
potato for 30 minutes or until tender. Add
walnuts to oven for the final 10 minutes of
cooking time. Cool both trays completely.
3 Heat butter and remaining oil in a
frying pan over medium-high heat. Add
mushrooms. Cook, stirring occasionally, for
10 minutes or until tender and all liquid has
evaporated. Add garlic. Cook for 1 minute
or until fragrant. Transfer to a colander
placed over a bowl. Cool completely.
4 Place 2 pastry sheets on a piece of baking
paper, slightly overlapping. Cut 1 remaining
pastry sheet in half. Place pastry pieces,
slightly overlapping, along 1 long side.
Press joins to seal.
5 Combine goat’s cheese and chives in a
bowl. Season with salt and pepper. Leaving
a 5cm border on all sides, sprinkle pastry
$4.58
per serve
with cheese mixture, almond meal and
walnuts. Top with mushroom mixture
and onion. Layer potato lengthways,
in 2 rows, side by side in centre of pastry.
Fold long sides of pastry over potato
mixture to cover, trimming excess pastry.
Fold in short sides to enclose, pressing
to seal. Turn Wellington over on baking
paper. Brush with egg. Using a 7cm and
an 8cm oak leaf cookie cutter, cut leaves
from remaining pastry sheet. Arrange on
pastry. Brush with egg. Season with salt
and pepper. Refrigerate for 15 minutes.
6 Increase oven to 220°C/200°C fan-forced.
Place a baking tray in oven until hot. Place
Wellington, on baking paper, on hot tray.
Bake for 30 to 35 minutes until golden and
puffed. Stand for 10 minutes.
7 Meanwhile, make Tarragon and parsley
salsa verde Combine herbs, onion, rind and
vinegar in a small bowl. Gradually stir in oil
until combined. Season with salt and pepper.
8 Thickly slice Wellington and serve with
Tarragon and parsley salsa verde.
NUTRITION: (per serve) 3343kJ; 56.3g fat;
14g sat fat; 15.7g protein; 54.5g carbs;
8.8g fibre; 58mg chol; 441mg sodium.
 CSR Treacle and CSR Dark Brown Sugar bring intense colour and rich
flavour to your classic Christmas pudding recipe. This season, add a
contemporary twist by topping your pudding with delicately spun
sugar and an almond praline. You’ll be surprised how easy it is to add
excitement to a traditional dessert that is perfect to share. CSR004/CHR/SFI

ham glazes
Give your centrepiece the star treatment with one of Claire’s glorious glazes
Recipes Claire Brookman Photography Andrew Young Styling Fiona Sinclair Food preparation Amira Georgy
1 Sticky caramel ham
Serves 8 (with leftovers)
Prep 20 minutes (plus 10 minutes
standing) Cook 1 hour 45 minutes
10kg cooked leg of ham
Whole cloves, to decorate
1 cup CSR raw caster sugar
1 cup orange juice, strained
12cm-long strip orange rind
½ teaspoon whole black peppercorns
1 cinnamon stick
1 Preheat oven to 180°C/160°C fan-forced.
Cut through ham rind 8cm from shank. Run
your thumb under rind to separate it from
fat. Peel back, sliding your fingers under rind
as you go. Remove rind. Using a small sharp
82 super food ideas DECEMBER 2014
$3.62
per serve
knife, score fat diagonally at 3cm intervals to
form a diamond pattern, being careful not
to score fat too deeply. Pierce each diamond
with a clove. Wrap shank end in foil.
2 Place sugar in a small saucepan over
medium heat. Cook, occasionally shaking
pan, for 4 to 5 minutes or until melted and
caramelised. Remove from heat. Carefully
stir in juice (the mixture will splatter) to form
a toffee-like consistency. Return to heat.
Cook for 2 minutes or until toffee dissolves.
Add rind, peppercorns and cinnamon.
Simmer for 5 minutes or until slightly
thickened. Stand for 10 minutes to thicken.
Strain through a fine sieve. Discard solids.
3 Place ham on a wire rack in a roasting
pan. Add boiling water until it reaches
Sticky
caramel
ham
2cm up side of pan. Brush ham with
¼ caramel mixture. Bake, basting with
mixture every 20 minutes, for 1 hour
THANK YOU TO AUSTRALIAN PORK LIMITED FOR SUPPLYING THE HAMS
30 minutes or until golden. Remove foil
from shank and serve.
NUTRITION: (per serve) 1712kJ; 24.8g fat;
9.4g sat fat; 29.1g protein; 14.5g carbs; 0.1g
fibre; 20mg chol; 2361mg sodium.
recommends
Exclusive to CSR, Raw
Caster Sugar combines the
honey-like flavour of raw
sugar with a finer crystal size
that caramelises evenly.
 christmas ham glazes

2 Apricot and star anise

ham glaze
Makes 1 cup
¼ cup pineapple juice
¼ teaspoon dried chilli flakes
melted. Stand for 10 minutes. Strain mixture
through a fine sieve. Discard solids. See note.

Cook 5 minutes
(plus 10 minutes standing)
250g jar apricot conserve
¼ cup brown sugar
¼ cup white wine
2 cinnamon sticks
1 star anise
1 Place conserve, sugar, white wine,
cinnamon and star anise in a small saucepan
over medium-high heat. Cook, stirring, for
5 minutes or until conserve and sugar have
melted. Stand for 10 minutes. Strain mixture
through a fine sieve. Discard solids. See note.
1 Place chutney, sugar, pineapple juice
and chilli flakes in a small saucepan over
medium-high heat. Cook, stirring, for
5 Peach, whisky and
macadamia ham glaze
Makes about 2 cups
5 minutes or until chutney and sugar have 1 cup peach conserve
melted. Bring to a simmer. Simmer for ¼ cup brown sugar
5 minutes or until slightly thickened. Stand ¼ cup bourbon whisky
for 10 minutes. Strain mixture through ¼ teaspoon allspice
a fine sieve. Discard solids. See note. ¾ cup roughly chopped
macadamia nuts
4 Balsamic and raspberry
ham glaze
Makes 1 cup
1 Place conserve, sugar, whisky
and allspice in a bowl. Stir until sugar
Cook 5 minutes (plus 10 minutes standing) has dissolved. Add macadamias.
250g jar raspberry conserve
¼ cup brown sugar

3 Mango and chilli

ham glaze
Makes 1 cup
2 tablespoons balsamic vinegar
1 teaspoon whole black peppercorns
your ham, prepare ham following step
Cook 10 minutes 1 Place conserve, sugar, vinegar and 1 of the Sticky caramel ham recipe
(plus 10 minutes standing) peppercorns in a small saucepan over (opposite). Then follow from step 3
250g jar mango chutney with ginger medium-high heat. Cook, stirring, for using your chosen glaze.
¼ cup brown sugar 5 minutes or until jam and sugar have

Takes
15 mins

Apricot and star

anise ham glaze

DECEMBER 2014 super food ideas 83

 $1.51
per serve

salad

No matter what you call it, this popular potato salad has stood the test of time
Recipe Amira GeorgyPhotography Al RichardsonStyling Michelle NoeriantoFood preparation Amira Georgy

Classic potato salad
Serves 4 (as a side dish)
Prep 20 minutes (plus cooling time)
Cook 15 minutes
800g coliban potatoes, cut into 3cm pieces
1 teaspoon olive oil
3 middle bacon rashers, trimmed,
finely chopped
4 small gherkins, halved lengthways, sliced
1 celery stalk, halved, sliced
2 green onions, sliced
2 hard-boiled eggs, quartered (see note)
Creamy dressing
½ cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons finely chopped
fresh dill
1 Place potato in a saucepan. Cover
with cold water. Bring to the boil over
high heat. Reduce heat to medium.
Cook for 12 to 15 minutes or until
potatoes are just tender. Drain. Set
aside to cool completely.
2 Meanwhile, heat oil in a small frying
pan over medium-high heat. Add bacon.
Cook, stirring, for 5 minutes or until
lightly browned. Transfer to a plate
lined with paper towel to drain.
3 Make Creamy dressing Combine all
ingredients in a small jug. Season with
salt and pepper.
4 Place potato, bacon, gherkin, celery,
onion and egg in a large bowl. Add
dressing. Toss gently to combine. Serve.
NUTRITION: (per serve) 1944kJ; 27.9g fat;
4.5g sat fat; 15.5g protein; 35.1g carbs; 5.1g
fibre; 135mg chol; 921mg sodium.
a small saucepan. Cover with cold water.
Bring to the boil. Simmer for 7 minutes.

84 super food ideas DECEMBER 2014

 salad ideas
A hot Aussie Christmas isn’t complete without bright, refreshing salads
Recipes Heidi FlettPhotography Craig Wall Styling Fiona Sinclair Food preparation Amira Georgy
1 Chargrilled bread and
tomato salad with olives
Serves 8
Prep 15 minutes
Cook 35 minutes
1kg roma tomatoes, cut into wedges
¼ cup red wine vinegar
1 tablespoon dried oregano
2 garlic cloves, crushed
½ cup extra virgin olive oil
400g sourdough Vienna loaf,
cut into 2cm thick slices
1 bunch rocket, trimmed
½ cup pitted kalamata olives
180g tub bocconcini, drained, torn
1 Preheat oven to 190°C/170°C fan-forced.
Line a large baking tray with baking
paper. Place tomato, cut-side up, on tray.
2 Whisk together vinegar, oregano, garlic
and ½ the oil. Spoon over tomato. Season
with salt and pepper. Bake for 30 minutes
until tomato is caramelised and softened.
3 Heat a chargrill pan or barbecue grill on
medium-high heat. Lightly brush bread
with remaining oil. Cook, in batches, for
1 to 2 minutes each side or until golden.
Transfer to a baking tray to cool.
4 Tear bread. Place in a large shallow serving
dish with rocket. Spoon over tomato and
$2.61
per serve
Chargrilled bread
and tomato salad
with olives
86 super food ideas DECEMBER 2014
juices from baking tray. Toss to combine.
Top with olives and bocconcini. Serve.
NUTRITION: (per serve) 1354kJ; 18.4g fat;
3.8g sat fat; 8.7g protein; 28.6g carbs; 3.5g
fibre; 5mg chol; 498mg sodium.
2
Beetroot, freekeh
and pistachio salad
Serves 8
Prep 20 minutes Cook 35 minutes
350g packet wholegrain freekeh (see note)
450g can whole baby beetroot,
drained, quartered
2 red onions, halved, cut into thin wedges
1 tablespoon brown sugar
¹⁄ ³ cup extra virgin olive oil
½ cup roughly chopped fresh
coriander leaves
½ cup roughly chopped fresh
flat-leaf parsley leaves
1 tablespoon red wine vinegar
100g fetta, crumbled
½ cup pistachio kernels, lightly toasted
Extra fresh coriander leaves, to serve
Yoghurt dressing
1 cup Greek-style yoghurt
1 garlic clove, crushed
2 tablespoons lemon juice
2 teaspoons ground cumin
2 tablespoons tahini
1 Make Yoghurt dressing Combine all
ingredients in a bowl. Set aside.
2 Place freekeh in a large saucepan of
cold salted water. Cover. Bring to the
boil over medium-high heat. Reduce
heat to low. Simmer, uncovered, for
30 minutes or until tender. Drain. Rinse
under cold water. Drain. Transfer
to a large bowl. Set aside.
3 Meanwhile, preheat oven to 200°C/180°C
fan-forced. Line a large baking tray with
baking paper. Place beetroot and onion on
tray. Sprinkle with sugar. Drizzle with ½ the
oil. Season with salt and pepper. Bake for
15 minutes or until onion is soft and golden.
4 Add herbs, vinegar and remaining oil to
freekeh mixture. Toss to combine. Transfer
to a serving bowl. Top with beetroot mixture
and fetta. Sprinkle over pistachios and extra
coriander. Serve with yoghurt dressing.
NUTRITION: (per serve) 1816kJ; 23g fat; 6g
sat fat; 13.1g protein; 42.5g carbs; 10.2g fibre;
15mg chol; 317mg sodium.
that’s harvested young or ‘green’,
then roasted. It has a nutty flavour
and is high in fibre and low GI.
Beetroot, freekeh
and pistachio salad
$2.16
per serve
 christmas salads

3 Rice, cranberry and

sweet potato salad
Serves 8
NUTRITION: (per serve) 1579kJ; 11.2g fat;
1.4g sat fat; 6.9g protein; 59.1g carbs; 6.9g
fibre; 0mg chol; 95mg sodium.
5 Green bean salad
with orange and mint
Serves 8

Prep 15 minutes Cook 25 minutes
500g sweet potato, peeled,
cut into 3cm pieces
2 leeks, trimmed, thickly sliced
1 garlic clove, crushed
¹⁄ ³ cup extra virgin olive oil
2 cups SunRice Mountain Blend rice
1 teaspoon ground cinnamon
2 teaspoons ground cumin
¼ cup lemon juice
1 cup dried cranberries
1 bunch English spinach, stems removed,
roughly chopped
Fresh flat-leaf parsley leaves, to serve
1 Preheat oven to 180°C/160°C fan-forced.
Line a baking tray with baking paper. Place
sweet potato, leek, garlic and 2 tablespoons
oil in a large bowl. Season with salt and
pepper. Toss to combine. Place on prepared
tray. Bake for 25 minutes or until sweet
potato is tender and lightly browned. Cool.
2 Meanwhile, cook rice in a large
saucepan of boiling water, following
packet directions, until tender. Drain.
3 Place cinnamon, cumin, lemon juice and
remaining oil in a screw-top jar. Season
with salt and pepper. Secure lid, shake well.
4 Place rice, sweet potato mixture,
cranberries, spinach and dressing in a
large bowl. Season with salt and pepper.
Toss to combine. Spoon into a large
serving dish. Sprinkle with parsley. Serve.
4
Mixed leaves with radish,
avocado and salad seeds
Serves 8
Prep 20 minutes
1 witlof, leaves separated
1 red baby cos, leaves separated
50g baby rocket
3 radishes, trimmed, thinly sliced
1 Lebanese cucumber, halved lengthways,
thinly sliced diagonally
2 avocados, halved, sliced
1 red onion, thinly sliced
¼ cup natural seed mix with pine nuts
Honey ginger dressing
2 tablespoons lemon juice
2cm piece fresh ginger, peeled, finely grated
2 tablespoons honey
1 tablespoon Dijon mustard
3 teaspoons soy sauce
¼ cup olive oil
1 Make the Honey ginger dressing Place
all ingredients in a screw-top jar. Season
with salt and pepper. Shake well.
2 Combine witlof, cos and rocket in a bowl.
Place leaves on a large serving platter. Top
with radish, cucumber, avocado and red
onion. Drizzle with Honey ginger dressing
and sprinkle with seeds. Serve.
NUTRITION: (per serve) 913kJ; 19.3g fat;
3.2g sat fat; 2.7g protein; 8.4g carbs; 1.7g
fibre; 0mg chol; 199mg sodium.
Prep 20 minutes
Cook 10 minutes
1kg green beans, trimmed
2 oranges, peeled
¼ cup extra virgin olive oil
2 red onions, thinly sliced
1½ tablespoons balsamic vinegar
1 tablespoon brown sugar
½ cup fresh mint leaves
¹⁄ ³ cup natural sliced almonds, toasted
1 Bring a large saucepan of salted water
to the boil over high heat. Cook beans
for 3 minutes or until bright green and
just tender. Drain. Refresh under cold
running water. Drain. Set aside.
2 Segment oranges over a bowl to catch
juice, squeezing membranes to remove
excess juice.
3 Heat oil in a frying pan over medium-
high heat. Add onion. Cook for 5 minutes
or until golden. Transfer to a bowl.
Add vinegar, sugar and orange juice to
pan. Cook, stirring, for 2 minutes or until
mixture starts to boil. Remove from heat.
4 Add beans and orange to onion. Season
with salt and pepper. Toss to combine.
Place on a serving platter. Drizzle with
vinegar mixture. Sprinkle with mint and
almonds. Serve.
NUTRITION: (per serve) 631kJ; 9.5g fat;
1.1g sat fat; 4.3g protein; 9.6g carbs; 4.9g
fibre; 0mg chol; 40mg sodium.

Mixed leaves with $1.32

radish, avocado per serve Green bean salad
and salad seeds with orange and mint
$1.76
per serve gluten
free

$2.00
per serve

free

DECEMBER 2014 super food ideas 87

 vegetable dishes
Here are Claire’s five nominees in the category of best supporting side…
Recipes Claire Brookman Photography Andrew Young Styling Fiona Sinclair Food preparation Amira Georgy

1 Roasted pumpkin and

parsnip with sweet garlic
and crispy sage
Serves 8
Prep 15 minutes Cook 30 minutes
1 garlic bulb, halved crossways
1kg kent pumpkin, cut into 8 wedges
2 Creamy potato and
(unpeeled)
4 parsnips, peeled, halved lengthways
¼ cup extra virgin olive oil
1 bunch fresh sage
2 tablespoons pepitas
1 tablespoon brown sugar
1 Preheat oven to 200°C/180°C fan-forced.
Line 2 large baking trays with baking paper.
2 Arrange garlic, pumpkin and parsnip on
prepared trays. Drizzle with oil. Season
with salt and pepper. Roast for 20 minutes.
3 Meanwhile, combine sage, pepitas and
sugar in a bowl.
4 Sprinkle sage mixture over vegetables.
Roast for 10 minutes or until golden and
tender. Transfer to a platter. Serve.
NUTRITION: (per serve) 746kJ; 8.9g fat;
1.3g sat fat; 3.5g protein; 21.5g carbs;
5.3g fibre; 0mg chol; 50mg sodium.
kale gratin
Serves 8
Prep 30 minutes (plus 10 minutes
standing) Cook 1 hour 35 minutes
½ bunch kale
1 tablespoon extra virgin
olive oil
1 brown onion, halved,
thinly sliced
2 garlic cloves, crushed
2 teaspoons chopped fresh
thyme leaves
1.5kg red delight potatoes,
very thinly sliced
300ml pure cream
¾ cup grated cheddar
50g blue cheese, crumbled
¼ cup roughly chopped pecans
Extra fresh thyme leaves, to serve
1 Trim and discard stems and centre vein
of kale. Roughly chop leaves.
2 Heat oil in a large frying pan over medium
heat. Add onion. Cook for 5 minutes or
until golden. Add garlic, thyme and kale.
Cook, stirring, for 2 to 3 minutes or until
kale is wilted.
3 Preheat oven to 200°C/180°C fan-forced.
Grease a 10-cup-capacity metal baking pan.
4 Layer ¹⁄³ of the potato over base of
prepared pan. Spoon over ½ the onion
mixture, spreading evenly. Arrange ½ the
remaining potato on top. Repeat layers.
Pour over cream. Season with salt and
pepper. Cover tightly with foil. Bake for
1 hour or until potato is tender.
5 Remove and discard foil. Sprinkle over
combined cheddar, blue cheese and pecans.
Bake for a further 20 to 25 minutes or until
golden and tender. Stand for 10 minutes.
Sprinkle with extra thyme. Serve.
NUTRITION: (per serve) 1715kJ; 26.6g fat;
13.7g sat fat; 11g protein; 29.4g carbs; 5.2g
fibre; 55mg chol; 207mg sodium.

Takes Roasted pumpkin and

45 mins $3.00 parsnip with sweet
per serve garlic and crispy sage

$1.94
per serve

free

Creamy potato
and kale gratin

88 super food ideas DECEMBER 2014


3 Roasted apple and Brussels
sprouts with crispy bacon
Serves 8
Prep 15 minutes (plus 5 minutes cooling)
Cook 35 minutes
2 x 500g bags frozen Brussels sprouts
3 pink lady apples, cored, cut into wedges
2 tablespoons extra virgin olive oil
4 middle bacon rashers, trimmed,
finely chopped
½ cup walnuts, roughly chopped
1 tablespoon chopped fresh chives
1 Preheat oven to 220°C/200°C fan-forced.
Line a large baking tray with baking
paper. Place sprouts in a saucepan of
boiling water. Return to the boil. Drain
immediately. Rinse under cold water.
Stand for 5 minutes to cool slightly.
2 Cut sprouts in half. Place in a bowl with
apple and oil. Season well with salt and
pepper. Toss to coat. Arrange apple and
sprouts in a single layer on prepared tray.
Sprinkle with bacon. Roast for 15 minutes.
3 Add walnuts. Roast for 15 minutes or
until apple and sprouts are golden and
tender. Serve sprinkled with chives.
NUTRITION: (per serve) 729kJ; 9.2g fat;
1.3g sat fat; 10.4g protein; 9.6g carbs; 6.1g
fibre; 13mg chol; 402mg sodium.
$2.16 Roasted apple and
per serve Brussels sprouts
with crispy bacon
4 Crunchy potato and baby
carrots with rosemary salt
Serves 8
Prep 10 minutes (plus 5 minutes cooling)
Cook 50 minutes
1kg red delight potatoes
2 tablespoons finely chopped fresh
rosemary leaves
1 tablespoon sea salt
2 bunches baby (Dutch) carrots,
trimmed, peeled
6 brown pickling onions, peeled, quartered
¼ cup extra virgin olive oil
1 Preheat oven to 200°C/180°C fan-forced.
Line 2 large baking trays with baking paper.
2 Place potatoes in a large saucepan. Cover
with cold water. Bring to the boil over high
heat. Boil for 8 to 10 minutes or until just
tender. Drain. Set aside for 5 minutes or
until cool enough to handle. Cut potatoes
into large pieces.
3 Meanwhile, combine rosemary and salt
in a small bowl.
4 Arrange potato, carrot and onion in a
single layer on prepared trays. Drizzle with
oil. Season with pepper. Toss to coat.
5 Roast for 40 minutes or until golden and
tender, sprinkling with rosemary salt in
the last 10 minutes of cooking time. Serve.
gluten $1.81
free per serve
christmas sides
NUTRITION: (per serve) 800kJ; 7.5g fat; 1g
sat fat; 4.2g protein; 23.1g carbs; 6.8g fibre;
0mg chol; 922mg sodium.
5 Lemon-roasted cauliflower
and broccoli
Serves 8
Prep 10 minutes Cook 20 minutes
600g cauliflower, cut into small florets
400g broccoli, cut into small florets
¼ cup lemon-infused extra virgin olive oil
¼ cup pine nuts
280g jar green Sicilian olives, drained
¹⁄ ³ cup whole fresh flat-leaf parsley leaves
100g fetta, crumbled into large pieces
Lemon zest, to serve
1 Preheat oven to 200°C/180°C fan-forced.
Line a large baking tray with baking paper.
2 Place cauliflower and broccoli on prepared
tray. Drizzle with 2 tablespoons oil. Season
with salt and pepper. Roast for 10 minutes.
3 Add pine nuts and olives. Roast for a
further 10 minutes or until vegetables are
golden and tender. Drizzle with remaining
oil. Toss to combine. Transfer to a platter.
Sprinkle with parsley, fetta and zest. Serve.
NUTRITION: (per serve) 851kJ; 16.8g fat;
4.5g sat fat; 7.3g protein; 3.6g carbs;
4.6g fibre; 8mg chol; 612mg sodium.
$1.69
30 mins per serve Lemon-roasted
cauliflower and
broccoli
free
DECEMBER 2014 super food ideas 89
 shortbreads
The secret to shortbread? Kim’s fab recipes and quality Western Star butter

1 Lemon snowflakes
Makes about 40
Prep 35 minutes (plus 30 minutes
refrigeration, 30 minutes setting
and cooling) Cook 30 minutes
You’ll need an 8cm snowflake cutter.
200g Western Star Chef’s Choice
Premium Cultured unsalted butter,
chilled, chopped
½ cup caster sugar
½ cup rice flour
1½ cups plain flour
2 teaspoons finely grated lemon rind
2 teaspoons lemon juice
Silver cachous, to decorate
Royal icing
1 egg white
1½ cups pure icing sugar, sifted
1 Process butter, sugar, flours, lemon rind
and juice in the bowl of a food processor,
stopping and scraping down sides with
a spatula, if needed, until dough just
comes together. Turn out onto a lightly
floured surface. Knead gently to combine.
2 Divide dough in half. Shape into discs.
Wrap in plastic wrap. Refrigerate for
30 minutes or until just firm.
3 Preheat oven to 170°C/150°C fan-forced.
Grease 3 large baking trays. Line with
baking paper. Roll out 1 portion of
dough between 2 sheets of baking
paper until 3mm-thick. Using an
8cm snowflake cutter, cut shapes from
dough, re-rolling and cutting dough
trimmings. Place snowflakes, 2cm
apart, on prepared trays. Repeat with
remaining dough portion.
4 Bake, 1 tray at a time, for 10 minutes or
until just firm to touch, but not browned.
Cool on trays for 10 minutes. Transfer
to a wire rack to cool completely.
5 Make Royal icing Whisk egg white
until frothy. Gradually whisk in icing
sugar until mixture is smooth and thick.
Spoon into a snap-lock bag. Snip off
1 corner. Using picture as a guide,
pipe icing onto 1 snowflake. Decorate
with cachous. Repeat with remaining
snowflakes, icing and cachous. Set aside
for 30 minutes or until icing is set. Serve.
NUTRITION: (each) 362kJ; 3.7g fat; 2.4g
sat fat; 0.8g protein; 12.5g carbs; 0.2g
fibre; 7mg chol; 17mg sodium.
recommends
Made in the traditional European way,
Western Star Chef’s Choice Premium
Cultured Unsalted
Butter has a light,
yet complex flavour.

Lemon snowflakes

$0.13
each

90 super food ideas DECEMBER 2014


$0.21
each
Raspberry
jam-filled stars
2 Raspberry jam-filled stars
Makes about 20
Prep 25 minutes (plus 30 minutes
STYLING SARAH O’BRIEN FOOD PREPARATION HEIDI FLETT
refrigeration, and cooling)
Cook 30 minutes
You’ll need a 6cm star-shaped cutter
and a 2.5cm round cutter.
200g Western Star Chef’s Choice Premium
Cultured unsalted butter, chilled, chopped
½ cup caster sugar
½ cup rice flour
1½ cups plain flour
2 teaspoons vanilla extract
5 tablespoons raspberry jam
Icing sugar mixture, for dusting
PHOTOGRAPHY GUY BAILEY & ANDREW YOUNG
1 Process butter, sugar, flours and vanilla
in the bowl of a food processor stopping
and scraping down sides with a spatula,
if needed, until dough just comes
together. Turn out onto a lightly floured
surface. Knead gently to combine.
2 Divide dough in half. Shape into discs.
Wrap in plastic wrap. Refrigerate for
30 minutes or until just firm.
3 Preheat oven to 170°C/150°C fan-forced.
RECIPES KIM COVERDALE
Grease 3 large baking trays. Line with
baking paper. Roll out 1 portion of dough
between 2 sheets of baking paper until
3mm thick. Using 6cm star-shaped cutter,
cut shapes from dough, re-rolling and
CREATED FOR WESTERN STAR BY SUPER FOOD IDEAS
cutting trimmings. Place stars, 2cm apart,
on prepared trays. Repeat with remaining
dough. Using 2.5cm round cutter, cut
1 round from the centre of ½ the stars.
4 Bake, 1 tray at a time, for 10 minutes
or until just firm to touch, but not
browned. Cool on trays for 10 minutes.
Transfer to a wire rack to cool completely.
5 Spoon 1 teaspoon of jam onto the
centre of each whole star. Leaving a 3mm
border, spread jam over stars. Top with
cut stars, pressing gently to secure. Dust
stars liberally with icing sugar. Serve.
NUTRITION: (each) 623kJ; 7.5g fat; 4.9g
sat fat; 1.4g protein; 19.3g carbs; 0.4g
fibre; 13mg chol; 33mg sodium.
3 Chocolate Christmas
shortbread buttons
Makes about 50
Prep 30 minutes (plus 30 minutes
standing, 30 minutes setting, and cooling)
Cook 30 minutes
200g Western Star Chef’s Choice Premium
Cultured unsalted butter, chilled, chopped
½ cup caster sugar
½ cup rice flour
1½ cups plain flour
2 teaspoons vanilla extract
2 tablespoons Dutch-processed cocoa
powder, sifted
Chocolate
$0.17 Christmas
each shortbread
buttons
180g block dark chocolate, chopped
Assorted coloured sprinkles, to decorate
1 Preheat oven to 170°C/150°C fan-forced.
Grease 3 large baking trays. Line with
baking paper.
2 Process butter, sugar, flours, vanilla and
cocoa in a food processor, stopping and
scraping down sides with a spatula, if
needed, until dough just comes together,
adding 2 teaspoons cold water, if required,
to bring dough together. Turn out dough
onto a lightly floured surface. Knead
gently to combine.
3 Roll 2 level teaspoons of dough into
a ball. Place on 1 tray. Flatten slightly.
Repeat with remaining dough. Bake, 1 tray
at a time, for 10 minutes or until just firm
to touch. Cool completely on trays.
4 Place chocolate in a microwave-safe
bowl. Microwave on HIGH (100%), stirring
with a metal spoon every 30 seconds, for
1 to 2 minutes or until smooth. Stand for
5 minutes to cool slightly.
5 Spoon chocolate onto buttons, allowing
it to drizzle down sides. Decorate with
sprinkles. Set aside for 30 minutes or
until set. Serve.
NUTRITION: (each) 343kJ; 4.5g fat; 3.2g sat
fat; 0.8g protein; 9.6g carbs; 0.4g fibre; 6mg
chol; 16mg sodium.
DECEMBER 2014 super food ideas 91
4 Shimmering angels
Makes about 42
Prep 30 minutes (plus 30 minutes
refrigeration and cooling)
Cook 30 minutes
You’ll need a 5cm x 7cm angel cutter
and decorative twine or thin ribbon.
200g Western Star Chef’s Choice Premium
Cultured unsalted butter, chilled, chopped
½ cup caster sugar
½ cup rice flour
1½ cups plain flour
2 teaspoons vanilla extract
Coloured sugar, to decorate

1 Process butter, sugar, flours and

vanilla in the bowl of a food processor,
stopping and scraping down sides with
a spatula, if needed, until dough just
comes together. Turn out onto a lightly
floured surface. Knead gently to combine.
2 Divide dough in half. Shape into discs.
Wrap in plastic wrap. Refrigerate for
30 minutes or until just firm.
3 Preheat oven to 170°C/150°C fan-forced.
Grease 3 large baking trays. Line with
baking paper.
4 Roll out 1 portion of dough between
2 sheets of baking paper until 3mm
$0.10
each
thick. Using 5cm x 7cm angel cutter,
cut shapes from dough, re-rolling and
Shimmering
cutting dough trimmings. Place, 2cm angels
apart, on prepared trays. Using picture
as a guide, make a hole in the top of
each angel with a skewer. Repeat with
remaining dough potion.
5 Bake, 1 tray at a time, for 10 minutes
or until just firm to touch, but not
browned. Working 1 at a time, brush
hot shortbread angels with cold water.
Sprinkle with sugar. Set aside for
10 minutes to cool slightly. Transfer
to a wire rack to cool completely.
6 Thread twine or ribbon through holes
in angels to form bunting. Serve.
NUTRITION: (each) 286kJ; 3.6g fat; 2.3g
sat fat; 0.7g protein; 8.7g carbs; 0.2g fibre;
6mg chol; 15mg sodium.

recommends
To ensure the ideal texture for melt-in-
the-mouth shortbread, use Western
Star Chef’s Choice
Premium Cultured
Unsalted Butter.

92 super food ideas DECEMBER 2014


5 Shortbread
Christmas trees
Makes 4
Prep 50 minutes (plus 1 hour
refrigeration, 20 minutes setting,
and cooling) Cook 40 minutes
You’ll need 7.5cm, 7cm, 6cm, 5.5cm,
4.5cm and 2.5cm star-shaped cutters.
200g Western Star Chef’s Choice Premium
Cultured unsalted butter, chilled, chopped
½ cup caster sugar
½ cup rice flour
1½ cups plain flour
2 teaspoons vanilla extract
100g white chocolate, chopped
Silver cachous and icing sugar mixture,
to decorate
1 Process butter, sugar, flours and vanilla
in the bowl of a food processor, stopping
and scraping down sides with a spatula,
if needed, until dough just comes
together. Turn out onto a lightly floured
surface. Knead gently to combine.
2 Divide dough in half. Shape into discs.
Wrap in plastic wrap. Refrigerate for
30 minutes or until just firm.
3 Preheat oven to 170°C/150°C fan-forced.
CREATED FOR WESTERN STAR BY SUPER FOOD IDEAS
Grease 4 large baking trays. Line with
baking paper.
4 Roll out 1 portion of dough between
2 sheets of baking paper until 3mm thick.
Using 7.5cm star-shaped cutter, cut
8 stars from dough. Repeat with 7cm
star-shaped cutter, re-rolling and cutting
dough trimmings. Place stars, 2cm apart,
on 2 prepared trays. Bake, 1 tray at a time,
for 10 minutes or until just firm to touch,
but not browned. Stand on trays for 10
minutes. Transfer to a wire rack to cool
completely.
5 Repeat with remaining dough, cutting
8 x 6cm stars, 8 x 5.5cm stars, 8 x 4.5cm
stars and 8 x 2.5cm stars from dough,
re-rolling and cutting dough trimmings.
Place on prepared trays, except smallest
stars. Bake, 1 tray at a time, for 10 minutes
or until just firm to touch, but not browned,
adding smallest stars halfway through
cooking. Stand on trays for 10 minutes.
Transfer to a wire rack to cool completely.
6 Place white chocolate in a microwave-safe
bowl. Microwave on HIGH (100%), stirring
with a metal spoon after 30 seconds,
for 1 minute or until smooth. Stand for
5 minutes to cool slightly.
7 Spoon ¹⁄³ of the chocolate into a
snap-lock bag. Snip off 1 corner. Using
picture as a guide, pipe small dots of
chocolate onto points of each star.
Decorate with cachous, pressing gently
to secure. Stand for 5 minutes or until set.
8 Place 4 of the large stars on a sheet
of baking paper. Spoon a little of the
remaining chocolate in the centre of each
star (re-melting chocolate, if needed). Top
with another same-sized star, rotating the
star so the points sit at a different angle
to the first star (see picture for guide).
Repeat layering with more chocolate and
remaining stars (except for the smallest
stars) to form 4 Christmas trees.
9 Spoon chocolate on top of Christmas
trees. Using picture as a guide, and
working with 1 tree at a time, stand
2 small stars on top of each tree, pressing
gently to secure. Pipe any remaining
chocolate on trees, allowing chocolate
to drizzle down trees in a decorative
pattern. Set aside for 20 minutes or until
set. Dust liberally with icing sugar. Serve.
NUTRITION: (per tree) 3352kJ; 45.6g fat; 29.6g
sat fat; 8.7g protein; 91.7g carbs; 2g fibre; 71mg
chol; 179mg sodium.
$1.54
each
Shortbread
Christmas trees
DECEMBER 2014 super food ideas 93

traditional sweets
A cup of tea and one of Kim’s cherished sweets – it’s a Christmas treat!
1 Steamed cherry
pudding
Serves 8
high heat. Cook, stirring occasionally, for
5 minutes or until butter is melted. Bring
to the boil. Reduce heat to low. Simmer
Prep 20 minutes (plus cooling and for 5 minutes. Remove from heat. Stir in
standing) Cook 5 hours 20 minutes bicarbonate of soda. Cool completely.
250g packet dried dates, chopped 2 Grease an 8-cup-capacity metal pudding
3 cups mixed dried fruit basin with lid. Line base with 2 layers of
125g butter, chopped baking paper. Grease inside the lid.
1 cup dark brown sugar 3 Drain syrup from cherries and reserve.
1 teaspoon bicarbonate of soda Reserve ¹⁄³ cup cherries. Quarter remaining
415g can stoneless black cherries in syrup cherries. Place on a plate lined with
2 eggs, lightly beaten paper towel. Pat dry.
1 cup self-raising flour 4 Add eggs to fruit mixture. Mix well.
½ cup plain flour Sift over flours, spice and cinnamon. Add
2 teaspoons mixed spice almond meal. Stir well to combine. Add
1 teaspoon ground cinnamon quartered cherries and brandy. Stir well.
½ cup almond meal Spoon mixture into prepared basin. Level
¼ cup brandy top. Tap pan gently on bench to remove
1 tablespoon caster sugar any air bubbles. Level top. Secure lid.
Custard, to serve 5 Place basin in a large saucepan. Pour
enough boiling water into saucepan to
1 Place dates, dried fruit, butter, sugar and come halfway up side of basin. Cover. Place
½ cup water in a saucepan over medium- over medium heat. Boil for 5 hours, adding
94 super food ideas DECEMBER 2014
$2.25
per serve Steamed cherry
pudding
STYLING FIONA SINCLAIR & SARAH O’BRIEN FOOD PREPARATION CLAIRE BROOKMAN & HEIDI FLETT
more boiling water when necessary
(see note). Remove from heat.
6 Combine reserved cherry syrup and sugar
in a saucepan over medium heat. Cook for
2 to 3 minutes or until sugar has dissolved.
Increase heat to high. Bring to the boil.
Reduce heat to medium. Simmer for
10 minutes or until slightly thickened.
RECIPES KIM COVERDALE PHOTOGRAPHY GUY BAILEY & ANDREW YOUNG
7 Carefully lift basin from water. Stand for
10 minutes. Remove lid. Turn out pudding
onto a heatproof plate. Top with reserved
cherries and drizzle with a little syrup.
Serve with remaining syrup and custard.
NUTRITION: (per serve) 3248kJ; 23.1g fat;
12g sat fat; 10.7g protein; 126.7g carbs; 9.1g
fibre; 73mg chol; 563mg sodium.
saucepan during cooking and top
up the boiling water to keep it at the
halfway mark. It cannot boil dry.

2 Rich dark chocolate
and stout fruit cake
Serves 20
Prep 25 minutes
(plus cooling)
Cook 3 hours 10 minutes
250g butter, chopped
3 cups mixed dried fruit
1 cup raisins
1 cup prunes, chopped
¹⁄ ³ cup red glacé cherries, quartered
½ cup dark brown sugar
½ teaspoon bicarbonate of soda
4 eggs, lightly beaten
3 cups plain flour
2 teaspoons mixed spice
2 tablespoons cocoa powder
²⁄ ³ cup stout
200g dark chocolate, chopped
Blanched almonds, to decorate
1 Place butter, mixed dried fruit, raisins,
prunes, cherries, sugar and ½ cup water
in a saucepan over medium-high heat.
Cook, stirring occasionally, until butter
is melted. Bring to the boil. Reduce heat
to low. Simmer for 5 minutes. Remove
from heat. Stir in bicarbonate of soda.
Set aside to cool completely.
2 Preheat oven to 150°C/130°C fan-forced.
Line a 6cm-deep, 20cm square cake pan
with 3 layers of baking paper, extending
paper 3cm above edges of pan.
3 Add eggs to cooled fruit mixture.
Stir to combine. Sift over flour, spice
and cocoa. Mix well. Stir in stout and
$0.93
per serve
make
over
christmas sweets
chocolate. Spoon mixture into
prepared pan. Level top. Tap pan
gently on bench to remove any air
bubbles. Level top. Arrange almonds
on top of cake in a decorative pattern,
pressing gently to secure.
4 Bake for 3 hours or until a knife
inserted into cake comes out clean
(cover cake loosely with foil during
cooking if over-browning).
5 Place a sheet of foil over cake in pan,
wrapping foil down sides of pan. Place
a wooden board on top of cake and turn
upside down to cool completely in pan.
Remove cake from pan and serve.
NUTRITION: (per serve) 1679kJ; 17.1g fat;
10.2g sat fat; 6g protein; 54.7g carbs; 4.2g
fibre; 56mg chol; 181mg sodium.
Rich dark chocolate
and stout fruit cake
DECEMBER 2014 super food ideas 95
3 Buttery shortbread
fruit mince tart
Serves 12
1 Place butter, dried fruit, cranberries,
mixed peel, raisins, prunes, dried apple,
jam, brandy, sugar, cinnamon, spice
or uncooked rice. Bake for 10 minutes.
Remove weights or rice and baking paper.
Bake for a further 10 minutes or until
Prep 35 minutes (plus 50 minutes and ½ cup water in a saucepan over pastry is golden and cooked through.
refrigeration and cooling) medium-high heat. Bring to the boil, Add fruit mince mixture to tart. Bake
Cook 1 hour 5 minutes stirring occasionally. Reduce heat to low. for 10 minutes or until heated through.
40g Western Star Chef’s Choice Premium Simmer, stirring occasionally, for 15 to Set aside to cool completely.
Cultured unsalted butter 20 minutes or until mixture has thickened 5 Meanwhile, roll out remaining dough
1½ cups mixed dried fruit and liquid is evaporated. Set aside to and offcuts between 2 sheets of baking
½ cup dried cranberries cool completely. paper until 3mm thick. Using an 8cm
¼ cup mixed peel 2 Make Buttery shortbread pastry snowflake cutter, cut snowflakes from
½ cup raisins Process flour, almond meal, icing sugar pastry. Place on a baking tray lined
½ cup pitted prunes and butter in a food processor until with baking paper.
¹⁄ ³ cup dried apple, finely chopped fine crumbs form. Add egg yolks. Process 6 Bake for 10 minutes or until just firm
½ cup strawberry and rhubarb jam until dough just comes together, adding but not browned. Cool on tray.
¼ cup brandy iced water, if needed. Turn out dough 7 Place snowflakes on tart. Dust with
¼ cup brown sugar onto a lightly floured surface. Knead icing sugar. Serve with whipped cream.
1 teaspoon ground cinnamon gently until smooth. Shape into a disc. NUTRITION: (per serve) 2211kJ; 28.7g fat;
½ teaspoon mixed spice Wrap in plastic wrap. Refrigerate for 16.5g sat fat; 5.6g protein; 59.2g carbs;
Icing sugar mixture and whipped cream, 30 minutes or until firm. 4.3g fibre; 81mg chol; 180mg sodium.
to serve 3 Preheat oven to 200°C/180°C fan-forced.
Buttery shortbread pastry Grease a 4cm-deep, 23.5cm (base)
2 cups plain flour round loose-based fluted flan tin. Roll recommends
½ cup almond meal ¾ dough between 2 sheets of baking
Western Star Chef’s Choice Premium
¹⁄ ³ cup icing sugar mixture paper until 3mm thick. Line prepared tin Cultured Unsalted Butter is made
175g Western Star Chef’s Choice Premium with dough. Trim excess, reserving the in the European style
Cultured unsalted butter, chilled, chopped offcuts. Refrigerate for 20 minutes. and has a light yet
2 egg yolks 4 Place tin on baking tray. Line dough with complex flavour.
1 tablespoon iced water (if needed) baking paper. Fill with baking weights

Buttery shortbread
fruit mince tart

$1.25
per serve

96 super food ideas DECEMBER 2014


4 Little light fruit loaves
with lemon ginger drizzle
Makes 12
Prep 15 minutes (plus cooling and
setting) Cook 1 hour
You’ll need 2 x 8-hole (¾-cup-capacity)
loaf pans for this recipe.
200g butter, chopped
2 tablespoons honey
1 cup caster sugar
½ cup dried cranberries
¾ cup mixed peel
2 cups mixed dried fruit
¹⁄ ³ cup brandy
½ teaspoon bicarbonate of soda
3 eggs, lightly beaten
1¾ cups plain flour
¹⁄ ³ cup self-raising flour
3 teaspoons ground ginger
1 teaspoon ground cinnamon
Icing sugar mixture, to serve
Lemon icing
2 cups pure icing sugar
2 tablespoons lemon juice
¼ cup glacé ginger, finely chopped
1 Place butter, honey, sugar, cranberries,
mixed peel, dried fruit, brandy and ½ cup
Little light fruit
loaves with lemon
ginger drizzle
christmas sweets
water in a saucepan over medium-high
heat. Bring to the boil, stirring
occasionally. Reduce heat to low. Simmer
for 5 minutes or until thickened. Remove
from heat. Stir in bicarbonate of soda.
Set aside to cool completely.
2 Preheat oven to 150°C/130°C fan-forced.
Grease 12 holes of 2 x 8-hole (¾-cup-
capacity) loaf pans. Line base and sides
of pan holes with baking paper.
3 Add eggs to cooled fruit mixture.
Mix well. Stir in sifted flours, ginger and
cinnamon. Mix well to combine. Divide
mixture evenly among prepared holes.
4 Bake for 45 minutes or until golden
and just firm to touch. Cool in pan
for 10 minutes. Transfer to a wire rack
to cool completely.
5 Meanwhile, make Lemon icing Sift icing
sugar into a bowl. Add lemon juice. Stir
until smooth and combined, and mixture
is a thick, spreadable consistency, adding
1 to 2 teaspoons water, if needed. Spoon
over loaves. Sprinkle with ginger. Set aside
until set. Dust with icing sugar. Serve.
NUTRITION: (per serve) 2238kJ; 15.5g fat;
9.5g sat fat; 5.1g protein; 90.7g carbs; 3.2g
fibre; 71mg chol; 273mg sodium.
RECIPE IDEA
$1.51
each
For more recipes, hints and tips visit
westernstarbutter.com.au
christmas sweets
5 Bûche de Noël
Serves 8
Prep 25 minutes (plus 1 hour refrigeration
and cooling) Cook 17 minutes
4 eggs
²⁄ ³ cup caster sugar
¾ cup self-raising flour, sifted
2 tablespoons cocoa powder, sifted
100g dark chocolate, melted, cooled
Extra 2 tablespoons caster sugar
¹⁄ ³ cup strawberry jam
300ml thickened cream, whipped
Icing sugar mixture, to decorate
Ganache
180g block dark chocolate, chopped
¹⁄ ³ cup thickened cream
1 Preheat oven to 180°C/160°C. Grease
a 23cm x 32cm baking tray with sides.
98 super food ideas DECEMBER 2014
Line base and sides with baking paper.
2 Using an electric mixer, beat eggs and
sugar for 6 to 8 minutes or until thick and
creamy (mixture will form ribbons when
falling from beaters). Fold in sifted flour
and cocoa until just combined. Fold in
chocolate. Pour mixture into prepared
pan, spreading gently to level.
3 Bake for 12 to 15 minutes or until just
firm to touch.
4 Meanwhile, dust a sheet of baking paper
that’s slightly larger than the pan with
extra sugar. Turn out cake immediately
onto paper. Remove lining paper. Using
paper as a guide, roll up from 1 short end.
Wrap in a clean tea towel and set aside
to cool completely.
5 Meanwhile, make Ganache Place
chocolate and cream in a microwave-safe
$1.45
per serve
Bûche
de Noël
bowl. Microwave on HIGH (100%) for
1 to 2 minutes, stirring with a metal spoon
every 30 seconds, or until smooth and
combined. Refrigerate for 30 minutes
or until a thick spreadable consistency.
6 Unroll cake. Trim edges to neaten,
if required. Leaving a 2cm border,
spread cake with jam, then top with
cream. Roll up cake to enclose filling.
Discard paper. Place on a serving plate.
Spread ganache all over cake. Refrigerate
for 10 minutes or until just starting to
set. Run a fork through the ganache
to resemble wood. Refrigerate for
20 minutes or until ganache is set.
Dust liberally with icing sugar. Serve.
NUTRITION: (per serve) 2389kJ; 34.6g fat;
22.1g sat fat; 8.1g protein; 57.2g carbs; 1.3g
fibre; 144mg chol; 154mg sodium.

Gluten-free
gingerbread
stars
starry night
Brighten up everyone’s Christmas with these cheery gingerbread treats
Recipe & Food preparation Amira GeorgyPhotography Al RichardsonStyling Michelle Noerianto
Gluten-free gingerbread stars
Makes 18 large stars and 32 small stars
Prep 30 minutes (plus 30 minutes
cooling and 1 hour 30 minutes
refrigeration)
Cook 30 minutes
80g butter, chopped
¼ cup caster sugar
½ cup CSR treacle
1 egg, lightly beaten
2 cups brown rice flour
½ cup gluten-free cornflour
2 teaspoons ground ginger
½ teaspoon ground nutmeg
1 teaspoon xanthan gum
½ teaspoon bicarbonate of soda
Extra brown rice flour, for dusting
Royal icing
2 egg whites
3 cups pure icing sugar, sifted
1 teaspoon lemon juice
1 Place butter, sugar and treacle in a small
saucepan over low heat. Cook, stirring
occasionally, for 5 minutes or until melted
and sugar is dissolved. Remove from heat.
Transfer to a large heatproof bowl. Cool
for 20 minutes. Whisk in egg.
2 Sift flour, cornflour, ginger, nutmeg,
xanthan gum and bicarb into a medium
bowl. Add flour mixture to treacle mixture.
Stir until mixture is combined. Turn out onto
a surface lightly dusted with extra flour.
Knead for 10 seconds or until smooth. Divide
dough in half and shape each half into a
disc. Wrap each in plastic wrap. Refrigerate
for 1 hour 30 minutes or until firm.
3 Preheat oven to 180°C/160°C fan-forced.
Line 4 large baking trays with baking paper.
Roll out 1 dough disc between 2 sheets
of baking paper until 5mm thick. Using
an 8cm star cutter, cut stars from dough,
re-rolling and cutting dough scraps. Place,
allergy gluten free
2cm apart, on 2 prepared trays. Bake for 10 to
13 minutes or until just firm. Cool completely
on trays. Repeat, using a 5cm star cutter,
with remaining dough disc and prepared
baking trays. Bake for 8 to 10 minutes.
4 Make Royal icing Whisk egg white in a
bowl until frothy. Gradually add icing sugar,
whisking until smooth. Stir in lemon juice.
Spoon into a snap-lock bag. Snip off
1 corner. Using picture as a guide, pipe onto
stars to form a decorative pattern. Stand
for 15 minutes or until icing is set. Serve.
recommends
A couple of spoonfuls of
rich sticky CSR Treacle adds
a distinctive colour and taste
to rich fruit cakes, puddings
and gingerbreads.
DECEMBER 2014 super food ideas 99
ernesthillier.com.au

chocolate truffles
Kim’s bite-sized chocolate treats are simple to make and a joy to give
RecipesŒ%)ŏ+2!. (!őPhotographyŒ
* .!3ŏ+1*#őStylingŒ.%/0%*!ŏ1.*ġ$%!//!*őFood preparation !% % (!00
1 Choc-caramel
bubble truffles
Makes 32
Prep 30 minutes (plus 20 minutes
refrigeration, 30 minutes freezing,
and setting) Cook 10 minutes
220g block milk chocolate, chopped
¹⁄ ³ cup thickened cream
2 x 53g Mars bars, finely chopped
1¼ cups puffed rice cereal
Extra 1½ x 220g blocks milk
chocolate, chopped
½ x 180g block dark chocolate, chopped
Rainbow popping topping candy,
to decorate (see notes)
./ ./ 3+*Ě0 ! +),(!0!(5
1 Place milk chocolate, cream and Mars
bars in a heatproof bowl over a saucepan
of simmering water. Cook, stirring, for
5 to 8 minutes or until mixture is smooth
and combined (see notes). Refrigerate
for 10 minutes or until mixture is thick
but not set.
2 Stir in puffed rice cereal. Refrigerate
for 30 minutes or until firm.
3 Roll 2 level teaspoons of chocolate
mixture into a ball. Place on a tray lined
with baking paper. Repeat with remaining
mixture to make 32 balls. Freeze for
30 minutes or until firm.
4 Place extra milk chocolate in a
microwave-safe bowl. Microwave on HIGH
(100%) for 1 to 2 minutes, stirring every
30 seconds with a metal spoon, or until
melted. Stand for 1 minute. One at a time,
place truffles in chocolate to coat. Using a
christmas truffles
$0.61
each
Choc-caramel
bubble truffles
fork, lift truffles, draining excess chocolate.
Return to tray. Refrigerate for 10 minutes.
5 Place dark chocolate in a microwave-safe
bowl. Microwave on HIGH (100%) for
30 seconds or until melted. Spoon into a
snap-lock bag. Snip 1 corner off bag. Pipe
onto truffles. Sprinkle with candy. Set. Serve.
NUTRITION: (each) 566kJ; 7.6g fat; 4.7g
sat fat; 1.8g protein; 14.7g carbs; 0.06g fibre;
6mg chol; 28mg sodium.
đŏ+,,%*# * 5 * ! "+1* %* 0$!
'! !+.0%*# %/(! 0 ++(3+.0$/ċ
đŏ
)!(0! %* 0$! $++(0! )%401.!ċ
DECEMBER 2014 super food ideas 101
2 Vanilla-malt truffles
Makes 20
Prep 20 minutes (plus 40 minutes
refrigeration and setting)
Cook 5 minutes
180g block dark chocolate, chopped
¹⁄ ³ cup thickened cream
2 tablespoons malted milk powder
40g packet Maltesers, finely chopped
1 teaspoon vanilla extract
Cocoa powder, sifted, to decorate
1 Place chocolate and cream in a heatproof
bowl over a saucepan of simmering water.
Cook, stirring, for 5 minutes or until melted
and smooth. Refrigerate for 10 minutes.
2 Stir in malt powder, Maltesers and vanilla.
Refrigerate for 30 minutes or until firm.
3 Roll 2 level teaspoons of chocolate
mixture into a ball. Toss in cocoa powder.
Place on a tray lined with baking paper.
Repeat with remaining mixture to make
20 balls. Set aside until firm. Serve.
NUTRITION: (each) 349kJ; 6.2g fat; 3.9g sat
fat; 1.2g protein; 5.3g carbs; 0.1g fibre; 5mg
chol; 11mg sodium.
Vanilla-malt
truffles
$0.40
each
INGREDIENTS
102 super food ideas DECEMBER 2014
3 Peanut crunch truffles
Makes 30
Prep 30 minutes (plus 1 hour 5 minutes
2 minutes, stirring every 30 seconds
with a metal spoon, or until melted.
Stand for 1 minute. One at a time, place
refrigeration and 30 minutes freezing) truffles in chocolate to coat. Using a fork,
Cook 8 minutes lift truffles, draining excess chocolate.
220g block milk chocolate, chopped Return to tray. Refrigerate for 10 minutes.
½ cup thickened cream 4 Place extra milk chocolate in a
2 tablespoons crunchy peanut butter microwave-safe bowl. Microwave on
1 cup pretzels, crushed (see note) HIGH (100%) for 30 seconds or until
180g block dark chocolate, chopped melted. Spoon into a snap-lock bag.
Extra 100g milk chocolate, chopped Snip 1 corner off bag. Pipe onto truffles.
Sea salt, to decorate Sprinkle with sea salt. Refrigerate for
15 minutes or until firm. Serve.
1 Place chocolate, cream and peanut butter NUTRITION: (per piece) 499kJ; 8.1g fat; 4.7g
in a heatproof bowl over a saucepan sat fat; 1.9g protein; 9.4g carbs; 0.1g fibre;
of simmering water. Cook, stirring, for
5 minutes or until melted and smooth.
Refrigerate for 10 minutes. Stir in pretzels.
Refrigerate for 30 minutes or until firm.
2 Roll 2 level teaspoons of chocolate 1 cup of cooked popcorn, crushed,
mixture into a ball. Place on a tray lined in place of the pretzels.
with baking paper. Repeat with remaining
mixture to make 30 balls. Freeze for 30
minutes or until firm.
3 Place dark chocolate in a microwave-safe
bowl. Microwave on HIGH (100%) for 1 to
Peanut
crunch $0.48
truffles each

4 Cookies and
cream truffles
Makes 16
Prep 30 minutes (plus 55 minutes
refrigeration and 30 minutes freezing)
Cook 7 minutes
3 x 23g packets mini Oreo cookies
180g block white chocolate, chopped
¼ cup thickened cream
Extra 1½ x 180g blocks white
chocolate, chopped
1 Place 1 packet of the cookies in the
bowl of a small food processor. Process
until finely chopped. Cut remaining
cookies in half.
2 Place chocolate and cream in a
heatproof bowl over a saucepan of
simmering water. Cook, stirring, for
5 minutes or until melted and smooth.
Refrigerate for 10 minutes. Stir in cookie
christmas truffles
$0.85 Cookies and
each
cream truffles
FOUR
INGREDIENTS
crumbs. Refrigerate for 30 minutes
or until firm.
3 Roll 2 level teaspoons of chocolate
mixture into a ball. Place on a tray
lined with baking paper. Repeat with
remaining mixture to make 16 balls.
Freeze for 30 minutes or until firm.
4 Place extra white chocolate in a
microwave-safe bowl. Microwave on
HIGH (100%) for 1 to 2 minutes, stirring
every 30 seconds with a metal spoon,
or until melted. Stand for 1 minute.
One at a time, place truffles in chocolate
to coat. Using a fork, lift truffles,
draining excess chocolate. Return to
tray. Place 1 cookie half on each truffle,
pressing gently to secure. Refrigerate
for 15 minutes or until set. Serve.
NUTRITION: (per piece) 748kJ; 11.4g fat;
7.1g sat fat; 2.3g protein; 17.8g carbs; 0.03g
fibre; 11mg chol; 44mg sodium.
ernesthillier.com.au
christmas truffles
5 Hazelnut cream truffles
Makes 22
Prep 30 minutes (plus 45 minutes
refrigeration and 30 minutes freezing)
Cook 7 minutes
180g block white chocolate, chopped
¼ cup thickened cream
2 tablespoons Nutella
2 x 120g packets skinless hazelnuts, toasted
120g dark chocolate, chopped
1 Place chocolate, cream and Nutella
in a heatproof bowl over a saucepan
of simmering water. Cook, stirring, for
5 minutes or until melted and smooth
(see note). Refrigerate for 10 minutes.
2 Meanwhile, place hazelnuts in the bowl
of a small food processor. Process until
finely chopped. Stir 2 tablespoons of
hazelnuts into chocolate. Refrigerate
for 30 minutes or until firm.
3 Roll 2 level teaspoons of chocolate
mixture into a ball. Place on a tray lined
with baking paper. Repeat with remaining
mixture to make 22 balls. Freeze for
30 minutes or until firm.
4 Place dark chocolate in a microwave-safe
bowl. Microwave on HIGH (100%) for
1 to 2 minutes, stirring every 30 seconds
with a metal spoon, or until melted. Stand
Hazelnut cream
$0.88 truffles
each
FIVE
INGREDIENTS
for 1 minute. One at a time, place truffles in
chocolate to coat. Using a fork, lift truffles,
draining excess chocolate. Toss in remaining
hazelnuts. Return to tray. Refrigerate for
15 minutes or until set. Serve.
NUTRITION: (per piece) 672kJ; 13.1g fat;
4.3g sat fat; 2.7g protein; 7.7g carbs; 0.4g
fibre; 5mg chol; 9mg sodium.
add 1 tablespoon Frangelico to the
chocolate mixture before refrigerating
for 10 minutes in step 1.
ernesthillier.com.au
 WIN!
$1000
WORTH OF
GROCERIES*
SEE PAGE 110

$1.49
each

Mini Christmas
surprise

RECIPES CLAIRE BROOKMAN & KIM COVERDALE PHOTOGRAPHY GUY BAILEY STYLING KRISTEN WILSON FOOD PREPARATION LUCY NUNES
puddings

present time!
Get inspired by Kim and Claire's gorgeous edible gifts, and
enter your best original Christmas gift recipe into the Home Cook Hero
competition. Visit bestrecipes.com.au or see p110 for more details!
Mini Christmas 2 Using damp hands, shape 1 level NUTRITION: (each) 895kJ; 11.3g fat; 7.1g
surprise puddings tablespoon of mixture around each sat fat; 2.1g protein; 25.1g carbs; 0.7g fibre;
Makes 18 chocolate ball to enclose. Place on a large 6mg chol; 50mg sodium.
Prep 1 hour (plus 1 hour standing and baking tray lined with baking paper.
45 minutes refrigeration) Cook 1 minute Refrigerate for 30 minutes or until just
½ x 800g dark fruit cake firm. Using your hands, roll each ball again
125g milk chocolate, melted to form a smooth shape. Refrigerate for a chocolate Lindt balls, but you can use
1½ tablespoons brandy or apera (sherry) further 15 minutes or until firm. any type you like – dark chocolate,
18 milk chocolate Lindt Lindor balls (see note) 3 Place white chocolate melts in a white chocolate or even hazelnut.
¹⁄ ³ cup white chocolate melts microwave-safe bowl. Microwave on
18 red M&M Minis MEDIUM (50%) for 1 minute, stirring
18 green M&M Minis, halved halfway through with a metal spoon, until storage tip
melted and smooth. Drizzle a little melted Place balls in an airtight container.
1 Using your fingers, crumble cake into chocolate over each ball. Top with 1 red Refrigerate for up to 1 week. Remove
a bowl. Add melted chocolate and brandy M&M Mini for a holly berry, and 2 pieces of from fridge 20 minutes before
or apera. Mix well to combine. Set aside the green M&M Minis to form holly leaves. serving to soften the surprise centres.
for 30 minutes. Set aside for 30 minutes or until set. Serve.

106 super food ideas DECEMBER 2014

 Home Cook Hero edible gifts

Easy macadamia
shortbread
Makes 16 bars
Prep 15 minutes (plus cooling)
Cook 45 minutes
½ cup caster sugar
¾ cup cornflour
2 cups plain flour
½ cup finely chopped
macadamia nuts, toasted
250g butter, melted
1 teaspoon vanilla extract
2 teaspoons white sugar

1 Preheat oven to 170°C/150°C

fan-forced. Grease a 3cm deep,
16cm x 26cm slice pan. Place sugar,
flours and macadamia nuts in
a large bowl. Mix well to combine.
Add melted butter and vanilla.
Mix until well combined.
2 Press mixture into prepared pan.
Smooth surface with a spatula.
3 Bake for 30 minutes. Remove from
oven. Using a small, sharp knife, cut
hot shortbread in half lengthways. Cut
each half into 3cm-wide bars. Sprinkle
evenly with white sugar. Prick each
bar 5 times with a fork. Return to
oven for 15 minutes or until golden.
Cool completely in pan.
4 Carefully remove shortbread
from pan. Serve.
NUTRITION: (each) 1078kJ; 16.3g fat;
8.9g sat fat; 2.4g protein; 25.5g carbs;
1g fibre; 23mg chol; 122mg sodium.

$0.32 Easy macadamia

shortbread
each

DECEMBER 2014 super food ideas 107

 $0.12
each

Gingerbread
people

Gingerbread people 3 Add egg. Stir to combine. Sift flour,

Makes 45
Prep 1 hour (plus 1 hour
refrigeration, 20 minutes cooling
and 1 hour setting)
Cook 55 minutes
125g butter
2 tablespoons golden syrup
¾ cup brown sugar
1 egg, lightly beaten
2¾ cups self-raising flour
¼ teaspoon salt
2 teaspoons ground ginger
Brown M&M Minis, to decorate
Royal icing
1 egg white
1²⁄ ³ cups pure icing sugar, sifted
¼ teaspoon lemon juice
1 Preheat oven to 170°C/150°C fan-forced.
Line 4 large baking trays with baking paper.
2 Place butter, syrup and sugar in a
saucepan over low heat. Cook, stirring,
for 5 minutes or until mixture is melted
and smooth. Remove from heat. Set aside
to cool for 20 minutes.
salt and ginger over butter mixture. Mix
until well combined. Divide dough into
2 portions. Shape each into a disc. Wrap
in plastic wrap. Refrigerate for 1 hour.
4 Roll out 1 dough disc between 2 sheets
of baking paper until 5mm thick. Using
a 7cm x 8cm gingerbread person cookie
cutter, cut people from dough, re-rolling
and cutting dough scraps. Place, 2cm apart,
on 2 of the prepared trays. Repeat with
remaining dough. Bake, 1 tray at a time,
for 10 to 12 minutes or until golden brown.
Transfer to a wire rack to cool completely.
5 Make Royal icing Lightly whisk egg white
until frothy. Gradually add icing sugar,
whisking until smooth and combined. Stir
in lemon juice. Spoon icing into a snap-lock
bag. Snip off 1 corner. Pipe eyes and a
mouth onto each person. Pipe a little icing
on each to form buttons. Top with M&M
Minis. Use remaining icing to decorate.
Set aside for 1 hour or until set. Serve.
NUTRITION: (each) 385kJ; 2.9g fat; 1.8g sat
fat; 1.2g protein; 15.2g carbs; 0.3g fibre; 8mg
chol; 100mg sodium.

108 super food ideas DECEMBER 2014


$4.28
each
Easy
fruitcakes
Easy fruitcakes
Makes 5 x 10cm-diameter round cakes
Prep 20 minutes (plus cooling)
Cook 2 hours
1.125kg mixed dried fruit
250g butter, chopped
1 cup dark brown sugar
1 teaspoon bicarbonate of soda
2 tablespoons orange juice
2 tablespoons brandy
¼ cup orange marmalade
2 cups plain flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon mixed spice
5 red glacé cherries
Home Cook Hero edible gifts
½ cup blanched almonds
Extra 2 tablespoons brandy,
for brushing
1 Place dried fruit, butter, sugar and
1 cup cold water in a large saucepan
over medium heat. Bring to the boil.
Remove from heat. Stir in bicarbonate
of soda. Set aside to cool.
2 Preheat oven to 150°C/130°C fan-forced.
Grease five 7cm-deep, 10cm round cake
pans. Line each pan with 3 layers of
baking paper.
3 Add orange juice, brandy and
marmalade to cooled fruit mixture.
Stir to combine. Sift flour, baking
powder, salt and mixed spice over
fruit mixture. Stir well to combine.
Divide mixture evenly among prepared
pans. Smooth tops. Decorate tops with
cherries and almonds.
4 Bake for 1 hour 50 minutes or until
a small, sharp knife inserted in centre
of each cake comes out clean (cover with
foil if over-browning). Brush cakes with
extra brandy. Allow to cool completely
in pans. Serve. To use as Christmas gifts,
place cakes in giftboxes or wrap in
cellophane and tie with a ribbon.
NUTRITION: (each) 6254kJ; 52g fat; 28.2g
sat fat; 14.4g protein; 234g carbs; 16.7g fibre;
73mg chol; 1211mg sodium.
DECEMBER 2014 super food ideas 109
Home Cook Hero edible gifts
WIN!
$1000
WORTH OF
GROCERIES*
The Home Cook Hero theme
for November is edible gifts.
To be in the running to win a
$1000 grocery voucher, visit
bestrecipes.com.au and
enter your original recipe.
*Competition opens on 01/10/14 and closes on
31/08/15. Only one winner per household (except
in SA). Monthly prize is 1 x $1000 grocery voucher
that cannot be refunded or redeemed for cash.
Winners will be the most original and creative
entry per month, as judged on the last day of each
month. Winners notified within 2 weeks of judging.
This is a game of skill. Promoter is NewsLifeMedia
Pty Ltd (ABN: 57 088 923 906) 2 Holt St, Surry
Hills, NSW 2010. Winners required for interview,
which may be published. Visit bestrecipes.com.au
for full terms and conditions.
$0.44
each
Coconut rum balls
110 super food ideas DECEMBER 2014
Coconut rum balls
Makes 30
Prep 1 hour (plus 35 minutes
refrigeration) Cook 2 minutes
250g packet Arnott's Choc Ripple biscuits
395g can sweetened condensed milk
2 tablespoons dark rum
1¹⁄ ³ cups desiccated coconut
180g dark chocolate, chopped
1 Process biscuits in a food processor until
crumbs form. Transfer to a bowl. Add
condensed milk, rum and 1 cup coconut.
Mix well to combine. Refrigerate for
15 minutes or until mixture is slightly firm.
2 Roll level tablespoons of mixture into
balls. Place remaining coconut in a shallow
bowl. Roll ½ the balls in coconut to coat.
Transfer to a plate.
3 Place chocolate in a microwave-safe bowl.
Microwave on MEDIUM (50%) for 1 to
2 minutes, stirring halfway through with
a metal spoon, until melted and smooth.
Line a baking tray with baking paper. One
at a time, using a fork, dip remaining balls
in chocolate, shaking off excess. Place on
prepared tray (see note). Refrigerate for
20 minutes or until set. Serve.
NUTRITION: (each) 565kJ; 6.2g fat; 4.3g sat
fat; 2g protein; 16.9g carbs; 0.6g fibre; 5mg
too thick, re-melt in the microwave
on MEDIUM (50%) for 30 seconds.
storage tip
Place balls in an airtight container.
Refrigerate for up to 1 week.
Remove from fridge 10 minutes
before serving.
 Pink lemonade
Kale slaw with white barbecue sauce
Crunchy cashew chicken
Caramelised onion, walnut and
rosemary focaccia
Smoky cheese and bacon dip
Pumpkin, pea and chilli tart
Roast beef with horseradish labne
and spicy tomato relish
Caramel custard-filled apple pie

$1.44
per serve

with white
barbecue Takes
sauce 20 mins

$1.92
per serve

40 mins
Crunchy cashew
chicken

sunshiny day
What better time than summer to head outdoors with your favourite people,
spread out the picnic blanket, and share good times and fabulous food
Recipes Liz MacriPhotography Guy BaileyStyling Jenn TolhurstFood preparation Lucy Nunes

112 super food ideas DECEMBER 2014


Pink lemonade
Serves 8 (makes 10 cups)
Prep 10 minutes (plus 3 hours
refrigeration)
6 lemons, scrubbed, roughly chopped
2 cups frozen raspberries
1½ cups caster sugar
Extra raspberries, lemon slices
and mint leaves, to serve
1 Place ½ the lemons, ½ the raspberries,
½ the sugar and 1 cup cold water in
a food processor. Process until finely
chopped. Strain mixture into a large
bowl. Repeat with remaining lemons,
raspberries, sugar and 1 cup cold water.
2 Stir 1½ litres cold water into lemon
mixture (see note). Cover and refrigerate
for 3 hours or until chilled. Transfer to a jug.
3 Serve lemonade with extra raspberries,
lemon slices and mint leaves.
lemonade straight away, use iced water.
Kale slaw with
white barbecue sauce
Serves 8
Prep 20 minutes
¾ cup whole-egg mayonnaise
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ small (350g) savoy cabbage, shredded
½ bunch purple curly kale, leaves shredded
½ bunch green curly kale, leaves shredded
6 radishes, trimmed, coarsely grated
1 carrot, coarsely grated
1 Combine mayonnaise, mustard,
lemon juice, 1 tablespoon cold water,
garlic powder and cayenne pepper
in a large bowl.
2 Add cabbage, kale, radish and
carrot. Season with salt and pepper.
Toss gently to combine. Serve.
NUTRITION: (per serve) 885kJ;
19.6g fat; 2.7g sat fat; 2.6g
protein; 7.4g carbs; 2.4g fibre;
14mg chol; 209mg sodium.
Crunchy cashew chicken
Serves 8
Prep 20 minutes Cook 20 minutes
1½ cups cashews
½ cup panko breadcrumbs
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ cup finely chopped fresh flat-leaf parsley
¼ cup plain flour
2 eggs
8 chicken thigh fillets, halved
¼ cup extra virgin olive oil
1 Place cashews in a food processor.
Process until very finely chopped. Transfer
to a shallow bowl. Stir in breadcrumbs,
cumin, coriander and parsley. Season
with salt and pepper. Preheat oven to
200°C/180°C fan-forced.
2 Place flour on a plate. Whisk eggs in
a shallow bowl. One by one, toss chicken
pieces in flour. Dip in egg, then press
in breadcrumb mixture to coat. Transfer
to a plate.
3 Heat ½ the oil in a large frying pan
over medium heat. Add ½ the chicken.
Cook for 2 minutes each side. Transfer
to a baking tray. Repeat with remaining
oil and chicken.
4 Bake for 8 to 10 minutes or until golden
and cooked through. Serve warm or cold.
NUTRITION: (per serve) 1729kJ; 28.7g
fat; 5.9g sat fat; 27.5g protein;
11.2g carbs; 2g fibre; 131mg
chol; 173mg sodium.
friends over picnic
time plan
đŏŏM ake step 1 of the Roast beef
with horseradish labne and spicy
tomato relish.
1 day before
đŏŏM ake Kale slaw with white barbecue
sauce. Store dressing and vegetables in
separate airtight containers. Refrigerate.
đŏŏM ake Crunchy cashew chicken to the
end of step 2. Cover and refrigerate.
đŏŏM ake step 3 of the Caramelised
onion, walnut and rosemary focaccia.
Spoon onion into an airtight container.
Refrigerate.
đŏŏM ake step 1 of the Pumpkin, pea and
chilli tart. Allow pumpkin to cool. Cover
and refrigerate.
đŏŏM ake Pink lemonade to the end of
step 2. Cover and refrigerate.
đŏŏM ake step 2 of the Roast beef with
horseradish labne and spicy tomato
relish. Spoon relish into an airtight
container. Refrigerate.
đŏŏM ake Caramel custard-filled apple pie.
Refrigerate.
4 hours before leaving for picnic
đŏŏComplete Roast beef with horseradish
labne and spicy tomato relish.
đŏComplete Pumpkin, pea and chilli tart.
đŏŏComplete Caramelised onion, walnut
and rosemary focaccia.
Just before leaving for picnic
đŏŏComplete Crunchy cashew chicken.
đŏŏM ake Smoky cheese and bacon dip.
Just before serving at picnic
đŏŏComplete Pink lemonade.
đŏŏComplete Kale slaw with white
barbecue sauce.
Pink
$1.20 lemonade
per serve
INGREDIENTS
DECEMBER 2014 super food ideas 113

$1.37
per serve
Smoky cheese 40 mins
and bacon dip
Caramelised onion, walnut
and rosemary focaccia
Serves 8
Prep 30 minutes (plus 15 minutes
standing and 1 hour 15 minutes
proving) Cook 30 minutes
7g sachet dry yeast
2 teaspoons caster sugar
2½ cups white bread flour
3 teaspoons sea salt
¼ cup olive oil
2 brown onions, thinly sliced
¹⁄ ³ cup walnuts, coarsely chopped
1 tablespoon fresh rosemary leaves
1 Place yeast, sugar and 1 cup warm
water in a jug. Whisk with a fork until
yeast has dissolved. Cover. Stand in a
warm place for 10 minutes or until frothy.
2 Sift flour into a large bowl. Make
a well in the centre. Add yeast mixture,
114 super food ideas DECEMBER 2014
$0.50
per serve
Caramelised
onion, walnut and
rosemary focaccia
2 teaspoons salt and 1 tablespoon oil.
Mix to form a soft dough. Turn out onto
a lightly floured surface. Knead dough
for 10 to 15 minutes or until smooth and
elastic. Place in a large, lightly greased
bowl. Cover with lightly greased plastic
wrap. Set aside in a warm place to prove
for 1 hour or until doubled in size.
3 Meanwhile, heat 1 tablespoon oil in
a large frying pan over medium-low heat.
Cook onion, stirring occasionally, for
15 minutes or until softened and
beginning to caramelise. Set aside.
4 Brush a 20cm x 30cm Swiss roll pan with
2 teaspoons oil. Using your fist, punch
down dough. Turn out onto a lightly
floured surface. Knead until smooth. Press
into prepared pan. Cover with a damp
tea towel. Set aside in a warm place for
30 minutes or until doubled in height.
Preheat oven to 200°C/180°C fan-forced.
5 Using fingertips, press holes into the
dough. Brush with remaining oil. Sprinkle
with onion, walnuts, rosemary and
remaining salt. Bake for 25 to 30 minutes
or until golden. Stand in pan for 5 minutes.
Transfer to a baking paper-lined wire rack.
Cool. Serve focaccia warm or cold.
NUTRITION: (per serve) 1097kJ; 10.7g fat;
1.3g sat fat; 6.2 protein; 34.2g carbs; 3.4g
fibre; 0mg chol; 736mg sodium.
Smoky cheese and bacon dip
Serves 8
Prep 10 minutes
Cook 30 minutes
4 rashers streaky bacon
1 medium brown onion, finely chopped
1 garlic clove, crushed
250g light cream cheese
½ cup light sour cream
¹⁄ ³ cup coarsely grated smoked cheddar
1 green onion, thinly sliced
Assorted vegetables (we used radishes,
cucumber, capsicum, beans, baby carrots
and asparagus) and crackers, to serve
1 Preheat oven to 180°C/160°C fan-forced.
2 Heat a medium frying pan over high
heat. Cook bacon, turning, for 7 minutes
or until golden and crisp. Remove from
pan. Finely chop.
3 Add brown onion to pan. Cook, stirring,
for 7 minutes or until soft. Add garlic.
Cook for 1 minute. Remove from heat. Stir
in cream cheese, sour cream and cheddar
until melted and combined. Stir in ²⁄³ of
the bacon. Spoon into a 3-cup-capacity
ovenproof dish.
4 Bake for 10 to 15 minutes or until heated
through. Sprinkle dip with green onion
and remaining bacon. Serve with assorted
vegetables and crackers.
NUTRITION: 1108kJ; 18.5g fat; 10.8g sat
fat; 9.8 protein; 13.6g carbs; 2g fibre; 49mg
chol; 497mg sodium.
transport tips
For the dip Bake the dip just before
transporting. Cover with foil and
wrap in a tea towel. Transport in an
insulated bag away from cold foods.
Serve immediately.
For the tart Bake on the day of
serving. Wrap loosely in foil. Transport
in its pan, in an insulated bag.
 friends over picnic

Pumpkin, pea and chilli tart crossways. Place in prepared pan, golden. Stand in pan for 40 minutes.
Serves 8 allowing filo to overhang slightly. Carefully remove from pan. Serve tart
Prep 20 minutes (plus 40 minutes Repeat with remaining filo and butter, warm or cold, sprinkled with mint.
standing) Cook 1 hour 5 minutes overlapping each sheet slightly to NUTRITION: (per serve) 934kJ; 13.2g fat;
650g kent pumpkin, peeled, completely line the pan (see note). 7.2g sat fat; 10.9g protein; 17.4g carbs; 2.4g
cut into 2.5cm pieces 3 Arrange pumpkin and peas over fibre; 155mg chol; 432mg sodium.
50g butter, melted filo. Whisk eggs and milk together
8 sheets filo pastry in a bowl. Pour over vegetables in
½ cup frozen peas pan. Sprinkle with haloumi and chilli.
6 eggs Fold filo over filling to enclose slightly. direction when arranging filo in pan.
½ cup milk Bake for 40 minutes or until set and
100g haloumi, coarsely grated
1 long red chilli, seeded, finely chopped
Fresh mint leaves, to serve

1 Preheat oven to 200°C/180°C

fan-forced. Place pumpkin on a
baking paper-lined baking tray.
Season with salt and pepper. Bake
for 25 minutes or until tender.
2 Reduce oven to 180°C/160°C
fan-forced. Lightly grease a
5cm-deep, 19cm round (base)
ovenproof frying pan with
a little melted butter. Brush
1 filo sheet with a little
more butter. Fold in half

$1.01
per serve

Pumpkin, pea
and chilli tart

DECEMBER 2014 super food ideas 115

Roast beef with horseradish
labne and spicy tomato relish
Serves 8
Prep 20 minutes (plus overnight
refrigeration and 15 minutes resting)
Cook 2 hours 15 minutes
The labne recipe will need to be started
at least 1 day before serving.
1kg beef Scotch fillet roast
1 tablespoon extra virgin olive oil
1½ tablespoons chopped fresh rosemary
1½ tablespoons chopped fresh thyme
Baguette and mixed salad leaves,
to serve
Horseradish labne
500g Greek-style yoghurt
2 tablespoons horseradish cream
Spicy tomato relish
500g cherry tomatoes
1 long red chilli
2 tablespoons olive oil
1 red onion, finely chopped
Roast beef with
horseradish labne and
spicy tomato relish
$5.57
per serve
116 super food ideas DECEMBER 2014
1 garlic clove, crushed
2 tablespoons red wine vinegar
½ cup firmly packed brown sugar
1 Make Horseradish labne Combine
yoghurt and horseradish cream in a bowl.
Line a large sieve with 2 layers of paper
towel, allowing the sides to overhang.
Place sieve over a large bowl. Spoon
yoghurt mixture into sieve. Fold over
excess paper towel to cover. Refrigerate
for 24 hours or up to 2 days to strain.
2 Make spicy tomato relish Preheat oven
to 200°C/180°C fan-forced. Place tomato
and chilli on a baking tray. Drizzle with
½ the oil. Bake for 20 minutes or until
golden and tender. Remove and discard
tomato skins. Chop chilli. Heat remaining
oil in a medium saucepan over medium
heat. Cook onion and garlic, stirring, for
5 minutes or until softened. Add tomato,
chilli, vinegar and sugar. Bring to the boil.
Reduce heat to low. Simmer, uncovered, for
30 minutes or until thick. Set aside to cool.
3 Place beef in a baking dish. Drizzle over
oil. Season with pepper. Sprinkle with
1 tablespoon each of rosemary and thyme.
Roast for 1 hour to 1 hour 15 minutes for
medium or until cooked to your liking.
Transfer beef to a plate. Cover with foil.
Rest for 15 minutes. Thinly slice.
4 Sprinkle beef with remaining herbs. Serve
on baguette with labne, relish and salad.
NUTRITION: (per serve) 2521kJ; 22.9g fat;
8.5g sat fat; 44.6g protein; 54.2g carbs; 3.7g
fibre; 99mg chol; 625mg sodium.
transport tip
Place labne and relish in separate
airtight jars. Place beef in an airtight
container. Transport labne, relish
and beef in an insulated bag or esky.
 friends over picnic

Caramel custard-filled
apple pie
Serves 8
Prep 30 minutes (plus 30 minutes
refrigeration and cooling)
You’ll need a 4cm flower-shaped cutter
for this recipe.
Cook 1 hour
1 cup plain flour
½ cup self-raising flour
½ cup cornflour
125g butter, chilled, chopped
¹⁄ ³ cup caster sugar
1 egg, separated
Icing sugar mixture and whipped cream,
to serve
Apple filling
6 medium granny smith apples, peeled,
cored, cut into thin wedges
¼ teaspoon ground cinnamon
2 teaspoons lemon juice
Caramel custard
2 cups milk
²⁄³ cup firmly packed brown sugar
6 egg yolks
¼ cup custard powder
2 teaspoons vanilla extract

1 Place flours, butter and ¼ cup sugar

in a food processor. Process until mixture
resembles fine breadcrumbs. Add egg yolk
and ¼ cup iced water. Process until dough
just comes together. Turn out onto a
lightly floured surface. Knead gently until
smooth. Wrap in plastic wrap. Refrigerate
for 30 minutes or until firm.
2 Meanwhile, make Apple filling Place
apple and ¼ cup cold water in a large
saucepan. Bring to the boil. Reduce heat
to medium-low. Simmer, covered, for
5 to 7 minutes or until apple is tender.
Drain. Return apple to pan. Stir in
cinnamon and lemon juice. Set aside.
3 Preheat oven to 180°C/160°C fan-
forced. Grease an 18cm x 24cm
shallow baking dish.
4 Place ²⁄³ of the dough between
2 sheets of baking paper. Roll out until
4mm-thick and large enough to line
base and sides of dish. Line prepared
dish with pastry. Line pastry case with
baking paper. Fill with baking weights
or uncooked rice. Blind-bake for 10 to
12 minutes or until edges of pastry are
light golden. Remove weights and paper.
Bake for a further 5 to 7 minutes or until
base is light golden. Set aside to cool.
5 Meanwhile, make Caramel custard
Heat milk in a saucepan over medium
heat until almost boiling. Remove from
heat. In a small bowl, whisk sugar, egg
yolks, custard powder and vanilla until
combined. Gradually whisk in hot milk
until smooth. Return to pan. Bring to
the boil, stirring constantly, until custard
thickens. Remove from heat. Cover
surface with plastic wrap. Set aside
for 10 minutes to cool slightly (see note).
6 Pour cooled custard into prepared
pastry case. Spoon over apple filling.
Place remaining dough between
2 sheets of baking paper. Roll out
until large enough to cover filling.
Using a 4cm flower-shaped cutter, cut
8 flowers from dough. Reserve cut-outs.
Cover filling with dough. Using a fork,
press edges together. Brush top with
lightly beaten egg white. Place reserved
$1.29
per serve
Caramel custard-
filled apple pie
cut-outs over pastry and brush with egg
white. Sprinkle with remaining sugar.
7 Bake for 35 to 40 minutes or until
golden. Cool in pan. Dust with icing sugar.
Serve pie warm or cold with cream.
NUTRITION: (per serve) 2613kJ; 32.3g fat;
19.2g sat fat; 9.1g protein; 74.9g carbs; 3.2g
fibre; 218mg chol; 244mg sodium.
the custard, as pouring hot custard
straight from the stove will make the
pastry case soggy.
transport tip
If pie is warm, wrap loosely in
a clean tea towel. If cold, cover
with plastic wrap.

DECEMBER 2014 super food ideas 117

puzzles
1 2 3 4 5 6 7 8 9 10
Crossword
When the crossword is complete, the
11 12 13 14 15 16
coloured boxes spell out a mystery word.
17 18 19
ACROSS 91 Port working vessel
20 21 22 23 1 Tennis shots 92 Cockney delicacy,
3 Musical ensemble jellied ...
24 25 26 27 8 Hillock 93 Most morose
11 Resent 97 Similarity
28 29 30 31 32 33 34 35 14 Dates chart 99 Bonded
17 Outcomes 101 Filth
36 37 38 39 40 41
20 Paperboy’s round 102 Struck off (barrister)
21 Fool 103 Dedicatory verses
42 43 44 45
22 Ham & ... soup
46 47 48 49 50 51 23 Pinnacle DOWN
24 Zilch 1 Set free
52 53 25 December 31, New 2 Novice
Year’s ... 3 One-time
54 55 56 26 Woman’s support 4 Kitchen boss
garment 5 Alleviate
57 58 59 60 61
27 Hawaiian flower 6 Thoughtfulness
necklace 7 Sicken
62 63 64 65 66 67
28 Le or La in French 9 Revising
68 69 70 30 Blunder 10 Swelter
32 Decompose 12 Kinsman
71 72 73 74 75 76 77 34 And not 13 Brings about
36 Lord 15 Spear vegetable
78 79 80 81 82 83 84 38 Wolf down 16 Praise highly
40 Driver’s compartment 18 Service costs
85 86 87 88
41 Giant monster 19 Ears of corn
42 Female relative 29 Own
89 90 91 92
43 Tear 31 Splits apart
93 94 95 96 45 Equipment 33 Unhealthily
46 There’s many a true overweight
97 98 99 100 word spoken in ... 35 Verbal exam
48 Irrational with fever 37 Making suds
49 Suitably 39 Voice publicly
52 Royal board game 41 Hospital workers
101 102 103
53 Lucky number 43 Became ready to pick
54 Apple centre 44 Flung
55 Blood-sucking worm 46 Lifting devices
56 Danger 47 Rugby pack
November issue’s solutions 57 Built-up (zone) 50 Guild
Issue 164, Sudoku (below left) 51 Oxen harnesses
Issue 164, Crossword (below right): Pancetta
Sudoku 60
62
Large violin
Half 58 Dote on
To solve the Sudoku 64 Reckless person 59 Nudity
2 5 9 6 7 1 4 3 8 Y U L
E
E T I D
Y S
E
D E A L
OR A T I ON S
T R N H game, every number 66 Tattooing colorants 60 Tobacco product
7 3 4 5 2 8 9 1 6 L
L
T
I
E L L
D L E S
I
T
R
O
T I ON S
E L A P S E
E
R
from 1 to 9 must appear 68 Cranny 61 Flee to wed
6 1 8 3 4 9 5 2 7 OW E A O M R E WE B
69 Non-exploding shell 63 Rim
1 6 7 2 3 5 8 9 4
W
S AM
EMB A
B A F
RR A S
U E
SME N T
U
E
L E A P T in a square in every 70 Left 65 Expected
L A B S F I B B E R S Y E L L
9 8 2 4 1 6 3 7 5 S P Y A E C A Y E horizontal row, every 71 Excited 67 Radio code for K
A O V A I AGO L OA R L
3 4 5 9 8 7 2 6 1 F I R V E R B U J E R K MOB vertical column and 73 Wine colour 71 Disgusted
A E O L I V E A O
4 2 6 7 5 3 1 8 9 R I B R E D O L T R A Y V OW in every 3 x 3 box. 74 Rift 72 Witness
I O U T E D I E A S K I E
5 7 1 8 9 2 6 4 3 S AG A N I L A D 75 Bargain day 76 Influenced
8 9 3 1 6 4 7 5 2
GU N S F L AGO N S EWE R 77 Keeps out
R E S I N E N A I C A R T S
78 Quill
E P A I N S T A K I NG L Y I 7 79 Resting place 79 Breakfast rasher
G YM K I S N A CU P
A O B E Y E D P S A L I V A H 2 8 6 82 Gun (engine) 80 Nostril ornament
L W A D E L I O I RON O
I R L E C E L M I N 2 5 1 8 7 84 Outwit 81 Competent
A T T EMP T S EMBOD I E S
NewsLifeMedia Privacy Notice 4 6 9 3 5 85 Meadow 83 Popular style
NewsLifeMedia collects your personal information to assist us in providing the goods or 86 Louse egg 94 Egyptian snakes
services you have requested, to process your competition entries, and to improve our 2 5 1 9 4
products and services. We or any of our Australian related companies may be in touch by 87 Busy insect 95 Info
any means (including email or SMS) at any time to let you know about goods, services, 9 5 7 3 2 88 Lout 96 Disfigure
or promotions which may be of interest to you. We may also share your information with
other persons or entities who assist us in providing our services, running competitions or
3 9 2 5 1 89 Fuss 98 Tip
with other companies who provide prizes for competitions or reader offers. 8 3 6 90 Billiards rod 100 Saturated soil
This company is part of a global media and entertainment company. We would like
to share your information with these overseas-related companies so that they can contact 4
you with special offers. If you would prefer us not to, please contact our privacy officer
privacy@newslifemedia.com.au or send to Locked Bag 5030, Alexandria 2015. Solution:
You can gain access to your personal information by contacting our privacy officer.

118 super food ideas DECEMBER 2014

Our range of zig zag and star patterned
disposable tableware will help you brighten
any entertaining occasion. easy, everyday!

facebook.com/lily.everyday.entertaining.made.easy
www.lilyeveryday.com.au. R
 shelf
To add a golden touch to your
cooking, use CSR dark brown
sugar. Dark brown sugar has
the highest molasses content
of all sugars, which is what
gives it a rich brown colour
and deep toffee flavour, as
well as adding moisture and
producing a softer texture
to your baked goods. Perfect
for all your Christmas sweets,
such as fruitcakes, puddings
and gingerbreads, it’s also
great in savoury dishes
such as glazes and chutneys.
For more great ideas, join
the CSR #BakingNation.
Visit csrsugar.com.au or
find us on Instagram,
Pinterest and Facebook.
The star of Christmas
Western Star Unsalted
Sometimes simplicity
is the key to good
cooking, and with only
two ingredients, cream
and water, Western
Star Unsalted butter
is perfect for when
you want to keep it
simple and control the
seasoning of the dish.
Ideal for everyday use.
120 super food ideas DECEMBER 2014
Check out these great products
in shops and supermarkets
GREAT GIFT
No matter what the time of
year or occasion, chocolate is a
perfect gift, and nothing is quite
as special as a box of Hiller’s
chocolates at Christmas. Whether
it’s a gift for the boss or a secret
Santa surprise, Hiller’s famous
Red Box, which is filled with an
assortment of fine milk and dark
chocolates, is still our favourite
choice. Visit ernesthillier.com.au.
Western Star Original Western Star Chef’s Western Star Salt
The Original butter Choice Premium Reduced Retaining the
is crafted with only Cultured Unsalted rich, creamy taste of
three ingredients – With no salt and made Western Star Original
cream, water and salt in the European style, butter but with just
– and this gives the Western Star Chef’s half the salt, Western
butter its smooth Choice is a creamier and Star Salt Reduced is
texture, milky yellow fresh tasting butter. It’s great for dishes that
colour and satisfying, perfect for everyday use don’t require much
creamy taste. It’s and all your Christmas seasoning and for
great for savoury cooking – from turkey people watching their
cooking and baking. stuffing to puddings! salt intake.
Food for thought
Looking for a Christmas gift idea for a foodie
fanatic? What better present than a DIY herb
garden! Décor self-watering plantpots are perfect
for the smallest of spaces, even a windowsill, and
feature an in-built ‘waterwell’ that slowly distributes
water for up to four weeks, so in no time at all your
foodie lover will have fragrant herbs to enjoy for
seasons to come. Package up the pots, which are
available in a range of styles and colours, with some
seed packets such as basil and parsley, and this is one
present that won’t disappoint. See decor.com.au.

Sweet touch
Lower your calorie intake without
Table of love
If your Christmas is anything like
losing flavour! Hermesetas ours, it includes an overcrowded
SteviaSweet provides 100 per table full of Christmas dishes,
cent natural plant-based some loved and others less so!
sweetness without the calories To make this Christmas special,
of sugar! For more information, check out Jamie Oliver’s new
ermesetas.com/steviasweet. dinnerware collection, available
at Woolworths. There are bowls,
plates and serving dishes, so
everyone’s Christmas creations,
even Aunt Pat’s soggy trifle, can
be the star of the table. Plus,
the range is dishwasher safe,
meaning you’ll spend less time
cleaning. Available only while
stocks last. Visit woolworths.
com.au/jamieoliverdinnerware.

NUTS FOR COCONUT Relish the thought!

Coconut water took the world During the lead up to Christmas, when
by storm, and Vitasoy coconut we’re all too busy to cook, quick and easy
milk is set to do the same. meals are a must! Podravka vegetable
Vitasoy coconut milk is made relish is made from natural
from real coconut cream, so it ingredients, such as capsicum,
has a rich creamy flavour, with eggplant, tomato, herbs and
the same consistency as milk. spices, and is perfect to stir
A rich source of calcium, Vitasoy through pasta, spread over
coconut milk is naturally free of
pizza bases, add to sauces
lactose, dairy and preservatives,
or even use as a dip. Gluten
and is lower in sugar and calories
than regular milk. It’s available in and preservative free, you
two varieties – Unsweetened and can find more information
Original – and is perfect to add to about Podravka vegetable
cereals, smoothies or use in your relish, including great recipe
baking. Find it at supermarkets. ideas, at vegeta.com.au.

DECEMBER 2014 super food ideas 121

the last bite
Spread a little festive cheer with Claire’s cute Christmas tree bickies
Recipe Claire BrookmanPhotography Al RichardsonStyling Michelle NoeriantoFood preparation Amira Georgy
Marshmallow Christmas trees
Makes 30
Prep 40 minutes (plus 20 minutes
refrigeration, cooling and 1 hour setting)
Cook 35 minutes
¾ cup plain flour
¼ cup Dutch-processed cocoa
¹⁄ ³ cup brown sugar
75g butter, chopped
1 egg yolk
1 tablespoon milk
1½ cups caster sugar
2 tablespoons gelatine powder
¼ cup boiling water
2 teaspoons vanilla extract
1 teaspoon green liquid food colouring
¼ cup rainbow star sprinkles (see note)
2 tablespoons hundreds and thousands
1 Place flour, cocoa, brown sugar and
butter in a food processor. Process until
mixture resembles fine breadcrumbs. Add
egg yolk and milk. Process until mixture
122 super food ideas DECEMBER 2014
just comes together. Turn out onto a
lightly floured surface. Gently knead
until mixture is smooth. Divide mixture
in half. Shape into 2 discs. Wrap in plastic
wrap. Refrigerate for 20 minutes.
2 Preheat oven to 170°C/150°C fan-forced.
Line 2 baking trays with baking paper.
Roll out 1 dough disc between 2 sheets
of baking paper until 5mm-thick. Using
a 4.5cm round fluted cookie cutter,
cut rounds from dough, re-rolling and
cutting trimmings. Place, 2cm apart,
on 1 prepared tray.
3 Bake for 12 minutes. Cool on tray for
5 minutes. Transfer to a wire rack to cool
completely. Repeat with remaining dough
disc and prepared tray.
4 Place caster sugar and ²⁄³ cup cold
water in a saucepan over medium heat.
Cook, stirring, until sugar dissolves. Bring
to the boil. Reduce heat to medium-low.
Simmer for 5 minutes or until mixture
thickens slightly. Remove from heat.
Sprinkle gelatine over boiling water in
a heatproof jug. Whisk with a fork until
gelatine dissolves. Add to sugar syrup.
Stir to combine. Set aside for 5 minutes
to cool slightly. Transfer mixture to the
bowl of an electric mixer. Add vanilla
and food colouring. Beat on high speed
for 5 minutes or until mixture becomes
fluffy and thickens. Don’t over-mix.
5 Working quickly, spoon mixture into a
piping bag fitted with a 1cm fluted nozzle.
Pipe mixture onto each biscuit to form a
Christmas tree shape. Sprinkle with stars
and hundreds and thousands. Set aside
for 1 hour or until set. Serve.
NUTRITION: (each) 361kJ; 2.5g fat; 1.5g sat
fat; 1.2g protein; 15g carbs; 0.2g fibre; 10mg
chol; 23mg sodium.
the Coles Create & Bake range.
$0.27 Marshmallow
Christmas trees
each
14,000+
recipes