Coles-mag Sept Lowres

September 2015

YOURS FREE

RECIPES & IDEAS TO TRY NOW!

105

Fresh Spring

Flavours

Experience the fl avour of BAILEYS™ with our premium collection of ice cream. The combination of fresh cream and milk with the smooth taste of BAILEYS™

unleashes a truly indulgent taste experience.

The Baileys word and associated logos are trademarks. ©R&A Bailey & Co. 2015

* Not all variants are available in all stores.

I N T R O D U C I N G BAILEYS™ ICE CREAM

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

3#colesmag

SPRING HAS SPRUNG AND WITH IT COMES A BOUNTY OF FRESH PRODUCE TO USE IN THESE RECIPES.September

On the menu

Savoury• Asparagus, Leek &

Prosciutto Quiche�� 8• Barbecued Chicken Quesadillas ��45• Beef Burger with Buttermilk

Onion Rings & Bacon Aïoli �� 43• Beef, Snow Pea &

Black Bean Stir-Fry��9• Club Sandwich Salad �� 37• Crispy Lamb Cutlets with

Sugar Snap Peas & Mint �� 44• Fish Burritos with

Beetroot Slaw �� 23• Lamb, Beetroot, Pumpkin &

Barley Salad with Mint Pesto ��38• Lamb, Tomato & Haloumi Skewers

with Herbed Couscous �� 32 • Mexican Prawn &

Tortilla Salad ��38

Sweet• Lime & Lemon Coconut Slice �� 51• Pretty Butterfly Cupcakes �� 49• Rustic Blueberry &

Almond Cake ��18• Snickers & Salted Peanut Slice �� 51• Strawberry Ricotta Layer Cake ��4• Strawberry Shortcake

Ice-Cream Sandwiches �� 46

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

• Moroccan-Spiced Lamb with Roasted Vegetable Salad �� 32

• Mustard Lamb Rack with Sweet Potato Wedges �� 34

• Pearl Couscous & Cauliflower Salad with Spiced Chicken ��41

• Peppercorn Lamb Cutlets with Spring Onion Polenta Chips �� 11

• Quinoa & Brown Rice Salad with Chicken ��22

• Sausage, Tomato & Eggplant Gnocchi ��21

• Slow-Cooked Lamb Flatbreads with Lemon Yoghurt �� 33

• Spinach, Fetta & Roast Tomato Tart�� 25

• Spring Leek Minestrone ��12• Spring Vegetable Pasta with Ricotta �� 24

4 coles.com.au

Everything feels fresh and exciting at the start of a new season and we’ll help you welcome spring in style. The veggies

look great (p7), the berries are spectacular

(p17), Aussie lamb is on the menu (p31) and all the recipes you need are right here, from elegant salads (p36) to bite-sized treats (pages 48 and 50).

Spring also brings lots of opportunities to share fabulous food with friends and family. For Father’s Day, footy finals or indulging any time, don’t miss Curtis Stone’s delicious recipes on p42.

While you’re freshening things up in the kitchen, you’ll want to give the rest of your home a makeover too. To make it easy, your essential guide to spring cleaning starts on p53. Enjoy the issue.

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Connect with usMade a recipe from this issue?

Share it with us! Snap a pic and upload to any – or all – of our sites.

Use the hashtag #colesmag.

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Let’s get

started

ALEX MCDONALDSenior Content Manager

ON THE COVER

Serves 20 Prep 30 mins (+ cooling time) Cooking 45 mins

450g butter, softened3 cups (660g) caster sugar1 tbs finely grated orange rind6 Coles Brand Australian

Free Range Eggs1½ cups (360g) fresh ricotta4½ cups (675g) plain flour1 tbs baking powder1 tsp bicarbonate of soda1¼ cups (310ml) buttermilk¼ cup (60ml) orange juice6 strawberries, end trimmed,

very thinly sliced250g strawberries, extra, to decorate1 tbs redcurrant jelly, meltedStrawberry buttercream150g strawberries, finely chopped2 tbs caster sugar250g butter, softened500g icing sugar mixture

1. Preheat oven to 180°C. Grease and line the base and sides of three 20cm (base measurement) cake pans.2. Use an electric mixer to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

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

STRAWBERRY RICOTTA LAYER CAKE

www.threadz.com.au

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

IN GOOD TASTERachel’s Gourmet Greek Dessert Yoghurt

Not all variants are available in all stores

CLS0915p001 1 8/13/15 10:15 AM

A Dessert Revolution

A taste of France in the freezer aisle

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

MUST-BUY PRODUCE

It’s also peak season for:• Avocados • Carrots

• Peas • Radishes • Rhubarb • Spinach

• Strawberries

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CRISP, FRESH, VIBRANT SPRING VEGGIES ARE HERE SO COOK SOME UP TONIGHT IN THESE SEASONAL RECIPES.

In Season

7#colesmag

8 coles.com.au

ASPARAGUS, LEEK & PROSCIUTTO QUICHE

Serves 4 Prep 20 mins (+ 45 mins resting time) Cooking 45 mins

2 bunches asparagus, trimmed2 tbs olive oil100g prosciutto slices, coarsely chopped 1 leek, pale section only, thinly sliced1½ tbs wholegrain mustard100g marinated fetta, crumbled4 Coles Brand Australian Free Range

Eggs, lightly whisked½ cup (125ml) thickened cream1 tbs coarsely chopped dill 1 tsp olive oil, extra 1 tsp white wine vinegar60g baby rocket leavesShortcrust pastry1½ cups (225g) plain flour125g chilled butter, chopped

2 Coles Brand Australian Free Range Egg yolks

2 tsp chilled water

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

and weights or rice. Bake for 8-10 mins or until lightly golden. Remove from oven. Reduce oven to 160°C. 4. Meanwhile, cut 1 bunch of asparagus diagonally into 3cm lengths. Heat oil in a frying pan over medium heat. Add the prosciutto and leek. Cook for 4 mins or until leek softens. Add the asparagus. Cook for 2 mins or until just tender. 5. Spread the mustard evenly over the base of the pastry. Arrange the leek mixture and fetta over the base. Whisk the egg and cream in a bowl until well combined. Pour over the leek mixture. Bake for 20-25 mins or until just set.6. Combine dill, oil and vinegar in a small bowl. Use a vegetable peeler or mandolin to thinly slice the remaining asparagus into ribbons. Add the rocket and vinaigrette and toss to combine. Serve with the quiche.PER SERVE • 31g protein • 68g fat (34g saturated fat) • 48g carb • 6g dietary fibre • 927 Cals (3880kJ)

ASPARAGUSA chef’s favourite, Aussie-grown asparagus arrives in stores in September and is available until March. It’s best cooked quickly so it stays tender-crisp. • For a change from steaming or boiling, cook lightly oiled spears on the barbecue. Top with grated parmesan and extra virgin olive oil.• Use the woody stems in a stock when making a risotto or soup.

BEEF, SNOW PEA & BLACK BEAN STIR-FRY

Serves 4 Prep 10 mins Cooking 15 mins

¼ cup (60ml) black bean sauce ¼ cup (60ml) chicken stock 2 tsp cornflour1 tsp sesame oil2 tsp peanut oil500g Coles Australian Beef Fillet or

Rump Steak, thinly sliced 1 red onion, cut into wedges5cm-piece ginger, cut into matchsticks1 garlic clove, finely chopped1 tsp Chinese five spice200g snow peas, ends trimmed1 bunch baby choy sum,

coarsely chopped½ cup (75g) unsalted cashews, toasted1 cup coriander leavesSteamed jasmine rice, to serve

SNOW PEASCrisp and crunchy, snow peas are an easy way to add texture to dishes.

• The tender pods house tiny peas – both are edible raw or cooked.

• Try snow peas cooked for 2-3 mins with melted butter, honey and lemon. Top with toasted flaked almonds.

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

CLASSIC CHINESE

Watch onlineKnow your snow peas from your sugar snaps? Curtis covers the pea varieties in coles.com.au/typesofpeas

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Look for Birds Eye Field Fresh and Country Harvest Aussie-grown veggies in your freezer aisle. Buy the best for your family and the best for Australia.

Birds Eye, supporting Australian farmers.

No one grows veggies quite like Australia.

Coles&BE Aussie Grown.indd 1 13/05/2015 4:25 pm

11#colesmag

PEPPERCORN LAMB CUTLETS WITH SPRING ONION POLENTA CHIPS

Serves 4 Prep 10 mins (+ 1 hour setting time) Cooking 30 mins

¼ cup (60ml) red wine vinegar2 tbs olive oil1 tbs green peppercorns,

coarsely chopped2 tsp wholegrain mustard12 (about 1kg) lamb cutlets, fat trimmed1 spring onion, finely chopped1 garlic clove, crushed2 zucchini, thinly sliced lengthways1 bunch asparagus, trimmed,

cut into 5cm lengths120g baby rocket leavesSpring onion polenta chips4 cups (1L) chicken stock

SPRING ONION Zingy spring onions add so much flavour and texture to a dish.

• For an Asian-style omelette, add chopped spring onion to the egg mixture and serve with sweet chilli sauce.

• The green parts are great as a garnish – cut them into strips and soak in iced water until they curl up.

1 cup (170g) cornmeal (polenta)4 spring onions, thinly sliced¼ cup finely chopped chives½ cup (40g) finely grated pecorino½ cup (125ml) thickened cream

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

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

SPRING LEEK MINESTRONE


1 zucchini2 tsp olive oil1 leek, pale section only, thinly sliced1 garlic clove, crushed4 cups (1L) salt-reduced chicken stock1 (about 200g) Coles RSPCA

Approved Chicken Breast Fillet50g farfalle pasta1 bunch asparagus, woody ends

trimmed, thinly sliced½ cup (60g) frozen peasLemon zest, to servePesto½ cup basil leaves¼ cup flat-leaf parsley leaves1 garlic clove, finely chopped¼ cup (35g) slivered almonds,

toasted¼ cup finely grated parmesan 1 tsp finely grated lemon rind¼ cup (60ml) olive oil

LEEKSMilder than onions, leeks add a delicious flavour to many dishes and their natural sweetness is great with salty flavours such as ham and cheese.

• The tender pale section is favoured in recipes – save the darker, tougher part for making stocks or cook gently in vegetable soups.

• Leeks make a tasty side, too – bake in a white sauce or cook slowly in butter until very soft.

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

12 coles.com.au

FRESH FLAVOURS

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

14 coles.com.au

ASIAN GREENS ARE A COMMON SIGHT IN AUSSIE KITCHENS AND IT’S NO WONDER – THEY’RE VERSATILE, NUTRITIOUS AND

GREAT VALUE. HERE’S HOW TO USE THEM.

Eat your greens

BUYChoose Asian greens that have firm stalks, are bright

green in colour, and are free from blemishes, bruising and wilting.

STOREStore each bunch of Asian

greens in their own plastic bag in the crisper. For the best

flavour, use them within three days of purchasing.

PREPTrim the bases of gai lan and

choy sum. Halve buk choy and pak choy lengthways and trim

the bases. Wash all Asian greens before cooking and eating.

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

buk choy

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

Choy sum

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TENDER STEMS

“I only use Dodoni”

- George Calombaris -

dodoni.com.au

Tag + follow us@dodoni_feta

yogurt

Made with a traditional RECIPE from The Hills of epirus

REC I P E

Made with a traditional RECIPE from The Hills of epirus

REC I P E

Colesad2fi152151530 2015-08-03T15:36:10+10:00

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

Pak choy

Chinese broccoli has thick edible stems and dark green leaves. In restaurants it’s often stir-fried with garlic and ginger, or steamed and served with oyster sauce. For a Thai-style dish, stir-fry with prawns, rice noodles, garlic and sweet soy, then scramble through egg.

CHINESE BROCCOLI

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GREAT WITH

GARLIC

Know your varieties

CLS0915p015 15 12/08/2015 3:16 pm

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5.0HEALTH STAR

RATING

4.0HEALTH STAR

RATING

4.5HEALTH STAR

RATING

FIND OUT MORE: WWW.UNCLETOBYS.COM.AU

5.0HEALTH STAR

RATING

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

17#colesmag

Blue blooded

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

Blueberries are picked by hand from the bush.

DID YOU KNOW? • BLOOM – the naturally

occurring waxy white coating on blueberries – helps keep them fresh.

• EUREKA blueberries are a new jumbo-sized variety sold at Coles. They’re extra sweet.

Natalie and Ridley Bell

on the farm.

You can't just have one, you need to eat them by the handful."

They’re crisp, juicy, sweet, tart and delicious – no wonder we eat more than 5000 tonnes of blueberries in Australia every year. And that’s due in part to Natalie Bell’s dad.

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

“I was born and raised on the farm – blueberries run in my blood,” says Natalie. “I have the fondest memories of walking through the seedlings with Dad and trying all the different varieties, maybe 20 different varieties. We’d talk about how they taste and the texture. At the end of the day, you couldn’t eat another blueberry. Dad always tells me, ‘You can’t just have one, you need to eat them by the handful.’ That’s his motto.”

Mountain Blue Farms produces its own cuttings and plants and is also a thriving wholesale nursery business, producing about one million blueberry plants annually. Cuttings are taken from established bushes and planted in trays for the first two months. They’re then transplanted into large pots for the next three months with daily watering and a weekly dose of fertiliser. When the plants are about 30cm tall, they’re planted in the open field where they take about 18 months before they start to produce fruit. The 100-hectare farm

MAKE A JAM Try this blueberry jam on

freshly baked scones.

Place 4 x 125g punnets blueberries, 2 cups (430g) caster sugar, ¼ cup (60ml) Cointreau liqueur (optional) and 2 tablespoons fresh lemon juice in a large saucepan over medium-high heat. Bring to the boil. Use a metal spoon to skim froth from the surface. Reduce heat to medium-low. Simmer, stirring often, for 30-35 minutes or until jam jells when tested. Spoon hot jam into clean, dry jars. Seal. Invert for 2 minutes. Set aside to cool.

18 coles.com.au

produces blueberries from June to November and the fruit is harvested by hand, but only during dry conditions. “Blueberries can’t be picked wet or they’ll get mouldy in the punnet,” Natalie says. “And this year, the industry has experienced a lot of wet weather.”

Natalie eats blueberries every day and maybe a kilo when she’s out on the farm with Ridley, 65, who’ll eat about three kilos of the berries. Her brother, Terry, also works for the family business and they hope one day to take over the farm.

“Dad is very focused on the breeding program so we run the harvest,” Natalie says. “None of us have kids yet, but I live on the farm and I have a blueberry farm next to my parents’ farm, so I hope my kids will have the same blueberry experience I’ve had.”


185g butter, softened1½ cup (330g) caster sugar2 tsp ground cinnamon4 Coles Brand Australian Free Range Eggs¾ cup (110g) self-raising flour¹⁄³ cup (50g) plain flour¾ cup (90g) almond meal½ cup (120g) sour cream150g fresh blueberries2 tbs flaked almondsIcing sugar, to dustDouble cream, to serveBlueberries, extra, to serve

1. Preheat oven to 180°C. Grease and line the base and sides of a 20cm x 30cm slab pan. 2. Use an electric mixer to beat the butter, sugar and cinnamon in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, almond meal and sour cream and stir to combine. Stir in the blueberries. Spoon into the prepared pan and smooth the surface. Sprinkle evenly with flaked almonds.3. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. Dust with icing sugar and cut into pieces. Serve with double cream and extra blueberries, if desired.PER SERVE • 6g protein • 24g fat (12g saturated fat) • 30g carb • 2g dietary fibre • 358 Cals (1500kJ)

Watch online

Delicate berries need careful handling when you wash them. See how Curtis does it at coles.com.au/washingberries

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Made this? Instagram a pic

#Colesmag

RUSTIC BLUEBERRY & ALMOND CAKE

19#colesmag

Page tag

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FLAVOURS COME ALIVE WITH SCHWEPPES MINERAL WATERSCHWEPPES AND SCHWEPPES DEVICES ARE TRADE MARKS USED UNDER LICENCE IN AUSTRALIA BY SCHWEPPES AUSTRALIA PTY LTD.

Soy beef, bok choy & asparagus stir-fryenjoyed with New Schweppes Pear & Melon Mineral Water

SHW

0021

1. Combine soy sauce, honey, garlic and ginger in a small saucepan. Bring to the boil over medium heat. Simmer for 2 minutes then set aside.

2. Heat 1 tbsp oil in a wok over high heat. Stir-fry beef in batches, for 2-3 minutes until evenly browned. Transfer to a plate.

3. Heat remaining 1 tbsp oil in wok over high heat. Add green onions and asparagus. Stir-fry for 2 minutes. Add carrot, beef and soy sauce mixture. Stir-fry for 2-3 minutes until hot and bubbling. Toss through bok choy until just wilted. Toss in Thai basil and/or coriander leaves. Serve with steamed jasmine rice.

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

❏ ¼ cup reduced salt soy sauce

❏ 1 ½ tbsp honey

❏ 2 garlic cloves, crushed

❏ 3 cm piece ginger, peeled and finely grated

❏ 2 tbsp peanut oil

❏ 750g thick beef rump steak, trimmed and cut into 1cm-thick strips

❏ 3 green onions (shallots), trimmed & sliced

❏ 1 bunch asparagus, trimmed and cut into 5cm pieces

❏ 1 large carrot, shredded

❏ 1 bunch baby bok choy, roughly chopped

❏ 1 cup Thai basil (and/or coriander) leaves

❏ Steamed jasmine rice, to serve

❏ Schweppes Pear & Melon Mineral Water

SHOPPING LISTPREP20 MINS

COOK15 MINS

SERVES4

®

Weeknights made easy

Feed your familyGET YOUR WEEKNIGHT DINNER PLANS BUZZING ALONG WITH THESE FRESH AND EASY MEALS, ALL BURSTING WITH COLOUR AND FLAVOUR.

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SAUSAGE, TOMATO & EGGPLANT GNOCCHI


2 tbs olive oil500g pkt Coles Finest Angus Beef,

Garlic & Parsley Sausages, casings removed, coarsely chopped

1 brown onion, finely chopped1 medium eggplant, cut into 2cm pieces1 medium zucchini, cut into 2cm pieces200g punnet Perino grape tomatoes1 cup (250ml) tomato pasta sauce

(such as passata)500g pkt potato gnocchi½ cup basil leaves¹⁄³ cup (25g) finely grated parmesan

1. Heat half the oil in a large frying pan over medium-high heat. Cook the sausage, stirring, for 4 mins or until brown all over. Transfer to a plate. Heat remaining oil in pan over medium-high heat. Cook the onion, stirring, for 3-4 mins or until soft. Add the eggplant and zucchini and cook, stirring, for 2-3 mins or until golden brown. 2. Add the tomatoes, pasta sauce and sausage and cook, stirring occasionally, for 5 mins or until the vegetables are tender and the sauce thickens.3. Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions or until just tender. Drain, reserving ½ cup (125ml) of the cooking liquid. 4. Add the basil, gnocchi and reserved cooking liquid to the sausage mixture. Toss over medium-high heat for 1-2 mins or until heated through. Serve with the parmesan.PER SERVE • 25g protein • 29g fat (10g saturated fat) • 68g carb • 10g dietary fibre • 657 Cals (2750kJ)

21#colesmag

22 coles.com.au

QUINOA & BROWN RICE SALAD WITH CHICKEN


1 tsp smoked paprika2 tbs olive oil4 (about 150g each) Coles RSPCA

Approved Chicken Breast Fillets2 x 250g pkt Coles Brand Brown Rice

& Quinoa Ready in 90 Seconds120g pkt Coles Brand Australian

Spinach & Red Beetroot Leaves salad mix

100g Always Fresh Fire Roasted Red Pepper Strips (roasted capsicum)

2 celery sticks, thinly sliced½ small red onion, thinly sliced2 tbs apple cider vinegar 1 tsp Dijon mustard¹⁄³ cup (50g) unsalted cashews,

coarsely chopped

1. Combine the paprika and half the oil in a small bowl. Rub oil mixture over the chicken to coat. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 4-5 mins each side or until cooked through.2. Meanwhile, heat the rice mixture in microwave following packet directions. Place in a large bowl. Stir in the spinach salad mix, capsicum, celery and onion. Whisk the vinegar, mustard and

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

MAKE IT VEGETARIANInstead of the chicken, coat

vegetable or tofu pieces in the paprika mixture, thread onto

skewers and barbecue.

INSTANT QUINOA

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#Colesmag


FISH BURRITOS WITH BEETROOT SLAW


½ mini red cabbage, finely shredded½ mini savoy cabbage, finely shredded1 carrot, peeled, cut into matchsticks1 beetroot, peeled, cut into matchsticks¾ cup coarsely chopped coriander 2 tbs whole-egg mayonnaise2 tbs sour cream2 tbs lime juice500g white fish fillets (such as

blue grenadier or pink ling)30g pkt taco seasoning

2 tbs olive oil8 flour tortillas1 long red chilli, thinly slicedLime wedges, to serve

1. Place the combined cabbage, carrot, beetroot and ½ cup of the coriander in a medium bowl. Toss to combine. Whisk mayonnaise, sour cream and half the lime juice in a small bowl until combined. Add dressing to the cabbage mixture and toss gently to combine.2. Toss the fish in taco seasoning to coat. Heat the oil in a large frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until cooked through.3. Meanwhile, heat the tortillas following packet directions.

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

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

24 coles.com.au

SPRING VEGETABLE PASTA WITH RICOTTA


375g Coles Brand Bowties pasta2 cups small broccoli florets½ cup (60g) frozen baby peas100g snow peas, halved diagonally25g butter2 yellow squash, thinly sliced2 garlic cloves, thinly sliced1 lemon, zested, juiced½ cup basil leaves

125g fresh firm ricotta, crumbled2 tbs pine nuts, toasted

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

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

SPRING VEGGIE SWAPSTry swapping the broccoli florets

for chopped asparagus and the yellow squash for zucchini.

More online

Spring-clean your everyday cooking with fresh ideas from the seasonal collection at taste.com.au/springrecipes

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FOUR-VEG PASTA


SPINACH, FETTA & ROAST TOMATO TART


1 sheet frozen shortcrust pastry, just thawed

280g pkt Coles Brand Australian Baby Spinach

1 tbs olive oil 1 small brown onion, finely chopped1 garlic clove, crushed3 Coles Brand Australian Free Range

Eggs, lightly whisked150g fresh firm ricotta, crumbled¹⁄³ cup (25g) grated parmesan100g fetta, crumbled100g pkt vine-ripened cherry tomatoes

1. Preheat oven to 220°C. Grease a 11cm x 33cm (base measurement) fluted tart tin with a removable base.2. Cut pastry into 3 pieces to fit the tin. Line the tin with the pastry pieces and trim excess. Cover the pastry with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove paper and weights or rice.3. Meanwhile, reserve 60g of the spinach. Heat the oil in a large frying pan over medium-high heat. Cook the onion and garlic, stirring, for 3-5 mins or until onion softens. Add remaining spinach and cook, stirring, for 2 mins or until just wilted. Transfer to a large bowl. Cool for 5 mins. Stir in the egg, ricotta, parmesan and half the fetta.4. Reduce oven temperature to 180°C. Spoon the spinach mixture into pastry case. Sprinkle with remaining fetta. Bake for 25-30 mins or until filling is set and golden. 5. While the tart is cooking, place the tomatoes on a baking tray. Spray with olive oil spray. Roast with the tart for the last 15 mins of cooking or until tomatoes are soft. 6. Arrange the tomatoes on the tart and top with reserved spinach.PER SERVE • 20g protein • 29g fat (12g saturated fat) • 26g carb • 4g dietary fibre • 443 Cals (1860kJ)


DAIRY & DELI¨ Butter, 25g¨ Fetta, 100g ¨ Sour cream, 2 tbs¨ Ricotta, fresh firm,

275g¨ Parmesan, 50g

FREEZER¨ Shortcrust pastry,

1 sheet ¨ Frozen baby peas, 60g

FRUIT AND VEG¨ Basil leaves, 1 bunch¨ Beetroot, 1¨ Broccoli, 1 small head¨ Cabbage, mini red, ½¨ Cabbage,

mini savoy, ½¨ Carrot, 1¨ Celery sticks, 2¨ Chilli, long red, 1 ¨ Coles Brand

Australian Baby Spinach, 280g pkt

¨ Coles Brand Australian Spinach & Red Beetroot Leaves, 120g pkt

¨ Coriander, 1 bunch¨ Eggplant, 1 medium¨ Garlic, 3 cloves¨ Lemon, 1¨ Lime, 1¨ Onion, brown 2

(1 small)¨ Onion, red, ½ small¨ Snow peas, 100g¨ Tomatoes,

vine-ripened cherry, 100g pkt

¨ Tomatoes, Perino grape, 200g punnet

¨ Yellow squash, 2¨ Zucchini, 1 medium GROCERY¨ Always Fresh Fire

Roasted Red Pepper Strips, 100g

¨ Cashews, unsalted, 50g

¨ Coles Brand Brown Rice & Quinoa, 2 x 250g pkts

¨ Coles Brand Australian Free Range Eggs, 3

¨ Mayonnaise, whole-egg, 2 tbs

¨ Mustard, Dijon, 1 tsp¨ Olive oil, 140ml¨ Paprika, smoked, 1 tsp¨ Pasta, Coles Brand

Bowties, 375g¨ Pine nuts, 2 tbs¨ Potato gnocchi,

500g pkt¨ Taco seasoning,

30g pkt¨ Tomato pasta sauce

(such as passata), 1 cup (250ml)

¨ Tortillas, flour, 8¨ Vinegar, apple cider,

2 tbs

MEAT¨ Coles Finest Angus

Beef, Garlic & Parsley Sausages, 500g pkt

¨ Coles RSPCA Approved Chicken Breast Fillets, 4 (about 150g each)

SEAFOOD¨ White fish fillets (such

as blue grenadier or pink ling), 500g

CHECK THIS LIST AS YOU GATHER THE INGREDIENTS AND GET READY FOR A WEEK OF GREAT COOKING.

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

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

Pick up these supermarket saviours, too

26 coles.com.au

Shop on coles.com.au and have all the groceries for these weeknight

meals delivered to your kitchen bench. Coles online delivers free for your first online shop when you spend

$100 or more.*

Shopping made easy

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

There’s a blemish on my fi nancial history.Can we still apply for a home loan?

� 13 73 77 � pepper.com.au Or contact a mortgage broker

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

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

28 coles.com.au

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CHICKEN SKEWERS ON FRIED RICE FOR 4

Trolley dash

Speedy mealsON DAYS WHEN THERE’S NOT A MINUTE TO SPARE YOU’D BETTER THINK FAST,

SHOP SMART AND BUILD UP YOUR REPERTOIRE OF QUICK AND TASTY DINNERS.

FETTUCCINE MARINARA FOR 4

CAESAR SALAD FOR 4

Cook a 375g pkt fresh fettuccine in a large saucepan of boiling water until al dente. Drain well. Meanwhile, heat a large oiled frying pan over high heat. Add ½ x 1kg pkt Coles Brand Marinara Mix, thawed. Cook, tossing,

for 5 mins or until just cooked. Add a 425g ctn Latina Fresh Italian Tomato & Garlic Sauce and a 60g pkt Coles Brand Australian Baby Spinach. Cook for 2 mins until heated through. Add fettuccine. Toss to combine.

Bake a 600g pkt Coles RSPCA Approved Chicken Breast Schnitzel following packet directions. Thickly slice. Toss in a large bowl with 2 x 290g pkts Coles Made Easy Classic Caesar Salad,

reserving dressing, 1 avocado, halved, stone removed, thinly sliced, and ¼ cup coarsely chopped chives. Divide the salad among serving plates and drizzle over the reserved dressing.

Cook 2 x 450g pkts Coles Grill RSPCA Approved Chicken Thigh Skewers Honey & Soy following packet directions. Meanwhile, heat a large oiled wok or large frying pan over high heat. Add 2 x 250g pkts Coles Brand Jasmine Microwave Rice and cook, stirring, for 5 mins or until heated through. Add

a 300g pkt Coles Brand Australian Superfood Stir-Fry. Stir-fry for 2 mins or until heated through. Divide fried rice among serving plates. Top with the skewers and sprinkle with coriander leaves.

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LOOKING FOR A CREAMY, TROPICAL TASTING COCONUT MILK THAT HAS NO ADDED SUGAR? NO PROBLEM. TRY THE ALL

NEW SANITARIUM SO GOOD COCONUT MILK UNSWEETENED.

SMOOTH & CREAMY

BERRY COCONUT SMOOTHIE

Makes 3½ cups Serves 2 Prep 5 mins

1½ cups (375ml) Sanitarium So Good Coconut Milk Unsweetened

1 cup (100g) frozen raspberries2 medium bananas, chopped1 tsp vanilla bean paste2 tbs chopped mint½ cup ice cubesMint leaves, to serve

1. Place Sanitarium So Good Coconut Milk Unsweetened, raspberries, banana, vanilla bean paste, chopped mint and ice cubes in a blender. Blend until smooth. 2. Divide between serving glasses and top with mint leaves.

Sanitarium So Good Coconut Milk Unsweetened is the ideal dairy-free option for people looking for a rich,

tropical flavour. It gets 3 stars on the Health Star Rating and can be used like regular milk.

CLS0915p029 29 12/08/2015 3:00 pm

Coles promotion

Liquorland has a great range of sparkling wines. See in store for low prices on these top buys and more. Prices are a guide only. †$8 in NT/WA Nth. *Available in store from 09/09.

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

Bring on the bubbles

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

Made from pinot noir grapes – it’s the skins that turn it salmon pink – new Moutard Père et Fils Rosé Champagne*, $40, is aged for three years. It has fresh berry aromas reminiscent of a raspberry danish and red apples.

Top-quality champagne at a fantastic price, Cattier Non Vintage Champagne, $40, doesn’t have to be saved for special occasions. Try it with Asparagus, Leek & Prosciutto Quiche (p8) or a simple deli platter.

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

Soft and creamy, Cave de Lugny Cremant de Bourgogne Blanc de Blancs NV, $19, is made to the traditional method from chardonnay grapes. Try it mimosa-style with freshly squeezed orange juice.

PERFECT WITH

BUTTERFLY CUPCAKES

(P49)

PERFECT WITH MEXICAN PRAWN SALAD

(P38)

PERFECT FOR A BERRY COCKTAIL

CLS0915p030 30 12/08/2015 2:59 pm

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Kitchen hero

SPRING IS THE PERFECT TIME TO PUT LAMB ON THE MENU AND COLES HAS IMPROVED CUTS THAT DELIVER ON FLAVOUR AND QUALITY.

Lamb, Tomato & Haloumi Skewers with Herbed Couscous (see recipe p32)

Lamb4 WAYS WITH

Aussie lamb is a super versatile meat, with a cut to suit every budget and recipe. Here are some tips to guarantee best flavour. • Prepping Don’t take lamb straight from the fridge to the heat. Leave it at room temperature for 30 mins before cooking to ensure moist meat.

• Cooking Roasting lamb? Start at a high heat to get a nice crunchy exterior, then drop to a moderate oven so the inside cooks without the outside drying out. To stop leaner cuts drying out, baste them with oil just before roasting.

31#colesmag

32 coles.com.au

Kitchen hero

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

Cooking 30 mins

¹⁄³ cup (80ml) olive oil1 tbs Moroccan spice mix2 garlic cloves, crushed1 lemon, rind finely grated, juiced1.1kg Coles Australian Lamb

Butterflied Leg, trimmed1 red capsicum, thickly sliced500g pumpkin, peeled,

cut into 3cm pieces1 red onion, cut into wedges1½ cups (300g) couscous400g can chickpeas, rinsed, drained2 tbs olive oil, extra2 tbs pine nuts, toasted½ cup mint leaves½ cup coriander leaves

1. Preheat oven to 200°C. Combine ¼ cup (60ml) of the oil with the Moroccan spice mix, garlic, lemon rind and 1 tbs of the lemon juice in a small jug. Place lamb in a glass or ceramic

dish. Pour over marinade and set aside for 10 mins to develop the flavours.2. Line a baking tray with baking paper. Place the capsicum, pumpkin and onion on the lined tray. Drizzle with remaining 1 tbs oil. Roast for 30 mins or until golden and tender. 3. Meanwhile, heat a frying pan over medium-high heat. Cook the lamb for 5 mins or until browned all over. Place the lamb on a rack in a roasting pan. Roast for 20 mins for medium-rare or until cooked to your liking. Set aside for 15 mins to rest. Thickly slice.4. While the lamb is resting, place the couscous in a large bowl. Pour over 1½ cups (375ml) boiling water. Cover and set aside for 5 mins. Use a fork to separate the grains. 5. Add the roasted vegetables and chickpeas to the couscous. Whisk the extra oil and remaining lemon juice in a small jug. Pour over the couscous salad and toss to combine. 6. Arrange the couscous salad on a platter. Top with sliced lamb, pine nuts, mint and coriander.PER SERVE • 77g protein • 38g fat (10g saturated fat) • 78g carb • 19g dietary fibre • 996 Cals (4170kJ)

MOROCCAN-SPICED LAMB WITH ROASTED

VEGETABLE SALAD


2 tbsp olive oil¹⁄³ cup chopped flat-leaf parsley2 garlic cloves, crushed500g Coles Australian Diced Lamb200g punnet Perino grape tomatoes180g pkt haloumi, cut into 2cm pieces2 cups (500ml) chicken stock 2 cups (400g) couscous2 tbs chopped dill2 tbs chopped mint2 tbs lemon juice2 tbs chopped flat-leaf parsley, extraTzatziki, to serve Lemon wedges, to serve

1. Combine oil, parsley and garlic in a bowl. Add lamb, tomatoes and haloumi. Toss to combine. Thread lamb, tomatoes and haloumi onto 12 bamboo skewers. 2. Heat a frying pan over medium heat. Cook skewers in batches, turning, for 5 mins for medium or until lamb is cooked to your liking. Set aside, covered, for 5 mins to rest.3. Meanwhile, bring the stock to a boil in a medium saucepan over high heat. Remove from heat. Stir in the couscous. Cover and set aside for 5 mins or until couscous is tender. Use a fork to separate the grains. Stir in dill, mint, lemon juice and extra parsley. 4. Serve lamb with herbed couscous, tzatziki and lemon wedges. PER SERVE • 54g protein • 27g fat (11g saturated fat) • 76g carb • 7g dietary fibre • 777 Cals (3250kJ)

LAMB, TOMATO & HALOUMI SKEWERS WITH

HERBED COUSCOUS

watch onlineGet the lowdown on lamb chops and Curtis’s tips for using all the different cuts at coles.com.au/lambchops

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Page tag

Serves 4 Prep 15 mins (+ 15 mins resting time) Cooking 2 hours 20 mins

2 tsp olive oil2 x 400g Coles Australian Lamb

Boneless Mini Shoulder Roast2 tbs sesame seeds, lightly toasted2 tbs thyme leaves, finely chopped½ tsp dried oregano2 tsp finely grated lemon zest½ tsp sea salt 2 brown onions, cut into

1cm-thick slices

1 cup (250ml) chicken stock, warmed¹⁄³ cup (70g) Greek yoghurt3 tsp lemon juice4 large pita breads²⁄³ cup (180g) hummus200g marinated eggplant, drained,

sliced lengthways1 Lebanese cucumber,

peeled into ribbons¹⁄³ cup mint leaves100g Perino grape tomatoes, halved

1. Preheat oven to 160°C. Heat oil in a frying pan over medium-high heat. Cook lamb for 5 mins or until browned all over. Transfer to a plate. Combine sesame seeds, thyme, oregano, lemon

zest and salt on a plate. Roll lamb in spice mixture to coat. 2. Arrange onion in a medium roasting pan. Place lamb on onion. Pour stock into the roasting pan. Cover tightly with foil and roast, adding extra stock if required, for 2¼ hours or until lamb shreds easily with a fork. Set aside for 15 mins to rest. Shred lamb with a fork.3. Combine yoghurt and lemon juice in a bowl. Spread pita with hummus. Top with eggplant, cucumber, shredded lamb, mint and tomato. Drizzle with lemon yoghurt and roll up to eat. PER SERVE • 59g protein • 48g fat (14g saturated fat) • 54g carb • 15g dietary fibre • 912 Cals (3820kJ)

NO CUTLERY NEEDED

SLOW-COOKED LAMB FLATBREADS WITH LEMON YOGHURT

MUSTARD LAMB RACK WITH SWEET

POTATO WEDGES


1 tbs olive oil800g Coles Australian Lamb

Rack Roast800g sweet potato, cut into wedges200g punnet Perino grape tomatoes2 tbs wholegrain mustard¼ cup chopped mint¼ cup chopped flat-leaf parsleyMixed salad leaves, to serve

1. Preheat oven to 200°C. Heat 2 tsp of the oil in a large roasting pan over high heat. Cook the lamb for 2 mins each side or until browned all over. Transfer to a plate.2. Add remaining oil to the pan. Add sweet potato and cook, turning, for 5 mins or until lightly browned. Remove from heat. Add tomatoes and return the lamb to pan. Spread mustard over lamb. Roast for 25-30 mins for medium or until cooked to your liking. Set aside, covered, for 5 mins to rest. 3. Combine mint and parsley in a small bowl. Sprinkle over the vegetables and lamb. Serve with salad leaves. PER SERVE • 35g protein • 26g fat (10g saturated fat) • 36g carb • 5g dietary fibre • 525 Cals (2200kJ)

TRY THESE CUTS, TOO

Coles Australian Lamb Boneless Leg Roast is a great family meal. Once cooked, rest it for a quarter of the cooking time to keep it moist.

Coles Australian Slow Cook Lamb Shoulder is best cooked with lots of liquid. Cover with red wine vinegar and water and cook for three hours.

Cooked our recipes and ready for more Aussie lamb? Try these great

cuts from Coles next.

Coles Grill Lamb Butterfly Leg comes already marinated with rosemary and garlic and is ready to go straight in the oven.

Lynx_ColesMag_Sept - 1 2015-08-05T17:15:22+10:00

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SALADSMain-meal

These are the salads we crave – full of spring freshness, hearty like comfort food and great for lunch or dinner.

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Lamb, Beetroot, Pumpkin & Barley Salad with Mint

Pesto (see recipe p38)

37#colesmag

TWIST ON A CLASSIC


½ Coles Bakery White Sourdough Baguette

1 tbs olive oil4 pancetta slices2 (about 150g each) Coles RSPCA

Approved Chicken Breast Fillets4 Coles Brand Australian

Free Range Eggs¹⁄³ cup (100g) whole-egg mayonnaise2 tbs white wine vinegar1 tbs wholegrain mustard1 oakleaf lettuce,

leaves separated1 avocado, stone removed, peeled,

thinly sliced½ cup finely chopped chives

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

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

MAKE IT AS CANAPESFor spring parties, make little

open sandwiches – top the toasts with the lettuce, avocado, chicken, wedges of egg, pancetta

shards, chives and a little drizzle of dressing.

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Spring salads

CLUB SANDWICH SALAD

38 coles.com.au


2 corn cobs, husks and silks removedOlive oil, to brush2 flour tortillas2 tsp taco seasoning2 tbs lime juice2 tbs olive oil, extra1 baby cos lettuce, leaves separated1 red capsicum, seeded, thinly sliced1 avocado, stone removed, peeled,

thinly sliced1kg cooked prawns, peeled leaving

tails intact, deveined1 cup coriander leavesLime wedges (optional), to serve

1. Heat a chargrill or frying pan over high heat. Lightly brush the corn with a little of the oil. Cook, turning occasionally, for 8 mins or until lightly charred and tender. Transfer to a plate and set aside to cool. 2. Meanwhile, lightly brush the tortillas with a little oil. Cook for 1-2 mins each side or until lightly browned and crisp. Set aside to cool. Break into shards.3. Whisk the taco seasoning, lime juice and extra oil in a small bowl.4. Use a sharp knife to cut down the side of each corn cob to remove the kernels. Arrange the corn, lettuce, capsicum, avocado, tortilla shards and prawns on a serving platter. Top with coriander and drizzle with dressing. Serve with lime wedges, if desired.PER SERVE • 32g protein • 22g fat (5g saturated fat) • 29g carb • 5g dietary fibre • 448 Cals (1870kJ)

Some flavours just say spring – we’re talking fresh mint, tender lamb and sweet veggies.

LAMB, BEETROOT, PUMPKIN & BARLEY SALAD WITH MINT PESTO

Serves 4 Prep 15 mins (+ 5 mins resting time) Cooking 1 hour

2 large beetroot800g butternut pumpkin, peeled, seeded,

cut into 3cm pieces¼ cup (60ml) olive oil½ tsp ground cumin1 cup (200g) pearl barley¼ cup (20g) finely grated parmesan1 garlic clove, crushed1 cup mint leaves½ cup (70g) pistachios, toasted2 (about 200g each) Coles Australian Lamb Backstraps100g marinated fetta, crumbled

1. Preheat oven to 180°C. Wrap each beetroot in foil to enclose. Place on a baking tray and bake for 1 hour or until tender. 2. Meanwhile, line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 1 tsp of the oil. Sprinkle with cumin and toss to combine. Roast pumpkin with the beetroot, turning once, for 30 mins or until tender. Set the beetroot and pumpkin aside to cool slightly.3. While the vegetables are roasting, cook the barley in a medium saucepan of boiling water for 20-25 mins or until tender. Refresh under cold water and drain well.4. Process the parmesan, garlic, half the mint and half the pistachios in a food processor until finely chopped. With the motor running, gradually add the remaining oil in a thin, steady stream until combined. 5. Heat a chargrill or frying pan over medium-high heat. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.6. Peel the beetroot and cut into wedges. Place in a bowl with the barley, pumpkin, remaining mint and remaining pistachios. Add half the pesto and toss to combine. Divide among serving dishes. Top with the lamb and fetta and drizzle with the remaining pesto.PER SERVE • 28g protein • 73g fat (27g saturated fat) • 34g carb • 10g dietary fibre • 916 Cals (3830kJ)

MEXICAN PRAWN & TORTILLA SALAD

Spring salads

More online

Feeling the salad love? For more fresh inspiration to keep you going all spring, go to taste.com.au/saladrecipes

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TURN IT INTO SALSAOmit lettuce and prawns, chop avocado and capsicum, stir in

dressing and serve with tortillas.

Build a tasty canvas of chickpeas, pearl couscous and roasted cauliflower,

then add splashes of green to complete the picture.

MOROCCAN STYLE

40 coles.com.au

Spring salads

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PEARL COUSCOUS & CAULIFLOWER SALAD WITH SPICED CHICKEN

Serves 4 Prep 10 mins (+ cooling & 15 mins resting time) Cooking 30 mins

1 medium (about 1.5kg) cauliflower, cut into florets1 tbs olive oil2 tbs Moroccan spice mix¾ cup (150g) pearl couscous1½ cups (375ml) salt-reduced chicken stock2 (about 150g each) Coles RSPCA Approved

Chicken Breast Fillets²⁄³ cup (190g) Greek-style yoghurt1 cup mint leaves1½ tbs lemon juice400g can chickpeas, rinsed, drained½ cup (80g) Sicilian green olives, pitted, halved½ cup flat-leaf parsley leaves60g pkt Coles Brand Australian Baby Rocket¼ cup (20g) flaked almonds, toasted

1. Preheat oven to 200°C. Line a baking tray with baking paper. Place the cauliflower in a large bowl. Drizzle with 1 tsp of the oil and sprinkle with 2 tsp of the spice mix. Toss to combine. Arrange over the lined tray. Bake, turning occasionally, for 30 mins or until lightly golden and tender. Set aside to cool.2. Meanwhile, heat 1 tsp of the remaining oil in a medium saucepan over medium heat. Add 2 tsp of the remaining spice mix and cook for 30 seconds or until fragrant. Add the couscous and stir to combine. Add the stock and bring to the boil. Reduce heat to low and cook, covered, for 10 mins or until couscous is tender and almost all the liquid is absorbed. Set aside, covered, for 10 mins to rest.3. Sprinkle the chicken with the remaining seasoning. Heat 1 tsp of the remaining oil in a large frying pan over high heat. Cook the chicken for 5 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.4. Process the yoghurt, ¼ cup of the mint and 2 tsp of the lemon juice in a food processor until smooth. 5. Place the cauliflower, couscous, chickpeas, olives, parsley, rocket and remaining mint and lemon juice in a large bowl. Toss to combine. Divide among serving plates. Thickly slice chicken and arrange over salad. Drizzle with dressing and sprinkle with almonds.PER SERVE • 31g protein • 18g fat (6g saturated fat) • 51g carb • 20g dietary fibre • 533 Cals (2230kJ)

CLS0915p041 41 8/13/15 12:18 PM

Father's Day

I kick off Father’s Day by cooking scrambled eggs for breakfast with my three-year-old son/sous chef Hudson.

Then the rest of the day revolves around more cooking and eating, of course

– the more indulgent the better! Here are some of my favourite recipes for

you to share with your family.

FOOD

Curtis

Cooking with Curtis

BEEF BURGER WITH BUTTERMILK ONION

RINGS & BACON AÏOLI

Serves 4 Prep 20 mins (+ resting time) Cooking 20 mins

200g sliced streaky bacon, finely diced 1 cup (300g) mayonnaise¾ cup (185ml) buttermilk, dividedCanola oil, for deep-frying 1½ cups (225g) plain flour1 large brown onion, sliced into

3mm-thick rings, separated800g Coles Australian 3 Star

Beef Mince4 hamburger rolls, toasted¼ cup sliced pickled jalapeño chillies40g baby rocket leaves

1. To make the bacon aïoli, heat a large, heavy frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 mins or until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to cool. In a medium bowl, mix the mayonnaise, bacon and 2 tsp of buttermilk and season with salt and freshly ground black pepper. 2. Meanwhile, make the buttermilk onion rings. Half-fill a large, heavy saucepan with oil and heat over medium-high heat until a thermometer registers 175°C.

and place them on the prepared baking tray. Flatten the patties so they’re slightly larger than the diameter of the buns. Drizzle the patties with oil and season generously with salt and pepper. 5. Barbecue the patties, oiled-side down, for 4 mins or until browned. Turn the patties over and cook 2-3 mins longer for medium-rare doneness. (Cook 1-2 mins longer each side for medium doneness.) Remove the patties from the barbecue and rest for 3 mins. 6. Spread the aïoli over the bun tops and bottoms. Top each bun bottom with a beef patty, jalapeño slices, onion rings and rocket. Cover with the bun tops and serve.PER SERVE • 56g protein • 51g fat (11g saturated fat) • 84g carb • 3g dietary fibre • 1030 Cals (4320kJ)

3. Place the remaining buttermilk and flour in separate shallow bowls. Season the flour with 2 tsp salt and ¼ tsp pepper. Toss the onion rings in the flour mixture, shaking off the excess and transfer to a wire rack. Working in batches, dip the rings in the buttermilk, letting the excess drip back into the bowl. Toss again in the flour. Fry half of the onion rings, stirring constantly with a wide slotted spoon, for 3 mins or until golden brown and crisp. Use the spoon to remove the rings from the oil and transfer to a baking tray lined with paper towels. Season immediately with salt. Repeat to cook remaining onion rings.4. To make the burgers, preheat the barbecue on medium-high heat. Line a baking tray with baking paper. Form the beef mince into four 200g patties

Here's a burger with the lot – the battered onion rings add crunch, the jalapeños give it a kick and the bacon aïoli makes it pretty special.

43#colesmag

Cooking with Curtis

CRISPY LAMB CUTLETS WITH SUGAR SNAP

PEAS & MINT


5 slices white bread (195g total), crusts removed, bread cut into pieces

½ cup (40g) finely grated pecorino or parmesan

2 tbs chopped fresh flat-leaf parsley½ cup (75g) plain flour3 Coles Brand Australian Free Range

Eggs, lightly whisked8 x 70g Coles Australian Lamb Cutlets

(560g total), pounded to 1cm thickness

1 cup (250ml), plus 2 tbs olive oil, divided

300g sugar snap peas, trimmed, halved crossways

1 lemon, zested and juiced1 tbs finely chopped shallot1½ cups loosely packed (20g)

mint leaves, roughly torn

1. Preheat the oven to 140°C. In a food processor, process the bread to form

coarse breadcrumbs. In a large bowl, mix the breadcrumbs, cheese, parsley, 2 tsp sea salt flakes and ½ tsp freshly ground black pepper. Place the flour and eggs, separately, into shallow baking dishes. Dip the lamb cutlets, one at a time, into the flour, shaking off any excess, then dip into the eggs and then the breadcrumbs. Press the breadcrumbs firmly into the cutlets.2. In a large, heavy non-stick frying pan, add 1 cup of the oil and place over medium heat. When the oil is hot, add 4 cutlets and cook for 3 mins on each side or until golden and a meat thermometer inserted into the centre of cutlet registers 60°C. Transfer the cooked cutlets to a baking tray and keep warm in the oven. Cook the remaining 4 cutlets.3. Meanwhile, bring a large saucepan of salted water to the boil. Prepare an ice bath by combining 2 cups of ice and 2 cups of water in a bowl. Add the sugar snap peas to the boiling water and cook for 45 seconds or until they are bright green and tender. Using a slotted spoon, transfer the peas to the ice bath

and leave to chill completely. Drain the sugar snap peas well.4. In a small bowl, whisk the lemon zest, 2 tbs of the lemon juice, shallot, remaining 2 tbs oil, ¾ tsp sea salt flakes and ½ tsp of freshly ground black pepper. 5. In a large bowl, toss the cooked sugar snap peas and mint with 2 tbs of the dressing. Divide the salad among 4 dinner plates. Top each plate with 2 cutlets and serve drizzled with the remaining dressing. PER SERVE • 33g protein • 23g fat (9g saturated fat) • 34g carb • 5g dietary fibre • 480 Cals (2010kJ)

GET AHEAD FOR DINNERPrepare the breadcrumb mixture up to 1 day ahead, and the sugar snap peas up to 4 hours ahead.

Store both, covered, in the fridge.

As an Aussie dad, I'm a sucker for a plate of classic crumbed cutlets! The cheese, parsley and black pepper crumb coating is just beautiful.

45#colesmag

BARBECUED CHICKEN QUESADILLAS

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

Cooking 20 mins

1 cup (280g) tomato sauce¹⁄³ cup (80ml) white wine vinegar2 tbs brown sugar1½ tbs Cholula Hot Sauce1 tbs Worcestershire sauce3 x 250g Coles RSPCA Approved

Chicken Breast Fillets, pounded to an even 2cm thickness

2 tbs canola oil1 small red onion, cut into 5mm slices

keeping rings intact4 flour tortillas2 cups grated tasty cheese (from 240g)1 avocado, halved, pitted,

peeled, sliced½ cup coriander leaves,

roughly chopped

1. Preheat the barbecue chargrill and hot plate on medium heat.2. In a medium bowl, whisk the tomato sauce, vinegar, sugar, hot sauce, Worcestershire, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Reserve ¹⁄³ cup (80ml) of the sauce for basting and set the remaining sauce aside.3. Brush the chicken with 2 tsp of oil and season with salt and pepper. Barbecue the chicken on the chargrill, basting with the reserved barbecue sauce, for 6 mins or until charred. Turn the chicken over and cook, basting the chicken with more barbecue sauce, for 6 mins or until the chicken is cooked through but still juicy. Transfer the chicken to a cutting board to rest for 5 mins. Dice the chicken into 1cm pieces and transfer to a large bowl. Add ½ cup (125ml) of the remaining barbecue sauce and toss to coat. Season the chicken mixture to taste with salt and pepper. 4. Meanwhile, brush the onion with 2 tsp of oil and season with salt. Cook on the chargrill, turning as needed, for 12 mins or until charred and tender.

5. Brush one side of the tortillas with 2 tsp of oil. Lay the tortillas, oiled-side down, on a work surface. Sprinkle ¼ cup of cheese over the bottom half of each tortilla and top with the charred onions. Divide the chicken mixture between the tortillas, then top with another ¼ cup of cheese. Top with the avocado slices and coriander. Fold the top half of the tortilla over the filling and press lightly to compact.6. Lightly brush the remaining oil over the barbecue hot plate. Working in batches, place the quesadillas on the hot plate and cook, flipping halfway through cooking, for 5 mins or until the tortillas are golden brown and the cheese has melted. Transfer the quesadillas to a cutting board. Cut each quesadilla into 4 wedges and serve with the remaining barbecue sauce. PER SERVE • 63g protein • 45g fat (19g saturated fat) • 42g carb • 7g dietary fibre • 837 Cals (3500kJ)

GREAT GIFT FOR DADFor more of Curtis Stone’s faves, check out Good Food, Good Life: 130 Simple Recipes You’ll Love to Make and Eat (Random House Australia), available at Coles now. In his sixth cookbook Curtis brings together the recipes he cooks at home for family and friends, from favourite breakfasts to scene-stealing dinners, sides and sweet treats.

PampasRePi152191416 2015-08-07T14:25:52+10:00

STRAWBERRY SHORTCAKE ICE-CREAM

SANDWICHES

Makes 8 Prep 10 min (+ 1½ hours freezing time) Cooking 30 mins

250g punnet strawberries, hulled, halved1 cup (220g) caster sugar, divided,

plus more for rolling1 tbs fresh lemon juice500ml vanilla ice-cream1¹⁄³ cups (200g) plain flour½ tsp bicarbonate of soda¼ tsp baking powder115g unsalted butter, softened1 Coles Brand Australian Free Range

Egg, lightly whisked

1. To make the strawberry ripple, in a small saucepan, combine the strawberries, ¼ cup (55g) of sugar and the lemon juice. Bring the mixture to a simmer over medium heat, mashing the berries with a potato masher or fork to break them up. Simmer the mixture, stirring frequently, for 18 mins or until it thickens. Transfer the mixture to a bowl, cover and refrigerate until cold.2. Spoon one-third of the ice-cream into a small, shallow baking dish, forming a layer to cover the bottom of the dish (the layer doesn’t have to be perfect). Dollop half of the strawberry mixture over. Top with another layer of ice-cream. Repeat the layering. Cover and freeze for 1 hour or until firm.

3. Meanwhile, make the biscuits. Preheat the oven to 175°C. Line 2 large baking trays with baking paper. 4. In a small bowl, sift the flour, bicarbonate soda, baking powder and ¼ tsp sea salt flakes. In a large bowl, beat the butter and ¾ cup (165g) of the sugar on medium speed for 3 mins or until pale and fluffy. Add the egg and beat for 1 min or until blended. Reduce the speed to low. Gradually add the flour until the dough comes together. Using a tablespoon, scoop the dough into 16 rounded mounds onto a baking tray and freeze for 5 mins or until the dough is firm enough to roll. Shape the dough into balls and roll in additional sugar to coat. Place the balls about 10cm apart on the prepared baking trays. Using the bottom of a glass, flatten the balls into 6cm rounds. 5. Bake the biscuits for 8-10 mins or until the edges are lightly golden. Let the biscuits cool on the trays for 5 mins before transferring to a wire rack to cool completely. 6. To assemble the ice-cream sandwiches, spoon the strawberry ripple ice-cream onto the flat side of half of the biscuits. Place another biscuit on top of the ice-cream and gently press down until the ice-cream has spread to the edges. Return the sandwiches to the freezer for about 30 mins or until firm, and then serve. PER SANDWICH • 6g protein • 17g fat (11g saturated fat) • 56g carb • 2g dietary fibre • 399 Cals (1670kJ)

CLS0915p046 46 8/13/15 11:58 AM

SAY HELLO TO THE MUST-TRY NEW FLAVOURS OF COLES BRAND ICE-CREAM. THEY’RE PERFECT TO ENJOY SOLO OR WITH FRIENDS.

Coles promotion

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

ICE-CREAM TIMERed Ribbon

Peanut ButterThis must-try ice-cream has won many fans and multiple product awards. Taste Testers love it, with 91 per cent saying they’d recommend it to friends.

Turkish DelightMade in Australia, this is an exotic rosewater-flavoured ice-cream swirled with choc ripple and studded with Turkish delight pieces.

Hazelnut ChocA new take on the classic flavour combination, this teams hazelnut ice-cream with a chocolate ripple and choc-coated hazelnut pieces.

When you choose Coles Brand, you’re not only getting great prices on your everyday products – put them to the test and discover how well they deliver on flavour, too. With the high standard of quality shown by the many

award winners in the range, it’s easy to see why the ice-cream has everyone talking. Look for the Red Ribbon on packs in store.

CLS0915p047 47 12/08/2015 5:25 pm

the perfectbutterfly cupcakes

HOW TO MAKE

Spring is fete season, which means it’s the perfect time to whip up a batch of butterfly cakes. This recipe is so easy the kids can help, too.

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PRETTY BUTTERFLY CUPCAKES

Makes 18 Prep 30 mins (+ cooling time) Cooking 20 mins

250g butter, softened1½ cups (330g) caster sugar2 tsp vanilla bean paste4 Coles Brand Australian

Free Range Eggs3 cups (450g) self-raising flour1 cup (250ml) milk½ cup (125g) 100’s & 1000’s, to decorate½ cup (160g) raspberry jamButtercream125g butter, softened1½ cups (240g) icing sugar mixture1 tbs milk ½ tsp vanilla bean paste

1. Preheat oven to 180°C. Line eighteen ¹⁄³ cup (80ml-capacity) muffin pans with paper cases.2. Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk, in alternating batches, until just combined.3. Spoon the mixture evenly among the lined pans. Use the back of a spoon to smooth the surface. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.4. To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and vanilla and beat until well combined.5. Use a small sharp knife to cut a cone-shaped piece from the top of each cupcake, about 4cm wide and 1.5cm deep. Cut each cone-shaped piece of cake in half to form 2 semicircles.6. Place the 100’s & 1000’s on a small plate. Place half the buttercream in a piping bag fitted with a 1cm-diameter fluted nozzle. Spread the remaining buttercream over the top of each cupcake. Dip each cupcake into the 100’s & 1000’s to coat. Spread a little

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

Decorating know-how

buttercream over each semicircle and press into the 100’s & 1000’s to coat.7. Spoon raspberry jam into the hole in the top of each cupcake. Arrange the semicircles of cake in the jam to create the butterfly wings. 8. Pipe the buttercream down the centre of each cupcake between the wings.PER CUPCAKE • 5g protein • 20g fat (13g saturated fat) • 61g carb • 1g dietary fibre • 453 Cals (1890kJ)

Make the cut Cut out the centre pieces as neatly as possible – these will be your butterfly wings.

Keep it neat Only fill the jam to the top of the cupcake. Overfilling makes for a messy finish.

Bottoms up For even coverage, push the iced cupcake straight down onto the sprinkles.

Wing it Gently place wings on top and push lightly to stick. Push too much and jam oozes everywhere.

Give it a go

TRY THESE TOO

With the icing and sprinkles included, Coles Brand Mini Rainbow Vanilla Cupcakes baking mix uses all natural colours and flavours.

Save even more time – use Coles Brand Rainbow Cupcakes and swap buttercream for thickened cream whipped with vanilla and icing sugar.

Want butterfly cupcakes but have no time? Try these nifty shortcuts.

BUTTERFLY CUPCAKES STEP-BY-STEP

49#colesmag

ANY WAY YOU SLICE IT, THESE SWEET TREATS ARE PERFECT WITH A CUPPA, SO SOMEONE PUT THE KETTLE ON QUICK!

Slices

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More online

Want more slice? Who doesn’t! Try this recipe for Wagon Wheel Slice: taste.com.au/wagonwheel

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SNICKERS & SALTED PEANUT SLICE

Makes 20 pieces Prep 10 mins (+ 1 hour cooling & 30 mins setting

time) Cooking 10 mins

3 x 50g Snickers bars, coarsely chopped2 x 53g Mars bars, coarsely chopped50g butter, chopped1 tbs golden syrup3 cups (105g) rice bubbles½ cup (70g) salted roasted peanuts,

coarsely chopped100g dark chocolate, coarsely chopped100g white chocolate, coarsely chopped

1. Line the base and 2 long sides of a 19cm x 29cm slice pan with baking paper, allowing the sides to overhang.2. Place the Snickers bar, Mars bar, butter and golden syrup in a medium saucepan over medium-low heat. Cook, stirring, for 5 mins or until the bars melt and the mixture is smooth.3. Combine the rice bubbles and peanuts in a large bowl. Pour over the Snickers mixture and stir until just combined. Spoon into the lined pan and use the back of a spoon to lightly push down and smooth the surface. Set aside for 1 hour to cool completely.4. Place the dark chocolate and white chocolate in separate bowls over saucepans of simmering water. Stir for 3 mins or until the chocolates melt. Pour chocolates alternately over the slice and use a palette knife or butter knife to gently spread to create a marbled effect. Set aside for 30 mins to set. Cut into pieces.PER PIECE • 3g protein • 10g fat (5g saturated fat) • 18g carb • 1g dietary fibre • 175 Cals (733kJ)

1. Preheat oven to 180°C. Grease a 19cm x 29cm slice pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang.2. To make the curd, place butter, sugar, egg, lime rind, lime juice, lemon juice and cornflour in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 mins or until mixture boils and thickens slightly. Remove from heat and set aside to cool and thicken.3. Meanwhile, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Stir in flour and coconut. Spread over base of the prepared pan. Bake for 20 mins or until light golden.4. Spread the curd evenly over the base. To make the coconut topping, place the combined coconut and sugar in a medium bowl and stir to combine. Add the egg and use a fork to combine. Sprinkle evenly over the curd mixture and use the back of a fork to lightly press to secure. Bake for 20 mins or until lightly golden and set. Set aside to cool completely. Cut into pieces.PER PIECE • 3g protein • 18g fat (13g saturated fat) • 26g carb • 2g dietary fibre • 285 Cals (1190kJ)

Makes 20 pieces Prep 15 mins (+ cooling time)

Cooking 45 mins

125g butter, softened½ cup (110g) caster sugar1 Coles Brand Australian

Free Range Egg1 cup (150g) plain flour½ cup (40g) desiccated coconutLime & lemon curd75g butter, chopped¾ cup (165g) caster sugar1 Coles Brand Australian

Free Range Egg, whisked3 tsp finely grated lime rind¼ cup (60ml) lime juice2 tbs lemon juice1 tsp cornflourCoconut topping2 cups (160g) desiccated coconut1 cup (75g) shredded coconut½ cup (110g) caster sugar2 Coles Brand Australian

Free Range Eggs, lightly whisked

TANGY FILLING

Like a tangy citrus slice or prefer something chocolatey and gooey? Never fear – we have all your bases covered.

LIME & LEMON COCONUT SLICE

Go on, treat yourself

51#colesmag

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GET READY TO GIVE YOUR HOME AN OVERHAUL WITH CLEVER TIPS AND CLEANING PRODUCTS FROM COLES.

SPRING CLEANING

GUIDE

YOUR ESSENTIAL

1 SPONGE SIZZLE Here’s a hot tip for a quicker kitchen clean – zap a damp sponge in the microwave for 20-30 seconds then

pop on rubber gloves and carefully remove it. Team it with multipurpose cleaner to wipe down benches and cupboards.

Home hints

53#colesmag

54 coles.com.au

5TOOTHPASTE PLUS Always flush away blobs of toothpaste

stuck to your sink? Not so fast. Grab a cloth and rub the paste gently over the surface to clean and polish.

7BLIND DATE Wear cotton gloves or pop old socks over your hands,

then run them along the horizontal slats of blinds to remove dust and dirt.

9MICROFIBRE MAGICFor cloths with built-in cleaning

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

2 SHOWER & GOIf you can, start cleaning your

bathroom when it’s still steamy from a hot bath or shower – the steam makes dirt and soap scum easier to shift.

3 CORNER ITTo help remove mould from corner spots in the bathroom, soak cotton wool balls in

a mould remover such as bleach or vinegar and place in the spot for a few minutes before scrubbing.

4 VACUUM REVIVERGot a bagless vacuum? Take the time to empty it before

you start so it works more efficiently and gets the job done faster.

8 GLOVE LOVEThis one’s a beauty – buy exfoliating gloves to use in places where a scrub sponge

won’t fit easily, such as the corners and crevices of your oven and microwave. When you’ve finished, wash your hands with them on, using dishwashing liquid to knock out the grease, then hang them up to dry.

6 SQUEEZY DOES ITRepurpose a clean squeezy sauce bottle – fill with a mould-busting solution

(try 80 per cent white vinegar to 20 per cent water) and apply along grout lines, let it soak in, then scrub.

10 GOOD FOR WOODAre you a frustrated duster? Dry cloths can

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

Home hints

Whether you use the sink or dishwasher, give your plates, pots and pans a good

clean with these handy buys from Coles.

Kitchen capers

Coles promotion

Get a handle on itThe Dishmatic Sponge Handle and

the new Dishmatic Pro Flow Control Handle are perfect for giving your

dishes a good scrub-a-dub. Simply fill them with dishwashing liquid and use

the easily replaceable sponge heads for heavy-duty and non-scratch cleaning. Using the brushes means you can keep

your hands out of soapy water, too.

A touch of magic Do you find yourself giving the dishes a second scrub after they’ve had a go in the dishwasher? Fairy Platinum

Dishwashing Tablets are designed to do a thorough job the first go around.

The unique liquid power tablets dissolve faster than hard-pressed tablets to cut

through the toughest grease.

Heaven scentAdd pizzazz to your washing up with the Palmolive Divine Blends range. Available in Violet & Apple Blossom

and Lotus Flower & Sea Minerals, the dish liquids promise a thoroughly

delightful clean. Also look for the new Ajax Spray n’ Wipe Divine Blends range

to lift grease and grime from kitchen surfaces and around the home.

SPARKLINGCLEAN

CLS0915p055 55 8/13/15 11:44 AM

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

On the surface

Dynamic duoLeave surfaces clean and sparkling with Earth Choice Glass & Window Cleaner. Free from phosphates and ammonia, it’s ideal for glass, chrome, mirrors, fixtures, laminate, appliances and counter tops.

Use it in the bathroom with Earth Choice Antibacterial Toilet Cleaner, which kills

germs without using harsh chemicals.

Wipe outGive 99.9 per cent of germs the flick by giving your household surfaces a quick and easy wipe down with Coles Brand Antibacterial Wipes. Australian made

and available in a resealable pack of 100, the handy wipes are great for banishing bacteria in the bathroom, kitchen and

other spots around the house.

LET IT SHINE

Tile terrificTough on dirt but safe on floors, give

Selleys Tile Floor Cleaner a whirl. The formula is made to easily cut through

tough dirt and grime and revitalise tiled surfaces, all without leaving streaks

or any greasy residue. Plus it includes added anti-bacterial agents for an

extra-hygienic clean.

CLS0915p056 56 8/13/15 11:44 AM

Arm yourself with these spring-cleaning essentials from Coles and you’re good to go.

Tools of the trade

EQUIP YOURSELF

Coles promotion

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

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

Hands onDon’t forget to add some gloves to your spring-cleaning shopping list. No matter what room or task you’re tackling, Ansell has a wide range of reusable and disposable gloves to help care for your hands. A pair of

Ansell Super Gloves are great for heavy-duty jobs, while thick and strong Ansell Handy Clean Multi-Purpose Disposable Gloves come in a box of 100.

CLS0915p057 57 8/13/15 11:44 AM

Wash away grime from clothes – and your washing machine – with these Coles buys.

Spring cleaning doesn’t have to stop at your front door. Coles has your car sorted, too.

Laundry love

Drive time

COMPLETE CLEAN

A clean machineDid you know that detergent, lint and other gunk can build up in the parts of your washing machine that you can’t see? Clear it all away with Washing Machine Magic. Designed to clean, descale, sanitise and deodorise, it can prolong your machine’s life and help it clean your clothes more efficiently.

For the planetWith powerful plant-based formulas to cut through grease and stains, plus 100 per cent recycled and recyclable plastic packaging, the Earth Choice laundry range won’t cost the earth. Try Earth Choice Ultra Concentrate Laundry Liquid to leave your washing clean and smelling fresh.

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

SCENT

CLS0915p058 58 8/13/15 11:45 AM

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60 coles.com.au

Find, Love, BuyShake up your grocery list with the hottest buys hiding in the aisles at Coles.

GOURMET BACONIt’s hard to improve on the already delicious taste of bacon, but the Coles deli has done it. The Maple Bacon is beechwood-smoked with maple and brown sugar, while the Hickory Bacon (right) is smoked over hickory. Put them in a BLT or an Aussie burger and see how they stack up.

SAUSAGES WITH SPIRIT Sizzle up some bush tucker at your next barbie. Exclusive to Coles, Outback Spirit Provenance Beef Sausages with Bush Tomato and Pork Sausages with Kakadu Plum & Lemon Aspen are gluten-free gourmet sausages made using ingredients from Indigenous growers across remote Australia. For every Outback Spirit product sold in Coles, 10 cents goes to the Coles Indigenous Food Fund to promote native bush foods and support Indigenous businesses. W

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uCOLD GOLD Real maple syrup makes even the best things taste better. So it’s no wonder Coles Brand Classics Canadian Maple ice-creams recently won gold at the 2015 Dairy Industry of Australia Awards, judged by a panel of dairy industry experts.

BBQ WITH BENEFITS

SOW STALL FREE

Aussie-Greek hero

Chef George Calombaris is a big Dodoni fan and he’s not alone – the Greek dairy producer scored top marks for its yoghurt and feta in the International Taste & Quality Institute Superior Taste Award 2015. Now you can buy yoghurt that’s made fresh here to the same authentic recipe using Australian milk. Naturally thick and creamy, Dodoni Authentic Greek Recipe Yogurt 1kg has no added colours, preservatives, or sweeteners.

What's in store?

NEW

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Coffee break

Chocky or bikkie? Sweet or savoury? Decisions like these don’t come easy, so cover all bases. New Cadbury Dairy Milk & Crunchy Crackers encase a layer of classic milk chocolate between savoury bikkies, and Cadbury Dairy Milk & Sweet Biscuits do the same with traditional teatime treats.

BAKERY FAVOURITES For Father’s Day brekkie or as a snack any time, pick up new Coles Brand Pikelets, Crumpet Rounds and English Muffins. They’re Australian made with no artificial flavours or colours. Find them in the bakery.*

CHOC TREAT

SPRING SHOWERSRefresh your skin for the new season with Coles Brand Triple Moisture Body Wash 1L. Lightly scented, the advanced hydrating formula has three moisturising agents for soft, clean skin. It’s soap and paraben free so it’s suitable for all skin types, plus it’s Australian made.

THE MAGAZINE TEAM

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

Deputy Editor Sally Paine

Chief Sub Editor Jolanda Waskito

Food Editor Sarah Hobbs

Art Director Sophia Park

Marketing & Store Development Director Simon McDowell

Senior Content Manager Alex McDonald

Head of Digital Marketing Michelle Webb

Editor Julie Lee ([email protected])

Content Coordinators Teagan Barr, Erin Brissett

Coles Client Partner Abby Cartwright

Editorial enquiries (02) 8114 8900

Production Manager Leanne George

National Advertising Manager Gillian Cornu 0403 989 105

Advertising Sales Manager Jacques Cornu 0410 316 868

Published by Medium Rare Content Agency Pty Ltd, ABN 83 169 879 921, Upper Ground Suite 58, 26-32 Pirrama Rd, Pyrmont, NSW 2009

for Coles Supermarkets Australia Pty Ltd, ABN 45 004 189 708, 800 Toorak Rd, East Hawthorn, Vic 3123. © 2015 All rights reserved.

FOOTY SNACKS

Ready for footy finals? Up the fun to fever pitch with these limited-edition, burger-inspired snacks exclusive to Coles. KFC fans won’t chicken out of trying Smith’s Zinger chips, and to beef things up there’s Pringles Cheese Burger Flavour chips.

What's in store?

FAST-FOOD FLAVOURS

NEW62 coles.com.au

FUSS-FREE FISH OPTIONS Getting a tasty fish dish on the table is as easy as 1, 2, 3 with Coles Oven Ready Fish from the deli. Here’s how.1 Choose your fish. 2 Pick a free fresh marinade – Moroccan Style, Mustard & Dill or an Asian-style blend of Honey, Soy & Ginger or Coriander & Lemongrass (above).3 Cook in the free oven bag. Serve and enjoy!

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Go digital

#colesmag

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

Connect with Coles

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

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

“Spudding about for brunch.” @amcarmen

“Nacho Baked Potato Spuds.” @filledwithfood

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

“It’s Nacho spud. They were amazing! My husband was impressed!”@stephbunnyxo

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

“#cookingwithlove #anotherfavourite #inspiration.”@eat_pray_ wine_love

“Masterchef 2015. Cheers #colesmag.”@essandpea

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

Our July issue cover recipe

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

Baked Gnocchi Boscaiola

ALL SIX TOPPINGS!

MEXICAN STYLE

THE MIX GUARANTEE We reckon you’ll love your new look, but if your items don’t fit or you change your mind, Mix has a 30 Day Change Of Mind guarantee*. For a refund, simply return your clothes to any Coles store (even those that don’t stock Mix) along with proof of purchase.

Coles promotion

Spring into style

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

Freshen up your wardrobe this spring with the latest Mix Apparel gear from Coles. Oh-so-comfy for both your body and budget, the new range features

soft pops of colour, fun fabrics and stylish details you’ll love.

All clothing by Mix Apparel is available in selected Coles stores that stock Mix and at mixapparel.com.au. Products featured are part of the September range and are available from 31/08/2015, and from 14/9/2015 for the Mix Bell Sleeve Jumper. Styles, sizes and colours may vary between stores and online. Available while stocks last. To find your nearest Coles store that stocks Mix, go to mixapparel.com.au/locations, or call 1800 785 687. *In addition to your legal rights and remedies.

Lovely layersWarm? Cool? Stylish layers are the secret

to staying comfy this season. Get the

relaxed look with this Mix Scoop Tank, $8,

layered with a Mix Lightweight Draped

Shrug, $25, and teamed with a pair

of Mix Zip Hem Cropped Skinny

Jeans, $29.

All in the details Pretty finishes make an outfit pop. Try a Mix Crochet Next Top, $12 (above left), or rock the fringed hem and waist tie of a Mix Chambray Dress, $29 (above right).

GET THE LOOKIt’s easy to shop these great styles and more.

Visit mixapparel.com.au to buy online or to locate your closest

Mix store.

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On the shelf

EAT DESSERT FIRST

Experience the flavour of BAILEYS™ with the

premium range of ice cream. The luxurious blend of fresh

cream and milk with the smooth taste of BAILEYS™

liqueur unleashes a truly indulgent taste. Available

in three delectable flavours – Original, Burnt Toffee

and Chocolate.

TRY THESE GREAT PRODUCTS TO HELP MAKE YOUR LIFE EASIER.

CROWD PLEASER The South Cape 4 Cheese Selection is a guaranteed crowd pleaser this footy

finals season, with a selection of some of South Cape’s favourite

cheeses – Creamy Camembert, Tasty Cheddar,

Gouda and Spring Onion & Chive Cream Cheese.

TASTE OF HEAVEN

Lovingly created from the finest ingredients,

Rachel’s Gourmet Greek Yoghurt combines

deliciously thick, creamy Greek yoghurt with

dessert-inspired, indulgent flavours for an exciting taste sensation.

PERFECT PEAR New Schweppes Pear &

Melon Mineral Water pairs beautifully with Asian flavours. The soothing

flavours of pear and melon have been blended into a refreshing Schweppes

Mineral Water to make any Asian meal come to life. Flavours come alive with

Schweppes Mineral Water.

SWITCH THE SANDWICH

Cruskits are the perfect choice for a delicious snack or a light lunch.

They’re puffed and toasted to be light and crunchy, and with less than 60

calories per serve, you’re free to load them up with

more of the delicious toppings you love.

PUMP UP YOUR IRON

Energise your morning with Uncle Toby’s PLUS Iron cereal. One delicious serve has 25 per cent of

the recommended dietary iron intake for adults, so you can handle even the

busiest of days. Make one small PLUS each day!

CAFÉ AT HOMEWith more than 130 years experience making coffee,

enjoy the true Italian quality and taste of

Espresso 1882 at home. You can now get your

NESPRESSO® compatible cappuccino and macchiato

coffee capsules at Coles.www.1882.com.au

READY TO SHARE

Cut from the block, Bega Farmers’ Tasty

Bar-B-Cubes® are the perfect cheese

for platters. Get your kids creative this

school holidays and create a Bar-B-Cubes® castle. Visit bega.net.au

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Great finds

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Love your leftovers

Make moreMake more of itA NEW LEAF

Store stems and leaves, in a separate bag from the bulbs, for 1-2 days. To use the

stems and leaves, sauté in olive oil for a side or toss small leaves into salads.

GET JAMMING Make the most of beetroot’s natural

sweetness in a homemade berry jam. Replace a quarter of the berries in your

favourite jam recipe with the same weight of raw grated beetroot.

MIX WITH MINCE Grate beetroot and add to the mince mixture for burger patties. For veggie

burgers, mix grated beetroot, carrot and zucchini with egg, fetta and breadcrumbs.

BOOST YOUR BROWNIES Beetroot and chocolate go together

beautifully, so add raw grated beetroot to a brownie or chocolate cake recipe.

GO RAW FOR SLAW Make a spring coleslaw that’s loud in colour and flavour with matchsticks of beetroot and unpeeled Pink Lady apple, shredded red cabbage, sliced red onion,

and a red wine vinaigrette.

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FRESH BEETROOT IS ONE OF SEPTEMBER’S BEST BUYS, SO BE INSPIRED TO DO MORE WITH EVERY BUNCH.

SAVE THE LEAVES

BARBIE BEAUTY Ever barbecued beetroot? It’s a must-try – find a recipe at taste.com.au/bbqbeetrootUN-BEET-ABLE CHIPS Use thinly sliced raw beetroot to make colourful homemade chips – go to taste.com.au/beetrootchips for a recipe.

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crowdPLEASER

DISCOVER SOUTH CAPE With many different cheese styles in the range, South Cape is the perfect crowd pleaser this footy season – The Possibilities are Delicious!

South Cape Trilogy: Serve this cheese with olives and crisp breads, alongside full bodied whites, red wines and beer.

South Cape Cream Cheese: Serve this cheese on a platter with fruit, nuts and crisp breads or bread. Match with sparkling, white wines, light red wines and beer.

South Cape Vintage Cheddar: Serve this cheese with grainy bread, green apples and quince paste, alongside full bodied whites, red wines and beer.

DISCOVER TASMANIAN HERITAGE Due to its unique oval shape, Tasmanian Heritage Triple Cream Brie Oval is the perfect soft white cheese addition, to any game day platter.

Tasmanian Heritage Triple Cream Brie: Serve this cheese with fruity accompaniments such as pears, fruit pastes and crusty baguette. Match with sparkling, light white

and dessert wines.

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

®

PMS 201 camembert

PMS 280true blue

PMS 3015brie

Selected items may not be available in all stores.

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PUT A DENT IN PLAQUE, NOT YOUR WALLET.

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Coles-mag Sept Lowres

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