Aglio e olio (garlic and oil)

Super Food Ideas

Recipe by Claire Brookman

Photography by Andrew Young

• Ingredients
• Nutrition

• 375g dried spaghettini
• 1/3 cup extra virgin olive oil
• 5 garlic cloves, crushed
• 1/2 teaspoon dried chilli flakes (optional)
• Grated parmesan (or vegetarian hard cheese) and finely chopped fresh flat-leaf parsley, to serve
• 
  

• Method
• Notes

1. Step 1
   Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
2. Step 2
   Heat oil in a large, non-stick frying pan over medium-low heat. Add garlic and chilli, if using. Cook for 1 to 2 minutes or until fragrant. Add pasta and reserved cooking liquid. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Serve sprinkled with parmesan and parsley.

How to make meringues

How to make meringues

How to make Chocolate ice-cream

How to make Chocolate ice-cream

Creamy mashed potato

Australian Good Taste

Recipe by Sarah Hobbs

Photography by John Paul Urizar

• Ingredients
• Nutrition

• 6 large (about 1.6kg) pontiac potatoes, washed, peeled, chopped
• 40g butter
• 125ml (1/2 cup) thickened cream
• 125ml (1/2 cup) milk
• Salt & freshly ground white pepper

• Method
• Notes

1. Step 1
   Place potatoes in a medium saucepan and cover with plenty of cold water. Cover with a lid and bring to the boil over high heat. Uncover and gently boil for 15 minutes or until tender.
2. Step 2
   Drain potatoes and return to pan. Use a potato masher or fork to mash until smooth. Add the butter, cream and milk, and use a wooden spoon to beat until combined. Pass mash through a fine sieve into a clean saucepan and stir over low heat for 2 minutes or until heated

How to make restaurant-style mash

Making smooth, creamy mash is easy - just follow these tips. To make it even easier, use floury potatoes such as Sebago or Golden Delight.

Step 1:

Bring a saucepan of water to the boil. Add peeled, chopped potatoes. Cook for 10 minutes or until tender. Drain.

Step 2:

Return to the pan. Place over medium heat and shake for 1 minute to remove moisture. Mash until almost smooth.

Step 3:

Press the mash through a sieve over a bowl. Add a little milk or cream and stir over low heat until heated through.

Step 1

Step 2

Photography by Mark O'Meara

Step 3

Feta and lemon stuffed chicken breasts with mash

MasterChef

Recipe by Dominic Smith

Photography by Jeremy Simons

• Ingredients

• 1kg desiree potatoes, peeled, chopped
• 4 x 200g chicken breasts
• 100g (1/2 cup) Persian (marinated) feta, crumbled
• 1 lemon, zested
• 2 tbs thyme leaves, plus extra small sprigs, to serve
• 1 clove garlic, crushed
• 2 tbs olive oil
• 180ml (3/4 cup) pouring cream, warmed
• 100g butter, chopped
• Steamed green beans and lemon wedges (optional), to serve

• Method

1. Step 1
   Place potatoes in a saucepan of cold salted water, bring to a simmer, then cook for 15 minutes or until tender and easily crushed with the back of a spoon.
2. Step 2
   Meanwhile, using a sharp knife, make a horizontal incision into chicken the length of each breast to form a pocket (don’t cut all the way through).
3. Step 3
   Preheat oven to 200C. To stuff chicken, place feta, zest, thyme and garlic in a small bowl. Season with salt and pepper, then combine well. Divide stuffing among chicken pockets and spread evenly.
4. Step 4
   Heat oil in a large, ovenproof frying pan over high heat. Cook stuffed chicken for 2 minutes or until golden. Turn over, then cook in oven for a further 12 minutes or until cooked through. Remove pan from oven, turn chicken over, then rest in pan for 5 minutes.
5. Step 5
   Drain potatoes well in a colander and return to pan. Using a potato masher, mash until smooth. Add cream and butter, season, then stir to combine.
6. Step 6
   Cut stuffed chicken in half. Divide mash among plates, then top with chicken. Scatter with extra thyme and serve with green beans and lemon wedges, if using.

Parmesan-crumbled chicken with taleggio stuffing

delicious.

Recipe by Valli Little

Photography by Jeremy Simons

• Ingredients

• 2 tsp chopped thyme
• 2 garlic cloves, chopped
• 100g Taleggio (see notes), rind removed, chopped
• 1/4 cup chopped flat-leaf parsley leaves
• 4 x 180g chicken breast fillets
• 3/4 cup (50g) fresh breadcrumbs
• 1/4 cup (20g) grated parmesan
• 1 egg, lightly beaten
• 30g butter, melted
• 1/3 cup (80ml) olive oil
• 250g vine-ripened cherry tomatoes

• Method
• Notes

1. Step 1
   Preheat oven to 180°C. Combine thyme, garlic, Taleggio and 1 tbs parsley, and season. Cut a deep pocket lengthways in the thickest part of each fillet and fill with Taleggio mixture. Secure with toothpicks.
2. Step 2
   Combine breadcrumbs, parmesan and remaining 2 tbs parsley, then season. Place egg in a shallow bowl. Dip chicken first in egg, then crumbs and place in a greased baking dish. Combine butter and oil, then pour over chicken. Bake for 25 minutes. Add tomatoes and bake for 5 minutes or until starting to soften and chicken is cooked. Remove toothpicks, then serve

Taleggio is a soft Italian washed-rind cheese that's good for melting, from delis and gourmet food shops. Substitute fontina or bocconcini.

Peanut Butter and Honeycomb ice cream

Super Food Ideas

Recipe by Liz Macri

Photography by Rob Palmer

• Ingredients
• Nutrition

• 1 1/2 cups vanilla ice-cream, softened
• 2 x 50g chocolate honeycomb bars, chopped
• 1/4 cup crunchy peanut butter
• 1 1/2 cups chocolate ice-cream

• Method
• Notes

1. Step 1
   Line 4 holes of a 6-hole, 3/4 cup-capacity texas muffin pan with plastic wrap.
2. Step 2
   Place vanilla ice-cream and three-quarters of the honeycomb in a large bowl. Stir to combine. Divide ice-cream mixture between prepared pan holes. Smooth tops. Freeze for 1 hour or until firm.
3. Step 3
   Soften chocolate ice-cream. Place peanut butter in a large bowl. Stir to soften. Add half the chocolate ice-cream. Stir to combine. Add remaining chocolate ice-cream. Stir to combine. Spoon over vanilla ice-cream mixture. Smooth top. Cover and freeze overnight or until firm.
4. Step 4
   Remove ice-creams from pan holes. Discard plastic wrap. Serve ice-creams topped with remaining honeycomb.

Berry meringue roulade

Recipe by Katrina Woodman

Photography by Andrew Young

• Ingredients
• Nutrition

• 2 tablespoons icing sugar mixture, sifted
• 4 egg whites
• 1 cup caster sugar
• 1 teaspoon cornflour
• 1 teaspoon white vinegar
• 125g fresh raspberries
• 250g fresh strawberries, hulled
• 1 cup thickened cream
• 1/2 teaspoon vanilla bean paste
• Extra icing sugar mixture, to serve

• Method
• Notes

1. Step 1
   Preheat oven to 150°C/130°C fan-forced. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper, extending paper 2cm from edge of pan on all sides. Place a 40cm-long piece of baking paper on a flat surface. Dust 1 tablespoon icing sugar evenly over baking paper.
2. Step 2
   Using an electric mixer, beat egg whites until stiff peaks form. Add caster sugar, 1 tablespoon at a time, beating well after each addition. Beat for 4 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat until just combined. Spread mixture over prepared pan. Smooth top. Bake for 25 to 30 minutes or until light golden and firm.
3. Step 3
   Meanwhile, place raspberries in a small bowl. Lightly crush with the back of a fork. Dice half the strawberries. Add to raspberry mixture. Slice remaining strawberries. Set aside.
4. Step 4
   Using an electric mixer, beat cream, vanilla bean paste and remaining icing sugar until stiff peaks form. Gently fold through raspberry mixture until just combined.
5. Step 5
   Turn meringue onto baking paper. Remove lining paper. Cool for 5 minutes.
6. Step 6
   Leaving a 3cm border down 1 long side, spread cream mixture over meringue. Starting at opposite side to border and using the paper as a guide, roll up meringue to enclose filling. Place on a plate. Refrigerate for 1 hour. Serve topped with sliced strawberries and dusted with icing sugar.

Strawberry cheesecake

• Ingredients
• Nutrition

• 250g pkt Unibic Sponge Finger biscuits
• 1 cup apple juice
• 500g cream cheese, softened
• 3/4 cup caster sugar
• 1 large lemon, rind finely grated, juiced
• 3 teaspoons powdered gelatine
• 300ml pouring cream, lightly whipped
• 375g small strawberries, hulled
• 1/2 cup strawberry 

• Method
• Related Recipes
• Notes

1. Step 1
   Grease and line the base and sides of a 5.5cm deep, 22cm (base) springform cake pan. Dip biscuits, 1 at a time, into apple juice. Use to line the base of pan, cutting to fit.
2. Step 2
   Using an electric mixer, beat cream cheese, sugar and lemon rind until smooth. Heat lemon juice and gelatine in a small saucepan over medium heat, stirring with a fork until dissolved. Set aside to cool (gelatine and cream cheese mixtures must be at the same temperature before combining).
3. Step 3
   Using electric mixer on low, beat gelatine into cream cheese mixture. Fold in cream, mixing until combined. Spoon filling over base. Smooth surface. Refrigerate cheesecake for at least 4 hours or overnight until set.
4. Step 4
   Arrange strawberries, pointed end up, over cheesecake. Warm jam in a heatproof, microwave-safe bowl for 45 to 60 seconds on HIGH (100%). Strain through a sieve. Drizzle warm jam over strawberries. Chill for 30 minutes or until jam sets. Serve.

Lemon curd cheesecake

• Ingredients
• Nutrition

• 1 x 200g pkt Arnott's Lattice biscuits
• 500g cream cheese, softened
• 1 x 395g can condensed milk
• 1 lemon, rind finely grated, juiced
• 3 tsp gelatine
• 2 tbs boiling water
• 285g (1 cup) lemon curd
• Caramelised lemon slices (optional), to serve

• Method

1. Step 1
   Line the base and 2 long sides of a 20cm x 30cm slice pan with baking paper, allowing the sides to overhang. Line the base with the biscuits, cutting to fit if necessary.
2. Step 2
   Use an electric beater to beat the cream cheese in a bowl until smooth. Add the condensed milk, lemon rind and lemon juice and beat until combined. Place the gelatine and boiling water in a small bowl. Stir until gelatine dissolves. Add to the cream cheese mixture and beat until combined.
3. Step 3
   Pour half the cream cheese mixture over the biscuit. Spoon over half the lemon curd. Use a skewer to swirl. Repeat with remaining cream cheese mixture and lemon curd. Place in the fridge for 3-4 hours until set. Top with caramelised lemon, if desired. Cut into slices to serve.