B00CU1W244_EBOK

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COOK 30 mins loves a good pie, but we don’t always have the time em. This delicious pie features leftover stew as the king it not only economical but a cinch to prepare weeknight. e oven to 180°C. aucepan, reheat the beef stew over low–medium a slotted spoon, transfer the beef to a plate and chop chunks. Bring the remaining sauce and vegetables to point, then roughly crush the vegetables with a potato ix the flour with 1 tablespoon water to make a smooth stir this into the sauce. Cook over low heat for s until the mixture thickens. Return the beef to the combine and season with salt and pepper. litre ovenproof dish with cooking oil, then spoon the re into the dish. Lay the filo sheets out on a clean work d spray with cooking oil. Arrange the filo sheets on top , place the dish in the oven and bake for 20–25 minutes stry is golden and crisp. ie with the vegetables and salad to the side. added lift, try stirring some chopped roast vegetables like iflower or onion into the filling before baking.
1 SERVE = 2 units protein 1 unit bread 1 unit dairy 1 unit vegetables 1 unit fats Oregano a caesar sala SERVES 4 2 slices sourdough bread, cut into 1 cm cubes cooking oil spray 150 g lean rindless bacon, sliced into thin batons 4 anchovy fillets, drained of oil and finely chopped 1 small clove garlic, chopped 1 quantity Salad Cream (see page 207) 400 g Oregano and Lemon Chicken (see page 121), meat removed from the bones and shredded into large pieces 1 cos lettuce, leaves separated and torn 1 × 250 g punnet cherry tomatoes, halved 80 g parmesan, shaved 4 soft-boiled eggs 1 2 3 4 5 This classic salad from page 121 chicken should b of the flavours. Preheat the oven baking paper. Place the cubes o cooking oil. Bake Heat a medium-s spray with cookin and then, for 5–6 m towel and set asid Using a mortar an a smooth paste. P paste and some p Place the chicken croutons in a larg to combine. Divide with a soft-boiled croutons.
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the CSIRO total wellbeing diet reci
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the CSIRO total wellbeing diet reci
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y Noakes Photography by Cath Muscat
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1 introduction 2 the CSIRO total we
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introduction These days, watching w
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the CSIRO total wellbeing diet basi
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HIGH-FIBRE CEREAL 1 unit a day 1 un
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THE FREE LIST: ANYTIME FOODS The ve
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(pg 12) ½ unit cereal 1 unit dairy
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THURSDAY Pear, strawberry and kiwif
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stocking your kitchen on a budget I
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• reduced-fat cream cheese • re
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Mint A pot of mint on the windowsil
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Sage Sage is a hardy herb that is a
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BREAKF BRUNC & SNAC
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1 SERVE = ½ unit bread 1 unit dair
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fast smoothies e breakfast in itsel
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ar, strawberry and kiwifruit rcher
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1 SERVE (1 SLICE) = 2 units bread
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1 SERVE = 1 unit bread ½ unit dair
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mon curd crepes with namon-spiced a
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1 SERVE = 1 unit protein 1 unit bre
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oiled eggs with cheesy rs and baked
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Israeli eggs with zucchini hummus S
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ked cheese and chive omelettes with
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1 SERVE = 1 unit protein ¾ unit br
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5 To serve, divide the spina 1 SERV
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ivide the spinach leaves among four
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ce two ramekins on each plate, spoo
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cm frying pan over high heat and sp
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Cajun-spiced corn and bacon mini mu
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editerranean mini muffins 15 mins C
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LUNCH
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1 SERVE = 1 unit protein 2 units br
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eamy chicken and mushroom up with r
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For the guacamole, mash the avocado
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ce the broad beans, lentils, roast
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5 Meanwhile, for the salad, 1 SERVE
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, for the salad, segment the orange
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mb kebabs with spiced eggplant p an
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1 SERVE = 1 unit protein 1¾ units
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1 SERVE = 1 unit protein 2 units ve
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-steamed tofu with ied vegetables C
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Roast vegetable and tofu lasagne SE
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urmet vegetarian burgers 25 mins, p
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BEEF, LAMB & PORK
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BEEF, LAMB & PORK
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ce a large wok or frying pan over h
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1 SERVE = 2 units protein 1 unit br
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Chilli con carne with blackened cor
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ng a slotted spoon, remove the pork
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1 SERVE = 2 units protein 3 units v
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ickled carrot and oom stir-fry COOK
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oroccan-spiced lamb with tils and r
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1 SERVE = 2 units protein ¾ unit f
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sian beef curry with d cucumber COO
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ove the beef from the oven, cover w
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a pork chops with d silverbeet 15 m
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Braised beef, rosemary and mushroom
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iced lamb chops with uteed mustard
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1 SERVE = 2 units protein ¼ unit d
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and spinach curry oast cauliflower
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iced pork meatballs th Asian slaw 2
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1 SERVE = 2 units protein 1 unit ve
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poon the puree into bowls and top w
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CHICKEN & FISH
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1 SERVE = 2 units protein ¼ unit f
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lemon chicken COOK 25 mins proach t
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mple Thai green fish curry 15 mins
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tyle san choi bao 20 mins, plus soa
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n-fried fish with ginger d miso bro
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1 SERVE = 2 units protein ¾ unit b
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garlic and lemon soup ice and chick
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Chicken baked in a parcel with mush
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icken tikka with turmericaised gree
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Tip: You can add an them into simil
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Page 215: -spiced roast chicken with carrot a
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Page 224: ish curry with tomato mongrass COOK
Page 227 and 228: ow-baked chicken with black ives, t
Page 230 and 231: 1 SERVE = 2 units protein 1½ units
Page 232: en baked in a bread crust entil sal
Page 235 and 236: SLOW- COOKER RECIPES
Page 237 and 238: 1 SERVE = 1 unit protein 2 units ve
Page 239: shanks with braised s and roast par
Page 242 and 243: agrant chicken with ckled radish sa
Page 244 and 245: 1 SERVE = 2 units protein ½ unit b
Page 246 and 247: Tip: Garnish with some ch 1 SERVE =
Page 248: h with some chopped flat-leaf parsl
Page 251 and 252: ch beef stew 20 mins COOK 7 hours a
Page 253 and 254: 1 SERVE = 2 units protein 1 unit br
Page 255 and 256: USING LEFTOVER
Page 257 and 258: USING FTOVERS
Page 259 and 260: ce the burekas on the prepared tray
Page 262 and 263: 1 SERVE = 2 units protein 1½ units
Page 266: Oregano and lemon chicken caesar sa
Page 269 and 270: Enchiladas with radish and cucumber
Page 271 and 272: lic and sage chicken pie 15 mins CO
Page 275 and 276: 1 SERVE = 1 unit protein ½ unit br
Page 277 and 278: 1 SERVE = 1 unit protein 1 unit bre
Page 279: 1 SERVE = 1 unit protein 1 unit bre
Page 282 and 283: 1 SERVE = 1 unit protein 2 units br
Page 288 and 289: 1 SERVE = 1 unit protein 2 units br
Page 290 and 291: VEGETABL SALADS & SOUPS
Page 292 and 293: ETABLES, SALADS SOUPS
Page 294 and 295: aised Asian vegetables 10 mins COOK
Page 297 and 298: 1 SERVE = 2½ units vegetables 1½
Page 299: e Eastern-spiced ratatouille COOK 1
Page 302 and 303: 1 SERVE = 2 units vegetables Honey-
Page 305 and 306: 1 SERVE = 1¼ units vegetables Garl
Page 307 and 308: 1 SERVE = 1½ units vegetables Carr
Page 309 and 310: 1 SERVE = ½ unit bread 1 unit vege
Page 311 and 312: aised red cabbage with ney and must
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1 SERVE = 1½ units vegetables 1 un
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c-spiced broccoli and peas COOK 10
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ast capsicum and tomato salad 15 mi
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1 SERVE = 2 units vegetables 1 unit
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1 SERVE = 2 units vegetables ½ uni
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arm zucchini and green bean lad wit
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1 SERVE = ½ unit bread ¼ unit dai
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pumpkin and zucchini salad lackened
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gplant, mint and coriander salad 10
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1 SERVE = ½ unit bread 1½ units v
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vegetable salad alsa verde COOK 1 h
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Slow-roasted tomato soup SERVES 4 P
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earty vegetable soup 15 mins COOK 3
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1 SERVE = 2 units vegetables Corian
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SWEET THINGS
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1 SERVE = ½ unit bread ½ unit dai
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and rhubarb crumble with , oats and
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ve three rolls per person, dusted l
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BANANA AND HONEY: 1 SERVE = ¼ unit
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o and passionfruit yoghurt pops FRE
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iced pear and date strudel 20 mins
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1 SERVE = ¼ unit protein ¼ unit b
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1 SERVE (1 SLICE) = 1 unit bread ¼
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and fig loaf 15 mins COOK 50 mins l
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ce the honey and 2 tablespoons of t
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1 SERVE (2 BISCOTTI) = ¼ unit brea
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Lemon and poppy-seed biscotti MAKES
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Apple and watermelon jelly with lem
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1 SERVE = ½ unit dairy ½ unit fru
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ess with passionfruit COOK 1 hour,
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ple and cinnamon mini muffins 10 mi
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1 SERVE = ¼ unit protein ½ unit d
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mon and clove-spiced custards COOK
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BASICS
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1 SERVE (80 G) = ¼ unit bread 1 un
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sco sauce PREP 20 mins, plus standi
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Variations TO MAKE BASIL AND OLIVE
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1½ cups (375 ml) rice vinegar or w
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1 SERVE (65 G) = ½ unit vegetables
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1 SERVE (125 G) = 2 units vegetable
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1 SERVE (40 G) = ½ unit vegetables
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1 SERVE = ¼ unit vegetables Thai g
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1 SERVE (20 ML) = 1 unit fats Frenc
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1 SERVE (25 ML) = 1 unit fats Herb
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1 SERVE (35 ML) = ¾ unit fats Sala
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1 Madras curry powder MAKES 5 ¼ TA
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1 Vegetable stock MAKES ABOUT 2 LIT
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Chicken stock MAKES ABOUT 2 LITRES
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Beef, pickled carrot and mushroom s
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cken curry with ked chicken with bl
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Ginger-steamed tofu with stirfried
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mustard cabbage 78 ork and vermicel
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Garlic and sage chicken pie 130 Gar
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curry paste 205 an choi bao 92 fu a
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ACKNOWLEDGEMENTS The CSIRO acknowle
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