khangielts ieltsmasterhcm com 12 01 super food ideas

RECIPE AMIRA GEORGY PHOTOGRAPHY GUY BAILEY STYLING KRISTEN WILSON FOOD PREPARATION CLAIRE BROOKMAN Next month ON SALE 27 DEC DECEMBER 2018 super food ideas 113 MINI CRÈMES CREATING SWEET MOMENTS FOR YOU + FLAKY PASTRY TOPPED WITH CHOCOLATE, CARAMEL OR STRAWBERRY CRÈME AND BELGIAN CHOCOLATE + THE BITE-SIZE TREATS ARE PERFECT FOR A DESSERT SHARE PLATTER OR ENJOY WITH COFFEE + IN THE FREEZER AISLE AT WOOLWORTHS AND YOUR LOCAL INDEPENDENT SUPERMARKET IN THIS ISSUE 48 STRAWBERRY SHORTCAKE FRIDGE CAKE DRESS IT UP SHOW-STOPPERS A BIT ON THE SIDE GLAZES OF GLORY NO-COOK DINNERS THE RIGHT STUFF CHICKEN WINNERS CHRISTMAS MAINS EASY GIFTS RAISE A GLASS STAR SAUCES ALLERGY FRIENDLY LUCKY DIPS ROCKY ROAD MASH-UPS PARTY STARTERS super food ideas DECEMBER 2018 EXPERIENCE THE CREAMY SENSATION of Castello Double Cream Brie ® NEW K LOO Matured from the centre for a mild taste and soft, creamy texture Table traditions WE'D HAVE A FAMILY MUTINY ON OUR HANDS IF WE DIDN'T HAVE THE HAM “this rock y road slice is loaded with lollies” TOO HOT TO COOK? Our no-cook dinners include Turkey Panzanella, and Ham and Macadamia Pesto Zoodles, both great ways to use up festive leftovers! Turn to p54 PERFECT PORK: A slow cooker can be handy all year round Try our sweet, sticky Slow Cooker Pork Belly in Apricot Sauce, p92, for an easy main for your Christmas celebration NEW RUM BALLS: Everyone will love ’em! Our Baileys Choc Truffles are a fab twist on a classic Turn to p94 for this and other great gift ideas #1 #2 KIM COVERDALE, EDITOR #3 42 CARAMELISED APPLE AND SAGE PORK WITH THYME SALT CRACKLING super food ideas DECEMBER 2018 MEALS IN A FLASH From easy weeknight meals to elegant entertaining ideas, all the recipes in the new Thermomix cookbook are ready in less than 40 minutes k New cookboo sh Meals in a Fla on sale now! om.au thermomix.c.co.nz thermomix SUPER SHELF + save D A E H A E MROCAKKY ROAD BOMBE! MROCAKKY REO-AADHBEOMABDE! 2.42 $ YOUR GUESTS! FESTIVE SEASON ALL WRAPPED UP YOUR GUESTS! GET THIS AHEAD ICE-C ROCKY RWITH REAM OAD BOMB E 31 MONEY $AVERS LOADED DIPS FESTIVE SEASON ALL WRAPPED UP p72 GET THIS RAHEAD W ICE-C OCKY R ITH REAM OAD BOMB E 31 MONEY $AVERS TURKEY TWIST LOADED DIPS p72 p42 EASY DESSERTS GREAT GIFTS TURKEY TWIST p42 EASY DESSERTS GREAT GIFTS E E R FDELIVERY 1300 656 933 AND QUOTE M1812SFD OVERSEAS DIAL + 61 9282 8023 www.magsonline.com.au/ sfi/M1812SFD Send original or copy of this coupon (no stamp required) to: MAGSONLINE, REPLY PAID 87050 SYDNEY NSW 2001 e? b i r c s b u Why s stant n i + e c i pr e cover h t n o t ion e i d e S av l a t i he dig t o t s s e acc family r u o y s ec ipe r y s a e r Supe will love issue d e k c a p jama s s i eek, m w r d i m Neve r o deas f i t tween a e e b r g n i h g t i n i w eryth v e d n a t desser ient n e v n o c ce ee and i r o f r y o o j e n E r hom u o y o t y deliver Puzzles SUDOKU Every number from to must appear in a square in every row, column and x box WHEN THE CROSSWORD IS COMPLETE, THE COLOURED BOXES SPELL OUT A MYSTERY WORD NOVEMBER ISSUE’S SOLUTIONS Sudoku (below left) Crossword (below right): One-pot Dinner ACROSS Honey insects Potato cake (4,5) Norway’s capital 11 Fruit dessert (5,3) 14 Exclaims (5,3) 17 Chirped 20 Lancelot’s title 21 Snow-runner 22 Farm reservoir 23 Luau souvenir 24 Lyrical verse 25 Pester 26 Cocktail lounge 27 Quirky 28 Neither fish fowl 30 Female deer 32 Immense time span 34 Night before 36 Laceration 38 Mr & 40 Egyptian snake 41 Poke 42 Vietnam’s continent 43 Sphere 45 Brown (steak) quickly 46 Dish, mein 48 Tourist 49 Raw metals 52 Fizzy 53 Lightly fry 54 Specialty food store 55 Cherry pip 56 Extremities 57 Roman VIII 60 Nutmeg or paprika 62 Mixer drink 64 Aircraft 66 Identical sibling 68 Standard 69 No 70 Poker stake 71 Mates 73 Secret agent 74 Jet-bath 75 Adore, on 78 Beer 79 That girl 82 Devious 84 Floor sponge 85 Gamble 86 Caviar 87 Thrilled squeal 88 Be in debt to 89 Ocean 90 French yes 91 Sturdy tree 92 Nevada’s Vegas 93 Tidiest 97 Fracture 99 Secluded 101 Paradise 102 Esteemed 103 Pod vegetables DOWN Simmering (meat) Imperial rulers Rabbit’s jump Hotpot Roast Formerly Zilch Cut of lamb ideal for slow-cooking 10 Acquired 12 Alleviated 13 Journey schedule 15 Speaks to 16 Yellow citrus 18 Easter gifts 19 Yogurt pots 29 Pledge 31 Leaves out 33 Musical drama 35 Ballot 37 Honolulu natives 39 You what you eat 41 Guarded 43 Applause 44 Vacantly 46 Gives up (territory) 47 Gaped at 50 Revitalise 51 Revolving tray, lazy 58 Stringent 59 Hardening (steel) 60 Photos 61 Of prison 63 Australian gem 65 Chiang Mai noodle dish, Thai 67 Inside 71 Adequate 72 Beirut cuisine 76 Breakfast meal 77 Chapters 79 Soup base 80 Greek cheese 81 Mexican chilli/chocolate sauce 83 Hick 94 Congers or morays 95 Cannelloni shape 96 Sieve (flour) 98 Ventilate 100 Ancient SOLUTION: NEWSLIFEMEDIA PRIVACY NOTICE NewsLifeMedia collects information about you, including for example your name and contact details which you provide when registering or using our services as well as information from data houses, social media services, our affiliates and other entities you deal or interact with for example by using their services We collect and use that information to provide you with our goods and services, to promote and improve our goods and services, for the purposes described in our Privacy Policy and for any other purposes that we describe at the time of collection We may disclose your information to our related companies, including those located outside Australia Any of us may contact you for those purposes (including by email and SMS) We may also disclose your information to our service and content providers, including those located outside Australia If you not provide us with requested information we may not be able to provide you with the goods and services you require Where you have entered a competition, we may disclose your personal information to authorities if you are a prize winner or otherwise as required by law Further information about how we handle personal information, how you can complain about a breach of the Australian Privacy Principles, how we will deal with a complaint of that nature, how you can access or seek correction of your personal information and our contact details can be found in our Privacy Policy, newscorpaustraliaprivacy.com 112 super food ideas DECEMBER 2018 MONEY SAVERS VIBRANT VEG! ROASTED VEGETABLE TART WITH SESAME SPRINKLE Meat-free Monday Chicken Tuesday Wok on Wednesday Throwback Thursday YOU’VE GOT THIS! » PLAN FOUR WEEKS OF BUDGET DINNERS YOU’VE GOT THIS! » A MONTH OF MIDWEEK DINNERS WEEK TUNA MORNAY $4.17 $2.85 PER SERVE PER SERVE $2.92 PER SERVE Place chicken, garlic, ginger and soy Preheat oven to 200°C/180°C fan-forced 30g baby spinach sauce in a medium bowl Toss to coat Heat a wok over high heat until hot Grease an 8-cup-capacity ovenproof dish Cook pasta following packet directions Drain ¼ cup frozen peas Add almonds Stir-fry for to minutes Meanwhile, melt 30g butter in a or until golden Transfer to a bowl Add tablespoon oil to wok Swirl to coat Add ½ the chicken Stir-fry for to minutes or until golden Transfer to a saucepan over medium heat Add flour Cook, stirring, for minute or until bubbling Remove from heat Gradually stir in combined cream and milk Return to heat Cook, stirring constantly, for minutes or until sauce boils and thickens Remove from heat Stir in tasty cheese Season with salt and pepper Meanwhile, melt 20g remaining butter in ¹⁄³ cup chopped fresh basil leaves a small frying pan over medium heat Add onion Cook, stirring, for minutes or until softened Transfer to a bowl Add tuna, pasta and cheese sauce Mix well Spoon mixture into prepared dish Combine breadcrumbs and parmesan in a bowl Sprinkle over tuna mixture Dot with remaining butter Bake for 30 minutes or until cheese is melted and golden Serve Top with another filo sheet Repeat to form a second stack Spray top of filo bowl Repeat with remaining chicken Add remaining oil to wok Swirl to coat Add zucchini and squash Stir-fry for to minutes or until golden and just tender Add chicken mixture to wok with almonds, choy sum stems, oyster sauce and chilli Stir-fry for to minutes or until chicken is cooked through Add choy sum leaves Stir-fry for minute or until leaves are wilted Serve with rice NUTRITION: (per serve) 2514kJ; 17.5g fat; 2.9g sat fat; 38.6g protein; 67.9g carbs; 6.2g fibre; 74mg chol; 901mg sodium throwback thursday NUTRITION: (per serve) 3463kJ; 40.5g fat; TUNA MORNAY 19.4g sat fat; 46.1g protein; 68.7g carbs; SERVES PREP 25 MINUTES 3.4g fibre; 115mg chol; 895mg sodium COOK 45 MINUTES Å^M̆[\IZ NZQLIa 250g dried spiral pasta ASPARAGUS AND HAM FILO PIE 80g butter ¼ cup plain flour 1½ cups pure cream cup milk cup grated tasty cheese brown onion, finely chopped 425g can tuna in oil, drained, flaked cup fresh breadcrumbs ¹⁄³ cup grated parmesan SERVES PREP 20 MINUTES COOK 30 MINUTES Olive oil spray sheets filo pastry eggs ²⁄³ cup milk 100g lean leg ham, chopped 125g cherry tomatoes, halved bunch asparagus, trimmed, halved ¹⁄³ cup fresh ricotta, roughly crumbled Salsa Verde tablespoons chopped fresh mint leaves tablespoons extra virgin olive oil tablespoon lemon juice ½ small garlic clove, crushed Preheat oven to 200°C/180°C fan-forced Spray a 3cm-deep, 18cm x 28cm slice pan with oil Spray filo sheet with oil stack with oil Top with remaining filo stack to form a cross shape Line base and sides of prepared pan with filo, allowing pastry to overhang Whisk eggs and milk together in a bowl Arrange ham, tomato, asparagus and spinach in pan Pour over egg mixture Sprinkle with peas and ricotta Scrunch overhanging filo to form a border Spray with oil Bake for 25 to 30 minutes or until just set and light golden Meanwhile, make Salsa Verde Combine basil, mint, oil, lemon juice and garlic in a bowl Season with salt and pepper Slice pie Drizzle with salsa Serve NUTRITION: (per serve) 1562kJ; 25.1g fat; 7.2g sat fat; 21.8g protein; 14g carbs; 2.9g fibre; 347mg chol; 535mg sodium WEEK SAUSAGE BAGUETTES WITH PUMPKIN CHIPS $3.27 $3.29 PER SERVE PER SERVE $4.76 PER SERVE one-pot wednesday turbo thursday Å[Pa NZQLIa CREAMY CHICKEN, PEA AND SPINACH PENNE SAUSAGE BAGUETTES WITH PUMPKIN CHIPS SALT AND PEPPER SALMON WITH PAPAYA SALSA SERVES PREP 10 MINUTES COOK 25 MINUTES SERVES PREP 15 MINUTES COOK 15 MINUTES SERVES PREP 20 MINUTES COOK 10 MINUTES tablespoon extra virgin olive oil red onion, thinly sliced tablespoons tomato paste 250g cherry tomatoes, halved cups chicken stock cups dried penne pasta ²⁄³ cup frozen peas ½ cup thickened cream tablespoons wholegrain mustard cups shredded cooked chicken 80g baby spinach ¼ cup roughly chopped fresh flat-leaf parsley leaves 800g butternut pumpkin, peeled, tablespoon sea salt tablespoon cracked black peppercorns x 100g salmon fillets, skin on tablespoon vegetable oil cups steamed jasmine rice and lime, cut into wedges, to serve Papaya Salsa ½ medium (400g) papaya, finely diced Heat oil in a large, heavy-based saucepan or flameproof casserole dish over medium-high heat Add onion Cook, stirring, for minutes Add paste, tomato, stock and 1½ cups water Cover Bring to the boil Add pasta Bring to the boil Reduce heat to medium Simmer, uncovered, stirring occasionally, for 15 minutes or until pasta is tender and sauce is almost thickened, adding peas in the last cut into 2cm-thick batons tablespoons extra virgin olive oil (375g) pork sausages brown onions, thinly sliced 340g sourdough baguette, cut into pieces ¼ cup aioli cup firmly packed watercress sprigs ¹⁄³ cup fruit chutney, to serve Cook pumpkin in a large saucepan of boiling water for to minutes or until just tender Drain Cool slightly Place pumpkin and oil in a large bowl Toss to coat Heat a greased barbecue hotplate or chargrill pan on medium-high heat Cook sausages, turning, for to minutes or until cooked through Cook pumpkin and onion, turning, for to minutes or until lightly browned Cut a slit along the top of each baguette piece (don’t cut all the way through) Lebanese cucumber, halved lengthways, seeded, thinly sliced kaffir lime leaves, shredded ½ long green chilli, seeded, finely chopped tablespoons lime juice tablespoon fish sauce tablespoons chopped fresh coriander leaves, plus extra ¼ cup coriander leaves, to serve Make Papaya Salsa Combine papaya, cucumber, lime leaves, chilli, lime juice, fish sauce and coriander in a small bowl Combine salt and pepper in a small bowl Sprinkle over both sides of salmon Heat oil in a large frying pan over medium heat Cook salmon, skin-side Stir in spinach Serve with remaining chicken, sprinkled with parsley Open out Spread ¼ of aioli on side of each baguette Top each baguette with a sausage, onion, watercress and fruit chutney Serve baguettes with pumpkin chips NUTRITION: (per serve) 2961kJ; 23.8g fat; NUTRITION: (per serve) 3336kJ; 42.1g fat; NUTRITION: (per serve) 2150kJ; 15g fat; 9.9g sat fat; 35.1g protein; 83.5g carbs; 10.6g sat fat; 29.6g protein; 71.3g carbs; 3.8g sat fat; 26.8g protein; 64.1g carbs; 8.5g fibre; 96mg chol; 1065mg sodium 9.5g fibre; 61mg chol; 1103mg sodium 4.4g fibre; 49mg chol; 1653mg sodium minutes of cooking time Season with salt and pepper Stir in cream, mustard and ½ the chicken Remove from heat down, for to minutes Turn Cook for to minutes or until golden and cooked to your liking Serve with salsa, rice, lime wedges and extra coriander WEEK CHICKEN GOULASH $4.26 $4.22 PER SERVE $4.52 PER SERVE PER SERVE Cook rice following packet directions Heat ½ the oil in a large saucepan over 450g packet 2½-minute microwave Meanwhile, heat a wok over high heat until hot Add teaspoons of oil and swirl medium-high heat Cook chicken, stirring, for to minutes or until browned jasmine rice 150g snow peas, trimmed, sliced to coat Add ½ the beef Stir-fry for minute Transfer to a bowl Reduce heat to medium Heat remaining baby cos lettuce, leaves separated ½ x 225g can water chestnut slices, finely chopped ¼ cup fresh coriander sprigs long red chilli, sliced, to serve NUTRITION: (per serve) 3271kJ; 27.8g fat; oil in pan Add onion, mushroom, capsicum, garlic and paprika Cook for minutes or until mushrooms are tender Add tomato paste, tomatoes and cup water Increase heat to high Bring to the boil Return chicken to pan Reduce heat to medium-low Cook, covered, for 20 minutes or until chicken is cooked through and sauce has thickened slightly Season with pepper Meanwhile, cook pasta following packet directions Drain Serve goulash on pasta, dolloped with sour cream and sprinkled with chives 8.6g sat fat; 53.2g protein; 75.6g carbs; NUTRITION: (per serve) 2652kJ; 20.9g fat; for 10 minutes or until browned and 6.8g fibre; 81mg chol; 837mg sodium 6g sat fat; 46.9g protein; 60.3g carbs; cooked through 7.4g fibre; 162mg chol; 245mg sodium Meanwhile, heat rice following packet directions Place snow peas in a heatproof or until browned Transfer to a plate Repeat with teaspoons oil and remaining beef Heat remaining tablespoon of oil in wok Swirl to coat Add onion, capsicum and garlic Stir-fry for minutes or until vegetables are tender Return beef and any juices to wok Add choy sum, peanut butter, coconut cream, sweet chilli sauce and oyster sauce Stir-fry for to minutes or until choy sum is tender and stir-fry is heated through Divide rice among serving bowls Top with stir-fry Serve throwback thursday CHICKEN GOULASH fakeaway friday Place mince, breadcrumbs, garlic, ginger, ½ the oyster sauce, teaspoon oil, tablespoon soy sauce and ½ the onion in a large bowl Season with salt and pepper Mix well to combine Shape mince mixture into x 12cm long sausages Thread onto skewers Heat a greased barbecue grill on medium heat Cook skewers, turning, bowl Cover with boiling water Stand for SAN CHOY BAU SKEWERS minutes Drain Combine rice, snow peas and remaining onion in a bowl tablespoon extra virgin olive oil SERVES PREP 10 MINUTES chicken thigh fillets, chopped COOK 10 MINUTES sesame oil and soy sauce in a small brown onion, halved, thickly sliced YOU’LL NEED METAL OR PRE-SOAKED jug Brush skewers with ¼ of the 250g button mushrooms, halved red capsicum, chopped garlic cloves, crushed tablespoon sweet paprika tablespoons no-added salt tomato paste 400g can cherry tomatoes in juice 375g dried fettuccine tablespoons light sour cream tablespoons chopped fresh chives BAMBOO SKEWERS FOR THIS RECIPE sauce mixture 500g pork mince ¾ cup panko breadcrumbs garlic cloves, crushed 2cm piece fresh ginger, finely grated cup oyster sauce 1ẵ teaspoons sesame oil ¼ cup soy sauce green onions, finely chopped Divide rice mixture among lettuce leaves Top with skewers Drizzle with SERVES PREP 15 MINUTES COOK 30 MINUTES Combine remaining oyster sauce, remaining sauce mixture Sprinkle with water chestnuts, coriander and chilli Serve NUTRITION: (per serve) 2594kJ; 20.2g fat; 5.9g sat fat; 37g protein; 68.1g carbs; 6.2g fibre; 67mg chol; 2317mg sodium WEEK BASIL PESTO PASTA $3.21 $1.27 PER SERVE PER SERVE $4.87 PER SERVE large carrot, halved lengthways, Cook pasta in a saucepan of boiling celery stalks, trimmed, sliced diagonally salted water, following packet directions Drain Return to pan cups steamed jasmine rice, to serve Meanwhile, process basil, pine nuts, garlic sliced diagonally Combine soy sauce, shao hsing, sugar and cornflour in a bowl Place pork in a glass or ceramic dish Add ½ the sauce mixture Toss to coat Cover with plastic wrap Refrigerate for 30 minutes, if time permits Heat wok over high heat Add teaspoons oil Swirl to coat Stir-fry ¹⁄³ of the pork for to minutes or until just cooked through Transfer to a bowl Repeat with tablespoon oil and remaining pork, in batches Add remaining oil to wok over high heat Swirl to coat Add onion Stir-fry for minutes or until soft Add garlic and ginger Stir-fry for minute Add carrot and celery Stir-fry for to minutes or until just tender Return pork to wok Add remaining sauce mixture Stir-fry for to minutes or until sauce has thickened Serve with rice and tablespoons parmesan, scraping down sides occasionally, until almost smooth With motor operating, add oil in a slow, steady stream Process to combine Season with salt and pepper Add pesto to pasta Toss to combine Serve topped with remaining parmesan NUTRITION: (per serve) 2459kJ; 25.2g fat; 5.6g sat fat; 17.9g protein; 69.2g carbs; 5.3g fibre; 12mg chol; 301mg sodium Å[Pa NZQLIa SWEET CHILLI FISH SKEWERS WITH PICKLED CABBAGE SALAD SERVES PREP 30 MINUTES COOK MINUTES YOU’LL NEED PRE-SOAKED BAMBOO NUTRITION: (per serve) 2176kJ; 11.4g fat; SKEWERS FOR THIS RECIPE 2.2g sat fat; 37.1g protein; 61.3g carbs; ½ cup rice wine vinegar tablespoons caster sugar 200g packet coleslaw mix carrot, grated radishes, trimmed, thinly sliced green onions ½ cup sweet chilli sauce ¼ cup lime juice 3cm piece fresh ginger, finely grated garlic cloves, crushed 600g firm white fish fillets, cut into 3cm pieces (see note) 3.4g fibre; 61mg chol; 1113mg sodium thrifty thursday BASIL PESTO PASTA SERVES PREP MINUTES COOK 10 MINUTES 375g dried linguine pasta cup fresh basil leaves tablespoons pine nuts, toasted garlic clove, crushed ẵ cup shaved parmesan ẳ cup extra virgin olive oil tablespoon vegetable oil tablespoon sesame seeds, toasted cups steamed white long-grain rice, to serve Place vinegar and sugar in a large bowl Stir until sugar has dissolved Add coleslaw mix, carrot and radish Toss to combine Set aside, stirring occasionally, for 30 minutes Meanwhile, cut white and light green section of onion into 3cm lengths Thinly slice dark green section and set aside Place sweet chilli sauce, lime juice, ginger and garlic in a large bowl Stir to combine Add fish Gently toss to coat Thread fish and white and light green onion, alternately, onto skewers, reserving marinade in bowl Drizzle oil on a barbecue chargrill Heat on medium-high heat Cook skewers, basting with marinade halfway through, for to minutes each side or until cooked through Toss sesame seeds through coleslaw mixture Serve salad with fish skewers, steamed rice and sliced green onion NUTRITION: (per serve) 2438kJ; 8g fat; 2.2g sat fat; 42.8g protein; 80.1g carbs; 5.2g fibre; 105mg chol; 500mg sodium Cook’s note: + To keep this dish budget-friendly, we used skinless basa fillets, but you could use any firm white fish fillets ... t2tea .com 22 super food ideas DECEMBER 2018 * Entries open 00 :01 05/11/ 2018 and close 23:59 26 /12/ 2018 Australian residents aged 18 years and over only Winners determined 09:00 02 /01/ 2019 at... in and win’ opens 05/11/ 2018 and closes 26 /12/ 2018 Australian residents only Winners selected on 02 /01/ 2019 at NewsLifeMedia For Terms & Conditions, visit superfoodideas .com. au For the NewsLifeMedia... Hills, NSW, Australia, 2010 Winners’ names published online at superfoodideas .com. au Total prize pool valued at $753.00 Full terms and conditions available at superfoodideas .com. au/winit Win it!