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Eat Well With Emma

Eat Well

Issue #33, 2020

Brought to life by The Bare Bird, Mazzetti, Bertolli & Tilda

The Bare Bird

All Bare Bird Chicken products are 100 per cent antibiotic free, accredited free-range, contain no added hormones or steroids and are raised on a vegetarian diet. Enjoy our new premium Boneless Butterflied Chicken. Cut by hand for a quicker and more even cook, it is ideal for any occasion and can be oven-baked, pan-fried or barbecued.

W: thebarebird.com.au

Mazzetti l’Originale Balsamic Vinegar of Modena – 1 Leaf

Turn your dish into a masterpiece with Mazzetti Balsamic Vinegar, made following third generation family recipes. Matured and bottled in the heart of Italy, our One Leaf Balsamic is light and zesty, perfect for marinades or splashing on salads.

W: mazzettioriginale.com.au

Bertolli

Dit verhaal komt uit de Issue #33, 2020-editie van Eat Well.

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Eat Well

ARE YOU TO FU enough?

Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.

4 mins

Issue #47

Eat Well

Sweet TRAYBAKES

Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.

10 mins

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Eat Well

ROLL UP

When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.

7 mins

Issue #47

Eat Well

RICE BOWL Lunches

If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.

10 mins

Issue #47

Eat Well

PLANT-BASED PIES

Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.

16 mins

Issue #47

Eat Well

20 FOOD CRAVING HACKS

Decipher the deeper causes of your cravings and discover tricks to curtail them.

5 mins

Issue #47

Eat Well

Eggplant (Solanum melongena L)

Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.

3 mins

Issue #47

Eat Well

5 PANTRY SAVIOURS

Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.

4 mins

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Eat Well

Cucumber (Cucumis sativus)

Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.

3 mins

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Eat Well

Our Chefs

Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.

6 mins

Issue #46