Pump up the greens! These simple sides are packed with flavour.
KALE & GRAIN SALAD WITH BLUE CHEESE
PREP + COOK TIME 20 MINUTES SERVES 4
½ cup (125ml) extra virgin olive oil
250g packet ready-cooked brown basmati and quinoa
250g kale 2 tablespoons red wine vinegar
200g blue cheese
½ cup (70g) skinless roasted hazelnuts
2 cups (320g) small red grapes
1 Heat 2 tablespoons of the oil in a small frying pan over medium heat. Add basmati and quinoa; cook, stirring occasionally, for 8 minutes or until warmed and slightly crisp.
2 Tear off the leaf from either side of the kale stem; discard stems. Place leaves in a large bowl with remaining oil and the vinegar; season with salt and pepper. Using your hands, massage the dressing into the leaves for 3 minutes or until softened.
3 Crumble or cut blue cheese into small wedges. Coarsely chop hazelnuts; cut grapes in half.
4 Layer rice mixture and kale on a large platter; top with blue cheese, hazelnuts and grapes. Serve immediately.
BRUSSELS SPROUTS, DUKKAH & HONEY
PREP + COOK 10 MINUTES SERVES 4
500g brussels sprouts
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons dukkah
1 Trim ends from brussels sprouts; cut in half. Place in a bowl with honey and oil. Season; toss well to combine.
2 Heat a non-stick frying pan over medium heat; cook sprouts, cut-side down, for 2 minutes or until tender. Turn over; cook for 2 minutes or until tender. Add dukkah; toss to combine.
FARRO, EGG & GREEN BEAN SALAD
PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 4
Denne historien er fra Issue 51 2019-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra Issue 51 2019-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
